tmdonahue's Profile

Display Name: tmdonahue
Member Since: 3/12/10

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I only found about this about a year ago. Use corn cobs and the husks to make a quick corn stock. (Cut up the cobs some.) Adds great flavor to corn chowder but is also a good vegie stock for other soups.

I was surprised by the sweet corn smell that arose from the simmering corn cob stock.


Waste Not! Five Delicious Uses for Common Kitchen Scraps
4/14/14 09:49 AM

The main thing is to make a dish you're comfortable making and serving so you can have jitters about things other than food.

On special occasions I like to do something that does not take a lot of last minute work while company is present. But that covers a wide range: a big roast, a casserole, in the right time of year something cold, like a poached salmon with veg salads on the side.

You can always buy a dessert. But mixed fresh fruit is always beautiful, done in advance, and a pleasure to eat after a full meal. Or a platter of fruit and cheese with bread and crackers, to be passed and folks can eat as much or as little as they care to have.


My Husband's Boss Is Coming to Dinner! What Should We Make? Good Questions
4/9/14 10:40 AM

Parchment really works well. I use it, too, for pizza on a pizza stone. No fuss. No stretching and sticking. No cheese falling off the back of the pizza stone and burning on the oven floor.

Use parchment paper for everything you bake. It adds no fat. It never sticks. It may brown around the edges but doesn't burn.


How Do I Keep Shaped Bread Dough from Sticking to the Countertop? Good Questions
3/31/14 09:34 AM

Great tips. Here's mine. I REALLY like using binder clips in my kitchen. They're great for reclosing plastic bags of food, for room temperature or freezer. Bread. Potato chips. Pasta. Frozen peas. Binder clips come in a number of sizes and are cheap (at an office supply store).

And two of them will ensure that your plastic garbage bag never sinks into the garbage can.

And they're useful in your office, too, of course. My partner uses a big one as a bookmark: clumsy looking but it never falls out.


Why Didn't We Think Of That? 18 Genius Kitchen Organizing Tips From Our Readers Reader Intelligence Report
2/27/14 09:43 AM

Often, a recipe in the Wednesday NY Times Dining section will interest me and I'll cook it the next weekend. So, Friday night, we had the pork and rice noodles recipe from last Wednesday...excellent. Tonight, Saturday, we're having the Asian chili.


What's Cooking This Weekend? Weekend of February 8-9, 2014
2/8/14 09:57 AM

Oh, one more thing. A little tomato water left in your pasta is not a mortal sin.


How Can I Make Thicker Tomato Sauce? Good Questions
1/11/14 10:20 AM

Yes to tomato paste BUT you must cook the paste in some oil. You can clear a little area in the onions, garlic, etc., add a spurt of olive oil and cook the paste. It will darken in color and the flavor will be richer. (You would think tomato paste was cooked to reduce the tomatoes to a paste, but it is cooked in a partial vacuum, accelerating evaporation, and holding down the temperature.)

This will be heresy to many, but I also sometimes cook a spoon of flour at the end of the onion cooking. Just a little starch will emulsify the sauce and will not affect taste.


How Can I Make Thicker Tomato Sauce? Good Questions
1/11/14 10:18 AM

I make granola with quick oatmeal; never tried instant. I follow generally the Mark Bittman recipe which has no added oil. I bake it for the full 30 minutes. My partner prefers quick to regular; he finds the regular sticks in his throat.

Not the answer to your question but the best I could do.

I would suggest looking at the ingredients to see if there is already sugar, etc. and try a packet or two.


Can I Use Instant Oatmeal to Make Granola? Good Questions
11/18/13 09:51 AM

This is a more elaborated egg-and-dart than was most common in classical revival. The more common molding is seen in this casting from the Exchange building in Memphis.

http://www.archicast.com/Big_egg-and-dart_molding.jpg

My GUESS would be that your molding is a Victorian elaboration of the classical.


