DuchessNukem's Profile

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5 One-Dish Thanksgivings You Don't Have the Guts to Make

...dishes that... "You Don’t Have the Guts to Make"

Yah, no. I don't mind making extra Cornish hens for a joke, or a roasted Spam squirrel, or turkey dog treats that I challenge a friend to eat with me. But a bucket of disgusting piled food that no one really wants, and will be thrown away, not gonna bother.

Does the headline really need to read like a ten-year-old's dare? The items are amusing on their own.

2 days ago
DuchessNukem in Features

"No thanks, I've changed my mind..."

Lol. And sometimes it's where that money's been tucked to keep it safe in the homeless shelter. Generally more of a lady-thing in my ER.

Oct 10, 2014
DuchessNukem in Not About Food

Am I being too cheap? Splitting restaurant bill on family vacation

Here's a quick screenshot of some of the cheaper Hiltons around the park, per night (not including taxes, fees, etc.). I didn't do a rigorous search, just wanted you to see the value you get from her family's timeshare.

Do ask for things you want to be on the grocery list.

Don't forget that while you're examining how they behave, they're also watching you.

And I'm intrigued by your comment:
"I tend to order whatever the least expensive thing on the menu that can satisfy and sustain me"
You are quite frugal. Shoot, you're practically Mother Teresa.

Oct 09, 2014
DuchessNukem in Not About Food

Baked/Roast Chicken - and then?

I just made some this morning -- steelcut oats in the slowcooker with green onions and chicken broth and pepper, then added some sliced turkey that was laying around.

Here's a couple of threads with other savory suggestions:

Oct 08, 2014
DuchessNukem in Home Cooking

Baked/Roast Chicken - and then?

I always try to freeze the bits but they get eaten too quickly after picking lol.

-white chicken chili
-chicken curry
-cream of chicken soup
-lentil/bean soup with chicken
-ramen or Asian noodles with chicken and veg
-chicken pasta salad with vinaigrette, cherry toms, olives, onions
-eaten cold as bits, with coarse bread, cheeses, olives
added to savory oatmeal

Oct 08, 2014
DuchessNukem in Home Cooking

Slapping random food photos on 'other suggested threads' links

Yeah, yeah, first world problem, I know, lol. It's just a bit annoying to have the eyes caught by a food photo then to click and find that the discussion is unrelated to the photo, or even to clearly see that the photo is chosen at random. It seems lazy.

I'd rather just have the related-thread title itself. Plus, as seen in these screenshots, the pics are repeating. (The main discussions being read were on: 1) not being seated at a 4-top, 2) cotton candy grapes, and 3) party early birds.)

Oct 08, 2014
DuchessNukem in Site Talk

Not many gripes about Costco . Is it worth it for one ?

Oh dat goat cheese. Creamy, crumbly, fresh, goat-y, wonderful. One of my cats loves this more than life itself. And the second log lasts well still sealed. :)

Sep 30, 2014
DuchessNukem in Chains

Gardening From the Produce Department

I love 'found' sprouts. Last week I cut open a supermarket apple (Gala? not sure) that I had dragged back and forth to work a few times so in-and-out of fridges, big temp shifts. Found sprouting seeds inside, rescued two that I hadn't accidentally chopped in half. Check back with me in twenty years. :)

Sep 26, 2014
DuchessNukem in Gardening

To Early for Thanksgiving?

Never. Never too early. :)

We've gone out as a group of friends last couple of years but I'm feeling the need to brown up some birds. May even need to do the Cornish hen Here's-your-bird-big-dude trick again if our giant friend comes. Tiresome old wheeze but gets more laughs than it should. Big guy just always looks peeved. (ETA: and then he does either the Charlie Chaplin roll-on-forks dance or the Hello-my-baby-hello-my-darlin with the chicklet.)

Sep 26, 2014
DuchessNukem in General Topics

Signs of a NOT Authentic Chinese Restaurant

...when the well-known national cocktail of China, the "Suffering Bastard", is served. Can be ordered off dining menu or at the tiny 3-seater bar at the back, the one separated off by a bead curtain. ;)

Sep 25, 2014
DuchessNukem in General Topics

Why would anyone go to Denny’s these days?

Lol. But still, what a bitchy thing for the waitress to do. Wish I had those balls sometimes. :)

Sep 24, 2014
DuchessNukem in Chains

Favorite brown bag lunches that don't require reheating

Oooo, poptart, I know you'll enjoy it. I was on a sandwich bender all summer but looking forward to homemade soups, stews, curries, chilis again.

I'm a little fussy about temp and thermoses never kept things hot enough.

I freeze my meals since I drop them in at 7am and plan to eat at about 1pm; the meal is heated enough by 1030 though. (Plus frozen meals don't spill in transport.) If your day is shorter then just refrigerating is enough.

Sep 24, 2014
DuchessNukem in Home Cooking

Favorite brown bag lunches that don't require reheating

I love my Lunch Crock too, DarthEater! I bought a couple of extra stainless bowls so I can freeze leftovers and soups. I drop them (frozen) into the crock when I get to work and plug it in.

It doesn't get to full crockpot "cooking" heat so if you don't get to lunch at noon it's still great at 3pm.

ChristinaMason, the crock has both an internal and a screw-on lid, so you really can't smell the food heating.

Hello, I am looking for some recommendations for some store bought marinades,sauces, and pre mixed seasonings for chicken.

