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sedimental's Profile

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Flour Tortillas - What do You do With Them ?

You can use the press on any kind of tortilla. I use it for flour all the time unless I need them to be really large and thin ( almost never ).

It beats the heck out of rolling each one out.

Aug 28, 2015
sedimental in Home Cooking
1

Sunday Gravy

I use a mix of fresh roma and canned (whole) tomato, a mix of meat and bone- pork ribs, chicken wings, thigh, beef if I have it, a sausage bit or parm rind.....seasonings as desired at the time. No more than 4 hours at a simmer. Toss the meat and bones when done, they gave their flavor up already.

Sometimes at the end I might toss in meatballs. If I am serving a crowd, I might toss in a larger chunk of stuffed meat (pork or beef) to cook with the gravy.

I don't "herb it up" and prefer fresh herbs sprinkled at the table with the cheese.

Aug 28, 2015
sedimental in Home Cooking

French Fries, coated or natural, what do you prefer?

I prefer coasted and seasoned fries, very thin and very crunchy. Otherwise, I don't like fries too much. Maybe those of you like just plain potato flavor ( I don't) prefer the non coated ones. I need big crunch to want to eat them.

I go back and forth between US and Canada all the time, I don't recall the difference in McD's fries in Canada or US. They taste the same to me.

Aug 28, 2015
sedimental in General Topics

Montes: ‘Chile has no expertise with Riesling’

Maybe it's just my preferences, but they should work on their carmenere first. It's not like they make such wonderful wines that they need to branch out. They still seem to me, to be in wine infancy stage for producing quality and consistency in their products that make it out of the country.

Aug 27, 2015
sedimental in Wine

Does Chianti wine have an image problem?

I was there last year and attended the Chianti Classico festival and visited wineries all over Tuscany. Wonderful array of large estate and smaller family/ boutique producers giving tastes at the festival. It certainly gave me a new appreciation for Chianti in general and the festival is still a "small town" event. I talked to the wine makers, owners and families. What a terrific event and I would encourage any American wino to get there before it is ruined by commercialism.

Anyway, I tasted and purchased some beautifully made Chianti. I must admit, I had a hard time with the price of the premium wines due to my own inexperience with it -and my own bias. I got over it fairly quickly (by being surrounded) but I think it will be awhile before more Americans accept "expensive" Chianti. Associations are hard to break.....I think I still have a Chianti basket- bottle -candle- holder in my water heater closet.

Since returning home, I haven't looked for any Chianti....so maybe I didn't get as enlightened as I thought :)

Aug 27, 2015
sedimental in Wine

Flour Tortillas - What do You do With Them ?

Yes, it is the press that makes it simple. My Mexican grocer sells the aluminum ones for 5 bucks, the cast iron ones for slightly more. Amazon prime has the aluminum ones for 11 bucks. My point was they are cheap like muffin tins or cookie sheets and they take up less space.

For me, I love to play with alternative flours and making interesting tortillas are cheap, easy and very versatile allowing more inventive wraps, "pizza" crusts, taco/burrito, enchiladas, etc. It makes it about the tortilla just as much as the filling and that is fun for me :)

Flour Tortillas - What do You do With Them ?

They are much easier and faster to make than biscuits. But I also understand the appeal of pre-made biscuits too, time is more important sometimes, so I am not knocking it.

You just really need a press (about 5 bucks) to make them nicely thin and uniform. Recipes are all about the same - just flour, baking powder, salt, water and oil. Mix, press, grill, done.

Aug 25, 2015
sedimental in Home Cooking

Let's Do Something Different for the Holidays

We almost never make all the same traditional foods here on Holidays unless we agree on keeping it traditional. We change it up. On xmas, we have had years like: a full Mexican feast or Colombian (arepas,beans and yellow rice), multiple lasagna's (various meat and vegetarian ones ) pot luck style. On Thanksgiving we often do a combined style of pot luck with a theme, mixing traditional family favorites with new dishes. Cowboy thanksgiving, southwest theme thanksgiving, etc.

We love it and if anyone misses mom's green bean dish...they can make it themselves or wait till we have another Holiday party to request it. Really, there is no reason you can't make the famous stuffing another time!

Would you attend a culinary school to become a better home cook?

