JudiMorrison's Profile
Taking the heat out of my too spicy chili
Trust me, nothing works! Tried everything on the Internet. Well, I take that back....I did finally fix it. I tossed it down the garbage disposal and started over from scratch. A very time consuming and expensive way to learn a lesson but the kind that sticks with you.
The only thing I did different with my chili that I've made successfully for years......I used CHIPOTLE Chile Powder instead of my standard mild chili powder. I had no idea Chipotle was so much hotter. Burned my mouth, throat and nose. I do NOT like to hurt when I eat! :)
Oh, it also had nothing to do with the amount of Chipotle chili powder I used, I know this because I tasted the Chipotle chili powder AFTER this disaster by wetting my finger and touching the inside of the lid and then my mouth. HOT HOT HOOOOOOOT! So it was the Chipotle and not the amount.
Big Niman Ham Steak -- Ideas for Tonight??
I bought a bone-in ham steak last night and THOUGHT they were fully cooked. However, the package says cook thoroughly. Hmmmm Looks cooked (cured) to me. Anyway, I don't care for grilled or fried ham. Can this be cooked in the oven with a sauce/glaze and should I cover it? Thanks, folks. :)
Recipe for Pork Chow Mien [split from General Chowhounding Topics]
Now that we've had this lengthy conversation about noodle/noodleless chow mien, does any body have a good recipe for Pork Chow Mien. I'm allergic to fish, so no oyster/lobster/fish sauce, please.
Oh....WITH noodles! LOL
Thanks, Judi
What's Your Favorite Chinese Take Out Order
Hubby and I love Chinese but we have never ordered take-out because we find it too confusing. All I ever want is a carton of fried rice, chow mein, and a meat entree (s&s pork, almond chicken, or Mongolian beef). Nobody seems to understand that. When I tell them I want enough for two, they start throwing all these options at me.....egg roll, egg foo young, white rice, brown rice, vegetables, blah blah blah.
What am I doing wrong? Do these cartons come in pints or quarts? Does a pint feed one or two? I know this sounds silly but we always have to go to a sit-down restaurant and order Dinner #1 or #2 or #3, because I can't get these take-out people to understand that I just want rice, chow mein and almond chicken; enough for two people. HELP!! Is there a secret to ordering chinese take-out???
Measuring Melted Butter
Did we find out how much of a stick of butter equals 1/2cup? LOL That's all I need to know but got a tad confused reading this thread. :)
making boxed cake mix better...
I bought a yellow cake mix this week to make a pineapple upside down cake. I didn't realize (or think about it) until I was done mixing it that I had enough batter for two 9" cakes; I only needed one for a Pineapple Upside-down cake. So my quesition is this... Do they sell small cake mixes for single 9" round cakes? Surely you wouldn't have to use only half the box of cake mix. Sorry, but I don't bake as a rule. :)
[SEA] Pineapple Upside Down Cake
Why buy one when they're so easy to make. My favorite cake of all time. Don't scoff at starting with a box cake; it works wonderfully in this recipe:
EASY PINEAPPLE UPSIDE DOWN CAKE
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1 stick butter
1 c. brown sugar, packed
1 box yellow cake mix
1 lg. can crushed pineapple, with juice
Maraschino cherries (optional)
Mix cake mix according to package directions; except replace some of the water with a small can of pineapple juice to reach correct measurement.
Melt butter in a 9 x 13 inch pan. Sprinkle brown sugar over butter and stir a little to dissolve sugar. Spread pineapple evenly over brown sugar. (You may add cherries here, if desired. I'm not big on cherries.) Pour cake batter over pineapple and spread evenly.
Bake at 350 degrees for approximately 30 minutes. Invert onto a cookie sheet or large cake platter to serve.
Chowhound needs a graphic logo -- bring back the dog!
I like the dog, too! I've been looking all morning for a Chowhound graphic to put on my computer and couldn't find one. So glad you posted this one. I had never seen it before because I'm new to Chowhound. Thanks for ending my morning long search. LOL What's not to love about ANY dog? :)
glass jars for the freezer?
