happygoluckyinoregon's Profile

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What happened to the programming on Food Network Canada?

I live in the US and I agree - its reruns from back in the 2004 etc. ere, no good new shows, and I am sick to death of Guy Fierri and his as you say, "heart attack" outlook. A show I like on FoodTV is not for the food, but its fun to watch is Pioneer Woman, although her food will certainly give you a heart attack. sugar,butter, white flour and stuff, but I love the family.

My biggest problem with Foodnetwork, is they changed the website and you can't find anything anymore. Its cluttered, ugly and you no longer have the "print" for recipes if you want to copy. Just awful, awful, awful. When I want a recipe, I have to go to google and search.

Beef Stew - what are your secrets or tips for making a really good meal?

I have one hint that I recently made. Since crock pots cook very low and slow, I wanted to do a top of stove stew as I always have. But Chuck and other meat cubes always turn out tough, no matter what. So I decided to try something after reading about high heat making meat tough. Using my regular stew method and using cubed chuck, I brought it to a boil, then immediately lowered the heat and tested the sauce with my instant read thermometer to be sure it was not cooking OVER 205 degrees. If you BOIL stew, it toughens. After about 1-1/2 hours the meat was super tender, not dry or tough, and not stringy. In my 83 years, it was the best stew ever! I don't like red wine in mine because it gives it a sour taste, so instead, I use a packet of Liptions Beefy onion soup and water in place of wine and stock. You'll never know you didn't put stock in and its way cheaper and much more flavorful. Keep those soup packets on hand, they are magic. Hope this helps

Xanthan gum: uses besides gluten free baking?

I buy xanthan gum at a natural food grocery or you can get it sometimes at upper scale super markets in the bins. My main use is for jams and preserves. Here's what I so. Since it is very hard to mix, it clumps very badly if not careful, the best way for jams is to do this. Mix equal parts of your pureed fruit ( skin on) and sugar and bring to a rolling boil - don't put xanthan in yet. .

For 4 c. fruit and 4 c. sugar I use about 1 tsp of the xanthan gum.

Then dip into your hot mixture and take out about a cupful and have a small whisk in your hand - add the xanthan. Immediately start whisking about l0 x in one direction and l0 times in the other, no more or it will get too thick, and quickly pour it into the hot jam and whisk as you add. That's all there is to it. It makes a wonderful jam without dealing with pectin. I used 1 tsp for my 4 c. fruit,4 c. sugar mixture but it hasn't cooled yet, so if it needs more, next time, I'll try 1-1/2....... I'm sure it would thicken with less sugar if you are so inclined.

Its also good for thickening sauces and stuff if you have a too thin failure, such as a potroast, but as I said, be careful, its very potent and not easy to deal with.

what to do with country style pork ribs?

I think you hit it on the head Chile' - they must have been from the latter. I know the Butt Roasts are from the shoulder and they are NOT stringy, so it makes sense. Will watch for it - the old adage is "if it seems like a bargain, it usually isn't" goes here. That's why they were on sale and cheap :-) . . . Something to share off the subject - I was in the grocery just now and they grocer said, we have some 90% lean, CHOICE,Angus ground beef on sale for $1.99 a pound - usually $6.99 a pound so I grabbed all 7 pounds he had left to divide!! Now and then you DO get a bargain.

what to do with country style pork ribs?

Thanks Oliver, will try that next time. I remember doing them as I said on INDIRECT coals for about 45 min or so and they were not stringy. Its a balancing act isn't it? Too long and they are dry and stringy, too little and they are raw and tough :-) But I don't like the sirloin chops or the tenderloin - too dry.

English terminology for baking goods?

Thanks Paul - I didn't mean to be so testy!

Indispensable Asian Ingredients?

I take a very large piece of ginger, and put it in my food processor and blend it as fine as possible. Then I simply put it in a zip bag, mash flat and freeze. When I need ginger for a dish, simply break off a chunk and put into your recipe. You can also make a "ginger-garlic" bag the same way, then you have the standard Asian combo that is used in many dishes handy at all times. I do this with parsley, cilantro, etc. and always have what I need for cooking.

English terminology for baking goods?

White corn, yellow corn, vegetable oil (contains soybean, corn, cottonseed and/or sunflower oil), salt, trace of lime.

I got this from a tortilla ad - I buy YELLOW corn tortillas all the time, and its made from yellow corn, so unless you have all of the facts, don't discredit a post. BTW, I do know that masa is made with lime just as hominy grits and not quite the same as just corn meal.

what to do with country style pork ribs?

Yes, but pork shoulder has a ton of fat and the ribs I bought at Costco were super lean with no marbling, so they turned out tough and stringy. As I asked in another place on here, where am I going wrong. I know that some things you either cook fast or low and slow. The in between makes them tough?

what to do with country style pork ribs?

