CadienBelle's Profile

Title Last Reply

Which ham is better?

IMHO, the shank is the more economical of the two. Not just because it's usually lower in price, but it has so many uses. It's easier to carve than the butt and if you want more meat, just buy a bigger shank. That's what I usually do. And then there is all the things you can do with what's left...

Mar 10, 2009
CadienBelle in General Topics

bought sole fillet sat - ok to eat tonight?

As long as it was properly refrigerated it should be just fine.

Mar 09, 2009
CadienBelle in Home Cooking

A Chow Fan But May Not Fit In ... Outcast???

I have read through ALL of the post's and I fail to see where anyone has been disrespectful or derogatory. It's true that some don't agree with the methods of cooking or ingredients used, but that's expected. Or at least it should be. We're not carbon copies of each other and we don't live in a world where we all think alike and do the same things... just think how boring that would be! Sure, it's nice to have someone pat you on the back and laud your posts... make's you feel good. But it's not going to happen all the time. Post and you're going to get feedback and sometimes you're not going to like what is being said. You want recognition, well, I think your input and cooking style has been recognized, just not what you'd like from everyone.

For the most part I think most of our cooking habits stem from the way we remember it being done at home. I know mine do. My mother made everything from scratch. I never knew what mac & cheese in a box was. That I discovered after I was married, thanks to my SIL. But it's still something I never used. I grew up with a mother who made everything... sausage to stock. That's how I cook and don't care to do it any other way. But that does not mean that I disrespect anyone who does things differently. I don't expect everyone to agree with me on everything and if I post my style of cooking or a recipe of mine... well, maybe they'll like it or maybe they won't. That's their perogative, that's life. My dad taught me that I can always learn from others and to take criticism constructively. There just might be something in it that I need.

I also think it's a shame that some have mentioned not posting anymore. IMO, this site would suffer greatly at the loss. I have thoroughly enjoyed their posts and hope that none quit. I think everyone has something to contribute and that's what makes CHOW what it is.

OK, I've rambled on long enough and I think this horse has been thoroughly beaten.

Bonne nuit! 
Belle

Feb 26, 2009
CadienBelle in Site Talk

Ghee - shelf life?

If it looks and smell ok, them it's probably alright. I know some who have had it in the fridge for over a year and it was till good.

Feb 25, 2009
CadienBelle in General Topics

Foods to fend off/slow down flu?

We're getting over this bug too. Along with the chicken soup and tea and toddies I also ran everything through the dishwasher, antibacterial cycle. I figured it couldn't hurt and maybe the germs wouldn't be spread as bad.

When he's able to eat a little, salmon is very good for you. All of the omega 3's helps to keep the bodies immune system up and it's also an anti-inflamatory.

Feb 25, 2009
CadienBelle in General Topics

What should I do with Mexican honey?

Exactly, taste it and see how it is. My granddad had his own hives right in Louisiana where we lived and we got different flavors from the hives all the time. Just depended on what the bees were into at the time... :)

Feb 25, 2009
CadienBelle in Home Cooking

Mexican vanilla...

The bad vanilla from Mexico and other places like Haiti has tonka extract from the tonka beans. The source of coumadin.
Not all Mexican vanilla is made this way.

At the link below is an FDA report of the processors of the imitation vanilla that is not to be allowed in the US, thought it still makes it past the border. Scroll half way down the report and the manufacturers will be listed on the left.

http://www.fda.gov/ora/fiars/ora_impo...

I use La Vencedora Mexican Pure Vanilla and have for years. It has no coumarin and is FDA approved to be sold in the US. And anyway, this is mainly for vanilla produced in South America and the last time I was there Mexico was in Central America...

Feb 25, 2009
CadienBelle in Home Cooking

What should I do with Mexican honey?

This is wonderful honey and thick and opaque is just the type it is. By all means use it as you would any other.
I have a relative that goes to Mexico regularly and brings back wonderful things. I'm due for some honey soon... :)

Feb 25, 2009
CadienBelle in Home Cooking

Foods to fend off/slow down flu?

Chicken soup with plenty of garlic and onions is always good. Ginger tea w/ cinnamon, and plenty of fluids to keep hydrated.
My gram always made us a hot toddy when we started getting achy... hot tea, lemon juice, honey and a good shot of whiskey or brandy.

Feb 25, 2009
CadienBelle in General Topics

Chicken gumbo?

I don't know anything about the "Campbell's with okra", but some gumbo is light. It all depends on the maker of said gumbo and whether it's creole or cajun. Most cajun's make the dark roux gumbo and no tomatoes. And chicken gumbo is a staple in Louisiana. Gumbo to us is whatever is in the fridge unless you're making 'company' gumbo. That's a whole 'nother animal...

Happy eating,,, Belle

Feb 25, 2009
CadienBelle in General Topics

How much Iodine taste is to much in seafood?

