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nothingswrong's Profile

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What are you baking these days? August 2014 Edition, Part 2

Aww that is so sad!

Roxlet, how far away will your son be? My mom used to send my older brother a package once a month from L.A. to Chicago with shortbread bars and loaded brownies. They must've taken a few days to get there, and then it would take him a few days to eat them, but seemed to work out.

about 8 hours ago
nothingswrong in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

I was wondering where you were too. Hope you are on an upswing. Take care of that tummy!

about 8 hours ago
nothingswrong in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

"I have gummy frogs to bring as an appetizer."

Do you mean candy? Or...?

about 12 hours ago
nothingswrong in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

Step #5 of the recipe, and I quote:

"Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said."

: |

about 12 hours ago
nothingswrong in Home Cooking
1

What are you baking these days? August 2014 Edition, Part 2

I love that he's asking for the same ol', same ol'... obviously wanting to fill up on his mama's baked goods before he goes. You must make the best CCCs!

I'm not a mother, but when my youngest brother left for college, I literally sobbed for 20 minutes in the driveway when we got back to my parents' house. I hadn't lived there in a decade but it still killed me.

You will be okay roxlet! Time to start adopting puppies.

about 12 hours ago
nothingswrong in Home Cooking
2

What are you baking these days? August 2014 Edition, Part 2

Fancy seeing YOU here ;)

Sounds like a lovely evening!

about 12 hours ago
nothingswrong in Home Cooking
2

What are you baking these days? August 2014 Edition, Part 2

Looks absolutely delicious Caitlin!

And happy bday buttertart!

about 12 hours ago
nothingswrong in Home Cooking
1

Pruning zucchini plants??

Thanks for the reply. I will trim it down tomorrow morning. I could swear it has doubled again overnight.

The 4" zucchini I spotted just a few days ago (first fruit on the plant) measures almost 11" today. Zucchini takes VERY well to my garden I suppose.

Luckily I am nowhere near done with zucchini bread for the year. I could eat it every day, and I probably will have to :)

about 12 hours ago
nothingswrong in Gardening

Pruning zucchini plants??

Is it okay to cut off some of the leaves (with stem attached) on my zucchini plant?

As per usual, what seemed to be plenty of space for it to grow has proven not to be the case. It has easily grown to 6 times its size in the last 2 weeks. It's overshadowing the carrots and peppers nearby.

So can I just clip off some of the outer leaves so the surrounding plants can get enough sun? Will it damage the zucchini plant at all? Will it still put out fruit?

I'm working in a raised bed so there is no room to move anything. Thanks!

1 day ago
nothingswrong in Gardening

What's for dinner #320 -- The End and the Beginning Edition!

Looks delicious JM.

What are you baking these days? August 2014 Edition, Part 2

That's interesting. I've heard of the flour + cornstarch = cake flour thing many times, but never about the microwaving part.

Bite on one or both sides?

I seriously have never noticed anyone bite into an apple with the left or right side!

Maybe if I had a SLICE of apple, I would bite into it with the sides. But I thought everyone bit into apples with the fronts.

Not saying you're weird, it's just never occurred to me and I've never seen it, and I'm usually quite observant.

How about when you have a burger or a slice of pizza? Do you use your "side teeth?"

Bite on one or both sides?

You bite into an apple with the right side of your mouth? I can't picture this.

I always bite into foods with my front teeth.

Chewing is right-side dominated, but I try and spread it around.

What's for dinner #320 -- The End and the Beginning Edition!

Lol Fowler, you don't sound enthused. Hope you have a nice time anyway, and a good dinner.

What's for dinner #320 -- The End and the Beginning Edition!

Looks great! I like your checkerboard pattern!

Agree with roxlet--most bottom crusts seem to benefit from a parbake. Or I've also had luck baking on a very low rack for the duration (instead of moving to top rack halfway through).

I also recently picked up a tip in a berry pie recipe to brush the bottom crust with beaten egg before filling to keep it from getting soggy. I've done it twice (just with berries) and it seems to work.

What's for dinner #320 -- The End and the Beginning Edition!

I read that like a poem.

Aug 19, 2014
nothingswrong in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

I think you are 100% right. I too was traumatized by the memories of frozen pot pies and the sludge we were fed in boarding school. Mom only made gravy once a year on Thanksgiving growing up and it was spectacular... All of my subsequent experiences with white sauces and gravies came from the freezer or that god awful cafeteria and it totally put me off of them for years.

