sunshine842's Profile

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Egg entrees for egg haters?

I love eggs, but a snotty, runny quiche is nasty to me, too.

about 13 hours ago
sunshine842 in Home Cooking

Non-dairy quiche, can I use almond milk?

almond milk lacks the protein chains of regular milk, so it can't set as solidly.

about 13 hours ago
sunshine842 in Special Diets

Faux pas - eating fish at work?

the company I work for now doesn't have any written rules, but for the first time in my career, I actually work with adults who clean up after themselves and are considerate of one another.

We're small -- only a handful of people in the office, pretty spread out in our own offices, and a separate kitchen area.

We work in a black hole for options -- the only stuff that's close is utter junk -- so most everyone brings their lunch every day.

Murphy's Law reigning as always, the funky smells linger forever, so everybody's pretty good about not bringing funky stuff.

about 20 hours ago
sunshine842 in Not About Food

Croque Monsieur in Paris

sorry -- who/what/where is Dot's?

about 20 hours ago
sunshine842 in France

Croque Monsieur in Paris

croques monsieur are roughly the Parisian equivalent of a grilled cheese sandwich -- most of them are going to be somewhere between inferior and pretty mediocre.

don't get me wrong -- I love croques monsieur, but I also don't have any delusions about its existence as a gourmet meal.

1 day ago
sunshine842 in France

Egg entrees for egg haters?

powdered egg whites aren't horrible -- they don't beat up as well as fresh, but they're pasteurized and easy to keep on hand.

There's no way I'd eat them as eggs, though -- only ever for meringues

2 days ago
sunshine842 in Home Cooking

cow intestines

Cool! Thanks so much -- I'll have to get down there one of these days.

2 days ago
sunshine842 in Florida

Have you ever lost your cooking Mojo?

high pressure will squish all your baked goods -- I try not to bake if it's humid or we have a high-pressure system, but sometimes you can't avoid it.

When the pressure and/or the humidity drop, your baked goods will rise as normal.

2 days ago
sunshine842 in Home Cooking

Faux pas - eating fish at work?

cold dishes? No problem at all.

I used to work with a lady who insisted on microwaving her fish in the office -- I'm a huge fan of all sorts of fish and shellfish, but this stunk of ammonia (yeah, there was something wrong with the fish) and the stench hung in the air for days.

I've never brought fish that needed to be reheated since.

2 days ago
sunshine842 in Not About Food

Egg entrees for egg haters?

the baking aisle.

Apr 14, 2014
sunshine842 in Home Cooking

Egg entrees for egg haters?

Have you had a quiche Lorraine with bacon and onions? Ham and Broccoli? Smoked salmon and spinach?

If you've had these and you still taste nothing but egg, fair enough. I've a pretty sensitive palate and the egg retreats in these dishes to the role of simply holding it all together.

With just 3 eggs to 1-1/2 cups of milk, plus a plate full of "stuff"...that's pretty much all it is.

Apr 14, 2014
sunshine842 in Home Cooking
1

Why did my Pyrex baking dish explode?

LOLOL -- I'm not even going to ask....

Apr 14, 2014
sunshine842 in Cookware

Why did my Pyrex baking dish explode?

if you've been canning successfully with the jars, and the rims are smooth (but you should be checking the rims even if they're brand new...) then you should have no issues.

Remember that canning jars are only heated to 212F and that they cool quite slowly, especially if you're standing them on a towel to dry -- the contents are also hot, so unless you drop them into an ice bath, they're considerably less susceptible to the thermal shock of a Pyrex pan going into or coming out of the oven.

Apr 13, 2014
sunshine842 in Cookware

Why did my Pyrex baking dish explode?

can you cite the 70% data, please?

Apr 13, 2014
sunshine842 in Cookware

Is Anyone Food "Couponing"Anymore?

Today's paper netted 2- $4 coupons for Zyrtec (an everyday med for at least one of us) -- and $1 off a package of dog treats (we have 2 pooches, so it adds up)

$9 for a 75-cent paper sounds like a fair trade to me.

Last week Publix had a coupon in the paper for $10 off a $50 purchase. I'm going to be at the Publix at least once in any given week, as it's our primary food shop...so well worth 30 seconds to cut that one out.

That makes $19 over the last two weeks...I don't know about you guys, but I'm not going to look down my nose at $450 a year.

Apr 13, 2014
sunshine842 in Not About Food
3

cow intestines

osprey, have you found any that carry beef cheeks? I've been haunting Latin markets from Sarasota to Tampa and thus far have found everything but.

