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Rib Coward!!

for anything grilled I rely on amazingribs.com and they also have a few killer side dish recipes too, if you go through their site.

i have had very few ( well, actually 'no') failures using any of 'Meathead's' recipes / methods.

just another option for you to try.

Jun 04, 2015
oooYUM in Home Cooking
2

Beans......Again ?!?

Ah, thanks pikawicca, my beans cooked nicely in an hour and the pot is now sitting in an icewater bath prior to being popped in the fridge until Thursday.

possibly I over thought this..
I guess I just needed someone to say...."you can dooo eeeet !!!!"

Beans......Again ?!?

Hi There, I see I already posted a question about beans before,,,,, WHAT is my DEAL???

Anyway, so I soaked my Pintos all day and only just started cooking them after dinner tonight.
I realized I am probably not going to be able to stay up that late tonight and I'm wondering how I am going to work this...
can I put the beans in a slow oven for the night? or in the slow cooker for the night? or just stop the cooking prior to going to bed and then finish off tomorrow or the next day ( presuming I refrigerate them?)
thanks in advance :-)

May 19, 2015
oooYUM in Home Cooking

EYB BOOKMARKS

I DID IT !!!
THANKS MADRID !!!
WITH YOUR HELP I FIGURED IT OUT !!!
NOW I CAN SORT MY RECIPES, SO HAPPY !!!!

May 10, 2015
oooYUM in Food Media & News

EYB BOOKMARKS

Thank you again, Madrid, very helpful !!!

I do not see the BOOKMARK icons you are speaking of, so it is good that I can contact them and that they are quick responders !!!
I will do that, then.
again THANKS !!!

May 10, 2015
oooYUM in Food Media & News

EYB BOOKMARKS

Thanks for the quick response, Madrid!!

Maybe I can reword my question...

I want to bookmark a recipe in a book I have, and I haven't bookmarked it in EYB before.
So I pick the book off my bookshelf and say to myself, "I should bookmark 'crudnuggets' in my Thug Cookbook because I cook it all the time...." I should put THAT PARTICULAR RECIPE IN MY EYB BOOKMARKS.

SOOO, I go to my bookshelf, pull up my book and decide to bookmark that particular recipe in EYB.
I get THE ENTIRE INDEX OF RECIPES...THE WHOLE TABLE OF CONTENTS (sometimes 7 or more pages of them) in Thug Cookbook, starting with the FIRST RECIPE IN THE BOOK AND ENDING WITH THE LAST.
Thats my question.... scrolling through appetizers, salads, soups, veggies, mains.....etc etc etc.... till I find my particular recipe..

Do I really have to scroll through the entire table of contents till I find my recipe? and then bookmark it?

and if I just search for "crudnuggets" I can get to the recipe, but the bookmark icon is not on that page....

doesn't this happen to anyone else?

And when I go to bookmark it, I have no categories, just "Favorites" or "recipes" to choose from...
so everything ends up in my "favorites" pile...
i would like to be able to separate my favorites by course, perhaps, or whatever...

does this all make sense?

OK ADDENDUM...
SO I went to the Thug book (since I actually do have it) and used the filter function to find a recipe I have actually made (Lemony red lentil soup) and have been directed right to the recipe !!!!
that was easy :-)
NOW, THERE IS NO BOOK MARK ICON....
so I could "find" the recipe but I can't bookmark it?

I really would like to get this organized so I could use it better.... that would be nice.
I can be taught, so.....

May 10, 2015
oooYUM in Food Media & News

EYB BOOKMARKS

HI ! please move this if it doesn't belong in Home Cooking...
I'm having a bit of trouble (I guess) with the Bookmark function on EYB, can anyone just give me a clue here? ( please, no judging)

I am trying to bookmark some of my favorite recipes.
Please, can someone just LMK if you really have to go through the Whole. Entire. Book. Index to find the recipe you want to bookmark, or can you just type in the recipe (or narrow the search somehow) so that the recipe pops up and can be bookmarked?
Also, I have a choice of "Recipe" or "Favorite" only?
Isnt there a way to make new categories like "Dessert", "Main" etc?

