DuchessNukem's Profile

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"Impurities" in bone broth

One last off-topic if the mods will be so kind... for ailing cats, A/D cans from vet with a little broth or water were generally well-received; a new product that my cats inhale is Fancy Feast Broths, small amounts of fish/meats in savory sauce, packets. Worth trying.

1 day ago
DuchessNukem in Home Cooking

Why are people slaves to a date, say February 14?

Yeah, man, that's probably worst date I could think of if it needs to happen on that day. I think you're allowed to shoot one slightly-surly glance at mom at next family dinner.

Parks and Recreation reminded of the latest discussion on "Bone Broth"

Lol. Lovely. :)

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

I just don't like the jarred garlic flavor, but I'm not necessarily proud of my alternative: I buy a 3# container of peeled garlic cloves at Costco and pulse them in the food processor until minced, then bag into snack-size ziplocs and freeze (1st time I bagged in 1# chunks, bad idea lol). Has lasted a year but I think the flavor did fade the last 3-4 months.

Jan 22, 2015
DuchessNukem in Home Cooking

Steamer ideas?

I adore my electric steamer, might be worth considering. I'll copy some of my post from a Dec. thread:

I use it still once or twice a week, and generally make 2-4 separate dishes while it's out. Typically use it for steaming hardboiled eggs, plain or saffron rice, pasta, frozen ravioli, poaching or steaming fish/shrimp/chicken, steaming whole lobster/tails, steaming vegetables.

It's a sturdy little workhorse. The washing-up appeared a pain at first but I just got in the rhythm of hand-washing as it cools and it goes quickly. The heating element/base needs a brief vinegar/water boil every 2-3 months which boils off the scale. My model:
http://www.amazon.com/Oster-5712-Elec...

I thought I'd use the two-tier setup but I'm generally not trying to get all meal components out at the same time, and dense food in the bottom can affect cooktimes on the top. Also, use a long wooden spoon if you need to stir in it, that steam is HOT.

I do have fully functioning appliances now but it's my go-to for eggs (consistency of product, no cracking of shells from rolling around) and steamed fish (visual cues on irregular size pieces, clean flavors).

( http://chowhound.chow.com/topics/998859 )

Jan 22, 2015
DuchessNukem in Cookware

How can I increase the shelf life of my cold brew?

Perhaps this is obvious, but have you tried freezing? I know we have machines at work that use a concentrate that lives in the freezer until needed (I think it's the Douwe Egbert commerical system).

Jan 15, 2015
DuchessNukem in General Topics

Technique toolkit for TV competition

What fun! Some skills that might be helpful:

-break down a bird (Cornish, chicken, duck)
-filet a whole fish/or prep for a whole fish
-shellfish/crustacean prep
-sauces, I totally agree! pesto, roux, chimmichurri, romesco, etc., etc.
-practice his timing, getting all parts ready at the right time
-good knowledge of substitutions (fats, sugars, flours)

Oh, man, I would love to be "helping" by eating the training foods lol. We had a volunteer who was in culinary school, she fed the unit so graciously. :)

I know it may be months, but I'd love to hear about your friend's experience when the contest is done.

Jan 14, 2015
DuchessNukem in General Topics

Home Cooks - How do you minimize food waste?

Not a physical/organization tip, but a communication tip: discuss (briefly) with the adults, what's in the house and what's planned for lunch/snacks/dinner. Make a list, with meal suggestions, and post it on fridge.

I work pretty much every weekend and the husband is on his own. I leave meal components in transparent containers in the fridge so that he can mix-and-match. I let him know what especially needs using up.

It took a bit to get him to understand that food doesn't magically last forever, and to get his buy-in to help use it up. I had to learn what 'hooks' the food needed to have to appeal to him. We discussed what he'd want available; I learned not to expect too much complicated prep from him.

Jan 14, 2015
DuchessNukem in Home Cooking
1

What is this libation implement called?

I'd suggest wait a month to allow for copycat production to gear up, then check a local big wine/liquor store for little boxed sets of mini-bottles and sippers, or sippers alone. Should be online in that timeframe maybe too. :)

I guess I'm still an excited teenager who thinks even the shittiest champagne/sparkling wine/even beer, is festive enough to pour out of the bottle. If I find a set anywhere though, I'll come back and point you to it.

Jan 14, 2015
DuchessNukem in Cookware
1

Sprouts Opened Today, Serramonte/Gellert [Daly City]

Any place goes nuts on opening day/week. Will probably be like that for a couple of weeks even. We had one open in Sept. and I was unimpressed at first, but have come to like it. Sprouts in general seems to have a rather poor traffic flow in their floorplan.

Much of the staff you see right now is likely new to grocery retail, ours seemed to appeal to a lot of retirees. Many of those people are gone and the now-established staff seem to meet expectations in terms of food handling.

Do take a look at the fish and meat counter, unexpectedly good. The ahi tuna has been exceptional, and the salmon rich and tender. The top sirloin is great too.

Asian pears- what's the attraction?

Sweetness, perfume, juiciness, even the slightly grainy/fibrous chew is fun. They're lovely dehydrated. That said, last 2-3 years I've been disappointed with the flavor of supermarket finds, don't know if new varieties are being grown that maybe ship and store better but don't taste as good (a.k.a. "square tomato syndrome" lol")?

I have Kirkland Chicken Tortilla Soup--What recipe can I use it in?

Add some cooked white or red beans, chili powder(s), cumin, etc. to make it into a chicken chili.

Jan 07, 2015
DuchessNukem in Home Cooking

Spiral veggies anyone?

