DonShirer's Profile

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Graeter's Ice Cream...Anyone tried it?

Had it many times when visiting relatives in Columbus. Greater's is great, but I've had just as good in my own area. Have you researched good ice cream suppliers in your state?

about 15 hours ago
DonShirer in General Topics

Cheapest Heat (as in chili preppers/hot sauces)?

I prefer not to use the extremely hot chilis, since it takes so little of them to reach my caliente limit. It is easier to use more of the medium hot chilis and not risk an overdose!

Dec 21, 2014
DonShirer in General Topics

A truly new cooking technique from Japan

Talk about fast food!

Dec 21, 2014
DonShirer in General Topics

Ghirardelli Brownie Mix

They also make a "dark chocolate" brownie mix. Get both. Have a taste test!

Dec 19, 2014
DonShirer in Home Cooking

Thai Cookbook Suggestions

I bought a copy of Nancie McDermott's Quick & Easy Thai last year because it sounded like it was aimed at my cooking level. Unfortunately it does not have roti in the index.

Dec 11, 2014
DonShirer in Home Cooking

America's 25 Favorite Home Cooked Dishes

Are you talking about sautéed chicken or deep fat frying? I don't do deep frying at home, but have never had any trouble with sautéing.

Dec 10, 2014
DonShirer in Home Cooking

your favourite slow cooker recipes, please

If you want a nice slow cooker cookbook, Phyllis Good's slow cooker version of her "Fix It and Forget It" series has some nice-looking (and temptingly illustrated) recipes.

Dec 08, 2014
DonShirer in Home Cooking

Help me order a Cuban sandwich

I'm following the Cuban thread with interest, but you may want to reconsider your comment about refrigerators in WWII (yes, I was around then). We lived in a medium-sized city in the '30's, and everyone I knew had "fridges". In 1940 we moved to a small village, and while we had an icebox until the end of the war, most of our neighbors had refrigerators. So there was no problem storing either mayo or eggs (and we had those from our own chickens and ducks).

The mayo during WWII was nasty stuff that looked like lard until you colored it (this was the kids job), evidently because of dairy lobby politics.

Dec 08, 2014
DonShirer in General Topics

What are you baking these days? December 2014 edition! [old]

Scones--first time I tried them.
Yummy with tea and strawberry preserves.

Dec 07, 2014
DonShirer in Home Cooking

Tapas on the Shoreline!

The old New Deal Steakhouse on Rt. 1 in Westbrook has been replaced by Bistro, a Mediterranean/Tapas Bar. DW is excited so I hope to report on it soon.

http://bistromediterraneanandtapasbar...

General Tso's Chicken = Orange Chicken?

Definitely different dishes.

(And have you noticed the imitations in the frozen food aisle?
General Chang's Chicken
General Paul's Chicken
by you know who. Good try but no cigar.)

Dec 06, 2014
DonShirer in General Topics

Macaroni & Cheese in a crockpot... will this work?

I happened to take Phyllis Good's book of slow cooker recipes out of the library this week. She throws everything, uncooked mac, cheese, eval. milk, milk, eggs, seasonings, in the pot and cooks it on low for 3-4 hr. (If you want a crusty top she cooks it for 4hr 15 min, then uncovers the pot and cooks for an additional 15 min.) Looks like that might fit into your time frame. I won't be able to try this out until next week, so I can't tell you yet how it turned out.

Dec 05, 2014
DonShirer in Home Cooking
1

DEVILED EGGS! Home Cooking Dish of the Month (December 2014)

And here are some more...

17 Deviled Egg Recipes
http://www.food.com/slideshow/best-de...

6 Ways to love Deviled Eggs
https://www.yahoo.com/food/7-devilish...

Dec 03, 2014
DonShirer in Home Cooking
1

Your explaining brewing tea wrong..."Your doing it wrong"

Well...I don't know to whom you were directing your comment, but most water does contain dissolved oxygen (DO). It is essential to aquatic life. The amount varies, with moving streams containing more than stagnant water. Power plants and other industries using large quantities of water actually try to get rid of the DO because it corrodes valves and other instruments. Boiling should evaporate some of the DO, but I don't know how much. (Caveat: I'm relying on my memory of a college chemistry class taken MANY years ago, and would welcome a chemist or hydrologist giving us the straight dope.)

Here is one online reference:
http://water.usgs.gov/edu/dissolvedox...

Dec 01, 2014
DonShirer in Home Cooking

Best inexpensive dinner party main course for foodies?

On a recent episode of Masterchef Junior, one of the kids made
"Salmon with asparagus 5 ways" (or maybe 4 ways, I don't remember).
Anyway, it looked awesome enough to impress "foodies" of whatever stripe.

