Psst... We're working on the next generation of Chowhound! View >
o

onrushpam's Profile

Title Last Reply

Wild, Wild Mushrooms . . . Gotta Cook Them Some Wayyy.

I'm making that ragu/stew! I even have mushroom broth in the freezer. Now, if the weather would just cool off a little!

about 10 hours ago
onrushpam in Home Cooking

Wild, Wild Mushrooms . . . Gotta Cook Them Some Wayyy.

I froze 12 lbs of chanerelles several weeks ago. One of my favorites so far has been a sort of "tarte", using puff pastry, spread with Rondelle cheese mixed with an egg, covered with the shrooms (thawed, previously sauteed) and sprinkled with Parmesan. Generous topping of sliced scallions after it comes out of the oven.
I score a little border around the puff pastry and brush with egg wash (I just steal a little of the egg before I mix it with the Rondele). Oh, I mixed some sauteed creminis in with the chanterelles because I like the difference in flavor/texture.
Also, a shroom, scallion, cheese tomato fritatta that was yummy. I can't

about 13 hours ago
onrushpam in Home Cooking

Yet another request for lunch ideas (but a little different)

That 30days site has to win an award for worst.web.site.ever!

Aug 20, 2015
onrushpam in Home Cooking

Best hamburgers in Missouri?

I agree with Booches, but have to vote for DelWay over White Grill in Nevada. Is the DelWay still there?

Aug 14, 2015
onrushpam in Great Plains

Two Lunches near ATL

I don't think you can make it there and back for lunch, but if you want a good dinner place, go to The Feed Store in College Park.

Aug 01, 2015
onrushpam in Atlanta

Costco Food Finds - 2nd Quarter 2015

I really like the Kirkland Proseco. And, the Kirkland Malbec is very good, too!

Jun 19, 2015
onrushpam in Chains

A mother lode of chaterelles! What would you do?

Well, I froze some today and in a nod to our South Georgia home, I sauteed up some of the chaterelles with some Vidalia onion, added a splash of wine and put it atop a round of Green Hill from Sweet Grass Dairy. 10 minutes in the oven and it was unbelievably good!

Tomorrow, I think I'll do a wilted spinach salad with some of the shrooms and more Vidalia onion.

Jun 13, 2015
onrushpam in Home Cooking

A mother lode of chaterelles! What would you do?

Ttrockwood, I was just thinking how good these would be atop some cheese grits! That may be WFD!

Jun 13, 2015
onrushpam in Home Cooking
1

A mother lode of chaterelles! What would you do?

DH says we have to do the scallops/grits/shrooms. But, I think we'll skip the maple syrup and use real grits.

I'd already bookmarked that epicurious pasta/asparagus/mushrooms recipe!

I know we'll do some sort of steak before they're all gone.

This is going to be fun!

Jun 12, 2015
onrushpam in Home Cooking

A mother lode of chaterelles! What would you do?

6.25 lbs!
Most everything I found via Google said not to dry chanterelles and I don't have a dehydrator anyway. Air drying in S Georgia isn't an option. So, I will freeze. I'll try to go harvest more soon!

Jun 12, 2015
onrushpam in Home Cooking

A mother lode of chaterelles! What would you do?

Thanks all! Keep the ideas coming! I have a cooler here in my office with 4 gallon ziplocks full-to-nearly-bursting. I know each bag weighs more than a pound, but not sure how much. They are the freshest, most beautiful shrooms I've ever seen.

As she was leaving the place where she found these, she came across another huge patch of them. So, I see more in my future! (These were on public land, so I assume we won't get in trouble for harvesting them.)

Jun 12, 2015
onrushpam in Home Cooking

What's For Dinner #369 - Is It Really Summer?? [through June 15, 2015]

WFD peeps, I need your help. I'm getting a huge bunch of chanterelles tomorrow and need ideas for this fabulous gift. What should be my dinner tomorrow??? Head over to my thread about this mother lode of fungi and share your thoughts? Please?

Jun 11, 2015
onrushpam in Home Cooking

A mother lode of chaterelles! What would you do?

Oh, that sounds so good! But, it's in the 90s here and humid... not sure about soup... But, maybe, with a nice crisp salad, it could be the thing. It would certainly put the focus on the shrooms!

