Caroline1's Profile

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Santoku knife- What do you use for that you wouldn't use a chef knife?

My goof! Women (such as me) just don't have the ability to resist a ringing telephone! I'm pretty sure my condition is genetic. '-)

2 days ago
Caroline1 in Cookware

Santoku knife- What do you use for that you wouldn't use a chef knife?

No offense taken, but I see that I completely FORGOT to include the link that supports my experience with Japanese knives over the last umpity umpty years! My bad. Here is the link:

http://www.japanesechefsknife.com/Inf...

Sorry for the goof.

2 days ago
Caroline1 in Cookware

What's that smell and why is it permeating my food?

You've received a lot of good answers! But it seems to me there is one more "test" you can use to try to narrow down the cause. That is to put everything you can in air-tight GLASS or metal containers the minute you bring things home from the store. I would also add open boxes of baking soda to the fridge (maybe more than 1) and the freezer.

Your oven SHOULD be free of contaminating odors since regular oven use will burn everything away that will cause odors. Have you tried storing things like cereal and crackers and maybe even bread in the oven to see if they stay "strange odor free"?

Next time you're near a craft or paint store pick up a small bottle of artist's linseed oil (it's used for blending oil paints by artists) and see if it smells anything like the odor you're getting. Or better yet, ANY paint department should have some on hand they'll allow you to smell for free. Personally, I tend to doubt it's linseed oil polluting your house and flavoring your foods. But hey, smell it in a paint department and you'll know for sure!

Good luck, and PLEASE let us know when/if you find out what it is. THIS curious cat wants to know! '-)

May 19, 2015
Caroline1 in Not About Food
1

Santoku knife- What do you use for that you wouldn't use a chef knife?

Here's an article from/by a Japanese knife sharpening service that gives a LOT of excellent information that should be especially useful to Americans. Why? Because a TRUE Japanese santoku knife is designed for RIGHT HANDED people and has a single bevel cutting edge, meaning it is designed for precision cutting in which one side of the knife will cling by suction to the food being sliced.

That said, so called "santoku" knives from major "international" knife manufacturers such as Henkel's, et alus, are NOT true santoku knives because they don't have the traditional single bevel cutting edge. A double bevel (sharpened equally on both sides of the blade) "santoku" knife, therefore, is NOT a santoku, but a compromise to make a "sushi chic" Japanese STYLE knife for Americans.

I use a 10" chefs knife with a traditional chef's hold and my slicing technique is pretty classic, therefore ANY santoku knife does not work well for me because the curve and angle of the blade (regardless of how the cutting edge is beveled) does not lend itself well to my style of cutting and dicing.

However, a GREAT Asian knife that DOES lend itself well to classic chef's knife use is a "Chinese cleaver." It traditionally does have the double bevel edge and is great for chopping and dicing and all sorts of good stuff. Unfortunately, my Chinese cleaver met with some sort of foul play a decade or more ago because it never arrived at the new house! It cost me all of about $7.00 in a fabulous Chinese super market (Woo Chee Chong's) in San Diego about a half century ago. It had a carbon steel blade that held an edge like a miracle, and sharp enough someone could shave with it. I keep promising myself to buy another... Some day! '-)

But my point is that given a choice between a santoku or a Chinese (vegetable!) cleaver, I'd go with the Chinese cleaver 8 days a week! Oh, and a Chinese cleaver is NOT anything like a meat clever! It has a thin blade and is designed for cutting vegetables.

Hope this info helps!

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DAMN! I'VE BEEN HAD AGAIN! I'm responding to a 7 year old post! Well, the info is still valid so I'll leave it up, but I'm really tired of this mish-mash stew that Chowhound's discussion boards have become for me. <sigh>

May 19, 2015
Caroline1 in Cookware

Foods to pack for long day & night at hospital

Been there, done that, and what worked best for me were things that tasted good and didn't leave me with a "make do" feeling. Some of the things I remember as satisfying were plastic containers of macaroni or potato salad, cold fried chicken, stuffed pita sandwiches with a plastic container of Greek olives, quartered tomatoes and feta cheese on the side. Roast beef and butter sandwiches (with salt and generous black pepper) that I love. Containers of fruit salad, or any fruit/berries. Those plastic fruit, applesauce, pudding, and gelatin cups work too.

I know this isn't a time for you that promotes "creative thinking" when you have other things to consider, but there are tons of options. Soup! I forgot to mention soup! And stew. And pasta...

