m

MaineCook's Profile

Title Last Reply

Basic Whole Roasted Chicken

Skyy38, food experts now say poultry should not be rinsed (spreads bacteria), and I sure don't want my chicken moist from the water and 'poultry fluids' the bird has been sitting in (or have that stuff in the pan juices!)...stuffing a paper towel in the cavity without rubbing, and using one or two clean, dry ones to wrap around the bird will at least remove some of the 'ick' factor and there is plenty of liquid still in the meat to keep it moist. :)

Jun 10, 2014
MaineCook in Recipes

Basic Whole Roasted Chicken

I never put mine in the fridge overnight; just cook at the high temp for about one hour and always get crisp skin. One note to this: when removing all the 'loose fat' around the flaps, instead of discarding, I divide the pieces evenly and stuff those under the breast skin instead of butter. Even better if you rub some salt and sage or other dried spices on the fat first. If you still feel butter is necessary, substitute by proportion the fat for some of the butter and mix together. Wonderfully tasty!! (PS: A teaspoon of chilled bacon fat in place of same amount of butter is also fabulous!)

Oct 03, 2013
MaineCook in Recipes

Shabu-shabu/hot pot… teach me!

I am just jumping in here and hope this isn't discussed elsewhere (if so, I apologize). How much is your bunch of rice? Is it long, short or medium grain? And how much broth is there? It speaks to me (and makes me drool!) to think of doing this.

More, more, more info, please?? :)

Feb 08, 2013
MaineCook in General Topics

Butter Bean and Ham Hock Recipe [split from GT]

Thank you! Do you ever make this using other bean types or a mix of beans?

May 25, 2012
MaineCook in Home Cooking

BBQ Brisket via pot roast on stove

Brisket needs lots of slow cooking. If you are planning on grilling it, be sure you have LOTS of fuel (charcoal or propane) before you start. I do our corned beef roasts on the stove top, so no reason why you can't do a plain brisket that way. Just keep the heat low so it simmers, not boils, and use lots of good herbs and onions to give it flavor.

We just did our first non-corned brisket last week. I oven braised it (225-250 for 3-4 hrs -- ours was a 5 pound brisket) then we put it on the propane grill at 225 for another hour while brushing it with a smoky barbeque sauce laced with bourbon. It came out a bit on the dry side. I think I would totally braise it (which you can do by placing your braising pan on your grill at a low temperature) next time. If you aren't smoking it, try adding a bit of smoked paprika to your rub and it will give you a smoky essence. If you braise it on your grill with charcoal, remove the lid for the last hour and let the smoke flavor it. Remember to slice against the grain in thin slices!

May 25, 2012
MaineCook in Home Cooking

Dry large lima beans - going the way of the dodo?

I have never tried the dried large limas, but think I might; and I'd love to try the judions if I can find them. I, too, love the canned butter beans, but hubby doesn't, so I eat them when it's just me at home. I like them with non-marinated canned artichoke hearts and non-pickled canned beets (although I think I'd like the pickled ones in this, I just don't keep them on hand). I top with a good EVOO and balsamic. For extra kick I use Roland brand hot pepper balsamic sauce. I LOVE it, but every local store that carried it in MA and ME no longer does and I have to order it online by the small case.

May 25, 2012
MaineCook in General Topics

Butter Bean and Ham Hock Recipe [split from GT]

slpsharon, Would you share the butter bean and ham hock recipe with the rest of us? It sounds wonderful!

May 25, 2012
MaineCook in Home Cooking

What do you do with quail eggs?

I once bought some canned or jarred quail eggs (many years ago so I forget how they were packed) sold by Roland Foods. I didn't find them very appealing, but all we did was eat them cold with some salt like a chicken egg. They were just plain, not pickled or anything.

A couple of years ago I found fresh quail eggs at a local market and tried them hard boiled. A totally different egg, indeed! I'm sure that being packed in liquid (probably a weak saline solution?) affected the taste and texture of the canned/jarred eggs I had tried before. There is nothing like a fresh quail egg!

