meatn3's Profile

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Anyone thought about selling their homemade dishes or pastry? Does it need any license?

Have you worked in the food business? Are you Servsafe certified?

By your line of questions I think not.

Preparing food to sell is very different from home cooking. Many utensils, methods and safety practices simply will not meet the standards needed for legal public consumption.

You need to start with your municipal licensing bureau. There is no legal way around that. Educating your self goes way beyond getting opinions from an online forum.

1 day ago
meatn3 in Not About Food

Quick and Easy Baking Ideas

1 day ago
meatn3 in Home Cooking

Quick and Easy Baking Ideas

(Cutting and pasting from an older thread)

My favorite quick and easy cake comes from Summertime Food by Miriam Ungerer. She credits the recipe to the first Cuisinart pamphlet which came with the machine. To paraphrase:

Lemon Tea Cake

Grated rind of one lemon
Grated rind of one orange (optional)
1/2 c. sugar
1/4 lb. unsalted butter, quartered
2 large eggs
1 tea. baking powder
juice of one lemon
1 cup less 2 Tb. all purpose or cake flour
1 Tb. Cointreau, Triple Sec or Grand Marnier
1/2 cup confectioners' sugar

Preheat oven to 350.

Butter/flour a small loaf pan or 8" cake pan.

Place into food processor place grated citrus peel, and sugar. Process for 20 seconds. Then add the quartered butter and eggs. In short pulses process until smooth, about 15 seconds. Open and scape the sides.

To the flour mix in the baking powder. Evenly pour thie mix into the food processor. Cover, pulse 2-3 times just until the flour disappears. (She notes over processing will make the cake tough.)

Put batter in buttered/floured pan and place on the center rack of the oven. Bake around 25 min. until cake tester comes out clean. Remove from oven and cool pan for 5 min. Turn cake out of pan onto a rack to finish cooling.

Mix lemon juice, liqueur and confections' sugar together.
Place cold cake on a plate. Using the tines of a fork prick the cake all over. Drizzle the mixture over the cake. Turn cake over and repeat the procedure on the other side. You want the juice mixture to completely penetrate the cake.

If cake is not to be consumed that day then wrap it in plastic and put in fridge. It keeps well for several days. A dollop of whipped cream on top is nice. Cake should be served at room temperature.
**********

This is a plain looking cake but it has great flavor! Rich and lemony and super easy to make.

Apr 23, 2015
meatn3 in Home Cooking

Goodbye Mad Men....sniff....sniff....

This is going to be a terrific party! Your menu is a nice resource for the next person who queries about a 60's era theme.

Apr 22, 2015
meatn3 in Home Cooking

Goodbye Mad Men....sniff....sniff....

Somehow my invitation got lost in the mail...

;-)

Please post photo's!

Apr 22, 2015
meatn3 in Home Cooking
1

Goodbye Mad Men....sniff....sniff....

Fondue was mentioned several times. The OP decided to pass since it is messy.

Apr 22, 2015
meatn3 in Home Cooking

Goodbye Mad Men....sniff....sniff....

Sounds like a great spread! Shrimp toast (think old school pu-pu platter) would fit in.

Apr 22, 2015
meatn3 in Home Cooking

I95 in GA - seafood lunch for single female traveler

I'm 100% sold on Skippers! I stopped off again on my trip back home. The food was as good as my first visit. Sitting on the deck overlooking the river is the most wonderful break from a 12 hour drive. I feel completely refreshed and satiated after a meal there and ready to get back on the road.

Apr 22, 2015
meatn3 in Southeast

Flash Freezing mistake!

They are probably fine. If there are any ice crystals on them brush them off then wrap and store. If you are concerned cook one up. If they are a little freezer burnt you could still use them in a meatloaf - the change in texture won't be noticed with the moisture from the other ingredients.

Apr 22, 2015
meatn3 in General Topics

How can a roast pig be tasteless?

The quick look I had when they removed the top of the cooker seemed as though the pig in it's naked glory was on a grill above the coals.

Apr 21, 2015
meatn3 in General Topics

Tips to cut grocery bill

If you purchase single serving items, especially water and juice, you can save a lot of money by simply refilling a good quality reusable beverage bottle.

How can a roast pig be tasteless?

I've had delicious roasted whole pig before.

Apr 21, 2015
meatn3 in General Topics
1

Tips to cut grocery bill

Separate the booze from the budget. Then you can get a better idea on where the money is going and where you can economize.

Do you routinely have food waste? In what category? If it's produce rethink the quantities of the CSA. Or focus less on variety and find new ways to use fewer ingredients. Is it leftovers? Freeze them for later, use for lunch, make smaller batches or re-purpose.

Take a hard analytical look at what you are buying. Figure what % of the money is going towards each category. Once a category is determined to be a money drain you can start to find ways to fine tune it. Look at the per person cost of each meal. If a dish has an expensive item try to round out the rest of the meal with inexpensive items.

Apr 21, 2015
meatn3 in General Topics

Book/website recommendations? Meal planning for two

As you identify ingredients (like cream) which you seldom use make a concerted effort to search out more recipes that use the ingredient. Celery is like that for me. I eventually put together a number of recipes that require celery and can refer to them when I have extra.

Ideas for cream: add to gravy, soup, eggs (scrambled or quiche). This fruit dip can easily be halved and can be used to fill pastry shells or in a trifle type application.

http://www.epicurious.com/recipes/foo...

