c

chocolatejam's Profile

Title Last Reply

How to know which olive oil to use?

When a recipe calls for EVOO, or even EXTRA EXTRA virgin olive oil which do you use?

Some of the lables on the olive oils in the grocery stores state EVOO while others will say best for saute/fryiing and others state for salads and dipping.

So how do I know when the label simply states Extra Virgin Olive Oil. What makes it for frying and what makes it best for raw eatting/use?

Is it color? and sometimes it is canned, (1 gal) how can I know what the color is if tht is the clue.

You can't get a sample taste, and even if I did, I wouldn't know what it was I was tasting for.

So what are your thoughts on using the best oil for the job????

Thanks

Sep 23, 2012
chocolatejam in General Topics

Salt-rising bread - what does it smell like?

My experience with salt rising bread comes from when I was 16 and worked in a family owned bakery. Then as an adult, I managed a bakery. It smells like vomit. It tastes so good.

I know this is an old post, but thought I'd bump it up as I'm going to make some salt rising bread. I'll start the 'sponge' tonight, and finish it up tomorrow. Still haven't decided if I'll use the potato starter or the cornmeal method. In the bakery, we didn't use a potato started, I remember using cornmela and dry milk powder in the starter and putting it into the proffer overnight in a 5 gallon pail. It would really be awful to be the one who had to open it on the following day!

Any one make it here?

Sep 18, 2012
chocolatejam in Home Cooking

ISO recipe: Greek Potato salad dressing "Skordalia"

Thanks for all your replies CHs. The reason I wanted some feed back is because my DH thinks garlic is way too strong, and that it bothers his stomach. So thinking roasted garlic is quite tame, I was hoping I could slip some roasted garlic in and he wouldn't notice it so much.

I just can't image making a garlic intense food without ANY garlic!!!

My friend who introducted this dressing to me, had me eat some at a Greek cafe. They make a wonderful potato salad with the Skordalia. It was lettuce/greens on the very bottom, a huge scoop of the potato salad and then a bit more of the greens on the top.

The ingredients of the potato salad were al dente cubes of waxy potatoes, chivevs or green onions and Greek olives, tossed in what I've started calling 'non dairy Greek Mayo".

Can't wait to give it a try.
It is very different from American potato Salad. I may have to add at lease one hard cooked egg!

Again, thanks for your help.

Aug 31, 2012
chocolatejam in Home Cooking

ISO recipe: Greek Potato salad dressing "Skordalia"

My friend gave me a couple of recipes for a Greek potato salad sauce. It has lots of garlic.

It uses mashed potatoes that you slowly drizzle the olive oil into and make a 'Mayo' of along with the usual, salt and pepper, lemon juice or vinegar.

Does anyone know of this type of dressing and how do you do yours?

Can roasted garlic be used in place of fresh chopped garlic? I'm thinking that would make a much more buttery/creamyier dressing.

Aug 29, 2012
chocolatejam in Home Cooking

Fresh, healthy cooking on a budget. What's yours?

karykat, your reply reminded me of what a new "local" resturaunt in Dayton, called Olive's buys local at a near by farmer's market. She makes bids on what is left for produce etc that can be used in an entire week's menu. She doesn't buy anything she can't use in her already planned out menu. The farmers really don't want to put it back on their trucks.

It's wonderful - the owner explained how and why certain items appear on the menu. She really believes in reusing recycling, repurposing whenever she can. And saving when she can on fresh fruits and veggies. As a business woman she contacts the local farmers for all other items she can't buy at the market.

Jul 14, 2012
chocolatejam in Home Cooking

Fresh, healthy cooking on a budget. What's yours?

Aldi's is owned by Trader Joe's, or the other way around and have less expensive itmes.

Stock up on things when they are on sale. Especially meats.

Since you like to cook, do freezer batches at least once a week and you will always have a meal ready. Just add a healthy salad to your frozen veggie or meat dishes.

Do you have a friend who likes to cook? Instead of going out to eat, plan a freeze day together, then trade the meals to keep from getting bored. Better yet, do it together. Do it with several people. I'll bet there are many single people like to eat well, but feel limited because of the same issues you have, budget being one big one.

Jul 13, 2012
chocolatejam in Home Cooking

ISO using fresh garden tomatoes for tomato sauce

splatgirl,

Your tip is the first method I'll try because I love the taste of fresh tomato in my sauces. I make fresh sauce when ever I have fresh tomatoes and don't usually have any left overs. Can hardly wait for the first picking worthy enough to make some.

