t

tmd218's Profile

Title Last Reply

Duck Bresaola (Mario Batali Babbo Cookbook) SUBSTITUTION?

Perfect! I'll look up traditional bresaola recipes then compare and work them together. Thanks guys!

Jul 24, 2009
tmd218 in Home Cooking

Duck Bresaola (Mario Batali Babbo Cookbook) SUBSTITUTION?

Can anyone who has the Babbo (or not) cookbook think of a substitution for duck breast in the "Duck Bresaola with Borlotti and Red Onion Jam?" I know it seems ridiculous to want to substitute the star ingredient, but I do not eat duck (had them as pets as a kid) and the photograph of the cured meat looks DIVINE.

I'm wondering if another game bird might be substituted, but I don't have a lot of taste experience with them. For anyone who is looking to help but doesn't have the cookbook, the gist of the recipe is a cured duck breast (cured with spices and wrapped for four days), an onion jam, and garlicky borlotti beans.

I've really enjoyed many of the recipes out of here, and this photograph is just so TEMPTING!

Thanks,

Tara

Jul 23, 2009
tmd218 in Home Cooking

Rahel or Nyala for vegetarian Ethiopian?

I've been threatening to try Ethiopian for a while now, and with my mom in town it seems like the perfect excuse. She is a vegetarian (eats seafood and dairy/eggs, no poultry or red meats) and we will be dining with a group. I understand that Ethiopian is served family style, so I am wondering if we would be better off going to a strictly vegetarian (or in Rahel's case, vegan) restaurant or if we have enough tasty meatless options at Nyala.

Both restaurants have been recommended to me and by the boards here, but if someone has a third option that is better I'd love to here it. Basically I wonder if we are really limiting our meal options by going to a non-veggie place, or if it doesn't really matter. My mom is not a vegan and is not super-picky about things like having a meat entree on the same platter as the veggie one, but I thought it would be easier to avoid it.

Thanks in advance! Let me know what you think is best: Rahel, Nyala, or other?

May 22, 2009
tmd218 in Los Angeles Area

freezing giblets for stock

I should qualify: I freeze chicken bones for stock and everything else for GRAVY. No, I don't put liver in stock either (I don't put it into gravy for that matter). I separate the bones from everything else, but I was wondering if I could continuously throw new things into the bags of frozen stuff, and the consensus seems to be yes. Yay!

Mar 18, 2009
tmd218 in Home Cooking

freezing giblets for stock

No, I don't either--I save those for gravy. I'm less concerned with a hard-nose FDA kind of safety and more so with a practical one. If other people are adding raw things to bags of frozen things (and they aren't dead yet) then I think I'll do it to.

If all your friends jumped off the Brooklyn Bridge.... :)

Mar 17, 2009
tmd218 in Home Cooking

freezing giblets for stock

I've been trying to be more frugal with my ingredients (aren't we all), so I like to try and freeze chicken bones and giblets/necks that come with whole chickens. The problem is that we recently cleaned out the freezer and i found a LOT of frozen chicken parts in their little individual baggies that had disappeared into the back of the fridge. They never got used since I forgot about them, and all the individual bags meant I didn't really know at a glance if I had enough to make some stock or gravy for freezing.

Here is my question: what is your preferred method for storing these frozen bits for future use? Can I continually add raw, unfrozen foods to a bag with already frozen stuff in it, or do you think I'm asking for food poisoning?

Tara

Mar 17, 2009
tmd218 in Home Cooking

dandelion

If you've been using anything you wouldn't want on a salad to kill the dandelions, you won't want to eat the ones in your yard. If you want to try them I see them at my farmers market and I saw some at Whole Foods last week.

Feb 07, 2008
tmd218 in Home Cooking

lobster bisque without killing the lobsters?

Okay, I would love to make some lobster bisque for Valentine's day dinner, but I am too squeamish to kill the lobsters. I am also too squeamish (and I don't think it is very nice) to dump them alive into the pot. Any ideas?

Should I just go with a creamy crab bisque or a she-crab soup maybe? Or can I get away with using frozen lobster tails? I will be making the soup two days in advance if that helps (or hurts).