Jun 11, 2015
onrushpam in Home Cooking

A mother lode of chaterelles! What would you do?

Daughter just called to say she found a mother lode of chaterelles while out running tonight. She described it as an "orange carpet"! She doesn't care much for fungi, but knows I love them. So, she's going back early in the morning to harvest. If there really are lots, I'll cook/freeze some. But, I'll want to do some for dinner!

I also have a bunch of her homemade fettuccine in the freezer. I think the two might go well together. But, it's not a requirement.

I have some ideas, but want to see what my fellow hounds can come up with. If you were gifted with this bounty, what would you do?

Jun 11, 2015
onrushpam in Home Cooking

Please help- Pork tenderloin

This, yes! We do it this way and it's perfect every time. I like the Memphis Dust rub from the Amazing Ribs website. Leftovers usually wind up in stir fry or fried rice or on sandwiches.

Jun 07, 2015
onrushpam in Home Cooking
1

The Perfect Sweet Tea

Friends swear by my tea (actually my DH makes it) and share the recipe around. You can tweak it to your taste, if you like a more "plain" tea.
Use a big Pyrex cup/bowl... 8 cups
Fill it with water and add 2 family-size Luzianne teabags, 2 Constant comment tea bags, 2 Plantation Mint tea bags. Stick it in the microwave and nuke on high for 9-10 minutes. Let it sit 10-15 minutes with the bags in it. Take the bags out and stir in 1/4 C sugar (or more if you want it sweeter, we don't like it very sweet). Pour into a larger container and add water until you think it looks the right strength. We leave it fairly strong, because I take it to work and pour over ice.

I have friends who like other flavors (blackberry, lemon, etc.) teas in place of the mint. If you don't want any favors, just use 3-4 of the Luzianne tea bags.

Jun 05, 2015
onrushpam in Home Cooking
1

Need a little help for in Asheville, NC on Memorial Day

Okay, time for the report.
We tried to go to Bicuithead and the line was HUGE. We went to Corner Kitchen, where we had to wait, but not too long. By the time we drove there, parked and waited, we might have got in at Biscuitheads. Corner Kitchen was okay. We had the breakfast salad, with poached eggs.
Rhubarb was very enjoyable. I think I liked it more than my sister did. We shared three small plates. The pickled shrimp and the scallops were both very good. I liked the tart (I forget what they called it) with prosciutto, pickled onions and mushrooms (I think). Sis didn't care for it. She did, however, say the beer she had might've been the best beer she ever drank and I had a couple of nice glasses of a very dry rosé.
Service was very good. We had asked for outside seating when they confirmed our reservation. They said it's first-come-first-served, but they'd make a note. When we arrived, we were offered a two-top banquette outside or a four-top inside. We chose to sit outside and had fun visiting with our near dining neighbors. It was a friendly, fun vibe with people sharing thoughts on what they were ordering/eating. I like that!
We were comped a delicious special dessert (sometimes you ask the right questions and cool stuff happens). Earlier in the day, I made some lady's day by giving her my husband's Biltmore ticket (he was unable to come with). So, I figure that was a bit or lucky payback?
Today, we had lunch at Wicked Weed, again on the patio, and totally enjoyed it. Again, Sis had beer she liked a lot and I had wine I liked (wish I'd written down the name). Food was just okay, but certainly acceptable and service was great.
So, thanks to Chowhound, we had good food in Asheville! I'm looking forward to returning sooner rather than later.
Oh, and we made some fun food-related purchases at the Folk Art Center today! I bought four items, all kitchen/cooking/food related art!

May 26, 2015
onrushpam in Southeast
1

Need a little help for in Asheville, NC on Memorial Day

Thanks for the tips! I've eaten at Another Broken Egg elsewhere (we used to have one in Tally, but the owners left the chain and it's now called The Egg Cafe). That might be a good idea for us.

Is there another place you might recommend over Rhubarb? We want someplace with tasty food and drinks, more casual than fancy. Outdoor dining would be a plus. Lunch ideas also welcome!

May 22, 2015
onrushpam in Southeast

How do you clean stone ground grits?

Thanks, all! I love the idea of winnowing, but only have a smidge of these grits left. I think I'll just go back to my tried-and-true local grits, that don't usually give me this problem. As I said, these were a gift from a friend who bought them at a mill in North Georgia. I'd just never experienced quite this issue before. I did cook this last batch longer than usual (way more than an hour) and used more liquid. They were better.

