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slowfoodgrrl's Profile

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MSP cake decorating supply?

Thanks. Lynn's had everything I need and more. It looks like they are moving to a new location soon, for anyone else interested in checking out their selection.

Jul 09, 2009
slowfoodgrrl in General Midwest Archive

MSP cake decorating supply?

Hi all,

Looking for a place to purchase some cake decor supplies, including cake boards and perhaps fruit essences for buttercream, etc. Looks like Sweet Celebrations locations in Edina and Maplewood are closed, but can't tell from my web searching. I am in South Minneapolis and would prefer a place within a 20 minute drive, but need stuff for this weekend (like, today) for a wedding cake, so... This stuff is not available at Hockenbergs. Thanks for any tips.

Jul 08, 2009
slowfoodgrrl in General Midwest Archive

MSP -- dog/puppy friendly locations for people-chow

Thanks for these links, so so much! Thanks, all! Keep 'em comin', if there are more.

Jun 18, 2009
slowfoodgrrl in General Midwest Archive

MSP -- dog/puppy friendly locations for people-chow

My boyfriend and I are trying to socialize our puppy and need suggestions for cafes, restaurants with patios, etc., that (a) tend to encourage dog owners to show up with furry friends in tow or (b) make it easy to order without having to bring the dog inside (which is probably is a code violation...?). We're in south Minneapolis near the lakes, but can get in the car to hit particularly good places. Help? Where do you bring your dog/puppy when you need something good to eat or drink? Any suggestions helpful.

Jun 18, 2009
slowfoodgrrl in General Midwest Archive

Coconut syrup?

Hi, all. I need to send some coconut syrup (for pancakes, etc) to a friend in Colorado who likes to have it when he comes to visit friends on the windward side and now craves it at home. However, it's not really my thing and I have no idea what brands are good, whether I can get good stuff at Safeway/Star Market/Foodland or if I need to head to a natural foods store, Whole Foods, a specific restaurant, or order online. What are your favorites and where can I pick them up to ship tomorrow? Thanks!

Apr 26, 2009
slowfoodgrrl in Hawaii

Dinner between MSP and Brainerd

My boyfriend and I are driving tonight from Minneapolis to Brainerd, probably leaving 4:30ish. We need to eat dinner at some point. Ideas?

I have scoured the boards and haven't found a lot of suggestions, particularly for St. Cloud. We'd like something chowish and/or fairly nice where we might see a vegetable. We can drive to St. Cloud and *then* go north, or we can take 101 toward Mille Lacs lake. We'll pick a route based on chow possibilities.

If anyone has lunch-y or snack places to stop on the way back on Sunday, send those our way, too.

Thanks!

Oct 10, 2008
slowfoodgrrl in General Midwest Archive

Grad student happy hour, Pittsburgh, early Nov -- help!

Hi, all. I'm putting together a grad student/early career people happy hour for conference in early Nov. I need a place -- bar, pub, tapas place, we're flexible -- that is

-near the Omni William Penn hotel in downtown Pittsburgh (within a 10 min walk)
-could accommodate 25-40 people coming in for a few drinks
-is not a sports bar (there is supposed to be a game that weekend) or exceedingly loud
-preferably nonsmoking (?)

My personal preferences -- I'm organizing, after all! -- are for a place with terrific beers, an interesting wine list, and food that goes beyond the chicken wing. Thanks for any leads!

Aug 06, 2008
slowfoodgrrl in Pennsylvania

Choosing a pasta machine

Hmm. Now I'm back to the drawing board. I had given up on the KA attachment (when I was told it had plastic innards) and come around to the idea of hand-cranked. Anyone else want to praise or condemn the KA attachment or, perhaps, make a case for going the hand-crank route anyway, even if the KA attachment went all-metal?

Jul 09, 2008
slowfoodgrrl in Cookware

MSP canning supplies

Thanks. Can anyone recommend where to purchase the set up for a boiling water operation or, this would be really great, a place where I can talk to someone about and then purchase a pressure canner?

