PamelaD's Profile
Weird very light colored egg yolk? Is it OK? [Moved from Home Cooking]
I am baking some banana bread and just cracked my two eggs into the bowl. One has a really light colored yolk.... not dark yellow/orange of a normal egg, but light light yellow, almost colorless! What does this mean? Is it bad? I scooped it out and added another egg, but it's white portion is still in the batter.
I know that there is a variation of color based on what the chickens eat, but this is from a regular batch of grocery store eggs, which are usually very uniform in color/quality.
Any advice?
P
Chicken Chili too acidic -help.
Molasses is acidic, btw, but I agree with the sweetness idea.
Cooking for gluten-free guest... this soup ok?
Sounds really yummy!
As mentioned above, though, even if the blue cheese might be GF, many of us celiacs stay away from it just in case. So it might be more polite to your friend to switch to something like goat cheese.
P
I want to love my slow cooker, can you help?
I love my crockpot!
Here is a favorite: A mexican chicken stew:
1 fresh pablano pepper, chopped up
2 fresh jalepenos, chopped up
1 fresh green bell pepper, chopped up
1 large sweet onion, chopped up
1-3 cloves of garlic, minced or sliced (to taste)
6 boneless, skinless chicken thighs
juice of one lime
1.5 teaspoons ground cumin
1.5 teaspoons oregano
1 teaspoon of chipolte powder (opt)
a pinch of salt
chop all the peppers, exculding seeds and ribs (unless you want more spice) and put in the bottom of the crockpot. Add onions and garlic on top. Add chicken thighs (whole), the spinkle with lime juice (the acid helps break down the protein) and spices. Cook on high for one hour, then turn down to med/low for another 2-4 hours. Mix up occansionally to break up meat. When it is done, the meat should be all shredded and tender. I freeze this in portions for quick suppers, with the addition of a slice of cornbread or rice; or you can use this to fill tacos. Enjoy.
P
Ideas for precooked shrimp that is not just a shrimp cocktail for NYE side dish/app
Thanks everyone for the ideas! Love the Tzatziki suggestion. Maybe I'll use half the shrimp for dipping and half for a shrimp salad-y thing in endive....
Romesco sounds good too!
Happy New Year!
Ideas for precooked shrimp that is not just a shrimp cocktail for NYE side dish/app
Found a good deal and got a lb of 21-30 ct shrimp, cooked with tail on. Looking for fun small dishes for NYE (just me and my husband and a stack of DVDs). Shrimp cocktail is obvious, but am in the mood for something a bit more creative/unusual. Not opossed to taking off the tail or chopping the shrimp up, if necessary...
Other things I am think of are: goat cheese with orange marmelade, crackers; chebe bread rolls, smoked salmon; smoked sausage in mustard sauce; other misc cheeses; minty pea dip
( http://mynewroots.blogspot.com/2011/04/simple-mint-pea-dip.html ) ; a bowl of cherry tomatoes, and whatever else I might come across in the next 24 hours that sounds good.
Thanks!
Need ideas for side dishes on NYE.
I saw asparagus today at my market that looked fresh (but $3.50/lb) and you could always fancy it up with hollandaise. Asparagus is my go-to veg for an elegant dinner.
If you are in the mood for a starch, we like extra crispy 'crashed potatoes'
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/
Enjoy
Store-bought demi-glace - thoughts?
I like the "More than Gourmet" Brand. I can find it in my local up-scale grocery store...
http://www.morethangourmet.com/our-products/meat-based-sauces-a-stocks/french-demi-glace
Good Luck,
P
ps for those of you know I am GF, several of their poultry and seafood and veggie glaces are gluten free...
Bread substitute
A GF bread would be the obvious answer, but, I have to say, the flavor would not be the same... how about cooked rice? I like the white bean suggestion, too. Best solution would be to find a recipe that does not even include bread.
good luck,
P
Maggi Seasoning Sauce Substitutes: Mainstream, Gluten-Free, and MSG-Free Options
my fave: Gluten free San-J low sodium Tamari 710 mg Na per T (= 236mg per teaspoon).
What kind(s) of fudge are you making for the holidays?
http://www.food.com/recipe/lavender-fudge-172465
Enjoy!
Cheese course selection for Mexican-themed dinner?
Found this info:
http://www.gourmetsleuth.com/Articles/Mexican-Cheeses-966/mexican-cheeses.aspx
Enjoy,
P
What kind(s) of fudge are you making for the holidays?
I came across a recipe for lavender fudge that is the basic sweetened condensed milk + chocolate + a bit of powdered lavender flowers... sounds interesting... might just have to give it a try, as I am a huge lavender lover.
P
Black "forbidden" rice
Brew some jasmine tea and use that instead of water to cook the rice. Adds to the exotic flavor!
High-end saturday lunch?
Hi everyone, Thanks so much for the input.
