Profile

bleu

  • Location: midwest
  • Last bite on earth: BLT with heirloom tomatoes

A Noobie Question!

What a nice and informative profile. You have already passed my meager skills but I still spend an inordinate amount of time on this sight. I just love it and all of the members are very kind and accepting. A very warm welcome to you and I sincerely hope that you enjoy participating.

A Real Quest

@thearrogantchef - I get it! And I am a senior citizen! Through the years, I have always enjoyed your posts and your somewhat irreverent and often "tongue in cheek" replies. Please keep it up! Had I been to Nanuvet, I would have gladly called your bluff!! ;) Thanks for making my day!!

First time cooking for the SO

I'm with @JerzeeTomato, make what you are comfortable with and be sure that you have time to clean up and freshen up. Like you do it all of the time!

Are you up to the OMG Challenge?

Dear Crazy: We as a group do not appreciate people, who have never commented or participated until the time when they enter the site and encourage us to go to a blog and two other websites. To be honest, I think that it is tacky and disrespectful. Enjoy your beastly burger, but please count me out! Have a good day!

Tacos

Whether it is authentic Mexican or Tex-Mex. It is all good. I am 67 years old and have been eating tacos for over 60 years. My Dad was stationed at March Air Force Base when I was just a little bugger and have loved tacos (et al) since. We even slipped south of the border for our taco "fix" but found many places in Southern California with incredible offerings even in the 50's. That was before the taco craze! As your tastes mature, try tongue and other combinations. Don't forget the fresh cilantro (if you are one that likes it) and try assorted cheeses; not just cheddar. Be sure that you try both soft and crispy tacos until you find what you like best.

I totally agree with @redfish, it is a gateway food. You're gonna love 'em!!

Are your plates to big?

We have a typical "bistro" or "blue plate special" chunky white and inexpensive set. We are not talking bone china here; much less delicate. I went with the pure white as it allows me to go nuts on the napkins, tablecloths, place mats and flowers (on special occasions). My really good stuff has a pure white background, as well, so I don't need to spend $300.00+ for a gravy boat, platter or tureen. I prefer to call this mix and match. I have found that the dessert/salad plate is almost always sufficient for our everyday meals. It also works well with my chunky pasta bowls for a light soup and sandwich meal.

We are senior citizens and just don't eat as much. That's a good thing! Our dinner plates are pretty well used only for a major dinner with many sides.

new user confusion

Welcome @ fat pig in the market - You've made it this far, I hope that you will continue your activity in whatever area you have interest. Perhaps, it has something to do with the noble piggy? ;)

Wine tasting picnic ideas

@wednesdayvail - Oh, boy, can I relate. To add to your list, I need to deal with Jewish palates, Muslim palates (forget pork for them and some seafoods) lactose intolerant and gluten-free and that is not to mention lo-sodium, low fat and lo-carb plus vegetarians and vegans. I honestly want to send them into the backyard to graze. However, for your dilemma, think fresh and seasonal (that will help hold down the expense.) A huge bowl of berries, melons, grapes and other assorted fruit (in season or you will go broke). A mega-large salad with assorted dressings on the side (well labelled)

If you choose to go Italian (and that is fairly easy to accomodate) have the pasta(s) in marinara sauce or alfredo and the meatballs or other meat options on the side separate.

Go with assorted breads, and provide olive oil and shredded cheese. The option and quality of which is what you can afford. Do not apologize! You should not be expected to get a second mortgage on your house! Please let us know what you decided to do. I'm in your camp!!

Good luck to you!

Kenji's Recipes

I have tried so many of Kenji's recipes that now, I don't feel the need to prepare a test run for company. I cannot think of any chef, cook, or scientist food person that I would trust without a "dry-run," yet I do with Mr.K. He presents his recipes with solid science, options and confidence. He's the best.....with or without adorable doggies.

cleaning a grill pan

Well, please forgive me, I went to the kitchen to get the product that I was going to recommend and somehow it was sent. I'm quite confident that I did something stupid yet I am hoping that it just timed-out. The product is called Dawn Power Clean and it is advertised as an overnight soaking power in 5 minutes. In my personal use, I have found that it cleans my cast iron without ruining the finish (seasoning) and it also shines my copper bottom pans. It works with stainless steel as well. I suggest that one follow the directions as a cookie sheet that I left overnight suffered serious finish "pitting." So go with the directions.

cleaning a grill pan

@ecca31

I have tried all of the above methods and most work to some extent. If there is just a small outside ridge, you may use a deglazing method. I'm with Kenji, I have a very sensitive smoke detector and smoking is not desirable.

