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Too much sugar in dessert recipes

I skip desserts that are naturally going to be high in sugar ( like frostings, custards, syrups and caramels) and stick with quick breads/cakes with added whipped cream and fruit. I use unsweetened apple sauce for alot of the sugar and fat in standard baked goods recipes. If it is not sweet enough, then I can add that in at serving time- but you can't take out sweetness.

My standard is to cut out half the sugar in a recipe and that works for me most of the time.

I like a less sweet chocolate cake with a sprinkle of powdered sugar over top, or a cake with lightly sweetened whipped cream. Frosted- double- chocolate- fudge -lava -layer- cake sugar bombs are really gross to my taste.

about 21 hours ago
sedimental in Home Cooking

When do you just toss it?

Before tossing, I would add bacon and put it inside a buttery crust of some kind...if it is still questionable....put cheese on the whole thing.

:)

about 23 hours ago
sedimental in General Topics
1

For a Better Steak, Cook Directly on Charcoal

yeah...I tried that the same year I tried the "grill your steak after coating in ground coffee" thang. Fail.

I used lump in my wood fire oven, blew off the ash then threw the meat on top. I wound up with unevenly cooked meat and ash on the steaks.

Disclosure: I am not fond of overly charred or overly smoked meat and think that most backyard BBQ enthusiasts overdo it all the time. I am not a blackened "bark" fan (aka burned) so maybe others really would like this. I just thought it ruined a perfectly good steak.

"eggs over easy" what does it mean?

that is my understanding too.

Jun 27, 2015
sedimental in General Topics

"eggs over easy" what does it mean?

I am from the PNW and I always order my eggs over medium. This gets me fully cooked whites and a runny slightly thickened yolk. If I order over easy, it gets me some uncooked white around the yolk and the yolk is not cooked at all.
Every once in a white, I get the yolk a little too cooked, but I cant stand any snot in the whites.

Would you buy dessert sauces at a farmers market?

No, not appealing. I think of fresh berries either plain or with cream, whipped cream, light biscuit, light sponge cake, smoothies, granita, ice cream, etc.... your ideas are too heavy.

Can't stand the heat: your ideas for preparing meals without adding heat to the kitchen

Phlllips airfryer, grill outside, crock pot and pressure cooker.

If all else fails....roasted chicken at the store and salad :)

Jun 26, 2015
sedimental in Home Cooking

big big, fat, over-stuffed fridge/freezer!?!

Yes. I almost never freeze completed meals. I freeze prepped ingredients like a fiend! Lately, it has been smoked peppers of all kinds,foraged mushrooms and cold smoked cheeses.I love processing things in my food processor and freezing like tomatoes, pesto, salsa verde, duxelles,BBQ sauces, fruit sauces. There is NOTHING like pulling out a fresh homegrown tomato sauce in November, with garlic scape pesto... to make something with when the days darken.

BBQ Season Is Upon Us!

If you have a rotisserie on your gas grill (works well with the infrared) chicken shawarma is easy and it is really a fun dinner!

BBQ Season Is Upon Us!

lol. I wasn't saying *you* were a pain in the ass :)

I was agreeing with you about how some people get extremely rigorous and narrow with their definitions (like in your wood chunk example), often so narrow that american southern style is the only style they consider "appropriately" called BBQ. You find those people on several BBQ forums and occasionally here on CH (but not as much)however the entire BBQ board here is very heavy on (and almost limited to) American style 'cue -as compared to the wider cuisines discussed on CH homecooking board. Makes me wonder if language and attitude isn't a factor in it.

I think it is more descriptive in the USA to refer to grilling burgers rather than barbecuing burgers....but to tell an Australian that their entire culture is screwing up the word barbecue...just makes my eye twitch a bit on some of those forums :D

BBQ Season Is Upon Us!

People that think only american southern bbq is bbq, give me a pain in the ass. I built my outdoor kitchen and bbq set up with global bbq cuisine as a goal. I am not interested in american bbq. Maybe a few times per season. Give me interesting bbq cuisine...everything fire and smoke....count me in. Brazil, chinese, korean, the whole world awaits. Why just do brisket?

