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No heavy cream at Costco?

the last couple times I bought the organic heavy whipping cream at Costco, the expiration date was really close, less than 2 weeks out, rather than the normal 6 weeks or so. yesterday, there was no heavy cream stocked. my store is the Deerfield location in Cincinnati. they're probably doing our arteries a favor, ha ha. anyone else noticing this?

Apr 05, 2015
nojunk in Chains

Homemade Peeps - Coloring Confectioners Sugar??

Well, here are the results...the chicks are bright yellow petal dust mixed into the confectioners sugar; the bunnies are ground up hot pink sanding sugar since I couldn't find bright enough petal dust. the eyeballs/noses are barely sticking, but oh well, I'm calling it a success.

Homemade Peeps - Coloring Confectioners Sugar??

Thanks for the replies. My petal dust arrived today (amazon.com), so I'm in business as long as the chick & bunny cutters get here tomorrow. I'm googling "how to use petal dust" but I think it's just going to be a big experiment. Wish me luck!

Apr 03, 2015
nojunk in Home Cooking

What's in your cookware collection?

I don't know, I just love this thread! So here goes:

Stainless 10 piece pot/pan set bought in So Cal Price Club (looong gone!) 30 years ago - I use every single piece except the steamer insert (too small). I've lusted over a new set forever, but this one just does a great job and still looks good. I think I paid $89.95 back in 1985.

3 piece set of non stick Tramontana (?) skillets bought at Costco a few years back for maybe $20. For eggs & stuff. It's held up very well, but I don't hesitate to replace this stuff whenever it starts looking bad.

Lodge 10" cast iron skillet

LC large (7 qt?) oval dutch oven

LC large (also around 7 qt) round covered buffet pan

LC rectangular grill - like it, but wish it was round for more even heating

3 very heavy duty half sheet pans (and racks) bought at Costco - luv, luv, luv these

2 very heavy quarter sheet pans - same, just smaller, no racks for this size, same luv

Kirkland roasting pan - the oval one for turkey, etc. About 12 years old, 40 bucks.

couple LC oval ceramic casseroles, small & large, & a Emille Henry large

Cuisinart panini maker - was a gift, and a great one!

various sizes Corning Wear french white casseroles

pyrex pie plates

not cookware, but my collection of Henkles knives is going on 35 years strong

Ok, so I've loved cooking a long time. Over the years, i've tried to buy quality and haven't really had to replace much (except non-stick). The no-name-brand things i've bought at Price Club/Costco have been some of the best values. All of them are high quality, have held up and still look good.

Thanks for the great thread!

Mar 29, 2015
nojunk in Cookware

Homemade Peeps - Coloring Confectioners Sugar??

Ok, so I want to expand my marshmallow making to include some Peeps for our get-together on Easter Sunday. I'm not interested in trying to pipe Peeps (ha ha), I'm planning to use chick & bunny shaped cookie cutters. Here's my question: all of the instructions I've read for Peeps assumes you're going to pipe them then sprinkle them with colored "sanded" sugar. Since I'm going to cut them, I'm going to need to use confectioners sugar for dusting, dipping the cutters, etc. Can I successfully color the confectioners sugar?? I want to get a pretty deep hue, but I'm afraid it will just get gummy. Any experience or ideas, hounds?? Thanks!!

Mar 29, 2015
nojunk in Home Cooking

mini sandwiches for SuperBowl

I've done mini Reubens. I use cocktail rye, smear a very little mayo on the outsides to help toast, inside is corned beef, swiss, drained saurkraut & dressing I make by mixing mayo, catsup, a little worchestershire, s&p, chopped parsley, put in a squirt bottle (or you can buy some Russian dressing). I make up trays of the sandwiches minus kraut & dressing in advance, wrap in plastic. Then at party time, squirt on some dressing, add a dab of kraut & fry on my panini maker in batches. Cut on the diagional & you will not have leftovers!

Jan 25, 2015
nojunk in Home Cooking

Too much vanilla in Costco pumpkin pie??

Is is me or were the Costco pumpkin pies overly vanilla-y this year? Mine had a cloying vanilla flavor.

I've always enjoyed Costco's pumpkin pies in the past and buy one every year for Thanksgiving dinner, but may have to come up with an alternative for next year.

Is it just me??

Nov 30, 2014
nojunk in Chains

Best Chowhound Tip Ever?

years ago I read a tip that said to spray your fresh berries with hot water when you bring them home from the store to make them keep longer. it works!!

Nov 24, 2014
nojunk in General Topics
1

Toaster recommendation

ok, hounds, I just wanted to update you...my toaster finally died. It was a Proctor Silex - at least 40 years old (of course, I haven't aged a day, lol). So I'm off on a hunt for a new one & I guess I'll be lucky if it lasts 40 months, much less 40 years. but with amazon prime, i can have it in about 40 minutes.

hmmm, I just chucked the old one into the garbage...does it have some historical value - like as an artifact from the days of yore when stuff lasted, ha ha??

