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Posts by ChicagoTerry

There is one pork shoulder recipe I make that is delicious, very simple, doesn't require searing and might be adaptable to a pressure cooker, though  it is the pork slowly cooking in the fat mixed with marinade that helps to give it a lot of flavor. It is cochinita pibil. Not barbecue but it is a Mexican pulled pork. It does require marinating the pork pieces in a mixture of bitter orange juice (or orange juice mixed with lime juice) and a healthy chunk of achiote paste...
Really retro and hopefully not to be revived: creamed chipped beef on toast aka SOS. My dad used to make it in the very early 1960s for breakfast sometimes.   The other thing I remember him making was Neopolitan or spumoni ice cream sandwiches with waffles as the "bread." I'm pretty sure they were frozen waffles because I don't remember us ever having a waffle iron when I was a kid. Do they still make spumoni ice cream? I remember not liking the pistachio in the spumoni...
Salmon Patties, Macaroni & Cheese with jarred pickled beets on the side. Tuna noodle casserole but I can never bring myself to use canned mushroom soup or do the potato chip topping. Too unhealthy
Good Indian cookbook authors are Madhur Jaffrey, Julie Sahni, Yamuna Devi (Vegetarian and from a sect that doesn't use onions or garlic but she somehow makes it work), Sanjeev Kapoor (a very- famous- in- India cooking show host.) I don't have it (yet) but people adore that 666 Curries book.   I use Madhur Jaffrey;s and Kapoor's books the most. Not everything takes a long time but it does take you on a spice hunting and accumulating journey. I'm lucky to have a big...
Probably not traditional with gelato but I use a shot of vodka when I make ice cream. The alcohol keeps it from getting quite so hard, but, really, you do have to just let it soften a bit if it's been in the freezer for more than a couple of hours.   Also, if you keep other things in your freezer you really don't want to be fiddling with it to make it warmer or you risk spoiling everything else that is in there that should be kept very frozen.
I don't know where I'd be without electric appliances, though I really don't use them all that often but when I do need them nothing else will suffice. Coffee maker and coffee grinder daily. Blender to make dressings occasionally, mini Cuisinart to grind spices, Kitchen Aid mixer to make cakes & other baked goods, ancient Cuisinart food processor still going strong from the early 80s--not often but when I need it nothing else will do, stick blender rarely but also makes my...
I saw that earlier today and thought it looked singularly unappetizing.
Make a pesto with the basil--just olive oil and the basil in the food processor (leave out the garlic and use fresh when you use the pesto)--and freeze it in ice cube trays rather than trying to dry it. Drying it leaves you with a grey-green flavorless powder. Freezing it in oil gives you a jolt of summer in the dead of winter.   The oregano should be fine just hung upside down on the branches, out of direct light.   Mint will dry to a state that is OK for some things...
I'm also scratching my head over the idea that the same amount of filling will fill one nine inch or TWO eight inch pies, as her recipe states.   Definitely should have to give up the prize if she did, in fact, use a Pilsbury crust.
I was 19 or 20 in 1979 or so and had been vegetarian for awhile and eating pretty bland food (anyone remember Diet for a Small Planet? Yuck.) I also had to have my tonsils out. On the way to the hospital I picked up a copy of Anna Thomas's Vegetarian Epicure cookbook. It is very painful to have your tonsils out as an adult and for 2 weeks I could eat nothing but crushed ice and pureed foods but I read my way through every word of that cookbook and fantasized over the...
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