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Post your second half 2015 cookware and kitchen deals and finds here.

OK, I just found my current crush on BB&B with a good discount if I use one of my saved coupons. I just might give this a whirl.

http://www.bedbathandbeyond.com/store...

We ordered lawn furniture from them a few weeks ago, and the process was flawless. Used our coupons, and got free shipping to boot. So, I just might go for this skillet which I am longing to try.

Jul 01, 2015
sueatmo in Cookware

Post your second half 2015 cookware and kitchen deals and finds here.

I don't look at BB&B online. Are you referring to their local inventory? I honestly don't see much there. Some AC, a lot of Caphalon and lesser quality stuff. It might be that the better cookware can be found in stores existing in larger markets than mine.

I have bought cookware from them in the past, but the last piece I bought--an "induction friendly Cuisinart skillet--had to be returned because it didn't work on my induction burners.

I do look longingly at the small electrics though. And they have decent and better knives.

Jul 01, 2015
sueatmo in Cookware

Chicken bowls for a crowd

Assuming the chicken is boneless and is in a combination dish, with noodles, rice, etc, I think 2 oz. would be appropriate.

Apparently official guidelines say one serving of protein is 1 oz. But I think that is too small to satisfy most appetites.

There may be others who have direct experience with this who know better.

Jul 01, 2015
sueatmo in Home Cooking

Best Pre-Cooked Chicken

I have often noted that supermarket roasted chicken is too oily for my taste. When I buy it, I often put the bird in the oven and reheat it (even if it is already warm) until it dries out a bit. I generally like to brown it more than it is. For me, this improves it for eating.

I think I like WF chickens the best. But I've eaten Safeway chickens too, and they were OK. People like Costco chickens, but I've never tried one.

Jun 30, 2015
sueatmo in General Topics

Post your second half 2015 cookware and kitchen deals and finds here.

I like BB&B and I save my coupons and use them when making major purchases. I just wish I liked their pot offerings better. On the other hand, I like their small electrics.

Jun 30, 2015
sueatmo in Cookware

current restaurant pet peeve

I learned to adore Americanos at Starbucks, and I still like them from there. I think there is one shot of espresso in an Americano, no? I like them iced with cream and a side of Splenda in the summer.

For what it is, I think Starbucks is just fine.

Jun 30, 2015
sueatmo in General Topics

Just Go! The 10 Essential Rules of Drive-Thru Etiquette

While I agree that you should avoid drive through experiences if you are always upset when you do, I also think that people should try to be efficient when others are waiting behind them. It is common courtesy. The drive throughs are good for people in a hurry or parents with young kids, or for people on their way to or from work. These people have a right to expect timely service.

But I still think the fellow who wrote the article was late for work.

Jun 24, 2015
sueatmo in Food Media & News
1

Just Go! The 10 Essential Rules of Drive-Thru Etiquette

Yes, that is coming, isn't it? Until then, grocers are set up for us to use our cards + our incentive cards pretty easily. I could do without the incentive cards, frankly. Why not just give everyone the sale price? Sheesh, you know they just sell your data. At least I think that's what they do with it. They say they don't, but I have my doubts.

Jun 24, 2015
sueatmo in Food Media & News

Roman Meal Original Multigrain Bread

The Roman Meal Original Multigrain does not list HFCS in its ingredient list. I am a little surprised that the bread is considered multigrain, but used whole grains. Usually a multigrain product has mostly or many non whole grains as part of its recipe.

It does only have 2g of fiber. But overall it looks like a pretty good product to me.

http://www.romanmeal.com/products_bre...

I now use Dave's Killer Bread, thin sliced, and I've converted Mr. Sueatmo to it too. It is really good bread.

http://www.daveskillerbread.com/good-...

There are 3 varieties to choose from in the thin sliced, each coming in at around 9-10 net carbs per slice.

Jun 23, 2015
sueatmo in General Topics

Offering alternative meals to children - yay or nay

I can't remember cooking special foods for our kids; but my kids are products of the 1970s, when kids were coddled but not as much as they are now. (This is my opinion.) I now know that we were lucky. My kids were fairly good sports about trying stuff, and I realize now that I tended to cook the same things frequently, which I think helped.

My grown kids will eat hot stuff, and they like trying other flavors. I have noticed that my beloved in-law spouses are the same on this. They try new flavors, but often don't seem to like things I consider pretty ordinary.

