Profile

Kaymad

  • Location: Fort Wayne, In
  • Favorite foods: Depends on the month.

What dish best represents the food of your region?

Plain, Amish cooking I suppose. Not much spice or even pepper. Pork tenderloins seem to be popular. At the local Mexican restaurant the hot salsa simply has extra onion added.

Asparagus, Part Two

Thanks for the tips. I grew up with my mother boiling the heck out of asparagus so I of course hated it. Having it roasted or grilled was a revelation, that's how I usually do mine now, but I'd like to try it steamed sometime.

Food Processor Suggestions Requested

My cheapo 12 cup Hamilton Beach has never leaked. I use it mainly for salsa. I got it several a years ago from Target for something like 30 bucks.

Have you tried Kimchi?

I've never had spam but hear it's considered a national treasure in Hawaii

The Burger Lab: What's the Best Way To Slice Onions For Burgers?

I've tried slicing onions many different ways for burgers and large, diced are my favorite.

22 Asparagus Recipes We Love

Being a love of any sauce, I don't say this often, but asparagus doesn't need anything other then a bit of olive oil, salt and pepper and time in the oven or on the grill.

What is the Worst Food You Made This Week?

Made chicken with bacon, onions, mushrooms and cheese and totally overcooked the chicken. It was tough and chewy. Just came back from vacation and I'm off my game. I want something good to eat, but I don't feel like cooking it.

Bake the Book: Mad Hungry Cravings

Grilled veggies.

Weird ramen combos

When my husband was in Iraq I use to send him ramen noodles. He would make a bowl of the ramen, dump his mre of something like chicken tetrazzini into it, mix it all together and eat. Yuck.

What is the most expensive/least used tool in your kitchen?

My Kitchenaid mixer.

Taste Test: Boxed Fudge Brownie Mix

I found the best way to get fudgie brownies from a box is by using an 8 by 11 glass baking dish. I like the Betty Crocker dark chocolate brownies, but I'm going to try that target brand next time I'm there.

I turn my back for five seconds..

Years ago my roommate had her Venezuelan boyfriend over. I had left beef stew to cook in the crock pot and went to work. When I came home a horrible smell hit me as soon as I opened the door. Apparently, the boyfriend thought it needed to be spiced up and proceeded to add every spice in the house to my poor stew. If you could get past the smell, it didn't taste so bad.

Animal Slaughter...Have you?! Would you?!

In the eight grade we had a mandatory Ag class where we had to go see a cow slaughtered. I was fine until they got to the stomach. A steamy, grain-filled mess spilled out.. I'll never forget that smell. It put me off my food for a long time.

How do you reheat short ribs?

I had the same thing for dinner. I simply put them back in the oven on 325.

Please Stop Pairing Red Wine and Chocolate

I was eating a blonde brownie and took a swig of my husbands beer..and found a match made in heaven if you ask me.

Is Walmart Actually Benefiting Local Farmers?

How dare Walmart sell cheap food to poor people and give them access to fresher produce. In fact, it's a fact (according to a recent study not funded by the deathstar of grocery stores) that poor people with access to Walmart tend to eat more veggies. Poor people should be forced to shop at higher priced mom and pop stores because its good for mom and pop.

Please Reminisce about Birthday Cake

As a kid my birthday cake was Boston cream pie. When I became a teen it was dark chocolate cake with 7 minute frosting.

My 23 year old daughter always wants a brownie trifle for her cake, my youngest wants Boston cream pie. My husband doesn't eat sweets, so I make whatever I'm in the mood for.

Fresh Margaritas

We started making margarita's over the summer. Fresh lime juice is a must, shaken well, strained into a large martini glass. I began by using tripe sec, later we decided to splurge and try Cointreau. The orange taste was to over powering so we went back to the triple sec. Glad to find this recipe for a pitcher version because I've gotten tired of making only one at a time!

Staff Picks: Our Favorite Fast Food Burgers

I don't think of Five Guys as fast food since they don't have a drive up window. Wendy's is my favorite fast food hamburger.

Do you cook well with others?

I hate it! Makes it difficult teaching my daughter to cook.

