sally599’s Profile
Recent Comments
TSA's Traveling with Food Tips
I'm surprised (happily) that pies aren't considered a gel-----is this for every airport----apparently the airports can set guidelines above what the TSA requires.
That's Nuts: The Easiest Chocolate Peanut Butter Mousse Pie
Cool whip seems to be highly polarizing, much like cilantro----we almost always have a holiday pie that's some sort of jello/cool whip concoction, but this is truly the easiest yet.
Taste Test: Frozen Apple Pies
I don't hate cinnamon but I think most frozen pies have way too much---how was the cinnamon level in the Vermont mystic?
See more comments by sally599 ยป
Recent Posts
sally599 hasn't written a post yet.
Recent Favorites
sally599 hasn't favorited a post yet.
Recent Polls
sally599 hasn't answered any polls yet.
Recent Quizzes
sally599 hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Taste Test: Finding the Best Apples for Baking
Empires----an improved descendant of the Macintosh-------tart and crisp to eat and great flavor in pies, applesauce whatever. (Although Honeycrisp are still my faves for eating out of hand fresh---for people who don't see them as special, consider the source was it a supermarket (yuck) or fresh off the tree or farmers market, they don't do so well at room temp so if they've been off the tree for a couple weeks they become pretty inferior unless kept cool.
TSA's Traveling with Food Tips
I'm surprised (happily) that pies aren't considered a gel-----is this for every airport----apparently the airports can set guidelines above what the TSA requires.
That's Nuts: The Easiest Chocolate Peanut Butter Mousse Pie
Cool whip seems to be highly polarizing, much like cilantro----we almost always have a holiday pie that's some sort of jello/cool whip concoction, but this is truly the easiest yet.
Taste Test: Frozen Apple Pies
I don't hate cinnamon but I think most frozen pies have way too much---how was the cinnamon level in the Vermont mystic?
A Full Dimensional Sandwich: Detroit's 3-D Special Sandwich
I had no idea that it wasn't called a party store everywhere---but then where I've lived outside of the Detroit area there really aren't that many independents. I think the difference is that in Michigan you can pretty much sell beer, liquor, chips whatever you need for a basic low-end party---but as a kid the candy aisles could not be beat. The liquor laws in other states I've been tend to limit stores mostly to liquor and not food so you don't really get party stores per se.
Great Lake Is Great Shakes: The Windy City Finally Has Great Pizza to Call Its Own
Ummmm, way to piss off a bunch of Chicagoans again. FYI, the police force here might be inclined to look the other way the next time you're in town.
Snapshots from Greece: Spoon Sweets
sour cherries are especially nice made this way
Blue M&Ms May Help Spinal Injuries
The mouse they tested was completely blue so, you'd have to eat one heck of a lot of m & ms.
http://www.cnn.com/2009/HEALTH/07/28/spinal.injury.blue.dye/index.html
Potbelly Sandwich Works: Big Sandwiches for a Small Price
Its all about the peppers, yum!
Healthy & Delicious: Cherry Lemonade
Almost any fruit works well in this combo---watermelon, raspberry, nectarine, strawberry with either lemon or limeade. I usually puree the fruit in the blender just to speed up the process. Haven't tried cherry yet mostly due to cheapness but it sounds great.
Cook the Book: Susan's Banana Cream Pie
Were any of these pies actually made? How do they taste?
My (Sort Of) First Taste of White Castle's Burgers
I think its interesting that you consider it more special. In my neighborhood that was basically where the poor people ate who either couldn't afford the nicer fast food places or those who maybe just couldn't taste the difference after a substantial appetizer of cheap beer.
Reusing Marinade: Ick Factor vs. Why Not?
The problem is that boiling water only goes up to 212F---not everything will be killed by that and going beyond that will result in varying types of candy if additional pressure is not applied, ie pressure canning. Still the primary thing you would be worried about would be bacteria which could form spores to survive the 212 and then grow out later. If using it immediately I don't see a problem but I wouldn't consider saving of it for later even in the fridge as all that is required is for those spores to "hatch", they don't need to be warm for that just in nutritious media. Of course you should also consider how the marinade has been stored, ie in the fridge the whole time. If there has been any exposure to room temperature you also have the additional possibility of toxins, some of which are also heat stable and can make you really sick, but the meat would also be contaminated in that case.
