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jimwormmaster's Profile

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Basic Mashed Potatoes

Sounds good, though I think steps 5 and 6 are switched.

Dec 04, 2012
jimwormmaster in Recipes

Turchetta with Vermouth Gravy

I agree. So labor-intensive, but it looks like it would be fantastic. Not that that would get my grandmother to take on the ordeal of preparing it for thanksgiving...

Nov 09, 2010
jimwormmaster in Recipes

Walnut sauce for pasta?

Yep, there's even a video here that recommends using a small amount of the pasta water to put back in some of the starch lost in cooking, to get that smoothness to the sauce.

Jun 17, 2010
jimwormmaster in Home Cooking

KFC Double Down? For Real?

The mcgriddle isn't that bad, really, at least the sausage one. Not the best, my favorite breakfast thing there is still the bacon/egg/cheese biscuit, but it's still pretty good. As far as the KFC "bowl o crap", think about it, it's basically fried chicken, with mashed potatoes and corn. And a little cheese to tie it together. As they're saying about the double down, is it really worth having a cow over, just cause it's all in one bowl? I think they're decent, if somewhat over-salty.

My dad, though, took the double down one step further...he gave it a bun again...with a Krispy Kreme doughnut...that's just too evil.

Jun 10, 2010
jimwormmaster in Chains

Pad Thai

The salt in the recipe is for seasoning the shrimp and tofu when they're cooked, not simply added to the dish as a full-dish seasoning. At least it's to taste, I know some recipes that ask for exact amounts of salt and pepper...

Jun 03, 2010
jimwormmaster in Recipes

What's the Difference Between Catsup and Ketchup?

Hmm, weird, I thought the difference between catsup and ketchup was the order of ingredients, i.e, the proportions. Same ingredients, different amounts. Then again, I could be wrong.

Nov 24, 2009
jimwormmaster in Features

Buying packaged food with a bite already taken out

Sadly, it happens. These are the same kind of people that used to do stuff at the Wal-Mart I worked at like opening a 12-pack of sodas. Not even drinking any of it, not a single drop, just ripping the pack open, and maybe leaving a can or two nearby. Nobody was able to drink any of it, as per regulations, the whole thing has to go to claims, wasted. I still to this day want to catch someone in the act of doing such a thing, so an example can be made of them.

Nov 20, 2009
jimwormmaster in Not About Food

Convenience Products And The Environment-How Ridiculous Can You Get?

Yeah, I'm the same way with lunchmeat containers. The Hillshire Farm ultra-thin and hearty slices come in gladware containers(with the store brand equivalent in reynold's containers, but, meh, same thing). So I just wash 'em out, and they make great leftover containers. I live by myself, so that tends to be a good size for leftovers, anyways.

Nov 04, 2009
jimwormmaster in Not About Food

World of Warcraft–Flavored Soda

I'd stick with Code Red or Voltage. Neither flavor sucks, and it's also a lot cheaper, especially when you hit sales. Sheesh, I can understand paying for the brand name, but not one, but *two* brands? Overpriced junk.

Oct 28, 2009
jimwormmaster in Features

What are you a stubborn purist about?

Two things come to mind, for me. The first is pound cake. I *might* be willing to do the lime zest, like the grilled lime pound cake recipe on here (or the original is good with fresh strawberries and whipped cream), but I see way too many recipes that do stuff like glazing it, or adding chocolate, or stuff like that. The difference is that doing stuff like that totally changes the taste of it.

The second one for me is pecan pie. Now, don't get me wrong, my grandmother once made a good bourbon chocolate pecan pie, but personally, the best pecan pie will always be the original recipe, simple, nothing added to it, like chocolate, or anything like that.

Oct 05, 2009
jimwormmaster in General Topics

Food that makes you particularly sad?

Cheez Whiz. Imitation crab, or krab, can be okay, like in krab salad, or some sushi, but cheese with a Z is just sacrilege.

Oct 05, 2009
jimwormmaster in General Topics

Addicted to Cola what else to have to

The classic recipe for an italian soda is club soda, some sort of flavoring syrup (fruit-flavored, normally, but there are a few other choices), and cream, if desired. The only sugar in that would be in the flavoring, but I think there's a few sugar-free brands out there, or you could always make your own, then it would only have *natural* sugar, not refined sugar.

