4

4Snisl's Profile

Title Last Reply

Liven up my cheese straws please!

Caraway seeds
Nutmeg
(not necessarily together!)

Dec 18, 2014
4Snisl in Home Cooking

Super Easy Few Ingredient Holiday Cookies and Candy

I've been making caramel popcorn a lot for emergency gifts....my usual recipe:

Spread 8 cups popped popcorn in a single layer on a rimmed pan lined with parchment paper.

Get out potholders and have a bowl of cold water on standby if you are easily distracted and/or afraid of hot sugar. I've never gotten then, but caramel burns are no joke.

Mise for caramel- scant 1 cup granulated sugar, 1.5 teaspoons kosher salt, 1 tablespoon unsalted butter.

Add sugar and salt to a dry, clean 3 quart stainless steel saucepan. Place pan over medium high heat. Leave it alone, about 3-4 minutes, until the edges start to liquefy and darken. Be patient, don't walk away!

When you see the sugar start to liquefy, start to whisk over the heat. The sugar may clump on the whisk- that is OK. Just keep whisking, it will melt and incorporate. As soon as the sugar has totally melted into liquid and has turned a deep honey color, VERY carefully take a piece of popcorn (use tongs if you want to be extra careful), dip the edge into the mixture, lift up and blow onto it to see if it hardens on the kernel. Alternatively, you can use a thermometer to make sure the caramel has reached hard-crack temperature- this is just what I do because then I get to taste.....but do make sure the kernel is completely cooled off! :)

Finally, remove the pan from heat, add the salt and butter, and whisk it in until smooth. Immediately pour in a thin stream evenly over the popcorn kernels. If you are into a sweet and salty flavor profile, you may want to sprinkle with additional salt (or initially add more salt to the caramel). Allow to cool for at least 5 minutes, then crack into pieces and serve.

Dec 16, 2014
4Snisl in Home Cooking
1

Lots of Parsley

This won't freeze well, but I've enjoyed making a parsley salad as an accompaniment to chicken or seafood. I chop a large bunch of flat leaf parsley (make sure the stems are cut very finely) and toss with lemon juice, olive oil, capers (or chopped olives- like Kalamata) and golden raisins. Add salt if needed- may not want to because of the brininess of the capers/olives. If you enjoy spice, add some crushed red pepper flakes or minced jalapeno. It is best after it has had at least 15 minutes to sit, for the flavors to blend.

Dec 15, 2014
4Snisl in Home Cooking

Selecting a big joint of meat to cook without an oven

I might suggest doing a "seven hour leg of lamb" in advance in the oven, and then reheating on the stove top or in the slow cooker. After it's cooked, it's basically like reheating a big pot roast.

If you're concerned about it reheating evenly as a giant hunk, or it won't fit into your slow cooker, then perhaps slice/pull into pieces after the initial cooking, and reheat the day of serving.

Many recipes might call for cooking with wine, which may be off limits for someone who eats halal preparations. You can substitute diluted apple juice with a dash of vinegar with acceptable results, IMHO.

Dec 03, 2014
4Snisl in Home Cooking

The Great Sardine Taste-off – best canned sardines – Next 7

Agree with DaChowMaster.....was fishy and bland to my tastes. I did manage to eat them after heavy doctoring, but not something I'd prefer to repeat.

Nov 26, 2014
4Snisl in General Topics

Caramel Popcorn Question

Agree with other responders.....your idea would probably taste great, but it would be quite messy. :) Would you consider substituting granulated white sugar for brown sugar?

Nov 21, 2014
4Snisl in Home Cooking

Cooking for One: A Widow's Challenge

A long overdue reply to say that this cheese souffle recipe is absolutely wonderful- thank you! I do admit, I place the mixture in a shallower dish so I can put it in my toaster oven without risk of it billowing to the roof of the appliance. :) It still comes out decadent, light and satisfying.

Nov 16, 2014
4Snisl in Home Cooking

Should I be offended over a frozen pie?

IMHO, be a gracious guest.

You can bring your pie since your host has consented (perhaps something other than pumpkin?), but don't expect other tastes and preferences to match yours. I realize that you are amongst other food lovers on Chowhound, so sliding in some comments about TGIF's and Vons pumpkin pie seems in line with "our company"......but remember, even some of us Chowhounds are classy enough to enjoy that level of cuisine. :)

Your opinions about food could bubble up (sometimes even subconsciously) and potentially make your generosity of bringing a pie seem like an effort to control what is not yours to handle as a guest....so if that seems like a possibility, I'd suggest you try extra hard to keep that in check. A nice thank you note afterward is also a good idea, but hopefully you already had already planned on sending one.....

Wishing you a wonderful Thanksgiving holiday, even if it is causing some level of stress presently.

Nov 16, 2014
4Snisl in Not About Food
2

Chick fil-A Recipe

I'm afraid I've never tried to replicate KFC at home, and haven't eaten it in over a decade....so not able to offer any first-hand tips, I'm afraid. Maybe someone else can chime in....

