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sueatmo's Profile

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pre 90's before automation

Who is "they"? I didn't encounter this dish until I was almost grown. I know it was around before then though.

about 7 hours ago
sueatmo in General Topics

Post your 2015 cookware finds and deals here.

I've posted here and elsewhere about my T-fal non stick which works very well on induction. I discovered this pan at Ross, but it took awhile to find it online. It is carried apparently at Walmart. But--I found a very similar pan with the same finish at Kohl's. The handle is different. I didn't price it--sorry. But if someone needs a moderately priced non stick for induction, it can be found at Kohl's. It is 10" I think. I wish I could find a smaller version of it somewhere.

about 7 hours ago
sueatmo in Cookware

Post your 2015 cookware finds and deals here.

Thanks for the heads up!

about 7 hours ago
sueatmo in Cookware

pre 90's before automation

I married in 1970 and have been cooking ever since. Prior to this, I had eaten "home cooking" almost exclusively during my youngest years. Based my experience, I would say that after 1990, food choices became ever more diverse, and the idea of cooking well--and healthfully--became much more mainstream than before. Trust me when I say this: there were just as many short-cut cooks as there are now, percentage wise. I knew women responsible for the food in their homes who relied on mixes, canned soups, hot dogs and frozen pizza to feed their families.

So, based on my experience, I'd say you were off base. Generalizations are usually inaccurate anyway.

How important are color, form, and design in your cookware?

For me, color is not top priority for most cookware. I want stainless because it goes into the dishwasher easily. I accept hand washing for a non-stick, and in that case, I'd rather not have avocado green or gold! (Got enough of those colors throughout the '70s.) Other than that, I guess I'm open, but I'd still prefer a metal-colored neutral.

However for my teakettle, I happily chose a cobalt blue Chantal, and I love using and looking at it. And I have a fairly old blue Chantal teapot that I like a lot as well.

For most cookware, I am interested in function and ease of maintenance.

Jan 22, 2015
sueatmo in Cookware
1

Washing Chicken Correctly Very Important

I don't think anyone thinks that. But salmonella has been found in some chickens. That's why we wash so carefully. You don't to spray it around if you happen to get a contaminated one.

Jan 19, 2015
sueatmo in General Topics

Patterns for everyday and china dinnerware

I love Wedgwood Edme too. In fact I like almost any Wedgwood at all. I bought the Wedgwood White bone china for myself last year, and I absolutely love it.

Washing Chicken Correctly Very Important

I am pretty careful when I wash poultry, especially since he major brand where I live is one whose poultry had one of the higher bacterial counts in the CR study. But the only times I ever had food poisoning was after I had handled beef and ground turkey. I obviously did not wash my hands properly after handling, and that is why I got sick. No one else did though, so I think somehow the kitchen surfaces were not contaminated.

The first case is hazy, because it happened so long ago, but I am sure it was food poisoning. The second case was just last year, and it was no fun, especially as it came soon after I had had surgery.

I wash my bamboo meat cutting board thoroughly with dish soap, and then run it through the dishwasher now. This cutting board is used only for raw meat. And, raw meat never touches any other board.

I actually hate handling large amounts of raw chicken, because of all the work I have to do to eliminate possible food poisoning.

Jan 18, 2015
sueatmo in General Topics

Single serving coffee maker

Quite a few positive reviews on Amazon tend to agree with you. Thanks for posting about this.

Jan 17, 2015
sueatmo in Cookware
1

Single serving coffee maker

Clever Dripper? Link? Thanks.

Jan 17, 2015
sueatmo in Cookware

Favorite "Seasoning Salt"? Is This Regional?

Why not make your own? You could even use a "special" salt along with the finely ground spices. Usually garlic powder is included in seasoned salts, and possibly paprika. If there is spice you love, add that.

Now that I think of it, I bought ground rosemary by mistake. I should devise a seasoned salt using the ground rosemary.

Jan 17, 2015
sueatmo in General Topics

How to eat/serve Green Bean Casserole?

Green Bean Casserole is considered to be a side dish. However, you should eat it however you want to. I suppose with some added chicken it could be a main dish, and perhaps there is a variation with chicken or another protein out there. I also imagine there is a variation that has cheese in it. So, make it taste good to you.

If you serve it over rice, then IMO you don't need bread served with it.

Jan 17, 2015
sueatmo in Home Cooking

Are crispy eggs a culinary no no?

This.

Jan 16, 2015
sueatmo in General Topics

Single serving coffee maker

Oh, I like this. Is the coffee any good? How good? Hotter than the lukewarm Keurig stuff?

Jan 16, 2015
sueatmo in Cookware

Coffee stained bone china cups

You might try a soak in dissolved Oxyclean. Try it on one cup first. Ouch! stains on new china cups! Ouch, ouch.

Jan 16, 2015
sueatmo in Cookware

SURVEY: Glass-ceramic or coil stove?

Agreed! I hated those covers too. I'd rather look at the naked coils.

Jan 16, 2015
sueatmo in Cookware

induction cooktop

If you do a lot of stovetop cooking, then I'd go bigger. However the placement of the burners on my Bosch is very good, and I have had three pans going before with no problem.

Please note that if you want speedy boiled water, you will only be able to use the highest heat setting on one burner in a pair. The burners are paired, and only one of the pair can be used on the "boost" setting. At least that is how my Bosch works.

Jan 16, 2015
sueatmo in Cookware

Favorite "Seasoning Salt"? Is This Regional?

