DuchessNukem's Profile

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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?

about 11 hours ago
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.

Sep 11, 2014
DuchessNukem in General Topics

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.

IS IT SAFE TO EAT THEM?

Hmm.
====
From the Interstate Shellfish Sanitation Conference:
http://www.issc.org/consumerinfo/muss...

"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:
http://www.williams-sonoma.com/recipe...

"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.
http://chowhound.chow.com/topics/691957

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.

Aug 22, 2014
DuchessNukem in Chains
1

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:
http://www.nourishingdays.com/2009/07...

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

Bulk Marrowfat Peas

Online source for sprouting peas (very fresh):

http://sprouting.com/canadian/peas-ma...

112 year old ham!

I was all about a taste until I saw the pic, lol.

Cabbage Preparations That Kids Like

I know dinner is done but maybe there's more cabbage left! Went looking for a non-sugary poppyseed-cabbage salad and found this tasty looking thing:

http://blog.foodnetwork.com/healthyea...

Jul 03, 2014
DuchessNukem in Home Cooking

Leaving half doughnuts behind

Lol. Jeebus. Your management team sounds like something from a sitcom. :o

Tomato Sprouts Inside Tomatoes: Found any?

Well of course. It's just an amusing rarity for it to happen on our kitchen counters rather than under a bush.

Jun 29, 2014
DuchessNukem in General Topics

Raised Bed Gardening in Galvanized Horse Troughs

Another place to check for grow lights is, uh, hydro catalogs and stores. Not everyone who shops at these is looking to grow weed, and they tend to have a good variety of choices/setups. :)

Jun 29, 2014
DuchessNukem in Gardening
1

Leaving half doughnuts behind

Well, "the girls all get prettier at closing time" and that half-donut starts to get more appealing as one get hungrier during the day. ;)

Not bothered at all by halfsies. :)

Tomato Sprouts Inside Tomatoes: Found any?

Holy crap. That's one determined tomato. I'd plant a few of those babies just in honor of its will to reproduce. :)

Jun 29, 2014
DuchessNukem in General Topics

How to peel a bucket of potatoes in less than a minute

Lol. I'm glad there's always another simian out there who's thinking, "Ya know, what if I.....". :)

Anything decent in the Paris Hotel?

Been a while, but we enjoyed the creperie. And the Bloody Mary at Mon Ami Gabi was pretty wonderful (don't know that your food credit will cover that though). :)

Jun 25, 2014
DuchessNukem in Las Vegas

Home Cooking Dish of the Month (July 2014) Nominations

That was me, and I included the disclaimer that it didn't quite fit; just threw it out there. I was thinking of cooked dried bean (side) dishes, lighter and more appropriate for summer meals, something that you might serve at July cookouts. Lighter sauces and more herbs/veggies in the dish.

Won't bother me to throw the idea away; not sure I can find a way to fit it. I think some other folks are finding more refined concepts of it anyway. :)

Jun 23, 2014
DuchessNukem in Home Cooking

Home Cooking Dish of the Month (July 2014) Nominations

ROASTED/GRILLED CORN (dishes)

SUMMER BEAN DISH (I know, it doesn't quite fit the guidelines...)

CUCUMBER SALADS

I'm just very hungry right now. ;)

Jun 21, 2014
DuchessNukem in Home Cooking

necessary to remove chicken giblets?

I'd consider that the liver might become fragile and fall apart, rather than maintain a smooth, buttery/fatty texture; the crop and heart could become tough and chewy.

If you're enjoying cooking them this way already, then maybe there's no issue for you. Have you tried them cooked any other way?

The "bag" hill food mentions is often paper, sometimes plastic, and contains the innards and is stuffed into the bird in many US chickens. One is supposed to remove it before cooking and use the organs as desired (many just toss the goodies).

Jun 21, 2014
DuchessNukem in Home Cooking