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Bakerloo Line's Profile

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Roche Brothers in Natick had them yesterday @ $1.99/piece.

POLL - Do you allow pets on your kitchen counters, are you male or female

I'm a guy and no WAY are pets going on my kitchen counters!

Aug 05, 2013
Bakerloo Line in Not About Food

Are there any particular foods that you eat every day?

Coffee, for sure
Greek Yogurt, usually 2x a day (breakfast and evening snack)
Cottage Cheese
Peanut Butter

I have grilled chicken breast for lunch 85% of the time

Sort of boring and regimented, I know.

May 31, 2013
Bakerloo Line in General Topics

Are there people who eat only cooked food?

This is what comes of talking to people on planes.

Jan 04, 2013
Bakerloo Line in General Topics

"Cheap bites" on Cooking Channel

I'm watching it right now! Never seen it before, but it's pretty good. Much better than Diners, Drive-ins and Dives.

How many different types of rice do you have in your pantry?

None. I'm rice-impaired. Can't cook it, and now I don't even try. Oh, I've tried and tried. I'm good with no rice made at home.

Jun 06, 2012
Bakerloo Line in General Topics

Anyone here remember old/discontinued Stella d'Oro products?

Yes, I remember these well. They're not the ones pictured in the links provided by other responders. My grandmother was also a big fan of these - gosh I wish I could remember what they were called. Sometimes that had the white icing on them, but you could also buy them un-iced.

Your Perfect Sandwich

+1 for a Schwartz' Smoked Meat, eaten at the counter in Schwartz. Worth the 5 hour drive to Montreal.

Mar 19, 2012
Bakerloo Line in General Topics

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.

Jan 04, 2012
Bakerloo Line in Home Cooking

New Nigella Lawson show on TLC

This appears to be TLC India/South Asia.

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.

Jul 29, 2011
Bakerloo Line in General Topics

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.

Jun 24, 2011
Bakerloo Line in Cookware

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.

Apr 28, 2011
Bakerloo Line in Home Cooking

Adapting Marcella Hazan's Lemon Roasted Chicken?

Why not roast two or more whole chickens the Hazan method?

Apr 27, 2011
Bakerloo Line in Home Cooking

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.

Apr 05, 2011
Bakerloo Line in Home Cooking

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.

Feb 16, 2011
Bakerloo Line in General Topics

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.

Feb 15, 2011
Bakerloo Line in General Topics

Sticky Toffee Pudding

I know I'm coming late to this thread, but I have an answer for Freelancer - the baking soda helps break down the cell walls in the dates, so they make a more uniform "mush" when you cook them in the first step. Thank you, Shirley Corriher.

May 04, 2010
Bakerloo Line in Recipes

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.

Mar 12, 2010
Bakerloo Line in General Topics

Best Peanut Butter

Another vote for Teddie - both the smooth and the crunchy varieties.

Jan 25, 2010
Bakerloo Line in General Topics

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.

Nov 20, 2009
Bakerloo Line in Home Cooking

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!!

Oct 21, 2009
Bakerloo Line in General Topics

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?

Oct 21, 2009
Bakerloo Line in General Topics

Heirloom Tomato–Basil Pasta with Olives and Feta

This is the best thing my family's had all summer - it's definitely a keeper.

Sep 22, 2009
Bakerloo Line in Recipes

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.

Nov 26, 2008
Bakerloo Line in Home Cooking

Ice cream makers

I'll second the attachment for the KA - works really well, and maximizes your mixer (assuming you already have the mixer...)

Aug 05, 2008
Bakerloo Line in Cookware

Extreme Baked Goods

A colossal waste of food, if you ask me.

Aug 05, 2008
Bakerloo Line in Features

Addictive Indian-style Green Beans

I can't wait to cook these - probably tonight! One question, though, do you defrost the beans beforehand, or just chuck them in the pan in a frozen block?

Jul 22, 2008
Bakerloo Line in Recipes

Done Eating, Not Dining

My peeve in this area is being asked by the wai/ter/tress "are you still working on that?"

I wasn't working, I was eating. I know it's a picky thing, but somebody has to be picky and it might as well be me.

May 22, 2008
Bakerloo Line in Features