Shel_B

Hell, I don't even know how to make pickled eggs ... don't think I ever ate one, either.

I don't know. Toots says he does, but, as you know, sometimes people tell you what they think you want to hear. We'll see ... I plan to ask him directly about what he wants.

In a few weeks, Toots' son is coming for a visit. While he's here, I'll be doing much of the cooking for the three of us. However, Toots has given me an additional assignment: teach "sunny boy" some recipes and how to cook some basic meals for himself. Like I'm a cooking instructor! Heck, I can barely cook myself, and I've never met this particular son, so I've no idea what he likes to eat, or if he's even motivated to learn. That said, a little background. Last year, when his wife was away for a few months, he fed himself solely on sandwiches - luncheon meat from the local grocery, supermarket white bread, packaged cheese, and, of course, mustard and mayo. That is what he ate for the entire time his wife was gone. He's now divorced and living by himself, but his eating habits persist, although I understand he's added canned soup to his diet. So, how do you teach a guy like this to cook? Any suggestion on some recipes or ideas to give him? I was thinking egg dishes, pasta dishes, soups, vegetable and salads should be easy, but I'm open to ideas. He's 58 years old and is, literally, clueless. I don't even know if he's got minimally useful cooking equipment ... thanks for any help.

I don't care much for sweet breakfast cereals, and this one doesn't seem too sweet. I know it's subjective, but do you find it sweet? Do you think the recipe would suffer by reducing the maple syrup or honey?

The idea of a salad works for me - bacon grease doesn't. Never thought about adding tomatoes - good suggestion.

You've given me a couple of ideas for my own succotash. Thanks!

The idea of adding butter, sugar, or cream to succotash is completely alien to me. I'll have to try a little butter, or more likely, olive oil, which is more my style these days. But cream ... that's no longer in my refrigerator.

I like it, but rarely see it offered in restaurants, and there doesn't seem to be very many recipes and ideas on line compared to other soups and stews, such as those made with lentils, for example. I used to have it every now and then for lunch in grade school as part of the regular lunch program - that was my introduction to the dish. I wonder if it's more of an east coast thing than west coast. In any case, does anyone else like succotash? Any favorite recipes or ingredient ideas? I'd love to explore the topic a little and see what comes up.

I had an unexpected visitor recently an prepared Trader Joe's Masala Burgers on a wheat roll. The burgers cook through pretty quickly and slicing a roll takes no time. Add some condiments and maybe some greens, tomato, onion - whatever you like - and you're good to go. And they don't take long to eat, cleanup is a snap. I liked the idea so much that I'm going to make some of my own burgers and freeze 'em for my own quick meals.

Looks far more interesting than the Cronut: http://eater.com/archives/2013/09/05/dominique-ansel-introduces-the-magic-souffle.php http://www.hlntv.com/article/2013/09/07/alert-foodies-cronut-chef-unveils-new-masterpiece

A few days ago I went to a couple of markets and found both frozen and refrigerated vacuum packed noodles, The vacuum packed noodles have an expiration date many months out. Didn't check the date on the frozen noodles. Now I know the answer to my question both from your help and personal experience Thanks!

Good to know. Thanks!

I'd like to buy some packages of these noodles. I'll be near the shop to purchase these several days before cooking time. How long can they stay in the refrigerator before going bad? Can they be frozen without loosing texture or taste?

Here's a range that may do the trick for someone wanting restaurant-style cooking: http://www.instawares.com/chinese-gas-range-2.icra-2.0.7.htm?s_cseid=GSHP&gclid=CIvT4IbltLkCFS9eQgodKT8APA

A very timely topic as, having recently moved to a new apartment, I need to line a lot of shelves. Looking forward to reading the recommendations.

OK, I need a broom for my small kitchen. Don't laugh - it may be hard to believe, but I've never bought a broom before. Either my wife or housekeeper bought 'em, or I've used "legacy" brooms. So, what's a good brand or style to get for a small kitchen that has some narrow spaces to get into? What about dust pans? Most that I've used are too thick or poorly designed, and end up leaving a line of debris that doesn't get swept into the pan. Any suggestions for a good one, one that works as it should? Thanks!

What are your concerns about inulin?

The recipe would be nice to have. Thanks for posting the offer.

This is an old thread, but I thought I'd add to it rather than starting a new one. I'm going to use mirin for the first time in a couple of soup recipes, and I was wondering about the quality of Eden brand mirin, which I can get rather easily. http://www.edenfoods.com/store/product_info.php?products_id=109780 Note the ingredients: Water, Rice, Koji (Aspergillus Oryzae), Sea Salt

I have a Peugeot that does a pretty good job, although it works better for a fine grind than for a rough grind. However, my arthritis sometimes makes it difficult to use a manual grinder, so a battery operated grinder is a must have item to supplement my manual grinders.

This is an old thread, so I thought I'd try bringing it up to date. I'm starting to look for a battery operated pepper grinder. I'd like one that has an adjustable grind, perhaps one that works with rechargeable batteries, but definitely one that uses AA cells. Good quality is more important than price, but I'd like to keep the price reasonable. Also, I'd like to find one that will handle the sometimes larger Tellicherry and other peppercorns. Any suggestions?

Doubtful. I've been doing the same thing for decades using forged Wusthof knives and stamped Victorinox knives. Those knives are just fine after all these years.

That would be great! Thanks ...

Similar, in that both drinks are tangy and somewhat thick. Kefir is made from milk, lassi is made from yogurt (which is made from milk)with added liquid such as water or milk. Both contain various cultures. If you like lassi, you'd probably enjoy kefir. Here's some more and perhaps better info: http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-kefir-and-yogurt/

Because I'm ignorant of what's available and appropriate. Gas ranges have a grate over the flame that the cookware sits on, electric ranges don't, and the cookware sits directly on the heating element. It seems to me that difference may require different types of diffusers. And, not to put too fine a point on it, I didn't say that I want a diffuser specifically for an electric range. I asked if there were any designed specifically for such use. If there are such things, might they not be better than a one-size-fits-all diffuser? Thanks for the pointer to the item on Amazon.