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Everything posted by gulfporter

  1. We are a small group this year. I will buy a 10# turkey (marketed as Lil Butterballs) and dry brine it. I'm hoping this gas grill (4 burner) will give me some leeway in moderating temperatures. And that this small turkey will allow me to flip the bird more often (he he he). Though I'm willing to sacrifice presentation and remove body parts that are done sooner than others. I bought a Thermoworks Thermopen to keep me abreast of this (another bad pun, soory!).
  2. I've only used pomegranate seeds raw in the past (sprinkled over various items). But I'm contemplating using them as the fruit component in a Mexican turkey stuffing (chorizo, corn bread, etc.). Will the seeds soften and be tasty? Or will they disintegrate? Or will they toughen up, get too chewy? Anyone have any experience using pomegranate in cooked foods and have any suggestions?
  3. Menu planning is upon us. Some families never vary the menu, but we like to play with our food. Name one thing you'll make that's traditional; and one new item you're adding to the table this year. I'll start: Old: Mincemeat pie with vanilla ice cream New: I will spatchcock and grill the turkey this year (wish me luck, I've never done this before)!
  4. The article reported a lot of positive changes....soda sales down 25% since 1998; sugar-laden cereal sales down 25% since 2000; major brands like Kraft dropping artificial dyes; and Perdue and Tyson limiting antibiotic use in their poultry. Per capita consumption of raw veggies is up 10% in the past 5 years...that's also good thing. Yes, the prepared food counters at grocery chains are popular and to me it's a roll of the dice as ingredients and caloric and fat content are normally not displayed. I know we eat healthier now that we're retired than we did when we both worked 50 to 60 hour weeks, as I also relied on pre-made 'fresh' food (usually from the local Costco). Again, no real details on the label back then. It's good that other retailers/grocers are offering these ready-to-go meals as frankly, many of my co-workers were young, single mom's on very limited budgets and often they simply went to the McD's drive-in and ordered off the $1 menu after picking up their kids at day care.
  5. I agree with you on the 60/40, that's our current set up. Alas, at our price point, this one will be a true double (though all my prior double sinks were 50/50, so we will readjust quickly). Yeah, we're both neat-freaks, often wish we weren't, but that's just the way we are. We ordered it yesterday and it'll be here before TDay, but my DH i(aka, The Installer) is traveling a lot these days on family business, so we're saying it's a post-holiday project. Want to take some time to decide on a new faucet after the sink is here.
  6. Tis the season....hoping our next shopping trip to TJ's finds their annual offering of pfeffernusse. Their boxed version is limited time only and I stock up heavily.
  7. I've had stainless sinks in two houses; they're fine. But I want a bit more of statement in this kitchen, so I'm going with the copper. Probably will wait till after the holidays for the install.
  8. Poison!! Really!! Seems a bit specious, given I don't plan to eat from it. I've read that copper is naturally anti-bacterial.
  9. Yes it matters. Should be gauge 16 or lower. The one we are looking at is 14 gauge (the smaller the number, the thicker the copper).
  10. There are a lot of bronze colored fixtures that match the sink color. Yes large window behind the sink, and a bright spotlight over the sink which we tend to leave on during evening hours anyway, so that'll highlight the sink as well. Frankly, if we had gone stainless in this kitchen, I wouldn't consider the copper sink as I think it would clash with stainless, but others may disagree. I think the copper will go well with our white appliances, countertop granite, our light oak cabinets and our terra cotta paint. I should mention that we have had 'different' sinks before....at a previous residence, our kitchen had all stainless appliances. The sink was in the island and it was bright red. It was a beautiful kitchen and I think having an unusual sink is a good thing, rather than just matching everything else in the kitchen.
  11. We really don't do any of the above. There's only the two of us and we're both pretty tidy. We don't mind having to be a bit fussy over something we like. The customer reviews for this sink are very good on both Amazon and Home Depot. One mentioned getting some 'greening' but to me that's natural and we like that patina. One of the reviews said hammered copper (like this one) is better for a kitchen sink than the smooth surfaced ones. I haven't read anything that scares me away yet. I'll do more research but still hoping for firsthand accounts from other owners.
  12. We moved to this house 2 years ago. The appliances are white (the fridge and d/w are new). The existing sink is white. Its finish is worn and it stains easily and we want to replace it. Our counter top is a dark granite with mostly browns, blacks and beige tones. I am considering a hammered copper sink...it's not shiny copper, it's antiqued and is a bronze color. Here's a link to one that meets our specs and price point. http://www.homedepot.com/p/SINKOLOGY-Raphael-Dual-Mount-Handmade-Pure-Solid-Copper-33-in-4-Hole-Double-Bowl-Kitchen-Sink-in-Antique-Copper-KDF-3322AH/206084556 While aesthetically, I think this sink will work well, I'm wondering if anyone has any comments on its practicality.
