http://www.chow.com/boards/31 Thu, 31 May 2007 21:00:57 GMT Keep track of the lastest threads on Chowhound http://chowhound.chow.com/topics/849442#7342263 See any Russian cookbook. Soups, crawfish..you name it. For that matter, just about ANY cookbook from the Northern Latitudes east of the North Sea. hazelhurst Wed, 16 May 2012 12:15:54 GMT http://chowhound.chow.com/topics/849442#7342263 http://chowhound.chow.com/topics/841844#7342253 Per a request from my son, I made this again last night, following the recipe online as opposed to the one in the book, which is slightly different and larger. I prefer the one online, but in any case, it turned out very well, and was a hit with everyone again. roxlet Wed, 16 May 2012 12:10:24 GMT http://chowhound.chow.com/topics/841844#7342253 http://chowhound.chow.com/topics/847336#7342250 I love the Malgieri brownies, but I have to say that my chocoholic son (who ends each meal with a small piece of bittersweet chocolate) deemed them "too chocolatey," lol. I think you'll find some passionate opinions on the subject here! roxlet Wed, 16 May 2012 12:08:15 GMT http://chowhound.chow.com/topics/847336#7342250 http://chowhound.chow.com/topics/846812#7342246 Chicken in Spiced Tomato Sauce A flavorful Middle Eastern-style dish, adapted from Faye Levy's recipe in the Jerusalem Post many years ago. I have made it many times, and everyone enjoys it, including my picky kids. The chicken comes out really moist because of the sauce. 2 tsp. olive oil 2 large onions, sliced thin 6 large garlic cloves, coarsely chopped 1 tsp ground cumin 1 tsp turmeric dash black pepper 800 gram can diced tomatoes, with their juice 1 kg chicken pieces (skinless work well; the sauce keeps them from drying out) 1 can chickpeas, optional 1/4 cup chopped fresh coriander or flat leaf parsley, optional In a large roasting pan, mix well oil, onions, garlic and spices. Bake for 5-10 min at medium heat. (This makes your kitchen smell great!) Add chicken and tomatoes & mix well. Bake 1 hour uncovered, stirring occasionally. If it starts getting dry, add a little water. Can be refrigerated for a couple of days or frozen & reheated. Add the chickpeas and/or coriander, if desired, shortly before serving. Serve with rice. NOTE: To make this a one-dish supper, you can add leftover cooked vegetables, such as green beans or zucchini, to the sauce. almond tree Wed, 16 May 2012 12:04:02 GMT http://chowhound.chow.com/topics/846812#7342246 http://chowhound.chow.com/topics/838158#7342234 nice! Wonder if I can find them in the DC area - I like their tortillas a lot! Jeserf Wed, 16 May 2012 11:45:29 GMT http://chowhound.chow.com/topics/838158#7342234 http://chowhound.chow.com/topics/846989#7342229 my roomate's aunt makes $83/hr on the laptop. She has been without work for 8 months but last month her pay was $8682 just working on the laptop for a few hours. Read more on this site...NuttyRich.com woo789 Wed, 16 May 2012 11:41:45 GMT http://chowhound.chow.com/topics/846989#7342229 http://chowhound.chow.com/topics/849119#7342216 my roomate's aunt makes $83/hr on the laptop. She has been without work for 8 months but last month her pay was $8682 just working on the laptop for a few hours. Read more on this site...NuttyRich.com woo789 Wed, 16 May 2012 11:32:57 GMT http://chowhound.chow.com/topics/849119#7342216 http://chowhound.chow.com/topics/849330#7342211 Author of 'Wild Fermentation', which is worth checking out of the library if available, shows the basics in this 6-1/2 (about twice as long as it needs to be) minute youttube. http://www.youtube.com/watch?v=i77hU3zR-fQ Bryan Pepperseed Wed, 16 May 2012 11:27:01 GMT http://chowhound.chow.com/topics/849330#7342211 http://chowhound.chow.com/topics/846987#7342207 Yes, this was a hit for us. I suspect using wild mushrooms would make this even better than the cremini version we had. Thanks. This has been a fun month for us (revisiting old favorites and discovering some new ones). BigSal Wed, 16 May 2012 11:16:14 GMT http://chowhound.chow.com/topics/846987#7342207 http://chowhound.chow.com/topics/776990#7342195 me too. magiesmom Wed, 16 May 2012 10:59:53 GMT http://chowhound.chow.com/topics/776990#7342195 http://chowhound.chow.com/topics/849432#7342178 I'm going to Costco tonight for some other things; I'm hoping they have pesto, although I haven't seen it at mine before. Fingers crossed! I'll mix it with a bit of mayo for potato salad; with red sauce for a more interesting basic pasta; eat