jvozoff's Profile

Title Last Reply

Who has a jar of bacon fat in their fridge?

I have several - I always keep chopped cooked bacon in the freezer and every time I fry a pound of bacon, I put the fat in a separate container so I can toss the really old ones (which I haven't done yet. )

Better than butter.

My mom never kept it in the fridge - just in a crock next to the stove. Guess we used it fast enough we didn't worry about it going rancid. That's farm life...

Jul 30, 2008
jvozoff in Home Cooking

Australian Staycation

You can get lots of the grocery items (Tim Tams, many varieties of Arnott's biscuits, Milo, meat pies, sausage rolls, beer, wine) online at Simply Australian (www.simplyoz.com). There are other online vendors like this. I've ordered from them before and had a good experience.

On the made-from-scratch side, you can make your own sausage rolls and meat pies with frozen puff pastry. Pavlova is a must. I've seen recipes saying the pav should be dry throughout. I strongly disagree - it should be marshmallow-y soft in the inside and crunchy on the outside. Top with whipped cream and berries and squeeze a few passionfruit over the top. YUM! Also a nice lamb roast or, as mentioned, grilled lamb chops. And the one thing I have every time I'm in Sydney is the aforementioned incredibly yummy burger with beetroot and a fried egg. Sounds strange, but it's delicious!

Have fun!!!

Jul 17, 2008
jvozoff in Los Angeles Area

How do you flavor your home-made marshmallows?

Here is Dorie Greenspan's recipe. I've been thinking of making these for weeks with strawberry puree.

There are options here for raspberry (and other fruit purees), chocolate, and pumpkin spice.

http://noshwithme.com/2008/04/marshma...

Jun 04, 2008
jvozoff in Home Cooking

Good Restaurant in Burbank?

Went to Third and Olive a couple of weeks ago. We were seated immediately. Ordered drinks. Drinks took forever (at least 20 minutes). We thought our server had forgotten us and were actually assigned a new server. But they did arrive and our original server stayed with us. There were three of us and we each ordered apps and entrees. The appetizers were pretty good. The entrees though, had problems. My friend ordered a steak with absolutely no black pepper. Server wrote it down - ignored by kitchen. She sent it back and my husband and I nibbled and nibbled - nearly finished by the time her steak was returned. My husband ordered a seafood stew and 1/2 of the bivalves did not open (they took it off the bill in the end). I ordered duck breast with blackberry sauce and it came with - blueberry sauce! Not the same thing!!! I brought it up and was told that the blackberries were in the blueberry sauce. I didn't see or taste any and I would not have ordered it with blueberries. They also sliced the duck breast before grilling it, which, to me, overcooks it and robs me of seeing the beautiful fan of deep pink, but that's just my opinion. And our wine showed up after my husband and I were finished eating. We accepted it because our friend had barely begun her steak.

To be fair, they'd only been open a couple of weeks - but it was pretty bad. They were nice about it in the end (took the stew off the bill and gave us a free dessert) and we will return to see if they've worked out the bar and kitchen problems (I don't think it was the server's fault). I think the place has potential, but another experience like that and we will not return.

May 27, 2008
jvozoff in Los Angeles Area

Lots of roasted hazelnuts...

Beth Hensperger has a recipe for a hazelnut yeast bread in one of her (many) bread books. If I remember correctly, some of the hazelnuts are ground and added to the flour - makes for a lovely perfume. I've made it once and it was really nice.

May 14, 2008
jvozoff in Home Cooking

Ideas for breakfast that can be made at home and taken to/eaten at work

This sounds incredible! Didn't know it existed. I just ordered some, too. THANKS for bringing this to our attention!

Apr 22, 2008
jvozoff in Home Cooking

when your spouse is out of town,

Kraft macaroni and cheese after the kids are in bed. Yum.

Apr 10, 2008
jvozoff in Home Cooking

Polish cooking - any knockout recipes?

I've made bigos (Polish Hunter's Stew) for a polish friend a few times and it's fabulous. We even had it for Thanksgiving this year instead of the turkey/trimmings tradition.

It's basically a stew of polish sausage, ham, pork, duck, bacon, sauerkraut, tomatoes, carrots, and I put in gin instead of juniper berries. I make mine from Anya von Bremzen's Please To the Table. It's a great party dish because you can (and should) make it at least a day in advance and let the flavors mellow and meld. Mmmm.... We just pulled some out of the freezer (from last Thanksgiving!) 3 days ago and it was wonderful.

Apr 07, 2008
jvozoff in Home Cooking

Rehydrating Blueberries?

I always use dried blueberries instead of raisins in my oatmeal cookies - it's a perfect flavor combination.

Mar 26, 2008
jvozoff in Home Cooking

Bake-when-ready Chocolate Chip cookie dough?