I hope you enjoy the Chick-fil-A recipe, though! I did cut down the salt by 25% and found it was still plenty salty.

Nov 10, 2014
4Snisl in Home Cooking

Tipping at an upscale sushi restaurant, at the bar, with no tip jars

Arigatou gozaimasu!

So buying a beverage is a decent gesture on top of the tip....good to know. I wouldn't have thought to ask the bartender, but of course that makes sense!

We'll be at a late seating, so a drink might be just what the chef needs.... :)

Nov 10, 2014
4Snisl in Not About Food

Tipping at an upscale sushi restaurant, at the bar, with no tip jars

Excellent- thank you for sharing your experience!

Nov 09, 2014
4Snisl in Not About Food

Chick fil-A Recipe

What recipes have you tried? This one is the closest approximation I've found: http://www.seriouseats.com/2012/07/th...

Nov 09, 2014
4Snisl in Home Cooking

Tipping at an upscale sushi restaurant, at the bar, with no tip jars

I'm going to an upscale Manhattan sushi restaurant in a few weeks, and will be seated at the bar. This will be my first time with an upscale sushi meal. I'm comfortable with the mechanics of eating sushi, but there is one area that remains mysterious to me.

My dining companion and I will likely be ordering omakase meals. It's occurred to me that there will probably not be tip jars on the counter, so my question is:
1. What amount (percentage) is appropriate to tip for the wait staff?
2. How do I separate the tip for the wait staff and the chef? Or do I assume it is all split out from the total tip?
3. In some of my investigating, I've heard that some people will buy a drink (like a glass of sake or beer) for the chef in lieu of, or in addition to, the monetary tip. Is it fine to just say, 'Hi chef, let me buy you a glass of your favorite drink?' Or is there something else that needs to otherwise be sorted?

I appreciate any advice you can offer. For what it's worth, the restaurant is 15 East, and we will simply be ordering pieces of sushi and sashimi, no other prepared/cooked food (e.g. as with the tasting menu.)

Nov 09, 2014
4Snisl in Not About Food

Low-carb thanksgiving?

A traditional dish on our Thanksgiving menu is braised greens. (Is that too close to Brussels sprouts? :) To ease your prep, you can just use a bag of pre-chopped greens.

Recipes vary, but we usually cook ours in a concoction of wilted onions and garlic, chili flakes, rich stock, and a bit of sweetener, hot sauce and vinegar at the end to brighten the mixture. Other additions to consider are a chunk of smoked meat or a touch of soy sauce.

Nov 08, 2014
4Snisl in Special Diets

It's all about the egg .

Dinner last night:
Mix a sauce of 3 parts plain Greek yogurt to one part mayonnaise, snip in green onions and fresh mint and a dash of hot sauce.
Season and cook parcooked slices of potatoes in a skillet until crispy.
While the potatoes crisp, make a hard-boiled egg or two. My favorite technique lately (which gives me eggs that peel cleanly and yolks that are just the texture I like) is to gently lower large eggs from the fridge into simmering water, then dunk into cool water after 9 minutes of cooking.
Peel the cooked eggs, then quarter and drop into the yogurt sauce. Top with crispy potatoes.
I think I'm going to repeat this later this week....

Nov 02, 2014
4Snisl in Home Cooking

A really really difficult vegan thanksgiving challenge

Another idea.....maybe do a roasted whole head of cauliflower, with a nice chimichurri sauce on the side? Or a vegan mushroom gravy?

Nov 02, 2014
4Snisl in Home Cooking
1

A really really difficult vegan thanksgiving challenge

Ooof- forgot that the tofu is a no go in the Moosewood dish as well. Honestly, I don't think the dish would be any worse without it. Maybe just bulk up the filling with more vegetables and/or bread cubes.....

Nov 02, 2014
4Snisl in Home Cooking

A really really difficult vegan thanksgiving challenge

I've had this stuffed squash recipe and it's very tasty. Of course, you'd have to leave out the pecans.....maybe you could toast the squash seeds and top the dish with those instead?

http://www.moosewoodcooks.com/mushroo...

Nov 02, 2014
4Snisl in Home Cooking

Thanksgiving biscuits ideas

On Alexandra Cooks, I saw this recipe for maple glazed biscuits that looked interesting:http://www.alexandracooks.com/2014/10...

Nov 02, 2014
4Snisl in Home Cooking

Favorite easy, healthy, seafood dished

Depending on the seafood you use, you can prepare ceviche in the morning and it will be ready for supper, or it can be done easily after work (for more delicate seafood.)

Nice thread on preparing ceviche: http://chowhound.chow.com/topics/4184...

Nov 01, 2014
4Snisl in Home Cooking
1

'Upscale" Sauce for Seared Scallops

To me, "sauce for a brick" = ginger-shiitake cream sauce from this Bon Apetit recipe (originally paired with tuna):
http://www.epicurious.com/recipes/foo...
Enjoy the celebrating!

Oct 29, 2014
4Snisl in Home Cooking

Give me your Best Baked Pasta Recipes (Please)

Oh, nutmeg! What a wonderful, sensible idea.

