iheartcooking's Profile

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Beef shanks, I'm in love!

Agreed with all here who like the braise them various ways... Just wanted to add my favorite way is to braise them in a shallower pan where the bone is slightly exposed and gets roasted. Then I spread the marrow on some toast and devour in the kitchen before serving the meat to my family.
DH doesn't like it but I bet my kids would... Haven't tried it on them because then I'd have to share!!

May 13, 2015
iheartcooking in Home Cooking

Chuck Roast - Recipes other than the usual - Asian perhaps?

I make chili with it and it's my family's favorite! I wing it most of the time but it usually has a tomato base, beans (I know, I know, but I friggin LIKE beans in my chili) and ground guajillo and Anaheim dried chiles. And cumin of course.

May 11, 2015
iheartcooking in Home Cooking

Vegetable Ideas to Serve with Chicken Mole

I'm not s cucumber fan either but it's great with Tajin sprinkled on it!

May 08, 2015
iheartcooking in Home Cooking

Zoodles carbonara...possible?

I have been making zucchini noodles for my family for a while now (to help my husband and kids lose a little weight without a strict "diet"... Trick is to tell them it's zucchini and not pasta rather than trying to fool them)
I usually just make marinara or bolognese. To improve their texture I dry them out in the fridge for a day or two.
I thought it would be fun to try a carbonara recipe since I love it and I have a lot of ham and eggs on hand.
I'm wondering if anyone has tried this or has insight into whether the eggy sauce would stick to the zucchini or just separate? I have been thinking it might require a little modification like some cream.
Yeah I know it's not authentic to use ham (it was on sale) or cream but I'm already not using real pasta so...

I plan to experiment but wanted to get some Hound advice first. If no one knows, I'll post my experience here in this thread.

May 08, 2015
iheartcooking in Home Cooking

Famous Recipes

There are so many famous actors, directors, composers I've never heard of that my family gets frustrated with me and it's become sort of a running joke.
My point being, famous doesn't mean literally everyone has heard of it.

What are some over-rated L.A. restaurants to you? Why, specifically? Only one each!

The reason their fries are terrible has nothing to do with freshness, rather the fact that they don't salt them out of the fryer. They provide salt on the side which of course does not stick.
Their burgers are just ok... Best drive through you can get though.

Foods that make you sick?

Good to know! I was wondering about that but I sort of avoided thinking about it which is unwise I suppose.

May 04, 2015
iheartcooking in Not About Food

Supermarket music

That's retail too. Once we had a CD that played "Let's get it on" every third or fourth song, as part of a marketing campaign. They didn't send us a new cd for five months.
I no longer care for Marvin Gaye.

PS Fresh and Easy plays great music, lots of surprising stuff.

Foods that make you sick?

Wine gives me a hangover before I finish the first glass. Tragic.
Honeydew and cantaloupe make my mouth all tingly but I don't mind.
Pineapples make my mouth feel like it's full of pins and needles but again I don't mind because they taste so good.

May 03, 2015
iheartcooking in Not About Food

Slow Cooker questions

I'm not sure if I can link to my own blog on here but I write an article about prepping food for the crock pot that many have told me was very helpful.

http://www.domsnoms.com/2015/04/make-...

It came of years of experience, trial and error, and making meals to sit all day and cook while I work. I would use a Dutch oven if I had time but since I get home around dinnertime a lot this has been a lifesaver.
The meals I write about are meant to be frozen, which helps keep them from overcooking while I'm gone, but the major takeaway as others have mentioned here is that you can't just dump food in and switch if on. A little prep goes a long way.

May 02, 2015
iheartcooking in Home Cooking

Meal Plans That Aren't Too Meal Plan-y

I found that meal planning doesn't always save me money because what I planned to cook isn't on sale when I go to buy it.

When I go to the store I do my planning there- first hunt for the really good deals (particularly the $1 bags of produce that are marked down simply because they're ugly, not rotten or anything) then look for discounted proteins. And the managers special breads.
I then stare down at the cart and start to make some dinners in my head. Also think about what I have at home. It starts to come together and then I pick up whatever else I need and try not to impulse buy.
It's not exactly planning but I have an idea in my head of what I'm going to make all week by the time I check out and I save money by not locking myself down to ingredients that aren't a good deal.

