gourmanda's Profile
Tuna Fish in a Can
Wild Planet sustainably caught tuna is the brand I buy. Not inexpensive, but you are paying for a superior product. Packed with or without salt but not with water or oil. Tastes great and doesn't smell like cat food.
3oz. Canning Jars? For TSA Rules
That no one has paid attention to the size of your zip-top bag only proves that a lot of TSA agents are lazy or indifferent. The rule is, one 1-quart bag per person in your carry-on. If I were flying in for a weekend wedding, I'd most likely only have a carry-on bag and the 1-quart bag would be full of toiletries.
Large quantity vegan baked goods
Thanks! It did come out of the freezer just fine. Even though I screwed it up from a vegan standpoint--I was going to use the suggestion of coffee but didn't have any brewed. So I thought, "aha! I'll use a little Kahlua" We were out of Kahlua--but we did have Bailey's Irish Cream. As soon as I poured it in, I mentally smacked myself. It all worked out in the end and we had enough vegan bites with the coffee cake and banana bread; the wacky cake was vegetarian ;) Thanks for the help. I'll steer clear of the dairy next time!
Does anyone actually like Sandra Lee?
Close, I will only say that you forgot Hungry Girl. I can not turn off the TV fast enough. Giada. Paula Deen. Okay, pretty much the whole programming schedule. For some reason though Rachel Ray no longer bugs me. I guess she's pretty inoccuous after all the others.
Does anyone actually like Sandra Lee?
Okay, so many people have mentioned that Kwanzaa Cake that I had to watch the video. WOW! Is the frosting really the color of cement or is my monitor off? And could those candles have been ANY bigger???!! I can only conclude she was drunk or stoned. Possibly both.
Food along I-90
Perhaps taking a look at Jane & Michael Stern's site Roadfood.com would help you with suggestions. You have to subscribe to get to the Maps feature, but you can do a search by state or narrow it down to a particular city without subscribing.
Garbage disposal uses
That is too bad. Just curious if it's local to your development that you can't compost...or maybe you're in an apartment?
Catfish?
Wait, how are catfish vegetarian? It's an animal and you are eating its flesh. That's not vegetarian. And please don't give me the pescatarian crap. That's just silly.
Do you like induction cooktops? Details, please.
We too have an portable induction burner--one of the Duxtop models--and I love it! As far as cookware, we all ready had 4 cast iron pans and one stainless still "everything" pot so we did not need to buy anything new. The burner get the CI smoking hot in a matter of moments even when set at low (setting 2 out of possible 10 settings). It heats a smallish amount of water a bit quicker than the electric cooktop, but not a significant difference when we're talking a stockpot amount of water. I love that it is very adjustable and responds very quickly to temperature changes (then again, so does gas, but we don't have that indoors). If you have compatible cookware you might want to get a (relatively) inexpensive portable burner and see how you like it before investing in an entire cooktop.
Asking people to join you for dinner
If you're not paying for the other ten, I think you'd better clarify that in another email. From what you've written I would expect that you are paying for yourself, X and any of the 10 people you emailed.
Looking for really good cheese souffle or cheese/spinach souffle recipe
Are you talking about breadcrumbs around the side of the souffle dish? Those are to help the souffle "climb". You could use grated Parmesan instead.
Cooking for the Week
I work 5 nights a week and most nights we're eating within 45 minutes of getting home. I make a weekly menu and grocery list to go with it on Saturday or Sunday and do the shopping one of those days. (I first look at what's in the freezer and pantry for dinner ideas and then move on from there.) Sunday I make a nice dinner for that night along with Monday's dinner and usually most of, if not all of, Tuesday's dinner. I wash lettuce if we're having salad that week (btw, I love that idea of salad in a jar! neat!!), blanch vegetables and wrap them in tea towels--they keep nicely in the vegetable bin for several days. Then while Monday's dinner is reheating (depends on what it is whether it goes in microwave, oven or stovetop), I can prep Wednesday's dinner. I usually plan one thing like a quiche, strata, tuna casserole, etc. that can make two meals and one night a week is often clean out the refrigerator night. Lunches are generally leftovers taken to the office. If we decide to go out one night or some other dinner idea pops in to my head I'm fine with that and am not militant about sticking to my weekly menu, but I do find it's a big help to keep me from wondering what I'm going to make for dinner when I'm still at the office. Plus it cuts down on multiple grocery store trips.
Good luck with the new job!
Great new innovation making chicken broth!
Perhaps the coffee has worn off and I'm not reading things properly, but I don't understand what the "great new innovation" is. Is it tripling the amount of foamy stuff by using ginger? Or poaching two chickens one after the other? I would think the ginger would flavor the broth and what the heck am I going to do with 2 cooked chickens? (Yeah, I know it freezes but I hate having excess meat in the freezer). I thought the only reason to skim off the foamy stuff is so you have a completely clear stock for consomme. Just trying to figure it out.
What the heck happed to Chicken?
So, here's a thought. Why don't you ask the butcher (whether a dedicated butcher shop or the butcher in the grocery store) to cut you some breasts and leave the skin on? Seems you're making it harder than it needs to be.
