Search found 1938 matches

by PAstrychef
Fri Aug 18, 2017 9:10 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Just finished churning a batch of malted chocolate frozen custard. Now it gets to ripen in the freezer for a few hours.
by PAstrychef
Thu Aug 10, 2017 6:00 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Had company for dinner- Moroccan spiced grilled game hens, carrots with cumin and preserved lemon dressing, red onion and orange salad, couscous with raisins and pistachios. Dessert was store bought phyllo-custard pastries and pistachio ice cream.
by PAstrychef
Tue Aug 08, 2017 2:17 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Used up three leftovers in one meal!
Mixed the end of the waffle batter with some cold mixed rice blend and added some cooked shrimps, chopped up. Fried up pancakes from the mix, served them with spicy mayo. We also had some broccoli that was in the fridge, so four leftovers in one meal.
by PAstrychef
Mon Aug 07, 2017 2:46 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Buttermilk cornmeal bacon waffles and maple glazed salmon.
by PAstrychef
Wed Aug 02, 2017 9:48 pm UTC
Forum: Food
Topic: Knives and sharpening: Cooks edition
Replies: 27
Views: 5112

Re: Knives and sharpening: Cooks edition

I like the inexpensive sets of cutting mats that I use over a wooden board. I have accumulated six or seven mats by now, all different colors so I can keep them straight at any given time. Bamboo boards are very nice to use, in the bakery we use the industry standard acrylic ones about 1/2" thi...
by PAstrychef
Thu Jul 27, 2017 2:52 am UTC
Forum: Food
Topic: Store Wine in Fridge?
Replies: 2
Views: 1959

Re: Store Wine in Fridge?

What kind of wine? How warm is warm? How long do you think you will be storing it?
by PAstrychef
Wed Jul 26, 2017 5:13 pm UTC
Forum: Food
Topic: Knives and sharpening: Cooks edition
Replies: 27
Views: 5112

Re: Knives and sharpening: Cooks edition

My little pull through has two wheels which spin against the blade.
by PAstrychef
Wed Jul 26, 2017 1:23 pm UTC
Forum: Food
Topic: Knives and sharpening: Cooks edition
Replies: 27
Views: 5112

Re: Knives and sharpening: Cooks edition

Best bet-find the store where chefs buy knives in your area, they will do sharpening. I have a small pull-through sharpener that I use between visits to the cutlery store.
by PAstrychef
Mon Jul 17, 2017 1:15 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

I had some leftover koshary, a dish of rice, lentils and pasta. I found a quart of lamb stock in the freezer. I melded them together and made a soup! I added very tiny lamb meatballs, and it worked out well.
by PAstrychef
Tue Jul 04, 2017 10:28 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Fooled around in the kitchen, just because I had the time. Instant pot baked beans, Green goddess potato salad, Roasted chicken, A "Bombay" noodle kugel, made with pineapple, coconut milk, cinnamon, ginger, vanilla and cardamom. All of these are going to a beachside fireworks viewing party...
by PAstrychef
Wed Jun 28, 2017 8:01 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Roasted Asian-ish duck. Steamed the duck with soy, sesame, orange juice, cinnamon, garlic, ginger in the instant pot, then roasted it using the leftover liquid (reduced) as a glaze.
by PAstrychef
Wed Jun 28, 2017 3:46 am UTC
Forum: General
Topic: I think I need to stop smoking.
Replies: 44
Views: 9110

Re: I think I need to stop smoking.

Realize that the desire for nicotine is an actual, physical addiction. Kicking that habit is hard-I've seen tracheotomy patients smoking through their stoma underneath the big No Smoking signs at the hospital. Almost any aid you use will be an improvement over smoking. So don't get depressed if you ...
by PAstrychef
Mon Jun 26, 2017 9:42 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Zohar, you are aiming for a variation on tiramisu. The marscapone sold in American grocery stores is just the ticket. I tend to lighten it with some whipped cream folded in. You could use a Kedem brand tea biscuit fir this with good results.
by PAstrychef
Mon Jun 26, 2017 1:37 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Summer dinner menu-vichyssoise, asparagus cheese soufflé and a good baguette.
by PAstrychef
Wed Jun 21, 2017 11:55 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

If you're worried that it's too dry sprinkle or brush it with simple syrup. You can flavor the syrup with coffee or liqueur if you want. Simple syrup is equal amounts by volume of sugar and water, brought to a boil and cooled. It keeps for ages and is great in cold drinks. Just brush it over the top...
by PAstrychef
Wed May 17, 2017 10:35 pm UTC
Forum: General
Topic: TVs in public places.
Replies: 15
Views: 4124

Re: TVs in public places.

