Cooking Junkies Forums - rec.food.cooking

I bought a Ceracraft pan

Bryan — Wed, 22 May 2013 22:06:52 GMT

On May 22, 3:06*pm, Bryan wrote:
> I'm getting rid of my other non-stick stuff that's not in great shape, and buying a few more of the Ceracraft pans. *They do need to be hand washed, but that is super easy because they're slick as snot. *I bought one ofthe large ones, and got it using a $10 off $50 purchase coupon to the new "fanciest grocery store in St. Louis." *I hope they have another one of those coupons soon, because I'd like to buy one more 28cm one, two 24cm pans, and one 20cm.
>
> The 11 inch (28cm) was only $30 anyway. *It's a shame they don't make casseroles and large roasting pans. *I hope it's just, not yet.
>
> --Bryan

http://www.amazon.com/Ceracraft-12-C...ceracraft+pans

Butt Grocery Dairy Code

spamtrap1888 — Wed, 22 May 2013 20:46:19 GMT

Much to my surprise, the store Skwirz shops at, HEB, is actually the
H. E. Butt Grocery Co.

One dairy code number for Butt Milk is 48-1841.

What dairy processed your milk?

Tara — Wed, 22 May 2013 19:24:45 GMT

On May 22, 4:04*pm, jmcquown wrote:
> On 5/22/2013 3:24 PM, Tara wrote:>http://whereismymilkfrom.com/
>
> > Tara
>
> Mine comes showing as being from Lawrenceville, Georgia. *The name that
> comes up is Publix Supermarkets, Inc. *Is it possible they own a dairy?
>

Several chains I have bought from have their own dairies:

Publix has three Dairy Processing facilities within Publix
Manufacturing: Lakeland, FL, operating since 1980; Deerfield Beach,
FL, since 1988; and Dacula, GA, since 1995.

The facilities employ approximately 575 associates and are certified
Kosher by the Orthodox Union (OU). Combined, the facilities process
and manufacture milk, flavored milk, eggnog, orange juice, grapefruit
juice, fruit drinks, lemonade, packaged ice, drinking and spring
water, carbonated beverages, ice cream, and cultured products such as
yogurt, sour cream, and cottage cheese. Each facility also blow molds
� gallon and gallon HDPE bottles.

The Publix Dairies produce approximately 1.7 billion pounds of product
annually for sale in our retail stores as well as to external
customers.

Monkfish

James Silverton — Wed, 22 May 2013 18:09:04 GMT

Dave Smith wrote:
> On 22/05/2013 5:46 PM, James Silverton wrote:
>
>> There is a "gourmet" store, Balducci's, that often has it at not
>> totally outrageous prices, $9-10 a pound but I think I will take the
>> advice of the Monterrey Aquarium. One of these days, I will gather
>> the nerve to try monkfish liver since I like most Japanese food.
>>
>
>
> I still don't know why they are advising against monkfish. That
> price sounds like a baragin. My wife paid a hell of a lot more than
> that when she bought it and that was close to 10years ago. It was
> good. I liked it. IIRC she paid more than $20 for enough for the two
> of us even back then.

Maybe it's an environmental concern such as overfishing, the reason we can't
get orange roughy any more and the reason halibut costs an arm and a leg.

MartyB

Re: Regressive American Redneck Utopians Are Fat & Slow, They Are No Fun For Target Practice

Dano — Wed, 22 May 2013 16:53:58 GMT

"Seneca" wrote in message news:XnsA1C7CDA534ED0kojioi@94.75.214.39...

But they still believe that you'll wait until they have time to
pull out their guns before you blow their heads off.

In their fantasy land, that's how things work.

That's why it's always better to stand your ground, shoot them
first and ask questions later.

======================================

Unless of course they sneak up and blow your silly brains out before you
have the chance. I guess shooting first is the best defense in your foolish
utopia.

Hope you don't live in MY neighborhood.

