Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by CatIsHungry

  1. 3 hours ago, JoNorvelleWalker said:


    Greenspan's recipe is only ever so slightly sweet.  Good though, I thought.  I bought another orange today!



    Sounds like a keeper recipe for you 😀 ... my guys don’t mind a little sweet for sure - thanks for the heads up!


    I will try it next time I pull a loin out of the freezer (probably this weekend).

    • Like 1
  2. 5 hours ago, JoNorvelleWalker said:

    Some may recall I was searching for a recipe for tenderloin:





    Dorie Greenspan, Around My French Table, Fresh Orange Pork Tenderloin.  Tenderloin is browned in butter and grapeseed oil, then braised with black cardamom, orange juice, orange segments, orange zest, and shallots*.  Will make again.  Soon.  Gave me an excuse to employ one of my battery of copper pans.


    Sadly black cardamom does not agree with me.  A seed went in my shoe and caused me untold pain.



    *Greenspan calls for onions.  Trust me, use shallots.




    This looks delicious, @JoNorvelleWalker! Husband and son eat a lot of pork (I do a tenderloin with a honey / maple glaze / cherries) but I think I will give this one a try.

    • Like 3
  3. 22 hours ago, TicTac said:

    It often is simply 'may contain' as wheat noodles are produced in the same facility.


    With Celiac disease, there is no taking chances.  The poor kiddo cannot even go into bakeries or pizza parlors as flour remains airborne for up to 24h.


    Knock on wood we are doing something right, we just got his 6 month test results post diagnosis and his number (which was over 4,000 - off the charts - they expected to be closer to 1000) was down to 181.  Sick Kids Hospital is an unreal facility and I tip my hat to the teams there.


    Now, if only I could find some GF Rice Noodles! :)




    Really glad to hear he is doing so much better and has such great results - fantastic work! 


    I cannot remember if I purchased these at H-Mart or at my local grocery but these rice noodles are gluten free ... (h-mart does shop online if you need - or I’m certain you could find them on Amazon) ...you also have the option (possibly of soba noodles or glass noodles ... good luck! 





    • Like 3
  4. 5 hours ago, JeanneCake said:

    Back up to the ripening bananas in the oven  please... how  long? what temp? does this only work when the bananas are already mostly yellow? half yellow with some green still?  Inquiring minds want to know because this could solve all my "I want banana  cake/bread/whatever and all I have are unripened bananas" problems.....


    Hi @JeanneCake - Yes! Ripening in the oven solves all of your “I want to make banana bread / cake / something now, darn it” problems! 


    Here’s what I do -

    Preheat oven to 300 degrees F 

    I get out a rimmed baking sheet - lay down a sheet of parchment (the bananas can get leaky)  - place X # of bananas (with peel on)  on them - leave a little space between them - inch and a half at least - place in pre-heated oven - wait until skin is black and shiny - take them out - they’re all done! 


    Timing will depend on how ripe (or not ripe) they are and your oven, of course ...


    Good very ripe bananas with some  green on them has taken me as long as 45 mins


    Bananas I bought and left on the tree that have ‘started to turn’ - but aren’t banana bread ready (have some black on them) - have taken as little 15-20 minutes ... 


    It does work for ripe - unripe - in-between - want “more ripe” - it does bring out more (I don’t know how to say this “banana flavor / sugar / syrup / fructose “ ? - in my opinion it really enhances the flavor of the bread and I end up using less sugar in the recipe. 


    Hope this helps!  




    • Like 1
  5. Was doing some shopping the other day and saw black tomatoes - first thought was, “Oh, that’s no good” - I backed up for a closer look and realized Oh no - they’re supposed to be that way ! Heh whoops 😳


    I do a fair amount amount of produce shopping in various markets / stands / etc - at least I thought I did ... never seen them before! How far behind the produce times am I? 


    I would have have gotten a photo but it was the one day of course I didn’t have my phone with me 😞 

  6. Well, @Attorneymrs I feel for you - never an easy thing feeding the kiddos - we need to pick our battles for sure, but at the same time, we want to make sure they’re healthy enough enough to fight them! 😉 


    Like you’ve already said, you’ve gotten a lot of great advice here - so here’s my suggestion - kids will often follow what the older sibling will do - you said the 4yr old will often eat veggies when eating out ... so you fear it may be the way you’re cooking them ... look up a couple of “copycat” recipes and give them a go and see how it turns out ! You don’t have much to lose 🙂 Hopefully when the 1yr old sees the 4yr old eating the veggies he will follow suit. 