I watched the video (which just "showed me" all the "neat stuff" I can do with my bookmarks but not 'how' to do it.
If I had the time to sit at my computer, I could prob figure it out, but if someone just tells me quickly how to do it (or if it can't be done) then that would be sweet....
I've been a member for a few years and just not utilizing it like I could... still using stickies in my cookbooks,,,,

why can't it be as simple as AllRecipes??? anyway, thanks in advance :-)

May 10, 2015
oooYUM in Food Media & News

Any Chuck Steak recipes that are not for the grill?

i had bought some about a month ago and didn't really know what to do with them.
I had some nice homemade adobo sauce I had made and wanted to use up.
I basically put the chuck steaks in my slow cooker with the sauce poured over and let em go on low for about 4 hours. I "might" have thrown in some other odds and ends, but I can't remember, maybe a couple cut up tomatoes and a chili or two, I just remember thinking it didn't look very liquidy.....
Well, the meat was fall apart tender and sooo flavorsome !!!
I shredded it up and made some enchilada's and OMG they were amazing !!!
I really like the chuck steaks and that's the first time I ever used them, I certainly went back to the store and got a few more for my freezer !!!!

Jul 12, 2014
oooYUM in Home Cooking

Soaked Beans all day, Can't cook tonight.....

Ah, thanks so much !!!!
I knew I could count on y'all !!!!

Jun 05, 2014
oooYUM in Home Cooking

Soaked Beans all day, Can't cook tonight.....

Just a quick yes or no.....
I found out I have to get up at 0400 and be at work at 0500 tomorrow morning.....
Right now, I am just not inclined to cook the beans I have soaked all day today.

If I drain them and put them in the fridge, can I cook them tomorrow when I get home, or ???

Thanks in advance, Chow Hounds !!!

Jun 05, 2014
oooYUM in Home Cooking

Fruit Pies with DRY FILLING ~ UGH !

well, my pies ( I used my E Henry small pie plates ) turned out very nicely and got rave reviews from the fam.

My oven is new !!! as a matter of fact.
I didn't really think of that. 8-O

Now that you mention it, I think it has taken a bit longer with just about everything I've put in there,
but I haven't minded.
The only time it seems to be a "problem" is with the pies, so I will adjust accordingly !!!
Thanks !!
(I LOVE my new oven, BTW !!!)

Mar 31, 2014
oooYUM in Home Cooking

Fruit Pies with DRY FILLING ~ UGH !

I have thought of that. I used 3 Granny Smith and 2 golden delicious today, as well as 3 Bosc pears and threw in some dried cranberries...
I usually bake the pies 425 for 15 minutes, then turn the heat to 350 and bake and additional 45 - 50 minutes, but I will bet I do need to bake longer..
I will try that too, the next time.

The weird thing is, it's only recently started happening, I have made fine pies all up until just recently (*I am trying to blame the fruit instead of the cook, ha ha ha !!!!)

Mar 30, 2014
oooYUM in Home Cooking

Fruit Pies with DRY FILLING ~ UGH !

I think the next time I might try as you suggest and freeze the apples... It's time to take the pies out now, I guess we'll see how it goes.
I cooked the fruit until not-quite-tender, and then strained it, cooked the juices down a little and thickened them and then added them back to the fruit.
What a lot of extra work !!!
In my childhood memory, my Mom could whip up a pie in half an hour, it takes me half a day !

Mar 30, 2014
oooYUM in Home Cooking

Fruit Pies with DRY FILLING ~ UGH !

Thanks, it's weird but the pies have plenty of juices, it's just that the fruits somehow seem to remain "firm" not "cooked".
I'd like my fruits to be cooked "tender" not remain crispy...

The last 2 apple pies I have made, it feels like I have eaten a bowl full of cut-up apples, some tasty cinnamon juice / sauce, and some nice tender crust. It doesn't sit very easy on the stomach when I go to bed..... the apples.