Mar 02, 2012
MaineCook in Home Cooking

What do you do with quail eggs?

I believe I cooked mine for something like 3-5 minutes. Now I'm wondering if I'll try steaming them the next time I am able to find them (the store we bought them at closed last year) since steaming makes chicken eggs easier to peel.

To make hard boiled quail eggs easy to peel: after boiling or steaming, run cold water over them in the pan for a few seconds, drain and cover with the lid and shake the pan vigorously a few times. The goal is to fracture the shell all around. Then continue to run cold water over them for another minute. Peel under running water and the shells and membranes should come off easily. This works well because of the thicker membrane -- if you do it with hot chicken eggs the shattered shells end up embedding themselves in the whites. Crunch!

And, like chicken eggs, the older the egg, the easier they peel.

Mar 02, 2012
MaineCook in Home Cooking

How can I transform my thighs?

I don't totally DISlike them, I just find them less appealing texturally when they aren't part of a whole roasted bird or fried. And I do know they are dark meat. I love turkey dark meat because it isn't slippery, but I don't buy them because they aren't readily available where I live.

I am just trying to get some easy to do recipes that might help me prepare them in a way that we will like.

Feb 23, 2012
MaineCook in Home Cooking

How can I transform my thighs?

Thanks, Hank Hanover, but my problem is that our taste buds can ferret out dark meat when substituted for white. Kind of like I posted on another thread where I said my mother would attempt to sneak raw egg yolk into foods she fed me when I was sick thinking it would make me better and stronger. I could always tell, even if the color was hidden. I hate runny egg yolks -- mixed with other food or not -- and I think that both the yolk and the dark meat have a similar chickeny thing that rubs me wrong. Funny, because I adore the liver, heart and gizzard. Talk about chickeny!

I'd kill myself if I tried speed skating...but then my thighs wouldn't be an issue anymore. :)

Feb 23, 2012
MaineCook in Home Cooking

How can I transform my thighs?

No problem, bear! :)

And do YOU have a great thigh master recipe? (You can put the master with either word depending on your offering...)

Feb 23, 2012
MaineCook in Home Cooking

Reusing deep frying oil? What are "the rules"?

Freezing...now that's an interesting way to deal with used oil, Bear. I wouldn't have thought of it.

Being able to reliably save my oil would make me feel so much better (from a non-heart issue stance, which I try to ignore) about frying more things from time to time. I always hesitate to reuse the oil and then feel awful about disposing of it.

Think I'll give your freezer method a whirl. Thanks!

Feb 23, 2012
MaineCook in Home Cooking

How can I transform my thighs?

I just bought a grill pan and weight so you are right on target with your suggestion. Thanks!

Feb 23, 2012
MaineCook in Home Cooking

How can I transform my thighs?

Thanks, Bear. I know there have been other threads that involve chicken thighs, directly or indirectly. Of those you mentioned, one started back in 2004 and the other not much later, and none were specifically based on not really LIKING chicken thighs to start with. Times change, cooking styles change. Lots of the posts were just mentions of a dish to use them in rather than a recipe; many were too involved, required marinade (which will make them even wetter, which isn't my goal), and only a few people mentioned not being fond of thighs. I didn't find more than a couple of real recipes that sounded like something workable for my request. It never hurts to put out a new request and generate some new comments. It's all good!

Feb 23, 2012
MaineCook in Home Cooking

How can I transform my thighs?

Do you any of my fellow Hounds have any really tasty recipes for chicken thighs? Sure you do!

I love them when I roast a chicken (or when they are fried, which I’m not going to do); but, when I have a pack of them, neither my husband nor I seem to like anything I’ve done with them. There is something about the way they seem almost slimy. Yes, I know that is the much touted 'moistness' that is supposed to make them so much better than breast meat, but it just doesn't feel right in the mouth. And then there is the way they taste like chicken. REALLY like chicken. Chicken that's dined all its life on chicken. Whatever I've made always tastes like a bunch of ingredients and CHICKEN THIGHS, not something to ooh and ahh over.

