meatn3's Profile

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Retire where?

You could find a condo within your budget. Downtown Dunedin is walkable and there is a nice recreational trail built on the old RR corridor that runs through there. There are a number of restaurants, the marina has great inter coastal views and I believe there is still a seafood market in the marina parking lot.

You would still need a car for most of your needs. There is a very nice natural foods store in Clearwater, A Fresh Market on US 19 in the Countryside area. Good Italian market in St. Pete.

I spent decades in Florida and still visit several times a year.
The vast majority of Florida was designed for autos. Most of it is not bike or pedestrian friendly. The growth is suburban in nature. I have not been impressed with the farmers markets.

That said, the cost of living is less than most states. If you can deal with the humidity and like heat that's half the battle.
Food - grocery and restaurants - is less than many areas.

I'd suggest spending a summer down there before you move lock, stock and barrel. Some people love the humidity. Personally, I find it brutal as hell.

about 2 hours ago
meatn3 in Not About Food
2

What's your best yard sale or thrift store cookware find?

What a great idea!

1 day ago
meatn3 in Cookware

So satisfying - forced a timid, but aspiring cook friend of mine to help, and she succeeded!

Nice. Sometimes a little push to go past our comfort zone can lead to a whole new world!

2 days ago
meatn3 in General Topics

What's your best yard sale or thrift store cookware find?

Never heard of it called a hot/cold server before. It's an ice bucket. My parents received one just like it as a wedding gift in 1955. $7 is good! I've seen them priced up to $35 in retro/mid-century shops.

Oct 19, 2014
meatn3 in Cookware

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

There are generally places on the St. Pete side of Gandy Blvd. that have them available.

Oct 18, 2014
meatn3 in Home Cooking

Making a cookbook for my husband

I've made books using Japanese Stab binding method. It's a fairly simple/low tech method of binding and can be taken apart to add future pages. Traditionally a soft cover is used but I've used a hard cover many times. Another plus is that the book stays open to the page you are cooking from.

http://www.wfu.edu/art/art111/files/s...

https://www.google.com/search?q=japan...

Oct 18, 2014
meatn3 in Not About Food

No Frills Shrimp, etc near I-95 Jacksonville vicinity???

If you are willing to sit at the counter it can cut down on the wait. You're traveling during the Season so there will be a wait.

St. Augustine is a nice overnight spot. The historic area is very walkable and makes for an enjoyable evening. Plus you don't have to deal with morning traffic going through Jax.

Oct 18, 2014
meatn3 in Florida

No Frills Shrimp, etc near I-95 Jacksonville vicinity???

I haven't been to Amelia Island in over 20 years so can't comment. I make it to St. Augustine every couple of years though. O'Steens is worth a stop. Get the Minorcan clam chowder and season with their datil sauce.

Oct 17, 2014
meatn3 in Florida

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

It never occurred to me to use oatmeal as a soup thickener! Do you pulverize the uncooked flakes?

I have learned so many new tricks from these posts!

Oct 17, 2014
meatn3 in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

That looks lovely!

The birthday plans sound very romantic. Hope you both have a terrific time.

Oct 17, 2014
meatn3 in Home Cooking
2

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

The broadcast sounds interesting! If there's a podcast let us know - sure I'm not the only one who would enjoy listening.

Hong Kong Dim Sum

Interested in what you meant by "non-tradional". I have not had the opportunity to explore the food in Flushing but I'd been under the impression that the offerings were about as close to the Mother country as you could find in the States.

Oct 17, 2014
meatn3 in Southeast

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Thanks Linguafood.

It's a pound cut into two steaks. This CSF doesn't do whole fish. I inquired in the past but they feel most people don't want to deal with a whole, cleaned fish. Plus it is easier to get the weight right with filets or steaks.

I'm leaning towards broiling it in the morning with garlic, cumin and harissa. Once cooked I can turn it into an easy meal when I get home late.

Retire where?

Chapel Hill could work. That amount means a modest condo or townhouse though. Winter weather comes but it leaves quickly. C.H./Carrboro have great farmers markets and restaurants. The downtown is quite walkable and C. H. has a free municipal bus line. You can drive to the mountains or the beach within a few hours. Four seasons, very good medical with two teaching hospitals, lots of life long learning programs (universities) and a decent amount of cultural opportunities.

I love Asheville. But housing is higher and the public transportation and medical is not so good. You are priced out of the walkable areas of that town.

Oct 16, 2014
meatn3 in Not About Food
2

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

My seafood shares today were King mackerel and shell-off shrimp.
Between getting home late and being in the blahs (two more recent deaths - this year just sucks) I ordered pizza.

Interestingly the cats were more interested in the pizza than they have been in the fish!

Have a busy weekend. Shrimp will probably go into some frozen Creole sauce. Thinking of making fish burgers from the mackerel. Need some quick and easy (limited prep/clean-up) ways to use it over the weekend.

