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ElleD's Profile

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The cicadas are driving me insane with their seduction chatter . . . so, I got to wondering, how do they taste?

I've never had a cicada, but I ate locusts from Niger a few years ago. They were deep fried and then soaked in soy sauce. I was only brave enough to eat a leg, not the body because I was afraid it would squoosh into my mouth. The leg was crunchy and tasted only of something that had been fried and then drenched in soy sauce. In other words, it was good!

As for cicadas screaming or tasting like what they eat, I was under the impression that they don't have mouths, and don't eat in their mature stage. They live for one thing only . . .

Aug 13, 2010
ElleD in General Topics

Much ado about Carne Asada

Just like wines and chocolates take on flavors according to the areas they are grown and what is in the soil, so beef tastes different in different places, so it's not just about the cut, or how it's cooked.
And as far as regulations go? I work in a gourmet food production plant, and am VERY grateful that meat packing plants are regulated. I wish they were MORE regulated. If you could see some of the carnicerias in Central America and the effects of unregulated processing (think flies, maggots and the enticing aroma of rotting meat) on the meat industry you too would be thankful for US regulations in regards to food production.

Jan 21, 2009
ElleD in General Topics

Your best cranberry sauce recipe please

1 bag (16oz) cranberries, 1 can white grape juice concentrate (12 oz). Simmer on stove until thickened.

I make this every fall and add ripe bananas to make my Grandmother's Cranberry Banana Jam. Nothing like it! Yumm!

Nov 07, 2008
ElleD in Home Cooking

How long does chevre stay fresh (once opened) in your experience?

I work for a food production facility that goes through roughly a ton of blue cheese a month, and we store it in the freezer, so I can testify that freezing it does work! For personal use, I think it's up to you to determine how "aged" you want your blue cheese. I don't think there are any health issues with eating a blue that has bloomed, it just becomes sharper. We don't use the blues that have bloomed because they will cause quicker moulding in the products we make, but if it was just me at home I would use it.

Sep 29, 2008
ElleD in Cheese

How long does chevre stay fresh (once opened) in your experience?

Well, it's probably fresh when I buy it . . . but I really love to put it on a salad of baby greens with toasted walnuts and an herbed raspberry balsamic vinaigrette, yum! Hence the letting it dry out/age so I can conveniently crumble it. As for perishability, according to chevre mfrs, the shelf life can range from 7 days to 12 months depending on how it's pkgd. What I buy is in cryovac pkgs, and is smooth and creamy at room temp, though slightly crumbly at refr. temps.

Aug 13, 2008
ElleD in Cheese

How long does chevre stay fresh (once opened) in your experience?

I leave my chevre more open to the air than my other cheeses, because it crumbles better when it is dryer. I've had opened packages of chevre in the cheese drawer for several months with no molding or spoilage from yeasts (when dairy products turn pink and oozy). It is noticibly sharper than when it is young, however. You might also look at what the other cheeses in your drawer are doing to influence the chevre in terms of spoilage. A good chevre (Montchevre, or Chevrine for example) should last several months in the refrigerator after opening providing that your fridge maintains proper temperatures.

Aug 12, 2008
ElleD in Cheese