weezieduzzit's Profile

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Trader Joe's YAY/MEH/NAY - July 2014

Thanks for the info, I think I'll try it with some of my own. At the rate they're ripening I need as many ideas as I can get. :)

15 minutes ago
weezieduzzit in Chains

Which gluten free thickener for apricot crisp?

Could you reduce the filling on low heat?

1 day ago
weezieduzzit in Home Cooking

Trader Joe's YAY/MEH/NAY - July 2014

I have a question about the ghost pepper grinder (I've never bought one.) Are they dried flakes?

I'm starting to harvest Moruga Trinidad Scorpions and since I save and wash the grinders when we're done with them I'm thinking I could use one for these peppers.

2 days ago
weezieduzzit in Chains

What's for Dinner #314 - Lazing on a Sunny Afternoon Edition [Through July 26, 2014]

The man is craving steak so there will be steak (like I mind...) I need to make apps for my next door neighbor's birthday pot luck tomorrow night so we'll "sample" each of those as sides.

I'm not loving the new layout here, let alone the new "features." Gonna go do something else. Have a great weekend all!

Jul 25, 2014
weezieduzzit in Home Cooking
4

Introducing New Conversation Types

I see myself having a cleaner house and getting much more work done with the extra time I'm going to have in the very near future.

Jul 25, 2014
weezieduzzit in Site Talk

Introducing New Conversation Types

I wondered what all of those obvious posts were about.

Jul 25, 2014
weezieduzzit in Site Talk

What's for Dinner #314 - Lazing on a Sunny Afternoon Edition [Through July 26, 2014]

"The ladies love him and his cars."

Yes. Yes we do.

Jul 25, 2014
weezieduzzit in Home Cooking
1

What's for Dinner #314 - Lazing on a Sunny Afternoon Edition [Through July 26, 2014]

The man chose door #3, chicken salad. I made a lot of it so it's WFD again tonight, with no complaints from either of us. Shredded chicken, red onion, granny smith apple, lots of tarragon and dill, fresh mayo, carrot chips and cocktail cucumbers on the side.

ETA: currently 106 degrees so add lots of ice cold drinks to the menu.

Jul 24, 2014
weezieduzzit in Home Cooking
5

Best bang for the (time/energy/cost) buck recipes

Those pickled peppers are VERY good. I enjoyed some with my lunch today.

Jul 23, 2014
weezieduzzit in Home Cooking

What's for Dinner #314 - Lazing on a Sunny Afternoon Edition [Through July 26, 2014]

I gave the man 2 choices: poached salmon and a big salad or Chinese chicken salad. Either one is good with me. :)

Jul 23, 2014
weezieduzzit in Home Cooking
3

What's for Dinner #314 - Lazing on a Sunny Afternoon Edition [Through July 26, 2014]

Its a hot day at the beginning of a week that is promising to be a scorcher so I'm seeing nice and light with little cooking all week.

Tonight will be spring rolls/ lettuce wraps with lots of veggies and shrimp. In addition to the usual sides of kimchi, fermented ginger carrots, soy pickled jalapenos, hot sauces, etc. will be the first picking of the Trinidad Scorpion peppers. Its time to man up and give 'em a try.

Jul 22, 2014
weezieduzzit in Home Cooking
7

Any recommendations for foil pack dinners for the grill?

I just ran across this while looking for something completely different!

50 Things to grill in foil:

http://www.foodnetwork.com/recipes/ar...

Jul 22, 2014
weezieduzzit in Home Cooking

Is this tacky?

I'd honestly rather eat good food at home and then hang out for cocktails and enjoy the good company. As much as I love Trader Joe's and Sprouts, I'm not fond of their pre-made entrees. Most of them are a salt lick and they all taste like they came out of a package. I guess I'm leaning towards it being tacky.

I think making the main dish from scratch and outsourcing sides/bread/ salads/dessert is easier to pull off if doing it all from scratch isn't an option.

Jul 22, 2014
weezieduzzit in General Topics

Canning/Pickling/Preserving/Smoking

I really don't mind the OTM threads being regular thread on the board but do object to COTM having a separate thread for each chapter. Some months that's just much too much.

