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Exploding Turkey Stock

I make stock from bird carcasses whenever I have them available. Today, I had a pot of turkey stock on the stove. It had been simmering for two days over low-heat with a loose-fitting lid. About midway through the day, I heard a loud crash in my kitchen. When I walked out to see what had happened, I was greeted with the sight of turkey stock and fat everywhere.

The lid that once sat nicely on the pot was flipped over, upside down. Stock and fat were all over the floor and the wall. Stock, fat and pieces of what look like turkey back or neck, along with skin, were covering stove. The explosion was so fierce that it managed to flip the lid into the dial on my stove and turn it off. At least, I assume that’s how the dial of my stove got turned to “off.”

I have an electric stove, if it matters. I just want to know what the heck happened… I put everything that comes in the inside of the bird into the stock, save for the liver. I cut off the fat that covers the vent and neck hole to toss it in. All raw. It simmered fine for over 48 hours. Then suddenly, explosion!

I poked through the remaining stock, I didn’t put in anything that wasn’t part of the bird. It took me nearly an hour to clean up the mess and I don’t want to go through this experience again.

Has this happened to anyone before? Is there some exploding part of the turkey that no one ever told me about? Can’t find anything on Google…

Jan 27, 2013
Levaeria in Home Cooking

What's For Dinner, Part 95 [old]

Mmm, the green and white tea fusion tasted lovely! It was light, smooth, refreshing and went down easily. Though, it has such an energizing effect from the caffeine I’d say that it shouldn’t be so much of an after dinner tea as a morning tea.

It’s from Stash tea, if you want to try it :)

Jun 29, 2011
Levaeria in Home Cooking

High Altitude Advice

I live in Littleton, Colorado at 5,600 feet and I’m looking for high altitude baking tips and advice. I actually moved down in elevation from the mountains at 6,800 feet a couple of years ago. However, all this time in Colorado, I’ve still never mastered high altitude baking.

I always thought my cookies, cakes, breads and everything else where coming out fine. But, a few days ago I made a cake at my fiancé’s mother’s house. She watched me closely and after a second asked what high altitude modifications I’d made from the original recipe. I had to tell her I hadn’t made any… She didn’t have advice because she doesn’t bake very often, but told me I should look into it.

So, have my baked goods been sub-par because I’ve never made high altitude changes?

What changes should I be making?

Any responses are greatly appreciated!

(I searched for a post on the subject and to my surprise, I didn’t find any… If I missed them, please let me know.)

Jun 28, 2011
Levaeria in Home Cooking

What's For Dinner, Part 95 [old]

I have a lot of veggies in the refrigerator that we need to eat up. I'll be making a pork stir fry tonight, served over a bed of steamed white rice. I just got my order of green and white tea fusion in yesterday, so we'll be trying that with dinner.

The fiance usually isn't a tea drinker, but if I serve anything even remotely Asian themed, he'll have a cup with me.

I'm not sure what's for dessert, but I'll have to figure it out shortly, there's almost never a dinner without it around here. Perhaps I'll make some almond tea cookies...

Jun 28, 2011
Levaeria in Home Cooking

What's For Dinner - Part 94 [old]

Tonight we'll be having Thai coconut chicken curry with white rice.

The pressure it on to make the meal as tasty as possible here. We're having a friend for dinner who usually doesn't enjoy curries... BUT, she called us and asked if I could prepare a curry dish for her because she wants to give them another shot. Nothing makes me more nervous than a friend saying "You're the best cook I know, I'm *sure* I'll like your curries. I've just never had a good one! Probably."

Uhhg. Well, if all else fails, I'll save the curry for the fiance and myself later and we'll order pizza.

Jun 27, 2011
Levaeria in Home Cooking

What's For Dinner - Part 94 [old]

I thought it would ooze too when I spooned it on the tortillas, but they came out fine. The cheese holds it all together. I’ll just give you the recipe :) I came up with it today and it was great, we both liked it. Honestly, I don't know where I got the idea, I'm sure I saw something similar and inadvertently copied it.