What Style is this Crown Molding? Good Questions
9/4/13 10:00 AM

As an adult, I drank a lot of Diet Coke with sandwiches, hamburgers...informal meals. For no good reason, I started drinking water and found that it made the food taste better. Diet Coke is so strongly flavored that it swamped whatever else I was eating.

Now with dinner, it is wine. But most of the other times, water.


Water with Meals: A Page From My European Husband's Book
8/26/13 01:42 PM

Urgh. Should have proof read more. Two "use"s and "stobe" for "stove." Sorry.


The 3 Best Ways to Peel a Tomato Tips from The Kitchn
8/22/13 11:05 AM

Do you have an electric tea kettle? When I want to peel three or fewer tomatoes or peaches, I put on the kettle and place the fruit in a bowl, the bowl in the sink. Fill the bowl with the boiling water, set timer for one minute, and when it expires, use cool faucet water to cool the fruit. Peel. You can emply the bowl and use use it to collect the peeled fruit. Only one dish to wash!

It's the poaching method, but the tea kettle heats water more quickly than a pot on the stobe and working with the bowl in the sink makes the cooling step easy.


The 3 Best Ways to Peel a Tomato Tips from The Kitchn
8/22/13 11:05 AM

I saw some TV cook do it a different way and it is so easy that now it is the only way I strip corn. Lay the corn on its side on a cutting board. After the first cut, you've got a nice safe flat side for each successive cut. Virtually no fly away kernels. And no extra equipment.


Smart Tip: Get Corn Off the Cob Using a Bundt Pan Saveur
8/20/13 04:02 PM

Totally different idea BUT last night, making dinner for friends, I had a blast from the past: tomato aspic, from a recipe in the old Joy of Cooking, starting from fresh tomatoes, not canned tomato juice. A great start to a summer meal.

It's always fun to rediscover a forgotten classic.


Savory Tarts and Pies: My Favorite Way to Celebrate Summer Tomatoes
8/12/13 02:44 PM

Also, stainless steel will develop a patina of small random scratches over time and this is correct and normal. It's a little like when you first polish some silver and it looks like you've done something wrong. It's not perfect like it is from a buffer. Over time, the little scratches of well-loved, often-used, and well-polished silver make a patina that is JUST right.


What's the Best Way to Clean My Stainless Steel Sink? Good Questions
7/4/13 01:09 PM

I like most all of these.

My advice would be to choose a space you don't live in. Several of these examples are in formal dining rooms, for example. I've papered the walls and ceiling in a half-bath and I've papered the ceiling in an entryway-staircase. Folks entering for the first time are impressed/confused by the paper on the foyer ceiling, but once we settle down, we just catch glimpses through the entrances of the living room or dining room.

Incidentally, the paper in the hallway looks like gold leafing so there is no strong pattern.


Looking Up: Wallpaper on the Ceiling
5/18/13 09:14 AM

If it was very flat, could it be rice paper? This is sometimes used as an edible "parchment paper" for baking in some cultures.


Mystery Layer in Hong-Kong-Style Cakes? Good Questions
3/29/13 12:45 PM

Let me add that particularly with long-cooked dishes like stews, soups, and beans, if they taste flat but have been salted, try adding a very little bit of acid: wine vinegar, lemon juice, or, when in doubt, rice wine vinegar. You should not taste the acid in itself but a little will brighten and freshen the other flavors.


What It Really Means to \"Salt to Taste\"
1/22/13 01:04 PM

Made with beef, it won't be traditional demi-glace, but it will be something good to eat. For example, I don't think I'd use concentrated beef stock on chicken or fish, as one does use a veal demi-glace. I'm sure your recipe has a pig foot. That has a great deal of gelatine.


Any Advice on Making Demi-Glace Without Veal? Good Questions
1/2/13 09:28 AM

What I loved about this recipe was the look and the bitter mixed with sweet. An adult recipe, not quite as bitter as compari and soda.


Blood Orange Polenta Upside-Down Cake Recipe Reviews | Apartment Therapy The Kitchn
3/12/10 02:52 PM