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Where to find Bamba, the Jewish peanut snack

Wow, thanks, this is very helpful. I saw an ingredient list that said it was 49% peanuts, corn, palm oil, and salt, so I thought it didn't sound too bad (at least it's only 4 ingredients, and I know what they all are). I'm guessing most of the fat is from the peanuts, but palm oil and salt aren't great.

Feb 26, 2015
jen223 in Philadelphia

Where to find Bamba, the Jewish peanut snack

This is actually why I want to check them out! Although I read about this awhile back... But my daughter was too young then to eat anything.

Hopefully it's a healthier snack that isn't full of salt, sugar, and other stuff

Feb 23, 2015
jen223 in Philadelphia

Where to find Bamba, the Jewish peanut snack

Thanks for clarifying... I was misinformed. Makes more sense as to why I don't see it everywhere!

Feb 18, 2015
jen223 in Philadelphia

Where to find Bamba, the Jewish peanut snack

Any ideas in Philly or on the Main Line? I live close to Ardmore and would've thought with the high Jewish population, they'd be everywhere! But checking the kosher section of the nearby grocery stores has resulted in disappointment.

Amazon sells it, but I don't want to pay $65 for 24 packs... a few bucks for 1 pack at the moment would be great. Thanks!

Feb 18, 2015
jen223 in Philadelphia

help! my sweet potato has a soft end?!

It's the Lancaster CSA in PA (about 90 min from me).

I had no idea sweet potatoes were harvested once and then done for the season. Never even really thought about it, to be honest! Assuming that the first frost happened during a similar timeframe, then these potatoes are 2.5 months old!

Feb 11, 2015
jen223 in General Topics

help! my sweet potato has a soft end?!

Ugh I am disappointed the CSA would send old goods! Normally I wouldn't question the soft parts and just chop them off and assume the rest is fine, but I'm making food for my infant so wanted to make sure this wasn't some sweet potato disease!

Must've been pretty old since sweet potatoes usually keep for over a month. I'm OK paying egregious prices for veggies to support local farmers... but at least give me fresh veggies in return!

Feb 10, 2015
jen223 in General Topics

help! my sweet potato has a soft end?!

I got a couple of gigantic sweet potatoes in my CSA share last Thursday. I was just about to roast one but its end is completely soft! I'd say the potato is 8 inches in length, with 2 inches on the narrow end soft. Not "not as firm"... I'm talking mushy soft.

Can I still eat this thing? I'm thinking about cutting off the soft spot and roasting the rest of it. Is there some sweet potato soft spot disease I'm not aware of?

The other potato (which I'm roasting now) is completely firm, but it has a round blackish spot on it, maybe 1 inch in diameter. I'm assuming this is OK.

Would've thought my potatoes would be fine since they are direct from the farmer, but I've honestly never seen a less than perfect sweet potato!

Thanks!

Feb 10, 2015
jen223 in General Topics

CSA Superbowl: parsnips vs. turnips?

I get my winter CSA delivery today and wanted to make something for a Superbowl party on Sunday. All I know about the party is that there will be a taco bar. Any ideas on something fun to make with the below? Doesn't have to be parsnips or turnips specifically! But it would be fun to try to make something that highlights some of the less typical veggies (i.e. NOT kale, squash, or potatoes)

Kossak kohlrabi
Young red Russian kale
Microgreens
Parsnips
Gold turnips
Butternut squash
Red potatoes

Jan 29, 2015
jen223 in Home Cooking

cooked fish smells bad - is it ok?

Actually I would! I grew up poor and we ate leftovers that didn't seem the freshest as long as it didn't taste rotten. It's just strange to me that the fresh fish would develop such a smell in one day, so I was wondering if it's just normal and I never noticed it with fish I cooked because my fish would have seasoning, etc. that might mask the smell... or I usually finish what I cook that day.

I had thrown it away and didn't risk it with my baby... just wanted to get a sanity check from other hounds!

Dec 27, 2014
jen223 in Home Cooking

cooked fish smells bad - is it ok?

