Search found 1991 matches

by PAstrychef
Thu Feb 11, 2010 4:44 am UTC
Forum: Food
Topic: Ice Cream.
Replies: 56
Views: 9056

Re: Ice Cream.

You add the crunchy bits just for the last few moments of churning. The ice cream should still be fairly soft at that point.
by PAstrychef
Sat Feb 06, 2010 11:47 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

A project off and on over the last few days- a big ass pot of cassoulet. I had some duck confit I made a while ago, and I added some smoked bacon, some pork roast and some lovey garlicky sausage made by a local butcher. Topped with bread crumbs and parsley drizzled with duck fat. Luckily I invited p...
by PAstrychef
Wed Feb 03, 2010 3:41 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

Baked apples stuffed with a filling of raisins and walnuts. Waiting for dinner to eat them.
by PAstrychef
Tue Feb 02, 2010 11:22 pm UTC
Forum: Food
Topic: Bacon!!
Replies: 34
Views: 5055

Re: Bacon!!

Ah yes, the varieties of pork product that are called bacon. They don't all come from the same part of the pig, either. I like belly bacon cooked crispy and back bacon nicely browned. Pancetta gets crumbled for use in sauces. Peameal bacon gets fried up in butter.
They're all wonderful.
by PAstrychef
Tue Feb 02, 2010 11:17 pm UTC
Forum: Books
Topic: what I read last month
Replies: 1
Views: 853

what I read last month

Here's what I read in January. What did you read? January: The Cloud Pavilion, L. Rowland Shades of Gray, J. Fforde London in Chains, G. Bradshaw Peter and Wendy, J.M. Barrie* Take Three Tenses, R. Godden* Man Corn Murders, Lou Allin Sorrow Wood, R. Atkin Breathless, D. Koontz Mariposa, G. Bear Last...
by PAstrychef
Fri Jan 29, 2010 4:36 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

I've made jambalaya with lots of things but never with kids-were they tasty? Last night it was maple-soy glazed salmon, maftoul (the big couscous) and sauteed zucchini and yellow squash with onion. It was great having a real meal and real food for lunch. The night before one of the roommates made po...
by PAstrychef
Mon Jan 18, 2010 8:56 pm UTC
Forum: Food
Topic: The 'I Need a Recipe' Thread
Replies: 302
Views: 51070

Re: The 'I Need a Recipe' Thread

You can halve a whole chicken either along the breast bone -just whack through it with a heavy knife or use poultry shears. This is called butterflying or by cutting out the backbone. You put the bird on a cutting board in a sheet pan (to keep raw chicken juices from covering your counter), breast d...
by PAstrychef
Mon Jan 18, 2010 8:45 pm UTC
Forum: Books
Topic: Strong Female Protagonists
Replies: 101
Views: 20722

Re: Strong Female Protagonists

Much of Charles De Lint's stuff has great female protagonists, especially The Little Country . Sherri Tepper's books- The Gates To Women's Country and Shadow's End and Grass are great as well. In General Fiction, old but still great are Rumer Godden's Books- In This House of Brede , China Court, and...
by PAstrychef
Sun Jan 17, 2010 6:35 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

Spaghetti carbonara, using my brothers home-cured bacon. The sauce is a bit loose, but it's still tasty.
by PAstrychef
Fri Jan 15, 2010 7:29 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

Cream of mushroom soup. A bit over salted but still nice. Thinking of some oven-smoked robs for this weekend.
by PAstrychef
Fri Jan 15, 2010 7:26 pm UTC
Forum: Food
Topic: The 'I Need a Recipe' Thread
Replies: 302
Views: 51070

Re: The 'I Need a Recipe' Thread

Plain roast chicken with veg cooked in the pan is great and simple. I like to cut the chicken in half along the spine, spread it open and press it flat with my hand. This will work with already cut up chicken too. Turn on the broiler in your oven. Put a rack in the second slot down from the broiler....
by PAstrychef
Fri Jan 15, 2010 12:21 am UTC
Forum: Food
Topic: Ideas for a Mushroom Surplus
Replies: 4
Views: 1308

Re: Ideas for a Mushroom Surplus

SOUP!!! Also made into a duxelle-sauteed with a bit of onion and white wine and butter until dry, they freeze wonderfully and can be used in beef wellington, salmon in pastry, mushroom raviolis and anything else. Add some spinach and cooked grains and they make a tasty burger. You could send some to...
by PAstrychef
Wed Jan 13, 2010 4:17 am UTC
Forum: Food
Topic: Healthy Snack Foods
Replies: 19
Views: 3574

Re: Healthy Snack Foods

You could try googling diabetic snack recipes and see what pops up.
by PAstrychef
Wed Jan 13, 2010 4:07 am UTC
Forum: Food
Topic: Help!
Replies: 5
Views: 1412

Re: Help!

