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About BeeZee

  • Birthday 02/26/1965

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    Central NJ

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  1. Dinner 2017 (Part 6)

    Non-traditional, kitchen sink "chili" with chicken. Frankly it's pretty far-fetched to call it chili, it has beans and many of the spices you'd associate with chili, but I also include diced yam (I like the sweet offsetting the spicy), lentils, and brown rice. Served with some avocado and pickled jalapenos on the side for DH.
  2. Dinner 2017 (Part 6)

    Cauliflower “fried rice” style with chicken and sugar snap peas. I boosted the flavor by dicing mushrooms and sauteeing them in a separate pan with onion powder until they gave up all of their liquid and dried out, they were more or less the same size as the grains of cauliflower. Kind of a brown dish, glad I had the snap peas for the color and sweetness.
  3. How about rum soaked raisins!
  4. David, if they are just vacuum sealed with nothing else, they will just kind of taste starchy and you likely won't notice them in your loaf. To make them stand out in your bread, maybe you can coarsely chop them and sort of lightly "candy" them in a pan to bring out the nice roasty flavor/sweetness?
  5. they collect extra candy to send to the Troops at my local YMCA. Our town's Senior Center is also a collection point for leftovers to be distributed to various charities, etc. I like getting it out of the house.
  6. Dinner 2017 (Part 6)

    With DH out of town and its Halloween it becomes a mainly chocolatarian area around here I did have a Wasa cracker with cheese for some nutrition, or just for some salt after all the sugar is more like it.
  7. I noticed one of the kids had an orange in their basket, sitting in all of the candy, that must have thrilled them. Needless to say, I am sure some kid who came to my door may have some kind of food sensitivity, since I gave out over 100 pieces of candy the odds are in my favor. I assume their parents sort the goodies at the end of the night.
  8. Timpano revisited

    @Okanagancook, that’s pretty spectacular. How large was it and how many people did it feed.
  9. Thanksgiving Side Dishes

    My Mother is hosting, I will likely bring mushroom stuffing, which is moist and reheats really well. I've made it every time I've hosted, so I'll call it a Thanksgiving "regular" at the table. I also do "make ahead" turkey gravy using roasted turkey wings, since my DH eats gravy with a spoon and Mom didn't have enough one year and he was pouting.
  10. All Things Mushroom

    I made some stuffed veg with a filling that was probably half mushroom; baked at 400 the mixture got nice and brown and the mushrooms had a terrific chewy texture (the filling had been sauteed until the liquid cooked out). Best of all was the few little bits that fell out onto the bottom of the pan and got really baked, sort of like mushroom jerky. I may try to recreate that with a sheet pan/parchment.
  11. Restaurant pet peeves

    I remember seeing notes on the menu and/or table during one bad drought in NJ that water would not be served unless requested. Generally the waitstaff are asking for your beverage order “to start” as soon as dropping the menus, so I’ve not experienced any issue with getting water. The refill of said water....that is another issue...
  12. Cuisinart Recall

    Got a second blade in todays mail, probably 10-11 months after the initial request (I had sent 2 emails in, using different email addresses, maybe 3 weeks apart). Heck of a lag time.
  13. Restaurant pet peeves

    Wait staff asking if you’d like dessert, before you’ve even finished the entree. In such a hurry to get that check closed out... Clearing the table while one person is still eating. And the follow up, asking the diner who is finished if they would like dessert, while the other person is still eating their entree.
  14. @lindag, we got the little raisin boxes in our lunch box also, and the empty box was turned into a kazoo. I prefer golden raisins to the dark ones now.
  15. The Bread Topic (2016-)

    I find that piece very appealing, as a dark crust lover. I would tear that off first.