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DMW's Profile

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My Yogurt Dilemma

Yes, a little bit of vanilla extract does wonders to counteract the tartness.

Jun 02, 2012
DMW in Home Cooking

Generally scorned products that are madly delicious -- in certain applications

Oh, I totally use this! So easy and I really like it :-)

Jul 12, 2011
DMW in Home Cooking

Generally scorned products that are madly delicious -- in certain applications

I use the Lipton Onion Soup Mix in a brisket recipe that, while it might sound bad, is really good (or maybe that's just because I've been eating it since I was a kid).

Brisket braised with carrots (used to use bagged baby, but now skeeved by those), new potatoes (again, I used to use canned), and the braising liquid is comprised of: Lipton onion soup mix, a can of whole berry cranberry sauce, and enough water to bring the liquid to the correct point on the meat. Seriously, this is good.

Jul 12, 2011
DMW in Home Cooking

Frozen Yogurt - Yummmm!

I have some frozen strawberries - from last year, shame on me - and am thinking about making either frozen yogurt (will thaw, at least partially, first) or faux frozen yogurt (just blending the frozen strawberries with yogurt).

Jun 29, 2011
DMW in Home Cooking

Lots of strawberries, need more ideas please.

Whoa! Please tell me more about this vodka/club soda/strawberry syrup drink.

Jun 28, 2011
DMW in Home Cooking

Less Fattening Pesto Sauce?

It would certainly not be traditional, but if you add tomatoes to the pest you can use less oil. Saw this recommended on a food blog (perhaps, In My Kitchen Garden, or her sister site) and thought it was quite good when I tried it.

Jun 27, 2011
DMW in Home Cooking

Favorite cold soups, please

x2

Jun 22, 2011
DMW in Home Cooking

How Long will Homemade Mayo Keep?

The recent homemade mayo thread (and it's links) got me to thinking about making my own homemade mayo. Any advice on how long it will keep in the fridge?

Thanks!

Jun 20, 2011
DMW in Home Cooking

How is your ideal iced coffee made? (Frappucino, Ice latte etc.)

Oh yes, I forgot about cold brew. I like to make the cold brew concentrate and then dilute some over ice in the summer. I got the recipe online, so a google search will certainly turn up a lot of options. (don't remember mine)

Did not like the cold brew concentrate diluted with hot water though.

Jun 16, 2011
DMW in Home Cooking

How is your ideal iced coffee made? (Frappucino, Ice latte etc.)

Fill glass with some ice and small amount of cold water. Pour in 2 shots of espresso. Add more water or ice if needed. Yummy! Now that the weather is warming up we're having iced coffee more than our normal americanos.

Jun 16, 2011
DMW in Home Cooking

Canning classes in CT?

Last year I took a class offered through the Uconn extension service. I took it at the Fairfield County extension location in Bethel, but they were offered throughout the state.

A quick search turned this up:
http://www.cag.uconn.edu/ces/ces/docu...

Jun 14, 2011
DMW in Southern New England

Favorite cold soups, please

Avocado Cucumber Soup

Blend avocados, cucumbers (seeds removed), plain yogurt, green onions, hot sauce, and S&P.

It's delish!

Jun 09, 2011
DMW in Home Cooking

Sun Tea Flavored with Simple Syurp Infusions

Also, tea is generally steeped in water that has been boiled. The tea itself has not been boiled. I am not a scientist, but I don't think steeping in less-than-boiling water would kill e coli (maybe I am wrong).

Jun 03, 2011
DMW in Home Cooking

One Sandwich for Every American City

With butter is a "lobster roll" and the mayo variant is a "lobster salad roll."

I live in CT and enjoy both :-)

Jun 01, 2011
DMW in General Topics

duck in southern ct

We went to Peking Duck House a few months ago and thought the duck was pretty good. It did not bother my stomach at all, as peking duck sometimes does.

How is Loa Sze Schuan? It is on my list of places to try.

Jun 01, 2011
DMW in Southern New England

Homemade yogurt makers - what do you use as a starter?

I have heard that bringing the milk up to a certain temp (then cooling and adding culture) is what is necessary to get rid of the gooey/elastic texture. I think it has something do with breaking bonds of some kind. I know the literature says to bring the milk up to 180*, but I just let is get up to a good simmer, then let it cool. This gives me better, more consistent results, than 180*.

May 31, 2011
DMW in Home Cooking

Suckling Pig

Ha Ha - yes, very Dexter.
I consider myself a relatively adventurous cook/eater, and I really want to do a whole pig, but the photo is a little unnerving.....
Glad to hear down below that it came out well.

May 23, 2011
DMW in Home Cooking

What is the best sauce/condiment you've ever made?

mayo + pesto
mayo + chipotles in adobo

both great on sandwiches

May 19, 2011
DMW in Home Cooking

Foods for fun Limo Ride

foodwallguy's fenway specific suggestions are great for eating there. But may I suggest that you propose this question in the home cooking or general chowhounding board. This is more of a general question since it applies to all limo rides and is not specific to So. NE. You might get more hits on one of those boards.