Jul 10, 2012
chocolatejam in Home Cooking

ISO using fresh garden tomatoes for tomato sauce

Thanks Don Shirer.

Since only a few of the plants are plum types, I don't have the choice to use just plums. Rutgers is the only one you list that is planted. Bijskij Zelyi sounds very interesting for next years garden. I'll check the davesgarden.com site and look it up. Maybe I can see where to buy it.

Jul 10, 2012
chocolatejam in Home Cooking

ISO using fresh garden tomatoes for tomato sauce

Thanks for your thoughts kengk. I'll bet I could do the squeezing and make some tomato juice 'of the day' too. I know I'll be using a mix of whatever is ready. I'm hoping for as many of the black variety as I can get since I love their sweet smoky taste so much.

Jul 10, 2012
chocolatejam in Home Cooking

ISO using fresh garden tomatoes for tomato sauce

I want to make batches of tomatoe sauce that can be frozen for later use. I have heirloom tomatoes of 20 varieties, so will be wanting to use several and mix it up. I do not want to use canned tomatoes.

The plan is to be able to use the frozen sauce as my base sauce for other recipes like hot sauce or pizza sauce or spaghetti sauce, so the seasoning isn't so important, just want a basic tomato sauce.

What do you use?

Jul 10, 2012
chocolatejam in Home Cooking

Would love to replicate "Pill Pockets" for dogs

accidentially "drop" the pill on the floor - my dog is funny that way, but he doesn't usually eat dropped food. Unless it is a high value to him, say a piece of meat!

He left crackers and Cheerieos on the floor for several days, he woudn't touch them. Yet he loves them if hand feed. I'll give it a try though, wouldn't that be a hoot if droping it on the floor worked after all I've already tried.

Thanks.

Mar 02, 2012
chocolatejam in Not About Food

Would love to replicate "Pill Pockets" for dogs

I'd love to have a little extrusion toy like the fuzzy pumper Play-Doh toy! But I don't. Even though I do cook for my dog, I won't go out and buy a toy or pasta machine. Ha ha ha ha.

Mar 01, 2012
chocolatejam in Not About Food

Would love to replicate "Pill Pockets" for dogs

Who would'a thunk? I love the idea of chicken hearts. If nothing else, it will be fun watching them act like Mexican jumping beans. I'll have to try some.

thanks greygarious!

Mar 01, 2012
chocolatejam in Not About Food

I made yummy dog treats for pills

Yeah, that is why I needed to make something that would work too. Plus, I think he has an allergy to some of the wheat produces/wheat proteins. The pill pockets that I was using have green pea flour (the allery type) so that is what I was going for. Mine also likes sweet potatoes, and canned pumpkin, but I don't alway have them on hand.

Mar 01, 2012
chocolatejam in Not About Food

I made yummy dog treats for pills

I think I've found a great substitute for "Pill Pockets"

It is very similar to pate a choux (cream puff dough) without the eggs.

1 small jar of strained baby food, 'chicken' meat,
then add enough water to make 8 oz
1 stick of butter
a few pinches of sugar or dribble of honey

look up how to make cream puff dough for the method, but basics are:

bring to a boil in sauce pan

1 cup of PEA flour like: http://www.bobsredmill.com/green_pea-...

Dump all the flour at one time and stir. cook and stir for about 3-5 minutes until mixture forms a ball and looks somewhat smooth.

Remove from heat, when cool enough to handle, I used a small mellon baller to scoop up bits of the dough and rolled into small balls between my palms.

Quick freeze Individually and then store them in zip lock freezer bags.

I put up to a weeks worth in the fridge (14 balls, 2 pills a day) and when I need to give my dog his pills, remove 1 cold one, let it warm up for just a few minutes and push the pill into the playdough like treat. I just smash it around in my hand to enclose the pill.

The dog loves them.

Next time I make them I'll add just 1 egg to make a smoother, less crumbly texture.

Feb 24, 2012
chocolatejam in Not About Food

Would love to replicate "Pill Pockets" for dogs

I think I've found a great substitute for "Pill Pockets"
It is very similar to pate a choux (cream puff dough) without the eggs.

