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Tinka82's Profile

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Chiles Rellenos

I love the method of blanketing the chile in the egg batter rather than trying to dip and coat and unsuccessfully get the two slimy substances to be attracted to one another. I've been frustrated with the latter for years and this will inspire me to try my own rellenos at home again. Good job, Chow (Christine)!!

May 01, 2011
Tinka82 in Recipes

Raspberry Scones

Apr 11, 2011
Tinka82 in Recipes

Basic Masa Dough

When I make pork or chicken tamales, I use the broth from cooking the meat rather than plain water to make the masa. It adds so much flavor!

Dec 01, 2010
Tinka82 in Recipes

What was the worst food you HAD to eat as a kid?

This must have been a generational thing too. My Grandparents were Great Depression era. Whenever my spoiled brat self decided I wouldn't eat something Granny had made, I got to hear about the scrambled brain sandwiches he lived on as a kid. Eeeewww!
My mom wasn't that crazy with the odd parts of the cow, but did occassionally serve liver. She never forced it on us. The worst thing she did force on us was goat's milk. She and my little sister were allergic to cow's milk, so the whole family got to drink that stuff. Mom and Granny both would insist you couldn't taste the difference. Au contrare! Sure as hell can! :)

Mar 12, 2010
Tinka82 in General Topics

Chile-Cilantro Hash Browns

****potato pancakes. Blushing here. And yes, I am old enough to remember Dan Quayle's potatoE faux pas.....

Jan 18, 2010
Tinka82 in Recipes

Chile-Cilantro Hash Browns

I know what Sharuf is thinking of...and they are darned good. Cube leftover baked potatoes and saute in butter with onions, garlic, pepper until slightly crispy. Yummy!!

Actually, I've learned a trick when you make hash browns from raw potatoes. I got tired of the clump of semi gooey on the inside mess. I love potatoe pancakes and all, but when I want hash browns, I want hash browns like you get a Denny's or Village Inn, not a conglomerate chunk o' potato. Whether you use the grater box or food processor, place your freshly grated potatoes in a bowl of cool water for a bath first. This cuts the starchy liquid and also keeps them from turning pink then grey as you cook them. Granted, I'm probably washing some nutrients out in the strainer with this method, but not sure the nutritional value is the aim when you're making hashbrowns. :)

Jan 18, 2010
Tinka82 in Recipes

Winter Greens Soup WITHOUT GODDAMNED CHICKEN BROTH

So get over the use of the chicken broth and substitute your own vegetable broth. Is it necessary to be such a loud objector? Does the rest of the world benefit from your profanity and temper tantrum? No. Do we all need to be shamed about eating meat broth because of your personal preferences? Again, NO.

Dec 06, 2009
Tinka82 in Recipes

But I Only Have Plastic

Thomas,
I'm guessing you didn't pay your way through college tending bar or waiting tables. :) People who think like Thomas need a thought realignment. Your server is not responsible for the policies of the establishment, nor are they responsible for the availability or lack thereof of a particular item on the menu. They are working for less than minimum wage to wait on your special little selves in hopes of earning tips. Your stinginess and the 'shoot the messenger' attitude will screw them for something they didn't cause.

Jul 17, 2009
Tinka82 in Features

But I Only Have Plastic

quovadis,
It's been a while since I've been at it. I totally forgot about the suggestive selling aspect. Yep. The wine would stay in the cellar otherwise. (or the after dinner drinks, etc.) Our markup on the wine was like 100% or more over cost. You need those kind of margins to help pay for the broken dishes and spoilage. :)

Jul 16, 2009
Tinka82 in Features

But I Only Have Plastic

You are exactly right in your last post quovadis.

For the slice of pizza, I can agree with you. Debit card or not, that is silly. For the steakhouse, however, not so much. When you are running a fine dining establishment with plate costs at $15-20 per plate or more, credit card processing unfortunately is a necessary cost of doing business IMHO.

Jul 16, 2009
Tinka82 in Features

But I Only Have Plastic

As a former waitress, I think the policy is beyond tacky for higher end restaurants. Don't want to absorb the 2-4% Mr./Ms. Restaurantuer? Then adjust your menu prices if you must. Two parties end up suffering when this policy is in place and not adequately advertised - your customers and your waitstaff. Not only does the waitstaff bear the brunt of the argument for the proprietor's policy in most cases, their tips will also end up suffering.