I've been cooking for 60 years and the one thing that eludes me is pork country ribs that cook without being super stringy! I baked some last week for 2 hours on low and they were dry and stringy. I only saved a ton of them by shredding, adding BBQ sauce and giving to my son for sloppy joe's. For some reason, I seem to remember putting these on the grill on indirect heat for a few hours and they were delicious. Where am I going wrong? With the cost of beef these days, its hard to buy steak.

English terminology for baking goods?

this is a very old thread but here it is: English use the term "corn flour " for corn starch many times, but if yours is yellow and floury, its simply corn meal ground into a flour, which is what corn tortillas are made from. The thickening stuff is called corn STARCH here in the US. Very confusing, because there are a few cooks who use the term corn flour on their show ( usually Asian) to mean corn starch and of course that would ruin your recipe. Hope this helps for the 2014 year.

My son wants me to make Hamburger Helper, only not...

Here is a good Taco flavored hamburger helper.


1 pound Turkey Ground meat - 97% lean (or beef)

1 medium chopped onion
1 tsp garlic powder

2 TBS homemade Taco Seasoning

1 rd. TBS Sorghum or garbanzo or white flour in water - slurry

1 -1/2 cup water or stock w/ bouillon

1 cup reconstituted evap milk ( or 1 cup any milk)

2 cups regular or whole wheat penne or shell macaroni
1/2 to 1 c. sharp cheddar - added after cooking

Brown the meat and onions
Add rest of ingredients and bring to bubbling
reduce to simmer -covered 15 minutes

Add 1 cup sharp Cheddar Cheese and stir - cover a few minutes .

If you use gluten free pasta and the garbanzo flour thickener, it can be a gluten free meal.

My son wants me to make Hamburger Helper, only not...

I make a homemade taco seasoning without all the preservatives and salt in it and its delicious. the packaged stuff is 1/2 salt! Makes the equivalent of 4 packs of the store bought I think.

1/4 cup (1 package) Ancho/Pasilla chili powder *
1/2 to 1 tsp cayenne or chipotle powder **
1 tsp dried oregano
1 tsp granulated onion
1 tsp granulated garlic
2 tsp paprika
2 TBS ground cumin
1 - 2 tsp sea salt
1 tsp black pepper

Mix it all and keep in container - 2 TBS is equal to one package of Taco Seasoning. Use more or less pepper to taste . The Pasilla ground pepper is found in the Mexican section of supermarkets, hanging in little bags on the top where you find the dried peppers.......When I make it this way, I add 1 TBS of a slurry of garbanzo or whole wheat flour and mix in, because I think there is a thickener in the packaged stuff. Its delicious. If anyone wants my Taco Hamburger Helper recipe, let me know and I'll put it on here.

Pork shoulder country rib style (bone in)--how to make them delectable?

Rick, I have twice ruined a batch of pork country ribs. Once in the slow cooker and then yesterday in the oven. I am a very good cook and almost every piece of meat I cook turns out good - ( 60 years a cook!)....however, the last 2 times I cooked them, they were dry and sawdust and just terrible. I just shredded them and threw BBQ sauce and gave them to my son for sloppy Joe sandwiches. We used to grill these slowly on indirect heat and they were moist and delicious.....where am I going wrong? They were very lean country ribs I must admit.

What to do with boneless pork country style ribs - other than BBQ

Thanks for the tip. This is what I did. I went to Costco and bought a large pack of the beautiful pork country ribs ( much meatier than anywhere else). The cost was $17.00.
Then, I divided it into half - one half I cubed, the other I made into the baked ribs with the white wine,rosemary in another recipe on here. The cubed part I dumped granulated onion and garlic powder, salt, black pepper, Italian herbs and fennel and browned on high, then dumped in 2 -28 oz. cans of diced tomatoes and simmered for about an hour or so until tender. Any tomato sauce you like is fine. My daughter and I will eat for months on frozen portions of this meat for a measly $17.00

Too Much Basil

I have a method for storing basil all winter. Here it is. Then you can cook anything by adding what you want to it.


Want to keep your summer basil all winter without it turning black? Here is my method. Pull all leaves off at end of summer and wash. Then dump in BOILING water for about 10 seconds. This kills the enzyme that oxidates basil and turns it black. Immediately put in iced water and drain. Then I just put it in a food processor with just olive oil and puree and place in ice cube trays or small containers to use all year as I want.

when pot roast goes horribly wrong....

I have been cooking for 60 years and had my first horrible pot roast failure. My mistake was trying to save on FAT and buying Top Round roast instead of the Chuck. I put it in crockpot with broth, etc. and let it go to 8 hours as recommended and it was SAWDUST. I can't find a remedy, as the meat is so dry it would be useless to even shred and put in the gravy. Never again - I'll stick to cutting up the other one in cubes and making a stew and not overcooking it.


