NonnieMuss's Profile

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starving on Food Stamps / SNAP

Looks like she blew half her budget on limes.

about 2 hours ago
NonnieMuss in Food Media & News

Copycat Carraba's Pomodoro recipe?

I'm trying to replicate the Carrabba's pomodoro sauce at home and having no luck at all. They have a recipe posted on their website, which makes a nice though bland sauce, and tastes nothing like the restaurant dish. Has anyone ever worked there, or could offer me some advice on what they do differently?

I don't just need a pomodoro recipe - I have dozens, thanks - I'm specifically looking for Carrabba's hints!

1 day ago
NonnieMuss in Chains

Kroger's response to my letter re: plumping meat:

Nope. I just wrote them to express my opinion. I hope if enough people do, they'll change back to a better product. It was surprising to find out that most people actually seem to prefer the injected stuff. I didn't expect any special treatment - just asked a question, made a request, and moved on when it didn't work out. Maybe it's just me - if most people do like the plumped meat, then of course that's what they'll sell.

Apr 17, 2015
NonnieMuss in Chains

Kroger's response to my letter re: plumping meat:

If you compare the labels of injected vs. plain meat, it ranges from between 3 to 4 times the sodium when it's plumped.

I don't know that it's even comparable to brining, in that you can control the salt content in a brine, as well as the length of time it soaks, to preserve the texture.

Apr 16, 2015
NonnieMuss in Chains

Kroger's response to my letter re: plumping meat:

I am lucky to have a local, friendly, neighborhood butcher (the owners went to high school with my mother!) that still carries high quality, un-injected/infected meats. They aren't always in my budget unless there's a chicken sale, when I stock up. Sam's Club still carries excellent pork - I hope they continue to do so, and Meijer doesn't inject most of their pork. If it was just me and Kroger/Meijer/Walmart, as is the case for many, I'd probably just avoid chicken altogether. I cook a lot in bulk - chicken salad especially - that makes buying the organicky stuff too pricey.

Apr 10, 2015
NonnieMuss in Chains

Kroger's response to my letter re: plumping meat:

I only brine chicken occasionally. Pork almost never - maybe it's a taste thing, but I like my pork to taste like pork, and like the stringy "chew" that unbrined pork has. It also doesn't work for me for quick weeknight meals if a recipe calls for an hour in brine. I'm also a big fan of braising, which doesn't usually require a brine, and is hard to overcook.

Apr 10, 2015
NonnieMuss in Chains
2

Kroger's response to my letter re: plumping meat:

Well I've written to Sam's and now Kroger regarding their injecting the chicken (Sam's and Kroger) and pork (Kroger) with salt water. IMHO it ruins the taste and texture - I truly find the pork slimy and gross, and the chicken rubbery and tasteless. They offer their "Simple Truth" brand (at much higher prices), but I don't think the quality is all that great, and don't like having to pay extra for non-injected meat. After some "thanks for your comments!" BS replies, I received the following response. (Note I specifically told them I wasn't interested in the Simple Truth products.) In the end I told them they'd lost my meat-business, but I'm curious - does anyone actually prefer the injected meat? Who are these people? Who hurt them?

"Thank you for contacting Kroger Customer Connect. My name is Lovena and I appreciate you taking the time to share your comments regarding the solution that is injected to our pork and chicken. Our customers have told us (through taste panels) that they prefer the taste of chicken with the salt solution. We add the solution to enhance the cooking experience for most customers. Even if the chicken is overcooked, for example, it is less likely to dry out. We understand some customers prefer chicken that is free from a salt solution, and for those customers we offer our Simple Truth chicken products."

Apr 10, 2015
NonnieMuss in Chains

Promoting Kickstarter campaigns

Interestingly (maybe) I find the first post quite spammy, in that it doesn't promote discussion. It's just "Here's something I like. Click on the link." BUT I have to say I'm very, very sensitive to spammy posts. Your second link is much more discussion-oriented. But while I report spam, like, constantly on this site, I always check the source for a one-and-done vs. an actual participating member, so I would have left that one alone.

I just flat-out don't like the kickstarter posts, I guess. I don't think this site should be a place to ask for money - more just chatting. I recall a one-and-doner who posted a kickstarter with a clever "What do you think?" lead-in, who then argued and (almost) abused anyone who asked questions or had any negatives. It's usually pretty obvious, but I like to consider the source. I wouldn't report you, Melanie Wong!

Apr 09, 2015
NonnieMuss in Site Talk

How often do you use food blog for home cooking?

Also agree with this, down to my friends-and-family blog, not using this site to (repeatedly) promote a blog, and not trusting blog recipes. I spend time on Serious Eats if I want a good recipe.

The "Food Babe" Blogger Is Full of Shit

Can I coin the term "Neo-McCarthyism" as concerns her ilk? Neo-Jenny-McCarthyism? Neo-Playboy-Bunny-ism? I admit to being unattractively delighted by the backlash against this fool. I've spent a lot of time on health forums and websites and the overuse of the word "toxin" makes me want to scream, rip off my wig, overturn chairs, etc. "Chemicals!" she screams. "Chemicals are in your food!" she shrieks. (Dr. Oz gives her a comforting hug.) "Mustn't eat chemicals!" (Bittman puts her on speed dial, begins new book called "Some Studies Suggest"). If any network even considers giving her a TV show, I'm gonna write some letters. (And I don't actually wear a wig.)

