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lindag

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Posts posted by lindag

    When do you over tip?

    in Food Traditions & Culture

    Posted · Edited by lindag (log)

    5 hours ago, MetsFan5 said:

    Okay so... sorry to repeat myself but my husband and I are in an extending living hotel. We have a suite with a full kitchen and pots and pans, full sized refrigerator, separate bedroom, etc. due to not having power at home. 

     

      We had reservations through Tuesday morning with a noon check out. We never thought we would even need that much time away. We were wrong, big time. 

       So on Saturday I was talking with the overnight front desk agent? And asked if there was anyway to extend our stay until Saturday 3/10? Idk my days are messed up. She said she’d take my info and try her best. Her manager barked at both of us that “they don’t take waitlists”. She rolled her eyes and said “ignore her”. 

     

      Because I am a smoker I went out again to smoke and the night front desk agent saw a cancellation come in as I was going back into the hotel. This saved our asses; we’ve accumulated more things the longer we are here. 

       

      She looked out for me and I like to look give back in situations like this. I gave her $60 but am kinda feeling maybe that I should have given her $100?  She was super appreciative and said I didn’t have to, etc. and yes she was doing her job but she did me a solid and looked out for me, personally. Thoughts? 

    You were more than generous.

    I'd probably have given her $20 but you're talking about New York/Jersey dollars, that's different.

    Amazon/WF 'update' NYTimes

    in Food Media & Arts

    Posted

    I stopped shopping at my nearby Walmart for that very reason.

    i'd get to the store around 10AM or so and find half the shelves in produce empty.

    It was a waste of my time to go there.  And, FCSOL*, if it's not on the shelves there's no sale!

     

    *forchristsakeoutloud

    Instant Pot. Multi-function cooker (Part 5)

    in Kitchen Consumer

    Posted

    2 minutes ago, FauxPas said:

     

    I had a heck of a time getting mine on, too! And then I saw something in the instructions somewhere that showed a diagram of bending it a certain way. Wait, here's a photo from p 12 of the manual, which suggested to me that I had to pinch the top of the cup together before pushing it into place. Even so, it was awkward. But I got it on there. 

     

    Did anyone else have this problem? 

     

    IMG_20180303_132851.thumb.jpg.eeb5b31157189b1e306f2799e87ac68a.jpg

     

    So I needed to read the manual?  Go figure.  xD

    • Haha 1

    Instant Pot. Multi-function cooker (Part 5)

    in Kitchen Consumer

    Posted · Edited by lindag (log)

    21 minutes ago, Anna N said:

    I did manage to get my 6 quart back from my daughter before she went off on a girly weekend. I made the chicken korma from the Indian Instant Pot Cookbook by Urvashi Pitre.  I do a lot of Indian cooking so I had all the spices and I make my own garam masala. The ingredient list looks very long really it’s just a bunch of spices. The recipe comes together very quickly. You make the sauce in the blender, pour it into the Instant Pot, top it with a pound of boneless skinless chicken and cook on high pressure for 10 minutes. Before finishing you add some coconut milk, some tomato paste and some more garam masala.  Really it was one of the speedier Indian recipes that I have ever made and I still came up with a very tasty result.  No photo because it went directly into a container to go over to my daughter's house when she gets back from her weekend. 

    Any word from the mfr. about the mini pot problem?

    Mail-Order Virginia Country Hams

    in Kitchen Consumer

    Posted

    16 hours ago, TdeV said:

    I have ordered some ham hocks from Father's and will report back.

    I intend to taste every single one of the hams which have been recommended! :ph34r:

     

    I put a 'set' of hocks in my shopping cart then discovered the shipping cost was even more than the hocks.

    i still want them though, they look much meatier than those I can get locally.

     

    Dinner 2018

    in Cooking

    Posted

    10 minutes ago, suzilightning said:

     

      I also have some ground bison and it's a throw up between Cincinnati chili and taco filling.......

      

    a "throw up"?   Meaning a toss-up?  I get the connection to the cat barf.

    • Haha 2

    What do you do when you can't stand the heat but can't get out of the kitchen?

    in Food Traditions & Culture

    Posted

    39 minutes ago, Tropicalsenior said:

    My best heat beaters are my IP, freezer and microwave. When I make soups, stews and sauces I always make more than enough for one meal and put it in the freezer. Then when it's hot, I can thaw out the extra meal in the microwave and it's quick and cool.

    I also have the advantage (?) of getting up at 4:30 in the morning to get breakfast for my housemates before they go to work. I do a lot of cooking and baking then and just reheat it at dinner time. For frying things, I use my electric skillet and I do make a lot of stir frys in my wok.

    I don't have much luck serving salads. My housemates are from Central America and to them, a salad is a side dish. They would never say anything, but the times that I have served salads I can sense the puzzlement, as if to say “is this all we get”. Soups and casseroles that I can finish up at the last minute as they come home from work seem to be more practical.

    I do wish that the idea of cooking naked would work for me, it would save me a lot on laundry.

    I like using my crockpot when it's hot or just when I want time for other things.  There are more and more recipes that can successfully made that way without losing flavor, texture or appearance.  

    I make my mac and cheese that way now and it's still good.

    • Thanks 1

    Dinner 2018

    in Cooking

    Posted · Edited by lindag (log)

    Dinner tonight is leftover short ribs and gravy pressure cooked in the mini IP along with crockpot Mac and cheese presently cooking in the mini IP.  Lots of time to relax and enjoy cocktail time.

    • Like 10

    What do you do when you can't stand the heat but can't get out of the kitchen?

    in Food Traditions & Culture

    Posted

    Like Kaye, I use  my IP, CSO, other pressure cookers plus I sometimes will deep-fry or grill out on the deck.

    i make more salads when it's hot as well.

    on my trip to Costa Rica a few years ago, in early January it was still much too hot for me.  Fortunately, the condos we stayed in had AC.  I can't stand the heat here in the summer!  AC is essential to my comfort.

    • Like 2
    • Thanks 1

    Mail-Order Virginia Country Hams

    in Kitchen Consumer

    Posted

    On ‎10‎/‎31‎/‎2014 at 9:30 AM, rotuts said:

    consider some of that bacon.  its cut and vac's.  it is intensely smokey  for me thats a good thing

     

    it is so intense Ive doubled my ( turkey ) meatloaf output.

     

    its unfortunate they dont seem to have smoked breakfast sausage.

     

    BTW they have smoked and unsmoked cure hams.

     

    I looked for hocks at their website but couldn't find any; do you have to call to order?

    The Drainer Topic

    in Kitchen Consumer

    Posted · Edited by lindag (log)

    I hand wash a few things every day....pots and pans, knives and glassware.

    If I didn't hand wash my glasses I'd never have any clean ones since I only run the d/w about once a week or so.

    I have two of these:

    https://www.amazon.com/dp/B014FVDJ0M/ref=twister_B0089A2M2C?_encoding=UTF8&psc=1

    so there's always a clean one when the other needs laundering.

    The water beads up on top so they dry very quickly.  There's no standing water and no musty odors.

    • Like 2
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