Jul 07, 2008
slowfoodgrrl in General Midwest Archive

MSP canning supplies

Hey, Twin Cities hounds, where do you buy your canning supplies (pot, rack, tongs, jars)? I'd buy online, but I want a local source, especially for jars and lids, so I can stock up and replace things as needed. Thanks.

Jul 07, 2008
slowfoodgrrl in General Midwest Archive

What is minneapolis's signature dish?

Don't know if anyone has mentioned this yet, but when I moved here in 2003 I couldn't get over how many places have hot artichoke dip on the menu.

Jul 01, 2008
slowfoodgrrl in Minneapolis-St. Paul

Choosing a pasta machine

I read a bunch of reviews inset in the hand-crank discussion, as well as a thread (if I remember correctly) on the KitchenAid attachment. People complained that it worked great the first few times, but broke or became problematic after a small number of uses. People also complained, less often, that it made the mixer very hot and they could tell it was really taxing the motor. Someone even looked into it and found out that the piece that often breaks is a small plastic piece that probably costs a dollar, but K.A. won't sell them or replace them. When I found out there was plastic in the construction, that was it for me. I'd rather invest in a fully metal model that won't wear out my precious mixer. But I did really want one before and Gourmet gave it a rave review last year. I wouldn't fuss so much over this purchase, except that I'm a student and although I spend a lot on kitchen stuff, I need it to last. I don't feel I can take the risk of buying a $100+ piece of equipment that several people have been so disappointed by.

Jul 01, 2008
slowfoodgrrl in Cookware

Choosing a pasta machine

I want to buy a hand-cranked pasta machine, perhaps wit the option of attaching a motor later on. After reading several older queries on this board, I've decided against buying the KitchenAid attachment and learned that I'll probably have to settle for a machine will need additional clamping to the counter with a hardware vice or something. My counter lip is pretty small, though, so this problem worries me. Some friends recently got a machine made in China as a gift and they really don't like the blades. So:

Do I need to get Italian-made?
Which ones can take some real use and can roll very thin for ravioli, etc?
Which ones might have a strong stand or grips that actually work?

I'll willing to spend to get quality the first time. The CHOW pasta video shows an Atlas and that looks pretty good and is $95 on amazon.com, but that seems like a lot...

Thanks!

Jul 01, 2008
slowfoodgrrl in Cookware

MSP: Red Stag Supper Club

My boyfriend and I took a friend visiting from San Francisco last night. We have mixed feelings. We love: the LEED certification, the bathrooms with their hand jets, the interesting menu ideas, the Upper Midwest theme... We're lovers of Bryant Lake Bowl and Barbette, so none of this is a surprise. The dining room is very attractive and comfortable, if slightly loud.

What we don't love: the slow service bordering on being entirely ignored at the bar (!!!) and the ho hum execution of some things with incredible potential. We arrived, without a reservation, 9ish, and went to the bar after being put on the list. There was no room at all to sit down and standing felt very in-the-way. Luckily, after 5 minutes of milling, a couple of people got up and we were able to sit. We then waited almost 5 whole minutes before being acknowledged and getting a drink order in. The bartender brought us a menu a few minutes later and we never. saw. him. again. Except down the bar talking to other people. We never ordered food.

When we moved to a table, things got better. The bus guy, I must say, was awesome and chatty in a nice rather than annoying way. The point: the food was okay and we had a nice time. I ordered the marrow appetizer. Had never had marrow before, so that was the adventure, but I just don't get it. I don't think it was worth $12 and I definitely couldn't pick up any gremolata tastes, just some greenage in the bowl. It all just tasted very rich, which is good, but also not that memorable. My bf's house salad, which I tasted, was fresh and simple -- really lovely with pickled beets and lightly dressed greens. I had the pork chop (delicious and huge) with bacon succotash (okay) and grits (good, but frankly way too rich and dairy-based) and pea shoots (pretty and fresh, if subtly flavored). My bf and his friend both had the butternut squash ravioli with duck. We all agree that the dish didn't really work, but that there is potential there. If it was risotto instead, that'd be much, much better. I tried some ravioli and it was very good, with cherries and some shallots. The duck was good, too, not too fatty or covered in sweet sauce, which seems all too common. The elements were good, but the composition was a little off. We were too full for dessert, so will have to try next time.

