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any secrets to a great tuna fish sandwich?

Yes, I hate the clove flavor too in gherkins.

Jul 19, 2014
cstout in Home Cooking

any secrets to a great tuna fish sandwich?

As far as I am concerned, Heinz India Relish is the secret to a good tuna sandwich.

Only trouble is, grocers do not carry it any more. It is on Amazon, but the shipping cost is way out of line.

Jul 19, 2014
cstout in Home Cooking

Love my new immersion blender

What is your brand of blender?

Jul 08, 2014
cstout in Home Cooking

I'm so over...

This thread is hilarious - I don't know whether I want to vomit or laugh. Or both.

By the way I saw something just recently that reminded me of Skittle Spittle. I think it came from a bad coon that barfed on my sidewalk.

Jul 06, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

Can't wait to try your provencal recipe;. Thanks.

Jun 22, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

Was your fish coated with something - the provencal mustard sounds wonderful - must get some.

Jun 21, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

There are several kinds of Aromat seasoning, one being an all purpose. Which one does your spouse use?

Jun 20, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

Love it when you all post a picture of a product. Pictures can take the place of a thousand words when you walk into an Asian store or whatever & they don't speak much English & I sure don't know their language.

I just show them a print out of the product, they smile & then I smile & with any luck I am walking out the door with just what I wanted.

Thanks

Jun 20, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

Here is a link that shows what states carry the mushroom sauce cubes, plus I think you can order on line, but do not know cost of shopping.

Just google porcini cubes & see what you get.

Jun 20, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

Looks like you could learn some serious cake baking/decorating from his website.

Jun 20, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

Are these products health related or what? Guess I need to google who Dr. Oetker is. I remember seeing some mixes in the cake mix section, but could not tell you what they were.

Jun 17, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

I will try to find the Totle brand on the internet, mushroom flavor is wonderful. Thanks.

Jun 17, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

I bet that is tasty, always love the bbq pork when I go for Dim Sum.

Jun 17, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

Well, I must find theKnorr Chicken base real soon. Have always used Better Than Bouillon, but this will be good for a change.

Jun 16, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

Knorr chicken broth & tomato broth in black eyed peas - that makes me hungry right now.,

Will have to try the Goya olive oil.

Thanks

Jun 16, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

To answer my own post, I just purchased a little jar of Truffle & Salt. Brand name is Sabatino Tartufi.

So far I have only used it on Rib Eye steaks & sprinkled on grape tomatoes. Both were absolutely delicious. I have learned the salt is to be used as a finishing salt more than cooking salt. Uses are endless.

Jun 16, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

Would you use the Chicken base/bullion cubes just for chicken dishes or what?

I love Mexican dishes, so this is much appreciated. Thanks.

Jun 16, 2014
cstout in General Topics

Knorr & Other International Products - which ones do you use?

I had no idea there were so many items out there by Knorr. I just purchased the Salat Kronung salad dressings. One is Fruhlingskrauter & the other is Wurzige Gartenkrauter. Both dressings are so refreshing. I found out there are many more available, but I have to order online for any other items. Have you tried any of the other Salat dressings?

Has anyone tried the All Purpose Aromat Seasoning? Wonder if that is like Spike seasoning.

Also, I see many packets for adding to soups, stews, etc.

Which ones have you tried? Also, is there a site online that has reasonable shipping costs? So far, I think Amazon is the best, but have not really shopped around.

Perhaps you are using other products besides Knorr that are not normally found in local stores. Please tell us about them.

.

Jun 16, 2014
cstout in General Topics

Making homemade porik tamales without the husks

I am going to try Rick Bayless's recipe when my order for some fresh masa comes in - only I will do pork instead of chicken.

Thanks for the link.

Jun 03, 2014
cstout in Home Cooking

Making homemade porik tamales without the husks

Hello everyone - I have not forgotten you all, my computer crashed & ended up buying another one after several agonizing days of no internet.

Anyway, here is my latest attempt. I used a pork tamale recipe, but before baking the pork, I washed several corn husks & soaked in warm water, then placed them in the bottom of a small roasting pan & then added the pork & spices. Cooked real slow. The pork had somewhat of an essence of corn flavor, which is key in the flavor of tamales.

Then I made some gorditas using the website below since a gordita recipe calls for masa harina. The end result was quite tasty, but I must admit making gorditas is not a quick thing.

I need to read more web sites to see if the gordita mix can frozen.

Your comments & suggestions are very welcome - am continuing on with my experiment - any further suggestions will be appreciated.

Anyone have any input about gorditas?

Here is the link -

http://amexicancook.ie/recipe/mexican...

Jun 02, 2014
cstout in Home Cooking

Making homemade porik tamales without the husks

I have never made homemade tamales & just don't think I can cope with spreading all that masa dough on those husks.

Was thinking of making the pork mixture & then making the masa & creating small "tamale pie" casseroles with the masa spread over the meat & then freezing. How do you think the end result would taste without those husks?

Are the husks essential for getting that real tamale flavor?

By the way, do you have a great pork tamale recipe you would like to share?