There is a new product on the market that I have discovered. I am in no way affiliated with the company, I assure you.

Today Is

@Teachertalk - I was hoping someone would revisit that thread. So much better than Not Your Mother's Meatloaf!

@carmason - This too, shall pass.

Sausage making!

The above mentioned books are incredible. Just for fun, you may enjoy visiting clayskitchen.com/sausage We have, for many years made our own sausage. This site is just fun and has some really interesting recipes.

This Week at Serious Eats World Headquarters

Lookin' good Kenji!! Thanks for the extra hambone this week. He is a cutie.

What's the Big Deal?

The only reason that we eat at Olive Garden, Red Lobster, or Cracker Barrel when we travel is because we usually don't do our homework and can expect an adequate meal within our price range. At present, we travel to see loved ones or for special occasions. On a real vacation trip, we have higher expectations and research our food options. Otherwise, the food getting there is not as important. I applaud the dear 85 year old lady and respect her perspective (note: her perspective). It certainly is better than some of the hamburger and other fast food options. Unless one does ones' homework, it can be pretty iffy in an unexplored area. I guess that that is one of the reasons I hang around Serious Eats.

Can I use Marmite instead of Shiitakes?

I have a jar of Marmite which I have never used as I am just not sure how to use it. Were I you, I would give it a try. I'm with @Ken G and @Teachertalk. There's only one way to find out! I sortta like the umami thing......go for it!! Do, please, let us know how it turns out! Good luck to you Miss Lemonfair!

I need a creative blog title! Help!

Good luck to you @Lizzie. We cannot help you......it is your blog and you know better what your areas of expertise should be. If we sound rude or even condescending please accept our apologies. Please "hang" around our site or other sites before you plunge. We have had so many folks doing just as you have done and it is virtually impossible if we don't know anything about you or your areas of concentration. I wish you well.

International Face Off: Nutella

While in Dijon, France, we bought a case of Dijon (Maille) mustard to take home to our family. The lady there said that the US would not permit the level of wine/ alcohol that they usually put into their mustards. However, we had no problem getting it through customs in one of our suitcases. BTW it was excellent.

I can't believe I ate the WHOLE THING... :-(

Double stuffed Oreo cookies with a tall glass of ff milk (ha, like that makes a difference!). Dark chocolate peanut M&M's in the purple bag. Otherwise, with the exception of white wine, I'm usually quite normal.

10 Fun Toppings for Popcorn

@LizLemon - No, you are not crazy! I grew up on popcorn made with bacon fat. It is awesome. Just don't add much more salt. You're gonna love it!

Making Beef Bourguignon without a Dutch Oven

I have a Dutch oven as well as a large covered enamel (oval and large) pot. Both have done well for boef bourguignon. However, I also have a large oval crock pot which I have been tempted to try. I wish that someone would let us know if this would be at all possible. Has anyone tried it?

Free lunch?

I hear what you are saying, however, I would probably contact said host to see what expectations may be. Even if the food is spectacular, are you willing to add your name to his advertisements? I would be delighted to have a free meal, however, I would want to know what is expected from me. There is no harm in asking.

Do You Pick the Leaves Off when using Cilantro/Parsley?

I'm with Pavlov.....I chop the hell out of both but am intrigued with the idea of binding the larger stems and using them for additional flavor in other dishes. I am anxious to try that.

Food to cook with a 3 year old?

My little ones (they haven't been little for years) loved things with weird names......Ants on a log, scary fingers (peeled carrots with a sliced almond stuck to the end with cream cheese to resemble a fingernail), frogs in a hole (toast with an egg inside a round cut-out. They loved to do pancakes when we used a squirty bottle to make happy faces, letters, etc. and then ladled out the rest of the pancake on top. We even advanced to bunnies and bears and well you know. The bottle design gets darker and it is really fun for the little one plus the stirring and designing of said project. Oh! POM, I forgot homemade play dough! That was high on our hit parade as well. My very first grandchild is 3 months old. I just can't wait to get her in the kitchen!! What fine times!! Good luck with your nephew. You will both love the experience!!