Apr 21, 2015
meatn3 in General Topics

How can a roast pig be tasteless?

I thought about it but this board gets more action and the mods said General Topics would do it.

Apr 19, 2015
meatn3 in General Topics

How can a roast pig be tasteless?

I recently attended a wedding where a roast pig was the focal point of the dinner buffet.

It was cooked in a Caja China style box and the aroma added to our happy anticipation of the meal. Sadly the pork was completely tasteless.

You could see that a rub had been applied to the skin. Just curious how this could be...The pig wasn't that big. Could it simply have been to young to put on enough fat to develop good flavor? Any theories?

Fortunately the rest of the evening was completely enjoyable and more importantly the bridal couple had a terrific time.

Apr 19, 2015
meatn3 in General Topics
1

Consumer Reports Investigates Exploding Pyrex

" tempered soda-lime glass is safer than borosilicate"

Huh? Different glass formulas are used for different functions. Borosilicate is the best formula for applications involving heat - that's why it's used for laboratory glass.

Apr 18, 2015
meatn3 in Cookware

Consumer Reports Investigates Exploding Pyrex

I suspect the abrasiveness of dishwasher detergent contributes to the problem too.

Apr 18, 2015
meatn3 in Cookware

What's for dinner #360: Time to shake off the dross and get busy. [through April 22, 2015]

I could eat my weight in Russ & Daughters sable! I need a NYC trip...it's been 6 years for me too.

Apr 18, 2015
meatn3 in Home Cooking
1

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

Nice to have a childhood favorite live up to the memories!

Apr 17, 2015
meatn3 in Home Cooking

Retire where?

Please understand that just because Savannah is a tad inland it is still very much at risk for hurricanes. Ocean damage is only part of the problems with hurricanes. Heck, Lakeland Fl. which is very much inland had major damage from 3 hurricanes over 6 weeks one year!

http://www.theledger.com/article/2010...

Apr 16, 2015
meatn3 in Not About Food

ROAST CHICKEN! Home Cooking Dish of the Month (March 2015)

I actually made the DOTM in March but have been remiss in reporting...

Roasted morel-rubbed chicken with charred lemon, asparagus and potatoes seemed to capture spring plus I had the primary ingredients! The recipe calls for dried carrot powder and fenugreek which I left out.

This was my first time spatchcocking a bird. It went well and I love how more skin gets crispy.

A rub is made, bird massaged and put in fridge overnight. Potatoes boiled, lemon slices charred in a pan. The recipe directs the cook to place the veggies on a aking sheet and cover with the bird. Yet it later notes potatoes will be brown & crispy when done. So I placed the potatoes around the bird and the other veggies under it. I had doubts about the timing of the asparagus but went with it.

My chicken required more time than the recipe gave. The potatoes were crispy with perfect interiors. The chicken skin was perfect and the breast remained moist.

The asparagus was very overcooked and the charred lemon flavored everything strongly. And I love lemon! The flavor of the morels was lost.

Not a win but not a failure. Could use some tweaking. Kind of a waste of morels imo.

http://www.saveur.com/article/recipes...

Whole Foods bulk coffee beans -- how fresh are they?

Ask to speak to the person charged with ordering it. They can explain how frequently they order and address the producers roasting schedule.

Apr 14, 2015
meatn3 in Chains

does the sushi chef brand powder miso soup product have the same benefits as actual miso paste???

Miso paste has live probiotics among other health properties. If the miso is heated too much the probiotics are killed. It should be stirred into to the soup once the temperature has cooled a little.

The powdered version is usually mixed with boiling water. The method used for drying the miso may have already diminished the probiotic content.

Apr 14, 2015
meatn3 in General Topics

Juju Opens in Durham

I guess we'll have to tune in and watch to learn if the mimosa made you do it?

;-)

Apr 13, 2015
meatn3 in Southeast
1

What happened?

Initially I thought splitting the boards into smaller regions would be good. It works for large metro areas like L.A., NYC, Chicago. For much of the rest of the country there simply isn't enough activity to keep them vibrant. The few who post get tired of being the only voice. The lurkers get bored and it falls off their radar. A vicious circle and the board becomes stagnant.

The more people who DO post and begin the title with a city, county or region can set a precedent. Newbies see the system and adapt it in their posts.

The site is only as good as we make it. If we post the type information we would like to read it may draw comments that we find useful.

Apr 12, 2015
meatn3 in Florida

What happened?

My "home" board covers 3 states with the exception of Atlanta. Conversation generally breaks down to metropolitan areas, interstate stops, beaches in general and BBQ.

Apr 12, 2015
meatn3 in Florida

Horrible Restaurant Names

The Chat & Chew - I've seen this name used twice in small towns.
It just conjures up an image of people shoveling fistfuls of food into their mouths and talking while chewing.

Apr 12, 2015
meatn3 in Not About Food

Jamming, Canning and Preserving 2015

What seasonings do you use in your recipe?

Apr 11, 2015
meatn3 in Home Cooking

What happened?

I think a regional board can be a great resource for home cooking.
My local board often post queries for sourcing unusual ingredients, comparing the offerings of various venders, the pros and cons of the different CSA's. Which can lead to new posters finding the thread and joining in the discussion.

I'm primarily a lurker on the Fl. board but I do miss the old group. They helped keep me up to date about my old stomping grounds and contributed a great deal to my visits.

Apr 11, 2015
meatn3 in Florida
1