participating member
  • Content count

  • Joined

  • Last visited

About Arey

Contact Methods

  • Website URL

Profile Information

  • Location
    So. Jersey Shore

Recent Profile Visitors

1,895 profile views
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Is this a regional type thing. I've never ever seen green bell peppers on a Italian sub.
  6. 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".
  7. 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.
  8. Freezer Storage

    That's a very good point. All I have is the freezer above the fridge so I took out my ice trays a couple of years ago in order to get more space. Since I freeze loaves of bread I still have a too full freezer, and avalanches are frequent. I try to put things in specific spaces, but they still migrate and sometimes I have to nearly empty the freezer shelf to find what I want.
  9. Microwave Tips

    I use a 25 year old Amana 700 watt microwave, and I don't do any actual cooking in it.. I use it to nuke potatroes a bit if I'm making homefries, for thawing and heating meals I've cooked and then frozen portions for later. It's useful for getting things started defrosting. I nuke things using the "defrost" setting on mine for a minute to a minute and a half, and then put it the fridge to finish defrosting. If, when I'm ready to cook it isn't as thawed as I'd like I nuke it for a few more seconds. However, even on "defrost" thin things such as fish and boneless chicken breasts will start to cook if not watched carefully. I also use it as a proofing box for when I'm baking bread. I put a pyrex measuring cup in the microwave and get it good and warm, and then put the bread dough in to rise. I remove the pyrex measuring cup if the bread pan or brotform won't fit in with the pyrex cup still there. I always try to keep a few baked chicken thighs in the freezer and I have rice frozen in one cup portions in the freezer. When too tired to cook, or if by the time I decide what I want for dinner it's actually too late to start cooking, I can always a nuke achicken thigh and some rice and have dinner. I usually also have frozen peas and Brussels sprouts in the freezer.
  10. I like eggs almost any way except snotty soft boiled eggs. When CI had the article on the perfect soft boiled egg, I was delighted to find that I was actually cooking something the right way and had been doing it for years. Scrambled eggs with sausage, fried eggs atop scrapple, hard boiled eggs deviled or with an anchovy on top. I usually peel my soft boiled eggs and have them on home made whole wheat toast, or with white bread or rye toast on the side. When i was little and under the weather my mother used to give me what she called "eggamilk". Warm Milk with a raw egg beaten into it, and sugar added. Sometimes there may have been vanilla, but I'm not sure. When out and living on my own I used to enjoy a Tom and Jerry cocktail on cold winter nights. I even had crystal Tom and Jerry mugs. It's been years since I had "eggamilk" or a Tom and Jerry, but if I was given the option of one or the other I think the Tom and Jerry would be the choice.
  11. Please don't leave this dangling like this. Did a British woman serve you snotty soft boiled eggs and when you rightfully refused them lecture you on food rationing, starving children in Europe, and what happens to 3 or 4 year olds who defy their elders?
  12. I get some on Thursday I don't even look at and a slew of them on Sunday but the only one I look at is a flyer of all sorts of coupons which occasionally will have a coupon good for Swanson's chicken broth. There is also a Proctor and Gamble flyer some Sundays that I check for the Bounty paper towel coupons. They used to be a $1.00 or $1.50 off but lately they've only been for 20 cents. Why waste your time cutting out a 20 cent coupon? (Parenthetically speaking why doesn't my keyboard have a cent sign key. If I'm too lazy to cut out a 20 cent coupon, I'm certainly too lazy to search through WingDings font for a lousy cent sign I'll probably forget how to type before the day is done,)
  13. Dinner 2016 (Part 10)

    I've only had it as a TV dinner and that was years ago. In order not to dilute the nostalgia I'll omit the green peppercorns. I still see it in the freezer cases at the supermarket, but it's always paired with something I don't regard as suitable, such as mac and cheese. Why not throw in some lima beans to make it truly repellent?
  14. Dinner 2016 (Part 10)

    It's been years since I had Salisbury steak. I'm looking forward to making the recipe. It looks like the sort of thing I like where I can make the whole recipe and then freeze individual portions. I'll have to buy my first ever bottle of green pepper corns.
  15. @kayb In Chekhov's "A Boring Story" a much respected professor who has gained both rank and renown and is now addressed as Excellency is reflecting on how his life has changed over the years and among the things he regrets are that at the dinner table he no longer gets to have what he likes such as cabbage soup, meat pies, goose with apple sauce, and bream stuffed with buckwheat. Instead he gets things such as pureed soups with "icicles" floating in it or kidneys in Madeira sauce.