Biscuits are not Tacos: Taco Bell's New Biscuit Taco | BiteClub Wine Country Dining

In my stoner days I always tried to convince my buddies to get real food, that's kind of how I got into cooking actually. I couldn't eat just any munchies I had to make pancake breakfast or grilled cheese or a Caesar salad... Picky munchies

Apr 25, 2015
iheartcooking in Chains

McDonald's back to deep frying their Apple pies!

Yes, they've been testing those in my area as well as Danish pastries. Haven't tried the cakes but they had a guy handing out samples of the pastries at the drive thru and I thought they were pretty good. Raspberry cream cheese. Better than the overpriced stuff that they try to pass off as real pastries at Starbucks.

Apr 25, 2015
iheartcooking in Chains

Making hard candy with natural flavorings?

Held off to give a chance to people who actually had experience but no one has replied so I wanted to suggest gummies instead of hard candy? Don't know the condition of the recipient so I don't know if that's outside of what they can tolerate, but there are a lot of recipes using gelatin and natural juices. If you have candy molds you can make them with ginger juice, lemon and lime juices, etc. plus sugar of course. You basically make really concentrated jello. I would coat in cornstarch or arrowroot to keep from sticking.

Apr 25, 2015
iheartcooking in Home Cooking

Chiles Rellenos - Meh?

Glad to see this post because I just picked up a bag of about 6 Anaheim chiles with one random poblano and want to stuff them. I kind of want to do something besides the batter cause that's so difficult. Done it once but like the OP I didn't think it was delicious enough to warrant another try.
I was thinking of making them like enchiladas with no tortillas. Maybe roast/peel first then stuff and make a casserole....

Apr 25, 2015
iheartcooking in Home Cooking

browning meat with ground spices on it?

I agree on this. Something happens when the spices "fry" in the hot oil that seems to really awaken them. I actually think this is better than adding them after.

McDonald's back to deep frying their Apple pies!

Honestly these weren't greasy at all just crispy and bubbly on the outside making ne wonder if they were fried or just made to seem fried by some fast food magic...

Apr 23, 2015
iheartcooking in Chains

La Boulange at Starbucks

I work next to a Starbucks and once a delivery driver gave us a whole delivery tray of their baked goods (we didn't ask why, in retail we are not picky about free food) but they were all wrapped in cellophane baggies like Little Debbie cakes. Didnt even pretend to be fresh baked lol.
But I don't know why this surprises anyone. Starbucks is McDonald's pretending to be a fancy coffee shop. I'd rather go to McDonald's which knows what it is.

Apr 23, 2015
iheartcooking in Chains

McDonald's back to deep frying their Apple pies!

At least it seems like it....
My boss brought me two today as apology for being really late (weird but okay!) and they're all crispy on the outside like they were fried and they no longer say "baked apple pie" on the box!

They were good! Forgive me if this has been discussed already, I couldn't find it.
But I have seen posts that talked about how they wished the chain would go back to frying their pies.
I wonder if this is just a regional test or a permanent thing? I'm in Southern California.

Apr 23, 2015
iheartcooking in Chains
1

What's your ??????????

Joann Fabric sends really good coupons... ULTA, Michaels, etc...

Apr 20, 2015
iheartcooking in Not About Food

Do pregnant Japanese women eat sushi?

Those are interesting aversions! I can no longer stand the smell or taste of pork!

Apr 17, 2015
iheartcooking in General Topics

Do pregnant Japanese women eat sushi?

After searching this boards it seems that even among Hounds, the taboo against eating sushi while pregnant is strongly held.

And please dont tell me to suck it up because it's only nine months. I'm not even particularly craving sushi, in fact all I want is spaghetti with store-bought jar sauce (the cheapest they've got) and green-can parmesan. I've already been told that by family and that's fine I get it. This is purely curiosity.

