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Nyleve's Profile

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Perhaps The Greatest Food Column Ever

Not sure if you consider my comments to be petty, but I don't think I was being unfair. When a person puts himself out there in a national newspaper, his work should be able to stand up to some criticism. Mintz's column holds up neither as a food column nor a political/social commentary column, both of which I think it attempts to be. I have nothing personal against Corey Mintz. He may very well be quite a nice person. I just don't like his writing. But, as I said before, I thought the linked article was actually pretty decent.

about 6 hours ago
Nyleve in Ontario (inc. Toronto)

How to use eggs out of shell to make egg salad?

Thanks! I just cracked them into Pyrex custard cups and steamed until done. The eggs were cooked thoroughly, and came from clean cartons, so not worried about any contamination.

about 9 hours ago
Nyleve in Home Cooking

How to use eggs out of shell to make egg salad?

Another soup kitchen cookery question. So my mission this week is to make a whole mess of egg salad. I have about 5 dozen eggs, several of which are cracked in the carton. I hate to discard those eggs - but they can't be hard cooked like an intact egg. Is there any way to eggs out of the shell to make egg salad? I will be mixing it with the regular hard cooked eggs so it won't be all shell-less eggs. Can I just scramble them and add? Or somehow bake or boil them and then chop up?

about 10 hours ago
Nyleve in Home Cooking

Perhaps The Greatest Food Column Ever

There is something insufferable about him. He writes a weekly column in The Star where he has a dinner party with some select group of people and then goes on to discuss the people, their work, their lifestyles and also somehow relates it to whatever dish he has prepared. It just doesn't work for me. I find it pretentious yet, at the same time, inane. Not sure what exactly rubs me so wrong but it just does. I cannot bear to read his columns. On top of everything, I don't believe he is a particularly accomplished cook and his recipes are usually either pointless or just bad. I would so much sooner see that space given to a good food writer who offers both experience and good recipes. I get that this is not entirely about food, but the concept just irritates me. I gather I am not alone.

Who knows, maybe if would like him if I met him. In which case I would have to take back at least my first sentence.

1 day ago
Nyleve in Ontario (inc. Toronto)
1

Perhaps The Greatest Food Column Ever

No explanation needed.

Jul 26, 2014
Nyleve in Ontario (inc. Toronto)
1

Perhaps The Greatest Food Column Ever

It's funny, I so intensely dislike his Star column that I can't even bring myself to look at the picture that always accompanies it, but this particular piece was good.

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

Cookbook help!

This: http://www.amazon.com/The-Clueless-Ve...

Sorry - don't know if that links to the Amazon.ca or amazon.com. But either way it sounds like a book that would work for your friend,

Jul 19, 2014
Nyleve in Home Cooking

Home made salad dressing that lasts

If each of the ingredients will keep for a week, refrigerated individually, then it will last for a week combined. As hill food said, the feta will sort of disintegrate in the liquid, but it's not unsafe. If you prefer the feta to remain crumbly, keep it in a separate container and add when you toss the salad.

Jul 16, 2014
Nyleve in Home Cooking

Pulled pork using whole boneless pork,loin

(Blush) aw thanks. I really enjoy doing this. We have a good team and have lots of fun planning, cooking and serving the Tuesday meal.

Jul 08, 2014
Nyleve in Home Cooking
1

Pulled pork using whole boneless pork,loin

Just served the pulled pork today for lunch at the soup kitchen and I thought I'd report on the results. I started with two whole boneless pork loins - probably 10 to 12 lbs. each. Cut them into quarters and seasoned liberally with onion salt, pepper, garlic powder and whatever else I had in my bag of tricks. Then mixed up a witches brew of liquids - one jar of "pulled pork sauce" (found in soup kitchen pantry), some pickled garlic that I've never figured out what to do with, some leftover BBQ sauce and just a bit of water. Covered tightly with foil and baked at 325 for about 6 hours. I know - it seems insane for loin. But it worked really really well. I wanted the meat to be easily shreddable, which it was. Returned it to the pan with about half of the pan juices (fat skimmed off). Reheated this morning at the soup kitchen and served on hamburger buns with slaw, pasta salad, baked beans and miscellaneous condiments. Hugely well received and a really good use of the meat. We served about 90 people.

