kitchengardengal's Profile

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Turning pimento cheese into pimento mac and cheese?

I'd suggest Hellman's, if you have any. Kewpie is a little, I don't know, sweet, maybe? Or not vinegary enough... something just is a little off if you use Kewpie in pimento cheese.
Also, you've got to let it sit at least half a day, or overnight before you eat it. The flavors have to meld. Big difference the next day.
The traditional way to eat pimento cheese is on soft white bread or on crackers.

about 3 hours ago
kitchengardengal in Home Cooking

How good is your flavor imagination?

A few days ago, I threw together a few leftovers to make dinner... Grilled salmon, roasted cauliflower and some pasta. I just flaked the salmon, mixed it all in the pasta, and warmed it all up with a little butter. The salmon had been marinated in a sweet soy, so I didn't add any other flavors.
DH liked it very much, and said he would have never thought to make that dish with the stuff in the fridge. He said he can't imagine how things are going to taste together, just by knowing what they taste like individually.
Years ago, I had to instruct him to always use a recipe. He made a few disastrous dishes when we first met, using too much sage in one, I remember. He thought if a little sage was good, lots more would be lots better.
Anyway, I'd never really thought about having the taste of the ingredients in your head - I guess that's why some people are natural cooks, and others just aren't.
Can you imagine how your dinner will taste before you make it? When you taste it, is the flavor what you expected?

about 3 hours ago
kitchengardengal in General Topics

Turning pimento cheese into pimento mac and cheese?

I agree KrisinB, pimento cheese wouldn't last long enough in our house to make it into anything but a white bread sandwich.
I think we're about due for a batch of that stuff soon. Funny how I can taste it just thinking about it!

about 3 hours ago
kitchengardengal in Home Cooking

Turning pimento cheese into pimento mac and cheese?

EFGM, the traditional Southern recipe for pimento cheese is made of shredded sharp cheddar, mayonnaise (Duke's in the South) and pimentos. I use roasted red peppers in mine instead of diced pimentos, but that's the only thing I change. It often has cream cheese in it, as well, as the OP has indicated.
It wouldn't need the sodium citrate, at all - this is already a very creamy cheese spread.

about 3 hours ago
kitchengardengal in Home Cooking

smoothies

I use protein powder in my fruit smoothies to give them that Orange Julius flavor. What would be a good substitute to provide the creaminess?

about 18 hours ago
kitchengardengal in Home Cooking

On the road

DH and I were leaving the North Georgia mountains after visiting family there, and looking for a Route 2 that was on the map heading up to Tennessee. We found "Old SR 2", took that, and it soon turned into gravel. We figured it would be paved again up ahead, so we kept going. Pretty soon, we realized that we were not on the right road, but instead of turning back, we decided to stay on the road - it couldn't be gravel forever, could it? Plus, we were headed northwest, where we wanted to go anyway.

It was gravel forever. Fortunately, we were driving my old Explorer that had a truck chassis, and truck tires. The road got narrower, the gravel got rougher, we finally saw signs ahead.... "Bear Country" "Use Caution". We were in the middle of a National Park (Chattahoochee Forest, I think) and high up in the mountains. Beautiful views that went forever, waterfalls, not a soul for miles... That damn road went for 35 miles before we finally rattled back into civilization - if you call a few mobile homes by a stream civilization. At least the road was paved.
Anyway,it was called Forest Rd 8, which I found on a topographical map later, took up a good part of the morning, but we had a great adventure and a lot of fun.

1 day ago
kitchengardengal in Not About Food
1

I Wish I'd Kept…

Yep. I did it with my waffle iron. I've had the same one since my kids were little - it made waffles with ABCs on one side, and 123s on the other. The boys are in their twenties and long gone, so DH suggested we get a more 'grownup' waffle maker. Silly me, instead of waiting till I found one I liked, I donated it in a box of stuff going to the Goodwill.
Now I don't have the time or money to spend looking for a waffle iron, and I'd really like a waffle now and then that isn't frozen. Plus, I kinda liked the ABCs and 123s. They reminded me of fun times with the kids.

