http://www.chow.com/boards/31 Mon, 06 May 2013 01:39:44 GMT Keep track of the lastest threads on Chowhound http://chowhound.chow.com/topics/900980#8096088 midwestern; care to share your rhubarb upside down cake recipe? I made one earlier this spring, and I really liked the look of it, but it was a bit too dense and heavy and would like to try another.... gingershelley Sat, 25 May 2013 15:41:28 GMT http://chowhound.chow.com/topics/900980#8096088 http://chowhound.chow.com/topics/413747#8096083 BC, yes - I quite like the book. It has helped me be able to make more things from memory, which I really like; the idea being when you know the ratio for something, you can make it without needing a recipe, and can also increase or decrease quantity just sticking with the ratio. Pie Crust, Paté a choux, custard sauce or custard so far are the ones I have gotten down. More to commit to memory in the future I am sure:) gingershelley Sat, 25 May 2013 15:38:46 GMT http://chowhound.chow.com/topics/413747#8096083 http://chowhound.chow.com/topics/902962#8096078 Thanks GG. This turned out to be a surprisingly tough one for you. Really appreciated your extra work and great sense of humor throughout. qianning Sat, 25 May 2013 15:32:52 GMT http://chowhound.chow.com/topics/902962#8096078 http://chowhound.chow.com/topics/902926#8096059 Last night was more burgers. Turkey-beef this time, with ground red chiles and chopped pickled jalapenos added to the meat and a mild (kinda boring) cheddar melted on top. Topped these with the usual pickles, tomatoes, lettuce, ketchup, mustard, and added a bit of red chile sauce leftover from the tamales 2 nights ago. Very messy with all those condiments, but delicious. Buttered corn on the cob was the only side. I don't have to be at work until this afternoon, so I'm taking advantage of my free morning to put together tonight's dinner. Sort of a miniature (sized for 2, and for the ingredients that I have), cobbled-together moussaka, using a beef-lamb mixture for the meat, bottled marinara, doctored with the correct spices, in place of the tomatoes, half a very-thinly-sliced eggplant and a single, tiny new potato (sliced even thinner than the eggplant to stretch it out). Because I'm planning to assemble it before I go to work, and have my boyfriend stick it in the oven shortly before I get home, I'm roasting the eggplant instead of breading and frying it. IMO, there's nothing worse than a breaded, fried anything that's been sitting in sauce all day. BananaBirkLarsen Sat, 25 May 2013 15:16:40 GMT http://chowhound.chow.com/topics/902926#8096059 http://chowhound.chow.com/topics/902986#8096055 Do you like cheese grated on anything? Chinon00 Sat, 25 May 2013 15:11:34 GMT http://chowhound.chow.com/topics/902986#8096055 http://chowhound.chow.com/topics/900445#8096053 I bought Saraban by the Maloufs last week. I read the entire thing and thoroughly enjoyed it as a book. I have not yet cooked from it. An Iranian-American friend of mine has ordered it so that we can cook together from it a bit. And her Iranian mother is on board to offer assistance/advice to me, or to turn her nose up at the recipes perhaps. :) I think I'm going to combine cooking from it and Food of Life. Soul of a New Cuisine just arrived. I haven't had a chance to look through it yet. debbiel Sat, 25 May 2013 15:10:13 GMT http://chowhound.chow.com/topics/900445#8096053 http://chowhound.chow.com/topics/825944#8096037 That sounds sensational Gio. I can definitely see garlic making a difference and you could likely go with any herb to align the flavours with whatever else you are making. I'll definitely tab this one! I'm making a gratin tonight by coincidence. Mine isn't quite as light...it's a leek and mushroom gratin from Gourmet Today. I picked up some spring leeks yesterday at the farmers market along with some freshly picked mushrooms so this seemed like the perfect dish! We'll have to find a more virtuous main to go alongside! Breadcrumbs Sat, 25 May 2013 15:02:28 GMT http://chowhound.chow.com/topics/825944#8096037 http://chowhound.chow.com/topics/901840#8096033 It arrived yesterday :) It's actually a very beautiful book, man pictures aside. The food pictures are great. I haven't had a chance to go through it and bookmark but I flipped through it for a few minutes and the recipes I glanced at look GREAT and right up my alley...interesting enough for me, but not so interesting that the SO won't want to eat them! Thanks for the recommendation!! juliejulez Sat, 25 May 2013 15:01:12 GMT http://chowhound.chow.com/topics/901840#8096033 http://chowhound.chow.com/topics/902770#8096028 My CSA pickup today included spinach, arugula, spring onions, little cauliflowers, chard, mixed salad greens, and 12 eggs. Since I have a SAT AM ritual of shopping from several of my favorite farmers, I also came home with salad turnips, more onions, shiitake mushrooms, asparagus, and lots of strawberries. Here is my bounty (time to start cooking): tcamp Sat, 25 May 2013 14:54:48 GMT http://chowhound.chow.com/topics/902770#8096028 http://chowhound.chow.com/topics/903169#8096019 I prefer much more texture. I whip the potatoes, but shred and mix the cod in with a fork. PesachBenSchlomo Sat, 25 May 2013 14:47:19 GMT http://chowhound.chow.com/topics/903169#8096019 http://chowhound.chow.com/topics/603730#8096006 My "goof proof" method for making rice in the oven is to just use a