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Why does cooked chicken smell bad after being refrigerated?

It could be. Our CSA gives us local, "free range" chickens sometimes, and I don't notice the smell on their leftovers.

Feb 28, 2013
Bidnezz in General Topics

Gluten Free... Overblown, by a lot?

This happened to a friend of mine too! It was pretty terrible for her. But aside from her and one person who I've met who had Celiac's, everyone else I know who stopped eating gluten did it because they "thought it wasn't healthy" or "wanted to lose weight" or for some other fad-ish reason. I ate vegetarian for a few years, and when I started eating meat again I was severely intolerant; but I'm not allergic to meat... I wonder sometimes if many people withhold something from their diet and then actually experience intolerance when they try to eat it again. I don't have children, but a colleague at work told me his son's school completely banned birthday treats for students because so many are allergic to nuts, gluten, dairy, etc. I can remember the handful of people I've ever met with a severe food allergy. It makes me think that a child got sick once, and a paranoid parent blamed it on something the child ate and withheld the food and then creates the intolerance. It just doesn't seem logical to me that somehow in the last 20 years the number of people with such severe food allergies has increased so dramatically. I'm not claiming that food allergies don't exist, and obviously, if a toddler gets violently ill from eating wheat or someone breaks out in hives after consuming bread there is something going on there. But until something like that happens, or a medical diagnosis occurs, I don't see the logic in withholding something from your diet.

Feb 24, 2013
Bidnezz in General Topics

Survey: What is your favor condiment for toast?

It does depend on what kind of bread.... but it would be either plain butter, just apple butter, or peanut butter.

Feb 24, 2013
Bidnezz in General Topics

Wraps/Tacos - Pasty or what?

You are definitely not alone. I describe the taste as cardboard more than pasty, but I think it's the same complaint. I also don't really understand the obsession... they aren't usually any healthier than bread, and they usually don't taste as good.

Corn tortillas: I guess it's not so much that you couldn't use corn tortillas as a wrap for sandwiches, I just can't imagine the flavor and texture with sandwich ingredients.

Making your own: You don't technically NEED a tortilla press to make tortillas. I've found that it's useful for making tortillas round, but it doesn't necessarily make them very thin. I bought mine on Amazon, because I haven't been able to find any Latin markets in Cleveland. Since we don't care if they are a little thick, I usually just leave them. If I were making them for guests, or if I'm feeling not as lazy as usual, I roll them with a rolling pin after the press. So you could make them at home with only a rolling pin if you wanted. Which should be inexpensive and widely available if you don't have one. The thing you do need is a flat griddle. Some of the recipes may refer to it as a comal. A comal is basically a flat cast-iron skillet... I don't think it matters what you use, as long as there aren't sides (the sides make it difficult to flip the tortilla and take it out when it's done.)

These are the recipes I use, if you're interested in trying them:

Whole wheat flour: http://www.100daysofrealfood.com/2010...

Flour: http://theurbanspork.com/2010/05/flou... (I have used butter instead of lard/shortening, and it turned out fine

)

Corn: You have to use a special corn flour called massa harina. I bought it at our local chain of grocery stores, but the brand was Bob's Red Mill. I use the recipe on the back of the bag, but it's consistent with every recipe I've ever seen.

I've never tried this recipe, because I happen to never have milk on hand when I want to make tortillas. http://homesicktexan.blogspot.com/200... I'm just guessing here, but I would think that adding milk and baking powder to the dough might make it taste more like bread and less like paste. Which was why I asked about pita bread... it's so similar to tortillas, except pita bread calls for yeast, which is why it's a little more doughy. If you do try to make some tortillas at home, you might want to try these first.

Feb 24, 2013
Bidnezz in General Topics

Canned Tomatoes Rated

The Hunt's result is interesting to me. I just heard a story about canned tomatoes on an old episode of America's Test Kitchen. I think they said that one of the most important elements to look for in canned tomatoes is whether the first ingredient is tomato puree or pureed tomatoes, because it adversely affects the flavor.

Feb 23, 2013
Bidnezz in General Topics

Wraps/Tacos - Pasty or what?

I guess it depends on where you're getting them. Freshly made or homemade versions are exponentially better than the cardboard kind you'd buy in the bread section of the supermarket, which are probably the same kind that most restaurants are buying. I lived in Texas for awhile, and was so disappointed about the tacos when I moved back to Ohio, that I bought a tortilla press and started making my own. Corn tortillas have more substance, but you wouldn't want to use those as a wrap... What are your thoughts on pita bread or flatbread? Do you feel the same?

Feb 23, 2013
Bidnezz in General Topics

Should a Single Male Buy a Food Processor?

I would suggest a dual use machine, or an immersion blender.

I've had a version ofthis blender/food processor for ten years, and it is the perfect size for a single person or couple. http://www.amazon.com/Cuisinart-BFP-1.... It's smaller, so , you have to puree/chop/etc. in two batches, but it's relatively compact for all the function you get out of it. I wouldn't buy a bigger machine just for your soup. Just puree it in a few batches instead of all at once. A bigger machine will take up alot of space, and you don't really need it.

I also just got this immersion blender from Kohl's and really like it: https://www.kohls.com/product/prd-924.... It is incredibly easy to use, most of it is dishwasher safe, and if you buy it on sale with one of their 30% off coupons, I think it ended up being $55. It has a mini-food processor attachment and a whisk attachment. For the things you want to use it for (chopping veggies, blending, almond butter), it might be a better option than a food processor. The immersion part has a removable silicon protector, so you can use it in any pan.

