4Snisl's Profile
Staring at a pile of shredded cabbage, what salad should I make?
I've got Asian on the brain as well.....this Burmese Ginger salad is spectacularly good. :)
http://eclectic24.wordpress.com/2010/02/08/burmese-ginger-salad-thoke-a-recipe-2/
New ideas for Chicken Sausage II
If it's warm where you are, I might do a sweet corn, blanched green bean and ripe tomato salad with torn fresh basil leaves. Toss in cooked but room temp slices of the tomato basil chicken sausage. Feta and spinach would probably work as well.
Have a happy dinner. :)
In need of some introductory recipes to cooking with kidney and heart, pork or beef please! Beginner offal dishes . .
You might be interested in making Kat a Kat, a curried offal recipe that simmers kidney, heart and liver together (sometimes also brain, and if it's in your pantry, lung :) Serve with fresh roti, and it is the breakfast, lunch, or dinner of champions!
None of the recipes I'm seeing on line match up with the recipe I've learned to make (which I sadly don't have accessible right now)....many seem to incorporate tomato, which isn't part of how I make it. That said, you can give them a whirl.....or, if it looks like they require too many special spices that you don't stock, pick up a packet of Shan kat a kat spice mix. Just make sure to halve the quantity of spice they recommend in their recipe, or else it may end up much more salty and spicy than you prefer. :)
The one thing I would say that might not be a part of recipes if to add your offal in stages, rather than all at once....first heart/spleen, then lungs/liver, and finally brains (which you may choose to poach lightly in advance for texture.)
Creative Chuck Steak
I bet you could actually make a decent chili....yes, even without the onion, garlic, or beer. :)
This recipe might be a good place to start....instead of masa harina, might choose to thicken with rice flour?
http://homesicktexan.blogspot.com/2009/02/more-precise-texas-chili-recipe.html
Whole organic chicken in Fridge
I love this Jacques Pepin recipe: crusty chicken (he uses thighs, but can be done with whole cut-up chicken) with mushrooms and white wine.
http://www.seriouseats.com/recipes/2009/08/jacques-pepin-crusty-chicken-with-mushrooms-white-wine-sauce-recipe.html
Help Me Teach My Cousin How to Cook
This truly not meant to sound flip....but might she consider joining Chowhound so that she can get a range of advice from experienced folks besides you?
I'm sure I can't be the only one who has grown to be a better, more experienced cook by actively participating on boards! And we love fresh mea....um...I mean, new members! ;)
Scallion/Spring Onion/Green Onion Recipes
I agree with planting them!
Also, you can braise them....
http://food52.com/blog/2965_molly_stevens_sweet_braised_whole_scallions
Ideas for Sheep Milk Ricotta?
Thanks so much for your ideas, everyone....
I have a confession to make. I had such lofty ideas about making these beautiful dishes. The truth is, the ricotta nearly disappeared between tastings offered from the tub- it was so utterly delicious straight up!
One small pile was drizzled in extra virgin olive oil warmed with a little lemon peel and a smashed garlic clove, and showered with chopped basil and a sprinkle of Maldon sea salt. The other little mound was topped with orange zest and a drizzle of buckwheat honey. Both were gone in barely a blink. I swiped a little of both in a bite- yep, it was a great combination of sweet and savory and salty all at once.
The kale and roasted vegetables were served later in the evening....the ricotta turned out to be the quick starter for a wonderful meal that was prepared and served over the course of the evening.
Thanks you so much for generously sharing your ideas- I hope to assemble the complete dishes in the future!
Cooking a de-boned whole chicken
You all are so great- thank you for giving me to courage to give the ballotine a try!
I unfortunately had to pop the chicken in the freezer because of an unexpected blip in my weekend, but it is going to get the royal treatment when it comes out of the deep chill. It is already labeled "CH- Ballotine" on the freezer bag. :) Will report back with the results in the next few weeks, I hope!
Cooking a de-boned whole chicken
I had not considered cheese! Thank you for the link- I'd missed that thread, and it also gives me tons of other ideas....the pictures from L. Nightshade are gorgeous!
