Darienne
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Posts posted by Darienne
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7 hours ago, Smithy said:
Stains or no, please post a photo! I at least would like to see this wonder!
I'm with Smithy.
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Interesting question. Takes me back a long time. Ed and I were married 65 years ago...soon to be 66...and dirt poor. Two very foolish university students and soon to be parents. Where on earth were our brains? (No answers, please!)
About the lamb. Back then, in the 'olden' days, lamb was the very cheapest meat you could buy in Ontario, Canada. And so I bought lamb. And although I could happily eat a bit of lamb every now and then, Ed has categorically refused to eat lamb for forever!!!
Good luck in your search.
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11 hours ago, chromedome said:
Broccoli florets being recalled for salmonella, Ontario and points east. Also, more pistachios. What're the odds?
We had steamed broccoli with cheese sauce for supper last night. Ed prepared it (a first for him). I'll look in the garbage to see if our broccoli, purchased on Thursday, had any identification marks on it. We are both fine gut-wise today.
According to Mr. Google: Salmonella symptoms typically appear between 6 hours and 6 days after infection, though the onset can sometimes be between 8 and 72 hours.
Aha. Ed bought broccoli heads...not florets. So we are in the clear.
Added: The etymology of Salmonella comes from Daniel Elmer Salmon, an American veterinarian who, along with his colleague Theobald Smith, isolated the bacterium in the late 1800s.
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7 minutes ago, FauxPas said:
Mmmmm! I love that recipe. 🙂
I made a batch for Canadian Thanksgiving last month along with a couple of other veggie sides and some people raved about that cabbage. I have some cabbage and carrots on hand now to make it again.
World’s best braised cabbage from C. sapidus . I had Ed buy some cabbage this week to make that very recipe.
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44 minutes ago, patti said:
My granddaughter took my advice, but I can’t seem to!
Famous last words!!!
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I just googled 'hard cooked fried egg'. To be honest, I was not really clear about what the "hard cooked" part meant. Well,duh...
Of course, it's what in East Central Ontario at least, we would call 'over hard'. And something I would never ever order. Ruins the entire egg experience for me. So therein lies the complete answer for me. I'm officially disqualified from having an opinion on your fried egg question.
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What exactly is your time frame from a) finished meals at home and ready to go to b)be placed in the community fridge to c) pick up by eating public? No, there is no rush on this question. Just trying to get it all straight.
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6 hours ago, patti said:
😂Hard fried egg sandwiches are off the table!
PB&J back on the list.
That's the choice? Of course, so many choices would not work as the bread would get so soggy. Hmmm... I've never really given it much thought before. I googled the topic to see what I could find and the vast majority of them are too 'wet'to last the time frame required or too costly for your budget. The only one I could see using is a pulled meat. But then you've obviously done your homework.
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15 minutes ago, Smithy said:
For some reason this seems problematic to me, in a way that scrambled eggs in the breakfast sandwiches you're considering don't. I realize that all these sandwiches will be cooked, chilled, and presumably reheated somehow. So why am I skeptical of hard fried, then reheated? It sounds aesthetically less pleasing to me, but maybe that's just me.
I feel this way also. A reheated fried egg sounds somehow unappetizing to me. But then eggs are one of the things that have to be cooked just right for my taste and I usually like to cook them myself. But then that's me. I do have a long history with eggs.
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Some years ago, I took the Ontario version of your ServSafe course . Actually it was the year i joined eGullet and I had in mind becoming a chocolatier. The only thing that was really new to me was that the symptoms of Listeria can take up to four weeks to manifest. Who knew? Otherwise it was pretty much a known quantity. I would imagine that it would be somewhat tougher in post(ish)-Covid days.
(I never did follow through with the chocolatier occupation, but spent the next five years meeting once a month or so with a friend to make a huge variety of delicious confectionary items. What wonderful fun we had. I still miss it. And I still eat dark chocolate in some form or other every day.)
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3 hours ago, Shelby said:
Excellent excellent job, Patti! SO much work....the cooking the cleaning up. I'm exhausted reading about it. I'd dive head-first into that pan of macaroni if I could.
If I weren't already lying down reading this, I'd definitely have to. I too feel worn out just reading about all that work!!!
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9 minutes ago, patti said:
Well, that changed the energy of the thread! While my enthusiasm was momentarily quelled, I won’t let it stop me from continuing this project. I’ve been aware of community fridges for five years and I’m not sure how long they’ve been in existence, but in that time, this type of meal donation has been allowed. I will continue to do it until personal circumstances or the law tell me that I can’t. Everyone has the right to approve or disapprove (at least we currently have the right).
Indifference kills more people than feeding them does.
And now I’ll work on the post about yesterday’s CFM.
We are all right behind you, Patti.
Don't let anything negative get you down. And here we go for the next installment. I love reading about what you are doing.
