Thymus's Profile

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Dried Mushrooms, OMG!!

My thought went that way, too, only a rice salad for the summer. Green onions sliced in, scrounge the veggie bin for whatever else sounded good, maybe a can of baby clams or some toasted nuts. A light vinaigrette could go whatever direction sounded good at the moment, lemon and garlic, rice vinegar and sesame oil, red pepper flakes, whatever.

Jul 28, 2014
Thymus in Home Cooking

Pico de gallo: deseed or not to deseed?

Not for me too. I love the juice that collects when I use regular tomatoes and use it for salad dressing.

Jul 28, 2014
Thymus in Home Cooking

Must I boil split peas/lintels/beans/rice?

I once did a search on rice for the same purpose, Jason. I didn't find the definitive result I was looking for, but I did learn there are people out there who love to munch raw rice. The biggest problem seemed to be damage to teeth from overdoing, although there was also mention that too much swelling of volume in the stomach could cause problems. Altogether I decided we could eat raw rice if we needed to, but I picked up a hand-crank grain mill on Craig's List. It'd obviously be easier to eat and digest if mixed into a slurry.

Our preparedness only extends to sheltering at home with enough for a few months of stuff we eat anyway (and the means to cook it). I.e., for something like the power grid down and slow to get back up.

In addition, just for an extra cushion beyond simply laying in extras of dried and canned foods, condiments, salt and peppers that we rotate through routinely anyway, I have a few large bags of rice stored in a snap-close plastic tub, with the mill. Rice because it keeps well a really long time, years after moist grains would have spoiled, and long after beans would probably have gone bad too. The longest I've kept a bag before using it is 5 years, just to see what happened, and we literally didn't notice any difference from just purchased.

After I read that 3000-year-old honey was found in an Egyptian tomb, still edible due to honey's special properties, I laid in a few extra glass jars of that too.

BTW, I don't know if it's showing up where you live yet, but I was just chatting with a kudzu admirer, and all parts of it are edible, including the roots. Something worth knowing around this area, though I hope never actually particularly useful. :)

Jul 28, 2014
Thymus in Home Cooking

Rude guest?

At 5 my daughter already understood perfectly well that accepting an invitation meant she was required to eat the meal nicely. She came home after dinner at a friend's house, though, sure I would understand and agree that she was right just to pretend to eat the "old, rotten potatoes" (or as I promptly found out from the mom involved, a good friend, au gratin potatoes.) If a 5-year-old can be both mannered and sensible, is that really too much to expect of adults?

If it were me, though, I'd have been more upset with my fiance. From one viewpoint, very gracious of him, but from another, he should have taken his cue from his partner, but inadvertently he undermined you and supported someone who was behaving badly toward you, friend or no.

There will be other dinners and other guests. I hope yous go over this and agree on how problem guests should be handled in future. I.e., as host and hostess acting together, in concert, after whatever combination of exchanged glances or quick confabs is needed to arrive at a decision.

I think it would make sense to agree that, when it comes to cooking a dinner, whoever cooks rules. If both of you, then adjourn to the kitchen briefly. If mostly one, the other takes the cue from the guy in charge.

Loyalty, standing together against the world, knowledge that your partner is always covering your back--every married couple needs as much as possible as soon as possible.

Jul 21, 2013
Thymus in Not About Food

The secret is...nutmeg!

Rum cake. In the batter.

May 06, 2013
Thymus in Home Cooking

Anyone got a good de-fatting equipment/techinique?

My easiest SOUP defatting is to run a very fine-mesh skimmer/strainer through the top broth. No need for finicky carefulness--the broth picked up runs through the fine screen quickly, leaving the fat behind. Since this is such a casual method, I'll often take some off at the same time I'm skimming the initial scum but leave most of it a while to give more time for its flavor to be absorbed into the broth. That's the theory, anyway.

For fat that can't be skimmed, I also use a large plastic pitcher-type separator, but I'm going to go looking for that ladle.

Apr 03, 2013
Thymus in Home Cooking

Spring Rolls - Home Cooking Dish of the Month (April 2013)

Thanks. IMO, learning from personal experience is the absolutely worst.

Apr 03, 2013
Thymus in Home Cooking

Spring Rolls - Home Cooking Dish of the Month (April 2013)

Cool rice paper summer-spring rolls are my choice. Since we alternate between Georgia and Florida, with farmer's markets near both homes, whether it's spring or summer can be sort of like "what day of the week is it?" anyway.

This'll be my first time participating, and I'm strictly an amateur home cook, very fond of recipes to follow. This time, though, since I enjoy but don't love most traditional fillings, I've been musing over some of my favorite salads and have decided to experiment with one tangy pasta-veggie salad that I could enjoy much more often if it weren't for the pasta. Lemon, lime and raw garlic... :)

Apr 02, 2013
Thymus in Home Cooking

Home Cooking Dish of the Month (April 2013) - Nominations

VEGETABLE SOUP. I loved tacos at first thought until I realized they're not seasonal, and spring growth brings new fresh ingredients.

Mar 23, 2013
Thymus in Home Cooking

What's Your Salad Style?

I'm sort of all over the place, but an odd favorite for enough decades to probably qualify is/was tomato and lettuce tossed with Lawry's seasoning salt, then let sit a bit while juices are drawn out. (We were kids with better things to do than cook. :)

Nowadays wilted iceberg isn't quite my style, so other greens are added shortly before eating and I have lots of fun with various ingredients, but the seasoned tomato juices are still/always my very favorite dressing. And that's without even considering that these days it's one of the few things I can eat all I want of without worrying about calories.

Mar 13, 2013
Thymus in Home Cooking