shanagain's Profile

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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.

Jun 18, 2014
shanagain in Chains
3

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.

Feb 16, 2014
shanagain in Home Cooking
2

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

MEATLOAF - Home Cooking Dish of the Month for February 2014

Crushed pork rinds make a terrific (GF and low-carb) filler for meatloaf and are my preferred "crumbs."

Feb 04, 2014
shanagain in Home Cooking
2

Rock salt for seasoning molcajete

I'm sure mine was just cheap. It's how I roll. ;)

Jan 23, 2014
shanagain in Cookware

Rock salt for seasoning molcajete

Hmmm... I'm not sure (then why are you posting, Shan...) but I had to share my molcajete seasoning story.

I was told to use rice, so I ground, and ground, and ground for days. Still bits of stone. So I ground. Stones... Then it petered off into weeks of occasional grinding... until finally I just stuck the damn thing in a cabinet and forgot about it until we moved.

SO, I hope you have MUCH better luck than I!

Jan 22, 2014
shanagain in Cookware

help me spice up some stir fry!

I always add either a good squirt of sriracha or Huy Fong chili garlic sauce. (Go sparingly with the chili paste until you get a knack for how much is right for you!)

In addition to all of the fresh ginger rec's I'd like to add a tip for storing fresh ginger - wrap a whole "hand" in plastic wrap then put in a freezer ziploc bag. Then when you need some, just peel a bit, grate or slice it right off the "hand" then stick it back in the freezer. It makes grating SO much easier, plus it keeps forever.

Jan 22, 2014
shanagain in Home Cooking

4 night getaway and looking at San Antonio for a foodie getaway

Is there a word for jealous + "happy for you" (I'm sure the Germans have such a word)? Because that's what I am.

If you haven't booked your hotel yet, seriously, don't let the Bourbon St location scare you off, the Sonesta is wonderful.

Two days will definitely be enough to convince you to visit again and again!

Jan 20, 2014
shanagain in Texas

4 night getaway and looking at San Antonio for a foodie getaway

I'm going to second NOLA. If you haven't been, it's absolutely.. I don't know how to describe it other than "It's like leaving the US without leaving the US."

There are TONS (and I mean TONS) of casual food options that will blow away just about anything any other city has to offer - it's food heaven.

Head over to the NOLA board, you won't be disappointed with recs. (Also, I HIGHLY recommend the Royal Sonesta. You won't be disappointed.)

Jan 17, 2014
shanagain in Texas

Cinco Nachos

My daughter goes to school in Angelo - the next time you're in town run over to In Vino Veritas, buy some cheese, a nice bottle to sit and enjoy, and please, for the love of *my* checkbook, tip your waitresses well!

Jan 10, 2014
shanagain in Texas

Cinco Nachos

Out here in our part of Texas,cincos are usually homemade chips with beef, beans and cheese broiled until melted, then topped with guacamole, tomatoes and maybe sour cream. Jalapenos can be added either during the broiling stage or after.

OR, it can be any of the above topped with cheese and then broiled until melted.

Either way they're delicious, and not even close to terrible.

Jan 10, 2014
shanagain in Texas

Bagel recipe other than Reinhart's?

UPDATE: More beautiful bagels today, ready for toasting tomorrow (we're heading to my parents tonight and toasting is how we roll unless they're right out of the oven). I give, this recipe is perfect, even if I am not. Decidedly not. Forsurenowaynot.

Dec 27, 2013
shanagain in Home Cooking

Bagel recipe other than Reinhart's?

A friend gave it to me, and basically the only thing other than the retard was that he cooks them at 450 for the entirety, rather than 500 then down to 450.

So, they're in the fridge now waiting for me to get my act together, here's hoping for a perfect batch. :)

Dec 27, 2013
shanagain in Home Cooking

Bagel recipe other than Reinhart's?

hangsheadinshame... No. I was following a recipe that paraphrased his and didn't include the cold water test. I will make sure to do so tonight.

Dec 26, 2013
shanagain in Home Cooking

Bagel recipe other than Reinhart's?

I'm going to guess too few hours.

The first batch may or may not have been finished (boiled and baked) on a Saturday morning where there was copious drinking the previous night... The next batch may've been taken underway sober from start to finish. IOW, I bet I slept a heck of a lot later for that first batch. ;)

Found this picture on google - it's close to what the 2nd batch looked like, though mine were a bit more browned. http://bottomupfood.files.wordpress.c...

Dec 26, 2013
shanagain in Home Cooking

Bagel recipe other than Reinhart's?

Very interesting, I'll keep that in mind for the future!

Dec 26, 2013
shanagain in Home Cooking

Bagel recipe other than Reinhart's?

What's weird is that the batches turned out SO differently. As you can see, the first batch was perfect - the crust had just the right chew, ditto to the interior. The second batch looked the same all of the way through, right until boiling them. They kind of collapsed down a bit resulting in a prettttty funky looking nosh.

The more I think about it, the more it has to be the rise-time.

Dec 26, 2013
shanagain in Home Cooking