Thanks to all who gave suggestions. It IS possible to make pulled pork from boneless loin!

Jul 08, 2014
Nyleve in Home Cooking
3

Steaks for the 4th?

At Costco, If you buy the big uncut hunks that are vacuum packed those are not blade tenderized. Also it's cheaper. I bought a whole rib-eye and cut it into steaks myself - not hard to do. I freeze the cut steaks, then vacuum seal them so they don't get squished.

Jul 03, 2014
Nyleve in General Topics

Help! Intimate Rooftop Dinner Party Featuring Grilled Chicken?

No need to par cook asparagus before grilling! It's done in, like 5 minutes - overdone in 7.

Jul 01, 2014
Nyleve in Home Cooking
2

Making Iced Coffee using a regular drip machine-need advice

Make your coffee a bit stronger than usual and chill. Also make some of the coffee into ice cubes. Use coffee ice cubes in ice coffee. Sweeten to taste with simple syrup and add milk if you like. I sometimes put the whole mess into the blender and blend until slushy.

Jun 30, 2014
Nyleve in Home Cooking

Pulled pork using whole boneless pork,loin

When I mentioned to the coordinators that I would be using the meat to make pulled pork, even they went a bit crazy! No one here is a connoisseur of BBQ, so unless it turns out completely inedible (which I doubt) no one is going to criticize the preparation. I love this job - lots of good vibes.

Jun 26, 2014
Nyleve in Home Cooking
3

Pulled pork using whole boneless pork,loin

I will be cooking it at home because we only have 2 hours to prepare the meal at the kitchen itself. We almost always do some prep ahead of time and finish when we get in. So yes, I will be cooking the meat at home and pulling (or chopping) it beforehand. Will put into catering pans and reheat with pan juices and some (maybe not a lot) of barbecue sauce to serve. Will serve additional sauce for clients to add to their sandwiches at lunchtime.

All these replies have been really helpful so thank you for your suggestions. I realize that pulled pork is one of this things that tends to bring out intense opinions so I was a bit worried about asking how to make it with an inappropriate cut. Believe me, if it's even halfway decent, it will be very much appreciated by our people. They are just happy to get a home cooked meal - nobody cares if it's authentically prepared.

Jun 26, 2014
Nyleve in Home Cooking
3

Pulled pork using whole boneless pork,loin

That looks just fine to me! Thanks!

Jun 24, 2014
Nyleve in Home Cooking

Pulled pork using whole boneless pork,loin

That's what we plan to do. Buns, cole slaw. Maybe pickles. Probably some dessert - either day old cakes from a friendly supermarket or some fabulous thing we make ourselves. If it's hot, just watermelon would be good too. One of the other volunteers will be making the barbecue sauce from ingredients collected in the soup kitchen pantry (starting with a giant can of ketchup).

Jun 24, 2014
Nyleve in Home Cooking

Pulled pork using whole boneless pork,loin

Because this is for a soup kitchen, where we absolutely have to stretch the meat as far as possible, slicing it and serving like that just won't do. We have too many clients and the number can't be predicted. Some days we have 140 people, other days 90. You have to be prepared to adjust servings to accommodate the crowd. So although we have done loin as a roast, we only do that when we have LOTS of meat available. We need to turn this into something different - pulled would work well. I assume it can be done.

What if I "simulate" a slow cooker by cooking it low with some liquid? Would that be better? Or am I best to just roast til done, then pull as well as possible and reheat in sauce?

Jun 24, 2014
Nyleve in Home Cooking

Pulled pork using whole boneless pork,loin

I know this isn't the right cut of pork for this but I found two whole boneless loins in the freezer at the soup kitchen where I volunteer. And when the food bank gives you pork loin - which just about never happens - you make something with it. And I'm going to make pulled pork.

