annecros

Those are the only egg noodles in my home.

Actually, considering runoff and stuff, well water has many additives that treated tap water does not. Pick your poison.

Yum. Antiinflammatories. Leftover tuna noodle today. Cold out of the fridge. I really need to leave these days behind...

From a Gentile point of view, I eat kosher. Because it is good food. I also eat otherwise! Yes, some respect needs to be tossed back. YO, RESPEC'!

Corn fritters rolled in powdered sugar. Sweet potato (and pumpkin) pie.

Our tap water is very good. In fact, a short drive north of me is Zephyrhills, the home of that stuff. I like the fizz and the bit of trace mineral flavor I get from top of the line bottled, but I don't like it offered as the only alternative.

Hey Gabe, Where do you eat out, when you eat? My kids are older, so I don't spend much time in the Orlando area.

Omelletes are a way of sneaking in some veg and come in infinite variations. Hash.

Thanks for the advice. I'll start scouting hardware stores. And Annecros, I hope that we have allayed some of your fears. If you are careful about your timing and follow the usual rule about home-canned food (if it seems iffy, toss it), you can have a pantry full of wonderful food. ← Actually, you all have, and thank you so much. I have no problem tossing iffy! It would be really nice, not to mention an incredible comfort, to have something decent out of a jar that looks and tastes like home cooking while dealing with whatever nature brings. In the subtropics, we have different issues with power outages than they do up North when the outages come with cold weather and the porch works as well as the freezer in some unfortunate circumstances. Canning outside makes so much sense, andiesenji. I am guessing that you prep in the kitchen, and haul the jars out to the pressure cooker. How do you handle them? I always hot pack. Unless it is fridge pickles, then the brine is hot and they go straight to the fridge when cool.

Heh, you better wear that apron, you earned it! It is funny that you mentioned the "dressed up" must put on an apron thing. I only use my horrible looking one when I am dressed up, but, it is simply horrible! I like the pocket idea, and I love cotton so much. I would think that something bleachable would be practicle as well. And honestly, when you are dressed up, you want to look pretty.

In my frame of refrence, savory is sort of that sensation you get when your mouth waters for real, nourishing food. The dictionary definition is: I am having trouble myself wrapping my mind around savory vanilla, as well. After the discussion on this thread, and after reading about the allegory to tarragon, I am suspecting that a hollandaise with vanilla substituded for tarragon (ala bernaise) and dumped over a nice fist full of asparagus just might work. I need to look into this book.

Hubby and I were watching "Old Yeller" (yes, I blubbered at the end ) and watching Maw with her apron reminded me of my grandmother, who put one on every AM, and didn't take it off until supper dishes were done and put away. The woman must have owned 20, and could whip one out on a sewing machine in no time flat. But Mom never, ever wore one. The planets all lined up and I ran across this article: Click for Apron article I own precisely one apron. It is an el cheapo light cotton ugly thing that almost never sees the light of day. Upon reflecting on my dirty laundry, and considering the clothing I've ruined with cooking stains, I think it's time to go apron shopping. What do you look for in a good apron?

It would depend upon how you prepared it. I think that Agar remains firm at room temp, if I am remembering correctly.

New study published in Food Technology has a top ten list of consumer trends in the US. Click here for report The trend I found a little surprising, but surprising in a good way was number one: Eating at Home "Foodie Talk" was trend number 2! There seems to be a baby boomlet going on as well. I wonder if that is driving the first two trends?

Yes. I've got a pantry full of roasted red peppers, poblano strips, wild-collected mushrooms, etc. I use the USDA recommended times and pressures and have never had a problem. I am careful to follow the instructions, though, and if something seems off, looks "slimy" or the lid is bulged, it goes in the trash. If you follow the timing instructions, that happens very rarely if at all. I've canned for more than twenty years, and I only remember losing a few jars. A few years ago, I got curious, and looked all over the internet trying to find out just how many people actually die from botulism from home-canned goods. It turns out to be about one or two per year, and they ate something that seemed off - usually salsa that wasn't processed long enough. I'll go looking again for that information. I think it was from the USDA or CDC. ← Oh man, peppers! My hubby loves peppers, me not so much. We have more pepper plants than I can count, and hubby actually hand pollenates them! I think he just likes the pretty fruit, and it is sort of a trophy thing for him. How do you use your poblano strips? I foresee a need to be able to preserve some in the near future...

