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sueatmo's Profile

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Is this a mortar and pestle?

Does the pestle fit into the center hole of the pestle?

2 days ago
sueatmo in Cookware

Do you use your stove for storage ?

Yes! to forgetting that something is being stored in the oven, and then preheating it.

I have never used my oven or stove for storage. Although, I do remember an old free standing stove, circa wartime, that my mom cooked on. It had pan storage in a drawer under the oven. She used that drawer as it was intended.

2 days ago
sueatmo in General Topics

Is it worth it?

There is no way for others to know what would be "wort it" to someone else. I do think that work is good for many things besides making a living. Is there a way to work for awhile as an absolute beginner in a restaurant kitchen? I am thinking that with ADHD and autism, some of the constant demands on your attention and the need to be somewhat social with co workers would be stressful for you. But, perhaps that is the stimulation you need.

2 days ago
sueatmo in Not About Food

I eat it my way

I understood your meaning.

Feb 25, 2015
sueatmo in General Topics

Taking the heat out of my too spicy chili

I posed this query about 3-4 years ago, and the best advice for me was to add more bean liquid. I had cooked my beans from scratch and saved extra beans in liquid. Adding the extra bean liquid helped a lot. I had cooked a batch of chili for a crowd who were not hot food lovers.

Feb 25, 2015
sueatmo in Home Cooking

I eat it my way

If I want dessert in a restaurant, I'll have a cup of decaf. If I want it at home, I'll have a couple of pieces of dark chocolate.

Feb 24, 2015
sueatmo in General Topics

I eat it my way

I don't have too many food foibles, I think. But I can't stand mayo on burger place burgers. They always put way too much on a burger. And I hate ketchup on a burger too, and I'm not really fond of sweet pickle relish either. So, I like a sour burger; I ask for mustard, pickles, lettuce and tomato and usually cheese. But my favorite way to eat a burger is in a big fat iceburg lettuce wrap. Most buns are just white bread, which I have grown to dislike. Red Robin does these the best I've ever found.

And I always have dressing on the side. And, I often ask for vinegar and oil. Most prepared salad dressings taste like plastic glop to me.

And I like old fashioned corn bread. No sweet cakey stuff for me. I want it made from stone ground cornmeal and unbleached white flour with only a tablespoon of sugar. And the best is made with buttermilk. It isn't dessert unless you put jam on it. So, a piece with the meal, and a piece with jam for dessert.

I can't eat cornbread very often now. It is one carb I miss a lot.

Feb 22, 2015
sueatmo in General Topics

Your fantasy place setting

I have a beautiful set of 10 place settings of Aquatique Ice in stainless: http://yamazakitableware.com/site/cat... I also have a beautiful set of 10 place settings of Repousse by Kirk/Steiff:http://www.michaelcfina.com/tableware...?

The only pieces I really want and do not have are soup spoons for the Repousse, and some other specialty serving pieces. Honestly, as much as I have always loved and still love this silver pattern, I probably would not buy silver again. I am trying to use it more, but really don't use it enough to justify it. It does set a beautiful table at the holidays though.

I have a number of serving and specialty pieces of the Aquatique Ice. This is my favorite flatware pattern ever. I recommend it.

I don't feel I need most of the pieces you have listed and I don't long for them. I wouldn't refuse a nice set of bone china ice cream dishes though.

Feb 22, 2015
sueatmo in Cookware

Cuisinart Tri-Ply French Cookware

I agree that these pots are quite beautiful. If they suit, then I think you will get many years of good service from them.

Feb 17, 2015
sueatmo in Cookware

Post your 2015 cookware finds and deals here.

I haven't looked lately, but you can find older copies of cookbooks on amazon. Look at the used titles, which should be listed as an alternative with the new ones. I found a new older edition of Joy of Cooking that way. Lots of used book dealers go through Amazon. Very easy.

Feb 15, 2015
sueatmo in Cookware

Did you inherit any funky kitchen gadgets and appliances?

When we broke up my mom's household, I got a beautiful Limoges platter that I had given her years ago for Christmas. It is plain white with beautiful folded corners. I also got her collection of English stoneware platters. I use them for various things, but not everyone appreciates the old stoneware. It looks too old I guess. I also got her fine china, which I don't use because it has to be hand washed, and isn't a complete set.

My mom did not have good kitchenware. But I do have a few pieces of old things that my grandmother had. Nothing valuable, but I have her old meat mallet and her glass bacon straightener.

Feb 10, 2015
sueatmo in Cookware

New low carb finds

Here are some new to me products that are low carb, or at least reduced carb:
http://www.iherb.com/Eden-Foods-Organ...

Eden brand dry roasted pumpkin seeds! I love these. High fat/low carb.

http://store.bluediamond.com/Low-Sodi...

Reduced sodium, and delicious almonds. I've been buying these at Walgreens, but apparently they are available at Walmart and Amazon as well.

http://www.redrobin.com/menu/item/a88...

This was a big surprise. Grilled chicken breast that has taste. Served with a little salsa on the side and a salad with dressing on the side. I don't know the carb count, but there is no tortilla or bread. The salad dressing might be a little carby, but it isn't sweet.

This might not last long. It is a special for after the holidays.

If you have discovered a new low or reduced carb product or restaurant offering, please share.

Feb 10, 2015
sueatmo in Special Diets

What veggies are low carbers indulging in this winter?

