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Irish Soda Bread recipe that isn't too dry?

excellent problem solving! great advice.

I make one version for quick eating @breakfast; a much smaller loaf w/less fat, almost no sweet, raisins only and a larger, better-keeping round loaf for eating over several days: 1/4 c. butter, 2 Tbs honey,lots of raisins/dried cranberries. Both with good buttermilk, lots of happy people. Both loaves are fairly 'wet', need to shape them with wet hands and put on baking sheet, sometimes bake them in a warmed deep cast iron oven/pot w/cover in a hot oven. Both are great.

about 6 hours ago
kariin in Home Cooking

Good cheap non-seafood in Myrtle beach

Benito's Brick Oven wood-fired Pizza in NMB
http://www.benitosnmb.com/

Feb 25, 2015
kariin in Southeast

Good cheap non-seafood in Myrtle beach

http://www.weeklysurge.com/2013/12/24...

Aftercare Cafe - not a usual place - i've gotten good reports from local contacts. River City is good too. I'm checking on pizza - we have some relocated northerners who know wood-oven pizza and I think opned a place in MB or NMB.

Feb 25, 2015
kariin in Southeast

Ubiquitous pimiento cheese...Athens, Georgia

It's spread around - sort of like 'italian' food, generalized 'southern-ness'; not much attention to where/what the food background might be and homogenized . Worst thing out-of-town friends can do to me is to take me to their local place that serves 'southern' food and rave over it, cause it's mostly generic. and not very good. There's miles of difference between Low country SC/GA cooking, western NC/Appalachian, middle Tennessee... and don't get me started on watery white grits smothered in overloaded, messed up, rubbery shrimp flown in from somewhere. Yankee corn cake is fine, just don't make it, serve it to me next to gumbo and call it home style 'Southern'.

Feb 25, 2015
kariin in Southeast

Ubiquitous pimiento cheese...Athens, Georgia

Hey nlgardener you know the best is made at home, right? why not make it at home?

Until i was well grown we made it to home. it was found at tea rooms, luncheonettes :->, diners; places that served sandwiches but the best was always made at home. It's easy and you can fix it the way you like it. Plus, if you ask for recipes/methods here on CH you can start a PC knockdown/dragout fight among Hounds, sorta like bbq wars or the 'best' way to pan-fry chicken. i make PC regularly, hand-grated is 'best' but i know folks that use food processors and theirs is fine too.

I am 'pimener' cheese' ecumenical

Feb 25, 2015
kariin in Southeast

Voting Thread: March 2015 Cookbook of the Month

Voting for Korean. many many people are familiar w/great Italian cooking in all its varieties and we can't go wrong. _but_ Korean is less common and wonderful food! It's harder to find reliable cookbooks and much is unfamiliar - so I will hope it wins. I am very interested - love stone bowls and all the soups/stews. And seafood and noodles. I can moderate the extreme hotness and I have some good sources for ingredients at several local asian stores w/lots of Korean foods. What I need is advice on methods and processes and to get really familiar with these ingredients

Feb 22, 2015
kariin in Home Cooking
2

Homemade chicken soup question

Good for you Java!
thanks for this explanation, it helps. Making soup from a rotis. chicken is a good way to start. Making from scratch can be intimidating if you've never done it.

I do this with new cooks: I ask them to take the R. chicken apart and put the bones, skin, fat, etc. into a large pot with 1/2 onion, a few whole peppercorns,a carrot, a small celery stalk and 2 c. and some good quality canned broth (Swansons low sodium). Maybe some fresh parsley if available. While that simmers we learn the difference between shredding chicken and chopping/dicing; we keep the dark and white meat separate and taste a bit to learn the differences. We also dice and partly cook vegetables they like, make dumpling dough or simmer some rice or egg noodles till almost done. After stock has simmered we taste and decide if more cooking is needed or how to intensify the flavor. When the stock tastes good, we will remove as much fat as preferred, add other ingredients in an order that i explain, let simmer briefly, add chicken, correct the seasonings, add noodles, rice, dumplings etc.

