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substitutions

Rum

Aug 13, 2014
bitchincook in Home Cooking

Fascinating cooking tips and advice

Poultry shears work great.

Aug 13, 2014
bitchincook in Home Cooking

Gluten Free Diet - Legitimate Concern or Marketing Fad

This is so true. When my husband was diagnosed with type 2 diabetes, we went to a dietitian at the doctor's office. She gave us various suggested meal plans. The recommended dinner involved two pieces of bread and ONE OUNCE of lean protein.

Having read Gary Taube's excellent tome, Good Calorie, Bad Calorie, I knew this diet was a recipe for disaster. So I fed my husband generous portions of proteins and limited his carbs. He has done great! His blood work is so good that the doctor says his diabetes is cured.

Aug 11, 2014
bitchincook in General Topics

Website Where You Input Ingredients to Get Recipe

I tried this site and found it to be a total fail. I entered blueberries and pork tenderloin, and it came up with recipes for blueberries and some for the pork, but nothing with both.

Jul 30, 2014
bitchincook in Home Cooking

Old Town Albuquerque Sunday night restaurant recommendations?

Thanks a lot! These recommendations are very helpful.

Jul 14, 2014
bitchincook in Southwest

dealing with eggplant for recipes

To salt, or not to salt. That is the question.

Long ago I learned that salting is no longer necessary to remove "bitter juices", as said juices come from sub-optimal soil, and growers are more careful about that these days.

So I didn't salt, and my eggplant gobbled up gallons of oil and was never very good.

Then by chance I went to a restaurant that had eggplant that was by far the best I'd ever tasted in all my many years on earth. It was dense and meaty, not oily at all.

I rethought the salt thing. Now I salt my eggplant liberally. It's amazing how much less oil it absorbs after that, and the salt rinses off so it has no salty taste. Also, the oil doesn't splatter all over the kitchen, as the eggplant has already released all its water in the colander and drained down the sink.

Jul 14, 2014
bitchincook in Home Cooking
1

Old Town Albuquerque Sunday night restaurant recommendations?

My guy and I are going to be in Old Town as part of a road trip for one night, this coming Sunday, and we'd really appreciate any restaurant recommendations. We live in Tucson, so we've already had more than enough Mexican and would prefer something different. We are happy to splurge.

Jul 14, 2014
bitchincook in Southwest

Much more than crab cakes

I have some lump crab meat I need to use, and I didn't want to make the same old crab cakes. So I rooted around for other recipe ideas. After largely striking out at Epicurious and other places, I found a mother lode of crab recipes here:

http://www.phillipsfoods.com/recipes-...

I bookmarked it and thought I'd pass it along in case others could use it.

It was hard to pick a winner from so many recipes, but I finally decided to make Cajun Crab Fettuccine. What's your favorite way to use crab meat?

Jul 09, 2014
bitchincook in Home Cooking

What is a Rimmed Soup Plate used for?

The rimmed soup plate is used for the soup course at a formal dinner.

Deeper bowls, with saucers and without rims are used for lunch.

Jul 05, 2014
bitchincook in Cookware

Left or right-handed knives???

My mother has always hated the fact that I'm a lefty, and when I was a kid learning to cut my own meat at the dinner table, she blamed my left-handedness for the fact that I made a hash of it. Sure enough, when I switched the knife to my right hand, it cut easily. Ordinary table knives are made for righties.

Ever since, I've always used my right hand to cut meat at the table, but unlike righties, I don't need to transfer the fork to my right hand to then eat the piece of meat. I consider that a bonus. Thanks mom.

When I am cooking, I always use my left hand to wield my Wusthof knives, and they work just fine except for the serrated bread and tomato knives.

Jul 05, 2014
bitchincook in Cookware

Tomato Sprouts Inside Tomatoes: Found any?

I found sprouts in organic hydroponic tomatoes that I bought at Safeway and that most likely came from Eurofresh. This happened twice. Now I buy ordinary Romas. They are far cheaper, will continue to ripen at room temperature, and are less watery and more meaty.

Jul 05, 2014
bitchincook in General Topics

I'm so over...

The nearest supermarket to my house is a Safeway, unfortunately, and I buy the Angus beef, instead of the tasteless "Ranchers' Reserve." At least I know that Angus is USDA grade Choice. And you can bet I can tell the difference in a blind taste test.

Jul 05, 2014
bitchincook in General Topics

Recs for Lunch and Dinner at Mandalay Bay

We hosted our daughter's wedding reception at Aureole last May, and we were pleased with the food and service. We had a private room, but the main dining room was absolutely deafening. If you like to have a conversation when you dine, you might be out of luck.

Jun 12, 2014
bitchincook in Las Vegas

Cleaning Out the Refrigerator

She lost me with the boiled chicken.

Jun 09, 2014
bitchincook in Home Cooking

Home Cooking and Marital Discord

I understand that there actually are people out there who are not interested in food, and that is fine. But by eating her meal standing up rather than joining you and your children at the table, your wife is modeling atrocious manners for those kids. Her behavior is just plain rude.

