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vloglady

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Posts posted by vloglady

    Food after Dental Work

    in Cooking

    Posted

    After dental work,  I always craved my special dinner. It might sound unappetizing.  I craved mashed potatoes and creamed corn. Mixed together. Something if feeling ambitious, I sauteed an onion and crumbled turkey burger. Mixed that in. It tasted delicious, or at least to me.

    • Like 2

    Problem with lobster tail

    in Cooking

    Posted

    My friend who was born in Bar Harbor, Maine had this to say.

    Many problems:
     
    1) THEY BOILED IT!!! (STEAM IT, DAMN IT!!!)
     
    2) In plain tap water, not sea water preferably, or at least salted water (35 grams per liter of water)
     
    3) Shocked it in plain water yet again!
     
    4 Cooked it too long in the two "Experiments"!
     
    We have never done this but they should research it on Food Network, or some other site.
     
    Tail meat is tougher than claw meat, no matter how it is cooked, but I would guess it gets tougher the longer it is cooked.
    • Like 1

    Cake with cookie dough baked in

    in Pastry & Baking

    Posted · Edited by vloglady
    info (log)

    I know of a website that has a hundred or so cheesecake recipes. It has  a recipe for an Olive Garden type cheesecake with chocolate chip cookies baked in the middle. You got one of those tubes from the store of refrigerated chocolate chip cookie dough.  Nestle, Pillsbury, whatever. Make your favorite cheesecake batter, prepare the crust. 

     

    On the crust in the pan, put in about half of the cheesecake batter.  Now slice the tube of cookie dough in big chunks, maybe ten big chunks.  Put them around the perimeter of the prepared cake pan. Put one or two in the middle. Then put the rest of the cheesecake batter on top and bake as usual. Pretty good, made it a lot for parties. 

     

    Here's the website. Search for Olive Garden Chocolate Chip.

    http://www.floras-hideout.com/recipes/chcake-ALL.html

     

    Susan

     

    Techniques for Roasting Potatoes

    in Cooking

    Posted

    On Cook's Country TV show, they had this topic. they said the secret is.....and I always do it, is to get the sheet pan really hot.

     

    I put some oil on the pan and put it in the oven. Maybe 400 degrees for a few minutes. cut the potatoes into cubes and season it however you like. I usually put some garlic powder, salt and pepper, dried parsley, cayenne pepper. and when the pan is hot, dump the potatoes on the pan. You should hear a sizzle. Make sure the spuds are in one layer. That will get the sides crispy.  Bake for a bit, then turn them over, so the other sides get crispy.

     

    I think on Cook's Country, they said to cube the spuds and boil for just a few minutes. So the insides get cooked a bit. I never do this, just cute, season and put on the hot pan.

     

    That's how I do it.

     

    Susan

    Smoked Salmon

    in Ready to Eat

    Posted

    We always made sort of a Eggs Benedict with it.  Eggs Salmondine. Instead of the bacon, use slices of salmon. English muffin, slice of salmon, poached egg, hollandaise sauce. It sort of covers up some of the taste of the salmon, if you don't care for it. Or cut it in bits and mix it in a dip. use it in scrambled eggs.

     

    Or send it to me!  LOL

     

     

     

    50 Years of Slurpees

    in Ready to Eat

    Posted

    I remember years ago, maybe 7, they had this promotion.  My friend and I drove around in our neighborhood to all the 7-Elevens. We got a Slurpee at each one, maybe 5 of them. Boy, did we have brain freeze! We still laugh about it to this day.  We had a stack of cups in the car. 

    • Like 2

    UK Food Gift

    in Food Traditions & Culture

    Posted

    I don't know where you are, but large cities sometimes have British stores. there is a good one in NYC. And Stop and Shop markets have good UK sections.

    I know it's sort of expensive, but I'd get Drumgray or Heather Creame. liquors that can only be bought in UK.

    Doggie Bags

    in Food Traditions & Culture

    Posted

    We were in Benihana this past week. With the meal, you get salad, soup, three shrimp plus your meal. The lady next to me with hubby and sister also had a sushi appetizer. Ate, soup, ate salad, ate shrimp, ate sushi, ate some veggies with the hibachi meal.

    By the time here entree of chicken came, she was full. The hibachi chef put it in a nice little bowl and placed it at her place. She didn't eat it. The server offered a box to take it home. I was already taking most of my entree home, so there were a stack of boxes on the table.

    The lady refused, so the server took it away and presumable tossed it. Now this was a lovely bowl of nice chicken chunks, delicious looking. the lady hadn't even touched one chunk. It would have made delicious chicken salad or stir fry the next day.

    The cost of pizza

    in Food Traditions & Culture

    Posted

    My friend is a pizza master. He loves the high gluten flour for pizzas. But he moved to florida, he used to buy it by the 50 pound sacks and give me a container. But how do I get it now? I can't buy 50 pound sacks.

    Where in NY can I buy high gluten in 5 or 10 pound sacks?

    Senior Discounts

    in Restaurant Life

    Posted

    My friend and I, both in our late 40's, were traveling to Howe Caverns in NY. It had been a long traveling day, from Albany to the Caverns and we were tired, but wanted to see it.

    We walked up to the admissions desk, and I said, "Two seniors, please." and laughed, saying it had been a long day and we felt like seniors. the cashier smiled and rang us up as two seniors!

    Sushi is so simple and yet very difficult to master >_<

    in Restaurant Life

    Posted

    Years ago, I was watching Ina Garten, the Barefoot Contessa on TV. I just happen to tape the show. It was the show where she was making snacks for her bridge club. One of the things she made was vegetable sushi.

    I watched the show several times, she explained it and demonstrated it. It seemed simple enough, so my friend and I went to the local gigantic asian market and bought the stuff. We watched the video, stopped it and did the steps, one by one. At the end, we had two platters of fairly delicious sushi. We've expanded our repertoire, went to a sushi class at a local restaurant store, gotten some books.

    Once we have the basic supplies, all we need to get is the sushi grade tuna and salmon for about $18. We have the nori, sesame seeds and a couple of wasabi bottles and powder. We can get some dumplings and edaname.

    Boy, do we go to town! I have a rice cooker and we make a feast.

    I'm sure if you do a search on Foodtv's website, you can find Ina's original video.

    Susan

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