blbst36

I use freeze dried chopped garlic from Penzey's a lot. It works for me. If I remember, I just rehydrate with a little water before using.

For meal prep(*See note): I do it every week. I plan out what I want to eat on the day the flyers come out. Go grocery shopping. Cook and package everything on Sunday. Grab and go during the week. Since it's only a week, I rarely get bored. If it is more than that or I get bored, I'll freeze portions or give them away. I am someone who is a little more lax than most with how long leftovers can be eaten. Basically, if it doesn't smell, I eat it For ingredient prep: You already know what you are making based on your meal plan, so you should already know how the onions, or anything else, need to be chopped to fit your tastes/needs. If I am having salad for a meal and I want more than just the pre-cut lettuce, I'll cut it up at the beginning of the week and put it into containers. Some vegetables last longer than others, but if I didn't do that, then I would never have anything other than lettuce on my salads. I am not going to spend 15-20 minutes to get all the different vegetables out, clean, cut, put away, to assemble my salad. The idea is to cut everything once. Take out a vegetable that's used in multiple dishes, cut it multiple ways for the recipes you are making, and you don't have to cut it again until next week. The other thing is that it isn't necessarily just vegetables. You can prep cooked meats (if recipes call for it), cut the meats, marinate, clean meats, etc. Most of the prep-ahead things that I have seen are for people who don't have the time to freshly prepare ingredients every night (or don't want to). They can still get the benefit of a home cooked meal without having to come home and work from scratch every night. There are also those that cook once a week because they are on a specific nutrition/diet plan, so it's easier to make it all at once and not have to think about it every time they go to eat. It all comes down to what you are comfortable with doing. If you have the time/like doing the day of prep, then just do that. *NOTE - I am single and live alone, so I don't have to have a different meal every day to satisfy anyone else

Thanks for all the input. I am checking out overstock, bed bath and beyond, and biglots. My biggest stop is the flat bowl AND a regular bowl. There's very few sets that include both. It is definitely a requirement. I use them often enough that I would almost replace the dinner plates with them if I had to choose. At least I know that it's not completely crazy to spend that much on dishes. I will have to let you all know what I decide after I peruse these other websites.

I have heard that leaving something in a shopping cart will prompt an email with a coupon. I am trying that now. I should try Overstock, too. I always forget about them TBH. Surprisingly, there is a bit of a discount because I am buying what they call "sets". If I bought each plate/bowl individually, it would be more. Well, not that patient. I kind of want new dishes now - lol. I'd prefer new, though, to someone else's set, even if it is more. Then, it won't have the extra miles on it or any hidden weaknesses.

I have had the same Corelle dishes since college (approximately 15 years). While I still like(ish) them, they don't excite me, you know? I am looking into replacing them soon, but it's hard trying to find ones that I like. I am old-fashioned in that I need 8 settings to consider it a full set of dishes. Honestly, as much cooking as I do, I don't know if I can survive with 4 bowls. I was looking at Crate and Barrel and found some that I like. If I were to replace all of my dishes, it would be about 350.00!! I don't know if this is way expensive, middle, normal, or just crazy talk since my first set was gifted to me. Can anyone chime in on what you think? For reference, this is what I would be getting (half dark blue and half light grey): 8 dinner plates 8 salad plates 8 bowls 8 low bowls (a requirement for me - got used to them!) 8 mugs 2 serving platters 4 serving bowls Thanks in advance!

Thanks! I actually have besan flour already. I know I've been to Patel's, but I don't know if I bought anything there. I'll have to check it out again for the snacks. I wasn't in the best mood when I went

The basil worked well. The Parsley would've worked, too, if I had managed to chop it fine enough. Regardless, I had problems with the damn things staying together. I don't remember having this much trouble last time, but I'm sure I did. I may tweak the recipe. It doesn't have anything to actually bind all the ingredients together. Just potatoes, fish, herbs, and a bit of heavy cream.

Thanks. It's like it skipped a color and laughed at me. I was worried it would taste burnt, but it doesn't.

Update on the etouffee - I completely forgot that I needed seafood stock when I started cooking. Smart, huh? I ended up using chicken soup base because I accidentally grabbed that instead of the vegetable one. *SIGH* After all that, I cooked the roux a tad too long so it isn't red/brown like it's supposed to be, but more like the color of mole. Still, it tastes really good. I've got to get my head straight and remember the seafood stock next time, cause I am definitely making it again.

