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Your "evil food" (super unhealthy) recipe?? :)

The first time I made a cheesecake I was just so stunned by how much fat and sugar are in them that I couldn't eat cheesecake again for over a year. Now it's good a few times a year, but only a small serving.

Apr 17, 2014
AreBe in Home Cooking

Corn Casserole?

Here is my Mom's Corn Pudding Souffle recipe.
1 can cream style corn
2 eggs, well beaten
1 c milk
1 Tbsp. sugar
3 Tbsp. flour
2 Tbsp. melted butter

Mix flour and sugar. Add milk gradually and stir. Add rest of ingredients and place in greased casserole. Bake at 350 for about 1 hour. Mom now microwaves this dish.

Apr 16, 2014
AreBe in Home Cooking

Recipe ideas for pregnant lady with high blood pressure

I LOVE this lentil - sweet potato dal. It is not pretty, but is delicious. I typically add both a jalapeno and a serrano pepper, but remove the seeds and membranes before mincing. I never add the chard/greens. It calls for 1 tsp. Kosher salt, but I think you could use less because it has so many other flavors.

Apr 16, 2014
AreBe in Home Cooking

dishwasher detergent

Could be a dishwasher problem.
1-Pull out the bottom rack and look all around the bottom of the dishwasher - I've found nasty chunks of food inside mine and you may too.
2-Clean both sides where the door meets the body of the washer. Mine gets gross after a month or so, but wipes clean easily.
3-I use a commercial dishwasher cleaner about twice a year - I've got the 2nd of a Cascade twin pack in my cabinet - and will use it when I next notice a film on my dishes or the walls of the dishwasher.

Could be a detergent problem.
I don't *swear* by Cascade Complete powder in the big box at Wal-Mart, but that's what I use. I fill the main compartment, the pre-wash compartment, and use the high temp option on my dishwasher.

Apr 16, 2014
AreBe in Cookware

Seeking help for removing oven light bulb cover

Have you tried the tips from comments on this youtube video?

Wearing a rubber/vinyl glove, pushing in against the cover, and twisting hard counterclockwise seems to work.

Apr 15, 2014
AreBe in Cookware

looking for ideas and tips... "nest' cake for Easter

Saw this link and remembered you post

Apr 12, 2014
AreBe in Home Cooking

Asking a restaurant for recipe

The last time I asked about a restaurant recipe the owner of the place said, "Sure I'll tell you because it's such a pain in the ass to make that you'll come back here for us to cook it for you!" He went on to say they grated daikon, cooked it with some white wine, put it in a pan & let set in the fridge, then sliced and fried.
"Oh, that's just how we make our grits cakes!" He seemed pretty disappointed that we would do a multi-step prep. Here's a link to the grit cake recipe we like best. Chef Brigtsen serves it with rabbit tenderloin, but it's almost as good with a chicken tender.

Apr 03, 2014
AreBe in General Topics

CH borderliner unusable on iPad, just me?

I use an iPad3 with iOS7 and Safari.
Dave asked, "Is it correct that this is more of a problem on board pages? (i.e. the issue jgg13 describes about loading the wrong thread)"
No. If I am on Chow Features or Recipes or on a board it behaves about the same. It's even more aggravating when you press the back button to return to a page.

Mar 21, 2014
AreBe in Site Talk

The North America What's In Season Thread

If you're traveling to North Carolina here's a great resource from the state agriculture department.

Mar 21, 2014
AreBe in General Topics

What online spice houses do you buy from?

If you need saffron or vanilla use these folks. Learned about them here on chowhound.

Mar 09, 2014
AreBe in General Topics

What to make with 20 drumsticks

I like Buffalo Legs. We pull the skin down toward the ankle to reveal the meat and season with plenty of kosher salt & fresh cracked pepper; add just a bit of oil and refrigerate at least an hour, preferably overnight. Pull the skin back into place and cook on a Hot grill. Toss in Franks Hot Sauce to which you've added 4 or more pressed cloves of garlic.

Mar 09, 2014
AreBe in Home Cooking

cooking classes for young adults in RTP area

Chef Wynton Mann teaches many different classes through the Town of Cary Parks & Rec program. My wife & I took his knife skills class together and recommend that class. He's teaching "Basics of Cooking I" in four 2-1/2 hour sessions and then part II in four more sessions. Ages 16+. See pages 59-60 in the January-May booklet at this link

Feb 17, 2014
AreBe in Southeast

Weight Watchers Foodies -- Groundhog Day Edition! -- February 2014 [OLD]

We're sticking with Simple Start and are struggling to keep each days food from seeming like the day before - so the Groundhog Day metaphor can apply in another way.

We poached a whole chicken on Sunday, last night I threw some wild rice mix into some of the broth, 20 minutes later added diced potato, diced carrot and herbes de Provence, and finally added the shredded chicken. Very satisfying chicken soup on a winter night.

Feb 06, 2014
AreBe in Home Cooking

Wedding appetizer buffet with no electricity

We serve a bourbon-mustard glazed pork loin at our Mardi Gras party every year. We roast and thinly slice it a day or two ahead of the event, then set out plates of sliced pork with cut rolls, mayo & mustards for the party. You could season the pork differently if the bourbon-mustard flavor is not your thing. We generally buy the Smithfield cryo-pac loin and slice it lengthwise before marinating, and slice crosswise after roasting so the slices better fit the rolls for the little sandwiches.

