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Thanks for the Crepes

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    Cary, North Carolina

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  1. Thanks for the Crepes

    Salty Snacks

    I do not know if these have been posted elsewhere, because eG and Google searches weren't particularly helpful. The Fritos TV commercials from when I was growing up in San Diego popped into my head for some reason, so here they are. Dad loved Fritos. I did not. I do love tortilla chips. The difference isn't subtle to me. Frito Bandito 1 Frito Bandito 2 Frito Bandito 3 Ai yi yi yi, I am the Frito Bandito! I love Fritos corn chips I get them from you.
  2. Thanks for the Crepes

    Boat Cookery

    Thanks for posting, John. Very interesting. Your quote above led me to search for whether sailfish was edible or not, or why you might have said what you did. It turns out that this it quite controversial, and it led me to this forum where it is discussed at some length in 2010 and 2011. Tetchy, it seems. As interested as I am for my history in the boating arena, I'm also interested now, like Anna, because my trips to the grocery store are very limited due to disability. Carrots last a very long time and provide crunch and Vitamin A. Celery also is long lasting, but I have found not universally popular. And yes, I have part of a two-month-old cabbage (the regular, not Napa kind) in my fridge now, and it is still quite edible. The Napa kind does not last this long, in my experience, and if you want a regular cabbage to last that long, you have to carefully peel off the outer leaves, cutting them loose from the base core carefully and then peeling up. The cabbage will even try to develop roots off the base over this amount of time, and those should be cut off. Lettuces will last a lot longer when you treat them like I just said for cabbage. I have the inner core of green leaf and iceberg that have had the outer leaves carefully peeled off in this manner. These are just over two weeks old, but I will be happily eating them up in the next few days. Other than that, I can't think of other tricks for keeping things except country ham. Slices keep in the fridge even beyond the long expiration date when it's at room temp.
  3. Thanks for the Crepes

    Food funnies

    Okay, obviously, it's taken me more than a minute. I get "sweet dreams are made of these" (cheese), "who am I to disagree" (dis a brie) and possibly "everyone's looking for something" (stilton), but what is the translation of "I cheddar the world" and "the feta cheese"? Sorry to be so thick. My best guess at the two I do not get after going and listening to the Eurythmics' "Sweet Dreams" song, is that they are "I travel the world and the seven seas". If that is the case those two are kinda lame, but, the others are very clever plays. The good part is that I went back and listened to the song again, which I have always liked. Here's ChocoMom's original post: @liuzhou, Thanks for posting about Billy Connolly. I'd never heard of him before you brought him onto my radar, and I often go down a rabbit hole with the YouTube links after you do, as I am fixing to get back to just now. He's hilarious!
  4. Thanks for the Crepes

    I will never again . . . (Part 4)

    I can't find the funny part in a pet wolfing down multiple shotgun shells! Was she okay after that, @kayb? That is carrying pica to the out extremes. And I'm glad @heidih's pit bull was okay from the raw rice. That can swell in the stomach and cause a lot of problems.
  5. That is me too! People are so afraid of their cheesecake cracking. Well, I like the drier texture with a little browning so never use a water bath. Sheesh people, if your cheesecake cracks, or otherwise has doesn't come out perfect, just eat it. It will be delicious. If you have uppity food snobs coming for dinner, slap a fruit coulis on it to fill the cracks. @RobertM, Your Basque cheesecake looks delicious to me, and the way you describe it just make me want it more. Maybe heat was a weench high and it looks especially like too much bottom heat. I have recipes I like for cheesecake that call for high heat for the first 15 minutes and then reduce for the rest of the baking time. It it weren't for the obnoxious, but useful timer on my 1970's GE stove, I would have burnt up many, many things that turned out well with its insistent braying that goes on (as far as I know) forever until you turn it off.
  6. Thanks for the Crepes

    Dinner 2018 (Part 1)

    Your meal looks great, Mark. I have a rib eye in the freezer and it's part of my motivation to keep improving until I can get up and down the half flight of stairs from the deck down to the grill in the yard enough times to carry out charcoal, lighter, grill grates and steak, cook it, and then carry them all back into the house. I am determined grill a steak in the backyard this summer. What is the seed? on your sirloin? It's not one I think I've ever seen anyone use with steak, and unless it's aniseed, I don't think I'm familiar with it.
  7. Thanks for the Crepes

    Cuisinart Combo Steam/Convection Oven (Part 3)

    My results with the CSO have been that even with only convection (no steam) recipes I've used for years do not lose as much moisture like they do in the pure dry heat of the big oven. The gaskets on this little oven are very tight, so barely any moisture in the food can escape. Also, I do not see the browning I expect from years of results in the big oven and stuff can overcook without browning. I'm still finding my CSO mojo, but am slowly getting there. In many cases the moisture retention is very desirable, and in others not so much. Overall, I love this little oven, although it certainly comes with a learning curve.
  8. Thanks for the Crepes

    Manitoulin — change is in the air.

