m

Maggiethecat's Profile

Title Last Reply

Feeding Your Pet After Its Upset Stomach

Cat food is also richer than dog food, being higher in protein and fat, and some dogs don't digest it well. My parents have two dogs and a cat, and both dogs love the cat's food, but one of the dogs gets really sick when she eats it -- it comes out one or both ends pretty quickly. So they have to be pretty careful to feed the pets separately, and not leave any of the cat food laying around for the dogs to get into.

May 01, 2015
Maggiethecat in Not About Food

Two nights in San Antonio, possible lunches

No problem, I hope you enjoy your stay and whatever event you are attending at the convention center! Despite not getting downtown very often, when we do go downtown, it is usually to attend a convention at that same convention center, so I am fairly familiar with the area immediately surrounding it, even if I haven't actually eaten at a lot of the restaurants there.

Apr 30, 2015
Maggiethecat in Texas

Two nights in San Antonio, possible lunches

I will start by saying that I have not been to most of these restaurants, mainly because we don't live near downtown and we don't go downtown very often, and I have a food allergy that prevents me from eating out very often. But I have heard good things about most of them from friends who have been there.

Schilo's Deli is right next to the convention center and is really popular for lunch, especially among people who are attending events at the convention center. Pretty standard deli fare from what I understand, sandwiches along with classic German fare like bratwurst and schnitzel.

Luke's is a bit further away so maybe best for dinner. Kind of a modern French/German menu.

Lulu's Cafe is pretty renown for its giant cinnamon rolls. It's definitely not in walking distance but about a 10~ minute drive away from where you're staying. We have friends who make the trip specially downtown just for the cinnamon rolls. It is open 24hr so you could do a late dinner or early breakfast.

Lula's Mexican Cafe is a bit closer than Lulu's and is supposedly pretty good Texmex for breakfast/lunch.

The Granary is supposed to be among the best BBQ in San Antonio, but it is not traditional BBQ, I think it is some kind of...fusion. I think their menu changes often so not really sure what kind of examples to give but I have heard really excellent things about it and of all the places I've listed that I haven't been to, this is the one I would want to try the most. They also are probably not within walking distances and I hear they also get a pretty long line once they open since they are so popular.

It looks like there is a County Line BBQ right on the Riverwalk within walking distance from the convention center. We have not eaten at that location, but we have eaten at a different one in town. They are a much more...conventional Texas BBQ place. The food is good but not amazing. But it is the closest BBQ place to the convention center.

If you don't mind chain restaurants, there's both a Fogo de Chao and a Texas de Brazil very close to the convention center. Fogo is right across the street, Texas de Brazil is about two blocks away. I have not personally been to Fogo but of the people I know who have been to both, they say Texas de Brazil is better.

There's also Whataburger and Bill Miller's, both fast food standards in Texas, if you just want a quick bite for lunch and don't want to eat convention center food (seriously...don't eat the food at the convention center. They will be selling things like "nachos" (chips and day-glo cheese) for $10 a plate.)

As a very last resort, if you walk outside the convention center and across Market Street, there is a mall and a food court with several fast and easy options available, stuff like Dairy Queen and mall Chinese food.

Apr 30, 2015
Maggiethecat in Texas

Problems with ice cream maker -- Cuisinart Ice-20

Here is the coconut milk ice cream recipe that I have been meaning to try: http://www.seriouseats.com/recipes/20...
If you read the actual blog post that goes into more detail about the recipe, the author explains that the problem with most vegan ice cream recipes is their lack of fat, and that this recipe incorporates coconut cream (not creamed coconut or cream of coconut) to help boost the fat content and thicken the ice cream. I haven't actually tried this recipe, but it's the only one I've seen that uses coconut cream and the explanation seems reasonable. You could probably try maple syrup instead of corn syrup to keep it paleo.

Not sure why the recipe out of the book wouldn't have worked. Longer chilling may have helped. Most ice cream makers that I've seen do require the overnight chilling for the bowl and several hours chilling for the ice cream base, so that's not really a limitation to this particular ice cream maker.