it with a hardboiled egg; use it as a condiment for a sandwich; use it in an mediterranean-style veg or bean soup; spread it on pizza crust as a sauce... Pesto is the best-o. :) megjp Wed, 16 May 2012 10:29:01 GMT http://chowhound.chow.com/topics/849432#7342178 http://chowhound.chow.com/topics/849460#7342158 Agree. I tried that with scrambled eggs once and crunching into those crystals was like eating sand. MSG absolutely must be dissolved. RealMenJulienne Wed, 16 May 2012 09:16:47 GMT http://chowhound.chow.com/topics/849460#7342158 http://chowhound.chow.com/topics/849451#7342089 I think you can use the rice cooker for other grains, like quinoa and bulgur, and the slow-cooker for things like lentils and beans (lentils can be made in the oven as well). I would focus on those for meal bases, and just make sure to have a variety of roasted vegetables around to make salads with. If you have a fridge (which I assume you must), make large quantities and refrigerate them separately, then at mealtime choose your grain/protein of choice, toss in whatever vegetables suit your fancy and dress with vinaigrette. Do you have a microwave? If so, you can use that to make quick scrambled eggs. Make a big crockpot full of soup and just reheat as necessary. Eat a lot of raw salads, gazpacho, etc. biondanonima Wed, 16 May 2012 06:39:11 GMT http://chowhound.chow.com/topics/849451#7342089 http://chowhound.chow.com/topics/848675#7342084 Bete Noir cake/torte (i usually skip the chocolate ganache topping and serve with a reduced white balsamic berry sauce) or Dark Chocolate Cheesecake with an Almond Meal and Cacao Nib Crust Emme Wed, 16 May 2012 06:32:17 GMT http://chowhound.chow.com/topics/848675#7342084 http://chowhound.chow.com/topics/849423#7342082 If the stems are long and woody, you can strip them of some of the leaves and use them as skewers for shrimp or other kebabs. Use it to decorate platters of food instead of parsley or other garnish. Homemade potpourri? biondanonima Wed, 16 May 2012 06:29:13 GMT http://chowhound.chow.com/topics/849423#7342082 http://chowhound.chow.com/topics/849394#7342052 I do four pounds at a time in the oven. I use a rack on a sheet pan. Wrapped in a paper towel, it keeps for weeks in a Ziploc and reheats perfectly. Here's a video on how to do it: http://youtu.be/Ifbab-RPnKo Hope it helps. acgold7 Wed, 16 May 2012 05:24:26 GMT http://chowhound.chow.com/topics/849394#7342052 http://chowhound.chow.com/topics/591687#7342012 Art, if I can jump in here, I think your problem was using the round. I've never liked it much because it doesn't have much, if any, of the collagen of which you speak. I think it gets tough and dry and livery the moment it goes past 125F and there's nothing you can do to save it and IMO it's not good for much besides making the dogs happy. I did a little Googling on this and it seems that while there are some collagen and fat sheets sort of surrounding the eye of round muscle, there is very little of either marbled through the muscle itself, which makes it sort of a poor choice for this application. Also, my understanding of the collagen breakdown is that it occurs at prolonged times above 190F, as in a smoker. Chuck and Brisket are great for going to high temps to dissolve the collagen but that's only if you want to pull it into shreds. For thin slices like French Dip, I'd use one of the Sirloin cuts recommended above, but if you use the round, don't go above 125, 128 tops. Gently warm in the Jus and it should be fine. But the high internals you are talking about will, I think, unavoidably result in a tough dry roast. I could be totally off-base here, but I've never had anything from any part of the round that I enjoyed past rare. I think your best bet is to try the next piece with dry heat at 225, pull it at 120, let it rest an hour or two, then put in a 140 or 150 oven and let it come up to 125 or 130, no more. acgold7 Wed, 16 May 2012 04:41:12 GMT http://chowhound.chow.com/topics/591687#7342012 http://chowhound.chow.com/topics/848894#7341995 Maybe Vietnamese style rice-paper rolls? I love a watermelon, mint, and feta salad in warmer weather. I worked at a place once where they habitually steeped mint in water, either with lime/lemon slices, or with cucumber slices. Really refreshing. CuriousCat Wed, 16 May 2012 04:19:03 GMT http://chowhound.chow.com/topics/848894#7341995 http://chowhound.chow.com/topics/849254#7341982 I just recently came across a blogger who has a large desserts