Gio's Profile

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What's for dinner #320 -- The End and the Beginning Edition!

That was speedy. Congratulations!

43 minutes ago
Gio in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

Not maybe, Steve... The best. Love The Band, madly !

about 1 hour ago
Gio in Home Cooking
1

August 2014 COTM - Diana Henry Month: A Change of Appetite

Japanese Ginger and Garlic Chicken [Smashed Cucumber], Pg. 63

Finally got a chance to cook this recipe last night, plans having been thwarted at the week-end. We pretty much followed the recipe including using almost the full amount of ginger. We cheated, though, by using organic jarred minced ginger something I've wanted to try. Four chicken leg quarters were separated into drumsticks and thighs. We used sake in the marinade, no togorashi so used a combo of ground cayenne and a few cracked Szechuan peppercorns. In spite of all the spice involved we thought the dish flavorful but not exceptionally spicy. The chicken was perfect.

While I do like a smashed cucumber salad, Fuchsia Dunlop's in particular, we elected to make a tomato/Vidalia/cucumber salad with a pseudo Japanese dressing. Steamed broccoli was a side dish. I'd make this again.

about 9 hours ago
Gio in Home Cooking
1

August 2014 COTM - Diana Henry: Pure Simple Cooking

Roast Cod with Anchovies and Bean Purée, Pg. 71

When I read your report, GG, it was so familiar and indeed we made this last month 7.15.14. Made 1/2 recipe, used hake instead of cod, and dry beans, yellow-eyed peas, that I soaked over night then cooked in the slow cooker during the day with seasonings for flavor. Because the hake fillets were thinner than cod G finished the dish stovetop in a cast iron skillet. Worked perfectly. We elected to simply mash the beans rather than puree since we like a more textured feel. We loved it too and intend to make it again. I find that her fish recipes are most delicious.

about 10 hours ago
Gio in Home Cooking

August 2014 Farmers' Markets, Farm Stands, CSA updates

Lovely bosc pears and nectarines at Dick's Market Farm in Melrose yesterday. Beets with excellent greens gives us two meals, baby bok choy, more butter & sugar corn, among other things.

about 10 hours ago
Gio in Greater Boston Area

What's for dinner #320 -- The End and the Beginning Edition!

Ah, Rox, my heart bleeds for you this night. But, in the end they become the awesome, perceptive, inspiring adults we always knew they could be.

What's for dinner #320 -- The End and the Beginning Edition!

Rabaja.. Here in Melrose they're available in the case at Whole Foods Mkt.

1 day ago
Gio in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

Love the food you cook, Frizzle. You make me think about what I'm doing with what I have instead of relying what I've been doing or opening a book..

1 day ago
Gio in Home Cooking
1

What's for dinner #320 -- The End and the Beginning Edition!

Gin gimlets are the only way to go... so you're good there. Bitchfests may or may not be good depending who the receiving bitchee is and to whom the bitcher is addressing said bitchfest. Go take another nap.

What's for dinner #320 -- The End and the Beginning Edition!

Neither did I... that's horrible!

1 day ago
Gio in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

So can we. We live very near Boston MA. A diverse, integrated, international community. We can buy anything we might need.

1 day ago
Gio in Home Cooking

Announcement Thread: September 2014 COTM "Avec Eric"

Oh gosh... look out... she's hooked! We 'll now be cooking from Avec He-Who-Must-Not-Be-Named.

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

Good on you! You're doing very well so far. LOL

1 day ago
Gio in Home Cooking
1

What's for dinner #320 -- The End and the Beginning Edition!

I feel that way about early sugarsnap peas, "too delicious to cook."

What's for dinner #320 -- The End and the Beginning Edition!

WFD: Chicken quarters that will be separated into drum and thigh, marinated for a few in ginger, garlic, soy sauce, sake, brown sugar, miso, and togarashi for which I'll substitute cayenne and a pinch of Szechuan pepper. These bake in a 350F oven then are hit under the broiler (grill, in some parts of the world) to crisp up the skin. From Diana Henry's "A Change of Appetite." Steamed broccoli, and a cucumber/tomato/Vidalia salad are the side dishes.

Today is Farmers' Market Day and I'm betting the dear boy brings home yet another truck load of butter & sugar corn. I'm hoping for some nice fresh greens too. The nectarines and peaches have been phenomenally large and sweet this season.

What's for dinner #320 -- The End and the Beginning Edition!

You're welcome Mr. H. Buon Appetito!

1 day ago
Gio in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

For a minute I thought you were in Scotland. Your little cottage sounds like heaven and your dining choices seem perfect for the location. The press about Sir and Star are certainly intriguing. I'd love to visit.

1 day ago
Gio in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

Core and quarter the cabbage. Slice 3 or 4 medium size waxy potatoes in half. Steam or boil (I steam) both till tender but still firm. Reheat your sauce. Add the drained cabbage and potatoes to sauce. Taste for seasoning. Gently mix all to coat. You can serve this as is, or it can be put into a shallow baking dish in one layer. Sprinkle grated Romano or Parmigiano over if you wish. Bake in a pre-heated 400F (204C) oven about 10-ish minutes.

Announcement Thread: September 2014 COTM "Avec Eric"

Thank you Qianning ! Can't wait to start.

Aug 20, 2014
Gio in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

Just about 5 pounds.

Aug 20, 2014
Gio in Home Cooking

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

Am I right? Don't these publishers know that not everyone lifts weights? How is one to even get it into the kitchen? It's going to crush my cookbook stand if I can even get it hoisted onto the stand. I can just see myself pulling the book on a skateboard. Once in the kitchen... that's when I'll need my Derrick. OK, maybe before.

Aug 20, 2014
Gio in Home Cooking

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

"The Way To Cook" arrived today. So why didn't anyone tell me that I'd need a derrick to lift it? Preferably a tall, dark, and handsome Derrick. Yes, that will do. As long as he can also lift a heavy Dutch oven I'll be saved. Thanks very much.

Aug 20, 2014
Gio in Home Cooking
2

What's for dinner #320 -- The End and the Beginning Edition!

Thank you JPR !!

Aug 20, 2014
Gio in Home Cooking

Read threads vs. unread threads

We're looking like FB more and more.

Aug 20, 2014
Gio in Site Talk

What's for dinner #320 -- The End and the Beginning Edition!

OK.. many thanks, JH ! As I understand it, pom. molasses is simply reduced pomegranate juice. Easy as that. I think our bottle comes from either Trader Joe's or Whole Food Mkt..

Aug 20, 2014
Gio in Home Cooking
1

What's for dinner #320 -- The End and the Beginning Edition!

cough, cough.

Aug 20, 2014
Gio in Home Cooking

Voting Thread: Cookbook of the Month September 2014

If I understand it correctly, which is always up for debate... Here's the latest: Andrea Nguyen on the Home Cooking board but a separate photo story:
http://chowhound.chow.com/topics/985635

Aug 20, 2014
Gio in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

So you only use straight pom. molasses without any spices, etc? I have a bottle languishing in the fridge ! I understand it can be used as a glaze also.

Aug 20, 2014
Gio in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

Thighs, Jr. thighs. I do know what you mean though...

Aug 20, 2014
Gio in Home Cooking

Voting Thread: Cookbook of the Month September 2014

In the context of the new guidelines for invited professionals in the food industry including cookbook authors they would be on a different board rather than hanging over your shoulder at the review board. They would be available to answer question about a recipe or book and be able to talk about the cookbook in question. They'd probably be reading our reports but that's to be expected.

Aug 20, 2014
Gio in Home Cooking