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  1. suzanne

    What goes with grilled lobster tail

    Josh71: I can't find my copy right now, but I don't think there are photos. But if there are, they'd be black and white. That book came out almost 20 years ago. Still in print, though, and you might be able to find it in a library. All of Page and Dornenburg's books are great, imo.
  2. suzanne

    What is the best grinder for Greek coffee?

    I would never consider using my burr grinder for anything that fine. There are any number of blade-type grinders that can grind much finer -- they just take attention since you can heat the coffee you're grinding a lot (as with spices ground the same way) and release oils. The other drawback to...
  3. suzanne

    Happy Birthday, Deltadoc!

    And here I thought I would be the first to wish you HAPPY BIRTHDAY, DELTADOC!
  4. suzanne

    Do you remember the first cook book you ever bought?

    The All New Fannie Farmer Boston Cooking School Cookbook, Tenth edition, Completely Revised by Wilma Lord Perkins. In a Bantam paperback edition, printed in 1968. Still have it, although it's crumbling. First thing I cooked from it: Quiche Lorraine, page 121. Although I used a frozen pie crust.
  5. suzanne

    Pork Cracklin's...soooo evil....

    You usually toss them? Even just a little bit are the cook's reward! I freeze them, so that I don't kill myself immediately :lol:. Right now, I have some from goose and some from pork in my freezer. When I need them, I thaw them out, reheat to recrisp, and use as needed. Well, that assumes...
  6. suzanne

    Kitchen Timer needed

    I ended up getting a Maverick, with clock, 3 timers, and a stopwatch. Man, it is LOUD. And it was very inexpensive, at Bed, Bath & Beyond.
  7. suzanne

    Review by 'suzanne' on item 'Joie Warner's Take a Tin of Tuna: 65 Inspired Recipes for Every Meal of the Day'

    Love and Hate on the Plate We all have our secret food pleasures, the loves we are ashamed to tell anyone else (except possibly other food discussion board members). And even the most broad-minded omnivores have something we consider so loathsome, we'd sooner fade away to nothingness than...
  8. suzanne

    Review by 'suzanne' on item 'Culinary Expressions'

    Normand Leclair cooked in restaurants in his native Rhode Island for more than fifty years. His third self-published book, Culinary Expressions, (Dome Publishing Company, Warwick, RI, 2002 ISBN 1-880603-05-5) is a collection of recipes for the home cook based on his restaurant dishes. But it is...
  9. suzanne

    What to do with stale bread?

    You might want to check out the storage tips from Amy's Bread. They have this printed up on cards that they give out. But yeah, the operative word in "fresh bread" is fresh. First day is fine; second day, if you can't repurpose it, give to a Second-Harvest food recovery-type organization. At...
  10. suzanne

    What to do with stale bread?

    Oh, no, not at all difficult to plate, but if you are going to use it for a pudding, don't grind/grate to crumbs, but cut into cubes. Then dry it in the oven. Even the mangled bits will work. When you make the pudding, let the mixture sit before you bake it so the liquid/custard really soaks...
  11. suzanne

    Huge Meat recall in Cali

    Hmm, could be. I admit I don't pay all that much attention to that any more, since I tend to buy my meats from the farmers. I'll have to look into the issue more. But back to the original question: if it's filet mignon, that's an internal cut that wouldn't normally have contact with bone...
  12. suzanne

    career advice needed

    "Impress everyone so that you will be known"?? :lol::lol::lol::lol::lol::lol::lol::lol::lol::lol: :lol::lol::lol::lol: Thanks for a good laugh. Sorry, my friend. A culinary degree may get you an interview, maybe, but you'll still start at the bottom IF you even get asked to trail and prove...
  13. suzanne

    korma sauce

    Depends on where you are. There are manufacturers who sell the stuff to foodservice, but they may be regional if not more local. Have you tried looking in the phone book/Googling for Indian food manufacturers? Or you could just buy a zillion cans/jars of Patak's, which I think is available all...
  14. suzanne

    Proteins

    I had no idea that meat loses protein when you cook it. I mean, aren't the muscle fibers made up of strands of protein? I didn't know that in denaturing, they dissolve and can leach out. :confused: Myoglobin -- also protein -- definitely does leach out, that I know for sure (it's the juice...
  15. suzanne

    Buckwheat Groats

    Well, I'm part of that ethnic group ;) (actually, there are several :) ) and I grew up eating kasha. I can never understand why other people don't love it as much as I do. "Too strong a flavor" is the usual negative reaction. Huh? :confused: That's what's so good about it! Sorry if the link...
  16. suzanne

    Proteins

    Not sure what you mean by "save proteins of cooked meat." Can you explain a little what you want to do?
  17. suzanne

    Big Bakery Style corn muffins

    If you already have a recipe you like, you can just bake it in bigger muffin pans, like these. You'll have to bake them longer, but you'll get the oversize muffins you miss. (Just remember, though, that each of those giant muffins has zillions more calories and fat and sugar and all that other...
  18. suzanne

    Buckwheat Groats

    You mean this recipe? Procedure looks okay: always toast the groats before adding the liquid; this adds a nice toastiness and heightens the flavor. But where's the salt? :confused: :eek: If you used a low-salt veg broth and didn't add any salt (none is called for), well, yes, it will lack...
  19. suzanne

    Pheasant

    You funny. :lol:
  20. suzanne

    Huge Meat recall in Cali

    Seems to me that it's ground beef (yet again) to be worried about :look:, because that's where all sorts of odd bits taken from who-knows-where are used. :mad: Whole muscle meat is less likely to be affected, iirc. Correct me if I'm wrong.
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