foodpoisoned's Profile
Thanksgiving out minus the pork?
I was hoping to go out for Thanksgiving this year. We'd like a take on the traditional Thanksgiving dinner, but the problem I'm running into is that nearly every menu I look at features pork (sausage stuffing, lardons this, cooked in pork fat that, etc). My fiance does not eat pork (religious reasons) and we want a good ol' turkey dinner. Can anyone think of a place that is serving a traditional meal without the pork? Our budget is around $100 for two (before tax and tip and we do not drink alcohol). Thanks!!
Fantastic meal for two under $50?
I gravitate towards the same places, so I'm interested in hearing your suggestions. I'm a great cook and I usually spend a huge part of my food budget on good ingredients for home, so I'm cheap when it comes to dining out. What are your favorite places for a great meal for two for less than $50? We don't drink alcohol and usually order two entrees and either an appetizer or dessert, sometimes both. We enjoy all types of cuisine and prefer small, family-owned, fairly quiet places. Thanks!!
freezing baked goods?
I love sweet things for breakfast and I find I'm spending too much and ingesting way too many calories on coffee shop muffins, scones, and the like. I'd like to make a few big batches of mini muffins and quickbreads, portion out a few days worth, and freeze. Does anyone have experience with which types of baked goods freeze well?
Eating sushi that is endangered - Mirai and Bluefin tuna [Moved from Chicago board]
There doesn't seem to be much interest in this subject. I actually just read an article in last month's Utne Reader on the same topic. An excerpt:
"The problem with sushi, as Trenor sees it, is this: The five most popular menu items are threatening to decimate global fisheries or destroy the environments in which they’re farmed—or both. Soon.
Take salmon, number one in U.S. popularity. Wild fish are pricier than farmed, and aquacultured salmon are voracious feeders, crowded like factory hogs in filthy ocean farms. Ditto hamachi, also known as amberjack. Most wild shrimp are bottom-trawled, a practice as devastating as slash-and-burn, while farming shrimp often entails ecological destruction. Unagi, freshwater eel, are snatched and penned young before they can breed, then fattened on wild fish. And the numbers of bluefin tuna, which is nearly always wild caught, are crashing about as precipitously as stock prices.
A bigger problem with the five—dubbed the toxic five—is that they also tend to be a sushi bar’s biggest profit makers. Meaning that, even if a chef wanted to do the right thing and banish them, the economics of the sushi bar are skewed in favor of keeping them in the case."
http://www.utne.com/Environment/Upscale-Sushi-Chefs-Fight-Overfishing-Sustainably.aspx
I think that this is really going to become a pretty major issue, because the consequences of commercial fishing cn be devastating. We're not talking day boats here - we're talking massive seabound factories with fishfinders to target the population swooping down with fine mesh nets big enough to catch half a dozen aircraft (yeah, they're that big) that scoop up nearly everything in their path. I once read that for every ton of shrimp, the nets also catch about 3 tons of "trash fish" (some of which is discarded, some used for other purposes like feeding the stock at fish farms). A lot of the boats are fishing in international waters where they're totally unregulated. They're catching fish (like bluefin) that take many years to mature and breed - so it will take decades to rebuild the population. They're destroying the ocean floor and disrupting the food chain, which has put a lot of species on the brink of extinction. And when all of this happens, guess what will happen to the economies of regions that rely heavily on the industry?
So, what's the answer? Hell if I know. I don't think demand is going to go away any time soon and fishermen will keep catching those bluefin as long as they can continue selling a single fish for what's probably about the average household income in America.
Please tell me why/if large-scale industrially produced (feed lot) meat is better/as good as local pasture-raised.
Exactly. And to the OP, for the vast majority of the people who buy mass-produced meat it just comes down to the simple fact that it's cheaper (and for many, the only affordable option if they want to eat meat). I think most people would prefer to eat better food if they could, but it's not always an option. No one can really argue your point.
wedding reception - would you rather eat in a restaurant or at the wedding location in a backyard?
Definitely the backyard - it might not seem as polished, but it will probably be a lot more fun. When I was married, we did a very casual rehearsal dinner at my parents house. The reception itself was much more formal and I wish we could have switched (or just done two casual things). As long as your caterers are pros, you shouldn't have any problems.
All-Around Saucepan, NOT Stainless ....
I really like the new Chantal Copper Fusion line. It's copper fused into carbon steel and enameled inside and out (black enamel inside and red or platinum gray outside). They have stay cool stainless handles. It's awesome - heats and cools quickly, retains heat really well, no hotspots...it's stick resistant (not nonstick), nonreactive with acidic foods, and you can even put it in the dishwasher. It's heavy-ish, but not terribly so, and the 3 qt. size has a helper handle.
