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Taking the heat out of my too spicy chili

Try some dry milk (a staple in every good pantry) or dollop with sour cream when served. Chili is supposed to be on the spicy side.

May 20, 2014
BlueHorizon in Home Cooking

Chocolate-Drizzled Coconut Macaroons

These are good, but still stuck to the parchment even after cooling. The chocolate did not melt to a drizzling consistency. I buttered the parchment on my second batch and added some butter and a little cream to the chocolate.

Dec 23, 2013
BlueHorizon in Recipes

Cheesy Popcorn

This sounds awesome. A note to previous commentor: popcorn is a big blood sugar spiker. Not as healthy as you think. Corn in general is a mere starch/ sugar. Just sayin'. My late partner, a diabetic, whenever we went to the movies and had poppy -- his sugars would spike over 300 whereas they were always in range. Just sayin'.

Dec 08, 2013
BlueHorizon in Recipes

My frying pan does not have a flat bottom

Pans warp when you throw them into the sink and hit them with water before they cool. Even the finest cookware will do this, so be mindful.

Nov 09, 2013
BlueHorizon in Cookware

CHOW Product Reviews: The Best Turkey Roasting Pan

None of the above. I bought a cheap ($20) Oneida DOMED roasting pan in which I have cooked a 23-pound turkey in 3.5 - 4 hours. Self bastes. It fits in a standard oven with the rack placed at the very bottom slot. Remove the dome to brown at the end. (prep and cook your sides beforehand, reheat while turkey is resting out of oven later.) If you can find it, get it.

Nov 05, 2013
BlueHorizon in Cookware
1

Baked Kale Chips

Gee, I'll have to make sure I have togarashi in my PANTRY!

Oct 02, 2013
BlueHorizon in Recipes

Chili is too spicy-any ideas?

What makes hot "hot" is Capsaicin oil in spicy peppers which chemically is ALKALINE. The best way to amend a overly spicy dish is to offset the alkalinity with ACID: taste as you go so you don't obliterate the original chili flavor and add lemon juice, or vinegar, and then swirl in when serving a dairy component such as sour cream, creme fraiche or yogurt, or....cheese.

Sep 22, 2013
BlueHorizon in Home Cooking
1

What's the difference between Braunschweiger and Liverwurst?

I loves SNOUT! liverwurst, scrapple, SOUSE!

Sep 11, 2013
BlueHorizon in General Topics

What's the difference between Braunschweiger and Liverwurst?

I love Braunschweiger with MAYO (never mustard) and crispy lettuce on any bread.

Sep 11, 2013
BlueHorizon in General Topics
1

What's the difference between Braunschweiger and Liverwurst?

Wondered the same myself. Love Braunschweiger (Kahn's brand specifically) and not so keen on liverwurst unless I doctor it up some. In addition to smoke, I believe Braunschweiger is made from pork snout and BUTT and has more aromatic spices like clove and sage in it, whereas Liverwurst is made with snout and tripe (pork stomach).

Sep 11, 2013
BlueHorizon in General Topics

Chipotle, Beef, and Bean Chili

My goodness! Chili is the type of food you can easily experiment with and not completely ruin. I never follow a chili recipe to the word. Mine is different every time and always palatable. I like the use of the adobo chiles.

Jun 09, 2013
BlueHorizon in Recipes

Roasted Cauliflower with Crispy Breadcrumbs and Golden Raisins

Mighty complicated; don't see how the extra steps make a diff in the flavor

Mar 16, 2013
BlueHorizon in Recipes

Onion Soup Les Halles

Onion Soup is a no-brainer. You don't need fancy wines: a burgundy and a shot of brandy will suffice. Because it is a "Vegetable", it holds up well with a Vegetable broth/ stock with or without tomato leaving a more delicate result that does not mask the onion. Sweat the onions first slow and low, covered, stirring often until they are translucent, then increase heat and hit it with your booze, cook it off; then add stock. Salt, Pepper, Thyme. Simmer and reduce. The flavors emerge and marry.

Mar 05, 2013
BlueHorizon in Recipes

McDonalds to open vegetarian restaurants...

Ridiculous. Keep feeding the enemy and it will devour you.

Help! Non-vegan looking for plant-based deliciousness...

Stress is 30% of the heart disease process. Changing food choices is a state of mind , takes some time, can't be done overnight. It starts with your shopping list.

Help! Non-vegan looking for plant-based deliciousness...

This is a great anagram for incorporating better foods into a diet to resist, prevent, reverse disease:
B - Beans and berries
G - Greens and Garlic
O - Onions and Olives (oil)
N - Nuts and Nestles (for dark chocolate)
E - Eggs and Edamame (soy)
S - Seeds and Salmon (or any Mercury-free fish)

Also check out WHFoods.org and look at the Food Advisor link to help modify your diet(s); You don't have to give up easy protein. But if you do go vegan, remember to make beans a main component along with veggies.

Type II diabetes is reversible at onset. Getting sucked into the medical wheel will make a diabetic for life. Drop weight and ALL numbers will come down.

