FibroLady's Profile

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Do you have family/friends who don't appreciate good home cooking?

Why don't you do what I did? I wanted to cook, my family didn't appreciate my efforts so I went to culinary school and became a professional chef. I got to do what I loved, and got PAID for it! I loved when diners came into the kitchen to meet me and thank me for a wonderful meal!! My family still wasn't impressed with my efforts, but it was a LOT easier to deal with. Plus, I usually had a good excuse to NOT attend their dinners...I usually worked all holidays. In fact, until I had kids of my own, I would request to work the holidays if I weren't scheduled. By the time I DID have kids, I had enough 'clout' to get the important-to-kids holidays off. Of course, it was only my kids, hubby and selected friends that attended our holiday meals. (It still IS that way!) Now I'm retired, and I have an amazing career to look back on. I might have never done that if my family HAD appreciated my cooking.

Classic Thanksgiving ... Only Cheaper

Now that Thanksgiving's over for the year...we had a 'potluck' Thanksgiving this year. (There were 12 of us in total) I did the turkeys (2 12-13 pounders, one specifically for left overs)...fresh, free range and FREE (from a friend who also attended) as well as the stuffing and cranberry sauce. I also added a cheesecake as my daughter's 'donation' as she hates cooking and has little time anyway. (She paid for the ingredients.) So, my personal costs were about $5 for the sauce, another $6+ for the stuffing, which was a combo of leftover bread which I cube and freeze, plus a pan of homemade cornbread) onions, celery and seasonings. We each brought a bottle of wine, plus one person brought a case of sparkling apple juice as well. Oh, and I DID buy a can of cranberry sauce for the 'purists' amongst us. (It's important that everyone has what they love at Thanksgiving, which is why I baked a sweet potato for myself, cos I dislike the marshmallow covered canned ones.) At any rate, we all had a wonderful meal and a great time. Money can't buy everything. Like great friends and family.

Nov 28, 2011
FibroLady in Features

Raw-Foods Chips Not Bad

I LOVE kale chips, but I make my own. It's so easy. Basically you just tear kale into chip sized pieces and put into a food dehydrator or very low oven. There are lots of recipes on the net. My favourite addition is to sprinkle them with nutritional yeast when they're done. If you've never tried nutritional yeast, don't turn your nose up till you DO. It's delicious. Honestly delicious. I would eat it even if it were BAD for me. It's only the name that turns people off...wish they would call it something else. I keep a shaker of it on my table and add it to whatever I'm eating that could use a 'pick-up'. Including French fries.

Nov 28, 2011
FibroLady in Features

A Warming Drink for Winter

I had this in Turkey as well, and many times. It was a staple during winter time in the many amazing pastry shops in Ankara. I believe it was topped with a dash of nutmeg usually. I never had it with coffee, although I often drank Turkish coffees with my pastries. I miss those shops SO MUCH. They all, even the very smallest, offered dozens of home made pastries of all sorts from very sweet to savoury. At that time (The mid sixties to early seventies) EVERYTHING in Turkey was dirt cheap. Such bargains there were to be had. Sadly, the prices are standard European prices now. I would LOVE to find the powder and a good recipe for the drink. Thanks for reminding me of this.

Oct 01, 2010
FibroLady in Features

Fresh Ravioli with Sweet Potato, Rainbow Chard and Mascarpone

This sounds interesting. If I can still find any good sweet potatoes at the market, I'll try it as I DO have plenty of Swiss chard. If I can't find any sweet potatoes I'll bookmark this for next fall, or whenever I can find both sweet potatoes and chard at the same time.(Since I LOVE both those veggies, I really AM interested in trying this.) Thanks.

Jun 05, 2010
FibroLady in Recipes

What was your favourite childhood concoction, which you now think is disgusting?

Ha! I just noticed I replied to a two year old comment! Too funny. Some of these threads go on forever.

Apr 25, 2010
FibroLady in General Topics

What was your favourite childhood concoction, which you now think is disgusting?

@pegrosen : That doesn't sound too disgusting to me! Well, it depends on what you mean by 'tons' of mayo, I guess. I love roast beef sandwiches with melted Havarti or Muenster cheese, especially served on crusty French bread or baguettes. I usually toast the bread on a grill and brush it with butter before grilling. I might add a little mayo (or not) depending on whether I add lettuce and tomatoes, etc. to the sandwich. But, the combo of the rare roast beef and the melted cheese...I LOVE it.

Apr 25, 2010
FibroLady in General Topics

Grilled Halibut on Lodge Cast Iron Reversible Griddle - Sticking Issues!

