m

MazDee's Profile

Title Last Reply

How to preserve Swiss chard?

I would blanch it just like you said, leaves and stems separately. Should taste just like fresh next winter!

Jun 18, 2015
MazDee in Home Cooking
1

Homemade burgers just don't taste right.

Do you have a Burger King/McDonalds near you? Why would anyone try to recreate that burger if so? You can't do it. If you could figure out how they make their burgers, they would cost twice as much as you pay to buy them at the source, and still not taste the same!

Mar 06, 2015
MazDee in Home Cooking

Does flour go bad?

I think I would use it for another purpose: to make coating for fried foods or gravy. I'll bet you could not taste any off flavors if it was used that way.

Mar 06, 2015
MazDee in General Topics

Las Palmas Enchilada Sauce - WTH??

I'm 76 and still enjoy being in the kitchen, but then I haven't had to give up the wine. That might take some of the fun out, but I never drink while cooking for guests, anyway!

Feb 13, 2015
MazDee in Home Cooking

Beet stalks--how to cook?

I think if you haven't tasted roasted beets, you haven't tasted the best, but that's just my opinion!

Jan 25, 2015
MazDee in Home Cooking

Beet stalks--how to cook?

I wouldn't call that borscht, which normally has lemon juice or another acid. I have some lightly pickled beets in the fridge which I'm going to try to make into a cold borscht. I pickled the beets so I could make pickled beet eggs for New Year's brunch, and I need to use them. I'm remembering the Mother's Borscht I used to buy in bottles eons ago, and thinking I can turn my beets into that, with some sugar or honey and onion? Any help appreciated!

Jan 25, 2015
MazDee in Home Cooking

What to do with a can of chiles jalapeños and carrots

If they are "en escebeche" (pickled) they will keep a very long time in the fridge. Keep them in a small glass jar or bottle. Cut them in half, remove seeds, and stuff them with tuna or egg salad. I often pickle large ones and stuff them with surimi salad (minced surimi, mayo, lime juice, cilantro). An easy app, popular with my friends.

Jan 25, 2015
MazDee in Home Cooking

Favorite salsa?

I often cook my eggs in salsa for breakfast. If I have pico de gallo, I cook it for a few minutes in a small skillet, and add a little plain tomato sauce. If I have cooked salsa, I start with that. Sometimes I toast a tortilla, tear it up and add it to the salsa. Then I break in 2 eggs, cover and cook until the eggs are done, sprinkle some cilantro on top and dig in. Sometimes I add cheese with the eggs. I never get tired of this.

Jan 25, 2015
MazDee in Home Cooking
1

Cookbook recommendation for a REAL beginner. I mean, a REAL beginner.

Agree, but watch his TV episodes. They are so entertaining! Check YouTube or your local PBS station for old ones.

Jan 15, 2015
MazDee in Home Cooking

Cookbook recommendation for a REAL beginner. I mean, a REAL beginner.

Me, too. "Joy" was my teacher way back in the 60s. I still have that book, and still refer to it. It covers just about every food known to man, with temps, cooking times, etc. I think watching some of the cooking shows on TV would be inspiring, esp those on PBS. Jacques Pepin is such a master that he makes everything look easy, but at the same time gives one confidence that "I can do that." (Many of his shows are on YouTube.) I also agree that some help from you, cooking together, would help immensely. Good luck! (When I cooked on seagoing vessels, I always took "Joy" with me & was prepared for anything!)Just noticed I'm replying to a 4yr old post, Sorry! The bil probably is a famous chef by now! How did this get up to the "front page" again?

Jan 15, 2015
MazDee in Home Cooking

Arepas, papusas, gorditas, sopes, huraches, panuchos....

That's only for tamales, as far as I know. But it shouldn't be intimidating if you have an electric mixer! You do need to whip it until rather light to get the best tamales. If you decide to make tamales, best to recruit a couple of friends and do it assembly-line style.

