Serious Eats: Talk

University student in need of help - living on my own!

2009-07-03T23:47:59Z

I'm about to head to university (McGill, woohoo!) this fall, and I will be living on residence. I do have an apartment style rez, which means no meal plans. I'm pretty happy for this, because I do cook at home and this will be a good way to continue my love for food.

I'm going to be taking a toaster and slow cooker over there from home; the oven/stove and refrigerator are already there. I know I can do a lot of cost/time effective meals with the slow cooker, but I do need some recipes, beyond knowing how to cook dal and beans (which are about the only things I can cook in the slow cooker).

What do you serious eaters recommend for taking in terms of pots/pans and kitchenware? Keep in mind I will be sharing my apartment with one other person.

As well, I have another question for anyone living on res, sharing a roommate, or people who cook for themselves: how do you manage the grocery shopping, and the sharing (if any) of kitchen tools or pantry staples?

I don't want to be eating ramen noodles for 4 years, but I still want to be able to control my budget. As well, McGill University is about a 7 hour drive to my parents' place, so going back and forth is not an option.

Any insight would be greatly appreciated. Thanks!

Key Lime Pie: Part Deux: The Transport Issue...

2009-07-03T22:47:57Z

Thank your for all of your suggestions on key lime pie safety!

I used Ina's recipe except I baked it on 350 for 15 minutes rather than freezing it. I had a little taste from the center and it's just as fabulous as a frozen pie.

Rather than whipped cream, I decided to make a meringue topping from all of the leftover egg whites. So to do that, I whipped the whites with cream of tartar and sugar, arranged the topping and then baked it for another 5 minutes. I'm going to ask the hostess to put it in the fridge until she serves desert so it's not sitting out.

That leaves the question of how to transport it. In the cabin of the car so it's cool in the AC, but how do I cover it? Toothpicks/ plastic wrap tent to keep it from sticking?

Reusing Marinade: Ick Factor vs. Why Not?

2009-07-03T19:14:13Z

I've seen opposing viewpoints on boiling a marinade and using it in a sauce, baste, gravy, etc. On the "don't do it" side of the equation is the ick factor that raw meat has been sitting in this potion for a period of time, coupled with safety rules about cross contamination.

On the other side, though, there are plenty of recipes where the meat is cooked with all of its marinade. How is this different than separating meat and marinade and heating them separately?

Also, unless you are rinsing and drying the marinated meat, there's a bit if the marinade clinging to it when you cook it, and that will drip into the pan, and few people would think twice about using it as a sauce or gravy.

If there's an "ick" factor in the fact that raw meat was in contact with the marinade, why isn't there an ick factor about the raw meat itself that is now cooked? If that's okay to eat, why is the marindade, boiled afterwards, anymore icky than the pan drippings from the meat, or the meat itself?

I can see the logic in not saving the marinade and using it over and over, because each time you're diluting it and increasing the amount of meat juices, so it could spoil just like a jus or gravy could spoil. But I'm talking about taking the marinade and boiling it, and using it to baste the meat or to flavor a sauce right away.

As far as cross-contamination, there's no "cross" going on. You're putting the very same juices back onto the meat that it came out of. Those bits of leaked juice are the same as the juice that's still in the meat, right?

Now, for the record, this isn't something that I have a lot of angst about in my kitchen. When I'm marinating something, I'm usually doing it in a tight container, so there's little marinade, and generally I'm not using expensive ingredients. And I can see why this would be banned in foodservice.

But after seeing conflicting instructions from two different "professionals," it made me think. What's your opinion?

Rye with seeds or w/o?

2009-07-03T18:54:27Z

I'm making rye bread this weekend and I can't decide if I want it with or without seeds. I grew up eating seeded rye as a child in the Catskills because that's what my folks always had. As an adult I learned to like the unseeded rye. I haven't made rye bread in about 30 years but I kind of had a craving and bought some rye flour and now I can't decide. Before I flip a coin I thought I'd see if you guys had any thoughts. Which do you prefer - seeded or not?

Chicken Stock Help

2009-07-03T17:48:08Z

Sorry to gross anyone out on this Friday afternoon - But I just finished roasting a chicken and it was quite bloody when I carved it. My question is if it is still okay (safe?) to make chicken stock with the left over carcass?

Tokyo for 10 Days

2009-07-03T15:59:23Z

Where must I eat?

Also, any good expat bars for the 4th?