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16 minutes ago, patti said:
Meanwhile, my idea for sandwiches for kids home from school next week has exploded! I posted a on a Facebook group page, suggesting that if a lot of us made just one loaf of sandwiches each, we could keep the fridges full next week. “Fill the fridges with sandwiches” has taken off, as people have shared the suggestion on their own pages. I can’t wait to see how it works out next week!
My three year old granddaughter will help me with sandwiches next week. 😍Sheer genius and generosity on your part. And to share it with your granddaughter. It doesn't get any better than that.
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You really have been missed, @andiesenji. You and heidih were my very first mentors on eGullet so many years ago.
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2 minutes ago, patti said:
i wouldn't use my regular Rodriguez-inspired recipe for your purposes...way too many ingredients. But, oh so tasty. And so useful to add to other dishes to spice them up a bit.
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I adore pulled pork. I was about 65 before I ever even tasted it. Remember I'm a Canadian from the far frozen north. I didn't even know that pulled pork existed. After my first taste....from a food truck at a gourd show in Ohio...I made it constantly using a recipe for Cochinita Puerco Pibil from Roberto Rodriguez, filmmaker responsible for Once Upon a Time in Mexico, a truly dreadful movie starring Johnny Depp. Depp's character kills the chef who makes him the most perfect Puerco Pibil. I'll get Ed to buy a pork shoulder this week. We are plumb out of suckling pigs.
Sorry to intrude on your cooking decision but I am very passionate about this dish.
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9 hours ago, MaryIsobel said:
I have made a committment to myself that starting in December, I'm going to do birthday cake kits for our local food bank. I hate the thought of any child going without a birthday cake. A kit contains a 9x13 foil pan, a box of cake mix,a can of pop/soda (which can sub for the oil and eggs called for in the cake mix instructions) a can of frosting, a package of candles, some sprinkles and a package of balloons and maybe streamers or some little toys. For December, I will focus on Christmas, with red and green sprinkles and balloons and streamers. Just waiting to hear back from the food bank as to whether or not I can include sprinkles re-packaged in baggies.
This is terrific!!! Hooray for you and Patti and all the others who make similar commitments.
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11 minutes ago, TdeV said:
Me too, please?
OMG...talk about déjà vu. I typed in 'casseroles' content titles only, and up popped "My favorite casserole/one dish meal recipe" started by yours truly in 2014. Perhaps we should resurrect that topic and post there with our favorites. I see that several of us did post to that topic.
What say you? Or a better more timely route to take?
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"To further protect Canadians, the CFIA has announced temporary restrictions on imports of pistachios and pistachio-containing products from Iran. "
Yay our team!
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5 hours ago, patti said:
Oh, yes ma’am!
I'll pm them to you.
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Following along from the lovely Hungarian potato recipe ...
Two days ago I made a huge batch of a new casserole recipe I found on a Gluten-free website. It was a curried sweet potato, chickpea and spinach (I subbed previously-frozen chopped-up Brussels sprouts) and it was delicious. We ate it over a bed of brown rice. (Actually it was a major triumph for me in my somewhat lessened state. I used to make all kinds of casseroles when I cooked a lot...Greek, Italian, South African, northern African, Hispanic, East Asian, etc. Basically anything which Ed's mother had never made and trust me, Ed's Mom was married to Ed's father and he would never try anything which wasn't meat and potatoes. Ever. Not once.)
So, can you use favorite casserole dishes which our families like? Particularly if they are not labor intensive?
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Today Canada 'food recalls' is once again announcing the recall for possibility of salmonella ...not something to be casual about...in guess what? Pistachios. This has been going on for some time now. Again. And again. And again.
Surely 'they' must know the country or countries of origin, but they don't tell us. And surely at some point, they'll just pull all the stock of pistachios from said country or countries and not risk the health and well-being of Canadians who have no idea of what's going on behind the curtain ...unless they subscribe to the Canadian governmental body which sends out these posts...or are lucky enough to be on the receiving end of updates from eG's own @chromedome...
Surely you'd think. But apparently not.
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Busy much?
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29 minutes ago, patti said:
I rarely eat sauerkraut and wouldn’t feel confident using it in a meal. It’s not often found on menus around here. I don’t want you to think I’m close-minded, but I have to think about the general population around here and what people prefer to eat. Maybe a sausage and (unfermented) cabbage dish! There is a smoked sausage and potato skillet dish that my husband loves, so that’s a consideration.
Hey! I don't think you are close-minded at all. (I wouldn't eat a number of things either...) You don't have a northern constituent. And I did back down before I closed off.
I just remembered I have a recipe which calls for potatoes and corned beef and another one for potatoes and cabbage and a hamburger and cabbage one also. I could message them to you.
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Greek Feta Shortage
in Food Traditions & Culture
Posted
Interesting point. As a Canadian I thought I'd look up my country's rules.
According to Mr. Google:
In Canada, "feta" can refer to authentic Greek feta with a Protected Designation of Origin (PDO) label or cheese from Canadian producers that can be called feta if they started using the name before October 2013. New Canadian feta-style products must use terms like "feta-style," "feta-type," or "imitation feta" and cannot include images that evoke Greece