Retired teacher of special needs students for over 30 years. I have worked with toddlers through adult education
Kenji- Thank you so much for the very informative post. I adore my cast iron pieces (some have been inherited and some have been bought at auctions and garage sales). I use mine on a glass top as hubs wouldn't spend $400 to bring our propane into the kitchen. I must admit that I am ever so careful as it could easily "swing around" should I become careless.
I find that if I deglaze a pan (water, wine, broth whatever, the clean-up is very easy. I have been known to use a mild soap and coarse salt to clean and have had no serious repercussions. Thank you so much for de-mystifying such a wonderful product or application.
An omelet or frittata...made in a hurry and uses little leftover dabs and dollops.
Man! I almost hate to read SE anymore. It seems as though people that I have come to respect and enjoy are dropping like flies. I really miss the Community Talk as well. It was a chance for we "little" people to converse and share on a personal level even if we weren't from NY, Chicago.. well you know (I hope). It was a wonderful source of camaraderie for all of us food lovers and we were accepted at whatever level of cooking we presented. It was also, a welcome chance to share our frustrations, concerns, appreciation for each other and a great source of humor.
Welcome Jackson! You are one handsome little man. I am really missing Talk but do not know how to log in with my name Bleu. Just am not comfortable using my Facebook name as my page has been taken over by religious persons and political persons. That's why I didn't and don't participate in the Water Cooler. I just could not figure out how to use Bleu.
@onepercentgg - Well, that was a welcome blast-from-the-past! Thank you!
We are only two people (usually) and I would have made any one of the above ideas. I have been known to take multiple pounds of ground beef and turned them into multiple meals. For the two of us, I just place Spaghetti sauce, Sloppy Joe's mixture, taco mix, goulash, hamburger Stroganoff into quart freezer bags. After extruding the excess air, they fit so well into the freezer and very, very, flat for stacking. I wish you well!
Very similar to my own recipe. I am anxious to try the marinated onions...sounds so good. I always add fresh chopped parley at the end (if only for color) and also, a copious amount of coarse ground pepper. I have used the pressure cooker in the past but have drifted toward my slow cooker......not too sure why. Thank you for sharing!
Another exciting week for SE. What fun you all have! Thank you for the Cute Critters "fix" that many of us so enjoy.
You all know that I just love critters, so Nemo and Marlin were a bonus in additions to Pixel. However, Miss Margot takes the "cake" with me. She is absolutely adorable! I remember how thoughtful Adam was in sharing her birth with us and am so appreciative to see that she is growing even more adorable. Thank you Adam.
Best wishes to you Miss Leandra on your happy occasion!
As a wedding gift (over 45 years ago) we received a set of stainless steel and a set of Pyrex nested bowls. They have served us well. The difference being in whether I wanted some weight or if I was going to heat it in the microwave (in later years). I have since been gifted a set of nested and colorful bowls (similar to the old timey, nested and thick pie bowls). Oh my, oh my! I know that at my age, I must down-size but this is such a dilemma! Each has its plus side and I just need to let it go! I will keep my SS ones first!
So sorry that I am late to the party. I price compare to a point. We are seniors and don't eat as much as we used to eat. I often buy store brands when they are sodium free or no sodium added. They are seldom different in quality from name-brands and I am grateful to find them. I do, indeed watch the ads, but health considerations take priorities. Since we eat much less, we assume that any extra expense will be cancelled. I am happy with the options that were not available even a decade ago.
I really need to back-off at this time as I am not a confrontational person. However, calling Meat Guy a Neanderthal may very well put you into the category of personal insults that you so despise. Perhaps, this is a good time for a group hug!
Breezycookin - I see your point and respect your opinion. It's not a matter of agreeing or disagreeing with you that is important to you.......right? It's the fact that he insulted your palate. Not to worry...happens all of the time. There's no reason for any of us to stand with one side or the other. It is a matter of preferences......no more.......no less. Thank you for providing a great post to allow us to vent our personal preferences. Please, my friend.....do not take it personally.
Since I have never met a pizza, that I didn't like (unless it was raw or burnt) I cannot relate to turkey pepperoni. I am not too sure that I have ever eaten it. Nor, for that matter, I have not eaten cardboard nor feathers. However, I do enjoy Meat Guys posts as they are light-hearted and amusing. That does not mean that I necessarily agree with him at all times, but I do enjoy his "take" on things.
Love the cats and kitties but don't forget the doggies, please. Is Kenji moving West......will he still contribute regularly? Will we still have a dog "dose"? I do so hope he will stay with us. He is so well appreciated here.
@msecondo-What a great idea you had with the rubberized shelf lining. I have rolls of that around here and can't wait to try it. It certainly would stabilize the process much better than a kitchen towel.......thank you!
I have a wooden cutting board for bread with a lattice insert for crumbs. I love it. I have a wooden serving board with a trough for cooked meat for serving and slicing. I have a large plain old flat wooden board for when I want a cheese board with nuts and fruit (think special occasions). For everyday type cooking, it's plastic all the way. It's simply into the dishwasher and back in the cabinet. The older I get the more I appreciate the dishwasher!
Another first-time user thinking that we enjoy Spam and would appreciate his/her information. Not!!!
I gave up making deviled eggs for just a brief period of time and bought them at my grocery store deli. My son said that that wasn't my recipe......oops! My recipe is pretty average except that I use sweet pickle relish and just a little of the brine. Lately, I have been piping the mixture in to the bases but that doesn't affect the taste. One year, I grabbed the chili powder instead of the paprika. They loved it. I'm toying with the idea of adding crumbled bacon and Spanish smoked paprika. I'm really thinkin' that might be good.
I love the pics of critters....thank you. I am also very, very fond of all-things SE. You guys have so much fun and I am so jealous. Thank you for sharing...it often makes my day.
I have no business answering this post as I do not live in the area where you have a concern. However, we here in the Midwest are not as naive as some people may think. This was your first post, ever, and I assume that you very well may have another motive. I agree with Beetsnjams - "Go away".......please!
I have one of those insulated containers, but it is specifically for one dish which was purchased at the same time (think Corning ware outlet). When my food won't fit the dish, I use several (I mean several) layers of newspaper to cover my dish. If that takes care of the heat concern, then maybe just a tad bit extra liquid will account for possible (okay, inevitable) pasta absorption. Use the recipe that you are comfortable with as this is not a long time between oven (stovetop) and serving. Good luck, my friend!
Man! That looks good. For once there is more dog than bun. After all, it's the dog that counts plus the accoutrements
Our latest move, left my disabled husband and my son in charge of my new kitchen as I was left behind to supervise the actual move from one home to the other. They did a pretty remarkable job except I moved the spices away from the stove and gave a prime top-drawer to serving utensils instead of the diabetic drawer. He's a wheelchair so it hasn't compromised his ability to access. I am now trying to decide what needs to be left in a somewhat smaller kitchen and placed in the the open-shelving in the basement.
Grated cheese almost never gets frozen in this household. I just grate what I think I will need until the next grating session. I have a recipe for Easter bread that involves Asiago, Romano and Parmigiano Reggiano.....that is the only exception. I need to fill a quart jar with the three cheeses in equal proportions. Since I make multiple loaves, I do pre grate the cheeses and freeze. That is only like a week or two before I bake the bread. Perhaps, I don't need to freeze it but I do not want it to lose any flavor.
You, my friend, need to do what works for you. You will get no abuse or jokes from me!
I missed Pi Day as well. Thanks for sharing this @bobscatsteph3. It really does look delicious!