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emilyr

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Everything posted by emilyr

  1. Has anyone made a cream soup with soy milk. I'm living with and cooking for my Grandmama while she recovers from an illness, and while she doesn't have to go totally lactose free, her doctor said it's best to cut out things that basically aren't yogurt and hard cheese. She's been craving this cream of veggie soup that we make in the family. Do you think I can use soy milk? It doesn't have a ton. Just about 1/2 C. Most of the "creaminess" comes from the potato when the soup is pureed. Do you think I even need the milk?
  2. emilyr

    Chicken Wings

    My family's favorite wing recipe started with this Martha Stewart recipe, but morphed. Now, we generally marinate in soy, chili, dry mustard, and garam masala; then grill; then toss in a glaze of oyster sauce, garam masala, plum jam, grated ginger and dry mustard. I think the glaze came from another recipe that my mom saw on TV somewhere. We also almost always serve this with grilled scallions and asparagus with soy. I don't remember if that was part of one of the recipes, but it's a regular summer dinner for us.
  3. I am in Mid-Missouri, and saw them last week at Sam's Club for $6.98 for 5 pounds, but my brother is a local grocery store produce manager, and he's selling them at $.79 each. He says that's a big mark-up, too. Other grocery stores are in the $.99-$1.29 each range here.
  4. emilyr

    Easter Menus

    I have just started planning, and went to Sam's today to get some of the things I'll need a lot of (cooking for a minimum of 18 teens/adults), primarily salad mix. We like the organic spring mix of greens for salads, and it's pretty darn cheap there. I am going to make it into a salad with cherry tomatoes, avocados (both really good deals!) and roasted corn with a lime vinaigrette. Last year, I made potato gratin with horseradish and Asiago cheese, and everyone seemed to love it, so I think I'll do it again. I also got nearly a ton of pretty, skinny, sweet carrots, and I'm thinking of roastin
  5. OK, I'm lost. What is it? Is it just a baking dish?
  6. What are sheered eggs? I've never heard that term, I guess. My rather large family all go to a diner/breakfast spot in my town every Sunday after church with my grandpa. When the majority of people decide to order breakfast, it gives our waitress the shakes. No one orders their eggs the same way. Generally, I go over easy or with a veggie omelet. Their omelets are really great. Mostly no browning (except maybe on some thin edges), creamy interior, perfectly cooked veggies, perfectly melted cheese. Mom likes over medium, sis likes scrambled, grandpa is poached or hard fried, my uncles change th
  7. My family have always been a top-and-bottom-crust family. Sometimes we make the crust and sometimes we use a roll-out like Pilsbury, but it's always just a plain-old crust. I think the key is to cook it hot enough and long enough for the crust to be pleasantly crisp and flaky. We usually bake at 400. Also, even though she taught me to make the pie, now both of ours are pretty different. She does a milk-based bechamel for her base, and cooks the chicken breasts (cubed) in the butter for the roux. Mom uses a frozen veggie mix with peas, carrots, corn and green beans. The main thing that makes he
  8. emilyr

    Sweet Onions

    When I'm doing a long grill or smoke, I always make a sweet onion BBQ sauce to go along with it. This my favorite for especially pork, but works well on brisket, too. Puree a few onions with orange juice, tomato paste, and either molasses or brown sugar. Add the chile powder of your choice, I generally go for a smoky ancho powder. Then you can just reduce on the stove, but I tend to put my saucepan (or put the sauce in an aluminum tray) in the smoker/on the grill. That way it thickens and absorbs the smokiness of the meat, too.
  9. I live in a town of about 14k and work in a college town of about 100k in Missouri. Amazingly, Home Town has a much better food truck scene. I regularly see a truck with a brick oven that makes pizzas and calzones and stuffed sandwiches, a Philly Cheese Steak truck, an Indian Taco truck, and small carts with hot dogs and the like. Not to mention kettle corn, sweet corn steaming (in season), BBQ, and ice cream stands around town occasionally. Nothing ground breaking, but generally good in a pinch and at festivals and the like. Work Town, OTH, has a couple of hot dog vendors, one general food tr
  10. I eat alone all the time. I wish I had some sort of witty story about it, but it's really just eating. I've never even thought about it really. I work and do most of my socializing in a town 35 miles from home, so if I have plans later in in the evening after work, I go eat somewhere. I often take lunches at a different time than most of my coworkers, so I eat lunch on my own almost every day. I've never really thought it was something exceptional. I also see movies by myself a lot,too. Maybe I'm just a solitary person.
  11. I haven't ended up cooking any yet, but an ice cream shop in the town I work in made some ice cream. They had to stop selling it after concerns from the health department. There are no government guidelines for.how long/to what temp bugs should be cooked, so it was a little sticky, regulations wise. Sparky's Story
  12. OK, we're in the midst of the 13-year Periodic Southern Swarm in Missouri right now. One of my station's morning shows has been talking about them for the last few days. One of the host's house/trees is covered. We've been grossing her out talking about cooking them, and have found a few recipes. My question is, before you use them, several of these recipes call for them being blanched; do you need to de-wing/leg them? What kind of prep is necessary?
  13. I use Morton's Nature's Season's in just about anything that calls for salt and pepper. It's salt based and has garlic, pepper, celery and onion. No MSG, but it does have it's own underlying hint of umami. And I'm out at the moment, but I've been known to toss Salad Supreme into sauces or on meats. I wasn't so sure why it was so good, since it's so unnaturally red, but in looking up the link, I see that Romano cheese is one of the main ingredients, which really makes a lot of sense. It has that cheesey bit of flavor. I use it as a not so subtle ingredient, too, in pasta salads and the like.
  14. I was going to post a picture of my breakroom table, but forgot my camera link-y cord thingy ( ), but the co-workers have brought in a cake decorated with cracked lines like an earthquake hit it frosted with "Happy Pre-Rapture Day," a whole slough of Ho-Hos and Ding Dongs and Chocolate Filled Twinkies, some great tortilla chips and cheesy dip, cheese cake and the like. Someone's bringing in deviled eggs at lunch. The funniest part of all of this is that we as a whole have been trying to eat better, encouraging each other, and bringing in good snacks. I think we just really latched onto an ide
  15. I work in radio, and recently our corporate offices added an ad to our streaming audio for Family Radio, a religious group who have spent all of their remaining money advertising that the end of the world is this Saturday, May 21, 2011 at 6 pm (time zone not stated). My co-workers and I have decided to celebrate tomorrow by having a Pre-Rapture Eat Whatever You Want Snack Friday. We will bring food we wouldn't eat unless it were the end of the world. Calories are banned from the building tomorrow. So what would you eat if the world were ending tomorrow? Lots of melted cheese? Deep fried somet
  16. emilyr