Every one of them (and mainstream butchers, too) has told me that their minimum order from their suppliers is a 60-pound cryopack. While I'm willing to take a fair amount of it, there's no way I can take 60 pounds of cheeks.

Apr 13, 2014
sunshine842 in Florida

Bone in Leg of Lamb - First time here...

and I prefer it nearly rare.

Apr 13, 2014
sunshine842 in Home Cooking

Looking for a great "rustic and traditional" place along the 6h drive from Paris to Carcassone

Viamichelin.com is a far more reliable map source than Google (Google does fine in the US, but Michelin is a French company mapping French roads....they have a decided edge...)

They show three different routes, the shortest of which is 7h45 -- but the key here is to remember that NONE of the driving calculators make any allowance for rest stops, toll stops, construction, weather, or traffic, and ALL of them assume that you'll be driving at the posted speed limit at all times.

As such, you usually need to add 20-25% to the estimated driving times to get to how long it will really take you to get from point A to point B.

With that, you're looking at closer to 10 hours of driving...so no, not really time to stop anywhere if you intend to make the whole drive in a single day.

Apr 13, 2014
sunshine842 in France

Bone in Leg of Lamb - First time here...

The lamb in the photo is New Zealand lamb, bought from Costco in the US....that hunk of meat has been aged more than adequately at this point.

If I don't want to futz too much, I'll use *just* salt and pepper -- rosemary is my first choice, but garlic is a good 'rub', too - I pulverize garlic, salt, pepper, and rosemary with olive oil in my mortar and pestle, then rub the paste onto the surface of the roast. (you could easily leave the rosemary out -- you can also use herbes de Provence or oregano, too)

But don't fuss over it much -- season it simply and roast it well...but don't overcook it. Lamb is at its best when cooked no more than medium (and plenty of folks would declare it overcooked at medium!)

Apr 13, 2014
sunshine842 in Home Cooking

cow intestines

I knoooow. I'm spoiled, I know, because my French butcher used to sell beautifully-trimmed chunks of cheek meat -- no tendons, no huge wads of fat.

I don't mind trimming, but when I throw away 25-30% of the package I start to get pretty disgruntled.

Apr 13, 2014
sunshine842 in Florida

How to control garden pests and varmints?

hell, Pine-Sol keeps *ME* away from things.

Apr 13, 2014
sunshine842 in Gardening
2

Baked Goods as Gifts For Teachers, Etc.

teachers in Florida are not particularly well-paid, and budget cuts continually trimming the money for stupid stuff like toilet paper and tissues, many of these folks end up digging into their own wallets to make up the slack.

Gift cards to Office Depot to help pay for supplies are always welcome -- but we tended to (collectively - all the parents) do that on an ongoing basis, not just at the holidays.

Apr 13, 2014
sunshine842 in General Topics
2

Have you ever lost your cooking Mojo?

how's your weather been this week? You're describing things that have happened to me when we've had very humid weather or a high-pressure system. (might not be your fault!)

Apr 13, 2014
sunshine842 in Home Cooking

future hubby soaked my cast iron overnight :(

cast iron is a lot more resilient than most people give it credit for.

Remember that it got popular to begin with because you could mistreat it and it would just keep performing -- my grandmother would laugh herself breathless at the insistence that "cast iron is fragile". Her skillet, shiny from her using it, got washed daily in hot water and Joy dishwashing liquid. It now lives in my cupboard where it continues to perform beautifully every time I need the weight/heat distribution.

Apr 13, 2014
sunshine842 in Cookware
2

Cookware Board denizens

This is great -- makes me laugh.

(and I'm reading it in the spirit in which I think it was written -- as a funny post that wasn't ever intended to be particularly serious or scholarly!)

Apr 13, 2014
sunshine842 in Site Talk
2

Egg entrees for egg haters?

because although egg- based, don't taste much like eggs.

Apr 13, 2014
sunshine842 in Home Cooking

cow intestines

I bought their beef cheeks once, and was completely disgusted at the amount of inedible garbage that was in the package.

Apr 12, 2014
sunshine842 in Florida

Is Anyone Food "Couponing"Anymore?

the grocery I frequent doesn't have a card, but the pharmacy does. All the clerks have a box of loyalty cards next to their register, and they just grab one out of the box and scan it when a customer comes through without a card.

Apr 12, 2014
sunshine842 in Not About Food

How to control garden pests and varmints?

wasn't sure....lots of people think you ought to be able to compost dog and cat poo....

Apr 12, 2014
sunshine842 in Gardening

(Another) Duck Confit Question

This thread is four years old.

Apr 12, 2014
sunshine842 in Home Cooking