MrsPatmore's Profile

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Are you snacking on anything right now? **Springtime Edition**

I have not seen hot garlic flavor but now that I know, I'll be on the lookout. Sounds delicious. I've always loved shrimp chips but now that I've discovered the spicy flavors, the regular ones just don't hold the same appeal. Also I don't find the squid chips as good as the shrimp chips. Not sure why as I surely love squid!

about 23 hours ago
MrsPatmore in General Topics

Are you snacking on anything right now? **Springtime Edition**

Thank you, BuildingMyBento. I was hoping someone would chime in here to explain. I'm addicted to these snacks!

about 23 hours ago
MrsPatmore in General Topics

Are you snacking on anything right now? **Springtime Edition**

I just had another pear/mango/banana smoothie because the one I had yesterday was so delicious.

1 day ago
MrsPatmore in General Topics
1

Are you snacking on anything right now? **Springtime Edition**

@Trockwood, I keep forgetting that I can add cucumber to a smoothie. I have 2 that need to get used today, so thanks for the reminder! Regarding the clementine, do you put the whole thing in or take off the skin? Also are you juicing w/an extraction juicer or blending with a Vitamix (or similar?)

1 day ago
MrsPatmore in General Topics

Are you snacking on anything right now? **Springtime Edition**

oh my, yes, I'm quite sure you'll find shrimp chips! I like them all, but these are my favorites.

1 day ago
MrsPatmore in General Topics

Are you snacking on anything right now? **Springtime Edition**

oh my, yes, I'm quite sure you'll find shrimp chips! I like them all, but these are my favorites. Wasabi or hot/spicy flavor

2 days ago
MrsPatmore in General Topics

Are you snacking on anything right now? **Springtime Edition**

Fruit smoothie with mango, banana and pear. Splash of unsweetened almond milk. However, what I really would like right now is a bag of spicy shrimp chips!

2 days ago
MrsPatmore in General Topics
2

Penzeys Special Extra Bold vs. Tellicherry

I have the magnum plus grinder (love it) and we switched to extra bold on our last order from Penzey's after having always used Tellecherry. We definitely prefer the more pronounced "in your face" aspects of the extra bold. I would say that it does have more "bite" than Tellecherry, but not truly hot like szechuan. We order 1 lb at a time, just two of us at home and we still go through a few lbs per year. We love pepper. Extra bold rocks. LOL

Apr 13, 2014
MrsPatmore in General Topics
1

Please suggest a wedding gift

Oh that's another pet peeve! 2nd and 3rd weddings, baby shower for 4th kid of a co-worker's stepchild, high school graduation "announcements" (not an invitation, just an announcement) and so on.

I think that the tradition of gift-giving at weddings, in particular, originated long ago when most newlyweds were genuinely needy (e.g, they were young, just starting a new household together, etc). Nowadays, in my experience anyway, I'm getting invites to weddings (with registries) from couples that have been living together for years, own their own home, are financially well-off, all student loans paid off and this maybe is the 2nd or 3rd marriage for either or both of them. And the registry lists a $775 carry-on bag as a requested item? Or twelve crystal champagne flutes at $125/each? $395 silver picture frame? Um, sorry, but no, I'm not buying you something from your registry.

Apr 13, 2014
MrsPatmore in Cookware
1

Are you snacking on anything right now? **Springtime Edition**

All of that sounds really good! I have not seen BBQ flavor rice cakes. Will look for them. And I have 4 huge eggplants that need cooking so I will make the babaganoush. Thanks for the tip!

Apr 13, 2014
MrsPatmore in General Topics

Are you snacking on anything right now? **Springtime Edition**

I have no idea what I'm eating but it is very pleasant. I can't read the writing on the package! Also some Yogi honey lavender tea and a tiny little pineapple cake that's pretty dry, but is nice with the tea.

Apr 13, 2014
MrsPatmore in General Topics
1

Recipe needed vegan stuffed cabbage

I would definitely cook the quinoa first, but then again, undercooked grains are one of my pet peeves. If they didn't get enough moisture during cooking, there would be no way to remedy that problem at the end. Also I suggest that you freeze the cabbage first. When you thaw it, the leaves are nice and soft - saves the tedious and messy step of boiling the whole head of cabbage.

