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Sherri's Profile

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Possible Double Standard Regarding Dietary Needs/Preferences

I think that at some point we all have a limit of how much bending we are willing to do. My willingness depends on many factors:
How much I want to have this person share a meal with me and my other guests/family
How much this person contributes to the happiness in my life and brings the happiness to the table
How willing is this person to make sacrifices for others, i.e. is not so self-absorbed as to ignore others with needs

I have a hot button for the misuse of "allergy" as well. A true food allergy is serious; using the term for personal convenience is a cowardly lie.

OP states: "To Ms. Xs credit she never said anything to anyone else or complained, she just stopped hosting".
While I do not have guests with the myriad dietary constrains of Ms X, I too have cut waaaaay back on hosting. Also, I am much more selective about who shares my table and less likely to do the "payback" thing knowing that it can result in an endless cycle.

Yes, entertaining is a lot of work.
Yes, it is expensive.
Yes, it can be a lot of fun.
As birthdays have accumulated, I notice that I have less tolerance for self-absorbed individuals and have reduced my obligatory entertaining. I do what I want, when I want. Ye Gods, that sounds like a bratty toddler and I must clarify lest I be thought of as a very old three year old.

No longer do we host dinner parties for the sake of hosting dinner parties. Many factors have contributed, not the least of which are the dietary restrictions of guests. I have very little patience for those who change their restrictions at will, expecting the hostess (me) to conform to their fad du jour.

With all my disclaimers, I sound like a crotchy geezer. I am not. We love to have people at our dinner table and do so reqularly - twice last week. I have kept a "Guest Likes and Dislikes" file for as long as I can remember and try to adhere to it. I guess what I am saying is that we all have our 'line in the sand'. Ms X may have reached hers; I know when I reach mine. A gift of maturity is knowing when to say "No" and mean it. t's time to be good to yourself.

Jul 29, 2014
Sherri in Not About Food
1

T.I.P.S.= To Insure Proper/Prompt Service?

A friend always tips the valet car parker when he arrives and promises more if the car is parked in front of the restaurant and in perfect condition when he returns. I've found this practice odd but he swears that it guarantees a faultless experience.

Jul 29, 2014
Sherri in Not About Food

Possible Double Standard Regarding Dietary Needs/Preferences

I knew a man who 'kept kosher' but had a special pot for lobster. Yet, when he was an invited guest, he made a big deal about not eating at my house since:
I am not Jewish
I don't keep a kosher kitchen
Finally, he did agree to eat some unpeeled fruit on a paper plate.
Never again.

Jul 29, 2014
Sherri in Not About Food
1

New iPad issue

Only on the iPad, this does not happen on the desktop.
Enough with Pearl!
CH is getting to be a royal PITA with the changes

Later - not only are pearl/sims appearing frequently, i get knocked offline and must reregister.
ENOUGH

Jul 28, 2014
Sherri in Site Talk
1

What is happening with the EDIT feature?

Kind words, c. You made my day. I could not believe that, all of a sudden, all my brains fell out and I was rendered stupid.

Adios Q&A, we will never be friends.

Jul 28, 2014
Sherri in Site Talk

Freezing uncooked (raw) rice

I live in the Arizona desert and have always kept all types of rice in the freezer. If there is a difference, I have not noticed it because this is our norm.

Oops - I just noticed this is a 6 year old post. Hope none of my rice is this old.

Jul 27, 2014
Sherri in Home Cooking

What is happening with the EDIT feature?

mcsheridan, I owe you many thanks for the quick answer and explanation. linguafood, please bear with me while I attempt to explain.

It seems my first mistake was answering a Q&A post. I assumed that if I had a question, I needed to use the Q&A format.
It was in this format where I erased my first reply, completely obliterated it, yet it appeared. Hence my problem with the EDIT feature.
In the "discussion" format, the EDIT function remains.

Boy, I was flummoxed and wrote a second post. When I looked for it, the second post was nowhere to be found. I had no idea that I needed to look under "Qualifying Questions" for it.

I think, for the time being, whether or not I have a question, I will use the "Discussion" icon and forego any further contact with Q&A. Phew!

This is an improvement? How so?

Jul 27, 2014
Sherri in Site Talk
2

What is happening with the EDIT feature?

Prior to the new overhaul, it has been possible to change, delete or edit your post within a two hour window of posting. This is no longer possible. I have asked this question and find I am listed as a poster but cannot find the answer.

In the post "POLL: Specific NEW Features That Bug You" I am listed as a poster, the last poster, but can find absolutely no evidence of the post. Where is it? How do I read what I wrote? At one point, I'd deleted the post only to find it. Now the wording has vanished but I remain 'the last poster'. WTF?

