foodieX2's Profile

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Spicy appetizer

good idea! I also love bang bang cauliflower in case there are any veggies in the crowd.

http://www.thatssomichelle.com/2012/0...

about 4 hours ago
foodieX2 in Home Cooking

Kids and Allergies - long and a bit of a rant.

Not sure where you grew up but in my area it just wasn't talked about so the only folks I knew who had allergies were family and one close friend. I'm pretty sure thats only because she practically lived in our house. It wasn't until 8th grade did I learn that two kids, both who had been in my class since kindie, had allergies, one which was very severe. We thought she didn't go to parties for religious reasons.

I think they were readily diagnosed but there was no expectation of the schools or society as whole changing for the allergy so most folks kept it at home. And in my friends case (nuts, tomatoes and strawberries) it was pretty easy for my folks to adapt to because we really didn't have any packaged foods, pretty much everything was made from scratch so they just never served those foods.

about 5 hours ago
foodieX2 in Not About Food

Covered Dish for a Pirate Party?

Bermuda fish chowder with Outerbridges and a shot of Goslings. It would hold well in crock pot and the outer bridges/rum before serving

http://life.nationalpost.com/2012/09/...

about 5 hours ago
foodieX2 in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

I find that that is often the case with many veggie/acid based dishes. I made a savory tomato tart and the filling tasted so much better the second day but the crust suffered. My next try might be more to make the roasted tomato part a day ahead and then assembling.

about 6 hours ago
foodieX2 in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

WFD? Pizza!

I am going to a "perfecting the perfect pizza" cooking class tonight which looks like it also be a demo for the "baking steel" which was developed by a local chef and then funded by kickstarter. Didn't realize all that when I signed up but still hoping for a fun night without too much sales pressure.

http://ralphswinesandspirits.com/clas...

So the men weren't jealous there is homemade pizza dough and all the fixings so they can have a pizza night too.

Hello, I am looking for some recommendations for some store bought marinades,sauces, and pre mixed seasonings for chicken.

Mrs Dash Extra Spicy seasoning blend is great on pizza, baked potatoes, in chili, etc when you want an extra kick.

Blue Crab Bay Company Salmon seasoning is great for all kinds of fish and makes a nice dip/topping for smoked salmon, mixed into mashed potatoes, etcetera.

Whole Foods carry a variety of different rubs, all of which I have liked. I think they are called spice shakers?

You favorite salad dressing can make a great marinade. Greek dressing for lamb, Italian for chicken etc.

Of course many will just tell you to make your own however prepackaged combinations are a great way to find the flavors you like. When I was just staring out those packets were s low initial cost investment into the world of spices and marinades.

Once you do find rubs, spice blends or sauces you like and use often it can be cheaper to make your own. It's also a away to adjust it to your liking and to get creative.

Another economical way to do it is to buddy up with a friend. I have a friend I cook with and we also make our own spice blends or pool our resources to get better prices by buying in bulk.

about 9 hours ago
foodieX2 in General Topics

Easy hard boiled egg peeling tecnique.

Agree with you. There are some very, um, "adamant" posters who will basically accuse you of lying when you say steaming is not a fail safe method. I find that steaming's fail rate is as high if not higher than other methods when it comes to easy peeling.

IMHO the highest rate of success comes from older eggs and even that is only 80-90% regardless of method used.

about 10 hours ago
foodieX2 in Home Cooking

Queso Pop Up Ad

I was just coming to post about this. Made the mistake of logging in w/o adbloc and this is what I find. Is this the future or a fluke?

about 10 hours ago
foodieX2 in Site Talk

Looking for a substitute for preserved lemons

That's too bad! The dish sounded like a winner.

If you like salmon I often make an Asian inspired version. I marinate it in a mix of tamari soy sauce, rice vinegar, honey, sesame oil, fresh ginger, S&P and sriracha for about a half an hour but no more than an hour or it gets mushy. Remove from marinade, pat dry. Rub with sesame oil, top with some of the ginger slices from the marinade and a sprinkle of sesame seeds. Roast in a hot oven, skin side down until done-15 to 20 min depending on thickness.

Barefoot Contessa also has a nice one that is more mustard based.

about 13 hours ago
foodieX2 in Home Cooking

Where are our T-shirts?

no problem!:)

1 day ago
foodieX2 in Site Talk

Where are our T-shirts?

KK- just let me know. I won't wear it and my husband won't either. I guess I had the idea they would be "cooler" than they it turned out to be which is why I followed up. Even solid black with a simple "Chowhound"would have been better. This one just looks like something you'd pick up at a trade show.

1 day ago
foodieX2 in Site Talk
1

Where are our T-shirts?

I got mine today, same as another's-solid black with the Chow.com logo. Mens XL. Does anyone want it?

1 day ago
foodieX2 in Site Talk

What's for Dinner #326 - The Fall Pursuits Edition

I ended up making baked delicata "fries" and everyone gobbled them up. I cut the squash in half length wise and then cut each of those into half moons. Tossed those in olive oil, spread on cookie sheet with generous sprinkle of salt and baked until golden brown, flipping once. They were awesome dipped in spicy curry catsup. Definitely a keeper since my farm share, if last year was any indication, will be over run with them.

Is it too soon to talk about Thanksgiving?

Not for me! At this point it is more about coordination than actual meal planning. Who can come and who can't. Will any one need to stay over? Once thats done I'll start thinking about digging out the linens and decorations see what we need. I won't really worry about the menu until mid October and won't worry about the shopping/timing etc until mid November.

