meatn3's Profile

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Once more unto the breach--anything near I-95?

Mid Atlantic covers VA. Florida Board covers that state except Miami.

Skippers or B&J's are both minutes from I-95.

Many options have limited days of operation. Telling us what day of the week and what sort of food you have interest in would help.

This subject comes up frequently so there should be a number of recent trip reports that can serve as a starting point.

about 2 hours ago
meatn3 in Southeast

Thicken sauce for shrimp scampi?

This dish is not made with a roux. It thickens to the correct consistency when the liquid - usually white wine - is reduced. Don't coat the shrimp with flour, etc. This is meant to be a light dish with pure fresh flavors.

What recipe are you looking at?

This link is a good tutorial:

http://www.seriouseats.com/2014/09/ho...

about 2 hours ago
meatn3 in Home Cooking

Thicken sauce for shrimp scampi?

Yes - this. It has always cooked to the right consistency for me with no need to try to thicken it.

about 3 hours ago
meatn3 in Home Cooking
1

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

Pirate's Bite is a dried pepper blend that I use frequently. The company that sells it describes it as extremely hot - I think it's on the mild side of medium heat.

https://www.spiceandtea.com/pirates-b...

about 5 hours ago
meatn3 in Home Cooking

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

Just came across a recipe for Cabbage and Carrot Slaw with Walnut-Za’atar Pesto! Adding it to my cooking list.

http://www.bonappetit.com/recipe/cabb...

about 8 hours ago
meatn3 in Home Cooking

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

In my neck of the woods cole slaw is frequently made very finely grated - especially at BBQ places. I grew up with a slaw that was roughly sliced in thin long strands. I find I prefer different cuts for different recipes but tend to hand slice rather than grate.

Do your cut? Grate? Use a mandolin or a FP?

Do you always prefer a certain size cut or do you mix it up?

about 9 hours ago
meatn3 in Home Cooking

When do you just toss it?

I cook for one and frequently freeze half a recipe for later. I hate waste - it just seems very wrong. Add an inborn streak of frugality and a tight budget...I throw out very little which could be used.

But I have come to realize that freezing something I really didn't care for is a false economy. It simply gets rejected each time I pull something out of the freezer. It takes up space and just causes twinges of guilt whenever I come across it.

I tried a new to me stuffed cabbage roll recipe almost 2 years ago. I halved the recipe but still ended up with about 50 rolls. Ate it for dinner - meh. Fiddled with the leftovers - still meh. Defrosted packets twice over the next year and no amount of inventiveness made these better.

Last week I inventoried my freezer and came across the last two bags of 8. I finally admitted I simply would never choose to eat them and pitched them out.

If you really have no desire to revisit the dish just toss it. You aren't a naturally wasteful person and you are experienced enough as a cook to judge if it can be re-purposed.

about 10 hours ago
meatn3 in General Topics
1

Okonomiyaki disaster!

Years ago when I had this in Japan the chef cooked the vegetables first. He added the various types at different points and then poured the egg mixture over it. It was nicely crisped. I think this method would reduce the sogginess.

about 17 hours ago
meatn3 in Home Cooking

July 2015 COTM Announcement: The Cooking of the Eastern Mediterranean

One of the many reason's I adore Lulu (and her mom)!

about 24 hours ago
meatn3 in Home Cooking
1

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

I cook for one! The long storage is part of why I love cabbage. As much as I love to eat I can only consume so much...

1 day ago
meatn3 in Home Cooking

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

I tuck it in one of those "green" bags and keep it in the vegetable crisper drawer. The cut edge might get a little brown on the surface but I just cut it away.

July 2015 COTM Announcement: The Cooking of the Eastern Mediterranean

Oh my - so sorry you have this challenge. Do know that you will be in the hearts and thoughts of many, many people. Take care of your self and chime in even if you aren't cooking from the book!

1 day ago
meatn3 in Home Cooking
2

Home Cooking Dish of the Month (July 2015) Voting

Some non-profits I've been involved in have used a system that could work well here. The Chair works closely with the Asst. Chair. At the end of the Chairs specified term the Asst. takes over. A new Asst. is then assigned.

Part of the beauty of this is that the Chair has a backup and there is always the future Chair in training who can step in just in case.

On the topic of stepping in - just in case something happens with voting, etc. for August - I'll be out of town without reliable internet the last 10 days of July so I won't be able to help out.

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

Cabbage is so long lasting that I consider it a pantry staple in my house. So I make cole slaw frequently!

I recently had a layover at Hartsfield Airport. It had been years since I had visited a TGIF but it proved to be our best option. I opted for cole slaw with my burger and was really impressed with their rendition. Nice kick of ginger and the cilantro worked well.
Once home I was craving the stuff and searched for a copy cat recipe. Low and behold TGIF had the recipe on line!

http://tgifridaysathome.blogspot.com/...

I halved the recipe and it made at least 6 servings iirc. I used Pirates Bite for the optional red pepper flakes and increased the scallions ('cos I love scallions). The ginger did seem to increase in strength after a few days so keep that in mind if you make this ahead of time.

I love having this recipe. The flavor is fresh and lively. The dish goes nicely with grilled meats.