With our grands, I notice that there are picky eaters, and less picky eaters. I don't know if this is because food is prepared just for them, at times, or whether they are that way naturally. I honestly don't know.

Jun 23, 2015
sueatmo in Not About Food
1

Pondering silverware...

I've seen silverplated flatware in consignment and antique shops. I can't recall seeing sterling sets though. What is your pattern? Have you checked Replacements to see what it is worth to them?

And, of course there is Craigslist.

Jun 22, 2015
sueatmo in Cookware

Just Go! The 10 Essential Rules of Drive-Thru Etiquette

So, the author was late for work today?

Actually, I think he raises a few good points. It is maddening to be behind an unorganized or entitled person in a drive through, a fast food line or an express grocery checkout lane. (You there in the express checkout line writing a check for under 12 items! Why?)

Jun 22, 2015
sueatmo in Food Media & News

Wegman's Faux Pas [Moved from Boston]

I disagree with this. But the point is, you want to buy decent ears of corn.

Jun 21, 2015
sueatmo in Not About Food

Wegman's Faux Pas [Moved from Boston]

So do I. I am checking to see if the corn has kernels all the way up, of if there is a large infestation. Like you, I only check the top, and I don't need to check all the ears that I buy. I have bought corn that had large areas of unfilled kernels, or some kind of smut that disfigured the ears. So, now I check. But I have never peeled all the husks off and thrown them out. That's being entitled; who do these people think clean up after them?

Jun 21, 2015
sueatmo in Not About Food

The Etiquette of Bringing Your Own Meal on a Plane

Jun 17, 2015
sueatmo in Food Media & News

Is it possible to Brown ground beef anymore?

We started buying ground beef at a local butcher, and I don't have that problem anymore. However, with supermarket beef, you can press a lot of water out before browning it.

Like you, I hate boiling the beef instead of browning it.

What is your weirdest kitchen experience?

Black snakes are never good in a house. At least, any house that I will ever live in.

current restaurant pet peeve

Yes to the menu item arriving not as described. I've found this to be true at many chain sit down restaurants. "Roasted chicken breast" often means microwaved and reheated. Or, possibly precooked off premises, and reheated in the micro? I don't know, but I'm not getting roasted anything. Its put me off restaurant chicken.

I've also had "tomato soup" arrive straight from a can of tomato sauce! Twice! At two different restaurants in two different cities.

Also, being seated under a blasting air conditioning duct, even in early Spring before the outside is that warm. But in Summer this is just as bad, because you have to remember to bring a sweater or jacket with you even if it is in the nineties outside.

And, as others have said, lukewarm coffee.

Jun 13, 2015
sueatmo in General Topics
1

Anyone buy used kitchen stuff?

I haven't done as much of this as I used to try to do. I was never wildly successful finding quality things. I experimented with old coffee pots decades ago, and I picked up iron skillets second hand before I knew any one else did this. (And gave them away because I thought I couldn't use them on my glass topped stovetop! That was so stupid.) I have used second hand pressure cookers as well.

But to find really good stuff you have to really look. And I am not interested in doing the garage saling I did thirty years ago. And, I really don't need very much. So I'm not as motivated.

I do frequent local Goodwill stores, but I have never, ever found anything I would want to use in my kitchen there, except a vintage cookie press. And I seldom find old iron in antique or second hand stores now, either. (I found one recently, and I baked some shortbread in it today!)

There will be a subdivision wide garage sale soon, and I will go out looking for the fun of it, but I predict there will be no quality cookware of any sort there.

Jun 09, 2015
sueatmo in Cookware
1

Ethnic origins & cooking

I found out from sending in a DNA sample that I am mostly from the British Isles. But my family has been in the states for over 200 years. There is some German from before the Revolution, but it isn't a big part of my personal DNA. I grew up on country cooking, with a Southern influence. My parents lived in suburbia, but came from farm or small town Oklahoma. We always had "dressing" for Thanksgiving, and it was always made of cornbread. And we ate cornbread and biscuits relatively often as well.

I still like some of that sort of cooking, but have moved toward fresher food, and better quality meat. I do remember as a child, eating fresh veggies from the garden with much fondness. And I still like to do that, but I like more flavor with my dishes than what I grew up with.

