Bakerloo Line's Profile
Your Perfect Sandwich
+1 for a Schwartz' Smoked Meat, eaten at the counter in Schwartz. Worth the 5 hour drive to Montreal.
Learning to bake without recipes
Amen, sister/brother! I have a friend who prides herself in never measuring anything when baking, to the predictably erratic results. This is the same friend who every single year makes her rugelagh dough and leaves it in the fridge (it needs a chill) but then winds up throwing it away and starting again because "it goes bad."
Personally, I have a few tried and true things committed to memory (1234 cake; brownies) but I STILL follow the recipe.
Greek Yogurt - are you sure?
Trader Joe's own brand (plain, I'm talking about) is very good, and much less expensive than Fage, which is still the gold standard as far as I'm concerned.
French Press Coffee [moved from General Topics]
Ringing in as a big fan of the FP.
I'm of the "stir-as-you-pour-in-the-water" school of thought. I use a little whisk, actually.
Why almost always nutmeg in quiche ?
I think it's meant to compliment both the egg and the cheese - nutmeg is often in milky, fatty kinds of food (like bechamel and eggnog). If you don't like it, leave it out. I don't think it will change the recipe appreciably.
Adapting Marcella Hazan's Lemon Roasted Chicken?
Why not roast two or more whole chickens the Hazan method?
High Protein Dishes For Weight Training
Also doing high-protein here - lowfat plain greek yogurt and lowfat cottage cheese are daily consumables. I like Fage yogurt better than all the rest of the now-trendy greek yogurts; my go-to cottage cheese is Friendship, which is apparently only available in the Northeast US. But it makes other cottage cheeses pale in comparison.
My, how could that taste so awful?
Well, flourgirl, I may need to give these a try. Do you recommend any particular version of Ghirardelli? I know they have a few flavors.
My, how could that taste so awful?
Brownies made from any of the mixes available today - at best, flavorless brown cakes. At worst, poisoned cheese. Disgusting. It's just too easy to make your own brownies from scratch.
A Great Seasonal Philosophical Question About Italian Food
You could try and make your own - it's not too too hard. Check out RLB's The Bread Bible. There's a great recipe there that I make in quantity every Christmas.
Best Peanut Butter
Another vote for Teddie - both the smooth and the crunchy varieties.
Pie makers: do you or don't you ?
Have a look at the recipe for Pumpkin Pie in Beranbaum's Pie and Pastry Bible.
In short:
1. Don't prebake, but line the crust with pecan/gingersnap crumbs you make
2. Bake the pie on a preheated baking/pizza stone
The stone helps set the bottom crust right away - it's crispy and definitely cooked through. The crumbs keep the wet filling from seeping into the crust too much before it sets. Easy and no faffing about with egg whites or docking or pie weights or anything.
New Mexico Roasted Green Chiles
Now I'm hungry too! I'm not so versed in prep of SW food, but of course your suggestions seem like a total "duh" now that I've read them. I think have about 5 pounds - psyched!!
New Mexico Roasted Green Chiles
A very, very kind friend of mine in Santa Fe just sent me some of her own home-prepared roasted green chiles. The last time she did this, had green chile cheeseburgers ad infinitum, or just ate them plain (I know, but sooo good). This time, I'd like to use them in some kind of preparation - any ideas?
APDC Au Pied Du Cochon, my review
It seems like we went on the same night! I was in MTL just for the weekend and based on the foodie buzz I went alone without a reservation at around 6:00 pm. There was just a little hemming and hawing from the maitre d' ("oh, one? well, maybe... dunno... ok - do you mind the bar?)
I had the same fiddlehead/potato pancake cake appetiser. There were little chunks of bacony goodness in the cheesy potato, as well as some toasted pecans hither and yon - and I love runny egg yolk, so it was a home run for me. I ordered the "happy pork chop"as the main - a Fred-Flintstonesque affair. It was good, but it made me wish I'd ordered another starter instead - perhaps the beet and goat cheese salad. There was also a hake special that evening, but I figured I should stick with pork on the first go-round.
I just had a beer; my total bill was just under $50CAD, which I don't consider too bad for a "special" dinner.
Overall - I'll be back. I need to try those fries done in duck fat, as well as the deep-fried foie gras nuggets I kept seeing leaving the kitchen. Oh, and all visible members of the staff are uniformly young, upbeat, and very attractive - always a plus.
Is there a way to hasten the blackening of plantains?
I agree with jaykayen, only add an apple (or two) or a ripe banana (or two) in the bag. The ripe fruit will give off ethylene gas to hasten the ripening of the plantains.
Ice cream makers
I'll second the attachment for the KA - works really well, and maximizes your mixer (assuming you already have the mixer...)
