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Manual Can Opener?

You’ve really got me thinking about this. I have an old Swing Away that I don’t even know where it came from. (Actually never knew what brand it was til I just looked it up. LOL) I like its durability and feel but it’s a pain to clean (manual) and the lids always drop into the can (I always wash lids before opening. You never what dirt and critters have been on the tops.) But for kitchen gadgets I have had great results with Lehman’s Hardware in Kidron, Ohio. They carry many Amish and old-fashioned items that you can’t find anywhere else. Here’s a link I found for can openers. I may have to order one myself.

Mar 13, 2012
flavorjam in Cookware

Shredded Cheese Storage

One other thing I would like to mention. When thawing frozen cheese it's best to thaw in the fridge. Otherwise it tends to crack and crumble.

Feb 29, 2012
flavorjam in Cheese

Shredded Cheese Storage

I’ve done both and have found that shredded cheese kept in the fridge usually lasts a few weeks before getting moldy (especially soft cheeses). Frozen cheese seems to last several months before quality suffers and then there’s the risk of freezer burn. Here’s my little trick for storage. Whenever I get a block of cheese I divide it into 4 oz portions (which equals approx 1 cup shredded). I then wrap those portions in wax paper and freeze in ziploc. Then whenever I need a cup of cheese I just grab a portion, thaw and shred. Hope this helps.

Feb 25, 2012
flavorjam in Cheese

Cheddar please??? Who makes the best cheddars???

Barber's 1833 is my pick for tangy, sweet cheddar. Here's a link.

Feb 24, 2012
flavorjam in Cheese

Where to buy quality Vanilla Beans in bulk?

I buy high quality vanilla beans in bulk from Here's the link:
I use them to make homemade vanilla and they work exceptionally well. Gave homemade vanilla as Christmas gifts and everyone raved about it.

Feb 08, 2012
flavorjam in Manhattan

baked sweet potato juice, syrup, candy

You can get delicious sweet potato juice by using a juice extractor. A large potato will yield about 1/2 cup juice. You can probably reduce the liquid on the stove top for a more caramel/syrup consistency. Haven’t tried the reduction but that would be my suggestion.

Feb 06, 2012
flavorjam in Home Cooking

Tips on making croissants?

Thanks atlantanative for this thread and Ralph at Adagio for the croissant recipe and many helpful hints. Wanted to share my croissant-making experience with you.

I’ve been making homemade bread awhile but was intimidated by the difficulty of making croissants. But after reading thru the recipe, tips, and watching You Tube a few times, it began to come together.

Ralph, your recipe created the most PHENOMENAL croissants I ever tasted! I did it over a three-day period as suggested and I’m glad I did. Takes A LOT of time but definitely worth it! (I had a bit of butter pooling but I know that with practice I'll improve.)

I also used some of the dough to make Lebanese spinach pies and your recipe took them to a higher level. They all popped open so I'll probably have to roll the dough around the filling next time. But no problem. Overall not bad for a first attempt. Again, much appreciation for all your info.

Feb 06, 2012
flavorjam in Home Cooking