gridder's Profile
Need an Egg Nog Recipe without raw eggs
I think this is the one I am using -- thanks!! Love Alton Brown.
Need an Egg Nog Recipe without raw eggs
Interesting -- but no, it is actually just raw/undercooked eggs that I have a problem with. I didn't know it was possbile either until it happened to me! Something about cooking changes the protein structure of the egg and makes it fine for me to eat.
Need an Egg Nog Recipe without raw eggs
I need a recipe for egg nog that does not contain raw eggs. I actually have an intolerance to them, but would like to make an egg-noggish drink for the holidays - both an alcoholic version and a non-alcoholic version. Anyone have any ideas?
Thanks!
Am I the only one who lives in a magic house? A lighthearted look at ourselves & food safety
We have the same mother in law! Except mine only leaves things out from about 8 am until dinner time. (Yes, including the turkey. My FIL gets up extra early to cook it.) I was also sick 2 x's before I realized what was going on!
Sushi -go-round?
That looks lovely -- however I was thinking of one of the more industrial-looking places like they have in London. But, if we decide to go for a nice sushi place, we may give Ichiban a try.
Sushi -go-round?
I am looking for a sushi place with the conveyor belts for when we visit in a week. (I know sushi purists, it can get dried out, but it is for my 6 year old). Any good places in MSP?
Thanks!
Soy butter cookies instead of peanut butter?
Hmmm. It might work, but I don't know if it will taste good. I do think sunbutter cookies would taste great.
Crockpot, unplugged
Being a crockpot, I am not sure what temperature it was held at. . . and for how long. That was the problem. And the whole 2 hour rule applies to cooked food only, not food that was not completely cooked. So, it is a little more nuanced than what you are allowing. But, I obviously I questioned myself or I wouldn't have bothered boring everyone with the story!
Crockpot, unplugged
LOL - At least 5 -- I am most picky about meat-related stuff. I've seen too many documentaries, I think.
Crockpot, unplugged
Agreed. But, as I didn't grow up in a cooking household, I was just curious what "normal" food-interested people would have done. When it comes to food safety issues, there seems to be the "germs are scary and food is a potential health hazard" group, and the "if it doesn't smell too bad it isn't likely to hurt you" camp. I'd like to not have a knee-jerk reaction to these things, which is why I was asking.
Crockpot, unplugged
So, one hour into cooking my beef stew in the crockpot (on low) I unplugged it accidentially. I realized it an hour and fifteen minutes later - took the temp of the liquid (138 degrees) and plugged it back in and put it on high. (Rationalizing that it hadn' t been under 140 for very long -- certainly not the 2 hours that most guides say. )
However, considering I did not test the meat itself, and doubt it was fully done after an hour, what do you guys think? I ended up chucking it, but I am a real germaphobe and I am just wondering what most people would have done.
Next food network star... and the winner is.... (spoilers, obviously)
I do not GET Tom. . . Seriously -- I didn't like him, his persona, his stories, his food -- nothing. I absolutely do not see what the judges saw in him.
substitue for lean salt pork
The recipe below (French Cabbage and Bacon) calls for "lean salt pork, rind removed." I live in the middle of the midwest, and if I can find slab bacon, I'll be very, very lucky. What should I sub for this?
Thanks!
http://www.chow.com/recipes/12826-french-cabbage-and-bacon-troisgros?tag=search_results;results_list
Cream Cheese and Baking and germies
I understand the danish logic, but wasn't sure they didn't use some kind of product that was shelf stable. In the end I did refrig them and they didn't suffer much. The recipe is at the Fresh Loaf. I am using a new. Phone and won't be able to post the link without spending the rest of the night on it~sorry. Also, the blueberries were fresh, but it is a very forgiving recipe.
Cream Cheese and Baking and germies
Hi folks,
I am a bit of a food safety fanatic -- too much so, I am told. Anyway, I made four lovely braided loafves of blueberry cream-cheese bread for some friends and for a bake sale tomorrow. They are still in the oven, and all of a sudden I am wondering how to store them -- and if it is safe for them to sit out tomorrow.
It is basically a brioche-style dough with some cream cheese/sugar/vanilla filling, and blueberry filling. It baked in the oven for 35 minutes at 350. The cream cheese filling doesn't have a lot of sugar in it, and the cream cheese did sit out (in its foil pouch in its box) to come to room temperature for a couple of hours. (And then the mixing, etc. took an hour or so.) Soooo. . . Is it safe to eat with the cc sitting out the equivalent of 3 hours? What should I do about tomorrow?