Just wanted to update: I have the Saladacco and have loved it, but mcf suggested a handheld julienne-r on this thread

(Kuhn Rikon Julienne Peeler)
http://www.amazon.com/Kuhn-Rikon-Juli...

and I bought a similar one
(UberChef Julienne Peeler
)http://www.amazon.com/UberChef-Stainl...

for $13.50 and haven't looked back.

As mcf said, the strips are straight, not spiral, but it's an efficient little device that makes consistent veggie spaghetti. I use it with zucchini and cucumbers at least twice a week. The Saladacco has several plastic parts that need cleaning versus one stainless item. I like the carrot spirals that the Saladacco makes for summer salads so I'm not trashing it but very happy for my spaghetti. Thanks mcf!

Jan 07, 2015
DuchessNukem in Special Diets
1

Heinous KFC commercial

Thanks for the link, MMary, I was kinda lazy to look for it. :)

Overall, KFC is in biz to sell their crap, not to stimulate folks to cook balanced meals at home. It's just an amusing ad, for me. As an aside, I'm a total re-user of takeout containers, so I kinda had to laugh at all the ways the family reused the rotisserie plastics.

Unfair bill splitting

Phil's joking. I laughed. :)

Ideas for Broccoli - NO cheese or noodles

Lazy-ass broccoli: steam as desired (micro, stovetop, electric) to desired texture (crunchy, toothy, or melty) and mix with some bottled oyster sauce. Add ground or bottled pepper of choice if need some heat.

Jan 06, 2015
DuchessNukem in Home Cooking

Spiral veggies anyone?

Mystic, I roll out a generous length of paper towels and scatter the raw zucchini noodles over, then I gently roll the whole assembly into a fat bundle and let it sit for a few minutes to absorb. Also works for carrot and cucumber noodles. I use all these noodles raw.

(I re-use the now-damp paper towels while cooking to mop up the inevitable mess.) :)

Jan 04, 2015
DuchessNukem in Special Diets
1

Cabbage powder - what now? (NOT soup or smoothies)

Lol, I had an elderly blue box of mac-n-chz that hissed when poured into the boiling water. Nothing like Mother Nature's little surprises, eh?

Jan 02, 2015
DuchessNukem in Home Cooking

Dou'ssant

Just found this in my photo files, I think it was two summers ago. Grocer apparently thought they'd capitalize on the cronut trend. I nearly wet myself laughing... could there be a less appealing name?

The dough was layered and appeared light, but they ended up a bit greasy, dry inside, and heavy from the icing. I ate 'em all anyway, donuts and I are good friends. :)

Jan 01, 2015
DuchessNukem in General Topics

Cooking Resolutions

Here's an idiotproof bread for you (how do I know this? I'm a bread idiot lol). I will resolve to make more this year. It's easy and lovely. I've halved the recipe and made it in foil mini-loaf pans in a toaster oven and it's still fab.

http://www.alexandracooks.com/2012/11...

Jan 01, 2015
DuchessNukem in Home Cooking

Surprise party pick up food ideas

Sounds like a call to the caterer, if I were in your shoes. So many lovely restaurants there, discuss with sis, review funds, have her pick up, arrange while mom out of house. Just my thought, because shopping in unfamiliar places plus cooking in someone else's kitchen, often take longer than one would anticipate.

Are food allergies really hereditary, or is my SIL overly cautious?

I'm sorry to hear of your Dad's illness. It's so hard to watch a loved one failing. The paella sounds great, I hope he enjoyed.

I wonder if your emotions may be coloring how you see these interactions. Your SIL may truly be a PITA (every family has one!) but her behavior is presented against your family's sadness and concern.

Dec 23, 2014
DuchessNukem in Not About Food

Jewish Christmas

Fiddler sing-a-long sounds awesome. :)

Dec 23, 2014
DuchessNukem in General Topics

Butter Warmers - Why?

Ah, sorry, thought you meant the little candle rigs. Lol, yah, tiny saucepans are way too much trouble.

Dec 22, 2014
DuchessNukem in Cookware

Butter Warmers - Why?

You've never had a nice slow seafood dinner, cracking lobster shells or picking a crab apart? The slow eaters of the world like our dipping butter still liquid till the end of the meal. :)

Dec 22, 2014
DuchessNukem in Cookware
1

A 'Must Read' for us foodies and bloggers!

Sorry, still reading, but that font is just hateful.

Crock-pot casserole crock, anyone used it?

See, Duffy, exactly my thoughts! Lasagne, enchiladas, King Ranch casserole, chicken and rice, moussaka (?maybe?) soupy pork chop braise; brownies, cake..... :)

One Amazon reviewer pointed out that 9x13 disposable pans fit perfectly, so good for holding oven-warmed stuff. Also, the crock can easily go into oven for top-browning.

I just want to play with this thing! Trying to hold off for after Christmas in hopes price gets to $30 or less.

Dec 17, 2014
DuchessNukem in Cookware

Crock-pot casserole crock, anyone used it?

Not that I need another slow-cooker but tempted by this. I can imagine a few dishes that would do well in the flat format.

http://www.crock-pot.com/specialty/ne...

Dec 17, 2014
DuchessNukem in Cookware

and while we're griping...

The mods have claimed that they try to prune carefully. Who knows?

Dec 17, 2014
DuchessNukem in Site Talk

Carry-on Packable Foods to Take to a Food-Challenged Thanksgiving...

Sounds like a terrific kid. We need peace negotiators in this world. :)

(And I'm challenged by the casserole, I could imagine a corn, berry and maybe mascarpone cheese casserole -- corn pudding style lol. But not challenged enough to actually try it.)

Dec 17, 2014
DuchessNukem in General Topics
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