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Katie Meadow

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Everything posted by Katie Meadow

  1. I like the original cookie flavor but I hate the stuffing, double or single. I scrape it off into the trash. I'm waiting for "No Stuf" oreos, whatever that might look like.
  2. Here on the west coast it is probably even harder to get Duke's on a supermarket shelf, so I just order it from Amazon. Pricing is confusing, so make sure what size jar you are buying. There are deals where two 32 oz jars cost the same as two 16 oz jars. Only once has there been a glitch: the mayo was separated and not usable. At this point it has replaced Best Foods entirely in our fridge.
  3. Big fan of ham stock here! I use a couple of smoked ham shanks (way more meat than hocks). I briefly rinse the shanks with cold water to remove excess salt, then simmer with half an onion and some celery tops for at least two hours. When slightly cooled I pick the meat off the bone, and toss whatever fat comes off, which is done easily. Then I use my fat strainer to pour clean broth into containers to freeze. The meat also gets frozen in pint containers with broth to cover. When I make beans--southwestern style or red beans w/rice-- I simply cook the soaked dry beans in ham broth.
  4. I have one Silpat that I was gifted with a few years ago. I don't use it often, just once in a while, since I don't bake sweets that much. It works. I agree that it never feels truly clean, but I think it comes out of the box with a creepy greasy texture to begin with. Can't swear to that, but it has never been a feel-good object.
  5. Aww! Mellow Yellow.....I'm just mad about Saffron, she's just mad about me.....
  6. That, and the fact that you need an additional large bowl to put the blended soup into until the soup pot is empty and you can pour back in the blended soup. I have an old workhorse of a processor which I use consistently and a Ninja bullet blender which is really great for smoothies and also easy to clean. My first move will be to put the lousy blender up into high storage and see whether I ever really want to use it. Right now the only thing I can think of that a blender does best is make chile sauce from dried chiles. However, my blender really doesn't have enough power and mak
  7. Thanks @Margaret Pilgrimand others who recommended the Bamix immersion blender. That was my xmas gift and I used it for the first time today. It's brilliant! Made a large pot of leek and potato soup. Can't believe how well it blends. Perfect!
  8. Katie Meadow

    Dinner 2021

    The navels available in our market for juicing these days are pale and tasteless. The Valencias have been better. Also helps to just add the juice of one blood orange. Even if one orange doesn't jazz up the flavor much, at least the color makes you think it's better. I love straight blood orange juice, but you need lots of them. I've used a mix with cara cara oranges and that's pretty good; they are often pretty juicy. I use Sevilles only for making marmalade, and that's where the seeds come in handy as well.
  9. It sounds like I have two possible paths. The first is experiment with the steel in the oven while baking on it, under it or whatever. Science experiments take live synapses and concentration and organization. Like, yawn. The other path is the path of least resistance: check the oven to see if the steel is in there. Then ask pizza man husband to get it out. I'll think about it for a few days.
  10. At some point I must have been told never to refreeze, and I don't. The advice must not have come from my mother, because then I would have ignored it
  11. I do the same, but with the bananas. I'm good with meringue or whipped cream. Just keep the bananas out of it.
  12. It never occurred to me to keep the steel in the oven. Does it affect the heat? If you put a cookie sheet directly on it do they bake hotter or faster? Does this qualify as a a stupid question? If so I've missed my opportunity to contribute to that thread.
  13. Our pizza steel is 3/8 inch. Yes, it's heavy, but certainly isn't a problem with racks in the regular oven. The biggest hazard or irritant is that I often forget to remove it before heating up the oven for whatever gets baked next. Getting it out while hot is no picnic. Hint: remove the whole oven rack with the steel on it to the stove top. We've never used aluminum, so can't comment on it. Love the steel, though.
  14. Katie Meadow

    Dinner 2021

    Me too. And right now my absolute favorite quick pickle is this one from Woks of Life: https://thewoksoflife.com/asian-pickled-cabbage/ It's very basic, which means, at least for me, that it is multipurpose: works well with most Asian dishes and also with Mexican since it adds nothing but salt, water, vinegar, garlic and chile pepper to cabbage and carrots. The first step is to massage with salt. I like to add 1 small chile de arbol to the final jar, at the top, because my current batch of chiles is very hot. After 24 hours I remove it, since the mixture will increase in heat by the
  15. I buy two things whenever I am in an airport about to fly, which of course will never happen again. One is a package of m & m's and another is a cooking / food magazine. I simply go to the racks and pick out which ever one looks most appealing. It usually gives me 30 minutes of entertainment once I'm strapped in, often enough time for the plane to get off the ground. I gave up on subscriptions years and years ago when it seemed like the number of recipes declined and the double page spreads of overly curated foods took over. Also the general design of all these magazines started looking l
  16. They look very appealing. Coffee Gator's philosophy seems to be to make a cup of coffee good enough to keep consumers buying the product again and again despite the rate of breakage. The reviews are hilarious. I've wasted lots of change on metal filters. I had a fantastic gold one that was a very fine mesh resulting in a slow drip. It tore after years of heavy use. They stopped making that model and all subsequent purchases were a disappointment; the water drained through too fast. I'm not sure I see the advantage of the smallest size glass beaker. Wouldn't it be eas
  17. Few things surprise me at this point. We may yet wish we had stocked up on MRE's at Costco.
  18. @Kim Shookmmm! Violet Crumble! Is the honeycomb candy you made like the inside of a Violet Crumble?
  19. I'm sorry I ever said a word. I've never gotten dizzy from a handful of cheetos or a sliced tomato, and I've eaten plenty of both. This thread proves that people just love to defame or defend MSG at the drop of a hat. I'm out!
  20. No personal electrical appliances in the trenches? Who knew? Not even a silent Sunbeam stealth toaster? Wherever you were hunkered down, if you were packing MRE's you probably didn't have sliced bread, either. Maybe a toast fork can be weaponized, because it wouldn't be very useful without a fire, which you also couldn't have.
  21. If only Nigel Slater designed MREs for the armed forces. You may not have had an MRE as provided by the military, but I know you've had Spam, and that's the closest civilian relative I can think of. No toasters in the trenches--too much noise when they pop up. A dead giveaway if the toast flies out above ground.
  22. The only experiences I've had with MSG have been Chinese restaurants. Since I don't have any Chinese restaurants where I adore the food, it's very rare that I have to confront the problem. Especially these days, of course. My own wontons, pot stickers, stir-fry dishes and so on make me happy. In fact I never order dumplings at restaurants, because mine are better. I understand that urge toward scientific experiments as @Duvelsuggests, but that's just not me. As for salt, I've never gotten dizzy from it, and I've had plenty of food that I thought was way too salty. Ask me if I care
  23. Katie Meadow

    Lunch 2021

    I've never been able to detect the difference in taste when MSG is added to restaurant food. About twenty minutes later I know for sure one way or the other. No mistaking the symptoms for me. I don't eat a lot of Chinese restaurant food, partly because of that and partly because most of it doesn't seem that great. I make some dishes at home, admittedly a limited repertoire, and never wish they had more flavor. The fact that some people are sensitive to MSG and others not never seems to figure into "scientific" judgments. All I know is that if it isn't the MSG it is something in th
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