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hippioflov's Profile

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Eye of the round vs chuck for beef stew?

I often buy eye of round on sale and chop it up for stew. Still comes out yummy. Guess depends on how much fat you want. Also I use a crock pot and simmer the stew on high all day. That may make a difference.

Sep 07, 2014
hippioflov in Home Cooking

sauce for pork burger

May I suggest a cranberry sauce? Maybe even one with some diced hot peppers. Apple butter is good too. We like to put a fruity salsa on them too - usually one with peaches and hot peppers. Unusual, but blue cheese dressing is yummy with pork and apples.

Sep 07, 2014
hippioflov in Home Cooking

Slow Roasting and Jarring Tomatoes in Olive Oil

Definitely can't store them safely in olive oil. Maybe in the fridge for a few weeks, but I wouldn't push the limits. What you buy in the story has preservatives added. I know people did it in the past, but it's risky to preserve in only oil.

You do have some alternatives. You can roast and dehydrate the tomatoes. When you want to use, soak in olive oil. You could roast and water-bath can the tomatoes and then drain to use. When you can the tomatoes, it is safe to add some minced garlic to the jar. Pressure canning is an option, but the tomatoes will tend to cook down. Diced tomatoes can be canned and then you can drain them for sandwiches - kinda like a bruschetta. It's ok to roast in olive oil, but when you can cover the tomatoes with water or some kind of broth or tomato juice. I often roast tomatoes in olive oil and spices, then run it through a blender, and pressure can for tomato sauce You could also roast the tomatoes, thoroughly drain, and freeze. Defrost for sandwiches. Still a little mushy though. There are two more exotic solutions. One is to dice the tomatoes and pickle them. A different flavor, but still tomato tasting. I really like pickled tomatoes on a salad. Tomato jam is yummy, but sweet. It's still good on savory sandwiches like roast beef, chicken, pork - just about any meat. It's also great on bagels with cream cheese.

This is the tomato lovers dilemma. Love tomatoes on sandwiches, but not so easy to get good tomatoes in the winter. Maybe that's why I love them so much, they make me wait.

Sep 07, 2014
hippioflov in Home Cooking

Pickled Okra Canning and Sealing Conundrum

They are safe as long as you keep the in the fridge. Since you put them in before they had sealed, you can't be sure they sealed properly - due to the processing or just a drop in temperature inside the jar. If you put a jar of any warm food in the fridge, it will "seal", but that doesn't mean it's safe to put on the pantry shelf. Your okra is ok to keep in the fridge and eat in the next few months, but no guarantees on it if you store it unrefrigerated.

When I can, I usually wait 24hrs before deciding the jar isn't going to seal. Then I put the unsealed jars in the fridge and use them. Unsealed water bath stuff like pickles and jellies I am comfortable storing in the fridge for a few months. Unsealed pressure canned stuff I use within two weeks.

Sorry this is so long, but I wanted to thorough.

Sep 07, 2014
hippioflov in Home Cooking

In need of big, bold, super flavored tomato sauce ideas.

Chili is always yummy over pasta. Better yet, mix up the pasta and chili with some hot salsa, pour into a casserole, top with cheese, and bake til hot and cheese is slightly browned.

A more traditional option would be a bold pesto - extra garlic, extra olive oil. Try some unusual nuts like pecans. Maybe a different green like cilantro.

Sep 05, 2014
hippioflov in Home Cooking

Suggestions for what to do with a quart of bacon fat?

Lucky you! I like to slice broccoli and celery, mince some garlic, and then quickly brown in a little bacon fat. Great over pasta or rice.

Wilted salads and for making cornbread are great ideas too.

Sep 03, 2014
hippioflov in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

For us, it's anything that we can put in a crockpot. Even my daughter at college does this once a week for her and her roommates.

Sep 03, 2014
hippioflov in Home Cooking

Cooked Green and Wax Beans -- Need Your Ideas!

I find a ginger and soy dressing is yummy on beans.

Sep 03, 2014
hippioflov in Home Cooking
1

Recipes for tomatoes NOT as the star ingredient?