1 day ago
meatn3 in Home Cooking
1

Links to Home Cooking DOTM reporting threads

July 2015: VEGGIE SLAWS/COLESLAWS

http://chowhound.chow.com/topics/1018037

1 day ago
meatn3 in Home Cooking

Home Cooking Dish of the Month (July 2015) Voting

New thread for July VEGGIE SLAWS/COLESLAWS is here:
http://chowhound.chow.com/topics/1018037

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

Happy July! This is a month of picnics, grilling and fun so slaws will be a happy addition to any activity. Easy to make ahead and sure beats heating up the kitchen!

Traditionally a slaw has meant cabbage based but the 'hounds have spoken and we are exploring other vegetable renditions too. Will your slaw be dressed with vinegar, buttermilk, mayonnaise or ????
Will it be traditional or something unexpected?

If your recipe is online, you are welcome to share a link. If you are reporting on a published recipe, please remember to paraphrase it if it is not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

All are welcome to join in. If you haven't participated before, please jump right in. Feel free to ask questions too. And, remember, you can also view all of the prior Dishes of the Month, and contribute to them at any time, here:
http://chowhound.chow.com/topics/929718

The voting thread for this month is here:
http://chowhound.chow.com/topics/1017739

Happy cooking!

1 day ago
meatn3 in Home Cooking

Home Cooking Dish of the Month (July 2015) Voting

As of 3am EDT July1st it looks like VEGGIE SLAWS/COLESLAWS is the winner with 14 votes!

FRESH CORN SIDE DISHES had 7.

ICE CREAM/SORBET/GELATO had 4.

If Sandwich Sister hasn't been able to put up the July reporting thread I'll take care of it in the afternoon.

Happy July!

Home Cooking Dish of the Month (July 2015) Voting

Hope your internet is back up and you'll be able to do the tally/announcement!

Jun 30, 2015
meatn3 in Home Cooking

My Aldi experience!

I'm jealous. My location never has fresh herbs or green onions.
I've been very happy with the spring mix too. Super fresh at a great price. Berries have been wonderful again this summer.

Jun 30, 2015
meatn3 in Chains

Your favorite non-food-related items that get tons of use in the kitchen

Perhaps the source of the name Potters Field?

:)

Jun 30, 2015
meatn3 in Not About Food

My Aldi experience!

No need - sea monkeys tell me everything.

Jun 28, 2015
meatn3 in Chains
1

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

I was without power for a week due to tornado damage. I purchased dry ice and monitored the fridge and freezer with remote thermometers. Never went past safe temps and didn't loose a thing. Dry ice isn't cheap but it was less than loosing the contents or the deductible on insurance.

Jun 28, 2015
meatn3 in General Topics

Home Cooking Dish of the Month (July 2015) Voting

My interpretation is that the slaw can be made of whatever vegetable you like.

Jun 28, 2015
meatn3 in Home Cooking

Raleigh Dining Pet Peeves / Questions

Too a large extent it is about the profits. TPTB are completely aware of the ramifications of their design choices. They decided that comfort and speakable surroundings were less important than a specific vibe. If they weren't getting the business they would rethink it in a heartbeat. But a casual look in the window on any given night indicates that they are not lacking for business. Obviously there are a great many patrons who have no issue with these things.

As a consumer you decide if the total product is worth the price. In this case part of the product is the ambiance or lack of. We have the right to choose whether to patronize a place. Our rights don't dictate that the place must meet out standards of comfort. It's a business not a public service. They can do whatever they like within the bounds of civil and health legalities.

Speaking for myself I generally choose not to spend a fair chunk of change if I know the environment is not to my liking. If I really want the food then I'll go early when it is quieter and the meal will probably come out faster so I can limit my time. For me to expect the venue to accommodate my personal issues strikes me as rather entitled.

Protest if you like but I think you will be simply spitting in the wind.

Jun 28, 2015
meatn3 in Southeast
1

Home Cooking Dish of the Month (July 2015) Voting

And make some ice cream & eat it too!

Jun 28, 2015
meatn3 in Home Cooking
1

Home Cooking Dish of the Month (July 2015) Voting

I'm glad you are ok! If you are going to be able to tally the votes give a heads up on Tuesday. Otherwise I'm happy to do it if you can't.

Jun 28, 2015
meatn3 in Home Cooking

Home Cooking Dish of the Month (July 2015) Voting

Happy to help! Don't want the hungry hoards on a rampage!

Jun 28, 2015
meatn3 in Home Cooking
1

Your favorite non-food-related items that get tons of use in the kitchen

I can only think of a few which haven't been mentioned.

I use a wire clay cutter when slicing lots of cheese.
http://www.dickblick.com/products/wir...

Denture cleaning tablets are good for cleaning vases and stained coffee cups, etc.

I use a lingerie dryer for wet ziplocs.
http://www.ikea.com/us/en/catalog/pro...

Jun 28, 2015
meatn3 in Not About Food

How do you usually save your favorite recipes?

1) I use Eat Your Books to search for recipes in my cookbooks and for on-line links. I also search through user posts on Chowhound. I search on line (usually magazine sites) next.

2) I have lost too many bookmarks due to computer issues. I have been mainly using Pinterest to save on-line recipes. I am now rethinking that since Pinterest has become a major pita due to promoted pins. I've been using Pepperplate for recipes which don't "pin".

3) I go to the site that I saved them on.

4) If need be then yes.

5) I sometimes post my own recipe on a CH thread if it seems relevant. I used to develop recipes for a grocery chain and a few specialty companies but a consumer would never know my name. No desire to create a blog doing it or attempt to generate a following in this area.

Jun 28, 2015
meatn3 in General Topics