party every year - she is on her 4th. She has some good tips and she has a useful check list. http://willtravelforfood.com/2012/01/03/homemade-dessert-table/ JaneEYB Wed, 16 May 2012 04:10:52 GMT http://chowhound.chow.com/topics/849254#7341982 http://chowhound.chow.com/topics/841843#7341978 Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons (p. 140) My turn for this chicken. Like all the others, I found this to be amazing! I followed the recipe, with the addition of the mustard idea offered in the variation (but skipping the plan to cut up the chicken, which is a process I don't particularly enjoy). I spread all my (pretty thick) bread slices with sharp Dijon mustard then put it in a small, heavy dark metal roasting pan, and following MC's suggestion put that on a cookie sheet for a little more insulation. I also lowered the temp to 400 and roasted the whole chicken on the bread without any fussing. The chicken was indeed wonderfully moist and flavorful – but the BREAD!! Oh the bread! Soft on the top with the chickeny juices, but amazingly crisp on the bottom. I could have happily made a whole meal of just the bread itself. So great. I served this with Extra-Sharp Leeks Vinaigrette (p. 44), which was a great combo. For the leftovers, I cut the bread into big chunks and re-toasted it to get crispy again, then chopped the chicken and leeks and tossed it all with some walnuts and lots of arugula for a sort-of panzanella salad for another dinner, and it was excellent. GardenFresh Wed, 16 May 2012 04:06:58 GMT http://chowhound.chow.com/topics/841843#7341978 http://chowhound.chow.com/topics/849429#7341965 I recently discovered I like it roasted. But braising is a classic preparation. LisaPA Wed, 16 May 2012 03:59:46 GMT http://chowhound.chow.com/topics/849429#7341965 http://chowhound.chow.com/topics/848648#7341948 I guess I'll have to start cracking open my Canal House books then and get on that thread! Maybe I'll try and do that this weekend. GardenFresh Wed, 16 May 2012 03:46:56 GMT http://chowhound.chow.com/topics/848648#7341948 http://chowhound.chow.com/topics/849393#7341936 Very nice, fourunder. Slightly undercooked for my taste but a beautiful job just the same. I'm gonna try this for a future family dinner (we do them monthly) when it's my turn again. Your plating is exemplary. todao Wed, 16 May 2012 03:38:12 GMT http://chowhound.chow.com/topics/849393#7341936 http://chowhound.chow.com/topics/849444#7341924 Pepino melon available at Costco and coming in from Ecuador. Tastes like nothing. Cheese Boy Wed, 16 May 2012 03:33:20 GMT http://chowhound.chow.com/topics/849444#7341924 http://chowhound.chow.com/topics/849113#7341923 Hainan Chicken can be made this way as well, and usually is. ipsedixit Wed, 16 May 2012 03:33:16 GMT http://chowhound.chow.com/topics/849113#7341923 http://chowhound.chow.com/topics/846988#7341860 It was!! dkennedy Wed, 16 May 2012 03:06:00 GMT http://chowhound.chow.com/topics/846988#7341860 http://chowhound.chow.com/topics/553823#7341798 these are really nice! ChristinaMason Wed, 16 May 2012 02:39:02 GMT http://chowhound.chow.com/topics/553823#7341798 http://chowhound.chow.com/topics/849319#7341794 You wouldn't let it rise then put in the fridge, you would place it in the fridge immediately and let it do the first rise overnight in the fridge. Take it out first thing the next morning and let it come to room temp (and let it rise a bit more if necessary). If you need to warm it more quickly, you could put it in an oven that has been turned on for a few minutes and then off, plus a bowl of hot water. LisaPA Wed, 16 May 2012 02:37:17 GMT http://chowhound.chow.com/topics/849319#7341794 http://chowhound.chow.com/topics/849401#7341785 Yes you can..... http://www.beefretail.org/CMDocs/BeefRetail/RWQuestionsandAnswers.pdf fourunder Wed, 16 May 2012 02:34:42 GMT http://chowhound.chow.com/topics/849401#7341785 http://chowhound.chow.com/topics/845481#7341727 It's fine to post the recipe here. You can read our Etiquette for Bloggers and Other Journalists ( http://www.chowhound.com/topics/367605#2259234 ), which are the rules that apply most closely to authors, as well, for more info. The Chowhound Team Wed, 16 May 2012 02:09:59 GMT http://chowhound.chow.com/topics/845481#7341727 http://chowhound.chow.com/topics/649726#7341675 I agree with all you have stated....however, there still is much confusion when it comes to pork roasts, not pulled pork, and what is deemed as the best and safe