Cooking a de-boned whole chicken
Pistrachios would be gorgeous, wouldn't they? Thanks for the suggestion! The process of de-boning a rabbit- gah, I don't know if I could handle the tininess of the bones...:)
Cooking a de-boned whole chicken
It's on my list to try the process myself after watching Jaques Pepin do it on TV! Of course, he makes darn near everything look beautiful and effortless.
I think it also has to do with the fact that it's a fancy special-breed chicken. It came my way because the butcher at my store was doing a special order for a customer and they accidentally had 1 extra chicken. The charged me less than what these usually go for- about $10. This is about as much as other whole free-range chickens I buy, but I usually make it count further by making stock with the bones. :)
gluten free meal for new mom
One suggestion along these lines- instead of gluten free bread, you could crush up a gluten-free cornflake or other GF cereal and use in place of breadcrumbs. I tested this out with a friend on a gluten free diet making a bison meatloaf and it turned out wonderfully! Just make sure that any other things you add in, like ketchup, mustard, etc. are GF as well!
Cooking a de-boned whole chicken
Yowza! The thought of doing a ballotine had not even CROSSED my mind! What kind of filling would you suggest? I would not be able to use any pork in the preparation....a quick google of recipes shows that while some fillings contain pork, there are some that:
-are caramelized vegetables, like mushrooms and onions
-use sausage, in which case I could use a high-quality raw chicken or turkey sausage meat
-simply resemble Thanksgiving stuffing?
I don't know if my culinary aspirations will hold, but this could be fun!
Craving Szechuan fish with roasted chiles and napa...recipe?
Hello all...funny to reply to my own thread, I suppose, but I wanted to share a recipe that I'm going to try in the near future. Will report back if it hits the mark, but might just be a tasty variation nonetheless! I was just thrilled to find something even close to this dish that I adore...
http://spicehunt.blogspot.com/2011/05/sichuan-tzechuan-style-spicy-fish.html
Cooking a de-boned whole chicken
Hello all!
I found a de-boned whole Poulet Rouge chicken at my grocery store yesterday and picked it up on a whim. I'd planned to:
1. season it simply with salt, pepper, maybe some fresh herbs and a little garlic....let it air-dry overnight to dry the skin a little
2. lay it flat (skin-side down) in an oven-proof pan, sear on the stovetop over medium-high heat(perhaps weighted a la chicken under a brick?)
3. remove the weight, flip the bird skin-side up, then put into a preheated 400'F oven till cooked through.
This is my first time cooking with a de-boned chicken, so I'm concerned that the breast may ovecook in this preparation before the thighs are done. (I can cut into pieces and remove as they are done, but I like the presentation factor of a whole bird if possible.)
Thoughts? Advice? Because it cost a pretty penny, I want to do it justice. :) Thanks!
Light desserts that are assembled rather than cooked and are pretty :) ?
Maybe too much chocolate, but what about ripe strawberries and grapes dipped in bittersweet chocolate?
Ideas for Sheep Milk Ricotta?
I'll see what the root vegetable situation is like at the store....it makes me sad when I see tired parsnips and hairy carrots languishing in the produce bin. The ricotta deserves better. :)
Ideas for Sheep Milk Ricotta?
Oh nice! I didn't think to put both olive oil and honey on in the same serving...I can give it a shot! Thank you...
Do you recall your first Chowhound post?
I'm certain it was a request for help, not a suggestion! Probably was this one (my handle used to be "Sony" before the ownership change....) http://chowhound.chow.com/topics/293276 I had no idea what Pickapeppa sauce was, but I sure knew ways to use up the bottle with all the great suggestions I got!
That's the lovely thing about Chowhound- it's made me willing to stretch outside of my comfort zone. I'm more apt to pick up some random ingredient knowing that I've got such great online advisors. :)
(Also, it cracks me up to see that the thread from 2003 was revived just last year- I missed it!)
Ideas for Sheep Milk Ricotta?
I procured a small tub of wonderful fresh sheep milk ricotta and am wondering what your favorite ideas are for using it. Googling has produced serving it with toast (either drizzled with extra virgin olive oil and herbs or honey and ctirus zest).
I was considering making a small batch of fresh pasta and tossing in the ricotta with fresh herbs and olive oil....but maybe the heat will kill off some of the nuanced flavor?
Thanks in advance for any suggestions!