1 small jar of strained baby food, 'chicken' meat, then add enough water to make 8 oz
1 stick of butter
a few pinches of sugar or dribble of honey

bring to a boil in sauce pan

1 cup of PEA flour http://www.bobsredmill.com/green_pea-...
Dump all the flour in all at one time and stir. cook and stir for about 3 minutes until mixture forms a ball and looks somewhat smooth.

Remove from heat, when cool enough to handle, I sued a small mellon baller to scoop up bits of the dough and made small balls by rolling between my palms. Quick Freeze Individually and then store them in zip lock freezer bags. I put up to a weeks worth in the fridge and when I need to give my dog his pills, remove a cold one, let it warm up for just a few minutes and push the pill into the play dough like pill pocket. I just smash it around in my hand to inclose the pill.
The dog loves them.

Feb 24, 2012
chocolatejam in Not About Food

Budding cook; microplane or vacuum sealer?

I have and lover the food saver I bought. I make large pots of chile, soups, stews, roasts, etc and use it to make the 'leftovers' stay fresh. You can drop the bags of already cooked food into boiling water, or put them in the microwave oven. It realy helps me to have something very healthy on hand and I don't eat junky fast food that way. What I love is that I can't have salt so it makes it hard to eat out, but I've almost always got a yummy meal ready to reheat onhand. I haven't used it for things to keep in the fridge, just the freezer. I use the zipper bags for the fridge. It really keeps the frozen foods from getting freezer burn.

The brand I use is Food Saver Pro 90 and I only spent about $79.00 on it last Mother's day (on sale). It is available right now on Amazon for $99.00. I know that is above your budget, but I really save money with mine when I buy meat on sale and can just freeze it up. I had a problem with my first unit, called them and they had me send it back and they replaced it for free and gave me more bags as a way to cover my postage.

I've never had a miroplane nor do I want one. But you can get on for much less the your $50. buget.

Feb 04, 2012
chocolatejam in Cookware

ISOPolish/German cabbage rolls

So after talking with my sister who has made Halupsi, here is the list of ingredients she said she used:

! Llarge head of cabbage, with leaves peeled off as it boiled, I"LL FREEZE mine.

Next the following was mixed in a large bowl: then about 1/2 cup of the filling was put on the cooling cabbage leaves, rolled up and sometimes she said sometimes mom used toothpicks to hold them together:

onion, raw

can of saurkraut

rice, raw

salt and pepper

cubes of pork

About 1/2 cup of the filling was put on the cooling cabbage leaves, rolled up and baked.

Sometimes she said mom used toothpicks to hold them together:

Place in layers to fill a large 'turkey' roasting pan. Placing he outter leaves from cabbage hepls to prevent scourcing and so does adding lots of water.

Bake/roast in cool oven---300???) for at least 3-4 hours.

What proportions of these ingredients sound good or right to all you chowhounds?

Dec 16, 2011
chocolatejam in Home Cooking

Grandma's Stuffed Cabbage Came Out Delish - Here's the Recipe

I'm so happy to find this post. I made a new post a week or so ago "ISO cabbage rolls"

"Halupsi".

I don't have any kind of written down recipe, just my memory of what my mom did when she made them.

She cored the head of white/green cabbage, peeled off the outter tough leaves and boiled it until the leaves were a bit limp. I THINK I WILL TRY THE FREEZING METHOD.

I sort of remember one time she made them the rice wasn't cooked enough. So I think she started to pre-cook the rice about 1/2 way done.

Oh, and she learned by burning them at least once, to put the old tough outter leaves in the bottom of the old blue and white roaster. And adding more water during the cooking process, they needed lots of 'steam' inside. She would never lift the lid---she said that dried them out...LOW SLOW OVEN COOKING IS WHAT I'LL DO.

Since our family on my dad's side was partly Russian and mom's German, not Jewish, they had PORK and SAURKRAUT mixed with the rice filling. NO TOMATOES. NO RAISINS NO GINGERSNAPS, NO GARLIC. Lots of onion and black pepper too.

Mom even started to make them with pre cooked spare ribs. She would cut the small ribs into 2 bones for each roll and 1 bone portion if it was a big one. Also she never used ground beef or ground sausage. It was cubed pork and then ribs.

Should the saurkraut be rinsed or not? I don't remember what my mom did. As I posted in my own search my dad used to tease her that she made this Halupsi dish Chinese instead of German because she put in too much rice. So I know there was a lot of importance in the saurkraut to my dad's version.

