shanagain's Profile

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Hummel Bros 5lb natural casing hot dogs - CT/NY/MA?

Yup! Only way to go!

My mom is easily even more nostalgic/obsessed with them, so they're going to be a HUGE surprise our first night of a week long/nine family member beach house stay in Galveston.

If you can't tell, I may be more than just a little ready for this to happen. :)

Hummel Bros 5lb natural casing hot dogs - CT/NY/MA?

Thanks, everyone! They ended up driving down to New Haven ("to be on the safe side")... on Memorial Day... when the deli was closed. Eek. BUT they are in possession of 15lbs of "Yay!!!" after finding them in a New Haven Stop & Shop.

Hummel Bros 5lb natural casing hot dogs - CT/NY/MA?

My son and DIL are in the Albany, NY area now and are about to come home to Texas for vacation before he's stationed in Norfolk. Anyway, having lived in CT for years I'm a Hummel Bros fan. Son suggested they drive down and pick some up for the beach.

So what's the farthest north and west you've seen/bought them?

Alternately, if someone could go to www.hummelbros.com/stores and search, I'd really appreciate it. (They use an ip tracker to prefill their map info, so I can't change it to NY.)(They do ship, but it's expensive, as you'd imagine.

)

Thanks in advance!

Am I the only one who lives in a magic house? A lighthearted look at ourselves & food safety

Hi all who have this in your followed threads. I was reminded of Sam today and wanted to share the smile it gave me to think of him.

Just a gentle reminder to be gentle to each other. And enjoy your Magic House.

Famous Recipes

The majority of those "answers" were people complaining about the question. Why not just answer (as some did) with what constituted "famous" to them? The Kardashians don't meet my bar of "famous" but it doesn't mean I need to browbeat those who enjoy their brand of entertainment. We're adults here, for the most part, no?

Famous Recipes

There are plenty of people that are famous that I've never heard of... pretty much all of them, these days. So recipes can't be any different. There are bound to be some you personally have never heard of.

Famous Recipes

The pedantry never ceases to amuse, but meanwhile...

Paul Prudhomme's Cajun Meatloaf is the top of my list.

Pronunciation-checked at Penzey’s

That word, though. "Wait, you mean kur-a-koo?" Or "Core-ack-ow." Or NO, I meant what I said, kir-a-sow..."

Or, shit, yk, the blue stuff.

May 01, 2015
shanagain in Not About Food
1

How would I like my salmon? PERFECT

Ouch, just realized I've commented on a blast from the past.

So now I'll double-down. I get what Stacy was saying: If the chef has a preferred level of doneness, and I am not asked my opinion/preference, then I'll defer to the chef. If I don't care for it, oh well. I've paid for many a meal I didn't rave over that others have loved.

If given a choice however, I will ask for my salmon to be cooked just through. Any albumin, though, and that gets sent back. It indicates improper cooking, IMO. (too hot, too fast, too lazy)

Apr 29, 2015
shanagain in Not About Food

How would I like my salmon? PERFECT

I just want you to know I get where you're coming from, and agree.
If the chef feels they've reached perfection with a sear and more than slight level of "done" in "my" opinion, I'm going to defer to the chef, leaving my prefs at home

If I'm AT home? I like salmon that is warm and just-opaque through. Any albumin is unacceptable, tho. I was taught that meant it was cooked too hot, too fast.

Apr 29, 2015
shanagain in Not About Food

Pronunciation-checked at Penzey’s

Add me to the q-min list. But I also use q-pon and coo-pon interchangeably thanks to "being from" everywhere from Texas to up and down the Eastern seaboard, finally marrying a Brooklynite. So, yk, take it for what's it's worth.

Apr 29, 2015
shanagain in Not About Food
1

Best Salad Dressing You've Ever Had

The Jacques Pepin recipe was not what I expected, and sounds delicious. Will try tomorrow, I think.

Apr 29, 2015
shanagain in General Topics

Best Salad Dressing You've Ever Had

Or a classic wedge of super cold iceberg with bacon and tomatoes. Yum, thanks!

Apr 29, 2015
shanagain in General Topics
1

Best Salad Dressing You've Ever Had

There's a small regional chain of fried chicken and other "homestyle" items here in Texas called Babe's, and this is an exact clone of their very old-fashioned tasting sweet & sour dressing. It's weirdly simple but one of those things "everyone" likes. (No, not literally everyone, Chowhounds, just the hyperbolic ones!) I grate the onion, and make it a day ahead. And as I noted in my review there, it's good with anything but awesome with a simple bacon/strawberry/spinach blend.
http://allrecipes.com/recipe/sweet-an...

Another everyday dressing I love is just a plain but simple honey mustard: Add dijon and yellow mustard to a small bowl, add honey, plus a dollop of mayo and stir to fully blend. (No way to screw this recipe up or need amounts, it's totally to taste/appearance.

)

I used to make a Sesame Ginger salad dressing that is close to this:
http://cooking.nytimes.com/recipes/10...
but I add more ginger and a bit of hoisin. And unlike the author, I am not going to clutch my pearls over sweetened dressing and will happily add sugar as needed.

