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hippioflov's Profile

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DO NOT DISCARD THE TURKEY CARCASS(ES)

I too don't like a straight turkey taste, but do enjoy a properly flavored turkey stock. First I smother my turkey with Old Bay before baking. In the pot with the carcass I put all the drippings and skin. I throw in the leftover celery and onion trimmings, including the onion skins. I toss in a garlic clove or two, and two big bay leaves and a few sprigs of thyme. Then I add enough water to cover all this by about 4 inches. Slam the lid on and simmer for hours. I think the bay leaf helps tame the turkey taste.
P.S. The dogs and cats love stock of any sort on their food!

Dec 01, 2013
hippioflov in Home Cooking

Cooking from the Farmer's Market (or CSA) 2013

Summer apples make great apple butter or chutney.

Jul 30, 2013
hippioflov in Home Cooking

What to do with too much (of the wrong) stuff ?

You can make kraut in the summer; it just takes less time. I live in Georgia and do it all the time. You can also make freezer slaw. Cabbage rolls freeze well too.

Lucky you with the sweet potatoes. It's been so wet here that most of my potatoes rotted in the ground. :( When I do have sweet potatoes, I chopped them like french fries and freeze to make oven fries. They also make a wonderful curry soup.

I live in the South and t's been weird garden weather here. Everything is late. My tomatoes are huge and still green! My okra is tall and green and has yet to bloom. Farmers in my area say it will be a late season. Hopefully you'll get some of the expected summer veggies in the early fall.

Jul 25, 2013
hippioflov in Home Cooking

What's your burger recipe?

Ground beef, minced onions, garlic powder, and Worcester sauce. We've tried lots of variations, but this one is always moist and tasty.

Jul 24, 2013
hippioflov in Home Cooking

Jamming, canning and preserving 2013

North Georgia...We're down to two good rains a week now. In June we had two solid weeks of rain. I tried to work in the garden a little between the showers and ended up stuck and having to take off my boots so I could escape!

Jul 24, 2013
hippioflov in Home Cooking

Jamming, canning and preserving 2013

It's been slow this year, but things are picking up. I've canned lots of beans, pickles, and relishes. Made a several batches of dill pickled radishes, green beans, and hot peppers. Got some hot peppers fermenting for hot sauce. Also working on fermented dill pickles. I don't know if this fits the topic, but I'm hooked on making kombucha too. Wishing the berries were better this year, but all the rainy here this year seems to make them rot rather than ripen. Now if only the tomatoes would ripen in all this damp weather, I'd be a happy canner.

P.S. Baking soda may help get the burn marks off your stove, and a little vinegar on the baking soda may too. For scorched pots I put in some rock salt and scrub like crazy.

Jul 23, 2013
hippioflov in Home Cooking

Question about home-cured bacon

No wisdom to add, but I am lusting after your bacon! ;)

May 19, 2013
hippioflov in Home Cooking

HELP GETTING MY HOME CURED BACON MORE SUCCULENT

We always wet cure our bacon then cold smoke it. I freeze and slice it very thinly before frying it. Maybe it's the cooking process. When i do bacon slices in the over they get crisper because all the grease drains into the pan below. You could try a method that keeps the bacon in contact with the grease. Personally, i find a skillet and low heat give a softer bacon.

May 19, 2013
hippioflov in Home Cooking

Help. My Home Cured Bacon is Grey

Hmmmm...can you post a pic? Is it grey inside? I'd fry a small piece and see how it smelled then. Was it dry or wet cured? I know ours has a less brilliant color than store bought because we don't add any coloring. It colors up nice when smoked though.

May 19, 2013
hippioflov in Home Cooking

Favorite egg preparations for breakfast

We like to hard boil the eggs and keep them in the fridge. We mash them up on toast with a little mayo or chop them and add to a green salad and stuff into a pita. A quick breakfast is to quarter them and drizzle with a little butter or oil and salt and pepper. Olive oil is good and so is truffle oil.

Apr 27, 2013
hippioflov in Home Cooking

Eggs and Toast

looks sooo yummy! A fox ate our duck. I miss her eggs, but I miss her company so much more.

Apr 19, 2013
hippioflov in Home Cooking

Eggs and Toast

Shred lettuce on toast, top with chili, top with a hard fried egg, some cheese, and another piece of toast.

