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Jujubee

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  1. Has anyone checked out Grange Kitchen and Bar in the old Bella Ciao space in Ann Arbor? They're having a 53 Mile Dinner this Wednesday that looks pretty interesting, but I've been so sorely disappointed by higher end dining in Ann Arbor that I figured I would ask around first.
  2. I know this has been mentioned a few times already, but it's remarkable enough that it bears repeating. I finally got around to trying the Slow-Roasted Beef from Jan 2008, and wow, that is some remarkable chemistry going on there. I am never going to look down on an eye of round roast again.
  3. I am always trying new peanut sauce recipes, but I think I may have finally found the one that has just the balance I'm looking for. It is from Entertaining for a Veggie Planet by Didi Emmons (the Peanut Dressing, not the All Purpose Peanut Sauce, which I haven't tried. yet.) The ingredients list looks pretty standard except that it contains a full cup of flavorless oil, which is drizzled in at the end using a food processor, much like making mayonnaise. I tried it before the oil was added, and it tasted like a lot of other peanut sauces I've made: that is, fine, but not *quite* what I was
  4. I also wanted to add that I feel like situations like the dog food recall and peanut recall are slightly different. In those cases I think that the problem was more that the existing rules weren't being enforced, rather than the rule itself wasn't good enough. In the peanut situation, the plant itself was highly unsanitary and had many code violations. The rules for sanitary peanut processing were already in place; one company wasn't following them. In the dog food situation, the food was contaminated with aflatoxin, something that wasn't suppose to be in it in the first place. In my mind,
  5. I feel there has to be some sort of reasonableness test. (I know, that's impossible.) I remember buying a frozen meal at some point that had raw, as opposed to precooked, shrimp in it. The instructions specifically said the product had to be heated until x degrees and until the shrimp were pink. In that case the shrimp were intentionally frozen raw so they wouldn't be rubbery after heating. Similarly, things like breaded chicken strips vary by brand. The more "processed" nuggets usually say Fully Cooked on the package and give microwave and regular oven instructions, while the higher end
  6. I think there are a few points to make here. Clearly All-Clad is not crap quality cookware. Clearly, that's where this argument should have ended. I'm not surprised that some lovers of All-Clad are taking it hard that others have said it's a "waste of money." After all, the reason we have the tradition of giving diamond engagement rings is almost entirely attributable to what has been called the "greatest promotional campaign of all time" by De Beers. On that basis, All-Clad is a horrible value on the specifications, and on that basis it's not unreasonable to say that it's a "waste of money.
  7. Jujubee

    Dinner! 2009

    That's me for ya...always keeping them wanting more. Here it is.... Ingredients: 7-up 4-5 lbs korean style short ribs (aka Flanken I think) 3 cups lite soy sauce 1/3 cup of honey 10 cloves garlic crushed 2 Tbls grated ginger (pulp and juice) 6 green onions loosely chopped 1/4 cup sesame oil 1/4 cup sesame seeds 1 large brown Asian pear, smashed 2 Kiwi's, skinned and crushed First, marinate the meat submerged in the 7-up over night. This is to tenderize the meat. Second, combine rest of the ingredients and marinate the meat again over night. Squish fruit in your hands to get the pulp and j
  8. Jujubee

    Costco

    The stuff that Costco carries varies by region. For example, when I lived in Boston they carried King Arthur AP flour, which I liked a lot. They carried other brands in Michigan and Washington, but I haven't tried any of those. Where are you/what brand do they carry there?
  9. I make a lot of breakfast burritos. It enables me to use up small bits of leftovers quickly, i.e. the next morning, and I also try to vary it a bit with condiments and herbs (usually also leftover from another recipe).
  10. Well, I think this challenge officially ended for me on Monday. I could have made it another week, especially since I hadn't spent my $15 weekly allowance yet, but I felt I had accomplished enough of what I had hoped to do, namely clear out the pantry in anticipation of our move in May. Before I went shopping on Monday, my freezer contained: 1 bag of potstickers (my standard backup dinner) tomato paste (individual tablespoons) chipotle chiles (individually frozen) yeast 2 parmesan cheese rinds 2 sticks of butter The fridge shelves were also impressively bare, but since I have a huge collectio
  11. I finally used up the last of that pork shoulder in a stir-fry for dinner tonight. Since there was only 1/2 lb, I sliced it to a fine julienne, along with julienned carrots (last 2), celery, napa cabbage (last bit), and the rest of the container of dried mushrooms (about a cup). I also made a sort of egg drop corn (last of a package in the freezer) soup and served everything with rice.
  12. Dinner last night was a Korean-ish pork stew made with spicy bean paste, served with rice, of course. Alongside we had some asian pears. Dinner tonight was some stir-fried pork with scallions, rice, and a subtly sweet and sour sauteed napa cabbage and carrots. And yet, I STILL have 1/2 a lb of pork shoulder left. That was the last major chunk of meat left in my freezer and I thought for sure I would be done with it by now. This challenge never ends.
  13. Change of plans yesterday: I received some good news, so we went out to grab a round of drinks at 2pm and ended up staying out and eating dinner at a place we've been meaning to try. The restaurant was overpriced and mediocre, but the company and the occasion more than made up for it. Breakfast today was my standard oatmeal; lunch was leftovers from dinner last night. For dinner I made sopa seca with chorizo and black beans. It was a CI recipe that I probably never would have tried if not for this challenge because I'm not really into casserole-y things (despite being made in a skillet, it w
  14. The only company I know of that has these is Davidson's Pasteurized Eggs. You can do a search for retail locations on their web site: http://www.safeeggs.com/
  15. Alrighty, so tonight makes 2 full week's worth of dinners (i.e. 14 days) and approximately 2 1/2 calendar weeks. I'm pretty sure I can do two more weeks, so I'll join you for the month, FG. Right now, my pantry/freezer is down to the stuff that most people immediately think of when they think of no shopping meals, so I'm expecting more of a challenge. I have a goal for the end of the third week: I want my freezer to be empty. The only exceptions I'll make are for things like frozen dollops of tomato paste and yeast. And by the end of the month I want one completely empty cabinet. My hus
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