Jul 20, 2014
weezieduzzit in Site Talk
1

Thoughts after 6 weeks of low carb

That's awesome tcamp!

Jul 20, 2014
weezieduzzit in Special Diets

Mock mashed potatoes

I got them very thick a few nights back and then stirred goat cheese through and they were awesome. I would totally serve that at a holiday dinner.

Jul 20, 2014
weezieduzzit in Special Diets

Shrimp Ceviche Help!

I always "cook" the shrimp in it's own dish of lime juice and then drain it and add to the rest right before serving- adding fresh lime juice to that mixture to taste if it needs it.

Jul 19, 2014
weezieduzzit in Home Cooking

Have LOTS of produce - help!

I had a REALLY hard time finding someplace to donate produce to so call around first- once you find one they will be very happy to see you!

Many pantries don't have cold storage for it and some didn't want anything they already had a glut of (zucchini,) or that was too delicate (tomatoes,) or too "strange" (I really like to grow odd things but understand that not everyone wants blue tomatoes or peppers that look like a penis.)

Jul 18, 2014
weezieduzzit in Home Cooking
2

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

Possibly! I was thinking of making a sauce of them and using that for the Trini-Chinese chicken since it would be appropriate. I think dehydrating some and turning them into powder will be good, too- for situations just like last night where I wanted to add some heat but not volume or too much color.

Wahhhhh! No eggs in the house and I'm going to miss the farmers market today since I'm chained to the house waiting for FedEx. :( My plan was to top some of the leftover goat-cheesy fauxtatoes with a couple of poached eggs and then the poblano sauce for lunch.

Jul 18, 2014
weezieduzzit in Home Cooking
3

Have LOTS of produce - help!

Learn to: can, ferment, dehydrate, pickle, freeze and make jam. You'll be so glad you did in the middle of winter when you have delicious healthful foods to eat.

Even eggs can be frozen (cracked into a container, Google freezing eggs,) and then used for baking/ cooking. Basil can be made into pesto or even just blended with olive oil and then frozen and it's a real treat on a dreary day in January! Celery can be diced and frozen to be added to mirepoix or diced and dehydrated to be added to soups, stews and braises.

Jul 18, 2014
weezieduzzit in Home Cooking
3

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

I was really pleased with the way dinner turned out last night- and the man was happy to eat it. :)

I made very thick cauliflower fauxtatoes and stirred a couple of ounces of goat cheese through them as well as seasoning them well with salt. I topped them with some BLSL chicken thighs that I had seasoned with TJ Everyday Seasoning (grinder,) which I browned in a skillet and then added a glug of chicken stock to before putting a lid on and turning the flame down to low to cook through. I topped this stack of food with a poblano cream sauce I made by charring and peeling the peppers (mostly poblano, a few anaheim to round out the flavor,) adding them to a sauce pan with 4 big cloves of garlic and about a cup of chicken stock. I let this simmer until the liquid was reduced by about 2/3 and the peppers and garlic were very soft. I buzzed it with the immersion blender, seasoned it with some cumin, Badia and a little granulated garlic and then drizzled in a little heavy whipping cream. I allowed that to reduce a bit more while I blistered some green beans in a hot pan. I added a fan of sliced ripe avocado to each plate, completely forgot the tomatoes and was out of cilantro. It was VERY good and will happen again sooner than later. (We're buried in peppers! Its a good place to be.)

I really wanted to add a Fresno for some heat but was concerned that adding red pepper would make the sauce unattractive (It was a beautiful deep rich dark green.)

On the subject of peppers... the Ghost Pepper I'm growing is not a Ghost Pepper. It appears to be a Trinidad Scorpion or 7 Pot. Good lord, what am I gonna make with *that* kind of heat?!!?

Jul 18, 2014
weezieduzzit in Home Cooking
9

Mock mashed potatoes

As a non-diabetic who eats low carb I'll just say that lima beans would be very very low on the list of foods to eat- there are too many other veggies that I could eat a much larger amount of for less carbs and much more beneficial ways to incorporate protein. They would be completely out of the question if I were still eating keto.

