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Jamming, canning and preserving 2014

Apparently the liquid at the bottom is a result of pectin break down and is fairly common.

about 21 hours ago
gourmanda in Home Cooking

New (to me) canning information

From Ball's Fresh Preserving site:

After many years of research, it was determined that preheating Ball® and Kerr® lids is no longer necessary. The sealing compound used for our home canning lids performs equally well at room temperature as it does pre-heated in simmering water (180 degrees Fahrenheit). Simply wash lids in hot, soapy water, dry, and set aside until needed.

1 day ago
gourmanda in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

Safe travels! Looking forward to your culinary adventures :)

1 day ago
gourmanda in Home Cooking
3

V & V: What's for Dinner? Hot In Here Edition

An abundance of hot banana peppers from a friend's garden so will stuff those tonight and simmer in a fresh, basic tomato sauce. Garden green beans on the side. Tomorrow is Ruhlman's simple tomato sauce over spaghetti (again) and garden salad. Lunch today is simple too- sliced tomato on toasted English muffin. I love how easy it is to make good food this time of the year :)

2 days ago
gourmanda in Vegetarian & Vegan

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Recycled pic or not, I can attest this is a damn fine meal! Made ours with Stone Fire naan from Costco but other accoutrements the same. It was delish last Saturday night, will be again tonight. Thanks, jjjr!

Aug 16, 2014
gourmanda in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

That sounds delightful, Gio! Enjoy the corn while it lasts.

Aug 15, 2014
gourmanda in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

"Had to live on Phuket". Sounds like torture :) Have a great trip!! Loved Thailand though I only made it to Bangkok and Samet.

Aug 15, 2014
gourmanda in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Corn risotto...fave recipe you care to share?

Aug 14, 2014
gourmanda in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

These biscuits are sinful and messy to make but oh-so-good and light.

http://food52.com/blog/2819-shirley-c...

Aug 14, 2014
gourmanda in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Creamed chicken on biscuits sounds unbelievably delicious. It's turned ridiculously cool here today and something fall-ish and comforting sounds like such a good idea!

Alas, with tomatoes on the counter and corn coming in the CSA share tonight...I think it will be scrambled eggs with those two added in. But soon, too soon, creamed chicken it is!

Aug 14, 2014
gourmanda in Home Cooking
1

What food do you wash that you're sure no one else does?

This is pretty much what we do, Gio. With the exception of rolling lettuce in thin cloth towels, then in a plastic grocery store type bag and into the produce drawer. Keeps for at least 10 days.

Aug 13, 2014
gourmanda in General Topics
1

Tomato identification ideas

Oh. My. God. You are a genius grey! I could just hang said plastic from the tomato cage or pole.

Snippet--good to know about the pencil. Whoulda thunk?

Aug 13, 2014
gourmanda in Gardening

What food do you wash that you're sure no one else does?

According to the University of California using dish soap is not recommended. Not that I care one way or the other, just putting it out there.

In part: "Do not use antibacterial soaps or dish detergents to wash fruits and vegetables because ... residues can remain on the produce." It goes on to comment that the effectiveness of commercial washes is not known because they are not standardized.
So, wash if you want; I'll just rinse (and use a brush if necessary) and we'll all be happy :)

Aug 13, 2014
gourmanda in General Topics

What food do you wash that you're sure no one else does?

Wow. It would never occur to me to use dish soap on a vegetable. Seems that it would get into the pores of the vegetable and make me sicker than any dirt. I rinse a lot of fruits and vegetables, but no soap.

Aug 13, 2014
gourmanda in General Topics

Tomato identification ideas

Thanks for your responses. I did use a Sharpie marker on some blank plastic markers similar to those that come with vegetable starts. Didn't last very long before the marker faded from water and sun. I will look for the "industrial" marker and see if that fares better. Thanks!

Aug 13, 2014
gourmanda in Gardening

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

Yay! Glad you liked it and relieved you found a pot tall enough for those homemade noodles ;)

Aug 13, 2014
gourmanda in Home Cooking

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

Looks good, JT. Lasagna in a loaf pan--what a good idea! And those noodles are begging for your fresh tomatoes. But they are so long, how ever will you get them in a pot??? :)

(P.S. I've been know to push Ruhlman's recipe http://ruhlman.com/2010/10/cooking-at...)

Aug 12, 2014
gourmanda in Home Cooking

If I add other flavorings, how much salt do I eliminate in a marinade?

I think part of the problem is that you are confusing the two similar, yet different, terms. Typically a brine is used to tenderize/change the texture of meat, particularly fowl. Marinades are usually much shorter soaks to add flavor and to tenderize (but not change the texture greatly) other meats such as flank steak.

