Darienne
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Posts posted by Darienne
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In our freezer are currently smallish pieces of cooked meats: ham, turkey, chicken and roast beef. The ham and beef are there for Ed to defrost and have with his salad at night if he chooses...and the turkey and chicken mainly to make chicken/turkey salad for sandwiches. We also have cooked ground pork and hamburger to add to sauces or Chinese dishes or soups if either of us gets around to that part of life again (not for two years now...).
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20 hours ago, patti said:
I try very hard not to say anything when my husband changes capitalization or punctuation or uses random bolding. But if you bold baked chicken and green beans, why not cornbread dressing? And why not be consistent with spacing between items. AND WHY NOT JUST COPY AND PASTE EXACTLY AS SENT?! (Can you tell which of us is the nice guy and which is a controlling um, person?)
I think we might be sisters with a different mother...and our husbands might be related also. I worked as a descriptive bibliographer before I retired and the work demanded absolute care. Not a letter nor a number out of place. Ed says he lives by the seat of his pants...and so he does!!!!
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47 minutes ago, blue_dolphin said:
Roasted butternut squash salad with pears and Stilton from Fine Cooking magazine (RIP)
The recipe called for bacon but I was out so I used guanciale and I pretty much ignored the plating instructions.
Have you considered an additional career as a professional food photographer/plater? Your plated salads look so inviting.
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On 1/9/2026 at 7:49 AM, Darienne said:
I really don't understand it. Today makes 336 entries in the contaminated pistachio saga. 336!! Why don't the powers that be pull all the Iranian pistachios off the shelves? The sheer number of grocery stores and other outlets affected by this problem is staggering. And why are we buying pistachios from Iran? How many unsuspecting people have been made ill? Are folks still being made ill? That information is not up online...or I haven't located it. When will it ever end?
I'm thinking of calling my MP and requesting some information.
I did call last week and again this morning. The woman who answered my call said she would look into...with a distinct lack of interest and enthusiasm. I can't say as I blame her. Our MP is not in the party which is in power and food adminisration is not his known interest. So, now we sits and waits.
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21 minutes ago, blue_dolphin said:
Heck, I’m pretty sure I’ve had cabbages that lasted two months in the fridge so it could outlast the recovery period entirely 🙃That sounds very amenable to freezing, too!
You are so right. As we speak I've got a cabbage in the fridge, still edible as soon as I trim it, which is older than I want to admit publicly.
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10 hours ago, blue_dolphin said:
Very smart to avoid over complicating things! Which makes me wonder why (aside from the presence of a 5 lb cabbage) you want to combine 6 new-to-you recipes into a newly designed and untested creation at what seems like a rather stressful time. Maybe this is a fun activity to keep your mind off of the stress? If so, great.
If not, I’m wondering why you’re not leaning into the sameness and freezing batches of old favorites.And for that matter, tossing a cabbage certainly would not put a dent in your fiances. No one throws out food lightly but it could be excused this once.
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1 hour ago, TdeV said:
The sauces are made of:
- evaporated milk, flour, parmesan, breadcrumbs
- milk, flour, cheddar, sour cream
- French demi-glace
- cream cheese and mustard
- potatoes and Gruyère
i would add a tomato sauce of some kind.
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15 minutes ago, patti said:
Maybe I am not as sensitive to taste changes, but I eat vegetable leftovers from the fridge all the time and don’t seem to detect enough of a change in taste to stop me from enjoying. Cheesy broccoli and cauliflower are still great a couple of days later. Air fryer roasted green beans, broccoli, and cauliflower aren’t especially good as leftovers, but I never have that problem because I air fry my serving size and eat them all! Are you worried that green beans won’t hold up well for the CFM? I don’t plan on cooking them two days ahead.
You're right. I do eat leftover cooked vegetables straight from the fridge cold with no sauce or anything...but Ed would never do this. In fact, he constantly complains...and it's one of the few things he actually complains about...that the cheese sauce which I make and which he slathers all over whatever vegetable it is..is too thin. (It has enough flour and cornstarch and cheese to sink the proverbial ship. )
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21 minutes ago, patti said:
Please thank Ed for his choice!
Not sure what you mean in the second statement?
What cooked vegetable with what sauce or trimming will keep its taste and texture and general deliciousness after sitting for a day or two in a fridge?
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22 minutes ago, patti said:
My plan for this week’s CFM (Thursday delivery) is incomplete. Baked chicken thighs and cornbread dressing are the main items I’ve decided on, but haven’t settled on a veggie side.
Broccoli? Sweet peas? What about using those giant cans of green beans? I used to dress up canned green beans by sautéing the trinity in bacon fat and adding a can of green beans to that and simmering for a bit to be more like southern (cooked to death) green beans. A part of me wants to damn southern green beans to hell, but the part of me that loves them can’t do it. 🤷♀️
Ed picked green beans. I have no idea what would both start off tasting good...and end up tasting good two days later.
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6 hours ago, TdeV said:
What was the sauce? Cream with or without cheese, or tomato?
No cream and no cheese. I emptied a jar of some kind of Classico tomato sauce for pasta...the jar is long gone and I'd never used one before...and a can of Rotel.
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40 minutes ago, TdeV said:
Others say dish can be frozen for 3 weeks. What is the science behind either of those statements?
There may be science behind it but not much in the way of reality. We are still eating frozen stuff that I froze almost two years just before my condition went south almost overnight. And they all seem fine. However, I'm not recommending the situation.
It's a strange feeling, reading all these great posts about planning for surgery and steps to take to get ready for meals post surgery. I made no plans for post surgery and ensuing problems...I had no idea that I'd be sidelined so quickly and so completely...thus the eating of meals frozen two years ago.
