Jump to content

Shel_B

participating member
 View Profile  See their activity

  • Posts

    3,798

  • Joined

 Content Type 

Posts posted by Shel_B

    Leftover Corn Cobs ...

    in Cooking

    Posted

    Leftover corn cobs are a good way to make friends with dogs.

    Just take your leftover corn cobs and go to visit any neighboring dog in the area if you do not have your own built-in dog.

    Offer them a cob or two to chew on then enjoy the slobbery pleasure evinced. They will think you are a Goddess. Or a God if that is merely your goal.

    Move on up the street to find the next dog. Apply corncobs as directed.

    You will have a wonderful time.

    I don't care much for dogs, but for someone who does, it's a good idea.

    Shel

    Leftover Corn Cobs ...

    in Cooking

    Posted

    I just chop into approx. 1" pieces and add to the compost!

    Can't save everything (at least they go back into the garden that way).

    I've also heard you can run the lawn mower over them to cut up, and then add to compost. The added carbon footprint just doesn't seem worth it to me though. Happy to use a knife and a few extra minutes.

    Well, that's a nice idea, but there's no composting here, no lawn mower either.

    Shel

    What do you always have on hand?

    in Cooking

    Posted

    Do chipotle peppers in adobo keep well after they're out of the can?

    I transfer any unused peppers and sauce into a jar and keep them around for quite a while with no problem.

    It's always been my understanding that it's best to store the contents of partially used canned goods, whatever they may be, in a clean glass container with a tight fitting lid.

    Shel

    Sugar Free Ice Cream

    in Ready to Eat

    Posted · Edited by Shel_B (log)

    No offense, really (I definitely enjoy the Slow Churned from dreyers/edys as my "everyday" ice-cream, and yes, they are the same company, now owned by Nestle Nutritionals), but low-carb/no sugar is really, REALLY, pushing it.  It's Ice-cream.  It's supposed to be bad for you.  If you want a "healthy" option, just buy an all fruit sorbet or a soy-cream.  If you need the "diet" version, you probably shouldn't be eating it anyway, and I say just go out and buy a piece of fruit, it tastes better, there aren't any chemicals, and they have fiber to help fill you up.  Trust me, after 3 or 4 peaches, you won't want to eat a tub of icecream.

    P.S. If you're diabetic, consider making you're own at home using Agave nectar, which has a lower glycemic index that sugar and especially corn syrup.

    I really don't need a lecture ... and I didn't ask for low carb/no sugar, just to set the record straight

    Shel

    Making Sesame Tahini

    in Cooking

    Posted

    I've made my own tahini by lightly pan toasting some sesame seeds and then puréeing in the blender or food processor. The texture has been a little "rougher" than prepared tahini, but the price was SUBSTANTIALLY lower and, I liked the additional texture, especially in hummus.

    I was wondering if anyone else has made their own tahini and what tips or techniques they can offer.

    Kind regards,

    Shel

    En Papillote Without The Papillote

    in Cooking

    Posted

    Shel,

    There is Fata paper, which can be fashioned into clear cooking pouches.  The pouches can be cooked on a hot surface (not over flame), microwaved, poached, baked, or fried in oil.

    We saw this at JB Prince.  FATA Paper

    Tim

    Thanks! I'll see if it can be found locally. Looks like a nice solution to my quest .

    Shel

    En Papillote Without The Papillote

    in Cooking

    Posted

    It should work just as well.  I believe the _Joy of Cooking_ suggests this for a fish prepartation in a pyrex covered with foil.  The parchment is most useful for special presentations.

    Here's a unique presentation suggestion: serve a fish filet over (jasmine rice) using, of all things, a flowerpot. Platefish on the terra-cotta saucer, flip the pot over and cover the fish/rice with it, and plug the drain hole with a bundle of fresh herbs, cook for appropriate time/temp in the oven.

    Shel

    The Next Food Network.."Star"?

    in Food Media & Arts

    Posted

    I think Amy should have told the Food Network 'no' when they called her back to New York a few weeks ago to tape last night's surprise ending.

    Why? Regardless of what anyone may think of her, it seems to be in her own best interest to have returned and getb another shot at something she seems to want very much.

    Shel

    En Papillote Without The Papillote

    in Cooking

    Posted

    Maybe this is heresy, but this evening I got an idea for making an "en papillote" dish without using the traditional parchment or aluminum foil pouches. For a quick and easy preparation, just for myself, why not put the ingredients into a small, oven proof pyrex dish and cover the top with foil or a tight fitting lid, and then cooking as normal. How do you think the results might be? Also, I seem to recall some oven proof bags in which food could be cooked. Are there really such bags or is my memory playing tricks on me? Anyway, could such bags work?

    Shel (just thinking out loud)

    Mahi Mahi En Papillote

    in Cooking

    Posted

    Hi Gang,

    I'd like to make some Mahi Mahi using this technique, which I've never done before. Any suggestions for ingredients and the way the way they should be placed around the fish for best, most flavorful results? I'm looking more for subtle flavors rather than something too powerful.

    Also, is there a preference for a foil or parchment pouch?

    Thanks!

    Shel

    Storing homemade ice cream

    in Pastry & Baking

    Posted · Edited by Shel_B (log)

    Does anyone know the best way to store homemade ice cream?

    Store the ice cream in small containers that hold one or two servings. Put a piece of parchment or wax paper, or better yet, plastic wrap, directly on the top of the ice cream, use a secure, tight fitting cover for the container, and don't remove the container from the freezer until you're ready to enjoy the fruits of your labor. Don't store the container in the freezer door, rather, try to find space in the back or coldest part of the freezer.

    HTH,

    Shel

    Alarming, amusing, amazing things other people do

    in Cooking

    Posted · Edited by Shel_B (log)

    There's a guy I know who:

    Reuses ice cubes. He buys bagged ice, uses a few cubes for his soda pop, rinses the leftover cubes and puts them back in the bag which is kept unsealed in the freezer;

    Washes his hair in the kitchen sink, sometimes when others in the kitchen are cooking or preparing food;

    Keeps the trash can quite some distance from the food prep area;

    Thinks nothing of dumping bathroom and other household trash into the kitchen trash can, again while others are preparing or cooking food;

    Leaves little containers of half-eaten food in the fridge without covering them and the fridge sometimes smells bad;

    Instead of using paper or cloth towels to clean up spills or wipe down the counter, he uses toilet paper "because it's cheaper," and will often reuse little pieces of TP for further cleaning, leaving the used paper on the counter, albeit in an out-of-the-way spot.

    Shel

    Sugar Free Ice Cream

    in Ready to Eat

    Posted

    My only use for ice cream at home these days is as something to eat with strawberries, blueberries & such.  The Breyers vanilla being relatively neutral in flavor, it at least serves that purpose much better than the Edy's.  I haven't tried any of the other flavors.

    Well, I checked Breyers and Dreyer's this afternoon, and ended up purchasing a container of Dreyer's vanilla bean, mostly because it was on sale. I also liked the idea it is made with Splenda which, I understand, tastes better than aspartame, although I've not tried an aspartame sweetened ice cream yet.

    My main reason for wanting the ice cream (such as it is <LOL>) is to make a root beer float. I tried the Dreyer's straight, and it wasn't very good. Had a strange taste to it. Perhaps when it's added to the root beer the two will work together and become more acceptable.

    I'm gonna try some A&W sugar free root beer on the recco of a few friends.

    FWIW, I sometimes like my berries with a light coating of plain yogurt as a breakfast treat or perhaps as a mid-day snack.

    Thanks,

    Kind regards,

    Shel

×
×
  • Create New...