n

nothingswrong's Profile

Title Last Reply

Can You Dehydrate Brownies By Overcooking?

Agree that they likely won't go bad when baked normally... they'll start to dry out or get crusty on their own after several days or a week.

But if you're interested in trying something different, I've had these bookmarked forever: http://www.cookiemadness.net/2012/10/...

These aren't brownies, but I've made cookie brittle a dozen times and it's insanely delicious and keeps for ages. I can't seem to find the recipe I normally use but it has these same ingredients in some proportion: https://www.verybestbaking.com/recipe...

about 8 hours ago
nothingswrong in Home Cooking

Do you use your stove for storage ?

My kitchen is fairly small as well. The only thing I store in the oven are my 2 most-used baking sheets. The kinds that are discolored from years of roasting and baking. I have a few pristine nonstick and aluminum pans stored on top of the refrigerator but use the ones in the oven for most things.

about 8 hours ago
nothingswrong in General Topics

What's for Dinner #351: the Wishing & Hoping Edition

I could eat your menu for tomorrow every night and be a happy camper.

about 9 hours ago
nothingswrong in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition!

Yeah I've always had that problem with the cold... except it's not even really cold here. My hands and feet are always like icicles, even in the summer. I was diagnosed with "Reynaud's phenomenon" when I was 14. I have an autoimmune disease which causes it. Drives my boyfriend crazy when I get in bed at night and accidentally brush his warm legs under the covers.

The cookies were gigantic. I'm quite liking them now on day 2. They have a good flavor and are pleasantly crisp-chewy. The man is sticking his in the microwave and claims they turn soft.

about 10 hours ago
nothingswrong in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition

The man came home early and grabbed some leftovers from the fridge around 4. Was planning on making a skillet chicken parm I found on a blog but maybe not now if he's not hungry later.

For me, I did something I've been wanting to try for ages... boiled some orzo, drained, then stirred while piping hot with some cheddar and colby, butter, and a dash each of salt, pepper, garlic/onion powders, mustard, paprika. Stirred, stirred, stirred. It turned into something vaguely resembling gooey mac and cheese. It tastes quite good.

On the side, the only green veg dish we eat here anymore: braised green beans in chicken stock with garlic, thyme, pepper, and lemon wedges. It's a Martha Stewart recipe I tried on a whim and can't get enough of now. I make it at least twice a week, then eat leftovers in between. Served to a dinner guest who ate the entire bowl (intended for 4 people).

Simple recipes are always my favorite.

What's for Dinner #351: the Wishing & Hoping Edition

Thanks so much for this "tutorial" MTT. I never froze much of anything prior to Chow and have found everyone's suggestions really helpful. But it's all cooked dishes, or "TV dinners" for the man so he can pull them when he's hungry or I don't feel like cooking. It's worked out great. But I always ALWAYS seem to have leftover roasted chicken or BLSL breast meat and don't know what to do with it before it goes bad. So the dogs get it, which is fine--especially by them--but with a whole roasted bird, that's a lot of meat not getting consumed by humans.

Will try this out soon. I think the smaller pieces is great so they'll thaw quick enough to just toss into things or zap quickly in the microwave. Will do it at half power or on the thaw setting. Thanks again!

about 15 hours ago
nothingswrong in Home Cooking

I thought I Invented Swiss Butter Cream Frosting

Great, thanks Caitlin. I assumed they were store bought as they are just *too* perfect. Will have to keep an eye out for them, they'd look gorgeous on a layer cake.

about 15 hours ago
nothingswrong in Home Cooking

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

Lol JT! I'd lose it if I woke to a cat licking my face. I'm an animal lover but I've never understood cats.

My little one gets crazy too, just not when we're around. I had a dinner party recently and we all stepped outside for literally 5 minutes to look at the fruit trees. Came back in to find my little terrier on top of the dining table eating prosciutto off the cheese board. She had LAUNCHED several feet across the room off the back of the sofa.

For a good week after that, she kept jumping onto the table looking for scraps. She's normally very well behaved, but jesus... it was her first taste of prosciutto and obviously left an impact.

about 20 hours ago
nothingswrong in General Topics
1

What's for Dinner #351: the Wishing & Hoping Edition

Dinner tonight sounds lovely!

about 20 hours ago
nothingswrong in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition

How do you freeze "plain" roasted chicken for future use? Do you freeze on the bone? Shredded? In any sort of liquid? Just nuke it to reheat, or thaw in the fridge? This one still escapes me, as I feel like it will be dry upon reheating.

about 22 hours ago
nothingswrong in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition

Have fun in NYC!

about 22 hours ago
nothingswrong in Home Cooking
1

What's for Dinner #351: the Wishing & Hoping Edition

Mom always made her pot roast in the slow cooker with onion soup mix. I quite liked it growing up. We used to visit a family friend annually for his famous pot roast which he slaved over all day and mom's tasted better IMO.

I still love that onion soup mix + sour cream dip for potato chips.

What's for Dinner #351: the Wishing & Hoping Edition

Restaurant quality looking plate. Yum!

about 22 hours ago
nothingswrong in Home Cooking

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

I don't leave my butter out, but thousands (millions?) of people do, especially in Europe. Growing up, my best friend's mom left butter in a butter crock on the counter. We always had it in the mornings after sleepovers with our pancakes or French toast. Never made us ill.

