meatn3's Profile

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Trip report: Valentine's day weekend in St. Pete / Sarasota

Thanks for reporting back with such an excellent post!

1 day ago
meatn3 in Florida

Asheville Recommendations for Dining Alone or Carrying Out

Glad it worked for you! I use them most times I travel. The host are usually very good ambassadors for their town and have lots of local food knowledge and other tips.

1 day ago
meatn3 in Southeast
1

Hampton Roads - What's hot? What's not? Let's talk

Krisrishere - Thanks for getting this started!

Hampton Roads is a comfortable day trip for me and I visit at least once a year. I've relied on this board in the past and had some wonderful meals.

I'd be game to time a trip in order to join in on a Chow-meet!

1 day ago
meatn3 in Mid-Atlantic

Do you use your stove for storage ?

My oven holds several cast iron skillets and an enameled cast iron griddle. Plus a pizza stone which stays put. I could put the cast iron else where but as heavy as they are it's easier on my body to remove them from the oven.

Nothing is stored on the stove top although a rinsed pot or pan may visit over night before washing.

Feb 28, 2015
meatn3 in General Topics

What is approx. useful life of jar of soup base after opening?

Years...

Feb 27, 2015
meatn3 in General Topics
1

Smoked Mullet Dip

Someone was lazy. It is pretty easy to remove bones from a smoked mullet.

It should be spreadable with no bone or cartilage. All the renditions I've had (ie lots!) have had small bits of recognizable fish and often some crunch from onion or celery.

Feb 27, 2015
meatn3 in General Topics
1

is it safe to save eggplant and potato skins for broth?

I would not use them. Potato adds starch which is not desirable in broth. Eggplant could add bitterness.

Good additions to stock contribute aromatics and color (if desired).

Botulism can occur in organic and non-organic food.

Feb 27, 2015
meatn3 in Home Cooking

Asheville Recommendations for Dining Alone or Carrying Out

AirBnB might work.

Feb 27, 2015
meatn3 in Southeast

Rudest grocery checker remark

Just to fine tune this grand idea - add a Soldier of Fortune magazine and a roll of duct tape.

:-)

Feb 26, 2015
meatn3 in Not About Food

where can I find good smoked mullet dip?

In Pinellas county Frenchy's on Clearwater Beach and Ted Peter's on S. Pasadena have good renditions.

I noticed Fodder & Shine in Tampa has it on the menu but I haven't been there yet.

Feb 26, 2015
meatn3 in Florida

Asheville Recommendations for Dining Alone or Carrying Out

With your hotel location I'd rent a car. It will be cheaper than taxi's from that spot. If you need a cab you pretty much need to call for one except at the airport.

Feb 26, 2015
meatn3 in Southeast
1

Home Cooking Dish of the Month (March 2015) Voting!

I'm not voting this month since I won't have many cooking opportunities. I would be interested in pasta primavera in April or May when the vegetable options become more interesting.

Feb 25, 2015
meatn3 in Home Cooking
1

What happened?

This used to be a lively board. Friendships were made, people met for meals and initiated Chow-eat-ups. Even the frequent visitor queries were acknowledged. The same question is being asked on other boards.

I know there is a certain attrition rate and the spin-off of Miami didn't help. Plus we lost a few regular posters to the great Chowdown in the sky. I've been told excessive moderation led many Fl. posters to communicate by other means.

I do believe in "if you build it they will come". Moderation has eased up. If just a few people started sharing their finds, answering queries & encouraging visitors to report back this could be rebirthed.

Feb 25, 2015
meatn3 in Florida
2

Ubiquitous pimiento cheese...Athens, Georgia

I love Southern greens. But it's at the point where the same thing is on every menu. Rather like when you see mixed vegetable medley at a chain you know it's the same frozen "California" blend that they all serve.

There's a great big world of vegetables out there - no reason to focus on so few.

