I just got my copy of the new Nick Malgieri book, The Modern Baker, Time Saving Techniques for Breads,Tarts Pies, Cakes and Cookies. This book is full of new techniques and great recipes.
http://www.amazon.com/Modern-Baker-Time-Saving-Techniques-Cookies/dp/0756639719
Over the weekend at my house we sat around with family and friends and discussed weird food our parents had made. My mom for months (1972) made vinaigrette that was heavy on the vinegar and low on oil, pucker pucker. So dig back into that nostalgia and share the weird.
Last night while getting my Tony Disdain on I was watching him eat some wild looking burger with everything on it and then the phone rings and I miss the details. It was a huge burger will all kinds of stuff piled on. South American country? It looked really good. Chirivo (sp)? I cannot find anything on Google or Travel Channel. Anyone catch the name?
As always I am wanting to hear what good stuff your going to do on the holidays. So gang let's have it post the menus.
I always like to hear who uses what for what and where did you get it. So my friends, What do you cook with? Where did you get it? What pots and pans would you never buy again? What pots and pans would you buy again? Share you knowledge and experience with the SE community.
A neighbor of ours moved and gave me a few packages of Colavita pasta. I made the penne and when served it had a distinct sweetness to it. I thought I had lost my mind. Today I made it again, and there it was when I tasted it. SWEET. Did anyone else find this? I am in shock.
Amazon shipped my advance order of Summer on a Plate, the new cookbook by Barefoot Contessa friend Anna Pump of Loaves and Fishes fame. For those who could not get a copy of her old book this one is not as steep and very good.
I came across a demo of Hell's Kitchen the game with Gordon Ramsay in avatar form. This was not easy and Gordon keeps saying "try harder".
http://www.bigfishgames.com/download-games/3479/hells-kitchen-game/index.html
It seems the Serious Eats crowd is starting to go Facebook. I have found Karen Resta and Adam, Robyn and some of my fav baking bloggers.
Are you there and if you are why can I not find you?
I want to get a Coffeemaker-Espresso maker-Cappucchino maker that grinds beans and froths milk. Does anyone know of one. IF not...(say if the bean grinding doesn't exist) which triple threat do you have and like. I want to stay under 400 bucks. The milk frothing is non negotiable!
When my niece was born I gave my sister a food processor and a list of things she could puree and how to do it.
My sister fed her child jars of food and the food processor became a decoration.
You can feed your child the same food you eat with some restictions.
Stay away from gassy things, they produce bad diaper changed and colic. Onion, garlic, cabbage and tomatoes are no nos. Grab some out of the pot/pan before you season it for you. Bland is good for gastric reasons only. You have plenty of time to intro your baby to seasoned food after they turn 1.
Things that work really well. Squash, peas, beets, carrots, potatoes..if you are doing broccoli or anything stringy you need to strain it before you give it to baby.
For meats you braise/boil them in broth or water, very little season other than salt and then puree them hot (it is easier).
We ate as kids baby pastina with butter and grated cheese. When I was older I remember stealing some out of the pot while it was cooling for my sister. I think that cous cous would also be ok with olive oil and grated cheese.
Cooked simple custard is a good thing too. Just a simple egg custard or rice custard.
Mix it in the food processor and bake it.
Baked fruit, cooked fruit works real nice in a food processor.
Bananas and berries in the blender and then strain out seeds.
All these things can be made ahead.
As the resident Yankee Dago I fully understand what happens when you show your NJ or NY "ness" to anyone in the south who don't like them yankees. Funny thing nowadays no one gives a shit. Why, because we have the internet, tv and cable tv. Sterotypes are a dime a dozen. To debate how someone from anywhere would feel about seeing hateful symbols of an old culture posted where they eat is just inane. If Jason felt any emotion he owns that and it is his. To correct him or take issue with it is more of the same.
To say there was a "cousin Vinny drama" (also a sterotype there Cod thanks for confirming that for me) to me would make me agitated since when I moved to NC in the early 90's I got treated like crap. All I had to do was say hello and I got the standard "your not from around here are you?" However recently when we were hanging out in the Triangle area I found people to be used to "yankees" and to be more interested and less polarized. No one can walk a mile in another persons shoes.
I have much respect for Jason and his interpretation of how he saw it because I have lived it. Was not a movie (Cousin Vinny) was not a rumor or a suggestion, I lived it. You don't have to agree. It is not a debate.