    Often - if you ask a kid - You are this at so and so - what’s wrong with Moms? - they are so brutally honest (yours is too crunchy!) ... and maybe invite him into the kitchen (for age appropriate helping) for next time - and make it ... 


    Good luck - I mean that - keep us updated on your endeavors and don’t be afraid to ask for help - as you’ve seen the people here are so very helpful. 

    • Like 1
  7. On 5/16/2019 at 2:06 PM, Shelby said:

    Over on the sous vide thread I've been experimenting with SV'ing chicken and pheasant and then frying and have had good success.  So, I decided to try pressure cooking chicken gizzards and then frying.  


    Not so much success.


    Here are the gizzards after pressure cooking--so far so good.  I do them on high for an hour.  That makes them perfect for us--not falling apart, but tender with a tiny bit of chew like gizzards should have.




    Then I soaked them in my usual buttermilk/egg mixture --not that the buttermilk would make them more tender, it's just my usual method-- and then they went into flour mixed with salt and pepper and then into the skillet for frying.


    All of the breading fell off as you can see here:




    They were still good and everything, but far from the usual fried chicken gizzards 😂.


    Should I have double dipped them?  As in, dip in the buttermilk, then the flour, then buttermilk again and flour again?  Any ideas?  Or is this just never going to work?


    hi Shelby - I love using buttermilk, too! 


    Are you drying your gizzards after the soak? - Dry - coat - egg (if using) - coat again - fridge maybe 30mins to an hour (if you have time) - then fry ... 

    • Like 1
    • Thanks 1
  8. Well, this might sound a little counter-intuitive, but don’t move too slow - the slower you move to try to “make it look as nice as possible” the clunkier it will end up in the end ... the faster you move tends for a nicer more even flow - hold the bag straight up and down two handed (for steadiness) directly above your surface and just write. 


    Try cutting a smaller hole, also - looks a little thick for writing.


    Does your client want print or cursive?


    • Like 1
  9. On 3/15/2019 at 9:20 AM, TicTac said:

    Often (at least in my house) the old adage 'necessity is the mother of all invention' rears it's head and presents opportunities to create!


    Lately I have been thinking far more out of the box with the recent Celiac diagnosis of my 3 y/o son.  I have always loved cooking and creating, but given newly imposed restrictions, the need to be creative has multiplied!


    I thought this might be a nice thread to share things we create (which we have perhaps not heard of elsewhere) either intentionally, or not!


    I will offer last night's innovation:


    Lately I have enjoyed creating zucchini purees (an extremely healthy and often overlooked veg) - essentially searing diced zucchini, typically with onions and garlic and some other flavour profile (have done Indian, Thai, Italian iterations, to name a few).  Last night's was the leftovers of an Italian/Japanese fusion iteration with the combination of garlic/onion/tomato puree and I used a fresh made Dashi as the braising liquid.  Everything was reduced and the contents pureed, consumed as is (great way to get veggies into kids!).  The smokeyness from the Dashi really worked nicely.


    Last night a bowl of said puree was leftover and I was in a creative mood and got to tinkering!


    In went some soft goat cheese, a bit of S&P and some Gluten Free flour (regular flour would certainly suffice).  Some butter in a pan on med-high heat and my newly minted 'zucchini goat cheese pancakes' were born.  The texture was fantastic, flavour was excellent (the additional caramelization of the tomato paste and goat cheese worked really well) and before I knew it they were all gone with my 3 y/o asking 'Daddy, you make more of these!?'


    A keeper concept/recipe for sure.  I bet a number of other veggies would work really well in this application - creating a very healthy (and fun to eat) side offering.






    Hi TicTac - I’m so sorry to hear of your son’s diagnosis 😞 but I’m glad you were able to catch it early—that is a blessing.


    The zucchini puree sounds great - don’t forget about butternut squash and also pumpkin 🙂 Sweet potatoes ... pumpkin pancakes would be great!? .. sweet potatoes - wait ... does this mean he gets all the sweet potato pie he wants?! 😉


    Have you learned of Coconut Aminos, yet? (not all are the same- be sure to check out Coconut Secret Coconut Aminos - they have a few diff sauces and products - sauces do not taste like coconut - don’t know about other products). 


    Does he have any food intolerances along with his celiacs (very common for that to happen)?