I need something that isn't overly complicated, with little or no garlic (unless it's powdered garlic). We are fairly adventurous when it comes to flavorings and different cooking styles, but I don't want to spend hours working on thighs. Mine or the chickens'.

Hopeless optimist that I am, I know for a fact that I have at least 2 packs buried in the freezer, and one of those may be the family-size type…YIKES...there's only two of us! And I'm pretty sure at least one is skinless. Rather than take my usual route of Yankee thrift by waiting until they are so badly freezer burned they are inedible and can safely be tossed, I am begging for help. HELP! (Please?)

Feb 23, 2012
MaineCook in Home Cooking

What did your Mom always have on hand, that you NEVER do?

My late in-laws used to have a one-day rule for their fridge...anything that had been there for 24 hours was tossed. Now, they also didn't believe in letting things get even one second past that deadline so allowed themselves to terminate items before bed, before going out for a few hours, etc. if that would run past the 24th hour. Great for them, but I lost a wonderful meal of meatballs and linguine with vodka sauce that I had saved from lunch out the day before and planned to eat for dinner 36 hours later. No asking first, just open the fridge door and toss.

Feb 23, 2012
MaineCook in General Topics

What did your Mom always have on hand, that you NEVER do?

I think in home bar set-ups became popular among the younger generation after Prohibition, and then cocktail parties became the rage after WWII. My parents had a pretty complete stock of various spirits that was kept in the bottom of our corner china cabinet in one house, then migrated to the kitchen in later houses. We had at least 4 different liqueur sets with delicate, colored decanters and tiny glasses in different shapes and styles. Very glamorous! Now almost 90 and in a smallish independent living unit, my mom's wine and basic vodka, gin, bourbon reside in the kitchen, and the 'overflow', as it were, resides in a sink cabinet in my dad's bathroom. And not a liqueur glass in sight!

Feb 21, 2012
MaineCook in General Topics

What did your Mom always have on hand, that you NEVER do?

Forgive me for slithering off topic...I haven't seen it, but your synopsis of Death Knocks sounds like it is a sort of re-do of Death Takes a Holiday, which was re-done as Meet Joe Black (which far surpasses the original for entertainment value).

<slithering back> Fresca and vodka happened in our house; later, friends of ours introduced us to Bullfrogs -- gin and limeade -- around their pool on a sultry summer day. Went down real easy, but I couldn't even think the word 'gin' for a few years after that.

Feb 21, 2012
MaineCook in General Topics

What did your Mom always have on hand, that you NEVER do?

Coll, you are an inspiration! Maybe I'll be able to say the same this summer (can't just rush into these things...).

Feb 21, 2012
MaineCook in General Topics

What did your Mom always have on hand, that you NEVER do?

hahahahahahahaha! Just two of us and we have a large Amana side-by-side and a 1952 GE fridge/freezer (we are the second home it has lived in) in the main house, and a 5 cuft freezer in the barn. We'd have more, but don't have the floor/wall space. AND we have a second home where I add to our 'needs'. Aren't we just the funniest people? We didn't grow up in the Big Depression, but it trickled down to us through our parents. (Nice to know we aren't alone.)

Feb 05, 2012
MaineCook in General Topics

Childhood favorite sandwich

mamachef: I have never made it myself, but know I've tasted it either at a church 'do' or someone's potluck.

Feb 02, 2012
MaineCook in General Topics

Childhood favorite sandwich

My daughter-in-law-to-be also has an aversion to anything with mayo...and I think she is about the 3rd person in my life with that 'affliction'. :)

I, too, have been known to have both mayo and Miracle Whip in the fridge. There are some things that just taste better with MW (I hate to say) and it makes my husband SO happy when I do.

