pinehurst's Profile

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Need help with a picky eater

Hi Lauren,

You're not alone--welcome to CH.

In the search box in the upper right corner of the screen, search for "picky eater". A bunch of threads will pop up for you.

about 3 hours ago
pinehurst in Home Cooking
2

Dreamfields Pasta for a diabetic, are their low carb claims a hoax?

Yes...I bake them on high heat. Really delicious and lazy too!

about 3 hours ago
pinehurst in Special Diets

Family Celebration in Greater Boston

What a wonderful occasion! Do you have a price point or type of food in mind?

about 7 hours ago
pinehurst in Greater Boston Area

Good restaurants in Southern Vermont?

LOVE Roots.

about 8 hours ago
pinehurst in Northern New England

Freezer died, need help rescuing meat.

Gah, that is tough. Okay, I would pan sear the steaks first...get a nice crust on them. Are they roughly the same thickness? If so, pop into a warm (200) oven for like 45 min. With the sear/oven combo, that should do it for thicker steaks (use less time if they're under an inch).

Wait to see what other CHs say. This is my best guess.

about 8 hours ago
pinehurst in General Topics

Seafood Main Course for 8 That Doesn't Break the Bank?

Oh what a wonderful idea!

about 8 hours ago
pinehurst in Home Cooking

Responsibility

No disrespect taken, MrsP. I can't speak for the poster on Special Diets, but I can tell you that a lot of the ranting from people with the condition which that person (and my husband) have stems from the fact that we've been given information by well-meaning nurses and PCPs (among others) that not only haven't helped mitigate the condition, but have actually worsened it.
TMI for this post and I'm not going to hijack, but the long term consequence of getting bum dope advice re. eating "this" rather than "that" with that specific diagnosis are really, really dire.

Anyway, I've said my peace and will leave y'all to your discussion---and sincerely--thanks for the good wishes for my H!

about 8 hours ago
pinehurst in Site Talk

Dreamfields Pasta for a diabetic, are their low carb claims a hoax?

Yes. One of the things that the "thick middle" method does is that it forces you to be creative. My lasagna have gone from "noodle-sauce-cheese-repeat" (layer after layer) to having all kinds of stuff in them...spinach, ground turkey, different kinds of cheese, sometimes chicken....sky's the limit.

about 8 hours ago
pinehurst in Special Diets
1

Responsibility

Samalicious, Mrs Patmore, FoodieX2, all.
I'm often on the Special Diets board.

One of the reasons that brought me to the board is that my husband was diagnosed with a condition that was very much linked to what we were eating....and we thought we were eating healthily and frugally.

Well, for him and his personal way of processing food, it was not healthy eating. When I joined the board, I was confused, scared, receiving conflicting messages from his health care providers (MD's) and looking to help my husband enjoy healthful and delicious food. The poster of whom you speak reached out to me with sympathy, a bunch of great recipes, and gave me hope for my husband's recovery from his stroke and management of his underlying illness.

She was VERY careful to tell me that he should trust not what *she* said, but what his medical equipment read--in his case, a blood glucose meter...in other words, that medical test numbers probably wouldn't lie.

My husband is still on several medications, and likely will be on a couple for life. He's off a few too, which helps how he feels (and our wallets!). He's doing well.

I don't like the tone of this part of the thread, which is reminding me of the mean kids in the cafeteria whispering about someone at another table. If you don't like what someone says, just ignore them. Don't speculate about their habits or their ethics. It's just Chowhound.

Peace to you all, sincerely. I do love CH.

about 8 hours ago
pinehurst in Site Talk
2

How can I use up massive quantities of alcohol in cooking?

Here's help for that small sea of gin
http://chowhound.chow.com/topics/553110

about 9 hours ago
pinehurst in Home Cooking

Dreamfields Pasta for a diabetic, are their low carb claims a hoax?

Zackly, I'm not diabetic but my H is Type 2. When we eat dishes that contain semolina pasta--which is very seldom for the obvious reasons--we use the regular kind. For example, if I make lasagna, I'll use one layer of lasagna noodles and one layer of eggplant in lieu of the pasta. Similarly if we do scampi, I'll toss just a bit of regular gemelli with lots of shrimp and sautéed garlic cloves, onions, tomato, rappi and zucchini. So, the common denominator is a very modest portion of regular pasta, with extra veggies and protein.

My H could easily, some years ago, put away half a box of pasta, and we stupidly thought when he was diagnosed that he could still do so, except with Dreamfields...and according to his meter, he couldn't. It's all about the meter.

about 9 hours ago
pinehurst in Special Diets

What's your favorite way to cook?

I am obsessively clean-as-I-go (I have a tiny kitchen with not a ton of counterspace). And like Garbo said "I vant to be alone"...except for Ben, my very senior dog, who patiently sits in the kitchen door, watching.

about 9 hours ago
pinehurst in Not About Food

Is anyone going to boycott Market Basket?

Hargau,

To my mind, you just named the most compelling reason to boycott MB. The economy is far from recovered for a lot of folks. The fact that people are risking their livelihoods to support an Arthur T-led business model is impossible for me to ignore. You're right--it is like nothing I've ever seen either, particularly in a non-union corporation.

about 14 hours ago
pinehurst in Greater Boston Area
4

Seafood Main Course for 8 That Doesn't Break the Bank?

I'd do a cheap cioppino. Go easy on the scallops and shrimp, heavier on the mussels, add a good firm white fish (what's fresh and affordable), and cut the broth with good veggies, too. Good bread for sopping up the broth.