    Almond flour is great - also coconut flour (can be a little dry) - liberal use of bananas - Coconut Aminos works well in many applications (kind of a soy sauce replacement but tons less sodium / definitely worth a try - they have 3 varieties ) ... crushed rice Chex is a reliable breading (sound weird, but it works and it’s reliably GF -esp if you’re low tolerance gluten) ...


    I have more, but I am so not used to staying up this late so my brain isn’t functioning well ... if any of this is helpful, let me know - I’ll post more tomorrow.

  10. 1 hour ago, jimb0 said:



    I find the pancakes an especially good use of these alternative flours; they don't need to rise very high, cook before they collapse, and you never want a tough, glutenous pancake. 


    When I do cakes and muffins, I usually end up adding some xanthan and extra leavening, but when I tend to nut flours it's usually to the exclusion of wheat entirely. Have you tried coconut flour? It works well, too, and (for me, personally) a little faint coconut flavour makes everything better.


    Ha! Gooey pancakes are bane of breakfast, aren't they? ☺️ I love coconut - oh how I love it - and miss it so! (one of the things I can't eat anymore - the absolute horrors!)


    I guess about a month ago? I found a recipe on the internet for almond flour / coconut flour pancakes that were actually FLUFFY and STAYED fluffy! I thought they were lying - they were not lying. Pretty basic keto? type recipe - 2/3c Almond Flour and 1/3c Coconut Flour - 3 eggs and 1/2 - 3/4c milk of choice - of course you can add vanilla, cinnamon, etc ... standard stuff - combine dry - combine wet - minimal mix of course - let rest ... I wish I could remember where I found it so I could credit it - hubby and son really enjoyed it - you could add some sugar or sweetener but it was naturally slightly sweet on it's own blah blah blah ... for my regular pancakes - I add about 2tsp of baking soda and let it rest - nice and fluffy! fluffy fluffy! and I know this sounds a little goofy, but I always mix melted butter in with the slightly cold milk when I mix so the butter kind hardens back up- when I cook the pancakes, I end up with nice little pockets of butter *sigh* ... 

  11. 12 hours ago, BeeZee said:

    Thank you, I definitely thought it seemed very "fluffy" for flour, I think when I make the muffins in the next day or so, I will sub out 25% of the whole wheat flour. I don't mind the denser muffins (I use a healthy recipe with a lot of mashed banana in the mix, so they are pretty moist) but I think this will only improve them.


    Let us know how it works out! Out of curiosity ~ do you blacken (ripen) your bananas in the oven? I do when I make banana bread ~ makes them ripen fast (not a super secret) but they seem extra ~ juicy? and I get a better result than the freezer - I am totally convinced (I have convinced myself) it's the secret to my banana bread ☺️

  12. Substituting with almond flour is sometimes easy - sometimes not ... it’s much fattier, so you’re going to have a lighter, fluffier result - and baking with wheat flour is going to give you a heavier result ...


    Starting off - I would make a 1/4 cup sub ... and see how your results go from there.


    A LOT of paleo websites use almond flour recipes (I guess they are supposed to be tried and true?) 


    I also know if you make any sort of crumb topping (like for coffee cake) - makes a wonderful wonderful crumb topping! Not to mention an incredibly light coffee cake. 


    You can use it in many things, though - cakes - muffins - quick breads - bread breads - pancakes and it’s delicious.

  13. My hubs went on a fishing trip to AK several years ago - great time was had! Many salmon were caught! (many) also Halibut ... he shipped home 145lbs of salmon (cleaned /filleted) and 50lbs of cleaned / filleted Halibut ... we gave away many pounds and we ate many pounds ... many many pounds ... he has not eaten Salmon or Halibut since ... a tragedy.


    When I was able to still eat fish - I would eat the heck out of Salmon - love it! Every time hubs even smells it, though - he gets a little green. 

    • Haha 2
  14. Have you thought about pulverizing some freeze dried strawberries to bump up the flavor? (of course it will affect the color, so blah blah blah etc) 

  15. 8 hours ago, Ann_T said:

    Moe's Breakfast.


    Made him his favourite pancakes with blueberries this morning.

    That just looks ridiculously, mouth-wateringly delicious!

    • Like 2
  16. Cooking my way through the freezer! The other night I found a 10lb - 11lb pork butt we bought on sale for $.89/lb so I pulled that out and rubbed it and loved it with my special pork rub ... the butt rewarded my love with fork tender, juicy goodness ... (thank goodness my son comes by, eats and takes home a large portion of leftovers) ... 


