Arey

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    So. Jersey Shore

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  1. Thoroughly enjoyed this. Can we expect to see the chicken skin fruit harvest?
  2. Will a roomba do a vinyl kitchen floor with splatters and spills. I mean the small ones that you don't notice until later not the big ones which I clean up immediately. Usually by throwing a damp paper towel on the floor and then swishing it around with my foot. I have my own variation of the five second rule which is the 5 inch rule. Any food that gets within 5 inches of the floor gets thrown out. Although I did once rinse off a cooked steak and pat it dry. But it was late and I was hungry, and I was younger and the floor was cleaner..
  3. I try to clean as I go because I have such limited counter space.The only overnight object in the kitchen sink is the tea cup from after dinner which will go in the dishwasher in the morning. Since I live alone and am only cooking for one I try to keep messes under control because i know who's going to get stuck with the cleanup The kitchen floor is an entirely different matter. If I had a dog the floor would be cleaner, but i have a cat who's a picky eater and scatters his kibble all over. Anybody have any suggestions as to how to keep a kitchen floor clean when you're a senior senior citizen with arthritis. There is a woman I pay a couple of times a year to do the floor and ONLY the floor but then I have to clean up the after her especially the countertops.
  4. Since it is an Italian type recipe, it's probably the size of an Italian meatball. Not too big and not too little unless its for Italian wedding soup, when it should be smaller , and it should be much bigger for penne testa di leoni unless you're using orzo which would make it a Greek recipe if you're using Greek size orzo because the Italian size orzo is too tiny for penne testa di leoni, and if the Greeks had such a recipe only then it wouldn't be chicken cacciatore it would be chicken kynigos. Hope this helps.
  5. They started in 2001 and have done over 400 shows, and try to present recipes using readily available ingredients and not requiring overly specialized techniques, or specialized equipment such as a duck press. They're bound to repeat some recipes. So I expect to eventually see a new ATK episode demonstrating the absolute best ever unsurpassable way to roast a chicken. A method which will remain unchallenged and unsurpassed until the next best ever unsurpassable way to roast chicken turns up. But I won't feel ripped off because I'm always ready to learn the latest thing in chicken roasting, even if I will probably keep on roasting chickens the same old way. The same happens with other TV shows, I don't watch this old house because I found I couldn't stand one more demonstration of the very latest thing in house foundations. They brought on a state of ennui I hadn't experienced since I retired and no longer had to sit through our district managers staff meetings.
  6. I always make enough rice to freeze a couple of one cup containers, Right now I have saffron rice, curried rice, wild rice and white rice mix (I use Near Brand original flavor, and trash the flavor package) pinenut-parsley-pilaf and plain white rice in my freezer. I need to make a batch of rice with peas since I'm out of it right now. For the curried rice and the rice with peas I use chicken broth, instead of water. I first had rice and pea years ago at the house of a woman who had a catering business and had two assistants living with her. Two women, Anna and Maria, from the Cividale area and what I had there was risi e bisi. Neither Anna nor Maria would consider my rice and peas as even being remotely related to risi e bisi, and for that matter, neither would I. I saute some onion and mushrooms and then toast the rice, add chicken broth , frozen mushrooms, and cook. No canned peas allowed.
  7. Dinner 2017 (Part 3)

    Sunday dinner was a braised lamb shank with leeks on a bed of rice and a green salad. Easter drawing near means something lambish besides lamb chops and racks of lamb are available at Mel's. I got three shanks and two lbs of lamb cubes for kabobs. The original recipe was from a W of S catalogue years ago and called for leeks, garlic, white wine and rosemary. I had the lamb, the leeks and the garlic and that was about it so I used Penzey's Greek seasoning,water and a lot of leek because lots of leeks is a good thing. I roasted the shank in the oven to get it browned, a tip from C.I. in reference to short ribs, and was able to cook the shank early enough to refrigerate it and get the major clean up done a couple of hours before dinner. The only thing missing was a dog to give the bone to
  8. Wheres the fried egg? Scrapple needs a fried egg or 2 on top to make it a real scrapple experience. My father used to go to the Reading Terminal Market in Phila. on Fridays and come home with scrapple , sausages, and sometimes cup cheese. He's cut off a thin slice of the scrapple from the end with all the congealed fat on it and eat it with enthusiasm. He, and the dog, and I would all eat cup cheese (it was similar in may ways to LePages mucilage, the glue that came in the bottle with the red rubber nipple on the top. When spread on bread the cheese tended to make the bread curl up) but my mother and brother didn't even want the container of cheese opened when they were in the room.
  9. Rabbit Rorschach

    No. It's Hutch from Curse of the Were-Rabbit, and he's holding a wheel of Stinking Bishop cheese to revive Wallace.
  10. Ants! Ive had enough!