There are innovators, then influences. At some point it crosses over and becomes a fad. At that point many of the iterations just feel phoned in - perhaps because they lack the passion and path of exploration that the innovator followed.

Feb 25, 2015
meatn3 in Southeast

Ubiquitous pimiento cheese...Athens, Georgia

Yes, it's every where. Joining mac n cheese and the fad for bacon on everything. Collards seem to be joining the club too.

Feb 25, 2015
meatn3 in Southeast
1

Tips for those with swallowing difficulties (dysphagia)

She had started deteriorating very quickly. For about 6 months she was within a week or two from death according to the Drs. My father finally decided to let her go and she was taken off all her meds. Dr. said organs would begin to shut down with in two days with death in 10 -14.

After two days she became more alert. After two months she was better - mentally and in many ways physically - than she had been in several years. She remains off all meds.

Now she's never going to be well and she is very physically challenged and needs assistance for all the basics of life. But her mind is fairly sharp, she can usually eat more easily, she has regained much quality of life.

I think that she was on such a precarious cocktail of medications that the side effects eventually bulldozed away the earlier benefits and created a host of new problems which almost killed her.

From our experiences I recommend keeping a day book rating mood, coordination, anything and everything. Sometimes patterns emerge that are significant. If possible start new medications one at a time and let there be a waiting period before adding another to the mix. If there is a local support group try to join. Lots of helpful info there.

Edit- Parkinsons manifests in a wide variety of ways and my mother's symptoms have always been atypical in many ways. She became symptomatic at an older age so many age related issues further complicated her situation.

Feb 25, 2015
meatn3 in Special Diets
1

This is a must read thread from N.J. Board

Thanks - got it now!

There is a thread I started several years ago about art from food which rarely gets a comment. I just keep posting, partly for my own amusement, with the thought that there will be another odd soul who will stumble upon it and find it as wonderful as I do! If I hoped for - well, anything - I would have stopped long ago.

Feb 24, 2015
meatn3 in Site Talk
1

This is a must read thread from N.J. Board

I'm confused. I meant that an individual poster can't access the site statistics to see how many views their post has had - at least afaik.

Unless someone posts a comment on a thread you started you have no idea if anyone has read it.

Feb 24, 2015
meatn3 in Site Talk

This is a must read thread from N.J. Board

"why should I post guidance for some good grub and the only response is a stupid statement"

There are way more lurkers reading it - now and in the future. Just no way to see the numbers afaik.

The only method of posting that preserves mental health is to just put it out there without any expectation of return. Just because no one comments doesn't mean that they don't appreciate it.

Tips for those with swallowing difficulties (dysphagia)

I'm sorry your dad (and family) are dealing with this. Hopefully some of the thread will prove useful for him. Please add to it or just come to vent if need be.

My Mother's general condition and swallowing difficulties continue to cycle with no discernible rhyme or reason. She is still off all meds (18 months now) and has maintained an acceptable weight. She's alert enough to follow conversations and laugh which makes her life much better. She's a tough bird.

Feb 24, 2015
meatn3 in Special Diets
1

Art from Food

A DIY for the gardeners who grow fruit:

http://www.ifitshipitshere.com/fruit-...

Feb 24, 2015
meatn3 in Not About Food
1

No way in H-E-double hockey sticks I'm making this at home before I've eaten it somewhere.

My Asian market has a variety of uterus and penis available. I've thought that perhaps they are used for folk remedies. I've never noticed anyone purchasing them or I would ask!

Feb 24, 2015
meatn3 in Home Cooking

Do you test-run a preparation before making it later for guests?

Kind of gives new insight to why Grandma's table was always so full! I never gave it a thought as a child but I now see so many nuances to the bounty.

Feb 24, 2015
meatn3 in General Topics

Do you test-run a preparation before making it later for guests?

I used to only serve guests my tried and true recipes.