I bought flounder yesterday morning, and it didn't smell fishy. I then steamed it with a little black pepper and pureed it for my baby to eat. Stored it in the fridge. Took some out for her dinner, smelled ok. Now today I'm about to give her some for lunch again, but it smells horrible! Fishy and disgusting. I know that fishy smelling raw fish is a sure sign it's not fresh, but what about one-day old cooked fish? Is that just what fish does after it's been cooked? Or is it rotten?

Dec 27, 2014
jen223 in Home Cooking

Will baking soda react in my cookie dough in fridge overnight?

makes sense! thanks for clarifying

Nov 07, 2014
jen223 in Home Cooking

Will baking soda react in my cookie dough in fridge overnight?

Ok, cookie dough will be made tonight and baked tomorrow!

I know when I make pancakes, I can see the baking soda (actually, could it be the baking powder?) react as soon as I mix the wet and dry ingredients together. Maybe you're right in that there is much less liquid in cookie dough

Nov 07, 2014
jen223 in Home Cooking

Will baking soda react in my cookie dough in fridge overnight?

From what I remember, I believe baking soda reacts as soon as it touches acid or liquid, so it's important to bake/cook whatever you're making soon after you add the dry to the wet ingredients.

However, sometimes when I make cookies, I think letting the dough sit in the refrigerator overnight results in a tastier cookie. I was going to make these oatmeal cookies (http://www.food.com/recipe/vanishing-...) and was wondering if I'll end up with some sad cookies if let the dough sit in the refrigerator until the next day because of the baking soda already reacting.

Thoughts?

Nov 06, 2014
jen223 in Home Cooking

baked goods to prepare, freeze, then portion out to bake when desired?

why would cookie balls be better for storing in the freezer than logs? other than the convenience of not having to slice logs when you want a cookie. i ask b/c real estate in my freezer is quite precious, and balls would take up more space than logs.

haha, DH is NOT a runner. his activity is more tv surfing.

Oct 23, 2014
jen223 in Home Cooking

has my apple cake gone bad??

Actually, my lazy self hasn't gotten around to disposing of it yet, haha. I still see no mold, and it's still super moist. Our house is 70-72F. I attached a photo.

Oct 23, 2014
jen223 in Home Cooking

baked goods to prepare, freeze, then portion out to bake when desired?

but do you worry about freezer burn with so much surface area exposed to the air? i found a CCC log in the back of my freezer that i froze in january, and it tasted just as fresh when baked a couple weeks ago! would this be the case with balls, i wonder?

Oct 22, 2014
jen223 in Home Cooking
1

has my apple cake gone bad??

well that is just genius!

Oct 22, 2014
jen223 in Home Cooking

baked goods to prepare, freeze, then portion out to bake when desired?

i probably spent 60 seconds deciding how to word the subject of this post, but i'm basically looking for things i can prepare most of the way, freeze, and then cut out individual portions to bake when i want so my husband will stop whining about me making him fat with all my baked goods that he has to consume before they go bad.

for example, i do this with chocolate chip cookies... prepare the dough, roll it into logs, freeze, and then cut slices off the logs whenever i want a freshly baked, warm cookie - yum!

i was thinking about doing this with cinnamon buns. roll out the dough and apply filling, then roll into a log creating the swirls, then freeze and cut off individual buns as i want them, and bake. any thoughts on how well this would work or advice?

i've done this with gougeres with pretty good success.

anything else? preferably something that isn't TOO hard to slice in its frozen state. thanks!

Oct 22, 2014
jen223 in Home Cooking

has my apple cake gone bad??

i'm usually quite diligent with refrigerating and then freezing leftover baked goods. but what happens is that they get lost in the depths of my freezer and never eaten.

or i leave them out and they end up rotting.

guess my only solution really is to eat everything at once. it's a tough job, but someone's got to do it i guess!

Oct 22, 2014
jen223 in Home Cooking

has my apple cake gone bad??

You guys have me even more worried now because it's not at all stale... Quite moist still. Wondering if I should just toss it! Probably mold heaven

Oct 22, 2014
jen223 in Home Cooking

has my apple cake gone bad??

http://www.myrecipes.com/recipe/cinna...

so i made this apple cake this past saturday night (subbed butter in for the margarine), and it's been sitting in a glass dome-covered cake stand since then. we've been eating it over the past few days but I've been too lazy to pack and store it in the refrigerator.

my question: what's the shelf life on such a cake? no frosting, but there is butter, eggs, and fruit. i don't see any mold, but does it have to grow mold for it to be "bad"?

wanted to eat another piece tonight and refrigerate/freeze the rest. thoughts??