  13. In April I went to US Border and Customs Control to apply for Global Entry. Part of Global Entry's security system is the reading of your electronic fingerprints; they are scanned at airports' international arrivals when you return to the US. The Agent could not get a good 'read' of my fingerprints, parts of them were blank. He told me about 40% of female applicants in their 50s and 60s have rubbed off some of their fingerprints over the years due to cleaning and scrubbing. He said he rarely runs into it with men of the same age. Ha! He got the best 'read' he could but said they might not be good enough for the automated Global Entry scanner. He suggested that before placing my hands on the scanner, that I rub them against my forehead to add some oil to them. I did this last month returning from Spain and the scanner was able to make a match. This doesn't help the OP find a solution to her problem but I found it to be an interesting fact. In the past, when we lived in dry climates, I too used bag balm for dry skin.
  14. I've given French Bark, using Ina Garten's recipe (less time consuming than truffles) and both tasty and colorful. You can substitute a different nut or combination of other dried fruit http://www.foodnetwork.com/recipes/ina-garten/french-chocolate-bark-recipe.html Lately I've been giving savory items such as my homemade rub, quince chutney, spiced nuts, homemade chipotle sauce. For host/hostess gifts, the most appreciated gifts are herb-flavored butters given in pretty but heavy glass cups (often I use votive or candle holders). I use either rosemary or dill for the flavors.
  15. From yesterday's WaPo about the genetic connection. https://www.washingtonpost.com/news/wonk/wp/2015/11/02/how-risky-are-bacon-and-hot-dogs-depends-on-your-dna/?hpid=hp_rhp-more-top-stories_wonkblogbacon-1125pm%3Ahomepage%2Fstory
  16. My brother and his wife had a baby late in life (he was 45, she was 37). Prior to having a child, they ate out often with friends in very nice eateries. When we were with them, they were the first to comment on the parents of disruptive babies/children in the restaurant. While my SIL was pregnant, they declared they would never be 'those parents.' As luck would have it, their baby was a colicky sort. But true to their word, they drove in separate cars to restaurant outings. At the first peep out of their baby, one of them was out the door. They'd give the kid a chance to settle down (especially as he got older) and return to the table, but more often than not, one parent would head home while the other finished his/her meal with their friends. When they wanted a nice meal as a solo couple, they lined up a sitter. Oddly, they still drove to the restaurant in separate cars. Just kidding on that last sentence
  17. Mofongo is made with green plantains (and bacon!!). I don't make it but order it if I see it on the menu. Google some recipes and see which suits you.
  18. And while you 'regulars' are shooting the hash with the chef, I'm looking at my watch and wishing the chef was back in the kitchen
  19. My guess is that we won't have to wait very long for a new study that refutes this study, That seems to be they way it goes.
  20. Thanksgiving has no religious component and no gift-giving component, which leaves the food front and center as the main attraction. As a first generation American, my family clung to its traditional foods for Christmas, Easter and other family get-togethers. But they embraced the Turkey dinner for Thanksgiving. I have heard this same story from other immigrants, no matter their country of origin.
  21. I'm usually nuts for nuts, but not the black walnut. Lived in a house with a stand of black walnut trees (in Virginia). I'm always a fan of free food. But after several attempts to use them in various recipes, no one cared for them in our circle of family and friends. So I gave up on them; the squirrels were pleased with this decision.
  22. I take my chances with my food processor. Less is more, I find. The end result has been good enough for me.
  23. Our local pizzeria (still) delivers for free. We get a pie twice a month. 90% of the time we order one large one-topping pizza; it comes to about $17 with tax. I give the delivery person a $5 tip. Once in awhile we'll be add an order of chicken wings, bringing the total up to just over $25. If we have company and I order 2 pizzas, the tab will be $35. I still give the delivery person a $5 tip because I feel I am tipping them for their service, paying for their gas, offsetting their car expense. My partner thinks we should tip 20% on the price of the delivered food. When we eat out we almost always tip between 20-25%. But delivery strikes me as different. I am not using any of the other services, time or expense associated with a restaurant meal such as dish washing/napkins/wear and tear on chairs/tables/dinnerware, glassware or any other overhead costs. It is my sense (and I could be wrong) that the pizzeria owner treats these delivery people as independent contractors. They use their own cars and they only work a few hours in the evening (the pizzeria doesn't deliver pizza during the day). How do you tip pizza and other food delivery people?
  24. We went to K Paul's in 1985. It was a revelation. We bought his cookbook (I still have it after 30 years of moves). We were nuts for his Crawfish Pie and Tchoupitoulas Chicken. I still make both of these recipes at least once a year. I make a big batch of his spice mixture once a month and use it almost daily, often as the rub on whatever hits the grill that day. He is a chef that will never be forgotten.
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