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Sherri's Profile

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Why oh why did you not use my host(ess) gift at your dinner party?

Look up the def. for Passive-Agressive behavior. I'll bet you find the gift-giver's picture there.

Aug 28, 2014
Sherri in Not About Food

Motel / Buffet Scrambled eggs

c.oliver - I am embarrassed to admit this but ... using those same HB eggs + some mayo, mustard & pickle relish (usually purloined from another buffet)and a ziploc baggie makes a great (free) lunch sandwich (especially if you use the breakfast bread). Squashing the eggs et al was my sons' favorite car activity and the resulting 'egg salad' was more than passable for a roadside picnic.

Aug 28, 2014
Sherri in General Topics

Liquid Diet Help!

"Preparing for a real dietary challenge"

Nov 23, 2013 by jujuthomas in Special Diets

To the OP - if you can forgive my inept transfer of CH information (I don't know how to give you the easy link), the post referenced above will have a lot of great information for you. The original poster, jujuthomas, was facing about six weeks of having a jaw wired shut. Good luck on your recovery.

Aug 27, 2014
Sherri in Special Diets

PHX area with 2 kids 8, 11

Are you here right now (end of August 2014)? If so, where are you? Do you have a car?

Aug 26, 2014
Sherri in Phoenix

Looking for ideas for a Sunday Supper for 30

Clever. I will tuck this one away. There are so many great ideas on this post that I am covered for a long while. Thank you everyone for your input. WOW!

Aug 25, 2014
Sherri in Home Cooking

Attention all Trader Joe Shoppers!

Yep, clarity is a wonderful thing.

Aug 25, 2014
Sherri in Chains

Attention all Trader Joe Shoppers!

Whoa!
Earlier in this post, you state:
"Later I went to Pak n Save and

saw those same oranges for less."

Yet here you say: "I have got to find a pak n Save in Stockton,CA.I have been living in Stockton for almost three months now and still haven't found one".

Something is not holding together Smiley 881. You cannot state that you have already been to a store and later claim that you haven't found that store. We will all be waiting to read your explanation.

Aug 25, 2014
Sherri in Chains
1

Help - no-chew diabetic foods?

My first thought was Scrambled Eggs! Followed closely by "Creamed" vegetable soups (made by pureeing low carb vegetables and broth). Any seasonings will need to be tempered so they don't add acid to an already sore mouth. Ouch.

C.oliver has an excellent suggestion about pureeing softly cooked chicken with vegetables and broth (likely, you'll need to eliminate the rice) and I thought of pureeing chicken livers as well - a diabetic version of pate.

Aug 25, 2014
Sherri in Special Diets
2

What I Learned After Taking a Homeless Mother Grocery Shopping

May I please give a Plus One for Heifer. It is our go-to gift in this family; everyone we know already has enough stuff. Heifer makes an important difference in lives and that is hard to do with a shirt/tie/purse gift. Using the "teach a person how to fish ..." idea, Heifer works all over the world improving lives a little at a time.

What "typical American Foods" would you serve to foreigners?

Thanks for the reminder -- American whiskey! Every one of our visitors from Asia has asked for Bourbon. "Enthusiastic consumers" would be my description of some of them.

Aug 23, 2014
Sherri in General Topics

Looking for ideas for a Sunday Supper for 30

You-all have come through with great ideas! A thousand thanks. I do believe the "blahs" have fled and lots of thoughts are percolating right now. Before I make THE final decision, I have printed this entire thread to save for future suppers. With all this great input, I won't have to think very hard for the next one, you've done my work for me.

My husband is pulling hard for the expanded/energized Taco Bar. We do have a lot of great Mexican products easily available locally so it may be the easiest option.

Stay tuned. I promise to report.

Quail eggs in Phoenix

Haji-Baba Grocery store/market on Apache Blvd in Tempe has these in their freezer.