This Week at Serious Eats World Headquarters

Hambone just gets cuter as he ages. He has really grown to be one handsome little guy!! Unfortunately, the soup dumplings make me feel right at home. Hubs thinks I should throw things away before they get green and fuzzy or not save them at all. I am just too frugal yet there comes a time when............

FYI - Pioneer Woman will have a program on Food Network

Ree Drummond (Pioneer Woman) is going to have a show on Food Network. I didn't think too much of it until I saw all the the responses to @killatofu in search of stuffed jalapenos. Actually, I learned of her blog from SE. I assume that many of us follow her. I do not watch any of the programs on FN but often search for recipes on FN. That's where I saw the announcement. There were some really negative responses on a blog on Food Network but I just wanted to pass it on. I personally don't care how long she was actually a "city-girl" nor do I care if she passes other peoples' recipes on. She never represents them as her own and always gives credit to others. Your thoughts?

Regular yeast vs. quick-rise..please weigh-in

For years, I was a working mother, antique dealer and a teacher of special needs students. I drifted toward the rapid rise yeast to make my life easier and still continue my home-made preferences.. Now that I am retired, is there any recommendations that you have as far as finished product is concerned that would draw me back to regular yeast? Is there, indeed, a discernible difference? I am totally open...now.

Famous people, famous food quotes

I did a search on this website and found that this topic has not been addressed since 2007 and there were only 10 responses. I would like to hear your very favorite food quotes from your very favorite people.

May I submit mine from my very favorite food person Julia Child:

I like to cook with wine; sometimes I even put it in the food.

The only time to eat diet food is while you're waiting for the steak to cook.

I think that every woman should own a blowtorch.

Well, I hope that you get the idea. There's a lot out there and I would so like to hear more!

Bleu

I'm new and so were you at one time. Help me be a good member.

I have been a lurker for over a year (recently retired). When dixielea wanted a name for her nurses' cookbook, I was so inspired I decided to join right then and there! I wanted to do a play on TLC (tender loving care) only I wanted to suggest that she use TLC (tender loving cooking). TLC is a nurse thing, right? It just seemed brilliant at the time. But, when I finally returned to Start Talking (after having enrolled), I could no longer get on for a comment, much less find the question. Okay, I have so very much to learn. I readily admit it.

I know not to be a "shill," I know not to "plug" my blog (if I had one), and I know not to write in caps unless I am yelling. So what else can you tell me to help me be a good little member? How long do the questions stay active? What do I need to keep in mind especially with time limitations for responses, etc. Please share your unique problems when you first joined...I would really be appreciative and you will save me (and perhaps many others) a good deal of frustration. If this has already been discussed, then tell me how I could have found this out :).

You have all brought me so much information and joy. I am happy that I finally signed up as a member of this fun and informative community. You all are all GREAT!

Bread Baking: Three Doughs Braided into One Loaf

Bread Baking: Three Doughs Braided into One Loaf

This recipe is a three-fer. Yup. Three different bread recipes in one. I was already baking two loaves for other people, then decided to make a third for myself (why not, right?). But instead of making a triple batch of one dough, I made three different doughs—rye, white wheat, and oatmeal—then combined them in a braided loaf. More

The Crisper Whisperer: Zucchini Pancakes

The Crisper Whisperer: Zucchini Pancakes

It's that time of year again. The time when residents of carefree, throwback towns start locking their front doors and parking their cars in the garage. The time when lucky children find green, woody baseball bats by the dozen strewn atop the compost heap. The time when perfectly reasonable people are driven to silent, guilt-ridden, unreasonable ends. In other words, it's zucchini season. Savory, crave-worthy zucchini pancakes to the rescue. More

Seriously Asian: Velveting Meat

Seriously Asian: Velveting Meat Get Recipe

The Chinese technique of velveting meat is an oft-used yet underappreciated one. It refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian. More