shanagain's Profile

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What is your favorite stovetop meal?

I'm dying for those short ribs right now, with rice and french bread for the sauce. Thanks for sharing!

Dec 05, 2014
shanagain in Home Cooking

Favorite Keurig K Cups???

Their Fog Chaser is my daily coffee; it's strong without being bitter.

Dec 04, 2014
shanagain in General Topics
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What is your favorite stovetop meal?

We're on a stir fry kick around here, most notably anything that's sort of sweet & sour, or hot, sweet and sour, served with rice.

I also do a quick stir fry with chicken, tofu, onion, celery, carrots and snow peas, then toss in some toasted sesame seeds (no worries, just toast them in a frying pan/cast iron skillet) and season pretty lightly. Then serve that over spinach/kale/chard greens with homemade ginger sesame dressing. (If you have salad-hating kids, throw a handful of fried chow mein noodles on there.. I don't know what it is, but kids love 'em.)

And a strong contender for dinner tonight since we have kid stuff to do... Chili mac. Literally made with canned (hot, no beans) Wolf brand chili, elbow macaroni, some shredded cheese and my daughter and I like some slightly crumbled up Fritos and chopped onion on top. Because we're clearly super classy.

Dec 04, 2014
shanagain in Home Cooking

Great San Antonio Tex Mex for a big raucous group

I hope I'm not chiming in too terribly late, but my husband was recently at La Fogata and said it was terrible, across the board. Service was awful (over 30 minutes for their party of 20 to receive chips and salsa - chips clearly from a supermarket bag - then another 20 to get drink orders taken), terrible food, and a very, very, very unhappy sales manager (who is from SA). Proceed with caution if you're in a big group, I'd say.

Oct 29, 2014
shanagain in Texas

Ladies, Stop With "Getting Out My Aggressions"!

I'll tag along into Isolda's comment and say that if a woman is seen doing something "unseemly" or "manly" she is held to a standard which states she must "temper" that unseemliness. So she bats her eyelashes and employs the flirt mechanism. "Oh, silly me, splashing meat bits all over the place*, I must be taking out my aggressions.. tee hee."

You've apparently hit on something, and now it'll bug me forever. I'm pretty sure I'VE done it, in my own kitchen. :\

*What? Is that just me? I hate using plastic wrap, it makes using the tined side of my mallet almost impossible without worrying about bits of plastic making it into the meat.

Oct 28, 2014
shanagain in Not About Food

Your most delicious and uncanny ways to eat Spam?

I have to try this, just run it through the grinder with the beef.

Oct 28, 2014
shanagain in General Topics

Your most delicious and uncanny ways to eat Spam?

I hadn't thought of it in years, but Spam is so good in omelets, particularly if (like me) you load your omelets with veggies.

...and I wish I had a can of Spam around right now.

Oct 28, 2014
shanagain in General Topics

Cajun Greek Seafood - Galveston Texas

We have a daughter that's hoping to go to A&M at Galveston, and this one is definitely on my list of must-try's, hopefully this summer/early fall. ;)

Our all-time favorite is Miller's Landing (I just recc'd it elsewhere). The menu is massive and a bit overwhelming (even if you've been several times) because literally everything I've tried (from burgers to grilled Red Snapper to shrimp to breakfast, etc, etc) is simply great.

As an added bonus the pricing is entirely reasonable, and in the past we've been tempted to eat there more than once a day.

http://millersseawallgrill.com/

Oct 28, 2014
shanagain in Texas

Help a Boston CH Have Great Food in TX !

I'd recommend a drive down to Galveston on your birding day (if it's pretty) and stop at Miller's Landing on the Seawall for breakfast or lunch (or dinner, or all three - I love Miller's) for one of your Texas regional cuisine meals. I've never had a single thing that wasn't really-damn-good to delicious. The menu is a little overwhelming, but they seriously do every bit of it well.

http://millersseawallgrill.com/

Oct 28, 2014
shanagain in Texas

Tamales - Is lard necessary plus...

It's not hard at all, just time consuming, as you'd imagine. Spreading the masa is best accomplished with your hand, I've decided. A spatula or dough knife/scraper isn't bad, but it's easiest to just grab s handful of masa. That way you can tell if your masa is drying out at all and needs a little more broth, and also lets you adjust the thickness more accurately.

And it's definitely, ideally, not a one person job. If you're going to make them, make a LOT of them - they'll never go to waste.

Oct 27, 2014
shanagain in Home Cooking
1

whats your go-to salsa recipe?

No garden here, but my salsa is similar - El Pato is key.

Sep 27, 2014
shanagain in Home Cooking

Is vegetarian-friendly barbecue an oxymoron?

Agree with others that he's probably out of luck. I'd rec he packs a lunch and brings it with him while you chow down.

Sep 12, 2014
shanagain in Texas

Lay's Potato Chips' New Flavors -- Seen or Tried Them?

You and I can sit together at the uncool-kid table, because I really like them too and have bought a second bag that lasted about an hour in my house. I liked the spice, the occasional "sinus-clearing" hit of wasabi, and the fact that the ginger was pretty subtle.

Aug 17, 2014
shanagain in General Topics

Lay's Potato Chips' New Flavors -- Seen or Tried Them?

I love the wasabi ginger ones and would definitely keep buying them (and I don't buy chips often). The mango salsa were... odd, mostly because the mango flavoring was super aggressively sweet and mango flavored. If they were kettle cooked I might like them more, because as it stands I really hate Wavy Lays anyway, on a textural standpoint.