temperature....from information supplied by various sources available on the internet, and especially by the different members here on Chowhound. I have no desire to argue who is correct, but will only say every one needs to find their own preference and comfort level for temperature for any specific cuts of pork. http://www.porkbeinspired.com/pork_promotemperaturechangeannouncement.aspx?pid=google Others have opined you only need to cook pork to 137*....some have even indicated 129*. I surmise their position is to allow for carryover increase in temperature. I have stated for pork tenderloin, many commercial kitchens will pull at 135*. For Loin Cuts, I recommend 140-145*. Fresh Hams, 155-160*. Picnic Shoulder's 190+ for bone-in, and or , pulled pork. . My targets are based on low and slow roasting with an expected carryover increase of 5-7* only @ 225* as the roasting temperature. I definitely agree with you that there is no hard and fast rule..... fourunder Wed, 16 May 2012 01:44:58 GMT http://chowhound.chow.com/topics/649726#7341675 http://chowhound.chow.com/topics/636229#7341645 Typically, "Meat Sauce" in pasta terms would be the Bolognese, as opposed to Marinara. It's apparently not so much a regional term in the U.S. if they call spaghetti sauce with meat a meat sauce in Boston, as here in the South it has always been called that as well...unless of course it was prepared meatless, to accommodate meat balls etc... Technically, however, an Italian "Meat Sauce" of any kind, especially those with a tomato base are called a : Ragu Thanks for a great thread... sonsothunder Wed, 16 May 2012 01:28:04 GMT http://chowhound.chow.com/topics/636229#7341645 http://chowhound.chow.com/topics/821990#7341639 I know this is an old post but this is the BEST apple cake, promise!!!! Mrs. Paxton's raw apple cake http://simplyrecipes.com/recipes/mrs_paxtons_raw_apple_cake/ denisie Wed, 16 May 2012 01:26:25 GMT http://chowhound.chow.com/topics/821990#7341639 http://chowhound.chow.com/topics/849198#7341540 Other than the: curry powder, bacon, green peppers, raisins and almonds it is pretty different. ( - ; chefj Wed, 16 May 2012 00:26:14 GMT http://chowhound.chow.com/topics/849198#7341540 http://chowhound.chow.com/topics/849435#7341526 We went to CPK yesterday for dinner (don't judge!). DH ordered their cedar plank salmon that came with a really good roasted corn, spinach, red bell pepper, and feta succotash. I could have eaten it as my entree, it was that good. I'd love to be able to make something similar at home, but I'm not sure how to make the sauce/dressing for it. It wasn't too vinegary, or sweet. Any suggestions? I tried to google it, but only came up results relating to the CPK entree. boogiebaby Wed, 16 May 2012 00:19:27 GMT http://chowhound.chow.com/topics/849435#7341526 http://chowhound.chow.com/topics/849427#7341509 Ottolenghi's books were COTM a year or so ago. Check out what people made and thought about his recipes here:http://chowhound.chow.com/topics/781954 Enjoy! and add to the COTM threads if you make anything. herby Wed, 16 May 2012 00:09:16 GMT http://chowhound.chow.com/topics/849427#7341509 http://chowhound.chow.com/topics/363799#7341461 I made some lamb and mushroom ravioli over the weekend, and also included an eg yolk in the center of each ravioli. HIGHLY recommend the egg yolk in the center of the ravioli, its pretty much the best thing ever. twyst Tue, 15 May 2012 23:50:02 GMT http://chowhound.chow.com/topics/363799#7341461 http://chowhound.chow.com/topics/722173#7341360 lobo- where is the how to part of your recipe? iL Divo Tue, 15 May 2012 23:05:26 GMT http://chowhound.chow.com/topics/722173#7341360 http://chowhound.chow.com/topics/848940#7341276 I used Salted Butter thinking it would give the Crust more taste... Once Again...THANK YOU ALL for your response to my question...I will take all of your comments into consideraton when attempting my next Pie...Bon Appetite Everyone! Carol107 Tue, 15 May 2012 22:11:34 GMT http://chowhound.chow.com/topics/848940#7341276 http://chowhound.chow.com/topics/848094#7341212 Here are some highlights of my recent purchases: My recent Cinco de Mayo cook-a-thon reminded me just how much I love Mexican food. As a result, I decided to add the following books to my collection: The New Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz - highly recommended by a Mexican shopkeeper I met when purchasing supplies for my fiesta. Looks like a lovely book with authentic recipes. El