P.S. In my area (Maryland), we can easily get home delivery from grocery stores such as Giant and safeway for a token $5 or so. Well worth the fee if only to save you time - but particularly if you live in the top floor of a walk-up! Also, if you can possibly afford it, get someone else to clean your house: weekly, bi-weekly or even monthly). At least the drudge and headache of that major chore will be removed!
Sorry to hear you're going through a rough patch. Judging from the responses, it seems as though everyone hits a wall like this at least once in their lives. But when you're at the bottom, thre's only one way - and that's up, right ?!?
Agree with all those who recommend comfort food: so aptly named! Depending on your preferences, you can always cook up a large batch of any kind of protein (chicken, roasts, ground beef, etc.) and divide them up over several meals, adapted with different spices, sauces and veggies/salads.
Using the slow cooker is also a huge advantage. Just about anything can be cooked in one, including barbeque pork, beef or chicken. Just make sure you put at least 1/2 cup water or stock in first, before adding meat and sauce. Also great for stews, soups, chili con carne, etc. The biggest benefit is that it is ready whenever you, your spouse, your kids, room-mates or whomever are ready to eat - even if those happen to be at completely different times of the evening. Leftovers are great, and meat always comes out moist and tender.
And you can't beat ice cream and a warm, home-made chocolate sauce as the all-time pick-me-up.
Feel better soon - you can beat this funk!
Liver & onions was a staple when I was growing up (although I must confess I never eat it (or any other offal) now. It was always sliced relatively thinly (1/2 inch max) on the bias, then lightly dredged in seasoned flour before frying in hot bacon grease. Must not be overcooked or it will be tough and sometimes bitter. If you prefer long and slow, just quickly sear both sides, then turn down to very low heat, preferably covered to retain moisture.
If you're sure you've added enough corn starch, and cooked the custard long enough, you could try putting your custard into the fridge for an hour or two - that will definitely thicken it up. (Cover with plastic wrap or parchment to prevent a skin forming). Otherwise, just make sure both the pie shell and the pudding/filling are cold before assembling. If either is warm, the liquid will be more easily absorbed into the pie crust, making it soggy, and the custard less likely to set.
Maybe next time your hubby could start with the sliced cheese - after all, it's probably easier to calculate how many slices you'll need for the week - which would be much easier to deal with, as opposed to an "odd" weight!
Same goes for your deli meat, I guess, if you tend to buy regular slices. Of course, all bets are off for the "shaved" variety, so you might want to ask for 14oz, give or take a couple of shavings. I had to use a calculator to figure it out (exactly 14.4oz), so I assume the deli person would also - and that may not be readily available to them!
Are you as precise as this with everything? (It's so uncommon these days NOT to be tempted to overeat, even by a few grams!). In our house, the cat would easily take care of any excess!
Both Paula Deen and Alton Brown have excellent recipes on foodnetwork. The key is to marinate chicken in buttermilk (or regular milk with a spoonful of sour cream) for min. 2 hours or overnight to tenderize.
Shake off excess liquid, and dunk in seasoned flour (just salt & pepper, or add your own favorite dried spices). Again, shake off excess to avoid burning.
Whether you prefer to use oil or shortening, make sure the temperature is at least 350-375 degrees, and don't overcrowd the pan.
Alton Brown recommends draining on a rack, NOT paper towels, which can make your crispy coating go soggy. Keep warm in low oven while you prepare your second batch.
I reckon the easiet recipe would be to add your favorite BBQ sauce (home-made or bottled). But you could also try a mustard-cream sauce (one tablespoon Dijon mustard per cup half&half or heavy cream works well). Gently heat through all together to ensure tender meat. Goes nicely with rice, pasta or mashed or baked potatoes & green beans.
Chicken is one of the few things that can be very dangerous if under-cooked, and I always send mine back for further cooking whenever necessary (even though it should not be necessary to begin with). However, it's not the fault of the wait-staff, and proper decorum should always be used in such circumstances. Kids need to be taught from an early age how to behave, especially in a potentially heated situation. The parents could have handled that one better.
We bought some good ones at Starbucks last Christmas. Though I've never done it (yet!), you could always try making your own with fresh roasted coffee beans and some good quality chocolate! Good luck!
Try Mocha Magic Chocolate Covered Espresso Beans.
www.mochamagicjavasupply.com
I also recommend soaking in buttermilk but with a flavor boost: add as much Frank's Red Hot as you can stand to the buttermilk while the chicken soaks. If your preferred hot sauce is another brand, feel free to use that instead.
i have seen 2 shows on the food network this past weekend on fried chicken - Good Eats and Tyler's Ultimate... look them up at the Food Network website.
One other trick I've learned....after flouring your chicken, let it sit for about 5 - 10 minutes on a rack to let the flour 'set'....it helps it cling to the chicken, and keeps you from losing your breading.
In the beginning, it may be helpful to use an electric skillet, because it will help you maintain your proper temperature. My mom made incredible homemade fried chicken in an elec. skillet! Also, Konriko seasoning on the chicken and in your flour is wonderful. It's a Louisiana spice from the Konriko rice company; it is not hot.
I have the same problem..overcooked the Easter pork roast (2 and a half hours was too long for 3 lbs..should have quit at 2) and will be making pulled pork bbq sandwiches with leftovers..just gonna pull leftover pork and reheat with bottle of bbq sauce (and maybe add some water and vinegar to thin out and juice up dry roast) on some buns..simple and good
I'm confused. It's not a question of math or fractions at all to know that "nine-tenths" is the same as "point-nine." I think that's pretty standard. I think the poor deli worker's confusion was not that she didn't get the math, but that she had never heard someone ask for such a specific amount. To speculate about her education is frankly uncalled for, particularly in a post with spelling errors and a complete disregard for capitalization and other grammatical niceties.
hmmm I use Crisco for frying and my old stainless steel frying pan without a handle. I remove skin and soak in salt water only the drumsticks and thighs only parts I use. Don't rinse just pat dry and roll in milk and in flour seasoned with seasoned salt and a dash of granulated garlic ( Italian can't be helped). Make sure your oil is hot and lay just enough pieces so they have room. Cover with a lid so they cook . After a few minutes (5-7) remove the lid so it browns. Turn with tongs and so on. Fast fried chicken.
I'm guessing this mother has never made a mistake on any job she's ever had (assuming the food was indeed undercooked). However, she did make a major parenting mistake by teaching her child that a temper tantrum is the appropriate way to handle a situation. She will certainly regret her actions as her children become older and not "cute" any more (not that the behavior was "cute" in the first place).
Subscribe to our feeds:
Subscribe by email:
Website: http://viewsbysue.blogspot.com
Location: Maryland
About: Passionate about food: shop/prep/eat Mother Nature's best! Especially interested in the relationship between food and health. Eat only ingredients I can pronounce! Born in UK; cooking since age 7. Lived in Brussels and Geneva. Love to travel, read, cook.
Favorite foods: Chocolate! Sauces high on list. Prime rib, fried chicken, spare-ribs, home-made sausage, sole meuniere, big mixed salads, shepherd's pie, fish & chips, any potatoes, Italian, Spanish, Latin and oriental cuisine. Make up own recipes.
Last bite on earth: Not just a bite but a banquet! Cheese & olives. Anything in pastry. BBQ spare ribs, fried chicken, refried beans/cream, fried platanos. Mini creme brulee, ice cream profiteroles w/choc. sauce, sherry trifle, fresh berries.