pinehurst's Profile

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July 23 is National Hot Dog Day

Hot dogs were my family's supper every Saturday night during my youth...to me they still make for a great casual supper!

2 days ago
pinehurst in General Topics
1

Eating flowers

Bloodboy, got to be careful with the day lilies. They have a laxative effect.

Nasturtiums are also good if you can find them; peppery and delicious.

Jul 23, 2014
pinehurst in Home Cooking

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

The only other thing that comes to mind would be (for the vodka) jello shots....which isn't my cup of tea (mixing metaphors) and probably isn't yours.

It's good for cleaning sinks, though, the vodka is...

Jul 23, 2014
pinehurst in Home Cooking

Traditional Quebec recipes

If they throw me moules along with the cod (and rocks) from Percé, I'll be happy!

Jul 23, 2014
pinehurst in Home Cooking

Traditional Quebec recipes

Oh I know...they've been free range for a while now! :-)
Just saying that when you think Quebec food, cod doesn't necessarily come to mind.

Jul 23, 2014
pinehurst in Home Cooking

Dinner with kids near opera house

What do your kids like to eat, and what's your budget?
Also, will you be walking, driving, or taking the T to the Opera House?

My first suggestion would be to soak up Chinatown, but I don't know your kids as well as you do! :-)

Jul 23, 2014
pinehurst in Greater Boston Area

Traditional Quebec recipes

not a criticism, because I love old cookbooks, but the recipes are more Anglo than Quebecois, I think?

I could be wrong...I only looked up to the fish section.

Jul 23, 2014
pinehurst in Home Cooking

Why coconut oil?

Hi tcamp,

I believe that it's considered paleo because it's a dairy-free oil (unlike butter).

I can't speak to its nutritional superiority, but I do find that it imparts a definite "taste" (not bad, just coconutty) when I cook with it. I usually have four oils in my pantry--butter, olive oil, grapeseed, and coconut, depending on what I'm doing, I switch 'em up.

My go-to's are the oo and the butter.

Should you incorporate coconut oil? Why not try it? It's not good for everything (IMO)...for example, doesn't stand up to high heat, and for some, the taste is offputting. But try it!

Jul 23, 2014
pinehurst in Special Diets

Easy question: Any good *dinner* buffets in Boston area?

Slightly longer than an hour (maybe 75 min) but is the Nordic Lodge still open in RI?

Not extraordinary, but not Indian, and def. dinner.

Jul 23, 2014
pinehurst in Greater Boston Area

Low Carb Vegetarians, what's on your plate?

Good job, Zackly!

Jul 23, 2014
pinehurst in Special Diets
2

Good Scali Bread in Boston, Outside/Inside the North End

I think it is regional. My family from Lawrence, MA is Italian American and used "spuckie" to describe both the roll type and the sandwich itself...interestingly, my Irish American husband from Melrose heard the same term/usage growing up. Makes me smile, the word "spuckie"

Jul 23, 2014
pinehurst in Greater Boston Area

Low Carb Vegetarians, what's on your plate?

Well, my SIL is a modified vegetarian (her words, not mine!)..she eats fish (so, pescatarian?). She does a LOT with eggs, as MplsM ary and mcf noted, too. For our last family gathering, she did acorn squash stuffed with spinach (meatless...I think it was just spinach, aromatics (celery, onion) and maybe egg?)

A lot of her recipes just modify things we're used to. Instead of stuffing peppers with ground beef and rice, she'll use seitan, garlic, etc....or tuna.

I imagine low carb and vegan might be more difficult.

Jul 23, 2014
pinehurst in Special Diets

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.

Jul 22, 2014
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!

Jul 22, 2014
pinehurst in Special Diets
2

Family Celebration in Greater Boston

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

Jul 22, 2014
pinehurst in Greater Boston Area

Good restaurants in Southern Vermont?

LOVE Roots.

Jul 22, 2014
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.

Jul 22, 2014
pinehurst in General Topics

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

Oh what a wonderful idea!

Jul 22, 2014
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!

Jul 22, 2014
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.

Jul 22, 2014
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.

Jul 22, 2014
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

Jul 22, 2014
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.

Jul 22, 2014
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.

Jul 22, 2014
pinehurst in Not About Food
1

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.

Jul 22, 2014
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.

Jul 22, 2014
pinehurst in Home Cooking
2

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.

Jul 21, 2014
pinehurst in Greater Boston Area

Bulging sealed pico de gallo

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

Jul 21, 2014
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