I just highly doubt that in Japan, women who become pregnant stop eating raw fish. Seems like that's excluding a highly nutritious part of the diet. Is it that American sushi is inferior and therefore unsafe? Or is it unfounded paranoia?

I know nobody can give me medical advice so be careful not to, lest we anger the mods.

{I could really go for some lox by the way. That's another one I'm supposed to stay away from}

Apr 16, 2015
iheartcooking in General Topics

Trader Joes... Please, just ring up my groceries.

Do any of the stores in your area have self-checkout? I think what you really need is to be rung up by a machine.

Maybe it's that I'm from a friendlier part of the country (I kind of doubt it) but the cashiers of the several grocery stores I frequent are all chatty and ask me what I'm making with the food I buy, and on the days I'm not in the mood for that, I hit the self-checkout and speed out of there.
But it's certainly not bothersome to have a friendly employee ring up... It seems odd to me that anyone would be bothered by that...

Apr 14, 2015
iheartcooking in Chains
2

Lamb steaks

Thanks for the advice everyone.
I cooked it just past medium rare because I wasn't sure how long it would take but we were happy with how it turned out. Still quite juicy but just a bit of pink.
I marinated it all day in plain yogurt, garlic, and oregano, with some salt of course. Yogurt is my favorite marinade for chicken but it was first recommended to me for use with lamb. It carries the flavors of fresh herbs and garlic into the meat very well.

Apr 14, 2015
iheartcooking in Home Cooking

What's your ??????????

I encourage my employees to ask every customer for their email because corporate requires us to get 15% of customers' emails. I assure you most of us don't bully them but simply give positive reinforcement to those who get them.
No one gets fired for simple failure to capture emails.
The employees can defend themselves to a manager who coaches them. They can say nothing to a customer who treats them rudely simply for their own amusement. You have the option to decline to provide your information. If an employee says a word jn their own defense to a customer, the customer inevitably calls corporate and gets rewarded for their terrible behavior with gift cards or other forms of appeasement while the employees receive a reprimand.
Knowing this, customers with insecurities and personality defects are rude and sarcastic when given the opportunity. Why not? The little guy has to shut up and take it.

Lamb steaks

I could just, ya know, buy a cookbook or Google it but I vastly prefer asking my hounds.
I bought some "lamb steaks." I was looking for something tougher for stewing after I saw lamb shoulder mentioned on here. But somehow I let the guy talk me into these lamb steaks that have a little round bone in them.
I would like to marinate them in yogurt and herbs and grill them.
Can they handle being in a marinade all day until I get home from work? Or turn to mush?
How can I know how long to grill them? They're about an inch thick. I'm pretty good at steaks but this is an unfamiliar cut to me.

Really don't wanna mess up this expensive meat!

What's your ??????????

After seeing a lot of this kind on talk on chow bound I've concluded there's a lot of bullies on here who just get a kick out of picking on service professionals because they can't defend themselves. It's the equivalent of not picking on someone your own size. We can't talk back so go ahead and be as sarcastic and demeaning as you like :)

What's your ??????????

That's true but I'm not being sarcastic.
I personally find email to be an obsolete form of communication... Aside from a few business transactions I use it almost exclusively for coupons. I delete what I don't want. There's apps for coupons but I find email easier to use for a number of reasons.

Everyone I communicate with uses Facebook and texting so I have conformed to their preferences.

Bring on the digital junk mail, heh! Storage is cheap and unlike paper ads they're searchable!

Apr 12, 2015
iheartcooking in Not About Food

What's your ??????????

Michaels hooks it up with fantastic coupons so it's totally worth it.

What's your ??????????

I use this same way of asking for email "can I get your email?" And if they say no, I don't hassle them. We are supposed to ask "would you like to receive our blah blah blah promotions... Blah blah coupons...." But the customers just walk away. When I pared it down to "gimme your email" I got way more emails.
If I heard my employees saying they got fired for not getting them we would have a serious talk. (Can't really fire people at my company)
I used to hear one of my employees say "please take the survey so I can keep my job" and shake my head. So inappropriate.

Apr 11, 2015
iheartcooking in Not About Food