    While I was in the freezer - I made some selection of venison and hog (this time of year we have a ridiculous amount of both in the freezer - a variety of cuts and a variety of sausage) - so I will cook my selections this week - exactly how, yet I have not decided - but I'll have to decide soon :o) ... I will probably take it easy one day this week and slice up a  smoked venison sausage w/jalapeno - light layer of cheese on top of thin'ish pizza dough - roll it up and bake.  


    • Like 1
  17. @suzilightning wow - your potlucks must have been fantastic! (that may sound sarcastic, but in no way is it sarcastic). 


    It's a shame I missed The Dish this morning ~ I will have to look up Ann Kim / Young Joni - sounds really interesting as you said - kind of a little hard to picture ~ MN / Korean - so I'm really interested to see.

    • Like 1
  18. Thanks for the recommends, Suzi! I     will definitely put them on my reading list ~ sounds very much up my alley ... growing up eating aand cooking with my mom - then going to meet my husband's family one day (they lived in a small town in TX) and my big surprise at the spread they laid out for my visit LOL -- the huge amounts of food and variety were not that different from what I grew up with - but oh boy! - was not used to all the butter and cream gravy and battered and fried etc etc - but they were and are such wonderful people :o) - still - little bit of a shock ! 


    I've never tried tried it, but I think you can shop online with H-Mart ;o) (I'm saying this like you don't already know that) 

  19. I know this is an old thread, but I ran across it perusing the  board and it just about stopped me in my tracks. 


    *sigh* I lost my mom when I was 30 (she was born in Seoul - came to the US in the mid 60's,  leaving her family there) ... I grew up in a half Korean half westernized house - I ate Korean food with my mom every day - almost every meal - cooked with her  - learned from and so on. My sister took the opposite rroad and ate mostly American food. 


    I am lucky enough to have to an H-Mart about 20-25 minutes away in Plano and I go about every couple of weeks. I have a love / hate thing going on with going in there LOL - reminds me so much of my mom ~ and even though it's been 20yrs - it still guts me every time.  And how many times I've walked through there and thought, "Oh mom would love this! I've got to call her!"


    But the wonderful memories the smells throughout HMart also evoke - those ... *sigh* I  love going there ... 

    • Like 7
  20. Well along  the lines of Oreos - for the last couple of weeks, I've been  buying my (fully grown) son a box of 5? Oreos Cream Eggs  every weekend (to compete with Cadbury Creme Eggs) ...  he's not a huge Oreos fan (unless iit's the Vanilla cookie Oreo) - but he does love these eggs. He was not a big fan of the Cadbury Eggs but he  did say that Cadbury eggs could go - uhh - get lost. 


    Chocolate Egg with Vanilla Cream filling w/cookie bits. I get them at WalMart Grocery. 

    • Like 1
  21. Katie, I did a TON of research before replacing my Zo - all reports led back to buy the Made in Japan and buy the Made In Japan only - especially if you use it frequently and expect / want any longevity out of it. 


    That's my two cents - take it for what you think its worth - hope it helps.


    As for the Micom / fuzzy logic - someone much more technical than I will have to chime in about that - sorry :-/



    • Like 1
  22. On Monday, March 25, 2019 at 1:33 PM, stephen129 said:

    How long have yoldhad yours for and has it lasted?

    I'm most interested i n how long the inside pot lasts.


    I have just bought a Zojirushi NS-YSQ10 I am hoping the machine lasts decades, based on previous rice cookers, the most fragile part is the inside pot.


    I know Zojirushi sells replacement inner pots, I'm wondering if I should buy one now or if they will still be selling the same one decades later.


    Late last year, I had to replace a dying (not dead, mind you) 24 year old Zo with the original pot (always hand washed and never washed rice in the pot). Pot itself is still in great shape! Machine is on the fritz - sometimes it will cook - sometimes it won't - I use it almost every day - kind of can't work with a fritzy cooker :o) 


    Replaced it with a little baby Zo and a bigger Mama Zo (5.5C and 10C - I eat a lot of rice). Love the new fuzzy logic - cooks much better rice. 


    Quality of the pans? ehh - might want to go ahead and get your replacement pot now :o) - the much much older pots were much thicker and had a  much thicker teflon? coating -- these new pots are not and  don't.


    I put a very light surface scratch in my pot just stirring my rice the first week I got it  and I wasn't even "digging down"! :-/ Now I'm super super careful. Yes, I was using the rice paddle that came with it :o) 





    • Like 1
  • Create New...