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Jjjr's Profile

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Kraft Dinner (blue box)

I use 3/4 of the noodles and throw the rest out so that the noodle to cheese powder ratio is more concentrated. I also add everything I can to make it more cheesy/creamy. Cream cheese, sour cream, cheddar cheese, heavy cream, lots of butter and I like a lot of pepper. I don't use any milk unless it's too thick and in that case I add a bit over heat while stirring to until it has a nice creamy and cheesy sauce

Aug 11, 2012
Jjjr in General Topics

How can Subway say they are fresh??!! Nothing has any taste and omelettes are made days ahead.

Subway is about the worst fast food chain there is. Their selling point is about trying to be more healthy than other fast food chains but even if you can manage to get over the yeast infection scent that hits you upon entering, they don't even make a decent sub by ANY standard.

The first time I was at a Subway just happened to be April 1. The guy put a millimeter-thin strip of meat on my sub and looked up with a straight face asking me what I wanted for vegetables. I thought I was being punked or on candid camera or the victim of some April Fool's Day joke. I looked at the sub and back at the 'sandwich artist,' waiting for him to go 'haha, just messin, here's the meat you ordered,' and fill my sandwich proper. I was definitely fooled; by any good thing I'd ever heard about Subway.

Jul 28, 2012
Jjjr in Chains

Can I convert this recipe for a slow cooker?

Why not? I'd sear the meat first, then apply all those ingredients to slow cooker cooking times. You wont get the 'bark,' exterior you'd get from an oven or smoker by doing it in a slow cooker but the flavor should be pretty much the same.

Jul 20, 2012
Jjjr in Home Cooking

Al dente or soft

That sounds good to me. It's just one of those terms that gets thrown around loosely. I've heard it described as meaning 'slightly underdone,' countless times on FN. I don't want my pasta even remotely underdone.

Jul 20, 2012
Jjjr in General Topics

How do you like to be addressed by your server?

I'll accept that as well. Along with (to be spoken verbatim): 'Mr/Mrs Lastname.'

Jul 20, 2012
Jjjr in Not About Food

Al dente or soft

I like my pasta fully cooked. Not over or under. I could be wrong but I suspect the 'al dente,' thing started as a method of fully cooking pasta by taking it off the heat as al dente so that the residual heat of the pasta itself would bring it being fully cooked and avoid overcooking. Somewhere down the line al dente became this 'standard,' as if anything but 'pasta with a bit of bite,' is the only correct doneness and everything else is 'wrong.' Everyone is entitled to their preference of course but what bugs me is that implication that al dente is the correct way. I don't like even the tiniest bit of rawness in my pasta, rice etc.

Jul 20, 2012
Jjjr in General Topics

How do you like to be addressed by your server?

If I am not addressed as 'Your Excellency,' I do not make a repeat visit.
My first and only visit to McDonald's, for example, was in 1978.

Jul 20, 2012
Jjjr in Not About Food

Your REAL thoughts on super-processed, horribly delicious food...

Haven't had Tanatchnik soups or that particular brand of pot pies but 'yes,' to all the rest! Re: Chef Boyardee, my fave was Mini Bites, the ones stuffed with cheese filling and in sauce with those 'meatballs,' byt the changed them to now be just regular mini ravioli (meat filling instead of the cheese filling) with everything else the same. I miss the cheese ones :*(

Jul 19, 2012
Jjjr in General Topics

Your REAL thoughts on super-processed, horribly delicious food...

Love Swanson meat pie crust and gravy! I get them just for that and leave the insides behind too.

Jul 19, 2012
Jjjr in General Topics

Cooking for carnivores

You could go either way I guess. Except as first reply said, meatballs for example won't be the same not having been cooked in sauce. Also, do you really want to put a bowl of meatballs out that people add to their plate like a condiment?

I'd just make two batches of the tomato sauce, one with the meat and one without. As for how long to cook them, it doesn't have to be hours and hours. What I do for an average meal of pasta and meatballs is cook the sauce and meatballs separately and adds the meatballs to the sauce when they're done and simmer at low for maybe 20 mins or so.

If you normally lay out the sauces ect on the table and dress the pasta at the table yourself then go for it and do it the other way. They're guests in your house so do things how you'd normally do them.

Jul 19, 2012
Jjjr in Home Cooking

What's your flavor profile?

Those were tough to choose. For me they were either both or neither except coffee/wine since I don't drink coffee.

I'm a 'Salty Shaker,' which I knew already ;p

Jul 19, 2012
Jjjr in General Topics

Brand new to cooking.

I don't care for the jarred stuff myself, not just because it tastes different than fresh because of the other things added to it, but it's already chopped to a specific consistency and I like to be able to control the texture myself. I use a rasp to get nicely grated garlic that is like a smooth wet paste, perfect for adding to say, mashed potatoes without worrying if there's going to be a chunk of raw garlic mixed in there.

Jul 07, 2012
Jjjr in Home Cooking

But you'll love it the way I cook it!

Ha, good description. That's why I hate them though. Guess I'm just not a beet person.

Jul 07, 2012
Jjjr in Home Cooking

But you'll love it the way I cook it!

I'll have to try this sometime. I have had red beets done other ways than jarred/preserved/pickled ect and still hated them. I'd give them one more chance if they were done something similar to this.

Jul 07, 2012
Jjjr in Home Cooking

If you were to compete in an eating contest, what would your "weapon of choice" be?

I'd be stopping by White Castle for a snack on the way home after taking gold in this contest.

Jul 06, 2012
Jjjr in General Topics

how do YOU cook bacon?!?

