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cleobeach's Profile

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OMG, my son would love that place. (he is 8yo)

about 1 hour ago
cleobeach in Not About Food

Mistakes, I've made a few

I am also eyeing one of those spiral slicers....

about 1 hour ago
cleobeach in Cookware
1

Tell-Tale Terms

My husband would say the same about the time he shared his escargot with our son. Daddy got one, kiddo ate the rest.

about 3 hours ago
cleobeach in Not About Food

Service Dogs Get Couple Kicked Out of Restaurant

Seriously!

I saw my first dog stroller a couple of years ago.

We were recently on vacation in upstate NY and noticed many stores and restaurants had signs stating no animals allowed and any service animal required proper documentation.

I wish I would have taken a picture of one of the signs.

about 3 hours ago
cleobeach in Food Media & News

Tell-Tale Terms

MGZ reply made me laugh out loud.

Costumed wait staff? I think I would be tempted to swing by for a drink to check that out.

about 4 hours ago
cleobeach in Not About Food

Tell-Tale Terms

Include my child in that club!

about 4 hours ago
cleobeach in Not About Food

Have you ever left a Restaurant...

Have you ever left a Restaurant when the dish you went there for is unavailable?

No but have been tempted to do so. My husband loves a certain fish dish at a restaurant an hour from our house. He has wanted to leave upon learning it was unavailable but I overruled due to hunger and driving distance.

OP - I can understand your dessert desires. My mother was so obsessed with her favorite dessert she would call ahead to the restaurant to reserve it and upon arrival would have the hostess go to the kitchen to make sure it was set aside for her.

about 4 hours ago
cleobeach in Not About Food

Mistakes, I've made a few

When my husband was allowed to shop at WS alone, he came home with a copper fish pan. I can't remember the brand but it was at least $300, if not more. I returned it days later.

1 day ago
cleobeach in Cookware

Mistakes, I've made a few

Popover pans....I have resisted so far but one day I will cave and no doubt use it only once.

1 day ago
cleobeach in Cookware
1

Are You Still Licking the Spoon and Egg Beaters

I remember the aunts and uncles squabbling over the ice cream maker paddle at my grandparents house. I wonder why they thought it was a treat?

1 day ago
cleobeach in General Topics

Are You Still Licking the Spoon and Egg Beaters

My mom never let me lick the beaters or take a taste out of the bowl but I absolutely let my son have the beaters and spatula when we make brownies.

I save the whipped cream beaters for myself. Growing up, fresh berries and whipped cream was something my dad really enjoyed. We each took a beater for ourselves, which annoyed my mother to no end.

1 day ago
cleobeach in General Topics

Mistakes, I've made a few

I had to have the All Clad pasta pentola. Total waste of money.

1 day ago
cleobeach in Cookware

Crazy Janes Mixed up Salt.

I always have it in the cupboard. The seasoning blend makes a nice addition of certain quick dishes like scrambled eggs, a light pasta dish and some fishes. I use the pepper blend on steaks and burgers.

Aug 17, 2014
cleobeach in General Topics

Pioneer Woman, just asking about beef

She gave the right answer as it relates to her and her husband's family business. She gave a similar answer to the same line of questioning a couple of years ago.

I followed her blog since the beginning and the beef thing bothered me as well. We buy our beef by the half from a local farmer but the difference is, they finish out the cattle right on their farm and there are at least 5 locally owned processors within a 30 minute drive. I don't think Oklahoma ranches are set up for that type of business.

Also, menu planning and cooking from a whole/half/quarter of a beef requires a level of creativity and skill that is probably above Ree's target market. No matter how you get it processed, about 50% ends up as ground beef, a lot of roasts (some of which still challenge me) and not enough steaks. There simply isn't enough of the cuts most people want. I yearn for more flank steaks and porterhouses.....

I have enjoyed the challenge of learning to cook most of the animal (I let the butcher keep the heart, tongue, bones) but am getting to the point where I would rather spend more per pound and get the cuts I really want to cook.

Aug 17, 2014
cleobeach in Food Media & News

Any other hunters/shooters here?

My school had off the Friday before buck season and the first Monday and Tuesday. Also had off for the first day of doe season. It was perfectly acceptable to take additional days off for hunting as well.

When I went to college, my fellow classmates could not wrap their head around hunting, let along the fact that almost everyone I knew kept guns in the house!

Aug 12, 2014
cleobeach in Not About Food

Any other hunters/shooters here?

When my friends make Canada goose, they cube it and marinade it in something (I know red wine is involved) and they do the cubes on the grill for one-two bite cocktail nibbles. The meat is very rich and it more like beef in taste and consistency than fowl.

I grew up eating farm-raised goose and the Canada goose is very different.

Aug 12, 2014
cleobeach in Not About Food

Any other hunters/shooters here?

Now that I think about it, I can't remember anyone cooking wild duck. I wonder if the birds don't yield enough meat for the effort. I'll have to ask about this. I had Canada goose several times and it was tasty.

Aug 12, 2014
cleobeach in Not About Food
1

Any other hunters/shooters here?

When I was a teen but it isn't something that kept my interest. However, my family and many of our friends are avid hunters.