Jul 20, 2014
kitchengardengal in Cookware
2

Mock mashed potatoes

Cauliflower never tasted like potatoes before, so I don't know why people expect them to now just because they puree them. And they're both white. So's a turnip, and it's not going to taste like a potato, either.

I love pureed cauliflower, as well as steamed, grilled or roasted. I love turnips, too.
If I look for a new recipe for preparing either one of them mashed or pureed, I stay away from any recipe that says 'mock mashed potatoes'.
As several posters here have said, any combination of butter, cheese, sour cream and/or cream cheese enhances cauliflower's flavor, but none of them are going to made it a different vegetable.

Jul 20, 2014
kitchengardengal in Special Diets

On the road

DH and I live in Georgia, and our four grown children live in four different states. One in Groton CT, one in Schenectady NY, one in Philadelphia, and one in northwest Indiana.
It's a multi-day trip for us nowadays to visit any of them, so the first day we take the scenic byways that parallel the freeways. We stop in little towns for lunch, shopping, ice cream... whenever we see something interesting (Foamhenge, in the Shenandoah Valley was a wonderful surprise). We never eat at chains, we always find local diners, storefront lunch places, etc. We had a great walleye dinner at the VFW in Columbus Indiana last year, as well as returning to Zaharakos in the same town for the best chocolate soda I've had in years. Plus they've got really beautiful old soda fountains in their museum collection.
http://www.zaharakos.com
The second day en route , we take the freeway, but we still look for a local restaurant to have lunch.
I use Hotels.com to reserve a room for the night when we're ready to quit for the day, and use TripAdvisor to find restaurants in the towns coming up.
Luckily for my husband and me, we both are good travelers, and enjoy the time together in the car. Plus, we're always up for an adventure, so even a detour isn't awful. I love having Google Maps traffic alerts, so if there's an accident or traffic jam up ahead, we can head on over to the side road until we clear the jam.

Jul 20, 2014
kitchengardengal in Not About Food

Oh, It's so heavenly when I...

A thick slab of toasted, buttered and peanut buttered sourdough.

A slab of sharp cheddar on a tortilla chip.

A cold egg cream on a hot day.

Jul 19, 2014
kitchengardengal in General Topics
1

Jamming, canning and preserving 2014

Ruthie, Here's what you need:
http://www.amazon.com/Norpro-Deluxe-C...

Jul 18, 2014
kitchengardengal in Home Cooking

Creative gelatin dessert flavors

Hmmm...hot coconut milk, perhaps? A little crushed canned pineapple for the acid?

Tropicolada jello.

Jul 18, 2014
kitchengardengal in Home Cooking

Creative gelatin dessert flavors

Now I'm wondering if the ripe bananas I was planning to make into a smoothie could be gelatinized instead!

Jul 17, 2014
kitchengardengal in Home Cooking

Which 4 cheeses do you recommend for a rich, creamy Mac & Cheese?

I'm perfectly happy making a bechamel and adding piles of sharp cheddar, plus dry mustard, paprika, bit of Tabasco. Then topping it with cheddar for some good cheesy bites.

Jul 17, 2014
kitchengardengal in Home Cooking
1

Wha do you put in your brown baggie?

I usually take some Greek yogurt with a big spoonful of homemade jam. Plus a banana or some nuts or cheese and crackers.

Jul 15, 2014
kitchengardengal in Home Cooking

Famous Regional Food you find embarrassing or disgusting?

There's a little Mennonite restaurant in Blackville SC called Miller's Bread Basket that serves the best fried chicken, and their shoofly pie is a sugar bomb of wonderfulness. I get that pie every time we travel through that town.

Jul 14, 2014
kitchengardengal in General Topics

OOPS!?! That wasn't PARCHMENT PAPER!!

My mother always baked her cookies on waxed paper. Once in a while, the paper would stick to a few, but usually it was a nice slippery surface to bake on.
This was in the 60s, long before silicone sheets, and I have no idea if parchment for baking was easily available.

Jul 12, 2014
kitchengardengal in Cookware

Famous Regional Food you find embarrassing or disgusting?

When I lived in northwest Indiana, a coworker signed up to bring barbecue to a pot luck. I was so disappointed to see her bring in a crockpot of sloppy joes. Now, don't get me wrong, I love sloppy joes, but that's not barbecue!