My favorite is in a fry pan with the lowest heat setting possible, leave for one and a half hours.
I like mine bendy and almost jerky-like but with some crispness to it.

Jun 27, 2012
Jjjr in Home Cooking

PBS the last bastion for REAL shows on cooking.

Thanks. How does one access this channel? I have digital cable (again, Canadian) and don't see it listed on any available channel here. Guessing we just dont get it here or is it only on satelitte or something?

Jun 27, 2012
Jjjr in Food Media & News

PBS the last bastion for REAL shows on cooking.

Should have mentioned I'm Canadian. Also no clue what CC is. What I meant was a site that kept track of every single channel, for example there is the occasional cooking show through the day on basic cable, not just PBS. Was just wishful thinking anyway, I'm not really expecting something like that to happen.

Jun 27, 2012
Jjjr in Food Media & News

PBS the last bastion for REAL shows on cooking.

Agreed. I was late to the party in getting digital cable and subscribed two years ago. I was so excited to have a 24/7 food channel and while there were at least some half decent shows, French Food at Home ect, I got the impression if the channel had ever had a hayday it was certainly past. Now it's just garbage.

It's too bad there wasn't some sort of Tv listings schedule online somewhere that listed all food related tv on all channels each day, or something along those lines.

Jun 25, 2012
Jjjr in Food Media & News

Bitchin' Kitchen - Are they kidding???

ah

Jun 24, 2012
Jjjr in Food Media & News

What's your favorite frozen dinner?

There used to a Swanson mexican tv dinner that was pretty awesome. It had an enchilada (I think), something that was probably supposed to be a burrito, refried beans, some salsa conconction and rice, but those burrito wannabe things were good!

Those 40 cent Swanson pot pie things can hit the spot sometimes too.

Jun 16, 2012
Jjjr in General Topics

Bitchin' Kitchen - Are they kidding???

I'm with the 'I like it it,' camp.

Yeah, its 'schticky,' (even a word?), but, idk. It is actually kinda funny and she also does know what she's doing. Unlike pretty much every show that solely relies on some gimmick, the 'comedy,' (opinions may vary) is just icing the cake of an otherwise decent cooking show.

I view it the same as Alton Brown's 'Good Eats.' He does his nerd/science thing and Nadia has her 'notevensurewhattocallit,' thing. Maybe her 'schtick,' was a turn off for you but I suggest giving it another try because at it's core it is about food/cooking.

I'd take this show and a punch in the face over another episode of chopped.

*edit*

Fun fact: Nadia had actually pitched the show to Foodnetwork before taking to the web. They laughed her out the door and she went on with making it a web show. FN begged her to come back after seeing her success on the web, hence the FN show you know as Bitchin' Kitchen.

Jun 16, 2012
Jjjr in Food Media & News

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

This is what I was going to say. I'm not vegan/vegetarian either but some of my favorite delicious foods just happen to be vegan.

My advice would be to not approach a vegan or vegetarian diet with the mindset that it inherently means you'll have to learn to love tofu burgers or else. Instead of trying to find vegan 'substitions,' to things you already enjoy, think of dishes you already like that are already vegan and work with that. In otherwords, don't think you have to make it a form of compromise or sacrifice or you may end up finding you don't like 'vegan cheese,' for example, and decide the diet isn't worth it to you.

Skip the tofukeys and search for things good and vegan on their own.

You can easily make a delicious wonderful curry with all-vegan ingredients, for example,: coconut milk, garam masala, onions, garlic, cubed potatoes, chickpeas, ect, whatever combination of spices and vegetable you like in a curry, over some basmati rice. Hearty, filling and all vegan.

Jun 11, 2012
Jjjr in Vegetarian & Vegan

What's for Dinner? #149 [old]

I felt like something creamy-chicken-alfredo-ish and made an creamy sauce with asiago cheese and chunks of chicken and broccoli. It was meant to be a crepe filling but I got lazy and just baked a potato and poured the mixure over it.

Jun 10, 2012
Jjjr in Home Cooking

What Food Trend are You So Sick Of?

I think 'the seasonings were out of balance,' would be a fair criticism if it can be explained. I just hate when they 'Your dish was lacking seasoning and for that we had to chop you.'

What's really lacking is their vocabulary or the balls to give an honest critique.

Jun 10, 2012
Jjjr in General Topics

Pizza Toppings on Half of the Pizza - Half the Price...Right?

No, greed is not the issue. 'Half this, half that,' requests cause delays. No matter how small, it causes other customers to have to wait in line longer.

Do you think a 16 slice pizza with 1 different topping on each individual slice should be charged as a pizza with 1 topping?

Try thinking from a business owners perspective.

Jun 09, 2012
Jjjr in General Topics

Canned Tuna?

I'm sure

Jun 09, 2012
Jjjr in General Topics

Canned Tuna?

Wow, well I learned something new today. No idea tuna was expensive for some people

There are olive oil packed ones that here are about $1.40 here that come in a snack size can with a tear off lid meant to be eaten out of the can. I'm talking the regular main brands. As for the fancy Italian olive oil ones I guess those would be expected to cost more, and they do sound nice. I've just never seen a can of tuna I would call 'expensive.'

Jun 09, 2012
Jjjr in General Topics

Canned Tuna?

Hmm, shashimi grade tuna, cooked and canned, for $9.99 a can. Sounds like a waste of sushimi grade tuna AND money to me.

Jun 09, 2012
Jjjr in General Topics

Canned Tuna?

East Coast Canada.

Is canned tuna really that much of a commodity in other parts of this continent?

This is a total newsflash to me

Jun 09, 2012
Jjjr in General Topics