Can someone please explain what is happening?
FWIW, I am not a newbie, I have been a CH poster for about nine years and am completely boggled by this new overhaul.
Thanks

Jul 27, 2014
Sherri in Site Talk

POLL: Specific NEW Features That Bug You

Why am I llisted as having posted? I wrote an answer and erased it. I did not post a reply. While I am writing this question, my post shows beneath but I ERASED THIS. What gives? I am completely baffled.

Jul 27, 2014
Sherri in Site Talk

POLL: Specific NEW Features That Bug You

Where is the EDIT feature needed to edit a recently posted topic? Between hearts and starts and arrows, I have no idea how to make a correction to my post.

Jul 26, 2014
Sherri in Site Talk

"Starbucks Demands Barista Remove Tattoo or Resign"

DuffyH, I owned a catering business for years and provided uniforms for my waitstaff. One young waitress told me that I was violating her right to free expression by requiring her to wear the provided black skirt and white blouse. Furthermore, she decided to dye her hair a bright green just prior to a very conservative fiftieth wedding anniversary party we had scheduled. We parted company over these issues. My attorney assured me that I did have the right to protect my company image and a lawsuit would be a non-starter.

Jul 21, 2014
Sherri in Food Media & News
3

"Starbucks Demands Barista Remove Tattoo or Resign"

Cowboyardee wrote: "But I'll criticize away when I think a company is making personal demands of their employees without reasonable justification. Signing their checks is not justification in itself."

Does your reasoning mean that as employer I cannot stipulate a dress code or personal grooming policy for my business? Using your rationale, just because I am signing the checks, I have no authority to ask/expect my employees to behave/dress/present themselves in a certain manner?

The OP asked about a corporate policey re: tattoos. I responded basically that it was the golden rule - he with the gold makes the rules. There was no discussion of this policy being dangerous to the employee so the 70 hour work week comparison is unfounded.

I think we can agree that drawing lines can be a fuzzy area, whether they be political boundries or employment strictures. But I stand by my earleir comments. When the policy is straightforward and clearly explained prior to employment, you take the job and subsequently decide you don't want to abide by the policy, it is time to move on. Go ahead and agitate for change, just do not do it at my place of business, on my time.

Peace.

Jul 20, 2014
Sherri in Food Media & News
1

"Starbucks Demands Barista Remove Tattoo or Resign"

I don't care one way or the other. It seems that the problem arises when the policy is clearly stated then ignored. This doesn't work with children and, we're seeing, it doesn't work with baristas either. If the Starbucks policy is no visible tats, employees need to understand that working at Starbucks means no visible tats. Period.

Whether the policy is fair, antiquated or anything else does not come into play. It is what it is. Being employed by the corporation means following their rules. Don't like the rules? Work elsewhere. It seems awfully weasly to take a job, knowing the requirements, then whining about them later. Move on, minus the complaining.

Jul 19, 2014
Sherri in Food Media & News

Has anybody installed a charcoal grill in their kitchen?

I should have mentioned that our West Coast magazine, SUNSET, has featured kitchen BBQs often in their publications. They were very popular in California in the 1950s and 1960s, especially in ranch-style houses. In my oriiginal post, I'd completely forgotten that a relative of mine had one in a house built in the late 50s. It was rarely used (for the cleaning reason) but fun to have nonetheless. A crank raised and lowered the grill.

Jul 19, 2014
Sherri in Cookware

Any C'Hound Baby Boomers?

Growing up in Southern California, 1950s & 60s - A couple of times a week, Otto from Edgemar dairy arrived with milk and whatever else he thought we needed. There was a slot built into our house with metal doors on both sides so he could put it in and we could take it out from the kitchen. He rarely used this since he just walked into the house to re-supply. As kids, we always wanted him to leave sweets but we got eggs, cream et al instead. The Helms bakery man brought us all manners of baked goods. Our ice cream man was grumpy so we called him the Bad Humor Man but he always found a root beer popscicle for me. I never knew that you could buy hairbrushes at the store because of The Fuller Brush man who supplied us with every kind of brush imaginable. Later, early 80s, Virginia Beach, we had a Mennonite dairy deliver milk. It was my huge splurge since it cost more than twice as much as milk from the USN commissary. He also brough ice cream (rarely since it was sinful) and heavy cream that literally stood a spoon in the little glass bottle. Fond memories all.

Jul 17, 2014
Sherri in Not About Food

Pesto experts, a lil help please?

