foodieX2's Profile

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What's for Dinner #340 - the Pre-Christmas Rush Edition

Thanks to Fourunder the roast came out wonderfully! Beautifully rosy rare with no gray ring at all. I mixed up the bacon potato cake by adding a layer of blue cheese and it added a really nice touch. The green beans, as always disappeared! The kale salad helped cut some of the heaviness, LOL!

32 minutes ago
foodieX2 in Home Cooking
2

What's for Dinner #340 - the Pre-Christmas Rush Edition

My husbands favorite- A vesper. Now I want one!

38 minutes ago
foodieX2 in Home Cooking
1

Recommendation for your Holiday Beef or Lamb Roast ....

Fourunder- thank you for all your help! I did as noted above and it took just under 3 hours to get to 128.5 degrees. I removed, plated and placed on a towel (my counters are marble and very cold) and then topped it with a large ceramic bowl that I also covered with a very thick towel. My cooler was questionable so I opted not to go that route.

After a two hour rest the meat was still quite warm but the temp only went up 5 degrees. The meat was more rare than med rare but we are all fans of rare so I would say success! It was a gorgeous rosy red with no grey ring.

Thank you again- Happy New Year!

39 minutes ago
foodieX2 in Home Cooking

Christmas Dinner Highlights and Lowlifes

Mostly likely that was what it was exactly-dark leggings with a dark tee. I work with a number of "young twenties" and that is the outfit of choice.

about 16 hours ago
foodieX2 in Not About Food

Christmas Dinner Highlights and Lowlifes

Feast your eyes! However a search of one with The Scream came up empty. Maybe it was custom made? Could she just be a tempermental designer?

http://www.dailymail.co.uk/tvshowbiz/...

about 16 hours ago
foodieX2 in Not About Food

Pear Puree- Now What? (not baby food)

Great for a pear cocktail.

about 16 hours ago
foodieX2 in Home Cooking

Christmas Dinner Highlights and Lowlifes

I would also love the host's take. Puffin seemed particularly outraged and it wasn't even her house. I wonder if they saw it the same way?

Whats that saying? There are always 3 sides to every story. Yours, mine and the truth.

about 16 hours ago
foodieX2 in Not About Food

What's for Dinner #340 - the Pre-Christmas Rush Edition

Tonight is another christmas dinner, this time with the BFF and her husband who are also our son's godparents. I got her this really cute cheese board/platter that has exchangeable decorative ornaments. I bought the palm tree, snowflake, grapes and football ornaments to go with it. I know she's going to love it. http://www.thepaperstore.com/product/...

Our son got her a really cute christmas ornament-a package of bacon! Keeping with the theme he got his godfather some infused olive oils and an oil pourer. We got him a really nice bottle of bourbon.

The menu tonight is a repeat at the request of both of my men-boneless rib eye roast, bacon potato cake, sichuan green beans. You'd think they would be sick of it but they are not! The BFF is bringing beet hummus as a nibble and a kale salad. I'll be pouring Cranberry Bogs as the cocktail de jour and then a 2010 Alpha Omega Beckstoffer Missouri Hopper. Dessert will be Philips Candy House turtles.

Recommendation for your Holiday Beef or Lamb Roast ....

You didn't confuse, LOL. Im just being overly anal but glad I was 'cause I clearly misunderstood!

thank you!

about 19 hours ago
foodieX2 in Home Cooking

Recommendation for your Holiday Beef or Lamb Roast ....

Thank you!!

I am aiming for med rare and will need the oven for another dish. I have a shallow roasting pan that has a raised rack so will plan on cooking in that after the sear.

So to make sure I understand what you so nicely noted….

-Quick sear in a skillet, no more than minute per side
-Cook in a 200 degree oven for aprox 2 hours
-Raise heat to 250 and cook for aprox another hour, allowing for another 30 as needed
-Plate and place in cooler, tented until ready to serve

Sound good??

Why am I so nervous? LOL!

about 20 hours ago
foodieX2 in Home Cooking

Recommendation for your Holiday Beef or Lamb Roast ....

