cheflaura's Profile

Display Name: cheflaura
Member Since: 3/26/07

Latest Comments...

I used to have those shelves with beer bottles, yes! 3 full ones, plus about twice that much on top of my kitchen cabinet. Really beautiful labels and fun to sort them in different ways, 'curate' my favorite ones in the most prominent spot. Was fun to look around and remember the nights each were drank, with whom, etc. Eventually I moved, and moved on, and gave them to a home brewer who wanted the empties.


Do You Ever Save Empty Beer Bottles with Cool Labels? Beer Sessions
3/15/13 10:29 PM

I do cold brew in my french press, and i've done hot and iced tea in there, too! I usually just set it up at dinner time, and my first serving is ready by morning.. lasts me about 3 days - maybe my press is smaller? I can't drink hot - and am too lazy to deal with setting up hot press in the morning anyway - and hate when coffee shops put so much ice in the cup, especially in this weather... so coldbrew is the perfect solution.

I bounce between half and half, great organic milk, or trader joe's organic sweetened condensed (in a squeeze bottle!), but some of these fancy ideas sound great, too!


My Morning Delight: A French Press Cold Brew
2/7/13 10:37 PM

I'm a personal chef with a client going through the same situation - except she allows goat and sheep's milk and it seems to not bother the baby. I also sell cheese, and many of my customers will do goat and sheep cheeses when they're lactose intolerant.. usually it's only cow's milk lactose that's an issue. I'm not a doctor and don't want to suggest anyone mess around with their health, but it might be worth researching and asking your doctors about.

Ther eare now tons and tons of hard goat and sheep cheeses, sheep ricotta and feta, goat butter, fresh chevre.. so many styles, many of which are traditional european styles and not just replacements for "real dairy".


On Doing Without Dairy
3/27/11 12:09 AM

Growlers are actually perfectly good for at least a week.. even if you don't purge the gas. If you're drinking it within a few days, it's great. I've been lead to believe that the gas purging is a gimmick, but I don't try to save fresh beer anyways.


For the Freshest Beer: Buy a Growler
3/27/11 12:05 AM

Should have our first batch at Greene Grape Provisions on Friday!!!


Have You Tried Jasper Hill Farm's Winnemere?
The Cheesemonger

2/9/11 10:28 PM

Subway does in fact use artificial aroma machines just outside their doors, at least according to Fast Food Nation. I find the odor atrocious, but I do get the concept... Right now cooking some chicken soup.. the smell itself is soul-hugging and soothing.


10 Things that Will Make Your House Smell Amazing
12/7/10 09:44 PM

Trader Joe's version is quite good, too! But it's so fun to go to the cheese shop and splurge on a new funky melter each time I make soup from scratch.


Cold Weather Craving: French Onion Soup
11/9/10 10:26 PM

Every now and then I buy the can from Trader Joes..sprinkle on everything I eat for a month.

I think it's nice that there's cleaner options out there. Why in the world should people who like clean food not get to enjoy the convenience?


Green Bean Casserole Upgrade! Fancy Fried Onions
11/9/10 10:23 PM

At the risk of self-promotion, I invite Brooklyn and beyond to visit the cheese counter tucked inside Greene Grape Provisions. We provide an artisan-focused array of American, Canadian and European treasures balanced with most of the classics. Our website is lacking, but according to yelp, "The cheese counter is epic." And we always get a little excited to see Nora stop in for a treat. :)


Best Cheesemongers: From Coast to Coast
Marketplace Store Guide

11/8/10 10:09 PM

I guess the only real way to know is to purchase cheese from a shop you trust. I've never heard of selling cow's milk as others, but I have seen stores mix up raw vs. pasteurized.


How Much Milk Makes One Pound of Cheese?
The Cheesemonger

11/3/10 09:13 PM

I'm a graduate of Food Camp as well! SO SO great and highly recommended for anyone interested in preserving farm land and learning where our food really comes from. A great 36 hours out of the city.. absolutely eye opening and wonderful!


Foodie Vacation: Farm Camp
9/20/10 08:23 PM

Fairway does it by the 1/4 as well. The problem with the pricing is that when you have a piece cut to order for you, rarely will a cheesemonger cut a 1/4, sometimes out of bad estimation, and sometimes because they know you'll say "it's ok" when .25 becomes .31 (1/3 lb). And then I find if I say "no, i really wanted just 1/4" they cut like, 1/8 to be safe.