Apr 19, 2013
hippioflov in Home Cooking

Eggs and Toast

My son adores this. of course, in the summer it gets sprinkled with diced fresh tomatoes and a little shredded cheese - extra sharp cheddar or feta usually. I like mine with pickled hot peppers and cheese.

Apr 19, 2013
hippioflov in Home Cooking

Tasty Toasty Avocado... Try it, you'll like it!

Try a generous sprinkle of balsamic vinegar and blue cheese.

Apr 19, 2013
hippioflov in Home Cooking

What to do with 2 lbs of Fresh Shitake?

You could dry them. Spread them out on a towel and let a fan blow over them.

Mar 31, 2013
hippioflov in Home Cooking

My first country ham and I need some advice

Even though it's a cured ham, once you slice it you should refrigerate it. Ham lasts a long time, but like any meat it will spoil. I'd freeze any ham that you don't plan on eating in the next couple of weeks. You can freeze the whole thing, but I prefer to freeze packages of slices. If you don't plan on using the bone right away, freeze it too. You can put the frozen bone in a crockpot of soup and let it simmer all day. Especially good in split pea soup.

Mar 30, 2013
hippioflov in Home Cooking

Seeking the best NY-Style Cheescake recipe

My mom always used the recipe from her Better Homes and Gardens Cookbook. Simply the best cheesecake I've ever eaten. I'd guess her cookbook was circa 1960's.

Mar 29, 2013
hippioflov in Home Cooking

What can I do with this? - Vodka Soaked Bananas

Could you incorporate it into a banana cream pie? Maybe make a smoothie. Freeze into ice cream. Banana bread.

P.S. Describe the infusion process. Sounds yummy!

Mar 29, 2013
hippioflov in Home Cooking

What can I do with a ton of crystallized honey?

It won't spoil, so you don't have use it up. When ours crystalizes we don't bother to melt it and just use it as is. Mead sounds like a good option to use up lots of it at once.

Mar 27, 2013
hippioflov in Home Cooking

Best beer for beer can chicken?

Around here we drink half the can and refill it with red wine and lots of chopped herbs like thyme and rosemary and garlic. I'd stick with Bud or Miller or some other less expensive beer.
Save the good beer for drinking.

Mar 26, 2013
hippioflov in Home Cooking

Use for instant pudding mix?

Add to plain pancake mix, a cup of warm milk, a cup of hot chocolate

Mar 26, 2013
hippioflov in Home Cooking

Recombinant Cuisine

Hmmmm.... would be a great cookbook title Recombinant Cuisine. I actually expected something about genetically modified fish. I love to really cook good stuff, but sometimes recombinant is the way to go. And it tastes yummy! Some of my favorite recombinant recipes - mac and cheese with chopped up hot dogs; egg salad, chopped pickles, and potted meat; Spam and scrambled eggs; Chex mix; using potato chips as a casserole topper. It's also a budget saver when I'm broke. My philosophy is that a little of the unhealthy won't kill me if I eat healthy most of the time. :)

Mar 23, 2013
hippioflov in General Topics
1

My Nemesis: Frozen Whole Chicken...

Defrosting a whole chicken is a pain, so I never do it. When I want to cook a whole chicken, I simply put it in the crockpot on low in the morning before I go to work - covered with water or chicken broth and a few herbs. When I get home, I turn off the pot. The chicken is ready to be whatever I want. This chicken does tend to fall off the bone, so if you want to serve an elegant whole chicken this isn't for you. I use fresh chickens when that's my goal. The crockpot chicken is great to eat just as it is or ready to be put into a pot pie, etc.

Mar 21, 2013
hippioflov in Home Cooking

Do school lunches include a sweet dessert or just fruit?

Schools lunches have changed a lot since the new federal standards came down. It's been good and bad. The nutrition and variety are lots better. The kids are getting lots more fresh fruit and veggie options. The entrees tend to be real food like lasagna, baked chicken, salisbury steak, etc. and not just fried foods, burgers, and pizza. One of my students had okra for the first time and couldn't believe what she'd been missing out on. The downside is portions. Lots of students (my own son included) complain that there just isn't enough to last the day. Many students are growing and very active in sports and the portions just don't fill them up. These types of lunches are more expensive and the budget has not increased for this. Drink choices are limited to skim milk or water. No more juices or chocolate milk. Desserts are not served often. In fact, our cafeteria has cookies maybe once a week and that's it.