Fourunder- hope you don't mind me pigging back onto this post. For Christmas dinner my timing got messed so I sliced my boneless ribeye roast into steaks and grilled them, topped with a slice of grilled red onion and blue cheese. Phew-I was afraid I had ruined my meal but it was a pretty good save~

However today I am going to cook the other small boneless ribeye roast from our cow. It is aprox 3.5lbs.

It's been resting on my counter for the last hour. My plan is to season it well with S&P, sear it in a CI skillet and then pop it in a 200 degree oven for 2 hours, raise the temp to 250 for another hour, or until it gets to 130. Take out of the oven, tent and let rest for at least an hour. Does that sound about right?

Also- do I need to cook it on rack in a shallow roaster or would it be better to leave in the CI skillet, not on a rack.

thanks again! :)

about 21 hours ago
foodieX2 in Home Cooking

Your kitchen in a word (or two, or three...)

I have one small sign in my kitchen

"I love cooking with wine. Sometimes I even add it to the food"

Seafood lasagna?

I make seafood lasagna a few times a year. My original recipe was from Jasper White but I have been making it from memory for years so I am sure it has changed from the original. I usually use shrimp, scallops, crab and cod. This past year with lobsters being so cheap I made it with shrimp, lobster and crab only.

I have never attempted to freeze it as my fear is that the seafood would be too watery, ruining the texture. Maybe don't double it the first time and just do a test run with a single ramekin?

about 22 hours ago
foodieX2 in Home Cooking

Storing food processor blades... what do you do?

Thats great. When I bought machine the gal told they weren't sold separately. Glad to see they got smart about it.

about 23 hours ago
foodieX2 in Cookware

Storing food processor blades... what do you do?

Before my ancient one died I stored the blades/discs in a basket that hung in my kitchen. The new ones now come with a storage unit. I have wondered if they might start selling them seperately.

about 23 hours ago
foodieX2 in Cookware

Need to Rant about Ever Moving Ads on CH

Adbloc plus is your friend to block the ads. This one of the very few sites I use it because in last year the ads have become unbearable and distracting.

However that jumping issues occurs even with ad bloc. I basically have stopped visiting CH on my iPad or iPhone because of the issue. It's a known issue for a really long time but nothing appears to being done to fix it.

https://adblockplus.org

about 24 hours ago
foodieX2 in Site Talk

What's for Dinner #340 - the Pre-Christmas Rush Edition

Sorry to get back to you so late! It is so delicious and so easy! Just pinwheel thick cut bacon in a cast iron pan, leaving half hanging over the sides. Layer very thinly slice 'taters over the bacon, covering it completely. Season with S&P and sprinkle with grated gruyere and sharp cheddar, repeat as many times as needed to fill the pan with the final layer being potatoes. Fold the bacon back over the top and bake at 375 until the bacon is crispy, the potatoes are cooked thru and the cheese is bubbly.

Did Santa bring you any new cooking devices, gadgets, etc?

Duffy- I have a Zojirushi as welland really enjoy it. It does makes excellent sandwich bread!

if you can find this book I highly recommend it. It opened up whole new world for me. There is something to be said for having the bread machine do the heavy lifting. I am particularly fond of the brioche, the ciabatta and the russian black bread. The polenta bread is quite good too!

http://www.amazon.com/Rustic-European...

2 days ago
foodieX2 in Cookware
1

Did Santa bring you any new cooking devices, gadgets, etc?

That's the plan. I bought the bonus one that came with two bowls so we can always have one on there

2 days ago
foodieX2 in Cookware

Did Santa bring you any new cooking devices, gadgets, etc?

Santa brought our son a Cuisinart ice-cream maker. We already own an ancient Gaggia that is amazing but it is really large and unwieldy due to the compressor so ice-cream ends up being more a project. This is one will be much easier to use on whim.

Santa brought the family the T-fal ActiFry. Very excited to try it out, the online reviews are pretty mixed.

My husband gave new can opener, wooden salad tongs and some gorgeous wine glasses too.

