OldDog's Profile
Anyone have experience with Schwan's (food truck) [moved from General Topics]
So, you pick and choose. I see nothing "un healthy" in frozen boccoli, for example. :)
Anyone have experience with Schwan's (food truck) [moved from General Topics]
We use a lot of Schwan's products, having been steady customers for more than 6 years. Yes, there are cheaper options out there, but really, how much cheaper when you consider all the factors...no cost for waste on meats, no cost for gas to drive any where to shop, no lost prep time...
We find most Schwan's meats to be totally devoid of inedible bits. Among current favorites are their boneless pork chops, breaded chicken tenders (awesome flavor, very moist,) the thick sliced bacon and natural casing weiners are excellent.
We also like most Schwan's vegetables...again, no waste, and always buy the american cheese, so much better flavor than the standard plastic wrapped stuff.
Yes, the ice cream is very good, too.
ETA ... if you do get a Schwan's item you don't like, give It back to your driver for a refund. And no, I am not a Schwan's employee.
Best Instant Mashed Potatoes
No lecture from me. We LIKE Idahoan brand and use the pouches often. Homestyle, Butter and Herb or Roasted Garlic are favorites. That they can be prepped with water alone is a plus, since milk is rarely in the house. There are three of us, one a big eater, and one pouch is more than enough...if that helps you figure out how much to send.
wonderful goo around meatloaf
"wonderful goo around meatloaf"
it's two words, actually ... gravy base.
Food Safety question: discoloured roast pork?
I wouldn't hesitate one bit to roast and eat. Have done so and will do so many times over. Meat surfaces can get that off color from simple exposure to air, not all wraps that LOOK air tight are air tight.
cinnamon oil
I was in (about) the 7th grade in SO CAL...that'd have been the late 1950's.
cinnamon oil
Have you asked at a local pharmacy? I rememeber getting it there cheap (back in the ice age of my youth) when cinnamon toothpicks were all IT.
How do you keep yourself on track while executing a recipe?
I 'get' the mise concept and love it. In my variation you just don't need to wash a bunch of bowls.
Store bought roasted chicken - how long ok in the fridge?
I'd open it, sniff and feel...then if it seems okay, I'd make stock with it.
How do you keep yourself on track while executing a recipe?
" How do you keep yourself on track?"
I put everything the recipe calls for out on the counter and as it is used, PUT IT AWAY.
Worst kitchen screwup.
Don't give up! What we do is soak the home grown broccoli/cauliflower in a sink of cold, heavily salted water for awhile and then watch the hidden critters float to the top. Rinse and repeat until no more critters appear.
I'd personally sooner eat a random bit of 'extra protein' than whatever it is they use for spray.
Washing & caring for Cast Iron after you’ve seasoned it:
Sounds like fun times, Quine (and good to hear y'all were still around for breakfast.)
God bless CI for its basically idiot-proof properties...
CK, think I'll go off now to find me a giant double rainbow.. :-)
Washing & caring for Cast Iron after you’ve seasoned it:
"CAUTION: NEVER put cold water in a hot pan! – it could warp or crack it."
IF, IF... I ever encountered a cast iron pan that could be/was warped or cracked by having cold water poured into it while it was hot, I'd consider myself blessed to witness its demise.
Wash vegetables before roasting?
Yes, not only wash, but soak in basin/sink of cold SALTED water awhile. Amazing how many formerly unseen critters may float to the surface, Then rinse well and separate into chunks and drain/dry whatever way you want.
What to cook with cast iron skillet in oven?
We make these often and call them 'half-baked potatoes.' Slight difference in technique, tho...the prepped spuds are tossed in the seasoned oil to coat all sides and sometimes sprinkled with course salt and cracked pepper. Yummm...
Tending my little Revere ware
"I like them - they work!"
Yep. My very favorite liitle pot is a 3/4 qt Revere with disc bottom ... picked it up at a Goodwill for $4, complete with lid. It's just great for so many small cooking tasks and cleans up very easily.
How do people serve themselves deviled eggs?
yep, or one round toothpick per egg half, inserted at a slight angle, pointy end towards thickest part of white of egg. If you do need to get all fancy, use frilly-ended toothpicks, or hunt google for gold plated picks. (kidding)
Wearing glasses for the first time...what's up with the fog when eating hot food?
"You take them off until you finish eating the soup."
Yes, and you park them on top of your head before you open the oven for a few seconds.
Last year's Christmas pudding -- resteam and eat?
If it doesn't smell at all rancid and shows no evidence of any type of mold, I think I'd douse that puppy with a good-sized jolt (at least 1/3 cup) of your favorite bourbon, whiskey, dark rum, brandy... whatever dark liquor you like, and turn it over every several hours to distribute more or less evenly, and then go for it.
Unless you and yours are opposed to booze, of course.
Pickles Safety Query
"Do not wish to get acquainted with Mr. Botulism..."
That has me wondering. Of course I'd be seriously cleaning up a mess like this, but not sure I'd be all that worried about the Botulism bug itself. Would it even survive in the (presumably oxygenated) atmosphere of an average kitchen?
How long can fresh uncooked turkey keep in the fridge?
JB, I've just read your blog entry about this and had to come back here to thank you. Very interesting info and some great photos.
Wagner Ware Chicken Fryer Advice Please
You're very welcome, knet. I believe all that frying is the reason it's basically "bullet proof" when used for acidic things like the tomate sauce, etc., and hope you'll enjoy using your pan as much as I enjoy mine.
Wagner Ware Chicken Fryer Advice Please
I inherited my Moms 10" x 3" fryer, which she got from HER Mom-it's not a Wagner brand, but says "Martin Stove and Range Works, Florence, ALA." on the bottom. I have no idea how old this thing is, but remember it being in almost constant use as I was growing up (I'm 67 yrs. old now.)
To get to the point, it's been used by all of three of us over these many years for frying unknown pounds and pounds of french fries without a problem on wood-burning, gas and electric cooktops alike.
I also cook mainly for two or three, these days. I put about an inch or so of oil in it, throw in a raw fry and heat it all until that has browned well, then proceed with the rest, in batches if needed. I don't see any marked drop in oil temp, since one of the greatest things about a heavy cast iron pan is the way it holds heat.
This pan is so well seasoned that I can use it for long, slow-simmered tomato sauces, chilies, stews, oven or stove-top braises, roasted meats, you name it. Oh, and fried chicken, too. :-)
Cutting Mat ? on Rachel Ray's new show
Snarky much? Do you really think she has gotten to where she is with no audience?
Extending Freezer Life
"When you get an animal custom butchered, they vacuum seal it for you. It's the vacuum sealing that does it."
I wonder if this particular way of handling might be specific to certain areas. The many (successful) hunters in our family have their harvested deer, elk, birds, fish, etc. custom butchered and the cuts come double-wrapped in butchers paper, with the outer layer taped shut. This meat lasts literally for years in the freezer, unscathed.
The only things that do come vac-paked are the smoked and/or cured items, such as fish, jerky or dried sausages. We're in SW WA state.
Leaving the peel on ginger?
This is exactly what I do, WW. Also, there is no need to thaw the ginger root before grating.