Starting at the bottom of the list, blackberries make a wonderful cobbler-and don't worry about copyright for this size project. There are several recipes out there for ham cooked in cola. And steaks either braised in coffee of crusted with coffee grounds. You could use edamame for soy-lent green. I...
by PAstrychef
Fri Jan 08, 2010 4:10 pm UTC
Forum: Books
Topic: Flatland
Replies: 8
Views: 2101

Re: Flatland

And of course, females in Flatland are straight lines. It's all they're capable of being. I do love the protagonists amazement as he figures out that a sphere exists.
by PAstrychef
Fri Jan 08, 2010 4:05 pm UTC
Forum: Food
Topic: Steamers
Replies: 8
Views: 1653

Re: Steamers

I find counterspace too precious to give it to most of these kinds of equipment. A basket steamer and a pot with a good lid on the stove work just great. They're cheap and you can use them for plenty of other stuff too! Look at your rice cooker-it should have a "steam foods" setting. At le...
by PAstrychef
Mon Jan 04, 2010 1:48 am UTC
Forum: Food
Topic: Healthy Snack Foods
Replies: 19
Views: 3574

Re: Healthy Snack Foods

You could make a fruit crumble bar using granola for the crust and a sugar-free fruit jam for the filling, then just oats with a bit of sweetener for the topping. It wouldn't be perfect, but it would be better and look familiar. You could also check out the world of Japanese snacks, which have a muc...
by PAstrychef
Sat Jan 02, 2010 3:00 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

Duck breasts with a ginger-tea crust and pineapple reduction. Thank you, food network Canada, for the recipe. A very simple recipe and I had bought a duck on sale, made confit with the back end (a big pot of cassoulet is happening in the next few weeks) and did this for dinner with the breasts. Serv...
by PAstrychef
Thu Dec 31, 2009 5:18 am UTC
Forum: Food
Topic: What did you eat today?
Replies: 185
Views: 61016

Re: What did you eat today?

After last night's lobster extravaganza I had ramen for breakfast, a swedish meatball sandwich for lunch and a bowl of potato-leek soup for dinner.
by PAstrychef
Wed Dec 30, 2009 5:31 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

So there was this sale on lobster at a local store, and Mom asked I was into having a lobster dinner. And since she had 6 8 oz. tails in the freezer we could make lobster bisque as well. It sounded like fun, so we set up to do it this week. I thought it was on Wednesday, but it was on Tuesday instea...
by PAstrychef
Mon Dec 28, 2009 3:14 pm UTC
Forum: Food
Topic: Winter Cooking
Replies: 11
Views: 2475

Re: Winter Cooking

Butternut squash are the long round tan ones. They are pretty dang easy to peel with a vegetable peeler. Most of the other winter squash have corrugated sides. I only use those in preparations where I can bake the squash first and scoop it out of its skin with a spoon. Sometimes you can find a chunk...
by PAstrychef
Mon Dec 28, 2009 3:07 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

My dear Nath, you did not make something with such an uncouth name as "chickencake". You made chicken croquettes. Croquettes have been the favored method of using up leftovers for centuries. And wonderful things they are. Just about any diced leftover, meat or veg, glued together with mash...
by PAstrychef
Sat Dec 26, 2009 5:24 am UTC
Forum: Food
Topic: slow roasting chicken
Replies: 7
Views: 1776

Re: slow roasting chicken

Glad you liked it! :D
by PAstrychef
Thu Dec 24, 2009 10:57 pm UTC
Forum: Food
Topic: Winter Cooking
Replies: 11
Views: 2475

Re: Winter Cooking

I'm happy to get out the slow-cooker and make braised stuff. I've got a big pork shoulder I'm going to marinate tonight and put in the cooker tomorrow. Still deciding what to make the marinade out of.
by PAstrychef
Thu Dec 24, 2009 10:55 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

That's known as a spritz gun and the cookies spritz cookies. They're usually a nice shortbread sugar cookie.
by PAstrychef
Tue Dec 22, 2009 11:35 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

Try it in anything with pears-they're a great pair.
by PAstrychef
Wed Dec 16, 2009 3:14 pm UTC
Forum: Food
Topic: The 'I Need a Recipe' Thread
Replies: 302
Views: 51070

Re: The 'I Need a Recipe' Thread

Well, I've been searching for a recipe for a nice knish for years now. Even old Jewish cookbooks don't seem to have them. Want me to ask my mom or grandmother? I guarantee you one of those old Jewish biddies will have a knish recipe. Please do! I'm looking for the dough that wraps the potato fillin...
by PAstrychef
Fri Dec 11, 2009 2:08 pm UTC
Forum: Food
Topic: Recommendations for a good oven mitt?
Replies: 13
Views: 2543

Re: Recommendations for a good oven mitt?

