Kajikit's Profile

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storing natural peanut butter

If you want it to be runny, store it at room temp... if you want it to be firm enough to scoop, keep it in the fridge. Either way is fine...

about 10 hours ago
Kajikit in General Topics

Why I hate Christmas

So take it back and tell them it's not good enough and you want a refund... you didn't get ripped off because it's Christmas, you bought a product that you couldn't properly judge from an overpriced store...

What is swai fish?

I don't know what it is, but I've been seeing it in the store and I bought some and it was a very nice soft white fish without the 'muddy' taste of tilapia. And it was cheaper (which matters with our budget... 'wild/fresh' fish is entirely out of our price range.) Neither of us enjoys a very 'fishy'-tasting fillet.

about 11 hours ago
Kajikit in General Topics

Masterchef Junior Season 2 Finale

Seems like they were both extremely good and it was almost too close to call... at least that's what my husband and I thought when we watched it. I wish they weren't showing season 3 ALREADY though... it gets boring when they run contests continually.

1 day ago
Kajikit in Food Media & News

Enough televised cooking competitions!

I like watching people create things. Competition shows are enjoyable if they don't take themselves too seriously and they have a good host... the host and the judge/s are the make or break. (Kitchen Inferno is just STUPID.) We both assumed we'd loathe Cutthroat Kitchen and didn't watch it for an entire year, but it's really fun to watch... I prefer a show with an array of competitors - one-on-one gets monotonously repetitive. (I only watch Iron Chef USA when it's a 'special event' competition to make it interesting...) I like Top Chef, but Top Chef Duels was totally pointless. The really boring food shows are the 'my favourite food' type junk featuring dishes I'll never make because they don't tell you how, and restaurants I'll never be able to visit. (one of the things I also like about Chopped is how they use really exotic mystery ingredients - and then they tell the viewers what they are/what they're commonly used for...)

1 day ago
Kajikit in Food Media & News

At what point does a recipe become "yours"?

When you've made it enough times that you don't need to consult the recipe... at which point changes will creep in to eventually make it unrecognisable as the 'original' dish if you put them side by side...

1 day ago
Kajikit in General Topics

Sweet Potato fries

Sweet potato fries are great if they're cooked long enough to be crispy... awful if they're soggy. We've started eating them because they have a lower glycemic index than regular potato and they have to be cooked right to be worth the eating.

Cantaloupe exploded sitting on my counter

Your canteloupe must have been overripe when you bought it, and it got damaged on the way home which made a weak point in the skin.

Dec 16, 2014
Kajikit in General Topics

Seeking low-fat, low-flour snackbar recipe

Oatmeal plus water is just going to make a mess. Here's a recipe that uses banana instead of sugar and sounds like ti might be what you want. You could add nuts to it (she left them out because her kids school is 'nut-free'...) http://alldayidreamaboutfood.com/2010...

Or here's another lower-carb one (I think I'd use applesauce in it...) http://alldayidreamaboutfood.com/2011...

Dec 13, 2014
Kajikit in Home Cooking

Thumbprint cookies - when to fill?

I prefer to put the jam in at the beginning because that way it sets up firmer... if you add the jam later on it stays gooey and you can't stack the cookies without making a mess. If you put it in first, and the oven gets too warm the jam can melt and run all over the place making a sticky mess of its own... so there's advantages to both methods.

Dec 13, 2014
Kajikit in Home Cooking

ONE eye in the kitchen?!?

That's scary... I lost partial vision in my left eye suddenly when I was 20 and it took them a decade for somebody to figure out that there was a bloody great scar on my retina (don't ask how the other eye doctors missed it for so long...) It missed taking out my central vision by 1mm... It took almost as long for my brain to learn to 'fill in' the missing patch with the signal from the other eye and stop bothering me with that big grey floaty patch when I was trying to focus on close up things. Technically I can see as well as anyone else, but if anything ever happened to my other eye I'd be more than half blind because my brain doesn't 'listen' to the bad eye any more. Focusing on close-up things can be tricky with only one good eye, so take it easy while you adapt (or it recovers)...

