jencounter's Profile
Where to find Freeze Dried Corn
There's an A16 just north of Ventura Blvd on Reseda.
Please Magic Johnson + Guggenheim, make this happen
Haha, ns1, my thoughts exactly (regarding RFT).
Brunch on Catalina Island?
Yes, pack a lunch and take it along. The island is a culinary wasteland.
And if you've a hankering for ice cream, you'd better like Dryers because that's all there is.
Zankou opening in Reseda?
(Forgive me if this is redundant)
There is a Zankou chicken sign up at Valley Green Market @ Tampa/Saticoy. Will this be a stand alone store or something incorporated into the market? Anyone know?
Thanks!
Buffalo Wings - Let's do Something Different
I'm already making a bunch for the family this weekend :)
Buffalo Wings - Let's do Something Different
I've been making these drums for years - have even been paid to make them for parties. They just work.
Spicy Chicken Drummies
3lbs chicken drummettes (I just buy the 4lb IQF bag bc it's easier)
1 stick butter
1 tsp fresh rosemary, finely chopped (or more to taste)
1/2 c dry vermouth
Tabasco (to taste and yes, it really should be tabasco)
2Tbl Worchestershire sauce
You'll also need Spike. ( I get it at Whole Foods.)
preheat oven to 500f.
Put your drums on a cookie sheet (I've done it frozen and it's fine). Sprinkle liberally (and all over) with spike seasoning. Bake for 45 mins.
Meanwhile, mix, melt and simmer remaining ingredients (I usually add a bit more of everything except butter to make up for the extra pound of drums).
Reduce oven heat to 400. Pour sauce over drums. Bake an additional 35 minutes.
Epicurious Triple Chocolate Mousse Torte
I've made the CI recipe and it was fabulous. The first time. Every attempt since then, the chocolate mousse seized up. I have no idea what I'm doing wrong!
What's the difference between Braunschweiger and Liverwurst?
*raises hand*
I agree, mayo is a must.
Bread flour v. AP flour
Alton Brown's The Chewy calls for bread flour. I've made the recipe with both bread and ap and really preferred those made with bread flour.
Saltine toffee failure - what am I doing wrong?
This recipe is fool-proof. You can sub in saltines for the matzoh.
http://www.davidlebovitz.com/2008/01/chocolatecovere/
What are you making for Christmas breakfast?
First round (super early): fresh cinnamon rolls (started today, finished in the morning), sausage and orange juice.
Second round (brunch): tamales, huevos rancheros, beans, red chile.
ISO Fool-Proof, Classic NY-Style Cheesecake recipe
It definitely takes all of the mystery out of cheesecake baking. It's really not hard at all, it just takes a lot of time.
ISO Fool-Proof, Classic NY-Style Cheesecake recipe
I've made this at least a half-dozen times (without the sauce/topping) - it's perfect.
Their advice to minimally beat the mixture after the addition of the eggs is aces - nary a crack to be seen. Make it a day ahead, it really needs a good long chill before eating.
http://www.finecooking.com/recipes/new_york_cheesecake_cranberry_cointreau.aspx
Chocolate mint cookies or bars needed? Something with crushed candy cane maybe...
I made these last year, they were a big hit: http://www.epicurious.com/recipes/food/views/Chocolate-Candy-Cane-Cookies-233372
san fernando valley
I would skip Odyssey, personally. Great view but that's about it.
There are plenty of mom-and-pop ethnic choices in and around the Northridge area but it sounds like you're looking for more of a fine dining experience...I'm not sure you're going to find that here.
Great Ginger cookies/bars for Christmas tins?
I LOVE these ginger cookies. Just made a double batch today!
http://simplyrecipes.com/recipes/giant_ginger_cookies/
You don't have to make them giant.
As far as keeping...well, I tend to make the dough in advance, freeze it, then defrost/bake as I need. They do keep longer than the three days mentioned in the recipe...I've had them around close to a week with no issue.
Do You Have A Favorite FINGER FOOD recipe?
YES. This is also very good on Carr's Black Pepper crackers - in fact, I prefer the crackers for presentation since the chips can be oddly shaped and often, a bag of chips has a lot of waste when used for this kind of application because of chip breakage.
hors d'eurves (sp) for Christmas breakfast
Our big Christmas meal is typically a very late breakfast/brunch of huevos rancheros, tamales, beans and rice. Because we eat later (like you do), I make cinnamon rolls the day before. Take them out early christmas morning for their final rise, then bake them off. Usually one cinnamon roll is enough to hold everyone over until the proper meal is served.