Buffets are notorious for food poisoning. My gastroenterogist told me you couldn't pay him a million dollars to eat from a buffet. And that's a 60 year old man who's been doing his job for decades. Made me stop and think.

Vegetarian sushi seems quite benign. I wonder what it was that got you. Maybe the rice?

about 22 hours ago
nothingswrong in General Topics
1

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

Wow! 16 months! An artisanal ricotta.

I have to say I'm really surprised this didn't make you ill. Soft cheese is not something I mess around with.

about 22 hours ago
nothingswrong in General Topics

What's for Dinner #351: the Wishing & Hoping Edition

Ha! I just got my first Macbook and am constantly having to go back and correct things... especially food terms. The autocorrects are super funny on some of them.

Prep today, grill tomorrow... Is that OK with these veggies?

Yes microwave or you could also put them in a pot of cold water, turn on the heat, and bring to a boil and cook until still firm enough to hold together for the grill. It's best to do potatoes starting in cold water so that the outsides don't cook quicker than the insides and get all mushy.

Microwave is probably easier but IMO kind of dries potatoes out a bit. In the end I don't think it will make that big a difference because potatoes are the best food on earth and delicious no matter how they're prepared :)

They'll cook no matter what on the grill, but like T said, they will take a long time and benefit from steaming. The other thing you could try is wrapping them in a foil packet so they're able to steam on the grill, then removing them once they're cooked through for a brief char over the flames if desired. Google "campfire potatoes" or "potato packets on the grill" for basic instructions. You can slice them however you'd like but big/thicker chunks will take longer than small pieces or thin planks.

Prep today, grill tomorrow... Is that OK with these veggies?

Oh, I meant they won't DISCOLOR overnight (turn brown/black/purple like potatoes sometimes do) if you keep them in water. It's when they're exposed to air that they turn weird colors.

They will still brown and crisp perfectly fine once you dry them and coat with oil and stick on the grill.

Most french fry recipes call for cutting and then soaking the fries for at least an hour before frying. It in fact helps them crisp up and cook properly.

So just make sure to dry them with paper towels after you remove them from the water, then coat with oil and grill until they're browned/cooked to your liking!

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

At least you were conscientious of it all. I have been in peoples' homes who have cats and it is so gross to me to see cat hair in the food, or all over the kitchen table. I'm allergic to cats too so maybe I'm more disgusted by it than others, I don't know.

I'm sorry about your two cats who are in kitty heaven now, but at least they aren't suffering. Your tidy little guy sounds hilarious.

What's for Dinner #351: the Wishing & Hoping Edition

Late dinner because I went out with the girls for a bit. Quick tacos for the man: pulled some already-cooked chicken from the freezer. Made pico de gallo, charred some tortillas, and shredded some lettuce and cheese. Dinner ready in 10 minutes. Seems like quick dinner night for a lot of us.

The lone avocado on the counter just will not ripen... of course when I check it again tomorrow it'll probably be too late.

What's for Dinner #351: the Wishing & Hoping Edition

I love that you always live up to your handle.

What's for Dinner #351: the Wishing & Hoping Edition

Watching Jacques Pepin make omelets is incredible.

What's for Dinner #351: the Wishing & Hoping Edition

Was going to ask what chicken pillars were but I see on the old thread it was "paillard."

What's for Dinner #351: the Wishing & Hoping Edition

Absolutely gorgeous. Perfect little gems. Thanks for sharing Linda!

chickpea salad

Thanks as usual T. You are so helpful!

Cooking From Past COTM's. Do you?

Oh, good to know! See, I've been around here for like 10 years and that's the first I've heard of it. I wonder if a lot of people on the WFD threads would be into posting in old COTM threads too.

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

I'm always OT. Chow mods hate me. One more OT comment and I'm done.

I agree with you hill food. Just look at this goober:

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

Do you mean like a Ziploc or a plastic tupperware type container? I've tried this several times with chicken breasts (BLSL) which you'd think would defrost quicker than most things, and they literally took an hour and a half to thaw under the water.

Prep today, grill tomorrow... Is that OK with these veggies?

You can slice potatoes and sweet potatoes ahead but do not oil and salt them. Submerge in cold water and cover until tomorrow. Then dry on paper towels, oil, and season immediately before grilling.

This will prevent browning but also improves texture. A lot of restaurants and recipes keep potatoes in water like this on purpose.

Cooking From Past COTM's. Do you?

I do cook from them time to time, but since I don't usually participate in COTM threads, I don't realize I'm cooking from them. Especially old ones, since I can't remember which books have been featured.

It's really too bad Chow won't allow a sticky at the top of the home cooking board with a list of COTM threads so people can access them easily. Maybe just check if one of our dinners fits somewhere in there so we can share our results.

When I see a COTM that I'm interested in, I can get lost in the thread, but by the time I get around to making the dish (or buying the book), the month is past. I'm not a cookbook purchaser--only have a few that I cherish but mostly rely on the internet for recipes. Often I use the thread to show me the contents of the book and then I'll Google for a recipe. But again, this is after the month has already passed.