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Ultimate Blueberry Muffins

These were awesome. I used coconut oil (I just like the very fine crumb coconut oil creates) and what were apparently slightly oversized muffin cups/cupcake liners - they held the streusel in the cup beautifully, making for less mess all around.

Aug 24, 2015
shanagain in Recipes

Has anyone made this Williams-Sonoma fried chicken?

Mine is similar (sometimes I marinate in buttermilk, sometimes just in Louisiana Hot Sauce) - I can't imagine it'd be anything but great. Honestly, my only critique of the recipe as written (based on gut instinct, not having made this recipe) would be that the flour needs more seasoning. I season mine heavily with salt, pepper, cayenne, garlic powder and onion powder.

And the gravy needs to be seasoned heavily as you cook it - adding s&p later just doesn't work right.

Jul 28, 2015
shanagain in Home Cooking

Okra happiness

Ha, I'm in the middle of okra-land, western Texas! But we just got back from vacation (beach house) where I brought a ton of food back, so I haven't been properly shopping in almost a month except for quick specific runs. On top of that we're incredibly rural and our little grocery store tries to source most of its okra, black-eyed peas, squash, cantaloupe, etc, extremely locally - so if it's not producing in a 30 mile radius yet, they're not selling it yet.

The fritters were about as standard-issue as you can get but something I've never had or thought to do. Heat a bit of oil (about 1/4") in a cast iron skillet. Chop okra, add a beaten egg, toss with salt & pepper, cornmeal, a tablespoon or so of flour (maybe a half teaspoon of baking powder?/maybe I made that up?). Drop by tablespoon into pan & fry. He may have mentioned sometimes he puts in onion, but didn't with that batch.

Jul 15, 2015
shanagain in Home Cooking
1

Okra happiness

I can't add a single helpful thing, I'm just here to share your okra love. I recently watched an episode of.. uh, well, I don't remember, Cook's Country maybe?, but I DO remember the okra fritters that the host made that I've been dying to make, I didn't realize okra was in season finally!

Jul 13, 2015
shanagain in Home Cooking
1

Home, and what to hoard as a Texpat?

That is awesome. And yes, so Texan it hurts. :)

Jul 08, 2015
shanagain in Texas
1

Home, and what to hoard as a Texpat?

That's a great one.

Jul 06, 2015
shanagain in Texas

Home, and what to hoard as a Texpat?

Exactly where I grabbed the picture from. I'm sure, if the moves comes to pass, that I'll be ordering from them often!

Jul 06, 2015
shanagain in Texas

Home, and what to hoard as a Texpat?

So we may be leaving Texas. I was born in Abilene, lived in Round Rock when it was still its own little town, grew up wandering limestone creeks and the Aquafest while Willie played in the background (a touchstone memory, as it was the first time I'd ever heard of, and tasted, a fajita - roughly '78ish), and eventually made my way up and down the East Coast before settling back home.

The last 25 years have seen us comfortably living in rural western Texas, about an hour from where I was born. But now I'm looking at real estate in Long Beach, CA.

And planning to pack at least 10 packages of Morton's Chili Blend when I go. There's just nothing else that serves quite as well as the base flavoring for my chili. (Or enchiladas, or carne guisada...)

After posting in the Blue Bell thread I realized I'm curious, what's your "Oh, wow, but they don't have ________ here!" regional Texas item?

Jul 04, 2015
shanagain in Texas

What's your Blue Bell flavor?

So how's everyone coping through our long regional struggle? I was going to make lemon & blueberry ice cream the other day and found that the tub on my ice cream maker had cracked. Boo. So instead later that day I stood, staring forlornly where my grocery used to house Blue Bell.

I came home with a watermelon instead.

Jul 04, 2015
shanagain in Texas

steakhouse in san angelo?

Still open and still wonderful. Go hungry, but definitely go if you ever get a chance. It's like stepping back into 1972, in a very, very good way. Grab a Shiner, order the onion rings, get your plate for the salad bar.. but prepare to receive a HUGE steak.

Jun 20, 2015
shanagain in Texas

Help---I'm making cookies and don't have an egg!

I'd assume Satodd09 used leanneabe's suggestion, as s/he was replying to that one:

For future reference, I've seen this 1-egg substitution in egg-free cake recipes. Maybe it would work for cookies, too?
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons water
2 teaspoons baking powder
Double for 2 eggs.

Jun 06, 2015
shanagain in Home Cooking

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