saluki's Profile

Display Name:	saluki
Member Since:	8/20/07

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Eric Gower from Breakaway Cook also has a method for oil poaching the garlic that appears in cookstr. ---Uses 50 cloves and takes about 40 minutes but its foolproof....... I do refrigerate mine and add a small amount of ascorbic acid--which I can't taste. Hopefully that mitigates the botulism risk. Try This! Confit Garlic Flag this comment	5/3/12 1:11 PM
Love the recipe for the seared frozen steak that you posted in February. It was a real revelation and turned out perfectly. Here is the method from kitchen konfidence http://www.kitchenkonfidence.com/2012/02/frozen-seared-steak/ I hear that ATK also has a similar recipe...... What Is the Best Way to Cook a Great Porterhouse Steak?Good Questions Flag this comment	4/18/12 12:04 PM
Agree about the Costco chicken........ I get way more meals from it than my local Acme or ShopRite....... One Woman, One Rotisserie Chicken, and Five Days: A Menu Plan Cooking for One Flag this comment	3/21/12 1:20 PM
This recipe looks like a keeper... That Alabama White sauce riff reminds me of Kenji's (Serious Eats) recipe for Halal Cart Chicken white sauce.......which is seriously delicious, as is the chicken. Lunch Recipe: Yogurt-Marinated Chicken & Creamy Greek SauceRecipes from The Kitchn Flag this comment	3/15/12 12:51 PM
My favorite chicken salad has a horseradish-juniper berry mayonnaise..... It's from an old little gem of a cookbook--The Frog Commissary Cookbook Brine & Beyond: Juniper Berries Flag this comment	2/1/12 1:59 PM
Chicken with ginger Rice Congee (Jook) - very easy to do in the crockpot and very soothing. Soft, Easy-to-Chew Meal Ideas for a Recovering Patient? Health Questions Flag this comment	1/31/12 10:55 AM
Love the stuff especially with goat cheese-- because of the cost I've also been using TJ's version. I've also been using it along with Port in Nigella's Lamb Shank for one instead of red currant Jam. Love the taste of lamb with figs......... Product Review: Dalmatia Fig Spread Flag this comment	1/25/12 1:14 PM
Printed this out as well as the fennel, chickpea and couscous recipe. Both sound delicious.....I'll probably try this with long Japanese eggplants and cut the recipe in half. Recipe: Roasted Eggplant Salad with Smoked Almonds & Goat Cheese Flag this comment	1/23/12 4:20 PM
Sounds like you may like the recipes in the Fuchsia Dunlop books----- maybe Grace Young's The Breath of a Wok or Stir-Frying to the Sky's Edge. ---For myself I have no problem that Bee Yin Low has Dim Sum and restaurant favorites in the book----almost like comfort food to me----by the way no General Tso in there.... lol Pork Dumpling Soup for Lunar New Year Guest Post from Bee of Rasa Malaysia Flag this comment	1/23/12 2:06 PM
I have to tell you I just love this book. Mind you, its not a scholarly work like Fuchsia Dunlop or Barbara Tropp's first book. Most of my cookbooks are treated with a kind of preciousness --not this one! ....... It lives in my kitchen with many stains on the pages. It is so accessible. The Char Siu recipe is one of my favorites and the maltose is worth searching out.....So many good hints - (bouillon may be unorthodox but as long as it works why not?) Pork Dumpling Soup for Lunar New Year Guest Post from Bee of Rasa Malaysia Flag this comment	1/20/12 2:08 PM
I'd love to have the recipe that the WSJ describes for Dan Barber's Freekeh crackers. I have a box of Freekeh sitting in the pantry -- Anyone have any recipes for this grain that they like? Since it supposedly has a smokey flavor I'm not sure how to best use it. Get Your Freekeh On: A Guide to Old-World Grains The Wall Street Journal Flag this comment	1/18/12 12:17 PM
I've also had better results using vital wheat gluten. Also, I don't know why but, for me Saf Instant yeast seems to work much better......... Help! My Homemade Bread Is Too Dense Good Questions Flag this comment	1/13/12 12:48 PM
I still don't understand the Judith Jones Glass Jar method of storing the mushrooms? Is the Lid loose? Is there a hole in it? Does anyone know??? Also, I'm buying enoki mushrooms.---Does anyone know how long you can keep them. I've had some in the fridge in their original plastic wrap for a month and they still look okay. Seems odd......but, how do you know when they've gone bad? How to Store Mushrooms: Two Methods Flag this comment	1/11/12 12:27 PM
I never realized how important layout of cookbooks were until I downloaded a few cookbooks to a kindle I just received. I love reading on the kindle but absolutely hate- hate- hate how recipes appear on an e-reader........ I can do without photographs but good layout is paramount. I also love a little history behind the recipe and what makes it unique. Which Cookbook to Buy? 7 Questions to Help You Choose Flag this comment	12/6/11 2:19 PM
Looks so welcoming. Would love to know the wall color you used.... A Cozy Kitchen with Modest Updates Posie Gets Cozy Flag this comment	11/22/11 11:58 AM
Oh- I was a little confused! The Ravenouscouple was an earlier KFC recipe Saveur featured in 2009. The recipe you refer to is later..... Still, the Wondra suggestion is a good one.... Recipe: Korean Fried Chicken Wings Flag this comment	11/5/11 4:52 PM
If I remember right the Saveur recipe came from Ravenouscouple and they seemed to think using Wondra Flour made a difference. Food52 did a video of the recipe http://www.food52.com/blog/1203_kfc_korean_fried_chicken_wings Recipe: Korean Fried Chicken Wings Flag this comment	11/5/11 4:06 PM
I'm having the same problem, also in Philly....... however my Kitchenaid has no speed 5. So I tried a speed 4 for 15 min ---still wasn't slappin.. Turned it to 6 for another 10 min..... Machine did start walking and the dough slapped the sides but I wouldn't say it formed a ball. I was afraid to keep kneading so I'm continuing with the recipe.......... How to Make Ciabatta Rolls and Loaves at Home Flag this comment	11/4/11 3:06 PM
I also use mine for No Knead bread recipes and I haven't needed to soak the pots first...... I was leary of not soaking but so far I haven't had a problem with cracking.......Not soaking I find makes a crisper crust. My bread turns out much better in the Romertopf than it ever did in the cast iron dutch oven. I just pre-heat the Romertopf and drop the dough parchment paper and all into the pot and cover....... Bread comes out beautifully. By the way, I got both my Romertopf pots from Thrift stores for less than ten dollars. Zilly -Thanks for the tip about using it for claypot recipes----Sounds delicious! Clay Baker: Should You Buy One? Flag this comment	11/3/11 7:51 PM
I also make a spinach-walnut pesto from The Frog Commissary Cookbook which can also be stored in the fridge or freezer with a thin layer of olive oil on top. Beyond Basil: Fresh Ideas for Pesto Flag this comment	8/31/11 12:57 PM