Jump to content

Maison Rustique

participating member
  • Posts

  • Joined

Posts posted by Maison Rustique

  1. 1 hour ago, lindag said:

    My friend stopped in at Costco on Tuesday for her corned beef and came away with a package of Bangers too.

    I have never seen these in a grocery store anywhere.

    Anyway, we often go to a wonderful Irish Pub in town and they have great bangers and mash.

    But we have never cooked them at home or made the Guinness gravy they serve with them.

    Is there a secret to cooking bangers or are they done just the same as any other sausage?

    And the gravy? 


    I bought these bangers, too. My husband loves bangers & mash, so will interested to see if there is anything special I should know.

  2. 14 hours ago, Porthos said:

    I use a lot of frozen veggies. I use both individual and mixed veggies. A trend that has made it harder to find mixed veggies to buy is the insidious addition of red peppers to the mixes. My DW doesn't do red peppers because they "don't like" her. Very real issue.


    I have been buying Italian Style Mixed Veggies for decades. I grabbed a bag while picking up a few different bags of veggies. I went to use them last week and found that even this variety of mixed veggies has suffered from the unneeded addition of red peppers.


    What food items have you found to have been needlessly polluted by food trends?


    I completely agree on the red peppers, but will add green in there as well, plus say it isn't just frozen veggies, but also in restaurant meals. We had 2 meals out last week and both entrees I ordered had so many peppers in them that they completely over-powered everything else. I felt like I had pasta primaredpeppers--very few other veggies in it. The other was a stir-fried shrimp and veggie thing that also was mostly red and green peppers--in that one, the green peppers flavored the entire dish.

    • Like 3
  3. It is probably different for me every week and definitely seasonal. During warm weather, we eat lighter and often will just have a nice salad and maybe some grilled sausage and bread. No, I don't make the sausage myself--but it is from a small local butcher using local meat sources. And I don't bake the bread either.


    In cooler weather, it just depends on workload. Sometimes I use part prepared foods (canned, refrigerated, frozen)--maybe refrigerated pasta with either something I've concocted myself or with "emergency" pasta sauce from the pantry.


    We are currently without a CSA membership, but do have some nice places to buy good farm-fresh produce. We get a Butcher Box from Local Pig which has a great variety every time--and always a prepared item, too (Last week was stuffed peppers.), but prepared in a good way. I find that getting things like this and CSAs keep me cooking better and using fewer commercially-prepared foods. If I've paid for it, I'm going to use it!

    • Like 3
  4. 7 minutes ago, lindag said:

    Does anyone have a good method for ridding the IP of lingering food odors?

    I made my Swiss Steak recipe and despite scrubbing carefully, the odors linger on.

    I store it with the lid upside down on top but when I get close I can still smell the meat and veg.



    I haven't used mine enough yet to experience this situation, but would it help to store it with an open box of baking soda in it?

  5. I had bought one of the knock-off IPs at Aldi a couple of months ago. I haven't used it all that much as I found it "difficult" to learn and with no previous experience, I wasn't sure if IP instructions could be followed exactly. Long story short, yesterday I bought the cyber Monday deal on Amazon (DUO). One of the things I want to try is yogurt and the other is cheesecake. A friend had recommended a Fat Daddy push pan rather than springform, as she said she found the latch on the springform made the pan more difficult to get into/out of the IP. I meant to order a push pan yesterday, too, and then forgot.


    My question is, do any of you have experience with this? Do I really need the push pan or can I manage with springform?

  6. 19 hours ago, MelissaH said:

    I've just gotta say that the thought of eating raw, uncured liver of any kind makes me say "Ewwwww!" Even if you grate it frozen, the little bits are unlikely to stay frozen for very long, and instead melt into little bits of goopy raw liver.


    That said, please try it and let us all know if it works, or if it's any different than eating raw liver in any other form.


    Around 16 years ago we had a kitten who was gravely ill. She had to take a lot of meds and couldn't really chew. I would puree raw liver and put her meds in it to get her to "drink" them. It was not pleasant; I can't imagine eating raw liver either. (Sadly, we lost the kitten at 9 months old. Happily, her sister Jitterbug is still with us.)

