DuchessNukem's Profile

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Your dirty little kitchen secret

Lol, sorry about your gleekage. Unrelated, except for word sound, during my spring CSA I was leeking uncontrollably into every dish, due to oversupply. :)

Jun 30, 2015
DuchessNukem in General Topics

Current restaurant pet peeve

Ah, I gotta kindly disagree. :) Most website designers expect (even spell out in contract) that the biz owner will provide accurate content. (My husband has had clients in Japan and Finland, they certainly didn't pony up for airfare lol, so he had to rely on what they provided.)

Clients often don't want to have to pay for updates so they'll leave inaccurate info up. Totally frustrating though.

Picky eater

Weird for ya. If my husband did same, I'd wonder what changed, are there new work/family/$$$/life stresses? Have you guys talked about the change?

In any case, we do "appetizers for dinner" a couple of times a month, husband finds it very festive. It becomes a filling, generally high-quality/good-nutrition meal, because I serve it as small plates (usually 5-8 courses) and I start with veggie plates/soup shooter, moving toward a satisfying meat/seafood ending. I'll occasionally throw in some freezer favorites (potstickers, pizza rolls, frozen soft pretzel) or trashy faves (pigs in blankets, leftover pizza cut bite size). Many times I'm using up bits of stuff from the fridge.

Some sample plates:
-small bowl of fresh leaf lettuce salad/sprouts salad
-romaine leaves spread with hummus or pesto
-1/2 c of leftover soup
-fennel roasted with olive oil, S&P, grated parmesan
-steamed broccoli with butter
-roasted brussels sprouts (often served cold)
-sauteed greens (with olive oil, S&P, garlic, cayenne)
-gazpacho variants (even just cucumber/tomatoes/bit of olive oil/V8)
-crudites and yogurt dip or hummus
-crusty bread, cheese, olives
-garbanzos/tomatoes/onion/cucumber/vinaigrette small salad bowl
-bits of leftover cold roast chicken with salad sprinkle/seasoning
-chicken/seasoned cabbage mini-tacos
-bits of leftover steak sliced thin/carpaccio style w/capers, parm, oil
-steamed salmon
-shrimp cocktail
-small serving leftover chili/curry

When to get lunch/a snack on this trip?

Reagan's offerings:

Buffalo's offerings:

I'm betting that the DC options will be more appealing, even after a ride in the overhead. Some nice sandwiches offered.

And that said, I totally don't get why some people here need to be snarky, or insist on offering suggestions clearly not available per an OP. The OP is looking for helpful suggestions/perhaps people with experience at these airports.

Of course she could wait a few hours to eat. Of course she could pack a lunch. But isn't this a foodie/foodist/chowhound site? Doesn't a snack make things more enjoyable? Doesn't a tasty bite help reduce stress?

The Etiquette of Bringing Your Own Meal on a Plane

MelMM, check out minimus.biz, they sell tiny packets/packages of condiments and I count three different gluten-free soy sauces offered. :)

How to preserve garlic in the desert

I buy the 2.5# canister of peeled cloves at Costco and run them through the food processor to a fine chop, then pack into quart or sandwich size freezer ziplocs and freeze flat. I can always pull them out and break off a chunk, and I don't find that they lose potency, in fact I have to double-bag them in freezer and place into a reused salad clamshell to ensure the whole freezer isn't garlicky.

Jun 22, 2015
DuchessNukem in General Topics

Eating stale food

Honestly, sometimes that's the best solution when there's only two of you. The expense of single-serve is balanced by avoiding the loss of most of the giant bag.

Plus, you can get assortments of small cereals, chips, cookies, crackers to help avoid the monotony of one large box.

Clever food styling

Those are fab. And now I'm so hungry. :)

CoolCooker: refrigerating slow cooker/delayed start

Someone's finally addressed the concern about too-long cooking times/no one home to turn on the pot. This is a 3-qt apparently-programmable cooker that refrigerates your food until time to start cooking.


Not a lot of useful info out there on this thing. Trademark applied for in 2004; company videos on Youtube from 2013; low-end company website with confusing info; only two reviews on Amazon.

company website:

brief blogger review:

(What's confusing me? This line from the website:
"It is not a slow cooker. Because of the refrigeration step, not all slow cooker recipes may be suitable"


Am I intrigued? I love gadgets. I do work 12-hr shifts, with a 45 min/1 hr commute each way, and sometimes it would be great to do a 4-6 hr cook while working.

Would I buy it? Not at that price. For now I'll just crock something a day ahead and reheat when I get home.

May 06, 2015
DuchessNukem in Cookware

Chocolate Bourbon Cake with Caramel Frosting - THANKS Andiereid!

It's in the thread Andiereid links to in her second post above.

May 05, 2015
DuchessNukem in Home Cooking

Is it ok to eat many eggs?

If that's all you're eating, you're eating (an unbalanced) very low-calorie diet...probably much less calories than you were eating. There's where the weight loss comes in.

egg yolks: 57 calories x2 = 124 cal
egg whites: 17 calories x 25 = 425 cal

total daily: 549 cal

zuchinni noodle maker

I use this one:


I used a spiralizer for years but this style was recommended here on CH. This is easier to clean and the noodles end up a littler stiffer/stronger (my preference). There's still a little finish work with the knife for the last bit of zucchini but had that with the spiralizer also.

