Get to Know a Serious Eater.

aoi33's Profile

Website:

Location:

About:

Favorite foods:

Last bite on earth:

The Ten Most Recent Comments By aoi33

From Recipes

Eating for Two: Lasagna with Eggplant and Chard

Robin, stocking the freezer is a great idea, I did it before both my babies. Soups, stews and any kind of comfort food which makes you feel soothed will be most welcome.

While I made most of what I froze, I did supplement my stash with several of my favorite take out soups and prepared foods as I knew I wasn't going to want to waste my precious energy on going out to buy them after the baby arrived.

The only problem I had was not my digestion, but the baby's as I was nursing. The onions and tomatoes in my beloved beef stew were fine for me, but gave my youngest terrible gas.

My other tip along the same lines is to stock up on whatever toiletries, papergoods, detergent you will need for the first few months so you don't need to worry about shopping for that either.

aoi33 at 9:27AM on 08/25/08

From Talk

canning supplies available in NYC?

While Ball no longer sells canning supplies, www.freshpreserving.com does distribute Ball jars from the company's new owner. I've been using them all summer and they are exactly the same product, though the website does offer some jars in other shapes as well.

aoi33 at 9:50PM on 07/23/08

From Talk

What am I going to do with these lemons?

Lemon sugar and lemon infused olive oil.

aoi33 at 9:09AM on 05/01/08

Responses to Comments by aoi33

From Talk

canning supplies available in NYC?

Anyone know where I can find pectin? I've been to 3 supermarkets that do not have it and my peaches are starting to go bad :-(
THANKS!

parasenorita at 11:19AM on 09/23/08

From Talk

canning supplies available in NYC?

There are Ball glass jars at Broadway Panhandler! I just bought some, $1.50 for the pint-sized, I believe. They're in the front, by the windows, just turn left when you enter.

kathryn at 8:19PM on 09/11/08

From Talk

canning supplies available in NYC?

I just went to the kitchen store on 17th between Union SQ & 5th avenue and they don't have canning jars. Fishes Eddy's on Broadway & 19th has a good selection.
Does anyone know where I can get Mustard Seed in Manhattan below 14th street?

paulajo at 7:31PM on 09/11/08

From Recipes

Eating for Two: Lasagna with Eggplant and Chard

So I'm guessing the tomatoes stuffed with all-pepper sauce and rice is definitely out? (Just joking!) Seriously, though, I never even considered the garlic and spice issues when I made casseroles and such for my expectant family and friends. Would some chicken marinaded with fresh lemon and lime juices be okay, they could just add the seasonings they like, and maybe some homemade macaroni and cheese or zucchini bread? Oh, and a great cookbook I came across for new parents is "The One-Armed Cook." The author's name escapes me just now.

skyeyes at 9:55AM on 08/25/08

From Talk

canning supplies available in NYC?

Is anyone still interested in buying canning jars? I have over 20....with lids..sm/med/large. I live in N but will be moving into the city this sunday...so please contact me if interested. 917-806-7984

Prices VERY negotiable!

Liz812 at 10:17AM on 08/04/08

From Talk

What am I going to do with these lemons?

@butterface, that's probably a good idea, as far as reconstituting the dried lemons, or maybe next time I'll grind just one, measure it by weight and figure that's what equals a lemon's worth of juice and zest, then add liquid if the recipe needs that in addition to the flavor. Or (duh) grind it all, weigh it all, and divide by the number of lemons I used.

For many things I just go by taste and feel, so it's not really critical, it's more of a curiosity.

dbcurrie at 11:16PM on 05/01/08

From Talk

What am I going to do with these lemons?

If you want to try a great limoncello recipe, the one I've used for year is at
Divina Cucina.

Otherwise, you can certainly zest the lemons, juice them, and save the juice and zest in the freezer until you need it. You might want to put the juice in several 1/2 cup containers so you can thaw what you need quickly.

To reconstitute your dried lemon powder, figure out how much powder you got from one lemon (maybe dry and grind the slices from one and measure it) and add about 6 Tbs water. That's about how much liquid is in the skin and juice of a fresh lemon.

butterface at 7:15PM on 05/01/08

From Talk

What am I going to do with these lemons?

With the sudden cold spell, I think a giant pot of avgolemono would totally hit the spot.

Uhmn...can I come over now?

lorelei76 at 6:02PM on 05/01/08

From Talk

What am I going to do with these lemons?

Lemon drying experiment is complete. I dried a tray of them until they were completely dry, whizzed them in my spice grinder (aka used to be a coffee grinder) until they were a powder, and ran them through a fine sieve. There wasn't much that wasn't ground fine.

I didn't add either salt or sugar. Tasted it. This is lemon x10. Very lemony, and very fresh-tasting despite being dried. I could almost just eat the stuff with a spoon, if not for the pucker factor. Wow. Now I just need to figure out what the dry equivalent will be in recipes that call for juice and/or zest.

I now have another tray of lemons drying along with some tomatoes. Yes, I know tomatoes aren't actually in season, but I overbought tomatoes, and I'd rather dry some than watch them get all shrivelly and sad while they wait for me to eat them all.

dbcurrie at 4:46PM on 05/01/08

From Talk

What am I going to do with these lemons?

Squeeze them into glasses of Hoegaarden or Franziskaner hefeweizen.

jorach at 4:08PM on 05/01/08