I do this all the time - just finished another batch two days ago. I refuse to eat a (non-frozen) cookie that I've baked more than about an hour before. Just not worth the calories the same way a fresh cookie is...mmm...

When I was a kid, my mom would always freeze baked cookies to have on hand for unexpected guests. We'd sneak them after school and when she'd go for the stash, there would be 1 or 2 lonely cookies in the bottom of a huge container. I absolutely LOVE frozen choc chip cookies - the only way to eat them if they're more than 1 hour old!

Mar 21, 2008
jvozoff in Home Cooking

Tonsillectomy Recipes

Warm butterscotch pudding (or chocolate or vanilla).

Pureed soup - like potato soup or butternut squash. But it's not as good as the pudding.

Mar 10, 2008
jvozoff in Home Cooking

Theory of meatloaf: need help, mine come out like bricks

I agree strongly with the fat content being important. I make Ina Garten's meatloaf regularly and I've had bad luck with heavy texture when I buy ground turkey that is too lean.

Mar 09, 2008
jvozoff in Home Cooking

under-used treasure or garbage? what ingredient do you think people are wasting?

Bacon fat. It's like throwing butter in the trash!

Mar 05, 2008
jvozoff in Home Cooking

Mexico, One Plate at a Time: Entrees

I'm pulling up this old thread because this dish (cornflake-crusted fish w/roasted tomatillo/corn sauce) was so great!!!

I used the trader joe's frozen roasted corn kernels instead of frying fresh corn so making this was not difficult and took maybe 1.5 hours total.

The fish was moist with a slightly sweet super-crunchy crust that pairs perfectly with the tart/spicy sauce. We all ate twice the amount we usually do (me, my husband, and my 3-yr-old - he didn't eat the sauce but loved the fish).

I have little time to cook these days and I was so pleased that I spent my few precious hours alone last weekend to make this. YUM!

Mar 03, 2008
jvozoff in Home Cooking

DUNLOP March Cookbooks of Month: Appetizers

Ten (fifteen?) years ago I made 3 or 4 of the oils and even tried making my own pickled ginger. I was a graduate student with little money and looking for an excuse to get out of the lab. What I made from that book was delicious - but I didn't cook from it often enough to use very much of the oils. My pickled ginger, by the way, was pretty inedible. Couldn't cut it thin enough - ugh - I shudder to think about it now. I recently pulled the book from my shelf and shook my head at the thought of taking 2 days to make those recipes - oh, to have that kind of time again!

Mar 02, 2008
jvozoff in Home Cooking

"Silver Palate" and "New Basics": Dated? or Worth Keeping?

These books fall into a category I call flavor-based books. You really don't need to have much cooking expertise because the recipes rely on a combination of interesting on-the-bold-side flavors and very little on technique-based qualities like texture or subtle hints of flavor. At least that has been my experience with the Silver Palate books.

That said, I think all books are solid for those kinds of recipes. I particularly like the Full Of Beans Soup, Gingerbread, Chocolate Raspberry Cake a la Simca (sp?), and the vegetable lasagna (really really good). A friend was just telling me that her favorites from the New Basics are the corn cloudcakes and the Sticky Buns.

I'd keep 'em for sure.

Feb 27, 2008
jvozoff in Home Cooking

Your laziest salad

Greens (preferably spinach) from a bag
Dried tart cherries or cranberries from a bag
Pre-toasted slivered almonds (I get them at TJs) from a bag
blue cheese crumbles from a bag

open 4 bags, dump, grind on some pepper and pour on a bit of whatever dressing is in the fridge. If no dressing, squeeze on some lemon juice and drizzle a bit of olive oil.

Feb 27, 2008
jvozoff in Home Cooking

Slow Cooker Cook Book

Does your slow cooker boil on low? Mine boils around the edges at a pretty hefty rate.

Aside from the orange marmalade disaster, the worst thing about the other recipes was that everything was dry and tasteless - which is the opposite of what I would expect. I cooked it for the lower end of the recommended time (e.g. if it said to cook for 6-8 hours, I'd cook it 6). I guess next time I'll have to check it earlier and more often to calibrate my cooker against the book.

Feb 27, 2008
jvozoff in Home Cooking

Slow Cooker Cook Book

You may be right, poptart - the worst things I tried were meat-based. I also tried the granola and watched it carefully, but it turned into a sticky, charred mess that I had to throw away. The worst was an orange marmalade/soy-type pork that was inedible. Ugh. But others, like you, have tried recipes and had good luck, so there is hope. With three strikes under my belt, I lost enthusiasm to try more.

Maybe my slow cooker was too hot and I need to cook for much less time than recommended in the recipe.

Nyleve, I wouldn't write it off yet. The book has potential (her bread books are great). And he may try things that are yummy and can save all that takeout sushi money.