And finally, if you don't know, a good buttermilk ranch dressing when made from scratch is actually something of a revelation. Google buttermilk ranch recipe, follow just about any that appeal, and make sure to give a good shake or four of your preferred hot sauce (my go-to is a huge bottle of Louisiana Hot Sauce) to the blend. It doesn't add spice, just depth.

Ok, that's tangy, sweet, umami-ish, and creamy... OH, I don't think I saw anyone mention my favorite version of blue cheese, which isn't creamy, but a chunky vinagrette: Add good oil & vinegar with salt and freshly cracked pepper plus a little lemon juice, shake/blend, then jazz up with blue cheese or Roquefort to taste and shake or vigorously stir to break up the cheese a bit. I like a lot of cheese, my husband likes a little.

Come to think of it, not much beats a quick and dirty dijon vinagrette, either.

Apr 29, 2015
shanagain in General Topics

Fried Chicken Assistance

If there's one thing I know almost too well, it's fried chicken... good for my husband, bad for my waistline!

Apr 29, 2015
shanagain in Home Cooking

Fried Chicken Assistance

I'm sure it was just too high a temp. I put a bit of oil (about 1/4" inch up the side of my cast iron skillet and put it on medium heat while I dredge my (marinated in Louisiana Hot Sauce) chicken pieces in seasoned flour, then on a rack to let it sit to come almost up to room temp, then double dredge if it's too "wet" after sitting.

The oil needs to be hot enough that if you take a little of the moistened flour (you know, the part that ends up stuck to your fingers or in the dredging bowl/dish) and drop it in, it immediately starts to fry and float. I then turn my heat up to medium high.

Place your chicken pieces, skin side down, largest pieces first, into the oil and brown, still at medium-high, turning at just golden, after about 5-10 minutes.

When both sides are slightly browned I turn the heat down to medium/medium low. Just enough to keep a good sizzle going. That should keep you from getting your chicken too brown.

While that works I do sides. Generally a big cast iron skillet of four thighs (I cook breasts, wings or drums in a separate skillet) will take every bit of 40 minutes.

Hope that helps!

Apr 29, 2015
shanagain in Home Cooking

When was the last time you had a REAL hot dog?

I'm just happy to share the Hummel love!*

*sort of. Once I push past hating you.

Apr 29, 2015
shanagain in General Topics
1

Palatable frozen foods

I still love their creamed chipped beef over toast or English muffins from time to time.

Apr 23, 2015
shanagain in General Topics

When was the last time you had a REAL hot dog?

Sigh. The last time I had a Hummel Bros dog was over 20 years ago. Nothing else compares.

Apr 23, 2015
shanagain in General Topics

You guys.. I may've just coined a fantastic term and must share...

It's definitely stuck in our house, that and now "parm panko" too.

Apr 08, 2015
shanagain in Special Diets

You guys.. I may've just coined a fantastic term and must share...

Just the name. I've been using the crumbs since the 90's. :)

Apr 01, 2015
shanagain in Special Diets

You guys.. I may've just coined a fantastic term and must share...

Pig panko: Pork rinds pulverized to be used instead of bread crumbs in the low carb/paleo way of eating.

PIG PANKO. You're welcome.

Where to eat in Galveston

It is the same, sorry about that. I tend to call it by the pre-Ike name for some reason.

Mar 14, 2015
shanagain in Texas
1

Where to eat in Galveston

I'm a huge fan of Miller's Landing for basically every meal. Sometimes yoh just want great fried shrimp, a killer burger or perfectly grilled piece of snapper that doesn't cost $40 a plate.

Mar 02, 2015
shanagain in Texas

Where to eat in Galveston

I'm a huge fan of Miller's Landing for basically every meal. Sometimes you just want great fried shrimp, a killer burger or perfectly grilled piece of snapper that doesn't cost $40 a plate.

Mar 02, 2015
shanagain in Texas

What's for Low-Carb Breakfast, Lunch or Dinner? #5

Lunch (& likely dinner) is simple oyster stew made with heavy cream, oysters, oyster liquor plus butter, s&p and a lilttle sauteed minced celery. So delicious.

Coconut oil in coffee. Not quite "bulletproof" but delicious low-carb "breakfast"

Hahahaha! This may be the most chowhound thing and comment ever, then!

Feb 23, 2015
shanagain in Special Diets
1

Coconut oil in coffee. Not quite "bulletproof" but delicious low-carb "breakfast"

That was my exact reaction to the idea of the original Bulletproof coffee: Gag.

Feb 23, 2015
shanagain in Special Diets

Coconut oil in coffee. Not quite "bulletproof" but delicious low-carb "breakfast"

It actually doesn't end up greasy, thank goodness!

Feb 23, 2015
shanagain in Special Diets
1

Coconut oil in coffee. Not quite "bulletproof" but delicious low-carb "breakfast"

To each his or her own. But I generally drink my coffee black, sweetened, and prefer dark roasts. (My husband and I compromise with San Francisco Bay Fog Chaser k cups - it's strong enough for me, but not a full on French Roast.) I do enjoy a good cappuccino from time to time, so obviously I'm not averse to foofy coffee, which is definitely what the finished product tastes like.

Feb 23, 2015
shanagain in Special Diets