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lindag

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Posts posted by lindag

    Instant Pot. Multi-function cooker (Part 5)

    in Kitchen Consumer

    Posted

    3 minutes ago, Kerry Beal said:

    This morning I took the carcass of a rotisserie chicken - stripped off any chunks of meat - popped it into the IP with a couple of litres of water, an onion I had cut in half with the skin still on, half a big old carrot cut lengthwise and a stalk of celery. I set it for full pressure for two hours - left for work. When I got home it had been kept warm for 4 hours - strained out the stuff, added the other half of the onion finely diced, the rest of the carrot diced, one of the nice middle celery stalks diced - set it for 2 minutes full pressure while we went to pick up the child from the sitter. When we got back it had been kept warm for about 45 minutes. I added in the chicken bits, some cold rice from the fridge - and soup was ready for dinner.  No time spent in front of the stove waiting for it to reach pressure or waiting to turn it off when it had been at pressure for the right amount of time. 

     

    And it makes wine...

    How did it compare to other con broths you've made?  Would you use that process again next time!

    Burgers/Meatloaf--Cook-Off 10

    in Cooking

    Posted

    1 hour ago, rotuts said:

    @indag

     

    consider trying a turkey ML  if you can get 93% lean at an attractive price

     

    here their seem to be at least three large providers :  ShaddyBrook farm ,  butterball , and maybe Jennie-O

     

    the SBF  goes on sale periodically  ( 22.4 oz it seems )

     

    https://www.shadybrookfarms.com/products/

     

    I have no idea why they have so many sizes

     

    the 1 lbs  sometimes goes for 1.99    and the  1.3 sometimes for 2.49

     

    I stock up.  the ML is just as good from a frozen brick   as Im able to Vacuum bag it.

     

    there is some Jus in the bag , but that all goes into the loaf.

     

    I'll post the TF turkey meatloaf recipe first thing in the A.M.

    PureFizz vs SodaStream: your take?

    in Kitchen Consumer

    Posted

    I went back to this thread to try to understand how to make fizzy wine (MR) with the equipment I have and I,'m still confused.

    If I chilled my ISI (liter size),  chilled my white wine thoroughly, would I then add the wine to the cold ISI, charge it, re-chill thoroughly, then drink?

    Do I have it right?  I 'm eager to try this.

    Lunch! What'd ya have? (2018)

    in Cooking

    Posted · Edited by lindag (log)

    Today I drove South to Hamilton to meet a friend for lunch at the best local hamburger joint where you can still get your burger cooked to order along with the best onion rings I've ever had.  Also Picked up my prepared taxes and stopped at the Cornish pasty shop to bring home some to stock my freezer.  Looking forward to trying the Bisto gravy with a nice hot pasty soon.

    The Bisto is in transit to my house but The earliest estimated date for delivery is the 29th.

    • Like 6

    Ahh, Bisto! The Gravy Mix

    in Kitchen Consumer

    Posted · Edited by lindag (log)

    My order is coming soon from Amazon.

    For a little over $2 USD I just had to try it out for myself.  I'm thinking it’s be great to have on hand for Cornish pasties and meatloaf.

    Wait, now I need to put meatloaf on my to-do list.

    • Like 3

    Cocktail recipes easy to make at home?

    in Spirits & Cocktails

    Posted

    I'm not Thomas, the OP, but I would love some simple, easy to prepare cocktails recipes that I could make with the basic liquor store ingredients...(where I live there is no access to the exotic).

    The only liquor I don’t much like is Scotch.  I have a very good assortment of the others in upper-mid range.

    I particularly like Gin, Vodka , Canadian Whiskey and Rye.  

    Your suggestions would be much appreciated.

     

     

     

     

     

    Lunch! What'd ya have? (2018)

    in Cooking

    Posted

    Needed to just get out of the house today so I went to Great Harvest Bakery for a loaf of honey whole wheat bread, Irish Soda Bread and a turkey sandwich on their multi grain bread.

    Stopped at the car wash for a much overdue wash and then to the liquor store to stock up on vodka, Kahlua and Irish Cream.

    • Like 3

    When do you over tip?

    in Food Traditions & Culture

    Posted · Edited by lindag (log)

    11 minutes ago, BeeZee said:

    @Toliver, you are not imagining, and it has been going on for a long time. I did business with a company in the 90’s whose business was based on that concept, making money off the float.

    But my question is why the charge is made twice...first for the food and then the food and the tip combined?

    Are you generally a “one of cook” or a “repeater”?

    in Food Traditions & Culture

    Posted

    I'm definitely a 'repeater' although I do spend a ridiculous amount of time searching for new recipes (my Living Cookbook software recipe collection is huge.)  I do like finding some new recipe that I can put into my rotation.  

    Since I now live alone, I don't cook as often as I used to and the meals I do make have leftovers enough for at least a couple of days.

    So I maybe cook an actual meal two or three times a week.  I seek opportunities to have lunch out, sometimes with friends and sometimes by myself when I'm out and about running errands or shopping.

     

    • Like 5

    When do you over tip?

    in Food Traditions & Culture

    Posted

    Something I don't quite understand occurs when I dine out and put the charges on my credit card; the next day the charge for the food is posted to my account; then the next day that charge is replaced by the charge for the food and the tip together.  I've always wondered why it's a two-step process.

    Dinner 2018

    in Cooking

    Posted

    My dinner will be leftover chicken and broccoli over rice from yesterday allowing me a leisurely cocktail hour to enjoy my White Russian followed by a glass or two of Merlot.  My kind of dinner.

    • Like 7
    • Haha 1

    "Top Chef" Season 15

    in Food Media & Arts

    Posted

    I am enjoying season 15 more than the previous is BBECAUSE of the lack of snark between the contestants.

    I'd like to see less of Padma.....by that I mean less revealing clothing.  She's so gorgeous she doesn't need to be spilling out of her dresses.  BTW, that purple and white ruffled number she wore for the cowboy cookout was Absolutely stunning.

    • Like 3

    When do you over tip?

    in Food Traditions & Culture

    Posted

    At the nearby Dairy Queen I have to ASK for my change back!

    i only ever order a cone but the snotty young woman feels entitled to keep the change despite the fact that she's done nothing to earn it.  They keep a tip cup in the window marked 'colleg fund'.

    Because I find the behavior so obnoxious, I won't  leave a tip at all which is something I'd never do elsewhere.

    • Like 2
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