My bf doesn't want to go back. I do, to try more appetizers and dessert. I definitely will NOT go on a Friday night and will avoid the bar. This place has too much potential to write off and we DO love Barbette and BLB...

May 03, 2008
slowfoodgrrl in Minneapolis-St. Paul

Why am I so muffin-challenged?!

Here's a thread on technique that might help:

http://www.chowhound.com/topics/425039

Apr 11, 2008
slowfoodgrrl in Home Cooking

Fish tacos in MSP

I'd really like to see an Alice Waters cupcake. Never woulda thunk it! (I have visions of lemon verbena butter bake with buttermilk icing.)

Thanks for the heads up on the tacos!

Mar 30, 2008
slowfoodgrrl in Minneapolis-St. Paul

challah or brioche in msp

Thanks, everyone! I bought brioche at Turtle Bread on Chicago and can report back that it is lovely!

Mar 29, 2008
slowfoodgrrl in General Midwest Archive

challah or brioche in msp

I need one or the other for a baked french toast recipe I'm making tonight for a brunch tomorrow. Who makes good versions of these around these parts? I'm in south Minneapolis.

Mar 29, 2008
slowfoodgrrl in General Midwest Archive

Chips & ________

baba ganoush! especially homemade
creamy dip made with low-fat sour cream or yogurt and whatever seasonings (I like to add a packet of ranch dressing mix or onion soup mix to a pint of low-fat sour cream as a special chips and dip while watching t.v. splurge. I do this maybe once a year since I don't keep the mix around, but I really should more often now that I think about it.)

Mar 25, 2008
slowfoodgrrl in Home Cooking

Everything is Better Topped with an Egg

sauteed artichoke hearts
raisin toast
toast with sliced avocado on top (I love avocado + egg together, esp with bacon in an omelette)
pizza made with a little olive oil on crust, then thinly sliced onion, crumbled cooked bacon, and parm and pecorino (or whatever white cheese); top with an egg a couple of minutes before it comes out of the oven; sprinkle with a little thyme

Mar 25, 2008
slowfoodgrrl in Home Cooking

homemade boursin

I think I saw a recipe once that called for both cream cheese and some butter to make the cheese base. Anyone try this?

Mar 25, 2008
slowfoodgrrl in Cheese

homemade boursin

Do any of you make a version of Boursin at home? I particularly like the herb and garlic version and would like a less expensive way to have it in my sandwiches and eggs!

Mar 25, 2008
slowfoodgrrl in Cheese

MSP- Furikake ??

Ditto. Don't bother going anywhere else, unless it's the United Noodle satellite location at the Midtown Global Market at Lake and Chicago.

-----
Midtown Global Market
920 E Lake St, Minneapolis, MN 55407

Mar 23, 2008
slowfoodgrrl in General Midwest Archive

MSP- Splurgy celebration!

Questions for those suggesting La Belle Vie: I've been interested in going there for a loooooong time, but as a grad student I've assumed it is just out of my reach. This may sound tacky, but can someone tell me what it really costs to have dinner at LBV, with and without wine if you can, for two? Thanks!

I love Heartland and plan to celebrate there when I get my degree, btw, since I love it and I am also so proud of the midwest sourcing that I want to bring out of town guests there. I also have had impeccable service there. Have fun splurging and please report back!

Mar 18, 2008
slowfoodgrrl in General Midwest Archive

Non-alcoholic fondue - need recipe!

