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What's for Dinner #292 - The Hippity-Hop Edition!

I make them a lot. Most of the time, I don't get fancy, I just make them off the package directions when I want to split and stuff them. They are dead easy and I love the flavor.

Follow the ratio on the PAN package, make them round and firm up/ thicken the edges being mindful that you want a nice edge for slicing in half. I make mine look like hockey pucks.
Then, I fry them like pancakes in some fat (oil, butter, fat of choice) so they get a tiny char on each side and toss them in a 350 oven on a sheet pan until the insides are cooked. Maybe 20 minutes or so. Slice and swipe with a little butter and stuff.
I also like them thin, round and just fried for using as a "scoop" with chili, stew, salad, etc. when I do this, then I get fancy....add herbs, chili powder, cheese, etc.

Note: I only use PAN, I tried another boiled corn flour and didn't like it. I use both yellow and white PAN.

about 5 hours ago
sedimental in Home Cooking
2

Pimento Cheese: Unrefrigerated

Mayo is stable at room temperature. It is a myth that is dangerous, if un refridgerated. Cheese is also stable at room temp. I can't see why (when mixed together) it would become a problem. Most of the food safety bacteria growth issue is from people double dipping or being unsanitary.

about 6 hours ago
sedimental in General Topics

Differences in gut microbes

Dirt.

:)

1 day ago
sedimental in Food Media & News

how do you store your glasses/stemware?

I alternate -one up/one down because they fit tighter in the cabinets that way :)

2 days ago
sedimental in Cookware
2

What's for Dinner #292 - The Hippity-Hop Edition!

Leftovers from last nights dinner...soooooo good!
I made a pulled pork in the slow cooker with super spicy homemade chipotle with adobo sauce and whole blood oranges. The pork came out highly spiced and you could really taste the blood orange! Yay!

Then I made arepas. Stuffed them with the pulled pork, a bit of cheese, a tomato slice and a dollop of sour cream. Wow.
I will certainly do that again!

2 days ago
sedimental in Home Cooking
9

"Just eat it, you'll like it"

When this has happened to me, I usually make a joke about it and it makes the "food pusher" feel stupid. That's okay though...they ARE being stupid :)

2 days ago
sedimental in Not About Food
1

"Just eat it, you'll like it"

Maybe the "real reason" is that they really don't feel like eating "X" right now. Why is that so difficult? I am very much like that. Some folks don't just take the opportunity to eat everything that is put in front of them. They might be choosier. Not picky...just choosy.

Sometimes I feel like a nut...sometimes I don't. :)

2 days ago
sedimental in Not About Food
2

"Just eat it, you'll like it"

I have only encountered this about desserts. For some reason, many people think that everyone "really" wants a dessert item...even when they say no.....that they secretly want it, even if they say no AGAIN......"just a small piece" ...."just a bite"...

Good lord. I mostly dislike dessert items, like 90 percent of the time. I have to be in the mood for it, otherwise sweets are revolting to me. Yes, that includes chocolate!

2 days ago
sedimental in Not About Food
1

Tasty Tuscany Trails

Thanks Bob! It appears there are many places around the area that are easy on the eyes!

So hard to narrow it down!

2 days ago
sedimental in Wine

Dominos' pizza making pizza with a fried chicken crust

Way to go!

Apr 16, 2014
sedimental in Chains

Dominos' pizza making pizza with a fried chicken crust

Yeah...carbs are bad for ya ;)

I would SO try it. I have only had domino's twice in the last 30 years though.....I liked it fine, I just don't think about it...too many other things to eat and I actually do watch my carb intake.

I will have to see if my local chain has this at some point because it would make a good high protein/medium fat lunch. Love chicken in almost any form.

Apr 14, 2014
sedimental in Chains

Tasty Tuscany Trails

On my " to do" list!

Apr 14, 2014
sedimental in Wine

Tasty Tuscany Trails

Good one, kale, thanks.

Apr 14, 2014
sedimental in Wine

Tasty Tuscany Trails

Yes, we will be within easy distance to all. I might skip Pisa, I think I have been there as a kid, but I was a nomad..so...who knows.
I had not planned on Lucca....?

Apr 14, 2014
sedimental in Wine

Tasty Tuscany Trails

Than you! I am all over that!

Apr 14, 2014
sedimental in Wine

Faux pas - eating fish at work?

That made me laugh.
That is the problem in a nutshell...when you have to wonder if "that smell" is someone's poop, poor hygiene, a fart...or just lunch.... :)

Apr 14, 2014
sedimental in Not About Food
1

Faux pas - eating fish at work?

I let my employees bring in anything but sardines or oily stinky fish and curry for our microwave in our small office. There is no way to air it out and it lingers for hours!

I burn incense in my office if needed, but one person hates the smell of incense, so I burn it when she isn't there. I also have a odor removing candle and a few sprays. We all have a sense of humor about it, and are flexible....but I think it is unprofessional (and a bit embarrassing) to have your office stink all day for meetings, clients or visitors.

Apr 14, 2014
sedimental in Not About Food

Risotto still too grainy….what do you suggest?

Why...thank yew...thank yew very much!