Aug 23, 2014
Sherri in Phoenix

Looking for ideas for a Sunday Supper for 30

A couple of times a year we host a group of musicians for performances. After the performance, I serve a light supper. This one will be in early September so it is still quite warm here in Arizona. One of my "work-arounds" is an open floorplan. For the most part, having the piano very close to the open kitchen makes my cooking especially pleasant with lots of music. However, for these Sunday suppers, it means that I cannot do kitchen work during the performance.

To date I have served: a soup supper with about five choices, a salad buffet, a grits bar with different toppings and I don't remember what else. All were well-received, this is a very appreciative non-picky group. I am toying with a Taco Bar but something is preventing me from becoming enthused about this idea (and I don't know what it is).

I have a large kitchen and use it for serving this informal buffet meal. There is a big island as well as 15' long peninsula and we have plenty of seating. It is the menu which has me struggling. The food must either be plated and cold or be able to be held at temperature for about 1 1/2 hours. Supper commences directly after the last musical selection; at most, I have about 10 minutes to get set up. Of course there are the offers to help, refrigerator door homesteaders, etc to complicate matters but I ply them with beer/wine/etc so I can get cracking with what needs to happen.

I need inspiration from the Chowhound community because I am weary of summer's heat and feel like I have a bad case of "the blahs". Thanks in advance, you've never let me down yet.

Edit: Just remembered that I have also done a French picnic, BBQed pork spread and Mediterranean meal for this group. I would rather not repeat any dishes that have already appeared. Anything fussy or requiring a lot of last minute attention or assembly is out.

Aug 22, 2014
Sherri in Home Cooking

What "typical American Foods" would you serve to foreigners?

We've often hosted international visitors. Some we know and others are strangers to us at the onset. I always ask about dietary restrictions as well as likes and dislikes.
A teenager from the Republic of Georgia would have eaten *anything* and was a delight to feed. We had a rather picky young man whose face lighted when I announced steak for dinner. Another from Beijing loved blue cheese burgers which I found odd but was happy to comply. A Russian man ate Cheddar cheese by the pound - 2 pounds at one sitting!

You can see that the answers are all over the place. Since we live in the SW of the USA, I assume that many visitors would like to sample Mexican food. Some yes, some no. Fried chicken? Again, some yes, some no, thank you. Ask.

Aug 21, 2014
Sherri in General Topics
1

Ingo - a casual spot on 40th St & Campbell, Phoenix

Ingo, a casual dining cafe/resto/? on 40th St and Campbell in Phoenix, was a pleasant surprise. On what used to be the overflow parking lot for LGO, this round dine-in or take-out spot offers a tasty lunch at either the counter or some tables indoors with tables outdoors as well. I had the whitefish sandwich and my son ordered the steak salad. Each was excellent in its own way. The loup de mer was fresh, a housemade tartar sauce had a zest that is unusual - and very welcome - and the house-made pickles upped the ante. An unexpected treat were the cookies available as a gratis dessert. Google the menu for more details but this #8 tweaked my interest:
"8) deletions accommodated, food modifications politely declined"

Ingo is a "do again" for us, especially since my son and his wife live in the area. With a hefty tip, our lunch was in the $30 range.

Edit: If you live or work in this area, Ingo is a nice addition. We've put it on our regular rotation. I believe that I hit "casual" pretty hard and it is appropriate. Ingo is *very* casual but it is not slap-dap, sloppy casual. They're very serious about sourcing and take great pride in their product. With the open kitchen right at the counter, it's simple to watch your meal being prepared. No, on second thought, it's not "simple to watch" it's impossible to miss.

Aug 21, 2014
Sherri in Phoenix

Romantic dinner Camelback area recommendation please.

Disclosure: I have a particular romantic attachment to T. Cooks since we were married in the garden there almost 15 years ago.
Having said that, the gardens warrant a visit, even if you decide to dine elsewhere. Small hidden garden nooks, walled private spaces abound and it is a very lovely old Phoenix atmosphere in what used to be a private estate. Take a drink with you as you stroll or arrange for champagne to be waiting for you in one of the quiet gardens. You won't be sorry.