Next time, we will start w/a whole chicken and learn the differences between stewing hens, roasters, broilers etc. I hope this explanations is not too basic, but i find many folks assume new cooks know as much as experienced ones and that new people can easily de-bone or handle a whole chicken. Many can, but i find that most cannot and are a bit reluctant to say so. Sometimes they need good examples on food safety and how to cut up a whole chicken. And often new folks don't really know what they like, specifically: more onion? herbs?, no carrots?
There's alot to learn, so I go slower at first. And its fun to eat the results!

Feb 20, 2015
kariin in Home Cooking

Why is "the best" so important

My european relatives roll eyes and laugh, slightly annoyed but good for a smile and a shrug. American visitors _always_
ask this, mostly unconscious of the US obsession with being or finding #1.

"Does everything have to be a competition?" Yeah,for people brainwashed w/Top Chef, Chopped, etc. Bragging rights when they get home and usually "best" = most expensive, exclusive.

the other variant is "most authentic", again, bragging rights, just a different audience.

Feb 06, 2015
kariin in France
2

Southern Foodways Alliance's Gravy Podcast: The Jemima Code

Yes - and thanks for adding more. She is a treasure
and i have a tattered copy from the 1970s of "Geechee Girl". Her other cookbooks are excellent introductions into low country/sc southern food. She's a writer who draws you in, she knows her own history and the history of foodways in sc. I wish that people who think they are cooking coastal sc food - or eating it in fancy, overpriced Charleston/Savannah restaurants knew her writing and understood this food tradition. Best of all, this is true home food. With the right, affordable foods and attention to the ways you can cook this every day.

Some other great writers in this tradition are John Martin Taylor, Sallie Robinson and Damon Lee Fowler (among others). Eugene Walter is a close cousin and is a delight.

So grateful to eating joy!! for adding Toni to this family of solid writing cooks and to Southern Foodways Alliance, always on the case.

Jan 31, 2015
kariin in Food Media & News

Would You Name Your Kid Nutella?

you called? and it's with an extra "i"

you're welcome

Jan 31, 2015
kariin in Food Media & News

Southern Foodways Alliance's Gravy Podcast: The Jemima Code

Yes!!!

this is amazing - I'm shamed i didn't know and dancinghappy
that i do now. SO much material and so many cooks, writers and thinkers with deep roots in American foodways.
thankyou

I don't regularly look at G&G, breaks my heart to see what's happening to the low country, so thanks for finding and sharing this info.
I hope somebody references VertaMae Grosvernor.

Jan 30, 2015
kariin in Food Media & News
1

Signs that someone is a GOOD cook

This. and you. blessings on you. cooking for homeless/troubled/marginalized people shifts your entire outlook.

"We've got 80-90 people for lunch today. What we've got here is what we have to work with, folks. It's 8:30 right now, service starts at 11:45. Now here's what we're gonna fix"

it was soup or baked pasta with some kind of salad and always a dessert and drink. No slop, no crap. The best we could do with what we had. He knew hundreds of short cuts, hacks and ways to adapt. I just kept my mouth shut and my eyes and ears open.

He was a retired Navy chief cook. He could take anything, make it taste good and feed the bodies and spirits of however-many hard-up people arrived. Whatever produce, meat, cheese, veggies and fruit was donated, combined with the basics in an average church kitchen, in 3 hours. No fancy igredients. No top-of-the-line _anything_. He would alternate weeks with some other smart, dedicated women and men who ran that kitchen for several years. I tried to be there when he was there - it was like a college education
in 'making a way out of no way'. 6 days of every week he was Chief for the time he was there (several years). The food was delicious and offered with humility and respect.

Yeah. he set my standard for a 'good cook'.

Home Cooks - How do you minimize food waste?

I think we share a brain. yours is the closest to my approach. Labeling _everything_ was my decision last summer and the difference has been substantial. So far this week, pasta w/tomato/butter (Marcella) sauce to which I added shrimo and mixed seafood (on special) I have many frozen containers of tomato/butter sauce I froze this past summer.