Add to this that all of the hospital family waiting rooms that I've been in over the last 40 years all had free help-yourself coffee and tea, and for at least the last two decades they have also had microwave ovens next to the coffee. Since you'll be traveling to reach the hospital, I would expect it to be large enough that these amenities will be sitting there waiting for you! So you can have hot foods too, but be warned, popcorn isn't a good idea unless you take and make enough for everyone in smelling distance! '-) (I've also been there and done that.)

Good luck and may everything turn out great!

Do you eat the skin on Brie?

It was mixed in with all of the "active discussions" that come up when I first log on. And this is a constant problem for me! Or maybe it isn't me? I mean, WHY is an August 2002 thread from 13 years ago showing up now on the relatively new cheese discussion board that wasn't even around back then?

But this is a constant and continuing (and greatly disorienting) problem for me. So now I'm wondering if it has anything to do with the "one size fits all" software that CBS is using to TRY to accommodate ALL operating systems from Apple/Mac to Windows to Android to Chrome, not to mention all the various browsers in use today?

I use Windows 7 Ultimate on my desktop PC, Windows 8.1 on my tablet, and even my smart phone is a Windows phone, and I use Internet Explorer, Chrome, and Firefox browsers. I frequently (consistently?) get VERY old threads popping up among all of the new threads when I initially log in or click on "Community" that USED TO show a mixed bag of all of the latest new and active discussions. For months now I get an unsorted hodge-podge of new and ancient all tossed together like a no-holds-barred salad! Frustrating, and directly related to why I'm not as active as I have been in the past. And don't get me started on ridiculously mismatched pictures and topics!

Anyway, thanks for asking, Melanie. :-) And while we're at it, Hey, Mods, if you want to transfer this over to Site Talk, feel free!

May 12, 2015
Caroline1 in Cheese

Do you eat the skin on Brie?

Traditionally, it's eaten, but it's a matter of choice.. Anyone ever seen a recipe for "brie en croute" that calls for "peeled brie?" And by the way, REAL brie is made with raw milk and cannot (by law) be bought in the United States.

The rind of fake brie (as in brie-like simulations not aged in French caves) is the result of being sprayed early in the aging process with a natural penicillin mold that actually protects the cheese from harmful molds and bacteria developing on it during aging. Well, that's the MODERN method! The mold develops naturally in the caves of the Brie region of France where the aged cheese originated, maybe as early as 1,200 or 1,300 years ago. It gives a distinct "mushroomy" flavor to the rind. I love it! The same mold results in the rind on Camembert, as well as the white mold on the casings of several classic Italian "deli" sausages. Good stuff!

..........................................
DAMN IT!!! WHEN am I going to learn to check the date on the original post! <arghhhhh>

May 10, 2015
Caroline1 in Cheese

"Creamy" cheddar ?

Without a link or a cut-and-paste copy of the recipe it's anyone's guessing game. That said, "creamy cheddar" sounds more like it's referring to some sort of recipe for a salad dressing for the (to me) rather bizarre salad of cauliflower, grapes, and hazelnuts. On the other hand, a pasta salad with cauliflower, grapes, hazelnuts, cheddar cubes, maybe even some cubes of ham, and a "creamy" dressing of some sort might be an interesting side dish for a picnic or barbecue.

Or maybe he's just suffering from reading too many restaurant menus where no single ingredient goes without a superlative. '-)

May 10, 2015
Caroline1 in Cheese

How to invite friends for dinner, where everyone pays for their own food?

I totally fess up to not being a kid anymore, and realize that times do change, but that said, here's my take:

For whatever reasons of human nature come into play on "let's go eat together but everyone pays for their own food and drink," this seems to work best for a group of women at lunch. I've never experienced it working well for couples at dinner, especially at better restaurants. I've never initiated such an event but "we" (successive husbands) have gone to a few and by the end of the evening there was always someone grumbling out loud that "for this much money I'd have damned sure picked someplace else!"

Personally, I'd invite friends to bring something to my house for a pot luck dinner before I'd ask couples to go to a specific restaurant for dinner and pick up their own checks. Girl friends for lunch? Yes! Other couples for dinner? When pigs fly! '-)

May 09, 2015
Caroline1 in Not About Food

Any experience storing a copper pan permanently on a sailboat?

To me, anyone who thinks stainless steel is "stainless" is incredibly inexperienced! But there are a few good stainless "polishes" out there that do a respectable job of keeping my stainless steel relatively stain free. I suspect it would work well on a boat as well. I use "Sprayway Stainless Steel Cleaner and Polish."