Jul 11, 2014
kitchengardengal in General Topics

What's So Wrong About Not Lliking ..... ?

Duffy, roasted Brussels sprouts have a nice caramelized sweetness. Think of it this way - would you rather have a hamburger grilled or steamed? That's the difference between roasted sprouts and steamed.

Jul 10, 2014
kitchengardengal in Not About Food
3

What's So Wrong About Not Lliking ..... ?

I like just about everything, but I never tell anyone they should 'try it my way'. You're right, nobody should treat you like you're a kid who doesn't know any better.
That said, they're still going to do it. I wonder if the real intent (on the offending parties' part) is that they're just keeping the conversation going. When we say we don't like something, that's kind of a conversation ender - there's no response or follow up that quickly comes to mind. It's in our nature (some of us, anyway) to try to bring a negative comment back around to a positive, and the natural response seems to be to want you to like what they like.
It's not really that deep, nobody truly cares what others like to eat. It's all about keeping the small talk going.

Jul 10, 2014
kitchengardengal in Not About Food
1

Using oblong enameled cast iron on smoothtop range

I have a Kitchenaid Architect slide in smoothtop range. The back left burner is an oval/round that fits my oval LC dutch oven perfectly.
I can all summer, and use enameled cast iron on my cooktop. Never had a problem, but I match the size of the pan to the size of the burner - too large a pan can overheat the coil, apparently.

Jul 10, 2014
kitchengardengal in Cookware

Another basil question

I'd suggest getting a soil test done at your local Extension. If the pH is off, all the nutrients in the world won't help.
Here's an article that may be useful:

https://web.extension.illinois.edu/cf...

Jul 10, 2014
kitchengardengal in Gardening

Pretzel Buns

;-)
I do like real bagels - and yes, that's a lot of chewing! I can get through about half of one. I don't mind it if I'm just eating a bagel or a soft pretzel, with any standard toppings.
It's when I've got a bottom and a top bun, plus burger inside that it's just too much!

Jul 10, 2014
kitchengardengal in General Topics

Pretzel Buns

They're too heavy, just too much chewing is necessary to get the bun down, when what I really wanted was the burger.

I've seen them around for 3 or 4 years here in Georgia.

Jul 10, 2014
kitchengardengal in General Topics

What are you baking these days? July 2014 Edition, Part 1! [old]

I made banana bread with the Fannie Farmer Kona Inn BB recipe. I always add chocolate chips and pecans, too.
I have some peanut butter frosting that I made for some PB bars the other day. I'm thinking of warming up the frosting, and drizzling it on the (Bundt pan baked) BB, with some chopped pecans on top.

Jul 09, 2014
kitchengardengal in Home Cooking
2

What are you cooking for the 4th of July weekend?

CK, sometimes mine are runnier than others. This time, the cherries were still pretty dry after sitting in the tapioca and sugar for 15 minutes. I just stirred now and then.
What I have done in the past when my cherries were really juicy, was to drain the juice off and cook it down in a saucepan till it's thickened, and add it back to the cherries.

Jul 09, 2014
kitchengardengal in Home Cooking

What are you cooking for the 4th of July weekend?

I would never go back to a non-semi-automatic cherry pitter, ever! If mine breaks, I will be online in a heartbeat ordering another.

Jul 09, 2014
kitchengardengal in Home Cooking

Famous Regional Food you find embarrassing or disgusting?

Bingo!!

Jul 09, 2014
kitchengardengal in General Topics

Famous Regional Food you find embarrassing or disgusting?

You know, there are a lot of regional foods here in the deep South, but I can't think of a one that is embarrassing or disgusting.
I'm okay with collards, I love field peas, Naner Puddin can be glorious, and Pimento Cheese on white is one of the best food traditions in the South.

Jul 09, 2014
kitchengardengal in General Topics
1

What are you cooking for the 4th of July weekend?

Your little girl is beautiful. Your lattice, not so much..;-)

No matter how it looks, I know it was delicious. I'm glad you liked the recipe!

Jul 09, 2014
kitchengardengal in Home Cooking