lindag
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Posts posted by lindag
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1 hour ago, blbst36 said:
I use freeze dried chopped garlic from Penzey's a lot. It works for me. If I remember, I just rehydrate with a little water before using.
I have some of that in my pantry but I never remember to use it!
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I'm sure it's just me but there's something creepy about black spaghetti.
Well maybe it's not just me.
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In recent years all the leeks I've bought have been 'dirtless'.
It used to be that you'd have to slice in half from top to bottom and rinse under running water between the layers to dislodge the dirt. One of Ina Garten's methods is to slice the leeks in half inch rounds and soak in a bowl of cold water, then drain to get rid of the sand.
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1 minute ago, ChocoMom said:
I ended up being pretty "old school", I guess.
My parents adopted me when they were well into their 40's, and my grandmothers were in their late 70's and 80's by the time I was old enough to start learning cooking, canning and freezing. Going to U-pick farms all over lower Michigan was a routine event every year, along with processing and preserving. I never learned any other way. In some ways, I've turned into my Mother and Grandmothers- still doing what they did. And, having listened to all the elderly relatives speak of their experiences during the great depression, I suppose, helped shape how I think about feeding my family and weighing the costs and benefits of everything. Their sense of frugality and creativity still astounds me today.
Fellow (former) Michigander
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29 minutes ago, Tri2Cook said:
All you needed was half a sandwich or a small bag of chips or something that you were trying to eat and instead of escaping they would have been circling and diving while you hoped they didn't live up to their nickname.SHITHAWKS???
Good grief, I've never heard of such a thing, and I can only imagine!!!! EEEWWWW!!!!
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I have determined by reading reports here that these meal services just aren't meant for someone like me,
looking at the meal plans I find that the ingredients are just too much for a single person as well as too fiddly for someone like who's looking for ease in preparation.
For now, I'm finding that buying single ingredients (from Schwan's) as well as drawing from my freezer as well aswith trips to the grocery for perishables is my way to go.
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18 minutes ago, kayb said:
I prefer, in almost all applications, the taste of slow-cooked garlic over that of fresh. So I get the big bag of cloves and poach them in oil, then store them in a couple of quart plastic containers (that are dedicated, as one might imagine, to garlic!) in the fridge. Lasts me about three months. Plus I have great garlic infused olive oil.
Wow, I really like that idea and it's one I can do!!!
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4 minutes ago, scubadoo97 said:
Good advice. I have to admit to having had a couple pours of whiskey before nearly losing my right index finger tip while using the mandoline. Now I always use a Kevlar glove when using that hellish device. Been a long time since I had a knife accident
I actally got a bad cut and bruise on my knuckle while wearing a no-cut glove. I was slicing a hard sweet potato and my hand slammed into the blade. So much for 'no-cut'.
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Does anyone know if these are avaiable in the US?
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14 minutes ago, JoNorvelleWalker said:
I prep most anything involving knife work or arithmetic before the mai tai.
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A mention by Porthos in the "prepping ahead" thread caused me to resurrect this old topic.
I don't much like prepping garlic either but it's the best alternative I've found so far.
i've been told that the jarred garlic is no match for fresh though I've never used it myself.
I also tried the bagged cleaned garlic cloves and didn't like them very much...I froze my big Costco bag and the cloves all stuck together and the texture suffers from the freezing.
For me, since I din't have to chop a whole lot for a family of four, for example, it just makes more sense for me to do it myself.
I have used my SlapChop for times when bigger quantities are needed and that actually works pretty well.
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1 hour ago, Porthos said:
Do you use the terms shredded and grated interchangeably? I am not sure that shredded cheese would freeze nearly as well as grated cheese.
Yes, I guess I do although I realize they're not the same.
I most always shred my cheese because the amount I need just doesn't warrant firing up the food processor (it's the washing up that is too much).
Howeve, now that I read that's possible to store pre-grated/shredded cheese, I may have to change my ways.
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I bought This one when I realized my most used knives all were Asian blades.
But I also own a small compact 15 degree sharpener (that doesn't seem to be available anymore) that I use most often because it's quick and easy to use. I never was able to master a sharpening steel.
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Once you've grated these cheeses how long do they hold in the fridge?
I made the mistake (just once) of Foodsaving a bag of shredded cheese....as you can guess, what I got when I opened the bag was one big lump that was in no longer grated cheese.