Boneless, skinless chicken breast half, cubed
1 (10-oz.) can cream of chicken soup
1/2 cup salsa
3/4 cup shredded jack cheese
1 tsp. chili powder
Flour tortillas, buttered on one side

Preheat the oven to 450.
Brown the cubed chicken in a saucepan and add the soup, salsa, shredded jack cheese and chili powder. Stir until the cheese melts.

Lay the tortillas on a baking pan. Spoon the mixture onto tortillas, buttered side facing down so it browns. Top each with a second tortilla, buttered side facing up.

Bake the quesadillas in the oven for 10 minutes or until the tortillas begin to brown. Remove them from the oven, slice and serve.

I like mine with extra salsa on the top, but the fiancé says it makes it too moist and detracts from the cheese taste.

Let me know if you try it!

Jun 24, 2011
Levaeria in Home Cooking

What's For Dinner - Part 94 [old]

We have a bit of an odd sleep schedule because I work from home and the fiancé and I are both insomniacs. Around 5:30am, we had a lunch of creamy chicken quesadillas. They were a nice break from the very East Asian theme of the last few days.

Tonight we’ll be having some sort of chicken with jack cheese and black beans. I’m not sure what exactly, but I know the ingredients at least. Maybe stuffed chicken breast… Or a casserole of some sort.

Ahh yes, and more of the cherry pie for dessert!

Jun 24, 2011
Levaeria in Home Cooking

What's for Dinner - Part 93 [old]

It's no problem at all :) I'm so happy that I've inspired others to try them! My fiance was skeptical, but now he's hinting that he'd really like them for breakfast. And dessert. :)

My Grandfather always insisted that using cold rice makes the calas taste better. I'll be honest, I usually just use warm rice. But, if you have plain, leftover white rice in the fridge, try making them with that instead of freshly cooked.

Jun 23, 2011
Levaeria in Home Cooking

What's for Dinner - Part 93 [old]

Hmm, I'll try that on the next one, thanks for the tip!

Thankfully, it tasted wonderful, so its looks weren't an issue at all. I ended up making a Vietnamese noodle bowl for dinner; cherry pie was an odd dessert for such a thing. :)

Jun 23, 2011
Levaeria in Home Cooking

What's for Dinner - Part 93 [old]

Tonight I made a beautiful cherry pie with my new stone pie plate. I haven't really decided what's for dinner yet, but we do have pie. :)

The only problem is that, upon taking it out of the oven, I realized I don't have a pie server... So, its beautiful until I serve it. Once it's served, it looks more like cherry cobbler.

I was going to take a picture of it, but the fiance snatched a bite while it was cooling. Oh well, its reason to make another I guess!

Jun 22, 2011
Levaeria in Home Cooking

What's for Dinner - Part 93 [old]

No, I am not. I'm actually born and raised in Colorado, but my Grandfather is from NOLA. He taught the recipe to my Grandmother, who then passed it down to me. From what my Grandfather had told me, it was very common in the French Quarter during the WWII era as a street food.

I hope you like them when you try them! And if you don't get a chance to try them at The Old Coffee Pot, give making them a shot. I promise it's not that difficult. :)

Jun 22, 2011
Levaeria in Home Cooking

What's for Dinner - Part 93 [old]

I bet they'll be tasty! I love making my own, but I've been doing it for quite awhile and have the process memorized. I'm glad I could help make your trip an enjoyable one! :)

Jun 22, 2011
Levaeria in Home Cooking

What's for Dinner - Part 93 [old]

Calas are a sweet, rice fritter from New Orleans. They're wonderful served with a dusting of powdered sugar, dipped in honey, or both!

Here's my recipe. They're quick to make and very tasty.

2 cups cooked white rice
2 eggs
1 tablespoon vanilla extract
1/4 cup granulated sugar
1/2 teaspoon nutmeg
2 teaspoons baking powder
1/3 cup flour

Blend the rice, eggs and vanilla in one bowl and the sugar, baking powder and flour in another. Combine the two and stir to form a batter.

Heat up 1 inch of oil for frying and drop tablespoons of the batter into it. Fry until golden brown and serve.

