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Nyleve's Profile

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Soup kitchen cookery - large quantity recipes, cheap and delicious

That sounds delicious! We just made a big baked penne casserole (served around 110 today) that was very well received. We somehow ended up with a giant block of mozzarella and the rest just came together. I will put your recipe on the list. We will often end up with some kind of winter squash that no one wants to deal with - this sounds like the perfect use for it.

1 day ago
Nyleve in Home Cooking

What's your best yard sale or thrift store cookware find?

I see bread machines at almost every yard sale. Plus our dump has a re-use building (where you can leave stuff or take it for free) and there is one there at least once a month. I think the biggest problem with them is that they're just too bulky for most people to justify keeping. If you don't use it often, it's just a space-hog that there's never enough room for. No judgement on bread machines as an appliance. I think Apple should design one and it will be much more compact.

Oct 20, 2014
Nyleve in Cookware

What's your best yard sale or thrift store cookware find?

On the bottom it says West Bend Penguin Hot & Cold Server. I can't imagine using it for anything but ice, but there you have it.

Oct 20, 2014
Nyleve in Cookware

What's your best yard sale or thrift store cookware find?

Bread machines. How many of them are out there? Ten zillion?

Oct 19, 2014
Nyleve in Cookware

Help: Absurdly Successful Boletus/Porcini Hunt!

Beautiful! Enjoy!

Oct 19, 2014
Nyleve in Home Cooking

Help: Absurdly Successful Boletus/Porcini Hunt!

I froze the porcini whole on cookie sheets, then packed into vacuum bags and vacuumed them shut. I have also frozen the sauteed ones which work very well in things like risotto and other stewed stuff. I also have tons of them dried. I use a dehydrator and then pack into ziploc bags and freeze for a couple of weeks to make sure there's nothing still alive in them. Then I put them in large jars in the pantry. They keep very well.

It was a good season here. happy hunting!

Oct 19, 2014
Nyleve in Home Cooking

What's your best yard sale or thrift store cookware find?

Could not resist this at St. Vincent de Paul for $7. It says it's a hot/cold server, but I can only imagine using it as an ice bucket. Love the penguins (don't know if you can see them marching around the sides).

Oct 19, 2014
Nyleve in Cookware

Help: Absurdly Successful Boletus/Porcini Hunt!

Congratulations! Our porcini season has been over for several weeks but we also did very well. What we didn't use fresh (risotto, pasta, omelets, etc., etc.) I either sliced and dried or froze. Some of it I sauteed, and then froze the sautéed mushrooms to use in cooked dishes. And then I tried an experiment and just froze some of the mushrooms whole and raw. I've seen them sold that way so it thought - why not? A couple of weeks ago I took one package out and used it to see if the method works. It was perfect. Let them thaw just enough to slice, and then cooked them in partly frozen state. i couldn't tell the difference between the ones cooked from frozen and fresh porcinis. I'll be doing more of that next year.

P.s. I just looked at the link about drying mushrooms and it's ridiculous. Maybe you can do that with thin-fleshed mushrooms but definitely not with something as meaty as a porcini. Those need to be sliced and dried in a single layer - preferably in a dehydrator but a very very low oven can work in a pinch.

Oct 18, 2014
Nyleve in Home Cooking

looking for help with using a large quantity of dried porcini mushrooms

Not sure if you've actually weighed them, but one once of dried porcini is actually a surprisingly large volume. You may not have a problem. Also the mushrooms keep forever if you store them properly.

Oct 18, 2014
Nyleve in Home Cooking

pumpkin pie recipe

I always use fresh pumpkin for pumpkin pie. I couldn't care less if canned pumpkin is just as good - I love the process of buying a pumpkin and preparing it for the pie. It just seems like the right thing to do - but I do have the time and I enjoy doing it so it's not a problem for me.

To prepare pumpkin for pie, cut the pumpkin(s) in half and scoop out the sends. Place cut-side-down on a baking pan and bake until really soft to the touch (375o-ish). Turn the pumpkin over and bake for a while longer to dry out the flesh. Purée the flesh in a food processor when cooled enough to handle and then - here's the trick - spoon it into a coffee filter or fine strainer lined with paper towel to allow the excess liquid to drain out. You want an thick purée. I usually do at least a couple of pumpkins at a time and freeze whatever I don't need right away in recipe-size portions.

