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thimes's Profile

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Filet Mignon... lots of it.

I like the burger idea (something you would buy it for but if you have a lot . . . ) and the kebab/grill idea.

You can also slice very thinly and add to hot soup (add raw) with noodles/etc (a-la Pho) and just let the broth heat it through.

Jan 13, 2015
thimes in Home Cooking

Have you ever reinvented the wheel?

Doesn't every generation think they invent the wheel . . . .

Jan 12, 2015
thimes in General Topics

How Are Ads Chosen?

clear your browser history and delete all your cookies - that may help. The ad companies track everything these days to give you what they think you want to see. It's creepy if you really start paying attention . . . but give that a try.

Jan 12, 2015
thimes in Site Talk

Ideas for using lots of pumpkin

Pumpkin Ravioli - I don't have a recipe per se but you can find them all over the internet. Something a little different than desserts . . . .

Jan 12, 2015
thimes in Home Cooking

Does one's gender affect food preferences?

ahhh - suckered into an old thread - hate that

Jan 08, 2015
thimes in Not About Food

Why is my oil burning?!

as stated below (or above - I'm always wrong) your pan is hotter than 350, you are getting an incorrect reading.

Yes - less oil (oil the meat, either way), quick sear, into a 400 oven (I do 500 but 400 is fine) - smokes less and turns out fine. I do most of my steak this way indoors.

Jan 08, 2015
thimes in Home Cooking
1

Does one's gender affect food preferences?

While you may be a chauvinistic pig . . . I can't really speak to that from your post ;)

And while I'm not an evolutionary biologist, my education is adjacent to that. And while we all like to think that we are not a function of our genetics or evolution, that just isn't the case - even though we want that to be true. And just because we know one exception to a rule, doesn't negate the rule. I know these things all are horrible to hear - and we hate generalizations - and labels - etc/etc/etc . . . . such is the hardship of science.. . . .

All that aside, it wouldn't surprise me if there were differences - though maybe not how you present them. Women, regardless of culture, are responsible for reproduction and continuing the species. In that comes some nutritional demands that are just not required for males. This pressure could very easily have created differences in food preferences between the sexes. I don't know this research but from an evolution standpoint it seems plausible . . .

Jan 08, 2015
thimes in Not About Food

I have Kirkland Chicken Tortilla Soup--What recipe can I use it in?

If it is already pretty thick, you can undercook the rice in water, strain, add to soup to finish, which will soak up the broth still but not quite as much. Just another option.

You could do the same with egg noodles and create sort of a thick pasta dish instead of a soup. A-la chicken and dumplings.

Jan 07, 2015
thimes in Home Cooking

I have Kirkland Chicken Tortilla Soup--What recipe can I use it in?

you're right it usually goes the other way - things into soup instead of soup into things.

You could definitely use it as a simmering sauce for chicken (or any meat really). You could also cook rice in it, which would soak up a lot of the broth, in fact you may have to thin it a little - but it makes for a tasty rice.

How much "stuff" is in the soup and how thick is it since it is a commercial soup?

Jan 07, 2015
thimes in Home Cooking

How do you pronounce your foreign food phrases?

In Ohio we also have "Bellefontaine" . . . . which of course is pronounced "Bell - fountain" (like mountain) . . . go figure.

Jan 04, 2015
thimes in Food Media & News

How do you pronounce your foreign food phrases?

Or Ohio. ;)

Jan 03, 2015
thimes in Food Media & News

frozen turkey

Yes but this would be thawed, brought out at room temp to cut, put through a grinder, and then refrozen. That puts us into a more grey area - not that I might not do it but I get why others would advise against it.

Jan 03, 2015
thimes in Home Cooking

frozen turkey

A general rule of thumb for food safety is that you don't re-freeze something you have thawed without cooking it first.

So while you could thaw, grind, cook chili and freeze the chili … you wouldn't thaw, grind, and re freeze the raw turkey …

With as hotly contested as food safety is in here I'm not getting into the fight but in general this isn't a horrible rule of thumb.

Jan 03, 2015
thimes in Home Cooking
1

How do you pronounce your foreign food phrases?

In general, if the rest of my sentence is in American English, I say foreign words with an American pronunciation . . . I guess a knowledgeable American pronunciation.

For example, I say tortilla ( . . ya) with an "American" accident (not torti La).

I do the same with names of places, I'm not sure why I wouldn't do the same with food words. . . . If someone told me they just visited Firenze or Koln in the middle of an English sentence I'd have to serious consider just walking away . . . .

Jan 03, 2015
thimes in Food Media & News

frozen turkey

ground meats in general only last a few days really. . . .

I love roasted turkey, so I can't imagine being over it but I'll digress ;)

As far as what to make . . . . so many options as ground turkey can be used essentially like any other ground meat (with some minor adjustments to cooking time).

You could go for something like turkey meatballs. Or any number of Mexican dishes - tacos/enchiladas/etc. Or you could make it into a fresh sausage (even if you don't have casings you can always just make patties or loose sausage). Or you could make into a filling for asian dumplings or potstickers . . . . .

What do you like to eat?

And of course save the bones for stock.

Jan 03, 2015
thimes in Home Cooking

Wedding Family Style Meal Ideas

Told you holding pasta would get push-back. Can't disagree but it is done. I'd go with something more dense but talk with your caterer

Dec 30, 2014
thimes in General Topics

What to do with leftover couscous?

Always tasty. But couscous aren't grains. It is a pasta. …

Dec 30, 2014
thimes in Home Cooking
1

Wedding Family Style Meal Ideas

Exactly. Lots of cuts work in a braise and you could even do chicken thighs if you wanted a beef and/or chicken option. Lamb is great in a braise too.