Large quantity vegan baked goods
Thanks Caitlin and LA--this is exactly the type of thing I'm looking for and I've never heard of wacky cake. I would think it would freeze well, but even if not it could probably be okay for a few days at room temp if well-wrapped. Any other similar ideas would be appreciated for future events.
Emile Henri pizza stone - opinions?
I was surprised by the comments of it being lightweight. I now see there is a difference between the pizza stone and the grilling/baking stone. The latter of which I have and will tell you it is not lightweight but works beautifully.
Emile Henri pizza stone - opinions?
I use the rectangular stonge from the EH Flame line both on the grill and in the oven. I love it! As others have said, it cleans up easily, doesn't get scratched when using a pizza wheel. It keeps the pizza nice and warm for a while. As far as brining it to the table, I would do so after putting it on a cutting board. Keep in mind it is quite heavy. I'm looking forward to trying things besides pizza on it this summer when it's on the grill.
BREVILLE COUNTER TOP SMART TOASTER/CONVECTION OVEN
Thanks for the reports on the Breville. I purchased the Compact Smart Oven this weekend. Only used it a few times but so far I love it! Non-stick, easy to read, fabulous crumb tray. I'm thankful to all the posters that reported on their experiences with Breville.
Large quantity vegan baked goods
So glad this board came about so I can get some vegan questions answered. I need to provide refreshments to go along with coffee for a group event. Generally we serve muffins, cookies, breakfast bars, etc. Things that do not require utensils and are eaten in a couple of bites. Some of the members are vegan so I'm just going to make everything that way to keep it simple. I've got a recipe for vegan blueberry streusel coffee cake and vegan banana bread but would like one other "baked in a pan" idea. Have made mini-muffins in the past and found them to be a time consuming PITA for large quantities. Anybody have a tried and true, serves a lot, quick to make idea? Bonus points if it freezes well.
TIA
Substitution for Parmesan in pestos
I'm curious--can you get local pine nuts? If not what local nuts are you substituting?
A Google search brought me to Goat Lady Dairy which offers this that may be a substitute for the Parm. I don't think a really soft cheese would be appealing.
Gray’s Chapel
Named after our rural neighborhood, this mixed milk cheese is a combination of our goat milk and local cow milk. Made in an 8 lb. wheel and aged for 4 to 6 months this semi-hard cheese with natural rind has a unique combination of tangy and nutty flavors.
Uses for bitters besides cocktails
Try them in a glass of 7-Up, tonic or soda for a subtle flavor. I've used angostura bitters in the past when cooking beef and still use them often when I'm using fake meat.
Cheers!
Got a nice piece of tuna, help me sear it properly, please!
If you like yours blue then by default you will have a cold center. That being said, you cook your tuna and I'll cook mine and we'll both be happy :)
Got a nice piece of tuna, help me sear it properly, please!
That's better, but I still think it's going to overcook if the OP wants a rare center. just my opinion from my extensive experience with fresh tuna.
Got a nice piece of tuna, help me sear it properly, please!
Sorry, but taking a hot cast iron pan and putting it in an oven (don't care that it's "only" 200 degrees) for 5-10 minutes will completely overcook the tuna. Steak, perhaps not. But tuna for sure unless it's 3" thick. Also, a cast iron pan behaves better if it's hot first, then the oil goes in. I've done it both ways and hot pan, cold oil is the way to go.
gluten-free or vegan dining in Cleveland
Andy, it's nice to see you're so passionate about the wonderful dining options in Cleveland, but the OP needs gluten-free and vegan food. I don't think gyros, pizza or Michael Symon anything fits the bill ;)
You do cite some great choices for people on a less-limited diet though!
Got a nice piece of tuna, help me sear it properly, please!
I know a lot of people do freeze it first; 10-15 minutes would be plenty. An hour would be much too long. That said, I don't feel a need to do so. Hot cast iron pan is fine; use a little oil and put the fish in for about 2 minutes per side. It should release easily; if you're tearing it that will ruin the sear. Always keep in mind that it will continue to cook a little after you take it out or off the heat. I judge by the outside and once the cooked, white flesh just starts to show then I flip it if I want to keep it raw inside. If you want it cooked a little more inside, just let the cooked flesh rise up the side a bit more. As BGM suggested, grilling it is a nice if it's an option available to you.
Marinated garlic-how long will it keep?
I want to marinate a lot of garlic cloves for future snacking. Planning to use standard ingredients of apple cider vinegar (Bragg's if it makes a difference), olive oil, agave nectar, black pepper and dried herbs such as oregano or basil and adding garlic cloves that I'll blanch for 3 minutes or so. Any idea how long this will be safe in the refrigerator? I know garlic cloves in olive oil don't keep for too long, but am assuming the vinegar will prolong the viability. I'd appreciate any information from anyone with experience doing this.
TIA!
Food Network Does It Again
I'm with you. I'm also amazed at all of the people coming to the defense of the FN which has become a laughable shell of its former self.