Dec 13, 2014
Kajikit in Home Cooking

Forgot Frozen Stouffers Lasagna in trunk of car for 2 weeks, is it okay to refreeze and eat since its been cold out?

Repeated thawing and refreezing is going to ruin anything... a frozen lasagna doesn't cost THAT much - just toss it out.

Something good at McDonalds for the holidays - eggnog

I don't usually go near McDonalds, but they have an eggnog thickshake for the holiday season and it's delicious. Tastes just like a carton of eggnog icecream, but you can enjoy it on the run.

Dec 09, 2014
Kajikit in Chains

Eggnog - Love It or Leave It

I LOVE eggnog... just don't bother with the 'lactose-free' one - it was as watery as regular milk. :( I like my nog thick and creamy and delicious. Also love eggnog icecream.

Dec 09, 2014
Kajikit in General Topics
1

How can we say no to a dinner invitation? We don't want to appear ungracious even though we don't really like the boyfriend!

So you just say no... you're booked up for the rest of the year. You do not have to accept every invitation you're given...

Dec 03, 2014
Kajikit in Not About Food

I too need help on uninvited guests.

Rule one - NO KIDS IN THE KITCHEN. End of story. It's not safe for them to be running around underfoot while you're trying to cook. As for your stressing yourself out cooking for 18-20 people single-handed, it sounds like it was your choice. But it would really be easier if you let other/s help you... holiday dinners don't have to be micromanaged. If you are the only person who knows how to cook, assign others to pick up anything that can be easily purchased pre-prepared so that you don't have to worry about it and you can concentrate on the cooking... holidays should not be an ordeal.

Dec 03, 2014
Kajikit in Not About Food

Gluten-free, dairy-free main dish for holiday potluck

Roast chicken thighs seems fine to me... poultry is a 'holiday' dish.

Dec 03, 2014
Kajikit in Special Diets

Best Seasonal/Holiday Trader Joe's Items.... for 2014

This thread's getting on a bit... but I bought a bunch of Trader Joe's 'Thanksgiving' stuff and last night we had a ham with the chicken sausage dressing (yum), some of TJs jarred cranberry sauce (yum, and I like the fact that it's not in a can so we can use a spoon and keep the rest in the fridge till we want it), and I used half a box of TJs condensed mushroom soup to make a casserole.

Dec 01, 2014
Kajikit in Chains

Best New Thanksgiving Dish

Chowhounds will probably turn their noses up at it... but we went to a Thanksgiving potluck and I took roasted vegetables (no potato), and a dessert which was a runaway hit - sugarfree black forest pudding. It felt more like cheating than cooking because all I had to 'make' was the almond meal crust, then I used sugar free chocolate pudding and SF cherry pie filling... and everyone DEVOURED it! (I also ate a delicious piece of somebody's 'cranberry cherry' pie, and they'd obviously made the pastry from scratch...)

Nov 28, 2014
Kajikit in Home Cooking

Would you say your Thanksgiving this year is going to be a big deal . Or your just going to make it simple ?

Going to a potluck at the church... taking a sugar-free black forest pudding pie, and roasted root vegetables to make sure we have something we can eat that doesn't have potatoes in it...

Nov 27, 2014
Kajikit in General Topics

Two Ingredient pizza dough

We make a quick three ingredient pizza crust - flour, water or milk, and oil. My brother got the recipe in high school home economics class and it's suprisingly good when you stretch it out thin.

Nov 22, 2014
Kajikit in Home Cooking

How to avoid mold on bread?

Keep it in the freezer until you want to use it. You can slice it first (or buy it sliced) and then only thaw out the slices as you want to use them - I pop them in the toaster long enough to warm them, or put them in the microwave for about 20 seconds... (plus that way you can have as many different varieties of bread as you feel like buying, and you don't have to worry about them going stale...)

Nov 22, 2014
Kajikit in General Topics

Cooking with bad hands

I think I'm lucky... the only thing I've found that I really CAN'T do yet is use a spice grinder... I bought some of that lemon pepper from Trader Joes and immediately found it was agonising to try to use it. I had to ask my husband to grind it for me... so ground spices only! And I can't pick up really heavy things, but I couldn't before anyway...

