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briannajane67's Profile

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Flour Tortillas Made With Lard?

I think I will try to make them eventually. I am new to cooking with and buying lard but I've been interested for a while. Do you use any special tools? Tips?

Dec 09, 2013
briannajane67 in General Topics

Flour Tortillas Made With Lard?

Wonderful suggestions. I will definitely try the grocery first. A restaurant or online seem obvious in hindsight - thank you!

Dec 09, 2013
briannajane67 in General Topics

Flour Tortillas Made With Lard?

Hi. I am looking to buy some flour tortillas made with lard. It seems so many advertise that they AREN'T made with lard. I have taken to looking at the labels and yet to find one made with lard.

I live in the Midwest so it would most likely need to be a national brand. Do Mexican groceries sell them? Or are there any brands my large grocery store would carry?

Thanks!

Dec 06, 2013
briannajane67 in General Topics

What do you cook by the seat of your pants rather than by recipe?

I generally only use recipes for baking. So many require fairly accurate measurements to turn out right. If I am using an ingredient I am unfamiliar with I often use a recipe the first few times.

I used to be a slave to recipes because I just didn't have much experience. As I learned more techniques and what worked and what didn't, I've moved away from them. Still, I look them up for inspiration sometimes.

If you food tastes delicious, who cares either way.

Nov 16, 2013
briannajane67 in Home Cooking

Ideas for Taro and Which Kind to Buy?

I recently went to my local asian market to buy a few things. I was planning on buying taro which I had enjoyed sliced and deep fried as part of a delicious batch of veggie tempura.

When I got to the store, I saw some frozen taro. Looked to be peeled and cut. Then there was a giant fresh option without the brown coconut-like covering, and a very small fresh option with the brown covering. Now, having never cooked with it, I realized I had no clue what I was doing and decided to wait to buy some.

So, what kind is best to purchase? Does it differ depending on what you will be using it for?

And what other ways could I use it? I had poi as a child and while tasty, no plans to try to make that. The taro buns look delicious but I also don't have plans to make that as I'd prefer a savory use right now.

Thanks in advance!

Nov 16, 2013
briannajane67 in Home Cooking

Help with Udon Noodle Soup

I know this is a reaaalllllly old thread but it still comes up in Google. I was looking for a good broth recipe but found this.

I had the same problem. I haven't stumbled upon the frozen ones but the dried ones seem to always be flat. I heard the recommendation of refrigerated but also couldn't find those at the market.

They have ones on the shelves that are like the ones you'd find in the instant udon - shrink wrapped plastic in a larger plastic "bag" containing 5 individual servings, for example. They are sooooooo good! The brand is Myojo, labelled Tokusen Udon.

Nov 16, 2013
briannajane67 in Home Cooking

Get creative - desserts without perishables?

Thank you! I am saving these all to my arsenal - great ideas.

Jan 16, 2013
briannajane67 in Home Cooking

Get creative - desserts without perishables?

I was thinking of making something like haystacks but just coconut and chocolate. Delicious!

Jan 16, 2013
briannajane67 in Home Cooking

Get creative - desserts without perishables?

The oat crisps look great. I will definitely have to try those soon!

Jan 16, 2013
briannajane67 in Home Cooking

Get creative - desserts without perishables?

Yum. I love the bread pudding idea!

Jan 16, 2013
briannajane67 in Home Cooking

Get creative - desserts without perishables?

Always good. I mix it with hot tea sometimes for a quick treat and eat a spoonful or two while making it :)

Jan 16, 2013
briannajane67 in Home Cooking

Get creative - desserts without perishables?

All great ideas. I normally don't have ice cream but that makes sense. Thanks!

Jan 16, 2013
briannajane67 in Home Cooking

Get creative - desserts without perishables?

Great to know those substitutes! Thank you.

Jan 16, 2013
briannajane67 in Home Cooking

Get creative - desserts without perishables?

I have all the basic dry ingredients but no butter, eggs, and very little (1/3 cup) milk. I find myself in this situation fairly often when I am running out things. My sweet tooth doesn't get the memo. I have sweetened, condensed milk, maple syrup, and applesauce. I know sometimes those ingredients are used for vegetarian and vegan desserts. Looking through vegan and eggless recipes, I see most riddled with soy milk, egg substitute, tofu, etc.- things I don't normally have. I have tons of baking ingredients (chocolate, coconut, shortening, spices...) outside of substitutions.

What are your favorite desserts when you should have gone to the store yesterday? Or suggestions on how to get creative with what I have? Thanks!

Jan 11, 2013
briannajane67 in Home Cooking

Marshmallow fluff conversion?

I ended up using just the 7.5 oz jar - thinking the jar size resembles a quart and maybe that's why Grandma wrote that.

Jan 09, 2013
briannajane67 in Home Cooking

Red Lentil Pâté Bruschetta with Poached Eggs

I must say - thank you. All the recipes on this site are wonderful! This is the first time I have felt inspired, cooking wise, in so long. How refreshing to see creativity - not just sweet and savory juxtaposed as if that is the height of exploration. Props to the whole staff.

Jan 09, 2013
briannajane67 in Recipes

Turkey Left Out Overnight or Longer - Would YOU Eat It?

I think it sounds a little gross as it would probably be dry. For me, about 12-18 hours is the cut off for decent quality. I don't think using it for a broth sounds bad if no meat is in the final product.

I am the least germphobic person I know, apparently more than all the other posters. I think if you have a strong immune system, you are fine. This antibacterial culture has gone the other way into unhealthy. Still, 48 hours is a long time. I have definitely ingested many things going far beyond government regulations and have never gotten sick from home cooking. I also never get colds, the flu, etc. Immune compromised people should definitely stay away from such things.

Reminds me of open air markets with raw meat sitting out in the sun all day. This may be incredibly unscientific, but maybe your body adjusts. It could be similar to the phenomenon of natives frequently eating questionable foods like street food and only foreigners get sick from it?

Interesting post and replies.

Dec 24, 2012
briannajane67 in General Topics

Marshmallow fluff conversion?

My grandma's fudge recipe calls for a quart of marshmallow fluff. They only had 7.5 oz containers at the store. I know the conversion for quarts to liquid ounces, but I am assuming the fluff is comnsidered dry. I exhausted my Googling and checked the Fluff site. Their FAQs stated 7.5 oz is about 2.5 cups but I still am not sure how that would translate. Thanks in advance!

Dec 24, 2012
briannajane67 in Home Cooking