Apr 13, 2014
MrsPatmore in Vegetarian & Vegan

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

I'll add irony to the sarcasm . . . I have several lemon trees in my yard and even though they produce fruit with abundance nearly year-round, I still often find myself in need of a lemon! Hence, I keep powdered lemon peel on hand. O_o

Apr 13, 2014
MrsPatmore in Home Cooking

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

Coll, I didn't know that you had your own *orbit* -- that explains a lot! LOL ;-) I need to get one of those! Also since I'm not familiar with True Lemon, I had to look it up, and according to the website, the ingredients are: Crystallized Lemon [citric acid, malic acid, lemon oil, lemon juice, ascorbic acid (Vitamin C)]. Apparently there is an unsweetened version, as well. It's a lot cheaper than Penzey's powdered lemon peel. I will look for it and give it a try, thanks!

Apr 13, 2014
MrsPatmore in Home Cooking

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

If you try Penzey's powdered California lemon peel, I think you will like it. It is nothing but the dried and ground outer layer of the lemon peel (no pith), and it's never bitter. But it is intensely lemon-y! I like to add a sprinkle to marinara sauce. I tend to reach for it often because just a bit will really perk up most savory dishes

Apr 13, 2014
MrsPatmore in Home Cooking

Please suggest a wedding gift

<<I believe wedding registries are a 20th Century sales innovation by Marshall Field & Co.>>

Amen to that . . . and as a frequent recipient of "invitations" to attend the showers/weddings/birthdays/b-mitzvahs etc of people that I don't know all that well, it seems like these occasions have devolved into gift grabs. Just recently, I received a "save the date" email with a link to numerous gift registries, including Amazon, where the happy couple (who I've never even met) registered for gift cards ($0.15 to $2,000.00)

Apr 13, 2014
MrsPatmore in Cookware
1

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

I also have had some bad lemon oils over the years. I will only use this brand from now on: http://www.boyajianinc.com/bakingLemon.html

A little goes a long way. I do keep refrigerated after opening.

Also I like Penzey's lemon peel powder (also kept refrigerated): http://www.penzeys.com/cgi-bin/penzey...

Apr 13, 2014
MrsPatmore in Home Cooking
3

Baked Goods as Gifts For Teachers, Etc.

I guess cookie exchanges are out, too? Here in East Podunk, we still do cookie exchanges around the holidays and we have plenty of teachers that participate. After re-reading most of this thread, I realize that I need to more fully appreciate where I live. Because obviously the concept of homemade food exchange is far from universally appreciated.

But to your point, c oliver, I honestly hate gift cards and could never bring myself to buy one let alone give one as a gift. If I were in that predicament (and as stated upthread, thankfully, I'm not), I would put a $10, $20, $50, $100 or whatever amount of cash in an envelope and hand it to my intended recipient. From the statistics that I've read, a very large percentage of gift cards go unused (in whole or in part), which is why retailers love them so much. See, e.g., http://business.time.com/2012/01/09/b...

Apr 08, 2014
MrsPatmore in General Topics
2

Tart tatin pans

I'm clearly biased due to fact that I've had a crush on Pepin for 25+ years, but I never make a tart tatin using any method other than that prescribed by Chef Jacques Pepin. His recipe/technique has never failed me.

Apr 06, 2014
MrsPatmore in Cookware

kitchen OWIES!?!

I miss jfood . . . and especially, his enthusiasm for salmon pie (near and dear to my roots). I will make salmon pie tomorrow, in honor of jfood. Thanks for the reminder, c oliver!

Mar 29, 2014
MrsPatmore in Not About Food

What to make and/or have on hand for out of town guests?

Yes to the egg casserole idea. I make a fake frittata all the time to have on hand for snacking. It's perfect since it tastes good hot, room temperature or even cold. I made one this morning using up bits and pieces of leftovers from the fridge: chopped baked potato, broccoli, cauliflower, baby carrots, red pepper, shallots, snap peas.

Saute all the veggies then dump into an oven-safe baking dish (I would have used a prettier dish if I'd known that I'd be posting this photo!), then pour over a mix of eggs, cheese (I used up a variety of little scraps of cheeses that had been accumulating in my fridge), milk, sherry, salt and pepper. I'm lazy so I generally just mix all of the pour-over ingredients in a blender.

