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MrsJonesey's Profile

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Large vs. XL Eggs in recipe...

Agree with greygarious to choose the largest eggs. FWIW, Ina always calls for extra large eggs. I just use large and have never had a problem.

2 days ago
MrsJonesey in Home Cooking
1

Locking flavor into braised or stewed meat.

Yes, that was the reason for its use in that article, but I've also seen it recommended to aid in a more flavorful and/or tender product.

Apr 09, 2014
MrsJonesey in Home Cooking

What else can I do with kale and swiss chard?

Yes! Add lemon zest too. I make this but used cannellinis instead of pasta. It is divine!

http://www.food.com/recipe/pasta-with...

Apr 08, 2014
MrsJonesey in Home Cooking

What else can I do with kale and swiss chard?

Sounds good!

Apr 08, 2014
MrsJonesey in Home Cooking

Locking flavor into braised or stewed meat.

Thanks, everyone. Rudeboy, thanks for that link. I'm thinking the one thing in that summary that I don't do that might help is laying a piece of parchment directly on the braise. I'll make a note to do that the next time. I also bookmarked that page.

Apr 08, 2014
MrsJonesey in Home Cooking

What else can I do with kale and swiss chard?

Try your saute with bacon grease, garlic and a very small amount of chicken broth. Top with crumbled bacon. Delicious with either green.

Apr 07, 2014
MrsJonesey in Home Cooking
1

What else can I do with kale and swiss chard?

I have never thought of putting those two together but that sounds really good.

Apr 07, 2014
MrsJonesey in Home Cooking
1

Locking flavor into braised or stewed meat.

Years ago, I read that the temperature of the cooking liquid when added to meat to be braised or stewed determines whether the meat or the liquid will have the most flavor. Of course, I can't remember which was which. Is there any truth to this? Seems with beef in particular, the meat is never as flavorful as the jus.

Apr 07, 2014
MrsJonesey in Home Cooking

pet peeves for other 'foodies'

Me thinks your dinner companions were a bit pretentious and trying to impress you with their "superior" foodie-ism.

Apr 06, 2014
MrsJonesey in Not About Food
5

kitchen OWIES!?!

I bought this avocado slicer last week at Target. I used it today and it did a great job. I was particularly impressed with how it grabbed the pit.
http://www.amazon.com/OXO-Grips-Avoca...

Apr 06, 2014
MrsJonesey in Not About Food

Would this rub you the wrong way? (House Guests selectively picking up the tab) and questions on house guest expectations

My bet is he doesn't know better. In other words, it just hasn't occurred to him how it looks. That and wanting to be chivalrous toward the two unescorted females. Will you ever be guests in his home? If so, that would be the perfect opportunity to set an example and treat him as he should have treated you. When it's time to pay the check, be sure to say something along the lines of "We want to show our appreciation for your generous hospitality." Hopefully, he'll catch on.

Apr 02, 2014
MrsJonesey in Not About Food
1

kitchen OWIES!?!

Bless you. It's good to know I am not the only one who has tried to clean a stick blender while it was plugged in. Only, I did turn it on. I have an ugly slice into my fingernail but thankfully it wasn't deep.

Mar 30, 2014
MrsJonesey in Not About Food

Cabbage and cilantro stew/soup...

You're welcome.

Mar 19, 2014
MrsJonesey in Home Cooking

Cabbage and cilantro stew/soup...

I have made this many times but use it mainly as a guideline. I halve everything but use a whole can of tomatoes since there are only 2 of us. I'll often add potatoes and/or chickpeas. It is nice to have some spinach or arugula to add right at the end mainly for the color. The most important thing, what makes it so good, is stirring the lime juice and cilantro right at the end.
http://cleananddelicious.com/2008/03/...

Mar 18, 2014
MrsJonesey in Home Cooking

Best GF loaf bread and tortillas to buy?

Thanks for the great ideas, Ttrockwood.

Mar 17, 2014
MrsJonesey in Special Diets

Online source for Asian ingredients?

Ah ha! I should have thought of that. I used to have better success finding stuff on CI by googling rather than in-house searching. Will do that next time. Thanks.

Mar 16, 2014
MrsJonesey in General Topics

Online source for Asian ingredients?

No, I didn't notice the online classes. Thanks for pointing that out. To be honest, it is only the occasional Asian recipe that interests me though. Oops, just felt some of my CH cred slipping. lol.

Mar 16, 2014
MrsJonesey in General Topics

Online source for Asian ingredients?

Ah yes, the unnecessary repetition conundrum. It seems to be unavoidable but worth the effort nonetheless. I did actually search for past threads and found the second one. So funny, the first one started off almost identical to this one. Thanks for your help.

Mar 16, 2014
MrsJonesey in General Topics

Online source for Asian ingredients?

I also found this last night. Your endorsement certainly helps! I'll bookmark for future reference. Thanks!

Mar 16, 2014
MrsJonesey in General Topics

Online source for Asian ingredients?

Thanks again, alkapal. That makes me feel more assured about subbing dry sherry. I keep a bottle on hand. Among other things, CI calls for it in their Sichuan Green Beans which we love.

Mar 16, 2014
MrsJonesey in General Topics

Online source for Asian ingredients?

SW Virginia. We do have a few Asian markets, but my experiences with them thus far hasn't been all that great.

Mar 15, 2014
MrsJonesey in General Topics

Online source for Asian ingredients?

The Shaoxing wine. They had Shaoxing cooking wine but I read it is inferior.

Mar 15, 2014
MrsJonesey in General Topics

Online source for Asian ingredients?

Thanks, c oliver. I checked Amazon first.

Mar 15, 2014
MrsJonesey in General Topics

Online source for Asian ingredients?

Wow, alkapal. Thanks for your efforts. I checked all those and while I did find Chinese black vinegar, no one has Shaoxing wine. I do have a bottle of black vinegar that I bought a few weeks ago. Checked it today and it expired in 2013. I wouldn't usually worry about expired vinegar, but since I am not the least familiar with this, I am concerned. Since I started the post, I found where Cooking Light recommends subbing balsamic for the black vinegar and dry sherry for the Shaoxing wine. I am tempted to try them.

Mar 15, 2014
MrsJonesey in General Topics

Online source for Asian ingredients?

Found another Asian recipe I'd like to try calling for ingredients I'm not going to be able to find locally. No luck so far online. Can anyone recommend a site? Thanks.

Mar 15, 2014
MrsJonesey in General Topics

Best GF loaf bread and tortillas to buy?

Tortillas would be for wraps, if that makes a difference. Thanks.

Mar 15, 2014
MrsJonesey in Special Diets

Celtic sea salt or Himalayan salt better for you than kosher or regular sea salt?

You make it sound so tasty. lol. Actually, iodine deficiency is not the problem it once was.
http://www.mayoclinic.org/diseases-co...
There is more info at thyroid.org.

Mar 13, 2014
MrsJonesey in General Topics

Dumb question? about navel oranges.

But, those calories don't count, do they???

Mar 12, 2014
MrsJonesey in General Topics
1

Dumb question? about navel oranges.

I don't know where I heard this but have found it to be true that cold temperatures tone down the sweetness factor. So any time a refrigerated fruit isn't as sweet as I'd like, I try to do as you suggested and let it come to room temperature.

Mar 12, 2014
MrsJonesey in General Topics

Dumb question? about navel oranges.

lol.

Mar 12, 2014
MrsJonesey in General Topics