I can't find how to reheat a large COOKED apple pie in the oven on TG day! All recipes are for uncooked. the pie is loaded high with apples so its pretty thick. We don't want to re cook, but defrosting first makes it soggy. If we could get an answer today it would be soooooo helpful.

lamb chops low and slow

Thank you very much - since I DID ask for low and slow, it annoys me when people say 'WHY' do you want to do it. I've been cooking for 60 years and I know how to do meat. My chops are 1-12" thick and hard to get medium rare by just searing. Its either sear, then cover and cook a little or low and slow. I will try this.

Basic Turkey Stock

Looks delicious. One thing I do also to increase flavor in my fowl stocks is to add some granulated onion and garlic, and about 3 TBS of a good Lipton Dry Onion Soup Mix. Adds a great deal of flavor without overwhelming the turkey taste.

Oct 20, 2013
happygoluckyinoregon in Recipes

lamb chops low and slow

looking for way to cook 1-1/4" lamb chops low and slow to medium rare.

Do you remember vanilla popsicles?

I just experimented with Jello - sugar free for those of us who don't want all that corn syrup, etc. I took one package of Strawberry SF gelatin, mixed it with 1 cup boiling water as the box states, but in place of the cold water, I pureed one cup of strawberries/pineapples that I had chopped and frozen and put that in there and poured into my pop molds. It is coming our delicious and not hard like some popsicles do. You can experiment with the amt of gelatin you want or use PLAIN gelatin. For ROOT BEER pops, I would use one about 1/2 cup of boiling root beer to dissolve the plain gelatin ( about 1 TBS) and then add about a can of either regular or Sugar Free and put in molds and freeze. I'll bet it would be delicious.

pepper jelly won't jell

I just opened the jars and added a tsp more of the pectin. Just can't be bothered anymore with it. I have had about 5 different solutions, so will just have to use my own judgment. The second batch I did this morning is a test batch - I reduced the bell peppers by adding a pinch of salt and squeezing out about a cup of liquid before cooking. I do all the other things correctly, so will see how this works and report back after finishing. Thanks to everyone for their help and information.

pepper jelly won't jell

The one in my question. I don't know where it came from, but on the web somewhere.

3 cups bell peppers
1 cup jalapenos
5 cups sugar
1 cup cider vinegar
1 package dry sure jell.

Bring to boil for abourt 2-3 minutes, add the pectin, boil one minute. Many of the ones I've seen don't use that many bell peppers and one of them says to puree in the food processor and squeeze out all the liquid. I don't like them pureed, I want the chunks. Thank you for responding.

pepper jelly won't jell

I have twice had my bell pepper/jalapeno pepper refuse to jell when using the various recipes and the exact recipes and Sure-Jell called for. I'm not sure what is wrong ( i have drained them also to reduce liquid). I tried putting some Xantham gum in the mixture but its not working either. My next move is to dump it all back in the pot and add more pectin, but I hate to do that.

Does anyone know why this keeps happening. I used 3 cups of bell peppers and 1 cup of jalapeno, 1 cup of cider vinegar and 5 cups or sugar. To this, I added 1 package of pectin, according to the recipes and its not working.

Making jam with or without pectin?

This is true - look at the pectin recipe - its a couple of cups more sugar. I think maybe because its not cooked down. With no pectin fruit, you cook until the liquid evaporates and get way more intense flavor, and thus you need less sugar. You are still getting probably the same amt of sugar in a TBS due to liquid loss. I will try my no pectin again -how much sugar do you use per fruit/sugar ratio. I use equal amounts.

Making jam with or without pectin?

This sounds great! I have a question. I usually do my non pectin preserves with equal parts of fruit and sugar and no water. A dash of salt, 1 tsp butter to stop the mixture from bubbling over ( it works) and lemon. The ratio of half the amount of sugar to fruit sounds good to me if it works. Here in Oregon we have tons of blueberries, strawberries, rasberries, etc. I picked up a 5# pack of frozen berries from the farm yesterday to make jam with in the winter for $10.00 !!!

Making jam with or without pectin?

Hi sunshine - the botulism you fear is in infants,not adults. However, I would avoid it if it has any spores at all. If you use sugar and lemon in low acid fruits, then you are safe with just a hot water bath or actually just putting jellies in sterile jars and not water bath. My grandmother used wax poured over her jams to seal them - and you can't water bath that :-). As for the pros and cons of pectin - I do like the flavor of no pectin much better, even though its more work. For one thing, the evaporation of liquid some people don't like, gives the jams a rich, deep fruit flavor and on top of that you use less sugar. Always add a couple of TBS of lemon to low acid fruits such as figs and things. Hope this helps.

Oats - good for lowering cholesterol....but most recipes use oats in sweet food. Anybody suggest savory dishes using oats?

here is a good one from Martha Stewart, picture and all. Oats topped with a soft fried egg and scallions.