weezieduzzit's Profile

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Long cooked, but disappointing soup stocks

How much volume do you start with and end up with? I ask because it sounds like it might just need to be reduced.

Sep 12, 2014
weezieduzzit in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

Y'know, I've tried many different variations and I still like a classic deviled egg the best!

The antique store just called a few minutes ago to confirm we still want it held until tomorrow. They must be getting interest in it. I told her we'll be there early tomorrow morning!

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Excellent news on the new pad, staying in the same general area?

Sep 12, 2014
weezieduzzit in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

I don't wanna jinx it till we get it, I was hesitant to even say anything yet. I'll have to take a WFD pic on it when it's home. :)

What's for Dinner #326 - The Fall Pursuits Edition

Just got home from the store and got a few things for vegetable maki and chicken satay on the grill, too. We're all set. :)

Sep 12, 2014
weezieduzzit in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

Fall? Not here. Not one bit. We're expecting temps up to 105 through the middle of next week and then hot thundershowers. So.... today, while it's only going to be 100, I will poach a chicken for chicken salad, make a dozen deviled eggs, make sure the containers of cut up veggies are full and that there is cheese and meats to eat with them, and pull some berries from the freezer to thaw for kefir smoothies. It'll just be a weekend of nibbles, which is something we both like to do anyhow- it doesn't weigh us down and we get a lot done.

I know breakfast will be coffee in the truck and lunch will be out tomorrow, we're taking a drive to pick up a 30s enameled dining room table I have on hold at an antique shop I found online. In that area is, very randomly, the BEST Hungarian deli- out in the middle of literally nowhere in the desert.

Site prone to crashing on every browser. Why?

ipod touch 4th generation, iOS 6.0.6, whatever the current version of Safari is.

Sep 10, 2014
weezieduzzit in Site Talk

Study report: Low carb for diabetes

Thanks for posting this, mcf. I just printed it for a neighbor friend that just found out her A1c and glucose are high. Her doc gave her the standard spiel- lose weight (she's currently 106 pounds and very fit,) get exercise (she faithfully walks at least an hour a day, every single day and some days more than that,)and didn't offer any dietary advice... she eats something with carbs every 2-3 hours that shes awake, she eats almost no meat and doesn't seem to make up the protein anywhere else and avoids fat like the plague. I'm printing lots of articles about current studies for her. She's an extremely intelligent and well educated woman but habits based in 30 years of bad information is proving to be very difficult for her to break from.

Study report: Low carb for diabetes

People get crazy when they think someone is gonna take their wheat away from them.... there are some... ahem... passionate posts on that thread.

Sep 10, 2014
weezieduzzit in Special Diets

Site prone to crashing on every browser. Why?

patsully, the whole browser closes (Safari,) and it does it all the time no matter what I'm doing- reading a thread of any size, replying to a post, hearting, etc. For me, it is ONLY Chowhound. To make matters worse, when you click back into the browser and then CH, it thinks you've already read the posts so it's all collapsed. Maddening. I'm done using CH on my mobile until I hear this is fixed.

Sep 10, 2014
weezieduzzit in Site Talk
1

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Nice! When the ex and I were there in 2001 we shipped our clothes home and brought back suitcases full of Staropramen, Absinthe and CZ wine.

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Where did you find Staropramen?

Sep 10, 2014
weezieduzzit in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

At least you have a chest freezer- I can't stash bones, there is nowhere to put them. There is *nowhere* in this house to put a chest freezer. :(

Sep 10, 2014
weezieduzzit in Home Cooking

Tackling the dreaded Beef wellington. What's your preference on cut?

Oh yes, the bearnaise is a must!

Sep 10, 2014
weezieduzzit in Home Cooking

Tackling the dreaded Beef wellington. What's your preference on cut?

Also, it's really easy to make, it's one of those things that just looks hard. Its not. You'll do great and he'll be super impressed. :)

Sep 10, 2014
weezieduzzit in Home Cooking

Tackling the dreaded Beef wellington. What's your preference on cut?

Chateaubriand refers to a roast of the center part of the tenderloin. Slices of the tenderloin are called filet mignon. I do think filet is the best cut for it because it is lean and cooks fast, not to mention that it's usually the perfect portion size making a nice presentation once wrapped.

Check your local Asian markets for good prices on it.

ETA: I agree that a nice dinner at home beats going out any day. Beef Wellington was one of the first dinners I made for the man and I still like to make it for our anniversary. :)

Sep 10, 2014
weezieduzzit in Home Cooking

Freezable reheatable leftover salmon dish...

No, cream sauces don't freeze well. You could make it up to the point of adding the cream and do that on the reheat, though.

Sep 10, 2014
weezieduzzit in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Sounds so good, fldhky! One of these days I'm going to crank up the air conditioning and pretend it's cool enough to make a Zuni chicken, it's been far too long!

It's a Tuesday thing for me, though- buy it over the weekend and salt it, cook it Tuesday, make stock from the bones Wednesday and put the bones in the garbage Wednesday night or early Thursday for Thursday morning trash pickup. A Zuni chicken is almost a full week's activity here!

Freezable reheatable leftover salmon dish...

I made a poblano cream sauce for salmon patties one night that was just awesome, (roasted, peeled and de-seeded poblano chiles, simmered them in a cup of chicken stock until it was greatly reduced, blended with an immersion blender, seasoned to taste, added heavy cream and cooked on low heat until nice and thick, checked the seasoning.)