Apr 28, 2015
Maggiethecat in Cookware

Problems with ice cream maker -- Cuisinart Ice-20

To anyone who is reading this thread looking for advice on this ice cream maker, I am the OP and I unfortunately never did find a solution to my issues with this particular ice cream maker. I ended up getting the Kitchen Aid ice cream attachment and really loved it -- it churns ice cream (same recipes I had tried with the Cuisinart) much better than the one I was having problems with. Alas, I have developed a dairy allergy so I don't do much ice cream making these days either way. I was just thinking about making some coconut milk ice cream last week, though, and have all the ingredients and a good-looking recipe for some.

Susandiann, could you post what kind of recipe you're using? It sounds like one possibility for your problems could be that there is not enough fat in your recipe. If an ice cream recipe doesn't have enough fat, it can freeze harder than desired. More eggs, or cream may be necessary (are you subbing milk for cream or anything like that? or does the recipe have more milk than cream to begin with?) Also, make sure both your ice cream base and your ice cream maker are cold (the maker should be set in the freezer overnight) before you try churning it, or else it will not churn properly, and when you try to freeze it, it will just freeze into a solid lump.

Do you hold Grudges against Restaurants? And for how long?

No kidding. That is really poor business practice on their part in the end because if they had taken care of you, I'm sure you would at least consider going back there in the future, both for personal and business outings. Now...not so much. Sorry to hear you had such a horrible experience. I also try not to make a big fuss with my allergies and do the same as you, just try to find something that can be eaten as is or with minor modifications if possible.

Apr 14, 2015
Maggiethecat in Not About Food

Do you hold Grudges against Restaurants? And for how long?

I'm totally curious as to the details of how all of this went down, since I have food allergies myself. Did you tell them you'd called and spoken with someone in advance who told you they'd be able to accommodate you, and they just told you sorry, that person was wrong, or what?

Should this party have been canceled?

What the hell does the wife's appearance have to do with anything?

Apr 12, 2015
Maggiethecat in Not About Food
1

Do you hold Grudges against Restaurants? And for how long?

I think my husband and I are generally pretty forgiving, especially of places that we've been to and like for the most part. As others have said, everyone/every business has a bad day occasionally.

However, if it's our first visit and something goes wrong, there's a good chance we won't return. We live in a large city, there is certainly no shortage of good restaurants to eat at.

One story in particular...

We were young (well, younger than we are now, in our early 20s) and had just started dating. It was our first Valentine's Day together. I was new to the city but my husband had lived here for a couple of years and wanted to take me to a nice, locally owned Italian restaurant. So we have enough presence of mind to call to make a reservation, and are told we wouldn't need one for the time we were requesting (Valentine's Day evening around 5pm.) That should have been our first red-flag...

So we get there and of course the place is packed. There's over an hour wait but we decide to tough it out. We sit in the overly-crowded lobby with a bunch of other couples, and watch as several parties come in, state they have reservations, and get seated immediately.

Finally we get a seat over an hour later -- at a table that was obviously added last-minute to help accommodate the crowd, as it was set in the middle of the walk-way between the lobby and the dining room. So we constantly had people walking back and forth past us and bumping into our chairs.

We never actually saw a server. We had our drinks and dinner orders taken by the person who was acting as hostess, who I suspect was also the owner, as when she wasn't up front dealing with the crowd, she was prowling the dining room schmoozing with the folks who had reservations.

She took our drink order, left, dropped off our drinks and took our meal order, dropped off our meals, and we never saw her or anyone else again. My meal was not right -- I had asked for cheese ravioli and gotten meat -- but by that point we were so fed up and tired and were late for a movie so we just left, after tracking down the hostess/owner at the front to give us our check.

My husband had been there a couple of times on weekday nights when it was much quieter and said the food was really good and service was usually fine. I even suggested that we could try it again someday if he wanted, on a not-holiday, but we never bothered. It looks like they're still in business...sadly. I like supporting small, local businesses, but not when they treat half their clients like crap.

Mar 31, 2015
Maggiethecat in Not About Food

Your go to fat?