May 19, 2011
DMW in Southern New England

Best pasta sauce in a jar?

Well, was at the store last night after browsing this post and making mental note of some of the recommended brands. I love Raos and usually stick with the straight up marinara. However, I noted many mentions of Alessi and went ahead and picked up their Norma sauce (has eggplant). I served this over a very good buffalo mozz ravioli. Both were amazing, but since this thread is about sauce, let me say it was luscious and good enough to eat straight. This is on my buy again list and I will try their other variations as well. Thanks chowhounders!

May 19, 2011
DMW in General Topics

Foods that make you happy

I love so much food (so much), it is hard to say. Fresh, tasty, quality, well-prepared - YUM.
I do have single out amazing home grown tomatoes, right off the vine, still warm from the sun!
And ripe, juicy, drip down your face, peaches! From the local farm!

OMG, I can't wait for summer!!!!!
sorry for all of the !, but I guess I am excited ;-)

May 18, 2011
DMW in General Topics

Before I complain to the grocery store about the chicken...

I am not surprised at the size of the "roaster" and have always thought they were in the 6-8 lb range. Fryers are smaller; I usually see them in the 3-5 lb range, and I prefer them around 3.5 lbs.

But, like greedygirl, I disagree with the Sunset Mag assessment of the drawbacks of smaller birds.

May 18, 2011
DMW in Home Cooking

leftover grilled salmon

Frittata with goat cheese and spring veggies.

May 18, 2011
DMW in Home Cooking

Am I alone in the thought that EVOO...

High quality and flavored are not mutually exclusive. I have an AMAZING meyer lemon EVOO right from the producer in Napa (round pond farm). This is certainly a finishing oil as the flavor compounds would disappear if cooked.

However, I would agree that generally people are referring to a very high quality unflavored oil, which gets all of its amazing flavor(s) from the characteristics of the olives.

May 13, 2011
DMW in General Topics

Good Quinoa Salad Combination

I really enjoy the following stirred into my quinoa to make a salad:
1 can drained/rinsed black beans
chopped fresh tomato (seeds, juices and all)
green onion
chopped cilantro
salt
pepper
lime
olive oil
cumin
plus other veggies on hand that seem like they would be good (eg, peppers)

May 13, 2011
DMW in Home Cooking

Good Quinoa Salad Combination

Firstly, I think that the red quinoa tends to keep a better texture than the regular (pale) quinoa. I have never had the black so can't comment.

Secondly, I rinse my quinoa then bring to a boil, turn down heat and simmer until cooked in a large quantity of water. When done, I strain (in the same fine mesh strainer I used to rinse) the quinoa and them steam it in one of two ways (see below). The steaming is what helps separate the grains.
1) Put about an inch or two of water back in the pot, hang the strainer full of quinoa over the water, top with a tea towel, replace the lid, and simmer the water (steam the quinoa for a while); stir occasionally if the center isn't steaming.
2) After straining, dump the quinoa back in the pot, cover with a tea towel, and replace the lid. Leave on burner (but burner off) to steam for a while.

May 13, 2011
DMW in Home Cooking

Am I alone in the thought that EVOO...

I like a peppery oil on top of my roasted or grilled asparagus. I also have a meyer lemon-infused oil that is wonderful on asparagus as well. Just one idea.

May 13, 2011
DMW in General Topics

Homemade yogurt makers - what do you use as a starter?

Sorry it took me so long to take a look back at the thread. There are many sites for those who have Crohn's (we don't, but I've read the sites in regards to yogurt) and those sites all recommend that people eat a lot of homemade yogurt. Many sitessay that by culturing the yogurt for a full 24 hours the bacteria will consume all of the lactose. This is what I do and neither my husband or I have any issues. These sites also say to use just milk and culture, no powdered milk, so that's what I do.

How long do you cook your yogurt for? I am surprised that you would have issues with your own yogurt only because store-bought yogurt tends (depends on brand I guess) to be cooked for less time, thereby potentially leaving lactose in the mix.

May 12, 2011
DMW in Home Cooking

Best frozen duck breast recipes?

Don't want to "beat a dead horse" as the saying goes, but.....

The website does not state to defrost the breasts, but it also does not say to cook them frozen. Seems like most people here, myself included, believe that you should defrost the breasts first as this is "standard practice" for a number of reasons, while cooking from the frozen state (except microwave dinners and the like) is not. Since I/we believe that cooking from the frozen state is not standard practice, then B&E would have explicitly stated to cook from frozen if that is what they intended. By omitting this information, it implies that they should be defrosted (based on my earlier logic).

My 2 cents.

May 12, 2011
DMW in Home Cooking

Am I alone in the thought that EVOO...

Same. I use EVOO for most things, but the just regular old supermarket variety. I have a really nice, peppery EVOO that I use only for finishing. There are certain times I use other oils (high heat, very neutral flavor) but mostly its the garden-variety EVOO.

May 12, 2011
DMW in General Topics