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Interesting meals based around eggs?

Eggs have long been my protein go-to for inexpensive meals-for-one. My old standard was a frittata with whatever veggies I had around, but recently I've been really into adding egg to soup. I've been making a totally inauthentic, pan-Asian "egg drop soup" with miso, garlic, ginger, whatever greens I have, mushrooms, and an egg scrambled in at the end, and I'm also fan of Italian "stracciatella" soup, where an egg beaten with parmesan is mixed into the broth. Recently a friend was raving about shaksuka, an Israeli dish where eggs are poached in tomato sauce, and I'm really excited to try that. I've also been inspired by recent posts about egg foo yung.

What is your favorite way to use eggs besides for scrambled eggs, omelets, frittatas, etc?

Jan 14, 2010
fbf242 in Home Cooking

from love to done with...

French fries. I love the taste of fresh, golden brown fries, but I rarely want to eat more than 2-3 or them

Pad Thai. I always kind of regret ordering it when I go out for Thai food. the first few bites are delicious, but after that my craving is satisfied and I get sick of the flavor.

Bacon. I love the flavor, and really enjoy dishes that have small pieces of bacon in them, but I can't eat more than one whole strip or so.

Jan 14, 2010
fbf242 in General Topics

Great Harvest Bread Co – the good franchise?

I enjoyed the bread from the one in my hometown (in MA), but always found it to have a strong, yeast-y flavor that I got kind of sick of after a slice or two. I haven't yet been to the one in Oakland, where I'm living now, but I have noticed a strong yeast smell when I walk by it. Is this just the style of Great Harvest bread? Does it have to do with using fresh yeast?

Dec 21, 2009
fbf242 in Chains

Where to get a lot (~200) of undecorated holiday cookies for an event

We ended up baking them ourselves! It was actually pretty easy (and definitely cheaper), but we have a pretty decent kitchen.

Dec 10, 2009
fbf242 in San Francisco Bay Area

Where to get a lot (~200) of undecorated holiday cookies for an event

I'm looking to buy a large number of plain sugar cookies in holiday shapes for a cookie decorating station at a holiday event. We're on a pretty tight budget, so I'm hoping to spend under 50 cents a cookie. Both bakeries/caterers I've contacted are out of our price range... does anyone know of a place that would be within our budget? Or would a grocery store/ Costco type place in the area be a place to look? We're in Alameda, so the East Bay would be most convenient. Thanks for any leads!

Nov 16, 2009
fbf242 in San Francisco Bay Area

Non-heavy vegetable dishes for Thanksgiving?

I realize this post might have some overlap with the salad-on-Thanksgiving post, but anyway...

For years our two veggie dishes have been green beans with toasted almonds and (frozen) peas with pearl onions. I want to change things up a bit this year. There is some serious nostalgia-driven resistance to eliminating the pea dish, so it looks like I'll be finding something to replace the green beans.

My mother pointed out that she wants to make sure that there is at least one fresher, lighter vegetable dish, and it's true that most of the dishes I've come across (roasted or braised root vegetables, brussel sprouts, mushrooms, etc) are on the heavier side. Any ideas for something on the fresher, lighter side? Maybe a salad that feels sufficiently Thanksgiving-y?

To give you an idea, the rest of our meal will be a simple roast turkey with potatoes, onions, and garlic, stuffing with chestnuts and dried currants, sweet potato casserole (complete with pineapple and marshmallow, ugh, another nostalgic holdover), peas and pearl onions, corn bread, cranberry orange bread, and garlic mashed potatoes.

Nov 10, 2009
fbf242 in Home Cooking

Dijon Mustard

How long does it take for you to use it up? I always think of mustard as one of those condiments that "never" goes bad.

Mar 25, 2009
fbf242 in General Topics

all natural ice cream

I don't see it on their website, but I am pretty sure that I bought either blackberry or blueberry Alden's ice cream a few months ago and it was delicious.

Mar 20, 2009
fbf242 in General Topics

save the world

I recently realized how unnecessary it is to put all of my produce in plastic bags, so now I usually just put produce directly into my cart/basket, or at least bring old plastic bags to reuse.

Mar 13, 2009
fbf242 in Not About Food

chocolate and....

I love the combination of chocolate (especially dark) with almost everything... EXCEPT orange. I hate chocolate and orange together. Blech.