Stuffed tomatoes - just like the peppers but in tomato shells.

Tomato jam - chopped tomatoes, cinnamon, cloves, lemons, and sugar. Great on a bagel with cream cheese. Great over roast chicken and pork. Also my secret chili ingredient.

Aug 27, 2014
hippioflov in Home Cooking

Adding whole tomatoes to Indian-style rice? Am I crazy?

Oh yeah! Tomatoes and rice are perfect companions. Sometimes I cook just rice and tomatoes together. A little salt, a little hot sauce, a little curry and it's lunch

Aug 27, 2014
hippioflov in Home Cooking

Best way to enjoy a great bar of chocolate?

How about a luscious glass of red wine?

Aug 06, 2014
hippioflov in Home Cooking

Your best tomato recipes please - worthy of the tastiest specimens!

Tomato-Blackberry Vinaigrette

I just make this without measuring, but here it is approximately.

1 c chopped tomatoes
couple of tbs balsamic vinegar
couple of tbs of olive oil
cracked black pepper
salt
couple of tbs of blackberry jelly - maybe more like 4 tbs

whirl in blender

I love it over blanched green beans.

Aug 05, 2014
hippioflov in Home Cooking

I love Bacon. I love Peaches. Huh?

I once thought dark chocolate bars with bacon pieces were a bad idea, until I tried one. Peaches and bacon could work - the sweet peach flavor and salt, smoky bacon flavor might just work. Lots of peaches in Georgia. I may give this try soon.

Jul 25, 2014
hippioflov in Home Cooking

A Discussion on Vinegar

For a cold, apple cider vinegar, water, and honey. You have to decide on your proportions. Heat and sip.

You can make your own vinegar with fruit peels. Backwoods Home Magazine has directions. I just mix the peels, some vinegar mother, and a little water. Cover and let sit til nice and tart.

Jul 25, 2014
hippioflov in Home Cooking

A Discussion on Vinegar

Another non-cooking use is to soothe a sunburn. Put some on a washcloth and pat over the burn. Great to clean the microwave too.

Jul 25, 2014
hippioflov in Home Cooking

Best bang for the (time/energy/cost) buck recipes

My own ground beef. I buy lean cuts and grind my own. So much tastier. I also buy Boston butts and other fattyish pork to make my own sausage. Plus it costs a lot less!

Jul 25, 2014
hippioflov in Home Cooking

Best bang for the (time/energy/cost) buck recipes

Same here and we get to experiment with new flavors. I keep a 5-gallan glass jar with a spigot on the kitchen counter and we just tap off that. I add more tea when it gets low.

Jul 25, 2014
hippioflov in Home Cooking

biscuits & gravy w/ eggs, country ham

I'd give it a go and see how it tastes. I think fat is pretty much fat.

Jul 24, 2014
hippioflov in Home Cooking

Need to use 600g/21 oz. of Valbreso Feta before it expires 08/17/2014

I have drained the cheese and frozen it. Then I just crumble it up straight from the freezer.

Jul 24, 2014
hippioflov in Home Cooking
1

What to do with leftover green beans.

I like to put some in the bottom of a pint mason jar with a little Italian dressing and top with a green salad. At lunch I just dump the jar out onto a plate and instant salad with the green beans and dressing on top.

You can pickle the leftover ones to use in salads or with cheese trays.

A really "red-neck" way we use them up is to crumble up cornbread in bowl, top with green beans, chopped onion, carrots, cucumbers, tomatoes, or whatever other veggies you prefer, and then some ranch dressing.

Jul 24, 2014
hippioflov in Home Cooking

Is this tacky?

I agree linuafood. Usually I do try to let guests know what's on the menu ahead of time. Sometimes they even say wow that's a lot to do, let me bring something.

Jul 21, 2014
hippioflov in General Topics

Is this tacky?

funny

Jul 21, 2014
hippioflov in General Topics

To much pork belly!

Yep! Lots of bacon!