Community colleges offer programs and classes to the entire community. I have taken a ton of courses throughout the years. There are always a wide range of students, even in full certificate programs. Lots of fun and you will meet interesting people.However, there are many ways to "up your game" as a home cook without committing to months of schooling. Remember that there are many famous Chefs that have never taken a cooking class.

Aug 23, 2015
sedimental in General Topics

What's your favorite Indian dish to cook at home?

i make Indian dishes all the time as well as use it in fusion cooking. I don't really have a favorite dish. I don't often make more common restaurant dishes, mostly I make home style dishes and ferments. But I especially like "pancake" type items-idlis and dosa. Today I am making pesarattu to go with some fresh chutney I made. When I serve these to guests, they always gasp at the color :)

Aug 22, 2015
sedimental in Home Cooking
1

Phrases You Don't Hear Anymore

speaking of rodents....

"poor as a church mouse"
"you gotta mouse in your pocket?" (when referring to "we" in a conversation)

Aug 21, 2015
sedimental in Not About Food

Our perception of "authenticity"

Yes, and key characteristics can certainly be a bit loose -it won't ever be absolute in my opinion, but if carbonara uses a thickened cream sauce *instead* of the egg with random ingredients thrown in for good measure........and chicken fried steak is coated with herbs and not fried....any diner could be disappointed with their meal, even if it's good because it is not what you desired at the time. I bring these two items up because this recently actually happened to me. I would not have ordered either dish had the menu described the prep accurately. Too much "cheffy" creativeness without accurate descriptors can make for an unpleasant surprise.

I didn't care as much that they were not "authentic" but that I was unaware of what I was ordering. That is the only place where authenticity has any value to me.

Aug 19, 2015
sedimental in General Topics

Ever tip the bagger who helps you out to your car?

It is common in my area. Bagging and offering to help you out to the car. No tip, they are paid employees like the checker, the produce clerk, deli clerk,etc. It is their job, not a special service.

Who was rude here?

or.......ROZ

hahahaha.

Who's next ?

That is what I have done. Sometimes people really don't know who was there first or where the end of the line is. It could be an honest error just as easily as jerk behavior. I say politely something just to clear it up for myself, then let it go either way.

SPAM

That crushed cornflake coating sounds a bit like chicken fried spam.....I think you blew my mind a little.

Aug 18, 2015
sedimental in General Topics

Phrases You Don't Hear Anymore

Ha! I use that one. My older Brit relatives used it.

Aug 18, 2015
sedimental in Not About Food

Our perception of "authenticity"

I don't give a hoot about authenticity or traditional food for the most part, however, it peeves me to no end when a dish is listed as something on a menu then you receive something different. I really like to know what I am ordering from carbonara to chicken fried steak and they should mention it on the menu if they changed some key characteristics of the " widely known dish".

Otherwise I tend to prefer new and interesting versions on traditional dishes. I get bored easily.

Who was rude here?

i agree with the others. 5 is too many and it sounds like they were still not done being self absorbed.

Free little tastes are for folks who might be unsure about a "few" flavors....not to critique each flavor before purchasing. Uggghhh some people are oblivious to their surroundings.

How weird is this?? Do I need a shrink??

i can't eat stuff like that at room temp or in it's original canned state, but people go nutz over this chilled condensed soup spread. I make it, but don't tell anyone how :) it is really tasty. If you are crazy then you are in good company.

http://www.campbellskitchen.com/recip...

Aug 18, 2015
sedimental in General Topics
1

SPAM

Yes I do. Maybe only a few times a year. It is so salty to me that I can't use it up very fast...good thing it lasts a long time in the fridge once opened!

I like it in maki rolls: spam, cucumber, kimchi and cream cheese.
I like it in stir fry rice with kimchi, onion and egg
My childhood lunch of a "pure" spam sandwich on white bread, butter, and lots of pepper or a spam and cheese sandwich.

It's spamolicious!

Aug 18, 2015
sedimental in General Topics

Phrases You Don't Hear Anymore

or "best thing since buttered popcorn!"

Aug 18, 2015
sedimental in Not About Food

Phrases You Don't Hear Anymore

My mom used to say all those things, and she always said "Hells Bells!" instead of cursing.