From Epicurious http://www.epicurious.com/articlesgui...:

"A variation on a marinade is a brine. Rather than combining fat and acid, this is simply a salty liquid. Food soaked in a brine absorbs the liquid and the salt, adding moisture and flavor."

"A marinade is a liquid mixture of fat, such as oil (for flavor and moisture), and acid, such as vinegar (for penetration and some tenderizing) that flavors food during a precooking soak."

Aug 11, 2014
gourmanda in Home Cooking
1

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

Sorry about your shitty dreams about your wonderful kitty. Let's hope they turn into happy memories and dreams soon!

Aug 11, 2014
gourmanda in Home Cooking

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

Not nearly as elaborate as all of you. Tonight will be tomato dinner #9 since the tomatoes started coming in. They are so good they simply must be the star of the each and every show...so a simple, quick fresh tomato sauce over spaghetti noodles (twirly length, of course) and a simple CSA-ingredient salad.

Aug 11, 2014
gourmanda in Home Cooking
1

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

Spatzle is one of my very favorite foods. And to top it with fresh tomatoes and basil cream? Inspirational!

Aug 11, 2014
gourmanda in Home Cooking
1

Tomato identification ideas

This year our tomatoes are all mixed up, save for the Eva Purple Balls which are distinct from the other three varieties. Even though I mapped out the plots, it appears things are askew. One year I had found the idea to cut out pieces of aluminum cans and, using a pen and a stack of newspaper underneath, sort of carve the tomato name into the aluminum. I then punched a hole in it and tied with string to the tomato cage. It worked well but was a bit tedious.

What ideas do you have for making variety tags that last a summer? (Note--these are varieties grown from seed, hence no pre-printed tag).

Aug 11, 2014
gourmanda in Gardening

Need idea re-post re: zucchini casserole on the grill

Ding! Ding! We have a winner! Thanks so much...this will be on the menu for this week. :)

Aug 10, 2014
gourmanda in Home Cooking

Need idea re-post re: zucchini casserole on the grill

Someone posted (I think in one of the WFD threads) about a zucchini and stuffing casserole. The post mentioned they do it a lot on the grill next to whatever else they are grilling. I've searched the recent threads and can not find it. Sorry, but all I remember is: zucchini, stuffing package, grill, casserole. It sounded darn good--any help?????

Aug 09, 2014
gourmanda in Home Cooking

Rockfish

Tried to post this yesterday.

We were given black rockfish caught in Alaska. As I've not encountered this fish before I would like some opinions. A search of this board and google has not been helpful, other than to tell me it is not snapper all though occasionally labeled as such.
Consistency-meaty like tuna, firm yet a bit flakey like halibut, other? Taste-mild like halibut or strong like salmon or sea bass? Favorite ways to prep-grill, sauté, fry? I would appreciate your help!
TIA

Aug 09, 2014
gourmanda in Home Cooking

eggplant?

More like 3 minutes for cauliflower, broccoli, green beans. Just be sure to shock in cold water.
http://www.pickyourown.org/freezing_c...

Aug 08, 2014
gourmanda in Home Cooking

Your best tomato recipes please - worthy of the tastiest specimens!

Thank you for this. Now I know what dinner will be tomorrow :) It looks rustic and beautiful and ooey-gooey good! Yay for fresh tomatoes! 'Mater sandwiches and corn on the cob tonight.

Oh, and I have an abundance of basil too--made some basil salt which is, eh; infused vinegar with another bunch which should make for some good salad dressing.

Aug 08, 2014
gourmanda in Home Cooking

What's for Dinner #317 - Yes, it's Summer, Summertime is here... [Through August 9, 2014]

Simple, simple for the start of the weekend. Fresh tomato sandwiches on multi-grain toast with Brie. Fresh corn from the CSA to go with. And maybe, reluctantly, cucumbers too...they won't leave us alone! Thanks to the suggestion from LW, sangria sounds like a lovely thing to have on hand for the weekend.

Aug 08, 2014
gourmanda in Home Cooking
2

Your best tomato recipes please - worthy of the tastiest specimens!

Made pasketti a la Ruhlman last night and have to report that it was every bit as delicious as I remember :)

Aug 08, 2014
gourmanda in Home Cooking
1

Wasted food due to guest taking too much -- any solutions?

It probably wouldn't bother me but since it does you--have you asked if she would like to take her leftovers home? That may be snarky but it's not as rude as asking her to take smaller portions. You would tell a child to take a smaller portion, not an adult who is, presumably, your friend.

Aug 07, 2014
gourmanda in Not About Food
7