jcarlile's Profile
Where to buy duck confit?
I am wondering where I can buy good duck confit around the bay area? SF in particular, buy I can travel, especially down on the peninsula...
To be clear, I want to buy prepared duck confit for a recipe, not eat it at a restaurant
PAN-FRIED FISH --help me improve the second time
did the original recipe call for rolled oats? sounds intriguing
Duck Sausage at Mountain View, California Ave Farmer's Market?
Yes! That is it! Thank you!!
Duck Sausage at Mountain View, California Ave Farmer's Market?
Does anyone know the name/brand of the purveyor of duck sausage and pates at the Mountain View and California Ave. (Palo Alto) farmer's market? He/the company may be at other markets too, but I have definitely seen him at these two places....
Thanks!
Seeking festive appetizer for champagne tasting party!
I saw this recipe for "Sparkling Cranberries" a few days ago, and have been thinking how nice it would be as a nibble at a holiday party -- they're so pretty, and the sweet/tart combination sounds divine
http://www.101cookbooks.com/archives/sparkling-cranberries-recipe.html
Most useful souffle dish sizes?
I am interested in getting some souffle dishes but am not sure where to start.
I would like to get one large souffle dish, and also a set of individual souffle dishes. What are the most useful sizes? I've seen 6 and 8 cup dishes mentioned for large souffles, and 6, 8, 12, and 16 oz sizes mentioned for individual servings. What do the chowhounds recommend?
Thanks!
apres ski meals
A favorite swiss apres ski meal is Alpen Magronen, or Alpine Macaroni. It is basically macaroni and cheese with added potatoes and bacon. It's filling, cheesy, delicious, and I think you could make it ahead with no problems. An extra sprinkling of cheese over the top and a minute under the broiler would give it a nice crust too
What to do with Habanero Stuffed Olives?
I picked up a bottle of Habanero stuffed olives yesterday with the idea that I would use them as martini garnishes. I tried one, and WOW they are hot -- way too hot for a garnish, unfortunately.
So, I have a whole jar of these now, and not sure what to do with them... any ideas?
have lots of onions... ideas other than soup?
this looks amazing. Funny -- I was in Sardinia recently and ordered soup for lunch one day. What came out was not regular soup, but (now I understand) a panade. I had no idea what it was, and had never seen/tasted anything like it before. So, thanks for the recipe and reminding me of a nice memory
have lots of onions... ideas other than soup?
the smothered spaghetti sounds unique and tasty (and would also use up some other dry goods I have laying around the pantry). Does it use any herbs? I am specifically thinking thyme
have lots of onions... ideas other than soup?
I have about 4 lbs of onions at home, and am moving in 3 weeks. I hate to waste food, and would like to use these up before then.
With this many onions I would typically make a big batch of french onion soup, but am wondering if anyone has other ideas for using up a fairly large amount of onions?
Shelf life of soaked kidney and black beans
how do they smell? funky? like ammonia? then throw them out. If they smell ok, I would cook them up in the next day or two. Once cooked you can keep them for another few days (probably up to a week)
If they smell ok and you don't want to cook them right away you might consider freezing them. I haven't tried freezing partially cooked beans, but fully cooked beans freeze just fine
Help me out of my cooking funk - what is the absolute best thing you have ever made?
one of my favorite easy weeknight dinners is Buffalo Chicken Wraps, which I came across in "Cuisine at Home" a couple years ago:
Buffalo Chicken Wraps
1 lb boneless skinless chicken, cut into bite size pieces (I like thighs)
1/2 t. salt
1 t. cajun seasoning
1/3 c. lime juice
1/3 c. honey
2-3 T. hot pepper sauce (tabasco, etc) (+/- to taste)
whole butter lettuce leaves
1 carrot, finely diced
1 celery stick, finely diced
1 cucumber, seeds removed, finely diced
blue cheese dressing, homemade or store bought
Mix chicken, salt, and cajun seasoning in a medium bowl. Heat some olive oil in a saute pan, add chicken, and saute until browned and almost cooked through
In a small saucepan combine lime juice, honey, and hot pepper sauce. Bring to a simmer, then remove from heat. Pour oven chicken, then cook for another 2-3 minutes until the sauce has formed a nice glaze on the chicken
Assemble wraps (usually at the table) by spooning some of the chicken mixture onto a lettuce leaf. Top with carrot, celery, cucumber, and a dollop of blue cheese. Enjoy!
