s

Spice_zing's Profile

Title Last Reply

Returning produce to the supermarket because of a sale?

I would return them. More than half of our food budget is produce and we expect quality. Of course there have been disappointments but never a problem returning an inferior item. For a few dollars it’s not worth the trouble so it goes into a smoothie or trash. More than that gets returned.

Next time you see a bin that’s picked over ask if there’s more in the back. They usually stock up if there’s an upcoming sale. If not then ask if they can discount the sad ones or either take a pass. Also ask if something’s about to go on sale.

Nov 07, 2013
Spice_zing in Not About Food

Ideas for heavy cream replacement

My suggestion would be coconut milk. I make a chicken curry dish that originally used sour cream but I substituted coconut milk. But all coconut milk is not created equal. My go-to is Chaokoh (from Asian market or Amazon). http://www.amazon.com/Chaokoh-Coconut.... If that's not convenient then Thai Kitchen. Don't use low fat.

Nov 07, 2013
Spice_zing in Home Cooking

What's a condiment you regularly use that you think most people don't know about?

Good idea. Especially with the garlic and oil mix. You don't want to risk spoilage and have all that work go to waste.

Nov 04, 2013
Spice_zing in General Topics

Spice Mixes/Seasoned Salts - preferences please...

Badia's Complete Seasoning is excellent. Great flavor with less salt than most. Usually in the Latin aisle of the grocery store.
http://badia-spices.elsstore.com/view...

Nov 02, 2013
Spice_zing in General Topics

Most almond-y dessert?

An Italian bakery sells a delicious almond meringue cookie that I love. I haven't tried it yet but this recipe by Lidia Bastianich seems very similar. The bakery uses almond slivers instead of pine nuts. http://www.lidiasitaly.com/recipes/de...

Nov 02, 2013
Spice_zing in Home Cooking

What's a condiment you regularly use that you think most people don't know about?

Hot banana. I found "Aunt Lenas Peppers" recipe on Youtube that looks very similar if you don't mind the work. Let me know how it turns out if you decide to try. http://www.youtube.com/watch?v=-Pem1U...

Nov 02, 2013
Spice_zing in General Topics

What's a condiment you regularly use that you think most people don't know about?

My absolute favorite condiment is Confetti Peppers. They’re seasoned banana peppers packed in oil. I always keep some on hand and put them on everything: sandwiches, burgers, pizza, etc. Most people don't know about them ‘cause they’re only available in Ohio. Can also buy online http://confettipeppers.com/locator.php

Oct 31, 2013
Spice_zing in General Topics

Frozen cinnamon rolls won't rise

I feel your pain. This happened to me a few times with yeast dough. Tried all the options you mentioned and failed. Finally decided to bake and freeze the finished product with much greater success. Here's a tip. Freeze rolls individually for a few hours before storing in a ziploc bag.

Here's a link that may help if you want to still try freezing dough.
http://www.thefreshloaf.com/node/5100...

Oct 28, 2013
Spice_zing in Home Cooking

I would eat out more if . . .

Funny you should ask. Earlier today SIL and I discussed this very subject. I would eat out more if I weren’t so particular. In recent years I’ve become more health-conscious and aware of “hidden” items in prepared foods. When I cook, I know what’s in the food and can control quantities of salt, sugar, fat, etc. I can’t do that when I eat out. I also cook with high quality ingredients that have been handled properly. That’s beyond my control when eating out. However on those occasions when I do eat out, I consider it a treat and go with the flow.

Mar 13, 2013
Spice_zing in General Topics

what are the culinary items you can't wait to inherit?

The cutting board of education.

When Mom died I inherited a few of her cherished culinary items among which was a wooden cutting board. Awhile later the board split and had to be discarded. Dad liked to tinker with wood and offered to make another one. I gave him the specs. I wanted it patterned after the original but longer and thicker.

Dad kept making trips to the lumber yard and said he kept messing up the wood. I asked him if he measured before he cut and he confessed he didn’t know how to read a tape measure. Dad had limited formal education but I had no idea he didn’t know measurements. So we spent the afternoon in "tape-reading class" where I taught him the basics of ruler measurements.

Dad was a quick study and soon was a precise carpenter. He made the most beautiful and durable cutting board that I still cherish 15 years later. I use it several times a week and always think of him when I use it. Dad’s gone now but it is his triumph over ignorance and a father-daughter collaboration that remains.

I would cook more if…

Many shared sentiments. I appreciate your replies.

Mar 11, 2013
Spice_zing in General Topics

I would cook more if…

How would you complete this sentence? Personally, I’d cook more if I didn’t have to prep or clean up. So time-consuming! I often cook in bulk for canning and freezing and that means a lot of extra time for prep and clean-up.

Also I’d cook more if there weren’t lingering odors for certain dishes. Been wanting to make French onion soup but hate the thought that the house will reek for days. In warmer weather I can open doors and windows but that won’t work in the winter.

Mar 07, 2013
Spice_zing in General Topics

Can frosted brownies be frozen?

This is how I do it. I would cut them first. Otherwise you'll have a hard block that's difficult to cut later.

Feb 26, 2013
Spice_zing in Home Cooking

Cooking tips gleaned from Chowhound

There are several. What comes to mind bec I use on a regular basis is how to make croissants (Thanks Ralph at Adagio!) and homemade vanilla. This is why I love Chowhound!

