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Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

When I was a poverty-stricken student with a shared refrigerator we used to keep our food either in the bedroom closet or on the 11th-floor windowsill of our room (until the pigeons figured it out and began to visit regularly). We once had a canned ham in the closet, opened, for two weeks. Cheese, milk, nothing was exempt. I am (sometimes alarmingly) casual about the possibility of food poisoning (yesterday I bought, and we ate, the 'prepare or freeze today' TUNA steaks I found at the supermarket...3.99 a lb!). Still alive. I should note that the two times in my fairly long life I've had food poisoning I can attribute it to commercially prepared food, a showboat-type (quite fancy) restaurant the first time, and the second time, Taco Bell. I'm willing to admit we may just be lucky, or really healthy, but I just hate waste. greygarious, you know that if you DO eat it, we're going to want to know how it went!

Feb 24, 2015
tonifi in General Topics

Roast Recipe with the Oven Turned Off - has anyone tried this with a gas oven?

Glad to hear it went well for you! Like I said, I do it all the time, I've never had it fail. I think you need to like your beef fairly rare, but we do, so it works for us. Lots of bang for the buck, too.

Feb 16, 2015
tonifi in Home Cooking
1

Roast Recipe with the Oven Turned Off - has anyone tried this with a gas oven?

Well, I'm a tiny bit scared 'cause I don't want you to ruin your big old piece of meat, but I do the slow-roasted eye of round all the time since I first read about it in Cook's Illustrated, and my gas oven is kind of wonky, too. Sharpen your knife before you slice it, you want it to slice pretty thin. And refrigerate the leftovers overnight, it will slice really thin once the meat chills. This way of making eye of round has brought roast beef back to our humble dinner table, with mashed potatoes, gravy, Yorkshire puddings, and roasted green beans; AND lots of leftovers for French dip sandwiches later in the week.

Feb 13, 2015
tonifi in Home Cooking

Question about Cinnamon Rolls

I haven't noticed a significant difference between 'active dry' and 'instant dry' yeast...the instant dry seems to rise a little faster, but since you generally want to look for 'doubled in size' and rising times can vary for a bunch of reasons, you are probably fine with either one. As a rule, I find that the slower the rise, the tastier the bread, so a colder temperature that retards the speed of your dough rising is probably going to make for better taste...but judging by these ingredients, these are likely going to be pretty tasty anyway, and I don't think it will make a huge difference whichever you choose. I'd try whichever method is most convenient for you and maybe, next time, try the other way, and compare.

Feb 08, 2015
tonifi in Home Cooking

cheap/kid friendly eats St. Louis

Mine are a bit older these days, so I'm not going to be much help with recs, but if you would let us know what area you'll be staying in it will probably help people think of places for you to try.

Feb 04, 2015
tonifi in Great Plains
1

How to eat/serve Green Bean Casserole?

I had a friend in high school whose Mom was something of a gourmet cook. No canned-soup casseroles for her, she always brought the fanciest food to the PTA potlucks. Said friend went off to college in the 80s, and came back absolutely raving about the delicious dish he'd experienced in the dorm cafeteria...thin slices of green beans with the MOST delicious sauce and little crunchy bits...GBC, of course. His mother was horrified,but she made it for him. Green bean casserole is GOOD! It sounds even better with some rice underneath...

Jan 19, 2015
tonifi in Home Cooking

quick chicken soup

I may get in trouble with a lot of hounds, because OF COURSE I always poach a chicken shred the meat, and roast the bones for homemade stock...but sometimes I just open a can of white-meat chicken breast chunks and throw it in a pan with a can of low-sodium chicken broth, a can of tomatoes, a can of corn and a can of black beans. Any and all of the add-ins are optional and vary according to which cans I see first, I've done mixed veg and no beans, white beans and spinach, I even get fancy sometimes and slice up a stalk of celery and throw it in. Then I put it in the fridge in a jar and have it for lunch every day for a week. Or, heat up a can of low-sodium chicken stock, when it is hot, beat an egg into it, add a splash of lemon juice, and sprinkle some shredded cheese on top. As far as the hot beverages go, have you ever tried beef bullion with tomato juice and some lemon?

Jan 09, 2015
tonifi in Home Cooking

Did Santa bring you any new cooking devices, gadgets, etc?

Exactly, articshark, and I am a non-confrontational type that stresses out horribly over making someone unhappy with me. Fortunately, my husband is fiercely competitive and he egged me on...at his office the gifts are unwrapped, though...so everybody bird-dogs the things they want and it can get kind of ugly! Between the two of us, though, we snagged the smoker and hung on to it. The husband actually scored big points this year, too...he gave me a knife-sharpening kit, which I had lusted for after I used one that belonged to a friend.

Jan 02, 2015
tonifi in Cookware
1

Did Santa bring you any new cooking devices, gadgets, etc?

Aw, LOVE my KA meat grinder...just remember that meat grinds more easily if it is about half frozen...I use mine to grind all kinds of stuff, when you make meatloaf, throw the frozen bread right in with the meat and grind it all together!

