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4Snisl's Profile

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Nougatine vs Juni vs Bouley

I've been to Nougatine and Bouley....I can't remember anything about my meal at Nougatine except the good service. Bouley, I remember the full experience- excellent food and service and beautiful ambiance. If you have the time, I think it's worth experiencing at least once in your life. Note that for men, I believe jackets are required at lunch.

Jul 31, 2015
4Snisl in Manhattan

What to make out of spinach and broccoli?

These broccoli parmesan fritters from Smitten Kitchen could use up a bit of broccoli: http://smittenkitchen.com/blog/2012/0...

With the spinach, you could make a nice big batch of pakoras!

Jul 29, 2015
4Snisl in Home Cooking

King oyster mushrooms

Maybe after removing from the grill, toss in a vinaigrette of extra virgin olive oil, lemon juice, minced garlic and fresh herbs....

Jul 02, 2015
4Snisl in Home Cooking

I am looking for a way to thicken my home made salad dressing

Roasted Garlic

Maybe not best for a traditional creamy Italian dressing, but tomato paste adds intense flavor and thickening to salad dressings.

Jun 25, 2015
4Snisl in Home Cooking

What to do with a ton of peach jam?

Lucky you! Lots of great ideas here- I just made a jam vinaigrette last night for my salad...

Only idea I didn't see here yet- stir in a spoonful to sweeten your tea (if wanting to dissolve in cold tea, may want to mix in a little warm water first so it will incorporate more easily).

May 24, 2015
4Snisl in Home Cooking

perking up rice

Prepared things you can stir in are:
Pesto
Salsa
Pico de gallo
Jarred Indian simmer sauces (I generally like Patak's)
Indian cilantro chutney
Boursin cheese
Soy sauce and butter (plus chili paste, if you're so inclined)

Apr 03, 2015
4Snisl in Home Cooking

Rudest grocery checker remark

When I handed my reusable insulated bag to a clerk this week, he said, 'When you get home and unload your groceries, you can go ahead and give this a wash.'

(It wasn't pristine, but I've never been scolded about the sanitation of my bags before!)

for a potluck: mac & cheese or scalloped potatoes?

Another consideration....if there are copious leftovers (either for the host or sent home with you) macaroni and cheese will probably have a better chance of freezing successfully compared to scalloped potatoes.

(Of course, your cooking might be so appreciated that leftovers are hardly a concern! I just know that when it comes to huge potlucks, it's in the realm of possibility.)

Mar 09, 2015
4Snisl in Home Cooking
2

Things to do with tiny salty shrimp

Thank you so much for sharing this recipe! Just wondering- does the shrimp need to be soaked to remove some of the salt at any point?

Feb 24, 2015
4Snisl in Home Cooking

Things to do with tiny salty shrimp

You can make the Burmese condiment balachung, which is great stirred into eggs, on rice, on vegetables.....especially good if you like spice!

This looks like a good recipe, but I will admit that I have not tried it at home: http://www.loveisinmytummy.com/2012/1...

Feb 21, 2015
4Snisl in Home Cooking

Is this a flatiron steak?

I wouldn't count on it being removed when you purchase from the store. You can just slice down either side of it to remove it fairly easily before cooking (or after, but I think it presents better when I excise it beforehand.)

As an aside, it looks like there's a pretty distinct grain to the meat fiber- cutting thinly against the grain would probably work well.

Hope it turns (or turned) out well!

Feb 11, 2015
4Snisl in General Topics

Is this a flatiron steak?

That looks like sinew running through the middle, not marbling.

Problem with an Aloo Tikki recipe (Indian potato patty)

What is the full list of ingredients for the recipe? That might help to figure out if there is anything else in the recipe that is helping to bind the mixture.

Also, what type of potato did you use? A high-starch potato like Russet with generally hold together better.

Finally, corn flour often refers to what is also known as cornstarch (at least in the States, it's often called cornstarch).

Jan 31, 2015
4Snisl in Home Cooking

how to counteract tanginess in yogurt dips?

Using yogurt instead of sour cream is usually more of an analogous swap than substituting mayonnaise with yogurt. Both sour cream and yogurt have a distinct tang, while mayonnaise is not nearly as tangy naturally.

If your dip is too tangy, I would say add a little mayonnaise (or a higher proportion of mayonnaise) back into the mix. It will usually mellow out the flavor a little. I find that even 1 part mayonnaise to 4 parts yogurt will work well.....no mouth puckers or cringes. :)

Jan 31, 2015
4Snisl in Home Cooking

Ghost Pepper Wings at Popeyes

I didn't consider it much spicier than their spicy chicken, though it did have a touch more of a lingering burn. Wing portions were quite small, so the ratio of skin to meat was nice, but I thought the meat was just on the edge of being dry.

Jan 08, 2015
4Snisl in Chains

Party sides and nibbles--hot and bored!

How about little shots of gazpacho? White or red? :)

Jan 08, 2015
4Snisl in Home Cooking

What to do with Frozen Carrots?

Might work as an ingredient in Moroccan carrot dip. I've never tried this recipe personally, but it's been in my 'try it' pile for some time: http://www.seriouseats.com/recipes/20...

Jan 07, 2015
4Snisl in Home Cooking

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