I can't eat dairy, am allergic to soy and most nuts, and don't like the taste of canola oil. So for me:

Coconut oil
Corn oil
Lard & bacon fat
Olive Oil
Safflower Oil

I know people who are allergic to nuts are usually supposed to still be okay with refined nut oils and to be honest, I used to cook with peanut and vegetable (soybean) oil, but I used to get terrible skin rashes that cleared up after I cut both of those out of my diet. So I avoid them when possible now.

Mar 24, 2015
Maggiethecat in General Topics

Why is Sonic so bad?

Very occasionally (maybe once a year) my husband and I will stop at a Sonic when we are on the road late at night and don't want to stop at a sit-down place or diner to eat, just looking for something fast, and there either isn't a Whataburger around or we just recently had Whataburger and are looking for something different. Without fail, the food 1) gives me an upset stomach, despite what I order and 2) takes forever to get to us, no matter which location we go to. You would think when it is midnight or later and there are only 2 or 3 cars in the drive-thru, service would be relatively quick, but we have waited upwards of 20 minutes for food before in such situations -- and just for simple orders like a hot dog, chicken strips, and accompanying fries and drinks. This always reminds us why we don't go there any more often than we do.

Feb 06, 2015
Maggiethecat in Chains

Wisconsin "Pizza Fries"?

Interesting! Yours almost looks like a hybrid of what I know of as pizza fries and what I think of as standard cheesy bread. Pizza fries from where I'm from were always just mozzarella and maybe parmesan, there was never the option for other cheeses that I remember, and the dough was always pretty thin and crispy, like a thin crust pizza dough.

Feb 06, 2015
Maggiethecat in Great Lakes

Wisconsin "Pizza Fries"?

That is exactly what pizza fries looks like, although not 100% sure what the sauce in the middle is (more garlic butter?) Pizza fries are pizza dough, rolled out relatively thin, topped with some kind of garlic butter sauce in place of tomato sauce, then cheese, then dried herbs, and served with tomato or marinara sauce to dip in. Cut into strips or "fries" as shown for dipping. The only difference is the sauce shown in the above picture.

Feb 06, 2015
Maggiethecat in Great Lakes

Wisconsin "Pizza Fries"?

Pizza fries were a big thing in my small hometown in Wisconsin. The difference between them and standard cheesy bread that you'd see at your average pizza place is that pizza fries are made on pizza dough, not bread dough. Cheesy bread is usually thicker and fluffier, whereas pizza fries are thinner and crispier. We always had them with pizza sauce/marinara sauce. I live in Texas now and no place down here serves anything like them. Cheesy bread is just not the same.
Edit to add: I think I have only ever tried making them once and I was winging it since I didn't have a recipe for them, but I did use a garlic butter sauce in place of where the tomato sauce would normally go on a standard pizza, and sprinkled dried Italian herbs on top of the cheese. It was pretty close to what I remember getting in Wisconsin so I assume they use some kind of garlic sauce in their recipes as well.

Feb 05, 2015
Maggiethecat in Great Lakes

What is my vegan pizza missing?

And I don't think goat cheese is vegan.

Feb 05, 2015
Maggiethecat in Home Cooking

Texas Itinerary Help

I will just say that San Antonio has a ton of good little hole in the wall Thai joints. Since you are going to be getting a lot of BBQ, steaks, etc. at your other destinations, you may consider switching it up a bit when you get here if you're looking for some variety.

Jan 16, 2015
Maggiethecat in Texas

Difference between coconut cream and milk?

Thai Kitchen's brand of full-fat coconut milk is what I use as well but only about half of the cans separate properly. When they don't, I still try to skim off the thicker, creamier portion of the milk, which will still rise to the top even though it doesn't solidify. If you start spooning it out about a tablespoon at a time (don't dip your spoon in too far), you will eventually skim off most of the white portion and the rest will be lighter/clearer, and I leave that behind (use it in other cooking or baking recipes.) I also sometimes add a little bit of unflavored gelatin that I bloom in cold water and then dissolve in hot water (only about a tsp of unflavored gelatin granules, and a tbs each of cold water and hot water. I don't measure it.) This helps it stabilize and whip to stiffer peaks like regular whipped cream.

Dec 15, 2014
Maggiethecat in General Topics

I too need help on uninvited guests.