Oct 05, 2009
jimwormmaster in Not About Food

Favorite Out of the Ordinary Breakfast Recipe

Corny scrambled eggs. It sounds weird, and it is, somewhat, but darn if it isn't good. It's basically scrambled eggs with a bit of crumbled bacon, and a can of creamed corn thrown in. Of course, you use less milk/water than you normally would for the eggs, to balance out the liquid of the corn, but it gives it an interesting sweetness, plus the meatiness of the bacon. Quite highly recommended from me!

Aug 12, 2009
jimwormmaster in Home Cooking

Need healthy and nutritious frozen food

Ah, can't remember the brand, but there was a brand of chinese frozen entrees that were pretty good. They came in a box shaped somewhat like the little cardboard ones you'd get at a takeaway chinese restaurant. You just pop them into the microwave, plastic and all, then unwrap, open, stir, and you're good to go. One thing to watch for, there are a few of them that are healthier than others. I seem to remember the bourbon street chicken was fairly low in fat, and pretty low in sodium, too, as far as frozen food goes.

One magazine you might want to look into is Taste of Home's magazine, Quick Cooking. They have articles monthly like things that you can make and freeze, basic recipes that you can make, then use the leftovers in other recipes, full meals that take less than 30 minutes to cook, even things you can use the microwave for, or recipes that you can throw in the slow cooker, and have waiting for you when you get home. I got a subscription a few years ago, and I was definitely impressed with it. I'd recommend giving it a look-in if you can find it!

Aug 05, 2009
jimwormmaster in General Topics

Blackberry Cream Soda

You don't buy the blackberry syrup, at least not the one mentioned in this recipe. It's a link to another recipe, you make the syrup yourself. If anything in an ingredients list is blue, most likely it's a link to another recipe.

May 29, 2009
jimwormmaster in Recipes

Cheesy Baked Rice

I agree that this might be good with some sauteed mushrooms, though probably not porcini, it doesn't really fit the southern image. Or, if you want to do a side dish that kicks the Black-Eyed-Pea out the window, why not add a little finely chopped broccoli? At least this version, unlike most others I've seen, leaves out the cheese whiz. Bleh!

May 20, 2009
jimwormmaster in Recipes

Rules of stirfrying?

I also want to add that the cooking order is the same for if you leave items in, instead of doing them seperately, and taking each one out. Basically, in order of what takes longest to cook, goes in first. Meat takes awhile to cook, right? And hardier vegetables would also take longer to cook than things like bean sprouts.

Jan 13, 2009
jimwormmaster in Home Cooking

We'll Just Split This

Not at all! Who's kidding? When I go out to eat with my parents (both when I was living with them and even after I moved out), my mom and I would usually split a dinner, if the portions there were big enough, and we weren't starving, or anything like that. She jokes that it's good for her diet, as that way, she doesn't eat too much, and I get plenty as well. I wouldn't have even dreamed of thinking it was rude. I would think that leaving half of your entree would be more rude, as they might think you didn't like it, or something.

Oct 19, 2008
jimwormmaster in Features

Doggy Bag Dilemma

Now, I may not be able to talk about things from the female perspective, but I would wonder if my date *didn't* take home leftovers, if there was more than maybe a few bites. I mean, it's perfectly good food, and I would be more concerned about someone wasting it, than thinking "oh, they're cheap" (even when I'm not the one paying!) As stated above, it's the "waste not, want not" philosophy. As for the business meeting, I think it would show good business sense to understand the value of leftovers. After all, it's less you'll have to spend on food later (for that matter, if you're spending less on food, you've got more to spend on your date later on!)

Oct 19, 2008
jimwormmaster in Features

am i the only one who hates recipies?

Well, usually I think of recipes as a general guideline. Yes, there's usually tablespoons, teaspoons, ounces, but then again, a lot of people that cook at home aren't necessarily knowledgeable to know the right proportions of ingredients. You can tweak recipes, certainly, even combine a few of them together (that's what my dad usually does when he "follows" a recipe, gets a few recipes, then uses them as a base), but you at least need some sort of starting point. I watch those commercials for Food Network where they just say the ingredients, but no measurements whatsoever, and I have no idea how much I would use, and I'm pretty sure I'm not the only one out there with that little problem.

So in short, I agree, boo to following recipes verbatim, but yay for them existing, so we can tweak them. After all, you can't bend the rules if there aren't any to bend :P

Oct 01, 2008
jimwormmaster in Home Cooking