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Pierogi

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Everything posted by Pierogi

  1. No, I've never seen a Charentais around my neck of the woods, but I'd jump on it in a New York minute if I did, I hear they're divine. Correct spelling is Sharlyn. Pale flesh, almost ivory, although the outside almost looks like a cantoloupe. Longer though, not as round. Also love Persians. Forgot them.
  2. ALL of them, sorry can't limit it to just 3. Although watermelon would be towards the bottom. I tend to like the hollow melons more, but I sure don't turn down dead-ripe watermelon if offered. But cantaloupe, casava, honeydew, Galia, Sharilynn (sp??), Crenshaw, Santa Claus, if its a melon, and its RIPE, I love it. Key word there, ripe.
  3. Pierogi

    Dinner! 2007

    The shots of the food & drink look great, but LOVE this one, and especially the band-aid on the left knee of Little Miss......... Yes, I'm quite sure there was *MUCH* rejoicing. Happy Birthday babies and congratulations Peter !
  4. Thank you. Guess those of us in the Pacific time zone don't need to watch this now. Guess I won't be killing time before watching Top Chef or Hell's Kitchen by cruising E-Gullet from now on.
  5. I'm actually fairly surprised Amy won, although I surely wanted her to. I thought Rory and her chest would take the day. I like Amy, and think she knows her stuff. I was very turned off by Rory's flippant attitude during the Iron Chef challenge commentary. It was, as Bobby Flay said, insulting, not only to the ingredients, but also to the viewer. Some of us *are* watching to learn something. I think (hope) Amy can come through in this regard. Let's just hope they give a decent time slot and don't send her on the road for "Weekends" or "Tasty Travels" or with "$40 a Day" or in search of "The Secret Life Unwrapped...."
  6. Pierogi

    Dinner! 2007

    The bleu cheese coleslaw is basically a traditional creamy 'slaw with a REALLY good dressing (it would be dynamite even without the bleu cheese) and chunks of bleu cheese stirred in after the cabbage is dressed. Its a Barefoot Contessa recipe, and it was outstanding. A bit of fresh, chopped Italian parsley thrown in right before serving...to die for. I used a crumbled bleu from Trader Joe's called Salem Bleu cheese. Not quite as pungent as Gorgonzola, but a good kick nevertheless. And thanks for the wishes, yes I celebrated yet another anniversary of my 29th birthday last week. We just won't go into exactly how many anniversaries of my 29th birthday there have been............ Tonight was smothered round steak, creme fraiche mashed potatoes and roasted broccolini with garlic slivers and white balsamic vinegar drizzeled over after roasting. Its been such a mild summer here (thank you climate gods) that it didn't seem odd to be doing a braise in late July.
  7. YES, YES, YES !!! It annoys me no end that real-honest-to-God-butchers, who can actually break down a primal cut are becoming an endangered species. I actually had to go to three different major grocery chains for short ribs (fercryin'outloud) about a year ago. Give me a break. I finally found them at a *specialty* grocery (read, 3x the price of what they should've been......). Not so long ago, I can remember actually finding local fish at my mega-mart. Sand dabs, spiny lobsters, local rockfish, they all were around in season. No more. Each chain carries the same thing, and the packaging all looks suspiciously similar.
  8. Hmmmmm indeed. I haven't ever noticed a build-up of what I'd call crud. The seals discolor a bit, and may accumulate a minor layer of scum (sort of like the seals on a refrigerator if you don't wipe them down regularly). I'd write those things off to light-colored rubber seals in a damp (wet) environment. I might even accept some light mildew-y stuff and write THAT off to poor housekeeping. That should be controllable with a wipe-down with a bleach solution. Having said that, I must admit I am NOT the world's best housekeeper, no one would ever mistake me for Martha Stewart, and even I have never seen "crud" on the seals of my dishwashers. But I *do* rinse the dishes really well before washing. I do know the disposer gizzies in portables tend not to be as strong and powerful as those in built-ins, so I think I might be concerned if I really thought big chunks of hard or fiberous food were going through the unit on a regular basis. I'd worry the filter/grinder might have been over-taxed. JMO....... I guess it depends on what your definition of "crud" is. Staining/mildew residue, I'd say no big whup if the seals still look good and functional. Actual stalagtites, I'd worry.
  9. Pierogi

