Maison Rustique
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Posts posted by Maison Rustique
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I signed back up with Imperfect Foods last week because they made me a good offer. I got all this for $35.xx including tax because they gave me 50% off. Three 18 Oz. pork loins which I will slice up into chops and cutlets and freeze. It arrived a little after 10 am which I was happy about. They have a new tracking system since I last used them and you can see where the truck is, what time it will be here and even send a message to the driver.
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I wish we got Fresh Direct here. I'll find out this afternoon what Imperfect Foods has in store for my first order.
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I finally gave into one of Imperfect's "please come back" offers and re-activated my account. First order goes in Monday. I'll try a variety of stuff while I've got the deep discount on my first 2 orders. My issues before were mostly in shipping--defrosted meats, damaged produce, etc. They claim to have vastly improved their shipping and packing, so we'll see.
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I also buy the Idahoan instant mashed potatoes. I use them more for making potato soup (along with real potatoes) than for eating as mashed potatoes, but I do eat them as intended occasionally. They are a great thickener for soup--use as much as you need out of the package and put the rest into a jar or baggie to use the next time.
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@ElsieD, those look perfect and delicious!
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13 minutes ago, Tropicalsenior said:
@TdeV and @Maison Rustique I have posted my recipe for Instant Pot New York Style Cheesecak.
I'm now working on the recipe for bread pudding made with leftover cake. But I'm having trouble coming up with a name. It's not bread pudding and it's not exactly cake pudding and leftover pudding just doesn't sound right. Maybe you could give me some suggestions.
Baked Pudding Melange
Baked Pudding du Jour
Thank you!!
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23 hours ago, Tropicalsenior said:
I will be more than happy to share recipes as soon as I get them in a form that I can put on the Recipe Gullet. Just out of curiosity, do you have my recipe for cheesecake that I posted on the instant pot topic? I thought I had posted it in recipes but I can't find it. If you don't have it, I will post it there, too. It is probably one of the easiest cheesecake that I have ever made because it uses just Pantry items and it has never failed.
I do not and would love it. Thank you!!
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5 minutes ago, Tropicalsenior said:
What a great idea @ElsieD. Thank you. With just two in the house for years, I've had to come up with a lot of small desserts. I've amassed quite a collection of small baking items. I have a six and a seven inch springform pan that I use to make cheesecake in my instant pot.
And I bake my cakes in 8 inch square glass pans that have snap on plastic lids. For muffins, I love these cute little silicone molds that are only two and a half inches in diameter. If I cut most muffin recipes in half, I get 12 to 18 nice little muffins.
I have a Hamilton Beach countertop convection oven that I use for all my baking. I use my big oven to store cast iron skillets and some cookie sheets. I used it Monday for the first time in 3 years to bake some baguettes because it goes to 500°. My little one only goes to 425° but it is perfect for small baking. I would never bake as much as I do if I had to use the big oven all the time.
When I read recipes now, I just automatically calculate if I can cut it in half and if the quantity will fit in my small cake pan or even a loaf pan. Sometimes if I wind up with extra batter I bake it in a little 3x5 loaf pan and that is Cooks treat.
There are still times that I wind up with leftover cake and when that happens I developed a recipe for a bread pudding type dessert that I make in my instant pot. It's a great way to use up cake, cinnamon rolls, or a quick bread. It's easy to make and you don't get tired of it because it is always something different. This pudding was last week's cinnamon rolls made with an eggnog type custard.
Served with a homemade butterscotch sauce, it was delicious.
Oh, I do hope you'll share some of these recipes. I do have the IP cheesecake recipe, but would love to see all the others you make.
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Thank you for this topic! We're only two as well and it can take forever to finish a full size dessert.
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1 hour ago, weinoo said:
This might be decent...https://www.mypanier.com/products/cassoulet-prepared-meal
Wish that place had been there when I lived about 5 miles from it! They have some swell stuff!
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Cassoulet smells so divine while it is baking all day, how could you ever wait to eat it the next day?!?! And I want the crunchy top while it is fresh out of the oven.