Now that's a good idea. I'll have to look into that next citrus season (limes should be coming in before too long) and having the insides of a Key Lime Pie would be great comfort when sweating and cleaning up debris. Thanks for the link Dave.

My mom told me her sister, who raised her, canned chicken. Yes, some jars did go bad, but most didn't. ← Funny you should mention chicken. I was thinking chicken soup (sans the rice or noodles) and chili might be good candidates for this. I know that my chicken soup and chili are infinitely more nutritious and just plain better tasting than anything Campbell's puts out. I can live with discarding anything that just isn't right. Soup and chili also both offer the benefit that they have to be brought up to a boil before you consume them. We've got the boiling in a disaster thing down pat, hat tip to Coleman, propane and butane.

I ran across this article today: Click Here There is a very interesting recipe there for a shrimp brine made with oolong tea. This is a new one on me. I must confess I've never considered it! Any other ideas out there?

I was canning some tomatoes the other day - miles above store bought in every way! It occured to me that living in hurricane land I should be utilizing my jars and pressure canner to can some other goods - but I have always been afraid of canning low acid foods. I don't know why - I was happy to eat my grandmother's canned beans and peas, and she even left a hunk of seasoning meat in each and every quart jar. It would be really nice not to have to depend upon raviolis, tuna and those awful store bought canned veggies when the electricity goes out for a week or two. But it would be really sucky to have to go to the ER with a big fat case of botulism in the middle of a disaster area. I also have a surplus of squash and zukes that should be preserved. Has anybody tried canning those? My sister suggested making squash pickles, but yikes I've already got enough cukes going that I should be able to keep the family in pickles and give away to the neighbors - I can't imagine another pickle variety in the house. Will be making some corn relish, though. Has anyone out there ever home canned meat? Have I allowed the Ball Blue Book and the FDA to instill an unreasonable fear of home canned products in my psyche? My Grandmother and several sisters lived well into thier 90s canning and eating all sorts of stuff on the way.

I have issues with baggers - big issues. Unloading my cart at the checkout, I compulsively (oh alright, obsessively) place nonedibles (charcoal starter, detergent, etc.) in the front. Then canned goods behind them to set up a "buffer zone." Then refrigerated and frozen so that hopefully they will cozy up to one another and stay cool, then lightweight crushables in the back. It doesn't work! I always end up with at least one crushed bag of chips, or a pint of ice cream mysteriously melting in with the canned goods, or fabric softerner and deli meat sharing bag space. I too, and thrilled when I can swipe my card real quick and jump on the bagging before the bagger can get to me and do his damage. I'm paranoid about paper bags. Not only do they harbor roaches in the house, but I suspect they are a primary means of the critters entering my living space as well. Grocery stores are going to have pests - even the cleanest. I just know they hitch a ride on the containers that deliver, then scramble around evading the roach hotels until they can find their way into the stack of paper bags. I guess I should start carrying my own reusable bags, but I buy in bulk whenever possible - and haven't figured out how to do it. How does one estimate the number of bags to bring with them to the store? I'm not much of a grocery list maker, and I sort of cruise the sale items when meal planning. Then there is that great deal on toilet paper or whatever that I can't resist the temptation to stock up on!

Spot on! And it was 1978 from Some Girls Doesn't get much better. So its not been an hour and nine of ten are solved - you people are good. Hint for no.10: Ironically not from their other album "More Songs About Building and Food" ← Oh! Talking Heads! Life During Wartime?

Number 7 is "There Goes my Girl" by Tom Petty and the Heartbreakers? Not sure. How about: "don't care what it looks like, burned underdone crude, don't care what the cook's like, just thinking of growing fat, our senses go reeling, one moment of knowing that, full up FEELING"

I personally have never cared for conch - at all. Eaten it every way I have seen it prepared. Just don't like it, but that's only my taste. The ceviche there is awesome though. And I didn't think I liked sweetbreads before I visited Michy's.

I've found the plastic bags to be great can liners for the smaller garbage cans around the house. I take more back to recycle than I keep however. Hubby can't stand the clutter, and they tend to reproduce in the night, somehow...

Compost. They are absolutely lovely, though, aren't they? Someone else may have a better solution.