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Talk to me about cooking wild game (venison)

Interesting. I wonder if it is a regional concern? I will ask my friends about this. I have never known anyone to eat raw venison.

about 19 hours ago
cleobeach in Home Cooking

OMG, Williams Sonoma

I couldn't work there, I would be buried under mountains of cookware that I would buy! I strive for less-is-more in my kitchen but I lose control going through those doors. So much of what I didn't know I needed!

The one clerk shocked me when she commented on my address. (small town no one has heard of) I live more than an hour away (highway miles) from the store. Turns out she lives a good half hour north of me, meaning she commutes at least 90 minutes each way to work at WS. Addiction indeed!

1 day ago
cleobeach in Cookware

Please help me make a plan for teaching my sister to cook

I have tried to help out a single mom with cooking and my comments are based on that experience.

I completely agree with Soba's soup advice/example, start with baby steps.

The chicken idea is a good one but heck, I don't often feel like working a whole chicken 2+ times over and I have the skills. Given some consideration to storage space as well. Does she have the room to store a carcass?

Is she interested in cooking for intentional leftovers? Leftover management/planning is another set of skills. For some, leftovers can be a burden (lack of space, confusion as to how to repurpose) not a bonus.

Thinking back to when I really learned to cook, my ah-ha moment was when I learned which technique worked best for what I was cooking. I learned tons from Alton Brown’s I'm Just Here for the Food. It has good basic instructions and recipes to go along with the text.

Maybe start with sautéing? Teach her chops, chicken breasts, veggies, etc.

1 day ago
cleobeach in Home Cooking
1

Talk to me about cooking wild game (venison)

Venison was a staple meat during my childhood. I have many fond memories of butchering at my grandparents house.

Personally, I far prefer the taste of deer from the woods version farm/suburban deer. The animal’s diet does impact the taste of the meat. It wasn’t until I was in my 20s and I moved to a different area that I tasted “gamey” venison and that was from a deer that gazed in the planted fields.

Mixing fat (pork fat is most common where I live) in with the ground or a venison/beef blend is best.

I like the chili, Bolognese and bourguignon ideas. Curry flavors with venison? Not so much and I can’t put it into words as to why. I think the flavors would clash. I don’t think of venison as a stand-in for lamb but I am not a big fan of lamb.

As far as safety goes, what in particular are you worried about? I don’t ever remember any special treatment or concerns associated with venison. Presently, we are concerned about wasting disease (in PA) but I haven’t heard that freezing mitigates any risk of tainted meat.

Venison jerky is fantastic. One of my hunting friends processes as much as possible into jerky.

Deer bologna is also a popular use. My family favored the smaller snack size (ring bologna) over the lunch meat size logs. Add-ins like garlic and cheese are tasty. Everyone I know sends their bologna meat out for processing so I don’t have any tips on that.

As far as steaks go, what about a black diamond marinade?

1 day ago
cleobeach in Home Cooking

OMG, Williams Sonoma

It seems like the majority of the employees I meet at my local WS are supporting a cookware habit.

OMG, Williams Sonoma

Love that guide so much.

I admit to seeing a bit of myself in it. We do Christmas crackers AND wear the crowns until they fall apart or we go to bed, whichever comes first. Oddly, not all of our guests are comfortable wearing tissue paper crowns....

Who has the room to store pumpkin bowls?

The espresso maker is exactly the type of thing my husband would buy me for Christmas, just one example of why he isn't allowed to go to WS unsupervised. (I through catalogs out after one night.)

Oct 21, 2014
cleobeach in Cookware

Leaving half doughnuts behind

1/2 used pack of cocoa? I think I have heard everything now...

Oct 20, 2014
cleobeach in Not About Food

Leaving half doughnuts behind

>Talking about strange workplace emails: a year or so ago, we got an email telling us where and how we could carry coffee in a cup<

I worked at a bank that had a two page policy on drinks. We were not allowed to have any bottled beverages or coffee in "to go" cups. All beverages had to be decanted into a logo coffee mug.

As the new girl, I was unaware of this policy and was the subject of much office whispering because I was so bold as to let a bottle of water sit on my desk. HR eventually paid me a visit.

Oct 20, 2014
cleobeach in Not About Food

Imported vs Domestic Pasta

I can't remember the brand but I bought several bags of imported pasta at DeBruno Bros. in Philly and could not believe the difference. I can't go back to domestic pasta.

Oct 20, 2014
cleobeach in General Topics

Cereal and Saturday Morning Cartoons

Oh, those boxes were such a treat when we went camping. The novelty never got old.

I have a little boy and whenever we travel, I buy him the single serve Lucky Charms to eat for breakfast at the airport.

Oct 18, 2014
cleobeach in General Topics

Cereal and Saturday Morning Cartoons

OMG! I think my head is going to expoded with the memories!

I agree, Scappy definely was the decline. It always bothered me that Velma wore a heavy turtle next sweater and a skirt. Surely if it was cold enough for that sweater, it was too cold for a short skirt?

Sniff, I had one of those hippy parents with the added feature of extreme frugality. (In my moms defense, money was tight). She would only buy the cereal she would eat, which meant grape nuts or those bricks of shredded wheat. The thought still makes me shudder.

Thankfully, my best friend's mom was a reckless spender (in my mother's opinion) and always kept a fantastic selection of sugar cereals. Cookie Crisp, Count Chocola, Honeycombs, Digum Smaks, you name it, she had it. And we were served in front of the TV in mixing bowls! And we allowed seconds! It was paradise....