A couple of points about your reply that I thought were amusing/ironic.

My brother and his family (wife and two kids) were very indecisive about what they were ever going to do for the holidays or any kind of family get-together. We literally wouldn't know until the day before or sometimes the day of, whether they were coming. This started well before the kids were born and continues to this day (oldest is 19 now.) We would always be wondering whether the reservation should be for 10, or just 6 because they weren't showing up, or if we should wait for them to start dinner (if it was being hosted at my parents' house.) They would use everything from the weather to her family's gathering plans to the football game as excuses to why they wouldn't be able to commit until the last minute.

Also, while I was always (well, usually) happy to play with my niece and nephew when they were little, my husband is the exact opposite. If you would have suggested to him, when he was a teenager, that he babysit a random relative's toddler while everyone else enjoyed dinner, he not only would have been insulted, he would have said no to your face, no matter how much you offered to pay him (and that's if you offered to pay him at all -- I imagine a lot of families shove this responsibility onto teenagers and expect them to comply without any sort of payment, as I was, although like I said, I was usually happy to take care of the kids. Usually.)

Not trying to be critical, just pointing out that not all families are alike.

Dec 03, 2014
Maggiethecat in Not About Food

Do you give out your recipes at thanksgiving?

Copyright law doesn't cover the actual recipe itself, anyway. You can't copyright the actual list of ingredients. You can copyright your method of putting those ingredients together, and any pictures you may provide of the finished product, but the actual list of ingredients can't be copyrighted.

http://www.copyright.gov/fls/fl122.html

It's very easy to just re-word the description or method for a recipe into your own words. This is how so many food bloggers can take recipes from "copyrighted" sources like cookbooks and put them on their blogs or even in their own cookbooks without breaking any copyright laws.

Dec 02, 2014
Maggiethecat in Not About Food

The Crockpot Holiday Dinner? First Timer Needs Help!

I didn't read all the replies so maybe some or all of this has been suggested, but here is my advice. I host a party that sounds similar to what you are aiming for every year. Mine is pretty informal; we don't have family in the area, so we get about 20-25 good friends together once a year for a big dinner. We eat off disposable plates and people sit around the living room since we don't have a table big enough to seat that many people. I serve a lot of my side dishes out of crock pots.

I do start a couple of days in advance but the majority of the prepping and cooking is done the day of. Stuff you can do in advance that isn't too labor intensive includes:
-Chop vegetables (that won't spoil or discolor from being chopped in advance; I wouldn't do apples in advance, but stuff like onions/celery/carrots would be fine)
-Make pie crust (or use store-bought, that is one of the few things I don't make myself since I hate making pie crust)
-Make any yeast dough for rolls and let it rise slowly overnight in the fridge
-Make stuffing (When I make stuffing, I make it the day before, up to just before baking it, and then bake it the day of the dinner)
-Deviled eggs (keep the filling and the whites separate and fill right before serving)
-Bake potatoes for twice baked potatoes (obviously not applicable if you're doing mashed potatoes and I wouldn't do mashed in advance; but I usually do twice baked since people are just coming off a load of mashed potatoes from Thanksgiving and like the variety, so baking them a day in advance and making the filling, then filling the skins and baking them the second time on the day of the event is a big time-saver)

As for stuff to do the day of the party...you're going to have to get up early to start. Nothing you can do about that. I'm usually up by about 6-7am to get my dinner going on the day of my party. I also have a schedule of when I should be doing things; something like this:
8am: Frost cakes
10am: Make sweet potatoes, keep warm in crock pot
Noon: Make cream corn, keep warm in crock pot
1:30pm: Take roll dough out of fridge, form rolls
2pm: Spice-rub & brown pork
2:30pm: Rolls rise 2nd time
3pm: Pork in oven; Make bacon dressing for spinach salad, keep warm in crock pot
3:30pm: Twice baked potatoes in oven
4pm: Rolls in oven
Dinner @ 5pm

I usually start at the end, with when I want dinner to be served, and work my way backwards. What do I want to be done right as dinner is being served? Usually the meat, so I figure out when that has to go in the oven and how much time is required to prep it, and go from there, fitting in the side-dishes as necessary (the sweet potatoes and corn, in this example, can be done at any time and kept warm throughout the day.)

