n

NanH's Profile

Title Last Reply

Butternut Squash Challenge

Mine is the same way and it's too bad because I love beets! It must be similar to the cilantro tasting thing.

Dec 11, 2013
NanH in Home Cooking

DO NOT DISCARD THE TURKEY CARCASS(ES)

Why isn't it stock?

Dec 09, 2013
NanH in Home Cooking

Do you welcome criticism of your cooking?

Oh I know what Campbell's can teach me!

Sodium:890 mg per serving

Dec 09, 2013
NanH in Home Cooking
1

Do you welcome criticism of your cooking?

I am also more critical. HOWEVER, my husband was in the Army for 20 years (prior to our marriage). My home made soup? 'That was okay.' Campbells Chunky Cheeseburger Soup. He raved for days, offered me some, bought a dozen cans.

Anything processed is superior to anything home made. <sigh> It has almost sucked the joy of cooking out of me.

Dec 09, 2013
NanH in Home Cooking

Butternut Squash Challenge

I have two. This tart is sublime:

http://www.epicurious.com/recipes/foo...

This is a more 'manly' pasta with sausage:

http://www.foodandwine.com/recipes/fa...

Dec 09, 2013
NanH in Home Cooking

Carnitas!

I did both. I am sure it was a function of it being wild. It was on the simmer closer to three hours. The orange was just a grocery store navel. I did halve the recipe and still used half an orange.

Jun 05, 2013
NanH in Home Cooking

Carnitas!

So, I made the carnitas with wild pig and sadly, it was still tough. I even used extra vegetable oil. But, my main issue was with the recipe itself. The orange made it pretty bitter. I tried adding more sugar to help cut it, but it didn't help much. I assumed it was supposed to be unpeeled?

Jun 03, 2013
NanH in Home Cooking

RHUBARB IS IN SEASON

Rhubarb Collins.

May 31, 2013
NanH in Home Cooking

Carnitas!

I have a piece of wild hog (girl pig) and I have decided to make carnitas, so this is a timely topic!

The carnitas recipe from Roberto Santibañez's book Truly Mexican is on Epicurious.

May 31, 2013
NanH in Home Cooking

Dinner tonight! Chicken stock for Clam juice?

Ah, that would have been a good idea. The chicken stock worked out fine, but I'll keep the anchovies in mind. They are always in the pantry, so easy to do! Thanks!

May 13, 2013
NanH in Home Cooking

Dinner tonight! Chicken stock for Clam juice?

I am making this for dinner tonight.

http://www.epicurious.com/recipes/foo...

But, no clam juice. Would it be all wrong to sub chicken stock? My other option is a can of Progresso white clam sauce I could drain. Or water.

May 11, 2013
NanH in Home Cooking

Zuni Cafe roast chicken - if you've made it and liked it is there one you like even better?

I didn't think of it as excess verbiage, I think she was giving details about how it should taste and look. It was more the way you might tell a friend how to cook something if there is no written recipe. It's more like a story than a formula.

I, too, thought, 'Days ahead?' But it's not like you are actually doing anything extra. I take it out of the package, season it and instead of putting in the oven, I put it back in the fridge. There's no real extra time involved. I try to plan my meals in advance, anyway, so that chicken would be in my fridge whether in the package or out of it, two days before I was going to eat it.

The recipe says serves two to four. At the restaurant, it's listed as 'for two'. Obviously, it's not going to work for you in that context.

Mar 23, 2013
NanH in Home Cooking
1

Help me try a new Thanksgiving side...

This is just terrific. Savory, butternut squash. I've made it for dinner for the two of us. It is on my Thanksgiving table and it's what I bring if I go to someone else's home.

http://www.epicurious.com/recipes/foo...

Nov 14, 2012
NanH in Home Cooking

Carnitas from a hunk of leftover grilled pork roast?

Yeah, I was wondering if it would be similar to trying to make duck confit from leftover duck, aka not possible, or if there was a point I could start from and still get to something approaching carnitas. I have never made carnitas, so I have no idea.