How is that a helpful response, C70?

If you have a great home recipe for a chicken sauce/seasoning, why not share it?

Sep 16, 2014
DuchessNukem in General Topics

The Awful Reign of the Red Delicious

White Chocolate Ramen Bark

Ah jeez, that looks wonderful. Have no white chocolate on hand right now so can't try, but I bet this has the tasty contrast of chocolate dipped potato chips. Will try. :)

Sep 11, 2014
DuchessNukem in Recipes

Guiltiest Guilty Pleasures

*Crema Mexicana. Never knew this stuff before we moved to TX. Open fridge...ooh, I should check that that's still fresh, just a spoonful, hmm, that's good, just one more, oh look at that expiration date, we need to get this used up.....

*Stouffer's Mac and Cheese. Comes in 12 oz, 20 oz, 40 oz. Wanna guess why I know those sizes offhand lol? Generally eaten when husband out of town, 'cause he just doesn't get it.

The Awful Reign of the Red Delicious

Interesting article. It's pathetic how bad Red Delicious apples have become. They were my mom's favorite when I was little, and I can still recall them sweet and crisp; the skin was a little bitter but not like today's.

The Tyranny of the Home-Cooked Family Dinner  

Sheesh. Is this the kind of shit that passes for scholarly sociology research nowadays? Find an axe you want to grind, then find some quotes to back it up?

Oh, and with the holidays coming up, I just want to warn everyone, T-day and Christmas don't always look like Norman Rockwell painted them. Just don't want anyone surprised.


From the Interstate Shellfish Sanitation Conference:

"Mussel meats frozen at home should be stored in a tight container or freezer bags containing the liquid of the mussels. Mussels frozen at home can be stored for as long as three months and should be maintained at 0 o F. Frozen mussels should be thawed in the refrigerator for 24 hours and not be refrozen. Once thawed, the texture of the meat is softer and is most often prepared cooked."

From Williams-Sonoma:

"To freeze, place live mussels in a zippered plastic freezer bag and store for no more than 3 months. Defrost frozen mussels slowly in the refrigerator before cooking."

Don't think there will be a way to figure out who was dead before the deep freeze though.

Sep 06, 2014
DuchessNukem in General Topics

All the Comments on Every Recipe Blog

Even funnier because we've got a CHer who does make his own seasalt. :)

Rabbit for K9

I'm pretty sure I've seen it in the back freezer in Tom Thumb in Arl. a couple of years ago, but seem to recall more than $10 for a little thing.

Here's a 4-year-old CH thread that suggests Fiesta (someone does mention not knowing if their rabbit might be from ?China, if that's an issue). Fiesta prices tend be be pretty good.

Lovely pup. :)

(Edited to add: you could also check Craigslist for local rabbit growers, I know they sell live rabbits but could be worth contacting about meat. Also, local preparedness folks might be quietly raising and selling, would take a little researching.)

I have never eaten at _______ and I never will!

Elitist bastard.

Small town restaurant + Bad experience = Would you go back?

If I desperately needed not to cook that night, I'd do takeout as foodiex2 said. Minimal engagement with bad servers.

Otherwise, honestly, is the food better than high-end frozen meals? I keep a couple of specialty favorites in the chest freezer for when I want something different from my own (fresh or frozen) cooking.

Just Mayo brand -- mayo-like condiment

You spelled Hellman's wrong, alka. ;)

help me find this product!

Aug 21, 2014
DuchessNukem in General Topics

A Four-Year-Old reviews... The French Laundry

Lol, first: I read your title as discussing old reviews of French Laundry, here or elsewhere. Initial reaction was a shrug, but then I got curious and opened the thread.

Second: undeniably cute. But $295 per person for a meal where the kid fills up on bread and gingerale? I'm sure the adult(s) accompanying didn't mind snarfing up her rejects, but sure wouldn't be me taking the nieces/nephews. Different strokes for different folks. :)

I have never eaten at _______ and I never will!

Ya, I never say never. When your transmission fails in a small town on a Sunday.... when your connecting plane doesn't show... when a snowstorm descends as you're leaving the South Rim of the Grand Canyon... when you arrive later than you thought and everything tasty is already closed... BTDT all of these. :)

Pickling Help! Pickles are spotted and turn to mush!

Weird. Haven't had that particular issue before. I went googling after I read your OP and couldn't find others with similar problem. Looks like the outer membrane separated from the pickle flesh; wish I had an explanation lol. Always a bummer when you lose a batch, but it all adds up to experience. :)

I think that reading that huge thread would be very helpful in the grand scheme of salt/ferment pickling but I couldn't find a mention of this specific problem in it. I do know that deep summer for me in here in TX is not conducive to great fermenting or sprouting because it's hard to keep the temps (a.k.a. pay for the air conditioning lol) that the critters love without cooler/ice setups and that's more than I'm up for. :)

I follow Sally Fallon's Nourishing Traditions recipe for fermented cucumber pickles, the whey seems to give a good lacto kick. Here's a link to a transcription of her basic recipe:

Aug 08, 2014
DuchessNukem in Home Cooking

The Most Fabulous Candy Bar Ever

Aagghhh. I read this initially and then surfed away. Just came back and glad to read the comments, and that I'm not alone: this bar sounds like a novel-trendy, disgusting, monstrosity. And written like a promo puff piece for the vendor. :(

Aug 01, 2014
DuchessNukem in Features