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MrsJonesey's Profile

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Salty snack for office gathering

Parmesan crisps. I think there's a fancier name for them but I can't think of it at the moment. These from Tyler Florence are very good though the crisps made with nothing but parmesan are excellent as well. You can also make them in the oven. http://www.foodnetwork.com/recipes/ty...

Sep 06, 2014
MrsJonesey in Home Cooking

Southern Ingredients: What should I pick up when I'm in VA next week

Grits, peanuts, country ham, White Lily flour, chow-chow, apple butter (Ann's if you see it). If I think of anything else, I'll let you know.

Sigh .... turnips

Another vote for David Lebovitz' turnip pickles. I add an extra beet for the darker color. Just planted some turnips and beets so I can make more of these. Oh yeah, I believe he says they are ready to be eaten 1 week after refrigerating, but I think they're best after 2 weeks in the refrigerator.

Stinkbug control? Help me think this through.

Even though their numbers so far this year are minimal compared to the last 5 or so years, it doesn't take many to ruin a garden. Every tomato I pick has damage. I am throwing away more than we eat by far. In September and probably through October, it is so bad late afternoons that I literally have to sweep them off the door before I dare open it to go in the house. I cannot abide the smell so I don't crush them. I keep jars with an inch or so of white vinegar in the house, on the porch and in the garden to dispose of them. They are overcome by the vinegar and drown. Soapy water will do the same.

Aug 23, 2014
MrsJonesey in Gardening

Mashed potatoes, heated milk question

Very good, consistent results is the bottom line. It all boils down to what works for you, including whether to add milk or butter first. I like to add the butter last and stir just before serving, leaving a few traces not stirred in.

Aug 21, 2014
MrsJonesey in Home Cooking

Mashed potatoes, heated milk question

I think the difference is barely discernible, maybe more worthwhile if cooking in greater quantities than what I usually do. I don't turn off the burner when I drain the potatoes. I return the drained pot of potatoes to the burner to dry them out a bit more. Then push the potatoes to the sides so I can pour my liquid directly on the bottom of the pot. A minute or so to heat the liquid and it's time to mash. My objective is as much keeping the potatoes warm as getting rid of the lumps.

Aug 21, 2014
MrsJonesey in Home Cooking

Stinkbug control? Help me think this through.

I think it was VA Tech that said to set up a small light overnight above a pan with soapy water to rid your home of stinkbugs. So far this year, knock on wood, the numbers are way less but the few I see on my tomatoes and peppers are wreaking havoc. They leave no tomato or bell pepper unscathed. Before I give up the fight again this year, I've thought up two more possible controls. The first is to spray the orbs with quinoa water, but that will have to wait until it dries out a bit here. The other, perhaps hare-brained, idea is to set up the light trap in the garden using solar lights. I've always heard the bug zappers draw more bugs than they kill. I don't want to create more of a problem than already exists. Thoughts?

Aug 19, 2014
MrsJonesey in Gardening

Cold Side Dish Ideas (for tonight!)

Mediterranean Pepper Salad from Smitten Kitchen is delicious. I add a can of drained, rinsed chickpeas and use all the vinegar mixture. Goes together quickly. http://smittenkitchen.com/blog/2009/0...

Aug 18, 2014
MrsJonesey in Home Cooking

#@%* White Chocolate

I would be tempted to try either adding the chopped, unmelted chocolate in the thumb print before baking or the minute the cookies come out of the oven.

Aug 17, 2014
MrsJonesey in Home Cooking

New incarnations of foods?

Is the ground toasted coconut a staple in Asian or other cuisines or was this your own idea? What other spices do you use it with? It is very interesting.

Aug 17, 2014
MrsJonesey in General Topics

New incarnations of foods?

Thanks for checking.

Aug 17, 2014
MrsJonesey in General Topics

New incarnations of foods?

Had to google ful. Sounds interesting.

Aug 17, 2014
MrsJonesey in General Topics

New incarnations of foods?

You know I think my new-ish appreciation of fruit is due in large part to discovering that it's often better in a savory application than dessert.

Aug 17, 2014
MrsJonesey in General Topics

New incarnations of foods?

Making a note for next year. Thanks!

Aug 17, 2014
MrsJonesey in General Topics

New incarnations of foods?

Sadly no Trader Joes around. That would be very convenient though.

Aug 17, 2014
MrsJonesey in General Topics

New incarnations of foods?

