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sueatmo's Profile

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Is it too soon to talk about Thanksgiving?

When I do Thanksgiving I don't vary the menu too much. I've noticed that people tend to want the same dishes every year. Dessert might be the exception. People don't like pumpkin pie like they used to. I do like to vary the "relish tray" though. I think people like to nibble on those offerings before and during the meal.

Since you will be using new appliances, I would suggest keeping things fairly simple this first year. But I understand that you are excited about having a crowd eating from your new kitchen.

One thing to try, if you haven't already, is dry brining the turkey. I did that last year and the bird was very, very good.

But I don't sweat Thanksgiving until early November, frankly.

1 day ago
sueatmo in Home Cooking

Hello, I am looking for some recommendations for some store bought marinades,sauces, and pre mixed seasonings for chicken.

For premixed, high quality spice mixes, I recommend Penzey's. You may have a Penzey's in your town, but you can order from them online. http://www.penzeys.com/

I can recommend any of their chili mixes, which are all good, and their hot cocoa mix. Check the ingredients of their mixes; they use no fillers.

You know you can make your own mixes yourself, using high quality spices and dried herbs. Marinades are especially easy to make yourself. consult any good cookbook, or do a search for them online. Same with salad dressing. Those bottled marinades are expensive. Making them yourself with fresh ingredients, and no fillers or preservatives, would also be cheaper.

Great pieces of inexpensive equipment?

I've posted already about my T-Fal non stick skillet which works very well on my induction range. I found it at Ross for $16.00. I don't know what market it was made for, but I haven't found it at any online source.

I bought for not much money an induction capable Berndes flared s/pan at Home Goods. It is my fave s/pan.

Several years ago, I found a good Henckels Twin ice hardened chef's knife for $40.00. I've been using it ever since, and it is the best knife I've ever owned. According to the tag, reg. price was $90.00. I love it because it is so agile in my hand. And at 8", it isn't too big, or too little.

I also picked up a cheap cast iron wok at Costco. I like it fine. I am open to a nicer wok, but actually this works well for me.

Almost all my pots have come from places like Home Goods or Tuesday Morning. My iron came second hand, except for my Lodge CI grill pan. I am not concerned with having a set of things, and I've tried to stock my kitchen for induction with "finds." I am picky about fat handles, preferably hollow ones; so far I've found enough things to cook whatever I want on my induction cook top.

1 day ago
sueatmo in Cookware
2

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

I have actually found some of his recipes online, and saved them to my Ipad Paprika file. Thanks for the tip. I might buy the app, but I will probably buy the book too.

Sep 05, 2014
sueatmo in Home Cooking

Do you think wheat is "the root of all evil" or staff of life?

Anecdotal evidence based on poster's experience, which should be very good evidence indeed. Poster is not advocating that everyone adopt his or her diet, but merely reporting how giving up wheat has helped. It is not advisable to dismiss everything based on anecdote, especially if the anecdotal evidence comes from the person who has experienced it.

Sep 05, 2014
sueatmo in General Topics
1

Do you think wheat is "the root of all evil" or staff of life?

Too much wheat, especially processed white wheat flour, is not good for us, but whole wheat high fiber products are OK, IMO, unless someone has a very sensitive metabolism. I love me some good bread, but I can't eat that much of it healthily. I don't think it is the "source of all modern illnesses." But I do know of actual sensitivities to wheat, which causes me to think that our modern diets are too dependent on grains. I try to buy and consume whole grains. This is hard by the way.

And I do make exceptions to my own rules, from time to time. But overall I try for moderate consumption of whole grains in my diet.

Sep 04, 2014
sueatmo in General Topics

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

I am very late to the Mark Bitman party, but I've got a copy of How to Cook Everything checked out of the library, and I am hooked. It is a wonderful book, as almost everyone on this forum probably already knows, with simple instructions for many, many recipes. I intend to buy my own copy. Soon.