What Is Superman Ice Cream?
I had no idea it was a Michigan thing--I just thought it went out of style --of course it was only in style when I was seven or so.
Who Makes the Best Vanilla Ice Cream?
I think it really depends on whether you want a high milk fat ice cream or not. I tend to pair my vanilla with fresh fruit like strawberries and the lighter ice creams like Breyers are actually better for that---not so much paired with chocolate sauce though. Who actually eats plain vanilla alone?
Marcello's: Satisfying Chicagoans for More Than 60 Years
We get stuff from their catering division occasionally at work---its always been really bad although some people just love it, but then we haven't ever had the pizza---maybe I should push for that next time.
'New York Times' Goes After 'Food Section' Blog Tagline
The NYT is totally cracking down on blogs right now. Apparently Apartment Therapy got some sort of take-down notice for use of their images. I don't know exactly how this impacts the Kitchn which is routinely highlighted here but they've been using non-NYT images when they talk about NYT stories.
Banning fast food near schools? Your take.
This is all based on a study which came out specifically implicating fast food restaurants which were essentially right across the street from schools. Apparently the kids were too lazy or time pressed to walk further than that.
Personally I think its fine. I don't have a problem with regulating what kids have access to. Now when it comes to adults, I think that regulations tend to push things underground and then worse things come of it. I think that drug regulations are perhaps the best example of this. Lawmakers have regulated cold medicine to block meth makers. This makes it hard on us that have a cold but for people who are addicted to the stuff they just get it from Mexico which helps support cartels. So when they ban salt or fois gras or soda I'll just be finding another source which tends to support more crime in general.
Dinner Tonight: Cauliflower and Sweet Potatoes in Spicy Tomato Sauce with Cashews
This turned out really nice for me.
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
I'm guessing that the woman who smears them on her eyes probably doesn't feel a thing. She might have a mutation in the receptor for capsaicin which incidentally only mammals have. You can get this or any kind of pepper to a bird and it will feel nothing. That is the basis for pepper treated seed for which keeps squirrels away but not birds.
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
Considering that this article is also full of sloppy writing and clearly not edited at all, I think the title is going a bit overboard. First of all we're not talking about a bacteria here, it's a worm, a parasitic worm that likes to live in your brain. Sounds good, huh? Second you're quoting a pig farmer for advice----um is she a microbiologist or an MD or someone else with qualifications to address this. All she does is quote the CDC which is a great source but anyone can google that same info. The problem is that even knowing the appropriate cooking temperatures people still get sick. Hamburger is perfectly safe if cooked to the appropriate temperature even it was contaminated with E coli and yet people still get sick all the time. What happens if you didn't really measure the thickest part of the meat or your thermometer is off by a few degrees. Thats why the USDA recommends 170. Is it really worth getting an untreatable worm that's going to lodge itself in your brain just to have a moister cut of pork?
Taste Test: Finding the Best Apples for Baking
I like Ida Reds but can't find them anymore. I use a mix of Gala, Granny Smith and Macintosh. Not really much variety here in the stores, lucky to get those. The best way to get great tasting heirloom apple varieties is to plant a tree or two in your yard. If you are lucky enough to have a yard. We have seven acres and went a little crazy. Here are two great nurseries with excellent quality and service :
http://www.vintagevirginiaapples.com/
http://www.raintreenursery.com/
We have planted 30 or so fruit trees and we're waiting....in 3 more years they should start producing. What we're going to do with it all I don't know, but we just couldn't resist all the different varieties!
That's Nuts: The Easiest Chocolate Peanut Butter Mousse Pie
You're mother's cute...and crafty.
I'd actually like to make this but I too would not like to use Cool Whip. It just grosses me out. Can't you also stabilize whipped cream with a bit of powdered sugar? I thought the cornstarch in it also acts as a stabilizer. I'm just trying to not have to buy extra ingredients...