Growing up, venison was a staple in most homes. My grandmother was a fantastic cook and made all sorts of wild rabbit, pheasant, duck, etc. dishes.

Aug 11, 2014
cleobeach in Not About Food

Wasted food due to guest taking too much -- any solutions?

>Some people don't care if food is wasted. Some care a bit. Some care a lot. Depends on how/when/where we were raised.<

So true. I came from a family with MAJOR food issues, not wasting and extreme overeating were at the top of the list.

Granted, the guest shouldn't be taking more than she can consume but isn't an overweight person, whether it is 5 or 50 pounds, eating more than they need as much as a waste of food as it going into the trash?

Aug 08, 2014
cleobeach in Not About Food

What I Learned After Taking a Homeless Mother Grocery Shopping

The children are young, too young to help or not is probably debatable depending one's view of old enough help.

We aren't close friends. She is someone I know that needed and asked for help and I was in a position to do so. I feel like I would be crossing a boundary if I give her parenting tips as it relates to what her kids should be doing.

Aug 07, 2014
cleobeach in Food Media & News
1

What I Learned After Taking a Homeless Mother Grocery Shopping

There are cultural differences between us that make me hesitant to push too hard by suggesting the kids should be cooking.

Aug 07, 2014
cleobeach in Food Media & News

What I Learned After Taking a Homeless Mother Grocery Shopping

Such a difference, I can't even put it in words.

Aug 07, 2014
cleobeach in Food Media & News

What I Learned After Taking a Homeless Mother Grocery Shopping

While not homeless, I have a divorced single mother in my life that is living in grinding poverty. She is a college grad who works full-time but cannot find a job that pays above minimum wage.

The ideas of community kitchens, access to the proper appliances, cooking lessons, etc. as all well and good but what is often overlooked in how exhausting living in poverty is for someone.

My friend does not have the time or energy to do big batches of good (cheap) food to freeze for later. A frozen dinner is as good as it gets.

I learned this after filling her freezer with roasts, ground beef, pork chops, etc. She asked for help with food and I thought "let me give her "good" food.

Immediately I knew I made a mistake when I saw her reaction. It took her a while to convey to me that she didn't know how to cook 99% of it and no, she didn't have the time to learn how. She wasn't ungrateful, she was exhausted by just getting through the day, every day.

Meeting her has completely changed the way I view poverty/food challenges.

Aug 07, 2014
cleobeach in Food Media & News
6

MEAT DONENESS -- then and now

I never warmed to rye bread but loved all sorts of cheeses and cured meats my dad always had on hand so I was sort of given a pass on the rye issue.

Maybe the hand-food issue is unique to my German family.

Aug 06, 2014
cleobeach in General Topics

MEAT DONENESS -- then and now

It makes me laugh just thinking about it again! Had my father not been so frail at the time, it make have gotten physical.

The partner in crime was a German cousin who was an excellent cook. Her husband kept dad in conversation while hubby and cousin conspired against him.

Dad did rave about the filets and gave compliments to the chefs. We all smiled to ourselves.

Aug 05, 2014
cleobeach in General Topics
1

MEAT DONENESS -- then and now

Pasty texture and I am not a fan of the juices soaking the bun.

I dreaded Sunday steak dinners growing up. The meat was just so bad and the salad so vinegary/peppery. (how I wish I could have one more now that my dad is gone....)

I had to warn my then boyfriend, now husband, about these steak dinners. He couldn't grasp the level of yuck because in all other areas, my dad was quite the eater/enjoyer of food.

In the later years, they (dad and husband) fought for control of dad's grill. There was an epic battle where my dad tried to cut buffalo filets in half because they needed to "be thinner to cook faster" A cousin distracted Dad while my hubby snuck out to the grill.

Aug 05, 2014
cleobeach in General Topics
1

MEAT DONENESS -- then and now

It surprises me too.

The preference for well done burgers started when our son was old enough to eat burgers at restaurants. We ordered well done for his sake (I am the mom that doesn't trust the food system) and I developed a preference for well done burgers. My husband developed the same preference and he also likes his steaks rare/medium rare.

Aug 05, 2014
cleobeach in General Topics

MEAT DONENESS -- then and now

Growing up, my dad cooked steaks until grey, there was no preferences, everyone got the same. "Steaks" were whatever large, flat pieces of beef were the cheapest at the store.

At restaurants, my dad ordered his steaks rare and I did the same. Looking back on it, I assume the steaks were grey at home (and sometimes black on the outside) because my dad had no idea how to purchase or cook steaks. It isn't something he would have learned growing up. He did enjoy a nice restaurant steak dinner.

I don't remember eating a hamburger at home. My father was German and my memory is that his generation didn't like food eaten by hand. I probably didn't encounter a burger where doneness mattered until I met my husband.

Now I like my steaks on the rare side of medium and burgers well done.

Aug 05, 2014
cleobeach in General Topics
1

Stupid gadgets

I have purchased and given away two ricers. I also can't explain myself either.

Aug 04, 2014
cleobeach in Cookware

Does anyone ever order hot water with lemon?

You may have been waiting on my grandfather.......

Having spent time as a server in my younger years, I have zero tolerance for cheapskates.

Aug 02, 2014
cleobeach in Not About Food
1