Rust is rust. Throw it out. Clean the pan of the rust. Reseason and then use it. I visually inspect my pans before I put food in them. Same with dishes. No one wants rust, glass, slivers of wood or china in their food.
Depends on the kind of mood and the available fruit. Bananas foster (bananas brown sugar brandy), Grilled pineapple topping with rum, strawberries and limoncello, godiva liquor and nutella
After what another SE community member went thru with CI over potato salad, I say we keep their recipes off of here.
I don't want anyone at SE headquarters getting an email like that. If I get one I am going to have tourette's.
My pantry is legend. It is alphabetized by food category, then label name and new stuff goes to the back old stuff comes front.
Once you do this you will never be able to overbuy unless you want to.
You will know at a glance what you have.
What is that OCD? I heard that!
When baking it is chemistry, the sugar is also part of the chemistry. Hershey's has a dark cocoa powder. Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate.
Bittersweet is not that sweet, if you have nothing else give it a try.
I would avoid all of Main Street in Newark because college just started. That is why I gave locations away from downtown Newark.
Well well we rate, we actually rate.
A lot of debates coming from this one.
Good work!
My kids, who are now 19 and 17, will eat anything and always have. The "rule" has always been - you don't have to eat it if you don't like it, but you DO have to taste it.
My daughter recently got a job waiting tables in a local "Italian" restaurant and she was commenting yesterday on how picky most PARENTS are about their kids' meals.
She said the kids want to try stuff, but the parents are ordering their pasta dry (would YOU like to eat dry pasta?) or they want all these weird substitutions. One lady told her there wasn't anything on the menu that kids would like and my daughter told her that SHE had been eating there since she was a baby and that she had tried everything on the menu by the time she was 5, thank you very much. She then made some recommendations for the lady's little girl and the little girl ate everything.
Hey, I can't believe that no onw mentioned some of my all time favs of Philly. I lived there for nearly 20 yrs. and now live in Boyce, VA. I know you don't know where that is. I'm above northern Va and the foods well, not too good.
These are some places that I believe need mentioned; Macaroni's (I'm not talking about Macaroni Grill), in northeast Philly on Old Bustleton Ave. Geart food, small and intement. I'm also a BIG fan of Estia on Broad St. near The Academy of Music. Great fresh fish and the grilled octopus is to die for. The service is perfect. Boy do I miss that place. And my final one is the best crabs and crab fies ever, Chickies and Petes. Orginal location on Robbins Ave. and other newer one (well not so much anymore), Roosevelt Blvd. in the northeast. You can also taste this delcious food at The Link, and Citzens Bank Park. Don't worry all you non seafood lovers there some really good sandwiches there too as well as all types of bar food. Oh, I forgot the mussles in red, you gotta try those and be sure to ask for extra bread to soak up all that yummy red sauce.
Now go give these few a try and tell me if I'm wrong. Oh, and please eat something good for me, I'm starving.
Oh yay! Great suggestions serious eaters!
I ended up topping the pound cake with some fresh rasperries, and I whipped up some créme fraishe with hazelnut liquer! It was great!
I have some left so I will definitely try the ice cream with rum pinapple and maybe some toasted walnuts...thanks again!
At the bottom of the Hellman's site in the fine print it actually says the following:
"Hellmann's® is known as Best Foods® west of the Rockies. Click here to visit the Best Foods® site."
Follow the link, and you get the exact same web site except in reverse.
Besides the other comments, which are all great BTW, don't be surprised if someday you get tired of the hand-grinding and find yourself coming home with a case or two of little glass jars. ;-)
For Best Cheesesteak, I think John's Roast Pork can at least tie with if not surpass Tony Luke's. A few months ago, 10 celebrities, including Georges Perrier and several Philadelphia sports figures, voted John's Roast Pork the best cheesesteak (by a slim margin, admittedly). Here's the link if anyone wants to read about it:
http://www.philly.com/philly/news/breaking/20080421_Philly_celeb_judges_name_best_cheesesteak.html
I'm with @dbcurrie. It seems highly unlikely that rust would noticably form as you watched meat brown. My guess is that is was an accumulation of "splattered" fat/juices above the meatline. If you're savy enough to own a carbon-steel pan, surely you know how to care for it already...
Try oiling the pan after washing and drying it. This should prevent any rust from forming.
answer: Google says yes. So, if you need a MW fix just add some sugar and vin to yr mayo and be done with it. F HFCS!
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Favorite foods: Anything italian, good kosher deli, cake and all things baking, experimental cooking, entertaining. Talk to me jerzeetomato@gmail dot com
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