Home sick, want tomato soup... can I make it with these ingredients?
It was a 200 ml container, so about 7 fl oz
Home sick, want tomato soup... can I make it with these ingredients?
This turned out surprisingly well. i sauteed a finely chopped onion, sprinkled it with a generous amount of dried basil, a little granulated garlic, thyme, and a good dose of hot paprika. I then added the tomato sauce, some vegetable broth, and a bit of cream. It was a little thin, so I sprinkled in about a teaspoon of flour, and it thickened up to a good consistency.
Thanks! I am already feeling much better :)
Home sick, want tomato soup... can I make it with these ingredients?
it's plain sieved tomatoes. The ingredients listed are tomatoes and salt, and nothing else. I think I might give this a try
Home sick, want tomato soup... can I make it with these ingredients?
I am home sick today, and would love some homemade tomato soup, but only have the following tomato products:
-tomato sauce
-tomato paste
-dried tomatoes
-ketchup
I also have things like onions, garlic, potatoes, bread, different broths, milk, cream etc.
Can it be done? can I use the sauce as a base? I would typically use tomato juice or fresh/canned tomatoes as the base
Thanks!
Ode to Turnips
Though I love plain roasted turnips, I sometimes like to make them with a more asian flair -- peel and cut turnips into bit size pieces, then either roast or steam (add a little mirin to the water if you want), and toss with a mixture of half butter / half red miso and sprinkle with a little furikake or gomasio.
So I gave making cold brew coffee a try...
I think you just made my day. Who'd have thought to add a vanilla bean?! ? I bet it is seriously delicious
better name for crustless quiche?
the dictionary to the rescue! 'Quiche' it is and will remain!
better name for crustless quiche?
doesn't a strata typically have cubed bread in it?
better name for crustless quiche?
I make a lot of crustless quiches, and am wondering if there is a more proper name than 'crustless quiche'? so many extra syllables for something I am leaving out!
would a crustless quiche be considered a custard? or is there an altogether better term?
Homemade Thousand Island: what type of chili sauce?
I have a craving for shrimp louis salad, so I looked up a few recipes for thousand island dressing. Nearly all of them call for 'chili sauce', and this is where I am a little stumped. Do they mean spicy chili sauce like sriracha or tabasco? or the not-hot-at-all stuff like Heinz chili sauce? I am guessing the mild stuff, but wanted to check with the chowhounds
Switzerland: Wengen, Grindelwald, Lauterbrunnen, Murren
I will be spending a week in the Bernese Oberlands, and wondering if anyone has suggestions of places to eat? I will be based in Wengen, but think it's pretty easy to get to Grindelwald, Lauterbrunnen, and Murren. Any suggestions? Also, we'll have at least a day or two in Interlaken, so suggestions for there are welcome too
Thanks!
Alternative cuts for pulled pork?
I have been wondering this too -- my only guess is that the shoulder cuts are being made into the prolific number of sausages and salamis that are available here
Alternative cuts for pulled pork?
I would really love to make some pulled pork this weekend, but I am currently living in Germany and having a very hard time finding pork shoulder.
The commonly available cuts are:
- leg / fresh ham (seems to have less fat than shoulder)
- belly (seems to have much more fat than shoulder)
- loin
- hock
Will any of these work for pulled pork? what sort of adaptations would I need to make (i.e. roast at a lower temp, roast with liquid, etc)? Typically I would just slow roast a pork shoulder covered in spice rub until it reached an internal temp of 180 or so.
Thanks!
How to cook slices of pork belly?
I bought some slices of marinated pork belly from the butcher yesterday, but now that I am home, I realize I don't know what's the best way to cook them? The slices are about 1/2 inch thick and have a spicy marinade.
What should I do? roast in a low oven? fry in a skillet? cook under the broiler? I don't have a grill, so grilling isn't an option
Thanks!
Good Restaurants in Hannover, Germany?
I am a recent transplants from the SF Bay Area to Hannover, Germany, and am looking for some good restaurants. Any cuisine is fine, and any price range too. Any suggestions? Thanks!
