MrsJTW's Profile
Best homemade spicy cocktail sauce?
Thank-you! That sounds good! I'll have to make it.
How do I save leftover anchovy fillets?
Thank-you so much for all of the tips! All great suggestions! The cats seemed to be interested, but I think they would be way too salty for them. =) I will definitely try some of these ideas next time. My husband has been adding the leftover anchovies to his food. Apparently he likes them a lot! I just had wrapped the tin in plastic and set it on a saucer. I will try putting them in a different container next time. I think the anchovy paste would be good to buy as well. Thanks again for all your help!
How do I save leftover anchovy fillets?
I bought a tin of anchovy fillets last night to use in a recipe I made for my husband's dinner. I only needed four and there are several left in the can. I covered what was left and put it in the fridge for now, but I am wondering what to do with them. Can I freeze them?? Or do I need to use them now? Or do I just feed them to the cat? Thanks!
Popular flavors that you don't care for
I meant I don't like amaretto at all, but especially an amaretto sour.
Popular flavors that you don't care for
Wow that's funny. I don't like Chardonnay either. I thought maybe I just don't know what brand to buy, but I haven't found one that I like yet. I really like other whites, but not that one. And you don't like milk, too, just like me. =)
Popular flavors that you don't care for
I also usually don't like the smell of coffee brewing, especially if I am in a coffee shop or bookstore or just walking past one. I used to drink tons of coffee and loved it, but not the smell brewing. Sometimes it's okay smelling it at home. It must just be too many different scents combining at a shop that make it so overwhelming. My husband likes hazelnut coffee though and sometimes it's a strong smell in the house. I saw reading above that it bothers a lot of people.
The smell of yeast when walking by a bakery used to make me feel ill, too. There was a small bakery next to my high school and I always felt sick in the morning standing outside. When I bake at home though I love the smell.
Oh and I was just talking about this one the other day. Amaretto liqueur, especially in an amaretto sour. YUCK!
Popular flavors that you don't care for
Took me awhile, but I thought of a few things.
I am not fond of sweet gherkins. I love dill pickles though, especially with lots of garlic.
I absolutely did not like the taste of lobster the one time I had it. Well, I heard a story that my mom had had lobster for dinner once when I was a baby and I refused to breast feed that night, so I guess I have had lobster twice. lol
I have always HATED the taste of milk. Cow milk is bad enough, but goat milk was even worse as a kid. I used to LOVE cheese, but never liked to drink milk. I think I went through a phase where I would drink it if it was mixed with Quick, but after awhile I hated that, too. Especially the strawberry. Funny milkshakes never bothered me though. No wonder I am vegan now! =)
I also don't especially like the peel on cucumbers. If it is fresh out of the garden, it's fine, but usually the peels taste so nasty to me. It must be the wax or some sort of chemicals. I just saw Chef Irvine on t. v. last night though saying it should be peeled when he was tasting food at a failing restaurant.
Oh one more just came to mind. I really hate purified drinking water like Aquafina. It tastes like chlorine and I really can't stand it. I have to have something like Ice Mountain or maybe Evian. Or I just drink tap water depending on the tap. I received a Brita pitcher as a gift though and it tastes fine.
Popular flavors that you don't care for
Hmm I had not heard of epazote before, but after looking it up, it must be what I saw a guy using on t. v. not too long ago in some black beans for it's carminative properties. I guess you could dry it and sell it to someone like that. ; )
My Chow?
And now I just saw "Save to my profile" on a recipe, but I don't know how to find the ones I saved.
My Chow?
I don't see my "My Chow" either nor a place to click on "Save to My Chow" on a recipe. =(
Grandma's Stuffed Cabbage Came Out Delish - Here's the Recipe
=) My grandmothers and mother all used Campbell's soup in several different recipes, too. I grew up with that and always keep my pantry stocked with tomato soup and cream of mushroom. Plus tomato soup with lots of garlic powder and pepper is all I want if I get sick so best to keep it on hand just in case. ; )
Grandma's Stuffed Cabbage Came Out Delish - Here's the Recipe
That sounds so different from the sarma I am used to. I make my Serbian aunt's recipe as well as a stuffed cabbage I found in a cookbook. May I have your recipe? I think my husband would like to try it. =) My Lithuanian grandma made stuffed cabbage with polish sausage in the sauce, but I have no idea what her recipe was. If it's just something she came up with on her own, I will have to just have to try my best to make something similar to hers.