These supplements are also beneficial: cinnamon Verum/ Ceylon/ True (NOT cassea); Fish oil (DHA and EPA values equal over 1000mg); Chromium, Biotin, Gymnema......these supplements work at lowering blood sugar so be careful if using along with insulin or Metformin.

Use Swiss Chard and other dark greens in cooking. Swiss Chard especially helps stabilize blood sugar. Kale is one of the world's perfect foods for health.

To incorporate more veggies in diet, try soups (using homemade stocks); creative salads with beets, chopped dark greens, low-sugar fruits. Apples.

Many of out healthiest foods have always been right in front of us all along. Get creative and you will see results.

Pancakes

Try folding whipped egg whites into your batter.

Sep 07, 2012
BlueHorizon in Home Cooking

Recipe needed for homemade croutons, also how to store, how long will they keep?

These won't make for good croutons. Commercial rolls are too dense and doughy. You could try to toast them in a medium low oven -- make a herb/garlic infused oil and SPRAY them down, toss and then bake..... another great idea is make a bread pudding with them (in a crockpot?). I doubt they will keep well as croutons.

You can feed the geese/ ducks at the park, too. No waste.

Sep 07, 2012
BlueHorizon in Home Cooking

Country Style Spare Ribs

I prefer a marinade over a rub on country style ribs -- something acidic, like a spiced up orange juice -- do this overnight -- don't drown them but turn them a few times. Low and slow is best IF you have the gas and the time to keep an eye on flare-ups. Can't go wrong if you marinade them FIRST, ...then rub, then in a low/slow oven. Make a fab sauce and mop them toward end of cooking and crank it up for a few minutes to caramelize the sauce. Woo HOO.

Sep 07, 2012
BlueHorizon in Home Cooking

pickling,canning,etc.

We had a bumper crop of Kentucky green beans this year and I just pickled and put up. Also, if I buy fruit and it isn't getting eaten, it's easy -- for me it's therapy -- to take the time to make a jam: I had cherries and some concord grapes that were edging on turning, so I simmered them together, mashed through a sieve and then again through cheesecloth with pectin and sugar. It only made a jar and a half so I didn't process them, just put em in fridge. I love canning -- wish my garden was larger and more abundant this year, but because I don't use pesticides, I deal with a lot of demise. (My tomatoes sucked this year, too). Don't forget to try making PICALLILY with your greenies at the end of summer.

Sep 07, 2012
BlueHorizon in Home Cooking

Making 1/2 a pie??

Um, sharing is still in vogue, I HOPE! Neighbors, or take it to work. It won't go to waste. Also you can get creative with leftover pie -- for example, make trifle or parfaits for a new dessert later in the week.

Sep 07, 2012
BlueHorizon in Home Cooking

Cheesy Baked Rice

Great base that you can add anything too, really. I tried it adding Italian sausage and squeezed out steamed broccoli. Yummy tummy, snoozy meow meow.

Sep 07, 2012
BlueHorizon in Recipes

Kitchen Aid Meat Grinder -- Gray Ooze

I have had this problem with my KA since I bought it and have seldom used the Grinder, but each time, gray fatty particles -- needless to say it has ruined some good cuts of meat. After reading many of the comments and the excuses from KA, I think it is safe to say that this accessory to the KA is absolutley useless. and ineffective for good meat grinding.

Apr 14, 2012
BlueHorizon in Cookware

Easy Crab Cakes

I just don't get the Cilantro -- too strong; also, you really need to cool your cakes for an hour so they don't crumble when they hit the hot pan. A tablespoon or so of lightly seasoned mayonnaise plus one extra egg in the mix is usually enough top bind and for taste.....then again, the old maxim is "nobody's crabcakes are as good as your own", that's why I never order them out.

Mar 16, 2012
BlueHorizon in Recipes

We Get It: Tip Skimming Is Different from Tip Sharing

Service work is not only very hard but demeaning in so many ways. Tip claims (when I was a server in fine dining) was entirely up to you. If you don't claim your tips, you are going to get hit with a high state tax come April. The prespective needs to change: I always tip 20% and never below 15% for the wrost of service. It is because I been there- there are too many variables that can upset good service and is seldom the entire fault of the server. If you sit, you've made the agreement to tip your server to the standard of the cost of living. Batali, on the otherhand, should be roasted like the pig he obviously is.

Mar 16, 2012
BlueHorizon in Features

Bourdain vs. Deen

Bourdain has beef with the Food Network because he doesn't fit their foo-foo standards and obviously he could care less. I appreciate Bourdain and his rough road to celeb status -- "Kitchen Confidential" is timeless to anyone who has worked in restaurants. As for Paula Deen, her recipes actually work as well as those of Ina Garten. And for those who scoff at Deen becaue of butter and eggs and sour cream -- you can eat these things with a balance of vegetables and exercise (a.k.a. hard work) and never see your cholesterol rise. Anyone who banks on a cooking TV show for health needs to self-educate on nutrition. Tony I love ya -- give your liver a break occasionally. Paula, I love ya -- more butter and sour cream on that baked tater Please!

Aug 24, 2011
BlueHorizon in Food Media & News