May 05, 2015
DuchessNukem in Cookware

Time to get rid of the microwave?

Did you do any more research on this, yourself, aside from reading this article?

fava bean water turned bright red?

May 01, 2015
DuchessNukem in General Topics

Please Help - Fresh Ideas for Someone with Herb/Spice Allergies

I have a product that I don't think is made any longer: Vann's Organic Harvest Grinder. Mostly bits of dehydrated veggies, salt, herbs in a grinder. When I run out I plan to mix up my own blend and use in grinder/peppermill.

Ingredients include:
red bell pepper (obviously, not for your person)
sea salt
lemon peel

This is great as table dressing on eggs, sandwiches, (potatoes), salads, broccoli, soups, gives a bright and fresh flavor. It wouldn't be hard to custom-mix, and any excess could be gifted out in a nice grinder. You could leave out the salt, add in whole coriander, dried orange peel.

Nutritional yeast adds a salty, cheesy flavor, and can add at the table also. Don't know if that's been cleared for your person though.

Apr 30, 2015
DuchessNukem in Special Diets

Elegant way to cover food outdoors?

You can search "plastic cake cover" or "plastic cake dome", but if you have a lot to cover these could get spendy. Cheapest I found in a quick search was $5.75:


Apr 30, 2015
DuchessNukem in Not About Food

What to do with Incredibly Smelly Black Salt?

Ooof, I have a jar of Black Sea Salt with that eggy sulfur flavor. Had no idea it would be that strong. Probably 4 years old. Probably cost less than $4. Should have used it on the driveway during our little icy spells this past winter, because I can't see ruining my cooking with it.

Apr 30, 2015
DuchessNukem in Home Cooking

Nutritional value of fish head

Go to the USDA Nutrient Database:


They have one listing for fish head (whitefish, in this case), and you can compare to cooked whitefish, by 100g. (I usually open two tabs to compare items.)

Apr 29, 2015
DuchessNukem in General Topics

how to lose weight of my son

Honestly, and I say this kindly, best to talk with your son's doctor.

The "Food Babe" Blogger Is Full of Shit

Ok, and? any thoughts on all of what you read?

The "Food Babe" Blogger Is Full of Shit

Lol. Guessing you didn't read the main article linked in the OP? Didn't read any of the commentary in this thread?

Botulism outbreak linked to Ohio Church potluck

Town of approx 38,000. Fifty-sixty people attended. When the investigators figure out which dish(es) were involved, the locals will know whose it was. Even if no legal issues, I can't imagine how miserable it would be to be known as the cook. (Edited to add: and perhaps the cook is ill also, I sample and enjoy my own dishes after all.)

And I can't help but wonder if the situation will have a widely chilling effect on group potlucks/socials. Much as I feel the lawyers are gearing up, so also the insurers are considering the ramifications.

Botulism outbreak linked to Ohio Church potluck

Interesting question. I'm sure that the personal injury lawyers are queuing up already.

Brianna's salad dressings

They're very nice. I use the French Vinaigrette on everything, salads, roasted vegetables, marinade, black-eyed pea dip. The Poppy Seed makes a great slaw (cabbage, craisins, walnuts or sunflower seeds, minced apple and/or celery).

Apr 22, 2015
DuchessNukem in Kosher

Tips and tricks for new basement freezer!

All cats are grey in the dark. And all tomato sauces/dishes look alike when frozen.

I know everyone's already said this, but -- label, label, label -- even if it's just for overnight. Unless you enjoy playing "Chopped: The Home Game". :)

Apr 22, 2015
DuchessNukem in General Topics

Help! How many jiggers in an ounce, or vice versa?

Lol, it's like a middle school math test. :)

If you have a Tbsp measure, that's 15 mL, an ounce is about 30 mL, so 2 Tbsp should give you an ounce.

Apr 14, 2015
DuchessNukem in Spirits

Gendering of Food

..."my father was served an opulent duck dish, and i received a caesar salad"...

Oh, man. Grrrr.

Market Shoppers: Get out of the quick check out line. You have too many items...

Lol, I've taken a few hits on my well-padded ass from a few anxious cart drivers. I'm fairly tolerant but, one person in particular, after the third strike, I placed my sneaker against the bottom rail of the cart so she couldn't move forward. Kept it there until after I paid. Stared her down while the cashier finished because She. Still. Didn't. Get. It.

(And before I'm accused of being a slowpoke and inciting the collisions, well, just no. I treat the market like a one-night-stand, and I want to be out before the manager offers to make me breakfast. Can't use self-checkout because I move too fast.)

Apr 04, 2015
DuchessNukem in Not About Food

Same Dilemma Every Year

My friend at work was just telling me today about her Leftover Brisket Steak Soup. I was so envious. :)

Apr 04, 2015
DuchessNukem in Home Cooking

Girls Weekend Wine Etiquette

Lol amysab, sometimes I wish women could solve things like men do. Same situation with 10 guys: the dude with the cheap beer gets ridiculed mercilessly and laughs along; next time he brings better or just brings the same crap and stubbornly holds that's its fine. The other guys won't share their good shit with the cheapo or the empty-hands guy, or maybe they offer a pity beer or two. No one seethes, or feels hurt by the confrontation. :)