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Posts posted by caroled

  1. On 10/4/2021 at 11:55 AM, Kim Shook said:

    I have an almost identical recipe of my mom's, but with shrimp.  I haven't had it in at least 10 years, but I remember loving it.  I must sheepishly admit that, made with fresh salmon, I'd probably love your MIL's version, too.  I used to love canned salmon, but find it unpleasantly funky lately.  

    Oh, I remember this one well. It was the absolute height of sophistication at any fancy party or wedding party in the 70s and 80s in the south.  Mama made it so often on catering jobs that she could do it blindfolded, only her version had no celery, but finely minced green bell peppers. I haven’t had it in probably 30 years, but I loved it and looked forward to it every time.  I think it’s time to pull this one out of the hat again and make it this holiday season ( although I will be the only one of us that eats it…mama doesn’t care for shrimp, and Kathy and Olivia only like shrimp that is hot…oh well, more for me!)


    As for the canned salmon, I’ve always had a fondness for it as well. Love a salmon patty, and once salmon manufacturers started selling it in cans similar to tuna, I started using it to make salad, subbing it for the tuna. Delicious.

    What can I say…I’ve been known to revel in my lowbrow trashiness!

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  2. Normally, years past, , I get one or two items food related, but this seemed to be quite a banner year for kitchen items. 

    Mama and i got the aforementioned crepe cake, a neighbor delivered a homemade cheesecake, and another sibling sent a charcuterie board from a local establishment called Board &You.  

    A box of Drakes Devil Dogs arrived as a delightfully fun surprise from @Kim Shook

    From my SIL  a 20ct asst Jelly Belly tray, and gift box of Lindt truffles.

    In my stocking a mini panettone, Sherry, EV olive oil, a handful of chocolate candy bars, and a bag of black &white popcorn.

    A gift basket of several Racconto shaped pastas, and a second basket with several mustards, white wine vinegar, 3 Lee Kum Kee  sauces, and a  dozen spices/dried herbs,

    Lastly (i think)was  a 750 ml bottle of Monin  organic vanilla  syrup and same size of Don Bruno Sherry vinegar( used some in a vinagrette last night to dress some roasted golden beets from my first Misfits box) 

    And a Rada cooks knife.

    • Like 5
  3. Thursday we, mama and i received a Fall Flavors Mille Crepe cake from the New York cake boutique Lady M., sent by a sibling . wife and family. It arrived, packaged beautifully, frozen hard as a rock packed in several blocks of dry ice.

    Thank heavens for a company who know how to package their product so that it arrives safely, because i must say the driver was certainly lacking in that area. Clearly the arrows,  2 per side, along with the ubiquitous, This Side Up were simply meant as a suggestion and not a directive. Yes, upside down arrows pointing at the floor. 



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  4. 18 minutes ago, Kim Shook said:

    Sausage rolls for Christmas morning went in the freezer yesterday:



    I am such a goober.  When I wrote the recipe I put one of the most important notes at the end of the directions instead of in the notes at the beginning of the recipe.  I didn't read the whole thing before putting the sausage mix together and therefore missed this statement: "I halved this recipe and ended up with probably 35 little sausage rolls.😳   I did NOT halve the recipe.  I have a billion little sausage rolls! 😄

    And that's a bad thing how???


    • Haha 6
  5. 21 hours ago, Kim Shook said:

    Jessica’s last (we hope) Hungry Harvest box:


    Spinach, red onions, broccoli, red pears, apples, five avocados, and a boatload of clementines. 


    It was a really nice gesture from her friend.  And we appreciate the company's goals and all.  But I have stuff to do and trying to figure out what to do with a giant box of vegetables and fruits is exhausting.  😳😊

    Look up Nigella Lawson's Clementine cake. That'll use up a few.


    • Like 1
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  6. On 11/12/2020 at 11:49 AM, kayb said:


    Glad I brought a little happiness to your day! Be sure and let us know about your haul. I hope you're as happy with it as I am mine.

