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Soba vs. Buckwheat noodles

Soba are buckwheat (though some are mixed with wheat). Fresh ones don't reek. I got an old batch once and they smelled awful. Some stores don't have much turnover... make sure to check the date stamped on the package as well...

2 days ago
foodslut in General Topics

Kudos to Mendy's

Hungarians make goulash--the soup--with meat, potatoes, peppers, etc. that you eat with bread on the side; there is another version often called goulash (Hungarians call it pörkölt), which is the stew with meat, veg, thick sauce, no potatoes) that is served over noodles or potatoes. Both are good and usually contain simple ingredients.

Aug 28, 2014
foodslut in Kosher

Service Dogs Get Couple Kicked Out of Restaurant

I am a life-long dog lover but would NEVER think to bring my 90 lb hound into a grocery store or restaurant. Never ever. While I love my dog, I realize that others may not or they may be allergic. It's common sense and part of being a responsible citizen. I should also say that he does not get dressed up in costumes, is always leashed when outside our property, and has better manners than most of the kids in our area. But he is a dog, and I run errands and go to work and other appointments without him.

Aug 20, 2014
foodslut in Food Media & News

Crabapples in Silver Spring area?

Does anyone know where I can get crabapples? Willing to drive a bit. Thanks!

Best bottled Asian peanut sauce?

I usually get the ones that are imported from Thailand (blanking on the brands at the moment).

Aug 11, 2014
foodslut in General Topics

Thnking about a rice cooker -- is induction worth it?

We have the Krups one that doubles as a slow cooker and oatmeal cooker. Love it!

Aug 06, 2014
foodslut in Cookware

Feeding my pescatarian non-foodie mother in law

Do you have a grill? Grilled fish and veggies is easy--just add a starch and you're set. Seared scallops/prawns are good. We grill the prawns and brush with olive oil and garlic.

Aug 06, 2014
foodslut in Home Cooking
2

Picnic - Appetizers - Ideas Please

Gougeres! Made these on the weeked. http://www.washingtonpost.com/pb/reci...

Aug 05, 2014
foodslut in Home Cooking

Trader Joe's YAY/MEH/NAY - August 2014 [OLD]

Yes--I use those all the time and they work great. I strain the juice and cook in flavored water (sugar, cinnamon stick, lemon peel). The make a sour cream slurry to thicken.

Aug 05, 2014
foodslut in Chains

Pesto experts, a lil help please?

I ALWAYS blanch the basil and then rinse with cold water (keeps it green). I also use olive oil.

Jul 14, 2014
foodslut in Home Cooking

Failed meringue

Most recipes specify adding the sugar once the eggs are starting to stiffen... may try your method instead...

Jun 25, 2014
foodslut in Home Cooking

Great braises for Shabbat - starting new thread with this recipe for Persian meatballs and Cherries in Tamarind sauce and Brown-braised Onions, because braises work so well for Friday evening

That sounds absolutely amazing--will have to try it!

Jun 17, 2014
foodslut in Kosher

Failed meringue

The recipe said to add lemon juice and cornstarch at the end, so it would not have affected the dismal result...

Jun 16, 2014
foodslut in Home Cooking

Failed meringue

I have been baking since I was 8 and am not sure why I end up with a liquid mess when trying to make meringue for Pavlova. The eggs whites whip up nicely, and I add the sugar, mixing after each addition. Inevitably I end up with liquid as opposed to firm meringue. Any ideas? Have tried adding cream of tartar but it seems to make no difference. Is it the temperature of the whites? Any ideas would be greatly appreciated.

Jun 16, 2014
foodslut in Home Cooking

Ground Cardamom

I make an instant chai mix (keeps for ages in a jar in the freezer--just scoop out with spoon as needed). Mix 1 tbsp of cardamom, 1 tbsp ground ginger, a pinch or two allspice and ground cloves into a can of condensed milk (mixing in a jar is easier). Add a spoonful to hot black tea = instant chai!!!

Jun 12, 2014
foodslut in Home Cooking

Is the traditional German bakery finished?

I'm surprised that they didn't mention the main problem behind bakeries losing business--the ridiculous opening hours of small shops in most of Germany. It's impossible for working people to buy anything since most are already closed by the time you leave the office. And Sunday? Forget about it!

Jun 05, 2014
foodslut in Food Media & News

Mayo in Southern-style Ambrosia?

I make mine just with vanilla pudding and whipped cream... I also would not freeze it...

Jun 05, 2014
foodslut in Home Cooking

Korean yam

It's nice added to soups and stews, or deep fried tempura style. Tasty baked as well.

Mar 26, 2014
foodslut in Kosher

frozen roe--thoughts?

Should be OK... defrost in the fridge.

Mar 11, 2014
foodslut in General Topics

Your Top 5 Trader Joe's Products? - 2014

The Delices de Bourgogne cheese--TO DIE FOR!!!
frozen Haricots verts
Chocolate thumbprint cookies
European style yogurt
frozen Alaskan salmon (with skin :))

Feb 10, 2014
foodslut in Chains

Brown Rice

I use the California grown Japanese Genmai from Hmart that cooks up almost like white rice. I like it a lot and often mix white and brown. Will have to try the Texmati sometime...

Feb 07, 2014
foodslut in General Topics

Quick and dirty posole

Sounds good. I hate the smell of the hominy liquid so I dump it... Need to get the ingredients for the toppings and make it again... You could also make a green version using Trader Joe's tomatillo salsa as the sauce base (for a quick and dirty version).

Feb 04, 2014
foodslut in Home Cooking

European torte wafer sheets - how to use these things?

Oh--these are something wonderful. If you google "oblatne" (the Serb version) you will find various recipes. I do one (just eyeballing: mix a can of condensed milk, some melted chocolate, and a stick of butter; optional: ground nuts). Mix well and place one waffle (always waffled side up) on a big piece of saran wrap (big so you can wrap the whole thing at the end). Continue laying with the cream, wrap up, and refrigerate. Slice when solidified. It is fabulous!

Jan 31, 2014
foodslut in Home Cooking

What new food, ingredient, or recipe have you tried recently?

Shio koji (a malted rice/salt seasoning now popular in Japan). Adds great flavor/umami to most dishes. Where do you get black cod? Can never find it in the DC area...

Jan 31, 2014
foodslut in Home Cooking

What Food Do You Leave to the Experts?

Sushi (not the California roll kind). Given that legit sushi chefs spend a year of their education perfecting the rice, then another year learning to cut the fish, I leave this work to them. Will make maki at home, though rarely (prefer onigiri) but the real stuff I leave to the experts.

Jan 29, 2014
foodslut in Home Cooking

Trader Joe's Yay/Nay Thread - January 2014!! [OLD]

Love them--always have them in the freezer.

Jan 28, 2014
foodslut in Chains
2

Ramen: Toki v. Daikaya

Sorry to nitpick, but it's tonkOtsu (broth derived from pork bones). Tonkatsu is fried pork cutlet served with rice, sauce, and shredded cabbage.

Blueberry filling for turnovers

I would do the short version but add a cornstarch and water mixture to thicken...

Dec 26, 2013
foodslut in Home Cooking

California rolls ; too good to not try em !

Never, ever refrigerate sushi (I don't care what grocery stores do--it results in tooth-breakingly hard rice). I almost broke a tooth at a wedding reception. Sushi needs to be made and eaten shortly after, or store in a cool place with a damp cloth over it--never in a fridge.

Dec 16, 2013
foodslut in Home Cooking

Napa Stir-frying Tips?

Yeah, fair enough... Although it is done over high heat with little liquid added.

Dec 13, 2013
foodslut in Home Cooking