:D

Apr 13, 2014
sedimental in Home Cooking

Are you snacking on anything right now? **Springtime Edition**

NICE!

:)

Apr 13, 2014
sedimental in General Topics

Risotto still too grainy….what do you suggest?

I just made this lovely spring risotto of lemon, asparagus and peas. You can see and "feel" the individual grains of rice, but they are surrounded by creamy goodness. You should still be able to make out each grain, it should not be mush. I take a tittle nibble every few minutes toward the end.

I used regular arborio (I prefer carnaroli) this time, because I needed to use it up. But, arborio should give you fine results.

Once the rice is al dente, perfect, you need to turn off the heat...throw in a pat of butter and parm and stir. Let sit about 5 minutes, let it rest, then plate. It should "shimmer" onto the plate (not clump or pour).

Good luck!

Apr 13, 2014
sedimental in Home Cooking
2

Sauces to serve over rice, meat, and veggies.

I really like to roast grape tomatoes and artichokes in the oven with olive oil and salt. When done, pour on more oil and fish sauce, toss in some herbs of choice, then keep in the fridge for a quick umami sauce for anything :)

Apr 13, 2014
sedimental in Home Cooking
1

Tasty Tuscany Trails

Yes. I understand I need to make plans! I am interested in the minivan and driver thang....

Have you been to Enoteca Italiana? I saw that it has like ...over a thousand wines! I am not sure where I would start.....I am trying to "bone up" on Italian wines before I go.

There will be lots of italian food and wine tastings at sedimental's casa this summer...prepping for the trip!

Apr 13, 2014
sedimental in Wine

Are you snacking on anything right now? **Springtime Edition**

I suddenly had a sweet tooth, unusual for me. I hope someone helps me eat these!!!

I made some ginger molasses cookies with cinnamon icing, then more *super moist* Hana Maui Banana bread (with maraschino cherries).

I thought it would be nice for later evening with tea....but...afternoons work too!

Apr 13, 2014
sedimental in General Topics
3

Tasty Tuscany Trails

Terrific!
We were thinking about attending the chianti Classico wine festival in Greve. Have you ever attended that, patmolloy?
It looks like fun, albeit a bit of a more crowded atmosphere than what we usually care for.

Apr 13, 2014
sedimental in Wine

Tasty Tuscany Trails

Greetings!

I will be in Tuscany in early September, so I am starting my food and wine plans now. This will be my first trip to Tuscany, not to Italy, but I am not real knowledgable on Italian wines.

I think I will spend a few days in Venice first, rent a car, then head to my "home base" in Loro Ciuffenna (Arezzo). I will have a car and will be within an hour of all the terrific cities and towns for great food and wine. We are in a great location.

Any "must see" or "must try" ?
Anyone been tasting on the Chianti Wine Trail recently ...in the past few years?

I am open to experiencing high brow to low brow....we are pretty "laid back" folks and don't like to rush around, are not "fussy", appreciate great views, and prefer wandering around rather than being on a guided tour. However, I am a bit concerned about wine tasting and driving, so I would like to look into a wine tour for "a bigger tasting day" or maybe just hiring a driver if we need to hit more than 2 tasting rooms in a day :/

All advice is welcome!

Apr 13, 2014
sedimental in Wine

What would you consider are your 6 essential spices?

Like others, it is really hard to just pick a few!

I use all the "standard" herbs and spices, but I also consider a few other ones necessary (essential) for the foods I cook daily or weekly:

asafetida
Shrimp powder
Dried chili powder
Achiote
Coriander
Black cardamom

These dried items really have no substitute, and leaving them out, would really change the dish significantly.

Apr 13, 2014
sedimental in General Topics

Oysters - Horseradish

Oh, no. Just the last day for me to eat what is in my fridge :)

I usually buy several dozen at a time on the beach (at Taylor's Shellfish Farm) here. I don't eat raw oysters past the third day in my fridge. I like to change up the spices and presentations when I am eating them for three days straight.

Apr 13, 2014
sedimental in General Topics

Oysters - Horseradish

I love Kumamoto too. I have been eating raw oysters for the past 2 days :)
Today is the last day of them. It is fun playing around with different presentations.

Right now I have Kumamoto, small pacific's and some Shigoku left over in the fridge, sleeping under a wet towel. They will be served with pickled ginger, soy and wasabi paste...washed down with an ice cold vodka with lemon. The sun is finally out and there is nothing better than cold oysters and warm sunshine!

Apr 13, 2014
sedimental in General Topics
2

Oysters - Horseradish

Of course it is. This thread is about horseradish. Usually wasabi in average sushi restaurants is horseradish mixed with mustard in a paste and dyed green...super nasal clearing goodness!

Apr 12, 2014
sedimental in General Topics

Paying it forward

I knew an elderly couple that would go out to breakfast every Saturday and pick someone (or a couple) to secretly buy their meal. They had fun with it. They would pick someone because he/she "looked nice" or looked happy/sad/lonely/friendly, or because the person opened the door for them, etc. they had fun choosing their "person".

They did it for years, then the wife died. I felt really sorry for the husband, he said he would go out for a dinner or a lunch -but just couldn't go out for breakfast ever again:(

Apr 12, 2014
sedimental in Not About Food
6