Aug 18, 2015
sedimental in Not About Food

Phrases You Don't Hear Anymore

Also, more turnips......"I didn't just fall off a turnip truck, ya know"
If a kid ate too much, he had a "hollow leg"
"a penny saved, is a penny earned" ( a teenager couldn't figure that one out recently)
"if you lie with dogs, you get fleas"
"you scratch my back, I'll scratch yours"
"the proof is in the pudding'"
"take a long walk off a short pier"
"go jump in a lake"
:you can catch more flies with honey"

Aug 18, 2015
sedimental in Not About Food

Phrases You Don't Hear Anymore

My dad used to say "what are you doing.....writing a book?" as a cheeky answer to my questions.

Aug 18, 2015
sedimental in Not About Food

Chowhound Beta Site Part IV

Thanks.
FWIW, I like the new design. Facebookish. I see the CH profile page as the "newsfeed" equivalent on Facebook and I suspect it will have similar problems. More choice as to who sees your profile, what is allowed to post to your profile page and an easy way to limit postings there would be great tweaks. Kind of like how you get rid of all the Candy Crush Saga requests on Facebook :)

Good job guys.

Chowhound Beta Site Part IV

On my profile page, I guess. The page that comes up when I hit my avatar.
I haven't been using the Discover tab as much because it is rather a pain in the butt if I just want to see the active conversations, and not look for something in particular.

Aug 17, 2015
sedimental in Site Talk
2

Chowhound Beta Site Part IV

I am just now playing around with it.

I made a comment on a chow recipe I saved a long time ago. Now I am getting it bumped up in my feed as a "new comment" every time someone just rates it with stars. This could prove to be really annoying for active recipe savers or commenters. Is there a way to set it up so this doesn't happen without "unsaving" the recipe?

Aug 17, 2015
sedimental in Site Talk

Repurposing leftovers

I reinvent with leftovers too. My family calls me the queen of fusion, love it. It makes you think outside the box....but I also play "Chopped" in my kitchen with myself alot, hahaha.

I wouldn't remember specifics, but here are some things I do:

Sometimes I take the meat out of a dish and reinvent separate dishes, or deconstruct it in some way first. Crusts can be removed, melted cheese on top of something removed, sometimes deconstructing is inspiring too.

I cook vegetarian meals several days a week and they are generally easier to create with.

When lazy, I mix up just the carb and spicing in a dish...I call it cheaters fusion.

Leftover meat of all kinds makes good potted meat for sandwiches or toasts. I like it old school Brit... with spices and butter on top for sealing.

I also slice up or shred the meat right after dinner and marinate it in salad dressing (inspired by a different cuisine) or otherwise prep it for a quick main dish salad the next night. So a steak dinner might become an Asian noodle beef salad, or BBQ chicken might get shredded and tossed with hot sauce for a cold spicy buffalo chicken salad with blue cheese, etc.

Change the temperature from the original dish and use add ins for big results (warm salads, room temp savory tarts, cold soups). Taking a hot dinner and making it into a cold soup makes it unrecognizable without much effort. I especially like this trick with cooked veg.

Puree for soup, gastrique or gravy. Leftover grain and veg are good as creamed soup or small pub style beer cheese soups with homemade croutons ( leftover bread) as a starter. Creamed mushroom barley soup can make a great gravy for anything and you can also use the pureed veg (raw or cooked) to add to vegetable stock for other dishes or to marinades.

I am big on creative pistou for these things too, really changes things up and leftover herbs that are cut don't keep long.

Aug 17, 2015
sedimental in Home Cooking
1

Does It Bother You to Be Photographed While Eating?

Ugggghhh....and why do all the "self appointed family photographers" absolutely SUCK at taking pictures? They seem to have no sense of perspective or taste. Not only food-it is also just ugly candid shots of sloppy posture, weird angles that make face distortions, hair sticking up/in the face, wardrobe malfunctions...can't they see this stuff before clicking that button? Notice that Aunt Marge has her arm too far up on cousin Mike's shoulder so it makes her boobs look comical- or that your brother double chin is the focus of the photo. No need for perfection, but to ignore these things just makes for useless pictures.

I have become a bit rude (or brutally honest) to address it ..."please don't take my picture because you tend to take unflattering ones"..."maybe read some photography books on how to take attractive shots of people before the next party"....."I want to relax and enjoy the party, not prep for a photo shoot", etc. This usually buys me a few less pictures from the inept paparazzi.

Aug 14, 2015
sedimental in Not About Food