nofunlatte's Profile

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What is worth making from scratch to save money?

If you have a mint plant, you could always cut the sprigs and dry them for mint tea.

about 4 hours ago
nofunlatte in Home Cooking

Small batch canning- food mill or large food strainer?

I have that food mill and love it.

What is worth making from scratch to save money?

As mentioned upthread--mayonnaise. Tastes a lot better, too.

Jul 27, 2015
nofunlatte in Home Cooking

Eggs Go AWOL, And Bakers Scramble For High-Tech Substitutes

I would go to one of my other farmers.

Jul 25, 2015
nofunlatte in Food Media & News

Eggs Go AWOL, And Bakers Scramble For High-Tech Substitutes

Local, pastured eggs (large or large/extra-large mix, depending on which farm I buy from) are about $3.50 or $4.00/dozen here. Not much change in price. I haven't purchased eggs from a supermarket in years (realize that I'm pretty lucky to have access to the good ones, where I actually know the farmers and have seen the farms).

Jul 25, 2015
nofunlatte in Food Media & News

Favorite cheeses

I love Jacobs and Brichford's Ameribella cheese, which is a washed rind cheese. Pretty local to me (I'm in Indiana), too. I'm also partial to Prairie Breeze (from Iowa). And whatever delicious cheese I've recently eaten!

Jul 24, 2015
nofunlatte in Cheese

Beloved picky guests

My sister once visited a friend, who cooked a meal that seemingly had mushrooms in EVERY dish, save for dessert. My sister hates mushrooms, but she gamely ate everything. THAT is a good guest.

Jul 22, 2015
nofunlatte in Not About Food

Does parking make a difference for you ?

The walkability of my small city is pretty poor, so I must drive. But it is a shoe thing! Snazzy boots or heels and I want to be close. Fortunately, parking is generally a non-issue here.

Jul 22, 2015
nofunlatte in Not About Food

Aged Havarti -- who knew?

I've never even heard of aged Havarti. I only know the cheese that is that paean to blandness. Might have to check this out.

Jul 22, 2015
nofunlatte in Cheese

Beloved picky guests

I do this as well (and keep those limitations--medical, dietary, strong dislikes--on a spreadsheet). I do enjoy the challenge of making sure that my guests are able to fill a plate with food, even if not everyone can have everything. For example, a good friend of mine cannot tolerate gluten or anything bovine (beef, cow dairy). I like to have bread and butter to serve with dinner, so I'll serve that even if she can't eat it. And I've done dual desserts as well--homemade ice cream (with cow milk) and sorbet (no dairy, no gluten).

That said, I rarely have more than eight people over at a time.

Jul 22, 2015
nofunlatte in Not About Food

Canning question - peaches

As weezie says--I routinely go smaller and haven't had any problems.

Jul 21, 2015
nofunlatte in Home Cooking

Raspberry desserts

What about tartlets filled with a creme anglais and topped with raspberries? Or a simple pound cake topped with raspberry sauce and freshly whipped cream?

Also, I do like gildeddawn's raspberry mousse idea.

Jul 16, 2015
nofunlatte in Home Cooking
1

How do you discover cookbooks?

Completely forgot about Daedalus! I have fond memories of getting the newsprint catalog in my mailbox during grad school--at least it wasn't a student's homework to grade!

Jul 16, 2015
nofunlatte in Home Cooking

How do you discover cookbooks?

I love Ruhlman's Twenty.

Jul 16, 2015
nofunlatte in Home Cooking

How do you discover cookbooks?

Bookstore browsing, mostly. Peruse a few with a cappuccino and then decide what/if to buy.

If someone is traveling, I may request one that I've heard about from friends. My folks traveled to Germany earlier this year and my cousin's kid recommended Deutschland Vegetarisch, so I had them pick that up for me.

Jamming, Canning and Preserving 2015

Ah, red-beet eggs! Shades of Pennsylvania Dutch country!

Jul 13, 2015
nofunlatte in Home Cooking

Canning Newbie: Help me decide if my cans are safe?

I often forget to de-bubble. No worries.