Jun 22, 2011
Levaeria in Home Cooking

What's for Dinner - Part 93 [old]

So could I... There's just so much you can do with it! It's a staple around our house, my favorite type is spicy basil fried rice with chicken.

Jun 21, 2011
Levaeria in Home Cooking

What's for Dinner - Part 93 [old]

Life's been pretty busy lately, so meals have been quick and easy around here. We had stir fry for lunch yesterday and I made a huge batch of rice so we would have some leftover to work with. I used half of it to make fried rice for dinner yesterday.

Today, I used up the other half making calas. I know calas aren't exactly a dinner thing, but the fiance had never tried them and I was craving something sweet and unhealthy. Tomorrow we're making a huge trip to Whole Foods, so I'll have all sorts of fun and fresh ingredients to work with. I can't wait!

Jun 20, 2011
Levaeria in Home Cooking

What's For Dinner - Part 92 [old]

Tonight we're ordering in from our favorite New York pizza place. It's way to hot to cook any type of pizza here tonight and the Fiance is craving it. I'm making a batch of cinnamon knots to serve as a side while we wait for it to arrive though.

We finally got our digital camera fixed, so once the pizza is eaten I'll be able to post pictures of our dinners. :)

Jun 14, 2011
Levaeria in Home Cooking

Pie Plate Recommendations?

Perhaps I should just spend the extra money and get one... If they're everyone's favorite, I guess I can't argue. :)

Jun 14, 2011
Levaeria in Cookware

Pie Plate Recommendations?

I’m purchasing a new pie plate later today and I wanted to get some advice on the ones I’m considering (or ones I should be considering.) I make most of my purchases online, which I believe some people disagree with, but that’s just how it works in my household right now.

I’m considering these three:

http://www.amazon.com/6002-Stone-Bake...
http://www.amazon.com/Sante-Cabin-Kit...
http://www.amazon.com/Haeger-NaturalS...

And this set if I can’t choose between those three:
http://www.amazon.com/gp/product/B001...

My favorite is the stone one, but I wanted to get some opinions first. I bought a Pyrex one about a month ago and it exploded in the oven. It was only after that happened that I read the threads on the subject here.

From what I’ve read, many love their Emilie Henry pie plates, but I’m really not looking to spend that price right now.

Any advice or recommendations would be greatly appreciated. :)

Jun 14, 2011
Levaeria in Cookware

What's For Dinner - Part 91 [old]

After a few nights of ordering in from our favorite Philly cheese steak place, I'm back to cooking. Tonight, we had chicken breast stuffed with a cheesy sun dried tomato filling and a side of garlic mashed potatoes.

The fiance said it was the best stuffed chicken he's ever eaten, which was huge for me. He's traveled quite a bit and eaten a lot of wonderful food. Now, if only I'd written down what I put into it! That's my problem when I cook, I never use recipes on the dishes we like the most. I typically just toss together something from what we have on hand, taste it as I go and then... Dinner.

Oh well, he knows not to ask for the same thing twice, it always comes out different. But, as of tonight, I'm considering writing this stuff down! lol.

Jun 13, 2011
Levaeria in Home Cooking

What's For Dinner - Part 91 [old]

Tonight we're having a beef stew with potatoes, carrots and celery. It's more of a winter dish in my eyes, but the Fiance requested it, so I'll oblige.

Jun 11, 2011
Levaeria in Home Cooking

What's For Dinner - Part 91 [old]

I'm not sure really... He doesn't cook very often, but when he does it's usually wonderful.

He over seasoned them for one, they were very, very, very salty. Second, the mixture just fell apart when it hit the hot oil. I thought it was because he didn't use casings... I've only had Frikandel twice before, I think they had casings, but he swears they don't.

In the end, he made deep-fried, salty, potato-y ground beef.

He wasn't too upset though, the stir fry made up for it pretty well.

Jun 09, 2011
Levaeria in Home Cooking

What's For Dinner - Part 91 [old]

Tonight the Fiancé tried to make Frikandel, but it didn't turn out so great. At all. He wouldn't even touch them.