Mar 30, 2014
oooYUM in Home Cooking

Fruit Pies with DRY FILLING ~ UGH !

so I am going to try again today :-(

I am happy with the crusts I make and all my pies were turning out very nicely....

and then

I made a "peach pie" that used such dry peaches that the entire pie had to be thrown out *( my fault, peach season was DEFINITELY OVER when I bought those "peaches" )

but the last 2 apple pies were dry too.
I typically use a blend of apples, sometimes throw in a fresh pear as well.
Last time, the apples didn't seem cooked although the pie was in the oven longer than I normally bake it, and the juices were bubbling over the crust.
There were juices, just the apples seemed "hard" still, not cooked, and rather dry....
I don't think I am explaining this very well, and I am always very critical about my own cooking, but these pies take a bit of time, and I feel like I know what I am doing.

Today, for the first time ever, I am contemplating par-cooking the apples and pears, because I have cut them up and they don't seem overly juicy to me....

UGH, any advice?

Mar 30, 2014
oooYUM in Home Cooking

HAVE PEACHES, MAKING COBBLER.....

Thanks to everyone who replied !!!

I ended up mixing 3/4 C sugar, 3 T tapioca flour, 1/4 t cinnamon, and 1/8 t ginger, and added it to the sliced peaches, to which i had already added juice of one lemon.

I put it in the baking dish, threw a cup of Raspberries on top, then dotted with butter, grated my leftover pie dough on top and sprinkled a bit of turbinado sugar over the top.
It's in the oven now, so we'll see......

I can't mess it up that badly, and next time I will try those other toppings, they sound great !!!

Jul 27, 2013
oooYUM in Home Cooking

HAVE PEACHES, MAKING COBBLER.....

WOW THANKS !!!!

Jul 27, 2013
oooYUM in Home Cooking

HAVE PEACHES, MAKING COBBLER.....

I have 8 not-that-ripe peaches on my kitchen counter, and some leftover bits of pie dough in the freezer. I plan to bake a cobbler in an hour or so.

I just plan to grate the dough on top of the peach filling in a 9x13 pan, then sprinkle with cinnamon-sugar and bake.

Can anyone give me a standard plan for the peaches though?
Just rule of thumb amounts for sugar, flavorings, etc
How about thickener.....
I have tapioca flour, tapioca, cornstarch, regular flour, etc for thickener....

Any help would be much appreciated, as always :-)
I

Jul 27, 2013
oooYUM in Home Cooking

Leftovers tonite....

Thanks everyone for the great suggestions !!!!
They all sounded wonderful, but
in the end, I decided to go with MidwesternerTT's
suggestion, thin slicing the meats and heating them
up in some Barbeque Sauce.
I made some nice baked potatoes,
brought out the butter, sour cream, shredded cheese,
extra barbeque sauce
and sliced avocado.
I made a nice big salad with fresh sliced tomato,
and also served some corn.
It was tasty and satisfying, everyone loved it,
and it was very simple.
I really appreciate the ideas, sometimes I just can't
think of anything and I was stumped this morning !!!
Cheers !!!!!

May 22, 2013
oooYUM in Home Cooking

Leftovers tonite....

I am totally out of ideas for tonite's dinner.
OF course, since it's 5 AM, maybe it's just my tired brain.

Anyway, what would CH's do with....

one each cooked leftover roast chicken thigh and breast, 1 1/2 cooked boneless pork loin chops (Dry dry dry, ack...) and a grilled beef sausage.....

Want to use them up.
Will be feeding DH and 2 grown sons.
Just had stir fry with some of the roast chicken 2 nites ago....

Any ideas for something quick to fix after work?

Thanks :-)

May 22, 2013
oooYUM in Home Cooking

Boneless Beef Short Ribs ~~~ Proceed?

WOW !!
I really should use MS cookbook more often !!!
Her recipes make me seem like a pretty good cook :-D

The short ribs were amazing ~ flavorful, falling apart tender with that delicious glaze.
I steamed a few nice carrots and brushed them with a bit of the glaze that i scraped out of the pan after I glazed the ribs, and that worked really well, too.