Jan 31, 2012
MaineCook in General Topics

What do you do with canned salmon? Not salmon patties.

I tried to read all through the posts in order not to duplicate a post, but didn't see any with my recipe for salmon salad, which is:

1 can Chiciken of the Sea Salmon (6 oz? Like a small can of tuna fish), drained
Add to taste:
mayo
a smidge of curry powder
onion powder or finely chopped mild onion
dried dill weed, chopped dill pickle or dill juice
capers
cayenne pepper

Mix well and enjoy as part of a salad, a sandwich or on toasted whole grain bread/English muffin (top with some good cheese and melt for a yummy salmon melt!) or on crackers, stuffed in celery, tomatoes or avocado halves, rolled in lettuce leaves...use your imagination.

My mother always bought the large cans of salmon with all the bones and skin...I don't like the taste or mouth feel so buy the small, boneless cans. I know a lot of our Chowhound friends are appalled at this, but if it is a question of eating salmon without having to buy it fresh and cook it, I'd rather buy what I do from a company I know will deliver a quality of product I can handle than force myself to eat something that makes me gag -- or not eat it at all. I do eat canned sardines, bones and skin included and love them!

Jan 30, 2012
MaineCook in Home Cooking

What do you do with canned salmon? Not salmon patties.

JoanN, I know that dish as Salmon Pea Wiggle -- or Salmon P. Wiggle -- a dish my mother's family in Vermont traditionally ate on July 4th and as a treat for my mother on her birthday. My brother and I grew up with it on July 4th as well. The name was a play on Salmon P. Chase, but I've never understood the significance of the dish to the honorable Mr. Chase.

Jan 30, 2012
MaineCook in Home Cooking

Childhood favorite sandwich

I never tried this one, but 30+ years ago a friend of mine used to give her daughters tuna fish salad and grape jelly sandwiches. That's tuna salad and grape jelly together. Makes my stomach lurch at the thought, but my husband says "What's so different between that and turkey with mayo and cranberry sauce?" I dunno...to me there is a huge distance between poultry and fish when mixing with mayo and fruity things.

I did love the fried bologna sandwiches a childhood friend's father used to make us.

How about cold baked beans on white bread (firm white, not mushy Wonderbread)? And my absolute favorite, sliced tomato and mayo with a little salt, again on a firmer bread.

Jan 30, 2012
MaineCook in General Topics

What did your Mom always have on hand, that you NEVER do?

I know what you mean. I'm pretty sure I'd like it, too. Sometimes there is just no substitute for 'cheese product' on certain foods (like cheese steak subs).

Jan 28, 2012
MaineCook in General Topics

What did your Mom always have on hand, that you NEVER do?

Yes! But how do you indicate by name that the thing you think is cheese really isn't? Mock and Cheese can't be combined (sort of like the end food product)...how about LackCheese? Cheezless?

Jan 27, 2012
MaineCook in General Topics

What did your Mom always have on hand, that you NEVER do?

Back in the early-to-mid '60s (when I was in elementary and jr. high) I don't know if most home cooks in our area (suburban MA) had ever heard of marinade. So many of those in my age group are products of post-WWII abundance of 'convenience' foods that we didn't learn how to cook from scratch, and with true knowledge of what we were cooking and cooking with, until we were in college or beyond. My late sister-in-law (a decade plus older than I) consistently coated steaks, potatoes and bread with Hidden Valley powdered salad dressing mix to create 'gourmet' flavors...then doused the side salad with the mixed version. I shudder to think of the salts and artificial ingredients we consumed as kids.

Jan 27, 2012
MaineCook in General Topics

What did your Mom always have on hand, that you NEVER do?

I had to look that one up (which shows I've never lived in the St. Louis area). Being a blend of real cheeses, it actually sounds like it would be an acceptable cheese product, as opposed to modern day American cheese which is no longer made from a blend of real cheeses.

Jan 27, 2012
MaineCook in General Topics