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Kelli2006's Profile

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What foods do you find disgusting?

You can have my portion of shrimp and lobster.

Jul 14, 2014
Kelli2006 in General Topics

What foods do you find disgusting?

I'll gladly eat your blue cheese in any form. I love the stuff, so much that I will eat it plain. I like almost all forms of cheese.

I can get past the taste of mayo in any form, over easy eggs, or whole olives.

Jul 14, 2014
Kelli2006 in General Topics

Famous Regional Food you find embarrassing or disgusting?

I'm with you. I have eaten a few lobster and I just don't get the craving that many people have for them. Id much rather have many varieties of crab or even a fried cod dinner instead of that aquatic cockroach that we call an Atlantic lobster.

They seem tasteless to me.

Jul 13, 2014
Kelli2006 in General Topics
1

Let's talk about white bread

My tastes have changed over that past 10 years and now I prefer whole grain bread for grilled cheese and peanut butter. I eat rye toast or bagels.

My only use for white bread is a loaf or two at Thanksgiving to dry&cube for stuffing in a bird.

Jul 13, 2014
Kelli2006 in General Topics

Most underused spices in home cooking?

Caraway seed.

Jul 12, 2014
Kelli2006 in Home Cooking

Serving Temperature odf Cheesecake?

about 50° F. Chilled but not cold.

Jul 12, 2014
Kelli2006 in Home Cooking
1

Lady-size shovel

You might want to try A.M.Leonard. They are a specialty store but they have almost everything for your gardens.

http://www.amleo.com/

Like this?

http://www.amazon.com/Union-41126-RHP...

Jul 07, 2014
Kelli2006 in Gardening

Keeping beetles off herbs

I grow roses and I stopped using the beetle traps 10 years ago because they were attracting beetles more than they were catching them.

Jul 07, 2014
Kelli2006 in Gardening

Which Ohio Graeter's Location Best?

The Acme and Giant Eagle markets in the Akron/Barberton area have Packos pickles. I love them.
The front street Packos location isn't far from 280 if you are going to Detroit. Everyone should make the trip to see it once.

I second the recommendation of Barberton chicken. I like Hopocan Gardens version. Skip the apple sauce and get extra hot rice.

Jul 07, 2014
Kelli2006 in Great Lakes

Has anyone tried Beaumont Coffee at Aldi's?

I like the Beaumont Donut Store whole bean coffee. Its an obvious copy of Dunkin Donuts blend. If you like a lighter city roast then you will like it.

Jul 06, 2014
Kelli2006 in General Topics

What are you cooking for the 4th of July weekend?

I much prefer doing halves instead of quarters or individual pieces.

I brined them for 4 hours and then BBQd them for 1 hour over charcoal and applewood chips in a Weber kettle. It required 1 hour to get an internal temp of 170 in the breast and thigh. They were still surprisingly moist , but I was able to get a 1/4" smoke ring.

I was quite impressed because modern chicken is difficult to cook to 170 and not dry it out.

Jul 06, 2014
Kelli2006 in Home Cooking

What are you cooking for the 4th of July weekend?

I BBQed half chickens and served them w/ roasted veggies.

Jul 04, 2014
Kelli2006 in Home Cooking

Tabbouleh

I prefer it with bulgur.

Jun 26, 2014
Kelli2006 in General Topics

Bread Rising questions

The yeast doesn't run out but it does starve for food after it converts all of the available sugar in the dough into carbon dioxide and alcohol.

Yeast can replicate about every 2 hours.

Jun 26, 2014
Kelli2006 in Home Cooking
1

Bread Rising questions

Three rises should be sufficient but you can ad one or 2 more. The yeasty flavor will be stronger but if you let it go too long you run the risk of it not rising fully when it bakes.

I've been told by more than a few people that you cant let a dough rise in the fridge for a week, but I do it regularly w/o any adverse affects. I make a double batch of pizza dough. The first half I bake the next day and the second one rests in a Rubbermaid container in the fridge for up to a week. The second crust always bakes up fine and usually have almost a sourdough flavor.

Jun 26, 2014
Kelli2006 in Home Cooking
1

What foods have you made and then decided store bought was good enough, thank you, based upon cost, time, and taste?

We started between 10-11pm on most nights. The morning rush started later on the weekends so it was a bit slower and more relaxed. Im still very much a night person and there are some days at work that I miss baking.

I don't have a sweet tooth any more because after you've worked with sweets for that long your taste for sugar just gets burnt out.

I love to see the reaction on someone's face when they enjoy what I made but its not something that I enjoy eating myself.

I like to make pie crust but its the filling the gives me fits.

Ive never tried to make my own jam.

Jun 25, 2014
Kelli2006 in General Topics
1

What foods have you made and then decided store bought was good enough, thank you, based upon cost, time, and taste?

I make the dough up with my kitchen-aid. I beat the butter into submission with a rolling pin and start folding.

