Spoonula's Profile
Being addressed by servers
We had a meal this weekend at a very nice restaurant and when the server finished introducing herself she looked around the table at all four of us and must have decided that I couldn't go another minute without some alcohol. She looked me right in the eye and said "would you like to look at the wine list honey? honey? I wanted so badly to say "no thanks toots, but when I need a snort you'll be the first to know" If I were at truck stop or diner I would find this somewhat acceptable but not when I expect to pay over $50 per person for a decent meal.
Sir or madame should be the rule, unless I'm ordering a hamburger and fries....
Rusty cast iron pans! can it be rescued?
I have three Lodge cast iron skillets. I don't think my husband seasoned them very well (bless his heart he was trying to be helpful....) I got frustrated because scrambled eggs stuck and tasted like nails so I stuck the skillets under the counter and forgot about them.
They had been in storage for about two years when I thought about giving them another try. Much to my dismay they have rust spots on them.
I've searched the posts and the internet and can't find anything that tells me what to do!
Should I scour them with a Brillo pad and get the rust off and then try to reseason? Is there another trick?
Or is rust the killer of my skillets?
HELP!
Indianapolis - Shapiros and Cafe Patachou
Shapiro's is nothing like it was in the old days - The pickles (yea, I'm a pickle critic...) used to be amazing - garlicky and salty - now they just drag a cucumber through the brine and call it a pickle. disappointing.
I find that the corned beef if fattier than it was years ago and they charge an arm and a leg for it. but they do pile it on thick.
Try their Rueben! but split it because it's a mountain. My mother loves their spaghetti and meatballs (of all things...) and their beef stew.
The matzo ball soup I had last month had way too much grease floating at the top.
The bread isn't what it was in the old days either - they used to get their delicious bread from Regan's bakery next door but alas the board of health closed them down many years ago. so I probably don't want to know what made it so delicious...
Delic
Chefmate Dutch Oven for Target??
If you have a Marshall's nearby - they have several different types of dutch ovens and several under $40 - nice quality - unfortunately i don't remember the name....
Recommendations for Indianapolis south 'burbs
I'm late as well, but Greenwood has China House - excellent, Pipers on 37 - don't forget Santorini's in Fountain Square.
cajun food in downtown indianapolis
venture out just a smidge from downtown - southwest to Mooresville - just 30 minutes away - Zydeco's. Very festive and excellent food. The cook is the real deal
I've never made pork chops
This is ironic - I grilled pork chops last night and my husband said they were the best he'd ever had "from our house..." so with that disclaimer I'll tell you I merely had 1-inch bone-in loin chops - a sprinkle of Montreal Steak Seasoning - grilled 7 minutes on each side and then finished them off with a mixture of apricot jam and dijon mustard. Did I mention juicy? I've not been the most consistent when it comes to pork chops so I must say that I even impressed myself!
Ice Cream Cookie Sandwiches -- ISO New Ideas
Snickerdoodles with either butter pecan or a good French vanilla. Excellent!
cookbooks: hidden gems?
No matter where I travel I love to pick up a regional cookbook - and I've never been disappointed. My favorite is Charleston Receipts by the Junior League - it just makes me want to sit on the veranda and sip a mint julep while I read it....
Cooking from Quilt Country by Marcia Adams(Indiana - it's a Clarkson Potter book, so the photos are beautiful)
The Des Moines Register cookbook is another good one and I have a lovely little 50 page no-name cookbook that I picked up in a pub in Cornwall that I love to use in the winter months.
Indianpolis Cheap Eats?
Maybe I'm hitting that place at a bad time, but I've been there three times and they were extremely dry and tasteless - I've heard they aren't as good as when they first opened. Have you noticed this?
Interesting pot luck dish needed
Tabouli - the mint, fresh tomatoes and cucumber are so refreshing on a hot day.
Indianpolis Cheap Eats?
Fountain Square - southeast of downtown - The Fountain Diner or the ShelBi Street Cafe
If you go to Iaria's your not too far.... but Iaria's has lost it's luster over the years.
Santorini for excellent Greek food and if the Peppy Grill is still open - it's a winner too. Be prepared to smell like grease though.
There's alot to do in FS - antiques, art galleries and Duck Pin bowling.
how to make the best scrambled eggs and omelet?
I add cream to mine - cook them slow and midway through the process I add about 3 tablespoons of chicken broth to finish them.
I've tried eliminating the cream and substituting the broth, but it really works better this way - so fluffy and light and the broth gives it a wonderful flavor.
Terre Haute IN chow recs appreciated
Thanks for the tip on the Saratoga - I'll add that to my "tenderloin to try" list. There was a place on 41 north of 70 that always touted "The Best Tenderloin in Indiana" but it closed before I got the chance to try them....
