| Food and Drink Board|| re: Smoking a Turkey for Dummies (Me= the Dummy) - BreadPudding on 11/9/13 at 10:10 am|
Love the Amazing Ribs method. He doesn't recommend brining anymore, so I didn't last year, and was so glad not to have to deal with brining a turkey amidst all the other cooking. Just dry rub like he recommends ahead of time.
*Fresh herbs and oil under and on the skin. Oil is better for crispy ...
| O-T Lounge|| re: Best Bedding Brands? - BreadPudding on 11/9/13 at 9:40 am|
100% linen sheets are a true luxury. [link=(http://www.roughlinen.com/)]linen bedding[/link] These are handmade in the USA. ...
| Food and Drink Board|| re: The Mrs. has Celiac Disease.. is there anyone with "Good" gluten free recipies? - BreadPudding on 10/11/13 at 12:17 am|
My elderly mom was recently put on a diet by her gastroenterologist which eliminated wheat gluten, lactose, and several groups of carbs. Since I go by her house every day to cook her food, it was a challenge for me, too.
For her main meal, she was quite happy with meat and veggies with either br...
| Food and Drink Board|| re: Anyone gluten free? - BreadPudding on 9/13/13 at 11:33 pm|
Two months ago my mom's gastroenterologist put her on a diet which eliminated certain kinds of carbs, including wheat,lactose,fructose,and fructans. It immediately made her feel better, but I am exhausted from all the extra cooking. Everything except one kind of gluten-free cracker has to be cooked...
| Food and Drink Board|| re: How do you make your chicken salad? - BreadPudding on 6/7/13 at 6:09 pm|
My mom isn't able to cook anymore, so I cook most of her food. This is one of her favorites:
2 whole bone-in chicken breasts with skin
fresh herbs: thyme, sage, parsley, bit of rosemary
canola oil (secret ingredient I learned about from Cook's illustrated)
2 green onions, chopped
| Food and Drink Board|| re: Spinach Madeline Recipe please - BreadPudding on 12/23/12 at 2:26 pm|
[link=(http://www.food.com/recipe/river-road-spinach-madeleine-42065)]Revised River Road Spinach Madelaine[/link] This version uses jalapeno monterey jack cheese instead of a processed cheese. ...
| Food and Drink Board|| re: I'm stuck without a rice cooker. Never cooked rice on the stove. Lil help? - BreadPudding on 12/16/12 at 9:38 am|
After our second rice cooker in a year burned out, I was determined to figure out how to make perfect rice in a regular pot on the stove. My tips:
1. I use ratio of 1:1.5 rice to water. My measuring tool is a coffee cup that happens to measure one cup.
2. The pot I use is a 2 quart heavy sta...
| Food and Drink Board|| re: Oatmeal in a crockpot? - BreadPudding on 12/6/12 at 7:37 pm|
I mix steel cut oats and water in 2 single serving oven-proof bowls/ramekins and put them in my slow cooker. The large, oval cookers are large enough for this. Then, I pour about an inch of water in the bottom of the crock and cook on low overnight. In essence you are creating a steam bath. I can ...
| Food and Drink Board|| re: Smoked Turkey dry rub and mop sauce recipes - BreadPudding on 12/5/12 at 4:39 pm|
If you're going to go to the trouble of buying and smoking a whole turkey, try to elevate the game a little with something besides Italian dressing.
At Thanksgiving, I was looking for alternatives for brine because I needed an option for a guest with diabetes and another who can't eat onions. ...
| Food and Drink Board|| re: Shrimp Remoulade- I just don't get the appeal - BreadPudding on 12/1/12 at 12:16 pm|
I've had the recipe for Ernest Palmisano's Sauce for years. We make as is for remoulade sauce with shrimp or fish, but make it without the chopped veggies to keep in the refrigerator all the time. He served it with fried jumbo shrimp, butterflied and battered.
1 part mayo--Hellman, Blue Plate, ...
| Food and Drink Board|| re: Lend me your crock pot recipes! - BreadPudding on 12/1/12 at 10:46 am|
For chicken soup or stews, I have better luck using pre-cooked added in the last 30 - 60 minutes. Pre-cooked meaning the leftover roasted or smoked chicken from Sunday. Cooking raw chicken on low heat all day is not a great idea from a food safety standpoint from what I've read.
| Food and Drink Board|| re: Lend me your crock pot recipes! - BreadPudding on 11/30/12 at 6:16 pm|
Easy Barbeque Stew:
Layer chopped onion, bell pepper, small, minced serrano pepper, and a bay leaf, then the pork chops* on top. If you have time, saute the veggies first, but if you are in a rush, just throw them in. Pour some low sodium beef stock over this so that the liquid isn't covering t...
| Food and Drink Board|| re: I bought a pre-seasoned 12 inch Lodge cast iron skillet today - BreadPudding on 9/29/12 at 10:56 am|
No soap,ever! Use a plastic mesh scrubber or stiff brush and water to scrub.
When I finish cooking on cast iron, I put about an inch of water in it and let it boil while we eat. (I don't do much deep fat frying, but needless to say you would drain the oil out first). Then I pour out the exces...
| O-T Lounge|| re: Need recommendations on a good winter jacket for the Mrs. - BreadPudding on 9/2/12 at 12:40 pm|
I taught school for many years loved my LLBean parka. Cold,driving downpours seemed to happen right when school was over on days I had after-school duty and when I was dressed in a suit and heels for an earlier meeting. I could grab my parka in a hurry, pull up the hood, stick my hands in the hand...
| Food and Drink Board|| re: My daily breakfast - BreadPudding on 1/25/12 at 10:54 am|
I cook my regular steel cut oatmeal (not quick cook) in my large crock pot overnight on low heat. I use two small ovenproof bowls, probably about 2 cup sized, placed in about 1-2 inches of water. The water provides steam.
