deleomeyer's Profile

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What's your favorite cutting/chopping board?

Thank you!

Oct 16, 2012
deleomeyer in Cookware

What's your favorite cutting/chopping board?

Thanks for the pictures. Can you tell me the brand name of this cutting board system?

Oct 12, 2012
deleomeyer in Cookware

What's your favorite cutting/chopping board?

I have a love/hate relationship with my current 15 x 24 footed cutting board. I love that it has a groove as it collects the inevitable juices but I hate it for the same reason--I am always having to clean out the dang juices in groove. I love that it is footed as I don't have to worry about moisture on the underside of the board--but then again, I can only use the one side! I love that it is big, but find that I sometimes use a smaller one as smaller ones are easier to use when (for instance) transporting chopped onions to a sauté pan.

I am in the market for a new board and thought I'd check in with this Most Thoughtful Community to ask: what is your favorite cutting board and just why do you like it? Sizes and brand names would be appreciated!

deleomeyer, Seattle

Oct 12, 2012
deleomeyer in Cookware

Favorite uses for your Mandolin?

My favorite use of my mandoline is to make Potatoes Terese, a dish I named for my wife.

• Slice peeled potatoes wafer thin (or waaffer thin, as we say in homage to Monty Python http://www.youtube.com/watch?v=v29QfO...).
• Submerge slices in water to keep them from turning pink and to relieve them of some starch.
• Heat your oven to 450 degrees, turning on the convection fan if you have one.
• Drain and dry the sliced potatoes using a salad spinner.
• Toss slices with a moderate amount of olive oil, plus garlic (or even garlic powder or salt) salt, pepper and rosemary.
• Spread slices in a lightly oiled shallow pan (I use my beloved paella pans) and ruffle the top layer a bit.
• Pop the pan in the oven and blast until the top is browned.

You’ll know you got it right when the top of this pancake reminds you of potato chips, the middle is soft, and the bottom is crusty and yummy.

I have an Oxo mandoline, but my favorite is the inexpensive and wickedly sharp (ceramic blade!) mandolines made by Kyocera.

Aug 31, 2012
deleomeyer in Home Cooking

Taste aversion to alcohol?

This is an interesting thread and I am happy to have found it.

I USED to like alcohol--very much! But I had major surgery two months ago and for a month the only thing I could consume by mouth was water and ice chips. My senses of smell and taste hit a major reset button. Hot sauces I could easily consume by the spoonful were now punishingly hot. I am back to eating and drinking most things except coffee and alcohol. Both taste downright weird and wrong--as tasty as sucking on an aspirin. I don't think it is (just) getting used to it again. It may have something to do with meds I am now on, although the side effects given for them don't list taste issues as a possible effect. Maybe it is the mix of the meds having a combined effect...

Have others had an experience like this? And does it go away? I'd love to have a glass a wine!

Aug 19, 2012
deleomeyer in General Topics

One crust Easter pizza?

I want to make an Easter pizza tomorrow.

In case you have never had it, Easter pizza is more like a pie filled with ricotta, eggs (raw and hard boiled), sausage chunks, parm, salami and whatever else you'd like. It is eaten room temperature. In my wife's family, it was never served at a meal. Instead, you'd sneakily snack on it throughout the day.

Being somewhat lazy, I have used store-bought refrigerated pie crust instead of making my own. As it is a rich dish it occurred to me that maybe I could make it a one-crust pie instead of two. I can't find any reference to such a variation on the internets. Has anyone tried a one-crust easter pizza? If so, was it successful?

Thanks, in advance, for your thoughts!


Apr 06, 2012
deleomeyer in Home Cooking

Lasagne: how far in advance can it be made?


I prepared a vegetarian lasagne (roasted red peppers, spinach, sauteed mushrooms, sauteed yellow squash, fresh mozzarella, bechmel, tomato sauce) on the 22nd with the intention of eating it on Christmas day.

We opted not to eat it on Christmas day and have a big event on the 27th. We'd like to bake off the lasagne for this event, but I want to be sure that doing so would have good results.

Any thoughts about whether it would still be safe to hold it this long (there are no eggs and no meat products)? And will it still be good (as in taste)? I suppose I could bake it off today and reheat it tomorrow after making a guinea pig of myself by eating a bite today....

Anyway, I would appreciate any quick thoughts fellow cooks might have on this!

Dec 26, 2011
deleomeyer in Home Cooking

Pureeing garlic confit??

Whenever I have way more peeled garlic than I need, I make a garlic confit by poaching the cloves (and perhaps some herbs) in olive oil until they are meltingly soft and sweet. I have read that even with refrigeration garlic confit poses a risk of botulism. Consequently, I usually freeze smaller amounts in freezer bags and thaw them as needed. This seems to work well. As the garlic cloves are cooked beforehand, I don’t get the skanky effect found in bottled pureed garlic or frozen raw garlic.

Has anyone had experience pureeing, then freezing, garlic confit? Whenever I use my garlic confit, the first thing I usually do is mash it with a fork in a saucepan. It occurred to me that by pureeing it first and freezing it (perhaps in logs) I could create an easy-to-use and safe-to-store resource.

Any thoughts you might have would be greatly appreciated!


Dec 05, 2011
deleomeyer in Home Cooking

Cavatelli in Seattle?

I had checked at DeLaurenti's and was surprised they did not have it. I had not thought about PFI and will check--thanks for the lead. I don't know about Papparedelle's pasta, but will check it out! Thank you.

Mar 30, 2009
deleomeyer in Pacific Northwest

Cavatelli in Seattle?

I am in search of dried cavatelli! In case it is new to you, it is a great, hearty pasta that is usually hand-crafted. I've had it in Chicago, where it was called "eight-finger cavadill." The eight fingers refers to the way it is made-- thin strips of pasta lightly rolled with the tips of all eight fingers. If any one can tell me where I can purchase cavatelli in Seattle, I would be most grateful!


Mar 29, 2009
deleomeyer in Pacific Northwest

Infuse gin with juniper berries, etc.?

Inspired by you, JMF, took some bruised juniper berries, cracked coriander seed, tangerine peel, and split lemon grass and added all to a glass of gin and let it stand for a couple hours. While this isn't the definitive recipe, it was interesting and a tasty experiment. The botanicals gave it the gin a pale golden color which I liked as well!

Mar 15, 2007
deleomeyer in Spirits

Infuse gin with juniper berries, etc.?

This sounds intriguing! I might try a few of the botanicals found in Bombay. Not sure where I would get cubeb berries, but I do have a few grains of paradise in my spice drawer. Thanks for the advice.

Mar 14, 2007
deleomeyer in Spirits

Infuse gin with juniper berries, etc.?

I love gin, but often it is not "ginny" enough for me. I'd like it to have a bit more punch than it usually does and have wondered about infusing gin with juniper berries, lemon peel, etc. Has anyone tried this? Does it work? And, in the case of juniper berries, it is safe?

Mar 13, 2007
deleomeyer in Spirits