Taste Test: Finding the Best Apples for Baking
I made my first batch of applesauce 35 years ago at the suggestion of my new MIL with Courtlands and since I bought a couple of bushels I would use them for pies and crisps as well. They don't require added sugar and the sauce is pink and the kids always thought that the color made it special. Each year I find I run out sooner than I should since there are more grandkids:-)
Taste Test: Finding the Best Apples for Baking
Maybe, if possible, the seeds of those far-flung 800 apple varieties should be carefully collected and saved in the deep cold seed bank up in ?Finland?Sweden? Future generations may need them along with all the other vast varieties of foodstuffs our planet used to provide. Sadly, our modern-day food delivery system just can't handle the variety and logistics involved in providing them to us readily. Another reason for "back to the land"! We must seek them out...farmer's markets etc. Just as an aside...anyone remember when the Shriners, dressed as clowns, used to sell big delicious Macs on city street corners as a fundraiser? One of my treasured memories of the 50s!!
Taste Test: Finding the Best Apples for Baking
About 1 1/2 hours outside of LA (off the 10) there is a great apple growing region called Oak Glen, you can get all the heirloom varieties you can dream of. My current little bit of apple heaven... Arkansas Black- little sweet, little tart and super crisp. I don't like my fruit cooked, so I have no idea how they would bake, but if you can get your hands on them... so good!
Taste Test: Finding the Best Apples for Baking
I wonder if the Russet & Orin are regional apples because the Whole Foods in my area (PA) doesnt carry them. I'm going to try a mixture of Gala, Golden Del & Granny Smith w/the vodka pie crust!
Watch out!
Taste Test: Finding the Best Apples for Baking
Haven't seen it mentioned yet, but Ambrosia's seem to bake up really well with a lot of flavor. Haven't tried them in a pie yet, but in muffins & other baked goods the texture holds up really well, and the flavor deepens and becomes more complex.
TSA's Traveling with Food Tips
Think of all the wasted food. I wish they would save the unopened stuff, like canned, jarred food, etc. and donate it to those in need. What is the sense in throwing out brand new food for no reason? Talk about a wasteful society!
Taste Test: Finding the Best Apples for Baking
i just made the most unbelievable {if i do say so myself} tarte tatin with mostly pink ladies, with some russets, pippins, and winesaps thrown in. heaven!
That's Nuts: The Easiest Chocolate Peanut Butter Mousse Pie
We just made this with the white chocolate version of that Peanut Butter & Co. too.
So good. a little less grownup than I'd imagine the dark chocolate one is so a bit more kid friendly.
our local stores didn't have the dark chocolate one - said they're having supply issues.
Taste Test: Finding the Best Apples for Baking
Emily of Black Rock Orchard swears by Ida Reds.
If I've only got a choice of supermarket fruit, Golden Delicious is my favorite option, but at the farmers' market, I prefer talking to growers, sampling, and then selecting a mixture.
Taste Test: Finding the Best Apples for Baking
My new favorite this fall is jonagold for pies. Made a perfect tarte tatin this year: soft, cooked, and held its shape, though with tarte tatin, the apples are more cooked than they are baked. I have to say that in an informal crisp test I performed (I make dinner at a shelter twice a month) golden delicous outperformed granny smith by a mile. The grannies turned to mush while the goldens were sweet and held their shape. I'd think it would be hard to do an apple pie test without any apple pie seasoning though. Who's to say that plain apples in the presence of cinnamon, nutmeg, etc. would still perform the same?
TSA's Traveling with Food Tips
I've successfully argued a couple things. Once, they tried to take away my mashed sweet potatoes, which are DEFINITELY not a liquid. Another time they tried to take a way my yogurt. "It's not a solid! Its gelatinous! A colloidal substance!" I argued. And, hey! I prevailed. Take that, big brother.
Taste Test: Finding the Best Apples for Baking
Cortlands should surely be considered, a pamphlet put out by NYS apple growers names them as the best for pie. I am a Macoun fan myself, both for pie and out of hand snacking.