Aah... you must be getting your shrimp from a day boat. Very nice and always fresh. Also, no preservatives, as a general rule.

Feb 25, 2009
CadienBelle in General Topics

Shepards Pie Virgin Here!

Dad's Shepherds Pie

russet potatoes, about 4 large or 5 medium , cut into cubes and boiled
butter
cream or half & half
S&P to taste
1 egg whipped into potatoes
(if you have leftover taters, by all means use them just remember to whip an egg into them before putting on filling.)

about 2 lbs. of lamb roast from previous meal, minced or ground lamb can be used
enough olive oil and butter to saute vegs.
2 carrots peeled and chopped
1 lg. onion, chopped
2 or 3 cloves of garlic, minced
chopped leeks or scallions, whichever you have
(if you have gravy leftover from the lamb use it, but if not use the following)
3-4 tbls butter
3 tbls AP flour
about 3/4 bottle stout
1 cup good beef stock, homemade is best
good dose of worcestershire
fresh chopped thyme
if using ground lamb a little fresh rosemary can be added

While potatoes are on the boil, make the following:

Saute carrots and onion until they start to brown. Season with S&Pand add the garlic and cook about 1 minute. Remove vegs. and add 3-4 tbls butter and the 3 tbls flour and cook until the flour is browning nicely. Add stout, broth, worcestershire and thyme and cook until desired constinency is reached. Should be a thick gravy. If you think it's too thick add more broth or stout. Check for seasonings and add if needed. Combine meat and vegs. with gravy and put into casserole dish. Spoon mashed potatos over meat. Bake in a 375 degree oven for about 30 minutes or until the potatoes start to brown good.

These amounts are approximate. Dad just uses what he has and the amount he thinks he needs for the amount of meat used.

Feb 25, 2009
CadienBelle in Home Cooking

How much Iodine taste is to much in seafood?

I'm glad you've found a reputable dealer. So many people don't know how to buy shrimp. Especially people who don't live near where they are caught. I always tell people to look for shiny shells, no black at the joints and a fresh clean oceany scent. If the shells do have rough feel and are dull they have been treated and are usually old or they were treated with too much bisulfites when first caught to prevent spoilage.

Feb 24, 2009
CadienBelle in General Topics

Resetting your caffeine (coffee) tolerance

Purple goddes is right. Only do this gradually.

I was your proverbial caffeine addict until I had the wreck and broke by back. I was in the hospital for a looooong time and they didn't allow me as much coffee as I was used to. I thought I was going to have a nervous break down. The withdrawal was terrible.

Feb 24, 2009
CadienBelle in General Topics

How much Iodine taste is to much in seafood?

Nitric acid, sodium sulfite, and sodium hyposulfite are used to prevent the shell from blackening. This causes a bleaching effect, but no clorox should be used to keep them from smelling spoiled.

Feb 24, 2009
CadienBelle in General Topics

How much Iodine taste is to much in seafood?

Gulf Coast brown shrimp feed off of kelp which is rich in iodine. This is gives them their iodine taste. Most people who live on the gulf coast and who were raised on these shrimp never notice the iodine.

Also the use of too much of the preservative, sodium bisulfite, can cause an iodine smell. The US strives to monitor the use of sodium bisulfite to only 100 ppm per edible parts of the product.

Feb 24, 2009
CadienBelle in General Topics

How much Iodine taste is to much in seafood?

I was also raised on fresh seafood. There's nothing like it.

I inspected seafood processing plants on the gulf coast for the gov't and I learned a lot about the iodine in the different shrimp. There are even plant owners who won't buy and process the the brown shrimp from Texas because of the iodine and because they say they are hard to sell. They usually try to find a market for them in the midwest.

Those large pinks you're talking about are wonderful!

Feb 24, 2009
CadienBelle in General Topics

How much Iodine taste is to much in seafood?

Iodine naturally occurs in shrimp. The darker the brown, the more iodine. The browns off of the Texas coast generally have the most in them and they will tend to have an iodine flavor and even an iodine smell when cooking.

Feb 24, 2009
CadienBelle in General Topics

Would you have cooked this pork roast? I'm worried it's bad.

If pork is bad you'll know it and no amount of washing will make it smell better. It will still have an off to stinky smell.

Feb 24, 2009
CadienBelle in Home Cooking

Foodies Who Take Statins (Zocor/Lipitor/etc)

The purpose of the drugs is NOT so you can eat what you want. You're to use them with a proper diet and exercise to help keep your cholesterol down.