The cabbage rolls didn't make a 'sauce' just the dripping from being roasted. There was never anything juicy to spoon over them. They were yummy 'bare naked".

Now to come up with a recipe from all those points.

Please Jump in with a recipe idea for me if you like!

Dec 14, 2011
chocolatejam in Home Cooking

ISOPolish/German cabbage rolls

What I'm finding about what my mom used to make is that it is a more Russian/German recipe. But at least I know the name is Halupsie. I'm sure my family's way of making it was tweaked to their way of making it, now I just need to settle on trying the recipe most like my mom's.

Thanks everyone!

Dec 14, 2011
chocolatejam in Home Cooking

ISOPolish/German cabbage rolls

Thanks so much for your reply. Now I know they are called Halupsie! God bless his soul, my dad and your grandmother had the exact thinking about tomato soup! Even though he had the same idea about any tomatoes, he was really opinionated about the use of tomato soup.

I am checking out the site you shared.

Dec 14, 2011
chocolatejam in Home Cooking

ISOPolish/German cabbage rolls

Thanks janniecooks. I'd forgotten about Martha's mother. After I looked though, that isn't what we used to eat. I'm waiting for my brother to share his try at making mom's cabbage rolls. Hoping he will have a winner for me.

Dec 11, 2011
chocolatejam in Home Cooking

ISOPolish/German cabbage rolls

My mom used to make cabbage rolls we called "Haloopsie" I have no idea how to spell it.

They were cabbage rolls with rice and sauerkrut and my mom used spare ribs rather than the more common ground pork or ground beef. My dad always joked that she made it a Chinese dish because she put more rice in then sauerkrut! Sometimes she would cube up a pork roast instead of the spare rib.

One big difference with the way she made them was no tomato sauce/catsup on the top. Dad always thought putting catsup on things ruined them. That's the way most people from my childhood would make them.

She baked them in a large turkey roaster and we ate them for days!

I'd love to try make them.

Dec 08, 2011
chocolatejam in Home Cooking

Rolling out Lefse

Do you have a recipe to share???? I've never attempted it myself, but all of a sudden I'm wanting to try my hand at it.

I don't do lutefisk. Never have wanted to get too close to it when it was being served at a potluck in MN when I was a kid.

Nov 24, 2011
chocolatejam in Home Cooking

Cabbage: favorite ways to cook?

My Mom used to cut out the core, quarter or 8th it, depending on the size and just boil it in water. Served it in a bowl and added butter, salt pepper and she like vinegar poured over hers. I just liked it with butter. Lots of butter.

haven't had it in years and years and years. Must do that soon.

Nov 22, 2011
chocolatejam in Home Cooking

Rolling out Lefse

Oh! I'd forgotten the turning stick!!!! Mom had one of those too. Wish I was there helping you eat some.

Do you put butter alone on it or butter and a sprinkle of sugar? At our house it was just butter.

Mom's best friend did it "the rich people way" with butter and sugar.

Nov 22, 2011
chocolatejam in Home Cooking

Best pears for salad

Oh this one sounds so wonderful too.

Nov 22, 2011
chocolatejam in Home Cooking

Best pears for salad

I'm happy to know this about which variety of pear too. Anjou will be my next purchase! Wow to the ground toasted cumin and salt.. Must try that one.

Nov 22, 2011
chocolatejam in Home Cooking

Rolling out Lefse

Oh, good old lefse! Here's a site I found when I just googled Lefsa.

http://www.lefsetime.com/store/templa...

My mom, my very frugal mom, made it once in a while and she did have the lefse rolling pin and the special griddle. I don't think she used a cloth but rather learned how to roll it around the rolling pin and unto the griddle by unrolling it.

She tried with a regular smooth rolling pin but never got the results she wanted. She also had to play around with a recipe to get it perfect for her.

I want some lefse now! I grew up in ND on the MN border and was surprised not everyone knew what lefsa is when I moved away and got married.

Do you have a recipe?

Nov 21, 2011
chocolatejam in Home Cooking

How to pick the best beef brisket

I want left-overs, so how much top round or eye round would you suggest? 3 small gals and 3 regular guys, 2 of them big eatters.

Nov 14, 2011
chocolatejam in Home Cooking