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I really can see both sides here. Your way, more difficult, better in the long run.
Her way, gets the job done and maybe will inspire her kids to learn more about cooking so they can end up creating their own meals one day.
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16 hours ago, David Ross said:
I The end, baked pie crust basically has that same texture--dust. I've substituted lard for the Crisco, but Crisco works best for both flavor and texture.
Can I assume you used leaf lard? And still prefer Crisco?
Not questioning your choices, I'm not a seasoned pie maker so I'm looking for helpful hints.
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8 hours ago, JoNorvelleWalker said:
Hellmann's is good.
I had read that Blue Plate mayo was really the best there was so I just had to order some and try it out.
To my taste it really wasn't any better than Best Foods (Hellman's). Now I see that according to CI that Dukes was first in their taste tests. Hmmm, since Dukes isn't available here either, I'll just stick with my own favorite.
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I've had nothing but outstanding service from Amazon.
I've been a Prime member since the beginning. And because of my somewhat remote location I do a lot of shopping with them; it's so much easier than schlepping from store to store and the Amazon selection of goods is second to none. I've had the odd error but that's mostly been with UPS or FedEx. Once in a while a small item is left out of the package, but, again, that's rare considering the sheer number of packages I receive.
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Because I prefer to hand wash my knives, some glassware and pots and pans I keep a Microfiber Dish Drying Pad (like this one) next to the sink.
I dries quickly and is relatively attractive and easy to wash up.
(posted while enjoying a lunchtime red beer - beer with Clamato for those who didn't know)
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17 minutes ago, Darienne said:
Do keep an eye on the dogs for the next couple of days. Cooked chicken bones are brittle and sometimes difficult for a dog's system. Never give your dogs cooked bones...but you may know that already...
Oh my, yes...I carefully cut the meat off the bones before I give it to them. My dogs are so very precious to me that I take no chances.
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On 7/14/2017 at 3:49 AM, HungryChris said:
Before we left for vacation, I gathered up all the tomatoes and peppers that would not make it until we got back, cleaned and sliced them up, added copious amounts of garlic, herbs and olive oil and roasted them into submission in the oven and froze the lot. Now, I know that @Shelbywould not approve of those tomato skins being in there, but that is just the way it is. Last night, I used the concoction on angel hair pasta, with a bit of roasted sausage and the result was marvelous! We had this with a salad with fresh red leaf lettuce and cukes, from the garden and were both quite happy with the result. I planted the lettuce pretty close to the neighboring squash, with the hopes that the squash would provide just enough shade to prevent bolting and that worked out pretty well too.
HC
Those small crocks in your photo....are those for salt and pepper? Very nice.
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I will never again go to bed and leave the dinner leftovers sitting on the counter...
Had a tiring day yesterday, and it's just too hot. Roasted a half chicken in the CSO (that had been marinated all day in Yoshida's sauce). It was very good, as always, and I ate only the thigh. Left the rest on the rack on the stove top. Why don't I check the kitchen before heading upstairs to bed??? Not the first time I've done this, it must have been that last glass of wine.
Dogs will enjoy the chicken.
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1 hour ago, Shelby said:
I had a super busy day yesterday and even though it's a zillion degrees outside I decided to do a pork roast in the slow cooker. I'm so glad I did. I was exhausted by the end of the day and it was nice to have most of the meal already done. This recipe is so easy and good. I need to do it more often. I prep this the night before and leave in the fridge overnight. Make slits in the roast and shove garlic cloves in all over, salt and pepper, brown in a skillet. Place in the slow cooker on top of two onions that have been sliced into rings. Pour in a cup of hot water that has 2 generous TB. of soy sauce in it. Cook on low for 8 hours--mine was more like 11. Take the roast out. Mix together 2 TB of water and 2 TB of cornstarch. Pour into the slow cooker and bring to a boil (mine boils if I put in on high). This makes a nice gravy.
Which cut of pork did you use, please? I have a couple of pork sirloin roasts (from Costco) that I need to get out of the freezer. The first one I cooked in the oven and it wasn't as tender and flavorful as I'd like.
I think I'll try your method.
Lunch! What'd ya have? (2017)
in Cooking
Posted
That Mouli was my pre-Food Processor food processor.