We used a sheeter to thin the butter to proper thickness out but I don't have that luxury at home.

We had to make 5 different kinds of doughs for sweets, plus bread and various cookie doughs. Then there were the cake and muffin batters. It all had to be either finished or baking by 8am.

We were very busy, especially if someone called in sick.

Jun 25, 2014
Kelli2006 in General Topics

What foods have you made and then decided store bought was good enough, thank you, based upon cost, time, and taste?

I worked as a baker for a few years in college and for a few years after so I have more than the usual experience. Mixing the dough takes about 10 minutes and then the folding procedures can a be accomplished in the other 10 minutes.

We made 20 lbs a night, every night. I have a lot of experience.

I hate to deep fry anything at home because of the cleanup that is required.

Jun 24, 2014
Kelli2006 in General Topics

What foods have you made and then decided store bought was good enough, thank you, based upon cost, time, and taste?

Making pierogies are only worthwhile if you are making 3-4 dozen. I buy Mrs Ts or get them at the Westside Market in Cleveland.

Jun 23, 2014
Kelli2006 in General Topics

What foods have you made and then decided store bought was good enough, thank you, based upon cost, time, and taste?

I enjoy making puff pastry. I have it down to about 20 minutes work.

Jun 23, 2014
Kelli2006 in General Topics

What to do with jar of fig jam?

GMTA.

Jun 19, 2014
Kelli2006 in Home Cooking

Bread Baking book?

Challah is supposed to be dense and heavy so you didn't do too bad.

Courses at the CIA are great but it can be intimidating.

Jun 19, 2014
Kelli2006 in Home Cooking

Clevelanders: Where do you buy your meat?

I buy any ground meat the day I am going to use it so that is not a problem for me.

Don't bother with the butcher shop on Milltown by Cleveland road. Its overpriced junk.

Marshallville Packing Co has good sausage but most of the meat is not the greatest.

Obviously Gerbers in Kidron has great chicken.

Where in Medina do you shop?

Jun 18, 2014
Kelli2006 in Great Lakes

Bread Baking book?

Anything by Peter Reinhart is a great place to start if you want to learn how to bake bread. Baking bread is an art form so be prepared to make a few mistakes. If you get it right 75% of the time you are doing quite well, but be open enough to learn from all of your mistakes. You must measure but don't be obsessive about the measurements.

Baking bread more about technique and a lot of feel/experience. Humidity and ambient temps have a huge effect on the dough.

I've been baking bread for 30 years and I am still learning.

The fresh loaf.com is a great online source.

Jun 18, 2014
Kelli2006 in Home Cooking

Aliens and Food

Strawberry ice cream.

Jun 10, 2014
Kelli2006 in Not About Food

Croissant help - flour/butter

I bumped this thread for you. Read and pay strict attention to what Ralph Adagio says. He is the expert. If you follow his directions you will be rewarded with perfect croissants.

http://chowhound.chow.com/topics/338441

Jun 09, 2014
Kelli2006 in Home Cooking

Is alcohol almost always a part of your meals/get togethers?

You sound like me, except for the mother in law. I always have alcohol to cook and bake with but I've never been much of a drinker. I used to get a drink when we went out but the current alcohol laws and medication that I take has made alcohol an unlikely restaurant purchase.

Jun 05, 2014
Kelli2006 in Not About Food

Pizza dough help....

2 tsps. of active yeast should be plenty. Did the yeast foam when you proofed it?

If the dough seemed wet to you then feel free to add a bit more flour, a little (1 TBL) at a time. Do not add the extra flour a cup at a time.

What kind of flour did she use? Bread flour absorbs more water than AP. Even different brands of AP handle differently. If you vary the kind of flour or even if your flour is older than hers the measurements will vary. Even old flour will react differently than the same kind of flour when fresh because it will have absorbed more humidity from the air. Baking bread is more about experience because you need to develop a feel for what the dough should feel like.

I leave it out for a day on the counter and if you need more time then id refrigerate the dough. Bring it back to room temperature before forming and proof it.

Yeast goes almost dormant in the fridge so an extra day will not be a problem. I make a double batch and keep the second pizza for a week in the fridge and I've never had a problem with it not rising.

Id remove all of the sugar but that's just me.

May 27, 2014
Kelli2006 in Home Cooking

"Restaurant style" SS cookware that can be had for ~$100 or less per piece

Vollrath Tribute or Intrigue is inexpensive and abuse proof in a home kitchen.
.

May 18, 2014
Kelli2006 in Cookware

KitchenAid mixer attachments + dishwasher = ruined?

The black that is rubbing off is aluminum oxide. Don't worry about it because any uncoated aluminum will do that.

Id hand wash them in the future because the harsh detergents aren't good for them but they certainly aren't ruined.

May 18, 2014
Kelli2006 in Cookware