Terre Haute IN chow recs appreciated
Check out the Farmer's Market Sat. morning downtown at 9th and Cherry Streets - The Clabber Girl Festival Marketplace.
Terre Haute is right along the "produce railroad" - alot of the early produce comes up from Vincennes through TH to deliver to Indy roadside markets. Watermelon and tomatoes are excellent. I get my maple syrup and honey there are well as the best rhubard....enjoy
indy - omg, lacking
you can have the F1 in Florida as far as I'm concerned..... I say "Formula One don't let the door hit you on the way out!" the rudest bunch of people I've ever had to deal with - the F1 corporate folks that is - and I've dealt with them since they hit American soil.
They think our beer is "bilgewater" (their words not mine).
So, good luck getting the F1 in Florida but I have a feeling it will either stay here or you'll have to fly to Vegas.
Strange Pairings that Taste Uncommonly Good
It's amazing how versatile peanut butter is!!
Strange Pairings that Taste Uncommonly Good
I used to put Fritos on my peanut butter sandwiches when I was a kid...
Strange Pairings that Taste Uncommonly Good
and speaking of pickles - take your dill slices and put them into leftover bread and butter juice and let them sit - outstanding! It's a weird combo, but surprisingly good.
and favorite odd food combo? - peanut butter and mayo sandwich (in the dark of course when no one is looking....)
indy - omg, lacking
Try Oaken Barrel in Greenwood (20 minutes south of Indy)- 65 south take the second Greenwood exit - about 1 mile west - you can't missing the area - it's got a plane sticking out of the top of the building....
Razzwheat, Indiana Amber, GnawBone Pale Ale - all winners
A Yard-Full of Dill
man I haven't thought about dill vinegar since I was a kid - my grandmother used to make that! thanks for the reminder! it makes the best cole slaw.
A Yard-Full of Dill
I use weed - my mother uses the seed and we have good luck with both....
oh and don't use ricotta cheese - you need the moisture from the cottage cheese. (....yes, I've already made that mistake thinking I could cut out a step!)
Good way to doctor up jar spaghetti sauce?
Not laughing othervoice - I agree with you on the Great Value brand - it's delicious. I add alittle Italian sausages, onion, garlic and about a teaspoon of sugar to mine and no one knows the difference.
I use it in lasagna and everyone raves about the sauce - little to they know....
A Yard-Full of Dill
Dill freezes well and so does this bread.....
Dilly Casserole Bread
1 package active dry yeast
1/4 cup warm water, about 105° to 110°
1 cup cottage cheese (pulse in blender until creamed)
2 tablespoons sugar
1 tablespoon minced fresh onion
1 tablespoon melted butter
1 tablespoon dill
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2 1/4 to 2 3/4 cups all-purpose flour
Put yeast in warm water; set aside. Heat cottage cheese to just lukewarm in saucepan. Combine cottage cheese, sugar, minced onion, melted butter, dill, salt, soda, and egg in a large mixing bowl.
Stir in dissolved yeast mixture. Add flour to make a stiff dough; beat well.
Cover and let rise in a warm place for about 1 hour or until it doubles in size. Spoon into a well greased 2-quart round casserole. Let rise in a warm place for about 30 minutes or doubles in size. Bake at 350° for 30 to 40 minutes, Brush top of bread with butter. This is wonderful with a bowl of stew.
Meat Loaf tips
I've had a lot of success with ground sirloin/chuck mixture. I usually use seasoned breadcrumbs for convenience sake, but the best meatloaf I ever made I toasted the oatmeal and then blended it to a nice meal consistency (not a powder!) and had good results and it added a nice flavor. now that I think about it, I might just try that again!
Rehearsal Dinner for 20 in Indianapolis
Check out the Columns in Greenwood - it actually the second floor of old building in Old Towne Greenwood - it's a beautiful place inside - a lovely ballroom- but don't let the outside fool you. They do catering and if Jeff Bricker is still the chef - it will be excellent - he also teaches cooking at Ivy Tech.
Piper's (southside - but not too far from Greenwood) has excellent food and they cater and they just moved into a new facility that can accommodate large parties.
Vito Provolone's on the southside - not too far from Greenwood is overlooked but excellent Italian food.
Stone Creek is good and I would also suggest Bonefish - right next door.
The Rootbeer Stand,Corbin Kentucky
Wow, what a great description! I was drooling and squinting at the sunset as I read it.
sugar snap peas
I'm going to resurrect this conversation..... how about cold in a salad? years ago I had a salad that used sugar snap peas and a sweet dressing and maybe some dill. Sound familiar to anyone?