Nov 24, 2014
nojunk in Cookware

Help please with first pork shoulder

oh my goodness, why haven't I done this a million times before?? this is the easiest thing with the yummiest results! I rubbed the butts & let them dry brine in the fridge all day yesterday. I put them in about 6:00 pm (maybe my only mistake, jumping the gun on getting them in the oven - I just couldn't wait!) at 275 then moved down to 250 after a couple hours. tented them at 160 degrees, covered with foil, moved down to 225 & went to bed. i woke up at 6 am & they were at 205 & perfect. I let them sit in foil for couple hours then pulled. they're in the pan with roasting juices (& plenty more defatted & ready to use if needed). this is going to be fab! the cole slaw is made, the tomato pies will go in the oven just before I have to leave. also squeezed a bunch of limes for homemade limeade - yum! the weather sucks, but that's ok. (btw, I might try starting on the weber with charcoal next time - these were so big I was just too lazy to mess with it this time) thanks woodburner & hounds, there will be a lot of full, happy pork eaters this afternoon.

Help please with first pork shoulder

thanks again hounds! Woodburner, the concensus is you know of what you speak & you've convinced me I've been overthinking it. can't wait for the results!

Aug 30, 2014
nojunk in Home Cooking

Help please with first pork shoulder

Thanks, hounds. yes, I'm going for pulled pork. I think I'm going to put it in the oven over night to give myself plenty of time, but I'm worried about - what if it's at 200-ish at 6am and I don't want to serve until 3:00?

I'm thinking I want it to be at 200 about noon, give it an hour to rest, an hour to pull & I'm taking it to the event, so it'll take me close to an hour to get there. I'm planning to use the cooler-filled-with-towels idea for keeping it hot on the trip & while we're getting the meal on the table.

Just fyi, the rest of the menu is my famous cole slaw, tomato pies, slider buns, sliced onions, pickles. Others are bringing other sides, apps & desserts. Mouth watering in anticipation! Happy Labor Day weekend!

Aug 30, 2014
nojunk in Home Cooking

Help please with first pork shoulder

Morning, hounds! I'm making a pork shoulder for the first time for Sunday afternoon's get together. I bought a massive boneless butt at Costco that weighs almost 19 lbs total. It is in 2 pieces, they're rubbed & in the fridge now.

So if I want to serve about 3:00 Sunday afternoon, please help me with the timing. I've read dozens of posts, on Chow & elsewhere. They all call for an internal temp of 195-203, so I'm good on that. But they also call for oven temps from 200 - 350 degrees. Also timings up to 2 hours per pound. Eek! I'm a little confused.

Since my butt is in two pieces (ha!), do I time it according to the weight of the larger of the two? I don't have 38 hours to work with. Help, please, hounds!

Aug 30, 2014
nojunk in Home Cooking

When you were starting out in the kitchen what did you make?

scrambled eggs when I was maybe six or so. then I remember making these jello-cream cheese-canned fruit concoctions that were very popular with my family. boxed cake mixes. in college, made stuffed cornish hens with all fixins in the RA's kitchen - pretty impressive at the time. in my first apartment, toast with one of those boil-in-the-bag sliced turkey & gravy, sliced tomato & melted cheese was quite gourmet! I'm 60 now & go for scratch cooking as much as practical - no more boil/nuke-in-bags for me, unless it's something I made & froze!

Jul 27, 2014
nojunk in Home Cooking

Ideas for dessert in a mug??

thanks for the ideas! I checked out Pinterest, but most of those ideas are for microwaving, and no, I can't microwave the mugs.

I'm going to investigate doing some kind or meringue, and i've never made panna cotta, so I might experiment with that. I'm also thinking about doing a make-your-own-sundae set up, which might be fun & I could do as much (make my own sauces, glazed nuts, etc) or little (couple jars!!) as I want.

Jul 20, 2014
nojunk in Home Cooking

Ideas for dessert in a mug??

thanks! I didn't think of Pinterest, just my good ol' Chowhound :~). And I love the torched meringue idea! I'm headed to Pinterest....

Jul 19, 2014
nojunk in Home Cooking

Ideas for dessert in a mug??

I have a collection of really cool handmade ceramic mugs I've collected over the years from an artist at the Ann Arbor art fair. I just can't seem to stop snagging a couple of them each year - this year's art show was this week and I swore I wouldn't buy any more mugs, but...

So I never have that many people for coffee (I usually don't serve it after dinner, just don't have any takers), so I'm trying to come up with some ideas for serving desert in them so I can use them & show them off. I couldn't put them in the oven, so whatever it is it needs to be cooked/baked before it goes in.

Ahy ideas, hounds?? Thanks!

Jul 19, 2014
nojunk in Home Cooking

Breakfast in Cinci

Tuckers in Over the Rhine, 1637 Vine St. Greasy spoon, fabulous breakfast. Recommend the h'ouveos ranchero or shrimp & grits. Yum!

Jul 03, 2014
nojunk in Great Lakes

Back page no longer working

been happening to me for months. very frustrating, especially when searching.

May 24, 2014
nojunk in Site Talk

Toaster recommendation

LOL!! That's just it - the thing still works! I've just been looking at new ones just cuz...the cord does get hot when I use it, but it works just fine. I'm hanging on to it after reading these posts!

