ccrow's Profile
How do you drizzle white chocolate?
I made some almond bark, and had a small amount of white chocolate morsels left over from something else. I melted it in a double boiler, and I wanted to drizzle it on the bark, but it never reached a 'drizzly' consistency. It melted, but the bottom part seemed to be more solid. It's too late for this batch, as I ruined it completely trying to thin it. Do I need to add something to it? (I did add a tiny bit of oil.) Was it too hot? What should I do next time?
Gluten and corn free thickeners? Help!
Follow-up: I used the tapioca starch and not arrowroot... the onions came out well, the gravy- well, not so thick but not bad. Arrowroot will be an experiment for the future.
Gluten and corn free thickeners? Help!
Thanks for all the feedback!
I have read that some people react to the xanthan gum, as corn is used in its production, so I don't want to chance it... my daughter *just* discovered this sensitivity so hasn't experimented much yet. She also seemed to think that potato starch gets lumpy too easily. Maybe she just didn't like it, lol. I will certainly experiment, but I think for TG dinner I will try tapioca flour for the onions, and arrowroot for the gravy.
@escondido your onions sound good- I will be trying that method soon, but not tomorrow so as not to upset traditionalists:-)
Gluten and corn free thickeners? Help!
My daughter(and it's looking like her daughter as well) has celiac disease, and very recently discovered that corn is also a problem. I have been using corn starch for gravy, cream sauce, etc as a sub for wheat flour, but that's out now. I have been looking online and can easily find lists of thickeners, but what I am looking for is actual personal experience with some of them. I presently have tapioca flour, and plan to get some arrowroot. The specific dishes I will be making for TG dinner that need thickening are the gravy, and creamed onions(which my daughter LOVES). Which thickeners would be best?
Any advice??
Emergency turkey question!!!
Well, I may be a sissy, but I decided to toss it. It's worth whatever the darn thing cost to be sure of not getting sick. Thanks for all the responses!
Emergency turkey question!!!
I just realized that after looking for something in the freezer, I forgot to replace a whole turkey! It has been out @ room temp. for about 48 hours. Is it still safe if I cook it right away? Or should I toss it?
Does yogurt "wear out"??
Thanks for the replies! I don't think time would have been a factor, it was about the same each time- definitely less than 2 weeks. I asked my son(microbiology major) about it & I think I may have inadvertently selected for more heat-loving bacteria while making it. Time to experiment a bit I think. Or just buy it; I do like that cream on top, lol.
Does yogurt "wear out"??
OK, so I used Stonyfield Farms yogurt as a starter for a batch of yogurt that came out fine. Then I used some of that batch to make the next one; it came out not smooth, but leaning toward ricotta texture, & was a bit more tangy. Then I tried to use some of *that* batch to make more... nothing happened. I scalded & cooled the milk as usual, stirred in the starter, left it in a warm oven as usual, but after 5 hours all I had was warm milk with a slight yogurt flavor. Anybody know what went wrong?
What counts as "junk food"?
That's a really good point... when I indulge a craving for chips, I generally just eat & eat, definitely *not* savoring; when I make myself a batch of buttered popcorn, however, I do tend to eat it slowly & enjoy. Both arguably 'junk' but I guess popcorn is more healthful, as long as I practice restraint with the butter. >drool<
Help! Multiple open jars of jam and jelly!
My dad used to make them with apple jelly.... ugh, I always hated them!! Sorry! ;-)
Anyone else remember Ocean Spray's Mauna Lai?
Ooh, I remember that!! My kids loved it. They called it 'Mauna La', though.
Fruit flies love lemon basil?!
If they're actually fruit flies, you can make a trap for them- put a little wine in a jar, make a paper cone, tape it in the jar so they have to go down in the small end to get to the wine. Make sure to tape everything so there are no holes for them to escape. Since they will fly up to escape, they will try to go through the glass and be trapped. Then you can either throw the whole thing in the trash, or run soapy water into it and drown them. If they don't go in the trap, they could be fungus gnats, which are about the same size. They breed in the soil... maybe you could spray something on the soil surface? You can also buy sticky yellow traps for the gnats.
Repairing a broken bird bath?