Aug 20, 2014
Sherri in Phoenix

Cheap Beef Meals

HumbleFoodie, You ask " ... what are some cheap ways to use BEEF?" You have received a lot of good answers. May I ask about your portion sizes? It is possible to feed two hungry adults, low carb, with a single, small filet mignon steak if used creatively. 3 oz of meat per person is more than adequate. Upping the vegetable content of stir frys makes a very satisfying meal with just a little beef. Have you ever horizontally cut pockets in small beef steaks and stuffed them? You can also split a single piece of meat and serve it over mashed cauliflower/carrot mash. Any time meat is served atop something else, it looks bigger than it is. A beef ragu served on spaghetti squash is a low carb option. Joe's Special with a *lot* of spinach (yes, it looks like the dog's breakfast but is delicious and filling)! I used to grill beef rib bones for my sons. The devilled dinosaur bones were a treat. After they'd finished gnawing on them, the bones went into the stock pot for broth. How about stuffing zucchini with a small amount of ground beef and other vegetables + cheese? Peppers are another option for stuffing, especially at the low summer prices. Beef-vegetable soup similar to minestrone or a heartier beef-vegetable stew/soup like Hungarian gulyas. Mexican caldo or French pot au feu would work for your criteria as well.

When my funds were very tight, as a new bride, we ate a lot of stuffed this and stuffed that. Off cuts of beef - tail, shank, liver, even flank steak - were options because they were affordable. Sadly, that is no longer the case.

Looking at your entire food budget is another way to save. Can you trim in one place to spend those same dollars on the beef that you want? Make the butcher your friend. Often, they are a great source of information when they realize that the customer really wants to learn.

I envy your 72 degree thermostat. I live in the AZ desert and it is high summer. My indoor temperature is 80-82 degrees. 72 sounds like heaven!

A Personal Announcement

In our family, whenever we need good luck, a French expression - merde puissance treize - is what we say. Mpt to you and your studies.

Aug 18, 2014
Sherri in Site Talk

Attention all Trader Joe Shoppers!

AZ. Believe it!

Aug 18, 2014
Sherri in Chains

Raised Beds

My vote would be a solid "YES" for unlimited growing.
Caveat: it would depend on what you want to plant as well as how tall your raised beds are. If you are growing small, surface crops, perhaps you will not need to do this if your beds are 24-30" high.

Aug 16, 2014
Sherri in Gardening

I'm cooking lowfat for my elderly dog, post-pancreatitis and thought I'd share

We were adopted by a stray dog with serious intestinal issues. When he came to us, he tolerated zero corn which pretty much ruled out most commercial dog foods. If he wasn't such a sweet animal, he would have been a royal PITA. As he aged, he became more and more difficult to feed. We hit on eggs with chicken + broth and rice as foods he could tolerate well. If you use just the egg white to keep it low-fat, this may be helpful to you also. We would add carrots from time to time as well as peas. The vet was pleased and this wonderful dog lived to be +/- 14 years old. Best of luck with your cute dog, c.oliver.

Aug 16, 2014
Sherri in Not About Food

I've never been a *Quick* Cook

Davwud, How many ways can I agree that good shoes make a world of difference to those of us with lousy backs! Mild polio as a youngster plus a slew of athletic injuries, several disintegrated discs and a lot of birthdays have put me solidly in the Bad Back Club. I used to cook professionally and spent serious $$$ on my footwear. Today, in the house that we built, to pamper my lousy back, my cooktop is lowered about three inches since I am not the industry standard 6ft. tall male. Dansko shoes are a lifesaver for me, 'Athens' Crocs are my at-home choice. They are very soft and are available unisex. Good luck, hope that you notice the improvement.

Aug 15, 2014
Sherri in General Topics

Attention all Trader Joe Shoppers!