    I have a contract with a pest control company and they spray my deck and foundations every 3 months. They always give me a supply of the Terro bait stations which I use inside the house. Ants seem to love the stuff but I take precautions so that Bryn can't get to the bait stations. No pesticides or spraying inside the house since I have COPD and Bryn and I both have allergies. Probably to each other. The pest control company said that once you find where they are coming in you can lay a little trail with the Terro to guide them to the trap. I also don't allow power spraying by the company, only hand spraying and only the foundations and around the deck. They have one employee who has been servicing the place for years and we get along fine, but if he's not available and a substitute comes I keep a close eye on them since some of them will just spray away with wild abandon. Since I garden for wildlife, and butterflies and insects and have a small garden pond ( a real hot spot for the Fowler'sToads in the warm months) the last thing I want is some idiot spraying a pesticide all over the place. What you need is a bait that the ants will take back to the nest and feed to the other ants especially the queen and the nest will be wiped out, and the problem solved until a new ant starts a new colony that starts sending out scouts which doesn't take very long.
  11. Dinner 2017 (Part 2)

    The local ACME supermarket had a frozen capon in the poultry freezer, but they wanted $47.00 for it which I through was outrageous. I decided I was going to have real roast chicken Sunday dinner. Not one of those nice 3 1/2 to 4 1/4 lbs chickens but a real roaster from here. I decided to follow the Julia Child method from How to cook even though it requires multiple bastings and turnings. I was hoping for a 5 1/2 to 6 1/2 chicken but they only had two roasters and I took the smaller one at 7 1/3 lbs and it cost $22.00. I also got some chicken legs, and a couple of turkey thighs, and over at the meat section their Valentines special was chuck roast at $5.00 a lb,and a omanticist like me cannot pass up chuck at $5.00 a lb. A 7 1/3 chicken is really rather unwieldy no matter how well trussed. When the one on one with the was done I had it with chicken gravy, rice pilaf and green beans. There would have been a photo but by the time the chicken made it to the table I just wanted to sit down and eat. The gravy was over salted(not the first time I've reduced Swanson's 33% less sodium chicken broth to the point where it has more sodium than the regular broth), when tasted out of a spoon, but it was fine on the chicken which I only lightly salted. the pilaf was out of the freezer, as were the green beans which I had bought frozen. I'm not fond of frozen green beans, and even had some fresh ones in the fridge, but getting up every ten minutes to baste a chicken, and flipping it from side to side 4 or 5 times can tire a person. Especially if the dish-washer side of a person insists that while the chicken rests for twenty minutes there's enough time to wash the roasting pan, the roasting rack, the fat separator and any utensils not needed any longer. The chicken was good, the beans edible, and I'll get three more dinners and three lunches out of the bird. Tonight's leftover chicken breast on noodles with chicken gravy and peas. Leftovers are good, and usually less work and less mess to clean up. Since I'm only cooking for myself, when I cook anything such as yesterday's dinner I count on having a good amount of leftovers to make it worth the mess and effort.
  12. I've been emptying old stuff out of my freezer to make room for an order from here as recommended by @huiray The order came yesterday, two 1lb links of andouille, a package of "kitchen sink" sausage", a package of veal bockwurst, and two smoked pork chops all tucked away in the freezer except for one of the andouille links, and one of the pork chops which was dinner last night along with sauteed red cabbage, a baked yam, and Stonewall Farms classic chutney. Part of the unfrozen andouille will turn up in saffron rice with green lip mussels, for Sunday dinner and the rest will be frozen. Saturday night's dinner will be an Italian sausage sandwich using the very last link of Italian sausage which I'm sure is no more than 9 or 10 months old. Then it's back to Bagliani's market in Hammonton to stock up on sausage, Hot Italian sausage on top shelf, right front, sweet Italian sausage on the bottom shelf right front. (This is helpful when somethings been knocking around in the freezer so long the labeling on the carefully labeled package is no longer legible). Bockwurst, and other sausages on the top shelf rear, chicken parts, bottom shelf front left and center, frozen Chinese dumplings bottom shelf rear, frozen spring rolls bottom rear and then stuff just starts getting crammed in where ever it will fit, and then I open the freezer door and there's an avalanche, and all that orderliness is shot to hell, and I'll end up emptying almost an entire shelf onto the counter looking for something I know is in there but can't find, and find something I should have used months ago. But what's a little freezer burn matter? *The pork chops come completely cooked , but need to be seared. How would you warm up the pork chops so they can be seared without cooking them more.
  13. Is this a regional type thing. I've never ever seen green bell peppers on a Italian sub.
  14. I've noticed this too. The only frozen vegetables I keep are peas, brussel sprouts, and red bell peppers. I clean the peppers , julienne them, and freeze them. I add small pieces of red pepper to curried rice and if cooking zucchini will throw in some red pepper strips if I feel like it. I also like roasted red peppers packed in olive oil, but I don't go through them fast enough and always end up throwing some out. As Nigella Lawson said on one of her cooking shows "There is no excuse for green peppers".
  15. I had to replace my stove last month, and one of the men as they were removing the old stove said I could clean up where it had been. I cleaned the front as best I could, but to really clean up the space where the stove had been would have taken hours to get it up to at least looking like hell. When I had to replace my fridge years ago at least I got back my favorite vegetable peeler my first cat, Chips, had knocked under the fridge. If my current fridge has to ever be replaced I think I'll just sit in the car while the old one is removed and the new one put in.