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From Talk

Condiment-ation

We have been putting a dab of horseradish into the cole slaw when the cabbage is especially sweet.

I've also started using the dijon mustard more often in deviled eggs.

From Talk

Ending lobster phobia and other seafood goals

I know I'm one of the few who just doesn't really dig lobster. It's not that I think it tastes bad, it just isn't something I would go out of my way for.

Mussels...ah...there's a story. After a horrendous mussel incident when I was 13, I wouldn't even think of eating one. Let's just say it involved the necessity of throwing away a suitcase. Now, I love them. To me, they are about the easiest seafood to prepare. For the sweetest, look for P.E.I. (Prince Edward Island) mussels in season. Bring them home, scrub the shells and pull off the beards, and steam them for a few minutes. Discard any that don't open. The meat comes out very easily. There are so many options for steaming broths - butter, wine and garlic, tomato...google "recipes for mussels" and take you pick or mix and match to make something that appeals to your buds.

I have no aversion to buying shrimp in the shell and cleaning them myself - takes a little time, but is well worth it in the end. One of our favorites is to make a sauce of 1/2 butter, 1/2 olive oil, garlic, basil, pepper and a pinch of salt. Add the shrimp last - toss it all with angel hair. Sometimes I might get a little froggy and add some fresh lemon juice!

From Serious Eats

The Most Disgusting School Lunches

Gramma was a real, live lunch lady who retired at the end of my sophomore year in HS. What I recall is that the school only served pizza once a month - MAYBE. We had meals. They used the government commodities to their fullest potential. We had beef stew with Gramma's biscuits! Yes, there were the spaghetti days, meat loaf days...and everyone's favorite - Texas Straw Hat. While all the veggies were usually overcooked, the most disgusting thing was always the spinach. Nasty, vile looking stuff!
Then, all the lunch ladies retired and the school started serving pizza every week...by the time my kids were in high school, it was twice a week. At that time, there were ala carte options, but sadly, salad wasn't an option. I always wrote notes at the beginning of the year so that my kids could run home for lunch - we lived a block away.
Even now, I receive the school newsletter and shake my head at the continuous offering of pizza twice a week and sandwiches.

From Talk

College eating on the cheap

I would suggest that as a gift from either you or the BF's parents, that someone buy these two a Costco or Sam's Club membership. Not sure what part of the country you are in, but GFS Marketplace also has great prices with NO membership fee.

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From Talk

MASS quantities of mint...

From Talk

Planning for Camping Trip...

From Talk

Homemade Chocolate Pudding

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From Talk

Condiment-ation

We have been putting a dab of horseradish into the cole slaw when the cabbage is especially sweet.

I've also started using the dijon mustard more often in deviled eggs.

From Talk

Ending lobster phobia and other seafood goals

I know I'm one of the few who just doesn't really dig lobster. It's not that I think it tastes bad, it just isn't something I would go out of my way for.

Mussels...ah...there's a story. After a horrendous mussel incident when I was 13, I wouldn't even think of eating one. Let's just say it involved the necessity of throwing away a suitcase. Now, I love them. To me, they are about the easiest seafood to prepare. For the sweetest, look for P.E.I. (Prince Edward Island) mussels in season. Bring them home, scrub the shells and pull off the beards, and steam them for a few minutes. Discard any that don't open. The meat comes out very easily. There are so many options for steaming broths - butter, wine and garlic, tomato...google "recipes for mussels" and take you pick or mix and match to make something that appeals to your buds.

I have no aversion to buying shrimp in the shell and cleaning them myself - takes a little time, but is well worth it in the end. One of our favorites is to make a sauce of 1/2 butter, 1/2 olive oil, garlic, basil, pepper and a pinch of salt. Add the shrimp last - toss it all with angel hair. Sometimes I might get a little froggy and add some fresh lemon juice!

From Serious Eats

The Most Disgusting School Lunches

Gramma was a real, live lunch lady who retired at the end of my sophomore year in HS. What I recall is that the school only served pizza once a month - MAYBE. We had meals. They used the government commodities to their fullest potential. We had beef stew with Gramma's biscuits! Yes, there were the spaghetti days, meat loaf days...and everyone's favorite - Texas Straw Hat. While all the veggies were usually overcooked, the most disgusting thing was always the spinach. Nasty, vile looking stuff!
Then, all the lunch ladies retired and the school started serving pizza every week...by the time my kids were in high school, it was twice a week. At that time, there were ala carte options, but sadly, salad wasn't an option. I always wrote notes at the beginning of the year so that my kids could run home for lunch - we lived a block away.
Even now, I receive the school newsletter and shake my head at the continuous offering of pizza twice a week and sandwiches.