Sep 22, 2012
NanH in Home Cooking

Carnitas from a hunk of leftover grilled pork roast?

Yeah, I was trying to figure out if I could just forge on from already cooked but then wondered if it would be like trying to make duck confit from left over duck aka, not possible.

Sep 22, 2012
NanH in Home Cooking

Carnitas from a hunk of leftover grilled pork roast?

What's the best way to go about it? Will I actually get something approaching carnitas?

Sep 22, 2012
NanH in Home Cooking

Below-the-Radar Local and Small Regional Chains That Are Worth Knowing About

Really? They each have four or five stores apiece in Richmond.

Sep 10, 2012
NanH in Chains

Below-the-Radar Local and Small Regional Chains That Are Worth Knowing About

Rodzilla- yes.

Sep 10, 2012
NanH in Chains

Tricks you figured out in the kitchen and thought 'good one'!!!

My sister's birthday is today, and I just sent her that very card!

Sep 10, 2012
NanH in Home Cooking

Below-the-Radar Local and Small Regional Chains That Are Worth Knowing About

Although they do actually make their own food in house, so I give them a bit of leeway in my avoidance of big chains.

Sep 10, 2012
NanH in Chains

Below-the-Radar Local and Small Regional Chains That Are Worth Knowing About

I'll second Pollo Tropical.

Sep 10, 2012
NanH in Chains

Below-the-Radar Local and Small Regional Chains That Are Worth Knowing About

Wawa is way better than Sheetz!

Sep 10, 2012
NanH in Chains

Parboiling Baby Back Ribs???

I poach fish and I braise short ribs and chicken so yes, I am cooking other meats in liquid. I am not sure that qualifies as boiling.

Sep 10, 2012
NanH in Home Cooking

Parboiling Baby Back Ribs???

I cannot imagine the need to do anything before tossing meat on the grill. I'm not even talking about being a purist or thinking smoking is the only way to go. I can't even figure out what I would do to chicken before grilling.

I don't smoke, unless I happen to put a few chips in the smoker box on my gas grill, but I put a rub on a rack of ribs, put them in the center of the grill with only the outside burners on low and close the lid. I open it three hours later to see if they are done. That is also how I do a whole chicken on a vertical roaster only it's more like two hours. I start chicken pieces over the fire on high and when they are a bit browned, I move them to the middle with the fire off and wait until they are done.

None of it is hard or much more than very basic science and certainly nothing to get all worked up over. It's just a simple, delicious way to cook meat.

Most likely you need to turn your heat down and take the meat off the grill before it becomes jerky.

Sep 09, 2012
NanH in Home Cooking

Beer Can Chicken

Jul 13, 2012
NanH in Home Cooking

Beer Can Chicken

I use this one and add about a tbls of five spice powder. I think the main benefit to beer can chicken is you park it on the grill and forget abut it for a couple hours and it leaves room on the grill for lots of sides.

Jul 12, 2012
NanH in Home Cooking

bone-in skin-on chicken thighs -- ideas for tasty, cozy, affordable please

Fat and skin equals flavor so leave it on and eat it. There's rarely more fat than what you need to saute some veggies and finish a pan sauce.

Jul 11, 2012
NanH in Home Cooking

Flowers in the vegetable garden.

My veggies are in raised beds of cinder block, so I plant flowers and herbs in the holes. My flowers are mostly marigolds and zinnias. I love how old fashioned they are. I had a couple mystery seeds only labeled 'flower'. Something is growing that I don't recognize. If I still don't recognize it when it flowers, I'll post a pic. I plant basil amongst the tomatoes and dill amongst the cucs.

Jun 08, 2012
NanH in Gardening

Flowers in the vegetable garden.

I lose a lot of winter squash to vine borers. Annoys the heck out of me!! I am trying a three sisters bed this year, though I don't know if that will help. I will hit the garden center for nasturtiums, since I am late for seed starting.

Jun 08, 2012
NanH in Gardening

Generally scorned products that are madly delicious -- in certain applications

I remember liking that...

Jun 03, 2012
NanH in Home Cooking