The bacon mac & cheese are.. cheesy bacony potatoes. Eh.

Aug 17, 2014
shanagain in General Topics

What's your Blue Bell flavor?

I just had to report that I actually had Blue Bell today that made me, quite literally, sad.

It was Southern Peach Cobbler in a pint container, and was just terrible. Fluffy, even though it's still a full pint, but that kind of fluffy that melts too fast and leaves you feeling like you're eating an inferior, too-air-whipped product. Almost more like whipped cream, in fact, than ice cream. This is a decline in quality I've noticed before, but as I don't buy ice cream often, I'd forgotten.

But I could deal with that. I can always deal with nice sized chunks of peaches in vanilla ice cream, so there's no complaint with the fruit. The light touch of cinnamon was nice. What I cannot comprehend is the "cobbler bits." Imagine little rabbit-pellet sized pieces of mostly uncooked tasting flour, salt and lard/shortening meant to resemble pie crust. Or maybe just dough?

They were just sad little nuggets of Why, sprinkled in so, so liberally.

Cannot NOT recommend enough.

Jul 21, 2014
shanagain in Texas

San Antonio Review - Lots of Disapointment

That is.. not what I would've expected. Like, deep fried? I mean, when I make enchiladas I soften the tortillas in hot oil or lard, but to get them crispy just isn't done.

I'm not saying it's probably not tasty, but this is so new to me that I'm baffled.

Jul 18, 2014
shanagain in Texas

San Antonio Review - Lots of Disapointment

Inquiring minds must know: What made the enchilada crunchy at Acenar?

Also, I love cabrito and have fond memories of the plate I had roughly 30 years ago at Mi Tierra and so I'm just inexplicably sad that you had bad cabrito in a town that knows how to do it right.

Jul 16, 2014
shanagain in Texas

Blue Bell Cranks Back Time

James, I hope you're feeling better!

Jul 06, 2014
shanagain in Texas

Chili's installs tablets, increases sales in psychological play

We were at a Chili's in Abilene, TX for lunch recently and they had these. They didn't increase our check (the server still came over to take our order), but they did, definitely, make for a great checkout experience. At the conclusion of the meal we checked our total, added a tip and swiped our card and were out the door.

For me, that's the most frustrating part of the dining transaction because you're ready to go but stuck waiting for the server, then waiting for them to run the card and bring it back.

Pre-minced garlic and ginger?

The lemongrass is fantastic, as is the chili paste, and the basil isn't bad, though texturally a little "weird" for me.

Apr 14, 2014
shanagain in General Topics

Your favourite carb substitute?

I recommend this to non-low-carbers as well, because it makes for perfect meat loaf, imo.

Mar 16, 2014
shanagain in Special Diets

Drinking alcohol om a low carb diet,do you?

I've low-carbed on and off for about 14 years and have enjoyed alcohol with low carb mixers (if any) in any stage, whether it's active weight loss or maintaining losses (or, ahem, adding some loss back here and there over the lax years).

I do find that I'm a super lightweight when I am being "strict" (anywhere from 25-50 carbs a day) and have to watch it, because vodka or rum in particular will hit me like a freight train, quickly.

Mar 16, 2014
shanagain in Special Diets

Chicken Wings in the Oven - Best Method?

I prefer doing them directly on a foil-lined pan because they baste and then crisp in their own fat.

Feb 21, 2014
shanagain in Home Cooking

3-5 (Worldwide) Chains You'd Like on Your Turf

So pedestrian, so American (or British inspired, if you prefer): Arthur Treacher's.

Feb 18, 2014
shanagain in Chains

Honey by any other name

Honey-ginger glazed salmon is one of my favorites.

Feb 18, 2014
shanagain in Home Cooking

I love to cook from scratch but every now and then I can't resist...(insert name of convenience food here)

I usually use Hazan's marinara as my "base sauce" but recently used one can of tomatoes to two cans of "Italian style" stewed tomatoes as a base for sauce in lasagne and realized I'd found a new go-to sauce recipe.

There's something so cheap about them, but it was sooooo much better than my regular sauce.

I am shame, personified.

Feb 17, 2014
shanagain in General Topics

MEATLOAF - Home Cooking Dish of the Month for February 2014

Plus, if you don't salt the whole meatloaf you're only getting salt on a very small surface area, comparatively.

Sabrett in Texas

If you're desperate, don't forget Amazon.

Feb 16, 2014
shanagain in Texas

How do you brew your morning cup of coffee?

Short-cupping is the worst. Basically, try banging the hell out of it. Apparently there's a valve somewhere that gets stuck.

I also use the Keurig as you can guess, with the MUCH more environmentally friendly San Francisco Bay Coffee Company's Fog Chaser. (Their cups are something like 97% compostable and I get them on Amazon for under $30 for 80 cups.)

Feb 09, 2014
shanagain in General Topics

MEATLOAF - Home Cooking Dish of the Month for February 2014

I'm a Prudhomme convert, all the way.

I've also made this to varying degrees of success (the apple gets a little bland and tends to fade away in flavor, but does make for a nice texture and moistness:
http://allrecipes.com/Recipe/Cheesy-A...

I keep meaning to try that one with more ground pork than ground beef, but honestly when I even think about making meatloaf I immediately start craving the Paul Prudhomme recipe.

Feb 04, 2014
shanagain in Home Cooking