You could go either French or Italian with a wine braise. But many cultures do braised meat if you wanted something more "exotic" (Indian, Thai, Mexican, etc).

I think it is a great versatile option given your parameters. You could do with any starch type also (your caterer should be able to help with what works too) but mashed potatoes hold up to travel well, as can rice, pasta (some debate will come with pasta holding), polenta, etc.

A few fun theme appropriate veggies as sides and you have a great family style meal.

Dec 30, 2014
thimes in General Topics

Wedding Family Style Meal Ideas

Wow - 175 people that needs to be heated on grills? That is tough . . . but you're working with a caterer right?

they should have hot boxes that can hold the heat for 10 miles - no worries.

So I'm thinking braised meats over something like roasted vegetables or even a polenta possibly. Makes for great platters/family style service, holds well in large batches (put on platters on site), good for October . . . . .

Hmm - not a simple solution

do you care what type of food it is? protein or ethnicity type stuff?

Dec 30, 2014
thimes in General Topics

What to do with leftover couscous?

mix with some herbs/cheese/etc and use as a stuffing for . . . chicken breasts, pork chops, etc

Previously Read Threads Showing as New

Wow that was a rough "upgrade" that just happened.

All my threads show as unread and all posts open - on both phone and computer.

The link provided in other posts shows how to link to your account settings - go to your Chowhound tab and select the second option (can't remember exact wording but the linked thread talks about it).

yuck.

Dec 17, 2014
thimes in Site Talk

Help with sous vide boneless skinless chicken breasts

not sure why your chicken temp was low, but in this recipe they sear the chicken after sous vide. With a protein as thin as chicken that will also bring the temp up more pretty quickly. So the temp if you're eating it out of the bag without the additional cooking could be higher as other posters have stated.

Dec 17, 2014
thimes in Home Cooking

We don't eat meat, they don't eat fish.....

Hmm. Indian made me think of Thai too. Lots of vegetarian dishes in the Thai culture too.

Dec 16, 2014
thimes in Home Cooking

We don't eat meat, they don't eat fish.....

Since you like the Paella idea - you don't have to have the pan, like mentioned above, I've done it in skillets before and even in a roasting pan once. So don't give it up just because you don't have the pan.

I also have friends that don't eat seafood (allergies) so often end up making two paellas. It isn't that much more work really (if you're willing to both eat chicken stock).

You can saute the sofrito base for both of them at the same time. Mix that with the rice for both of them. Heat up the chicken stock for both of them (I often add my saffron to the stock but don't have to) - then just divide the rice/sofrito between two pans, add the respective proteins and stock and voila - two for the work of one essentially.

Just a thought.

Dec 16, 2014
thimes in Home Cooking

Need help for Christmas menu

I had very similar feelings as salsalisa.

I would do a poached egg over asparagus if you want to do the egg - or you could do asparagus with the hollandaise sauce if you're more into the sauce part.

I wouldn't do a cream soup after that - seems heavy. You could do a roasted mushroom soup though, I'd just have it be broth based instead of cream based.

When you say you don't have (I'm assuming you meant oven) an oven and only a small pot - is that true? Are you going to clean the pot after every course? or do you have a few pots. Was the fish going to be cooked in a skillet?

I'm going to go with what you wrote and take that at face value. In which case I'm changing my mind a little . . ..

Keep the asparagus with either egg or sauce.

I'd scrap the soup course and do something like a bouillabaisse. It is a great one pot meal. Would cover the soup aspect and the fish aspect (and the potatoes). With a great crusty bread, it is one of my favorite things to eat and very festive (IMHO).

If you feel you want another course I'd just add a salad course (either before or after the bouillabaisse - perfectly fine in either spot.

Dessert could be any type of trifle - easy to do ahead - looks great - doesn't require an oven - and tastes very light. My favorite have both pastry cream and whipped cream but there are so many options with these.

Do people consider DIM SUM as breakfast?

I'll be in Boston in January. and it is breakfast and/or brunch for me.

Have a favorite place in Boston?

Dec 16, 2014
thimes in General Topics

Favorite Sauce To Serve With (Panettone) Bread Pudding?

this was my suggestion - creme anglais. You can flavor it any number of ways if "vanilla" isn't enough for you.

I've flavored it with praline syrup for a chocolate bread pudding before. In a pinch I've just used those coffee syrup flavors you can buy (or ask your coffee shop for a few table spoons of).

If you're in a huge time pinch - creme anglais is essentially ice cream base (at least for good ice cream). So you can melt a favorite ice cream flavor and use that as a sauce. Sounds strange if you've never done it but works really well.

Dec 16, 2014
thimes in Home Cooking

Need ideas for things to make for under-the-weather preschooler, please!

those are all the things my Mom would make us as kids when we were really sick.

Dec 16, 2014
thimes in Home Cooking
1

Help with homemade pizza

like mentioned earlier - I would ask how long you're preheating your stone. Just because the oven is preheated doesn't mean the stone is. I preheat for longer than the 30 minutes mentioned earlier but like I said, longer than the oven preheating.

I would then ask where in the oven you have your stone. If the cheese is browning too quickly, I would move your stone to the bottom rack of your oven (if it was on the top).

Next I'd ask how thick your crust is. You may have to roll the crust more thinly so it cooks more quickly.

I'm not sure freezing the cheese will do much for you, but can't hurt to try!

You could also preheat to 500 with the stone and let the stone heat at 500 for a while - then turn the oven down to say 400 and cook the pizza at 400 with a 500 degree stone essentially. That should help give more heat to crust from the hot stone and less to the cheese.

Dec 15, 2014
thimes in Home Cooking

Weird livery substance on back of chicken thighs.

an avian kidney doesn't look at all like our kidney. so those bean things aren't the kidney in a chicken carcass - I don't think

Dec 13, 2014
thimes in General Topics