But I love it with raspberries, coffee, mint, peanut butter, just about any nut... come to think of it, though, raspberry might be the only fruit flavor that I especially enjoy with chocolate, though I can't think of any fruits that I dislike with chocolate as much as I do orange.

Mar 11, 2009
fbf242 in General Topics

Best store-bought cocoa powder

I picked up some Valrhona cocoa today at Whole Foods, seduced by its a gorgeously deep color.

I just used some to make chocolate oatmeal (oatmeal with cocoa powder, sugar, a dash of cinnamon, and a dab of butter ... one of my favorite pseudo-desserts), and I have to say that I am disappointed in its flavor. The last cocoa I had was cheapo Nestle Tollhouse, and I am feeling like it actually might have tasted more chocolatey to me.

Of course, I didn't taste them side-by-side, and I'll have to bake with the Valrhona before jumping to any conclusions. Its color is beautiful, though!

Mar 10, 2009
fbf242 in General Topics

first time Korean

I'm no expert on Korean food, but I have really enjoyed the dolsot bimbimbap at Apgujang (it's a rice, vegetable and meat dish served in a hot stone bowl, so that it continues cooking as you eat it). Nice space there, too.

Mar 06, 2009
fbf242 in Greater Boston Area

World Peace Cookies

I ended up making these with the salted butter, plus a generous pinch of fine sea salt.

The flavor is really wonderful, as is the "sandy" texture.

I had some serious crumbling issues when I tried to slice the chilled logs of dough, to the point where I think only 2-3 cookies made it on to the baking tray intact. Some of them crumbled apart beyond repair, so I ended up having to just mold them into rounds. I don't think it had a notable outcome on the cookies' texture, though the ones that had been sliced were much prettier. I think part of my problem was that I chopped the chocolate too coarsely, making it harder for the cookies to stay together. It was also a very dry, cold day, so my flour probably had very little moisture. Next time I'll start with a TBS or two less of flour and see how it goes.

Mar 04, 2009
fbf242 in Home Cooking

What is Your Favorite Hamantaschen Filling?

Not fruit, but my favorite is ground poppy seeds.

Mar 03, 2009
fbf242 in Home Cooking

World Peace Cookies

It seems odd, then, that the recipe calls for less fine sea salt than fleur de sel... is it because the fleur de sel has bigger crystals, so an equal weight would have more volume? (I've never used fleur de sel)

Mar 03, 2009
fbf242 in Home Cooking

World Peace Cookies

Another ingredient dilemma...

I was planning to bake these cookies tonight, but I accidentally bought salted butter, rather than unsalted. I read a few articles that say you can bake with salted butter if you reduce the salt in the recipe by about 1/2 tsp per stick of butter. But the recipe only calls for 1/4 tsp fine sea salt (or 1/2 tsp fleur de sel, which I don't have).

Should I just leave out the salt? I'm worried because it sounds like the sweet/salty balance is really what makes the cookie, even if I wouldn't be using fleur de sel anyway. Or should I try to get my hands on some unsalted butter?

Mar 03, 2009
fbf242 in Home Cooking

Your Best Banana Bread Recipe

This is my favorite recipe: http://allrecipes.com/Recipe/Banana-B...

It has more mashed banana than most, so it's really moist and flavorful. I add a bit of cinnamon and vanilla, sometimes chocolate chips, sometimes walnuts. I've used half AP flour and half WW pastry flour, with good results.

Mar 02, 2009
fbf242 in Home Cooking

Muffin batter overnight?

I'm curious... why is it that it's okay (and even sometimes recommended) for cookie dough to rest/chill for several hours? The NYT chocolate chip cookie recipe, for example, calls for chilling the dough for 36 hours: http://www.nytimes.com/2008/07/09/din...

In the accompanying article, a commentator says that the resting time allows "the dough and other ingredients to fully soak up the liquid — in this case, the eggs — in order to get a drier and firmer dough, which bakes to a better consistency." The article also talks about the differences in cookies baked 12, 24 and 36 hours after the dough was mixed. Since these cookies do contain leavening, why is it that they still rise after resting so long? (Or do they not rise so well? I haven't actually made the recipe.

)

Sorry for going so OT!

