nofunlatte's Profile

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Rhubarb question...

Echoing Karl S and babette feasts--no need to peel. I've never peeled rhubarb and I've used it in jams, in syrups (these were strained), and cakes.

1 day ago
nofunlatte in Home Cooking

Barbecuing - Does ANYONE Think Of Food Safety When Grilling?

Oh, to have seen that!

May 26, 2015
nofunlatte in General Topics

Question(s) for all you pie and canning mavens re: Clearjel

Thanks, janniecooks. I'll probably just put everything in a pie this week (and since 1 seal failed, they'll just go in the refrigerator anyway). But hey, the process was fun, so not a total loss!

I got the stuff at a bulk store and this was the only ClearJel product I saw there (just instant, no "regular").

May 25, 2015
nofunlatte in Home Cooking

Question(s) for all you pie and canning mavens re: Clearjel

As part of my house decluttering a al Marie Kondo (The Life Changing Magic of Tidying Up), I went through my chest freezer. I found a bag of frozen blueberries from last summer (which, for those of you who have read the book, "sparked joy"). I decided to thaw and can them in pie filling, using the recipe in the Ball Complete Book of Home Preserving (Kingry and Devine, eds.). It's the recipe on p. 171, in case you have the book. The thickener used is ClearJel™. This is my first experience with ClearJel and I used what I have: Instant ClearJel. Is ClearJel the same thing as instant ClearJel or is it some other formulation? I'm asking because the filling got extremely thick and even gummy rather quickly.Is this normal? And will this filling become rubbery if I use it in a pie?

FYI, I halved the recipe, but I routinely halve canning recipes and have never had a problem doing so.

May 25, 2015
nofunlatte in Home Cooking

Barbecuing - Does ANYONE Think Of Food Safety When Grilling?

http://well.blogs.nytimes.com/2012/07...

I use wadded-up balls of aluminum foil instead of a bristled grill brush to clean the grates. And common sense.

May 25, 2015
nofunlatte in General Topics

What is sour yogurt?

Love that stuff (and the yogurt I make myself with local cream-top milk). I love the yogurt "butter" that forms on the top.

May 23, 2015
nofunlatte in General Topics
1

What is sour yogurt?

Interesting--I've never eaten Activia yogurt, but had no idea that it was so, umm, effective. Thanks for the warning! I'll be sure to continue avoiding Activia

May 22, 2015
nofunlatte in General Topics

What is sour yogurt?

I could easily eat 2 cups of full-fat yogurt for a meal.

May 21, 2015
nofunlatte in General Topics

What is sour yogurt?

A lot of delicious yogurt for one meal (assuming full fat). I LOVE plain, whole-milk yogurt and had a cup of it for breakfast (full disclosure: with raspberries and cereal, though I typically eat it plain.)

And yes, the OP will be quite full!

May 21, 2015
nofunlatte in General Topics

What to do with a ton of peach jam?

Peach salsa. I've canned this and given it as gifts before. People rave about it. Alas, last year's weather ruined the local peach crop, so there wasn't any. Hoping for better weather luck this year.

ETA--oops, I see you meant peach JAM, not peaches in general. You could make jam tartlets or stir some jam into yogurt or oatmeal.

Trying to problem solve a couple issues with berry sauces?

Interesting post, chompie. When I travel, I sometimes get a yogurt parfait for lunch at the airport. And I've notices that the blueberries have especially tough skins. I wonder if they were originally frozen and then microwaved. In fact, I've got a lot of blueberries in the freezer and was thinking about canning some jam or pie filling with them (the pie filling recipe has me blanching fresh berries, so I'd have to do some improvising with frozen and I was thinking about using the microwave with the frozen berries).

May 19, 2015
nofunlatte in Home Cooking

Jamming, Canning and Preserving 2015

Finally had some time (and produce) to can last weekend: Rhubarb-Strawberry Pie Filling (from the Ball Complete Book of Home Preserving) and a Strawberry-Rhubarb Preserves.

Also made some Rhubarb-Vanilla Syrup, which I froze. It'll be a nice to add to seltzer water or sparkling wine.

May 17, 2015
nofunlatte in Home Cooking

i am not planning to replace the dishwasher when it dies.