Question about sourdough starter
Thanks for the info! Rather than change the whole starter though I think I will just add some rye flour to the half I will be baking with so it will be a blend.
Question about sourdough starter
Good to know! Thank-you! I VAGUELY remember hearing that you need to feed it before, but the book I have didn't say that. I think somewhere it said that you would have to use it every two weeks or it would be no good. Might be a lot of baking, but we LOVE bread so maybe I'll be able to keep it up weekly. And sorry, but is that all-purpose and warm water, just to make sure?
Question about sourdough starter
Thanks for the suggestions! =) I used to have a bread book that I never used when I was younger and it got left behind somewhere.
Question about sourdough starter
Thanks! =) Yeah my husband and I were joking about what if when we're 80 years old we are still eating bread from the same starter. Wouldn't that be wild! =)
Question about sourdough starter
I would delete this question of mine if I could. I am thinking now that I reread my cookbook several times, that every time I want to make bread, I am adding to the starter and THEN dividing it in half so I can always have one set aside to make bread again. I did begin another starter anyway for the practice and to have extra on hand. I think I read that the starter should be used within two weeks though and am wondering if that is right now. I apologize for being so confused and perhaps posting a question prematurely.
homemade pasta tips needed
Good to know that you can play around with it. I am never exact with most things as it is. And BOY is MO humid! I am not a native and was surprised! I have had bread go moldy in a couple hours out on the counter before. I am a fan of refrigerating bread! Even before that happened.
Your worst Thanksgiving meal?
I can't think of anything bad I have ever had on Thanksgiving except for not caring for any of the homemade cranberry sauces/relishes I have ever tried.
This is not a dish anyone made for me, but probably the most pathetic Thanksgiving I ever had. I had volunteered to work that day at what was a new job at the time. I was manning the bar in the lobby of a hotel and dinner was being served down the hall... (It was really dead in my bar because they had apparently rearranged the setup of how things would flow from previous years...) One year there I know I got to eat some leftover food off a heat cart with some other employees, but I am not thinking it was this particular time... Anyway, my ex boyfriend went out of state to see his family for the holiday without me so I was home alone when I got out of work. I talked to my dad for awhile on the phone.
My dinner ended up being what was left of some old TGI Friday's potato chips that were still around because they weren't very good when they were fresh and first opened. I also had an entire bottle of Berringer Chenin Blanc to wash it down, while I was on the phone, and passed out between the couch and the coffee table.
And on pay day I found out that I did not qualify for holiday pay because I was a new employee so I had worked that crappy slow day for nothing, just about. LOL
Question about sourdough starter
I am pretty new to baking bread. My question is, does the sourdough starter keep indefinitely, or do I need to make another starter?
I am confused because the book I am using doesn't specify. I began the starter 3 days before baking. (I think it actually may have turned into 4 days.) Then, the night before baking, as the book instructed I added more flour and warm water to the starter and let it sit covered. Then yesterday I divided this in half. I put one half in the fridge. To the other half I added the rest of my flour, yeast, and salt and went on to make my bread.
The book says that from now on (after going through the steps to make the starter) I will start at the point where the night before baking I add flour and water to the starter and go on from there. Since it's only half of the original starter I am not sure, but does this mean that I cut it in half again, save half, and bake with the other? Or do I use the half in the fridge to make another batch of bread and then begin a new starter to make more bread in a few days?
