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hippioflov's Profile

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biscuits & gravy w/ eggs, country ham

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

about 6 hours ago
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.

about 10 hours ago
hippioflov in Home Cooking

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.

about 10 hours ago
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

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

Are you snacking on anything right now? **Springtime Edition**

Homemade paneer sprinkled with salt, wheat thins, hot peppers in bread and butter brine

Jul 11, 2014
hippioflov in General Topics

HELP!! Extremely picky eaters, out of dinner options!!

Sometimes when the same old food bores me, I change up the spices. For example beef: bbq, Mexican seasonings, curry, Asian seasonings, or any other culture. Go to the pasta aisle and check out all the non-tomato pasta sauces.

Jul 11, 2014
hippioflov in Home Cooking

What's for Dinner #311 - the Relax, Kick Back, and Enjoy Summer Edition [through July 11, 2014]

I loved the greens and will do them that way from now on. I was uncertain about the kraut salad, but it was really good. So good that the hubby took it for lunch in a chicken wrap.

Jul 11, 2014
hippioflov in Home Cooking
2

What's for Dinner #311 - the Relax, Kick Back, and Enjoy Summer Edition [through July 11, 2014]

Summer is my time to experiment. Tonight we're having pork meatballs, wild greens braised in beer and soy sauce, couscous, and kraut salad.

Jul 10, 2014
hippioflov in Home Cooking
2

HELP......fingers are burning from cutting jalapenos. Remedies?

When chopping hot peppers I either hold them with a fork or toss into the food processor. Peppermint soap will help dissolve the oil on your fingers.

Jul 09, 2014
hippioflov in Not About Food

Jamming, canning and preserving 2014

1) If your jar pops its lid after sitting out for three days, DO NOT eat it. Throw it away. This is an indication of spoilage.
2) The bubble are of little concern if the jars are sealed and remained sealed. Siphoning could indicate that you didn't leave enough headspace in the jars. It happens and I wouldn't worry as long as the jars sealed.
3) I don't re-process any jar that pops its lid after sealing. This means the contents are spoiled and could make you sick or kill you. If the lid fails to seal within 24 hrs, I either refrigerate the jar to use or reprocess.
4) I do lots of canning and always check my contents carefully before using. Does it have mold on top? Does it smell right? Does it taste right? If anything seems off, I throw out the contents. Better safe than sorry.

Jul 09, 2014
hippioflov in Home Cooking
1

Canning problems...

Good warning leetmom7! Inverting jars is no longer considered safe. Ball has a good website on canning too.

I am especially careful with tomatoes when canning. I used to do like grandmom and boil the tomatoes and put into jars and top with the hot lids. Never had any failures, but I no longer do this. It is worth the extra effort to water bath the jars and be safe. Also a pressure canner is worth the investment. I got one for $60. Now I pressure can all my tomatoes.

The main reason I pressure can is because many tomato varieties have been breed to be less acidic than they were. And, you don't always know which tomotaes have less acid. Less acid means that water bath canning isn't always the best option, since the acid is what helps preserve the tomatoes safely. Adding lemon juice or vinegar to each jar brings the acid levels up. I just feel safer with pressure canning. In the end, it's no more time intensive or troublesome than water bath canning.

Re-processing is an option, but if just one jar fails to seal, go ahead and put in the fridge to use.

Jul 09, 2014
hippioflov in Home Cooking

Question about Kombucha with green tea

I like to add fresh apple or pear juice to the scoby and a little kombucha and make vinegar. Great for salad dressings! Right now I'm experimenting with fresh blueberries for vinegar.

Jul 09, 2014
hippioflov in Home Cooking

Question about Kombucha with green tea

I've noticed that even with careful straining, my kombucha accumulates some sediments - bits of tea - in the bottom. I just take out the scoby and rinse it well in cool running water. Next I pour off the kombucha and discard the liquid with sediment.

I also keep a spare scoby in the fridge in case the one I am using gets contaminated. It's easy to discard a scoby I'm uncomfortable with if there's one in the fridge ready to use.

Jul 08, 2014
hippioflov in Home Cooking
1

Do I just throw this grilled cabbage away?

P.S. Apples, red cabbage, and spare ribs! Oh my! Makes me hungry.

Jul 07, 2014
hippioflov in Home Cooking

Onions. Do you "count" them as a vegetable when planning a meal?

Depends on how much I use. If it's added to soup or sauce, it's more like a seasoning. But it onions are the main ingredient, then yes. Like if I caramelized a whole onion and put it into a quiche piled it on a sandwich, then it counts as a vegetable too. :) Alternately, add an extra veggie into another meal to compensate.

Jul 07, 2014
hippioflov in General Topics

Ground my meat: what went wrong?

The grit thing worries me. Is it possible you got some metal shavings off your grinder? We had this happen once with a lesser quality grinder than your Kitchenaid. Threw out a whole batch of sausage. :(

Jul 07, 2014
hippioflov in Home Cooking

Do I just throw this grilled cabbage away?

Was your cabbage old? Seriously, I find that the older a cabbage gets the more bitter it tastes.

Maybe you could doctor it up by chopping it up and making a stir fry with some strong ingredients and lots of spice. I'm thinking beef, onions, eggplant, greens like kale, ginger, garlic.... I also like to add a huge splash of a pale beer and soy sauce at the end and simmer to make a thin sauce.

Or if you have chickens or other animals that would eat it. Make compost.

Good luck!

Jul 07, 2014
hippioflov in Home Cooking

I always ruin dried chickpeas - any tips?

Absolutely the best way to cook beans is in the crockpot! I do all my beans this way.

Jul 04, 2014
hippioflov in Home Cooking

Bugs in Rice-Is it still edible?

If you have the space, storing rice, flour, and other such things in the freezer or fridge is a good idea. Keeps it fresh and no little buggies. When this happened to my 20lb bag of rice, I just cooked it up and mixed with the dog food. They loved it!

Jun 25, 2014
hippioflov in General Topics

Salad dressing

When I want something quick for dressing, I mix a little olive oil, balsamic vinegar, and a spoonful of jelly. My favorite jelly is homemade blackberry, but cranberry, blueberry, or apple are good too. If I have some fresh herbs, I throw in a few too.

Jun 25, 2014
hippioflov in Home Cooking

What's for Dinner #308 - A Midsummer's Night's Dream Dinner Edition! [through June 25, 2014]

Lately it's been anything curry and wild greens. Last night was lentils over basmati rice. One side was lambs quarters and tomatoes with garlic and ginger quick stirred into a little boiling beer and soy sauce. With a few curried pork meatballs on the side to satisfy the meat eaters.

Jun 23, 2014
hippioflov in Home Cooking
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