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heidih

eGullet Society staff emeritus
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Posts posted by heidih

  1. 31 minutes ago, Dejah said:

    Smoked Winnipeg Goldeye on rye bread and watercress.

                                                                                          SmokesGoldeye.thumb.jpg.578835cc37a600d51f0a5b642f1674c1.jpg

    What a beautiul fish. Looks like it flakes nicely. So an open face sandwichAnyy saauce or spread on the bread

     

     

    • Thanks 1
  2. I agree no sweet potatoes cuz of mush facttor. I don't think you need mire than the beans and greens, plus lots o black pepper. With the great smoked turkey I also think bacon is overkill. Its a simple hearty peasant soup - comfort. Too much stuff can muddle flavors.

    • Like 5
  3. 10 minutes ago, BeeZee said:

    Thanksgiving leftovers, but I had to use a box of Stove Top cornbread stuffing mix because we had no stuffing left from the meal. It was horribly salty, I ate two forkfuls and tossed it. We finished the plain turkey from the roasted crown and I have frozen the leftover roulade (2 more meals) and made soup with the carcass.

     

    My trick with that salty stuff is to dice some potato, simmer till tender and mix into the StoveTop as it cooks. 

  4. 11 hours ago, pastameshugana said:

    We're Americans living in South Africa. The last couple of years we've done a pretty traditional Thanksgiving here, which was fun. 

     

    This year, we had decided instead to go to our favorite Chinese Hot Pot restaurant to celebrate. However, late in the game we ended up taking in three children from a bad situation (friends of our kids). They'll be staying with us while their mom gets treatment. Because of their background, hot pot was not likely to go over well, so we cobbled together a last minute meal.

     

    We roasted some carrots, got corn and green beans, mashed potatoes and even found a jar of cranberry sauce that was quite nice.

     

    For the meat ... We first tried to order a couple of roasted chickens from two different places, but kept striking out (not available, out of stock). By the end of the mad scramble we had one roasted chicken and one bucket from KFC (which is far better in this country than my experiences back home).

     

    Store bought apple pie to finish it off. There was some kind of 'pumpkin pie' but it was terrible. We had fun, despite the chaos and less than ideal circumstances. It was the first Thanksgiving meal these kids have ever eaten, and their diet in general has been pretty poor up til now. Kind of reminds you why we stop to be thankful in the first place!

    Wow thanks for sharing that story. To give those kids their first Thanksgiving meal and it sounds like it was joyful which is key.Not about perfection, but rather people.

    • Like 4
  5. 3 hours ago, lindag said:

    ATK actually recommends using the big jars of already-peeled garlic.

    That's what I'm going to do.

    According to their testing, they're just as good as the fresh.

     

    I find them much less pungent but like the convenience

    • Like 1
    • Thanks 1
  6. 2 hours ago, bokeg said:

    We're going to be doing a complete kitchen remodel. The plan is to gut the room and completely redo it. How difficult is it to live in the house while something like this is happening? Since both work and school are remote, should we just go rent a beach house for a week or something?

    You jest - a week ! What magician workers and city inspectors do you have in pocket

    • Like 2
  7. I do what @blue_dolphin does. The posted recipe seems unnecessarily fiddly and oil ratio high/. I use my adorable mini LeCreuset knock-off My hands don't peel garrlic well but Korean market sells bags of peeled super cheap.  

     

    IMG_2005.jpg

    • Like 5
  8. 49 minutes ago, bokeg said:

    Hey I'm looking for cutting board recommendations. After years of abusing my knives with bamboo I'm ready for the next step. Ideally not wood, because it traps alot of bacteria imo and something really gentle on the blades.

    You might want to research that bacteria assumption.

    • Like 1
  9. I decided to make a small batch of cranberry sauce yesterday. Halved recipe on bag and added dollop of orange marmalade + reduced sugar a bit. I'd not made any since Pandemic started. I forgot how enjoyable that bright sweet tart is. Just enough to fill a Bonne Maman jam jar. 

     

    IMG_2004.jpg

    • Like 7
    • Delicious 4
  10. I think we discussed emu eggs before. I've seen cooks poke holes on either end and blow out. Thus getting you the egg innards and preserving the shell for decorative purposes.

    I've lived near train lines and the sound can be almost soothing like a creek BUT the crossing whistle blowing can jar you awake.

    • Like 2
  11. 40 minutes ago, JoNorvelleWalker said:

     

    I was planning to avoid a pre-boil altogether, and 10 minutes seems long.  I have 10 pounds of nuts to play with though.

     

    What are you trying to achieve in terms of future use? I toast walnut halves all the time for my dad. Toss with bit olive oil and garlic salt. Two minutes in the wimpy MW, stir, and anothe two. Pecans and walnuts are similar

  12. We have an old Cranberry Sauce topic  https://forums.egullet.org/topic/31835-cranberry-sauce/   I usually do the back of bag with less sugar and some orange peel/juice, maybe ginger, or just a hint warm spice. However, my last grocery order presented me with a 2 pound bag - very plump. Tossed in freezer. Any new thoughts this year? I'll continue to play as I love the tart/sweet as a side to curries, and should lamb shank be the main - yes. 

     

    • Like 1
  13. 5 minutes ago, ElsieD said:

    I hope this is the right place to ask my stupid question.  I hate peeling and chopping onions.  I really, really hate it.  But, I like eating them.  My dumb question is this:  if I pull out my food processor to slice and chop a bunch up quickly, for how long will they keep in the fridge?  Or can/should I freeze them?  These onions will be used to cook with, not eaten raw.

    My hands do not work well anymore. My trick is to cut stem end off and slice thickly, then crosswise. I don't need even pieces.The papery peel and next tough layer I just pop off after the thick slices.

    Personally I find they get an unpleasnt smell within day or so. freezing would soften them but seems ok for your use.  I'd caution that aggressiveness of FP releases something chemically unpleasant to me unless used right away

    • Like 4
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