Psst... We're working on the next generation of Chowhound! View >
s

sueatmo's Profile

Title Last Reply

Pimento cheese

I make mine. I use either jarred roasted red peppers or chipotles in adobo. I use part cream cheese and part yellow cheese--whatever sort I have on hand. Grate the yellow cheese and blend it in a mixer with the cream cheese and mayo and a smidgeon of sugar. I like adding finely chopped sweet onion as well. And there is no reason why you can't add some olives too.

This is not something I would ever buy already made.

Aug 25, 2015
sueatmo in Minneapolis-St. Paul

Phrases You Don't Hear Anymore

Yes! A great TV character and a funny saying.

Aug 20, 2015
sueatmo in Not About Food
1

Phrases You Don't Hear Anymore

No, but mom threatened to "tan our hide" or "turn you over my knee."

Aug 19, 2015
sueatmo in Not About Food
1

Are there advantatages to a pressure cooker besides saving time?

I do. I think the PC makes the best beans. I like to soak regular beans for a few hours before pressure cooking. Then, you are about 15 minutes from the time the pressure comes up till the beans are done. I like aromatics in my beans and I like a little salt meat too. The best beans are the leftovers, though. After a night in the fridge they are awfully good. Feel free to cook them in some of your good chicken broth. And cooked, refrigerated pintos are wonderful in homemade chili. Chilling them firms them up, and they can stand a little while being recooked in the chili.

Aug 19, 2015
sueatmo in Cookware
2

bad manners to accept preferred treatment

No. You received special treatment because the chef knows you are a regular customer. The restaurant does not accept any reservations, so you didn't bump anyone out of line. I think it is nice when a place of business treats its regulars well. I also think the other customers would be a little unhappy, but they were apparently not regulars.

Aug 18, 2015
sueatmo in Not About Food

Ever tip the bagger who helps you out to your car?

I don't ever need help. Later in life, if I do, I'll tip. My son was a bagger for a number of years, and he appreciated tips. which were technically not allowed.

Aug 18, 2015
sueatmo in Not About Food

Please return your shopping carts, you lazy bum

I think people are just lazy. They know that someone else will corral the carts, so they don't bother to replace them themselves.

Aug 18, 2015
sueatmo in Not About Food

Please return your shopping carts, you lazy bum

The people who shop Aldi's are very motivated--they are buying things cheaper there. Aldi's is a cut rate food store.

Aug 18, 2015
sueatmo in Not About Food

Phrases You Don't Hear Anymore

Love all these. I have used or heard many of them.

Mr. Sueatmo says, If it ain't broke, don't fix it. I love that phrase. I borrow it myself from time to time. You have to say the ain't broke bit though for the phrase to really work--at least in my mind.

What in the Sam hill?

In my neck of the woods---

Let's get this show on the road.

Oh, go fly a kite!

Phooey! (Apparently no one says this anymore.)

You'll just have to face the music. (Baffling to my kids.)

It's not over till it's over.

It's not over till the fat lady sings.

Mad as a wet hen.

My stars and garters. (My mother said that from time to time. I have not idea where she heard it.)

Another from DH: one brick short of a full load.

Bats in the belfry

Here's one from my late MIL: as nervous as a cat in a room full of rocking chairs.

All my life I heard my mother ask, "What in the world are you doing?" or some other phrase attached the "what in the world." I no doubt have asked the same thing many times. The other day I heard my 3 year old grand ask "What in the world are you doing?" I suppose my adult child has passed this on to the grand. So I suppose the great grands will also be asking, "What in the world are you doing?" too.

Aug 18, 2015
sueatmo in Not About Food

Phrases You Don't Hear Anymore

Love these.

Aug 18, 2015
sueatmo in Not About Food

Phrases You Don't Hear Anymore

Sure, why not? Literally.

Aug 18, 2015
sueatmo in Not About Food

Phrases You Don't Hear Anymore

MY mom referred to kids who ate a lot as having a hollow leg. This must be an old one.

Aug 18, 2015
sueatmo in Not About Food

Phrases You Don't Hear Anymore

Very common to hear in the PNW. I even heard them used in St. Louis. Not so uncommon really.

Aug 18, 2015
sueatmo in Not About Food

Phrases You Don't Hear Anymore

My mom said this all the time. Every so often I hear myself say it too.

She would say, "I'll be back as quick as two shakes of a lamb's tail."

Aug 18, 2015
sueatmo in Not About Food

Anyone one ever feel like they need to supplement B12 or Iron?

This is a "new" doc, who did not have my old records at hand. (I do not know if my old doc ever sent my old records, frankly.) I did not give my reasons for requesting a blood test, and my physical is the once over the surface lightly medicare one that I have to do every year. I was really mad at myself for not explaining why I wanted that test, but I was so surprised when when refused, I simply didn't pursue it.

So, this year she is getting a full history of my poor weak blood!

Aug 18, 2015
sueatmo in Vegetarian & Vegan

Anyone one ever feel like they need to supplement B12 or Iron?

I agree to get the bloodwork. I eat meat, but tend toward anemia. If you google anemia symptoms, you can see what some of the symptoms are and it might help you decide if you need to see a doc for blood work.

For what it is worth, I started taking 65mg of iron after my doc refused to a do blood test. But the dizziness and fatigue was really noticeable. I simply bought iron pill at the drugstore and have been taking them for about 10 months. I do feel much, much better.