A homemade pot pie with homemade gravy from a roux and freshly made stock is a thing of glorious, creamy beauty. I'm telling you. Doooo iiiit!

Aug 19, 2014
nothingswrong in Home Cooking

Chowhound Cake Day 2014!

Yeah, seriously, the freezer would do nothing to deter me. My favorite part of ice cream cakes growing up was always the cake part. I love how it gets dense and chewy, and the texture of frozen frosting... I would even eat entire frozen tubs of Cool Whip with a spoon. It's amazing I'm not diabetic or obese.

What's for dinner #320 -- The End and the Beginning Edition!

I'm so happy to hear your deck is (almost) done. Enjoy the grilling, and happy anniversary!

Aug 19, 2014
nothingswrong in Home Cooking
1

What's for dinner #320 -- The End and the Beginning Edition!

How awful. Sorry to hear about your BIL. Welcome back to WFD though; you've been missed!

Aug 19, 2014
nothingswrong in Home Cooking

Chowhound Cake Day 2014!

Welcome! And who are you, fickle? Which cake/s did you make?

The thing with that big Tupperware container full of cake slices is I know I'd settle down with it on the couch as soon as I got home and just start eating, fork in hand, any thoughts of decency or moderation flown out the window.

Aug 19, 2014
nothingswrong in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

I love the sound of all these potlucks you guys have. So much good food...!

What's for dinner #320 -- The End and the Beginning Edition!

When is your surgery Harters? My mom's had 3 and I know it can be a tough recovery, but the resulting mobility will be worth it. Perhaps you'll find yourself tap dancing in the kitchen afterward... or at least able to take a long overdue vacation.

Aug 19, 2014
nothingswrong in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

Pie crusts are totally okay overnight in the fridge. If you wrap it well, you can freeze it for longer storage. The easiest way to deal with it is to roll it out and store it that way, or press it into a pie dish and freeze like that.

You typically don't need to thaw the dough this way and it can go straight into a preheated oven from the freezer. Cold pie crust bakes up better and has less tendency to shrink. If it's a bottom crust, prick it all over with a fork and blind bake it for a few minutes before adding filling. If it's a top crust, just brush with butter/cream/egg and bake.

Conquer the pot pie, JT! They aren't too tough, just lots of prep, but the payoff is worth it. I'm sure whatever you make will be delicious. You seem more than competent in the kitchen, even with big multitasking jobs :)

Aug 19, 2014
nothingswrong in Home Cooking
1

A question about salmonella and chicken recalls

"You may handle it correctly and cook it properly, but the bacterial load or type of bacteria may mean your normal cooking techniques don't destroy enough bacteria. Or the bacteria were at such a high level they have already contaminated the food with harmful toxins (many of which are heat stable)."

This makes tons of sense and I think answers my question completely. I do understand that some toxins are unaffected by heat. Same reason why you couldn't necessarily take an old piece of meat that's been sitting out and cook it to death to make it safe to consume.

Thanks PhilD; you are always very helpful!

Aug 19, 2014
nothingswrong in General Topics

A question about salmonella and chicken recalls

Okay, so that makes more sense. I wonder if it's usually an issue of not cooking thoroughly, or of cross-contamination that gets home cooks.

It's still interesting to me that they would initiate such a widespread recall over something like this... It would be like recalling Snickers bars because they sparked a few reactions in those with peanut allergies. I have always assumed all chicken was contaminated and should always be handled with caution until cooked.

Aug 18, 2014
nothingswrong in General Topics

A question about salmonella and chicken recalls

I see. I just assume most people are careful at home. I'm sure on occasion one might slip up, but then I think of my mother, who cooked chicken for us at least a few nights a week growing up and never once made anyone ill.

Anyway, thanks for clarifying.

Aug 18, 2014
nothingswrong in General Topics

What's for dinner #320 -- The End and the Beginning Edition!

Have fun in Chicago! One of the best cities in this country. So much good fooood!

Aug 18, 2014
nothingswrong in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

Hope the tomato de-virginization goes according to plan!

Aug 18, 2014
nothingswrong in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

I'm looking forward to fall too. Can't stop thinking about red leaves, kids in Halloween costumes, Thanksgiving dinner, pumpkin-flavored everything... The anticipation is almost better than the actual event/s.

Aug 18, 2014
nothingswrong in Home Cooking
2