Good luck!

Feb 17, 2013
Bidnezz in Cookware

Please, need ideas to use up LOTS of broccoli, cauliflower, kohlrabi, kale, cabbage, etc.

Beets:

1. Beet risotto! Roast and puree the beets. Add them to the risotto toward the end of the rice cooking, add some parmesan and the beet greens... There are some various recipes out there. Some add ginger. You could probably through some kohlrabi in the mix too... or pulled chicken...

2. Beet pasta! This is the best recipe I've found for it, and tis the season: http://www.anappleadaynutrition.com/2.... You don't need any special equipment; if you have pasta-making equipment, you could use it, but you don't need it. I like to serve it with a white sauce with the remainder of the pureed beets or like carbonara with eggs and the remaining beets.

Kale:

The best kale delivery system we've found is eggs. You can sneak a large amount in quiches really easily.
Good luck!

Feb 14, 2013
Bidnezz in Home Cooking

Kitchen Aid Pasta Press Rigatoni

You could try using half semolina flour or cake flour (you still have to mix those with all-purpose flour). You might also let the pasta dry out for a little bit before cooking (30 minutes or so).

I have a similar question: Did you use the recipe from the booklet for the dough? I've tried twice and it has been so sticky that I gave up and made dumplings instead. Anyone have any advice on making the dough? I want to love this attachment, but it's making me really frustrated. I have an old Atlas-type pasta cutter that I've used for years, but I want to make the cool shapes with the Kitchenaid pasta extruder.

Jan 19, 2013
Bidnezz in Home Cooking

extruding pasta vs. rolling it

Did you ever find an answer to your question? I've been making pasta for years on a roller, and just got an extruder for my mixer. I'm having trouble adjusting. Any suggestions?

Jan 19, 2013
Bidnezz in Cookware

Kitchen Aid Meat Grinder also Past aExtruder?

I just got the pasta press and I cannot figure out the dough recipe. I've been making my own pasta for a year, with pretty good success. The recipe that came with it was so sticky that I gave up and finally made dumplings. Any suggestions?

Jan 19, 2013
Bidnezz in Cookware

American Olive Oil

I heard this story on NPR: http://www.npr.org/blogs/thesalt/2012..., and am looking for some domestic brands. Let me know if you found any reasonably-priced brands you like!

Dec 09, 2012
Bidnezz in General Topics

Best "Happy Hour" in Boston area?

Just a warning--the moderators are going to tell you that this has nothing to do with this website and are going to delete your post. It happened to me when I asked where a good place to get drinks and appetizers outside is... On another note, when you say Boston area, do you mean downtown or more towards Cambridge/Brookline, etc...

May 23, 2007
Bidnezz in Greater Boston Area

Mexican around Medford

Oh my gosh, people, have you ever been to Rudy's in Teele Square (just north of Davis)? It's delicious. I mean, don't get me wrong, Anna's is great, but it's not sit-down quality. I hear Tu y Yo is great, but never made it there.

Apr 23, 2007
Bidnezz in Greater Boston Area

Why does cooked chicken smell bad after being refrigerated?

Exactly! I've been going to Whole Foods lately, but I've noticed it with other brands, and from other stores. Also if I get chicken at a restaurant the leftovers smell. I know it isn't bad, but it just makes me not want to eat it.

Apr 20, 2007
Bidnezz in General Topics

Why does cooked chicken smell bad after being refrigerated?

For me, it's just chicken.

Apr 20, 2007
Bidnezz in General Topics

Why does cooked chicken smell bad after being refrigerated?

Huh?

No, seriously. Doesn't anyone else think that chicken smells funny when it's leftover? Is it bacteria or is it just that chicken smells funny?

Apr 20, 2007
Bidnezz in General Topics

Looking for a cake with photos on top

Don't most grocery stores do that? Try calling Shaws or Stop and Shop. I bet their bakeries do that.

Apr 20, 2007
Bidnezz in Greater Boston Area

Essential Boston?

Oh man, I'm not from Boston, but I live here now. There are a ton of great places in Coolidge Corner, which is probably where you're staying in Brookline. There is all kinds of ethnic food here, but when I think of Boston, I think Seafood and North End. You should go to the Barking Crab downtown, it's near the Courthouse Station stop on the Silver Line, or near South Station on the Red Line. They have all kinds of seafood, and it's right on the channel, and if the weather is nice you're outside and you look at downtown. You can also do the tourist trap restaurants like "Ye Olde Oyster House" which is one of the oldest, if not the oldest, restaurant in the U.S. You can get good Mexican or Thai or Indian anywhere.... eat seafood! Be happy!

Apr 20, 2007
Bidnezz in Greater Boston Area

Why does cooked chicken smell bad after being refrigerated?

I cook chicken breast at home and then take the leftovers to work. I usually put it on a salad, and often when I open up the container to eat my lunch it smells almost sulphuric. I've noticed this before, even when the chicken has been marinated or cooked in sauce. Is there a reason this happens? Is it unhealthy? Thanks!

Apr 20, 2007
Bidnezz in General Topics

macaroni and cheese big time competition

There is a FABULOUS Emeril Mac and Cheese recipe out there.... I think it was originally on Oprah too. You have to use his spice mix that he calls "essence." I think the key is to buy the best quality ingredients you can. Also, I would use something other than macaroni to make it fancier... like mini penne.

Apr 20, 2007
Bidnezz in Home Cooking