     Jumping on this a little late, but i saw it on FB, and went out and directly to their site. I was good with giving zip and email, but it wouldn't let me peruse the boxes without first signing up with my credit card info. Was this normal for the rest of you.?

    We have plenty of food laid by for the winter without getting out to shop, but the one thing we regularly run out of is fresh, especially green veg. (we have a land tortoise who loves collards)  I'm very interested in joining, but things like that are off putting.  Thoughts, experiences?

  7. 13 hours ago, ccp900 said:

    Hi all


    so I tried making soufflé pancakes and for the life of me I cant seem to get the hang of it.


    So I get 1 egg and separate the yolk from the white.  I add a little bit of oil and pancake mix to the yolk.  I whip the whites and add vinegar to the whites when it becomes foamy. Beat a little more and then add  white sugar until stiff peaks. I am sure the whites are stiff and I haven’t over whipped it.


    heres where my problem starts. I add 1/3 of the whipped whites to the yolk mixture. So far so good but it’s a bit watery not a real concern yet. I then add the rest of the whipped whites and carefully fold it. Whatever I do and however careful I am the whole thing just becomes soup!!  Its supposed to stay airy and whipped that I can pipe it and it would stay put but mine becomes very watery.


    would you have some tips for me?

     How long after you finish folding do you use it...the video @Margaret Pilgrim posted says that due to lack of sugar it will become runny  if you don't use it all at once. Could this be contributing to the problem?


  8. 5 hours ago, Kim Shook said:

    I did BBQ (sauce) tenderloin tonight.  One and one-half pound tenderloin.  One cup water, one cup BBQ sauce.  I added some seasonings.  I did it for 25 minutes.  Out of the IP and seared with a torch:






    Mr. Kim found it very dry.  I agreed that it was a bit dry, but still tasty.  Does it look overdone?  Any advice?  Did I cook it too long?  I stupidly forgot to get a temp.  I'd really like to do this again - it was so easy.  Or do I just give up on doing such a lean cut of meat IP and go with SV?  Thanks!

    When I've cooked a pork loin roast, after searing the outside, I do IP manual, high, natural release, cook time 35-38 minutes.  (I use  a packaged roast, cut in half, and depending on which 1/2 I'm cooking determines the timing. One end being the leaner whiter meat/ 35  minutes... the end with the redder meat when cooking I go for 38. ) 

    For a lean piece that size, I'd suggest starting at 18-19 minutes. 

    • Thanks 1
  9. On 4/22/2020 at 4:43 PM, chromedome said:

    It looks like a rutabaga to me, but if you don't recognize it then perhaps not.

    Most commercially bought /at store rutabagas have been cleaned and are usually waxed. Being from the growers, and not being so processed, yours will look different. Looks like a rutabaga to me.

    • Like 1
  10. On 3/9/2020 at 6:48 PM, Tri2Cook said:

    Fortunately, if it got to that point here, I'm ok with evaporated milk. We always had regular milk in the house growing up but we also always had cans of evap in the house because it was cheap. Me and my 4 brothers and sisters grew up on hot cereals for breakfast and apparently it was cheaper to have us use evap on our hot cereal than the regular milk. So it's what I was used to and I still like it so I could get by on it if I had to. I don't love it as a beverage but I don't drink a lot of milk anyway and, diluted with water, I'd rather drink it than the powdered stuff I've had.

     I love evaporated milk...when I was new, back in the days before baby formula, mama raised me on evap milk... She still to this day occasionally tells me I was a Pet Milk Baby! 

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  11. This year we, all 3 of us, seemed to get food related items. 