I've tried rutabagas once, if I remember correctly. And I was pleasantly surprised. I like your idea of slicing them for a gratin. Thanks!

Feb 08, 2015
sueatmo in Special Diets
1

What veggies are low carbers indulging in this winter?

I might try rutabaga puree. If I can find rutabagas. I haven't noticed them recently. I really don't care for turnips.

Feb 07, 2015
sueatmo in Special Diets

What veggies are low carbers indulging in this winter?

How do you fix celery root? I like celery a lot; maybe I'd like celery root too.

Feb 07, 2015
sueatmo in Special Diets

Coffee Before Your Meal - Love it !

Coffee always before I begin eating breakfast, even at home for me.

Coffee as dessert in the right setting. But now that I drink decaf in the evening, I am selective where I will order this. Sometimes the right, strong cup of coffee really tops off the meal.

Feb 06, 2015
sueatmo in General Topics

What veggies are low carbers indulging in this winter?

I get in a rut in winter, eating Brussels sprouts, cabbage, broccoli, cauliflower. I also eat various greens, including spinach and kale. Sometimes I experiment with Napa, but have never found a really good prep for it. I know there are other non starchy veggies out there; what do you eat in midwinter for a nice veggie side? Please share in prep secrets.

I should mention that we eat many, many slaws and salads too. But I am in a rut. Help please.

Feb 06, 2015
sueatmo in Special Diets

Pros and cons of glass vs. ceramic baking dish

Consumer Reports begs to differ.

I don't think the stuff is safe, especially if used a lot over time. I did have a pie plate break after coming out of the oven. Thank goodness it did not explode. There are stories on CH from time to time about people who do experience explosions.

Feb 03, 2015
sueatmo in Cookware
1

Pros and cons of glass vs. ceramic baking dish

I always hated cleaning Pyrex baking dishes. And now we know they are not safe unless handled with extreme care.

Feb 03, 2015
sueatmo in Cookware

Toaster oven vs minigrill vs induction burner for rookie cook

I totally agree about glass bakeware. In fact I don't use glass bakeware in my small or large oven. I have no idea if the OP has access to soda lime Pyres type glassware in his country. I think CI is very versatile though, for any of his/her needs.

Feb 03, 2015
sueatmo in Cookware

Toaster oven vs minigrill vs induction burner for rookie cook

Since I don't know what your current cooking gear is, it is hard to know. But induction works well for cooking in pots. A small toaster convection oven works well for baking and toasting. I think the mini grill is the least of the three. You could grill on the induction burner with a stovetop grill pan, so the induction burner would work for that too.

With induction you will have to obtain magnetic bottomed pans. With the convection oven you can use regular, smaller sized bakeware--stuff we find here in the States in the grocery store will work.

I also second the idea of the Hibachi. We used one for camping for many years. It is portable, and you can put just outside your door on a heatproof surface, or the ground. (Just not too close to a wood structure.)

So, really, only you can answer the question you asked, because you know your budget and what sort of vessels you have access to.

If any of your parents, aunts, etc have old cast iron pots or pans, you should ask for them. They will work with any cooking surface you finally get. (Except for the mini grill. I suddenly realize that I don't know what a mini grill is!)

Feb 03, 2015
sueatmo in Cookware

Post your 2015 cookware finds and deals here.

Lovely!

Jan 29, 2015
sueatmo in Cookware

Choosing a pressure cooker

In your circumstance, I'd recommending replacing the slow cooker first. It seems to me that it would meet your needs of not wanting to do lengthy cooking procedures during the day. I mean, you could put everything in, and then ignore it until dinner, right?

And then buy the PC. It is fine to have both. (I certainly do.) I don't think it matters that much which cooker you choose, if you choose a good brand like Fagor or Kuhn Rikon. I don't know anything about the newer American PCs.

I would almost recommend that you buy a simple cooker first, because you don't have to learn as much up front. I've used my simple Fagor Splendid for over a decade now, and I have been quite happy with it.

A modern cooker should work on any stove you would encounter in the U.S., unless there are some halogen stoves out there that I have never run into. But they are fine on gas, electric, or induction.

I haven't seen a non stick PC in decades.

Jan 27, 2015
sueatmo in Cookware

pre 90's before automation

You seem to have this fixed idea about food and decades. Even when others point out that your idea is a gross generalization, you persist. If you are talking fast food--well McDonalds, Burger Chef, Pizza Hut, Village Inn, Dunkin Donuts, White Castle, Steak n Shake, were all around well before 1990. (Burger Chef no longer exists.)

How to eat healthy as a picky adult

Try roasting asparagus in your oven. You can find instructions for this easily, but basically it involves breaking the stems of asparagus in two, width wise, brushing olive oil on them on the spears, and roasting in a pre heated 400 deg oven. Once you do that a few times, you will love asparagus. Then, try same with other veggies, like zucchini or green peppers. I think roasted veggies is the way to learn to like them. Their flavor improves in this prep.

Don't overlook the joy of raw carrots, either. Shred them for salads.
And try cherry tomatoes with a dip. And you might like those tiny red and orange sweet peppers.

I think the thing to do is to try one new veggie every week. See if you can find easy ways to fix it; maybe fix it a couple of different ways.

Jan 26, 2015
sueatmo in Home Cooking

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.

Jan 25, 2015
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.

Jan 25, 2015
sueatmo in Cookware

Post your 2015 cookware finds and deals here.

Thanks for the heads up!

Jan 25, 2015
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
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