Spanish Chorizo "Salami"

Nunya Bidnits — Wed, 22 May 2013 16:19:03 GMT

Timo wrote:
> On Thursday, 23 May 2013 02:19:03 UTC+10, Nunya Bidnits wrote:
>>
>> So what to do with this beast? Yes, paella, but what else?
>
> My favourite is cooked with broad beans in red wine. Fry garlic, some
> shredded bacon or ham, sliced onion, chorizo in 1/4" - 1/3" slices.
> Add broad beans (I usually use frozen ones, but fresh ones are good
> too. Maybe canned ones or pre-cooked dried ones will be OK.) and some
> red wine. Can add some diced tomato as well, or tomato paste.

So only red wine? No other liquids?

Cookbook- Southern US/Korean cuisine

Jim Elbrecht — Wed, 22 May 2013 11:54:31 GMT

On Wed, 22 May 2013 07:54:31 -0400, Jim Elbrecht wrote:

> The title caught my eye-- but even though I'm not really a cookbook
> reader, this one looks interesting;
> "a New Yorker raised by Korean parents ended up in Kentucky cooking
> Southern food, "
>
> Chef is Edward Lee - book is "Smoke and Pickles"
> http://www.thekitchn.com/smoke-pickl...dward-lee-new-
cookbook-189775?
>

I'll have to take a look at that one. I enjoyed him on Top Chef.

Tara

Amy's Baking Co - Nightmare Continues

jmcquown — Wed, 22 May 2013 09:15:04 GMT

On 5/22/2013 10:30 AM, Ophelia wrote:
>
>
> "Nancy Young" wrote in message
> news:519cd49a$0$9616$a8266bb1@newsreader.readnews. com...
>> On 5/22/2013 10:02 AM, jmcquown wrote:
>>> On 5/22/2013 9:19 AM, Nancy Young wrote:
>>>>
>>>> Weird, a pastry chef applying for a job at a place where the owner
>>>> turns
>>>> out lovely pastries all day long by herself.
>>
>>> Oh, she's admitted (somewhere among her rantings online) she doesn't
>>> actually bake those goodies.
>>
>> Ah, so she's another one of the bald faced liars. Maybe she's
>> Jodi Arias' long lost cousin.
>
> It all sounds to me like a money laundering operation.
>
That is exactly what it sounds like.

Jill

Re: Lap Bands (was: Pilot light goes out every year around this time?)

katjonathan186@gmail.com — Wed, 22 May 2013 07:56:23 GMT

There are some of the side effects with lap band surgery as Enternal bleeding, Infections, Gastrointestinal tract leak, Pulmonary embolism, Band slippage, leakage or Gastroesophageal Reflux Disease (GERD). And all of these can be reduced by having an adequate knowlege that can be gained with the Lap Band Solution Book. You can get information from : http://www.lapbandsolutionbook.com/l...ide-effect.php

Does men do better cooking than women?

sachishah — Wed, 22 May 2013 07:41:35 GMT

On May 22, 3:41*am, sachishah
wrote:
> Now a days lots of men are coming in cooking field. and women go in
> men's field. But I am excited to know Does men do better cooking than
> women?
>
I Does better than my wife.

Junk Food

Himali — Wed, 22 May 2013 07:13:20 GMT

Is junk food is good for health or not?

--
Himali

Cuban oregano

Cindy Fuller — Wed, 22 May 2013 04:08:55 GMT

On Tue, 21 May 2013 21:08:55 -0700, Cindy Fuller
wrote:

> I needed some more potting soil for the herbs on the upper deck of Casa
> Sammamish, so I stopped at Fred Meyer today. Along with the other herbs,
> I found a plant with thick, fuzzy, scalloped leaves. It was Cuban
> oregano. I bought a plant, along with a pot of Greek oregano. We had
> black bean soup and salad for dinner. I added epazote to the soup and
> the Cuban oregano to the salad. I may not have added enough epazote to
> the soup because it didn't have much taste to me. OTOH, the Cuban
> oregano was muy flavorful. Worth a try if you can find it.
>

I've never even heard of Cuban oregano, so thanks for the heads up.

--
Food is an important part of a balanced diet.