Charro Cafe Cookbook by Jane & Michael Stern w recipes by Carlotta Flores. I had the pleasure of dining here on a visit to Tucson and to this day it stands out as one of the most wonderful, memorable Mexican meals I've eaten. I've been eyeing this book for a while and finally took the plunge. Rosa Mexicano by Josefina Howard - I recall seeing Ms Howard for the first time on an episode of Martha Stewart Living (many years ago now) and I immediately wanted to cook with her. I was happy to find this book on Abes and it looks great!! Next up is a book I was enticed to purchase after reading about it on the website of a local bookseller/kitchen shop owner who shares our passion for all things cooking. It's a British book called: Everyday & Sunday recipes from Riverford Farm by Guy Watson & Jane Baxter. - I loved the book's concept...organized by the calendar and what's fresh & in season, each chapter includes quick & easy recipes for weeknights (everyday) and scrumptious-sounding, more involved recipes for weekend cooking (Sunday). I'd tabbed so many recipes that I finally gave up and have just kept the book in the kitchen so I won't forget about! Two Italian books that caught my eye: Giorgio Locatelli's Made in Sicily which I'm just itching to cook from!! Lucio's Ligurian Kitchen by Lucio Galletto & David Dale - if the recipes are half as good as the "food-porn-like" photos I'll be a happy cook with this book! Finally another book that I'd been waiting to find at a decent price and finally managed to do so: Little Foods of the Mediterranean by Clifford Wright - I love his other books and have heard nothing but raves about this one. This is the perfect "summer cookbook" for me and my mouth was watering as I first flipped through it! Breadcrumbs Tue, 15 May 2012 21:47:55 GMT http://chowhound.chow.com/topics/848094#7341212 http://chowhound.chow.com/topics/849374#7341109 Maybe. 4 days is definitely ok. Check refrigerator temp if you need it for five days. jaykayen Tue, 15 May 2012 21:03:51 GMT http://chowhound.chow.com/topics/849374#7341109 http://chowhound.chow.com/topics/848766#7341106 I thought I was the only one feeling so badly toward my crockpot...kept thinking to myself,"am I the only one who cannot cook anything decent in that ol thing or what?" Yep, I think I know which pot your kids are going to fight over! cstout Tue, 15 May 2012 21:02:29 GMT http://chowhound.chow.com/topics/848766#7341106 http://chowhound.chow.com/topics/848855#7340885 I have Lidia's Italy (2007), in which each chapter features the dishes and typical ingredients of a different region of Italy. There is a wide range of recipes here and it is a lovely book with lots of appealing dishes. I also have Lidia's Family Table (2004), which features a more basic set of recipes with a home cooking focus. The book also offers a lot of instruction, including many sections with detailed step-by-step photos of basic techniques, such as pasta making, cutting meat, etc. Both are excellent books, just a matter of what you are looking for . pamf Tue, 15 May 2012 19:33:13 GMT http://chowhound.chow.com/topics/848855#7340885 http://chowhound.chow.com/topics/840298#7340872 Thanks roxlet, I did another search and finally managed to find it. For those who may come here looking for it too: NEW THREAD STARTED HERE: http://chowhound.chow.com/topics/848094#7325122 Breadcrumbs Tue, 15 May 2012 19:28:45 GMT http://chowhound.chow.com/topics/840298#7340872 http://chowhound.chow.com/topics/849023#7340852 Meal of the day -- risotto with chicken breast and asparagus. This time I used the no-salt-added vegetable bouillon I found at the organic supermarket -- it's pretty tasty, but it does need a little more oomph. I found a jar of dried morel mushrooms in the pantry, so threw a handful of those into the broth to add a little more depth of flavor, then chopped them fine and threw them in with everything else.. Thyme, fresh parsley, ground pepper, and a healthy grate of nutmeg. It was a little on the bland side, but pretty darned tasty....and everyone went back for seconds. (Yes, it had parmesan in it -- with the dr's blessing -- and I used quite a lot less than I would have otherwise.) It's been a chilly, wet, blustery day here -- so something creamy and warm was extra nice. (and lunches? I've been making a little extra so there are leftovers...to which there have been no complaints.) sunshine842 Tue, 15 May 2012 19:22:12 GMT http://chowhound.chow.com/topics/849023#7340852