Thanks for the replies! It was already painted but it will be easy to touch up. The bondo may be a good idea as there are going to be a few chips missing... also need to seal it again as it obviously missed a few spots and paint flaked off.
Repairing a broken bird bath?
Hi,
About 3 years ago I made a cement cast of a rhubarb leaf to use as a bird bath. It came out well, I painted it to look like a caladium leaf, and I was pleased with it. Last week, however, my dog ran across it in pursuit of a squirrel... she stepped on the pointier end and flipped it into the air. When it came down the back of one side broke off in several pieces. Do any of you know of something I could use to try to repair it? The only thing I can think of is silicone, but I have no idea if it would stick the cement together. Is there any kind of glue that would work?
Caterpillar Help!
Hi, I did a quick search for radish pests and didn't see anything about little green caterpillars; no ideas on what they might be. When I have something eating specific plants, I have had good luck with hand picking and dropping them into soapy water. I have had little green caterpillars on columbine... they match the leaves so well they are really hard to see! I also hand pick those horrid little red lily beetles. This year, so far, so good, but I will spray if I have to.
Maybe you could search on general garden pests and see if you see your caterpillars?
Produce butchery: am I nuts?
I recently made an online comment on the Glad site; I was complaining about the new tops on the gladware containers. They now have a big circular 'bump' so the covers can stack together. I use the containers in the freezer, and the 'bump' ensures that full containers will absolutely *not* stack well. I told them I have switched to store-brand containers, whose lids are still flat. My form letter said something like "this problem is highly unusual, and furthermore, would not expect it to occur again" and gave me a coupon for a free package of the containers I don't like. I don't think any of them actually read the complaints!
Produce butchery: am I nuts?
I shop mainly at the Waterboro store; I will have to look at the leeks next time & see if they're chopped. My peeve is being charged the full price for a head of romaine that has very obviously had a lot of outer leaves stripped off.
My dog says "Damn you Chowhound!"
Awww... you could still save them a couple of yummy bites!!! My dogs have to compete with hubby & me for the skin, though! ;-)
Your Single Favorite Thing In Your Kitchen
Well, I wouldn't think of it as really my *favorite* thing, but a refrigerator makes daily meals a whole lot easier and more interesting than they would otherwise be!! I guess what I get the most pleasure from, though, would be all my houseplants on the windowsills. This is the only house I've lived in with room for more than a few small pots on one windowsill; some didn't even have that.
Bacon overload. What should be next?
Oh yes, I loooove butter!!! I do try to use part olive oil with it, so as to have at least *some* "good" fat....
Not Corned Beef & Cabbage ... Then what else?
"Dark beef".... hmmmm. I'm assuming you meant "dark beer", lol! Sounds yummy, especially with horseradish, which I love. In my family of corned beef lovers, I have a hard time getting any hash out of it, though.
Not Corned Beef & Cabbage ... Then what else?
I wasn't able to get Irish black pudding, so what I used was a locally made sausage; it was sort of liver-y in taste & texture, not quite as strong flavor though.
I have to be sure to send the cookies home with the grandkids, or I'll turn into a blimp! I have a wicked sweet tooth!!
Not Corned Beef & Cabbage ... Then what else?
Well, I just had what I referred to as 'pretend St. Patrick's day', as most of my family was here yesterday & won't be on the actual day. For breakfast I did a fry-up of bacon, sausage, ham, blood pudding, soda bread & potato farls, halved tomatoes, & eggs. Then for dinner we had flat cut corned beef, colcannon, white & portabella mushrooms sauteed in olive oil & butter, Irish brown bread, & Irish soda bread, the American style with currants & caraway, but not sweet. Oh, and I made shamrock shaped sugar cookies with green sugar for my grandkids! :-)
Food on a Stick Challenge...I want to crush my competition :)
"but you could do something with fresh mozzarella and tomato with some sort of balsamic "sauce"."
Ooh! Caprese salad on a stick! Just add a basil leaf & drizzle with balsamic & olive oil. Mmm!
Emergency anchovy expiration question!
lol! Seems as though they would be like Asian fish sauce; maybe it goes bad, but how would you tell?
