heidih
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Posts posted by heidih
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7 minutes ago, CookBot said:
If that were but true.
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As always I would happily eat ay of your dishes - home or restaurant. You husband's lobster fettucine looks quite decadent.
Maybe you have answered this before but I ca';t remember. The tuna mango martini that appears frequently looks like a poke ort of bowl. What makes it "martini" - is there a boozy martini memic
element?
Sweet neice elected to spend her 21st with family. And that you 2 have that book bond
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37 minutes ago, KennethT said:
As I know you are aware (but many on this board may not be), maybe not salt or pepper dispensers, but I can't count how many places in Asia I've seen have some form or combo of soy sauce, black vinegar, chopped chillis, chili oil, etc. Thai food (in Thailand) revolves around the several condiments one can add - fish sauce, chillies in vinegar, dried chilli powder, etc.
I was once in a street food place in Hue that specialized in banh canh - which is a black pepper forward soup - and on the table were dishes of chopped chilli and a LARGE (half empty) dish of ground black pepper with a spoon for serving. One of the other diners there (a regular evidently as his discussion with the owner seemed like they knew each other) dumped a spoonful of finely ground black pepper without tasting.
Well that is the accepted - season and customize in those countries. I was referring to the auto salt shake I have seen - not in person - but on film. Oh and the pacemaker/Xralto stepmpther
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33 minutes ago, JAZ said:
It's interesting to me how salt and umami elements seem to enhance each other, which is why I think salty elements that also include some glutamates -- like soy or fish sauce, or aged cheese -- are often more effective seasonings than plain salt.
Yes my experience as well as I said in my opening post. Double duty - umami/salt has become second nature.
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11 minutes ago, Kim Shook said:
After being exhorted for years to salt my pasta water until it was "as salty as the sea", I realized that that was too salty for us and have finally pulled back. It's bizarre that at age 63, I'm finally starting to make the rules for my own kitchen.
It's funny though - I'm much more likely to find a dish over-salted when it has come from a chef-run kitchen than from a cook-run kitchen (a cafe, diner or deli, for instance).
Coming to trust yourself - go girl!
My experience is similar on over salt.
Which leads me to a related question, Some posts here talk about their families wanting less salt so they personally salt at table. Not quite the same taste in the food. I did not grow up with a salt shaker on the table and never had one in my home feeding us or others. I do recall grandma with the little crystal salt cellar but as kids we mostly played with it (great - grubby kid paws) Is it common in your experiences to offer salt and pepper shakers at home tables?
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20 minutes ago, blue_dolphin said:
I don't have a go-to recipe but found this online and used it as a general guideline. I used Crystal hot sauce instead of cayenne and grated in a bit of nutmeg. I thawed what was left in a bag of frozen spinach rather than use fresh and left it on the saucy side instead of opening another package.
Edited to add that when I was getting the onion rings, I considered buying a package of frozen creamed spinach but I figured I ought to cook something!
I prefer the frozen as more flavorful than the (to me) insipid baby fresh. Never used cream cheese though have seen it called for. When I think of creamed spinach other than the family one (white sauce w/ finely minced onion and breath of nutmeg) Lawry's comes to mind. I may have to give the Times copycat a try - simple but w/ bacon https://www.latimes.com/recipe/creamed-spinach-a-la-lawrys
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@blue_dolphin not sue on the onion rng base but your creamed spinach is calling. Your method? One of my fave childhood comfort foods.
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10 hours ago, JoNorvelleWalker said:
The only meat advertisement I recall is the Oscar Mayer Wienermobile.
https://en.wikipedia.org/wiki/Wienermobile
Still have my whistle somewhere - a give-away from the Wienermobile guy. They had that ear worm jingle too. Never influenced purchasing in my home. And as @liuzhou notes it is branding and market placement.
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3 minutes ago, JoNorvelleWalker said:
Feeling depressed I splurged on fruit* from Whole Foods. I've not seen Concord grapes sold for many years. I do love Concord grapes. I took a chance on a pound of Thomcord. Thomcord I understand is a cross with Concord. Thomcord grapes are vile. Unlike Concord seeds, which non-masochists are compelled to politely spit out, Thomcord seeds are small, gritty, unpleasant, and still require some degree of mastication. Thomcord volatiles hint at Concord, but so does the gallon of bird repellant I store in my second bathroom next to the 409 and mold remover.
