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sueatmo's Profile

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Not many gripes about Costco . Is it worth it for one ?

I agree with Ruth Lafler on this. We shop for two, but we have plenty of storage space for paper goods and some foodstuffs. But it really is worthwhile if you would buy gas there. If you wouldn't, then I doubt it is worthwhile. However, you can buy some cookware, personal care appliances, cameras, TVs, etc. there too. So if you might buy those things, then Costco might be OK.

I like to buy nuts for seasonal baking there, the frozen salmon burgers, cheese, tuna. Honestly for use there isn't much else of interest. If I were not such a tightwad about meat, I might do more with their meat, but I can't bring myself to buy more than one roast at a time.

For us, it is useful to buy paper goods and detergent there. And gasoline.

Oct 13, 2014
sueatmo in Chains

Pots and pans for Induction cooking

Are you cooking rice and cooked beans together? Or are you cooking rice by itself. Years ago, I used to cook rice in a chef's pan on a regular electric stove by bringing the rice to boil, and then turning it down to slightly below medium heat. (Its been years but I think this is right) The pan is lidded, and after about 15 minutes on the lowered heat, the rice should be done. If it is too soupy, take the lid off and gently stir while the pan is hot.

But honestly the easiest way to get good cooked rice is in the microwave oven. Or in a good rice cooker.

Oct 09, 2014
sueatmo in Cookware

Salad dressings

My go to dressing is a basic vinaigrette made with EVOO, white balsamic vinegar and a glug of half and half. Add pepper and shake. I've had many positive comments about this very easy dressing.

Sep 30, 2014
sueatmo in Home Cooking
1

How to Handle and Cut up a Carnival Squash

http://www.examiner.com/article/carni...

This site seems to have info on this squash. I never knew this was called a carnival squash! Generally, you can soften the skin of a hard skinned squash in the micro. Here are instructions for this using a butternut squash. Adjust for the smaller squashes.

http://www.ehow.com/how_8208608_softe...

Sep 30, 2014
sueatmo in Home Cooking

Basic kitchen equipment and supplies?

You have probably received some good advice. Id suggest a basic cooking class for him, so he doesn't burn the kitchen up or cut himself. The cooking class might also help him know what he needs for his own kitchen.

Sep 30, 2014
sueatmo in Cookware

Which cookware for cooking for 1, 2, or 3 people?

I cook for 2 almost all the time. I use a small saucepan, a chef's pan, 3 CI skillets, a non stick fry pan and a CI grill pan for most things. But I also use a wok, small soup pots, and a small saucier from time to time. I use more rarely, a CI Dutch oven and a large rondeau.

Sep 30, 2014
sueatmo in Cookware

what do you cook your pancakes on?

I make French toast rather than pancakes, but I use two CI skillets. I use one on one burner, and the other on the other. That way I can make French toast for two quickly. The CI is great for these sorts of foods. A CI griddle would be ideal.

Sep 30, 2014
sueatmo in Cookware

I need your creative ideas for hot dogs!

I am sending a link along for a menu page of the The Beach Dog Cafe in City, OR. They do dogs so well. I looked at the menu for omelets and potatoes, which seem to offer similar options as the dogs. I had a great chili dog, and the hot dog itself was quite good. Perhaps there are some ideas in the menu that might be of interest.

http://www.urbanspoon.com/cities/243/...

Also, if you have a stovetop grill pan, you can "grill" your hot dogs with ease.

If you want to eat your hot dogs on a hamburger bun, slit them lengthwise several times most of the way through, and put them on a plat and micro. The dog will curve nicely into a circle, and be perfect for a bun.

Sep 28, 2014
sueatmo in Home Cooking

Has anyone else had decreased smell and taste?

I sympathize with you! The only thing I can offer is to be careful about antihistamines. Taking Zyrtec ruined my taste for everything, leaving a horrible metallic taste that stayed with me all the time. I stopped taking it, and things returned to normal. And when I took Lipitor, I noticed that things did not taste like I expected. When I went off Lipitor, my taste returned

I guess what I am suggesting, is that perhaps your taste is affected by any meds you might be taking now.

Sep 28, 2014
sueatmo in General Topics

help!!!!!

I imagine you will get better results with your query if you submit a picture of the tray.

Sep 22, 2014
sueatmo in Cookware

Useless clutter?

I own this, and like you, I don't use it. I use the attachments on my food processor for thin slicing, but then, I can't get slices of very big things. The madeline would be ideal, but I haven't mastered using it.

Sep 22, 2014
sueatmo in Cookware

95%: Cookware

I use a stovetop grill pan more often than I use a stockpot. In fact, at this moment, I don't have a stockpot. But I have actually thought about this before. I have decided that I don't need many saucepans. If I find a good one, I will discard something I already have--probably. I simply don't use saucepans all that much. I do need non stick and CI skillets. I use my three CI skillets pretty often for various things. I don't use my jelly roll pan all that much. And I use a chef's pan too much to never have one. So, no to your original question.

