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FauxPas

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    Kitchen Things I Can't Believe I Didn't Know About

    in Kitchen Consumer

    Posted

    8 hours ago, Katie Meadow said:

    I am left-handed and many many years ago I purchased or was gifted a left handed ladle. We southpaws are flexible and have workarounds for almost every right handed gadget, but I though this was pretty great. The person who thought they were clever and about to cover a market by inventing a left handed ladle should have thought twice, really, twice. How about just adding one more spout to the right handed ladle? Of course a universal ladle exists now, but my right-handed husband is frugal and stubborn and believes in certain kinds of hardships. So he adapted. By which I mean he graciously let me do anything that involved ladling.

     

    I'm another southpaw and didn't know there were universal ladles! I really need one of those. Then again, my husband would probably still graciously let me do anything that involved ladling, as well. 🙂

     

    So I should maybe just go shop for a southpaw one. The only one I have is for northpaws. 

     

    However, I already have canning funnels and I agree, they are pretty awesome.  😄 

    • Like 2

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    20 minutes ago, Shelby said:

    We have a heater in the greenhouse that keeps it quite toasty so I think the temperature is good.  Thanks to you and @FauxPasfor the suggestions.  I'm going to ask him, but I think he's tried the soaking.  I bet he hasn't tried tried the sandpaper trick.

     

    Let us know if you notice anything that improves the germination rate. I don't know what I'm going to do with mine. I have some hot pepper seeds and some sweet ones. 

    • Like 1

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    1 hour ago, Shelby said:

    Only issue is the pepper plants that Ronnie is trying to start.  We have the worst time getting pepper seeds to germinate.  Does anyone have any tips?  He uses the usual potting soil--it's a new bag so it hasn't been depleted of any nutrients by reusing or anything.  

     

    I'm not very knowledgeable at all but Sandia Seeds sells a lot of pepper seeds and seems to have some good tips. I have some pepper seeds I was going to try and start and I should do it pronto if I'm going to do it at all. Sandia says to use a seedling mix rather than potting soil and make sure they are kept warm for germination. Consistent watering but well-draining soil mix. 

    https://www.sandiaseed.com/blogs/news/pepper-seed-germination

     

    You could try the paper towel method also. 

    • Thanks 1

    Smitten Kitchen Keepers-and a cookbook gripe

    in Cookbooks & References

    Posted

    1 hour ago, SLB said:

    To state the obvious, this board is filled with bona fide professionals with master-skills; but with me, when things seem too soupy, I just turn up the heat and pull off the foil.  The beans are gonna be fantastic.

     

    Yes! I just let them bake a bit longer and they did dry out somewhat. They were very tasty! Some fresh kale (or spinach or chard) would have added something but I just made a small side salad and it was a fine meal.  

     

    PXL_20230404_023226862.PORTRAIT.thumb.jpg.46d872255334403e1ff7c3f6b2958fef.jpg

    • Like 5

    Smitten Kitchen Keepers-and a cookbook gripe

    in Cookbooks & References

    Posted

    1 hour ago, blue_dolphin said:


    Pizza Beans

     

    Funny, I am just making these right now, they are in the oven. Unfortunately, I don't know if I had the right kind of beans (using Rancho Gordo Cassoulet because I really have to use them up) and although I had some kale that I froze last summer/Fall, it looked so woody when I thawed it, I decided not to use it.

     

    Deb's recipe says crushed tomatoes and I only had whole canned ones so I decided to use my immersion blender to "crush" them, but I think they may have ended up a bit too watery. I certainly didn't need to add any extra liquid. I hope the soupiness of the bean mix doesn't make the whole thing a waste of time. 

     

    Mind you, my husband loves any kind of baked beans so beans with tomato and cheese will appeal. He'd probably prefer that I completely omitted the carrots and celery, ha.  🙂

     

    • Like 5

    Camping, Princess Style

    in Food Traditions & Culture

    Posted

    6 hours ago, Anna N said:

    Remember the warning about storing potatoes in the refrigerator? Well I have recently noticed that the instructions for storing tiny potatoes are to refrigerate them!  That intrigued me. And lo and behold -- click.  so I wonder if storing them in the refrigerator might lead to more consistent results. It's just a thought.