My recipe for pumpkin pie uses honey for all the sweetener and it's delicious. Very light in the spices also, and not overly eggy. I'm pretty sure I've posted it on chowhound before but I can repost it if you like.

How are you going to make your Thanksgiving menu special?

Exactly the same here. No deviation from the carved-in-granite menu permitted. Roast turkey with my mother's stuffing, homemade cranberry sauce, gravy, braised red cabbage with apples, roasted squash (sometimes mashed, sometimes chunks) and a green salad just for appearances. Homemade pumpkin and apple pies. That is it. Hell would be raised if I tried to do anything "special". This is special enough as we only have it once a year.

Oct 08, 2014
Nyleve in Home Cooking

FREEZING BAGS OF MILK > SEEKING INSTRUCTIONS/ADVICE PLEASE

Canadian here. Yes you can freeze bags of milk - we used to do that for camping trips. It's important to thaw the milk completely, though, and shake well in case it's gotten a bit lumpy. Not spoiled, just a change in texture. Most of the time it's fine.

In Canada, a lot of milk comes in plastic bags. It's sold three bags to a package - I think it's 3 or 4 litres in total. You take a bag out of the package, place it in a plastic pitcher that's made especially for this purpose, and then snip off a corner of the bag so the milk pours out. Very sensible, less packaging and easy to store. Americans think it's hilarious. We think it's normal. This milk is not shelf-stable, nor is it irradiated or UHT pasteurized. It's just regular milk. Lactantia is a specific brand name but there are other brands of milk packaged in the same way.

Sep 28, 2014
Nyleve in General Topics

Vietnam and Cambodia food guide?

Is there such a thing? Looking more for names of dishes, how to order and what dishes are specialties of which places. Planning a trip to both countries and I am overwhelmed (and confused) by the names of dishes. I want to know what I'm ordering and where I should eat it!

Sep 20, 2014
Nyleve in China & Southeast Asia

How do I find posts I'm following?

Argh - I figured it out. I starred a couple of OLDer posts for some upcoming travel. Those have turned up in my profile list waaaay down since they were not started recently. Thanks - found 'em. Duh.

Sep 18, 2014
Nyleve in Site Talk

How do I find posts I'm following?

I know I should know this. I've just recently starred a couple of posts I want to follow - or at least remember. And I can't figure out how to find them later. I clicked the "my followed discussions" tab on my profile page but they're not there. What am I doing wrong?

Sep 18, 2014
Nyleve in Site Talk

Pulled pork without a smoker - suggestions?

Just a couple of weeks ago, I did a 20 lb. shoulder for a big party. Trimmed off the "skin" leaving some of the fat on the meat, then put on a nice rub of salt, pepper, sugar, smoked paprika, cumin and cayenne. A teensy sprinkle of liquid smoke. Fridge overnight, then into a 250o oven - uncovered, no liquid. Cooked for about 12 hours and it was perfect. The outside was crusty, there was enough juice in the bottom and the flavour was great. I would have liked to give it a real smoke before cooking but my smoker died. But this was absolutely delicious anyway. Nothing could be easier - it didn't need to be covered or crockpotted or anything. And it pulled apart easily.

Sep 15, 2014
Nyleve in Home Cooking
1

Spanish Food

Ok no seafood. Here's an amazing one that's JUST tomatoes and really really delicious. I have made it so many times, and every single time someone asks me for the recipe. The saffron and smoked paprika give it a Spanish feel. If you really want to add chorizo or chicken or whatever, you can brown it and add with the tomatoes. But its perfect just as is.

http://www.nytimes.com/2007/09/05/din...