May 24, 2014
nojunk in Cookware

Toaster recommendation

I've been shopping for a toaster for years. I have an ancient toaster, don't even know the brand & I know I've had it since 1973. Probably paid $1.79 for it. I have to flip anything but standard sandwich bread around to toast it and bagels are out of the question. But reading all of these reports about toasters lasting 18 months, maybe I'll hang on to the antique for another couple decades!

May 23, 2014
nojunk in Cookware
1

Packaged Mixes, Sauces, Spices & Boxed Items You Use

I'm also a Lipton Onion Soup mix user (for my oven beef brisket) and Hidden Valley Ranch mix (dip, chicken cutlet or hamburger seasoning). They're both salt bombs, and I haven't even read the ingredients list lately, but the results they produce are very yummy.

Apr 12, 2014
nojunk in General Topics

What food or foods is your town known for ?

Cincinnati chilli ("greek" style, served over spaghetti with beans and/or onions and mounds of
orange shredded cheese) and Greaters ice cream.

Apr 06, 2014
nojunk in General Topics
1

DTW. Dead chef estate sales

goodwill

Apr 06, 2014
nojunk in Great Lakes

What do you put on your fried chicken?

true confession time....i dip it in mayo that has been doused in tabasco. yum!

Mar 31, 2014
nojunk in General Topics

How long to reheat a roasting pan full of beef stew?

Mornin', hounds. i've previously posted about my make ahead St Paddy's day beef stew for a party. Now, i'm planning my oven time....so how long do I need to plan for warming an 8 qt roasting pan (same one I do the turkey in) full of beef stew? I'll take it out of the fridge at least an hour in advance, and plan to warm it covered with foil. Is there a web site or formula to figure out the time needed? I have other things that need oven time and want to figure out if i can get it all heated or need to borrow some neighbor oven time.

Mar 09, 2014
nojunk in Home Cooking

Help with partially making beef stew in advance

here's an update....i browned the chuck earlier, softened onions & celery, deglazed with guiness draught & beef stock, tossed in some diced tomatos (didn't have tomato paste). the whole thing is in my (almost full) roasting pan in a 325 oven, probably for about 2 hours. right now it is smelling so good i might have to leave the house, but i have a major mess to clean up! i'm going to separate beef from braising liquid & freeze in small easily thawable batches (out on my deck in the short run LOL, then in my neighbor's borrowed freezer space). i think this might work! couple days before party thaw, add potatoes, carrots, etc. final bake & presto - let's party!

Mar 02, 2014
nojunk in Home Cooking

Help with partially making beef stew in advance

thanks for all of the feedback everyone. I'm taking it all into consideration & still planning.....
to answer someone's question, I'm purchasing all the other - costco cooked, tail on shrimp (i'll make the cocktail sauce). also costco corned beef, cooked & sliced. desserts will be purchased or brought by guests. ok, maybe i'm a wimp, but i want to enjoy and participate in my own party, so i want do-ahead (resisting the urge to use all caps on do-ahead!!) ;~D

Feb 24, 2014
nojunk in Home Cooking
1

Help with partially making beef stew in advance

ok, y'all are making me nervous! 12 are kids. menu is...
Apps: Reuben sliders (on cocktail rye, made on panini maker downstairs where guys will prob be watching March Madness), upstairs putting out shrimp/cocktail sauce platter, smoked salmon/cream cheese/fixins/bagel slice platter, veggie/dip platter, chips/dips & stuff for kids, olive spread/crackers, misc. that people inevitably bring
Dinner: beef stew, salad (tbd), soda bread/butter, probably a tray of mac & cheese for kids
Dessert: birthday cake (we have 4 in March), decorated shamrock cookies, Bailey's cheesecake
My plan was to next weekend brown off the meat (12 lbs not enough - ? - how much do you think?), deglaze then freeze meat & liquid. Clean up big mess in kitchen. Following weekend shopping & clean house. Thursday before Saturday's party, braise, adding veggies (potatoes, carrots, onions - yes, lots of peeling!). Chill til Saturday & warm in oven as party gets started. Friday will be prepping & assembling apps. Saturday last minute pick ups (bread, bagels, balloons, etc), Yikes - lots of work, I need to do in advance & stay organized.
Advice??

Feb 23, 2014
nojunk in Home Cooking

Help with partially making beef stew in advance

Good morning, hounds! I'm having a St Paddy's day blast, serving beef stew to 40-50. Since this is going to be a big undertaking for me (and I'll be doing it solo), I want to be organized and make as much as possible in advance so I'm not exhausted and can enjoy the party.

So...tell me what you think about this idea...probably next weekend, two weeks before the party, I want to get my stew beef (all 12 lbs of it) browned off. I'm planning to deglaze the pan(s), then freeze the browned beef and liquid until a day or two before the party. Then I'll thaw it, and proceed with my veggies, etc. and long oven braise. I'll then refrigerate the stew until time to warm it up for the party.

Do you think this will work? Any pitfalls I need to watch out for? Can I then freeze any leftovers?

Thanks, hounds!!

Feb 22, 2014
nojunk in Home Cooking