    Thanks for taking us all along ladies. I'm sad you're being evicted, and hope that other arrangements can be made so you can continue to return to Manitoulin Island. I really enjoy your adventures up there.
  9. Thanks for the Crepes

    Lunch! What'd ya have? (2018)

    Yes! I've eaten something similar before. A close friend that I used to go visit in the neighboring county made a similar dip without the sweet mango/pineapple component. There were black beans and good black olives involved in this one and also many beers. I love the curliness of your grated cheese. What do you use to do that?
  10. Thanks for the Crepes

    Lunch! What'd ya have? (2018)

    @Anna Nhas a philosophy that I have taken to heart about freezer storage. Most of us want to avoid food waste, but if you did not like it the first time, the time in the freezer is not going to make it any better, just the opposite. Bin it or give it a ride down the garbage disposal in my case. Beautiful looking fish and chips! One question, though. Around here, coleslaw is mostly shredded cabbage with bits of maybe shredded carrot, onion, and I make one with some apple chunks. Your slaw looks more like what we would call salad here? So can you describe Australian coleslaw, please? Sorry you didn't get to eat much of your lunch. I spent many years doing that or not getting to eat lunch at all. Crazy as it sounds, this stress eating makes you gain weight for some reason.
  11. Thanks for the Crepes

    most incongruous background music in a restaurant

    I often enjoy going back and reading most of these older dredged up threads. I stopped at this post and looked up the mentioned "song" on Google, because prurient interest, you know. Good Lord! That was a mistake. Don't go there if you have a romantic thought ever left in your head. The "artist" may have had some point to make, but I quit listening halfway through the rant because my scatology overload threshold had been reached. What kind of demented personality would play this to a restaurant full of people trying to enjoy their dinner? I'm not a prude, but this was shocking and just gross. There is not a lot of music anymore in most of the restaurants around here because the Cary PD is very aggressive in enforcing copyrights. Restaurants either have to pay steep royalties, or go without. You can't make your own mix tapes or CD's here anymore and play them in your restaurant for your patrons. Also, sadly, the trend is for horrible acoustics so the restaurants tend to extremely noisy during busy times. I was delighted that when my sister and niece had a meal with me at Torero's in Cary and my sis seemed to enjoy the mariachi band. She can be very strongly opinionated about stuff, so I was afraid she would not like the very loud playing next to our table, but she loves live music. I told her I was very happy she enjoyed it, but took the opportunity to remind her how much she drove me crazy practicing her clarinet when we were kids. I mean she drove me out of our shared room in the home into 20 F below zero weather in Vermont. Wind instruments are difficult to master and can really hit the irritation nerve if not played well. The trumpet player in the mariachi band was very good, but he needs a mute in the confines of the restaurant. It would probably be fine outdoors on a patio like they have in Mexico.
  12. Thanks for the Crepes