Oklahoma Zombie Munchies

Saltfatsugarxpert — Wed, 22 May 2013 02:11:00 GMT

Oklahoma Zombie Munchies

I bet those fat legislators are on some OKie menus. War is something to believe in. Now that they are homeless lets kick them out of the US.

Dressing outside the bird revisted

KenK — Tue, 21 May 2013 17:47:29 GMT

KenK wrote:
> "Nunya Bidnits" wrote in
> news:knivof$i49$1@dont-email.me:
>
>>
>> "KenK" wrote in message
>> news:XnsA1C867A61A39Finvalidcom@130.133.4.11...
>>> Tara wrote in
>>> news:VoqdnZsBKIy5UAbMnZ2dnUVZ_rmdnZ2d@giganews.com :
>>>
>>>> On Tue, 21 May 2013 17:47:29 +0000, KenK wrote:
>>>>
>>>>
>>>>> Many moons ago we discussed making poultry dressing without
>>>>> stuffing a bird. Most agreed it was not as good that way. Someone
>>>>> suggested making it with chicken parts.
>>>>>
>>>>> Yesterday I tried it baked with chicken thighs. Ate it fresh-baked
>>>>> yesterday and will try it reheated this evening. I'll pass along
>>>>> the preparation info here if anyone is interested in trying it.
>>>>> Let me know.
>>>>
>>>> I'd be glad to hear how you prepared the chicken and dressing. We
>>>> never stuff our chickens or turkeys. I have never had a stuffed
>>>> bird.
>>>>
>>>> Tara
>>>>
>>>
>>> I like the stuffing better than the bird!
>>>
>>> I put the dressing (use your favorite recipe - see later) in a
>>> greased casserole dish. Bread the chicken parts - I used four
>>> thighs. Put on top of dressing. Cover. Bake at 375 for 20 min.
>>> Uncover. Bake another 20 min. Turn over chicken. Bake a third 20
>>> minutes (total 1 hour).
>>>
>>> This is a work in progress. It is not that bad but has two problems.
>>> The dressing is too browned where it lies against the casserole
>>> dish. The chicken is not browned enough. I fear doing this
>>> uncovered for 30 minutes a side will dry out the dressing more than
>>> it already is. Any suggestions from better cooks?
>>
>> Why are you breading the chicken? Don't do that.
>>
>>
>
> Why not?

Because generally you don't get a nice result putting breaded chicken in an
oven in a moist environment, at least not what you would normally expect
from breaded chicken. And in my lexicon, breaded means a wet coating
followed by a dry coating. But even a flour coating may have issues in that
method.

>
> Perhaps I used the wrong term. I rinse the chicken part in tap water
> and shake in a bag with bread crumbs. Then sprinkle on salt, pepper &
> garlic powder. No egg, milk, etc. so I probably should use another
> term. 'Coated with bread crumbs and seasoned'?

Ahh, ok, that makes more sense, but again I'd try it just well seasoned and
oiled and see what you get. The chicken will brown much better with just
oil. Water isn't helping. Fat is the best way to get the crumbs to brown
without burning. So maybe spritz it with some spray oil to hold the bread
crumbs instead of water. Not guaranteeing that will work but it should help.

My method for stuffing is to roast the bird separately and get some necks,
wings, and/or backs, and bake that on top of the stuffing, uncoated. The
result is virtually the same as stuffed in the bird, but less greasy and
without having to overcook the bird to get to the necessary 165F in the
dressing. You can also make some concentrated stock with poultry parts and
use that to moisten the dressing.

MartyB

Re: Flour tortillas

juanitamstroud@gmail.com — Tue, 21 May 2013 17:03:23 GMT

On Tue, 21 May 2013 20:07:53 -0500, Janet Wilder
wrote:

> The Mission low-carb whole wheat small tortillas are under $3 here.

I need to look for those. So far, they haven't caught my eye - not
saying they aren't there, just that I haven't noticed them yet.
Googling, I see there are also low carb tortilla chips. Must look for
those too and see how they taste.

--
Food is an important part of a balanced diet.