Split pea soup next up - frozen hambone; ham stock; 2-3 c. chopped ham - all from Christmas ham. And frozen dark rye bread to go w/the soup. Tomorrow night patty melts w/swiss on more of that great rye bread. I have frozen smoked salmon; crab; cream of mushroom soup base (from scratch); frozen cooked blackeye peas; frozen butter beans; frozen walnuts and pecans; lots of frozen rotiss. chicken; frozen beef chuck (sale) frozen slabs of legoflamb ...

not much I need to buy - my produce coop comes every 2 weeks: this week turnips :-( but also red grapefruit, english cucumbers, astonishing tomatoes, florida? strawberries. I still have potatoes, red onions, apples from last coop boxes. And blood orange season has arrived. I buy bags, squeeze and freeze. I have a huge back porch refrig w/a big freezer drawer on the bottom, 20 yr Amana still going strong.

thanks to all CHs on this thread - I've learned great ideas from everyone.

Jan 20, 2015
kariin in Home Cooking

Signs that someone is a GOOD cook

great response!

Jan 17, 2015
kariin in General Topics

Is it possible to bake a decent small loaf of bread in a counter top (toaster) oven?

lizmari for the WIN !! YAY!!

to answer your previous question - yep, 6 years, daily use. So about 2 yrs ago the blue light dimmed and then stopped, tho it is somwetimes dim. I'd had it for 4 yrs so I didn't care a bit. Red light for on/off is fine and i can see the numbers fine tho I hardly need them. When you use something every day, often several times perday, you know what it does, so no need for some of the gadgets and features.

best? the front loading crumb tray, the large inner size capacity and inside curve for 13" round pan. I bought a better 13" pan and 4 11 inch pans from restaurant supply. I've been meaing to get another rack so i can use 2 levels at once but its a small need.

let us know what's happening - best of luck.

Jan 17, 2015
kariin in Home Cooking

Your kitchen in a word (or two, or three...)

don't argue with the woman with the big knife.
no, seriously. don't argue.

Jan 16, 2015
kariin in Not About Food

Is it possible to bake a decent small loaf of bread in a counter top (toaster) oven?

Don't settle.
Get the biggest Breville you can manage. I've had mine (big) for 6+ years and have used it every day (no exag) since the day i took it out of the box. Bread of several kinds gets made weekly, biscuits (in a small CI skillet) irish soda bread, rye, basic cuban bread (oval 'torpedo' loaves), 10" cake pans, roast chicken, med size leg of lamb,... I use the lowest rack slot, adjust the heat down a bit, don't cook anything that is too tall.

every cooking tool has quirks and positive/negative. you learn and adjust, but the Breville is so reliable and fast I adapted quickly and know what it can do. I found a 13" round baking stone in a thrift shop that made bread etc even better.. I have very limited counter space so i learned how the Breville makes good toast and do it that way.

I bought mine @ Bed, Bath and B, located a 20% off coupon that made it very affordable. I comparison-shopped and researched intensly before I purchased, I rarely use the 'pre-set' buttons now because i know the oven and how it works. Do you know anyone w/it so you could see it in operation in a kitchen?
let us know what you decide and how it works out.

Jan 16, 2015
kariin in Home Cooking
2

What's for Dinner #344 - Happy MLK Day Edition! [through Jan. 21, 2015]

Home style meatloaf = ground chuck grass-fed beef, ground pork and turkey, lots of garlic, crushed saltines (cause Mom did)
beaten egg, soy/worchestershire (for umami) minced and cooked red onion and red bell pepper, more garlic (ground), Spike, fresh groound black pepper. a few bacon strips on top, baked in the Breville. Side of from-scratch colcannon = floury tats boiled drained and rough mashed, browned and braised cabbage and green onions, all rough chopped together, browned in a big CI skillet in bacon drippings/oil mix. oh, and some green peas too, just for that color and because peas and meat-loaf, right?.

i can't believe we ate the whole thing.

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

tcamp - help.

"sesame sriracha cabbage slaw"

THIS! can you tell us more?? Basic recipe sorta?

this sounds really good - and I have the biggest
cabbage in the US (in my infamous co-op order)
and I cannot face one more pot of cabbage woup... er soup.