Enjoy the holiday and thanks for the replies

Post-Liver Transplant Diet

2009-07-03T01:10:37Z

Serious Efforts: My Dad (63) had a liver transplant last Saturday night. As he is soon to be discharged, I am starting to stock the fridge with wholesome food for him. I don't live with him, but am staying home while he recovers. I want to cook for him while I'm here, and maybe freeze some stuff for after I leave. His orders are for a high-calcium, lowfat, high protein, low-sodium diet, and low sugar. Thankfully, he likes pretty much any food, except pasta. Any ideas for certain foods or recipes that would improve his life right now would be sooo deeply appreciated. Thanks everyone!

Recipe help - smoked tomato tartar sauce?

2009-07-03T00:09:40Z

A friend just came back from the south with a tale of a delicious smoked tomato tartar sauce at a place called Stinky's Fish Camp. Seeing as it's the beginning of tomato season, a recipe might come in handy.

Anyone heard of this? Had it? Tried to replicate it with success? My Google-fu has failed to turn up anything promising.

Note - this is not a mueniere sauce.

Non-milk milk

2009-07-02T22:27:27Z

Hey all,

What is the best milk replacement? I've only ever had soy milk, and only in coffee. I am going to make mini cornbread muffins (with jalapenos!) tomorrow for the 4th but need to use soy or something similar. I know there is soy, rice, and oat milk (I can't use nut milk because of allergies), and maybe others that I am missing. What is the best one for something like this, or even just in general?

Thanks!

Swiss Chard Ideas

2009-07-02T22:19:29Z

I have some beautiful rainbow swiss chard growing in my garden and ready to harvest. And I have a ton of it. Besides giving some to friends/neighbours I was wondering if anyone had any recipe ideas....

Pumpkin seed oil

2009-07-02T21:09:31Z

I bought a bottle of it to drizzle on a pear and squash soup months ago, and I'm sort of at a loss for what to use it for now.

Help?

Las Vegas Dining Out on a Family Budget

2009-07-02T21:09:04Z

Hello, hello.

My family and I will be heading out to Las Vegas and staying in a resort (Summer Bay on a timeshare) and will be trying to stay within a moderately low budget during our week's stay. I have browsed through some other topics, but I have some picky eaters with me while I would like to say I have more of an extensive pallet.

There are a few things I am looking for in food:
- Groceries. We will be renting a car and I will probably be cooking one or two meals at least. I noticed that there is a Trader Joe's and a Whole Foods, but does anyone have any local markets or better recommendations to stay in a lower budget?

- Buffets. I know they are cheap and frequent on the strip, but what are your favorites?

- We will splurge once or twice, so ULTIMATE favorites would be nice to see. No more than 30 per person though, I have a feeling that will be the limit.

- Anything ranging from 10 to 20 per person is a range we'd like to maintain since this is an expensive vacation as is. I know that is very minimal, but we work off of one salary during the summer unfortunately. Fast food works (like In-N-Out, etc.) but we'd rather hit sit downs close to the strip.

- This is not food related, but any entertainment recommendations. This is our first trip and it will be an 18 year old girl (who is more into culinary and popular music than shows), a 16 year old boy, and two parents in their 40's.

Thanks in advance for any help! We'll be there from July 17th to July 24th, so if you know of any special events, please let me know!

Toronto dining requests

2009-07-02T16:28:35Z

I'm going to Toronto (with a coworker) early August. We will be there for 4 nights and will be staying at the Sheraton Centre Toronto. We won't have a car, but are willing to cab it or take some other form of public transportation. I, being the foodie, am in charge of our dinner plans. Yippee! Our food spending per day is around $100 per person. I usually do 2 meals a day so I can save money for dinner. What do you recommend?

Thanks for the information!

A Cooking Challenge, The cook's 100

2009-07-02T15:15:02Z

I'm proposing a cooking challenge, Cook 100 things on this list and blog about it. Make it from scratch, eat it and blog about it. That's all there is too it. Cook more, and write more!
Come join me!
The list is here along with the rules.
Cook's 100 Challenge
Who is with me?

Mystery! Anybody heard of "The Wonderful World Of Cooking"?

2009-07-02T14:47:07Z

I picked up this book for a dollar at the Brooklyn Flea last weekend, and I've been scouring the internet ever since to try to find out more about it. It was published in 1956, written by a guy named Edward Harris Heth, who was apparently a novelist who worked in New York before settling in Wisconsin. The book is all about eating with the seasons, eating locally, has great, evocative recipes - very reminiscent of M.F.K. Fisher or Elizabeth David. I can't believe that this guy is seemingly lost to the ages! I'm heading to Bonnie Slotnick today to see if they know about it, but does this book ring a bell with anyone here?