Feb 27, 2008
jvozoff in Home Cooking

Desserts for Kids and Adults

Wow - lots of great suggestions here - making me hungry!

I frequently serve warm-out-of-the-oven chocolate chip cookies for dinner parties at our house. The adults Mmmmmmm and sigh and the kids happily inhale as many cookies as they can get away with. You can make the dough balls at home. Just bring the dough, a cookie sheet, spatula, and cooling rack to make things easy. If you don't mind using their oven for ~15 minutes, it's a sure hit.

Feb 27, 2008
jvozoff in Home Cooking

Slow Cooker Cook Book

I've had the same experience with the Beth Hensperger book. I tried 3 recipes and all were pretty bad. Maybe I chose the wrong recipes or misjudged cooking times, but it was awful.

There are at least 2 past threads about this book:
http://www.chowhound.com/topics/281205
http://www.chowhound.com/topics/392387

Feb 27, 2008
jvozoff in Home Cooking

Shortcut Udon Noodle Soup

Thanks for your help - can't wait to have some yummy soup tonight!

Feb 26, 2008
jvozoff in Home Cooking

Shortcut Udon Noodle Soup

So i just returned from the grocery with:

Udon noodles (the refrigerated kind)
Fish cake (balls)
Mirin
Instant Dashi
Pickled radish (the bright yellow ones)
Light miso (shiro, I think)
Dried Seaweed (the thin kind that you soak and put into miso soup)
The shaker of japanese seasonings usually served with noodle soups (Sorry I don't have the names - the groceries are in the car with the sleeping baby)

I already have:
Dried shiitake mushrooms
Soy sauce
Eggs
Frozen shrimp
Scallions
Firm tofu

What are your suggestions on how to combine some of these (or things not listed, but likely to be in any western pantry) for a quick udon noodle soup?

Feb 25, 2008
jvozoff in Home Cooking

Freezing Ina's Meat Loaf

I don't reheat in the oven because I'm only heating a slice or two at a time. I use the microwave in the defrost mode. This wouldn't be good for a whole meatloaf, though, and I would reheat that in the oven after letting it thaw in the fridge.

Feb 22, 2008
jvozoff in Home Cooking

Freezing Ina's Meat Loaf

I've been making this once every other month for about 2 years for my son's lunches for daycare. I've always cooked it fully before freezing. The meat is moist enough that it doesn't suffer at all from the freezing. I always freeze it in individual slices, but I would think freezing the whole would be even better - less surface to lose moisture from. I like to triple-wrap it - first wrap in plastic wrap, then heavy-duty foil, then put in a freezer bag.

The ketchup topping forms a bit of a skin as it cools, so it usually doesn't come off for me. If it does, though, I just squirt more ketchup on top. Also, if you unwrap it when it's frozen, it's solid enough that it won't smear on the wrap.

Feb 22, 2008
jvozoff in Home Cooking

Savory Foods with Lavender Sprigs?

That sounds lovely.

Feb 20, 2008
jvozoff in Home Cooking

Recipes for 18-month old?

In defense of the lowly fried potato (and myself):

1. Potatoes are highly nutritious (Vitamin C, potassium, etc.) and are great for little growing bodies. Leaving them in large-ish chunks helps to keep the nutrients from leaching out.

2. Toddlers need fats - and the small amount of bacon fat used to saute them is well within their daily requirements. I use maybe 1 tablespoon in a 10" skillet-full of potatoes. What is "unhealthy" for an adult may not be so for a toddler (e.g. whole milk).

Feb 20, 2008
jvozoff in Home Cooking

favourite ways to use up salsa

Similarly, you can cover chicken breasts or other pieces with salsa and bake. It's surprisingly yummy for something so simple.

Feb 20, 2008
jvozoff in Home Cooking

Cookbooks for newlyweds first time out of home?

I think the Donna Hay books are great for beginning cooks. I have Modern Classics I and II (II is desserts). Nice array of recipes - basics, roasts, pastas, salads, soups, etc with some multicultural variety. Simple dishes, simple ingredients, and yummy flavors. And every single recipe has an accompanying photo so you know what you're going for.

Feb 19, 2008
jvozoff in Home Cooking

Recipes for 18-month old?

When my son was starting to eat meat, we had great luck with meatloaf. Ina Garten's turkey meatloaf, to be precise. He liked the soft, moist texture and the sweetness of the ketchup on top.

http://www.foodnetwork.com/food/recip...

I cut the recipe in half.

And, he has always loved chunk-fried potatoes. Boil peeled and 1" chunked potatoes until tender, drain, and fry in bacon fat until golden and crispy on the outside. I grew up on these, too. yum.

Feb 19, 2008
jvozoff in Home Cooking