2 days ago
foodieX2 in Cookware
1

What's for Dinner #340 - the Pre-Christmas Rush Edition

My sympathies Gray.

Dec 25, 2014
foodieX2 in Home Cooking

Are food allergies really hereditary, or is my SIL overly cautious?

Not to speak for sunshine but it is the "high frequency trigger" for why it is commonly recommended to avoid them in the first 2 years. An infant's immune system is immature that even a mild reaction can have disastrous effects. My son has two kids in class allergic to tree and peanuts. There is zero history is in on either parents side. Why would anyone take that risk in an infant?

Honey is another item that is best to avoid in infants. The reason is not due to an allergy but due to infant botulism. While its is extremely rare is potentially deadly.

I honestly cannot imagine asking any parent to put their child at risk even if the odds are very low.

Dec 25, 2014
foodieX2 in Not About Food

Are food allergies really hereditary, or is my SIL overly cautious?

Very nicely and succinctly said, sunshine.

Dec 25, 2014
foodieX2 in Not About Food
1

Substitute for butterscotch pudding in monkey bread?

Lots of recipes on line:
http://www.budget101.com/content.php/...
http://busycooks.about.com/od/conveni...
http://www.browneyedbaker.com/diy-hom... I would just sub brown sugar.

This brand has no artificial dyes- it uses caramel coloring or is that what she is allergic to?

<<Organic cane sugar, organic corn starch, natural flavor, organic caramel color, salt.>>

http://www.amazon.com/Dr-Oetker-Organ...

Dec 24, 2014
foodieX2 in Home Cooking

What's for Dinner #340 - the Pre-Christmas Rush Edition

My deepest sympathies to you and your family, Boyzoma.

Dec 24, 2014
foodieX2 in Home Cooking

What's for Dinner #340 - the Pre-Christmas Rush Edition

Just popping in to wish all my WFD friends who celebrate a Merry Merry Christmas! And wishing everyone peace and happiness in the year to come. May your table be laden with goodies and surrounded by the ones you love.

The dough is rising for tomorrows cinnamon rolls and that's about as tough as it gets. I'm keeping it easy for today and tomorrow's big meals.

Tonight the nibble will be smoked salmon and then dinner of ham, sichuan green beans and biscuits. This will be washed down with champagne. Dessert is homemade vanilla ice-cream (made last week) with the homemade dulce de leche I made for gifts this year.

Tomorrow is a rib eye roast, bacon potato cake and a repeat of the green beans (a special request). This will be washed down with a few bottles of 2006 Alpha Omega Proprietary Red. Our guests are bringing their smoked bluefish pate as a starter and a surprise dessert.

Our son and I have one last gift to deliver. He chose the local council on aging as his holiday charity this year. Our town has a large elderly population, many on fixed incomes with no family so he bought grocery store and drugstore gift cards and we will drop them off later this AM. Then it will be home for the duration with a fire in the fireplace and christmas music on the stereo. This is my favorite day of the holiday.

This "portrait" of ipsedixit has been pinned to my screen for months

OMG, take that thing down. Creepy!!

And yes, why would this photo be attached to anything on CH? I wish they would fix the GD algorithms already.

Dec 24, 2014
foodieX2 in Site Talk
1

whole roasted chicken left out cooling 4 hrs

Welcome to CH! We are an excellent resource for lots of things but something like food safety shouldn't be left to strangers on the internet to answer. This is basically a case of risk assessment. There are so many factors to consider. Are you willing to risk the potential gastric distress? Only you can answer that question.

Dec 23, 2014
foodieX2 in General Topics
1

Are food allergies really hereditary, or is my SIL overly cautious?

Yes, breast milk is that precious. While there are substitutes science continually proves that breast milk is best for babies.

Are food allergies really hereditary, or is my SIL overly cautious?

Exactly. The more I read the more I think there is a lot more than the potential allergies. Something tells me that the SIL can't win no matter what she does.

Dec 23, 2014
foodieX2 in Not About Food
1