Jan 02, 2015
tonifi in Cookware

Did Santa bring you any new cooking devices, gadgets, etc?

Good old Santa, via the rob-your-neighbor game played at my husband's office's Christmas party (and I normally HATE rob-your-neighbor) gained us a brand new Masterbuilt smoker. Yeah, baby. I've been making bacon for a couple years, smoking it on a gas grill, which works pretty well but requires that you hover over the grill during the entire process,lest your bacon got hot and begin to render its fat, and I am mondo excited to start my next batch of bacon, not to mention brisket...pork chops....turkey...sausages....oh boy.

Jan 01, 2015
tonifi in Cookware

What do you make after Christmas when you're sick of everything?

I'm hanging with the majority rule here, too. We had a huge Boxing Day party with all the heavy, rich, (delicious) foods you would expect. We have now had long weekend of re-configured leftovers (the end bit of the leek & potato soup made pretty good gnocchi), but tomorrow I want Vietnamese. Something crunchy and fresh and entirely different. Spring rolls and shaking beef and coconut milk curries. Tomorrow. We. Order. Out! (Somebody break the news to my husband).

Dec 29, 2014
tonifi in Home Cooking
1

Your kitchen in a word (or two, or three...)

Ha...we DO, in fact. It says 'Cold Food, Warm Beer, Welcome'...my Brit husband prefers his beer at room temperature, and a friend of his gave it to us as a joke. On the other wall are two framed sets of rules written by my children when they were very small. They are titled 'RULES OF THE HOUSE' and include such gems as 'Don't eat daddys CHOclaTE'' and 'Do your chors', and 'use manners'. I love them.

Toasted ravioli

These days you can probably find toasted ravioli on any menu in town, though most of them are going to be the frozen version, usually Maria & Sons brand, and they're fine; but I do love the toasted ravioli at Anthonino's Taverna on Macklind (on the Hill). They make their own, and they're terrific, big enough to eat with a fork and stuffed with meat. Anthonino's has long been a family favorite of ours, they have good Italian as well as typical bar food (they do a bacon burger with pancetta that my son always shares with me.) They have recently re-opened after an extensive remodel and expansion, and I kind of miss the dark-corner-bar vibe they had going on before, but I have to admit that it is nice not having to wait for a table now.

Dec 28, 2014
tonifi in Great Plains

What are you supposed to do with the breadcrumby things at a Brazilian BBQ?

I haven't been to a lot of Brazilian BBQs, but I'm with brucesw, I'm quite fond of farofa. Delicious, nice toasty flavor, generally sprinkled on anything stew-y, and probably good on salads, as well. (I do it with a green bean, bell pepper strips, tomato and coconut milk dish, garnished with cashews and served on a platter on a bed of rice and farofa...a great option for any event that includes vegetarian or vegan friends). You can find it in bags at lots of international grocers. Toast in a pan with some butter and chopped garlic and onions.

Dec 19, 2014
tonifi in General Topics

Toulouse or similar style sausages in St. Louis?

Wow...is this place new, hill food? The website is a thing of beauty, I must go check them out.

Dec 12, 2014
tonifi in Great Plains

St Louis Trip Report

All I can think of to say is that I really, really wish I could be your travelling companion. Wow.

Nov 29, 2014
tonifi in Great Plains

"Toasted" Ravioli -- Make At Home

Hey, if the straight-from-frozen method is working for you, I don't see why you should change it. you have lucky friends, if you are initiating them into the wonder that is toasted (yeah, toasted...that's what we're going to call it...)ravioli. I've sometimes wondered if the method would work with tortellini, I am intrigued by the idea of a more-crunch-to-filling ratio. You may have inspired me to try it.

Nov 22, 2014
tonifi in Home Cooking

Buying truffles in St. Louis

I don't think they would let me into Ladue.

Nov 11, 2014
tonifi in Great Plains

Buying truffles in St. Louis

Okay, Simon Majumdar is killing me with a post about a couple of black truffles he has acquired. Does anybody know where I can buy a black truffle in St. Louis? Or...two? I used to be able to find them, seasonally, at Soulard Market, but the mushroom guy isn't there any more. Anybody have any ideas? I'm just looking for one or two little black truffles...mortgage payment be damned...

Nov 11, 2014
tonifi in Great Plains

CHICKEN CURRY! Home Cooking Dish of the Month (November 2014)

I have this jar of Patek Chicken Biryani sauce staring at me in the kitchen cupboard, and I really ought to use it. I use pre-packaged pastes or spice mixes on occasion but I've never made a biryani, anyone use the Patek sauce and have any suggestions for add-ins or ways to jazz it up a bit? I have access to great international grocery stores, so the sky is the limit.