They are beautiful - jthey ust came out of the oven. Should I let them cool, and then wrap and refrigerate?
Talk me down about this. I hate being obsessive about this kind of thing.
Thanks!!
What did your Mom always have on hand, that you NEVER do?
I think if one grew up in a family with mother who liked to cook, it may be different than those of us who had mothers who cooked only from necessity and therefore used as many modern conveniences as possible to make the task more palatable. (pun).
I think it is fascinating to look at American food trends (from sacchrine tablets to margarine to meals-in-a-box) and it makes me feel far less alone that others were also eating things that now I/we would never choose to eat when they were growing up.Some people just don't have strong, positive food associations from home.
I don't mean to diminish all the work that these moms (mainly) did, but I am glad I do not have to pretend to like cream of mushroom soup and I can share a chuckle with others about their food memories.
What did your Mom always have on hand, that you NEVER do?
Ugh - me too. I hate canned green beans with an unbridled passion. And vegall.
What did your Mom always have on hand, that you NEVER do?
Strangely enough, celery salt is good on cottage cheese.
No-Bake Holiday Treats for Kids ?
I have to help with a Montessori fundraiser, and have been charged with helping kids (two groups, one aged 4-5 and one 6-8) make a couple of no-bake desserts. I can bake and bring (as in decorating cookies) but we aren't planning on baking or cooking much there. We will be in a kitchen with a stove, sink, and microwave.
Any good ideas? I can melt stuff there as well - the ideas is we just don't want the kids actually cooking. Things that they can sprinkle on, fiddle with, and/or decorate would be great. I have 45 minutes to fill, and I would love any good ideas that people might have!
Gourmet magazine to close
So nice to be here with like minds. I was so sad to hear about this -- both as a cook, and a food writer.
red beet chocolate cake
Is Red Velvet Cake Southern? Yes.
Is Red Velvet Cake generally made with beets? Heck no, ya'll.
Central Wisconsin, Chowishness in General
It is nice to look back and see what has changed since this thread started! I just wanted to add that probably the best restaraunt lunch in Wausau is being served at Allister Deacons. They make some baked fries with a delicious aioli that they serve with their sandwiches and entrees. I had a really nice BLT with Neuske's bacon a couple of weeks ago, and their beet salad is good as well.They source a lot of their ingredients from local farmers and it is a nice change for this area.
Another newish place is Pho 76 where they serve some respectable Vietnamese food. In general though, we still pay a premium in this area for largely mediocre food.
Central Wisconsin, Chowishness in General
I like the Mint for its perfect dineresque ambience. The food is largely Sysco, but I have heard their pies are good.
Rick B on Top Chef Masters - Call me the queen of superficial
I have been watching some DVR'ed TCM and am really, really enjoying the show. I like everyone in the top 5 -- although I do know who wins. But, and I apologize in advance for how terribly superficial this is, something about RB's eyes really bothers me. Is there any chance he's had some work done in the eye area?? Botox? Something just looks weird, and doesn't fit his great personality. Too thin? Help!
I honestly can't look at him without thinking about it, and was wondering if anyone else had noticed.
Cooking Reality Show cliches
"I'm just gonna go simple" or, "I'm all about simple food. . ."
Tips on eating with a foodie kid in MSP
darn, we got back too early to use all this info -- but will definitely save it for the next trip! We ate at Ngon Bistro (fab-u-lous! Great beer list along with some interesting takes on the norm. Would've liked to have their Pho, but we sat on the patio and they don't serve it out there. We were the only ones there so didn't have to worry about offending others. )
Also -- thankyou thankyou thankyou for the Punch Pizza tip. I thought my husband was actually going to break down and cry he was so happy. I sure wish I could get my green egg up to 900 degrees - because what it does to pizza crust is nothing short of a revealation.
We also ate at Shish, where I had a good chicken shwarma -- but would like to try some perhaps more authentic places. We also stopped by Holy Land grocery/deli right at dusk (it is Ramadan, for those who don't know) and the energy and smells there were amazing!
At the fair I had a great buffalo shish-kabob and the (infamous) lingonberry ice cream sundae. All in all, chowhounders helped make the trip! Thanks everyone!!