34 minutes ago, Maison Rustique said:I know many people who do "meal planning" where they cook one day and pack up meals for freezing. You might try looking for some of those websites, as it is rather popular with many busy moms/caretakers.
Since the children left home many years ago, this is pretty much the way we've always cooked. I guess that's why Ed is still finding the odd uneaten meal in our freezers...yes we have multiple freezers. I could add that my wonderful overworked husband, Ed, has pretty much done all the food prep and cooking all this time...although this week I did make a new dish, Unstuffed Cabbage Rolls, and three meals are now in the freezer.
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I first heard of listeria when took a food handling course in order to become a chocolatier...oh, does this go back a good many years and no, I never did, but had many years of wonderful fun with my confectionary partner making so many different confections. Plus we had a terrific time taking a chocolate course from eGullet's own Chocolate Doctor, Kerry Beal.
Back to listeria...the most interesting and alarming thing about it was that it could take up to an entire month before you get symptoms.
Just checking up on google: "It is correct that listeria symptoms can take a month to appear; in fact, the incubation period for the more severe form of the illness, known as invasive listeriosis, can range from a few days to as long as two to three months (70 days or more). "
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Yesterday Ed bought some New Zealand 'lean ground beef' on "Special" (aka: on sale) 450 g. 2 packages, total weight 900 g. He fried them on the stove in the normal fashion and the after cooked weight was 573 g. That's a loss of 37.5%. In US terms, that's 32 oz of meat and left with 20 oz after cooking. Of course there's always expected to be some water in the meat...but so much? Was there more because the meat was on sale? Is it ever worthwhile buying meat on sale or is so much loss simply to be expected, no sale or sale?
All thoughts on the subject are welcome.
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20 minutes ago, blue_dolphin said:
Another salad based on the roasted vegetable salad matrix from Good Things.
Roasted cauliflower, roll-cut carrots and chickpeas on a bed of baby kale with pickled onions, dressed with the tahini sbagliato dressing and a sprinkle of toasted sesame seeds.
The first time I used this dressing, I found it overly garlicky, surely due to my use of a huge garlic clove, but happily that flavor didn’t intensify and the roasted vegetable salad stood up to it just fine.
That's it. I'm moving to SoCal and will be your housemate. I could live on salad. We have it 2 out of 3 nights...I mean nothing else besides salads of all kinds. They don't look as good as @blue_dolphin's but I love them.
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I really don't understand it. Today makes 336 entries in the contaminated pistachio saga. 336!! Why don't the powers that be pull all the Iranian pistachios off the shelves? The sheer number of grocery stores and other outlets affected by this problem is staggering. And why are we buying pistachios from Iran? How many unsuspecting people have been made ill? Are folks still being made ill? That information is not up online...or I haven't located it. When will it ever end?
I'm thinking of calling my MP and requesting some information.
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1 hour ago, Shelby said:
Also, where is the candy section of the pyramid?
And what about chocolate????
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21 minutes ago, chromedome said:
The link for the full thread is higher up in my original post. You may not be able to view it if you don't have a Bluesky account.
The "TL:DR" is screencapped, so if you're not seeing it, it's not about accessing the page but about whether you're seeing images correctly on eG with your device. IIRC you'd spoken about that just recently?I don't have Bluesky. I don't even know what it is. And if you want to be friends...don't tell me.
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...and for the TL;DR version, here's a screencap of her summary/takeaway:
Could not access this page. -
1 hour ago, patti said:
This would’ve been great info to have! Also, it sounds delicious. Thank you. (Do y’all just cringe at my ignorance, sometimes?) 🥴😜
a) thank you, they are and b) no, we sure don't.
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As for the Costco croissants...I put them straight into the freezer. I'm the only one who eats them. Frozen they slice easily. Then I add 4 Callebaut callets and nuke them in the microwave. Chocolate filled croissants!
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53 minutes ago, TdeV said:
I've made a hamburger/cabbage casserole in the past and frozen it and never noticed any change in the cabbage.
In fact, the last portions we ate were frozen more than a year and a half ago. I think we've just about eaten all the stuff I'd made and frozen before I was sidelined. Normally I would have been in charge of keeping track of the freezers' contents and would never have allowed food to be frozen for an undue length of time.
But then just because I didn't notice any change in the texture of the cabbage doesn't mean there wasn't any.
added: I tried to delete TdeV's comment when I realized it was not pertinent to my point but couldn't do it and made a mishmash of it all.
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1 hour ago, patti said:
Oddly enough, within a couple of days of delivering the CFM, I’m already anticipating what I will make next. Yesterday, I couldn’t think about it; today, I am considering my options.
The weather next week is expected to be mild, so maybe chicken salad on a croissant, paired with some kind of salad that includes apples? Too summery?
Sounds fine to me.
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10 hours ago, chromedome said:
Yeah, I've long since stopped posting those.
But hey, for the first time in a while, we have a change of pace. Si Ji Mei brand Wuhan Egg Sheets with Glutinous Rice (that's a mouthful) are being recalled in BC and Alberta for salmonella.
https://recalls-rappels.canada.ca/en/alert-recall/si-ji-mei-brand-wuhan-egg-sheets-glutinous-rice-recalled-due-salmonellaThe endlessness of it all sure gives one pause to think...
Food recalls
in Kitchen Consumer
Posted
I heard back today from the assistant to my local Member of Parliament concerning my inquiries re the Pistachio recalls. She sent me 3 governmental addresses I could access...and have already done so long ago....in response to my inquiries. She went through the motions...but maybe that's all that is available. Oh well...