Nov 26, 2014
Maggiethecat in Home Cooking

The Crockpot Holiday Dinner? First Timer Needs Help!

I agree with the others that there is nothing wrong with using crock pots, or doing the majority of the cooking the day of the meal. I host a holiday party every year that sounds very similar to this; it is fairly informal compared to what some people may consider a dinner party (we eat off disposable plates and people sit around our living room during dinner; with 20+ people we simply don't have the space or the dinnerware to serve that many people all at once for a formal sit-down setting at a table.) The food is serve-yourself style, set out on my kitchen table and counter tops and people are free to come back for more as much as they want, I always make plenty for seconds and thirds. I usually make a roast meat of some kind in the oven, along with homemade baked rolls, but many of my side dishes, anything from creamed corn to candied yams to even the dressing for my wilted spinach salad, are kept warm in crock pots. No one has ever once complained to my face (and these are people who would tell you if they thought something sucked) and everyone who has attended once, has eagerly awaited their invitation to come back the next year; I send out invites 2 months in advance so people can plan accordingly to take time off work if necessary, which several people do.

Please don't insult those of us who have different traditions than yours, just because they don't meet your standards.

Christmas Baking 2014

Oh, I guess the peppermint ones are actually called Peppermint Meltaways (took me a minute to find the recipe 'cuz I was searching for the wrong thing, lol)
http://www.landolakes.com/recipe/2720...
That's another one that I haven't made since I went dairy free (I only make these at Christmas time, and I went dairy free right before Valentine's Day this year.) So I'm not sure how or even if I'll make them this year. If I do, I might just make them with butter and not eat them myself. As a side note, if you can find the Andes peppermint chips to sprinkle on top, I personally like those better than regular crushed peppermint flakes; they have the texture of an Andes mint (soft and melty, like a chocolate chip, as opposed to crunchy like a candy cane.) I can usually find them with the chocolate chips/baking chips around this time of year.

Chocolate caramel coconut cookies:
http://www.simply-gourmet.com/2012/12...
Haven't ever made them so can't comment on if they're any good! I'll probably make them at some point for my husband, since he's a chocolate/coconut fiend.

Nov 25, 2014
Maggiethecat in Home Cooking

Christmas Baking 2014

Awesome! Thanks for the recipe!

Nov 25, 2014
Maggiethecat in Home Cooking

Christmas Baking 2014

Ooh, I live in the US but I have been thinking about Christmas baking for a couple of weeks now. Collecting recipes and such; I always do a good 10-12 different cookie and candy recipes, a mix of old favorites and new ones that I want to try to see what will be added to the tradition. So far for this year:

Old favorites (I may not do all of these, but they have all been well-received in the past):
Cinnamon-sugar biscotti
Eggnog cookies
Soft Ginger-Spice cookies
Pecan Snowballs
Peppermint Snowballs
Spiced Icebox Cookies
Peanut butter blossoms
Peanut butter pretzel bites
Chocolate covered cherries
Chocolate covered peanut butter balls

New ones that I am considering trying (not all of these...I will have to prune the list at some point):
Biscochitosz (a friend of mine made these last year and they were amazing!)
Honey ginger bites
Chocolate cherry crinkles
Sugar 'n Spice Twists
Green tea matcha fudge
Chocolate coconut caramel cookies

Edit to add: I usually do a rolled sugar cookie and a spritz cookie as well, but I had to go dairy free earlier this year for health reasons so I'm not sure how either of those would turn out with a butter-substitute (I usually use coconut oil or Earth Balance's coconut oil-based spread.) So I might just leave them out this year and concentrate on other things.

Nov 25, 2014
Maggiethecat in Home Cooking
1

Let's ban the word GUYS!!!

dictionary.com even defines "guys" as an informal term for "person of either sex; people"
http://dictionary.reference.com/brows...
So the very dictionary definition of the word, and almost certainly her intent, was a casual "How are you people doing tonight?"

Nov 22, 2014
Maggiethecat in Not About Food

Bottled hard apple cider in garage -- still good after a year?