Feb 05, 2014
AreBe in Home Cooking

Topless bars?

Maybe this place would serve you a good brat platter. Shared on Facebook by George Takei from That's What She Said

Jan 23, 2014
AreBe in Site Talk

Triangle Dissed by Zagat's

Google has been dissed for its mismanagement of the Zagat acquisition. Zagat terminated a chunk of its workforce in mid 2013 which is one reason "the content has been delayed."

Jan 22, 2014
AreBe in Southeast

Does ordering "outside brown" have a downside?

You can ask for just a few bites, on the side.

Jan 08, 2014
AreBe in Southeast

true or false? nutrients cook out of vegetables in stock?

For food science I turn to Harold McGee's On Food and Cooking. from page 284 of the 2004 edition
"Cooking destroys some of the nutrients in food, but makes many nutrients more easily absorbed."
"Cooking generally reduces the nutritional content of fruits and vegetables. There are some important exceptions to this rule, but the levels of most vitamins, antioxidants, and other beneficial substances are diminished by the combination of high temperatures, uncontrolled enzyme activity, and exposure to oxygen and to light. They and minerals can also be drawn out of plant tissues by cooking water."
Smile at your mother-in-law and do it your way.

Jan 08, 2014
AreBe in Home Cooking

Ocean Springs, Gulfport, and surrounding areas

I have family in Gautier, and we always enjoy the beef & seafood at Tiki. The PoBoys at Bozo's in Pascagoula are always good.

Jan 08, 2014
AreBe in Central South

Shrimp grits

We use a Southern Living recipe. Here's their ingredient list for the grits.
1 (14-ounce) can low-sodium fat-free chicken broth
1 c milk
½ tsp. salt
1 c uncooked quick-cooking grits
¼ c (3 ounces) shredded sharp Cheddar cheese
¼ c freshly grated Parmesan cheese
½ tsp. hot sauce
¼ tsp. ground white pepper

Jan 04, 2014
AreBe in Home Cooking

Restaurant Biz: Optional Up-Charges for Higher Quality Alternatives

I usually pay extra for the better beer, sometimes for the better Bourbon, but never for the top shelf margarita.
I would hate to even be asked to pay an upcharge for such a staple as red sauce at a "suburban shopping-strip Italian restaurant/ place, nothing fancy".
HOWEVER, maybe your friend could offer a Tonight's Special using his magic sauce.

Jan 03, 2014
AreBe in General Topics

Crockpot appetizers that are NOT bbq...

Waikiki meatballs? Brown sugar, pineapple, soy sauce, ginger

Dec 09, 2013
AreBe in Home Cooking

What to do with cube steak

Braciole or some type of stuffed beef roll is an option.

Dec 09, 2013
AreBe in Home Cooking

melted rubber spatula in my cast iron pan

From the Pampered Chef website "Heat-resistant to 500°F."

Years ago I was a young chemical engineer who destroyed a valuable product in a distillation column at 350F. I talked to one of our senior chemists who said "That's hot enough to fry chicken!" That little exchange really reset my definition of "hot".

Nov 30, 2013
AreBe in Cookware

Food Humor in Cartoons

I keep the Fall of the Ramen Empire on my fridge

Nov 26, 2013
AreBe in Food Media & News

First foodie trip to NOLA

I love weekday lunch at Commander's. At least one of you should start with the Soup 1-1-1, demitasses of turtle soup, gumbo & their soup du jour. (probably should've taken the photo before I began to eat it)

Consider Brigtsen's for a dinner. If you go one of you should start with the "Rabbit Tenderloin with Andouille Parmesan Grits Cake, Spinach, & Creole Mustard Sauce." Oh Dear God it is so good that we learned to make the grit cake which we serve at our Mardi Gras party each year using the recipe at Chuck's

I don't see po-boy or muffaletta on your list. I like Parkway poboys, but there are plenty of options.

Oysters will be plentiful and good in late January.

Nov 22, 2013
AreBe in New Orleans

Best value oriented champagne/sparkling wine under $50

Total Wine in North Carolina sells a magnum of Francois Montand Blanc de Blancs for $25. I quite enjoy it, and it is a bargain priced French sparkler.

Nov 18, 2013
AreBe in Wine

Roast Question

I buy chuck shoulder roast when they go under 3.49 so I'd snap up that bargain. The last one I cooked in the crock pot, but first I heated just a little oil in the 12 inch cast iron skillet almost to smoke-point, blot the roast with paper towels and sprinkle heavily with kosher salt and coarse pepper and press the seasoning into the meat, then sear the roast about 2 minutes on each side. Move the roast to the crock pot, and after the skillet cools a bit deglaze the pan with chicken broth. Some red wine is always good to add, too.

Nov 15, 2013
AreBe in Home Cooking

Kyocera Mandoline: Anyone else unhappy?

Wow! Excellent customer service. My Kyocera is about a year old and is still as good as new.

Nov 08, 2013
AreBe in Cookware

Legality of Supper Club in Home...

Both articles are about Bryan Zupon's Z Kitchen. I don't think "whim" is appropriate. Different jurisdictions have different laws and approaches to enforcement. But sure, some will be arbitrary & capricious.

Nov 06, 2013
AreBe in General Topics