What Should I Do with Leftover Kimchi "Juice?" [moved from General Topics]
I might mix it with some gochujang (for sweetness and extra heat) and marinate some chicken in it, then grill, roast or saute.
Taking my cue from Chik-fil-a allegedy marinating chicken in pickle juice....:)
Food labels ... and the idiocy of government regulation
Glad it hasn't been an issue for you, escondido! Especially in working with people who have diabetes, I've seen so many times when issues with reading labels has caused serious health problems.
For the mole, it sounds like more that half of the calories in the jar come from fat, not necessarily that half of the jar by volume is fat. This is where the difference in caloric density really comes into play- 1 tablespoon of oil (fat) has 100 calories, yet 1 tablespoon of water has 0 calories. That's why half the calories coming from fat doesn't necessarily mean that half of the volume is fat.
The 17% Daily Value is based on the estimate that if you need a 2,000 calorie diet, you should be getting about 65 grams of fat per day. All % daily values are based on a 2,000 calorie diet.
So to break it down, it sounds like 100 calories are coming from fat. Since each gram of fat contains about 9 calories, the 100 calories from fat translates to about 11 grams of fat per serving. 11 grams of fat is about 17% of the 65 grams of fat estimated as an allotment for a 2,000 calorie daily diet. (11 divided by 65 is about 0.17, or 17%)
Anyway, I was working out the numbers for myself, and figured it was worth posting for anyone interested. Hope it explains how the number of calories from fat in a single food relates to the % daily value on the same nutrition facts label.
Food labels ... and the idiocy of government regulation
What labels list % of calories from fat? Most labels I see list "total calories" and "calories from fat", so to get "percent of calories from fat", you'd have to make a fraction from the two.
Maybe you are referring to % daily value, which makes calculations based on a 2,000 calorie diet, not the calories in any particular food....?
Food labels ... and the idiocy of government regulation
Yep- would definitely be an eye opener for lots of people! :)
As full disclosure, I work in community nutrition programs, and some of the hands-on activities involve translation of weight measurements (grams, milligrams, etc. of fat, salt, sugar, etc.) into volumetric measurements, like teaspoons, tablespoons, etc. So people measure out tablespoons of shortening to "see" how much fat is in that mega-monster fast food burger, or teaspoon after teaspoon of sugar when trying to see how much sugar they are getting from a super-sized soda. (now, the bucket-sized coffee drinks are starting to make their way onto the roster.)
The bottom line is, I never thought about nutrition labels already doing the legwork for us by eliminating the need to convert from grams of fat to teaspoons of fat- but the idea is a compelling one for the reasons you bring up.
Food labels ... and the idiocy of government regulation
Got it. Interesting article, thanks for linking it!
I wonder if it might "silo" the US in the global food market (e.g. if our nutrient info is in units that no other country uses).
Wondering if tablespoons, teaspoons, etc. is something you consider a more practical way to think about nutrients? I guess it is hard to "visualize" how much salt, fat and sugar you're getting by milligrams of sodium that's listed, or grams of fat, or grams of sugar (even with commonplace conversions, like 5 grams of fat= 1 teaspoon).
Not meaning to needle you at all....just wanting to understand your perspective, as the thought to measure nutrients by volume instead of weight never occurred to me. If there's anything I'm missing, please let me know when time and inclination allows.
Food labels ... and the idiocy of government regulation
What is the alternative to grams/milligrams of nutrient (like fiber, sodium, etc.) per serving? It's what's commonly used in nutritional analysis of food.
At least there's the translation in how it aligns in a more practical sense with % daily value for many things (though people may disagree with what's considered the standard for the American diet.)
What I'm curious about is.... what would you propose? Having everything in metrics? Or having everything is English units?
Options with breaded perch?
Just as an FYI....the perch baked up perfectly fine straight from frozen in a 425'F oven. It crisped up quite nicely in about 20-25 minutes with a light drizzle of oil. Fairly convenient for a weeknight dinner! Look forward to adding fish cakes into the mix of "homemade convenience foods".
Help with menu for casual dinner this weekend? Sorta Southern themed
Sounds wonderful! Thanks for the report.
Forgive me if I missed upthread....but could you please share the recipe for the rolls?