    Boat Cookery

    When I was cooking on a power boat, a small cabin cruiser, It was mostly long weekends. So I would do a lot of prep and assembly of stuff in my home kitchen. I brought pasta or potato salads that we kept on ice in a couple of big coolers. There was a "refrigerator" that required dry ice to keep anything cold, and dry ice was hard to source, so we stored other stuff in the "fridge" and kept perishables in the ice cooler. There was also a small 20-gallon water reservoir on board that dispensed into the sink, but since it was so difficult to keep this reservoir clean in the summer weather, we used bottled water and again stored stuff in the sink. The only source of heat for cooking was a charcoal grill, something like this one. Mine came with hardware to mount it to the gunnel and was half the price of the linked one. The gas version at the time was about the $200 price of what this charcoal one is now. The arm would pivot over into the boat for easy loading of the charcoal, and then you swung it out over the water to light it and do the cooking. A very good meal can be had with a charcoal grilled steak and some potato salad made at home, enhanced by a lettuce and summer tomato salad. I would usually bring along some cookies or something like that for dessert. When you're done grilling your steaks or whatever, just let the grill burn out, if you have come to rest for the evening.If you want to get underway again, after dinner, just use the pivot to dump the still-burning charcoal into the water. We ate a lot of sandwiches for lunch and usually did not eat breakfast, unless we were invited to a campsite where they were cooking eggs and bacon. Those were good mornings for me. One of our friends used to cook a pound of bacon in a skillet over a campfire on the State Park provided grate. He just dumped the whole pound in there and stirred it around. Said he learned that in the Scouts. Eventually, it would all render down and get crispy, but it took a while. Then he would cook eggs in the resulting bacon grease. This happened on shore in the camp ground. So I've had many memorable meals on the water, but it takes a lot of forethought and preparation to do this on a small boat with a cabin where you can sleep, but no real galley. I was hired, along with my husband at the time, to transport a yacht for a dentist in Memphis from his slip in Biloxi, MS (beautiful marina!) to his boathouse at McKellar Lake Riverside Park Marina in Memphis. The dentist arranged for us to have groceries on the boat and there was a full working galley, but the tow boat company that he had also arranged for us to hitch a ride with decided that there would be less liability if we had a cabin on board their boat and ate in their mess hall. The food was very good, but I hated that our groceries basically rotted and I was looking forward to cooking for the first time in a functional boat galley. Man! These tow boat companies feed their employees so well that obesity is a problem for captains. Most other workers get a lot more exercise, but still the food is so copious and good! Unfortunately, it seems that the marina where I lived and worked for a year in the late '70's has become a garbage dump. I find it very sad. We actually have another yacht delivery skipper as a member here. @JohnTwho's from South Africa and has many, many deliveries under his belt. I would love to read about you two exchanging stories!
  13. Thanks for the Crepes

    No Passport Required

    I have really enjoyed the episodes of this show that I've watched and am glad for Marcus Samuelsson that he has his own show now. Just don't buy his branded baking sheets. I bought one before I even knew who he was several years ago, a BIG one. The large size amplifies the SPROING thing that goes on with thermal contraction/expansion. This flings the carefully prepared food you made all over the place. I can't use it for baking, but it might come in handy for something else one day, so I kept it. Believe me, this happens EVERY time the sheet is subjected to oven heat, even at 350 F. No one field tested this product. Couldn't have.
  14. Thanks for the Crepes

    Value to "resting" foods after cooking them?

    I know what everyone is saying and it is so true! You will get a much, much better-looking slice of pie, lasagna or whatever. I'm a lover of piping hot food though, to the point that I regularly slightly burn my mouth a little. When I'm cooking something, I'm already hungry, and the aromas of something baking just enhance this. So many times, I will serve lasagna or pie very hot for the first small serving, which of course serves out like slop, but it is SO GOOD. Then after eating the initial small serving, the dish will have a little time to set up and serve better. After refrigeration, you can get cookbook food stylist slices for reheating. I have even developed a technique for slicing hot bread after a few minutes rest that involves a long serrated knife being drawn upwards and backwards towards me to avoid squishing the slices. This was before I lost my mojo with bread. (I can't believe I used to make all the bread we ate, and now, with the same recipe, can't get it to turn out decently!) The exception I make is with meat. Even I, with my love of screaming hot foods, can see the life juices running out of meat cut too soon after cooking. I try to time everything so I will be busy with final prep and plating of side dishes and garnishes to distract me from wanting to cut into the meat too early, because that is just a degradation that cannot be tolerated in my world. I have always liked hot foods served very hot. I burned myself when I was a wee tyke by pulling the cheese off a homemade pizza my mom made off the pizza and down onto my chin, taking a bite of it. I still love hot, HOT! pizza. I think my obsession with hot foods served hot became even worse though after my month in the the hospital and rehab/nursing home. In there everything that is supposed to be hot is served lukewarm if you are lucky and room temp if you are not. Most of the stuff served would not have been much good even if it were served hot, though there were some mysterious few exceptions where they actually made things that I liked better than my own version of them.
  15. Thanks for the Crepes

    Trader Joe's Products (2017–)

    I think the ham has enough salt content that it does not pose the threat that unprocessed meat might. I'm glad you found a way to enjoy the croissant squares. I used to really enjoy the Alsace tart from TJ's. It was similar, but bigger and included onions, I think. I wonder if they still carry that or these new croissant squares are intended to replace it? The tart was very popular.