Feb 06, 2013
Spice_zing in Home Cooking

Cooking tips gleaned from Chowhound

Have kept ginger frozen for about a year. Used mostly for juicing so the texture doesn't matter. I don't freeze ginger as much for the reason you stated. Here's a tip that helps. Let thaw for about an hour or so at room temp. Then peel, mince, or whatever while it's still firm. Makes a big difference in handling.

Feb 06, 2013
Spice_zing in Home Cooking

Chowhound Network: What would YOUR show be like?

Love it! Chaos...have you been peeping in my kitchen?

Jan 25, 2013
Spice_zing in Food Media & News

Chowhound Network: What would YOUR show be like?

Hounds, I'm loving your "shows!" I can actually visualize them in my mind. Appreciate your replies.

Jan 25, 2013
Spice_zing in Food Media & News

Chowhound Network: What would YOUR show be like?

I think many of us have tired of the same old cooking shows. So let’s get creative. If you were the host of your own show on Chowhound Network what would it be like? What would you cook? Who would be on the show with you? Who knows? Maybe we can inspire something new.

My show would feature home cooks showing how to prepare food the old-fashioned way. That’s how I learned how to cook and still do. Here’s an example of what I mean. This lady Clara of “Clara’s Kitchen” is such a sweetheart. I can listen to her for days.

http://www.youtube.com/user/Depressio...

Jan 24, 2013
Spice_zing in Food Media & News

Rice cakes

Love Magic Pop rice cakes. http://www.deliceglobal.com/
The flavor is far above traditional rice cakes. I eat them with soup or as a snack by themselves.

Jan 22, 2013
Spice_zing in General Topics

Vacuum Sealed Produce in Mason Jars

I often freeze produce in glass jars although I’ve never used a vacuum seal method. Here’s a tip that works for me.

Chill then freeze your produce on a baking sheet before you store. This reduces ice crystal formation because freezing warm produce creates condensation. You will still have some ice crystals but it will be much less. I give it a quick rinse after thawing and the taste is fine.

Jan 22, 2013
Spice_zing in General Topics

Kitchen Misunderstandings with the Significant Other

Same here Duchess. Mr. Spice does a lot of the grocery shopping and has learned well. For a trip to the bulk food store I needed an assortment of whole spices and I taped the actual spice (allspice, cardamom, coriander) next to the name. It was so much easier for him and guaranteed that he bought whole spices instead of ground.

Jan 16, 2013
Spice_zing in Not About Food

Restaurant practices you'd like to see become more common

Would love better access to the “Secret Menu” dishes. Once I asked about a dish not on the menu and the server recommended a “Secret Menu” dish that was wonderful. Unless you have insider info or get lucky, you may miss a winner.

Jan 02, 2013
Spice_zing in Not About Food

Restaurant practices you'd like to see become more common

At Ethiopian restaurants they always bring a warm, moist cloth to clean your hands before eating. I wish all restaurants did this. Or at least offer wet-wipes. (I always carry hand-sanitizer just for that reason.)

For eating shellfish or wings I wish more restaurants offered a plate to discard shells/bones. It bugs me to have to figure out where to put them. Either I have to remember to keep an appetizer plate before they whisk it away, or pile them on my plate which gets crowded very quickly. Sometimes I just ask for an extra plate.

Love it when restaurants recognize special occasions with a nice treat such as chocolate candy or complimentary dessert.

No styrofoam to-go boxes. Hot food melts into it and if the food has any liquid it will leak out. Grrr.

I’m getting very particular these days.

Dec 27, 2012
Spice_zing in Not About Food

Freezing pizza and bread dough

Freezer paper works great bec the dough doesn't seem to stick like it does with plastic wrap. Also adds a layer of protection from moisture and odors. Then you can put it in freezer bags.

Dec 27, 2012
Spice_zing in Home Cooking

Glass jars - fess up!

I use miniature liquor bottles and dark beer bottles to store extracts. So nice.

Dec 27, 2012
Spice_zing in Not About Food

Freezing pizza and bread dough

Here’s a link that may help. I seldom freeze dough because I’ve had mixed results. I usually bake and freeze the finished product. Good luck.

http://www.thefreshloaf.com/node/5100...

Dec 27, 2012
Spice_zing in Home Cooking

Frozen dinner rolls

I think Rhodes Texas rolls are decent. They are actually dough rolls that you thaw, let rise and bake fresh. Takes about 1-1/2 hrs. for quick thaw method.

Dec 21, 2012
Spice_zing in General Topics

Quick-pickling Salt Crisis!

I'm not familiar with Maldon but I definitely wouldn't use the iodized salt.

Dec 21, 2012
Spice_zing in Home Cooking

Cookie recipe questions for exp. bakers, re:vanilla

I would suggest using anise oil in place of the extract. It has a more intense flavor and you only need 1 tsp at most. A friend used it in her anise biscotti and the flavor was amazing. You can find flavored oils at a bakers' supply store or online.

Dec 20, 2012
Spice_zing in Home Cooking

When someone you love eats forbidden foods

Good tips Ornate. Nuts are a great go-to snack always on hand.

Nov 17, 2012
Spice_zing in Special Diets