Food Porn and Other Filthy Attitudes

When I think of food porn, I think of food network hosts who travel around trying different food. They place a bite in their mouth, close their eyes as they chew and appear to be in total ecstasy. Can every single meal they try really be THAT good? Can't they for once, wrinkle their nose and say, "my God, that is so disgusting!".

Secrets from the Host Stand: 10 Things a Restaurant Host Wishes They Could Tell You

You know how many times I've walked out of a restaurant not happy with my food? More times then I can count. I usually don't complain unless its really, really bad. I've never complained about crappy waitresses or sluggish hostesses. Doesn't seem worth the bother.

We ate out Friday night. The place was busy, but no busier then usual for a Friday night. Our food was lukewarm at best when it did finally arrive, 45 minutes after our appetizer was finished. I don't send food back, ever. To many horror stories of how customers are punished when they return food. So we ate, and left the waitress a 20 percent tip. I guess I'm a well trained customer that accepts subpar service and food.

The hostess was probably put out that I took up more then my allotted table time, I should have just left without eating to free up the table for the next sucker instead of lingering over drinks the ice had melted in while waiting on the food.

Confessions of us home cooks....

I stick my finger in the cake or cookie batter. In fact, I'd rather eat the batter then the finished product. There might have been a time or two when my cakes came out on the thin side.

PREPARING CAKE TINS

I wipe some shortening in the pans with a paper towel, sprinkle flour and tap it out.

What food items an overweight lady should avoid and prefer?

As others asked, does she want your help? I packed on twenty pounds after an injury and had to stop running. When it came time to lose the weight, I found I had no idea how to diet! I set myself up with a personal trainer and nutritionist. It can be pricey, but well worth the cost. If she is interested in losing weight, a nice present might be a few sessions with a nutritionist.

Is the big Green Egg really worth it?

Our neighbor has one. The man uses it at least 4 times a week, sometimes for both lunch and dinner. I like smoked food, but I think I'd get burned out after a while. He'd probably do it even more if he didn't travel so much.

My husband wants one so badly. For one thing, I'm the one who will end up having to come up with the recipes and figure out how to work it. I don't mind since I do all the grilling anyway, but these egg things start at 800.00! Is it really worth that kind of price? I was thinking about getting him one for Christmas, which will really be a present for myself.

The relative that should only be in charge of non edible items

My Aunt S isn't the best cook. Several years ago she brought a rolled pumpkin cake to thanksgiving. It was actually quite attractive and I felt bad that no one (having learned from experience) was eating it.

I don't eat dessert on thanksgiving, not a fan of pumpkin, but I decided to have a piece because it looked like she'd worked hard on the thing.. It was dry, maybe old tasting. As I was choking it down she said she had bought it off someone who had bought it off someone else. Who knows where it came from? Hopefully it wasn't sold out of the trunk of a car.

Have you been guilted into eating something you regretted or have a relative who should NOT cook?

Soup starter for thanksgiving. Yea or nay

I'm having eight people for thanksgiving. I want it to be a little different, maybe a few less side dishes then usual with more standouts.

I've kicked around the idea of serving soup as a first course, but I'm afraid everything else will cool off as we eat the soup...or should I let the guests eat the soup while I finish dishing up the main meal? How does everyone else do it or is it not worth the bother?

Save yourself from a real kitchen disaster!

It was just a year ago we remodeled our kitchen. Put in solid hardwood floors throughout the downstairs, installed granite and other things. Friday night went down to the basement and there was water dripping from one of the canned lights, the carpet was saturated.

Long story short, the dishwasher has been leaking for at least 6 months. It was seeping under the hardwood flooring so I never noticed water although I now have an answer for my ear infection and eye infection that wouldn't go away.

My entire kitchen has been stripped down to the subflooring and that probably even has to go. Everything, including the cabinets have been removed. They broke the granite when they were taking that out. The basement was taken down to the studs.

This could have been avoided if I'd had a moisture detector under my dishwasher. I had one in the Cabinet under my kitchen sink, a lot of good that did me! Since this has happened to me I've talked to several other people who have had dishwashers leak and cause damage, although maybe not to the extent mine caused. By the way, my dishwasher is only 3 years old.

