monavano
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Posts posted by monavano
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Do you ever buy reduced foods at the grocers because the "Best Before" date is the current date or tomorrow's? I've seen price reductions of 30 - 50% off the original price. Items that come to mind are meats, vegetables and bakery goods.
I've seen posts here from a few well respected members of this board who practise this buying strategy.
What's your take/opinion on this habit?
p
All the time. My local Giant stores offer 33% off on meats that are near their sell by date. Yesterday, I bought ground turkey for $2.25/lb and cooked it up as soon as I got home.
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"" Velveeta ""
Old Time Real Velveeta "
freeze it in chunks !
Great idea, thanks!
I grew up with the Green Can Parm, so it's a sentimental favorite for me.
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We hear and joke about this kind of thing, but when restaurant people chime in, they say it really doesn't happen and it's not something that they would ever allow-very serious offense.
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A big block of Velveeta
(it's for giving the dogs pills but that's not to say I don't snag it for nachos once in a while)
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Growing up, the main courses were ham and kielbasa (pretty much any holiday was ham and kielbasa for my Lithuanian-American family). Always with beet-red horseradish. The main side dish was kugeli (baked potato cake with salt pork). And also a cucumber salad with sour cream, green onions and dill.
Easter morning after church we'd carry our eggs (color: all the same reddish brown from onion skins) around the neighborhood for 'egg cracking.' It was fun, but also a bit cutthroat, especially for the men.
Any eggs we had after the egg cracking were immediately put into a large glass crock with vinegar and beet sliced to be eaten in a few days, once well pickled.
I wish my family pickled the eggs we "eppered" with!
Our food was blessed on Sat., and therefore, every single crumb had to be eaten. My love of epper exceeded my stomach capacity!
Keilbasa-fresh and smoked, with put-hair-on-your-chest-hot horseradish on the side
Rye bread
Lamb butter with peppercorn eyes and a little red bow
Ham
HB eggs
Probably some sort of Jello mold
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For the chicken, I'd salvage that, and the gravy and saute up bell peppers, onion, mushrooms and garlic in butter and oil. Add flour to make roux. Add milk or stock. Return chicken and gravy, add pimento and season.
I think you'll have to lose the dumplings.
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k43, that wusthof scalloped knife can be honed - there's a sharpener with a spring-action honing surface that hugs the entire curve of each serration, work in seconds. Works on regular knives, too: http://brodandtaylor.com/knife-sharpener/
I found this Vulkanus that's half the price of the B&T-anyone use this one?
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Lol!
It's all about the robot coupe for hollandaise. I can make several quarts in the time it takes me to melt butter.
Jealous of your robot coupe
I make a quick Hollandaise in the Vitamix by adding melted butter to lemon juice and yolks.
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So I saw this great looking recipe for Billi Bi (mussel and cream soup) at nytimes this week (can be found here, but with annoying auto-opening accompanying video) At the end of the recipe they have you drop an egg yolk in the hot soup, but warn you if the soup is too hot, the yolk will cook into strands instead of acting as a thickener. I've got a thermapen, so wonder if anyone here can tell me what temp I need to make sure the soup is down to before dropping in the egg. Thanks.
You don't want to add egg directly to hot liquid if you don't want it to cook/curdle. You temper the egg (room temp, btw) with a little hot liquid, then add the tempered egg into the hot liquid.
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I'm a big fan of throwing the carcass and vegetables, with water, into the slow cooker overnight.
I strain the stock and refrigerate for a day to be able to remove fat the next day.
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Anything in a slow cooker will keep heated for hours, but I also like making casseroles that can be portioned and heated in the microwave.
If you can make a couple casseroles, they can be stored in the fridge until needed.
I'd also like to mention par cooking vegetables. Blanching and shocking will leave them ready to be added to the plate when reheating dinner.
I blanch greens and store them covered in the refrigerator all week, and crap portions as needed.
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Clafouti-just make a simple custard and pour over your favorite summer fruit:
Viola!
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Sure! It's caled 1960's Catalina dressing, and it's so retro I love it!
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Adam Richman, of Travel Channel’s “Man Vs. Food” and production crew visited DiNic’s at the Reading Terminal Market this morning as part of a program tenatively scheduled for mid-September. Pictured above are ace prep man Jun, Joe Nicolosi, and Adam.
But Richman wasn’t there to see how many roast pork sandwiches he could down. He’s probably still recovering from the challenge taped yesterday at Tony Luke’s where the glutton star consumed a five-pound cheesesteak. DiNic’s will be among the Philadelphia foodie landmarks featured in the pre-challenge part of the program. Richman and crew also stopped by Miller’s Twists for pretzels.
The RTM and DiNic’s were also in media focus Wednesday when DJ Helen Leicht broadcast her midday WXPN shift live from the Market while local singer-songwriter Andrew Lipke performed in Center Court. It was the first of three “Local Music Wednesdays” to be broadcast from the market this summer (the others are scheduled for Aug. 5 and 19). Helen interviewed Tommy Nicolosi, proprietor of DiNic’s, which was immediatley followed by a cover of a song from The Who’s rock opera Tommy.
Mr. MV and I were eating breakfast at the the Dutch Eating Place when I spied Adam checking out their menu. We finished and payed, then walked around to see if we could find him! Adam was sitting at DiNic's when I asked to take his photo. He could not have been nicer! We chatted for a couple minutes-I can't wait to see the Philly episode.
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Started with a retro salad of iceburg, olives, tomatoes, feta and pickles...smothered with homemade Catalina dressing.
Ended with Key Lime bars from Cook's Illustrated. They rock!
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Thai Mussels and Shrimp in a Coconut Lime sauce. I got the recipe from the Washington Post-very aromatic with lemongrass and orange peel.
Corn veloute-the essence of summer! That's a Virginia country ham croquette in the middle. Garnished with chives
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@Kim-the chicken "burger" is a boneless breast in a bun-I took liberties with the name!
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Chicken teriyaki burger with grilled pineapple and pickled cucumbers followed by raspberry and blueberry crostada.
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Quick pickled cukes were a delicious crunchy topping for a teriyaki chicken burger with pineapple. I used rice wine vinegar, sugar, chili flakes and a couple dashes of soy sauce and let them marinate for a bit. Yum!
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Chimichurri sauce...
over grilled flank steak, along with steak fries and roasted campari tomatoes.
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Shell peas are in season at the farmers markets in the DC area. I got a box and shelled about 1 cup of peas to make soup. Basically, I sauteed leeks in butter, added peas and chicken stock and cooked until tender. Added mint leaves, salt and pepper and pureed. Garnished with croutons and Greek yogurt.
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I've been making pies using Tyler Florence's Food 911 dough recipe (http://www.foodnetwork.com/recipes/tyler-florence/pizza-dough-recipe/index.html)
It's awesome! I modify it a bit and do not use as much flour-3 cups seems a bit too much. Here's pizza margherita and pizza with sauteed beet greens and mushrooms with riccotta and mozzarella.
I grilled the pies on a pizza stone and have been playing with temps between 600-700 degrees. The char is super, and the crust is very thin and crisp.
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Hey folks --
Tomorrow I'll be making some vietnamese-style oxtail soup... Normally I make this the day before and then refrigerate overnight so I can skim the fat off... But I won't be able to and have to make it the day it gets served. Oxtails have SO much fat... Any suggestions for particularly effective skimming techiques? I've tried the back of a spoon deal but this usually still leaves (for me) a pretty greasy liquid...
Emily
Get a fat separator-
http://www.amazon.com/Oxo-Good-Grips-Separ...p/dp/B0002YTGIQ
Best Double Oven?
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