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Gumbo is the only thing I use frozen okra for! I'm pleased with the result. Quite true about the treatment. A little like squid in that way - either very fast or very slow.

Oct 16, 2014
meatn3 in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

I've always been frustrated with the okra situation. When it's available it's too hot (imo) for gumbo. When I'm craving gumbo it's past okra season...

Need ideas for cooking meals without a kitchen

I had several months without a working kitchen. A Playmate cooler, microwave, toaster oven and propane burner was it. With such limited cooler space I had to be organized and efficient with ingredients. It was doable - tended to make quick skillet dishes like chicken picatta,shrimp scampi, etc.

Save your back and some water and purchase several plastic dish pans for washing up and rinsing dishes.

There have been a number of past threads about this - might be useful to give them a read. Best of luck with the renovation!

Oct 15, 2014
meatn3 in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

How was the five bird roast?

Oct 14, 2014
meatn3 in Home Cooking
1

Can chives be frozen?

You can freeze them but the texture changes. I find them fine for cooking but too changed for use as a garnish. I simply chopped them and freeze.

Oct 14, 2014
meatn3 in General Topics

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Nice meal. Happy Thanksgiving!

What's your best yard sale or thrift store cookware find?

That's too bad. I've tried to give my Father new resources but sometimes new just doesn't work when a person is at a certain point.

Oct 13, 2014
meatn3 in Cookware

When did coconut oil become OK to use, and how and why?

It seemed to become popular with the raw food people first.

Oct 12, 2014
meatn3 in General Topics

October 2014 COTM "The Book of Jewish Food" reporting thread for recipes in 'The Ashkenazi World', pages 58-202.

I love potato kugel! Potato, onion, garlic, schmaltz - crispy on top. Perfect with a roast.

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Neither had I!

Oct 12, 2014
meatn3 in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Drum was one of the fish from my CSF this week. I made one of my favorite fish recipes - twice!:

http://www.nigerianfoodtv.com/2013/08...

This recipe is super flexible. I don't have bullion cubes so mixed in a little Better Than Bullion Beef. I had a little left over hummus and it worked well added to the mix. I've also added a smidgen of leftover yogurt with good results. I use fresh garlic and ginger and thyme. One night served with roasted sweet potato and spicy pickled tomatoes, the next time with roasted cauliflower and the tomatoes.I love roasted cauliflower. I think I could eat an entire head of it as a snack in three minutes flat!

Tonight I went to a Sukkot party. When I asked if I could help they suggested a potato salad. I know the hostess dislikes mayo so I tried a new recipe. I was afraid the dressing wouldn't hold up so whisked in a little Dijon mustard. The hosts are Chowhounds and we brainstormed on improvements for the dish. I'll make it again but would add some roasted garlic and lemon juice.

http://www.foodandwine.com/recipes/ba...

The radish adds a nice flavor and dresses it up visually. The hosts had several varieties of legal moonshine to sample. One was tequila-ish. The other was a raw rye in flavor but smoother than the first. Very different than the illegal 'shines I've had.

Friday night I brought scallops from the CSF to a friends. We made a scampi-ish dish served over zucchini "noodles" with roasted asparagus and sliced tomatoes.

The weeks other meals were mainly leftovers and sandwiches. On a new medication which makes eating a little uncomfortable. Hopefully my body will adapt in a week or so.

This was the first week when everyone showed up for their fish! Kind of nice not having to freeze or find homes for the excess. The other portion of my share was mullet. I froze it since I wasn't going to be home two nights. I baked the trimmings for the cats. They had no interest in it what so ever.

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

"Corn.......... In a bottle."

Ugh...now I have Jim Croce "Time in a bottle" stuck in my head!

Oct 11, 2014
meatn3 in Home Cooking
2

"We don't take reservations for less than 6." Restaurant Owners Listen Up! [moved from Seattle board]

The Golden Rule is not about entitlement. It means treating others as you would like to be treated.

Oct 10, 2014
meatn3 in Not About Food

Cooking Woes: Always Using Too Much or Too Little Heat. It's Driving Me Nuts!!

Another trick is to put just a little of the ingredients in the pan to test the temperature first. One piece of veg when stir frying. A pinch of flour if pan frying. Then you haven't burn the whole shebang if it's too hot.

When you have achieved the correct temperature hold your hand over the pan. You can learn what low, medium, high feels like. I use this method and watching for the shimmer as my indicators.

Each stove is different. Same with cookware. There is a definite learning curb but you'll get there!

Oct 10, 2014
meatn3 in Home Cooking

"Natural" color stains?

For Green: Rather than cooking the dandelion leaves you could simply pound the fresh leaves onto the wooden surface. I've known several textile artists who use this method with good result.

Oct 09, 2014
meatn3 in Not About Food