Then there were the organic raspberries on sale that compelled me to make a trifle. They look beautiful. The raspberry verdict is not yet in.
And I've taken a chance on a Piel de Sapo melon. "Toad skin" is not known for being non-toxic. From what I've read Piel
de Sapo melons store at room temperature for a long, long time. In my apartment this is good.
Lastly, of course, there were the limes.
*and ice cream. But the ice cream was McConnell's and it was on sale.
Sorry about those nasty grapes. My neighbor at the cottage yelled over at me a couple years ago and asked if I wanted to share his little yield of Concords. What a flavor! Never been a raspberry fan. We have some cross in the canyons here - creek adjacent. I'll used to grab some on a hike but that seed grit? not my fave. Hope your trifle was worth the trouble
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41 minutes ago, Dr. Teeth said:
I am always happy to hear your opinion. You have sold me 2 cookbooks and a $100 dollar order of tinned fish on this thread alone.
That reminds me. Mrs Dr Teeth would like a word with you
Remind her of all those beneficial Omega 3s
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Can you describe your dressing? Also those vibrant red chiles do add oomph. Home grown?33
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My grandmother was adamant - a cricket in house - driving her mad. At the time I did not know about the dying smoke alarm chirp. I finally tracked it down. She was not an affectionate woman but she displayed unusual emotion thanking me.
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35 minutes ago, gfweb said:
BlueStar doesn't have any beeps and laughs at power outages
Trust me - I did not choose this oven
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oh the beeps. If you barely brush up against the Bosch wall oven - away it goes - have to get manual which I keep in a specific drawer with the rest of them, and reprogram. I heard an errant beep the other night - like 3am. Thought oh crud we lost power. never did figure it out as we did not have a drop.
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I like your gummy bow much better than the over large one on the sample picture. Transport! Report back on that and reception. Fanciest I ever got was a castle for my sister as a teen - from Betty Crocker Boys and Girls cookbook - so novice geared. Link shows the cake- mine was almost identical. The first image of bunny salad was my son's first "cooking" try during a "let us learn responsibility phase.
https://popgoesthepage.princeton.edu/tag/betty-crockers-new-boys-and-girls-cookbook/
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7 hours ago, chromedome said:
I switch monthly, or thereabouts. I've been doing it long enough that I can even use a right mouse left-handed, or vice-versa, without really thinking about it much.
That is what I was doing. Gerardo had a lefty mouse - which I did not know existed and that confused me!
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I lived my business life relying on sensors, emergency back up systems and similar in construction management. I don't want to be in a hospital or high-rise without them. But in my kitchen KISS
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12 minutes ago, FauxPas said:
Unless you're left-handed. 🙂
Ha! I try to be ambidextrous - lots of dominant (right)injuries but the instinct is strong., I had a vivid dream (curse these hot nights) discussing my sis and I trying to be computer mouse ambi- in dream it was mousi-dexterous., At work her colleagues actually calendar a week each way to avoid injury. Crazy making day when you go to someone's desk and they have a lefty mouse.
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8 minutes ago, Shelby said:
'I now own a Speed Queen washer and dryer. So far, really good. NO electronic board. Turn dials only. Knock on wood they are really great.
My favorite appliance repair guy - ya know the kind you trust w/o question - always says "Speed Queen" - what laundromats use.
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I am not a cheese head but when you see straight lines of blue like that - is it because of injection?
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@Shelby Nice use of the precious few apples. I didn't appreciate the bounty when our apples bore madly. At my cottage I only got a few before the night bandits. Did not think of something as good as your crostata!
Scout ploughing into you - beyond major OUCH!! Murphy did something similar to ex (Mr 5th degree back belt, breaks bricks with his hand) - the moaning groaning and needing sympathy went on for some time... That much concentrated weight and energy can do more damage than expected. Amazed you were able to put together the tasty looking meals you shared.
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54 minutes ago, TicTac said:
That toro sushi roll looks awesome. Too bad they don't splurge on some real wasabi root to accompany that awesome cut.
As in many things perhaps we have been accustomed to expecting that green paste and would not appreciate fresh grated or be willing to pay the differential.
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That has been my friend's rant to her daughter's vegan choices. All this faux stuff! When friend was in Israel all fresh and vegan without processing fake drama.
Dinner 2022
in Cooking
Posted
@Shelby Don't overdue! Th doves always interest me. Never had them. Like quail? Lean so they really need the bacon wrap? All dark meat or?