Well, I've always used spaghetti sauce jars before, too, but this time one of them didn't work! I had lots of leftover homemade pasta sauce. Got out my empty pasta jars, filled two of them, and stuck them in the freezer last week. Went to get them out this morning and one of the jars was cracked/broken all the way around in several places. The second jar was fine. I filled them both the same (probably two full as I now read this thread) and let them cool off before freezing. This is the first time I've had one break. I think I'll probably do it again, but this time I will only fill them 3/4 full and will not tighten the lid until it has frozen. Thanks for the tips!
Argh, I hate you potatoes au gratin
Mornay sauce. Not sure what that is but I'll look it up and try that. Maybe making the sauce first and adding it will be my solutioin. However, if it's made with heavy cream I'll probably have the same problem. Going to give it one final shot, though., Will let y'all know. :)
Argh, I hate you potatoes au gratin
Yes, Cookie, maybe "broken" is what I'm talking about as opposed to curdled. Yes, I tasted it and it didn't taste bad, but just look curdled. I'm used to "creamy" gratin out of the Betty Crocker box. LOL Maybe I just don't care for the real deal.
Well, you just may have solved the mystery. Thanks, hon. :)
Belgique cookware
The only (almost) cookware I use is Belgique from Macy's and have for years. I absolutely love it! You can throw it in the dishwasher and it comes out like new.
However, beware! I just bought a brand new EXPENSIVE stainless steel ceramic top electric range. Two of my Belgigue pans have copper bottoms. I got the heat too high and the copper fused to my ceramic cook top. I'm just sick. :( So, if you have a ceramic cooktop, buy the belgigue with NO copper bottoms or be very careful not to use too high of heat.
Anyway, I live in the kitchen cooking. I've owned just about every brand of cookware there is. I wouldn't trade my Belgigue for any of the others. Hope that helps.
Judi
Argh, I hate you potatoes au gratin
Lynndesey: I just went over and checked out the recipe. It calls for 2 cups of heavy cream so I'll pass. I know it will curdle before I even try it. Thanks for posting it, though, I'm sure the others will enjoy.
Argh, I hate you potatoes au gratin
Couldn't tell you if it's badly made or not. I just buy it at the grocery store. I really don't think that's it. It doesn't matter where I buy the milk, whether it's cream or whole or half and half, it still curdles. :(
Argh, I hate you potatoes au gratin
I don't go higher than 350. But you're right about not throwing them out. I'm ordinarilly very frugal, but this was twice in the same week they failed and I tossed them out of my "Irish Cherokee red-haired" temper. LOL
Argh, I hate you potatoes au gratin
JudiAU:
Maybe the problem is in our name? We are both Judi's and we both spell Judi with an "I". Maybe that's whey we can't make a gratin! *wink*
Argh, I hate you potatoes au gratin
Cookie:
Your recipe is EXACTLY how I make mine; to the inth degree. Curdles every time. Maybe Gratins just don't like me. Would you believe I used to write a recipe column for our local paper? Ugh! I think I'll just give up and go back to NO FAIL Betty Crocker boxed gratins. Shhhhhh Don't tell anyone. :)
Thanks, everyone. Judi
Argh, I hate you potatoes au gratin
I'm not worried about the calories, just turning out a good gratin. Heavy cream is the one that curdles on me the most; whole milk also curdled but not as badly; still wouldn't serve it. I haven't tried evaporated milk, yet, but getting tired of throwing out gratins. May wait awhile before I try that one. Thank you for the idea, though, hadn't thought of that one. :)
Argh, I hate you potatoes au gratin
I've used cream, half & half, whole milk. ALL curdled. I also use a mandoline. :(
Argh, I hate you potatoes au gratin
Please help! With Potatoes Au Gratin, my milk/cream always curdles/separates. Please don't give me a fail-proof recipe; I have them all. Just tell me why my milk always curdles. This is so frustrating to me. Thanks everyone. Didn't mean to be short, but I just threw out yet another no fail Potatoes Au Gratin. Ugh!