Oct 21, 2014
4Snisl in Home Cooking

Give me your Best Baked Pasta Recipes (Please)

Thanks for the tips on the ratatouille....I think it will work great with the no-boil lasagna noodles because of the moisture in the vegetables.

If spinach is enough to tempt you the dark side, then I think that chard, kale or sturdier greens might be an even better bet! Especially if some tender stems are chopped up and added as well. I bet that sliced of butternut squash could be used in place of pumpkin puree as well.

Another idea to bring crunch and flavor.....adding toasted nuts on top (hazelnuts and pinenuts are particularly good).

Oct 21, 2014
4Snisl in Home Cooking

Give me your Best Baked Pasta Recipes (Please)

Funny- as soon as I saw this question, I thought of a pumpkin lasagna recipe that I usually make- and in the most recent version I made, I added some chopped steamed broccoli! If I'd only added carrot, it would have been your worst nightmare. :)

Anyway, my usual formula includes:
-rosemary-infused bechamel sauce (4 cups, made with 2% milk)
-ricotta mixed with tons of thawed, squeezed spinach and fresh grated parmesan (32 ounces ricotta mixed with 2 boxes of thawed spinach and 1/2 cup parmesan)
-cooked mashed butternut squash/pumpkin (canned pumpkin works fine here), seasoned with rosemary, salt and pepper (2 cups)
-mozzarella cheese (16 ounces part skim, shredded by hand)
-no boil lasagna noodles (usually 1 box is perfect for a 9 x 13 dish)

In other related news- your version sounds absolutely wonderful! Ratatouille will probably make it into my next lasagna.....

Oct 20, 2014
4Snisl in Home Cooking

What order is best for moussaka layers?

Firm potato base is usually what I do.
Usually I'll layer meat sauce on top of the eggplant, since it soaks up flavor so nicely. Are you leaving skin on the eggplant? If so, I usually try to layer it in a way that aligns with how I would cut pieces in the finished dish, to minimize the need to cut through skin when extracting pieces.
I try to make the last layer potato (if I'm using it) to keep the top as pristine as possible. If I'm planning to freeze leftovers, I usually leave the potatoes out for optimal texture.

Enjoy rediscovering moussaka! :)

Oct 15, 2014
4Snisl in Home Cooking

Thanksgiving menu question and unrelated baking/freezing question

The options sound delicious! I realize looking back that horseradish cream with a meat roast was potentially off the mark, given you moniker. Oops! My apologies. :)

Oct 15, 2014
4Snisl in Home Cooking

Tough beef in stir fry

I don't think the cut of meat is the problem. "Across the grain" and "against the grain" mean the same thing, right?

I wonder if the marinade is so wet, the meat boils instead of searing.(What do you mean by "cornstarch blend".....a slurry?)

The usual mix that I use to marinate meat for stir fry is cornstarch, soy sauce, rice wine, pureed ginger, and a touch of sesame oil and sugar. If I have an egg white, I'll add that to the mix, but if not, the marinade usually works just fine.

Oct 15, 2014
4Snisl in Home Cooking

Thanksgiving menu question and unrelated baking/freezing question

I get stuck with the need to make something 1 week in advance that will then be served cold or room temperature (essentially, you need to freeze something, and thaw before serving.)

Most of what I think of making ahead and freezing is something that will need to be warmed at some point. Is that a dealbreaker?

You could probably roast an eye of round till juicy and pink, rest, slice thinly, and freeze the slices before thawing in the fridge and setting out with sandwich fixings. Chimichurri sauce or romesco sauce could be frozen ahead of time and thawed to serve on the side, if you want somethng a little different than mustard/mayonnaise. If you can prep for a few minutes before lunch, I'd make a really quick horseradish cream with sour cream, good quality prepared horseradish and snipped fresh chives. For all the trouble, maybe you would rather just set out nice quality purchased deli meats instead......though that means you are doing some sort of minimal preparation after the "weekend before" has passed (serving old deli meat....ick. :) )

If you have a slow cooker, I hope some of the ideas that are posted here would work. If so, a broth-based vegetable soup and some nice bread and cheese would probably be the way I would go.

Oct 15, 2014
4Snisl in Home Cooking

Best way to cook a grassfed rump roast

Excellent- thank you! I always thought rump roast might be quite tough, but I guess when cooked properly, it can be perfectly tender.

I wish I had one of those sandwiches right now. :)

Oct 10, 2014
4Snisl in Home Cooking

"Fancy" Apple Crisp for Thanksgiving

You could do it in individual small ramekins instead of a large dish.

If you want to do a large dish, perhaps take your cue from French apple tarts when you layer the apples in the dish, and have the crumble as an add-on component so the layering is beautifully visible. http://www.saveur.com/article/Recipes...

You can also think about getting fancy with ice cream accompaniments- cinnamon, salted caramel, and vanilla would be a wonderful line-up of flavors.

For the difference in various fruit desserts, I appreciated this article from Serious Eats: http://www.seriouseats.com/2014/07/wh...

Oct 09, 2014
4Snisl in Home Cooking
1