Feb 07, 2008
tmd218 in Home Cooking

Your Dish Is Unwelcome Here

I was in a similar situation once...I threw a fancy Valentine's Day dinner party: five courses, all homemade, planned and tested weeks in advance and prepared over three days. Basically, a lot of love and work went into my menu.

One of the guests, a friend of a friend (actually, an add-on invite and a good example of why I *always* plan for one extra just-in-case person) brought homemade cookies. They were heart shaped and frosted, and clearly he put some time into making them. I wasn't particuarly inclined to shove my dense chocolate cake heart-shaped tarts with rosemary ganache aside, but I did plate the cookies and serve them at-will in the middle of the table.

I don't think you should bring food to a dinner party. Wine is perfectly acceptable for most occasions, and there is no danger of interfering with the host's plans. Wine can be graciously accepted and either served or not.

Feb 07, 2008
tmd218 in Features

To brine or not to brine, and other turkey talk

That sounds like a good idea. I am starting to lean towards a no-brine Thanksgiving. I have fresh sage growing on the porch and I bet a few leaves will look pretty under the skin--I've done that with rosemary & a chicken.

Nov 12, 2007
tmd218 in Home Cooking

To brine or not to brine, and other turkey talk

I'm hitting up my Fanny Farmer! I can't believe I didn't think to look there. I have a circa-1980 edition that was my Mom's.

Nov 12, 2007
tmd218 in Home Cooking

To brine or not to brine, and other turkey talk

Need some help here: it is my first Thanksgiving (as in, the first I am hosting), and it is going to be trial by fire. The invite list got away from us--especially since I hate to see someone with nowhere to go for the holiday--and we are holding at about 17 people. In a one-bedroom apartment.

I ordered a turkey AND a ham from these guys:

http://www.heritagefoodsusa.com/

which I would highly recommend. They were $$$ but also incredibly easy to deal with and lovely people (I had them on the phone trying to figure out how much we would need to feed 17 people). That aside, they recommend "a light hand" in dealing with the turkey. I was planning on brining. First of all, I thought this would make my turkey more fool-proof and less inclined to dry out.

Second of all, what do you think? What are the good recipes for brining?

I have a zillion other questions too...maybe too many for one thread:

What is a good homemade stuffing recipe for the kind of stuffing that comes from a box, as in, how can I make Stoffers stuffing but make a HOMEMADE one?

What are your thoughts on fancy paper plates?

Other than a super-prepared game plan (I am doing much of the prep and all the pies the night before, having friends cook certain dishes at their homes, and having a play by play printed out so nothing gets left behind, what are your turkey day for 17 tricks?

Much obliged!

Nov 09, 2007
tmd218 in Home Cooking

Group Dinner on the Westside?

How about Gardens of Taxco? It is really delicious, family style Mexican with a funky atmosphere. I am from New York, and before moving to LA I have to say that I used to always want some good Mexican where I came here.

Feb 12, 2007
tmd218 in Los Angeles Area

Fresh homemade ravioli store?

Wow, that looks fantastic! Thank you!

Jan 31, 2007
tmd218 in Los Angeles Area

NEED RECS FOR DINNER **TONIGHT** in Westwood Area

It is more of a family style place, so good if you are with a few people, but this Persian restaurant is terrific!

Shahrzad Cafe
1442 Westwood Boulevard.
Los Angeles, CA 90024
(310) 470-2465

Since most of the entrees will serve two, you can eat pretty affordably if you share.

Jan 31, 2007
tmd218 in Los Angeles Area

Fresh homemade ravioli store?

Does anyone know of a Los Angeles-area (preferably West Side) store that sells fresh ravioli? I need something like the Italian delis that are back east that sell fresh pastas by the pound--not a restaurant (unless you can buy uncooked fresh ravioli from them). Anything recommended?

Jan 31, 2007
tmd218 in Los Angeles Area

I'm Vegetarian but I Eat Bacon

I actually have a relatively well-tested theory for the pescatarians (no "meat" except fish) out there: are they Catholic (or raised Catholic)? I was raised Catholic, and during Lent you cannot eat meat on Fridays but you can eat fish. I found myself not thinking of fish as meat, and most pescatarians I know where similarly raised. Its like a subliminal message that fish isn't meat.

Jan 31, 2007
tmd218 in Features