Anna - it's more the time it takes to actually peel them. I am very slow. It usually takes more time to peel the shrimp than make the whole dish. Not to say the ick factor isn't there. If I can just take a bag and dump it into the water, I'm usually good - lol

I got some flat leaf parsley and a basil plant. Gonna give those a try first. I'm gonna write these other suggestions down in the cookbook, though!

Lots of good suggestions! Thanks everyone

@Darienne - I have an Oster toaster/convection oven and I LOVE it. I use it for baking more than I use it for toasting. I've had mine for years. I've never really had any problems with it. I really hope yours is just a lemon. The one in the above post from costco looks awesome! They don't make my style anymore, it seems

As I said above, the shrimp I am buying is peeled and cleaned because I HATE doing that. I would rather make something else than peel and clean shrimp. As I said above, I feel weird asking for shells. It's a me thing. It's just not going to happen. Plus, the shrimp I was going to buy is frickin frozen. I don't think they peel them in house. Not that I am buying them there anymore.

Nope. I need to google what those things are, so they aren't really pantry staples for me. I can get them easily, though. The first link I looked at said that it has an "intense flavor to the stock". Is it really that strong? I don't want it to over power the rest of the recipe. It looks like it's used in miso soup, which I do not like. At all. Is it going to taste like that? Thanks!

Maybe I am thinking of the dried parsley I have, but it actually does add sweetness to the dish you are making. I can't use it with eggs because I don't like sweet with my eggs Ok - I thought maybe the suggestions you made were better than fresh bread crumbs! I'm not a fan of cornflakes as a breading, honestly. It comes down to the sweet again. I'll eat a bowl of them like no one's business. but I tend to avoid recipes that use them as a coating. Thanks!

I think parsley would be too sweet, no? Cod isn't a strong flavored fish. It's one of the milder ones, but I wouldn't call it flavorless. This recipe actually uses fresh breadcrumbs for the breading. I think it worked out pretty well......wish I could remember.

I don't think I've seen anything like that. Is that fresh? I love thyme. Would that go well with fish? Thanks!!

Hi All - another simple question on a recipe. They are fish and potato cakes. I'm using cod and russet potatoes to make the cake, but I'm stumped on replacing the tarragon in them. When I made them before, I wasn't a fan of it. I hate rosemary, so that's not an option. Would basil be an acceptable replacement? Thanks! ETA - I forgot to mention it calls for fresh herbs

I have memories of clam juice tasting funny I could use that as a last resort @Thanks for the Crepes - That's actually not too far from where I work! @chileheadmike - No, I am getting cleaned shrimp since they are on sale and I HATE peeling shrimp Thanks for all the replies!

Well, I need some help. I am making some Shrimp Etouffee from a Paul Prodhomme cookbook I have. The only problem? Seafood stock. I don't have any. I don't have the means to make any. And I really don't feel comfortable asking for shells at the store. Is there anything I can use in place of the stock? I usually just use chicken stock, but I don't know if this will ruin the dish this time. Thanks in advance!

Resurrecting an old thread since I will be heading down later this year. Any other recommendations?? Thanks

I am heading to Winston-Salem this weekend for a last second trip. I was wondering if anyone had any recommendations of places to eat. We are staying downtown and want to stay within walking distance. I know it's a long shot, but can't hurt to ask. Thanks in advance!!

@Thanks for the Crepes - I LOVE Bosphorus! That's what prompted the cookbook purchases! I actually work down the street from there, off Weston Parkway. Me and my co-workers are slowly exploring all the food options around here. I've been to La Shish. It was ok - the hummus was a little salty. With SO many other Mediterranean options, you kind of have to be perfect. Although, the Indian place and Ethiopian place in the same shopping center are fabulous. I will check out that store and the bakery. Funny, the bakery came up in a search yesterday and I was like "Hmmmm". If I am not buying seafood from the grocery store (I don't eat it very often), I tend to hit Earp's in Raleigh. Good to have another option, though. Thanks!

I still haven't gotten mine - submitted 12/30/2016 Hopefully soon. The email that said it will be late said it could be shipped anywhere between 6/1/2017 and 7/15/2017. Guess it'll be July...