I run an appraisal business and have chosen not to accept credit cards for other reasons -chargeback potential when borrowers don't like my value, but I've done the job properly. Were it not for the chargeback issue, I'd probably accept credit cards despite the fees that do tend to add up.

Jul 15, 2009
Tinka82 in Features

100 Days in the White House: A Garden Menu

Yes, it is a stretch thinking that because the protesters used the TEA reference that it is fit for this cooking and food site.

Expecting a site about food to be free of politics is not asking everyone to adopt mine.

And from your constant use of the 'teabagging' reference, should I assume you're a CNN and/or Anderson Cooper fan?

If Mc Cain had implemented the same policies, they may indeed have been protesting. There were anti Obama signs because his policies are not what they felt are good for our country, but it's not simply Obama. Bush implemented the first bail out, and many of the protestors didn't agree with that either.

Apr 21, 2009
Tinka82 in Features

100 Days in the White House: A Garden Menu

You said, "Why should the politics of food here only reflect yours?"

That is not what I said at all. I said it should be apolitical.

Apr 21, 2009
Tinka82 in Features

100 Days in the White House: A Garden Menu

I did read your last post, Radfem. BTW, it was not teabag protests, and they weren't necessarily at Obama himself.

The teabag reference came from a vulgar, sophomoric 'reporter' on CNN. They were T. E. A. parties. Taxed Enough Already. The attendants were from all walks of life, all races, and several political parties. They protested the over spending government, the massive debt, the turn towards socialism, the elected officials that don't work for the people anymore.....all the things that are going far away from what our Constitution and founding fathers laid out.

At any rate, to drag it here simply because of the use of the T E A reference is a stretch.

Apr 21, 2009
Tinka82 in Features

100 Days in the White House: A Garden Menu

Radfem,

I really don't think zendrive and I differed much. I'm with him. Leave the politics off the site.

My rant about Obama, I suppose is precisely why. I know I'm not the only one out there feeling this way.

I searched for the Bush/Thanksgiving article you referenced, and to no avail. I really don't think that is an apples to apples comparison. (whaddya know, a food metaphor :) ) A quaint photo of George and Laura with the golden brown roasted turkey may raise the hackles of the most partisan person, but all in all, it wasn't about Bush, nor was it a celebration for him or for his politics. It was about Thanksgiving and turkey I'll wager (since I can't find the article). He got the photo op because he was the sitting president, but it was about Thanksgiving. I highly doubt there were any references to his politics or atta boys. There shouldn't be, that's not what this site is about.

Apr 21, 2009
Tinka82 in Features

100 Days in the White House: A Garden Menu

Radfem,
You are correct in that aspect, but I hardly see how that ties into a celebration of Obama's first 100 days and a feast. I'm seeing a different future for the US and food when you consider politics. Not a bright one.

Rather, I'm planting a garden in preparation for food shortages created by this absolutely absurd idea of Cap and Trade. Fuel will become terribly expensive, farmers will be paying taxes not only on the fuel for tractors and such, but on the exhaled CO2 from their livestock. The EPA has ruled CO2 is a pollutant. For cripes sake, we exhale CO2 and plants use it in the process of respiration and photosynthesis. The ocean puts off CO2. To call it a pollutant is insanity, but then buying into the failed science of Global Warming and Evolution takes a bit of insanity as well. JMHO.

I'm not celebrating Obama or his policies. If Chow is into this whole Obama love fest, have at it. Bless you all.

Apr 21, 2009
Tinka82 in Features

100 Days in the White House: A Garden Menu

In fact, I read back over the paragraphs the creator of this menu wrote. Considering my political leanings, this whole thing - the gushy photo, the taking over of the automakers, choosing cabinet members whose corruption and radical stances make my blood boil, deficits so large our grandchildren will be paying them down, his American Apology Tour, bowing to the Saudis (he did it alright), glad handing Hugo Chavez, .....not a damn bit of it is appetizing let alone hopeful. It's maddening and makes me thing of anything but food. Suddenly, the commonality of enjoying food and drink with my fellow humans has turned into realizing that I found myself in an Epicurean Liberal Lounge with folks too stupid to know that it is socialism, much less that it doesn't work.

See ya later, Chow. This right wing budding gourmet has better places on the net to hang.