Give over pleeze!

Jan 06, 2015
kariin in Home Cooking

Can I use yellow cornmeal for creamy polenta?

the food elite will say no, but here it's known as
'cornmeal mush'. Coarse grained stone-ground yellow = grits.
Fine grained and simmered but still loose = 'polenta'.
Sounds better/more fancy-like. Eats great.

Dec 29, 2014
kariin in Home Cooking

Blunt Roll

Dec 29, 2014
kariin in Cookware

Blunt Roll

thebluntroll.com/

Anyone have this?

$150 is crazy high for an denim/leather
serious chef/butcher apron and knife roll combination
but I've been looking for something like this. I don't
like the more common knife rolls.

what do y'all think??

Dec 29, 2014
kariin in Cookware

Freeze shelled hard-cooked eggs?

Help and thanks.

Can I freeze 24 hard-cooked shelled eggs? If yes - how to protect.

Its a long story, need to do it ASAP.

Dec 28, 2014
kariin in Home Cooking

Your kitchen in a word (or two, or three...)

Don't argue with me. I have the big knife.

Dec 28, 2014
kariin in Not About Food
1

Christmas Dinner: in charge of turkey and ham and mashed potato -- but traveling 5 hours to get there, arriving just 2 hours before scheduled dinner time

And i willingly apologize if my inquiry was offensive or harming. Others also offered a similar suggestion (using sources in Fresno)in an effort to solve this dilemma, with no intention to be harmful. I'm still puzzled as to why that suggestion is not a good one or is irrelevant but I wish both cookingLisa, and you, well and success.

Dec 17, 2014
kariin in Home Cooking

Christmas Dinner: in charge of turkey and ham and mashed potato -- but traveling 5 hours to get there, arriving just 2 hours before scheduled dinner time

Thanks for the reply cookingLisa.

While i appreciate the additional information, the central question remains: why do this, in the way you have described ? (and asked us to offer suggestions regarding).

"this" = Contributing to the family holiday dinner.

I remain baffled. The turkey you bring (cooked, cut up and frozen for safety) will not be as tasty and hot, no matter how well you handle it, as a turkey ordered from a reputable source in Fresno.

(Everyone: What do you think of bringing already boiled and peeled, cold potatoes to Fresno and then make mashed potatoes there? -- would that be more do-able? . . . it would save time).

Again, why? There are potatoes in Fresno. Someone, presumably you, will still have to peel, boil and mash a sizable amount of potatoes, then cool and package for transport and re-heat later - exactly where is the time saved and by whom? Again, you've clearly described the sizeable additional family responsibilities you have. And adding this (and the same steps for turkey/ham) plus _bringing_ enough supplies for green salad for many people??

I remain baffled. An enormous amount of work (understatement) for pre-cooked, re-heated turkey, gravy and mashed or casseroled potatoes, none of which travel well or benefit from this process and all of which can be obtained, well-prepared and much fresher.

I honestly wish you well. i hope things work out. Please help me understand why you are doing this, in this way.

Dec 17, 2014
kariin in Home Cooking

Favorite Christmas Food Traditions

Scand, right?
some other fish?? what, no lutefisk?

Dec 16, 2014
kariin in General Topics

Favorite Christmas Food Traditions

This is the best thread. I can't help but feel moved and warmed by reading about these funny, sweet, delicious, heartfelt, bizarre, tasty, weird and lovely traditions. Food's pretty interesting, too.
I'll add more later.

love and thanks to the CHs, wish i could visit all ya'll.

Dec 16, 2014
kariin in General Topics
1

Enough televised cooking competitions!

you work(ed) in tv, right? or media production/pr/
distribution/analytics/sales.

spot on.

Dec 16, 2014
kariin in Food Media & News

Dinner with friends - should they show up empty handed?

Nailed it Puffin. can I steal this: 'social antenna'?

exception: young persons (definition up to you) who can be educated - blunt, direct speech, informative, delivered only once (no nagging) and with a smile and a hug (if appropriate). So far its worked on the family youth.

Dec 16, 2014
kariin in Not About Food