That's Nuts: The Easiest Chocolate Peanut Butter Mousse Pie
I just made the pie. It's in the freezer and I tried some of the mousse as I was cleaning up. Sir, your peanut butter product is such that one can not actually taste the Cool Whip. Excellent work!
Now if I can just stopping beating myself up for buying Cool Whip...
Taste Test: Finding the Best Apples for Baking
Winesaps! I had forgotten about them. Used to love them and think they were the best in pies! Haven't seen one in ages.
Taste Test: Finding the Best Apples for Baking
New England tradition demands baldwin apples.
Baldwin:
Raw: bland and uninteresting
Baked: Full of layered spicy notes
I'm down in VA where Baldwins cannot be found, so I'm experimenting tonight with a heirloom variety called "gold rush" which is an ugly beast, but crunchy, tart, and with a lot of layered flavors when raw. We'll see how it cooks up.
TSA's Traveling with Food Tips
so, i could carry a home-made pie filled with cherry pie filling, but i couldn't carry a can of the same filling? ridiculous. and don't get me started on the snow globes!
TSA's Traveling with Food Tips
meh. If it's not on the banned list, it's merely a recommendation. The banned list is here: http://www.tsa.gov/travelers/airtravel/prohibited/permitted-prohibited-items.shtm
Obviously, gravy, cranberry sauce, and the like is still subject to the 3.4 oz, clear baggie rule. Now that I've seen this ridiculousness, I'm going to bring some sauce in my carry-on. Just because. They can pry it out of my cold, dead hands.
Taste Test: Finding the Best Apples for Baking
My mom always used Granny Smiths because she is not too big on sugary tastes so I used those until I took a baking class in Philadelphia years ago with a pastry chef from a well known restaurant who ONLY used Golden Delicious. I started using them then and have never looked back but I do sometimes use equal Golden Delicious and Granny Smiths to even out the sweetness. Northern Spy is an interesting thought but Macs and Empires I would think would turn to mush!!!
TSA's Traveling with Food Tips
When I came back from Hong Kong to NYC, they squished one of my precious Kee Wah pastries! I asked nicely yet seriously to the TSA guard, "Madam, please don't squeeze those pastries. They're meant to be gifts." She replied back saying they're checking for any pork products but obviously, she squished nothing but lotus seed paste and flaky, pink crust that's sealed in individual, clear plastic wrapping.
Taste Test: Finding the Best Apples for Baking
Macintosh and Granny smith, heavy on the granny, are my winning combo.
TSA's Traveling with Food Tips
they took away my pudding :(
TSA's Traveling with Food Tips
From what I can tell, if the food item is for immediate consumption, they tend to let it through. If it's a sealed container, then it's trashed. Not a whole lot of logic, but I got through security just fine with a large bento that included at least a cup of soupy Thai curry over rice, and they didn't even double-check that. I'm just packing all of my alcohol and other liquids into my suitcase really well - so far I've been across the country a couple of times with beer (to share with friends, then to bring back local tastiness) with no incidents of broken glass. Definitely use glass or plastic over aluminum cans - they puncture and burst too easily.
TSA's Traveling with Food Tips
They dumped my unopened giant container of Fage 0% yogurt and I seriously went into the bathroom and almost cried. If it had been a giant container of nutella, I'm pretty sure that there would have been tears, cuss words, and certainly an arrest.
Recent Posts
sally599 hasn't written a post yet.
Recent Favorites
sally599 hasn't favorited a post yet.
Polls
sally599 hasn't answered any polls yet.
Quizzes
sally599 hasn't taken any quizzes yet.
Empires----an improved descendant of the Macintosh-------tart and crisp to eat and great flavor in pies, applesauce whatever. (Although Honeycrisp are still my faves for eating out of hand fresh---for people who don't see them as special, consider the source was it a supermarket (yuck) or fresh off the tree or farmers market, they don't do so well at room temp so if they've been off the tree for a couple weeks they become pretty inferior unless kept cool.