Bugs bunny was my favorite, especially the coyote and road runner ones. Still love the School House Rocks shorts. Fat Albert was a fav but I now cringe at how horribly politically incorrect it was by today's standards.

Oct 18, 2014
cleobeach in General Topics

A Chef's Life, season 2

If you like to do that sort of thing, you can watch the episodes on line. I have the pbs pa on my tablet and watch them that way.

Oct 17, 2014
cleobeach in Food Media & News

Quince jelly?

No ideas on a source but you brought back memories. My great aunt had a big quince tree in her back yard and made quince jelly. I remember that her jelly was also clear as glass.

Oct 17, 2014
cleobeach in General Topics

A Chef's Life, season 2

Overall, I really like the show but I cringe when she starts in on her husband and the staff. I think one of these days he is going to tell her to f-off.

I get the high stress/high tension environment but I have seen her go at people to belittle them, that's not cool. But I agree, the unscripted portrayal makes it a good show.

Did you see the shrimp episode yet?

I am hoping for a tour of their new house. I was surprised to see the BBQ wasn't held at their house.

Oct 17, 2014
cleobeach in Food Media & News

Pennsylvania Dutch Egg Noodles...not the noodles I remember

My husband likes that brand. I wonder if you got a bad batch?

Oct 14, 2014
cleobeach in General Topics

Does "Everclear" the 95% grain alcohol make a good Vanilla Extract?

I would think so. I have a friend that makes a fresh fruit juice punch with everclear and it is fantastic, very good flavors.

Oct 14, 2014
cleobeach in Home Cooking

Pennsylvania Dutch Egg Noodles...not the noodles I remember

What brand did you purchase? Where they the thin or thick variety? Some brands are better than others.

I am not an egg noodle fan but my husband and son love them. I never found them bitter. Your dark description is interesting. I can't imagine what ingredient would darken an egg noodle.

Oct 14, 2014
cleobeach in General Topics

Empty Nester Breakfast Nook Kitchen Project

"I love the converted rosewood bar..."

That and the micro cart are haunting my dreams. I am yearning for clean lines in my house.

Oct 13, 2014
cleobeach in Cookware

Am I being too cheap? Splitting restaurant bill on family vacation

OP - This in an situation where you need to either pleasantly agree to operate within the social norms of the group or not, there is no in between.

If budget doesn't allow an extra $20 a day for food, one shouldn't go on the trip.

If an extra couple of bucks out of pocket ruins one's experience, this isn't the group you should be travelling with, find others of the same mindset.

It is good the GF gave a heads up, these types of differences are a big deal.

Food mythbusters . What's your belief or not ?

My dad went through a period of eating massive quantities of carrots and he did develop an orange tint.

Oct 10, 2014
cleobeach in General Topics
1

toss or keep unrefrigerated brie

My father always kept his Brie on the counter under a glass dome. To this day, I am put off by the taste/consistency of cold Brie.

Oct 05, 2014
cleobeach in Cheese
1

Food mythbusters . What's your belief or not ?

Mgz beat me to it!

Oct 05, 2014
cleobeach in General Topics

BONES??

I wish you all were my neighbors.

I don't have the time or energy to make stock and if I did, I don't use it enough in cooking to warrant the commitment. It is easier for me to buy it when needed, which is rarely.

I would happily save bones for someone.

Oct 02, 2014
cleobeach in Home Cooking

Sick from Undercooked Crockpot Pork

Whats worse? A husband that doesn't help with the cooking or one that does it poorly?

(My husband would have done something like the OP's. He is now in charge of clean-up.)

Oct 02, 2014
cleobeach in General Topics

I think I saw a mouse in frying pan....throw out or clean it?

What are those and how do I make them?!?!?!

My 8yo would freak out (in a good way) if I made something like that.

Sep 30, 2014
cleobeach in Not About Food

I think I saw a mouse in frying pan....throw out or clean it?

Or the wanna-be-rat sized deer mice we get on occasion, there is no way I would pick one of them up alive.

Sep 30, 2014
cleobeach in Not About Food

Salad dressings

Yes, the ratio is important.

I generally do a 3 to 1 ratio but might go 4 to 1 depending on which oil and/or acid/vinegar I am using. Or the lettuce. I love arugula and like to go light on the acid for those dressings.

I add whatever I have on hand, chopped herbs, Dijon, maple syrup, etc. I like Mark Bitman's guidance from his How To Cook Everything book. (or is it Anything?)

Sep 30, 2014
cleobeach in Home Cooking

All-purpose red and white wines for cooking vegetables

Yuck, I agree on the thumbs down to the Chardonnay although I am seeing more lower priced un-oaked varieties on the shelves.

I keep a bottle of dry vermouth on hand for cooking.

Sep 30, 2014
cleobeach in Home Cooking

I think I saw a mouse in frying pan....throw out or clean it?

Yep. In college, the administration provided us with glue traps for the dorms. Being the country girl in a building of city girls, it feel on me to glue with everyone's glue traps. No fun for me or the mouse.

More often then not, there would be just a paw or leg or tail on the trap.

Sep 29, 2014
cleobeach in Not About Food

Worst Cooking Disaster Thread

Ouch!

Years ago, where I grew up, I remember a little girl nearly died from burns when her grandmother set a pot of hot stock next to her in the car. (grandma was taking the stock to someone's house) She went around a turn and the stock spilled on her lap. She eventually recovered but it was a horrific accident.

Sep 26, 2014
cleobeach in Home Cooking