Need a little help for in Asheville, NC on Memorial Day

My sis and I will be visiting Biltmore on Memorial Day. We have tickets for house entry at noon. We have a 2 hours drive over from N. Georgia on I-40. I think we need to grab a bite before going to Biltmore, but maybe not go into Asheville proper.

Is there anyplace we could find a nice brunch or a late breakfast or an early lunch along our route? Or, should we plan to leave early enough to go into Asheville proper? Or, try to grab something on the Biltmore grounds before entering the house?

We have reservations at Rhubarb for that evening. Not sure what we're doing for lunch the next day. Suggestions for that would be welcome, as well.

May 19, 2015
onrushpam in Southeast

How do you clean stone ground grits?

Yeah, these have a LOT more chaff stuff than the grits I usually buy. They were a gift. I didn't buy them. They taste great! But, they're just too "dirty" to be really good. I thought maybe there was some old timey trick I didn't know about.

May 17, 2015
onrushpam in Home Cooking

How do you clean stone ground grits?

I made cheese grits today, using some stone ground grits from a mill in North Georgia. They had a LOT of chaf. I put the grits in a bowl, filled with water, let them sit, skimmed the chaff, stirred, waited, skimmed more, repeat, repeat, repeat. I finally drained, covered with new water and did it a couple more times. They taste great, but still have those crunchy or clingy chaf pieces in there. Argh! How do I get them clean?

May 17, 2015
onrushpam in Home Cooking

Discontinued at Trader Joe's 2015

A worker at the Plano, TX store told my sister they've been discontinued.

May 03, 2015
onrushpam in Chains

Discontinued at Trader Joe's 2015

They've discontinued the canned Hatch chiles! WAWWWW! I loved those things and just used up my last can.

Apr 28, 2015
onrushpam in Chains

Self cleaning oven: racks in or out?

Even better! DH put the racks on a towel in the bathtub and covered with very hot water, a glug of dishwashing liquid and a scoop of OxiClean. A few hours later, he rinsed them off and they sparkle!

Apr 01, 2015
onrushpam in Cookware

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

OMG! The shrimp and grits were SO good and SO easy! This is definitely a keeper. It will be great for nights when I need easy-peasy good food for guests. I didn't do the grits in the slow-cooker today, but certainly could have. Or, could use quick grits (though I can't bring myself to use anything other than real-deal stone ground local grits).

The spinach salad was the perfect go-with for it. I got a bunch of baby spring Vidalia's this morning and they were SO yummy in the salad.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

DH is away, helping with a dog event this weekend. I planned to go, but changed my mind and stayed home. It was wonderful to not set the alarm and wake up when I wanted this morning. I've been a total sloth, watching the 2nd season of Mind of a Chef and other foodish TV and snacking. I watched The Kitchen (only food network show I like) and decided tomorrow I'll try their version of shrimp and grits... sounds like a brilliant way to do it, cooking the shrimp in foil packets in the oven with a compound butter. So, we'll have that, spinach salad and the last loaf of the no-knead bread I did several days ago.
WFD tonight will likely be left-over stirfry and Costco potstickers.
Tomorrow, I hope to be less slothful with a Tai Chi session, maybe brunch with a friend.

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

I can't find it on Amazon. Send a link, please?

Mar 03, 2015
onrushpam in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Okay, those Foodlab pizza knots were awesome! So easy and everybody loved them. I did Kenji's quick pizza sauce to go with. I'll definitely be keeping that on the list for when I need easy snacky food!

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Spring is trying to show herself here in the Deep South... thunderstorms, fog, cold one day, warm the next...
WFD tonight was a TJ's tarte de champignon and snacking on all the stuff I was doing for tomorrow night, when company is coming.
Steamed some shrimp
Made a tray of little stuffed taters and a casserole of artichoke cheese spread to bake tomorrow.
Tried out Kenji's pepperoni garlic knots... I hope they'll taste as good as they look when I bake them.
When I get home tomorrow, I'll do some wings and crudites, etc.
We'll have what may be the last fire of the season and munch while we watch a movie.
The rest of the weekend will be fast dogs, good friends, Publix subs and such. There will be wine and fun! Rain, rain, stay away!