For years I used Lawry's. Then Mr. Sueatmo had heart surgery, and we were told that salt must be watched vigilantly. Lawry's was pretty salty, so I cast about for a sub and found Spike. Spike is not as salty as Lawry's. I mean, there isn't as much salt in Spike. So I switched about 14 years ago.

This has nothing to do with my region. I found Spike in StL with no problem, and I do so here in the PNW. But I don't use seasoned salt as often as I used to.

Jan 14, 2015
sueatmo in General Topics

SURVEY: Glass-ceramic or coil stove?

Oh man, how I hated how foil wrapped drip pans looked! I suspect you are correct. The coil electrics are to stoves as formica is to countertops.

Jan 14, 2015
sueatmo in Cookware

SURVEY: Glass-ceramic or coil stove?

I've cooked on gas, coil electric, cast iron, glass top electric and induction. The latter is the very best, if you can afford it. If you could take your new induction stove with you when you move, it might be worth it, maybe. For a rental, nah.

The glass tops and the coil electrics cook about the same, with the same drawbacks. When I left my glass top in 2012, and was in temporary digs for several months, I used an electric coil range. My cooking methods remained the same. What I did notice was that the drip pans under the coils were easier to clean than before--as if the finish was slicker and less prone to grab stuff that ended up on them.

But cleaning the coil range is not fun. I do prefer cleaning the glass top, although you have to be very conscientious about cleaning after every use. Once stuff gets burned on, you will have a hard or impossible time getting it off.

With the old fashioned electrics, at least you could go buy fresh new drip pans if they get too awful to clean.

I recommend induction as the best of the electrics, but you have to count the cost. Not all your pans might work on the new stove, and there is a short learning curve.

Jan 14, 2015
sueatmo in Cookware

induction cooktop

When I bought my Bosch, there were three models. I can't remember if I have the 36". It is the "standard" width--not the bigger. I bought the 500, because I read something about the controls on the lower end model I did not like, and because I almost never buy the highest end model of anything. The latest Consumer Reports lists three recommended cooktops for consideration. I have mislaid my copy, or I'd post their names. But there might well be a copy of this at your local library.

At any rate I really like my Bosch. I don't know how to describe the boilover feature. The range stops working if liquid touches the controls. I don't know if that is how most boilover functions on convection cook tops works.

If I had unlimited money, I'd probably want one of the newer tops that will heat any sized pot on the top, no matter where it sits.

Jan 14, 2015
sueatmo in Cookware

Need to make a decision on a pressure cooker. . .

"Unique design of the 6 qt pot includes an inner ridge to rest the steamer basket, allowing for preparation of two dishes at the same time"

This line seems to describe only the pots from the set, which are available from Amazon, and possibly other online retailers.

The single pot is only available at two retailers and lacks that description of the inner ridge.

I think they must have similar locking mechanisms, but the pots themselves are designed with a different profile. It is possible that WS and Bloomingdales wanted unique profiles for their Fagor offerings.

Jan 14, 2015
sueatmo in Cookware

What is the best SS sauce pan 11/2 to 2 QT Question

I wouldn't over buy on this item. I've been using a Tramontina, not top of the line, for several years, and it performs quite well. I think for $100 or a little less you could have a fine pot. You say you don't use it that much, so I'd say save the big bucks for the items that are workhorses in your kitchen.

Jan 14, 2015
sueatmo in Cookware

How The Coffee Shop Has Ruined Customer Service

I actually used to think McDonald's had good coffee!

You still encounter actual old fashioned coffee shops in the PNW. We ate at one in Newport OR last fall, and the breakfast coffee was not great.

Jan 14, 2015
sueatmo in Not About Food

People who bring their own food

Yes. This is especially true if your families will be seeing a lot of each other. I learned to cook when I was young, but I never did the amazing things you are doing. I want to wish you much future success.

Jan 13, 2015
sueatmo in Not About Food

How The Coffee Shop Has Ruined Customer Service

I don't miss the old days regarding coffee. I much prefer drinking Starbucks or another premium coffee made well just for me.

Sometimes I'll ask for coffee at a breakfast place, and be really, really disappointed in the quality. It is often too weak. I like the strong super octane stuff I can get a Starbucks.

Starbucks is where I learned to love an Americano.

Jan 12, 2015
sueatmo in Not About Food

People who bring their own food

Other people's bratty kids are their problems, and their embarrassments. The OP is only slightly older? She is a marvelous cook. Good for her. This is not the first time that beautiful food is sniffed at, or commented on unfavorably. It happens, you know? The issue is the young girl whose parents allow this. She is is the one who suffers, even as she makes others suffer. So, don't play games. Ignore her. OP's mom is right. She knows that it isn't worth it to make a scene with her daughter's future in laws.

So, OP, take the high ground. Don't be a prima donna like the unfortunate young girl you have learned to detest. Don't waste time worrying about her and don't let her into your head. She's not worth it.

What are you lusting after?

The Splendid only has one level. I have no idea what psi it is. The Futuro has two, if I understand things correctly.

I regulate the Splenda simply by raising or lowering the heat. I really performs well on induction.

Jan 12, 2015
sueatmo in Cookware

what do you put on your cottage cheese?

I forgot a new treat. Top with pomegranate seeds!

Jan 12, 2015
sueatmo in General Topics

What are you lusting after?

The thing I would like to have is the second less powerful pressure setting, which I envision using for veggies. And I love the concept of the two pans with separate lids, one a pc lid. And I love the idea of no overhanging pot handle.

Other than that, nothing. My old Splendid has served me well, and if I finally replace the gasket, will continue indefinitely, I am sure.

Jan 12, 2015
sueatmo in Cookware