Smiley, you seem to have a love/hate relationship with grocery stores. In another post, you wrote: "...I am a little tired of getting raped by Safeway ..." as you railed against their prices yet here you say the specialty oranges cost less at Safeway. Another post of yours re: Safeway "... those Highway Robbery prices ...". No store is going to have the lowest prices on every single item, every single day. Good shoppers learn what items cost and buy accordingly. Since you mention receiving Jane's Crazy salt at a food bank, perhaps there is a food education program there that could help you make these decisions. Good luck, I wish you all the best.

Attention all Trader Joe Shoppers!

Might I gently suggest that if you find a product that "... burnt a hole in my pocket book ..." that you buy something else or shop somewhere else. Trader Joe's has a longtime, loyal following; people buy what they need/want there for a variety of reasons. Personally, I augment my 'normal' buying at TJ's for a combination of quality, selection and price.

Crazy Janes Mixed up Salt.

In the west, CA & AZ, Jane's Crazy Mixed up salt is available at mainstream grocery stores like Safeway, Albertson's, Ralph's etc.

Aug 15, 2014
Sherri in General Topics

Bountiful Baskets, CSA or similar?

Welcome to Chowhound. Good to have a representative from Blue Sky Farms here.

Might I gently suggest that your farm blog recipes credit the source of their inspiration? Two of the recipes jumped out at me since I have recently seen *very* similar photos and recipes in national publications (The cold canteloupe soup = Cooking Light and One Pan Pasta = Martha Stewart Living). Granted, there are slight differences and the titles have changed. In the Blue Sky Farms blog, basil has been subbed for mint and the peaches have been eliminated in the first recipe. Slight variations occur in the second recipe as well. No, it is not copyright infringement but it would be a courtesy to credit the originators for their work. Thanks for listening.

Aug 15, 2014
Sherri in Phoenix

NY Times Review of Giada's Las Vegas restaurant. Ouch

breadchick, any time I see names and logos overly displayed, I am reminded of a dog marking his territory, leg lifted et al. I can't seem to get that fire hydrant out of my mind ...

Aug 13, 2014
Sherri in Food Media & News
1

cooler needs ice????

Yearly, I pack a cooler for a 1000+ mile trip through the AZ and CA deserts, Phoenix to the Mendocino Coast. Temperatures are over 100 degrees. We drive for two days which means an overnight for the food. I freeze the meat before we leave home and it remains frozen at our arrival. The cooler also contains cheeses and some beer for that first night on the road. We have never had a failure (she writes crossing her fingers). I never put additional ice in the cooler - there is no room. Good luck on your trip, you should be fine with frozen meat. If you're nervous, freeze a gallon jug of water and use that for your ice block. It's sealed so there is no leakage and the bonus is very cold water as it thaws.

Aug 13, 2014
Sherri in General Topics
1

I've never been a *Quick* Cook

Magiesmom, Sorry if I was unclear. I should have hit this harder in my post "... I am speaking to those with no deadline." I did state that I understand deadlines, busy schedules, etc. but could have been more emphatic. Mea culpa.

Aug 13, 2014
Sherri in General Topics
1

Registering for dinnerware that will last

Racheliz, thank you for giving us some feedback. Often, a new poster asks a question, the CH community answers and we never hear about the outcome.

You mention that you have decided to choose "... something like Sherri's suggestion of Apilco ...". Please understand that my experience is with Apilco, not another brand or 'something like Apilco'. It's been all these many happy years with Apilco, and no, I'm not related to the company in any form.

I believe that you will enjoy not only the flexibility of having great dinnerware but the added bonus of all the side pieces - gratins, ramekins, et al - to augment your plates, bowls etc. I love being able to make accompanying dishes in their individual containers, bake them in the oven and serve without every needing to wash a second dish. Individual souffles have always been a hit and dead simple with these great dishes.

As c.oliver points out, you can dress these dishes up or down. They're the little black dress of tableware.

Good luck on your quest.

Aug 12, 2014
Sherri in Cookware
1