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15 hours ago, Amy D. said:
I wonder if any there are any sellers that can say that their white pepper is exclusively fermented in flowing water. I always think white pepper tastes of the smell of decaying chicken. I probably eat it fine when it's disguised by other flavours but as a main seasoning white pepper ruins a dish for me. But I love freshly ground black pepper
If you scroll down Burlap and Barrel's White Pepper page, it says it is fermented in a stream.
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15 hours ago, BetD said:
Found this in my store today, right next to the Mayochup…. there were 4 or 5 bottles, all set to expire Jan 2023. I imagine that speaks to how often they sell. I will keep an eye out and see if they get new stock, and if they do, I will give it a try. Probably good in deviled eggs??
Perinaise? I understand what it is, but what a dreadful name! Sounds like a disease in an unmentionable part of the body.
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19 minutes ago, FauxPas said:
When we were in Arizona, our basic table pepper was Trader Joe's Rainbow Peppercorns with the built-in grinder. The price was very reasonable and I thought it was a decent product. I wish we could get this up here.
Trader Joe's Rainbow Peppercorns , a Mixture of Brazilian Pink, Indian Green, Malaysian White and Indian Black Tellicherry Peppercorns
I have one of these and use it often. Very nice and great price!
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I love brined green pepper but can seldom find it anymore. I used to buy it regularly in the supermarket in So. California. Has it just fallen out of favor now or is it just scarce in the midwest?
As far as my pantry goes, I have white, black, green and pink, I think. I like them all. Husband is not a pepper person, so I don't use them as often/as much as I'd like.
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I made this Parmesan Mushroom Casserole for Christmas dinner. I tweaked the recipe with a generous splash of sherry, thyme and lemon zest. It was absolutely delicious and went perfectly with the beef tenderloin.
I also made Creamed Kale as a side. I'd thought about creamed spinach, but was afraid the spinach wouldn't hold up well to having to prep ahead of time and cart it to my sister's house. This was so easy and really tasty!
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Since I have limited space, I think I need to try to change my cooking plans. If I get out the Cuisinart to do a bunch of stuff and have the Food Saver right there next to it, I can make up a bunch of stuff ahead, then put the appliances back in the cupboard until I run out.
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@Darienne, thanks for sharing that. You guys are giving me all sorts of ideas!
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@Tropicalsenior, would you be willing to post or message me a photo of the cart your husband made for you? It sounds like it would be such a great help. Thank you!
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As a collector of cookbooks, I can see in other times of economic downturn and rationing (WWI & II), how quickly the media and publishing world reacted to the need. This was pre-TV cooking shows, and while there were certainly some renowned chefs, am not sure there were celebrity chefs in the same sense that they exist today. But print media certainly reacted quickly to fill the need of home cooks who needed help in dealing with food shortages and budget issues.
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I used my Cuisinart a lot when I had my big kitchen in California. When we moved to this place with its dreadful tiny kitchen, it has not been used because I have had no room for it. I pulled it out recently and am trying to figure out how to make a place for it because I really need to use it for the sake of my hands and the safety of anyone within range of flying knives since I can't really hold onto them anymore.
And I need to make one of my favorite salads that requires paper thin sliced celery, mushrooms and parmesan cheese.
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21 hours ago, heidih said:
Ex brought me one from Baja, MX. I did the rice thing numerous times and still got dark grit - it became an attractive avocado bowl for disply on counter.
I have the same problem. I asked for a large one some years back. I have ground rice so many times, it is stupid. Still isn't really "clean" enough to use for anything edible.
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I cook this way often, but don't really do recipes--just start putting stuff on a pan, add seasoning and start roasting. Whatever takes longest to cook goes in first, then the smaller items get added later.
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Recently I wanted pancakes but didn't want to have to stand at the stove making them. I mixed up the batter, spread it out on a lightly oiled baking sheet. sprinkled with blueberries and baked. I cut it into squares and served with butter and syrup, as usual. Just square pancakes!
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Imperfect, Misfit, Etc. (The Food Delivery Services)
in Kitchen Consumer
Posted
I didn't notice until I went to use it last night, but the arugula in the order I got today was already expired and was pretty far gone. I have notified them.