Now I live alone and can't eat enough to try all the new recipes I'd like. Over the years I've become a good enough cook to have a decent gauge on new recipes. Plus I just don't stress about it as I would have when younger. So I view cooking for others as a nice opportunity to try something new.

I will add that I go to a number of potluck events. Knowing there is a big variety of food available encourages me to be more experimental. Nice to know my dish isn't the backbone of the party!

Feb 24, 2015
meatn3 in General Topics

Savory Dish Containing Chocolate?

Thanks for all the suggestions!

I ended up going with the mole idea. Made the following using peanut butter and turkey stock (since I had it) and added 2 ground cloves and Mexican oregano. For a quick mole the flavor had quite a bit of depth!

http://www.denverpost.com/fitness/ci_...

I made turkey meatballs cocktail sized. Worked out well - sauce thick enough to eat neatly and easily.

I felt the sauce was well flavored but not spicy. Several people really liked it but a few of the attendees reacted as though their tongue was on fire! Good to know this groups comfort zone for future events.

Feb 24, 2015
meatn3 in Home Cooking

Tampa - Greg Baker's Fodder & Shine

Any first hand experiences?

Feb 23, 2015
meatn3 in Florida

BBQ or local food between Raleigh and Cameron, NC (Sanford)

Little Hen in Apex isn't too far off Hwy 1 but I think they are only open for dinner.

The Pik-n-Pig in Carthage is just a little ways from Cameron. Food is quite good and the location is unusual enough to make it interesting for visitors. Open for lunch and dinner iirc.

Feb 23, 2015
meatn3 in Southeast

Easy things to prep/eat while on crutches

I broke several bones in one leg 15 years ago and was in a cast for 7 months. Initially I had limited energy and a poor center of gravity. Zip bags pre-filled with a half sandwich, carrots or cheese cubes plus frozen dinners really were all I could manage.
Juice boxes and individual bottled drinks with screw tops are very helpful. Portion sized snacks are easier to transport. Whole fruit (apple, banana, tangerine)can be carried easier than sliced.

As I regained strength standing at a counter and prepping wasn't a problem. Stove top cooking was doable as long as the cookware was light weight - stir-fry with rice worked well. Pasta - not so much due to moving a pot with water. Oven dishes were difficult since it was under the stove top - just couldn't safely bend and pull out more than a small broiling pan.

A rice cooker and crockpot set up by the sink and prep area would have been useable. A toaster oven is good for baked potatoes, reheating, etc. without the bending most ovens will require. A light weight handled basket helped me move mise en place from prep area to cook area in one trip.

Since this is a planned recovery you can move many kitchen items to more accessible spots. Think about your trash too - a foot activated lid on a bin may be difficult and smaller bags are more manageable. I usually don't use paper plates, line pans with foil, etc. but in this case ease of cleanup is important.

Things I found helpful: wearing a fanny pack for telephone, glasses, etc. so they were always with me. A lightweight backpack made carrying a book, water bottle and such easier. I packed my meals in individual sealed containers to transport to the table. Wide mouth thermoses with handles (lunch box sized) made soups, stews, oatmeal safer to move from the kitchen to the table.

Keep paper towels at all the spots you'll spend time for spills. Also get a few of those grab-it things for when you drop something. Wash your hair just before you have your procedure since it may be difficult later. Have laundry done and clean sheets on the bed. Move under the counter toiletries to easier accessible locations.

Best of luck and don't be shy about asking people for help!

Edit: Ask the person who fits you for crutches for tips on tricky movements. They often know but don't think to relay the info.

Feb 23, 2015
meatn3 in General Topics
1

Home Cooking Dish of the Month (March 2015) Nominations!

I use Firefox as my browser. I see the two "removed" notations but posts for all the months are there. Maybe a glitch to report on sitetalk?

Feb 21, 2015
meatn3 in Home Cooking
1

Pierogi's in the triangle?

To update this older thread: From NY with Love and DaVinci's have been closed for several years.

Feb 21, 2015
meatn3 in General South Archive