I have the 11" fry pan, but I'm going to buy the 3 quart saucepan soon. I've had mine for about a month. I sell them at work and I've heard nothing but positive feedback from other people. Amazon.com carries the line and they probably have the best prices.
To answer your other question, a good quality stainless pot will have usually have copper or aluminum fused throughout, not just on the bottom...however, stainless itself is not a good heat conductor, so I don't know of any stainless cookware that has something else on the cooking surface (unless it's nonstick). Hard anondized is another option.
What is your newest favorite ingredient??
This is not new or exciting, but I bought chives on sale a few weeks ago and remembered how much I love them. They've been a regular purchase and in heavy rotation ever since. I've also been using a lot of dill, which is something I rarely bought in the past.
New Ideas for Sweet Potatoes
I usually toss them with olive oil, cinnamon, and cayenne pepper then roast. Sweet (with no added sugar) and spicy...this kind of reminds me of red hot candies, so in my head I call them red hot sweet potatoes.
What's RightWrong In Your School Cafeteria?
Interesting - my school was way overcrowded. We had four lunch periods and each one was 30 minutes. If you were one of the last kids in line, chances are you had about 2 minutes to eat. There were not enough tables. It was cool when the weather was nice, because we could sit outside. However, in bad weather, people were sitting two to a chair and on the floor in the lobby.
What's RightWrong In Your School Cafeteria?
I don't remember it being that bad when I was in school. In high school (graduated in 1998), we had 5 options every day. There was a salad bar, pizza, a bagged lunch (sandwich, chips, an apple), and one hot entree choice. I really didn't think it was that horrible considering the budget they're working with. Besides, a lot of kids would just use their entree money for ice cream or something anyway, so it's not like having healthy options would make a difference for them.
I hate to say it, but I can think of bigger problems with the public school system. Most of the argument for school lunch reform seems to revolve around childhood obesity, but I think most of our bad eating habits are learned at home and through the media anyway (and laziness). I feel weird trying to argue...it's not like I want kids to eat crap food. I guess maybe I just don't see a solution, aside from packing lunch and bringing it in. I really don't think I could pack a healthy lunch for about $1 a day (which I think is about what I paid in school).
Cooking for themselves
I enjoy cooking just for me, but I definitely only make a "real" meal every night because my SO really appreciates it. This is so 1950's, but I really love how excited he still gets over a beautifully presented plate of homecooked food on the table. It makes me want to do something special even when I'm tired.
When it was just me, I usually did sandwiches, quick stir fries, salads, big bowls full of roasted vegetables, cereal, and fast noodle soups. I also ate out or got takeout about three times a week and now I'm down to about three times a month (not counting lunch).
Nespresso Le Cube Automatic Espresso Maker Question
I would definitely not recommend buying a Nespresso for someone who would prefer using his own coffee - you are 100% limited to the pods made by Nespresso.
That being said, we sell them at work and I make myself an espresso nearly every day. It's decent, so simple to use, and it really is a well-made machine, IMO. We don't sell many. I really think that people who like coffee enough to spend that much are usually picky enough to want more options as far as their beans. Also, our local rep is a total a$$hole, which kind of gives me a bad impression of the company in general (though probably unfounded).
Thanksgiving at home
I know you said you don't want to come to Center City, but if you can't find anything else DiBruno Bros is doing a catered dinner. Their prepared food is pretty good, so I'd probably go for them. I was in there last night and I think the sign I saw said about $35 per person.
Butternut squash soup
2nd the Better Than Bouillon...I have chicken, beef, vegetable, and seafood versions in my refrigerator at all times. Cheap and pretty good.
As for the soup, chef chicklet's basic instructions are good. I always make mine with chipotle peppers - just take a few out of a can and toss them in when you puree the squash. Thin out with stock and add a little swirl of cream...salt and pepper to taste. Top it with a dollop of creme fraiche or sour cream and scallions.
Foods I still buy regardless of the recession
Having been in some REALLY tight situations in the past, I know I can live without pretty much anything. However, now I can and do splurge a little. Areas where I could save, but prefer not to include artisanal cheese, olives, sparkling water, sea salt, and tea. I also have a serious problem with buying magazines (like, a stack) at the grocery store, but I guess that doesn't count.
Chilling out
You can get a butter keeper that will keep butter safely on the counter (sort of suspended upside down with a thin layer of cold water to seal the jar), but I've been keeping mine on the counter for years (in a regular covered butter dish) with no problems. It doesn't last long - I buy it, put it in the refrigerator, and leave about half a stick at a time on the counter, so I go through it quickly.
I generally refrigerate any produce that is refrigerated when I buy it...otherwise it stays on the counter. That tends to work as a pretty good general rule. I don't refrigerate coffee (I know a lot of people keep it in the fridge or freezer).