Apr 20, 2009
Tinka82 in Features

100 Days in the White House: A Garden Menu

JohnE O,
Whether you're part of the minority or majority hasn't been tested, but I'm with you whichever side. I come here to enjoy recipes, and look for inspirations for new food and drink. I am a very political person, but that isn't what I'm here for.

Apr 20, 2009
Tinka82 in Features

tortillas: when to use corn, when to use flour?

Ok, I'm going to throw a wrinkle into the generalizations here. True Mexican food is not hot as a rule. The chile - green or red - has become largely a thing of New Mexican food. With the exception of burritos, in our New Mexican culture, the flour tortilla was basically the bread served on the side while the corn tortilla was the ingredient in the dishes: tacos, enchiladas, flautas, etc. Later on, things lke chimichangas and quesadillas were dreamed up, but these were not a part of the classic menu.

And Pauji, I'm curious. I'm not used to seeing menudo with tortillas in the soup. On the side, sure. It takes a true purist to enjoy real menudo. I can't quite get my tastebuds around the tripe issue. Cheers to you.

Apr 03, 2009
Tinka82 in General Topics

Catering help! ~80 people, ~$7-8 budget - Newport Beach/OC area

Buca's did have a reasonable menu. We just checked this as we were considering them for our daughter's wedding. The manicotti is awesome, and that was one of the most popular with the guests. The one thing I'd stray from on Buca's menu were their salads, which seemed very pricey for what they were. I'd probably hit Costco or Sam's for the fixings:

Fresh spinach leaves
Spring mix or similar
Mushrooms
Grated carrots
Hormel Bacon Bits (real bacon)
Newman's Oil & Vinegar
Fresh grated romano or parmesean
Garlic & Butter croutons

Slice, dice, and grate ahead of time, then toss it all together no more than an hour before serving.

Will Buca's sell large pans of Tiramisu for dessert?

Feb 09, 2009
Tinka82 in Los Angeles Area

If you wanted to find hazelnut paste, where would you look? [PHX]

Trader Joes would be my first try.

Oct 17, 2008
Tinka82 in Phoenix

do you use the fresh pineapple core?

This idea came from a book called Life Extension. I use the core and the part left next to the skin when you slice/peel the pineapple as a skin treatment. It's a homemade, gentle chemical peel, if you will. Pineapple contains a compound called Bromelain. It's an amino acid (I think?) that breaks down protien. (check your meat tenderizer - it's in there) The theory goes like this - cross linked protiens are contained in your outer layer of skin and are what show up as those horrid wrinkles. As you age, the protiens in the skin do this cross-linking and quit behaving like the young, supple skin you once had.

When you feel like giving yourself the spa treatment, give it a try. I usually leave it on for no more than 15 minutes. It would probably be wise to try it on a test area first, as some people may have a mild reaction and redness. I do this about once a month. It does indeed break down the wrinkly, old looking skin.

NOTE: This doesn't work with canned pineapple since the canning process kills many of the natural compounds in the fruit.

Oct 17, 2008
Tinka82 in Home Cooking

What to do with a can of hominy?

A friend introduced this casserole recipe to our office in a potluck. It is yummy. She rattled off the ingredients, but no amounts, so we're all left to guess, but I think we can swing it. The consistency should be your basic sauce coating over the hominy kind of like a good, saucy mac and cheese bake. Not soupy. I've made it a time or two since then in Rachel Ray fashion....glug here, sploosh there....

Canned hominy, garlic, salt, pepper, cumin, sour cream, can of cream of chicken (or mushroom for non-meat variety), milk or half & half, diced green chile, and cheddar cheese.

Combine the soup, milk, and sour cream until smooth. Add salt, pepper, garlic and cumin to taste.

Stir all remaining ingredients together (shred your cheese) and bake at 350 until bubbly.

Oct 17, 2008
Tinka82 in Home Cooking

What's the Difference Between Fertilized and Unfertilized Eggs?

Ruth,

I'm sure it has far less to do with abstinence training and a whole lot more to do with city dwelling.

For those city dwellers in the group, a fertilized egg will have a small mass of mucous with a bit of blood clinging to the yolk. Others mileage may vary, this is just what I've seen with our chickens over the years.

Oct 16, 2008
Tinka82 in Features

Does Vinegar Make Peeling Hard-Boiled Eggs Easier?

Juan's suggestion of the ice water bath immediately after boiling also has one other good effect. If you're into 'visual presentation', it really helps reduce that grey ring around the yolk.

Oct 16, 2008
Tinka82 in Features