saluki's Profile

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

Latest Comments...

There is no conversion solving for this problem, but, I'm finding quite an annoyance trying to figure out for example: How many stalks of celery in 11 oz (300 grams), 14 oz of potatoes? 5 ounces of shitakes are how many? I am finding this a problem while shopping for ingredients, as well as cooking. I'm used to taking out a scale for baking, but this seems unnecessarily complicated for a weeknight dinner. Until We Go Metric: 7 Cooking Conversions to Know By Heart Flag this comment	5/20/13 2:35 PM
Nigella Lawson has a recipe for lamb with port. It's one of my favorite combinations to which I often add figs as well....... http://www.nigella.com/recipes/view/LAMB-WITH-ROSEMARY-AND-PORT-5311 What Are Some Recipes That Use Port? Good Questions Flag this comment	4/24/13 10:06 PM
Just curious as to why Nigella's Roll recipe was used rather than RLB's since she used her topping? I'd like to try making the Crunch rolls. Is the Nigella recipe better? Healthier General Tso's Chicken & Dutch Crunch Rolls Delicious Links Flag this comment	2/27/13 3:26 PM
I always loved the Congee I'd get in Chinese restaurants especially the ginger and chicken with the century eggs, but mine never tasted nearly as good or smooth. Finally discovered the major reason why...... I was using Basmati rice and it never broke down. I switched to Sushi rice------what a difference in the texture......(Also a quick rinse, I add some oil and salt and let it sit for a few hours in the crock pot before adding boiling liquid to cook overnight). I've never had it with crab, but I do add a few dried scallops (conpoy), soaked and shredded which really adds that umami flavor. In Praise of Salty Breakfasts Flag this comment	2/20/13 1:24 PM
Madeleine Kamman's / Wednesday Chef's adapted Chicken Legs Roasted with Mustard. Eric Ripert's recipe for Tomatoes Provencal.------Both are made in the toaster Oven......... Chicken and Ginger Congee in made overnight in the slow cooker---Doesn't get easier than this..... Jools' Pregnant Pasta from Jamie Oliver Lastly, from Kerry Saretsky at Serious Eats a quick marinade for Grilling Tuna using ginger Jam, soy sauce and sesame oil ( I also use it for Salmon)......... PS. The Ginger Jam also works well in Sesame noodle recipes 10 (More) Recipes To Know By Heart Recipes from The Kitchn Flag this comment	2/18/13 1:44 PM
Madeleine Kamman's / Wednesday Chef's adapted Chicken Legs Roasted with Mustard. Eric Ripert's recipe for Tomatoes Provencal.------Both are made in the toaster Oven......... Chicken and Ginger Congee in made overnight in the slow cooker---Doesn't get easier than this..... 12 Recipes to Know By Heart Flag this comment	2/18/13 12:07 PM
That looks like the Braised eggs with lamb, tahini and sumac recipe from the book. Just got a copy from the library-----wonderful recipes...... Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi New Cookbook Flag this comment	11/3/12 5:01 PM
I opted for an upright freezer, because, I am disabled and only have the use of one arm. I really don't have the stamina to rudder around in a chest. I cook for one and find the freezer indipensable making additional servings when I have the energy. I have also found the Foodsaver indispensable for freezer portions and keeping away freezer burn when I buy in quantity. Short On Space? Why Even Apartment Dwellers Should Consider a Chest Freezer Flag this comment	9/27/12 1:28 PM
I find that using an AeroPress makes a much richer concentrate with no bitterness---Ideal for making ice coffee....... Gave up my Bodum French Press which I had used fo over ten years. .......Thoroughly addicted to the AeroPress............ Help Me Make Stronger Cold-Brew Coffee! Good Questions Flag this comment	9/18/12 11:45 AM
Australian Chef Kylie Kwong uses malt vinegar throughout the recipes in her books. After using it in her recipes, it has become a favorite staple in my kitchen Not Just for Fish and Chips: Malt VinegarIngredient Spotlight Flag this comment	8/19/12 12:27 PM
If I remember right- All I could stomach was rice. Any dish that was mostly rice. I was fine with rice congee too. Both freeze well. Mind you, while it went down easy (acidic things didn't as I was full of mouth sores and living on magic mouth); You have to take into account that allot of chemo agents are constipating as well so although, comfort foods might go down easier, Senocot S and Miralax may need to be on the menu. I'd second the shepards pie. What Are Some Good Freezer Foods for a Chemo Patient? Good Questions Flag this comment	8/15/12 2:01 PM
Well now you've got me scared. I've been using the Whole Food bags pictured above to grow my herbs in.......lead???? Why You Should Try Returning Old Shopping Bags Before Tossing Them Flag this comment	7/5/12 12:30 PM
My favorite is Eric Ripert's toaster oven recipe for Tomatoes Provencal from the series Avec Eric (Get Toasted)---Heavenly!---- with herbes de Provence, garlic, Basil, Olive oil, S & P-- So simple and delicious.......... Simple Summer Dish: Broiled Tomatoes Flag this comment	6/29/12 2:58 PM
Just wanted to add when I bring the kindle into the kitchen I always put it into a food storage bag to keep it safe from spills...... "Cookbooks Will Go Extinct One Day and That's OK." Agree or Disagree? Flag this comment	6/22/12 12:22 PM
I agree 100% with cupcake.muffins post --right on target. The few cookbooks I have bought for the Kindle I absolutely hate, hate, hate---so frustrating to use the format. I will never buy another e-cookbook! Mind you, as the owner of hundreds of cookbooks, I find myself much more selective these days in what I buy. I now get them from the library and live with them to see how much I will actually use a cookbook before I buy. Yes, I'm just as likely to find a great recipe on my Igoogle blogs. In fact, I'll turn a memorable recipe into an HTML document and send that to my kindle---that I can deal with................ "Cookbooks Will Go Extinct One Day and That's OK." Agree or Disagree? Flag this comment	6/22/12 11:40 AM
I've seen some Israeli restaurants dipping an onion in oil and rubbing the grill. ....Never knew whether it was to clean the grill or add flavor to the meats, but I've been using that method on my grill ever since. Mind you, to really clean my grill, I place a sheet of heavy duty foil shiny side down on the grill on high for a few minutes. The upside down foil rapidly makes the grill screechingly hot and I ball the foil up with tongs and rub the grill down. Tip: Clean the Grill With an Onion Flag this comment	6/13/12 12:09 PM
I use mine for making no-knead bread. Unlike Twilliams I don't let mine rise in the pot. I preheat the pot without soaking. I let the dough rise in a banneton on parchment paper sprayed with oil. When it's time to bake I just drop it into the pot with the parchment still on........ I also take the lid off towards the end of baking. How (and What) Should I Cook In This Clay Baker? Produt & Shopping Questions Flag this comment	5/31/12 5:06 PM
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