Oct 22, 2014
jen223 in Home Cooking

Hot cocoa DRY mix recipe - best practices

I used whole fat (nido brand), and it worked great with the cocoa. Good luck!

Apr 19, 2014
jen223 in Home Cooking

scotch/whiskey barrel/kit? (making, aging, storing)

JMF - this is super helpful! sounds like i'd be paying for just the novelty aspect, which is fine, but good to know. i did learn about angel's share, cuts, heads, etc. while in scotland, which is why i was so skeptical that something like this could work.

you mention something interesting to me… my husband LOVES negronis. i didn't know you could age cocktails like this. after 2-4 weeks in a small barrel, would you just take the leftover negroni out and store in a bottle so it doesn't overage? and then would it last indefinitely? thanks for your help!

Mar 28, 2014
jen223 in Spirits

scotch/whiskey barrel/kit? (making, aging, storing)

i'm probably more interested in buying an empty barrel and giving my husband the choice of what to do with it, whether that's making his own scotch whiskey or just filling it with scotch he already has as a novelty (although i'm guessing that would affect the flavor of whatever he ends up putting in it??)

thanks!

Mar 26, 2014
jen223 in Spirits

scotch/whiskey barrel/kit? (making, aging, storing)

i heard that the smaller the barrel, the faster the aging since there is more surface area exposure. so if i got him a 1-2L barrel, the aging can happen quite quickly.

anyway, thanks for the link - i will check it out!

Mar 26, 2014
jen223 in Spirits

scotch/whiskey barrel/kit? (making, aging, storing)

i'm looking into getting my husband a whiskey/scotch barrel for his birthday but am confused by the options i have. please help!

i'll be the first to admit that i know very little about spirits. my husband enjoys scotch and has joked about getting a barrel imported and engraved to age here at home. well i'd like to get a custom barrel engraved with his name, but i'm don't understand how these barrels work.

it seems you can actually MAKE whiskey/scotch in them? is this really possible? i've visited distilleries in scotland, and it seems much more complicated than adding essence to grain alcohol.

ideally the barrel i get for him would be multi-purpose - storing his current bottles of scotch for fun presentation/dispensing when we have guests, aging whiskey/scotch if he chooses, and then making it if he's really ambitious.

any thoughts? i came across this link (http://www.thespiritsbusiness.com/201...) as a start but am focusing on the options where i can custom engrave his name, like this: http://www.mancavegifts.com/personali...

would be good to understand what exactly one can really do with one of these barrels, as it's not too clear to me from the descriptions.

thanks, hounds!

Mar 26, 2014
jen223 in Spirits
1

Extra day - Penang or Kuala Lumpur?

We stayed at the Anantara Veli resort, which I'm convinced is the most perfect honeymoon choice ever! Its location and setup in the Maldives was just perfect. We enjoyed the restaurants there and at their sister resort Dhigu, which is right next to Veli and accessible by 30 sec boat that goes back and forth constantly between the two islands. We thought the Thai restaurant (Baan Hara?) was particularly great and went twice in our short stay. We went over New year's so attended their buffet finer, which was wonderful. Overall the food is leagues above almost all resorts I've been to, but you're also paying a lot for the food here... probably due to both quality and difficulty getting ingredients to such a remote island. Congratulations and good luck! I hope you do go to the Maldives for your honeymoon!

Feb 17, 2014
jen223 in China & Southeast Asia

Chinese new year cake?

That's exactly what I was looking for! Thanks for the bakery recommendations

Jan 29, 2014
jen223 in Philadelphia

Chinese new year cake?

I'll be in town tomorrow for work and would like to pick up a Chinese new year cake (the traditional steamed kind). Any suggestions on where to go for this? Assuming bakeries in Chinatown or the Vietnamese area... anyone know if a particular place with a good, fresh one? Thanks!

Jan 28, 2014
jen223 in Philadelphia

Freeze-dried fruit in cookies?

Thanks! Where does one find powdered sour cream? I've never heard of such a thing!

Jan 24, 2014
jen223 in Home Cooking