    Dad received 5 lbs. Claxton fruitcake,  pistachios,  Dove truffles,  dehydrated mini marshmallows for his cocoa,  and girl scout cookies knockoffs from Aldi, Hot Cocoa mixes from William Sonoma, along with BBQ spice rub. .                                                      Mama got Lindt truffles,  kitchen towels,  a pink tablecloth,  silicone utensils,  storage containers and Italian rainbow cookies.      I received several silicone utensils, a pepper grinder, and a  big box of variety Jelly Belly beans.

     On the other end, I gave various sweets, Chex Mix,  nuts, fudge,  granola, and pints of spaghetti sauce, freezer ready, for my 93 year old neighbor, to save her some cooking.

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  12. Today I made the desserts for tomorrow, our US Thanksgiving. I have for the last 4 years made a batch of  my grandmother's Banana bread, it makes 3 loaves, and one happily went away with the young man who helps out with tasks too arduous for us to handle. 

    I also made a hot fudge pie, and my first ever attempt at butter tarts.  OMG!!! they are one of the best little bites I have ever had. 

    Rounding out the table will be a purchased pumpkin roll. Gussied up with fresh whipped cream of course.


    Happy Thanksgiving to you all! 

    • Like 6
  13. 22 minutes ago, Kerala said:

    I gave up beef 11 years ago for religious reasons. I miss it occasionally, and this choice makes Argentina less attractive as a holiday destination.

    I wouldn't like to eat monkeys.

    I've tried tripe in Florence and andouilette in Paris. The first I couldn't swallow a second fork full. The second I couldn't quite make myself pull off the fork and into my mouth before spitting it out. Looks like a turd, smells like a turd, now I know what a turd tastes like. Are chitlins this bad?

    I wish I could answer your question...I grew up in the Southern rural US and had a few occasions to enter places where chitlins were being boiled. My mom couldn't abide the smell of them so they weren't ever cooked at our house, nor did she ever encourage me to eat them.  I have no problem eating an intestine for what it is,  bit I can't get past the smell enough to want to try them. 

    After having eaten squirrel brains as a child, and enjoying them at the time,  I have no desire to eat them as an adult.  


    Edited to add; now after looking andouilette up,  and seeing what they are and how they are made, I feel assured I can add them to my list of things to not eat. Apparently the further down the intestinal tract you go, and the larger it is,  the more likely the colon has been used culminating in a stronger odor and flavor.

    • Like 1
  14. @JeanneCake, I'm sure yours were beautiful. 

    Please remember however, that the photo you were going by is straight off the site of the lady who originated the cake pop, a lady who has made her fortune coming up with all these cute, fussy little designs for any and all holidays and occasions.  I'd also venture a guess that when she is making them, it's as a small batch, 2 dz or less, not hundreds.

    I'd say as long as the customer was pleased, and you were able to charge what they were worth in terms of ingredients, time and effort,  then pat yourself on the back for a job well done.


    Now, any chance we can see how they turned out? 




  15. 50 minutes ago, liuzhou said:

    If you had asked the question 23 year ago when I moved to China, the list would be very long. However, I can now get most things. online of not in the local markets or shops.


    The only thing that springs to mind is fresh herbs other than coriander leaf/cilantro and mint. I managed to find some basil seeds and had a healthy crop when I left for three weeks in the Uk. Hope they survive.


    I'd grow more but it's illegal to import the seeds.

    At the end of the season can you let a plant go to seed and harvest them? Ours do it every year, but I've never reused the seeds to see if they are viable. 

  16. On 5/30/2019 at 11:31 PM, Kim Shook said:

    Redneck cassoulet!  😁

    If you really mean to be redneck, you need to open up a can or 2 of Vienna Sausages.


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  17. Thank you. The ones to which I referred are typically less than a foot and the pea inside is about 1/3 less the size of yours. When fully grown and ready for harvest, the hull of the peas get husky and can be used for livestock feed, but while still small and tender are snapped into smaller bite sized pieces and cooked along with the peas ( simmered or boiled with a bit of bacon or smoked pork.) ...peas with snaps.   


    Your stir fried ones look very tasty. That appeals to me very much.

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