  7. 18 hours ago, Anna N said:

    I don't believe there would be much of an issue returning things to the Loblaw's group of stores for the simple reason that you did not like it. I tend to be like you and just mark it up to experience and rarely return anything that I just don't like.  But I stood beside a woman who was returning blueberries with the explanation that she purchased them and then had to go away for two weeks and now they were no longer fresh.   I am quite sure that my jaw dropped. But her money was refunded without question. I am not advocating for frivolous returns as they cost all of us money but having watched this if I did buy something that I felt was expensive and not to my taste I don't think I would have difficulty returning it. I think if it is done only rarely the store is wise to try to retain a customer under these circumstances.  Stores do you want us to try new products so there has to be some leeway.

    Holy cow! That takes nerve!

  8. 12 hours ago, FauxPas said:

    A couple of new items at one of the Tucson TJ's.


    The umami paste includes tomato purée, red wine vinegar, parmesan cheese, black olives, anchovy paste, garlic, mushroom powder, balsamic vinegar, organic grape must, sugar, salt, oil and lemon juice concentrate. Whew, quite a list. I used a bit in a rice, tomato and broth dish and it tasted great but I didn't compare with and without the paste. 


    The ginger paste is ginger, oil, salt, lemon juice. I used a bit in a mango chutney I was making and I put in too much - it's quite a concentrated paste. 





    I bought both of these on my last trip to TJ's, but haven't used them yet. I'm glad you posted this because I'd honestly forgotten I got them! I need to pull them out so I try them soon.

    • Like 1
  9. I haven't eaten at an Arby's in decades. I just never cared for their "meats" which were processed and pressed rather than roasted and sliced real meat. My husband stopped at an Arby's a year or so ago when he was traveling and raved about whichever sandwich he had. I had forgotten about it until I saw this thread. Maybe I will breakdown and give them another try the next time fast food is a consideration--although I don't go for fast food very often.

    • Like 3
  10. I suppose my opinion doesn't count due to the why, but I never ate it for decades because of sensitive teeth. My teeth are a bit less sensitive now, but I just never developed a taste for anything extremely cold--ice cream, frozen drinks or even drinks with a lot of ice. I might try a bite of it with cake or pie if it was very melted. And then, just a bite really. I'm not overly fond of very sweet foods either, so it is a double whammy with ice cream.

    • Like 1
  11. I've been following along this thread occasionally, thinking seriously about getting either an IP or the one that has the clay insert. Well, I was at Aldi this week and they had their Ambiano version for $39.99. I decided to go for it--will be a good test to see if I like it and will use one enough to invest in something better. I figure that I've spent more than that on a bottle of wine, so I could certainly go for this little test. It is washed, but I haven't used it yet. Need to figure out a good first thing to try. Probably something with Rancho Gordo beans since I've always got those on hand.

    • Like 1
  12. On 11/2/2007 at 10:00 PM, andiesenji said:

    I have a Russell Hobbs that I think is 8 or 8.5 quarts. Mostly I use the 6-quart ovals (I have several of these) but for cooking most beans I use one of the older and deeper round 4-quart.

    I haven't seen the Elite. I did have a 10-quart made by (I think) Breville, but I gave it away a couple of years ago.

    I have been considering getting one of the new Vita-Clay cookers, just for my collection, but haven't gotten around to ordering one so far.

    rice cooker/slow cooker combo



    Andiesenji, did you ever get one of the VitaClay cookers? I am dangerously close to ordering one.

  13. Jaymes, it has been a few years since we were there, but had a fabulous dinner at The Painted Pony in St. George, UT. And should you get that far in California and can work it in, I have a feeling you would love Noriega's in Bakersfield, CA for Basque food served family style at long communal tables. We went as often as possible when we lived in CA and haven't been for a while, but are going to try to get up that far in September when we're out there. If you plan to be in Salt Lake City, there are now numerous good places. We discover something new every year when we are there and can give you a list.


    Oh, and when you are in the SF area, I hear there is some heirloom bean seller that you ought to check out. :biggrin:

    • Like 2
  14. Decades ago, we had lunch at a lovely restaurant in Scottsdale (name forgotten). They had the absolutely BEST yeast rolls made with vanilla (but not sweet). I still crave them. I wish I had a recipe to offer, but have never found one. I don't know if you could just add vanilla to any old yeast bread/roll recipe and have it turn out like theirs or not.

    • Like 2
  15. 19 hours ago, rotuts said:

    too bad they don't 'rent' those hand-basked most stores have for 25 cents.


    Id bring it back after a few years for sure.


    good way to carry fz surf up from the basement


    and no, I have not ' borrowed ' one from anywhere  but Ive thought about it.

    You can buy those at many places--probably even the Dollar Store.

    • Like 1
  • Create New...