ETRIXIE's Profile
Let's be honest about Parmesan cheese
Thanks to everyone who weighed in with their suggestions and opinions. I certainly will buy a small chunk of "good" Parmesan at my next opportunity. Sadly, I recently bought a chunk of what must be the cheap stuff which I feel I must use up before buying another. I figure I've gone this long without it and it's wasteful to throw away the stuff I have. I know, I know. I'm missing out until then...
Let's be honest about Parmesan cheese
I guess buttery, slightly salty, something reminiscent of cheese. At least something with a flavor I would realize was missing when it was omitted.
Your favorite BLT recipes [moved from General Chowhounding Topics]
A couple of years ago we replaced the lettuce with thinly sliced (lengthwise) peeled cucumber and we added fresh whole basil leaves. I also don't toast the bread too much because the crisp bacon and crunchy bread sort of tear up the inside of my mouth and then the acid from the tomato really feels irritating. Anyway now we make BBCTs (bacon, basil, cucumber, and tomato).
Let's be honest about Parmesan cheese
It's true that I've bought some inexpensive cheese from Trader Joe's and the regular grocery store. It's also true that I bought some from Whole Foods and from the really good cheese shop at the Eastern Market in Detroit. I don't recall the price but in theory I wouldn't be opposed to spending that much for a small hunk. It hasn't seemed to make any difference. But I will take your advice and ask for a taste next time.
Let's be honest about Parmesan cheese
I can't be the only one who thinks Parmesan has little to no flavor. I dutifully buy good cheese with "Reggiano" on the rind and I add it to the food as a recipe indicates. I don't skimp on the portions. I don't grate in advance of using it. I cannot tell the difference whether I do all of the above or I skip it entirely. Is it me? I know there are "supertasters" but am I a "lack-of-taster" when it comes to Parmesan? Or do the people from Parma have us all brainwashed and convinced of their cheese's superiority? I'd rather have Romano!
ISO Bran Muffins
I made these muffins last night and they are delicious. Just the sort of muffins I was hoping to make. I substituted chopped dates for the raisins just because I had them. Thanks for posting this recipe.
What do you cook when you have extra time?
Recently I found myself with some free time during the day. I slow roasted two pork roasts - one for a roast pork dinner and one for pulled pork sandwiches. I made a double batch of barbeque sauce and then I made two quarts of yogurt.
What would you cook if you had some unscheduled free time?
So good that you make it over and over again (or at least 3 times!)
Can you post the recipe? That link didn't work for me. Thanks.
chili oil
I, too, am freakishly concerned about botulism as it cannot be detected by sight or smell. Herb infused vinegars do not pose this problem as they are acidic. Oil is not and if you choose to make your own infusions whether they are herb or chile, I would suggest heating the oil to a temperature at which botulism is killed just before consuming it. I don't know what that temperature is though so I can't be specific. Commercial flavored oils have ascorbic or citric acid added.
Dem bones, dem bones...dem chicken stock bones
Still looking for stock recipes? I use the one I found in Pam Anderson's book, The Perfect Recipe. I can summarize it off the top of my head. Chop up a chicken's worth of bones into small pieces to expose as much of the bones as possible. I also add in the fat but you may leave it out. Chop up an onion and saute it along with the chicken bones in a tablespoon or two of hot vegetable oil until chicken loses the raw color, about 5 minutes. Then reduce heat to low, cover the pot and let sweat for 20 minutes. Add 4 to 8 cups of water, a bay leaf or two, and 1 or 2 teaspoons of salt. Bring up to a simmer and cook, covered on low heat for another 20 minutes. De-fat and use at will. The amount of water will vary depending on how many bones you've collected and whether you want to make a concentrated stock or not. I usually use the lesser amount of water and freeze in 1 cup portions. Then I can add 1 cup of water to the thawed stock to get 2 cups. This saves valuable freezer space at my house. Drinking this stock from a mug makes you feel like you've eaten a meal and it's lovely when you're sick or on a clear liquid diet before your dreaded colonoscopy.
Chili is too spicy-any ideas?
In addition to aging the chili a day or two, try adding in an ounce of unsweetened chocolate. Maybe two ounces will be needed depending on the volume of chili. You won't taste the chocolate but it does seem to take the edge off a really spicy concoction.
need impressive fool proof dinner idea for company using new Dutch Oven
I suggest chioppino. Not sure of the spelling. It's a rich, tomato based seafood stew. I use a combination of Rachael Ray's recipe and the one from the Tadich Grill cookbook. I make it every Christmas Eve in my Dutch oven for my version of the feast of seven fishes Italian tradition. It's quick, easy, delicious, and visually appealing with the mussels peaking out of the bowls. With crusty bread, it is a meal fit for company.
My other suggestion would be Beef Braised in Barolo served over polenta. This is an America's Test Kitchen recipe that is available on-line although you must sign in (it's free). www.americastestkitchen.com. I made it just before Thanksgiving for my meat loving son and it was wonderful.
Freezeable meals for when the baby comes
My daughter is expecting in a few weeks. Does anyone have any tried and true ideas for freezable meals she can prepare now for later?
