nemo's Profile
Brunch for 20?
Sounds lovely! Surely you can make the muffins the night before to free up the oven.
With the fruit salad, do you also need a Waldorf salad? Waldorf always seems wintery to me. I'll try to talk you out of that in particular and green salad in general. Greens are always nice, but I'm assuming this is buffet and sometimes trying to spear a lettuce leaf with a plate on your lap is difficult.
I'm not a coffee drinker, but you know your guests. Some of my friends drink tea, so I'd always have a couple of tea options available.
Light and springy. Good menu!
Sprouting Avocado Pits [moved from Not about Food board]
We ought to compare notes in a month or so!
Sprouting Avocado Pits [moved from Not about Food board]
Thanks, Quine. My reply post evaporated somehow. Trying again.
We go through a fair mount of avocados, so we have plenty experiment with.
The very interesting thing I read on the link you sent was that they suggested using a pit that has been allowed to mature within the fruit. This is my question I guess. When will the pit have matured? On the tree or on one's kitchen counter?
Sprouting Avocado Pits [moved from Not about Food board]
Has anyone done this lately? I remember growing some fairly decent-sized plants years ago, but recently I haven't had much luck getting them to sprout. Ever the optimist, I have a pit sitting in water with the toothpick thing. I read on line that it might take 4 to 6 weeks, so I'll be patient. Some say to peel the papery skin off. I've never put them directly into soil, which I understand is an option.
I'm wondering if they're being picked so early that the pit hasn't matured enough or if they've been bred a certain way that renders the pit not fertile or something. If anyone has had luck recently, I'd appreciate the encouragement!
We always get the bumpy-skinned ones, Hass I think. Thanks for your reply!
Make ahead meals for Elderly
In my grocery store the Boost cans are in the vitamin and supplemental section.
Make ahead meals for Elderly
You don't say anything about freezing these meals, so I'm assuming you live close enough that you can make and take every few days. Also, I don't know how old your Uncle is.
+ 1 Everything you and HillJ said for hot meals. But now that it's getting warmer, don't forget cool things that will keep in the fridge a few days and don't even require a microwave.
A couple of deviled eggs, chopped salad with tomatoes (peeled and seeded, if needed) and dressing in a jar that he can just take a handful and dress, potato or pasta salad with whatever veggies he'll eat (par-cooked carrot dice, cucumber, tomato), bean salad (3 or up to 8), shredded roasted chicken, cubed cheese.
My experience with my elders is that they often don't want a sit-down meal but would prefer to graze over the length of a day. So have nutritionally-rich snack foods available so Uncle can grab a chunk of cheese, a strawberry, a whole-grain cracker, a shred of chicken.
My elders do not like any flavors of Ensure but they like chocolate Boost. Maybe a chocolate Boost milkshake with his ice cream of choice while you're there with him visiting and filling his fridge, and put the leftover in the freezer for another time,
ISO Freezable recipes to thaw, not reheat
Yellowstone Gal
What does "extended" mean? 10 days, two weeks, longer? How are you going to keep all these meals frozen? I've seen the car plug-in freezers, and they seem pretty small for two meals a day for ~4 people times even seven days. Otherwise, I'm visualizing lots of bags of ice or dry ice and possible spoilage.
Wouldn't it be more cost efficient to find farmers' markets and grocery stores along the way, buy fresh greens, produce that can be eaten raw, and fruit, rotisserie chicken occasionally, a can of salmon or tuna here and there, make your vinaigrettes as you go. Oil and vinegar and S&P need no refrigeration. Buy a small jar of mayo when you must.
There also little cheap Sterno stoves (and lots of camp stoves that use butane, more expensive) that could accommodate a small frying pan for fried egg sandwiches, bacon for a BLT, faux stir-fry dishes.
Still yet, there are methods for cooking on your engine with food well wrapped in foil.
What are your serious parameters? This is a great Chow challenge!
Food Network Star, Week 2 (SPOILER)
I taped the episode but missed the part where the fifties blonde asked if she could interrupt. Maybe I fast-forwarded too energetically. What did I miss?