I cook American style mostly. But I do like experimenting with flavors from other cultures.

My food style could be describes as "good ingredients, simply prepared." I am not a fan of thick, heavy sauces or salad dressings.

Jun 08, 2015
sueatmo in General Topics

1960s cookery - Vincent Price

I wondered how long it would take for a St.Louisan to post an anecdote about V. Price!

Jun 07, 2015
sueatmo in Home Cooking
1

Patterns for everyday and china dinnerware

Just want to add to pp's question. I waited decades to have two sets of china! I love having a "nice" set for anytime we have guests, and an everyday set that I can resign myself to watch as it cracks and ages badly. (Pfaltzgraff I am looking at you!)

If you need extra pieces for the set, you can check Replacements and ebay.

Enjoy!

Jun 07, 2015
sueatmo in Cookware
1

Patterns for everyday and china dinnerware

What a wonderful find! The china is lovely. Use it and congratulate yourself on having such a lovely set, and paying a great price.

Jun 07, 2015
sueatmo in Cookware
1

What kind of rice do Chinese restaurants use for fried rice?

"Calrose is a medium grain rice variety, notable for being the founding variety of the California rice industry." per Wikipedia http://en.wikipedia.org/wiki/Calrose_...

"Calrose has become a name recognized in trade and the market place for the California type medium grain rice. The name "rose" indicates medium-grain shape (Blue Rose is an earlier medium grain developed in Louisiana) and "Cal" to indicate California origin and production."

I understand that Calrose is used in sushi making. I don't know if it is used in US China restaurants. It is possible that different varieties are used in different parts of the USA.

I have to say that I do like Calrose rice. The last batch I got was sold under the WF 356 label.

Jun 07, 2015
sueatmo in General Topics

Do you use an American butcher knife in your kitchen?

No I don't think I've ever had one of these, although it looks familiar, so maybe my mom had one?

I think that if you micro your squash for a couple of minutes, you can slice through it more easily.

Jun 06, 2015
sueatmo in Cookware

1960s cookery - Vincent Price

Have you used it yet?

Jun 05, 2015
sueatmo in Home Cooking

What Are Your Favorite Summer Time Foods You Crave and Indulge?

I forgot in my earlier post one of my favorite summer treats: frozen custard. Frozen custard, as in "concretes", is ubiquitous in St.Louis. I've eaten frozen custard in cones or cups practically my entire life. And I only eat it in summer. And because of the need to reduce my carbs, only sparingly now.

Much to my happiness, there is a frozen custard place where I live in the PNW. When it gets hot, I'll have to have a tiny one. If I can make myself NOT buy a regular size. Its always butter pecan for me now.

Jun 02, 2015
sueatmo in General Topics
1

1960s cookery - Vincent Price

I love poking about on the web. I found this site:

http://www.food.com/user/39547/famous...

I remembered dimly that Vincent Price had published a "treasury" of recipes. The title was: A Treasury of Great Recipes: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen, by Mary and Vincent Price.

The web site I am pointing to consists of recipes used by people who had the book. I find it interesting, although I would never smother a chicken with 1/2 C of red currant jelly. Have a look at the Mushrooms in Cream though. Simple, rich and probably quite nice.

I have had fun looking at these old recipes, and reading the comments of people who are still making them. Enjoy!

If you want more, try this site too: http://www.cookingvincent.com/recipes/ There is another Price cookbook out there titled: Come into the Kitchen Cookbook.

Enjoy!

Jun 02, 2015
sueatmo in Home Cooking

Any memories of "poor people food" from your childhood that you still crave?

I loved and still do, cinnamon toast. I think I'll make us some for breakfast tomorrow.

I read recently that cinnamon toast is uniquely American, being made all over the country. (No ides if this is true.)

May 31, 2015
sueatmo in General Topics

What Are Your Favorite Summer Time Foods You Crave and Indulge?

I tend to fantasize about fresh tomatoes in BLTs and in Caprese salads with fresh basil.

I also love fresh corn but will only eat it in season.

Here in the PNW, we have berries galore, and red cherries. And of course the apricots and peaches. I hope to locate some black apricots ASAP.They are my faves, and only available for a short time.

Also, sometimes the pluots are great toward the end of summer. I love those. There are multiple varieties to try.

And we do enjoy various grilled meats. Mr. Sueatmo will almost always grill throughout the summer.