Jump to content

Porthos

participating member
  • Content Count

    2,540
  • Joined

  • Last visited

2 Followers

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Southern California

Recent Profile Visitors

7,163 profile views
  1. I copy and paste into an email and view that in the store. I make a list as things come to mind or when my Sweetie asks for something**. Most of the time just before shopping I edit the file for the path I take through the store. Sometimes life doesn't give me enough time. ** If she asks while we're not at home I have her send me an email with the item as the subject line. Works well.
  2. When using cartons of dairy product I prefer the threaded cap since I can destroy paper cartons trying to open them. Where I shop my milk comes in plastic jugs but half & half and whipping cream come in cartons with the screw-cap.
  3. I would need smaller bags than 4 liters. I buy milk by the 1/2 gallon. For a long time (when we were raising our daughters) we bought two 1-gallon jugs at a time and froze one. Since we're empty nesters and, save visits from the grandchildren, I'm the only milk drinker as well as the one who grocery shops 1/2 gallon last about 5 days. I've gotten severe food poisoning from tainted old milk more than once so I am rabid about not letting milk sit around too long. I would have used 4-liter bags if that is how milk came from the store.
  4. Caveat One: I don't use a lot of recipes. Caveat Two. I find the majority of recipes are not organized and worded to my satisfaction, so I word process any new recipe I'm going to try into my preferred format. I then make a PDF file of said document and put that onto my android tablet. For me this works very well, but I'm certain it won't be everyone's cup of tea. If I want to use a recipe from one of my dead tree cookbooks I can almost always find a copy out int internet land. I copy and paste, then do my editing, checking against the dead tree copy to make sure the final product is accurate. If using a kindle cookbook I copy and paste from that, and do my formatting. I never, NEVER give out copies of what I've transcribed so I don't feel I'm violating the spirit of copyright protection.
  5. A couple of years ago my DD and SIL asked me to sharpen his mother's knives (Henkles International from Costco) while she was traveling. I declined, but said I would be glad to sharpen them if she said yes to it. Never happened. I know his mother well and I think her biggest achievement in the kitchen has been to retain all ten of her fingers. Not a bad cook, just a brain riddled with mis-information.
  6. What was your family food culture when you were growing up? English meat and potatoes. Was meal time important? For dinner, yes. otherwise it was catch as catch can. Was cooking important? Not to my depression-era mother, to me it did become important. What were the penalties for putting elbows on the table? No penalty, just told to get them off the table. Who cooked in the family? My mother, sometimes my sister, then dinner became my responsibility. Were restaurant meals common, or for special occassions? Special occasions. Sometimes Denny's-type places when traveling. Did children have a "kiddy table" when guests were over? No. When did you get that first sip of wine? I don't remember wine. First sip of beer was when I was nine - and unsupervised. 😂 Was there a pre-meal prayer? Yes, a simple recited prayer. Saying it rotated among me and my siblings. Was there a rotating menu (e.g., meatloaf every Thursday)? Not so much rotating as predictable. My mother wasn't an inspired cook and while there was variety of sources of protein, the method of preparation didn't vary. When I turned 14 I had to take over dinner duty andI did start to try and introduce some variety but most of the meals were still plain Jane, which is what my father wanted. I remember discovering the broiler in the upper oven. Once I broiled the chuck steaks for dinner to a nice medium rare, and was sent back into the kitchen to "finish cooking them." This is similar to the stove I cooked on except it was gas and the oven doors had glass windows. How much of your family culture is being replicated in your present-day family life? Specific dinner time. I do have to watch to avoid the trap of being too repetitive. Starches are the hardest part to be creative with when I'm on autopilot. Mrs Porthos had weight-loss surgery 11 years ago, and we're empty nesters so I am cooking for 1 1/2 people. That adds to the challenge for starches. Have you ever tried to make mashed potatoes for 1 1/2 people. Since I hand mash them I have to make more than I want to be able to mash them. in general I cook mains for no leftovers so I can't really use the leftover starches. 2 simple handfuls of pasta is still too much. At least I don't have to boil a lot of water. This has reminded me that I need to start real menu planning again.
  7. Porthos

    Food recalls

    Boiled and peeled are useful in some commercial situations. Also, my last year of doing my spring ren faire I was short-staffed so I purchased pre-done eggs so we could still have deviled eggs on Sunday.
  8. Porthos

    Food funnies

    RE Piglet: That is just too funny. Thanks for sharing.
  9. I've been a Dawn user for many years. It was the only dishwashing detergent I would use in my ren faire kitchens, also. That being said I DON'T wash as I go and actually wash very few dishes by hand. When I do need to I dribble out 2 or 3 drops of the regular stuff onto what needs washing, and use a wet paper towel as a dish rag (I consider my sponge a dirty item). 99.9% of what I wash goes into the dishwasher after being pre-cleaned by said sponge. If I were to start handwashing more things I might use a foaming pump with diluted-by-me regular Dawn. In the dishwasher I use Cascade and a bit of Lemon Shine. What I do know is P&G won't be selling me any special foaming pump Dawn. Now if you'll excuse me it's time to feed my pet rock 😉.
  10. A bit of information. I bought this book when it was on sale some time back. I read it for a bit and gave up on it. I don't speak Spanish and all of the food was referred to ONLY in Spanish. If you speak and read Spanish you should be okay.
  11. Absolut Pears Vodka, Patron Silver, Lime Juice, Muddled Strawberries, and Cilantro
  12. Only going to list a couple of things. Based upon a friend's recommendation I SVed halved Brussel Sprouts in butter, salt, pepper and thyme. Came out very well. The strange thing was my Anova Bluetooth. I set it for 185. It tried to hunt and peck for 185 and eventually settled for 180.5. I've never had it above 147 until today. Not sure what to make of it. When I do try it again I'll going for 178 and let it go a bit longer. I decided to, for the first time, poach a 13 lb turkey. I under-seasoned the poaching broth but not badly. However, family was was late and the turkey ended up over-done. I had to quickly whip up a gravy to help it out. I'll do it again sometime but with different timing. I didn't have a way to keep it warm if I'd pulled it out sooner. Also, we completely missed making one veggie, bourbon carrots. We had a good time as family sharing this meal together, which of course is the most important part.
  13. Porthos

    Food recalls

    USDA News Release says only romaine. USDA News Release here.
  14. Smithy, when it starts getting too big can you break off a piece, toss the larger part, and then start over with the piece you broke off?
  15. Porthos

    Mixing bowls

    During ren faire season my DW uses this size to make her bread puddings. She bakes two of the same recipe, doubled, for a given weekend. This size bowl makes soaking and stirring the dried bread cubes very easy. After an hour's worth of soaking and stirring she adds whatever else is flavoring the puddings, then puts the batter(?) into two 1/2 size foil pans, which are generally filled close to the top.
×
×
  • Create New...