Sep 04, 2014
sueatmo in Home Cooking

Peaches + green salad = ?

I actually made my salad yesterday, and it turned out very nicely. I used WF Gorgonzola crumbles to make a recipe I found on the net for Gorgonzola dressing. I layered the salad, put chopped peaches on the top of the greens, and drizzled the dressing over the top. The dressing mellowed for a couple of hours in the fridge and the flavor was outstanding. I think I would add a bit more of the Gorg to the dressing, but this recipe was a standout.

Sep 03, 2014
sueatmo in Home Cooking

TRUE Induction MAGIC!

I actually was fine with my bacon continuing cooking. I wasn't fine with leaving the heat on.

I am still not sure that I agree with you on the CI vs a good stainless w/aluminum + magnetized material. I find my chef's pan more agile with the temps.

As you say, there is more than one way to love induction.

Sep 03, 2014
sueatmo in Cookware

TRUE Induction MAGIC!

"The most important thing I've learned from 2 years of cooking on the Max Burton is that the higher the ferrous metal content of a pan, the quicker it will respond to both heat increases AND decreases. For that specific reason I find myself using my old cast iron collection as often as possible because "induction-ready" stainless steel is like putting a governor on a Porsche! If you want speed, use the right model, whether saucepan or a car."

This does not jibe with my experience. I use a Sitram Profiserie saute/chef's pan with a disk bottom that is more responsive than my CI skillets, although I use the latter successfully. Just this morning, I turned off the CI grill pan with bacon in it, which was almost done, and left the room. When I came back several minutes later, the bacon was finished cooking.

I would not try to quickly bring down a CI pan to a low simmer from high heat, a thing I do successfully in my saute pan.

It does sound as if your Vollrath induction burner is a great kitchen tool. I hope you enjoy it for many years.

I too have boiled water to see the pattern the bubbles make. I love induction unreservedly too.

Sep 02, 2014
sueatmo in Cookware

What happened to spinach in recent years?

OK, I checked the spinach at my WF, and I found spinach, but not the the mature leaved kind I used to buy loose at Dierbergs Markets in St. Louis. What I found at WF looks to be only slightly more mature than the baby spinach you usually buy in bags or clear boxes.

I think I get what you are looking for, but I confess I haven't seen it in awhile either. I was off base in my previous comment.

Have you checked your local farmers' market, if you have one?

I used to love to braise the mature spinach with mustard greens or kale. I realized after responding to your post that I hadn't seen mature spinach in awhile, and I specifically looked for it yesterday at WF and today at Safeway, which IMO, is indeed safe. Too safe. But them's the markets I have.

Sep 02, 2014
sueatmo in General Topics

What happened to spinach in recent years?

I don't know where it went for you, but I buy regular spinach at WF and occasionally at main line grocers. I'd ask your grocer to start carrying it again. I've never heard it called, "Savoy spinach" though.

Aug 29, 2014
sueatmo in General Topics

Have you ever used a Pressure Cooker?

I make beans in it almost every week. I have been thinking that I needed to revisit some older dishes that I have made, and that it is getting closer to chili and stew season. A PC will make nice stew. And soup. And sauerkraut, smoked sausage and potatoes.

Aug 29, 2014
sueatmo in Cookware
1

Stovetop Cooking: by temperature or power?

Actually this does not jibe with my experience. The induction has very quick response, and I am learning to judge how the food looks in the pot as I regulate the heat quite well. I do think that this is a learning experience, and it will differ with cooktop or stove, pot and food. I don't judge temps by anything except observation of food in the pot, and I don't know why it is less "sensual"--whatever that means, than using gas.

Aug 29, 2014
sueatmo in Cookware
1

Stovetop Cooking: by temperature or power?

Yes! I lower by degrees till I have what I want. Induction allows almost immediate feedback as I take the temp down. I do the same for maintaining PC pressure. I usually want the minimum heat to maintain pressure. The simmer on my Bosch cooktop is really good.