Disclaimer-- I am NOT a pesto expert. No way, no how. I make all sorts of basil-olive concoctions and enjoy each and every one. They're different from each other but I am not going for the 'authenticity' crown. Yesterday, I tried just basil leaves and olive oil in the blender. No Parmesan, no garlic, no nuts; just basil leaves and oil. Wow! It was fabulous spooned over fresh garden tomatoes. Was it 'authentic' pesto? Likely not but it was a fine sauce. Might I suggest, foxspirit, that you experiment and find what YOU like. Experts be damned.

Jul 16, 2014
Sherri in Home Cooking
1

Has anybody installed a charcoal grill in their kitchen?

We've rented a beach house in CA with a kitchen BBQ. I neither loved nor hated it. It was good to have when the weather was lousy but not something I wanted enough to install one when we built this house. PITA to clean, make certain there is adequate ventilation.

re: sparks - we built our fires at the back of the BBQ and never had a spark issue. When ready to cook, raised the grill, moved the charcoal to the center of the BBQ, lowered the grill and began.

Jul 15, 2014
Sherri in Cookware
2

Anyone ever get gold wash applied to your silver?

Hi Kaleo, I'm just plain Sherri; I believe there is another poster named Sherrib.

Glad to know that Zapffe Silversmiths has more than one location. Perhaps the OP is closer to Seattle than he is to AZ. Wherever he is, I know that my experience has been stellar and I hope the same for him.

Jul 14, 2014
Sherri in Cookware

Anyone ever get gold wash applied to your silver?

Although the website for Zapffe Silversmiths does not say so, the shop is located in Mesa AZ. I have used this shop several times for repair/restoration and have no qualms about recommending Blix Thompson's work.

Jul 14, 2014
Sherri in Cookware

Restaurant blames cellphones for service complaints

"Customers nowadays too per-occupied with their cellphones ..."

Quoted from the article -- if the proofreaders at DM are as diligent as the reporters, we're wise to look askance. Per-occupied indeed!
Who says that spelling doesn't matter?

Jul 13, 2014
Sherri in Not About Food
2

Domestically Disabled

Thank you for your kind words. I hope that you will keep those nice thoughts when I tell you that I added an "edit" after you penned the compliment.

Jul 12, 2014
Sherri in Home Cooking

Domestically Disabled

Welcome to CH! No one is born knowing how to cook, we've all been beginners. My initial cooking experience resulted in burning down a portion of my parent's kitchen. Knowing nothing about cooking, I put a black iron skillet on HIGH heat, added a stick of butter and some bacon slices, turned on the fan and walked out of the room. Needless to say, disaster followed and I met a lot of very nice firemen that day.

If you haven't made these acquaintances, you are ahead of the game.
NB: I went on to study in France and make various sections of the F&B business my career for more than 40 years.

If you don't have an accomplished cook who can tutor you, your road will be a bit bumpy but you'll learn a lot if you stick to it. Humor is important in this process, so is paying attention. So far, it sounds like you've got the humor part well in hand -- congratulations!

A copy of the book Lora Brody wrote for her sons is widely available on Amazon (used books) for a penny + shipping. Highly recommended. It will take you step-by-step, including introducing you to the room where food prep takes place.
"... On cleaning an oven - Manual cleaning oven, unfortunately, does not mean that a guy named Manual will come and clean your oven".
Yep, this is a basic book and perfect guide for someone starting from the floor on up. Chapters on stocking a pantry, necessary gear and plenty of simple recipes.

Full disclosure - Brody is a friend but that does not diminish her worth to you.

Good luck on your quest. Please let us know how you are doing. This is a caring and forgiving forum, we'd all like to help you join us.

Edit: on your quest, try to learn to read something extra into a recipe. For example, when there is a fruit-meat combination, ex: chicken with lemon, think about possible variations. "What would happen if I used orange instead of lemon? or substituted pork medallions for the chicken? Hmmm, maybe I'll use pork with apples or tomatoes ..." Using this technique, you can develop a wide range of dishes from a single 'recipe'.

Jul 12, 2014
Sherri in Home Cooking
5

HELP!! Extremely picky eaters, out of dinner options!!