You can get 3 of these battery operated detectors for something like 35 bucks online. That's just a little cheaper than a brand new kitchen!! This isn't an advertisement, I'm not personally benefiting from the sale of moisture detectors, but heck, I'd said something to one of the contractors about getting more of them and he'd never heard of them so I thought I'd let all of you know who love your kitchen, Unless of course you want a new kitchen!!

That doesn't go together!

My 22 year old daughter had sushi for lunch. To wash it down she chugged egg nog directly from the bottle. It made me a little nauseas watching her. Not just the drinking from the bottle part! Egg nog and sushi don't seem to go together in my opinion.

What foods and or beverages have you seen people pair that just don't seem to belong?

The Food Lab: How to Make a Chick-Fil-A Sandwich at Home

We've been hearing an awful lot about Chick-Fil-A—the Atlanta-based fried chicken sandwich fast food chain—in the news recently, and it's not been about how awesome their chicken sandwiches are, which is somewhat unfortunate, because those sandwiches are awesome. I decided to figure out how to make them at home. Here's how it's done. And yes, you can even make 'em on a Sunday. More

Grilled Chipotle-Rubbed Steaks with Lime Butter

Compound butter is one of the easiest, yet most impressive ways to make a meal more delicious. Even though it's nothing more than softened butter with herbs or spices or other flavorings whipped into it, somehow it achieves a level of refinement that comes across as very impressive (for a barbecue, having a couple varieties to slather on everything makes for a fantastic party). More

Kugelis

Anyone who grew up the Lithuanian parents or grandparents is probably familiar with this potato casserole. Similar to German kugel or potato babka from Belarus, it is a simple dish of grated potato, onions and bacon baked with eggs until crisp. More

Cakespy: Blondie-Topped Brownies

Blondies or brownies? It's a delicious dilemma: they're both bar cookie classics, one rich in brown sugar, the other redolent of chocolate. But why should you have to decide? Because they taste so much better when baked together, in layers. More

Nordstrom's Tomato Basil Soup

This is what my wife asked me to accomplish: a) Recreate the tomato soup from Nordstrom, and b) don't mess it up. In case you're not familiar with this soup, it's rather famous, ranked regularly on lists of Best Tomato Soup Ever, enjoying something of a cult following for those who love tomato soup. More

DIY Irish Cream

Irish cream is irresistible. It's creamy and sweet with just the right whiskey kick. The best part about making your own is that you're in control of the flavor. Feel free to play around a bit with the recipe. More

Smearcase

A soft, cakey "crust" encases a big ol' smear of gooey cream cheese-based custard filling; when sliced into squares, it's sort of like cheesecake condensed into a bar cookie form. More

Tortilla Soup with Fried Pasilla Chiles

I can't even count the number of underwhelming tortilla soups I've had over the years. Most of the problems stem from shear excess. Restaurants just love loading the bowls with heaps of cheese, chicken, and other accouterments, which tend to cover up any flavor that might be in the actual soup. I've longed for a straightforward and simple recipe—one that wouldn't hide the soup's humble beginnings. With fewer than ten ingredients, this recipe from Diana Kennedy's The Essential Cuisines of Mexico would be the perfect place to start. More

Cook the Book: Boston Cream Pie

While Boston Cream Pie does in fact hail from Boston (from the Parker House Hotel to be exact) there are a few other inconsistencies to this dessert. You see, it is neither cream-filled or a pie and if we're getting technical. We should probably be calling it Boston Custard Cake since that's exactly what it is. But when you're met with a big slice of chocolate glazed vanilla cake filled with an eggy yellow custard, arguing semantics just seems kind of silly. More

Sunday Brunch: Blueberry Banana Muffins

Muffins are a classic that can either be an asset to any brunch table, or just a sweet distraction between other bites. These banana muffins are somewhere in between banana bread and an incredibly moist blueberry muffin. The combination of sweet mashed bananas and tart, bright blueberries make these muffins a hit at any brunch (or picnic) where a bit of sweetness is needed. Serve them with piping hot milk tea and some soft sweet butter. More

Cook the Book: Chocolate Chip Cookies

These cookies were worlds away from Chips Ahoy and remarkable different from the classic Toll House version that so many of us find synonymous with chocolate chip cookies. Their incredible depth of flavor might make you pause and think about the ingredients. For a humble chocolate chip cookie that's a pretty incredible feat. More