n

notquitethereyet's Profile

Title Last Reply

Ideas for Southern-Style Picnic Menu?

Thanks for the great suggestions.

Yeah, I know without meat it's not quite authentic. I guess I want to satisfy my craving and maintain my vegetarian-ness, so compromise is in order.

I'd love to do something fried in place of chicken. I was trying to think if I could bread and fry some vegetable, but I'm not sure. I've never done it before.

I am leaning toward potato salad, cole slaw, baked beans, maybe corn and bean salad, fruit in some form. Still trying to work out the details.

Thanks for all the suggestions everyone!

Jun 18, 2010
notquitethereyet in Home Cooking

Ideas for Southern-Style Picnic Menu?

Hey all,

I'm planning an indoor/outdoor event and want to serve a Southern picnic type menu. The catch is that it needs to be 100% vegetarian ( and if possible 100% vegan).

I've thought of some things but haven't been able to come up with a menu that seems cohesive. It's not a sit-down type event so I want things people can pile on a paper plate and eat small portions of or pick at throughtout the event.

Any ideas?

I'm pretty good at veg/veganifying things so I'll take regular non-veg suggestions too.

Thanks a lot!

Jun 16, 2010
notquitethereyet in Home Cooking

Pan that does NOT have teflon/nonstick lining for roasting veggies?

Can anyone tell me my options for roasting veggies in pans other than those that have Teflon or other nonstick coatings?

Will cast iron without enamel work? If so which type of pan is good for roasting? Other options? Thank you!

May 06, 2010
notquitethereyet in Cookware

Vegan Spring/Summer Ideas

Potato leek soup comes out just great without cream. If you must you can add some plain nut milk but i like it just fine using just veggie broth or stock.

Apr 27, 2010
notquitethereyet in Home Cooking

Please help me choose my first pieces of cast iron cookware to replace teflon/nonstick pans

Thanks Chemicalkinetics,

If I could get an unused old model that would be great to try but I agree with you that the meat will almost certainly have been in models that are already used. So I think I will go with Lodge, and season once more as you suggested. Thanks.

And thanks everyone for the great feedback.

Apr 27, 2010
notquitethereyet in Cookware

Please help me choose my first pieces of cast iron cookware to replace teflon/nonstick pans

Thank you so much. I think I'll start with a shallow skillet then maybe later a Dutch over. I also like the advice others gave of using an older model or a thrift store fine but am concerned about meat having been in the pans. Thanks for all your help!

Apr 26, 2010
notquitethereyet in Cookware

Please help me choose my first pieces of cast iron cookware to replace teflon/nonstick pans

ipsedexit and politeness,

thank so much for the idea of trying an older brand. my concern is that as a vegetarian the products may have meat incorporated in them from past cooking and seasoning.

Apr 26, 2010
notquitethereyet in Cookware

Please help me choose my first pieces of cast iron cookware to replace teflon/nonstick pans

Thanks so much for the advice. I think I probably will start with a skillet. Then add more if that one works out well. I heard so many good things about cast iron but will definitely look into stainless steel too. I'd read that some of the metal could leach out if if gets stracthed and such but don't really know much about it.

Sorry to keep asking this but when I get a skillet does it matter if it's shallow or a deeper one, a fryer? I'm not sure if it matters or if one is more versatile than the other. Thank you!

Apr 26, 2010
notquitethereyet in Cookware

Please help me choose my first pieces of cast iron cookware to replace teflon/nonstick pans

And as a vegetarian, would hte Dutch oven be equally helpful, since I won't be cooking chicken, fish etc? If so maybe I should just get that then for now and skip the skillet?

Also the link posted above to a similar thread, the conversation there seemed to lean toward a grill pan being unnecessary. Most seemed to think a skillet could do the same that a grill pan could do. Is this true?

And if I get a skiller should I get a deep one, I think it was called a fryer or a more shallow?

Thanks so much for your links and info above.

Apr 26, 2010
notquitethereyet in Cookware

Please help me choose my first pieces of cast iron cookware to replace teflon/nonstick pans

What is the Dutch oven used for that the skillet couldnt do? Thank you!

Apr 26, 2010
notquitethereyet in Cookware

Please help me choose my first pieces of cast iron cookware to replace teflon/nonstick pans

I checked those out, but the price... Might also break down at some point in the future but for now it's not in my budget. The Lodge products look good to me. Thanks for the feedback.

Apr 26, 2010
notquitethereyet in Cookware

Please help me choose my first pieces of cast iron cookware to replace teflon/nonstick pans

Thank you. No I am not that same person. This is my first post here.

I've never heard of carbon steel, will definitely look into it.

I wondered about a Dutch over too and wonder what it can be used for that a skillet wouldn't be able to do.

Anyway thanks for your info. I'm not sure how toxic teflon is or isn't but rather just be on the safe side. Thanks.

Apr 26, 2010
notquitethereyet in Cookware

Please help me choose my first pieces of cast iron cookware to replace teflon/nonstick pans

My husband and I are trying to minimizing platic, teflon etc. in our cooking. We're hoping we can use cast iron instead of nonstick/teflon cookware that can have a toxic lining.

We will be cooking mainly for two but do sometimes cook large portions for later freezing, for guests, etc. so we don't want something too small. We are looking to start with one pan that can replace our George Foreman girll and one that can replace a nonstick skillet we have. We are vegetarian if that makes any difference in the decision.

I'm thinking to get one of the grill pans and one skillet but have no idea what size to get and if these two choices are good ones. Do I want a deeper skillet (fryer?), or a shallower one, do I need lids also? If so is glass better or cast iron?

I am fairly ignorant when it comes to kitchen equipment and terms so any advice here would be much appreciated both in terms of cast iron products and in terms of using less toxic cookware and kitchen equipment in general.

Thank you!

Apr 26, 2010
notquitethereyet in Cookware