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bio website northbound-train.com/rambling
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visits member for 4 years, 4 months
seen Mar 16 at 1:41

Mar
6
comment How to keep fresh-made soft pretzels from getting soggy or stale?
Sadly not, microwave only. But good thought for non-work re-heating.
Mar
6
comment How to keep fresh-made soft pretzels from getting soggy or stale?
Even if I could get 12-14 hours I'd be happy. I'd like to make them at night and bring them to work the next day.
Dec
23
comment What is this Italian Cookie called?
You must be southern Italian, like my family. I believe my grandfather called them "durdeel", which would be the southern pronunciation of turdilli.
Sep
25
comment Substitution for beef (veal) in a stew
Finally had the chance to try this out, and it worked very well. I mistakenly bought boneless thighs, and I think having the bone-in would have made the broth richer, which I think it needed. But overall I'm very happy -- thanks!
Sep
10
comment Substitution for beef (veal) in a stew
So cooking longer will make it more tender, not tougher? I wouldn't have thought that, which is why I'm here asking those more knowledgeable than I....
Mar
7
comment What to serve at a cheese tasting?
I, too, have had honey included on cheese plates, and was thinking of that when I wrote the question, but I forgot to include it -- thanks!
Mar
7
comment What to serve at a cheese tasting?
In case anyone is interested, the cheeses I'm thinking of bringing are: Provolone (domestic & imported), Parmigiano-Reggiano plus a domestic Paremsan, Pecorino Romano plus Locatelli (not sure if there's a difference), Asiago, Piave and maybe a 1-year-old and 3-year-old Cabot.
Mar
7
comment What to serve at a cheese tasting?
I'm not sure if this should be a community wiki, or perhaps be closed entirely. Feel free to make either change as needed.
Nov
18
comment What is this Italian Cookie called?
Ding! Ding! Ding! We have a winner -- thanks!!!!
Nov
14
comment What is this Italian Cookie called?
They don't seem to be fried or covered in honey, so I'd say no. Both of these things were a fundamental part of the cookie, so I don't seem them as a simple variation.
Nov
10
comment What is this Italian Cookie called?
No, definitely not -- the shape is all wrong. The cookie I'm remembering is a cylinder about 1.5 inches long.
Nov
2
comment What is this Italian Cookie called?
Nothing seemed to be right -- thanks
Oct
22
comment In a tomato sauce recipe, how can I cut the acidity?
@Hanno: It's the way my mother did it and she learned it from her mother, so.... No idea why it works, though -- sorry.
Sep
20
comment What is the difference between grits and polenta?
We made polenta this past weekend with hominy grits and it was fabulous. So, from a simple taste perspective I would answer your question with a "not much".
Sep
19
comment Better Scrambled Eggs
Depends on why the kids don't like the eggs...