Although Lodge cast iron is ostensibly pre-seasoned, I would still season it myself before using. Also, monku is right about the olive oil. If you must use olive oil for high-heat cooking, make sure it's a 'light' olive oil, NOT extra virgin. Coat the food itself lightly with the oil, not the pan. Make sure the heat is correct for the foods you're cooking. Most foods will release themselves when ready to turn. It can be tricky to use a spatula on a ridged grill pan anyway, so it really helps if the food is ready to be turned. You really shouldn't have much trouble with asparagus, just make sure you lay it horizontally to the grill 'slots', so it doesn't fall into the slots. I use tongs to turn asparagus, not a spatula. Like anything, it just takes practice to get this stuff right. Oh, yes. Before you use it again, make sure you get all the 'soot' off of it, then re-season it well. If you don't, the foods will stick from now on, as the 'soot' will kind of act like an adhesive when oil is added. There's a difference between the 'natural' build ups and an excess of char. Once you have it cleaned and re-seasoned, make sure you don't use soap or rough abrasives on it. (You will probably have to use both this time) I usually just use salt. Regular table salt, not the large-grained Kosher salt, which is too rough. I use a paper towel at first with the salt and then a soft large brush to brush off the salt, then a LIGHT coating of grapeseed oil, applied with a clean, soft, cotton rag, (like an old bedsheet scrap.) Anytime you are forced to use soap or abrasives on cast iron, you must start from 'square one' to re-season it. The less often you need to do this, the better off you are.

Apr 25, 2010
FibroLady in Cookware

An Unsavory Take on Ritz

I just tried this product for the first time. Actually, it's not bad, and kids will think they're cookies. (Little kids will, anyway.) I can think of several applications in which this product might work. I will most likely purchase them. (I got a coupon today for them, but seldom buy things that aren't on my shopping list) I might add them next time as long as I can stay within 'budget'. (Sadly, at this time our budgets are sacrosanct.)

Apr 24, 2010
FibroLady in Features

Caviar at the Kids' Table

If I'm having a dinner party, and children are invited, although I will attempt to have a couple of things most children like, I would NEVER say any food I serve is 'off limits' to children. If I can't afford to buy enough of everything, I won't have a dinner party. Although my kids are now grown, we never went to any party that had a separate' kids' menu. Not once did I see this. Maybe things have changed, but if so, it's a sad thing. My children, and the children of most of my friends, ate almost anything. Always. Even when my children had friends over for 'overnights', I never planned a purely 'kid's' menu. Yes, I DID make homemade pizza sometimes, but with a variety of toppings, not just pepperoni. I would have mushrooms, anchovies, fennel, etc. available, and lots of the kids added these things to their pizzas. As far as I can figure out, if kids watch their parents enthusiastically eat a large variety of foods, the kids will follow suit. If the parents turn up their noses at lots of foods, so will the kids. It's that easy. So, while I agree that children should be taught good manners, that goes both ways. It's NOT good manners to forbid anything you're serving to a child. (And, no, it's not good manners for a parent to pile a child's plate full of more food than any child could eat. But, I never saw that happen, personally.)

Apr 21, 2010
FibroLady in Features

You Can't Take Him Anywhere

I'm on the LW's side here. Call me a 'snob', I don't care. Manners are important to me. They were ingrained into me when I was very young, and I just can't overlook constant bad manners from anyone. Of course, I don't 'say' anything, but a man with horrible manners wouldn't last 2 minutes with me...it's as much a deal-breaker as a man who will only eat fast-foods, etc. I can't be attracted to someone who does things that gross me out. If that makes me a 'bad' person, so be it.

Apr 19, 2010
FibroLady in Features

Bake Sale Blues

@princeofpork: The next time you set up business, please let me know where. I would buy all the racks of ribs you had for $1.00 each!

Apr 19, 2010
FibroLady in Features

About That Rabbit Slaughter Last Night

I would like to point out that the kinds of rabbits raised for food are different than the kinds we keep as pets. Most rabbits used for food aren't actually 'cute', at least after they are babies. (ALL baby animals are cute, IMHO.) At any rate, rabbits have been used for food for about as long as they've existed. (And, yes, they ARE delicious) On the other hand, raising rabbits for their fur is a bad thing. (Those DO tend to be the kinds kept as pets by many. And, usually they aren't used as food after slaughter, as their meat tends to be not-so-good. I DO think if one slaughters animals for food, the rest of them should have some practical use. Most of our leather goods are made from the same cows we use as food, which is why I don't mind wearing leather shoes, etc. Wasting any useful part of an animal is bad. (Including the offal, most of which can be delicious.)

