BangorDin's Profile
Jay F: Chicken En Saouer? Or however it's spelled? Lost Recipe! I need it!
Here's something like it
http://blogs.gloucestertimes.com/foodforthought/2010/08/27/pesce-in-saor-venetian-marinated-fish/
AM I THE ONLY ONE WHO HATES TURMERIC?
I have some very old turmeric that doesn't have much flavor at all (dust?) but is useful for color.
Need tips for separating pumpkin seeds from the stringy guts
This lady
http://www.ehow.com/video_2335656_oven-roast-pumpkin-seeds.html?wa%5Fvrid=e28c78a3%2D313c%2D4e0e%2D998f%2De0567888dc68&cp=1&wa%5Fvlsrc=continuous&pid=1
uses water too. It looks to go pretty quickly.
Cold beef dishes for week's lunch.
Sorry, but cold meatloaf and ketchup sandwiches was my 1st thought.
I know chutney is supposed to be good with cold meats--maybe some grain and beef salad with that?
Making freezable applesauce - with no cooking?
There are no-cook possibilites, just Google. Here's one:
http://urbanext.illinois.edu/apples/preserving.cfm
Spice strategy revisited. Spice racks need NOT apply
Ah, turntables, good idea -- a spice rack in the round and moveable to double the space. I have only seen (big) lazy susans -- are yours very small to fit over the sink on shelves?
Spice strategy revisited. Spice racks need NOT apply
" I know what I've bought in bulk (file folder), in a regular jar (spice drawer or photo box) or is over-sized like that huge bottle of pink Himalayan salt or bag of dried chili peppers. They are all in the same area, so if I goof up, I just look in one of the other things at my fingertips. "
OK, now you have a homemade, not decorative, free-form, multi-chambered, (and virtually free) spice rack.
sorry about the objectional word I removed it.
I Don't Like Cheese - Am I Alone?
Wouldn't know where to begin to look for statistics on this, but I wonder what percentage of the public doesn't like cheese, like in a poll...
Hate it
Dislike strongly
Take it or leave it
like it usually
love it
never tried it
etc.
I like it fine myself.
Spice strategy revisited. Spice racks need NOT apply
Confusing request, rworange. You "finally" got a house, will be moving stuff out of storage. Sounded long term when I read that. But it's a rental so nothing permanent would work. In your profile (which I was curious about when I saw all the fuss here) you say you "don't cook", that was confusing too. Of course I see now that isn't literal. A system or strategy implies organization, but I think you're saying it doesn't matter if the spices are in 2 or 3 different places. Some in a cupboard, some in a box, some in a drawer, some in a binder, some in a file. That just sounds like a big "area for spices".. you've already got that, no one here can know your kitchen set-up. I simply use half of a cupboard shelf, half alphabetized, mostly memory of what the container looks like. (I call it a "spice cabinet") I think it would be a hassle to get spices into AND out of little plastic bags. Will you remember if the nacho-enhancer is in the file, or in a jar, or in a square tin? No need to own a spice rack, but you'll need a master list of some sort if you have a largeish number of spices to organize. How many containers do you need to keep track of?
Sorry if I got pulled into the general slightly testy feeling of this thread.
You want to know how those of us who *don't have spice racks* keep track of spices, right?
Coke for breakfast?
Reminds me of a friend telling me of outdoor laborers he knew in South Carolina. The lunch they brought daily was Pepsi and MoonPies.
How to make use of backyard plums
Freezer jam without cooking! I did not know. Can you tell the difference in the final product?
Cake with potential needs a flavor boost. Any ideas?
I *am* curious about that walnut oil now.
How to make use of backyard plums
Well, here's someone who has done it, you could take a look and see what you think, maybe even contact her.
http://ihearthemall.blogspot.com/2010/05/freezing-plums.html
You won't have a fresh plum texture, but if heated the sweetened plums could be good on oatmeal or even ice cream.
Cake with potential needs a flavor boost. Any ideas?
Ah, now you're talkin'! Great improvements.
How to make use of backyard plums
Even freezer jam needs to be cooked, I'm afraid. Plums can be frozen, you can google instructions, here's some:
"Plums and
prunes Select firm, deep-colored fruit. Sort and wash. Leave whole or cut in halves or quarters. Pack in 40 percent syrup. Add 1/2 teaspoon ascorbic acid per quart of syrup. Or pack whole fruit into containers without sugar or syrup."
You can later use the plums in hot cereal, or yogurt, over waffles or pancakes, etc.
Measuring Tahini???
I make sure it is mixed well (the "sludge" mixed well with the oil) and then I measure. I'm not sure what you mean by dry or wet cups -- ? A cup of peanut butter fills the same space as a cup of water, or flour.
Cake with potential needs a flavor boost. Any ideas?
I chop, small dice, apples without even peeling them for an apple cake. For apple flavor in a cake there's nothing wrong with plain old Red Delicious. But be aware that quality varies, if you find some truly good Reds this fall try a cake.
Cake with potential needs a flavor boost. Any ideas?
The walnut oil used could be too flavorful for this cake, and is competing with the apple. When I googled it, it said you can use it for an ice cream topping, so the flavor must stand out.
Flat Cookies
It always makes a difference if I chill the dough. The butter has to be softened to mix in, but a firm chilled ball of dough will spread less.
How does bisteeya make any sense?
You could try this, it is spelled "Bastilla" from Alia, but I think it's the same stuff.
http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=39&category_id=10&Itemid=110
Do we need "professional" food critics?
It'd be nice if the reviewers could review at will -- not to earn a living or meet a quota of x number of columns, etc. That must lead to fudging with purity of thought.
Budget gas grill?
I don't think Weber offers that silver/gold style anymore, Candy. Discontinued a few years ago.
Did our server do anything 'wrong'?
Pity the poor customer whose English skills don't yet include the difference between the 2 phrases.
Sounds to me like the server was *told* exactly how to say what she said, and she'd rather keep her job than get a bigger tip from that table. And she didn't forfeit the tip after all, so the ploy worked.
I don't even like it when the server asks if I want OJ after I recite my breakfast order -- it's so obvious they've been told to do so.
Pumpkin recipes (canned or fesh)
This has me intrigued, from a poster here:
Open can.
Take spoon.
Find big bowl.
Use said spoon to scoop out large copious amounts of pumpkin into big bowl.
Open peanut bar jar.
Take spoon (preferrably if it *is* the same one).
Use said spoon to scoop peanut butter into same bowl with pumpkin
Cover bowl with paper towel.
Put bowl in microwave for 15 seconds on medium heat setting
Remove bowl.
Mix pumpkin and peanut butter with spoon (preferrably if it *is* the same one)
Commence eating -- with or without spoon.
Continue.
Repeat from the top if necessary.
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By ipsedixit on Feb 14, 2011 04:01PM
Canning prob -- veggie is MUSH by the time the syrup is achieved
Does Better Homes & Gardens have a forum or a help line?
How much liquid were you boiling over medium heat for *hours* ? That just doesn't sound possible!
Saw the new Staub colors today...
I'll bet the Fumee would go nice with the Titanium
http://www.youtube.com/watch?v=uoR65h577zQ
Fish Sauce, do you find it overpowering?
When I first tried fish oil I was gratified to note how it improved flavor without imparting a fishy taste. I use it all the time now.
Freezing roux-based casserole
I have frozen such a mixture-- chopped chicken breast in milk, flour, butter & seasoning to be served over biscuits or waffles. I reheat in a pan on the stove and with stirring I never had a problem. But I think stirring would be necessary.