Feb 24, 2009
fbf242 in Home Cooking

leftover steel cut oats

Mark Bittman has written about savory oatmeal at least a few times. I swear that I read a Bitten post where he gave some recipes, but now all that I can find is this Minimalist article on savory breakfasts where he gives a recipe for mixing cooked wheat berries (saying you could also use oats) with scallions, sesame oil, and soy sauce. He also mentions mixing in "olive oil and tapenade, or chopped tomatoes and cucumbers, or miso and seaweed" as some other ideas.
http://www.nytimes.com/2009/02/18/din...

Poke around the Bitten blog, though... I wasn't successful in finding the post that I'm remembering but I'm pretty sure he has written about savory oat recipes before.

Feb 23, 2009
fbf242 in Home Cooking

Wisdom teeth removal - Food help!

scrambled eggs with spinach is a good way to get some more substantial food in you. I also really enjoyed canned pears, peaches, and mangoes.

Feb 22, 2009
fbf242 in General Topics

FEB/MARCH COTM - The Modern Baker by Nick Malgieri (all recipe discussions go here)

Just so that this thread doesn't get lost when people search Chowhound, I believe his last name is actually spelled Malgieri.

Feb 17, 2009
fbf242 in Home Cooking

Restaurants in Newton

I'm glad to see a post on Elisa's - it's one of those places that I have driven by many, many times and always wonder about, but haven't stopped in. Anything else you'd recommend from there?

Feb 16, 2009
fbf242 in Greater Boston Area

Help: V-Day Dessert for Two

I love this idea! Would any brownie recipe work here, or is it better to use cakier/fudgier brownies? How thin would you make the brownies? Thanks!

Feb 10, 2009
fbf242 in Home Cooking

Dinner tomorrow night- Trader Joe's pasta

I think a mushroom-based ragù would go really well with the texture and shape of the sprouted papardelle. Something along these lines is what I have in mind: http://splendidtable.publicradio.org/...

Feb 10, 2009
fbf242 in Home Cooking

What gives some red meats that horrific "smell/aftertaste"??

I also don't eat lamb because of a strange, not quite identifiable taste that I find unpleasant, but I have never had that same reaction to beef, grain or grass fed. Hmm.

Feb 03, 2009
fbf242 in General Topics

Ideas for a special birthday dessert to mail?

I'm planning to mail my sister some kind of treat for her birthday. I found some posts about mailing desserts, which have been helpful in suggesting how to package and ship the food.

I'm still wondering, though, whether there is any general rule about what kind of desserts will stay tasty and attractive after spending a couple of days in the mail.

I would also love some ideas for what to make that tastes (and looks) special. She appreciates interesting desserts ... nothing too out-there, but certainly beyond basic brownies and chocolate chip cookies. Ideas?

Jan 31, 2009
fbf242 in Home Cooking

eggs, lentils, no frittata—go

Or you could make a more brothy lentil soup and whisk the eggs in, like an Italian "straciatella" soup. I recently did this with some leftover cooked rice and lentils, boxed veggie broth, onions, chard, and egg beaten with grated parmesan. Delicious and so easy and inexpensive!

Mark Bittman also wrote about straciatella soup on his blog recently: http://bitten.blogs.nytimes.com/2009/...

When I made the soup I just beat the egg with grated parmesan and whisked it into the soup right before serving (rather than mixing some liquid with the egg first), and it turned out fine.

Jan 16, 2009
fbf242 in Home Cooking

What was your favourite childhood concoction, which you now think is disgusting?

A plain hamburger or hotdog roll (untoasted), generously spread with ketchup.

Jan 06, 2009
fbf242 in General Topics

I can't believe I ate the WHOLE thing!

This isn't that impressive, but once when I came home after a night of drinking I found myself munching on a loaf of ciabbata. Next thing I knew, there was only a small hunk left... so I finished it, just to be able to say that I had eaten an entire loaf of bread in one sitting.

Dec 31, 2008
fbf242 in Not About Food

Foods you eat strangely

I eat PB + J (actually, more often almond or cashew butter + J) open faced - sometimes I make it as a closed face sandwich but I always open it to eat it. I rip the crust off one the pieces of bread and eat that first. Then I fold the rest of the bread in half (like some people do with pizza) to eat it. Repeat with the other piece of bread.

Dec 31, 2008
fbf242 in General Topics