glacier206's Profile
disintegrating enchiladas
Just wanted to add that, since making this CI recipe a year or two ago, this is now the method I always use for prepping my tortillas. It works great.
Making non-greasy fried tortillas
I like to fry corn tortillas for taco shells, tostadas, and chips. I’ve done this successfully many times, but lately the results have been really greasy and I don’t know why. I keep the oil at 350 and I’ve tried several brands of tortillas. It seems that maybe the tortillas are splitting and oil is actually getting trapped inside. What would cause this splitting? Are the tortillas just too old? Sometimes I have them around for a week or two. Thanks for any advice.
Adding dried figs to salads
How do you go about this? I have both Turkish figs and Mission figs. They seem too tough to just chop them and add them straight in. I tried reconstituting them in hot water, but they turned mushy. Was my water too hot? Did I soak too long? Should I just soak them in vinegar instead? (I've done that with currants before and it worked well.) Please share your technique.
Cold Greek main dish?
Not sure how Greek it is, but Ina's Greek panzanella would be nice for a picnic:
http://www.foodnetwork.com/recipes/ina-garten/greek-panzanella-recipe/index.html
Pati's Mexican Table
I like her show. I made the bean and cheese chimichangas. Very simple and very good.
Nancie McDermott cookbooks
I have the Easy Chinese one. Wish I could remember more so I could give you a detailed reply, but I haven't used it in a long time. The reason I haven't used it is because I didn't really like it. The recipes all sounded delicious, but I found that they invariably needed tweaking.
Ricotta dinner recipes that aren't stuffed shells or lasagna?
I love Sara Moulton's Ricotta Gnocchi:
http://saramoulton.com/2010/09/ricotta-gnocchi-with-sauteed-cherry-tomato-sauce/
ATK/CI Disapointment - Shredded Pork Tostadas
I haven't tried this recipe, but I too have had some CI disappointments. And doesn't ChrisKim always say stuff like this? Every recipe is "phenomenal." Every time Bridget has "outdone" herself. How can that be?
Hot "pantry" dinners that aren't pasta...
This is an easy dish that's really good, especially if you spice it up a bit:
http://www.marthastewart.com/recipe/easiest-indian-stew
Which culinary books did you receive for Christmas?
I think part of the helpfulness of the book is recording the ratios for you, so that they're always right there and you don't need to memorize them. Though some of them are pretty easy and basic, so they'd probably become committed to memory automatically after using them a few times.
First Immersion Blender. What to do?
I love mine for hummus and tomato sauce. I also use it to make smoothies using frozen bananas, and it works great.
Which culinary books did you receive for Christmas?
I'm only at the beginning of it right now, but I'd say very informative. It's geared toward the person who wants to cook without relying on recipes. So, for example, it tells you the ratios of flour:fat:liquid for pie dough, biscuits, etc. And it gives ratios for bones:liquid for making various stocks. It's a handy guide and a good reference book.
Which culinary books did you receive for Christmas?
I think I need to stop asking for cookbooks for Christmas, because every year I get a bunch of new books all at once and don't know where to start, and I end up flipping through them over and over again, trying to decide which one to tackle first, instead of just cooking from them. Anyway, this year I got:
Ratio
Mexican Everyday
5 Ingredient Fix
The Complete Asian Cookbook
Daisy: Morning, Noon, and Night
Around My French Table
and a subscription to Fine Cooking
Substitute ingredients that (unexpectedly?) worked better than the original?
I picked up a tip from CI that you can use a little mayo in place of the raw egg in a caesar dressing. It works great.
I also always use fish sauce when a recipe calls for anchovies, because I always have it on hand. It's so easy to just pour in a little fish sauce, and, for me, the taste is the same.
Mongolian Beef
I also made and enjoyed this recipe, although I found it here:
http://www.epicurious.com/recipes/member/views/P-F-CHANGS-MONGOLIAN-BEEF-1214510
I found the comments helpful. I also used less sugar, as well as less oil. Also added some red pepper flakes.
Best internet source for Thai recipes?
I made the basil chicken from this site and it was really good:
http://www.thaitable.com/
Can Manchurian sauce be made with mostly ketchup?
Mark Bittman's recipe for Manchurian-Style Cauliflower calls for a sauce that is made from 1 cup ketchup (cooked until thickened) along with a little bit of garlic and cayenne. That's it. Now, I don't need the recipe to be authentic, and in fact the simplicity of this appeals to me, but I'm wondering if this sauce can actually taste good when it's mostly ketchup. Has anyone tried this recipe? How was it?
Best and Worst Recipes You Made From a Cooking Show
I recently made Ina's panzanella for about the 5th time. It's really, really good.
What is the last new recipe you tried, and how would you rate it?
I might make these. The boyfriend is a chilehead and he loves adding heat to everything, especially Asian dishes. But he might be put off by the salt in this recipe. Does the finished product taste very salty?
Best Salsa Recipe?
I like this chipotle salsa:
http://www.marthastewart.com/recipe/emeril-chipotle-salsa
Your Best Ice Cream Recipes
I used my ice cream maker for the first time last weekend. I made Ina's chocolate sorbet, because I saw her making it on TV and I already had all the ingredients. It was delicious!
http://www.foodnetwork.com/recipes/ina-garten/chocolate-sorbet-recipe/index.html
Bagged lunch ideas- NO FRIDGE OR MICROWAVE!
I was in a similar situation once. I got a mini electric kettle (Bodum) and kept it at my desk. I made a lot of ramen and instant oatmeal.
Chocolate Truffle Ideas
Just saw Giada make chocolate truffles with balsamic vinegar. They looked good.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/balsamic-chocolate-truffles-recipe/index.html
Any chance you've ever made cherry truffles? I'd love to make those but don't have a recipe. I imagine you could just add maraschino cherry juice, but I don't know the proportions.
Your Best Ice Cream Recipes
I've been wondering if all the eggs being called for ever made the ice cream taste eggy. You're the first person I've seen comment on being able to taste the egg. Have you noticed any pattern in this? Like, does the egg tend to stand out in certain flavors, or is there a line you cross where if you use X amount of eggs, that's when it starts to taste eggy?
What's For Dinner? Part XXIV
Roasted Italian sausages served over polenta. On the side, arugula drizzled with balsamic vinaigrette.
Your Best Ice Cream Recipes
Wow--that's a lot of egg yolks! Sounds great though.
And thanks for the book recommendation. I've added it to my wish list.
Your Best Ice Cream Recipes
I just bought my first ice cream machine and I'm super excited to use it, but first I need some recipes. What is the best ice cream you've ever made? If you have a recipe or link to a recipe, please post it. Thanks!
What's for dinner XXIII?
Pork-and-veggie pot stickers served over a salad of wilted watercress, edamame, and peas. Topped with a dressing of rice vinegar, soy sauce, and sesame oil.