Tamale pie (hamburger, corn, some canned tomato product + black olives - thickened with some cornmeal), hamburger stroganoff (ground beef, sour cream, onions & mushrooms if these are OK [otherwise, omit them], served over noodles) or what our housekeeper called "Chinese hamburger" AKA cream of mushroom soup, ground beef, soy sauce and some chopped celery. How about the plethora of chicken-rice combinations? If you have a slow cooker, you can put a pork shoulder in it in the morning and have mouth-watering shredded pork for dinner. Beef stew minus the vegetables, unless carrots don't count - the potatoes should be OK. If you drink alcohol, use beer for the stew. It adds a lot of flavor. Fried chicken? Soy-roasted chicken thighs with baked potatoes cooking in the oven at the same time. Actually, cook extra potatoes at the same time. Some can be fried and the others "restuffed" -- scoop out the potato fles and mix it with your favorite toppings ( sour cream, grated cheese, bacon, chives ? And whatever else you would like. These can be refrigerated and reheated another day.

If you can get your hands on a Better Homes and Gardens cookbook from the 1950s and 60s you will find lots of ideas, ditto for any of the military wives or church cookbooks of that era. They're very light on any seasoning and don't contain many vegetables. Good luck on your quest.

Jul 11, 2014
Sherri in Home Cooking

De-Electrifying the Kitchen

Interesting post, Kaleo. Your question made me stop and think about how many non-modern pieces I have - and use - in my kitchen. Many are hand-me-downs from family so they come with memories as well as function -- the ice cream maker was my grandfather's, the meat grinder and coffee mill belonged to my grandmother, my husband treasures the toast-tite. I would hate to be without my food mill, pasta machine and mandolin that I have bought. I make citrus juice with a hand-powered gizmo. I also have an antique grape press that I haven't used in a long while. My batterie de cuisine is pretty fundamental/traditional but I will admit that my FP, blender and toaster get a daily workout as well. There are no one-trick ponies in my kitchen - not an electric knife nor electric egg poacher to be found. As barefootgirl noted, Lehman's is a treasure trove of non-electric tools and gadgets. I finally found the pierced insert for sprinkling clothes from Lehman's.

Edit: I did not include the obvious - can opener, scissors, potato masher, etc even though there are electric substitutes for my manual gear.

Jul 10, 2014
Sherri in Cookware

Desserts that can stand up to summer heat

Will you have access to a fridge? or any sort of chilling? or does your dessert need to be heat-friendly for the whole bbq? Is this finger food like the brownies & cc cookies (which melt in the heat)? I was thinking about slices of pound cake or cupcakes and different toppings but would like more info please.

Jul 07, 2014
Sherri in Home Cooking

Reserving Vegetarian/vegan meal for flight?

GraceW, as others have said, it depends on the airline, length of flight, destination and class of service. I have had good/very good and inedible so I can't be of much help. Back in the olden days (!) ordering a 'special meal' was almost guaranteed to be a better choice than whatever else was being served. For that reason, I have ordered the whole gamut - from halal to kosher to vegetarian and others which escape my memory. Nothing sticks out as 'fabulous' in the special meal category. Best food I've ever had was First Class British Air, NY - London. I didn't want to get off the plane, but that is another post.

Edit: I don't recall the vegetarian meals as being pasta-heavy. You might think about bringing some foods that you enjoy just to hedge your bets.

Jul 07, 2014
Sherri in Vegetarian & Vegan

Help - critters are eating my zucchini blossoms!

In addition to the red pepper spray, I scatter red pepper flakes around the base of my plants. I live in AZ where we have lots of critters also. I have taken flak on this board for using red pepper flakes because some think it is not nice to hurt the invaders. I choose to declare this small bit of ground MINE and they can have all the rest of the acreage.

Jul 04, 2014
Sherri in Gardening
1

How should I cook country style boneless ribs in the oven? I don't have a BBQ/grill

"Ideas for pork ribs other than bbq...." posted by OCEllen, June 12, 2014 has lots of answers for you.

If I knew howto do the cut/paste CH link, I would ...

Jul 01, 2014
Sherri in Home Cooking

Need a food processor

When my very old Cuisinart finally died around Christmas 2013, I began my hunt. Initially, I thought a Robot Coupe would be the answer but found them both too large and quite pricey. Kitchen Aid seemed to be getting a lot of press but Breville won the decision. I've never looked back and am delighted with the precision and capability of the Breville. It's another workhorse. Unfortunately, it is above your $250 price point.

As an aside, after a couple of weeks, I fried the power cord of the new Breville FP (it touched the back of the toaster oven and cooked). When I called Breville about a replacement cord, they told me to pack up the whole FP and send it back to them for a new replacement. Seems their 25 year warranty on the motor (!!) includes the power cord. They paid shipping both ways and cocmpletely won my heart with their extraordinary customer service.

Jun 30, 2014
Sherri in Cookware

Butcher Paper in Van

Have you asked your butcher if you can purchase butcher paper?

Jun 27, 2014
Sherri in B.C. (inc. Vancouver)