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Everything posted by Lora

  1. Lora

    Yogurt Substitute

    I make coconut milk yogurt regularly, basically the same way that Marj described. It does not thicken unless you add a thickener (I use gelatin if I'm going to eat it by itself). Thickened or not, I think it would work very well in Indian cooking as it has both the tart flavor and high fat content that Indian-style yogurts have. I have been, frankly, disgusted with all non-dairy store-bought yogurts I've tried and would not recommend them for any reason.
  2. I was raised on a healthy diet and am now feeding same to my family. But my husband grew up in a processed-foods-centric household. If that had been me, and that was all I knew about cooking and eating, I don't know that my kid wouldn't be taking Lunchables to school too. You say parents are lazy and spoil their kids to give them that stuff. But to play devil's advocate, food companies do their best to put a health shine on everything so parents believe the choice isn't that bad. Lunchables have meat and cheese and crackers, which is practically what you'd buy to make a sandwich, so they're fine, right? You have to dig below the surface, and have an interest in nutrition and food politics, to know that it's "food", not food. And you have to be willing to retrain a palate (probably your own) shaped by a lifetime of "food". We are immersed in this information because we want to be, so we think everyone knows this. I don't think they do.
  3. I never met a veggie that wasn't vastly improved by roasting or sauteing, so that's how I tend to cook all my veggies. When I was tempted by the price of organic frozen broccoli at Costco, I decided to give it a whirl. I found that the results were not as good as fresh, but definitely good enough to make it worth buying that broccoli, especially in the winter!
  4. I have done it with moderate success. I fully thaw and drain them so they are fairly dry. Then I use a temperature on the high end of the range I would use for fresh.
  5. I am actually not sure how long it will last. I have kept it for three weeks without problem, when I forgot about a jar. It smelled fine and I boiled it well to be sure. I've had stock go off when I've breached the fat layer and then put it back, and it definitely smells bad. So I trust my nose. (And probably just horrified a whole mess of food safety professionals...)
  6. Yes indeed a concern. But room temperature glass can handle boiling liquids just fine.
  7. Fat from stock provides most of my supply of cooking fat. If the stock is going in the fridge, I ladle it into a clean Mason jar directly from a boil and leave the fat in place. This prevents air from reaching the stock and keeps it fresh in the fridge for a good long time (like the old paraffin method of canning jams). When I'm ready to use the stock, I remove the fat and put it in the freezer.
  8. Lora

    Cooked apple

    Sounds like Dorie Greenspan's 20-hour apples. It was in Desserts by Pierre Herme I believe.
  9. In addition to big chunks o' meat, I "bake" potatoes and sweet potatoes and cook meatloaf in my crockpot. It's mostly for the convenience of walking away from it, or for when it's too hot to turn on the oven.
  10. Lora

    Home Made Potato Chips

    If you have a dehydrator, these are pretty fun to play around with: http://www.joyfulabode.com/2012/06/24/homemade-baked-lays-potato-chipsbut-better/
  11. I know several people on this diet, none of whom are doing it in the interest of historical accuracy. We have all arrived at some variation on sugar free / grain free / dairy free / meat-heavy because of allergies, celiac, or other issues, and enjoy greatly improved health as a result. (I personally disagree with several of the paleo notions, and continue to consume legumes, starchy tubers, and some dairy products.) What we really need is a better taxonomy, to shorthand the discussion of a diet like this. "Paleo" is the closest way I have to describe how I eat, but certainly not why I eat that way. I don't particularly care how caveman ate, but I would love to discuss how paleoids are eating today.
  12. I would like to see if I can get this thread some more love. I have been eating paleo for a while now to address a chronic health problem (with spectacular results, I might add) and I would love some new ideas to keep my momentum. My biggest problem is how to replace the "filler" quality that grains often have in a meal. There are lots of delicious dishes that I know how to make that are a little strong to eat on their own, like a spicy Sichuan stir fry or a rich bolognese sauce. These things go terrific with their classic starches. I would love some ideas for how to serve dishes like this with non grain accompaniments.
  13. For this former vegetarian - cooking meat. Then yesterday I found myself fluently sauteing multiple animals and improvising a pan sauce and saying, "huh - guess I got it now!"
  14. Lora

    Worst Candy Ever

    Dutch salty licorice. That is worse than anything yet mentioned, by far. Yeah, I said it.
  15. I would also add a light soup to help fill the stomach, perhaps as a first course. Whenever I eat something rich and I am starving, I end up eating too much of it and hurting myself because it takes longer for something small and rich to register. You can make it a flavor that would complement the dish.
  16. Nothing I cook at home seems unappetizing because of its color, or lack thereof. But then again, I can smell and touch it. I imagine dyes are inevitable when you are selling food that has to be visually striking first and foremost, because it is otherwise sealed off in packaging. On the personal front, I'm a food luddite and a mother, and artificial dyes do not pass our door.
  17. Lora

    Tuna Noodle Casserole

    I made this last night! I like egg noodles (homemade so they will be really thick and chewy), bechamel with cheddar melted in, onions and garlic sauteed into the bechamel, tuna, corn, and edamame added (peas originally but my daughter prefers edamame, and it's pretty good). Panko plus parmesan as a topping.
  18. *I* think some producer surreptitiously greases the knife handles to ensure drama.
  19. The one I will be attending tomorrow will have fish, macaroni and cheese, baked beans, and slaw. You can buy bottles of beer if you wish - and somehow it is the only time that Budweiser tastes good to me. The star attraction, though, is the vast and various selection of homemade desserts. I will be there early, to be assured of getting a slice of pie.
  20. I am a dedicated breakfast eater, but even so, my stomach is not as awake first thing as it will be later in the day. A novel breakfast sounds terrible when I first wake up, but if I give it an hour, it sounds much better. It may be that how adventuresome you are at breakfast depends on how close to waking your eat your meal.
  21. I think that we will quickly develop a situation where we go beyond replicating natural flavors and attempt to create truly novel ones. And therefore, I think one of the trickiest aspects of this will be developing an appropriate vocabulary to discuss uncharted regions of the six (or more) dimensional flavor space. "Tastes like chicken" ain't gonna cut it anymore.
  22. Now that's a shame, because a lard-and-bacon-fat brioche seems like a potential thing of beauty...
  23. While weighing out the butter for chocolate-chip cookies today, I realized I only had 8 oz of the 10 oz I needed. Going to the freezer for another package, I spied an open package of my home-rendered lard. I shrugged and used it for the last 2 oz. I haven't baked off the dough yet (it's undergoing a fridge rest). I don't expect a lot of performance difference though, due to the small amount, nor taste difference, since the butter is a strong-flavored cultured farmhouse type which should win. But it got me thinking about other uses for my lard. I use it for biscuits and pie dough, usually about 50/50 with butter, but what about other baked goods that use solid fats? Cookies? Cakes? Anybody have tips or pointers for what to expect for flavor, texture, and performance if lard is subbed for butter or shortening?
  24. Tinkyada gluten-free pasta is delicious. I'm not gluten-free, and I buy it sometimes.
  25. I always have a stash of cold roasted sweet potatoes on hand. I eat them straight out of the fridge, no salt. My daughter consumes hers pureed into a smoothie with banana, cinnamon, and orange juice. But - for Thanksgiving, our tradition is cubes roasted in bacon fat. This is a tradition now because I am the cook, and I aggressively veto any attempts to add sugary sweet potatoes to the menu.
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