A cold light red wine with that (or white wine) and you're good to go.

about 15 hours ago
pinehurst in Home Cooking
1

Any special MA or NE foods to look for try out/buy?

Howard's Green Piccalilli, Sweet Pepper Relish and Hot Pepper Relish....very Massachusetts and was on our table every Saturday supper for "hot dog night." Nice alternative to overly sweet pickle relish, and yummy on other meats/savories too.

1 day ago
pinehurst in Greater Boston Area

Bulging sealed pico de gallo

Absolutely--I'd bring it back, too.

1 day ago
pinehurst in General Topics

Low Carb Crackers???

I'm wondering if you couldn't toast some low carb pita strips might be good with the eggplant; maybe (depending on the ingredients) parmesan frico?

Jul 18, 2014
pinehurst in Special Diets
1

Have LOTS of produce - help!

Christine, not to be a wet blanket, but please consider donating some to your local food pantry--fresh produce would be MUCH appreciated!

Gazpacho comes to mind, as does ratatouille, chutney, preserves, pies, frittata (double whammy of eggs and veg)/quiche.

Jul 18, 2014
pinehurst in Home Cooking
4

Parmigiano 'gelato' - frozen treat w/o sugar

I think artichoke/romaine heart might be fabulous.
Strips of yellow bell pepper?

Jul 18, 2014
pinehurst in Special Diets
1

Swordfish recipes

Hi Karl,

I LOVE swordfish. Have you ever used a mustard sauce on it? Go about 60:40 mayo to dijon, and spike that mixture with some Green Tabasco and Worcestershire and a bit of red wine vinegar or a spritz of lemon (add the three latter sparingly and taste as you go)

Jul 17, 2014
pinehurst in Home Cooking

Giada says Italians like to use breadcrumbs instead of parmesan. Recipe examples?

My understanding is that they were used (at least in the Naples area where my family came from) when you couldn't afford parmesan, especially in aglio/olio preps where they'd soak up the flavor. Frugal way to use up stale bread and add some bulk to the dish. I don't know if it's a like so much as a substitute due to necessity. When they came over here, got jobs, were working, etc, my aunts used parm or romano.

Jul 16, 2014
pinehurst in General Topics
2

Oh no another tipping thread! When is no tip justified?

Okay, I'll bite.

First, what a night---awful! Sorry for that.

Everyone is correct in saying that your experience was awful. Waiter one was a mess.

Did you tell him not to keep filling your glasses to the brim?

Did anyone approach management when, after a huge delay in your wife's meal, the wine list did not arrive?

When asking the manager for the check, did your wife explain the horrid service scenario?

I would absolutely tell the owner this tale of woe, but in a case as bad as this, I'd let the manager on duty know, too.

Jul 16, 2014
pinehurst in Not About Food
3

Avatars -- describe? u/l a pic?

I am unsure how to put a photo in the body of a post, so I'm attaching, too.

Dean Martin, from the "Italian Love Songs" album cover. My parents liked him, and my dad used to sing me some of the songs covered on the album when I was a little girl. Mom and Dad were my first, and best, teachers about "good stuff" in general, including food.

Jul 16, 2014
pinehurst in Site Talk

Lunch outside Boston

Agree with Chen Yang Li. Also good (and more like 2 hours out) is the Barley House in Concord, NH. Their Cobb salad is really good, as are their burgers/sandwiches...and the fried brussel sprouts are really good, too. Very pub-like, but good.

Jul 15, 2014
pinehurst in Greater Boston Area

Supermarket caramelized onions?

So true, John. New Englanders are much the same. The only thing I don't get is this trend of drinking iced coffee all year round. No sir, not in January, not for me.

Speaking of temps...I remember my mom (Canadian descent, hated the summer heat) having a large electric frying pan (quite large, in fact, the size of a largish Dutch oven) that she'd plug in on our screen porch to fry chicken during the summer. I miss that (and her).

Jul 15, 2014
pinehurst in General Topics

Supermarket caramelized onions?

I'm tempted to shop on W-S this weekend, or just look around. I do like the Mancini jarred onions that greygarious mentioned upthread, but they are indeed far more "neutral" than carmelized.

Jul 15, 2014
pinehurst in General Topics

Supermarket caramelized onions?

I don't have AC either, greygarious. I do have six large fans, which help, but my tiny kitchen becomes quite the steam room in this heat.

Re. John E....my coworker's mom rented a cottage in MI this summer, and has been complaining about the cold temps (60s)...kids don't want to swim in the lake, etc. Feast or famine, temp wise, this summer.

Jul 15, 2014
pinehurst in General Topics

Celiacs, Sacraments, and High Holy Days?

Yes...or as upthread, the communicant can opt to simply have the wine.

Jul 15, 2014
pinehurst in General Topics

Restaurant week dispute

So...am I reading correctly?... your SO would rather have you eat something that is not appealing to you in terms of content, portion size, and carb count in order to save a buck?

I would suggest that you let her take a friend to Restaurant Week..one who would share her fervor for discounted dining. Find someone less self-centered on that night, and go out and have a nice, satisfying, healthy meal.

I hate it when people label anyone who disagrees with them as "unreasonable".

Jul 15, 2014
pinehurst in Not About Food
4

Has anybody installed a charcoal grill in their kitchen?

Yes, Mike...great point.

Jul 15, 2014
pinehurst in Cookware