    Morel Mushrooms

    My aunt Lynn is the family mushroom cooker, and she always soaks, but I asked her about it a few years ago, and I think it's more for flavor than cleanliness. We kids always had to make sure there were no bugs inside and brush off any dirt before they went into the bucket with salt and water. They soaked for about 2 hours, then were laid out on cookie sheets lined with tea towels to dry. Then Lynn rolled them in AP flour seasoned with a little garlic salt, rolled in egg wash, and finally in crushed up crackers (saltines, usually). Finally fried in butter in her cast iron skillet or deep fried
  17. I will eat anything labeled "white cheddar flavor." Anything. And I really like the spicy, red-hot cinnamon flavor that's not really cinnamon-y at all. But I HATE fake mint flavor and most flavors used in chewing gums. They make me nauseous.
  18. I just remembered this morning that in 6th grade we did a project on LIW because she wrote all the books in Missouri where I live. Our teacher actually had us read "Farmer Boy" as a class (I think so the boys wouldn't be too loud in their disapproval) and she made us the apples with bacon and onions! Yum!
  19. Mom just got back from our church's/Knights of Columbus's, and she said it was catfish, cole slaw, corn bread and french fries. The french fries had way too much salt on them. The best thing about our church's is that it's just a free will offering, no set prices. I got home after she'd already left, so I just went to Long John Silver's.
  20. My name is Emily and I like salisbury steak frozen dinners. And swedish meatballs.
  21. Is that meat in the baked beans? I always wonder about that. Seems to defeat the point of the fish on Friday. One of the Lutheran churches in my town does that, but we joke that it's just to keep the Catholics from overrunning them!
  22. My aunt is the best party-thrower I know, and her go-to take out dishes when she needs them tend to be appetizers or side dishes. She'll get meatballs from a local Italian place, hummus and pita from a Middle Eastern grocery (she claims theirs is much better than anything she could make), or cookies from the organic bakery. BBQ is another big "get."
  23. My Catholic church here in Missouri (St. Pius X) does fish fries every other Friday in Lent with witness and music. They do a soup supper the other weeks. Side dishes for both include cole slaw and fries. But I went to college at Marquette in Milwaukee and those are where my Fish Fry Heart lies. I miss the potato pancakes most of all. I worked on the committee that cooks the fish fry one year and when I suggested potato pancakes over fries ("C'mon, we can even use instant mashed potatoes! It'll be so easy!"), they looked at me like I was crazy. Applesauce with fish, puh-leeze!
  24. emilyr

    Lunch! (2003-2012)

    I had a semi-homemade lunch today, but only in the best way. No Sandra Lee's were harmed in the making of this lunch. I had leftover spinach salad with cucumbers, feta cheese and roasted carrots and bought soup and a sourdough roll from a local bakery/cafe, Uprise Bakery. The soup was roasted beet and scallion, which I've had before, but they've made it with ginger in the past. This was more subdued, and I guess more to public taste, but I missed the heat/spice the fresh ginger added.
  25. That sounds about right to this southern(ish) girl. We, too, add a little bit of light cream or half-and-half and sage, though those are just additions my mom added; most people around here usually use all milk and just tons of black pepper.
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