foodieX2's Profile

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restaurant/waitress adds to credit card bill. what to do?

Did you really leave the restaurant w/o speaking to the one of the owners/managers to explain why you were not leaving a tip? Especially as you are long time/regular who has known the owners for years. If they have a server that bad you Im sure they would want to know it from customers they trust.

Personally-I think the server lied to her boss.

While the fact that the partner added the tip is dead wrong if you routinely leave a 20% tip and have never had an issue with the service there before I can see why the partner may have done it. Sounds like they believed the waitress, printed out another POS slip, added the 20% that you always leave and figured that was the end of it. Still wrong, wrong, wrong. They should have picked up the phone and/or emailed you and processed the slip the next day.

about 10 hours ago
foodieX2 in Not About Food

What's for Dinner #351: the Wishing & Hoping Edition

I wouldd take daffy-down-dillies over roses any day. Love them

about 14 hours ago
foodieX2 in Home Cooking
2

do you return items to Trader Joe's?

Interesting. My two local TJs always ask why and make note of it.

1 day ago
foodieX2 in Chains

Best Egg and Cheese Breakfast Sandwich around

OMG-how I did I miss that? I rarely eat fast food but I would belly up for that biscuit sandwiches after a late night out!

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Pasta, cream sauce, prosciutto, cheese and chardonnay. Can I just say that I have dinner envy?

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Finally made it thru all the bits and pieces of leftovers.The final results was a frittata with leftover pasta, bite sized bits of pork roast, roasted veggies and3 different kinds of cheese. I love everything-but-the-kitchen-sink dinners and this did not disappoint.

Tomorrow its scrub the fridge from top to bottom. How does it manage to get so dirty when you are not looking? It always seems to go from sparkling to grubby overnight. Ugh

Afterwards though I get to leave the men at home and head out to dinner with some girlfriends. It's been way too long.

potato flakes

Usually I'll take a thick cut piece of cod fish or tilapia and season it with what ever combo of seasonings interest me that night. Then I'll dredge the fish in the flakes, pressing down gently so they adhere. Melt some butter in a CI pan with a little olive oil and then cook the fish until browned on both sides and just cooked through.

1 day ago
foodieX2 in Home Cooking

potato flakes

Hmmm I never used it for chicken. Maybe start w/ a dip in flour, then egg, then potato?

I've never used flavored ones either-I wonder if the garlic will taste chemically if not made into mashed? I would taste the flakes first and before proceeding. Maybe make a small batch of them as mashed too. It might not be worth wasting the chicken if you don't like the flakes. But of you like them as mashed you could serve them as a side.

1 day ago
foodieX2 in Home Cooking

potato flakes

It will impart a little flavor if you use it as a thicker crust. Potato flakes in and of themselves are pretty neutral. I was referring to using a small amount to coat the fish. It then basically disappears and you wouldn't know it was there other than the lovely color.

1 day ago
foodieX2 in Home Cooking

potato flakes

Great pressed into fish before cooking. It disappears, has no taste but creates a lovely brown color. I always have some on hand.

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

You would be surprised with the number of folks on this site that have very strict guidelines for food storage and they figure that those who don't have just been lucky and are great risk of pending illness and possibly death! No one who dines in my home is immune compromised and I haven't gotten my son or husband sick yet.

Feb 24, 2015
foodieX2 in General Topics
1

Weight Watchers Foodies -- The Winter Doldrums Edition! February 2015

Weigh in day today and I stayed the same, 2 weeks running. Had a long talk with my leader and I think this week I am going to keep doing Simply Filling but will weigh/measure everything. She thinks since I have lost a significant amount a weight its possible that my servings sizes are too big. With Simply feeling you "eat until satisfied" but she has seen members in a similar position as me letting serving sizes creep up.

Our leader also posted a french onion soup recipe that was 4 points for 2 cups. Im going to try out this weekend and will post back if its good.

Weight Watchers Foodies -- The Winter Doldrums Edition! February 2015

Welcome to the WW table Francine! I'd love to see more action here, especially recipe sharing and tips.

Good luck on Thursday!

Feb 24, 2015
foodieX2 in Home Cooking
1

Do you test-run a preparation before making it later for guests?

In my late teens/early twenties and first stepping into the "grown up" world of entertaining/dinner parties I usually went with tried true recipes and saved my experimenting for close friends/family

By the time I was in my late twenties I stopped doing that and instead looked at dinner parties as way to try out new things. The same way a party makes me really get down and clean those baseboards, a dinner party motivates me to get creative in the kitchen. Like the OP this might be considered overly confident/arrogant but I really can't see me setting up to make something for company that I didn't think I could do well.

Of course if was the type of meal were the wager was high (a new boss, potential love interest, etc) I would stick to a tried true menu that I Knew would impress while not keeping me a slave to the kitchen. A meal where the food shines but the company shines more.

Feb 24, 2015
foodieX2 in General Topics

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

Honestly after reading so many "would you eat this" posts I can say that most of the posters on this site would think I should already be dead or at least have picked our my burial plot for my imminent death based on the "risks" I have been taking for years.