BBQ Season Is Upon Us!

I thought it was an interesting and well written article.
I am not sure what would require an explanation.

BBQ Season Is Upon Us!

The Roasted Rosemary Chicken - So Easy, Yet So Hard !!

Yeah, it just doesn't compare with European chicken. It almost seems like a different animal. Too bad for us here in the states. We really miss out.

Jun 22, 2015
sedimental in General Topics

Does anyone have a good macaroni and cheese recipe?

Jun 22, 2015
sedimental in Home Cooking

Offering alternative meals to children - yay or nay

Very sad. I would not advocate doing that as a parent. There is no singular food worth trashing the trust relationship over nor a nutritional concern worth denigrating a child over.
My parenting style was : Just eat what you will on your plate. If you are still hungry, make a sandwich and move on. Be thankful you have choices....many others don't. Your tastes will change with maturity, be open to it. Never say never.

What gadgets/cookware would you have in an efficiency apt? (my list) (kid leaving in fall)

I recognized you by your avatar.

Jun 22, 2015
sedimental in Cookware

What gadgets/cookware would you have in an efficiency apt? (my list) (kid leaving in fall)

Save it all for him and give it to him when he gets his own place.

My college daughter really appreciated a small extra fridge, her own microwave and a good knife (she hid from other idiot kids so it stayed sharp). College kids are typically not going to do much gourmet cooking. They are there to figure out how to be a student and have fun at the same time with extremely limited supervision and no guidance- not to engage in cooking as a hobby. You are giving him hobby equipment.

Good for you that you have been saving these things for him. You are thoughtful and generous. His friends will not appreciate this when they use the stuff for typical college party purposes. The sous vide might be used to bathe a pet, the rice cooker and sandwich maker will be used inappropriately and not be cleaned correctly, the vacuume sealer will likely be used for non food items, etc. kids are kids, most of us have been there/done that ....or had friends that did.

Jun 22, 2015
sedimental in Cookware
2

Replacing 15 year old Weber Genesis Silver - what to get?

I have a Weber Summit. Mine is built in so I have a completely separate burner. I got the largest one because I entertain and didn't want to be limited. I often use *every inch* even cooking for only the two of us because I typically cook the whole meal outside. I would tell you to go big, it is really, really nice not to have to juggle food.

I love the rotisserie too (much under appreciated by BBQ enthusiasts, IMO) it is easy to use, uses infrared, turns out better, more moist larger hunks of meat (I think something like up to 16 pounds) than grilling and can be used with the smoker box.

When this Weber's life is over, I will likely choose another Weber product. I have always had no repair problems or manufacturing defects with any Weber.

What did Y'all Grill this Weekend?

I did a chicken taste test yesterday.
I bought 2 whole Chickens from my local big grocer. One was a healthier chicken (cage free, no chemical feed or meds, etc) for about 6 dollars and an organic chicken (free range, vegetarian feed, given a middle name) for about 10 dollars. The more expensive organic one was a bit smaller.

I gave them the same treatment, spice rub for 24 hours, then on to the rotisserie, a bit of applewood smoke, brushed with a bit of oil during the beginning infrared portion. Let rest,
2 friends blind taste tested the breast meat. Both were juicy and terrific but the organic one WON hands down for texture and chicken flavor... Big difference! Next was a meat from leg and thigh. Interestingly, no real difference in flavor or texture. One preferred the lesser expensive drumstick.

I want to try them again today (cold) and see how they compare.

Anyway.... It was a delish and fun game for dinner!

Cooking for your dogs! Share your favorite recipes please.

My dogs don't mind freezer burned meats as their tastes are fairly ...well...animalistic, lol.They dont complain. Makes cleaning out the freezer and fridge a joy. They stick with me while I do that chore- like glue!

I dont buy them special meats other than liver.