Apr 08, 2015
NonnieMuss in Food Media & News

Promoting Kickstarter campaigns

Just my humble opinion, but I don't like the kickstarter posts. As far as I'm concerned, they are spam and don't belong here. While you're obviously an active member here, and not a one-and-done advertiser, I wouldn't report your post as spam, but still wouldn't much care for it.

Savory Spice vs/ Penzey's

I've shopped at both and love both. I definitely find Savory pricier, but they have a little more variety of stock. Penzey's has a greater variety of sizes for purchase - you can buy small or large bags, jars, etc. Both have excellent service.

Apr 03, 2015
NonnieMuss in Chains
1

Strictly a Meat CSA Question

I have been looking for a meat CSA in my area. If I could find one that delivered, that would be one of my top reasons. But to answer your other questions:

Frozen or fresh - well this depends on if it's left somewhere for me, delivered, or I pick it up with actual human interaction. I would prefer fresh and vacuum sealed so I could just pop it in the freezer if I wanted, or start cooking.

"New cuts" sound like scraps and bits and undesirable parts to me. If the cut was labeled and included some instruction on how best to cook it, I could deal, but not every time - would prefer tried and true and recognizable parts. I wouldn't mind the odd new piece to play with.

Fair share? I have no clue.

I have plenty of human interaction, so I could live without chatting with farmers/customers.

Ranking:

5
4
6
1
2
3

I guess the CSA would be fun for variety, surprise, or convenience (if delivery was an option).

Now to riff: I would like an option to specify size of family and preferences. I understand that not everyone can get the tenderloin every time, but for example I'm not a huge fan of farm fresh breakfast sausage. I wouldn't want that in my basket every week. And there's just two in my house with limited freezer space. Maybe I'm not the ideal target customer, but at least I'm someone who's interested! I think it would be fun to try, but as I've seen some friends try to deal with 6 cabbages at a time or three straight weeks worth of garlic ramps from their CSA, I don't know if it's for me.

Dinner with a side of self-righteousness

Commas save lives!

Help! I need low salt, low carb recipes

Be careful buying grocery store meat also - most chicken and a lot of pork is now injected with a sodium solution, raising the sodium content by as must as four times. (Also ruins taste/texture, but that's off topic.) Check your labels - a low sodium recipe could be ruined by artificially plumped meats.

MasterChef US June 30 chatter

She actually has a neurological disorder that affects her voice. She was seeking treatment for it after filming.

Mar 21, 2015
NonnieMuss in Food Media & News

What 'Race Together' Means for Starbucks Partners and Customers | Starbucks Newsroom

I have no problem with the idea behind this, but I would have a big problem if I was stuck in line behind someone chatting about race relations with the barista.

Mar 19, 2015
NonnieMuss in Chains
2

What is Reasoning Behind Southern Extremely Salty Bacon?

Huh - I've eaten bacon all over the country, and it all just tastes like bacon. I have found that "artisanal" or housemade bacons tend to be saltier, but regular old bacon is just as salty up Nawth. Now country ham is a whole other thing - you can't compare it with regular ham.

Mar 18, 2015
NonnieMuss in General Topics

Braised beef short ribs, what can be done the day ahead?

Cook the whole thing the day before - it will be easier to separate the fat and you can make your sauce the day of.

do you return items to Trader Joe's?

I changed my mind about buying some coffee at the check out once - I wanted beans and accidentally picked up ground. They insisted I take it for free to see if I might like it. Since most items there are in the $3 range, I generally don't, but if it was bad meat or something more expensive I would.

Mar 01, 2015
NonnieMuss in Chains

What do you think of this new Sous Vide cooker?

Most induction burners I see let you set the temperature to the degree you want.

Feb 26, 2015
NonnieMuss in Cookware

What do you think of this new Sous Vide cooker?

Induction burners are far cheaper than what this is going for.

Feb 26, 2015
NonnieMuss in Cookware

Why do most food blog recipes suck?

My favorite comments are the ones that indicate my failures are hilarious to them. I have a lot of failures, but I'm honest about them. And hopefully funny.

Feb 25, 2015
NonnieMuss in Food Media & News

Pancetta in larger quantities?

There are a few options for ordering in bulk from Amazon.

Feb 23, 2015
NonnieMuss in General Topics

organic, non-irradiated, chili powder recommendation, non-spicy

The FDA and CDC disagree. To each their own.

Feb 17, 2015
NonnieMuss in General Topics

organic, non-irradiated, chili powder recommendation, non-spicy

And irradiation has no effect on nutritional value.

Feb 16, 2015
NonnieMuss in General Topics
1

Oscar party - suggestions

Are you looking for puns?
The Imitation (crab) Game
Cool-Whiplash
The Theory of Everything Bagels
The Grand Bouillabaisse Hotel
American Snapper

:)

Communal tables at restaurants - your opinion please?

Thumbs down. Especially the long picnic-type tables. Nowhere to put coat/purse. Strangers' food/conversation can be unappetizing. I don't mind at, say a Japanese steakhouse where it's expected, but otherwise I'll avoid when possible.

Cheesemaking 101

This was in Lexington, KY. It was $110 for a whole day course (about 10:00 to 5:00) and included lunch, print-outs, and some samples to take home.

Feb 11, 2015
NonnieMuss in Cheese

Where can I post a survey?

I liked the Chowhounds Wanted thread. I always participated in student surveys, and maybe it could filter out some of the spam posts in the future. You know, the "What do you think of my..." Site, blog, idea, whatever the fake posts ask to get site hits.