I will not take no for an answer at my next physical. I feel I need to know where my blood levels are.

If you are having symptoms of anemia, such as fatigue, shortness of breath, headaches, tongue soreness, do see a doc for a blood test. Being anemic is no fun.

Aug 17, 2015
sueatmo in Vegetarian & Vegan

Alton Brown Discusses the Evolution of Food Network, Responds to Anthony Bourdain's Criticism of TV Chefs

He was a good cooking teacher. That's how I look at his work. I agree with another poster that the cookbook of his that I owned was not that great, at least for me.

Aug 15, 2015
sueatmo in Food Media & News

Alton Brown Discusses the Evolution of Food Network, Responds to Anthony Bourdain's Criticism of TV Chefs

I learned a lot from watching Brown's show. I was more interested in watching it than in watching food competitions. However, it appears that plenty of people like to watch the various competitions. So, the shows appear and appear, until most of us get tired of them.

Aug 15, 2015
sueatmo in Food Media & News

Side dish for Salads?

This is what I'd appreciate. Bread.

Aug 15, 2015
sueatmo in General Topics

Why all the hate still for Dupont Teflon?

OK. I still don't know if I will buy another non stick pan. But what about rain repellent stuff? These things are ubiquitous.

How many ways can we affect our environment before we are fouling our nest?

(all of these are Rhetorical questions. Not sure there is a good answer.)

Aug 14, 2015
sueatmo in Cookware

Why all the hate still for Dupont Teflon?

Well, OK. I imagined a manufactured chemical existing till the end of time, in ever increasing amounts, polluting earth and water and air. I'm off base in this picture?

Aug 14, 2015
sueatmo in Cookware

Most non-toxic cookware: Unglazed clay pan or 100% titanium coated pan?

Why not buy stainless? And earthenware has a short life. It isn't a good investment usually.

Aug 14, 2015
sueatmo in Cookware

dry brined and grilled bone-in chicken breasts

I dry brined four large bone-in chicken breast halves with excellent results. I started this morning with chilled chicken. I rubbed them with a mix of a purchased dry rub + plain sea salt. I rubbed it over the skin, and under the skin where possible, and on both sides. I put the breasts skin side down on a large platter, covered and put back in the fridge. A few hours later, I turned the breast halves over and left uncovered in the fridge for about 3 hours.

I gave them to DH to cook on the grill, which he did per instructions from the grill guide he uses. He added 10 more minutes to the grill time after checking them with the meat thermometer. We brought them in, and enjoyed them.

I think you should dry brine thicker cuts or larger pieces of chicken. Perhaps the salt would penetrate too much with smaller pieces. But doing this with large breast halves produced the best barbecued chicken I've ever done. The meat was moist, not dry, and flavorful with a tinge of salt.

We did use a thinned barbecue sauce at the end.

I love dry brining for turkeys. I now know dry brining for large meaty pieces of chicken works really well too. I am so happy with the results, I wanted to share. What do you dry brine? Beef? Pork? Chicken?

Aug 14, 2015
sueatmo in Home Cooking

Why Are Millennials So Obsessed With Food?

So many millennials don't have disposable income to spring for decent housing or cars. They will buy electronic gear no matter what, though. (I understand that I am generalizing here.) I suspect that being a foodie is a fairly inexpensive way to have special somethings to consume. Also, I think many millennials are wary of "processed" food. And this is part of a bigger movement that is taking place culture wide.

Why all the hate still for Dupont Teflon?

I have a question for those who know more than I do about Teflon type surfaces. I read a few weeks ago that any of this family of chemicals, even the water repellent coatings on rainwear, never biodegrade, but stay forever in the earth(?) or wherever they end up.

When I read that I decided if that was true, I wasn't buying any more non-stick cookware. But I have no idea if that is true. I can't remember the source of the article, either.

Any insights into the biodegradability issue of whatever non-stick chemicals are being used these days?

Aug 14, 2015
sueatmo in Cookware

Do I really need a wok?

This. If you are happy with how your stir fries come out, then why change?

I do want to mention that you can buy a wok pretty reasonably though, if you want one. But if storage is an issue, and you don't feel the need, then why buy one?

Aug 11, 2015
sueatmo in Cookware

"It’s the singer not the song" The percieved advantage of luxury cookware.

This.

Aug 08, 2015
sueatmo in Cookware

New to Cast Iron Grill/Griddle -- Need Advice

This is a cast iron grill pan? What can't you get off the pan? I'm still using my CI grill pan all these years later, although I use if differently than I did before I got an induction cooktop. Please be more specific about your problelm, OK?

Aug 07, 2015
sueatmo in Cookware

"It’s the singer not the song" The percieved advantage of luxury cookware.

Actually, if you like to cook, you just might like to collect cookware. Seems to me it goes with the territory. However, I take your point, and I basically concur that you don't need expensive stuff to do great things on your cooktop or in your oven.

I have written numerous posts advising people to search out bargains at places like Home Goods, second hand stores and grandma's cupboards. But mostly I feel that people here like to own the good stuff.

I do think that poor tools are a hindrance though. Better tools are indeed better.

My first quality knife set

This. I'd add a small serrated edge knife and possibly a carving knife, depending on the type of cooking you do.

Aug 04, 2015
sueatmo in Cookware