Jan 15, 2015
MazDee in Home Cooking

Meatless Meals

Eggplant rollatini stuffed with goat cheese, topped with a tomato/basil sauce and a sprinkle of parm, over pasta or alone. Tacos with soy chorizo, potatoes and onions. Today I saw a recipe for Curried Chickpeas on Epicurious that looks yummy. Can't wait to try it. (Appreciate the lead to AmuseYourBouche blog.)

Jan 15, 2015
MazDee in Home Cooking
1

DEVILED EGGS! Home Cooking Dish of the Month (December 2014)

Darn! I just made deviled eggs this AM, and forgot your tip about anchovy paste! It just sounds wonderful! I did a dozen regular eggs (my same-old filling w/ mayo, a blob of mustard, a dash of cider vinegar, a dash of Tabasco, a pinch of sugar) and I did another dozen that I pickled in beet juice first. Festive, but if I do that again, I will leave them in only 1 day, and/or remove the yolks before putting them in the beet juice. It seemed to me the whites were too firm (close to being rubbery)and the yolks took on a pink color. They would be more attractive if the yolks were yellow. My guests seemed to like them, but I noticed the white ones went fastest.

Jan 01, 2015
MazDee in Home Cooking

Stuffed Peppers: Freeze before Baking, or After?

I usually stuff and bake before freezing. It seems to me that when I froze the stuffed raw peppers, the skins got "funny", but I can't remember what it was I objected to. I think the outer skin was tough or something. Anyway, I went back to baking first. (I would always cook the filling first, before stuffing, so there would be no problem with factory ground meat... except for the fact that I would NEVER buy it in the first place!)

Jan 01, 2015
MazDee in Home Cooking

Can I leave the ham out overnight?

I'm glad I don't live where it's 24F, even though I lose all that free refrigerator space! I was worried, so I ended up cutting it in half (it was boneless) and emptying a veggie drawer and putting it in there. I had forgotten about that space, which contained stuff like potatoes, carrots, onions, all of which could be left out! It was enjoyed today without me having to worry!

Jan 01, 2015
MazDee in Home Cooking

Can I leave the ham out overnight?

Have read many similar queries here, but can't find them now. I baked a ham today for a brunch tomorrow and am running out of room in the fridge. I wonder if it would be safe to leave the ham out overnight, smoked meat being much less apt to spoil than other meats. My alternatives include: freezing an unbaked quiche (that doesn't have the custard yet, just the veggies) and trying to thaw and bake in the AM; and freezing the baked mini-quiches and thawing them in the morning (maybe putting them in the oven while the large quiche bakes. I do have some pickled beets and jalapeños in there that can be taken out but there still won't be room for the ham! Thanks for you response at a time when you are getting ready to celebrate New Year's Eve!! (Have a Happy one!)

Dec 31, 2014
MazDee in Home Cooking

Help me make a good veggie torta or quiche

Thanks for the suggestions. I made Spanish tortillas last year, and wanted something a little different. Love Spanakopita but can't get filo pastry here. When you say "finish" with kosher salt and olive oil, I assume you mean after baking? Just before serving or hot out of the oven? I will use cream instead of milk, and skip the mozzarella for something with more flavor, maybe just parm or parm and goat cheese or feta. And I do think a blob of Dijon mixed with the custard would be great!

Dec 29, 2014
MazDee in Home Cooking

Help me make a good veggie torta or quiche

All great ideas. I think I'll have to use different veggies, because artichokes and spinach are such mild flavors. And mustard! What a great idea! Thanks

Dec 28, 2014
MazDee in Home Cooking

Help me make a good veggie torta or quiche

I'm having a New Year's Day brunch and want to serve a couple of veggie-cheese dishes that can be cut into squares, or maybe baked in muffin cups. I've tasted many good dishes like this, but mine always seem to be so bland! Tonight I made one with spinach, artichoke hearts, sauteed onions, a clove of garlic, some chopped red bell pepper, fresh basil, parmesan and mozzarella cheese, and of course eggs and milk. I put in a bit of breadcrumbs and flour to make it sturdy. Looked great, but still blah! I like the "Impossible Pie" type of tortas, firmer than a quiche. About 40 years ago, I was making a green chile/cheese quiche that was well liked. Maybe I should go back to that! Any help out there for me?