Today I julienned a zucchini on the mandoline. The strands were too crisp for what I wanted (sub for pasta), so I sprinkled some salt over the mound and let it sit. In a few short minutes, they were soft. Meantime I had already boiled pasta, so just added some black pepper and a little olive oil to the zucchini and ate it as an extra side. I will be doing this again.

Aug 16, 2014
MrsJonesey in General Topics

HELP... fingers are burning from cutting jalapenos. Remedies?

I haven't read through the entire thread, but I have found that washing my hands in warm or hot water sometimes exacerbates the effect so I try to remember to use cold water. I can usually handle chopping a couple of jalapenos bare-handed without a problem but I never thought poblanos would cause a problem. Well, they don't unless I grill them after removing the seeds and membranes and stuffing them. Again, the heat from the grill let me know I had been handling peppers, so now I wear gloves when preparing stuffed poblanos.

Aug 16, 2014
MrsJonesey in Not About Food

Tomatoes 2014

Thanks. Maybe I'll try Old Flame and German Red Strawberry next year.

Aug 12, 2014
MrsJonesey in Gardening

Tomatoes 2014

Those are really pretty. What are they and how is the flavor?

Aug 12, 2014
MrsJonesey in Gardening

Getting rid of soap taste from bottles

Before you throw them away, try soaking the lids in some water with a little white vinegar. Might not help but nothing to lose, I'd say.

Aug 10, 2014
MrsJonesey in Not About Food

Icebox cake and mystery ingredient

It doesn't have to be frozen though I would like to try it frozen. I don't know what your mystery ingredient might be. Could you call the shop and ask them? You might try chopping malt balls.

Aug 09, 2014
MrsJonesey in Home Cooking

Use for mashed avocado (besides guacamole)

Thanks! I'll be trying it soon.

Aug 09, 2014
MrsJonesey in Home Cooking

Use for mashed avocado (besides guacamole)

Now that is a glowing endorsement! What all have you used it on?

Aug 09, 2014
MrsJonesey in Home Cooking

Use for mashed avocado (besides guacamole)

I bookmarked the avocado sauce from ohsheglows. I think I'll make it with zucchini "pasta." Thanks!

Aug 08, 2014
MrsJonesey in Home Cooking

Feeding my pescatarian non-foodie mother in law

These black bean pepper jack burgers are great. Even my DH who thinks it's not a meal if he doesn't have meat, said these are really good. I usually make some pico de gallo to serve on top with a dollop of sour cream. Buns aren't needed but they are good with or without. Maybe roast some sweet potatoes and a saute some greens to round out the meal.
http://www.finecooking.com/recipes/bl...

Aug 06, 2014
MrsJonesey in Home Cooking

Your best tomato recipes please - worthy of the tastiest specimens!

You will love them. I think the size of the tomato is important and most of my tomatoes are too big. They aren't great reheated so try to make only what you will use for one meal, although it would be easy for me to eat 3 or even 4 halves depending on what else I have cooked.

Aug 01, 2014
MrsJonesey in Home Cooking

Your best tomato recipes please - worthy of the tastiest specimens!

That sounds good. It also reminded me of Ina's Provencal Tomatoes which I must make soon. http://www.foodnetwork.com/recipes/in...

Aug 01, 2014
MrsJonesey in Home Cooking

Your best tomato recipes please - worthy of the tastiest specimens!

Raw tomato sauce. Dice up the ripest, juiciest, tastiest tomatoes you have. Salt to taste, keeping in mind salt is key here to release the juice. Add smashed garlic cloves and crushed red pepper flakes to taste. Cover and allow to sit at room temperature for about an hour. Taste and adjust salt. Fish out garlic cloves. If you want a stronger garlic taste, mince the garlic and add it back in. Stir in olive oil, again to taste. Now, tear lots and lots of fresh basil and stir in. Add diced fresh mozzarella. Stir in pasta of choice or a can of drained and rinsed cannellini beans. So delicious!

Jul 31, 2014
MrsJonesey in Home Cooking

cantaloupe puree??

Granita.

Jul 29, 2014
MrsJonesey in Home Cooking

If refrigerating tomatoes is supposed to be verboten, then what of gazpacho?

My mother always refrigerated tomatoes and I used to prefer them that way. Sometime along the way I got used to them not being chilled and now prefer that. Your tomatoes, your home: do what you want!

I suppose the same process that causes the mealiness in refrigerated tomatoes also is responsible for the end product of gazpacho. I am sure there is a better way of saying that. lol.

Jul 27, 2014
MrsJonesey in General Topics