You know what works for you. For years (decades!) I lived sans dishwasher. When I moved into my last rental (before buying a house), I had a dishwasher, but it was old and I used it about 3 times--then it died. My new house had a dishwasher, but I still only used it every other week or so (like you, single and typically cooking for 1 or 2). Sometimes, I find handwashing dishes to be calming, an almost Zen-like activity. Wash dishes in soapy water, place in dish drainer. Once the load is done, I rinse off with the spray arm. That said, when I remodeled my kitchen this past winter, I did opt for a new dishwasher. I do dinner parties sometimes and I do have family visit for a few days at a time. For those occasions, a dishwasher is handy. However, I also had many successful dinner parties (with loads of dishes) when I was a grad student living in cheap apartments without a dishwasher.

What I do like (even if I don't run it that often) is the time it saves when I get really, really busy at work. It's time I'd rather devote to cooking. But I completely understand your point, ladykemma2--they certainly aren't a necessity! And if you hate unloading dishes, it's hardly saving you any annoyance.

May 16, 2015
nofunlatte in Cookware

"Creamy" cheddar ?

Good stuff.Prairie Breeze certainly has a "creamy" mouthfeel to it (a bit of the cheese can be "spread" a bit on the roof of one's mouth).

May 16, 2015
nofunlatte in Cheese

What Oil for Mayo?

Good point about the room temperature ingredients. When my mayo breaks, it's usually because I was too impatient to wait for the egg yolk to come to room temperature.

What Oil for Mayo?

I've used cold-pressed sunflower oil.

May 14, 2015
nofunlatte in Home Cooking
1

Bumbu Gado Gado - help!

And it freezes beautifully, so you can double the recipe and put half in the freezer for later.

May 14, 2015
nofunlatte in Home Cooking

What's your absolute favorite/best apple dessert?

I've made that cake and it is a real winner.

What's your absolute favorite/best apple dessert?

It's yours! I love apples and I love cheese, just not together.

What's your absolute favorite/best apple dessert?

Pie. With whipped cream. No cheese, please.

May 13, 2015
nofunlatte in Home Cooking
1

Bumbu Gado Gado - help!

What jadec said. You can substitute coconut milk for some of the water (which is what I do when making gado gado from scratch).

May 12, 2015
nofunlatte in Home Cooking

Cheese good for your heart?

That this was funded by a dairy company does give me (some) pause. There might certainly be an agenda there (as there also would be for the vegan cardiologist who was quoted).

That said, I am CERTAIN that cheese is good for the soul and I finished off my lunch with a wedge of Everton!

May 09, 2015
nofunlatte in Cheese
1

Whole mess of greens in my CSA box

The addition of acid (lemon juice or vinegar) is a good tip, scubadoo97.

May 09, 2015
nofunlatte in Home Cooking
1

Help! Fix salty homemade mayonnaise

^^^This^^^

May 09, 2015
nofunlatte in Home Cooking

Whole mess of greens in my CSA box

I braised a bag of mixed greens that I got from a local organic farm this week. I used 2 cups of turkey stock (because that's what I had in the freezer), onion, garlic, leftover chickpeas, salt and pepper. Cooked it for about 20 minutes. You don't need a lot of stock to braise greens (in fact, I probably could have used a bit less and still had something delicious).

May 09, 2015
nofunlatte in Home Cooking

Is it possible to successfully halve a risotto recipe?

Or to halve successfully, for those who prefer their infinitives unsplit.

Most of the recipes I find serve 4-6, which is twice what I want. I know that some recipes are easily halved (or doubled, for that matter) and others suffer when down-scaled. Thanks!

May 07, 2015
nofunlatte in Home Cooking

A no-knead bread question

I follow the recipe in Lahey's book, but let rise in a cool room (~64-68°F) for 24 hours. I've always gotten a crispy crust and nice holes. This doesn't work when the weather warms up (alas, my no-knead bread days are coming to an end for the season, to be revived in October again).

I find the flavor is better with the 24-hr rise. I experimented with an even longer rise, but the bread wasn't as good.

May 07, 2015
nofunlatte in Home Cooking

I think I'm turning Japanese I really think so! . . . at least with my Knives.

And thanks to the OP, I have an earworm that's hard to shake.

May 06, 2015
nofunlatte in Cookware

Pillsbury/Duncan Hines Canned Frosting

Sounds like culinary detective work--have fun with it!

May 05, 2015
nofunlatte in Home Cooking

Storing vanilla goo(p)

I had about a dozen dried-out beans, which I am attempting to revive via the cut-tip-and-store-in-two-inches-of-rum (or, in my case, bourbon) from this thread: http://chowhound.chow.com/topics/7836... . But once you make the goo, how do you store it? Or do you just squeeze a bean as needed?

May 05, 2015
nofunlatte in Home Cooking