Your tried and true Cook's illustrated Best recipes.
http://www.bigoven.com/recipe/162655/Brown-Sugar-Cookies-Cooks-Illustrated
Are you thinking about Christmas cookies yet? (Seriously!)
I just got back from costco - it's less than $8 in So. Ca. I bought 8lbs.
Are you thinking about Christmas cookies yet? (Seriously!)
I just picked up 4lbs of butter at Costco for less than $8. I'm sure the pricing is regional, but it might be worth a second look - I'm almost certain it's dropped a dollar or two in the last month or so.
Any good happy hour rec's in the San Fernando Valley, prefer Studio City to Woodland Hills.
Love the pork belly at Laurel Tavern.
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Laurel Tavern
11938 Ventura Blvd, Studio City, CA 91604
Are you thinking about Christmas cookies yet? (Seriously!)
I originally came into the holiday season saying, "this year, I am not going to bake as many cookies" but as I'm compiling my mental list I'm realizing that I'm totally ignoring myself. So far I'm thinking:
- Sugar cookies to decorate with the kids (I'm partial to Alton Brown's recipe)
- Orange cookes. These are a family tradition http://www.wchstv.com/gmarecipes/orangecookies.shtml
- Holiday biscotti http://www.foodnetwork.com/recipes/giada-de-laurentiis/holiday-biscotti-recipe3/index.html_
- Apricot Foldovers linked above
- Chewy Ginger cookies http://simplyrecipes.com/recipes/giant_ginger_cookies/
I'm thinking about possibly adding another biscotti or two to the mix but am still looking for a recipe that wows me. I may also do what we like to call "christmas crack" which is just David Lebovitz matzo bark recipe http://www.davidlebovitz.com/2008/01/chocolatecovere/) and am strongly considering peppermint bark again this year.
Now that I have it listed, it doesn't seem like too much. Right?!
Are you thinking about Christmas cookies yet? (Seriously!)
Hi HillJ, here's the link for the recipe http://eat.at/swap/forum8/46_Apricot_Foldovers
I made them last year, they're fantastic. I'd completely forgotten about them (I know, crazy right?) until I read this thread again.
How far do LA chowhounds drive - for anything edible?
I live in the SF Valley and regularly drive down to Ricky's Fish Tacos for my fix. I have also driven downtown for Mexical Taco and Co. Both of these places are a heck of a lot closer than Rosarito, right?? ;)
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Ricky's Fish Tacos
1400 N Virgil Ave, Los Angeles, CA 90027
Carrot Cake that Wows... does anybody know this recipe???
I swear, the cake you've described sounds very much like Joy of Cooking's carrot cake. I make it often and it is drop yer panties good. This cake is incredibly moist and dense but not heavy. The pineapple is undetectable in the final product. It does call for whole golden raisins...you can leave those out or, if you prefer, I'm sure you can puree them
I use a basic cream cheese frosting for this cake (also from Joy of Cooking).
CARROT CAKE
Serving: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
INGREDIENTS:
1 1/3 cup all-purpose flour
2/3 cup vegetable oil
3 large egg
1 1/2 peeled and finely grated cup carrot
1 cup walnuts, finely chopped
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 freshly grated or ground teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
OPTIONAL:
1 cup golden raisins
1/2 cup crushed pineapple, lightly drained
DIRECTIONS:
1. Have all ingredients at room temperature, 68°F to 70°F.
2. Preheat the oven to 350°F.
3. Grease and flour two 9×2-inch round pans or two 8×8-inch pans or one 13×9-inch pan, or line the bottom with wax paper.
4. In a large bowl, throroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, all-spice, and salt.
5. Add the vegetable oil and eggs, and stir together well with a rubber spatula or beat on low speed.
6. Stir in the carrots, walnuts, raisins and pineapple (if using).
7. Scrape the batter into the pans(s) and spread evenly.
8. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
What to do with 4 not so great ribeyes.
I've had those steaks and you're right, the texture is strange. I chalked it up to the fact that they were injected with salt water. Bleck.
What if you sliced them really thin and used them for steak sandwiches? The preparation used here might work...
http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-steak-sandwich-recipe/index.html
Is there a one-dish meal that you can't live without?
Hi GHG! Care to share your shrimp and feta dish?