Jul 21, 2014
hippioflov in Home Cooking

biscuits & gravy w/ eggs, country ham

Southern girl here and glad to see you've discovered our "national dish". :)

First the ham. In the South you can find a ham in every grocery store. When we lived in NH for awhile, no ham. In a pinch you can get the butcher to cut you ham steaks and season with liquid smoke, salt, and garlic. An easier option is to look at the deli counter. You usually see some kind of smoked ham. Ask them to slice the ham into thick slices.

Next the gravy, yeah you can make it from scratch. Use regular or spicy sausage; maple sausage gives a sweetish taste that some don't enjoy. My dad made the gravy at our house. Fry up the sausage. To the hot grease add about 2 spoonfuls of flour. He always stirred the flour with a metal egg turner/spatula til it thickened, then he dumped in a bowlful of milk - about 2 cups. Just keep stirring til it thickens, scraping the spatula across the bottom of the pan. If it won't thicken, mix a little flour into cold water and add to the gravy. Too thick? Just add a little water. But I cheat! Southern Mills makes several great biscuit gravies - white, peppered, or sausage.

Last the biscuits. Flour counts. I make sure to use a good quality self-rising flour. To two cups flour add two tablespoons butter. I just soften it and mash in with a spoon. Slowly add buttermilk to form a thick dough. Don't mix too much, just enough to wet the flour. You can drop the biscuits by the spoonful on a pan. You can use a glass to roll out dough - be sure to flour your counter well - an the same glass to cut out biscuits. Bake in a 450 over for about 15 minutes.

Where are you? I'm sure some chowhound will be willing to give you lessons. It takes some practice, but you'll get the hang of it. Makes a great dinner too! And you really need a cast iron skillet. I find mine at junk stores and yard sales really cheap.

Jul 16, 2014
hippioflov in Home Cooking
1

Wha do you put in your brown baggie?

I really love the What's for Dinner threads. Lots of inspiration. Now I am curious about lunch. Specifically, what are people bringing to lunch? When school starts back this year, I am resolved to bring interesting, nutritious, and yummy lunches that avoid the usual sandwich-leftover-blah salad choices. Also, as a teacher my total lunch time is 25 minutes which includes the walk to and from the cafeteria, inconvenient access to a microwave, and the expectation that I monitor students the whole lunch period. So, what do you put in your brown baggie?

Jul 15, 2014
hippioflov in Home Cooking

OK..SO I HAVE A BAGEL...WHAT DO YOU PUT ON YOURS?

Always some cream cheese. Sometimes lox, sometimes bitter orange marmalade, sometimes cucumber, sometimes.... Bagels and cream cheese are great with just about everything! One thing I miss living in the South is real bagels.

Jul 15, 2014
hippioflov in General Topics

Bumper Crop of Thai Chilis!

I've infused hot peppers in vodka and it makes a killer Bloody Mary. All I did was get a bottle of less expensive vodka, poured off about a cup, and filled the empty space with peppers. It sat in a cool, dark corner about three months. Then I strained out the peppers and put the vodka back in the bottle. I imagine tequila would work the same way.

I also ferment hot peppers. When fermentation is over, blend up the peppers all the brine, and strain through a fine mesh strainer. Cut the juice with cider vinegar to your taste.

Jul 13, 2014
hippioflov in Home Cooking
1

Butternut squash

You can cube it and cook in the slow cooker. You'll need to add some water and stir often. When the squash is mashable, add sugar and spices like cinnamon and nutmeg. This makes what my mom calls squash butter. It's yummy on toast and pound cake, or over ice cream.

You can also season the mashed squash with your favorite curry. I like to add hot peppers and puree to make a soup. When serving add a dollop of sour cream or heavy cream. Even my skeptical husband likes this one.

Jul 12, 2014
hippioflov in Home Cooking

How to Make Ranch Dressing

Thrilled with this! It's so easy.

Jul 11, 2014
hippioflov in Features

Mixing apples and oranges

How about a basil and honey vinaigrette?

Jul 11, 2014
hippioflov in Home Cooking