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What's for Dinner #361 - April Showers Edition

Dinner looks great, but I'm enamored with the goats. More pics welcome :)

about 6 hours ago
nothingswrong in Home Cooking

Pulled Chicken BBQ sandwiches on Hawaiian Sweet Roll

What size rolls are you getting? The little ones? Or hamburger bun-sized ones?

Recipes look like they use about 1/2 lb. uncooked chicken per serving on the larger rolls: http://thecozyapron.com/cozy-chicken-... so that would put you at about 50 lbs. of meat. But probably much less if you're using the mini rolls.

about 6 hours ago
nothingswrong in General Topics

You add a pinch of salt. How much is it?

I've heard chefs say that a pinch can be anywhere from 1/16 to 1/8 of a teaspoon, i.e. "too small" to measure without weighing.

Personally I add a literal pinch (as much as fits between the fingers), or whatever feels right, and then season further to taste.

about 6 hours ago
nothingswrong in Home Cooking

Why did my Anchor Hocking glass dish randomly explode in the oven?

I have heard of dishes exploding like that when the bottom of the pan is dry, like yours probably was with just hamburger patties in it. I don't remember the reasoning, but ever since hearing a few instances like that, I've been sure to only use my glass baking dishes for things like casseroles, brownies, etc. or roasting things that are sitting in liquid (braises).

about 6 hours ago
nothingswrong in Cookware

What's for Dinner #361 - April Showers Edition

The man had the last of the chicken/veg enchiladas around 4:30 so wasn't hungry for a proper dinner. I had a craving for biscuits tonight, so we each had two warm from the oven, standing at the counter, jam and honey on the side.

about 6 hours ago
nothingswrong in Home Cooking

Botulism outbreak linked to Ohio Church potluck

"The last report was they found botulism in the garbage from the dinner in 4 different varieties of Potato Salad
1 Spaghetti Pasta Salad
And
2 Macaroni Salads"

about 6 hours ago
nothingswrong in Food Media & News

What's for Dinner #361 - April Showers Edition

I picked up something labeled "Greek basil" on a whim last year. The leaves are very tiny and pointy; the biggest ones are probably 3/4".

I now prefer this basil over any other. The flavor is very clean and lovely when eaten raw. I add them to sandwiches, salads, etc.

about 6 hours ago
nothingswrong in Home Cooking

What are you baking these days? April showers...2nd part, April 2015 edition!

I think I can say I have mastered biscuit making. These guys were quick, so not cut with round cutters, just patted into a rectangle and then sliced into squares with a knife. So they only puffed on 3 sides. They are absolutely perfect, buttery, flaky, tender, light, and not at all dry. The man and I stood in the kitchen eating them and he kept going on about how perfect they were. I can't say I'd change anything about them.

about 6 hours ago
nothingswrong in Home Cooking

What are you baking these days? April showers...2nd part, April 2015 edition!

It's beautiful!

about 6 hours ago
nothingswrong in Home Cooking

Raw Leg of Lamb Left Out Overnight

Not sure I'd serve it to your guests though. Unless maybe you tell them first, so they can make up their own minds about it.

about 14 hours ago
nothingswrong in General Topics

Granny Smith Apple Juice

Sorry, just saw this as I was browsing, but you don't need a juicer for some pure granny smith apple juice. I often use grated apples in a recipe and need to squeeze them dry prior to using. I end up with cups full of the freshest, most lovely tasting Granny Smith apple juice I've ever tasted. You wouldn't believe how much juice comes out of one apple this way. Just grate them, then wring as hard as you can in a tea towel (or a few layers of paper towels) over a bowl.

I know it's more work than you're asking for, but just thought I'd share.

about 14 hours ago
nothingswrong in Ontario (inc. Toronto)

What's for Dinner #361 - April Showers Edition

When I was a kid, I'd have my mom order me just saganaki and a basket of crusty bread for dinner at Greek restaurants. It's always been my favorite part of the meal!

about 17 hours ago
nothingswrong in Home Cooking
3

What's for Dinner #361 - April Showers Edition

That saganaki makes me drool!

about 18 hours ago
nothingswrong in Home Cooking

Pronunciation-checked at Penzey’s

I say "que-min" but many say "coo-min." You can say it either way apparently: http://en.wikipedia.org/wiki/Cumin

about 19 hours ago
nothingswrong in Not About Food
1

What's for Dinner #361 - April Showers Edition

Oh I wish I had someone to trade basil for other produce with. I always end up making a big batch of pesto too, and freezing it, but between just the two of us, I can never finish it off. Can't wait to see everything you do with it, it's one of the greatest flavors IMO.

That will be tricky with the baking but I'm sure you'll pull it off. These blogs have lots of recipes that fit in with the diet you'll be working with. Good luck at WF!

http://chocolatecoveredkatie.com/2012...

http://wholenewmom.com/recipes/pumpki...

http://minimalistbaker.com/vegan-glut...

about 19 hours ago
nothingswrong in Home Cooking

What's for Dinner #361 - April Showers Edition

That saucy chicken looks to-die.

Blog entry's really interesting. I could read those all day. You've got me interested in humitas now. And I'm always blown away by South American markets and produce. Not so much the pharmacies apparently :/

So if you're going to be in a truck with goats for many hours tomorrow, perhaps you will have good photo ops. Pretty please?