Apr 19, 2010
FibroLady in Features

Faux Pas in the Bulk Aisle

None of the stores here will allow this, (as someone else pointed out, per health department regs), so for me it's a moot point anyway. I'm not certain I endorse doing this anyway. I reuse the deli bags and plastic containers at home, but I trust my own sanitation. I don't trust anyone elses. (And, nobody else should trust mine, that's just the way it is.)

Apr 17, 2010
FibroLady in Features

The Four Worst Restaurant Etiquette Gaffes

BTW, when I said I tip on the food? I meant the food AND beverages. Everything on the bill EXCEPT the tax. And, when the waiter 'slips' us extras, I tip extra for that, even if it's NOT on the tab. Just wanted to clarify.

Apr 02, 2010
FibroLady in Features

The Four Worst Restaurant Etiquette Gaffes

I spent many years as a waitress, but I still rebel against tipping on the tax. I won't do it. I tip on the food, and tip well. Most of us dislike being taxed to begin with, although we understand it's sure not the restaurant's choice to tax us. Still, tipping on the tax just seems wrong. I normally tip 30% on the FOOD only. I don't understand the thinking behind tipping on the tax. The server didn't do any extra work to earn a tip on the tax. What's that about, anyway?

Apr 02, 2010
FibroLady in Features

Artisanal Biscuits in a Can?

@CulinaryKate: agoodbite is right. I always have some in my pantry for baking. It makes a world of difference in the results of gluten-free baking.

To everyone else: I always make at LEAST and extra batch of biscuit dough, then cut them out, put them on a parchment paper-lined baking sheet and freeze for an hour or two. Then, pop the frozen biscuits into a freezer bag. remove the number you need, put into tin about the same time you begin pre-heating your oven. They're ready to go into the oven in about 15-20 minutes. You can freeze already baked ones the same way, then wrap each frozen biscuit separately in paper towels and pop into microwave until heated through. (The paper towels keep them from getting soggy in the microwave) This is cheaper than any of the 'good' commercial biscuits and MUCH tastier.

Apr 01, 2010
FibroLady in Features

Augusta National Pimento Cheese

Of course I STILL love Vidalias, and use them whenever I can buy them, it's just most of the other stuff I seldom eat any more. (And, when Vidalias weren't in season, we just used regular onions) They are also excellent stuffed. I par-boil them whole after cleaning, then remove the centers and fill them with a bread-crumb stuffing with olive oil, herbs, salt and pepper and Parmesan cheese, then bake until they are cooked through and the tops are brown and crisp. I also saute the centers I remove and add them to the stuffing as well. YUM-O!!

Dec 10, 2009
FibroLady in Home Cooking

Augusta National Pimento Cheese

Yum Vidalias!! In our southern home our fav way to eat them is a large bowl of black-eyed peas, cooked with fatback and onions, cornsticks, made from stone-ground corn meal, buttermilk, baking soda, a bit of salt and some bacon grease, cooked in cast iron cornstick pans made blazing hot in the oven before being filled (and adding MORE bacon fat to the pans), then crumbled up in the black-eyed peas, topped with chopped raw vidalias. Yum! Not exactly health-food, but we had this at least once a week, usually on Sundays. Now, I have it maybe twice a year. It is SO GOOD!!! I would love a bowl right now. I WILL have it on New Year's. (My cousin mails me the corn meal from GA each Christmas, along with a large bag of fresh pecans in the shells.) BTW, as if the black-eyed pea concoction wasn't bad enough, we usually served this along with fried chicken, corn souffle, (probably not what MOST people call souffle, but SO GOOD!), maybe mashed potatoes and gravy or potato salad, usually Ambrosia salad, plus green salad, fresh tomatoes in season, sliced and all sorts of home made pickles and relishes. Oh, those were the days!!!

Dec 10, 2009
FibroLady in Home Cooking

Silly Eating Habits

Wait!! Flax seeds have arsenic? I eat them almost every day! I NEVER heard that before. I wonder what else I eat that's lethal? And, although I don't eat the apple cores, I DO use the entire apple when making apple sauce, jelly and butter. (I strain the skins, cores, seeds, etc. out when the apples get super-soft.) I also heard that cherry pits are poisonous, but they add such great flavour to preserves when cooked entire. I wonder if that's really safe? Oh, oh. I WILL have to study up on flax seeds.

Nov 18, 2009
FibroLady in Not About Food

Silly Eating Habits

I remember that too!! And, if I finally fell asleep at table, the food was put into the fridge and served to me at breakfast the next morning. (I wouldn't eat it THEN, either. My parents assumed I would eat rather than go hungry, but I would always rather go hungry than eat something I hated!) I learnt to cook in self-defense, BTW. And, I STILL won't eat something I dislike.

Nov 18, 2009
FibroLady in Not About Food

10 worst dining trends of the last decade: Cupcakes, Kobe, Foam...