Sep 10, 2014
weezieduzzit in Home Cooking

Looking for ideas for a Sunday Supper for 30

That sounds like a great dinner and a wonderful time!

Sep 09, 2014
weezieduzzit in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

It never tastes like anything is missing, either. :)

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

"Enchiladas" with grass fed ground beef and guajillo sauce. Roasted and peeled Hatch chiles are standing in for the tortillas. A bit of queso fresco in the filling and a bit reserved to sprinkle on a few minutes before they come out of the oven. Sour cream, chopped tomatoes and the most amazingly fragrant cilantro will be chopped and available for topping. I'm guessing the man will request some rice as a side but I'm going to vote for butternut squash (from the garden,) because it goes so well with the chiles. I'll make a salad with the leftover pea shoots from last night.

ETA: butternut squash FTW!

STUFFED VEGETABLES! Home Cooking Dish of the Month (September 2014)

I'm having one of my favorite summer time snacks right now and realized it kind of qualifies for this thread. A cherry tomato has the top cut off and is hollowed out (a serrated grapefruit knife or spoon makes this easy to do quickly and neatly.) A couple of drops of balsamic vinegar go into the tomato (you could use your vinaigrette or dressing of choice or even none at all,) a mozzarella "pearl" or small chunk of cheese is wrapped in a basil leaf and pushed into the tomato. When I make these for a BBQ or party I wrap the basil around the cheese in a U shape so the ends of the leaf are sticking out the opening of the tomato and put them on skewers 5 or so at a time for a pretty, colorful presentation.

Do you think wheat is "the root of all evil" or staff of life?

I'll just list one source from PubMed since I'm quite sure you're not actually interested and are just being your usual self. If you're truly interested I'm sure your Google works as well as anyone elses.

"In this study, we showed that noodles induced severe symptom aggravation in GERD group. Noodles are one of the most favorite meals in Korea. To our knowledge, this is the first study to suggest that noodles may be refluxogenic to GERD patients. A possible explanation is the high carbohydrate content of noodles. A recent study showed that very low-carbohydrate diet in individuals with GERD significantly reduces distal esophageal acid exposure and improves symptoms.24 A second explanation for our findings is that noodles are generally made by wheat, which is more likely to precipitate the reflux related symptoms than rice.25* Other possible explanation is the high salt intake. It has been demonstrated that salt intake seems to be a risk factor for reflux symptoms.26 In our results, the most "refluxogenic" noodles, such as ramen and noodles with stir-fried bean paste, contain high salt content."

24. Austin GL, Thiny MT, Westman EC, Yancy WS, Jr, Shaheen NJ. A very low-carbohydrate diet improves gastroesophageal reflux and its symptoms. Dig Dis Sci. 2006;51:1307–1312. [PubMed]

As many people do when trying to figure out what was triggering heartburn, I followed an elimination diet (removed all suspect food for 30 days, adding back one at a time for a few weeks to check for reactions.) For me, wheat was it. I've added back the rest without trouble. Most of the dialogue I found was on blogs and forums but for me, since I was looking for an actual answer and not looking for something to argue about on Chowhound, hearing actual people report that avoiding wheat helped them was enough for me to consider it something to try.

Sep 08, 2014
weezieduzzit in General Topics

What to do with LOTS of fresh basil?

I preserve it the same ways I mentioned earlier (I use coconut oil instead of olive oil,)and it's wonderful to pop a Thai basil cube into a bowl of soup or scoop of puree into an almost done curry or veggie dish.

Sep 08, 2014
weezieduzzit in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

There was no soup... just too freaking humid. It became chicken and 4 kinds of mushrooms in black pepper sauce and it was awesome.

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

You sure did (I just looked at the pics- YUM!) I've seriously been craving hot pot but told myself no today. Its too freaking hot, it can wait for when the weather cools off. I'm always looking for more things to use the fondue pot for in the winter time. :) I also told myself no when I saw all of the beautiful little dumplings of various sorts in the case.... I'm all about the meat and veggies right now. There's a big show at the end of the month (Make the Music Go Bang Festival,) that we have tickets to and I wanna look good, y'know.....

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

I went kinda wild as 99 Ranch today and I can't fit all of the produce in the fridge so we're going to have to eat some of it up tonight...... I'm thinking a sesame pea-shoot and snow pea salad, baby bok choy with fermented black bean garlic sauce(and maybe some chicken... still deciding,) red bean paste bao for the man, and maybe something spring roll like as lettuce wraps with lots of shredded veggies. Despite the heat (a couple of hours of hard rain made it hot AND humid...) there will be a simple soup of chicken stock I made yesterday with the usual suspects (ginger, garlic, lemongrass, cilantro, chiles,) and some beech, maitake and shiitake muchrooms. If the chicken doesn't go in the bok choy it will make an appearance in the soup.

What to do with LOTS of fresh basil?

You can freeze it in ice cubes or blend it with oil and freeze it (not as pesto, just as the first step to pesto or to add to minestrone in the winter, pasta or veggie sauces, etc.)

Sep 07, 2014
weezieduzzit in Home Cooking

Slow Roasting and Jarring Tomatoes in Olive Oil

I cannot recommend this thread highly enough- follow the directions exactly, do not take short cuts. It makes an outstanding product.

http://forums.gardenweb.com/forums/lo...

Sep 07, 2014
weezieduzzit in Home Cooking
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