My DH has been on Lipitor for a couple of years. The cholesterol "gene" runs rampant on both his parents sides of the family. My cholesterol is borderline high... I'm not on anything at the moment. My mom takes Zetia and my dad has no problem at all with cholesterol. The thing is with the "gene", it doesn't matter what you eat or how you cook it... if it runs in your family, you're more that likely to have problems. I've never been a fan of a lot of fried foods or lots of red meat. We eat healthy and I sear, braise, bake or grill most everything we eat. I have cooked this way for the 36 years of my married life. If I hadn't cooked this way the doc told my DH that his cholesterol would be twice what it is now.

The meds are not a license to have a food fest on all the wrong foods. You have to take some responsibility and work with the meds.

Feb 23, 2009
CadienBelle in Not About Food

Shepards Pie Virgin Here!

Actually Flora's post mentioned authentic. I was just replying about the cheese. No harm done :)

My dad never puts cheese in his but some other family member's do... hence the reference to Ireland and England.

Dad puts stout in his pie... maybe that's what makes it so good... ;)

As soon as I can pin him down I'll get the recipe.

Feb 22, 2009
CadienBelle in Home Cooking

Shepards Pie Virgin Here!

Who said it's Irish? Certainly I didn't. I guess from what you're saying the Irish can't make shepherd's pie because you say it didn't originate there? And who said anything about cheese being the norm? It's up to the maker of the pie. If you want to get that technical about it, if it's got hamburger in it it's a cottage pie.

One more thing. My father is Irish... I suppose I could ask. He makes a mean shepherd's pie!!

Feb 22, 2009
CadienBelle in Home Cooking

Shepards Pie Virgin Here!

I wouldn't say cheese is an "Americanized affectation", I've had shepherd's pie in England and Ireland and some have had cheese on them. I have also had shepherd's pie w/champ that had some white irish cheese mixed into the champ. There was never a lot of cheese used. Just enough to taste. I guess it's up to the maker of the pie.

Feb 22, 2009
CadienBelle in Home Cooking

What red beans to use with Red Beans and Rice?

Here in the south we have a brand of red beans called "Camellia". They are lighter and smaller and have a wonderful creamy texture. Small is all I have ever used.

Feb 22, 2009
CadienBelle in Home Cooking

Don't touch money and then touch my food!

"Precisely in what capacity did you work "for the FDA for quite a few years"? And what connection does the FDA have with local restaurant inspections? As for food processing, that is done on the federal level by USDA not FDA, right?"

http://www.cfsan.fda.gov/~lrd/haccp.html

In your ignorance you tried to make me look like a fool and a liar... I'm neither. This link should answer your questions.

Feb 21, 2009
CadienBelle in Not About Food

green crab stock safe to eat?

Blue crabs are best, but really any will do.

Roast your crabs first. This gives your stock more depth of flavor. Roast @ 350 for about 30 mins. Add to your pot with your aromatics and bring to a boil. Lower heat and simmer for about 45 mins. Let cool and strain through a fine mesh.

Feb 20, 2009
CadienBelle in Home Cooking

Don't touch money and then touch my food!

14 years and I worked my way up to the level I retired at, thank you! I could post my license, but I don't have to prove it. At different times FDA, FSIS, and ending my career at USDA.

Poor choice of alphabets on my part, pardon me! I didn't know I would have to post them all to be believed! And evidently the place you saw the :chicken being visually inspected" did they do a prelim? They can't inspect them all so it's done at random. The in plant inspectors are supposed to be doing the inspecting. We just go behind them and check to make sure their job is being done.

Feb 18, 2009
CadienBelle in Not About Food

A Chow Fan But May Not Fit In ... Outcast???

I'm relatively new here at Chow. I don't post much, but do when I have something to put into the mix. I thought this was a place to share and get ideas? I don't think in my many months of reading that I've seen too many from this site that haven't taken a short cut or two...

I love reading your posts and have gotten ideas from quite a few of them... ;)

Feb 18, 2009
CadienBelle in Site Talk

Don't touch money and then touch my food!

This is not whether people are germophobes or not. This is about hygiene that is expected in a place where food is prepared/handled. This is also about common sense. Call your health dept. Whether you realize it or not they do take it into account if enough calls are made about a certain place. These places have to be inspected and a rating posted. Not all of these inspections are known about in advance so they're all squeaky clean and everyone is on their best behavior. Trust me on this. I worked for the FDA for quite a few years. If their rating is put into jeopardy, most of them change their minds about employees and cleanliness.

Feb 18, 2009
CadienBelle in Not About Food

Dinner Traditions/Routines?

"And cooking for a family really does require scheduling and planning-- sometimes the element of surprise has to take a back seat :)"

I raised 4 kids and I worked. My job was not 9 to 5. I planned the meals and shopped accordingly, but still my menu was not set in stone. The element of surprise as to their meal was on their side, not mine, since I was the one doing the cooking. We also would do themed nights and these were enjoyed. You can keep your meals interesting by planning them... I just don't like the idea of scheduling them. But that's me...

Feb 18, 2009
CadienBelle in General Topics