Jump to content

ElaineK

participating member
  • Content Count

    51
  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. TL;DR version: I have to drink most of my meals for the foreseeable future, and I'm running out of creativity. Please help! My gastroenterologist has put me on a mostly liquid diet, supplemented by soft, easy to eat foods. I'm also very fiber-limited (no more than 15g/day, and 10g/day would be better). It's supposed to be a high calorie diet, but I either haven't figured out how to cram enough calories in, or I'm not eating enough of it. The bulk of my calories are considered "full liquid". That's a texture somewhere between water and panna cotta. I can have 1-2 cups of food a day with m
  2. I'm not Shel_B, but when I bake on the spur of the moment, I sometimes forget that my eggs are supposed to be at room temp. I take them out of the fridge, crack them into a bowl, then go "Oh shoot - those are -cold- eggs!" At which point "Is it safe to let these sit out until they're warm, or do I have to warm other eggs and turn these into breakfast?" becomes relevant.
  3. The restaurant couple gets more service, and the tip is about the quantity and quality of the service. I went out to lunch today with a friend and my daughter. -Somebody has to take the order, -give it to the kitchen, -pick it up from the kitchen, -gather all the things like napkins, disposables, sauces, condiments, etc. -package it, -give it to the customer, -take the customer's money or card, -give her/him back a reciept, and smile. Someone did all that. Plus: - 3 or 4 check-ins as we waited for our table - A round of drink orders - 5 trips to the table to refill drinks - A trip to get a
  4. ElaineK

    Cooking for One

    I just attempted to make chocolate mousse for one. I had a recipe that claimed to make four servings, and used two egg yolks. Two servings was an acceptable compromise to me and trying to whip half an egg yolk with teaspoon of sugar to ribbons was a loosing proposition, so I just cut it in half. I now have about eight times as much chocolate mousse as I wanted to eat, and while it's delicious - I'm annoyed about feeling like I need to either eat too much sweet junk or waste the rest. In retrospect, I should have taken the mousse base (yolk, sugar, booze) and dumped two thirds or three quarter
  5. I just made the Pichet Ong recipe, and I had the same problem with it being runny. I only managed to add four of the four eggs (not the last yolk), and it still just melted on the tray as I piped it. The tester cooked fine. Into a nice, hollow ball with good shape. Fridged overnight, and I've got the same melty dough. But now it cooks into a flat disk. A tasty disk, but not what I was looking for! I'm wondering if I needed to break up the cooking batter more. I let it roll around in the ball it formed as I cooked it for the five minutes, which might have lead to uneven cooking. I also stopped
  6. Oddly, I have medical necessity, but often cast it as a preference. I'm gluten intolerant, which seems to be better understood as allergic to gluten, even though it's auto-immune instead of an immune reaction. Then I have a whole host of things that I shouldn't eat because it upsets a different digestive disorder. They're all dose-dependent, and none of them are cross-contact concerns, so it's much less confusing for everyone if I say I'm gluten intolerant for medical reasons, and let the rest be interpreted as preference. I'd much rather not eat mashed potatoes that were on my plate than end
  7. Both heat and moisture can "pre-react" your baking powder. Drop some in hot water and see if it fizzes. Lots of bubbles is a good sign. No bubbles means it's toast. Also, is it possible that your milk is getting too hot? Chicken fat melts around 75F/24C, so I'd try it around 80F/27C. Double-acting baking powder will generate gas once when you get it wet, then again when you get it hot, and if you're getting both effects at once, then stirring vigorously to make the mixture smooth - you might be beating the gas right out.
  8. What does she eat? Oh dear, that did sound odd, isn't it? Especially with all those choices. She's a gluten free (celiac disease) vegetarian. If they offered the gluten free pasta with any of the vegetarian sauces, she'd happily eat that, but they only offer it with meat sauce. Last year her only option was vegetarian sushi with no soy sauce, but I think now the cheese enchiladas are gluten free. At one point, their website listed all kinds of gluten free options, and we cheerfully compiled a week's meals to order. Unfortunately, that was a database glitch, and ended with only random chance k
  9. Our school has "healthy lunches". The way it works is parents pre-order the entree (with as much or as little input from the student as they see fit). Students can pick: a drink (1% milk or water) a snack( Mott's 100% No Sugar Added Natural Applesauce, Froose Fruit Bites, Raisins, Strawberry Fruit Bar, Assorted Fresh Seasonal Vegetables of your child's choice!, Fresh Baked Reduced Sugar Chocolate Chip Cookie, Boston's Lite All-Natural Popcorn, Sunflower Seeds, PopChips, Parker's GF Animal Crackers, String Cheese, Whole-Grain Pita Chips, Nut-free Soynutz ) and a seasonal fruit or vegetable (th
  10. Nope, never have. And I'm a lingerer in those circumstances. I wouldn't particularly dispute their right to do so, and would do one or the other (which depending on exactly how that demand was presented) reasonably cheerfully. My local bookstore does have a sign saying that the restroom is for customers only, but they've assured me that I count as a customer, even if I don't buy anything on that visit. It's not uncommon for us to pop in long enough for my daughter or I to use the restroom and her to play with the train table for a few minutes, then we go on with our errands. It's also not unc
  11. I have just under 6 feet of counters (70 inches), broken up into three chunks. Keeping them relatively empty is a priority. The smallest one (14 inches, near the stove) has two utensil holders, a salt dish and the pepper mill. The largest one (31 inches) has a paper towel holder, a fish platter that's usually pressed into service to hold fresh fruit/vegetable that shouldn't go into the fridge (currently two bananas and a potato) and a berry bowl that usually holds allium (currently two heads of garlic). The third one is always empty, unless it's accumulated some dishes for the dishwasher und
  12. Yup! The foil blocks the microwaves, so that the egg doesn't explode, and covering them with water keeps the foil from being an arcing hazard. In sufficient water would be an issue. I grew up without a stove or an oven, but with two microwaves. I've done it more times than I can remember, but as soon as I moved out and had a stove, I started doing them in a pot.
  13. Wrap them in aluminium foil, cover (completely!) with water. Toss 'em in the nuker to your desired doneness. It's just not usually any faster than doing them on the stove.
  14. I think it is about pretense. "Housemade aioli" that's really Hellman's plus garlic. "Chicken nuggets" that are primarily pink slime. Food that is claimed to be handcrafted that's simply assembled off the Sysco truck. Those aren't honest. A "grilled" chicken sandwich with grill-marks painted on with food coloring and artificial smoke added, because it's never seen a grill. I'm not sure how I feel about a grilled chicken sandwich that's par-cooked sous vide then finished on the grill, but it is miles better than a grilled chicken sandwich that was mass-produced with no direct application of hea
  15. I think of scotch as a much more polarizing flavor (and inclined to get people thinking that they'd like it, and being wrong) than bourbon. Then again, that might be because I have a bottle of Bowmore 12 year that's about to go down the drain because I can't find anyone that will drink it...
×
×
  • Create New...