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blbst36

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Posts posted by blbst36

    Prepping Ahead - Yea or Nay?

    in Cooking

    Posted

    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 xD

     

    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 ;)

    • Like 3

    New dish set cost

    in Kitchen Consumer

    Posted

    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.

    New dish set cost

    in Kitchen Consumer

    Posted

    8 minutes ago, ChocoMom said:

    I had sticker shock when I attempted to replace all of my stuff after the fire.  Ended up utilizing my JCP Bucks, and got a gorgeous 8-place setting package for about $60. It was over $200 originally.  If you have a JCP near you that is most unfortunately closing, like I do, then you may fare even better.   But, selection can be pretty skimpy in those situations. 

      While I prefer brick and mortar stores, we don't have a lot where I live.  So, I end up visiting Overstock.com.  And, I must say, they do have a fantastic selection. If you look at something, pull it up, and leave it on your computer a while but don't buy it, you'll get a 10% off email coupon from Overstock, usually within 24 hours.   So, then you can apply that to your purchase.  Discovered that little phenomenon by accident when I was shopping for dishes, rugs, furniture, etc. 

    HTH.

     

    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.

     

    9 minutes ago, Alex said:

    If you want a service for eight of that particular composition, and you want the mugs and serving pieces to match, and you want them to be well made, sturdy, and attractive, then yeah, $350 isn't an entirely unreasonable starting price (i.e., w/o sale or other discount, eBates rebate, etc.). If you want to save some money and you're patient -- it sounds like you are -- you can peruse Craigslist, set up an eBay search notification, check out estate sales, etc.

     

    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.

     

    New dish set cost

    in Kitchen Consumer

    Posted

    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!

    Fish Cake Herb

    in Cooking

    Posted

    4 hours ago, Thanks for the Crepes said:

     

    Eggs or besan (chickpea flour), just a little, would bind it fine. You can get besan at Patel Brothers on your way home, along with a lot of other really, really interesting ingredients you can't find anywhere else. If you go, make sure you check out the 18 or so barrels filled with Indian snacks. I can't wait until I get up there again for the fragrant savory, spicy square crackers. Everything in the barrels is $4.99 a pound. The produce department is also a wonder for anyone who enjoys new food discoveries.

     

    Some vegan chefs even make a meringue style dessert topping from the liquid in canned chickpeas. They have surprising, egg-like binding properties. 

     

    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 9_9

    • Like 1

    Fish Cake Herb

    in Cooking

    Posted

    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.

    • Like 1

    Seafood stock help

    in Cooking

    Posted

    1 hour ago, chileheadmike said:

    Nothing wrong with a dark roux. Glad it came out well. 

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

    Seafood stock help

    in Cooking

    Posted

    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.

    • Like 1

    Seafood stock help

    in Cooking

    Posted

    23 hours ago, Anna N said:

    I am just guessing and I could be very wrong here but if someone does not like shelling shrimp I don't see them handling fish  frames, heads and gills. If it's the ick factor in play...... 

    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

    • Like 1

    Fish Cake Herb

    in Cooking

    Posted

    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!

    • Like 1

    Seafood stock help

    in Cooking

    Posted

    13 hours ago, Katie Meadow said:

    As far as I know (and I haven't made shrimp étouffée in a zillion years) the shrimp get peeled before cooking. That means you will have the shells to make stock. This would result in the best flavor for this dish. I always feel virtuous using the shells like this rather than just tossing them. Use all shells, tails, etc. Add some celery leaves and a little onion, a couple of thyme sprigs, but don't overpower the shrimp flavor. Simmer 30 minutes, strain. Making seafood stock is a lot faster than meat or chicken stock. If you have nice fresh shrimp your stock will taste fresh too.

    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.

     

    10 hours ago, weedy said:

    If you can't get stock  just use salted water. 

    Etoufee has plenty of other flavour going on (or should, anyway). 

     

    But, if your store is shelling and cleaning th shrimp for you, what not ask for the shells (and heads if they have them) in a bag from them?

     

    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.

     

    Seafood stock help

    in Cooking

    Posted

    1 hour ago, ojisan said:

    Have you tried dashi? [Google seafood stock dashi ]

    Instant dashi and/or dried niboshi, katsuobushi and kombu are pantry staples and keep well.

     

    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!

    Fish Cake Herb

    in Cooking

    Posted

    2 hours ago, JohnT said:

    No, parsley is quite a mild herb that pairs well with fish. I certainly would not term it sweet. And yes, fresh bread crumbs are fine and will crisp-up nicely if fried properly - I was just giving you a different angle at making fish cakes. But follow your recipe and they should work out just fine if it has worked for you in the past.

    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.

     

    2 hours ago, JohnT said:

    Have a look at : https://www.thespruce.com/what-herbs-season-fish-and-seafood-1761816

    Thanks!

    Fish Cake Herb

    in Cooking

    Posted

    10 minutes ago, JohnT said:

    The most common herb used in my neck of the woods is chopped parsley, salt and pepper. If you are using a good quality flavoured fish, you do not want to kill the flavour with using too strong a herb. Also, instead of just breading the fish cakes, use crushed cornflakes or crushed weetbix. I do not know if cod has any flavour - it is most likely like our hake - zltch flavour!

     

    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.

    Fish Cake Herb

    in Cooking

    Posted

    41 minutes ago, chromedome said:

    FWIW, in my neck of the woods the herb of choice for such things is summer savory. It's not one of the more common herbs, but it's nice to have on hand...it has hints of thyme and sage, but with a pleasantly peppery bite. 

     

    I don't think I've seen anything like that.  Is that fresh?

     

    31 minutes ago, ElsieD said:

    How about thyme?

     

    I love thyme.  Would that go well with fish?

     

    Thanks!!

    Fish Cake Herb

    in Cooking

    Posted · Edited by blbst36 (log)

    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 :$

    Seafood stock help

    in Cooking

    Posted

    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!

    Winston-Salem, NC recommendations?

    in Southeast: Dining

    Posted

    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!!

    Another North Carolinian!

    in Welcome Our New Members!

    Posted

    @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!

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