A restaurant I liked to frequent added six! screens across the soffit over the counter seating. They also used one for the daily specials board near the front door. Whether they all show the same show or a selection, it's horrible. It's almost impossible to get a seat that doesn't put one in your li...
by PAstrychef
Thu May 11, 2017 8:31 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Whatever vegetable oil I have open. I think this week it's canola.
by PAstrychef
Thu May 11, 2017 2:05 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Shrimp stir fried with cabbage, broccoli, red pepper and chestnuts, and soba noodles in an orange-sesame dressing. They worked well together.
by PAstrychef
Mon May 08, 2017 10:49 pm UTC
Forum: Food
Topic: Food fleeting thoughts
Replies: 165
Views: 20300

Re: Food fleeting thoughts

There really aren't many new dishes to be made. I did think of baking a savory custard in a squash as something I hadn't seen done, but that's about it. (Crime brûlée baked in a mini pumpkin is not uncommon) Just about anything you can do to food has been done one way or another in the past. I don't...
by PAstrychef
Mon May 08, 2017 8:27 pm UTC
Forum: Food
Topic: The Joys of Good Cookware
Replies: 252
Views: 66705

Re: The Joys of Good Cookware

I have allowed myself the purchase of a new kitchen toy. I own so many I don't do this very often any more, but my new spaetzle maker looks like just the ticket. I foresee schnitzel for dinner in the near future.
by PAstrychef
Mon May 08, 2017 8:25 pm UTC
Forum: Food
Topic: Food fleeting thoughts
Replies: 165
Views: 20300

Re: Food fleeting thoughts

As always, we had leftover charoset from Passover. I added it to some rice pudding and it made a pretty good dessert. Then I thought "this should work well as a pie!" And I was all excited to try making one for work. Then I googled charoset pie and I am not the first person to have this id...
by PAstrychef
Mon May 08, 2017 8:22 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

In honor of spring I made asparagus risotto.
by PAstrychef
Tue May 02, 2017 7:21 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Yes! The Vermont version is great. Where that idea came from-apple and honey flavored curry mix-I'm not sure I want to know.
Not made yet but on the schedule for today: brasicole with spinach, tomato sauce, and polenta. Maybe a batch of bread as it's chilly and grey around here.
by PAstrychef
Mon May 01, 2017 7:09 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

It is the Japanese version of the British idea of Indian curry. Still very tasty.
by PAstrychef
Sun Apr 30, 2017 1:35 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Roasted game hens with Moroccan spices, roasted carrots, spicy eggplant and onions, and couscous with preserved lemon and apricots. Made some honey-orange sauce to go with.
by PAstrychef
Tue Apr 25, 2017 4:08 pm UTC
Forum: News & Articles
Topic: Where Aren't They Now (Obituaries)
Replies: 242
Views: 47995

Re: Where Aren't They Now (Obituaries)

Part of the foundation of my critical thinking. My parents and I read this aloud to each other on a car trip to and from Chicago to Estes Park Colorado. I'm glad Persig made it to 88, after the tragic death of his son. I use his ideas on breaking through the inability to start seeing and writing sti...
by PAstrychef
Wed Apr 19, 2017 2:45 pm UTC
Forum: Food
Topic: Food fleeting thoughts
Replies: 165
Views: 20300

Re: Food fleeting thoughts

You're right that it isn't quite the same, and if you use it up, there's no reason not to get the fresh if you can. I usually use the paste in things like stir-fries and curries.
You can make a nice broth with one head of garlic per quart of water, simmered 15 minutes.
by PAstrychef
Tue Apr 18, 2017 2:41 pm UTC
Forum: Food
Topic: Food fleeting thoughts
Replies: 165
Views: 20300