Nov 30, 2014
DonShirer in Home Cooking

Brie: Cheese of the Month (November 2014)

A cheese shop a few towns over just announced in their newsletter that they have some goat brie, a triple-créme from Woolwich dairy in Ontario Canada. I won't have a chance to visit them before December, but I thought I might let you know of this product before this COM takes its place on the shelf of forgotten posts.

Nov 24, 2014
DonShirer in Cheese

Brie: Cheese of the Month (November 2014)

Just found some old notes about cheese. Several years ago I picked up some Baby Belletoile (French triple creme brie) from Stew Leonard's at a ridiculously low price. If they still have it, grab some.

Nov 20, 2014
DonShirer in Cheese

Mr. Jalepeno opens in Old Saybrook

Mr. Jalepeno has opened at 1232 Boston Post Rd. in a location that housed a former sports bar (and before that an Italian restaurant). It is competing with two other Mexican restaurants in the vicinity. Reviews on other sites have been mixed.

https://www.facebook.com/pages/Mr-Jal...

Cuisines which you like, but not all the time.

With so many choices available, I would get really bored eating any one cuisine more than twice a week.

Nov 19, 2014
DonShirer in General Topics

Anyone else on Planet who doesn't like Fruit??

I dimly remember a book on human evolution I read several decades ago that said humans like fruit because that was the preferred diet of the arboreal apes we descended from.

Nov 19, 2014
DonShirer in General Topics

What's the best basmati rice?

Did you know there was a hybrid called Jasmati? My wife bought some, and while some may be able to tell the difference between that and Basmati, my jaded tastebuds can't.

Nov 18, 2014
DonShirer in General Topics

7 thoughts for next growing season

Your bean trellis ought to work for dukes as well. I grew some that way, others on strings between two 5-ft posts. If I don't raise the dukes, chipmunks and rabbits nibble on them.

Nov 17, 2014
DonShirer in Gardening

Favourite type of rice?

Needed some rice to go with curry tonight. When I looked in the cupboard I found DW had bought a jar of Jasmati rice, evidently a cross between jasmine and Basmati. It cooked up as usual (twice as much water as rice) and tasted fine, but I haven't made any side-by-side comparison tests.

Nov 17, 2014
DonShirer in General Topics

Weird, unique, amazing eats in CT...

K.Lamay's Steamed CBurgers are just as good. (IMHO)

7 thoughts for next growing season

Too bad you are having troubles with cukes, tcamp. I grow them vertically and have no trouble with them. Have you tried the oriental types like Suhyo Long?

Nov 14, 2014
DonShirer in Gardening

Fish & Chips - What kind of fish do you like?

Along the CT shore, my favorite fish place offers Sole, Tiliapa or Scrod(8% more).
Most other joints do not specify the fish used in their F&C.

Nov 10, 2014
DonShirer in General Topics

No flip omelet - raw egg on top?

That's what I do. Turn down gas after skillet heats up, add egg, sprinkle on additives, cover and wait. Sure beats all that shaking that the master chefs do in those videos. I also tried pouring boiling water on the edges after bottom was set until top was covered. That sort of worked too but added unnecessary complication.

Nov 08, 2014
DonShirer in Home Cooking

What to do with old dishes

I have almost a dozen old plates under flowerpots in various windowsills. Never thought of painting them, but that would liven up the decor.

Nov 08, 2014
DonShirer in Cookware

Brie: Cheese of the Month (November 2014)

Both Brie de Meaux and Brie de Melun (real brie!) are raw cow cheeses and supposedly cannot be imported into the US. I have tried several cheese specialty shops but have never found them. Several online references say any Brie in the US is only a pale substitute, and if you consider the stuff available in grocery stores, I would have to agree. There are exceptions, however.

Brie Fermier Jouvence from a small farm near Versailles is pasteurized, but oozy with a sort of mushroomy taste.

Coulommiers is sort of a nuttier version of Brie and can be pasteurized and shipped to the US. I have found it difficult to locate, but Lille Coulommiers, from Vermont Farmstead Cheese, is a more than acceptable substitute.

I find myself liking the non-brie but similar creamy types like Coach Triple Créme, Fromager d'Affinois, St. Andre, Seal Bay(Australia) or Pierre Robert as much or more than the actual bries.

Nov 06, 2014
DonShirer in Cheese

Green Bell Peppers-- Need to Use 'em Up!

Add chopped peppers to:
Green Beans, Onion & Bacon
Mac & Cheese
Chinese Fried Rice
Omelets

Deseed, slice, and freeze for future use. No problems with freezing in our fridge.

Nov 05, 2014
DonShirer in Home Cooking