     

    We've always been advised to refrigerate new potatoes like the Warba variety that we get in the Spring. They are truly a new potato and don't have a proper skin when harvested and they aren't cured at all. But in warmer places like AZ and Mexico, I kept most new potatoes in the fridge. I don't think I'd do that with russets though. 

    • Like 2

    RIP maggiethecat

    in Member News

    Posted · Edited by FauxPas (log)

    17 hours ago, Shelby said:

    My goodness, yes, I remember her even though I joined later, I was a lurker person for years.  She was such a gifted writer.  I very much enjoyed her posts.  I'm so sorry about her illness.  Prayers for her family and friends.

     

     

    Yes, this. Everything I could say. But Maggie the Cat was sleek and flexible, just like real cats.  

     

    This lady was gracious. Fun. Entertaining. 

    • Like 1

    Grocery Shopping

    in Food Traditions & Culture

    Posted

    On 3/2/2023 at 12:48 PM, Smithy said:

    @Shelby: me three on the nopales. I confess: I bought a package of frozen chopped nopales (ready to cook!) once. A few years ago. I think they're still in the freezer. :blush:

     

    When we were living in Tucson, I would sometimes buy fresh nopales if they looked nice. I chopped them up, rinsed them in cold running water to draw out some of the goo and then added them to salads. I liked the fresh texture better than the cooked. 

    • Like 1

    Unexpected Food Gifts

    in Food Traditions & Culture

    Posted

    On 3/2/2023 at 7:15 PM, Kim Shook said:

    Jessica went up to spend the day in Washington yesterday to do some Smithsonian-ing and brought back some British goodies from a shop in Union Market

     

    Funny to see Smarties as we think of them as Canadian even though they have UK origins. 

     

    This was the old (slightly annoying, ha) Canadian jingle:

     

    When you eat your Smarties, do you eat the red ones last?
    Do you suck them very slowly, or crunch them very fast?
    Eat those candy-coated chocolates, but tell me when I ask:
    When you eat your Smarties, do you eat the red ones last?

    • Like 2
    • Haha 1

    Sea Vegetables

    in Cooking

    Posted

    1 hour ago, MaryIsobel said:

    I've had it but only in restaurants - I've never seen it sold anywhere. It's called sea asparagus around here, but whatever you call it, I love it and wish it were more accessible.

     

     

    Next time you come to Vancouver Island, you could pick some! But I think it's a summertime veggie. I've seen some seafood departments carry some of the ocean "greens", you could ask your local stores if they ever get them in. 

    • Like 1

    Absurdly, stupidly basic cooking questions (Part 2)

    in Food Traditions & Culture

    Posted

    6 hours ago, ElsieD said:

    I would like to make a Jamaican chicken curry dish and most of the recipes I have seen call for "all purpose or chicken seasoning".  What is this?  Is there a substitute?  I have Jamaican curry powder.  Smells delicious.

     

    I wonder if they mean a chicken seasoning blend, whatever you might use for seasoning chicken in general. Like thyme, oregano, garlic, onion? But I would think having a good Jamaican curry blend is the most important ingredient! 

    • Like 1

    Serious climate- and health-related concerns about gas stoves

    in Kitchen Consumer

    Posted

    I thought this was a pretty good overview, written by Katelyn Jetelina, an epidemiologist who wanted to examine gas stoves as a possible public health issue. 

     

    She has some good links to the various studies and also to gas industry attempts to undermine that research. And some advice on mitigating risks for people who have to, or choose to, continue cooking with gas. 

     

    (If a pop-up appears, you should be able to continue by clicking on Continue Reading, I don't think you need to subscribe. I do subscribe to her newsletters because I find them well-written, however.)

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