f

FreddieJaye's Profile

Title Last Reply

Whole chicken in a slow cooker............"No Harm/No Fowl"

I must agree with freshmanjs. Whenever I have cooked poultry in a roasting bag, the skin was evenly golden.

No crock pot chicken for me, either; the meat can't even support itself on the bones. Try to move it and everything goes to hell.

Sep 09, 2013
FreddieJaye in Home Cooking

Alternative to chicken feet for gelatin in bone broth ?

I think monavano has it right; a cut-up "whole chicken" would likely *not* include the back. It's easy to tell; it's basically the spinal column. My local chain grocery store carries bulk-packed backs, in the same fashion as packs of thighs or drumsticks; yours might, too. If you're lucky enough to have a farmer's market nearby, you might find a poultry stand. Mine does, and that shop sells backs in any quantity you want; they're piled up in the display case.

Jan 30, 2013
FreddieJaye in Home Cooking

Cutting back or eliminating salt?

I'll presume you are doing this for health reasons. If so, you might consider cutting back on processed foods, rather than on the salt you add yourself, because that's where most of the dietary sodium in the US comes from.

Here's some interesting reading.
http://articles.chicagotribune.com/20...

Sep 24, 2012
FreddieJaye in Home Cooking

How long do liquors like Kaluha and Bailey's Last?

I've made a version of it a few times. I'm not a fan of that stuff myself, but it's gone over well with family and friends. I stored a bottle in the freezer for several months with no apparent effects, except a little separation (just shake to fix).

Here's what I used, although I've tweaked it a couple of times:

http://allrecipes.com/Recipe/Original...

Sep 07, 2012
FreddieJaye in Spirits

I need help ! extremely picky eater & basically wont eat anything !

I've never had to deal with a very picky eater, but the "three bites" plan seemed to work.

I agree with many other posters, though: this is an issue you need to deal with right away. If you cater to her desires, she'll realize that *she* is in control of the situation--Mom or Dad is not. My niece treated her firstborn as if the child was the center of the universe; the eight-year-old is now self-centered, demanding and obnoxious.

When your sister goes to first grade, she'll find out that no one is going to bend over backwards to accommodate her--unless she "forces" her mother to pack a some-old same-old lunch every day. In which case, she is still in control.

Good luck!

Aug 07, 2012
FreddieJaye in Home Cooking

Things you shouldn't laugh at till you've tried...

I'd never heard that...but there's a very old short film on the Internet Archive called "Dream of a Rarebit Fiend." It's quite psychedelic for 1906. Now the title makes sense to me. You can watch it here:

http://archive.org/details/DreamOfARa...

Jul 17, 2012
FreddieJaye in General Topics

Things you shouldn't laugh at till you've tried...

I've stuck with Mom's "recipe" for decades, but adding onions sounds good. How do they fit in? Chopped, sliced? Sauteed with the cabbage until soft?

And you are right about the taste--I could easily make a meal of that stuff.

Jul 17, 2012
FreddieJaye in General Topics

Things you shouldn't laugh at till you've tried...

My mother would shred and fry a head of green cabbage until limp, in bacon drippings, then mix it with boiled wide noodles laced with salt and lots of black pepper. Easy, cheap, and delicious.

As an adult, I'd make it for just myself...until my young daughter sneaked a taste. She gave some to my wife, and the two of them polished off most of the batch. Previously, both of them ignored anything with cabbage in it; now I am "allowed," even encouraged, to make it. In large quantities, of course.

Jul 16, 2012
FreddieJaye in General Topics

Rich Chocolate Ice Cream

I just made this ice cream (using the food processor method shown elsewhere on the site) and it is tremendous. Exceedingly smooth and rich, and the cocoa powder cuts through as a subtle but distinct undernote. You don't have to each much to be satisfied.

Jul 10, 2012
FreddieJaye in Recipes

My home-made orange liqueuer: What did I do wrong?

Quazi is right.. The limoncello threads will offer good advice.

Time is really important, to allow the alcohol sufficient time to really extract the essence. I usually allow mine to steep for at least two months (I also can't get everclear, so I rely on 100 pf vodka). Rather than adding plain sugar, I make a 1:1 simple syrup and use that for sweetening/dilution. You won't need to fret about complete dissolving of the sugar.

After adding the syrup, I give everything another month (at least) to mellow out, and then serve it straight from the freezer.

My proportions are 12 large oranges; 1.75 liters 100-pf vodka; 3 cups 1:1 simple syrup
The result is (like yours) quite clear and "orangey", but does not taste like a screwdriver.

Jun 10, 2012
FreddieJaye in Spirits

Apple Brown Betty, a Race-Based Dessert

I think that most people see "apple brown betty" as an unusually named dessert, and don't go any further than that. Perhaps it WAS a racially charged name 111 years ago; why bring it up now? Sounds like the poster goes to great lengths to get offended.

Feb 23, 2012
FreddieJaye in Features