Apr 28, 2015
Caroline1 in Cookware

Any experience storing a copper pan permanently on a sailboat?

If you settle for anything less than the Scanpan CTX you could have problems. Moral? Don't settle! '-)

Apr 28, 2015
Caroline1 in Cookware

bologna..?

*IF* I could buy bologna that tastes like the bologna I loved as a kid, I would probably still be having bologna sandwiches at least twice a week for lunch.

White bread, heavy on the mayonnaise, 1 thick slice of bologna (casing freshly peeled away), iceberg lettuce, a slice of beefsteak tomato fresh from the garden and the slice is bigger than the bread. Freshly ground black pepper. Sandwich sliced corner to corner, a sweet pickle or two on the side, some potato chips, and a BIG glass of raw milk fresh from the cow that very morning. LUNCH!

HOWEVER...

THAT kind of bologna has not been seen by man nor beast in well over forty years!

<sigh>

At least I still have peanut butter and jelly.

Apr 28, 2015
Caroline1 in General Topics

Any experience storing a copper pan permanently on a sailboat?

You begin by mentioning a skillet... *If* that's what you're looking for, I would recommend one of these:
http://smile.amazon.com/gp/product/B0...

The advantage is NOTHING on, of, in, or about it is going to tarnish. EVER! Plus it is infallibly non-stick, so you can use metal utensils, and for all intents and purposes, you CANNOT harm the pan and the pan will NEVER NEVER EVER harm you! It's a special titanium non-stick, so it's win/win.

If I still spent time cooking aboard a boat and wanted a copper pot to use, I would choose copper lined with stainless steel, not tin, simply because you'll be using it in a fairly caustic environment and ss holds up to that kind of abuse better than tin.

Whatever you decide, may all of your cooking aboard yield glorious results! '-)

Apr 28, 2015
Caroline1 in Cookware

Your favorite junk food or guilty pleasure?

Thank you! I'll bring my own Pommery. '-)

Apr 26, 2015
Caroline1 in General Topics
1

Palate Memory...

It is a "classic" (every Greek yaya's recipe is a little different) tomato-ey lamb stew that uses orzo pasta as the starchy ingredient instead of potatoes. Never met a youvetsi I didn't love!

Apr 25, 2015
Caroline1 in General Topics

Your favorite junk food or guilty pleasure?

Can I come share your liverwurst repast? I LOVE the stuff! '-)

Apr 24, 2015
Caroline1 in General Topics

starving on Food Stamps / SNAP

Yup. It has always struck me as a highly ridiculous solution to a major national health problem of epidemic proportions to distribute food stamps to people who, for whatever reason, cannot cook. Can we say, "Houston, we've got a PROBLEM!"

Apr 24, 2015
Caroline1 in Food Media & News

Please interpret this menu pricing....

My response was to your apparent idea that the recipe and link you offer is critical to kebabs and Iranian cooking when it is simply ONE recipe in the Iranian/Persian food repertoire that is a vast compendium of thousands of years of fabulous cooking.

There is NO single recipe that defines the food of Iran/Persia, much less the menus of ethnically Iranian owned kebab shops and/or restaurants in America.

Apr 24, 2015
Caroline1 in Not About Food

Your favorite junk food or guilty pleasure?

For who-knows-what-reason, the stores in my area that used to carry them don't anymore. They used to be hard to miss in the potato chip/popcorn aisle a couple of years ago. So now I get mine from amazon.com. I really like the freshness factor, and NOT having to finish a larger bag before it goes stale.

Apr 23, 2015
Caroline1 in General Topics

Please interpret this menu pricing....

Really???????????????????!

Apr 23, 2015
Caroline1 in Not About Food

Your favorite junk food or guilty pleasure?

Or find a place that uses organic grass fed animals in their liverwurst (as in most imported Euro brands) and it will be a heck of a lot healthier to eat than sushi grade tuna or salmon! YAY Omega 3's!!!!!!

Apr 23, 2015
Caroline1 in General Topics

Your favorite junk food or guilty pleasure?

They don't make noise like popcorn does, so you have to watch the bag closely. But once you get the timing right, they're fabulous. Lowrey's is NOT the only brand available but it's often the easiest to find. Try Google for Microwave Pork Rinds and for Microwave Chicharrones. Good stuff!

http://shop.oberto.com/Original-Micro...