Jul 09, 2015
nofunlatte in Home Cooking

Thinning the herd. Getting my cookbooks down to a reasonable number

I cull clothes and books regularly. Of course, my idea of a "reasonable number" is 125 (MUCH more draconian with clothes). I have a bookcase devoted to food and cooking, so I do have an upper limit to the space I devote to the cookbooks.

If I could only keep a handful of book? The Flavor Bible (Page and Dornenberg), Forgotten Skills of Cooking (Darina Allen), The Cooking of Provincial France (MFK Fisher, part of the Time-Life series), The Perfect Scoop (David Liebovitz), Eggs (Michel Roux), Braising (Molly Stevens), Culinaria series--France, Spain, Germany, Extending the Table (Mennonite Central Committee), My Bread (Jim Lahey), and Ruhlman's Twenty (Michael Ruhlman). Oddly, these are NOT the ones I cook from the most. Rather, these are the ones most likely to inspire me. And I like to curl up with them and a cup of tea or coffee on a dreary afternoon.

From the Farmers’ Market to the Freezer

I do both. I can jams, chutneys, that sort of thing (and a few pickles), but I also freeze produce. And while I realize the focus of the article is on produce, the freezer is most excellent for bread. My bread-baking is done in the cooler seasons (Oct. through early May), so I like to keep some in the freezer for the summer. When my folks visited me last month, I pulled out a loaf of no-knead bread that still had excellent chew (crust not as crisp as freshly baked, but the flavor was very good). AFTER I thawed it, I noticed that I made the loaf in Jan. 2013.

Jul 07, 2015
nofunlatte in Food Media & News

From the Farmers’ Market to the Freezer

sandiasingh--The Dane County Farmers Market is fabulous! It was the first stop on my Heartland Food Road Trip last summer. I was told not to eat breakfast, as you'd get full from all the samples. Glad I followed that advice.

Jul 07, 2015
nofunlatte in Food Media & News

Is it okay to ask guests at a suprise party to pay to attend?

When I was a poor graduate student, this would not have been a trivial amount. Not now that I have a good job, but when you are trying to make ends meet on a small stipend, $15 can be substantial. It IS in the eye of the beholder.

Is it okay to ask guests at a suprise party to pay to attend?

That's classy.

Jul 04, 2015
nofunlatte in Not About Food

About rice as pie weights

I don't see why not--the color of the rice shouldn't affect it. The whole idea is to have something with a bit of heft (to keep the foil in place). I have a bag full of chick peas that I use for pie weights.

What Unusual or Uncommon Vegetables Do You Eat - And how do you prepare them?

Yes, kohlrabi! It is unusual in parts of the US. I grew up on the east coast and my great-aunt (German immigrant) grew it in her garden, so I ate it frequently as I was growing up. Never saw it elsewhere. About 10 years ago, I moved to Indiana and see it every summer at the farmers market. Occasionally, I see it for sale at Meijer.

It is great raw, but I also like it cooked, either lightly steamed with a vinaigrette or creamed with a white sauce (you can add some of the chopped leaves to add a color contrast).

Jun 30, 2015
nofunlatte in Home Cooking

Radish cooking?

I've never roasted them, but I do enjoy them briefly sauteed, then braised in chicken stock and finished with a touch of vinegar.

Jun 27, 2015
nofunlatte in Home Cooking

Your dirty little kitchen secret

I do not hull strawberries.

I'm blocking for the name of a dessert

Clafouti is French and has fruit (and eggs and flour), but it's not really like a Dutch baby.

Jun 18, 2015
nofunlatte in General Topics

Sorbet, ice cream, and other frosty treats

I made a vanilla-ginger-creme fraiche ice cream last week for a dinner party dessert. Fabulous! One of the best I've ever made. I used duck eggs, which I find richer and make even better ice cream (and mayonnaise). I've also made chocolate sorbet.

Jun 17, 2015
nofunlatte in Home Cooking

Sorbet, ice cream, and other frosty treats

And you made that wonderful mint ice cream that you posted about the other day!

Jun 17, 2015
nofunlatte in Home Cooking

Mint Ice Cream

Good luck with your chocolate mint next year! I tried some in tea that I bought at the farmers market--it was delicious! Might be an interesting (and complementary) mint to use in your ice cream.

Jun 16, 2015
nofunlatte in Home Cooking