So when I make pulled pork in the oven with a whole shoulder, I do it low and slow (250o for at least 10 hours). I don't add any liquid - just rub with spices and roast uncovered. Any suggestions on how to adapt for loin? I will NOT be using a slow cooker, so please no suggestions using one. I don't know exactly how much meat I have - maybe 15 to 20 lbs. Will cook pork at home and pull the day before serving. Reheat with BBQ sauce at the soup kitchen the next day.

Jun 24, 2014
Nyleve in Home Cooking

Summer 2014 Yard/Estate/Tag Sale Scores

Just last weekend 3 Emile Henry baking dishes for $5 each! One squarish one, an oval and an oblong. These are fairly shallow ones - not the deep lasagna pan type. But they're perfect and I've already used one of them.

Jun 22, 2014
Nyleve in Cookware
1

Food Quests, Again...

Just about every post that I have seen on "Food Quests" could easily (and appropriately) be posted on another existing board. Actually SHOULD be posted on another board. You want to know how to cook something? Post on Home Cooking. You want to know where to eat in Italy? Post on the Italy board. Etc., etc., etc. Seriously - why does this board exist?

Jun 19, 2014
Nyleve in Site Talk
2

Your best cook book finds at garage salesthrift stores etc

Oh yes! The Complete Guide to the Art of Modern Cookery - either $2 or $3 at St. Vincent de Paul store. Price tag is illegible.

Jun 16, 2014
Nyleve in Not About Food

Argentina Red Shrimp (It makes me cry)

Thanks for that information. I haven't been able to find out anything about them, except that they're delicious.

Jun 15, 2014
Nyleve in General Topics

Rhubarb

No - just go ahead and enjoy! Just remember not to pull more than, let's say, one quarter of the stems on a young plant. You want to make sure it becomes established and it needs the leaves to build up its root system.

Jun 14, 2014
Nyleve in Gardening

The Costco Thread - Ontario - 2014 - April to June

Grrrrr!

Jun 14, 2014
Nyleve in Ontario (inc. Toronto)

Rhubarb

Rhubarb is "ready" as soon as it appears out of the ground. Some plants have thinner stalks, others thicker. I have 4 plants - no idea where they came from but each plant produces a different type of stalk. I have thick and pink, thin and green, thin and pink and thick and green. They all taste pretty much the same to me. Just picked a pile of it to put in the freezer!

Jun 13, 2014
Nyleve in Gardening

The Costco Thread - Ontario - 2014 - April to June

These are nice. But you're right - there's no service other than putting them in a bag. Which is why I attempted a fillet. But at least, they have no head and they've been gutted.

Jun 12, 2014
Nyleve in Ontario (inc. Toronto)

The Costco Thread - Ontario - 2014 - April to June

Not sure if this is turning up in all the Costco stores, but peterborough has a special seafood kiosk right now that includes whole wild sockeye salmons for 16.99 kg. I bought two of them - one was $28-ish, the other $26-ish. A fantastic price for wild salmon, especially when you see the individual fillets selling for $35 to $40 each in the fish cooler. I managed to fillet one myself but I'm afraid I butchered it rather badly. I'll let my husband do the other one.

Jun 12, 2014
Nyleve in Ontario (inc. Toronto)

Empty kitchen

This. It will get you started. And when you have a bit of experience you can get something more challenging.

http://www.amazon.com/Clueless-Kitche...

Jun 12, 2014
Nyleve in Home Cooking

Cast iron; what is this?

Yesyesyes! Sorry - my previous answer was wrong. I knew it was familiar but forgot what it was. I actually have that grill still. I've taken out the guts and covered the unit with a cutting bird but would like to get rid of it altogether. I have the pieces stored in a cupboard. I probably used it about 20 times altogether, until we got a gas grill outside. Total pain in the butt to clean and it became a crap-trap for every crumb and piece of gunk that fell into it.

Jun 02, 2014
Nyleve in Cookware