jennaroo's Profile
Love Love Love me a homemade pie...
I am going to make a "crack pie", google it. I swear it does not look like any big deal, but people seem to swoon over it.
Cabbage: favorite ways to cook?
My friends mom made it like this, although the measurements are a mystery to me. She chopped up some bacon and fried it up, she then removed the bacon, leaving the fat, although I don't know how much fat she left in.. Then she added white vinegar and the shredded cabbage. I think she just then cooked it briefly, I remember it being on the crunchy side. Add back the bacon and eat with a lot of salt and pepper. I could make a meal of this.
Ideas for Home Made Holiday Presents in a Bottle
I am making homemade vanilla. I work at Costco, so we have vanilla beans, and of course vodka, the only thing is, you would have needed to start it earlier You could still start and tell the recipient that it will not be fully ready till early next year.
I'll never make THAT again!
I'm with you, I HATE deep frying, mind you, I like deep fried food, who doesn't, but the mess puts me over the edge. Also, I live in Illinois, and in the summer my condo gets so hot, last time I deep fried, the temperature inside rose to 89 degrees, and I had the air on....
Pie Crust...I will not be defeated!
I have made pie crust for a lot of years, my mom taught me about 25 years ago. My mom always used an all lard crust and it was indeed delicious. Now I use the cooks illustrated recipe, the one with the vodka in it. It will always be flaky, follow the directions that they provide, and I bet you will be successful.
Here's something I wish I hadn't discovered
Oh man, my mom used to make us this treat to use up any leftover frosting. I think she made extra frosting, just to have enough to make us this treat.
Pumpkin scone recipe?
While I have never had that particular scone, King Arthur Flour just posted a recipe for a pumpkin scone that looks awesome. Go to http://www.kingarthurflour.com/blog/2010/10/20/pumpkin-is-back-celebrate-with-scones/----or maybe just google " king arthur blog", probably easier. It's the last post and I'll be making it soon.
Fun eating places in Dallas.
We're going to Dallas in October for the fair ( we're from Midwest), and hoping for some suggestions for fun/good eating places. There will be a bunch of adults, and 3 kids ages 8,8 and 6.
Food bits and parts you fight for?
My sister and I fight over the crispy parts of stuffing, we also put the stuffing that would not fit in the bird in a small bowl and put it toward the back of the stove while the turkey cooks. After it heats up for awhile, we fight over it.
deep fryers
I would have to agree with Indirect Heat. I have not seen a home deep fryer that comes close to a heavy pot and a thermometer.
What to do with lotsa lemons?
I just made the lemon drop drink. I used fresh squeezed lemon juice. Equal parts lemon juice to vodka and superfine sugar to taste......excellent!!
Make your own lemonade
This is the recipe we use for lemonade:
3 lemons cut into 8 pieces
1 1/2 cups sugar
1 cup water
6-7 cups water
in a blender, blend lemons, sugar and 1 cup water. Blend until smallish pieces, not too small or the lemonade will be bitter. Strain the mixture into a pitcher. Add the remaining 6-7 cups water. Chill and serve.
This is so simple you can whip it up in minutes.
Cabbage: favorite ways to cook?
My friends mom did this and when I would come over for a party this is all I wanted. You fry up bacon, which you have cubed or cut in small pieces. Take out the crispy bacon and reserve. To the hot bacon fat add white vinager, I can't really say how much, I guess enough so that when added to the bacon fat you have enough "dressing" to coat the cabbage. I recall there being dressing pooled at the bottom of the bowl. Add salt and a bunch of fresh pepper. Add the fried bacon to the "dressing". Shred the cabbage. Toss the cabbage with the dressing. I can't explain it but it is excellent.
Pie help
I have found that most pies (fruit, double crust) need to bake way longer than often stated in the recipe. I always start the pie out completly covered with foil, after about 45 min. to 1 hour, I uncover it and bake it until it bubbles and looks nicely browned. I also always keep a pizza stone in the oven and bake the pie plate on it, but I think the foil trick helps a lot.
Best veggie burger
I recommend Dr. Praeger's also. They sell them at Costco. For awhile they did not sell them, I forgot why, but they are back. I don't think they would work on the grill. I know Cooks Illustrated did a recipe for veggie burgers that looked interesting, I have never tired them, but......
picnic sweets
Brownies. Have you ever seen The Barefoot Contessa, Ina Gartner, bake brownies in a large jelly roll pan, if I recall, she was making them for a picnic at the beach. I think this link may get you to the recipe, although I am not too good at this.