clear glass baking dish that comes with a tight fitting lit. Equal parts rice and liquid. Throw it into an non-preheated oven at 350 degrees for 35-40 minutes, or until you see all the liquid is gone. Then I take it out and fluff it, and if it seems like it needs to cook a bit more I put the lid back on immediately and let it rest for a few more minutes. Personally though, I really prefer to use my electric food steamer to cook rice. It cooks rice perfectly evenly since it's indirect heat, no scorching at all. And it's very consistent. Once you find the right amount of time you like, you can make it the exact same way every time. As for ratios, I do the same thing, equal parts liquid to rice. Atomic76 Sat, 25 May 2013 11:58:56 GMT http://chowhound.chow.com/topics/603730#8096006 http://chowhound.chow.com/topics/903085#8095999 last summer my friend made "french onion soup" on the grill which was kind of interesting. He peeled and cored some onions (not all the way to the bottom though, leave one end closed). Then he added some beef bouillon and some butter into the hole (and maybe some water?) and wrapped each onion in foil. Left them on the grill for a few hours, and when you open them up the onions are all soft and caramelized. Atomic76 Sat, 25 May 2013 11:50:15 GMT http://chowhound.chow.com/topics/903085#8095999 http://chowhound.chow.com/topics/903160#8095997 The pasta water technique has never really worked for me either, and just causes a puddle on the dish and makes the sauce taste watered down. Another chef blog I follow suggests the exact opposite - drain the pasta completely and let it rest in the strainer until the steam stops rising off of it, then add the sauce. This same chef also sometimes says to place a lid on the pot after mixing the sauce with it, and let it sit covered for at least several minutes so the pasta can absorb some of the moisture (and flavor) from the sauce. I've had much better results with this method personally Atomic76 Sat, 25 May 2013 11:42:07 GMT http://chowhound.chow.com/topics/903160#8095997 http://chowhound.chow.com/topics/902984#8095945 Just cook sous vide long enough to bring the meat to the desired temperature / doneness. See the table 2.2 in this link http://www.douglasbaldwin.com/sous-vide.html#Basic_Technique The longer you hold the meat at the target temperature, the more the texture will change. BrianGilligan Sat, 25 May 2013 08:16:33 GMT http://chowhound.chow.com/topics/902984#8095945 http://chowhound.chow.com/topics/902694#8095930 Milk is magic stuff! Do you know a lot of art work is done with milk products like casein paintings? Milk painted furniture was common for centuries. But for cooking chicken I often use buttermilk. It's great for making crispy coatings stick for both frying or baking. In both cases, if I cut up the chicken I soak the pieces in the buttermilk overnight, then use the same buttermilk for holding on the breading. MUCH better than brining, and it doesn't add any extra salt to your diet! YAY MILK! Milk mustaches for everybody! '-) Caroline1 Sat, 25 May 2013 07:39:24 GMT http://chowhound.chow.com/topics/902694#8095930 http://chowhound.chow.com/topics/902905#8095898 FCF: there are gluten-free noodles out there, but they require stooping. hill food Sat, 25 May 2013 06:15:13 GMT http://chowhound.chow.com/topics/902905#8095898 http://chowhound.chow.com/topics/877005#8095736 Tardigrades? Damp, mossy places usually, I think. The cookbooks - mainly by being old enough to have bought them new :) Or library sales, used book stores. tardigrade Sat, 25 May 2013 03:32:56 GMT http://chowhound.chow.com/topics/877005#8095736 http://chowhound.chow.com/topics/903153#8095723 Thanks everyone! nesnej Sat, 25 May 2013 03:22:29 GMT http://chowhound.chow.com/topics/903153#8095723 http://chowhound.chow.com/topics/903162#8095722 Need to choose a couple for Father's Day My short list Fish Without a Doubt: The Cook's Essential Companion Burma: Rivers of Flavor The New Persian Kitchen The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi Any Opinions would be helpful Thanks! jefpen2 Sat, 25 May 2013 03:22:03 GMT http://chowhound.chow.com/topics/903162#8095722 http://chowhound.chow.com/topics/903116#8095696 Sometimes I make an amuse bouche with blackberry (or huckleberry) goat cheese and a fresh hazelnut on an Asian soup spoon. Drizzled with a little flavored oil or leaf of a fresh herb. Really nice, very pretty and a special single bite. sedimental Sat, 25 May 2013 02:55:39 GMT http://chowhound.chow.com/topics/903116#8095696 http://chowhound.chow.com/topics/896695#8095626 25% off the Canadian cover price so I paid about $16. Superstore doesn't always have books I'm interested in, but at 25-30% off it's worth checking. maplesugar Sat, 25 May 2013 01:53:52 GMT http://chowhound.chow.com/topics/896695#8095626 http://chowhound.chow.com/topics/900447#8095605 That`s a great idea.. let us know how it tastes! rstuart Sat, 25 May 2013 01:33:51 GMT http://chowhound.chow.com/topics/900447#8095605 http://chowhound.chow.com/topics/853324#8095604 Jo.. are you doing it this year too.. rstuart Sat, 25 May 2013 01:31:59 GMT http://chowhound.chow.com/topics/853324#8095604 http://chowhound.chow.com/topics/852298#8095549 Hmmm... I also used a thermometer, but perhaps this is an indication that it's time to replace it! emily Sat, 25 May 2013 00:48:41 GMT http://chowhound.chow.com/topics/852298#8095549