DonShirer's Profile

Title Last Reply

Crazy Janes Mixed up Salt.

Found some at local Stop&Shop. Tried it on some scrambled eggs--ok but not stupendous. Will try on potato salad, corn, etc.

Aug 27, 2014
DonShirer in General Topics

Pho Madison Open

Yes. Next door.
And incidentally, I tried the pizza place last year.
When we got home, we found it was not the topping I had ordered (but it was ok anyway).

CT: Let's Thai one on--share your Thai favorites!

On the Eastern shoreline (alphabetically by town)

the winners are:
Guilford: Ayuthai and Som Siam
New Haven: Bangkok Gardens
Old Saybrook: Som Siam

and the runners up:
Branford: Thais' One
New Haven: Thai Taste
Old Saybrook: Bangkok Paradise and Saigon City

plus several others in New Haven, Branford, Mystic and Orange I haven't tried.

Dock and Dine Closing-Rebuilding

As far as I can tell. Neither the local paper where I read this, nor their website mentions any change of ownership.

In need of cheese 101

OK, I am going to take a chance and suggest you try (in the Brie-like cheeses) Lille Coulommiers (Vermont Farmstead), St. Andre or St. Simeon (France), and Seal Bay (Australia).

If you like Cheddar and Parm, you may also like Fiore di Sardo (or Pecorino Sardo-Italy), 3-yr aged Gouda (Holland), or Ewephoria (if only for the name! - a sheep cheese from Holland).

The prices on these will be higher than grocery store cheese. Don't worry if none of these appeal to you - there are lots more out there that may! Have fun exploring.

Aug 18, 2014
DonShirer in Cheese

In need of cheese 101

There are too many good cheeses "out there" that somebody likes to list here without some clue as to what kinds you like. Soft, hard, blue, goat, cheddar?

One possibility is for you to search this board for "Cheese of the Month". The discussions about each particular cheese will give you some clue as to whether you might like them or not.

If you are near a cheese specialty shop, tell the proprietor what you have tried so far and he can give you some suggestions for further exploration.

Aug 17, 2014
DonShirer in Cheese

Ideas needed: beets for someone who hates beets

It's difficult to change a persons food antipathies, but you might try Harvard beets.
(If he hates Harvard, call 'em Yale beets).

Aug 17, 2014
DonShirer in Home Cooking

things you put ketchup on


Aug 17, 2014
DonShirer in General Topics

Do you like ramen?

There have been recent health warnings about the "instant" ramen packs you see in grocery stores (google "ramen danger"). As far as I know, restaurant servings are ok.

Aug 16, 2014
DonShirer in General Topics

Dock and Dine Closing-Rebuilding

Their plans for rebuilding this summer fell through when government Hurricane Sandy relief funds took too long to obtain. They now hope to have financing from the state and private sources by this fall.

Tomato identification ideas

I agree that pencil works well on the usual white plastic markers you get from garden stores, and from what you say on mini blinds too. Not so well on milk bottle plastic, which is why I switched to the 'industrial' markers.

Aug 13, 2014
DonShirer in Gardening

Tomato identification ideas

I make labels from cut up plastic milk bottles (the mini blind method also works well, I hear). But don't use ordinary "magic" markers. Sharpie makes an "Industrial" marker with "super permanent ink" that will stand up to sunshine and weather for the entire season. (I got mine at Staples.) Other manufacturers may have similar products.

Since it is hard to find a label stuck into the ground when the vines have matured, I often wrap a piece of duct tape around the cage or fence supporting the plant at eye level, leaving a 2" flap, and write the variety name on that as well, using the same markers.

Aug 11, 2014
DonShirer in Gardening

Best Frozen Chicken Pot Pie

Marie Callenders also has a Cheesy Bacon Chicken Pot Pie. Good tasting, upper and lower crust, enough chicken but would have appreciated more veggies. Just a hint of bacony flavor.

Aug 10, 2014
DonShirer in General Topics

POLL: What's the best cheese for a grilled cheese sandwich?

DW brought home some ColbyJack from the supermarket, evidently a blend of Colby and Monterey Jack cheeses. I cast a leery eye at it at the time, but today I made a grilled cheese with it and it was pretty good!