I once knew I wasn't going to last long in a kitchen when I asked for mitts and was told they were for wussies by the chef. Who wasn't the one moving big trays full of water and custards out of the oven in a space too narrow to do so with out tilting the tray.
by PAstrychef
Fri Dec 11, 2009 2:06 pm UTC
Forum: Food
Topic: slow roasting chicken
Replies: 7
Views: 1776

Re: slow roasting chicken

The orange-honey-cumin glaze can be used to good effect on whole chickens, chicken parts, pork chops, pork tenderloins, quail, venison steaks......
It will work fine on a slow roasted item as well.
by PAstrychef
Thu Dec 10, 2009 12:28 am UTC
Forum: Food
Topic: Recommendations for a good oven mitt?
Replies: 13
Views: 2543

Re: Recommendations for a good oven mitt?

The silicon mitts can be too stiff to get a good hold on a sheet tray or baking pan with out smashing some of the product. But they will let you reach into a pot of boiling water and not really notice it.
by PAstrychef
Wed Dec 09, 2009 4:02 am UTC
Forum: Food
Topic: Recommendations for a good oven mitt?
Replies: 13
Views: 2543

Re: Recommendations for a good oven mitt?

Your best bet is to go to a restaurant supply store and get a nice heavy pair of bakers mitts. Failing that, you can look for the ones sold with the weber label, or a pair of welder's gloves from the hardware store. The bakers mitts are designed to be washable, which the others aren't. Try them on a...
by PAstrychef
Fri Dec 04, 2009 5:50 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

A very nice lamb and bean stew from an old magazine clipping given to me by a friend. It used a spice mix called baharat, which seems to be a sort of chili powder in the american sense. I was all set to mix my own when I noticed that the Spice House shop near me sold it. I may try my own mix so I ca...
by PAstrychef
Fri Nov 27, 2009 4:29 pm UTC
Forum: Food
Topic: Hacking fast food
Replies: 61
Views: 25884

Re: Hacking fast food

Just remember that a wonderful milkshake from B&R will fulfill your daily caloric needs quite nicely. So skip lunch and dinner that day.
by PAstrychef
Fri Nov 27, 2009 4:26 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4529
Views: 833403

Re: Today I Made:

But it was the feast day of overconsumption! If I had time to post, I wouldn't have had time to make: Cornbread-apple-sausage stuffing (yes, I made the cornbread, no, I didn't make my own sausage this year) barley-mushroom-lemon stuffing turkey stock and gravy bourbon-spiked pumpkin cheesecake Sri L...
by PAstrychef
Wed Nov 25, 2009 4:17 am UTC
Forum: Food
Topic: slow roasting chicken
Replies: 7
Views: 1776

Re: slow roasting chicken

Orange juice, honey and cumin. 4 oz. OJ, 2 oz. Honey, 1 TBS ground cumin. And pull off that foil for at least half of your cooking time, the evaporation causes the glaze to thicken and make a luscious crust. Otherwise you get flabby, rubbery skin that's no fun at all. Barbecue is always great, beer ...
by PAstrychef
Wed Nov 25, 2009 4:12 am UTC
Forum: Food
Topic: Chicken
Replies: 5
Views: 1550

Re: Chicken

Best Roast Chicken ever: Turn the oven to broil. Rinse the chicken off, inside and out. Make sure there aren't any bags of innards still inside. Deal with the innards later. Get a heavy sharp knife and slice the bird open along the breast bone. Pull the halves apart and press down on the spine until...
by PAstrychef
Fri Nov 20, 2009 4:35 pm UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 172
Views: 76803

Re: Who likes BREAD?

Decker wrote:I'm looking for a very easy to make, moist, dense bread. Any suggestions from anyone here?

You'll do best with an Eastern European sourdough. Try the Bread in 5 minutes a day books, the second one has some denser varieties.
by PAstrychef
Wed Nov 18, 2009 4:32 pm UTC
Forum: Books
Topic: Over-analysing books and School
Replies: 97
Views: 17811

Re: Over-analysing books and School

Quite. Feminist criticism isn't about forcing every text to espouse a particular viewpoint on feminism, it's about asking what a text has to say about feminist topics. Very different ideas. And it's especially good at showing the unconscious norms of the culture the author is writing in/for. What a...
by PAstrychef
Sun Nov 15, 2009 5:32 am UTC
Forum: Books
Topic: Over-analysing books and School
Replies: 97
Views: 17811

Re: Over-analysing books and School

If I eat a bowl of soup and I wold swear that there was paprika in it, and the cook insisted that there was no paprika, then I would have to think that they wanted the soup to taste like paprika was in it-because the soup they served had that flavor as part of the taste. They added all of the spices...
by PAstrychef
Sun Nov 15, 2009 5:19 am UTC
Forum: Food
Topic: Cookbooks
Replies: 18
Views: 3626

Re: Cookbooks

I was just given a pair of cookbooks on savory baking. They look very interesting-I'm planning on making the dijon chicken brown betty soon and the thyme-lemon-sea salt shortbread next week. It's the first time in a while that I've opened a cookbook and really wanted to play with the recipes. What n...

Go to advanced search