Does she want to raise children who are socially and professionally disadvantaged because they have no manners? Maybe she could at least consent to take a seat for their benefit. Perhaps that could be the beginning of learning to relax and enjoy her dinner, though that might be unrealistic. Would giving her a glass of wine help?

May 11, 2014
bitchincook in Not About Food
3

House Hunters & Kitchens

What gets to me is when the buyers get so excited over a stainless steel range that is an electric flat top piece of uselessness. Give me a beat up old gas stove in any color, instead of that.

May 06, 2014
bitchincook in Food Media & News
4

Restaurants in Tubac? Elvira's?

Elvira's can get expensive, especially since they eliminated the lunch menu. The cheapest entree on the menu the last I checked (a few months ago) was Mole at $16. Every other entree was north of $20, even for lunch. I got shrimp that I think was $24, and it was overcooked and the veins hadn't been removed.

Apr 29, 2014
bitchincook in Southwest

How to use the Easter Ham?

Reheat thin slices in butter on the stove. Remove the ham and then deglaze the pan with Madeira and chicken broth. Cook it down to sauce consistency. Finish with butter, off the heat.

Apr 21, 2014
bitchincook in Home Cooking

Easter Dinner Ideas

I understand your concern about the soup being too filling. I solved that problem by serving my favorite, but filling, shrimp bisque in demitasse cups for Christmas.

Apr 12, 2014
bitchincook in Home Cooking

mayo help

It sounds like you are not using any acid. You absolutely need lemon juice or vinegar to make it work.

Apr 12, 2014
bitchincook in Home Cooking

Packaged Mixes, Sauces, Spices & Boxed Items You Use

Uncle Ben's Long Grain and Wild Rice, original recipe. It rocks.

Apr 12, 2014
bitchincook in General Topics

Quiche pie crust question

I use Julia Child's technique from her first book, and it always works well for me. I blind bake the crust first, covered with non-stick aluminum foil (she suggests buttered foil) filled with dry beans. That goes for about eight minutes. Then I remove the foil and beans and prick the crust with a fork before returning it, empty, to the oven for another two minutes or so. The idea is to let it become slightly golden and let it pull away from the pan slightly.

Then I take it out, fill it, and return it to bake in a slightly cooler oven.

The fork holes are intended to prevent the crust from puffing up while it bakes uncovered. They never leak.

Mar 31, 2014
bitchincook in Home Cooking

bon appétit april édition

But do they still use that small font that is pretty much impossible to cook from?

And do the photos still all look like messes at the kids' table?

I canceled my subscription several years ago, and recently leafed through a recent issue at the library and was not at all impressed.

Mar 31, 2014
bitchincook in Food Media & News

U of A in Tucson for 1.5 days

Feast is near campus and is excellent. They don't do breakfast, but lunch and dinner have the same menu, which changes every month. It's probably above the budget of most grad students, but it would be a good choice for a birthday celebration. Be sure to make reservations, or the wait will likely be long.

Mar 21, 2014
bitchincook in Southwest

Tucson - Poppy Kitchen

Could be, though it looks like the wine list is limited, uninspired and overpriced.

And what is a "chicken sammie"? If it is what I fear it is, it belongs on the toddler's menu, if anywhere.

Mar 21, 2014
bitchincook in Southwest

hard boiled egg not peeling right [moved from General Chowhounding]

For eggs that always peel perfectly, steam them instead of boiling them. Get the water boiling, take eggs cold from the refrigerator, then steam, covered, 10 minutes for a large egg, 11 for extra large, and 13 for jumbo.

Immediately afterward plunge them into a bowl of water and ice.

You can peel them as soon as they are cool enough to handle, or you can keep them in the refrigerator unpeeled for weeks. Either way, you will never struggle with a stubborn shell again.

Mar 18, 2014
bitchincook in Home Cooking

The North America What's In Season Thread

Here in Tucson, my grapefruit tree is groaning with ripe fruit.

Mar 18, 2014
bitchincook in General Topics

Pan Searing Beef & Finishing in the Oven ???

I often sear beef tenderloin steaks on the stove and then finish them in the oven. Two things are key: After I sear the meat, I transfer it from the hot pan to a foil covered baking sheet. And I always use a thermometer, the kind that broadcasts the temperature of the meat to a receiver on the counter top.

The first step keeps the side on the hot pan from overcooking, and it also allows me to use the pan to make a sauce for the meat while the meat finishes.

The thermometer allows me to pull the meat out of the oven at 105, which after resting a few minutes yields beautiful rare steak. It will throw off some juice in the meantime, which I add to the sauce I am making.

Mar 08, 2014
bitchincook in Home Cooking

Tucson Fancy Lady Lunch with Great View?

Hacienda del Sol was the first thing I thought of, but it is not open for lunch. The food at Westward Look is good, or I wouldn't have suggested it.

Mar 01, 2014
bitchincook in Southwest

After Hiking in Harriman State Park -- where to?

When I was a girl I went to camp in Harriman State Park, and on visiting day my folks took me to lunch at Bear Mountain Inn, which was an incredible treat. I'm pleased to see that the place is still there. Maybe it would suit your needs.

Jan 28, 2014
bitchincook in New York State (exc. NYC)