Bake at 350F for 45-60 minutes or until the center is just barely set.

This slices very nicely and I often put small squares with a toothpick on a plate for appetizers or a larger piece serves as a hearty snack any time of day.

Also it is strawberry season where I live, so I made the strawberry bread recipe from Saveur: http://www.saveur.com/article/Recipes...

Mar 28, 2014
MrsPatmore in Home Cooking
2

Bread Baking at Home

<<My mother was a frightened baker!>>
Hi, sandylc, I grew up in the same house! I was afraid of dough for many years. After that, I had some bad dough experiences (trying to make 100% whole wheat bread with no baking experience). I gave up, but after a few years of no baking at all, I tried again. I used recipes that weighed the ingredients. Success! Now that I've found my footing (so to speak), I'm so happy to be able to make a decent loaf for my family and guests. And I love trying new recipes and learning new techniques from folks like Adagio and SomersetDee and you, of course! :-)

Mar 26, 2014
MrsPatmore in Home Cooking
1

Which Vent Hood for 30" BlueStar Range?

I'm no expert, but if I had the chance to do it again, I'd redesign my whole kitchen to have a straight duct to outside. One of the reasons that I bought the bluestar cooktop was for Asian (wok) cooking. To my never-ending disappointment, the ventilation is so poor that it's impossible unless it's a nice, breezy day and I have the windows wide open.

Mar 26, 2014
MrsPatmore in Cookware

Which Vent Hood for 30" BlueStar Range?

I have a bluestar cooktop and Zephyr II vent hood. Unfortunately, I did not learn until after the kitchen was finished that 90 degree angles in the ductwork will dramatically reduce the efficiency of the vent fan. Based on my experience, I would say that if you must have a 90 degree angle in your duct, go with the highest possible cfm blower you can get! There is a ton of info on Gardenweb, which I truly wish I had read before proceeding with construction. We had hired a rather expensive architect, but apparently his specialty is building expensive kitchens for people who don't actually cook in them! Good luck with your project!

Mar 25, 2014
MrsPatmore in Cookware

Bread Baking at Home

Thank you for this info! To clarify, though, when you say:

<<In about 5 minutes, when you see some color on the bottom of the bagel, you reach in and "flip" the bagels onto their bottom side on the stone.>>

Do you mean when you see color on the top, you flip? I'm not sure how I would see color on the bottom. But it sounds like a very good idea, because the bottoms of my bagels never have a nice crust like the tops.

I don't have couche material at the moment, but following your advice (above), I hope to have some soon. I do have some boards in my garage that I could cut to fit.

Lastly, I'm baking at my sister's house, and she has no oven thermometer but it seems that her oven runs cold. I'm more comfortable with my own oven! She is not a cook, in fact, she didn't even know how to turn on her oven! LOL

Mar 25, 2014
MrsPatmore in Home Cooking

Bread Baking at Home

Yes, for 90 seconds on each side. I'll boil for 2 min per side tomorrow morning (second half of this batch). They were good but will benefit from overnight in fridge to develop flavor! My young assistants were anxious to try some right away LOL

Mar 25, 2014
MrsPatmore in Home Cooking

Bread Baking at Home

Just out of oven, smelling really good here :-)

Mar 25, 2014
MrsPatmore in Home Cooking

Bread Baking at Home

No I'm just a home cook. I don't have special equipment (although I do have a wish list!) My assistants have been a great help. We're going to bake half today, and the other half tomorrow morning. I'm sure the flavor will be better tomorrow, but my assistants don't want to wait that long. :-)

Mar 25, 2014
MrsPatmore in Home Cooking

Bread Baking at Home

Chef, you inspire me. I made traditional cloverleaf rolls on Saturday and started bagel dough yesterday. I'll be shaping the bagels later today with my great nieces, ages 6 and 8 (Reinhardt bagel recipe). And it's only Monday, so there will be more bread this week. Thanks again for sharing your knowledge and enthusiasm. Sincerely, MrsP

Mar 25, 2014
MrsPatmore in Home Cooking

Anything to look for in Aldis?

I just discovered there is an app for Aldi's. Shows sale items, specials, etc. for current week + one week ahead and allows creation of a shopping list. For iPhone and Android. So far, it seems useful.

Mar 22, 2014
MrsPatmore in Chains