f

foodslut's Profile

Title Last Reply

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.

Jan 02, 2014
foodslut in Washington DC & Baltimore

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

My first homemade duck-whole bird or breast only?

We used to do whole duck and found it really messy and not a lot of meat... we now sear duck breast and serve with fruit chutney or balsamic reduction and brown rice for Christmas Eve dinner. It is lovely!

Dec 13, 2013
foodslut in Home Cooking
1

What to serve along side truffle Mac and Cheese?

Our local BBQ place serves it with barbecued meat...

Dec 13, 2013
foodslut in Home Cooking

Napa Stir-frying Tips?

I like this type of thing with Chinese cabbage:
http://umamitopia.com/blog/article_36...

Dec 13, 2013
foodslut in Home Cooking

Anybody serve Turkey for both Thanksgiving AND Christmas?

Never ever. And I like turkey. Either suckling pig, cabbage rolls, and other sides (think Eastern Europe); or Danish prune-stuffed pork tenderloin from DH's side... This year, we're doing Christmas Eve dinner (seared duck breast) and Christmas Day (pulled pork) on our own, so yay for variety.

Dec 11, 2013
foodslut in Home Cooking
1

Thanksgiving disaster!

Wow. Don't spend Christmas with the in-laws due to a horrible one we were put through a few years ago... they know it and don't ask anymore. Give us the opportunity to do what we want and change things up every year. The fact that she had a turkey going is creepy. Would not bother spending any time with someone like that. Wow.

Dec 05, 2013
foodslut in Not About Food

Please explain this green bean casserole thing

As a Hungarian-Canadian, I am totally flummoxed and disgusted by this dish. We had vegetables thickened with roux (fozelek), made from scratch growing up. I think the dish was born in the "convenience era" when canned goods became popular and soups were a novelty... Yuck!!!

Nov 22, 2013
foodslut in General Topics

Does alcohol in a pecan pie cook out?

Grew up with alcohol spiked cherries in desserts, wine in stews, etc. and am still here :). Ate an entire box of brandy filled chocolates at age 6 and Mom didn't bat an eye.

Nov 21, 2013
foodslut in Home Cooking

Your Most Nontraditional Thanksgiving Dish or Dessert

That sounds fantastic...

Oct 23, 2013
foodslut in Home Cooking

Your Most Nontraditional Thanksgiving Dish or Dessert

Cabbage rolls--traditional at most Eastern European celebrations... and potato salad (Olivier in Russian, "French salad" in other countries).

Oct 23, 2013
foodslut in Home Cooking