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23629,00.html?rsrc=search
July 2007 Cookbook of the Month: Cast Your Vote Here
Forever summer, Nigella Lawson's books are an excellent read.
What do Chowhounds do for a living (besides eat of course)?
I am a cake decorator at Costco, constantly surrounded by good food. IL
Tuna Casserole
I never liked my mom's tuna cassarole too much until I realized that she used potato chips in the recipe. It was simple. Layer cream of mushroom soup, canned peas, tuna and then crushed potato chips. End with chippies!!! I know it does not sound like much, and quite possible it is pure nostalgia, but it is quite good. Bake at around 350 degrees until heated through and the chippies on top are a tad browner.
Do you wear an apron when you cook?
I find that the strap around my neck gives me a headache. I work at a bakery, and if I am wearing a tee shirt, I have to clip the neck strap to the back of the tee shirt so that it is not rubbing/tugging at my neck. My sister thinks I am sketchy and makes fun of me for that. If the strap goes around the collar of a shirt it does not bother me at all.
So when baking at home I never wear an apron, although I took my moms apron when she passed away. She was always dripping stuff down her front. It is quite sentimental to me.
Theme Party need some finger food ideas
Bacon wrapped dates. Stuff a date with an almond or two. Wrap it up in a piece of bacon. Secure with a tooth pick. Bake until bacon is crispy. These are so good that they haved caused fights at Holiday time. They are good hot or at room temp.
Chicken wings. Make a marinade of 1 cup kikoman soy sauce, 1/2 cup red wine, tsp. powdered ginger, 1/2 cup sugar. Coat 4 lbs wings with mixture. Bake in a jelly roll pan(line it well). 400 degrees 1/2 hour, flip and cook another 1/2 hour. Sauce will turn sticky. Watch closely at the end, you want it thick, but obviously not burnt. You will not believe. Yes one hour at 400 degrees.
Kitchenaid Artisan Mixer vs. Kitchenaid Professional
I have the professional Kitchenaid and I Love it!! I did buy it because it has more power, and that can only be a good thing. The only thing that may cause an issue is that you have to lower the bowl to scrape down the sides, but I think on the other one you probably have to tilt up the motor to do the same. It is also hard to add ingredients like flour and sugar without lowering the bowl, but I don't really see that as a problem because of how great the machine is. I read a review in Cook's Illustrated and the professional Kitchen aid was rated the best. Viking was rated almost the same, it does have a bigger bowl, but no more power than the Kitchen aid. It is loud and I think they said it moves on the counter. Of course Hobart is an excellent brand, but they are quite expensive. Go for the professional Kitchen aid, you won't be dissappointed.
Your favorite freezeable meals
In my family everything freezes well, I guess I mean, we freeze everything. Our family never makes a single batch of anything. For example, when my sister makes anything with pasta, it would not be unheard of to make 2lbs., that way she can send leftovers home with my Dad and me. If I have other food at home, I will always freeze something so that nothing is wasted. Bottom line, always make extra and freeze some in individual containers to enjoy in the weeks to come.
Sauces for tortellini
I am sure this is not what you want to hear, but sometimes just plain butter or browned butter is perfect, with salt of course.
Looking for recs. for the best bread cookbook
Bernard Clayton's New Complete Book of Breads. It is not the newest book, but does include all types of bread. I have owned my copy for at least 15 years, and I still enjoy it.
Best place to get fresh mozzarella?
Do you guys have Costco? I can't say that I have tried it, but I work there and recently I saw that they are selling fresh buffalo milk mozzarella. I have to admit, I did not look that closely to see exactly where it came from, but it might be worth checking out.
Miel 50% off on ALL loose Chocolates! Deal of the Century!
Man, I wish I lived in PA!!!!
Carvel Ice Cream - better than plastic surgery
I live in Illinois, outside of Chicago, we can get carvel cakes in the grocery stores, but to be honest we usually make our own. But I must admit, from reading these posts, I would certainly love to try the soft serve from Carvel. I admit to making fun of people who order soft serve, but usually only at places that serve reg. icecream or custard. But, I have grown up and realize that soft serve has it place. Around here you can really only get Dairy Queen, and it is what it is. Sometimes it just hits the spot. I hope one day Carvel opens up around here.