But you'll love it the way I cook it!
Nomad
Agree it's random. This works for us.
Wash and spin dry/ pat dry kale. Tear out the rib and save in the freezer for stock bits. Pluck apart the leaves into pieces. They shrink when baked. Put in a plastic bag, add a tablespoon or so of oil, a sprinkle of salt and pepper, toss. Spread on a baking sheet, with parchment paper or silpat. Bake at 425 to 450 checking often.
You should really do one layer, but I often pile it up and take the crispy ones off the top and restir as it goes. We prefer them quite crisp, almost black. They should be so crisp that they melt in your mouth.
We've only gotten the regular kale in our CSA box. Not tried the super curly dragon kale.
More oil if you need. High oven temp and WATCH them.
Straining broth through a coffee filter
Tried that, but even a single dampened paper towel did not work for me. But thanks for your reply.
Straining broth through a coffee filter
I skimmed the fat layer and rewarmed just until it turned from jelly to liquid.
Straining broth through a coffee filter
Thanks, Jannie
I have a reusable piece of unbleached muslin that I've never hemmed. I don't want to use it until I do that to avoid fraying when washed. And I've pretty much given up on cheesecloth -- it's so expensive for a one-time use, and you have to use the entire package to get a decent strain.
As I mentioned to Karl, yes, I strained out the bones and veggies before chilling. I had a pretty clear broth but just wanted to get the last bits of sediment out of the bottom.
Straining broth through a coffee filter
Aha! I don't have a gold mesh. Never got to that stage when I quit drinking coffee 15 or so years ago. I have filters for when company is over. I strained out all the bones and vegetables before I chilled and had a pretty clear product so thought it would work.
Thanks, Karl.
Straining broth through a coffee filter
How does one do this? I've tried several times, this morning most recently.
Broth not stock, chilled overnight in the fridge, top layer of fat completely removed, broth warmed just to turn jelly to liquid. Wet and squeezed coffee filter (natural, not bleached if that makes a difference), one ladle of broth. Let it sit for a good 5-6 minutes and got maybe 2 teaspoonfuls through. And this is just the clear stuff from the top of the pot, maybe a thyme leaf or two floating about, not even the sediment at the bottom to clog the filter.
Is one supposed to force it through with a spoon?
Thanks for your comments.
Paper loaf liners [moved from Home Cooking]
Here's a link to King Arthur Flour's Bake and Give pans. I'm sure there are other sources.
http://www.kingarthurflour.com/shop/bakeware/bake-and-give-pans
Dry large lima beans - going the way of the dodo?
I think they also go by the term "white lima." I'll have to look next trip to the store to see what brands I might find.
When yogurt separates - mix it in or drain it?
That's the point. Eat the thick yogurt and use the whey in something else, just don't discard it.
When yogurt separates - mix it in or drain it?
It's not the protein loss; it's the calcium.
Mother's Day apps ideas
Here's a thread from before which may have some ideas for you.
http://chowhound.chow.com/topics/813595
When yogurt separates - mix it in or drain it?
goodhealthgourmet can help me out here, but I think if you drain yogurt you lose half the calcium but it's lower in carbs because you omitted some milk sugar. I think whey has protein and a few amino acids, too, plus the drained calcium. Some people spend a lot of money on whey protein supplements, so I wouldn't pour your whey down the drain. Mix it in with juice, marinades, or salad dressings.
A Change from the ordinary...different salad ideas?
Don't forget about cabbage. Try Napa, finely shredded, if the regular green and red is too strong for you. Add shredded carrots, maybe bamboo shoots and water chestnuts, scallions and a soy-rice wine vinegar-fresh ginger dressing for an Asian-style slaw. Walnuts or almonds would go here.
Finely shredded fennel and orange sections with just oil and vinegar is also an option.
Regular creamy coleslaw is okay, if you don't drown it in dressing. Marzetti's used to make a decent bottled coleslaw dressing, to which you could add blue cheese crumbles.
