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Maison Rustique

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Posts posted by Maison Rustique

  1. I have decided to make some food gifts for the holiday this year and want to get started. I am thinking of flavored vinegars and oils, maybe some jams or spreads. Do any of you do this? What do you make? Tips? I've thought of various sorts of sauces and condiments, but not sure if that is overly ambitious. I'd love to hear from some of you who do this with more creative ideas than I've had so far.




    P.S. For vinegars--just buy wine vinegars to start with or make my own???

    • Like 1
  2. 13 hours ago, lemniscate said:

    I went to TJ's to get the Chocolate Chip Pain au Lait, but sold out, sad face.  I grabbed a bag of the Benne Wafer cookies, from Savannah GA.   Tiny cookies, crispy, caramelly, salty, and nice healthy hit of sesame nuttiness.   These are very dangerous and want you to eat the whole bag at a sitting.




    Screen Shot 2019-06-07 at 5.07.42 PM.png



    Yeah, I made the mistake of buying a bag, too. Thankfully they are gone now. And I probably added 2 inches to my hips. I just can't resist sweet/salty.



    • Like 2
  3. 20 hours ago, JoNorvelleWalker said:


    Spare parts are expensive for almost anything.  Some years ago I bought a second bowl for my Cuisinart.  I don't remember the price but it was not unreasonable.



    And this is why our landfills are overflowing. It isn't practical to repair things anymore. I just ordered a new slow-cooker. One of the reviews said that the insert had broken and to replace it was going to cost as much as the entire slow-cooker cost. That's absurd! I can remember back when I was a kid. If a small appliance broke, you took it to a local repair shop and had it fixed. There are no places like that now. Even our vacuum cleaner stores have closed. 😞



    • Like 4
  4. 18 hours ago, lemniscate said:

    I tried the Semi-dried Antipasto Vegetables and thought they were fantastic.  Had them as a side dish room temp.  The texture of the veg was not mushy, but toothsome and had lots of flavor.  The oil is subdued and not too much.


    Product of Turkey, I know they sun dry a lot of veg in Turkey, so I wonder if these are sundried or?


    I bought the antipasto cherry tomatoes and the grilled artichokes but have yet to open them.

    Screen Shot 2019-04-19 at 11.29.57 AM.png


    These have become a staple in my pantry. I love them with pasta and sausage. Or, even mixed in with roasted potatoes or other veggies. Very versatile. The tomatoes, too.

    • Like 2
  5. On 4/9/2019 at 11:23 AM, dtremit said:

    I'm fortunate to have stumbled upon an apartment with a fantastic kitchen layout -- despite being compact, it's got a great modified-galley layout that's a pleasure to work in. However, the previous owner who built it stuck a pie-cut corner base cabinet in one corner, and that thing is the bane of my existence. To be clear, it's this kind of cabinet (though it's got a single two-piece door) :




    Like the one in the picture, it's got a L-shaped, half-depth shelf.


    Sadly none of the nifty organizers used for blind corner cabinets seem to exist for this style -- there's just lazy susans, which a lot of people seem to hate. And I don't even have one of those (though I think there's a mounting hole).


    I have bad knees, following an injury, and I can't even reach half the cabinet; I have to call my partner over if I need something that's slipped in the back. And the shelving arrangement makes it difficult to store little-used stuff; the shelf is too shallow to store big stuff, too short to store tall stuff, and even at the ends it's hard to reach.


    Does anyone else have a cabinet like this, and if so, have you found a good way to use it? Do you have a lazy susan you love? Is there hope for me and my cabinet? 🤣

    I would gladly trade mine for yours! We have the worst cabinetry lay-out I have ever seen. In our corner area, the stove is next to it, so the cabinet doesn't make an L--just goes way long with no way to get back into the depths of it. I put stuff in there 10 years ago when we moved in and haven't seen it since. Then, we have another one that goes back over the sink, which is set in a corner. To get into that one, I literally have to climb up onto the counter to reach the top shelf. And no, I am not short. I could go on and on, but trust me on this. I'd rather have yours!

    • Like 1
  6. 19 hours ago, MelissaH said:

    We found a new snack mix the other day. Components are:

    • Cheddar rocket crackers
    • Chili lemon corn sticks
    • Corn chips with flaxseeds
    • Honey roasted sesame sticks
    • Honey roasted peanuts
    • Honey mustard pretzel pieces

    The only things I haven't seen sold separately anywhere are the chili lemon corn sticks. I like this mix enough that I'd like to put a larger quantity together, and I'm trying to think what I could substitute that would have a little zing and a little acid.IMG_3845.thumb.jpeg.fb7308a679435e009c7937ad067206e0.jpeg


    I am becoming addicted to this stuff. If I was making it, I'd put fewer cheese rockets. Way too many of them in the can I bought.

    • Like 1
  7. 16 hours ago, blue_dolphin said:

    Not sure if this has been reported already or not but the frozen puff pastry has returned, at least to my TJ's. 

    It disappeared immediately after the holidays - like there was none left on Jan 2 - last year so I didn't get a chance to stock up.  I will have to be more diligent this year. 


    Oh, man! I hope mine still has it in a couple of weeks when I get back!

    • Like 1
  8. 23 hours ago, gfweb said:



    Give 'em the recipe. Unless you are in business, who cares if they cook well too?


    Exactly! I am actually happy when my British friends tell me they made my corn pudding that they had at our house one Thanksgiving and always think of us when they have it. And the same for when I make my friend's Shepherd's Pie recipe. Brings me happy memories to remember when she made it for us when we were there for their daughter's wedding. 


    Just like food, recipes are meant for sharing. JMHO


    P.S. I am not a big "recipe cook"but rather wing it as I go, using a recipe as a general guideline. It can be difficult for me to tell someone exactly how I made something when every time I make it, it is a little different.

    • Like 5
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