I think the intentions are good, but schools need some room for judgement based on the students. Plus this is just one meal a day. Hopefully, this will transfer to home, but most of my students tell me they still eat the same fast food and junk food as always. Many kids at our school bring a lunch or someone brings them a fast food lunch daily. The fast food lunch has become a bit of a status symbol since it is expensive and usually it's families that can afford to have someone not working.

Mar 10, 2013
hippioflov in General Topics

Charcuterie Questions: Guanciale & Ham

Since we live in the South and don't have a basement, I've always hung hams and such to cure in our fridge in the garage. I wrapped the ham and used cotton cord to hang it from the topmost shelf with a pan under it to catch the drips. I took out all the other shelves.

When I made guanciale, i smoked the jowls after curing and then froze them in small pieces.

I don't see why you couldn't make small hams. I would think the cure would penetrate faster and more strongly on the small ham pieces. Hams are also great smoked.

If you decide to go the smoking route, I can post a pic of the smoker we built at a lot less cost than buying one.

For bacon it's another cure and smoke it route here. So far the cures that involve sugar and apple juice have been our favorites. I've found that kitty litter pans are the perfect size and depth for bacon. The people at the Dollar Store gave me some funny looks when I bought 5 litter pans. They were great for holding the meat while rubbing in the cure - worked well for the hams too. The bacon was in food grade plastic bags during the curing process. There are lots of places to look on the internet for recipes and advice. Pancettta was also incredibly easy to make too.

Mar 08, 2013
hippioflov in Home Cooking

Guanciale?

OK I am officially jealous. We made guanciale last year and it's all gone! I kept mine frozen in small blocks and would take out some and slice super thin with the meat slicer. Next I'd fry it and add to anything I wanted to give some punch. It was great crumbled over potato soup and simmered in clam chowder - red or white. My daughter and I like to take it straight from the skillet to a slice of toast, fold, and savor for breakfast. Great over a big salad or in potato salad too. Enjoy!

Mar 02, 2013
hippioflov in Home Cooking

Smoked Oysters -- yummy ways to eat?

Every now and then I get a craving for these on saltines with a slice of cheddar cheese and a dab of yellow mustard. In fact, i may have to indulge soon.

Feb 18, 2013
hippioflov in Home Cooking

Your best meals for $5.00 or less

Bacon is definitely a must. Also try those cubes of salt pork. If you soak them in some water, you can get rid of the extra salty flavor if you like. I freeze mine just a little and use a very sharp knife to cut thin slices to use just like bacon. Well, salt pork is just unsliced pork bellies. You can also grind up a little to mix with ground beef for flavorful burgers and meatloaf. A chunk in a pot of soup adds lots of flavor with having to fill the pot with expensive meat. Good in a pot of beans too.

Feb 16, 2013
hippioflov in Home Cooking

Your best meals for $5.00 or less

Love reading this thread! Here's an idea that happened in an accidental sort of way. In your handy crock pot simmer 4 chicken breasts (bone in and skin) in a can of chopped tomatoes with a can of whole kernel corn and a finely diced onion. Spice it up with some Mexican seasonings. Add chicken broth to cover if needed. I also add some hot sauce because we love it spicy. This was two dinners and several lunches for the 3 of us which is saying a lot since one of us is a teenage boy who grows a foot a day! I did add a few things with each meal like lettuce and cheese, roasted carrots, a salad, or enchilada sauce.

Meal one was shredded chicken burritos with roasted carrots on the side. P.S. Make your own tortillas; it's cheap, easy, and much tasiter.

Meal two was chicken enchiladas with the homemade corn tortillas. I mixed a large can of enchilada sauce with equal amounts of the tomato broth leftover from cooking the chicken and poured that over the enchiladas. We had salad on the side and some pickled beans that I had on hand.

The rest of the tomato broth and roasted carrots were pureed for a spicy tomato soup. That was three lunches for me and one for the hubby.

Feb 16, 2013
hippioflov in Home Cooking

Can I bake a ham that isn't smothered in sugar and fruit?

This will be my next ham!

Feb 16, 2013
hippioflov in Home Cooking