~I leave eggs and butter on the counter and defrost meats there too
~I rinse certain kinds of chicken
~I use my unheated mudroom to store food as well as use it as a cooling station for hot foods, often leaving them overnight, before freezing.
~I eat canned food past it's expiration date and have been known to eat packaged foods (like Wholly Guacamole) past the use/freeze by date
~I bring mayo based dishes to picnics, I don't refrigerate tuna sandwiches because I don't like cold bread and often store my work lunch at my desk w/o a freezer pack
~ I hold onto rice from Chinese take out to make sir fried (my sons favorite
~I let my dog clean the plates (yes they get put in the dishwasher afterwards but there was actually a poster who didn't think that was clean enough)
~And speaking of dogs I have let them have a few licks of my ice cream cone too!

Weight Watchers Foodies -- The Winter Doldrums Edition! February 2015

Good luck with the surgery Rox. I bet you will feel great once you healed and gone thru PT.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

After a gorgeous day yesterday its back to bitterly cold. My driveway went from total mush to a skating rink. Salt doesn't seem to be touching it…

Dinner tonight was a Berkshire center cut pork loin. I rubbed it with assorted spices and roasted just until 143ish degrees and let it rest for around 20 minutes, raising the temp to about 148. Along side was baked potatoes and (snooze) steamed broccoli. A nice pinot noir to wash it all down.

The rest of the week is clean out the fridge and eat down the leftovers. We have pizza, veal parm, some pasta and sauce as well as bits and pieces of veggies and leftover rice and polenta. I see a frittata in our future with the leftover veg and starch.

Would you buy your neighbors' home cooked food

file not found

Feb 23, 2015
foodieX2 in Not About Food

Weight Watchers Foodies -- The Winter Doldrums Edition! February 2015

You are inspiration Sarah! Thanks for sharing your story. I hope I can say the same 2 years from now.

I have maintained last week but admit I have been a little lax in tracking and portion control. However in the past staying the same would be cause for a pity binge but instead I I keep chugging along. I have been stocking up on my homemade beet hummus, lots of veggies and packable fruits,

I've got vacation coming up in a few weeks and am hoping to head somewhere warm. If I could hit the 50 lb mark by then I would be very happy but even if I don't I know that I am wearing 3 sizes smilers than I did last spring vacation.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

My condolences on the pipe. We have been knocking on wood daily hoping to avoid them here.

Feb 23, 2015
foodieX2 in Home Cooking

Where can I get frozen raccoons?

Yup- the meat is similar to raccoon and as long as the scent bag is empty and removed the meat won't be tainted but it

Feb 23, 2015
foodieX2 in Los Angeles Area

Where can I get frozen raccoons?

I grew up where many folks routinely hunted and ate raccoon as well as skunk as often as they did deer and geese.

Feb 22, 2015
foodieX2 in Los Angeles Area

dinner host responsibilities

Personally I think you are being overly sensitive. While I get the $20 entree vs $50 entree I don't see a alcohol vs no alcohol relationship. What did you say when your overrode your mom's decision to buy the meal?

On a side note have you discussed this with your fiancé, even separate from what happened at dinner? Even small ideas about money can cause lots of issues in a marriage so it might be best to discuss both of your ideas on things like budgets, dining out, joint versus separate bank accounts, spending limits etc. Clearly neither your fiancé nor her mother follow your "rule". You might want to find out what other differences there maybe so you both go in with eyes wide open.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Complete change of dinner plans when what I thought I was defrosting was some boneless chicken breast ended up being boneless chicken thighs. Figuring they were too small to really stuff I put them in the fridge and will do something with them for lunch or dinner tomorrow. Instead I quickly defrosted some shrimp and did a quick sauté w/ onions and kale. The plan is to serve that over some pasta once the man gets home.

Oh and it's snowing again. If there are any crocuses or snow drops wanting to push through I wish them luck with the 5+ feet snow banks.

How long will you stand in line for food?

My favorite BBQ place finally added call ahead service so while there is usually a long line at prime time you can avoid the line by ordering and paying in advance. Before that we always went during off hours and never had to wait more 10-15 minutes to order

Other than that I just wait until the hype dies down if its something I want to try. I truly don't believe there is any food worth waiting in line for an hour, never mind two.

Feb 21, 2015
foodieX2 in General Topics

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Can you believe we are getting hit AGAIN, followed by 40 degrees w/ rain and then another snow storm mid week!?! Glad you were able to sneak in a visit to Dali.

My husband asked for stuffed chicken breasts for dinner and I was planning on spinach and gorgonzola but now you have me thinking feta. Might steal your idea of pine nuts too!

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

So glad you are feeling better Maria. Nothing worse than food poisoning except having it when you are traveling.

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

Well its free ranging in her belly now! :)

Feb 20, 2015
foodieX2 in Home Cooking
1

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

Thanks Linda- it is already bitterly cold with worse tomorrow. Ugh.

Dinner was wonderful but alas no short ribs. I made do with an excellent caesar salad and a porcini asparagus pizza. The man had the chicken livers (to die for!) and the bolognese. A nice pinot was had with our meals. For a digestivo he had the house made plum grappa and I had some fig infused vodka. A wonderful evening.

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

Dinner tonight is our annual post Valentine dinner out at one our favorite places. Like many places in the Boston area, it is a local place that really suffered with the Valentine snow storm and its after effects. Looking forward to a great cocktail and, fingers crossed, their braised short ribs. It often a special this time of year.