Shel_B

I try to drink at least a quart of water daily, and my doctor suggests that more can be helpful. Unfortunately, I don't care much for plain water, and to help increase my intake, flavor is added to the liquid. Usually, I make a slow-steeped tea and drink it from the fridge or at room temperature. Less frequently, a bit of fresh lemon juice is added to a bottle of water. I also drink sugar-free flavored mineral water, such as Trader Joe's. Additional ideas for adding sugar-free flavor to water would be great. I'd like to stay away from the various "unsweetened" drinks that fill the market shelves ... TJ's mineral water (and another similar, local brand) is as far as I'll go in that direction.

Since you asked, she was grumpy because she had just dealt with a messy, clogged toilet in the men's room.

Over the years, I've discovered that my mom had many relatives, all over the country. I even found a Mom-clone at The Malemute Saloon in Ester, Alaska back in '92.

The saddest part of Mom's beef cooking was that she'd get a great custom blend from our butcher (Neck and Tenderloin), and through years of cooking and experimentation, devised a way to ruin it in just a few minutes under the broiler. I remember when the food columnist from the local fish wrap wrote a story about Mom's meatballs, the newspaper's insurance carrier required that the fire department be in attendance. Seeing a 1955 American La France pumper parked in front of our house caused quite a stir with the neighbors. Mrs. Dworkin, from across the street, calmed the nervous neighbors by assuring them that it was "just Mrs. B making her meatballs again."

Thanks for your suggestions and information. Using a gravy mix is not a direction I'd normally take, but knowing about the option is nice. I've seen cream cheese used a few times, although I've yet to see it in something I'd cook, although it's nice to be reminded of the option.

@Alex I've done the potato thing many times but didn't realize that they are GF. I never had to think about GF in my diet and the diets of friends for whom I've cooked. So, thanks for the heads up. Bonus: there are always potatoes in the larder. @Tropicalsenior I've used IMPs successfully before. It's nice to be reminded about them as just last week I was gifted a box of potato flakes. These days, when I want to thicken with potatoes, I use the fresh product. @chromedome I've never used potato starch, but it's come up a couple of times these past few months, so maybe it's time to try the product. 👍

My sister is coming for a visit after the 1st of the year and I'm thinking about dinner options for her and friends. Stew and braise ideas are floating around. Sis has some dietary restrictions, and should I go with the braise/stew ideas, I might want to use a thickening agent other than flour. What are some gluten-free options for this?

Lodge Factory Foundry Tour Lodge Museum of Cast Iron

Here's the link: https://abcnews.go.com/WNT/video/made-america-muir-tennessee-california-connecticut-businesses-116926394

Yesterday, I made a big batch of soup to freeze and to enjoy for a couple of meals immediately. The soup is made with long roasted and deeply caramelized garnet yam, butternut squash, and a couple of large carrots. The sofrito was made of yellow onion, celery, and a seeded serrano pepper, cooked in Cugini EVOO and seasoned with Oaktown Spice Shop's (https://oaktownspiceshop.com/) Garam Masala blend enhanced with their outstanding Allspice, fresh-ground Kashmiri chili powder, and toasted and ground Kampot pepper. The whole mess was dumped into the big Vitamix container and had the texture adjusted with the addition of plain ol' filtered water. Two quarts went into the freezer and the balance went for a taste at dinner last nite and the rest for lunch today. The lunch soup had the flavor adjusted by simmering with a couple of sprigs of fresh curry leaves, and when they were removed I added a little fresh ground white pepper and about a teaspoon of toasted and ground wild mountain black cumin seed. The finishing touch was the addition of a handful of fresh young spinach leaves which wilted nicely in the hot soup. This puppy turned out very well ❤️ It's an idea that has been floating around in my head for a while and now it'll be in my regular fall/winter soup rotation.

I somewhat misspoke earlier as I recently purchased some deli containers because my storage needs changed somewhat. They are pretty much used for storing grains and pasta and sometimes for freezing soup or sauce. But there are no other plastic cooking utensils, such as spatulas or stirrers in the apartment, nor do I use plastic wrap. There are some plastic freezer bags that I use, although I reuse them until they are useless in order to minimize plastic waste.

I just don't buy or use plastic ... problem solved.

A marvelously engineered everyday item to which you probably have given little or no thought. Link to the video

Since there's a split decision on the subject, I'll just give it a try. I can always use the butter for the cornbread again or for other things - nice on my morning muffin. I took Margaret's advice, however, and decided to stay at home today since the weather was cold and wet, and some nice hot soup was bubbling on the stove. So, folks, thanks for jumping in.

Before running to the market to buy some cultured butter, which I've never used in baking, I'd like an opinion on whether there might be a noticeable flavor difference compared to regular, commercial butter in a simple cornbread. Thanks.

Has anyone tried this: https://roliroti.com/products/organic-beef-broth/

@ElsieD and @AlaMoi Thanks for posting you comments about BtB salt content. While it may not prevent me from purchasing the product, the info has gven mr a cautionary approach. I am, however, still looking for a product I saw in a video recently.

@Tropicalsenior Thanks for This useful article ... I remember using a bouillion with "Gourmet" in its name, but I can't find it now ... search, search, search, nothing, nothing, nothing. I have a vague recollection of reading a comment here @rotuts? that the item I'm seeking had been discontinued. It was a product like Better than Bouillion.

I've been looking for an extract or boullion to punch up some recipes, and in my search came across Amoretti brand that claims to be natural, etc., and has all the marketing buzz words to suggest a "premium" product. In the product description they claim to be vegan. How can a natural beef extract be vegan? I could find no list of ingedients on their web site.

Granola Bars Being Recalled Click on link to see the details

That looksvery nice ... well done!

First, does leaving an open container of baking soda in the fridge actually work to absorb odors? Where in the refrigerator is the ideal spot to place the baking soda? Or does it matter? I placed an opened 1/2 small box of teh stuff on a door shelf. Might there be a better or more effective location?

Perhaps you may recall my recent lament about the demise of my 1.5 quart All-Clad D5 saucepan due to my carelessness. Well, its replacement has arrived from Williams-Sonoma, and I'm very happy. I was surprised by how much I missed that pot and how happy I am to have the replacement. Fun comes in many ways, and one fun thing is saving money. I saved $50.00 buying this pot frm W-S compared to All-Clad and Amazon. This is the second time I saved big when buying All-Clad from W-S. The first time I saved $200.00 on an 8 quart D5 stock/soup pot, which serves admirably as a Dutch oven, its shape allowing it to easily fit into my regular oven.

Been AGES since I've visited an In-N-Out. What's protein style?

Champagne Vinegar, Yukon Gold Potato Salad This is a very simple, easy, and quick to make potato salad. Just mix some Champagne vinegar with a bit of oil and Dijon mustard and pour it over some hot, dried boiled potatoes over which some salt and pepper has been sprinkled. Slice up some green onions, maybe finely dice a bit of shallot, or add some herbs (tarragon?), let the dressing absorb into the potatoes and you're ready to boogie. Fingerling potatoes are good, too, Russets, IMO, not a favorite for this. Made this in 13 minutes at a friend's place today. Had a Costco dinner frank on a bun along with. Just like a little picnic ... Ø ants. The pic below was copied from the recipe in my files.