Re: Food fleeting thoughts

I haven't been able to find ginger root lately so my soups are tasting definitely lacking. The problems of living too far north I guess. Got to make a chocolate cake for a confirmation dinner in May and I don't think there's room in my fridge for one. Bit unsure of how to solve the logistics on tha...
by PAstrychef
Mon Apr 17, 2017 8:11 pm UTC
Forum: Food
Topic: Stocks vs Broths
Replies: 13
Views: 4069

Re: Stocks vs Broths

Just found this linky from epicurios about their favorite boxed broth/stock, which has its own link to an article about the differences.
by PAstrychef
Mon Apr 17, 2017 1:19 am UTC
Forum: Food
Topic: Stocks vs Broths
Replies: 13
Views: 4069

Re: Stocks vs Broths

You use stock when the flavor of the soup/sauce is not that of the broth itself. You make broth from stock when the end result is a broth, like chicken soup with motzah balls, or minestrone. This means that the labels are switched from what I learned in food school, but it doesn't really matter. Sto...
by PAstrychef
Wed Apr 12, 2017 12:48 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

So, it was seder: Chicken soup Vegetable soup Matzah balls Hard boiled eggs in salt water Chopped liver Gefilte fish Charoset Salmon coulibiac Vegetable coulibiac Asparagus Noodle kugel Chocolate whipped cream roulade Coulibiac is a layered terrine wrapped in pastry. In many ways it isn't kosher for...
by PAstrychef
Sun Apr 09, 2017 9:40 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Did some oven braised ribs finished on the grill with a sticky sauce. Alas, they stayed on the grill too long and got dried out. :cry: will try again when I've restocked my charcoal supply. For tonight it's a batch of gnudi, with brown butter and crispy sage leaves. I think there will be sautéed shr...
by PAstrychef
Wed Apr 05, 2017 7:37 pm UTC
Forum: Serious Business
Topic: Why is dog fighting morally wrong?
Replies: 60
Views: 15832

Re: Why is dog fighting morally wrong?

Even treating animals as things in the meat industry isn't as abhorrent as dogfighting. Dog fighting trains one dog to kill another animal for the sport and entertainment of humans. The dogs are most emphatetically NOT things. They are effectively enslaved individuals used to harm others. It's close...
by PAstrychef
Tue Apr 04, 2017 3:15 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Baked up a pan of Dublin Coddle, or bangers and potatoes with onions. Bangers are British suausages. The recipe I started from suggested using bratwurst instead, but I'm glad I can get the real thing. The textures of the two are completely different. In the morning I may end up doing a full English ...
by PAstrychef
Sun Apr 02, 2017 2:37 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Very nice indeed for those circumstances!
I made pasta with a spinach cream sauce.
by PAstrychef
Wed Mar 29, 2017 4:30 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

In March the wind blows down my door
And spills my soup upon the floor.
It laps it up and roars for more.
Blowing once, blowing twice
Blowing chicken soup with rice!
by PAstrychef
Tue Mar 28, 2017 3:07 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

The Persian chicken was very nice. First time I made this dish, instead of eating it at a restaurant. I will cook the walnuts a bit more and I added too much liquid when I added the chicken so the sauce was thinner than ideal, but the taste was very close to what I want. Tonight I made a Thai red cu...
by PAstrychef
Sun Mar 26, 2017 2:33 am UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 172
Views: 71392

Re: Who likes BREAD?

A sauce bernaise? Over roasted chicken thighs?
by PAstrychef
Sat Mar 25, 2017 1:33 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4387
Views: 780559

Re: Today I Made:

Simple dinner-steak, baked potatoes, steamed broccoli, sautéed mushrooms and onions. Tomorrow may get fancier with a pot of Persian chicken baked with walnut pomegranate sauce.
by PAstrychef
Thu Mar 23, 2017 5:38 pm UTC
Forum: Food
Topic: Volume of the platonic diet
Replies: 12
Views: 3848

Re: Volume of the platonic diet

That's false in that it provides more net calories than nothing. However, 2000 Calories requires 12.5 kg of raw celery, so I do think a typical person locked in a room with infinite celery would get pretty hungry. That, in a celery stalk, is the panda's problem. Limited diet with low nutritional de...

Go to advanced search