My son, however, made probably the best mashed potatoes I have ever tasted anywhere, EVER in my life !!!!!!!!
He used 2 heads of roasted garlic, a touch of heavy cream added to the milk and some butter melting on top,,,,,,,,
That pushed the meal totally over the top.....ahhhhhhhhhh..........

Apr 28, 2013
oooYUM in Home Cooking
1

Boneless Beef Short Ribs ~~~ Proceed?

Thanks !!!
I will go ahead then......
Wonder why I am obsessing, I didn't used to be that way????

Apr 27, 2013
oooYUM in Home Cooking

Boneless Beef Short Ribs ~~~ Proceed?

Hi y'all, I decided to start using up my freezer stockpile, so
Thursday pulled out a couple packages of beef short ribs to
thaw in anticipation of cooking them this weekend.

I had planned to use Molly Stevens' recipe for Short Ribs with Maple-Rosemary Glaze.
but at this point I am wondering if I can still use this treatment
with boneless ribs...

Shall I just proceed? Or would the Hounds recommend a different
recipe?
I have already laid out the ribs and salted them as she advised....

Apr 27, 2013
oooYUM in Home Cooking

I left my cheesecake in oven to cool, and left overnight by accident.

An ex BF of mine (a million years ago) had a Mother who was "the best cook in the world"
IIRC, her cheesecake recipe called for baking the cheesecake, then leaving it in the oven all night without touching it, and taking it out of the now-cold oven in the morning....
I have to admit, the cheesecake was amazing.
Anyway, that's how she did it, and I *think* I've seen recipes that call for this technique in the past....

BEST Recipes To Impress a Man... Please HELP!

Aaaaaahhhhhh !!!!!
Are you in Georgia ?

Mar 17, 2013
oooYUM in Home Cooking

Baked salmon - to wrap or not to wrap...in foil?

Oh, I'm glad you got the plank !!!!
Not sure about the oven,,,,, I haven't tried that....
.
I soak my plank till it's good and water-logged,
that said, it is often charred on an end by the time my Salmon is grilled.....I think it's because the planks are pretty thin....

I would probably be one to "try" the oven thing, though, just to see. Keep in mind, I was the child who touched the iron that my mother warned me was "hot" :-D

Maybe set the water-logged plank into an aluminum pan
first, then keep an eye peeled !

Mar 17, 2013
oooYUM in Home Cooking

BEST Recipes To Impress a Man... Please HELP!

HA !!!!! I had an unfortunate year with a man who not only didn't like anything green, but only liked his mother's cooking, no joke. I can't believe I wasted that much time. It didn't matter WHAT I made *(even her very own recipes!) it was never quite "piquant" enough for him......

Looooooooser......

Mar 17, 2013
oooYUM in Home Cooking

BEST Recipes To Impress a Man... Please HELP!

You know, the pot roast idea sounds really great, and it lends itself to the casual "I felt like making a nice pot roast in the slow cooker, and there's going to be a lot, so...."
Then it cooks itself, and you have time to get a salad and some crusty bread ready, maybe have a glass of wine or a beer together first.....
Casual and easy...

Mar 17, 2013
oooYUM in Home Cooking

BEST Recipes To Impress a Man... Please HELP!

Querencia, I also shed a little tear.
What a wise woman you are, and how lucky as well....

My husband is just like yours was, even down to the picking-up-at-airport-in-blizzard thing.
I must remember how lucky I am too.......

Mar 17, 2013
oooYUM in Home Cooking

BEST Recipes To Impress a Man... Please HELP!

Well, if he grills steaks,
then one of the BEST dessert ideas EVER.....

Grilled peaches.... Google a few good methods,
but basically grilled peach served with Vanilla Bean ice cream, maybe with a tiny drizzle of Raspberry liqueur on top.
OMG !!!!!!
WHEN will peaches be in season again ?!?!?!?! Hurry !!!!

Mar 17, 2013
oooYUM in Home Cooking