    Dinner! 2007

    *HEAVY SIGH* I so wanted to post pix tonight, but I'm having problems loading the software for the camera. I think my CD drive is fritzed out..... Sooooooo, just words. Red beans and rice made with hot links and roasted red pepprs, spiced with my favorite Crystal hot sauce (available again after too long an absence after Katrina) and bleu cheese cole slaw. Fresh pineapple on the side and leftover chocolate mousse birthday cake for dessert. A Chilean red wine blend in the glass (thank you Trader Joe's). Started with a pomegranite Cosmopolitan. Yum.
  10. Transfered to a Tupperware-ish storage container and refrigerated, I've used them after 2 or 3 months and they've been fine. Or, more importantly, I'VE been fine after eating them. Back to the original topic: Onions Tomatoes (canned & fresh) Garlic Cheese of all sorts, bleu, feta, Cheddar, Monterey jack Lemons/Limes Chicken stock or broth base Butter Olive oil Vinegars (balsamic, red wine, white wine, cider, specialty flavors.....) Multitudinous fresh & dried herbs and spices (usually always fresh basil, cilantro & Italian parsley) Capers
  11. OH YEAH ! Hellman's aka Best Foods mayo (that's the brand name west of the Mississippi) is the ONLY prepared mayo that should be allowed to exist. All the others are just plain nasty. ETA: Mommies ARE the best, and enjoy your time with yours. Its more important that you realize.....
  12. Mark you ROCK ! I'd watch. For sure. I'll be keeping my fingers (and my spatulas and whisks.....) crossed for you. Good luck !
  13. Hung is getting very very tiring with his "they just don't get the concept of the dish" excuses. HELLO........they get it. They didn't like it. It's not your audience, its your cooking. LEARN from it and curb your ego. He's clearly talented, but way too full of himself. I was surprised too that Lea went, and also disappointed that Tre seems to be sinking into the mediocrity of the middle of the pack. I still want him to win, but he needs to throw it into high gear.
  14. I would think (and I have no experience, but its just from what I'd call good judgement.....) that if you treated it similar to fresh bacon/ham, you'd be OK. I'd wrap it securely in plastic, and keep for up to a week. Longer, I'd freeze, wrapped in plastic wrap first, then aluminum foil. It's cured, so it won't spoil overnight, but longer than a week in the fridge after it's open would be dicey, IMO. Longer than that, freeze the puppy. Use the old smell test to be sure if its in the fridge.....
  15. OMG..........so many, sooo very many. The afore-mentioned 5-pound bag of potatoes/5-pound box of Tide/1.5 liter bottle of wine on top of my eggs/tomatoes/peaches. The afore-mentioned football-tossing of my produce. Don't they realize this stuff BRUISES ???? The afore-mentioned bagging of potentially hazardous matierials (ie, bleach, Windex, toilet bowl cleaner) with things I'm not going to cook or are not securely packaged (oh let's be daring........let's put the Clorox with the cherries !) The afore-mentioned placement of coin change ON TOP of my paper currency. The afore-mentioned and MUCH cursed kiddie karts, a bane upon all humanity as far I'm concerned. The afore-mentioned slimy conveyor belts. YUCK. But the new ones from me: Odd weights on packaged meats. Why, oh WHY is it so FRIGGING hard to weigh out a package of packaged meat that weighs a FREAKING pound? Recipes usually call for a pound, or multiples thereof. Can I find a pound package? No way. I get 0.83 pounds. And 1.37 pounds. And 1.29 pounds. And 0.72 pounds. And NO combination adds up to a bloody pound ! Ground beef is especially egregious. 1.19 pounds. At least the dogs are happy. Wet leafy produce that has been overly-doused from the automatic sprinklers. I'm sorry, when I buy cilantro, or basil, or parsley, or lettuce, or leaf spinach, or whatever, I want to pay for product, not water. And I sure don't expect them to slime the same day I buy them. But mostly, MOSTLY. and I find this often enough that it absolutely apalls me......product on the shelf past its expiration date ! I find this a LOT, and I shop at major chains. Suffice to say, I check everything. Scrupulously. Especially perishables. And I'm not talking a day or two out of date. I'm talking a week, plus. Un-freaking-believable. Yes, I bring it to the attention of management. Does it make a difference? Not that I've seen. That's why the chains get less and less of my food dollars.
  16. Pierogi

    Dinner! 2007

    Last night - an incredible Thai red curry using leftover *gasp* boneless loin pork chops that was perhaps the best curry I've ever made....redolent of coconut milk and lime (juice & peel) and fish sauce and red curry paste and basil. I'm REALLY proud of myself for using leftovers !!!.. Tonight........Champagne (lots) and popcorn. It's my birthday and THAT'S what I wanted (plus, I had a huge lunch from my group at work....good soul food, and I went out over the weekend to celebrate). But let me tell you, Champagne and popcorn works. *And* I got a digital camera as a prezzie, so watch out Dinner Thread ! My pics are coming !!!!
  17. Count me in on the side of those thinking JAG's apology and withdrawal were scripted. But I also do firmly believe it was offered to him as a way to save face, rather than being summarily bounced by FN. Yes, not so much for falsifying the culinary chops, but for the fabrications about his military service. Too bad. Very much too bad, and sad that he was naive/foolish enought to think no one would find out, or it wouldn't matter. It was a silly, silly choice he made.
  18. Pierogi