Jul 16, 2014
weezieduzzit in Special Diets

Eating right on a budget while training

That's a pretty broad question! You might want to post on the Special Diets board with some more specifics (your current goals, macros, etc.)

http://chowhound.chow.com/boards/90

Jul 16, 2014
weezieduzzit in General Topics

What's for Dinner #312 - the July Super Moon Edition [through July 17, 2014]

I missed the higher ratio of pepper to meat but really did like the browning.

Jul 16, 2014
weezieduzzit in Home Cooking
1

Mock mashed potatoes

At 39 grams of carbs per cup lima beans are a poor sub for cauliflower when the objective is eating low carb, as the OP is. Heck, they have more carbs than potatoes do (26g per cup and cauliflower at 5g per cup.)

Jul 16, 2014
weezieduzzit in Special Diets
1

What's for Dinner #312 - the July Super Moon Edition [through July 17, 2014]

I picked all of the bell peppers on the side of the garden that gets the blast furnace of heat in the afternoon to save them from sun scald. I think I'll stuff 'em with the awesomely beefy grass fed ground beef we've been getting with the additions of caramelized red onions, diced mushrooms, diced roasted Anaheim chilis, grated carrots, grated zucchini and anything else I see lurking in the fridge. All of the tomatoes keep getting eaten fresh so there is no sauce canned so far this year. :( I'm toying with a black cherry tomato pan sauce or just a cream sauce. Green beans and fresh tomatoes on the side if they don't become sauce. I'm also craving sauerkraut even though I had kimchi at lunch so there will be a little on the side...

I'll probably do the peppers Suzi-style to avoid having the oven on for any length of time.

Jul 15, 2014
weezieduzzit in Home Cooking
5

Canning/Pickling/Preserving/Smoking

No, not from what I understand. If a particular user wanted to preserve a particular food in all of the ways possible or even by one method but trying different recipes until they achieved satisfaction, that could be a "quest" ("I want to preserve lemons as many ways as I can," or "want to make the best strawberry jam," or "want to make the spiciest beef jerky," etc.) but different people discussing different methods of preservation, food safety when doing so, and preserving different foods and/or using different recipes using those different methods would not be a "quest."

Jul 14, 2014
weezieduzzit in Site Talk

Mock mashed potatoes

I agree that it needs salt but I find that I don't add much butter (and I'm not the least bit fat-phobic so I would in a heartbeat if I thought it needed it.) The trick for me is to put the pureed cauliflower in a shallow wide skillet on super low heat for quite a while (I do the cauliflower first and let it sit on the low heat while I'm cooking the rest of the dinner.) Stir often. Once the excess moisture has evaporated off it is thicker and richer, with a much more concentrated flavor, without needing to add much to it at all. I don't find adding stock or cream cheese necessary, though I'm sure both are good. Occasionally a sprinkle of Parmesan is nice if the flavor matches the other items you're making.

Jul 14, 2014
weezieduzzit in Special Diets
1

What's for Dinner #312 - the July Super Moon Edition [through July 17, 2014]

It will be Sunday Steak Night with a *huge* ribeye to split. The garden will give us zucchini noodles sauteed in lotsa butter and garlic and a couple handfuls of black cherry tomatoes will be halved and tossed with some fresh basil and oregano. Pimiento de Padrons will be blistered and salted for an app, probably with a cocktail, while we wait for the charcoal to be ready.

A whole chicken is headed for the crock pot for stock (the meat will be pulled when ready,) and baskets and baskets and baskets full of jalapenos, fresnos, thai bird, hot cherry, anaheim, serranos and poblanos will be either pickled, dehydrated, charred-peeled-and-vac-sealed for the freezer or chopped and fermented with salt. I bought 2 more cases of jars this weekend and I'm going to fly through them!

Jul 13, 2014
weezieduzzit in Home Cooking
7

Update: Need a cherry pitter

I got the OXO pitter at Target for less than $10 and it's worked very well for me on cherries and olives.

Jul 13, 2014
weezieduzzit in Cookware