Sep 22, 2014
sueatmo in Cookware

Toaster ovens

Several years ago I bought a Cuisinart, and it has performed well for me. I use it to make toast almost every morning, and I use it for general baking too. Today I tried some organic chicken nuggets for lunch, and I baked them in the Cuisinart. The oven takes much less time to preheat, than a standard oven and it produces good baked goods. It is also easy to clean. I took my time choosing it, and I have been pleased with it right from the start.

Sep 22, 2014
sueatmo in Cookware

Does anybody LIKE their ceramic cooktop?

The problem with smooth tops is just as you have stated--slow heating. Also, poor responsiveness especially when you move the heat setting down.

I used to start everything on medium heat--everything! Except for boiling water.

Another technique mentioned on CH is to move pots around to different burners. Start on high and move to medium, for instance. But responsiveness, or the lack thereof, is a major complaint about regular electric smooth tops.

But I have posted before that I though my smoothtop worked fine. It is simply an electric cooktop or stove with a smooth top.

Sep 20, 2014
sueatmo in Cookware

Have you ever used a Pressure Cooker?

For some recipes you might want to build in time for pressure to come down. For instance, beans continue to cook after I take the cooker off the fire, and while the cooker is cooling.

At other times, you can either release the pressure in the lid (see your manual) or place the cooker under the cold water tap to immediately release pressure.

Have a look at some of the recommended PC blog websites for some good ideas.

A good basic to make is broth from leftover chicken bones, or actual stock from raw chicken and bones. I confess I do not make complicated recipes in my cooker. I like to make mashed potatoes (when I make potatoes), beans, stew, sauerkraut and polish sausage with potatoes, and chicken stock. I have made a quick chicken broth many times using leftover bones and commercial broth, to achieve more flavor for a soups. I have been experimenting with making stock from scratch, but haven't found my groove there yet.

What using the cooker does is give you options. If you do have a tough cut of meat and not much time, you can produce a good meal with a cooker. Otherwise oven or slow cooker braising are better, IMO. But having the cooker gives you flexibility.

Sep 20, 2014
sueatmo in Cookware

Great pieces of inexpensive equipment?

Does Old Hickory still make stuff? I have an old, old cooking fork, bought in 1970, which has the hickory handle. The fork is forged iron or steel, I think. I can't get rid of the fork because it is so useful. But the handle is shrunken and the rivets are too big, and the handle is loose. I'd love to replace it.

I thought Old Hickory was made by Chicago Cutlery?

Sep 19, 2014
sueatmo in Cookware

Is it too soon to talk about Thanksgiving?

I think your feelings about pumpkin pie are probably widespread. I still like it though, and so I like to have it at Thanksgiving. I don't eat pie except at the holidays now, so I guess for me it is a treat.

However, my family does not look forward to pumpkin pie with the same eagerness as I do. When I do Thanksgiving, I either have to make more than one pie, or have someone else do another one.

Sep 19, 2014
sueatmo in Home Cooking

Jenn Aire Induction cooktop

I agree that coarse salt or other grit between the pan and cooktop could cause scratches. My story is different. We had a handyman do some work, and he stood on my stove to do it! We didn't realize he was doing that until after. We had a big scratch on the top, and it was demoralizing. But we decided to just keep polishing it, and the scratch is much, much less noticeable.

I do not slide my CI pans. I have been known to slide my PC though. I haven't noticed scratches from doing this.

My old, old glass/ceran cooktop, which I used in my last home, did not show scratches much. But it had a speckled finish, not the slick black finish you see now. Unfortunately, some of the speckles rubbed off in time. I did slide my CI over that cooktop, and did so for over a decade.

I never hated my old cooktop as much as others did. But I did want gas for my next house. That did not happen, so I got the induction replacement for the rough looking, cruddy electric smoothtop glass that came with the house, and I have never looked back.

Sep 19, 2014
sueatmo in Cookware

Have you ever used a Pressure Cooker?

Lorna Sass has written Pressure Perfect. The early chapters are good for getting to know your cooker, and the table for bean cooking times is great. However, as time has gone on, I have learned to soak my beans before cooking, and the times don't work for me any more. However, I relied on her table of cooking times a lot early on.

Laura D.A. Pazzaglia has written Hip Pressure Cooking:Fast, Fresh and Flavorful. I've done some reading on her blog, and I think her cookbook is probably very good, going past run of the mill recipes. It is much newer than the first title. Pazzaglia reviews different cookers on her website, Hip Pressure Cooking. You might have a look at her blog, and the archived reviews and recipes.

I have always had a PC, ever since I was married. Early on I had an older type, with the jiggling pressure regulator. I also picked up cookers at garage sales, and for many years used an old aluminum, very solid cooker, with a new pressure regulator. I got a newer model about 15 years ago, a Fagor Splendid which is a basic model with the newer type of pressure regulator, and with better safety features. I have used it so much that I have worn off all the markings on the settings dial!

Someone has mentioned mashed potatoes. Yes, a cooker makes great cooked potatoes which can then be mashed. Use the basket provided to hold the potatoes over the boiling water. Then return the potatoes to the pan after draining the water, and slide them around in the hot pan to make them dryer. Then mash as usual. Lovely potatoes that way.

Sep 19, 2014
sueatmo in Cookware

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.

Sep 16, 2014
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.

Sep 16, 2014
sueatmo in Cookware
2

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

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! [old]

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