Aug 03, 2014
DonShirer in Cheese

Fusilli vs rotini?

There used to be a nice illustrated article called "Know Your Pasta" on this site that I downloaded 2 years ago but now I can't find it with the tepid CH search engine.
The pictures show just what Quine said: fusilli is just a looser wound rotini.

Aug 02, 2014
DonShirer in Home Cooking

What's for Dinner #316 - the Hot August Night edition [through August 4, 2014]

Not so hot here either...rained today.

Wild salmon, mashed golden potato, garden raised broccoli and salad (cuke, tomato, lettuce).

Aug 02, 2014
DonShirer in Home Cooking

Pepsi Throwback replaced by "Pepsi made with Real Sugar"

The "Throwback" on the label has now disappeared on both cans and liters.

Aug 02, 2014
DonShirer in General Topics

Washed Rind Cheeses - Cheese of the Month (November 2013)

And another domestic washed rind cheese that's new to me at least...
Hudson Red, a raw cow cheese from Twin Maple Farm in Ghent, N.Y. Slightly sweet and I got it before it turned stinky. I'm not a big fan of washed rind cheeses, but this one appealed to me.

Jul 31, 2014
DonShirer in Cheese

50 Comfort Foods for 50 States

and as the clip says, MD, where I first met clam cakes before moving to CT where almost every clam shack seems to have them.

Jul 30, 2014
DonShirer in General Topics

Foods or snacks you NEVER get tired of?

Cheese (not stinky)
or (guilty secret)
Boston Baked Beans

Jul 26, 2014
DonShirer in General Topics

Best cheap tea?

I prefer Stash and Twinings over the other bagged teas in local supermarkets.

Jul 21, 2014
DonShirer in General Topics


NY Times Magazine had an article on sauces today with easy recipes, including Chimichurri.

Jul 20, 2014
DonShirer in General Topics

Better than acceptable grocery store cheeses

I tried the Kerrygold Reserve Cheddar. Quite acceptable. Thanks.

Jul 15, 2014
DonShirer in Cheese

Red Mulberry, any good, easy to grow?

When a lived in Indiana (quite a few years ago) there was a red mulberry tree in the front yard. They were ok (the birds loved them and I am told that raccoons do too), but I thought black mulberries might have a better taste.

If you are planting one, DON'T put it near the house! Mulberrys are not neat in their branching habits and can be very messy. You don't wan't to track berry juice in on your rugs!

Jul 12, 2014
DonShirer in Gardening

Move over, Humboldt Fog, you've got a competitor!

Also found it in BigY (which seems to have a better than average cheese selection for a supermarket). $1 cheaper than cheese shop.

Jul 11, 2014
DonShirer in Cheese

Favorite gardening forum?

Allthingsplants does have some attractive features (easy to find "search in this forum" for instance) and has a more modern look, but DG still has many more specialized forums, more articles and features, bigger database, etc. Nothing says you can't look at both (as I do), RUK!
One questionable feature of ATP is that when you sign up [i.e. enroll] and type in a password all the characters a shown..a security taboo.

Jul 09, 2014
DonShirer in Gardening

Best quick meal you make with trader joes products

Heat up their frozen Lamb Vindaloo, add salad, result: one quick meal.

Jul 05, 2014
DonShirer in Home Cooking

Cabbage Preparations That Kids Like

I found a jar of red cabbage with apple at a local outlet store which was kind of sweetish, so your kids might like it either hot or cold.

Jul 04, 2014
DonShirer in Home Cooking

who makes the best hot dogs?

Jul 02, 2014
DonShirer in General Topics

US FDA Rules No Wooden Boards in Cheese Aging

I'm taking no sides in this interesting debate but since I am not knowledgeable about cheese making, I would like some clarifying information.

1) What does aging cheeses on wood contribute to the final product? Residual bacteria that start the curing process? Allowing air to reach the rind through the pores?

2) Is there any way to clean the wooden boards so as to remove any harmful contaminants without destroying their use as an aging platform?

3) Is there any way to age cheeses on some other inert material that would have the same effect as wood?

Jul 01, 2014
DonShirer in Cheese