Nov 04, 2014
tonifi in Home Cooking

What's for Dinner #332 - The Wee Ghosties and Goblins Edition! [through Nov. 1, 2014]

I LOVE these threads...so inspirational when I get yet another case of 'I dunno' when I try to plan dinner. I know I'm working with chicken tomorrow and now I'm thinking satay...peanut sauce makes everybody happy. Tonight was ground beef stuffed into pita bread and briefly fried in olive oil (arayes) served with a roasted red pepper sauce and salad. The meal I've been most proud of this week was a crispy rib recipe copied from an appetizer we had at the Schlafly Tap Room last week...boneless country pork ribs marinated in balsamic vinegar and then rubbed with a fairly hot spice rub and grilled low and slow, served unsauced with hot pepper jelly on the side. I was particularly happy because I found the country ribs on a 'use today or freeze' sale for 1.29 a lb., $3.64 for enough to feed the four of us and provide us with a couple of leftovers.

Can I do anything with a bottle of sweet tea flavored moonshine?

Homemade vanilla extract is hardly a recipe, you just immerse a couple of vanilla beans in booze and leave them there. You'll want to slit the beans first, and kind of bang them around a little, I slit them down the side and then bruise them a bit with the handle of the knife. Most people seem to favor vodka for the immersion liquid, but I prefer dark rum, even spiced rum. Take the bottle out of the cabinet & give it a good shake once in a while, most often when you first make it. The more vanilla beans you use, the quicker the liquid will taste like vanilla. As for the flambeed fruit, I'm kind of a fly-by-the-seat-of-my-pants girl, but this looks pretty much like what I do:
http://bobbiesbakingblog.com/blog/201... The name reminds me, you could go bananas foster, too...seems like a sweet-tea flavor would work there...

Oct 13, 2014
tonifi in Home Cooking

Can I do anything with a bottle of sweet tea flavored moonshine?

Would it work as the alcohol base for something like homemade vanilla extract? Or is the tea/sugar flavor too strong? You could use it to flambe pears or apples for dessert.

Oct 12, 2014
tonifi in Home Cooking

St. Louis Candy Store

I can't believe I've never seen this thread before. Merb's on South Grand still carries the Molasses Puffs. Let me tell you a short, sad story. Husband receives large box of molasses puffs for Valentine's Day. (Backstory: Wife waits in line at Merb's for 40 minutes to buy delicious candy confection). Husband hides box of candy atop very tall bookcase behind speaker so children cannot partake of aforementioned treats. Wife gets around to cleaning top of bookcase six long, hot months later(it's really tall, I have to get the ladder...) Molasses puffs retain their shape when mummified, but crumble into odd little flakes at the first touch. I thought he was going to cry.

Sep 26, 2014
tonifi in Great Plains

Dinner recommendations for Rolla, MO area?

Thai food in Rolla? Praise the lord and pass the peanuts! Once they know you, dear hillfood, I'm sure they'll bring the heat. (Wear your cool aviator shades).

Sep 20, 2014
tonifi in Great Plains
1

The Tyranny of the Home-Cooked Family Dinner  

Gosh, and here I was thinking of myself as a wild-eyed leftist liberal and all along I've been Phyllis-freakin'-Schlafly because I think it is worth the extra effort to feed the 2.5 kids a home-cooked meal. (I counted the dog as .5).

The Tyranny of the Home-Cooked Family Dinner  

As a modern-age woman currently living a very traditional societal role (yep, I'm a stay-at-home mom...) I'd be very interested in a well-written and intelligently researched article on this subject. This ain't it. Dumb, dumb article. (Sorry Slate, normally I love you.)

Stand mixer - worth having?

I agree with the poster who asked if you had room for it on the counter, because lifting it in and out of a cabinet would be enough of a chore to make me limit my use, I suppose...BUT...mine lives on the counter (KitchenAid, smaller model, tilt-head) and if the house catches fire it is going to be the first non-living thing I save from the flames. I use it constantly. Bread. Mashers. Whipped cream. Sauces. I recently acquired the meat grinder and I love it. I do smallish quantities at a time, I've never had a problem. My husband bought the grain mill attachment, he grinds rye and barley for brewing.

Sep 05, 2014
tonifi in Cookware

Help please with first pork shoulder

Awesome! Also, I find, the least expensive way in the world to feed (and impress the heck out of) a whole lot of people. Don't you love waking up to the smell of roasting pork?

Help please with first pork shoulder

I'm on Team Woodburner here, too. I regularly put a pork shoulder in the oven overnight at somewhere around 225 or 250. And internal temperature won't really be your guide, you just need a good long time at a low temp to break it all down and make it nice and pull-able. When you get up tomorrow jam a fork in the meat, twist the fork, if it doesn't pull a nice tender chunk off, it needs more time. Once it is pulling apart easily, you can either tent it with foil (don't seal it, just tent it a little, and leave the oven on low, or just turn it off and throw some foil over it...it will stay warm for hours...I have a grill and a smoker, but I am #1:Unwilling to leave actual fire going outside overnight and #2: Much too lazy to get up as early as I need to if I were to want to tend it for 10-12 hours. Throw some smoked paprika on it to cheat a little smokiness if you want, but no one will miss it if you don't. When you pull it apart, be sure to get a good mix of crispy bark and tender shreds.

Aug 30, 2014
tonifi in Home Cooking