Dec 28, 2014
MazDee in Home Cooking

Best recipe for cochinita pibil?

I've made the Diana Kennedy recipe from "Essential Cuisines..." and think it's wonderful. Don't remember why I chose this over Bayless.You probably can't go wrong with either one. Agree, the banana leaves are important, but it will be good without. (I found this out one time when I forgot to buy them.)

Dec 21, 2014
MazDee in Home Cooking

Lots of Parsley

I'm not a big fan of tabbouleh, but make it sometimes because others like it. I think a big slice of the parsley log mentioned above would work great there.

Dec 15, 2014
MazDee in Home Cooking

Lots of Parsley

I'm going to do all of these! And I learned a lot from BadaBings' web ref. I think I'll do pesto with just the parsley and a bit of water. That way it will be totally versatile. Pharma, do you mince or semi-puree the garlic/parsley before you add to the butter? What a great community we have here at Chowhound! Thanks.

Dec 15, 2014
MazDee in Home Cooking

Lots of Parsley

I planted a package of parsley seeds and now have a huge pot full that will just go to seed if I don't start using it. I can't think of what to do with more than about 1/4 cup at a time. Is there a parsley sauce that could be frozen in small portions? Thinking of chimichurri, the only one I know, and don't think that would freeze very well. Any ideas for preserving it?

Dec 15, 2014
MazDee in Home Cooking

DEVILED EGGS! Home Cooking Dish of the Month (December 2014)

I love the idea of quail eggs! Deviled eggs seem to go faster than anything else. So, little tiny ones! A couple dozen would probably last through the party, and would give me the opp to use different fillings. I've been stuck on the same old thing all my life, and love it (mayo, mustard, s&p, vinegar and a pinch of sugar). And I haven't tasted another deviled egg that I like more. I'm going to start experimenting with the anchovy paste, which sounds wonderful! Maybe capers?

Dec 03, 2014
MazDee in Home Cooking

Which Rice for pudding?

Thanks ninrn and chefj. What I have is SOS brand Grueso so it should be perfect. I live in Mexico, so I guess where I shop could be called Hispanic stores!

Nov 30, 2014
MazDee in Home Cooking
1

Which Rice for pudding?

The PW recipe is stove-top and sounds really appealing because it contains sweetened condensed milk and beaten egg. Rich?? I think so!

Nov 29, 2014
MazDee in Home Cooking

Which Rice for pudding?

Thanks for all the suggestions. I think I will go with the rice I have (labeled grueso) which I think is short grain. Another time I might try calrose or sushi rice, both available.

Nov 29, 2014
MazDee in Home Cooking
1

Which Rice for pudding?

I want to make a recipe for Rice Pudding that Pioneer Woman posted. She says it's best to use medium grain rice (for the creamiest pudding), which I can't find here. So, shall I use short or long grain? And, do you know which types of rice are "medium grain"? I see sushi, basmati, jazmin, grueso on the labels in addition to regular long-grain. Thanks for your advice.

Nov 28, 2014
MazDee in Home Cooking

Cream that is not made with Cow's milk

I think canned coconut milk would work for the dessert. The kind Ibuy has the consistency of half & half.

Does anyone actually put stuffing inside the turkey anymore?

Yes, it means it IS perfectly safe. Follow the guidelines, and don't stuff until you are ready to put it in the oven. That's all the precaution you need to take. The elderlies will like you better if you put the stuffing in the bird.

Nov 15, 2014
MazDee in Home Cooking