My CSA box starts in two weeks and I'm probably going to have tons of greens for the foreseeable future! I'll be watching to see what others post here.
Kale I find is really tough in salads, but baked kale chips are crispy and light. And you don't need anything but a little oil and salt when baking them, so it's sort of like a dry salad.
Bitter? Sour? Please help me come up recipes
Good idea about the sumac, Jules. I don't consider that being spicy though. It's certainly not hot, just slightly citrusy. Maybe they could mix a little into a portion of the cream sauce and test drive it.
I just checked my sumac. It's a tad sandy, so with the father's problem with even banana seeds, I thought I'd see if it dissolved in hot water. Did not dissolve but got softer. Maybe the mother could soak a large amount in hot water, strain off the solids, and use the liquid which does have that citrusy taste in sauces or strong broth.
help with vegan chocolate frosting
Addicted, did you know there is a new board for vegans and vegetarians? Click up above on View all Boards and you'll find it. You might get faster answers there. Maybe the mods can switch your post for you.
Bitter? Sour? Please help me come up recipes
I'm having a hard time thinking of bitter and sour yet not acidic.
I be you're making your cream sauces with heavy cream for more fat and calories. My parents like Chocolate Boost, but they don't like any Ensure flavors. Make a chocolate milkshake with Boost (because of the nutrients) and extra-rich ice cream and let it be room temp.
A smoothie with full fat yoghurt and tart apples? Mac and cheese with cream cheese added, whizzed in the food processor perhaps, no crunchy bits. Potato soup pureed and passed through a sieve if necessary, thin it with cream.
Clear broths that are very gelatinous will have good protein. You could make gelatin cubes with the broth to serve room temp. I doubt it ups the protein much but something different that might slide down okay.
Someone else can suggest a protein powder to stir into things.
I love half-sour pickles, but I'm unsure how to tweak them for your dad.
Scrambled eggs, tofu mousse, peanut butter mouse, cheese souffle.
Foods you dread making because they’re time-consuming
Janet, would you consider buying an aluminum pan that would fit inside your roaster? Roaster provides stability for the flimsy aluminum one and no big pan to wash, especially if you line it with foil so it doesn't even get oven-borne grease.
What to make for themed dinner--"Preserved"
What a clever theme. I'm not sure how broad the definition of "preserved" is in your instance, but aren't cured meats, like salumi, considered preserved? And anything in a jar has been processed to preserve it for later use. So I'm thinking even that jar of tomatoes you canned last summer would qualify for a lasagna. (Is cheese considered preserved milk? If so, you've got two preserved items.)
On a loftier note, duck legs confit? I Googled a couple recipes and it looks like it only takes two days to make. You could saute some potatoes in the duck fat as a side. I don't know what your reheating arrangements are. Or a cassoulet with the duck confit and maybe some sausage. Easy to transport in a slow cooker.
I had thought about MRE's, but only as a joke, and I know you want to make something delicious.
Help! I need cookie/bar recipes with a large yield!
Oh, I was going to suggest that exact thing except I thought it might be too much work for you. May I suggest instead of the whipped cream, making a thick-ish blueberry sauce and dropping a spoonful over the curd. I think blueberries and lemon go so well together. Fresh blueberries would beg for a glaze, but this way you gave fruit and glaze in one dollop.
Low/No Iodine Diet
The chocolate-zucchini bread on the THYCA site is good. If you can get no-salt peanut butter, she can scoop a little out and mix in as much salt as she wants at a time. My friend used coconut milk in her coffee and made a mock frosting with powdered sugar and coconut milk.
I made her black beans (from dried) and corn soup, chicken meatballs with organic chicken that I ground myself, and roasted red peppers that she could put on a salad or in a sandwich. Make chicken stock for soups. I made my own bread for crumbs; she found a source for loaves.
Sounds like you've got a handle on it!
Butter.
Make a batch of lemon-pepper fettuccine and dress it with just your lovely butter.
