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Maison Rustique

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Posts posted by Maison Rustique

  1. I love Jiffy. Pretty sure I have a little recipe booklet from them somewhere, but I can't find it at the moment. My favorite breakfast growing up was pancakes (corncakes) made with Jiffy mix.

    • Like 3
  2. 13 hours ago, cteavin said:

    That's funny. 

     

    I'm interested in some 'sourdough' pancakes I saw online but at the same time I'm like, SOURdough PANCAKES and then wondered about AFB because it goes on for years. 

     

    So what happened to that starter you were gifted?

     

    Well, sourdough starter goes on forever, too. You can freeze both AFB and sourdough starter if you want to take a break. I've had a sourdough starter going for over a year. I might still have an AFB starter in the back of the freezer. Because the AFB is mostly sweet, we burn out on it (and the calories) after about 2 loaves.

    • Like 3
  3. 18 hours ago, Kim Shook said:

    I've been seeing these ground beef utensils on TV lately and have become interested.  Does anyone have any experience of them?  What I use now when cooking and breaking up ground meats is a flat edged wooden spoon (about the only thing I use a wooden utensil for - I find them mostly useless).  I have arthritic hands and holding onto the wooden spoon for long periods breaking up the meat as it cooks is uncomfortable.  Do you think this would be useful for me.  Or should I just concentrate on trying to remember to crumble the meat up with my fingers as I'm putting it in the pan? 😁

     

    Years ago I bought a couple of them on some sort of special deal--BOGO or whatever--figuring I'd keep one and give one to someone. I have absolutely no idea where they went, but I decided recently that I wanted to try one and couldn't find it. My arthritic hands and tendinitis make certain motions extremely painful and stirring more solid or harder things is not fun. If I am using a regular pan, I can use one of the other tools suggested, but if it is a non-stick skillet, I can't use a metal tool. Soooo, a friend recently was having a Pampered Chef party and I felt obligated to buy something. I bought one of these and it is now here. I plan to keep track of it so I can actually find it when that occasion arises. Mind you, this means that I will now find the original one or two of them that I bought. I guess it will mean I will then have a collection of ground meat breaker-uppers.😝

    • Like 1
    • Haha 2
  4. Ours are also Weds-Tues. Often they don't even get some of the items in the circular. They have some distribution issues in this area. The odd part to me is that while my nearest store may not get something, I can usually get it at another store that is about 10 miles away. I keep wondering if it depends on what they think will sell at each location or if the store managers have something to do with it.

    • Like 2
  5. 23 hours ago, gfweb said:

    I'm having taxonomy problems.  How does this panade differ from what North Americans call a dressing/stuffing (other than being cooked outside the bird)?

    In the case of the one that I make, it is a much wetter consistency and vastly different ingredients. I don't have my recipes on this Chromebook, but the panade I make is much like this one, though mine has more wine. https://relish.com/recipes/86770/spinach-and-mushroom-panade

     

    • Like 1
  6. @Shelby I can't believe you got dandelion greens. My choices never include anything that interesting. Pretty pedestrian stuff here.

     

    I did get an order this week. The onions were not great and will likely go bad before I use them. Here was the odd thing: Everything in the box was soaking wet except the kale which was on top of everything else. I had gotten a box of snack bars and the box they were in was so wet, it was falling apart. They just can't seem to get their packing and shipping done properly. While I've gotten things I have enjoyed, I am probably going to cancel--prices are too high for what I'm getting.

    • Like 1
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  7. 1 hour ago, weinoo said:

    I like to offer butter in a little side dish (if butter is being offered at table) in order to not suffer the indignities of anything ending up in the butter writ large.

     

    Otherwise, if I'm prepping the toast with butter and jam/jelly/marmalade/etc. in the kitchen, I am impeccably careful with the butter, and then I use a little spoon to remove said additional topping from its jar and onto the toast.

     

     

    I can't stand it if someone gets crumbs in the butter. It gives me the jim-jams!!!

    • Like 2
    • Haha 1
  8. 1 hour ago, BeeZee said:

    I appreciate when a blogger (usually the more professional ones vs the hobbiests) have the “jump to recipe” link to avoid the backstory and excessive explanation.

     

    I do, too, but someone in a food group I belong to recently said that if you use that feature, it lessens the ad revenues the blogger receives. I think many of us don't consider that some bloggers do it as a source of income, rather than as a hobby. I respect that, but wish they could do something a different way so that you don't have to scroll forever to get to the recipe. The ones I really object to are the ones that you have to keep clicking on the arrow to go through 6 pages of crap before you get to what you want to see.

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