Nov 20, 2014
Kajikit in General Topics

GERD and suitable Sauces

It depends entirely on what sets you off... I don't do well with processed soy or grease. But I don't have to worry about it any more - the little pills are working miracles and I can eat anything I feel like without a twinge.

Nov 20, 2014
Kajikit in Special Diets

Thanksgiving Guests! What are you bringing?

Not going anywhere... but when I do, I always take a dessert, usually a homemade pumpkin pie or pumpkin cheesecake...

Nov 20, 2014
Kajikit in General Topics

Cooking with bad hands

I made most of these changes about five years ago when I wasn't able to use my dominant thumb for a good six months... you CAN cook with your hand in a brace, but it's not going to be gourmet... and now I'm really glad of the various bits and bobs. I always wanted Corelle because it was unbreakable, and I finally got some last
Christmas. I haven't dropped a single piece of it yet, but that's partly because of it's other blessing - it's SUPER light weight and I'm not fumbling to get a grip on it. Last time round we ate a lot of fast food and takeout, but we can't do that now because my husband is diabetic, so I'm cooking at least two meals a day (he doesn't eat lunch if he's on the road...) and the easier I can make it, the better... I still don't have a food processor, though... one problem with it is that the thing is heavy and you have to pick it up to put it where you want to use it... but mostly because I haven't found one cheap enough that's not a piece of junk.

Nov 20, 2014
Kajikit in General Topics

Protein Powder: Is it worth it?

If you want to do low-carb baking, a lot of recipes will have SOME protein powder added to them, not for 'nutrition' but to help make the finished product have a more recognisable texture. Coconut flour doesn't act anything like 'real' flour when you cook with it, and it needs all the help it can get. The Whey protein is not essential and I haven't gotten around to buying any yet, but it's supposed to make the baking come out better.

Nov 20, 2014
Kajikit in General Topics

Cooking with bad hands

I've had trouble with my hands on and off for years... but arthritis has kicked in now, and the cold weather is beating on them. Which got me to thinking about kitchen adaptions... I've already made a bunch of minor changes to make life easier, but what else can you do?

- Use pull-tab storage bags instead of regular ziplocks, they're a little more expensive but it's ten thousand times easier to open them...

- 'Easy-open' jar lid opener which you can work with one hand. (mine has a screw thing on the top and then you turn the handle to open the jar.)

- Use a lightweight, but larger knife - you don't have to use as much force to cut through things, and if you have to you can press down on the back of the blade to add more cutting force... I used to like to use paring knives and very small knives but they're a lot harder on your hands.

- Large-handled kitchen utensils. Seems like most hand tools are automatically larger-handled nowadays...

- Use frozen or pre-prepared veggies instead of starting from scratch. Trader Joes has frozen mushrooms, pearl onions etc for a very reasonable price... saves a lot of prep work to open a bag and pour. I ALWAYS buy the baby carrots - if the big pack is on sale I put it into the freezer so they don't go nasty sitting in the fridge.

- Kitchen shears to open packaging.

- I bought some plastic storage containers with a flip-top lid. They're good because you're not pulling/pushing on them to get them open and closed.

- Use the dishwasher (and dishwasher safe utensils) as much as possible.

- Corelle (or other ultra-light) dinnerware is a blessing... and we use small paper plates and disposable spoons for snacks so they don't have to be washed at all.

What else could I do?

Nov 20, 2014
Kajikit in General Topics

Pumpkin Pie-first time making/too many recipe options!

Pumpkin pie doesn't need to be rocket science. If you just want a pumpkin pie, you can't go wrong with the recipe on the side of the can... I like to add a bit more spice (the more the better) but aside from that, simple is better...

Nov 19, 2014
Kajikit in Home Cooking
1

When is mayonnaise not mayonnaise...?

I know - rename it Just 'as good as' Mayo with the middle bit in itty bitty tiny little letters and the problem will be solved. :P

Nov 18, 2014
Kajikit in Food Media & News