[Unusual & mysterious kitchen gadgets]

Can anyone tell me what this kitchen gadget is? The lighter is for comparison size. Thanks for any help.

 

 

[Cooking for 50 Senior Citizens]

How did the homemade cherry pies go over? I would be asking for seconds if I were there!

[Frozen Cooked Shrimp]

Zap the thawed, dried shrimp in the food processor, add Old Bay, a little horseradish, a few fresh bread crumbs an egg and maybe a little chopped celery and make into patties......sautè in a little olive oil. Serve with seafood sauce, etc.

[The Quintessential eG Kitchen Tips/Trucs]

I use a new, unglazed clay flower pot (run through dishwasher before using) to keep mushrooms in the fridge, put a paper plate over top. Seems to keep them fresh longer than in a paper sack and definitely longer than styrofoam cartons wrapped in plastic.

When baking rolled cookies I put the dough between sheets of parchment paper, therefore using no extra flour.

[Sriracha]

I always use it to marinate shrimp.

[Cheap eats in hard times]

There are a couple of places in the area, Colony Country Diner and Two Sisters Cafe that have daily homemade specials for $5.95 which also includes a salad bar. The food is plentiful and good.

[Are You a Knife Cook or a Pot Cook?]

Most definitely my knives.

[Cooking for 50 Senior Citizens]

There could be nothing to complain about with that meal! The pork looks delicious, as does the dessert, but then I am a sucker for anything orange.

[Favorite/Least Favorite Food "Celebrities" (Part 2)]

Like:

Ina Garten

Giada

Michael Chiarello

Anthony Bourdain

Ann Burrell (minus her growls and flying hands)

Can't stand:

The Neelys

Paula Deen

Bobby Flay

Rachel Ray

Sandra Lee

The rest are in between.

[Olive Oil Questions, Options, Favorites]

I have been buying from stores like TJMaxx, Marshall's and HomeGoods. I have been fortunate finding several bottles of Italian, Sicilian and Spanish evoo, which is my favorite. Once in awhile I find a bottle or two from California. They are usually 50%-60% off suggested retail prices.

[Cookbooks – How Many Do You Own? (Part 4)]

I am adding another 5 to my collection.

Things Cooks Love

A Love Affair with Southern Cooking

The Savannah Cook Book

Ham Biscuits, Hostess Gowns and Other Southern Specialties

Giada's Kitchen

[Remember when . . .]

When families actually ate dinner together and folks had manners.

[Cookbooks – How Many Do You Own? (Part 4)]

I have another 15 to add to the list.

[Cooking for 50 Senior Citizens]

Today, 01:02 PM Post #618 

Here is an email I received today from the coordinator.

Thanks for staying for clean up it really helps to have another pair of hands. I know that this group has been very frustrating to both of us, but I do have to pass along their complaints so we try to get it right. I received calls again this morning concerning the meal. The soup was good, but not hot. Not everyone likes sauerkraut. The sausage wasn’t browned. The tomatoes this time of year are tasteless. And the meal in general was not hot. Those were the things I was told. I did give the sausage to my husband for supper and he thought it was good, but I did heat it uncovered and it was browned better. I was told by one caller that seniors want meat, mashed potatoes and gravy. I asked what about ham and scalloped potatoes and they thought it would be a good choice, so lets try that next time. Sorry if I am sounding a little negative, but I don’t know what to do to get a good response from this group. Lets just stick to the basics and try again

Hi Randi, got a question...why is your food going home for your supervisor's supper?

Your supervisor is a piece of work if she can't even support what you do, is there morale problem with her underlings; with that attitude, it wouldn't surprise me?

Oh, and that soup looks delicious!

[Cranberries]

You could make a Nantucket Cranberry Pie (more like cake than pie) or cranberry cream scones.

Nantucket Cranberry Pie

Cranberry Cream Scones

[Food Resolutions for 2009]

I will eat less "white" foods.

I will make a turkey dinner more than once a year.

I will find a way to use everything in my pantry this year.

I will learn to make decent pie crust!

I will teach myself to use a pastry bag the proper way.

I will read all of the cookbooks I have recently acquired before adding more.

I will not panic if my husband wants to use the kitchen!

[What is your favorite meal to eat when its snowing]

When snowed in I like to have a nice hearty beef stew with a loaf of homemade bread or a bowl of chili with jalapeño corn muffins.

[Tongs]

MattJohnson Posted Yesterday, 01:47 PM

  I just skip locking mechanisms all together. Just use one of those fat rubber bands that hold broccoli together to store them. I usually purchase tongs from the restaurant supply store.

And I thought I was the only one to use those wide rubber bands on tongs!

[Celery, celery, lots of celery...what to do?]

I have made a celery/green olive/onion salad using a little olive oil, white wine vinegar, oregano and s/p as the dressing. It sounds weird but tastes really good.

[Deviled Ham]

Reading this made me run to the pantry, get a can of Underwood's, mix it with a little Dijon and Hellmann's and eat it on pumpernickel! That was my favorite sandwich as a child.

[Keeping things simple]

Fresh baked, slightly warm bread with lots of sweet butter!

[Cooking for 50 Senior Citizens]

Chicken Parm looks fabulous, Randi! Glad to hear you are finally getting some compliments.

[White Larvae & Bugs in Short Grain Rice]

I keep all my rice in the freezer to avoid that extra protein!

[Freezing Slices of Homemade Bread]

I make two loaves at a time, too. When freezing it to keep it tasting fresh I wrap one in paper towels, then foil and finally bag it. The paper towels seem to keep the bread fresher for some reason and when it thaws the crust isn't soggy from the condensation.

[Cooking for 50 Senior Citizens]

Randi, you must be a saint to put up with those two ladies. If no one else is complaining I would continue cooking the way you normally do and not worry what those two old bats carp about. I always look forward to reading this thread. Thanks for sharing it with us.