Aug 29, 2014
sueatmo in Cookware

Do you like induction cooktops? Details, please.

Induction is not a gimmick, in my experience. I've posted repeatedly about what I bought for a cooktop (Bosch) and what pots I selected when I had to give my older Cuisinart pots away.

If you read the lengthy threads about this you will come away with a good idea of why so many of us have switched, and what to expect if and when you do.

You will probably have to buy some new pots. But you can use CI, carbon steel, or induction capable stainless--disk bottom or multi clad.

If you are totally happy with gas, and especially if you have a lovingly collected store of good pots, then I don't know why you need to change.

Aug 25, 2014
sueatmo in Cookware

Two unrelated questions -- grammar and photos

Thanks for the great answer. I was taught two spaces too, and I can't imagine trying to unlearn something I was taught in 1964. But surely you can do either correctly these days?

Aug 25, 2014
sueatmo in Site Talk

Picky eaters are the bane of my existence...and now I live with them

I agree with this. You won't convert her, but if this becomes a non issue, she might become less rebellious. She probably gets a thrill pushing your food buttons.

I think that telling her she can fix anything she wants from the fridge herself is a good strategy. Do keep things she likes in the house, and respect them. And tell her she is welcome to join you for a meal anytime.

Every time you express your frustration with this, you are just encouraging her difficult behavior. And she probably is always going to be at least a somewhat picky eater. Some things have to be accepted. And if there is something you fix that she actually likes to eat, I'd make it for her from time to time.

Good luck.

Aug 24, 2014
sueatmo in Home Cooking
1

Oil Burning in Pan

Does this happen when another oil is used? If there is another oil that works better, then I'd use it. But I find that canola oil works fine for sauteeing.

Aug 24, 2014
sueatmo in Home Cooking

Are there wall ovens that don't blast kitchen with hot air?

I believe the venting is for the electronics. This is what a service person told me over a decade ago, after I experienced the hot air and noisy fan of my then new oven. I now have a non convection oven and it does not do this.

Aug 21, 2014
sueatmo in Cookware

Cheap Beef Meals

I made many meals on ground beef and a can of tomatoes! However when I needed to really stretch our food dollar I used canned fish. I like canned tuna and canned salmon. And I agree about using other protein sources.

Shop specials.

Some grocers offer organic meat. You could investigate to see if the organic meat offered elsewhere is less expensive than that at WF.

Aug 19, 2014
sueatmo in Home Cooking

2 Questions for induction converts

I have documented on various threads on CH how I replaced much of my cookware. I bought a couple of Sitram Profiserie pans: chef's pan and large rondeau. (I haven't use the latter very much.) I also bought other pieces as I located them usually at Home Goods. I only have bought stainless. I have tried to stay on a reasonable budget, but I have tried to buy good tools.

I still use CI for a lot of different things.

The way the induction has changed things for me, is that I am getting consistent results all the time. I really enjoying the sauteeing of veggies now. The heat under my Profiserie chef's pan responds so well, that I do things with more confidence than before.

And I no longer use an electric tea kettle to boil water. And my eggs and French toast are usually perfect. I love the low simmer for long cooked beans too. In fact my bean dishes have improved quite a bit, I have to say. And my stir fries have improved too.

Aug 19, 2014
sueatmo in Cookware

Mistakes, I've made a few

When I changed pots because I got a new induction cook top I bought a couple of vessels I ended up getting rid of. I bought a Simply Calphalon skillet that I did not like, and a Cusinart non stick induction capable, that wasn't really very good.

I still have a Fissler pot that I use, but it makes me mad every time I use it because after boiling water in it, on a low temp, for a couple of hours, it got permanent spots in the bottom. No idea what caused it, but I wouldn't buy Fissler again.