I haven't set foot in a whole foods in a while, but the pre-cuts were rarely smaller than 1/2 lbs, so i think the signs are deceiving.. makes you think "oh, just $6 for this piece" but it's really twice the size. Much thinner than that, and a pre-cut peice starts to really dry out or taste like plastic.

I think ultimately cheese should be treated as a treat, and if you're committing to buying a piece, 50 cents isn't going to make a big difference, if you can't do the math right.


Apartment Therapy The Kitchn | New Cheese Pricing at Whole Foods The Cheesemonger
8/27/09 12:26 AM

They're not exactly decentralized, but certainly regionalized. I used to work at a few NYC stores and they definitely overuse them in this region. They also automatically double bag the very strong bags even if something is super light like one roll of paper towels.

Whole Foods as a concept is all about reducing waste, but Whole Foods employees, at least in NY, don't seem to care or even understand the concept.

And WF does sell those freezer bags in 2 sizes, geekgirl, but I guess people without cars can't be bothered to carry bags to the store (usually coming straight from work) over and over again. It's easy when you can throw a few bags in the car, but even I often forget an extra bag when I go to work.


Apartment Therapy The Kitchn | What to Do With... Whole Foods Hot Pak Bags?
6/11/09 11:12 PM

I did a few batches last year, from a highly chunky GT bottle and fresh organic tea with sugar - in a very similar looking square jar! I enjoyed the homemade more than GTs, with a much gentler taste and fizz.. the GT is darn near impossible for me to finish. Been thinking about getting started again, but not sure I really have the space for it.


Apartment Therapy The Kitchn | Have You Ever Brewed Kombucha Tea?
4/27/09 10:05 PM

My mother gets these frozen raw loafs that she boils with her own carrots and, oddly, sweet n low. But this year, she attempted a salmon pate, essentially this dish, last week for lunch and it was quite good. Aunt always goes for the jar of jelly variety.. ick.


Apartment Therapy The Kitchn | Recipe Review: Homemade Gefilte Fish
4/15/09 01:46 PM

they are in fact fried in oil. I don't know what the deal with the costco brand is, but I do know they come in big tubs with tons of gooey oil. If the tub isn't mixed well to redistribute, you'll find some dryer containers, and some more oily ones.


Apartment Therapy The Kitchn | What's the Deal with Marcona Almonds?
4/3/09 10:28 PM

I have a tiny kitchen, with a full size stove and fridge. The main issue for us is certainly counter space and storage space.. the comment about using the stove as a counter space is dead on.. and I have to store all my pots right on top, too. One little space saving tip my roommate seems to have developed is having the drain board on top of the fridge, with a towel underneath. It's really the ONLY solution.


Apartment Therapy The Kitchn | What's the Hardest Part of Cooking In a Small Kitchen?
4/3/09 02:59 PM

All I know is, I received my Bon Appetit yesterday, and made the Spanish Manchego cakes listed at the very beginning of the mag this afternoon, sans chorizo. AMAZING. If I make one recipe a month from the mag, it's fine.. I just love the inspiration, and I too read it on the subway.. it's very relaxing and I enjoy imagining eating all those wonderful meals.


Apartment Therapy The Kitchn | Will Food Magazines Survive The Slump?
4/3/09 02:54 PM

Ben and Jerry's Wavy Gravy.

And currently, Trader Joes Lychees in a can.


Apartment Therapy The Kitchn | What's Your Favorite Discontinued Food Product?
3/25/09 12:44 AM

Absolutely I do this. Save the most perfect shrimp from my dinner, the crispiest, cheesiest bite of eggplant parm, and of course the chocolateyest part of dessert. I think it stemmed from the games we played as kids, where we'd save the fudgy top of a hostess cupcake, or make our own double-double stuffed oreos, or licking the ice cream around the edges of a ice cream sandwich til the cookies collapse on themselves...

That said, it probably wouldn't be the worst thing for my figure, to eat the best bites first. I think saving the best parts encourage me to eat every bite, whereas if I didn't have something to look forward to, I might put my meal down before I'm overstuffed. But I dunno.. leaving a meal with the memory of perfection is nice.

Oh and jamiealyse- your post makes me remember when I'd order bubblegum ice cream, spitting out the gumballs and saving them for after, grossing my mom out completely. But really.. who can chew gum and eat ice cream at the same time!


Apartment Therapy The Kitchn | Survey: Do You Save the Best for Last?
3/23/09 11:41 AM