    Meals for only two

    *THIS* is where I need to train my tired old brain to go. Amazingly, I do it automatically with some things, like the roast chicken. Yep, gonna have enchiladas/flautas later in the week for sure. Just have to wrap the neurons around thinking that way for other things as well. It's a work in process, but then, isn't all of life? And to remember to still save enough to make the pooches happy.
  19. Pierogi

    Meals for only two

    Well, again, I'll use the pork tenderloin example. Never mind that the supermarkets here package them TWO to a cryo-vac package.........even one packaged by itself, and a small one, is too much for one person to eat in one sitting, if you want sides (starch, veg, etc.) I guess if I were smart, I'd cut it in half before I cooked it. Same with the flank/round/tri-tip steak issue. But usually, its late, its after work, I'm tired, I want FOOD, and the brain just doesn't go there. The brain says "smallest I can find...cook it all". Hence, leftovers. And sometimes, damnit, I WANT roast chicken (not a roast game hen), or roast beef. THEN the dogs are very happy, VERY happy indeed.
  20. LOL LOL LOL, I used to HAVE to do that all the time. My dear departed miniature poodle Ella was a total trash thief. If it went into the kitchen trash, and was even remotely "foodie" smelling it was hers. And I'd find the evidence (shredded containers) strewn all over the house. She even licked out the container of wasabi from take out sushi once ! Brat. She must've had a cast iron stomach, nothing ever made her puke. So if I had to put something into the trash after it had been emptied (usually daily, but sometimes not) into the refrigerator it would go for safe keeping and protection from Ella. BTW, open trash can, well away from prep area, but out in the room (no cabinet space to stash it). However, emptied when full, or icky. Nothing wet/smelly/attractive to critters stays over night. Usually taken out each night after dinner.
  21. Pierogi

    Meals for only two

    Took the words right out of my brain. I too buy only the smallest pieces of protein (pork tenderloins instead of a big roast, ham steaks, etc.) and portion out smaller cuts (chops, chicken parts), and as the OP does, have become a whiz at scaling recipes. Yet STILL they lurk in the 'fridge, and more importantly, STILL I feel as though I waste way too much food (so distateful to me on so many levels). I can work with some replays for lunch (pastas, casseroles), but its the waiting-to-be-repurposed roasted/grilled/sauteed proteins that do me in. One can only eat so much fried rice. I did have sort of an epiphany (well, it was to me, maybe others have had this thought before) this afternoon. If a recipe starts out with cooking the protein separately from the rest of the ingredients, I'm going to use the candidate from the 'fridge instead. I was reading a recipe for a red curry pork, and step one was thinly slice and saute some loin pork chops......HMMMMM....don't I have some of them in leftover land? I'll just slice them up, and add them in at the appropriate place, after the veggies and sauce have been prepped. I BET it will work just fine. Why wouldn't it? And yes, my dogs are also extremely well- (and exotically) fed !
  22. OMG, that is the BEST ! Excuse me while I wipe the wine spew off my monitor, ROFLMAO !!!!!!!!!
  23. Pierogi

    Meals for only two

    I'm most interested in this as well, since I'm a singleton, and face many of the same issues. Plus, I HATE LEFTOVERS ! Chalk it up to a short attention span, I guess, but once I've had something, even something I've craved, I don't want to face it again for a loooooooong time. Not for lunch, not for dinner in the same week (not even the same month.....) Not a problem with casserole-y/stew-ie/soup-ie type stuff, I usually can find someone at work to for me to pawn off...errmmm, donate the extras. Or some things (i.e. meatloaf) can be frozen for future reference. But, currently I have about 1/2 a pound of grilled flank steak and 2 really nice pan-fried loin pork chops (the thick ones) waiting in the 'fridge for inspiration. And this is where I come up way lacking. Not leftovers, lets say "repurposing" yeah, that's it, "repurposing" excess proteins. Any suggestions welcome.
  24. OMG, I'm so surprised no one else has come up with this one, it was *my* classic (bowing & taking applause.......) "Horsey ovaries" for hors d'oeuvre. Mom just looked very non-plussed and said "Don't say that again !" "Why not, Mommy??" "Just don't."
  25. Waffle and/or sugar please. Those cake cones (with the flat bottoms) remind me of styrofoam. But actually, ditch the cones altogether, and give it to me in a dish. More room for hot fudge/caramel/chocolate sauce !
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