Oh, yeah, I use beer/cider in stuff like pulled pork, slow-roasted brisket, and chili, so I could totally use it for those purposes. I'm pretty sure I had even considered that at one point and just forgot, so thanks for the reminder!

Nov 15, 2014
Maggiethecat in Beer

Bottled hard apple cider in garage -- still good after a year?

So my husband and I don't drink. But we have an annual Christmas party and invite people to BYOB for themselves or to share if they like. Last year, someone brought a case of bottled hard apple cider. Not all of it got consumed during the party, and I must have stashed the rest out in the garage, since it was cold enough in the winter to keep it cold in case anyone wanted it when they came over for our regular dinner parties, but it still never got consumed.

This year's party is approaching and I have re-discovered the cider from last year. My question is, is it still good? We live in central Texas, so temperatures in the garage have ranged from low-30s to over 100 in the last year. Otherwise, the bottles are sealed and unopened. I don't really want to open one myself to try it, since I don't really know what it's supposed to taste like to begin with, and I wouldn't even finish an entire bottle if I did. I honestly don't know what the shelf-life of something like this is, especially in a fluctuating temperature environment like it has been. If the taste would have gone off due to the temperature being what it has been in that area, then I'll just toss it.

Nov 14, 2014
Maggiethecat in Beer

housewarming gift?rude

Depending on what was given to me, it could be useless to downright dangerous to me; I have a number of food intolerance and allergies so if someone who didn't know my very specific dietary restrictions bought me a bunch of stuff I couldn't eat, I'd either have to return it, re-gift it, or toss it. It's a very nice gesture; gift cards are much safer for me.

Nov 10, 2014
Maggiethecat in Not About Food

Best/worst Thanksgiving ever...

My husband and I live several hundred (and in my case, over a thousand) miles away from our families so we don't get to spend every holiday with family. So often we will have friends over for the holidays instead, or go over to friends' houses who also have no family in town and are not out of town visiting their families.

One year a few years ago, we decided to do Thanksgiving Dinner on Thanksgiving Day for anyone in town who wanted to come over who wasn't doing anything with family. We ended up only getting a couple of people to RSVP which was fine. One of the guys who accepted our invite asked if he could also bring a mutual friend along, which I said was fine, we knew the guy and had plenty of food so no problem. Well, we had (an early) dinner and everyone hung around our house for a couple of hours, we played some card games and watched some TV, and after a couple of hours, everyone else pretty much right on queue decided to leave, except for the +1. He and our originally invited guest had not come together so he was the only person left...for another 5 hours in our house, as I put away the leftovers, cleaned the kitchen, cleaned the dishes, and then proceeded to nearly pass out in the living room on the couch since I had been up super early to get the food ready, while he and my husband chatted about video games. This was several years ago and I was trying to be polite by not kicking him out of my house, but if it were now, I would have told him to get lost way sooner than when he actually left, which was nearly 11pm.

We don't do Thanksgiving Dinner anymore. If we don't get invited over to someone else's house, we go out for dinner. Instead of doing a Thanksgiving Day meal, we do a holiday party between Thanksgiving Day and Christmas Day, usually the first or second weekend in December. The +1 is not invited (and actually, neither is the guest who originally invited him, although not because he invited him, we're just not friends with him anymore.) I'm very...insistent on people RSVPing to the invite I send out.

Oct 29, 2014
Maggiethecat in Not About Food

How much do you spend on groceries each month?

We are a household of 2 and we spend an average of $60-70/week at the grocery store, so around $280/month. That includes paper products like paper towels and toilet paper, but it does not include much meat since we get all of our meat from a local CSA, which is not factored into that amount. The CSA is I think currently $415 for 10 weeks, so about $166/month, so once you factor that in, our food bill is closer to $450/month. That also doesn't include eating out, which we do together maybe once a week, and my husband eats lunch with his co-workers maybe twice a week. It seems a little high, but we do feed our friends on a pretty regular basis as well; I usually am cooking for about 5-8 people at least once a week, so am having to plan and purchase a bit extra for those meals.

Oct 04, 2014
Maggiethecat in General Topics