Yes, probably, but add a little lemon juice or other acid like a little vinegar. The point of the wine beyond taste, as far as I know, is to add a little acid that helps the cheese melt smoothly and stabilize it so it doesn't seize with minor temperature changes. If I were you, I'd find a recipe that calls for a very small amount of wine or kirsch and sub 3/4 juice with 1/4 either lemon juice or apple cider vinegar (maybe use more if its apple cider vin since I think it's less acidic than lemon). I'm curious to see what other people suggest. Please tell me if my food science is wrong! Good luck.

Mar 18, 2008
slowfoodgrrl in Home Cooking

ISO a cupcake recipe that doesn't stick to the pans

This sounds scary and probably doesn't provide any benefit. You can spray foil with a little nonstick spray or rub with a little oil if sticking to a lasagne is a problem. From experience microwaving lasagne with plastic wrap, I do know that the plastic will stick to hot lasagne. No use there. Putting plastic wrap in a hot oven will not only ruin the dish -- it's probably a health risk with the fumes. I worked as a baker for a few years and we never, ever put plastic wrap in the oven. We mostly used parchment paper instead of foil.

Mar 18, 2008
slowfoodgrrl in Home Cooking

What is wrong with my saffron?

That's what I thought. Thanks for confirming my suspicions that this kind of bulk saffron gift was too good to be true. The risotto was good... just no saffron flavor. Three cheers for butter and cheese. :)

Mar 15, 2008
slowfoodgrrl in Home Cooking

quick, impressive, non-prefab meal

I've made my boyfriend some pretty labor intensive meals, especially when we first started dating, and have to report that I think his favorite has been a simple roast chicken from Thomas Keller's recipe -- the easiest meal I've ever made him:

http://www.epicurious.com/recipes/foo...

With some nice bread like baguette (maybe made into garlic bread) and salad with homemade or good store-bought dressing and perhaps a few nice additions like nuts, or goat cheese crumbles, or something -- I think you'd have a way-impressive meal with minimal -- and mean MINIMAL -- work. Prepping that chicken takes all of 5 minutes. Make sure you get a very small chicken, put it in the oven when you get back to his apartment, maybe take showers and prep the other things for a couple of minutes, and then feast. I myself would love the babbo recipe you list above and I've tried similar things on my well-traveled, food-experienced boyfriend, but he just really likes this roast chicken, which is amazing actually!, and fresh, simple additions. So I surrender. Last night I roasted a chicken (a 2.85 pounder that took 40 minutes) and meanwhile made very simple risotto and prepped for salad with bottled vinaigrette and he was very happy. He was too full to eat dessert; actually we both were. Good luck.

Mar 15, 2008
slowfoodgrrl in Home Cooking

"Healthy" and portable: picnic menus & recipes?

When I want something with your specifications, I make one of these:

1. Persian Rice Salad from epicurious: http://www.epicurious.com/recipes/foo...
(you can use less oil and NOTE that this is a great potluck dish since it is delicious and unusual yet just happens to be both vegan and gluten free

)

2. A couscous salad from one of the Silver Palate books that is amazing. Reconstitute couscous with chicken or veg broth with a little orange juice mixed in and add orange zest, some olive oil, dried cranberries, toasted walnuts, and Italian parsley, and s & p to taste or not at all if the stock is salty or you like a sweeter salad.

3. Taboulleh made with quinoa.

All three of these are fine at room temp or in pack for a couple of hours and actually taste better with the chill taken off.

Mar 15, 2008
slowfoodgrrl in Home Cooking

Wedding favor ideas

You could mix your own tea blend. The co-ops I frequent have teas and herbs (such as rosehips, lemongrass, etc) in huge jars. This also means you could do this fairly far ahead like the rub suggested by chefschickie -- which is also an awesome idea.

Or... your own hot chocolate mix? With chilis or cardamom or chocolate shavings?

I also like the idea of making two kinds of shortbread with interesting flavors: espresso, green tea, lavender, earl grey, and so on. Wrap one of each flavor in a box or cellophane packet for each guest. Best wishes.

Mar 15, 2008
slowfoodgrrl in Home Cooking