Sep 07, 2014
Nyleve in Home Cooking

Spanish Food

Oh I have to disagree about not doing paella. Unless you're a total stickler, it's not really difficult to make a really delicious version of the dish. And it's so celebratory and wonderful - easy to build a great festive meal around it. I have a recipe (which I will have to dig up) that I use often - everyone loves it and it just feels fun to put that pan of the table. Use excellent ingredients (good rice, good seafood, real saffron) and it's hard to beat for a party. Ok, so my paella might be sneered at by a Spanish abuela, but I doubt your 26 year old son is going to be so judgemental.

Sep 06, 2014
Nyleve in Home Cooking

Too much corn on the cob! Help me use it!

The particular corn belonging to the OP is long gone by now. But I was faced with about 4 dozen fully cooked cobs last weekend after a somewhat smaller than usual crowd at our labour day corn roast. I grilled most of the cobs until they were lightly toasted and then cut the kernels off the cobs and froze them in zip locks. A few cobs, I just cut off as is, without grilling. Saved the cobs from all and made corn broth and froze that. I know the corn would have been better if I had just blanched them rather than fully cooked, but this works well enough to add to a salsa or soup. Sometimes you just have to sacrifice perfectionism for reality.

Sep 06, 2014
Nyleve in Home Cooking

Salmon loaf!

That is hilarious. Salmon loaf is not in your immediate future.

Sep 03, 2014
Nyleve in Home Cooking

Salmon loaf!

Chopped egg sauce would be a deal breaker for me. We will come up with something nicer to go with it.

Thanks people.

Sep 03, 2014
Nyleve in Home Cooking

Salmon loaf!

Soup kitchen project again. We have lots of canned salmon and were thinking of salmon loaf with some kind of nice sauce to serve with it. I haven't made salmon loaf since forever, so I don't have a tried and true recipe. We will be serving about 100 people, but I can work with a normal size recipe and just multiply it up. Anyone have an old favourite to share?

Sep 02, 2014
Nyleve in Home Cooking

What to do with old dried morels (DTW)?

Thanks. I don't get a lot of the acronyms, but I usually google them and get something sensible. This time I didn't think I did.

Sep 01, 2014
Nyleve in General Topics

What to do with old dried morels (DTW)?

Sorry if this is off topic, but what does DTW mean? I googled it and I'm pretty sure you aren't referring to either dynamic time warping or Detroit Wayne county airport.

Sep 01, 2014
Nyleve in General Topics

Mushrooms are up!

Even more this morning. I have two dehydrators going full time' threw a bunch in the freezer whole (never tried that before but I've seen them sold that way so why not?) and I will sauté a bunch and freeze them that way. I made a delicious porcini and farro soup yesterday and will grill some for dinner tonight. What a season!

Aug 29, 2014
Nyleve in Ontario (inc. Toronto)

Couscous - Is there an instant and "regular" or long cooking kind?

Thank you, sunshine. I am definitely not camping. But I am pretty happy.

Aug 29, 2014
Nyleve in Home Cooking

Mushrooms are up!

South of Peterborough. The trees are...um...regular(?) spruces. They were planted in rows many years ago so are not a natural forest. Maybe white spruce. The ground is partly covered with spruce needles, and partly carpeted in deep moss. There are a LOT of different mushrooms in that area but porcinis are so abundant that once they come up I don't bother with anything else. Won't go hunting again, though, until the weather cools. When it's warm they go wormy even before they've fully come out of the ground.

Aug 26, 2014
Nyleve in Ontario (inc. Toronto)

This pineapple killed my tongue!!

Thing is, I'm pretty sure she believed it was true.

Aug 26, 2014
Nyleve in General Topics

Mushrooms are up!

I am sworn to secrecy about my spot. They do grow in Ontario, though, and always in association with spruce trees. Good luck. Even if you don't find anything, there's no better way to spend an afternoon than mushroom hunting.

Aug 26, 2014
Nyleve in Ontario (inc. Toronto)

Mushrooms are up!

That does sound delicious. I tend to use them either where they're the star or alongside red meat, sometimes chicken. On the rare occasion that I find a really large one without any worms, I have grilled it and it's just eye-crossingly good. Had them that way in Italy also - simply grilled with olive oil and salt. If I happen to get my mitts on porcini and good fish at the same time, I will try them together.

Aug 26, 2014
Nyleve in Ontario (inc. Toronto)