Follow the box instructions for proportions of oats:water and add appl...
| Food and Drink Board|| re: Recipes/Advice for college student cooking - BreadPudding on 1/8/12 at 10:05 pm|
Lentils cook quickly and don't require any pre-soaking. First saute some onions, celery, and bell pepper with your favorite spices. Then add some baby carrots, one pound of lentils, and a box of vegetable or chicken broth. Add water to make around 6 cups of liquid. Bring to a boil, then simmer fo...
| Food and Drink Board|| re: Fundamental difference between Fricassee and Gumbo - BreadPudding on 1/1/12 at 8:34 am|
When I make chicken fricassee, I use a lighter roux, less stock, no andouille, and different spices.
ETA: Sometimes I don't put bell peppers in fricassee....
| Food and Drink Board|| re: Cabbage, what do I do with you? - BreadPudding on 12/30/11 at 2:53 pm|
Prepare a jelly roll pan (a cookie sheet with 1/2" sides) with a sil-pat or parchment paper. Remove the 2 outermost leaves of a small cabbage and cut it in half. Sprinkle the flat sides of the cabbage with sea salt and black pepper. Place the cabbage halves flat side down on t...
| Food and Drink Board|| re: Defrosting a turkey - BreadPudding on 12/26/11 at 2:59 pm|
I had the same thing happen to me. The turkey didn't defrost in the refrigerator for 3 days. I followed the package directions to fill the sink with cold water and change the water every 30 minutes for each pound of turkey. I found that I could wait 45 minutes to an hour to change the water proba...
| Food and Drink Board|| Holiday Ham... - BreadPudding on 12/23/11 at 12:28 am|
Thought I had escaped ham for Christmas this year, but Mr. Bread Pudding brought home a gifted ham from the office. Then my mom reminded me she had leftover honey baked ham that she froze after Thanksgiving. I am not usually a picky eater, but I hate a slab of ham sitting on my plate.....
| Food and Drink Board|| re: I don't like turkey but have to cook one and can't fry it, give me a recipe - BreadPudding on 12/21/11 at 11:14 pm|
Have you though of spatchcocking your turkey to cut down on cooking time regardless of cooking method?
[link=(http://www.marthastewart.com/how-to/how-to-spatchcock-a-turkey)]instructions on spatchcocking a turkey[/link] Don't laugh that it's Martha Stewart, it was the best link I could find quic...
| Food and Drink Board|| Preferred Dry Rub for Smoked Turkey - BreadPudding on 12/19/11 at 1:04 pm|
I bought myself a propane smoker for an early Christmas present. I smoked a pork shoulder yesterday for practice. After some online research, I slathered on yellow mustard, then worked in my dry rub. I was shocked that it tasted so good, 'cause it took a few hours to figure out how to keep the he...
| Food and Drink Board|| re: Roux making question - BreadPudding on 12/16/11 at 12:59 pm|
Prior planning pays off. If you cook chicken stock the day before, take it out of the refrigerator and skim the hardened chicken fat off of the top. Use that for part, not all, of your fat for the roux....
| Food and Drink Board|| re: Roux making question - BreadPudding on 12/16/11 at 8:37 am|
For each whole chicken (approx. 5 lb.): 1.5 cups of oil, 1.5 cups of flour, 7 cups to 1 gallon of stock.
I worked this ratio out last month when I was making a very large gumbo, using Prudhomme and Folse's recipes. It worked out to be a medium thick dark roux.
If you don't mind wasting a li...
| Food and Drink Board|| re: Anyone have a good Meatloaf Recipe? - BreadPudding on 12/13/11 at 2:00 pm|
Oh, I like Paul Prudhomme's meatloaf recipe from his Louisiana Kitchen cookbook. You can find the recipe online, I'm sure. It's excellent without any changes. ...
| Food and Drink Board|| re: Anyone have a good Meatloaf Recipe? - BreadPudding on 12/13/11 at 1:56 pm|
[link=(http://www.tigerdroppings.com/rant/display.aspx?sp=23871630&s=2&p=23859253)] Link 1[/link]
I found these 2 threads using the google search option....
| Food and Drink Board|| re: Soups: Winter edition (also super healthy edition) - BreadPudding on 12/10/11 at 3:16 pm|
For daily cooking, evaporated milk is one of the few low-fat substitutions I will eat. In casseroles or soups where other liquids, such as broth, are also used, I can't detect the evaporated milk taste. I don't like the taste of it in some other things I've tried.
For "Cream of ....." Soups, I ...
| Food and Drink Board|| re: Soups: Winter edition (also super healthy edition) - BreadPudding on 12/10/11 at 10:40 am|
I found the recipe to make for my mom. She had told me that she had some cream of turnip soup at a restaurant that reminded her of her own mother's soup, so I made a batch for her. She called me every night that week to tell me how much she had enjoyed her soup that day.
I think during WWII pe...
| Food and Drink Board|| re: Soups: Winter edition (also super healthy edition) - BreadPudding on 12/9/11 at 2:45 pm|
Thought of another one:
Roasted Turnip Soup
Rub 4 large peeled turnips in a little canola oil, sprinkle with sea salt, then roast in the oven at 425 for 30-60 minutes. Once tender, cool and cube the turnips and set aside.
Saute 2 medium diced onions or leeks and 2 minced cloves of garlic...
| Food and Drink Board|| re: Soups: Winter edition (also super healthy edition) - BreadPudding on 12/9/11 at 12:15 pm|
[link=(http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-Soup-1181)]Roasted Butternut Squash Soup[/link] Made this recently to freeze for brown bag lunches. I added a little cumin and red pepper.
One of our clients gave us a bag of sweet potatoes yesterday. Today I'm making ...