So, I made up a quick steak stir-fry with water chestnuts, butter squash, snap peas and broccoli. I seasoned it with hoisin sauce, soy sauce, rice wine vinegar, garlic, sesame oil and dried red peppers. Served over a bed of fluffy white rice. It came out delicious!

Jun 08, 2011
Levaeria in Home Cooking

What's For Dinner? Part 90 [old]

It didn't work when I went back into edit, I tried several times. Oh well, it probably makes it easier to read anyways.

Regardless of it not working, thanks for the help! :)

Jun 07, 2011
Levaeria in Home Cooking

What's For Dinner? Part 90 [old]

Thanks for that! Now if I could only get rid of the spacing between each line. It doesn't look too bad, but I can't seem to remove them.

Jun 07, 2011
Levaeria in Home Cooking

What's For Dinner? Part 90 [old]

Thanks for the tip, I’ll look into that! I don’t know quite how hot it gets in here, but no matter what it always feels like it’s cooler outdoors, even when it’s in the 90s. But, I moved down to Denver from the mountains of CO where I never experienced much more than 75, so I’m not used to the heat.

As for the cake, it's so yummy, everyone who has tried it loves it (even my fiancée's super picky little brother.) Here’s the recipe, I highly recommend it. :)

8 oz. package cream cheese

1 1/2 cups butter

3 cups white sugar

6 eggs

3 cups flour

1 tbsp. vanilla extract

Preheat to 325. Grease and flour a 10 inch tube pan.

Cream butter and cream cheese, add sugar and beat on med. until fluffy.

Add eggs two at a time, beating each time. Add the flour beat until smooth. Add vanilla and stir.

Pour into tube pan. Bake 1 hour and 20 minutes.

Jun 07, 2011
Levaeria in Home Cooking

What's For Dinner? Part 90 [old]

Mmmm! I've been craving shrimp lately, that sounds so good right now.

I'll second the request for the ingredients in your pineapple salad. :)

Jun 06, 2011
Levaeria in Home Cooking

What's For Dinner? Part 90 [old]

Tonight we're having meatloaf with cream cheese pound cake for dessert... Sounds very tasty and we're both looking forward to it.

What we're not looking forward to is sweating our butts off because it's 90 degrees outside and out air conditioner is in so-so shape. The apartment manager won't fix it until it breaks... I never thought I'd say it, but I'm crossing my fingers for that thing to break. Soon. Before it gets even hotter.

I won't complain too much, I could just make something that doesn't involve the oven. However, the refrigerator is a bit empty, and walking to Whole Foods across the street doesn't sound fun right now.

Jun 06, 2011
Levaeria in Home Cooking

What's For Dinner? Part 90 [old]

Tonight I made jambalaya. It was my first attempt and I needed to use up the sausage that's been taking up space in my refrigerator. For a first try, I think it came out pretty well.

Its definitely going to be one of those recipes I work on perfecting each time. The fiancé has warned me that he'll be requesting it frequently, so that shouldn't be too big of a deal.

Tomorrow, the Mother is visiting for an early lunch, we'll be having my version of Nikuman.

Jun 03, 2011
Levaeria in Home Cooking

What's For Dinner? Part 90 [old]

I've been super busy with work and spring cleaning, so we haven't been eating that well. However, I woke up today and realized that needed to come to an end. Tonight we had beef Panang, which was wonderfully rich, and I prepared dumplings for breakfast tomorrow. The recipe is my version of Nikuman, but I in no way claim that's what they are. Around here, they're just dumplings.

My rice steamer is finally getting the use it deserves now that my fiancé is hooked on these dumplings. As fas as he's concerned, we could eat them for just about every meal.

It feels great to really be cooking again!

May 30, 2011
Levaeria in Home Cooking

Tajine -- Thoughts?

Thank you to everyone who replied, you've helped us make our decision. We still have to purchase a pressure cooker and Dutch oven, so I think we'll hold off on the tajine.

When we do purchase though, we'll be buying a LC version, an Emile Henry version and an unseasoned clay version. We're both critics at heart and can't wait to see how each one affects the taste of foods.

May 21, 2011
Levaeria in Cookware