Thanks for the help! I am mixed up.
homemade pasta tips needed
I am a first timer as well. We have an Imperia Pasta Maker/Machine that was given to us by my brother-in-law. I found a recipe for eggless dough that I tried. It was 2 c flour, 1 tsp salt, 2 Tbsp olive oil, and 1/2 cup hot water. I found I had to add more hot water just a little at a time because my dough was really dry and wasn't forming. I was nervous, but I did have fun with this and I think it came out alright. We will have to buy a hanging accessory. I have them flat on a cutting board drying and the rest on the counter. The ones I didn't get real flat to dry are taking longer and are a little tangled. I saw somewhere on chow you can form a few strands into a wheel shape, dry and save on storage space. I guess we will see in a couple hours how they taste when I boil some for our pasta sauce. =)
ISO Best darn Meatloaf EVER...PERIOD!
Yes, I always have it on hand, too. I learned well from my grandma that I lived with. That's when I really started cooking and baking by myself. I was bored the first summer I lived there when I was 12 and I would stay up all night going through her cookbooks. I would cook a bunch of stuff and leave it for her and my dad to eat when they got up in the morning. I swear, just about any ingredient you needed, it was in her pantry! =) I guess I hoard canned goods and toilet paper, etc. because it's a security thing for me. When I see a good deal on soup, etc. and have coupons, I buy it. Plus I just have to have tomato soup when I am sick.
What was the first thing you learned to make?
My mom showed me how to make cinnamon toast, too, but ours was the cinnamon sugar mixture on buttered wheat toast. Then my mom had me put a slice of peach on top and sprinkle sugar on it. I hated it at the time, but it sounds pretty good to me now.
What was the first thing you learned to make?
I think that the first thing I made by myself was scrambled eggs when I was 3 when we first got a microwave in the early '80's. We had these neat dishes that were a light brown, maybe made by Corning Ware? There were two tiny ones with clear domed lids and that is what my sister and I used to make our own eggs. And she had to be just a little over a year old. Pre-microwave, I would sit on the counter next to the stove and watch my mom make scrambled eggs in a pot. I liked when they had browned a bit. And I would watch her boil hot dogs. I would "help," but not sure how much of a help I actually was. My mom was disabled though so I did usually help with most things if I could. Other than that, I could make toast and get my own cereal. I also always had to pour milk and juice for my little sister because she was too little to do it without spilling. She dumped an entire glass bottle of Tropicana all over the kitchen floor once while my dad and I were out I remember.
Ground Beef on a budget. Any ideas??
In return to everyone, if you are interested, I thought I would post this recipe. I didn't have all the ingredients to make it. My parents got this recipe from a friend when I was small. I have made it a few times myself. My husband LOVED this. I made it twice this month alone. I made red potatoes and broccoli to go on the side, but he also just ate it alone. I think any sort of potatoes would make a great side, especially with the sauce.
Poor Man's Steak
1 lb hamburger
1/4 tsp black pepper
1 tsp salt
Garlic (doesn't call for, but I add about 3 cloves of garlic. Add to your liking!)
1 cup of milk
1 cup of crackers
1 onion, chopped
Mix all of the above together. Let stand overnight. (Place plastic wrap down over mixture and store in refrigerator.) Form into patties and fry on both sides. (Place in rectangular Pyrex.)
Pour 1 can of mushroom soup and 1 can of milk over it. Bake at 350 for about 1 hour.
VERY GOOD! =)
Ground Beef on a budget. Any ideas??
Oh and what you said about some of the new things possibly becoming comfort dishes. That was along the lines of what my dad was telling me-that you may make a mistake here or there, but it only takes once to find a new favorite.
Ground Beef on a budget. Any ideas??
I don't personally care for much cinnamon or nutmeg so that was why I was worried when I was cooking because they smelled too much like those spices. Hmm I think I understand what you mean by cool and warm spices, maybe not the indian explanation though, but I realize different cultures have different explanations for many things. =) I don't think you mislabeled anything at all! =) Oh I know it can be comforting, but sometimes I just feel like, "THAT again?" or I want to make something new, but not sure what. Now I have a lot more things to choose from. And I was nervous about having a cooking DISASTER that would waste what we had left so that is one reason why I am so happy he loved what I made. It gives me more confidence and helps me to not be so scared to try new recipes.