Jun 21, 2015
sedimental in Not About Food

2 VERY ripe avocados... WHAT to do with them??

Jun 21, 2015
sedimental in Home Cooking

Cooking Channel going down the Food Network drain?

You bring up a good point. How and why people watch a cooking show.

Although I haven't "learned" anything from food t.v. in decades, I used to still watch it daily while I cooked dinner. Maybe I would be in the kitchen with a glass of wine, pondering what I wanted with my main...RR might be making something that looked good. Or Guy might be making a cocktail with Campari that gave me an idea for a pairing with my dinner, Bobby Flay was grilling eggplant in an interesting way....hey, I have an eggplant....or..or...

Now it is endless cupcake wars, grocery shopping contests or chefs trying to make a salad from leftover pizza and gummy worms. Not inspiring or remotely helpful or interesting to me. Might as well catch up on the daily news while cooking instead. Use the internet to get inspired and to learn at the same time. But the internet is more active than passive so it doesn't work well while I am in the kitchen.I miss that.

Jun 21, 2015
sedimental in Food Media & News

Where's the best pizza in or near Ferndale, WA?

I dont think there is much in Ferndale. Bellingham is just up I5 15 or 20 minutes though.
There are many styles of pizza,so I don't know what you consider "good".
Lafiama for woodfired pizza, Soy House for unique Vietnamese inspired Wood fire pizza, Fat Pie in Fairhaven for Detroit or Chicago Style pies.

There are many mom and pop pizza places around the area that offer tasty, thin crust pizza -not gourmet or pricey, but still tasty, sometimes unique with local color. No need to choose a chain.

Jun 21, 2015
sedimental in Pacific Northwest

big big, fat, over-stuffed fridge/freezer!?!

...Are you my sister?

Jun 21, 2015
sedimental in General Topics

big big, fat, over-stuffed fridge/freezer!?!

I dont hunt, but I fish and hunt mushrooms with pounds to deal with yearly. They freeze really well. We also clam and shrimp and freezing them in salt water takes up space but is so worth it.

Jun 21, 2015
sedimental in General Topics

big big, fat, over-stuffed fridge/freezer!?!

Yes, many of my items dont actually need to be stored cold but I prefer it. I am just changing out a small fridge to a standard sized one in my outdoor bar today! I make alot of booze from orchard crops and they are better served very cold and store longer. I make alot of different infusions, cello's, cassis, etc. I also wanted to keep separate frozen fruits out there for summer blender drinks.
The smaller fridge was only good for apps like olives, cured meats and spreads.

Jun 21, 2015
sedimental in General Topics

big big, fat, over-stuffed fridge/freezer!?!

It really is about individual lifestyle. All of these cooking issues here are first world problems. I have many freezers and fridges at my house and they work well for me and my lifestyle. But, I don't live in an apartment or in a city or somewhere where it would be silly to do that. I realize some CH do -so this whole conversation is not in their reality.

Jun 21, 2015
sedimental in General Topics

big big, fat, over-stuffed fridge/freezer!?!

I have many freezers and fridges and there are only two of us however, I entertain alot. It takes some coordination to manage them. I have my own system that I stick with. You cant just toss things in where it will fit :)

My use is not for leftovers. I freeze ingredients and portions of homemade things to cook with. I stock up on meats (often buying sides) and my own produce from my garden/orchard. I don't have time to go to the store much.

I make a huge effort in the spring to use regular items from the year before. I don't keep small packaged meats very long, but bulk quantities for parties are in the chest freezer in the barn and it is usually fully stocked all year.

My clean up effort is about 8 weeks, then it is a new season! I make mental notes of what didn't get used very fast so I can plan better for the coming year.

Jun 21, 2015
sedimental in General Topics
1

Please help- need meatless mains for eater with sensory issues

I don't know if this has been suggested already, but baked ricotta might work for him. It is a smooth soft food when baked. Maybe try it plain at first, can be served at all temperatures. If he likes it, try toppings.

Jun 20, 2015
sedimental in Home Cooking