Best Frozen Pizza?
Me, too. I like to make my own pizzas, but I always have a DiGiorno in the freezer.
Wine and Cheese Party Planning
My first impression was to narrow it down a little. Forget the red and the white on each table, because the cheeses they pair well with will not be the same. Let's say you're doing a couple of big Spanish reds on one table. Pair that with an aged manchego and maybe garrotxa. Add a selection of thinly sliced cured meats (requires little to no work on your part) and maybe a dish of marinated olives. I'd go along those lines and maybe do Spain, France, America, and Australia.
For dessert, I would do a small selection of dessert wines, port, or sherry with artisanal chocolate, but that could add quite a bit to what's already probably going to be a costly party, so you could also go with the cheese theme and do a couple of cheesecakes along with a selection of fruit - fresh fruit and maybe something prepared in wine, like pears or apples.
Dirty Little Secret
From a health standpoint? I don't eat this often, but I love homemade biscuits cut open and slathered with butter, then drizzled with heavy cream and maple syrup. There are plenty more, I'm sure.
From a foodie standpoint, I have a thing for uhhh...vienna sausages with hot sauce smashed onto saltine crackers. I also like McDoubles from McDonalds.
Tired of Huy Fong sriracha
Lol...I used to be a hot sauce freak, but I've cut back significantly in recent years. One thing I learned way back when I was a hot sauce aficianado was that there's a sauce for every dish - some flavors just don't work. Sriracha, especially, I find has a very overwhelming (delicious) and distinctive flavor in addition to the heat...so I keep it to a few specific uses where I want to taste it.
I actually think the most neutral heat comes from cayenne pepper. You could also try cooking with different chiles instead of adding a hot sauce. The little Thai bird peppers seem to add the most heat without an overwhelming flavor.
Best Cheesesteak in Philly
I'm a Pats fan - maybe it's part nostalgia, but they just can't be beat IMO. If you want to try something a little different, my boyfriend swears by Pagano's on Ogontz Avenue (just up from Washington Lane) in Mt. Airy/West Oak Lane. They're massive and the meat to everything else ratio is a little high for me, but they are good and one can easily feed two people.
Foolproof simple bread recipes?
I'm looking for a few basic recipes...would love to bake bread two or three times a week, but I've never wanted to deal with keeping starters and all that on hand. Does anyone have a good recipe for a really simple crusty-outside-soft-inside baguette? I want something that will come together in a few hours. Thanks!
Stir-fry with Oyster Sauce?
My generic slapdash stir fry sauce is just made to taste, but it's approximately two parts oyster sauce to one part soy sauce, a dash of rice wine, grated ginger, minced garlic, and white pepper. I'll add a little five spice if I'm in the mood for it. I use that for basic stir fries and also for fried rice.
What's your cheap, low-class, won't-usually-tell kitchen favorite?
I've since grown up, but I used to be one of those have-a-garage-sale-quit-your-job-and-move-across-the-country-because-you-feel-like-it types. In my last starting from scratch venture, I was (of course) broke and bought an 10" cast iron skillet for about $5.97 from Family Dollar. That was about five years ago and I still use it nearly every day - in fact, I usually leave it on the stove rather than putting it away just to drag it back out a few hours later.
What's yours? Let's go with a $10 maximum.
do you feed the less fortunate?
Wow...a lot of sweet stories here, but in my experience they don't even want it. The sad truth is that pretty much all of the chronically homeless in America (and probably all over the world) are addicts, mentally ill, or both...and even if food isn't the farthest thing from their minds, they usually have other priorities when they're trying to hustle up money for "food". So, yes, I offer food, but it's usually rejected. The last time was actually Thursday morning - some guy begging outside of McDonald's so I offered to buy him breakfast and ended up having to listen to some bullshit story about how he couldn't eat until he got his medication, so he just really needed cash.
*sigh* I think I'll just give up and continue to do what I've always been more likely to do (hand out the phone number to a recovery house if they want it and donate to adult literacy and job training programs).
Favourite sandwiches? [moved from Home Cooking board]
Oh, yes...the Bobbie is awesome, but the Grilled Italian at Capriotti's is addictive! I grew up in Dover, DE, so I've had quite a few:)
Favourite sandwiches? [moved from Home Cooking board]
Ohhh...lemon curd and brie on a baguette is good, too (I eat it open-faced for breakfast sometimes).
Favourite sandwiches? [moved from Home Cooking board]
So many...I'm a sandwich person. Lunch today was leftover london broil with fourme d'ambert, and mixed greens (tossed in a bit of olive oil) on a crusty baguette. So. Good.
My all time favorite is the cuban, but I don't make them at home (my boyfriend doesn't eat pork, so I usually only have it when I eat out).