What's for Dinner #361 - April Showers Edition

Nothing like mom's cooking. I'm sure your parents are enjoying helping you more than they're enjoying the city. Glad you are healing steadily JT!

Btw America's Test Kitchen aired a review of microwave pasta cookers yesterday. They actually have me considering buying the winner, for $12.95. It looks pretty nifty.

What's for Dinner #361 - April Showers Edition

Good god lady, what are you going to do with 6 basil plants?? I'm dying over here with just two. I think I am an overzealous pruner because my plants always end up at least 3 feet tall, even in small containers.

Will be interested to see your dairy-free baking adventures. I have a chocolate chip cookie recipe somewhere with no eggs or butter. I can dig it up if you'd like. They're really tasty, not healthy, if that's what you're looking for.

What are you baking these days? April showers...2nd part, April 2015 edition!

Interesting, thanks souschef. I will try that next time I need a raspberry or strawberry puree for something.

I ended up buying a 10-pack of natural extracts just now. As the day goes on, my desire to spend hours making something that should just be store-bought wanes.

What's for Dinner #361 - April Showers Edition

That pesto sounds great. I was just watching Giada the other day and she throws a jalapeño in her pesto for some zip, with or without the cheese.

Glad your uncle is at least slowly getting better. Welcome home!

Making hard candy with natural flavorings?

Thanks babette, I just ordered a multipack of those. It'll be here in the next week, so I'll do the candies then.

Making hard candy with natural flavorings?

I kind of wanted a project for the weekend, and also didn't want to spend the money on a bunch of extracts I wouldn't use again. But I caved and just ordered a pack of natural extracts, so oh well :)

Thanks for the links though. Those lollipop recipes look perfect, exactly what I was looking for.

What are you baking these days? April showers...2nd part, April 2015 edition!

I am near a TJs. I'll definitely give this a go. I think I'm going to make the candy and separate it into quite a few bowls. Trying some with regular extracts, some with the cooked down puree mentioned above, and some with your method. It'll be a veritable candy taste-off. Thanks zitro!

What are you baking these days? April showers...2nd part, April 2015 edition!

Sounds like an interesting gig. Amazing you were able to pull all that off without a thermometer or any warning!

I guess if I've already got a batch of the candy going, it wouldn't hurt to portion it out and try some real concentrated fruit puree in some of it to see what happens. I have recipes for strawberry and raspberry syrup made this way. I usually use them for garnish on a dessert plate, or swirled into cheesecake or the like. Kind of like a coulis but boiled down until reduced by more than half. Or you can take it even further. The resulting flavoring is so potent and not at all unpleasant or tasting "cooked." It's like a blast of fresh strawberry flavor.

Thanks for the reply!

Making hard candy with natural flavorings?

I guess hounds don't do much candy making!

My first thought was gummies, as I just was looking at some recipes yesterday using natural juices. That's what got me thinking about this. I really don't know if my friend can tolerate gummy candy unfortunately, but maybe I'll make some and send them anyway. Thanks for the tip about the cornstarch!

I think I'll go ahead with the hard candy just using extracts too.

2 days ago
nothingswrong in Home Cooking

What are you baking these days? April showers...2nd part, April 2015 edition!

I started a thread that got no replies... can any of you guys chime in?

I'm wanting to make hard candy today (like lollipops or jolly ranchers) for a friend but am wondering what my options are in terms of flavoring them. All of the recipes I see use extracts for flavoring. I only have vanilla, lemon, and almond extracts here, so I was wondering if there was any way to flavor them naturally? I'm envisioning somehow cooking down fresh or frozen fruit to a syrup but I'm not sure how this would work.

Anybody have any ideas?

2 days ago
nothingswrong in Home Cooking

Making hard candy with natural flavorings?

Does anyone have experience making homemade hard candies? I've got a friend who deserves something special in the mail. But she has the same health condition as I do, and can only tolerate clear liquids right now. She sucks on hard candies throughout the day to keep her mouth happy.

I was thinking of making her some in interesting flavors, but I'm hoping there is a more natural way to flavor them than buying extracts.

Any advice on how to flavor them, and any interesting flavor combos or ideas (fruit? fruit + ginger?) would be greatly appreciated. As would recipes. I'm familiar with the basics of candy making, have proper equipment, and all the time in the world.

Thanks!

Apr 25, 2015
nothingswrong in Home Cooking

What is *that* flavor in Chinese duck.

Is it possible it's just meat that *is* ever so slightly rancid, or starting to turn?

Apr 24, 2015
nothingswrong in General Topics

What are you baking these days? April showers...2nd part, April 2015 edition!

Great, will keep this in mind. I have some Bonne Maman jams I would love to use in these.

Apr 24, 2015
nothingswrong in Home Cooking

What are you baking these days? April showers...2nd part, April 2015 edition!

I think I've bookmarked those before. Just looking at those photos makes my stomach growl. I'll have to give them a try one of these days when I feel like a project. I'll note your changes, everything but the rum. We have no alcohol in our home. Thanks!

Apr 24, 2015
nothingswrong in Home Cooking