1 day ago
foodieX2 in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

Alas my freezer find of chicken thighs were a no go this AM. I opened them and both the feel and smell were off. I think they may have been one of those "oops, not going to get to them, better throw them in the freezer" so possibly they had already turned. Ugh

So a quick trip to TJ's is the start of WFD. Grilled turkey steaks, roasted delicata squash and sautéed spinach. Maybe some rice too.

1 day ago
foodieX2 in Home Cooking
1

Party Early Birds

I thought the same thing Mono and then realized the OP said they are adjacent to a local street festival. If it's the type of festival were business's/stores/etc routinely open their doors for it I could see the average festival attendee thinking it was included. If that's the case your advice of noting invited guests or maybe private party could help avoid yet another awkward situation, lol!

1 day ago
foodieX2 in Not About Food

Trader Joe's YAY/MEY/NAY - September 2014

3 new Yays!

1. Cold brewed coffee concentrate.

I have been trying to kick my take out ice coffee fix and this is great. I mix it 1 part coffee, 1 part water, tons of ice and a splash of half and half. At less than 60 cents a cup it really satisfies. One bottle makes around 14 of my cups.

2. 100 calorie pack of oatmeal chocolate chip cookies

Perfect after school snack for my son. While I pay more for packaging the box stays fresh in my car and are easy. He loves them too.

3. Dark chocolate covered caramels

Guilty pleasure! I can eat the whole bag but try to limit it to just a few as a late afternoon treat.

1 day ago
foodieX2 in Chains

What's for Dinner #326 - The Fall Pursuits Edition

it was darn right cold this AM and getting chillier by the moment! I think a fire in the fireplace is in order.

Dinner tonight, put together on the fly, came out better than expected. Italian sausages on the grill, polenta cakes topped with pesto and shredded parmesan and then broiled and some steamed broccoli. Somehow the flavors just worked together to make it all taste, I don't know, elevated. Even my son said it was really good and praise from him these days is rare (he still on a picky kick, darn it).

When digging around in the freezer I found some chicken thighs. I think tomorrow maybe a riff on LW's and Harter's tagine idea…..

Savory breakfast dish recipes for potluck

How about Quiche Lorraine?
http://www.saveur.com/article/Recipes...

I make a version of these for my New Years brunch and they are the first to go.
http://www.halfhourmeals.com/recipe/h...

Frittatas are easy and good too. So many savory combinations like spinach sausage and goat cheese, asparagus ham and gruyere or bacon tomato and cheddar.

Sep 15, 2014
foodieX2 in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

I am thinking it must be my photo! They look like meatballs in real life, LOL.

Sep 14, 2014
foodieX2 in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

Yes, I use old fashioned oats. When run thru the FP they act and look like breadcrumbs but adds fiber and other nutrients. It also has the benefit of being GF which means I can serve them to my GF friends.

What's for Dinner #326 - The Fall Pursuits Edition

Shredded parmesan. We went full on Italian flavors-tons of oregano, basil, red pepper flakes and the cheese. Binders were eggs, milk and oatmeal. I processed the oatmeal in FP w/ the herbs. Makes for a very tender and flavorful meatball!

Sep 14, 2014
foodieX2 in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

What a wonderful crisp day today! Sun was warm but temps a little cool, can't wait to have a fire in the fireplace.

Today was our first "feed the freezer" day with a close friend. We ended up getting a late start as we decided to also do our big seasonal BJ's run. Thankfully it wasn't crowded but we were still there for close to 2 hours.

After a delicious and chatty lunch we finally got cooking around 1:30 so we chose to only do meatballs this time, but meatballs we did! We each made over 75 a piece. Plenty for spaghetti meatballs tonight and a freezer packed with the rest. I see meatballs subs in my future.

Our next feed freezer will be a few weeks. We are thinking beef stew and white chili.

Where are our T-shirts?

East coaster here too and mine has yet to arrive.

LW- I don't wear Tshirts either, I thought it would be a great gift for my t-shirt collecting husband. Sounds like they are all different, be interesting to see what shows up,

Sep 14, 2014
foodieX2 in Site Talk
3

Where are our T-shirts?

so kind.

Sep 14, 2014
foodieX2 in Site Talk
2

Where are our T-shirts?

Bummer! I assumed it was going to be a Chowhound tee otherwise I wouldn't have been following up.

Sep 14, 2014
foodieX2 in Site Talk
2

Looking for a substitute for preserved lemons

Good luck! Is it the NYT recipe? Ive been meaning to make that, let us know how it turns out.

http://cooking.nytimes.com/recipes/10...

Sep 13, 2014
foodieX2 in Home Cooking

Looking for a substitute for preserved lemons

You can thinly slice a fresh lemon and then sauté it over low heat with little olive oil, a few pinches of salt and sugar until the rinds are very soft. Cool slightly and then chop.

Sep 13, 2014
foodieX2 in Home Cooking
1

Update on Worcester, MA area please!

Is a half hour drive too far? BT Smokehouse in Sturbridge is great. Right around the corner from them is Rapscallion Brewery where they routinely have live music and frisbee golf tournaments.

Sep 13, 2014
foodieX2 in Southern New England

The Tyranny of the Home-Cooked Family Dinner  

<<Meanwhile, because of the latter, many people no longer make a distinction between a calm measured spanking for disciplinary reasons and beating the shit out of a kid because you're mad at him.>>

Speechless. Absolutely speechless.

Thankfully I am able to see past the sensationalism. In my son's 13 years I have never had a moments worry that any mandated reporters, neighbor or stranger I deal with in my everyday life would report me for anything. I find it heartbreakingly sad that anyone has to live with that fear.

Sep 13, 2014
foodieX2 in Food Media & News