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Posts by thatchairlady

Bought a basic Cuisinart (model??) several years ago as a a Chirstmas gift to myself.  Think it was about $100.  Had had several other (sub par?) brands and was amazed at how much power this basic C had.  Then I find another one at a THRIFT STORE for $8... clean, had all the blades, ran just fine.  Figured... a spare bowl, at least.  Ended up being a step UP from what I already had.   I love it for shredding cabbage for cole slaw or shredding a large amount of...
First, on the cast iron.  If it's crusty, self-clean cycle of oven works great.  No self-clean?  Go quick and dirty with as many applications of spray oven cleaner as it takes to get the gunk off.  If just rusty, have at it with cheap (dollar store) table salt, a scrubber and pleanty of hot water.  Then on burner till HOT and a generous blob of bacon grease... NEVER toss that stuff... keep it in a container in fridge.  Rub melted BG all over inside and outside of pan...
Would probably either request it be vac sealed or vac seal myself.  When I was growing up, Dad, his sister, and her neighbor would go in on half a steer... husbands, wives, and 9 kids among 3 families.  Everything was tightly wrapped in "old-fashioned" freezer paper, and never remember and freezer burn issues?  Not sure, but thinking size of things like roast was specified?  We got half of EVERYTHING... and sometimes stuff I was not crazy about.  Vividly remember my...
When I have a craving for lasagna... it's for ONE... NOT a whole pan full of it.  I'll boil maybe 6-8 noodles TOPS till pliable but not to al dente yet.  I make a roll-up version... sauce and cheese mix inside.  WIll bake off a few... dinner and lunch next day.  Will freeze and vac seal rest, 2 to a bag, for later.
Have a perfect place for some tomatoes, pepper, cukes, string beans, etc... BUT local critters (groundhogs, especially) would just be lined up to mow everything down.   Have a nice sized patch, right outside front door that I'm planning on converting into an herb garden.  Have a bay laurel (that I thought I killed last year, but made a come back) that I plan to put IN the ground.  In my area of NJ, odds are in its favor to survive winter, as long as not SEVERE and...
Tried my hand at homemade breakfast sausage a while ago.  It smelled wonderful browning off, tasted good but was hard/tough??  Had a feeling not enough fat in the pork??  So vac sealed it in 2 portions (maybe a lb each) and stashed in freezer to hopefully remedy "later"??  But don't really know what my next step(s) should be?  Maybe just some ground pork fat added?  Somebody suggested (somewhere) maybe a little ground oats?
SIL thought the ONLY way to cut egs for deviled was the "avocado method"... which I personally think is a bit silly... NO offense intended!?!  I can usually see where the yolk lies inside and cut so it'll be more centered.  Will defnitely try that shaking thing before hard-BOILING next time.
Learned to make veggie beef soup from my Grandmother and consider it a "dump" recipe!?!  She'd start with chunks of beef and bones... have NO idea if there was a special type of bones?  Well browned then the dump began.  Lots of celery/carrot/onion... and REQUIRED bay leaf?!?  Have no idea how old hers were but never realized they actually HAD a flavor until I bought my own??  Some kinda tomato product... whole, crushed, sauce.  Big handful of split peas and navy beans. ...
Have to tout Calphalon... not terribly expensive by GREAT return/replace policy!  Bought a basic set SEVERAL years ago as a gift to self... stock pot (not very large), 2 sauce pans with lids, 2 skillets, and a straight sided saute with lids... in non-stick.  I was good to them... NO metal tools or VERY careful when used.  After MANY years, NO major scratches or any peeling of non-stick surface, but non-stick just wasn't so non-stick any more.   Had heard/read about...
In a perfect world (where freezer isn't an avalanche waitiing to happen), I'd use 1 quart freezer bags and freeze FLAT... then stack.  Will thaw from rock solid in less than half an hour in luke-warm water.  Since freezer space always seems to be nonexistent, I PRESSURE can in Mason jars.   I very RARELY toss any bones (especially chicken) without making some stock.  Roasted a smallish chicken last weekend, tossed carcass into big pot, added carrots/celery/onions,...
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