I have a large Ninja blender that I was given, and I can't for the life of me figure out how to use it. Any sauces I would concoct are of such small quantities, that I think they would get lost in the deep container, and not be properly mixed or emulsified, especially because the blades are not located at the bottom. The two times I tried to use for pureeing soup, the results were disappointing. And I don't make smoothies. Maybe I'll figure out something sometime. And it is too tall to sit on the counter. The lid has to be placed alongside or stored separately.

Aug 19, 2014
sueatmo in Cookware

Induction Cooktop - First things to try?

I use cast iron on this, my third glass topped cooktop with no difficulty. The last cooktop is my induction. While I agree that it is a good idea to check for a too rough bottom, I think that most CI will work fine on glass topped, including induction, cook tops, without a barrier between pot and hob. I don't recommend sliding the CI across the top though.

I think the biggest hazard is if you drop it CI pot. So, if you can lift the CI cleanly off the cooktop, I think that is the main thing to consider with CI.

Aug 19, 2014
sueatmo in Cookware
1

Newly single chow-dude and his crockpot

Not Your Mother's Slow Cooker Recipes for Two, by Beth Hensperger. I actually have an earlier NYM slow cookbook by Beth H, and I have to recommend her cookbooks in general for being thorough. She also gives good recipes. I've used her white chili recipe, with some tweaking, many times, and it makes wonderful chili. This week I follower her directions for a small pot roast and it was lovely. I will use her directions again.

But you don't just get good recipes from Hensperger's books; you get in depth explanations and even other recipes as go withs.

Since you are single, I'm guessing you would like the NYM Cookbook for Two. You can make enough for one meal, and have the rest for leftovers. (Cook once-eat twice.)

Also check out her blog, http://www.notyourmotherscookbook.com...

She lists recipes by category on the right; there is a slow cooker category.

Have fun with your new toy!

Aug 15, 2014
sueatmo in Home Cooking
1

Peaches + green salad = ?

You guys are great! Thanks for the ideas. I do like toasted pecans and I happen to have some frozen from last Fall; all I have to do is thaw and toast. What a nice treat. I do think a little crumbled gorgonzola, or a blue cheese, would work with the peaches. I try not to do sweet dressings because many of us are watching sugar. But I do make a nice light vinaigrette using white balsamic vinegar. Perhaps subbing a champagne vinegar would be a treat. I also like the crunchy veggie idea, and if I spot any lemon cucumbers I will buy. I haven't messed with jicama in years. I'll give that a thought. But I am also intrigued by using pancetta.

All good ideas. Thanks a bunch.

Aug 15, 2014
sueatmo in Home Cooking
1

Peaches + green salad = ?

I need to prepare a largish salad and I want to use peaches and gorgonzola. Any ideas about other ingredients? Sliced radishes?

Some online recipes talk about grilling the peaches, which sounds divine, but that won't work in this case. I might wait to add the peaches until right before serving though.

I would probably use a light vinaigrette made with perhaps a fruit vinegar. (Not cider vinegar.) I could of course add the gorgonzola to the salad dressing.

I could add nuts to the salad, but I wonder about an unexpected ingredient. Any ideas?

Aug 13, 2014
sueatmo in Home Cooking

Should I stop baking with pyrex?

Thanks, Duffy!

Aug 13, 2014
sueatmo in Cookware

Anyone else have trouble creaming butter and sugar in a kitchenaid?

Yes, use the flat paddle beater, not the whip. Is that your problem?

I used the flat paddle beater just today, creaming butter, shortening and sugar in to a beautiful creamy substance which accepted the dry ingredients and buttermilk beautifully.

Don't beat the batter too fast.

To clarify, I am using the original equipment flat beater blade, not the one that scrapes the sides of the bowl as it spins.

Aug 12, 2014
sueatmo in Cookware

Is your rice cooker easy to clean?

My Zojirushi Neur Fuzzy logic is quite easy to clean. I have a 4-5 C model, I believe. The removable pan is nonstick and lightweight, and I believe it can go into the dishwasher.

Aug 12, 2014
sueatmo in Cookware