Apr 23, 2015
Caroline1 in General Topics

Please interpret this menu pricing....

uhhh... Would you believe much larger and REALLY tough?

Apr 23, 2015
Caroline1 in Not About Food

Cook Your Vegetables to Death - Bon Appétit

Hah! I should have read ALLLLLLL of the replies before chiming in! Sorry. :-(

Apr 23, 2015
Caroline1 in Home Cooking

Cook Your Vegetables to Death - Bon Appétit

Actually, vegetables that are cooked for a long time have been with us for millennia. And most cultures have "classic" dishes of "overcooked" veggies. One of my all time favorites is this Turkish recipe:

http://ottomancuisine.com/2010/09/01/...

It's nothing short of fabulous. Boeuf Burguignon and coq au vin aren't exactly stir fry dishes either. Then there's traditional English brown stew. Irish stew... Let me count the ways.

IF you have a well rounded diet, there is nothing wrong with a few "overcooked" vegies every once in a while! AND THEY TASTE GOOD! '-)

Apr 23, 2015
Caroline1 in Home Cooking

Flash Freezing mistake!

Probably not. A major determinant is how often that freezer is opened and closed and what humidity/ice factors come into play.

If the freezer is opened and closed frequently and a lot of condensed moisture attached itself to the burger patties, then there is a greater chance of "freezer flavored beef". Flash frozen and slow, dried out frozen aren't the same thing.

For future reference, I do a lot of similar things, BUT! For "flash frozen" hamburger patties, I form them inside a zip lock sandwich bag, then insert a plastic drinking straw (the smaller the diameter the better) and zip the bag as close to closed as I can with the straw still inside. Hold the zipper right next to the straw and pull the straw so that only about an inch is still inside the bag. Then suck out all of the air you possibly can through the straw and (this takes a bit of practice) bite the straw with your teeth while pulling it out of the bag as quickly as you can and sealing shut in the same motion. Voila! Minimal air inside the zip locked bag and your hamburgers CANNOT get freezer burn!

Apr 23, 2015
Caroline1 in General Topics

Your favorite junk food or guilty pleasure?

Heaven help me, but I'm a carrot cake addict! And this is my latest crack version:

http://tinyurl.com/plzve6r

Instead of thawing it, I just take off the lid and nuke it a bit. The cream cheese frosting melts, the cake warms, and the whole thing becomes a to-die-for warm carrot cake pudding! Beware! You too can become an addict!

I can also eat about 23 pounds of chocolate covered dill weed potato chips in one sitting, but I have to make those myself. So I don't! :-[

Apr 22, 2015
Caroline1 in General Topics

Your favorite junk food or guilty pleasure?

Celery sticks stuffed with pimiento cheese were a childhood addiction! Every once in awhile I allow myself to pick up a tub of it, but it's gone in a heart beat, so I try not to shop that aisle. It leaps into my cart and smirks, "Let's go home!"

Apr 22, 2015
Caroline1 in General Topics
1

Your favorite junk food or guilty pleasure?

I especially like microwave pork rinds. The really "fluffy" kind!

Apr 22, 2015
Caroline1 in General Topics

Don't let your Debit/Credit Card out of your sight when dining. .

Not letting your charge card out of your sight is only step #1. I once took a friend to lunch at a raved-about Chinese restaurant in Mexico. The food fell short of the reputation, but at least we had fun watching all of the Mexican society matrons parade in and out in their ridiculously expensive chinchillas and sables on a HOT December day. People watching can be great entertainment. Anyway, the lunch was stupidly expensive, and there's no way we got what I paid for, but I was curious how Amex would handle the exchange rate: the day we ate or the day they billed. It came through on my January statement, and the peso to dollar exchange rate was for the day we ate. I paid. Now flash forward to July, and here's a second pass on my Amex statement for the SAME lunch! Of course, I immediately called Amex, it was dropped from my statement and the restaurant was notified they were on probation and one more offense and they would be dropped.

The point is that if it had been a charge from a restaurant where we ate often, I very probably would have paid twice. This is a scam that any restaurant in the world that accepts charge cards has the ability to pull, so keep your charge card in sight if you can, but also scrutinize EVERY new statement!

Life is probably better with charge cards, but sometimes I miss the old days. You paid your check in cash, you counted your change, you left a tip. DONE! '-) Is my age showing?

Apr 22, 2015
Caroline1 in Not About Food