Silly me stuck the lid on my cast iron dutch oven, and in that lovely air-tight environment, the seasoning developed a lovely rancid scent. Other than completely stripping the seasoning out of it, how can I restore it? Or just I just throw my roast in it and not worry about it?
I love Chewing the Fat - but I hate watching it in the internet-standard size of minuscule by tiny (and what I assume is the "make this bigger" button doesn't work)! Any plans to switch to a higher-res streaming service like Hulu or Vimeo in the future?
I have an aversion to summer squashes. I grew up with my mom making this terrible zucchini-onion-celery seed dish that tasted of dirt and was incredibly slimy (my stomach turns thinking of it even now, and I haven't even seen the dish in nearly 20 years). Since then, I can't stand to eat them, and even the sight of a sliced squash is enough to make me slightly queasy.
Of course, now the Internets are taunting me with delicious-looking zucchini and summer squash dishes that I want to try, but I don't know if I can quite get past the texture and non-flavor flavor without outright revolt on my body's part.
Anyone have a 12-step program to overcome my aversion (or just some great recipes)? I've gotten past step one: the zucchini bread, but would like to move on to something a little less ... camouflaged. So, Serious Eaters, how do you like your squash?
On the heels of top 10 things you'd never have in the kitchen.... what are some of the things you keep around, even though you're a little embarrassed by it?
1. Pasteurized processed cheese food slices. I prefer it on sandwiches to good cheese; I don't know why. I blame my mother for denying me in my youth.
2. Sugar-coated cereal. Golden Grahams is my favorite, Capt'n Crunch and Cinnamon Toast Crunch are close seconds.
3. Individual Jello cups, the kind with the fruit in them.
4. Instant lemonade mix. It's my roommate's, I swear! Never mind that I make cups of the stuff as well....
5. Lipton iced tea bags - this hangup, I suspect, is uniquely my own. I'm a tea snob, and I always feel a little dirty buying Lipton tea dust. It's like a wine snob buying Boone's Farm.
6. Seasoning salt. I resisted the stuff for years, but now I find it kind of useful on things like chicken breasts and french fries.
7. Canned cream of mushroom soup. Like the French's onions, it's really only used twice a year, for green bean casserole. Yet, for some reason, it's in the pantry year-round....
8. Instant mashed potatoes. Okay, I'm lazy. And it makes an acceptable side with a little sour cream and garlic powder.
9. Bisquick. I don't use it for biscuits or any other advertised usage, I use it for those trashy appetizers that just don't taste right without it.
10. Bush's chili starter. Please see: lazy. But it's also surprisingly good.
I've got fibro and CFIDS, which means that some nights, cooking anything much more complicated than "open box, boil water, mix" is really difficult for me. I'm getting pretty sick of my standard easy meals, and I'm looking for some ideas for more. Rachael Ray is pretty useless, since she doesn't factor in the hour of dishwashing each 30 Minute Meal takes.
Of course, there's a couple of catches. Well, a lot. I'm allergic to MSG, so a lot of normal convenience foods are out. I also try to eat free-range/organically, as I find that makes a huge difference in how I feel. Beef, pork, and eggs are easy to come by; we only eat chicken once a month or so (it's hard for me to cut the thing up). I buy produce seasonally, but have year-round access to things like apples, lettuce, and potatoes. I prefer vegetables steamed or raw; the other doesn't like them much at all (one day I'll change his mind). I'm also allergic to bell peppers, eggplant, and summer squashes. Ideally, I'd like to add some more vegetables or fruit to the party, since I know I don't get my 5 to 9.
After finishing Julie & Julia and reading about Chris Cosentino's & Michael Ruhlman's recent "Head to Tail" dinner (post here, I've found myself interested in learning how to cook offal. I bought a pretty piece of beef liver from our local free-range farmer and I'm looking forward to using it, but... how? I'm a little trepidatious, remembering the foul liver and onions dish my mother made once as a child; but at the same time, remember my first experience with foie gras and how much I loved it. What do I do with it? What can I do to make it tasty instead mushy and funny tasting?
Assuming the other half finds my first attempt at serving offal palatable, anyone have suggestions for what to try next? We're lucky enough to have good connections in the area for local-raised meat, although anything beyond the big three (beef, pork and chicken) can be a little hard to get.
Thoughts? Suggestions? Got a fantastic recipe or a happy offal story you'd be willing to share?
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