Actually, the challenge was to put the chef's own spin on a classic dish. In the end, most of the chefs DID deconstruct (or try to) the various dishes, but the judges were angry about that. They said that deconstructing a dish was NOT the same as coming up with an 'original' take on that dish. A couple of the chefs WERE successful at 'deconstruction', but, for the most part they were 'epic fails'.

Nov 05, 2009
FibroLady in Food Media & News

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

What Tang IS good for: Cleaning your dishwasher. Really. Just fill the detergent cup with Tang and run it through a cycle. Nice shiny un-gunked dishwasher. It also works on toilets, sprinkle it all over the inside of the bowl, after you make sure the bowl is damp all over, let sit overnight and scrub with the brush. It removes the mineral build-up if you have hard water. I wouldn't put it in my body though!

Oct 30, 2009
FibroLady in General Topics

Recipes You've Never Heard of Outside Your Family

The one with apples is called WALDORF salad...apples, raisins, nuts, mayo, etc. My aunt and uncle always made watergate salad for all the holiday meals.To me, it was just...meh. I actually prefer the Waldorf salad. (which was invented at the hotel of the same name(

Oct 04, 2009
FibroLady in Home Cooking

Garlic Scapes

Yes! Pesto made with garlic scapes is WONDERFUL! Just use the scapes as the main ingredient, omit the basil from the pesto, otherwise prepare as usual. (You can garnish your finished dish with some fresh basil leaves, if desired, but the scapes will overpower the basil if used together in the pesto. DO use nuts though, to mellow it out. I use whatever nuts I have on hand, though I DO love pine nuts. It's just that they are too pricey for day-to-day use.

Jun 13, 2009
FibroLady in General Topics

Brie: Should You Eat the Rind?

I usually love the rind. The only exception is if the cheese is past its prime, and as the article said, tough and leathery. Then I cut it off. If the cheese is that old then I usually incorporate it into a recipe where it is warmed. I LOVE a good Brie or Camembert. They are both outstanding served with fruits. Try an older Brie, rind off and stuffed inside a fig, then baked. Top with a bit of balsamic reduction. This goes well with a charcuterie plate. (Don't forget some really good bread)

Jun 04, 2009
FibroLady in Features

Augusta National Pimento Cheese

OMG!! This stuff was the 'bane of my existence' when I was a child. My mother would make it in huge amounts, and for 3 or 4 days straight we had it in our lunch boxes! I hated it SO much. I have NO desire to taste it as an adult. I think my brother liked it, though I'm not sure. I just know I REALLY hated it. Sorry if this sounds like 'sacrilege', but it's just how I feel.

Apr 28, 2009
FibroLady in Home Cooking

Wherefore salted plums?

I'm wondering why nobody's talked about the Mexican salted plums, called saladitos? I think they're pretty much the same thing. They are eaten like candy around here. They come in several versions, the plain and those spiced with chili and lime. They are also dropped in Mexican beer and tequila drinks. I tried ONE once, and couldn't stand them either. Has anyone tried them? I know you can buy them online, for those looking for salted plums.

Apr 28, 2009
FibroLady in General Topics

Can you recommend a Thai cookbook, given these proclivities?

I wish I could help you. I, too, love Thai food, but have never attempted to cook it myself. I'm looking forward to the answers to your questions, as I hope to 'borrow' some of them as well. The problem I have is that although I do love traditional Thai foods, I have a very 'tender' mouth, and so have to cut back on the chilies, which would be much easier to do were I cooking it for myself. I can't wait to see what suggestions you get. Good luck.

Apr 08, 2009
FibroLady in Home Cooking

Radish Fetish

Oh, I LOVE radishes too! We grew up eating the 'French Breakfast' radishes simply cleaned, trimmed and served with unsalted fresh butter. We dipped the radish into the butter, (which should be fairly cold too) and then sprinkled with a bit of salt. I still eat them this way at times, although I love all the different radishes served in different ways. I usually always have them sliced into my salads. If I'm trying to watch calories, a plate of raw veggies, including radishes and a small dish of a home-made lower calorie Ranch-style dressing is a marvelous but filling snack. The spicy radish seems to dampen the appetite quickly. I've never tried them cooked though, I'm not sure how that would be, but pickled radishes are something I make very often, simply 'marinating' thinly sliced radishes in rice-wine vinegar and salt. They are SO good. The bad thing is that it is after midnight here, I have NO radishes on hand, and am suddenly craving them. I don't think any other food is going to make me happy right now, not even the left-over piece of steak from dinner. Not even a bowl of coffee ice cream from the freezer. Nothing else. I.Want.Radishes.Now!!!!

Mar 29, 2009
FibroLady in General Topics