Would love to hear your opinions on my idea. Thank you.

May 26, 2014
cstout in Home Cooking

Evaporated Milk - how do you use it?

Heh, heh....sounds like something my dear 'ol dad would come up with. Old codgers & WWII vets had their own way of expressing things.

I can still see the cast iron skillet bubbling with bacon grease & flour & hearing the pop of a can of Pet milk. Pretty soon there was enough gravy to feed even the cats & dogs. Not a pretty sight once it cooled off & globbed up, but mighty tasty in the mean time.

Oh yes, some even got tossed out to the chickens - take a spoon of it & target an innocent chicken. Plop - right on the back. Everything ate gravy back in those days.

May 15, 2014
cstout in Home Cooking

The Perfect Biscuit - what are your secrets to make it happen?

Well, since you woke us all up, as sandylc just said, have you mastered the perfect cathead?

As for me, a perfect biscuit is as elusive as a perfect piecrust. Don't tell anyone, but Grand's biscuits & Pillsbury pie crust sure work when you in a pinch.

May 15, 2014
cstout in Home Cooking

Food from the 70's!

Anyone have the cookbook "Alice's Restaurant"?

I bet there are tons of 70s recipes in there - wish I had the book - collectible now & too pricey for me.

May 13, 2014
cstout in General Topics

What to cook with cast iron skillet in oven?

Skillet Apple Pie - this recipe calls for a 10 in skillet - all ingredients in the recipe are geared to that size. I did not have 10 in so went out & got one - best pie I have ever eaten.

The purchased Pillsbury crusts fit perfectly & pie looked just like the website picture. The crusts really were good compared to a few years ago. Pie came together very quickly, I cut way down on the sugar, but that will be your choice.

http://www.southernliving.com/food/en...

As for my new 10 in, I am liking it very much. Will be trying a peach cobbler in it soon.

Recipes using one pound of hamburger works real well in the 10 in size.

May 09, 2014
cstout in Home Cooking

At the end of my rope -- please help

Concentrate on simple comfort foods for the weekday meals.

Break down your tastes - here is an example:
Do both of you like chicken?
Which part of the chicken is a favorite?

Perhaps it is chicken breasts. Search for the perfect way to cook a breast of chicken. I believe Ina Garten has a great recipe for roasting a chicken breast. Or you could google "recipes using chicken breast" to get other ideas besides roasting the breast.

Back to the roasted chicken breast.
The possibilities are endless. Chicken salads, chicken enchilada soup, chicken tossed in pasta, chicken pot pie with frozen veggies & a purchased pie crust. As the others say, "season as you go, adding herbs & spices, using a fresh herb if possible".

Break down pork the same way. Pork roast, pork chops, pork loin, pork ribs. Pick your favorite cut & search for recipes using that choice of meat.

Continue the same routine for the other proteins. Always look at several recipes for the same dish so you have something to compare to & select the one that most fits your taste buds.

A sautéed fresh veggie with some olive oil & butter or roasted in the oven along side your protein rounds out the meal.

Don't hesitate to use frozen breads, bought canned rolls & any other purchased item. The frozen food section has tons of things that can add to the meal. Once you feel you've mastered a few main dishes, you can always branch off & get into making those items from scratch. Oh yes, the "no knead" Artisan breads on the internet is something that you will want to learn to do - it will boost your confidence greatly. You can try that right away.

Once you find a "simple" recipe, read the instructions carefully & look for key words such as "sauté, braise, broil, poach, etc. Then search for that technique to get a clear picture of what it is you are required to do.

On week ends you & hubby can perhaps cook a special meal together - no need to go to cooking classes, sounds like you have a great teacher right at home.

Explain to your husband your plans for simple meals to help you get a feel for the cooking process & your desire for his help to introduce you to some advanced techniques as you go along. He does not have to cook with you during the week, but ask for suggestions as you are eating your meal.

Good luck & ease into the cooking process, the fancy dishes will come, but get a good background first by making those simple dishes.

May 08, 2014
cstout in Home Cooking
1

Shakshuka / Eggs in Purgatory / Eggs Ranchero & other eggy wonders

Your tomato sauce sounds wonderful with the spices - yikes, I just love to eat out of a pan too. Don't know why, also like tin pie pans to eat out of - something primitive in me, I guess.

Apr 18, 2014
cstout in Home Cooking

Shakshuka / Eggs in Purgatory / Eggs Ranchero & other eggy wonders

weezieduzzit did it again - great idea with a thick tomato slice. Can't wait for fresh tomatoes to start appearing.

Apr 18, 2014
cstout in Home Cooking

Shakshuka / Eggs in Purgatory / Eggs Ranchero & other eggy wonders

Oh yes, Migas with some chorizo, to die for.

The no recipes site is great - thanks for sharing.

Apr 18, 2014
cstout in Home Cooking

Shakshuka / Eggs in Purgatory / Eggs Ranchero & other eggy wonders

How do you cook your eggs for the steak meal?

Apr 18, 2014
cstout in Home Cooking