Nsxtasy, I suppose what I mean by 'high-end for Sat lunch" is something like what NoMi USED to be... (went there for Holiday Lunch many years in a row.) What a great view, but looking at the menu for sat lunch, it is mostly sushi and sandwiches now. My husband is a meat-and-poatoes guy and I am gluten free! We steer away from Itailian (too much pasta and bread for my liking). Not really wanting to sit in a dark booth at G&G, Hugo's, etc.. on a lovely Dec Saturday, so those classics are mostly out. Gee, I am picky, aren't I?! A few of the others mentioned, if you look carefully at their menus/hours have switched to brunch on Saturdays (again too much bread, pancakes, etc... that I cannot eat). At this point I am leaning toward Custom House or Sixteen. Thanks again to all for the suggestions!
P
High-end saturday lunch?
Hi all,
We will be downtown on the 17th and are looking for a good lunch spot for our annual holiday outing to hang out on the mag mile. We would like a real meal... not brunch, not just sandwiches, but actual entrees! All the places we used to go are either not open for lunch on sat anymore, or have switched to just serving brunch or sandwiches (Nomi, Atwood, Four Seasons, etc...). After surfing opentable for hours the only one that is sticking with me is Aria. Anywhere in the Loop, Mag mile, Streeterville, even south or west Loop would be fine. Any advice?
Thanks and Happy Holidays,
P
Dish that got the best compliments today - share the recipe
These pearl onions were a big hit at our house:
http://www.foodnetwork.com/recipes/food-network-kitchens/glazed-pearl-onions-recipe/index.html
Advice for Thanksgiving buffet set-up?
I have done Thanksgiving buffet style for about 15 years, usually 12-18 people. We have the table(s) fully set with plates/silverware/napkins. Also on the tables are the butter, s&p, gravy, cran sauce. The guests just grab the plate from their spot and head to the buffet (like you on the kitchen counter... we have a penninsula). Turkey on platter, hot side dishes in the pan they were baked in, mashed potaoes and cold dishes in bowls, etc... Big basket of rolls. After everyone has sat down, I transfer the turkey plantter and roll basket(s) to the tables. We have a separate smaller table in the eat-in kitchen area disignated for before dinner apps and drinks, then for after dinner desserts.
Ultimately, it is usually chaos! But who cares when the food is tasty and the company is fun!
P
Best gluten-free yellow cake mix?
I really like the Betty Crocker GF yellow cake mix. It should be available in most regular grocery stores, too. Check on the Betty Crocker website - they have 'cake doctor' type recipes for using their mixes. Might even be a rum cake there...
Good Luck,
P
Fresh pasta from peanut flour
I have always used the rule of thumb: approx 1/2 teaspoon to as much as 1 teaspoon Xgum per cup of GF flour. I assume the same ratio would work with peanut flour. Let us know how it turns out! Sounds very interesting...
P
*Your* secret to great apple pie?
Oh, and a pinch of cardamom (as well as cinnamon and nutmeg, of course).
*Your* secret to great apple pie?
I add a little vanilla extract... and use brown sugar, not white.
Dip for smoked shrimp
I'm thinking you might not want to cover up your lovely smoky/spicy shrimp flavor with a heavy remoulade or chipolte sauce.... How about a delicately seasoned creamy dip like an aioli or sour cream/creme fraiche with a bit of lemon?
I will have to try this.... sounds delish.
P
Garlic scapes: now I know what they are, what do I do with them?
I got some at the farmer's market last week. I chopped them into ~ half inch long pieces and sauteed them up with corn (fresh cut off the cob) in a little butter and that was very tasty. I bet you could chop up the more tender tops and eat raw in a salad.
I think they would be fab with asparagus, but maybe add them in the last 5 or 10 min of roasting.
Let us know what you end up doing,
P
ISO Dry-ish cottage cheese.
"Farmer's Cheese" might be just what you are looking for?
http://en.wikipedia.org/wiki/Farmer_cheese
good luck,
P
What's For Dinner - Part 92 [old]
Tonight we'll grill some boneless pork loin chops (rub or marinade still up in the air.... advice?). Served with sauted apples and baby red onions (from the farmer's market) in homemade butter from grass fed cows (also from the farmer's market) with perhaps a splash of lemon juice and a pinch of celery seed and brown sugar. Oh, and 'crashed potatoes' - the basic version with a drizzle of EVOO and S&P. And the bread basket will be filled with Chebe 'balls' http://www.chebe.com/
P
Food Trickery?
Not really a 'trick', but I remember reading about war-time bread when wheat was had to come by. It used cornmeal and/or oats. Here is a good link: http://www.theausteritykitchen.com/2009/05/wheatless-wartime-boston-brown-bread.html
I belong to a bookclub, too, and when I host I always try to match the food to the book!
Have fun,
P
favourite watermelon or melon salad recipes?
At a restaurant recently we had a lovely watermelon salad: on the right side of the plate was a small salad of dark greens simply dressed; on the left was a 2 inch square chunk of salted (seedless) watermelon with a small scoop of goat cheese ice cream on top! Very Very yummy.
fun, interesting, seasonal jams for a bake sale
lavendar/mint
maple
rhubarb (with or without strawberries)
blueberry
and wine jelly is fun (I use merlot)
