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The Great Caper Caper

Can you help me brainstorm some uses for capers? I have a quart of them. Do they expire when the expiration says, or is that just being very cautious? Can I incorporate them into baking (like...bread?) I have only ever used them in garnish for chicken picatta and similar ventures, in spaghetti sauce, and on salads.

Ideas? Thanks!

Feb 26, 2013
Kchallis in Home Cooking

Can you help me savage the chicken pot pie?

Hehe if this is what happens when I do exactly what you suggest (as I do) then imagine the disasters if I made a list on my phone? Especially since my phone likes to slip typos in, hehehe

Jul 31, 2012
Kchallis in Home Cooking

Why should I buy tilapia?

Holy moly batman! They want to charge what for tilapia?! This is when being the home cook makes eating out not fun: seeing the price and realizing you could buy 5 lbs of it and feed your whole family nearly the exact same dish with pantry ingredients for the exact same price.

Jul 31, 2012
Kchallis in General Topics

Why should I buy tilapia?

Rotfl!!!!!!!

Jul 31, 2012
Kchallis in General Topics

Can you help me savage the chicken pot pie?

Thanks so much for all the helpful advice. I have a lot of good ideas now that I would not have thought of. So helpful. I'll let you know how it turns out. And...sorry to be....snippy...it is just SO depressing when what you thought was a clever short cut turns out to be a moronic long cut. I know that ideally I would have done things differently....like remember to buy carrots and onions in the store instead of being distracted by my three year old running around and the one year old hitting the 9 month old in the cart. I hate shopping with children but sometimes it is a necessary evil. When I got home I was so annoyed, and then thought maybe the trinity I had just froze for gumbo would work. Aaaaaand then the carrots and the rest is......history. In my defense, it tasted good. Just not like chicken pot pie. In the end, what's it all for anyway? The only part my kids eat is the crust...

Jul 31, 2012
Kchallis in Home Cooking

Can you help me savage the chicken pot pie?

It tastes like sweet chicken pot pie, like a pottage. The fajita flavoring is not hot at all; I am pretty positive it was mostly a meat tenderizer rub with salt, pepper, and a little bit of cumin. This reminds me more of sweet potatoes than tex mex. I think it is severely lacking in celery and onion flavor. I also completely forgot about peas or lima beans. I think peppers, corn, and carrots combined made for something sweeter than I predicted.

Jul 31, 2012
Kchallis in Home Cooking

Can you help me savage the chicken pot pie?

I know, and of course you are right about ingredients. This was my "real world" experience, and my real world involves three children under the age of three. So I guess I'm wishing you would cut me a little more slack instead of pointing out where I obviously went wrong. I already am very aware of how I "savaged" this dish, hehe.

Jul 31, 2012
Kchallis in Home Cooking

Can you help me savage the chicken pot pie?

Lol you guys are hilarious!!! Sometimes swype has a mind of its own.

Jul 31, 2012
Kchallis in Home Cooking

Freezing corn off the cob

You can also microwave the corn in the husk (8 min for two husks I believe), cut off the whole bottom of the husk, slide the corn cob out, and easily cut the cooked corn kernels off. None of the silky threads to mess with. Careful, they're hot.

Jul 30, 2012
Kchallis in Home Cooking

Can you help me savage the chicken pot pie?

Next time I will do much better I'm sure. But sadly I totally missed the mark flavor wise this time, and as I have enough leftover filling to make two more large pies, I want to see if there is anything I can do to fix my mistakes so they resemble pot pie more.

I used maybe three cups of frozen trinity (diced celery, onions, and bell pepper), a cup of frozen corn, and two cups of dehydrated diced carrots. this was the problem. Two cups of dehydrated carrots is way more than two cups of regular carrots. I softened them in a stick of butter, added some minced garlic and thyme, then coated them with flour, then added about 7 cups of chicken bouillon water and half a cup of cream. Let it simmer and thicken (about twenty minutes), then added some diced chicken. Yet another stupid substitution: I had some pre seasoned fajita chicken (mostly salt, pepper, and some kind of meat tenderizer) that was defrosted already, and needed to be used. So in it went, simmered ten minutes longer.

The color was like a golden brown. It tasted okay, just not as great as I wanted. Mostly it tasted like carrots. Of course. It got to be the right consistency. Then I put it in some crust, baked it in the oven for 20 min at 425, and served it.

My husband liked it. I don't. It doesn't taste like cpp. It tastes like something else. The two fatal flaws being the carrots and the fajita chicken.

What can I do to rescue this?

Jul 30, 2012
Kchallis in Home Cooking