From Talk

College eating on the cheap

I would suggest that as a gift from either you or the BF's parents, that someone buy these two a Costco or Sam's Club membership. Not sure what part of the country you are in, but GFS Marketplace also has great prices with NO membership fee.

From Talk

Bread Machine vs. Handmade

I've had a bread machine - it died many years ago and I would never buy another.

I do use my kitchenaid - and, for most breads, I use instant yeast. Some of my breads are ready to go into the oven less than 1 1/2 hours after starting.

The bread machine bread tasted fine, but I like being able to shape and bake it differently.

From Serious Eats

Served: My Plea To Tip Kindly

Only once did I ever confront a customer about a lousy tip. The bill was $28 and change, and when I picked up the wallet I said my customary "I'll be right back with your change." The woman said "Keep it." When I opened the wallet, there was $29 in it. I counted out the change, anger building and went back by the table they had just left to see if something else was there. Nothing.
I saw them in the foyer and walked over, holding out my hand and said "Ma'am, you forgot your change." She said "It's for you." Again, I said "You forgot your change." Yeup...she complained to the manager.
I filled their glasses - on request - no less than 4 times (it was lunch). After two requests for "another napkin", I brought several. I pre-bussed. I ran for extra sauce TWICE.
She had the nerve to tell the manager "It's not required that I leave anything...she should appreciate what she got." The manager - bless her heart - said "Our servers are accustomed to receiving much more than 1%."
My lunch average was always over 15%. Dinner left me wondering if I finished the evening with less than 25%. I understand the feeling of that "one" tip that makes a server second guess themselves. I've learned - it isn't me. Some people should be going through a drive-thru window and not step foot inside a service establishment.
I'll take Hannah's comment "If you can't afford to tip, go somewhere less pricey" a little further. If you can't afford to tip properly, you should probably be eating in your own kitchen.

From Talk

#&*@#^@ Hurricane...

Fortunately, I've never lived in a hurricane zone, but have been evacuated while working in Biloxi when Ivan rolled in.
But, in Central Ohio, we get our blizzards. I'm not sure how it happened, but we didn't lose power back in March of this year. I'm a stock-up person, so we didn't have to make the run for provisions. The only thing missing was my man's Windsor. The liquor store 6 miles away was closed so he had to substitute with what was in the liquor cabinet - EVERCLEAR!!!! Have any of you ever seen a 55 year old man giggling on Everclear? What a hoot!
But seriously...stocking up on the water, having a grill available...best of luck and be safe!

From Talk

I don't want to waste food!

I had a very hard time adjusting to cooking for just myself (then 2 again) from the years of a house full of teens. I would go absolutely nuts when I had to throw something away.

I've adapted pretty well. My man is very good about eating most leftovers. He tends to get up and roam in the middle of the night. I think the worst thing I still do is buy too many fresh veggies. I love them...him, not so much, and I usually end up with way too much going soft and soggy.

From Serious Eats

Why Don't Recipes Include Salt Amounts?

I'm definitely more fond of pepper than salt...especially with creamy soups.

I use sea salt in our everyday cooking, and I agree that it's something that comes with experience and tasting. Always start with just a pinch or 2 - it's much easier to add a little more than to take away too much.

While we use very few prepared foods, canned tomatoes and beef and chicken bases always seem to have more than enough. Salt is definitely an "enhancer", but like others have said, you shouldn't actually taste the salt.

From Talk

Okay canners, preservers, picklers, jammers....Let's hear it!

I make tons of peach and apple butter every year to sell. I've always used a BWB with no problems.

I usually use my large electric roaster to cook down the pulp/sugar mixture. Long, slow cooking that I don't have to watch and stir every minute. I usually do it overnight, getting up to stir every couple of hours.

From Serious Eats

Top 10 Celebrity Chef Earners: Who Isn't on the List?

I think a better title would have been food celebrities as opposed to "Celebrity Chefs..."

I read through the first page of responses on the article and it blows me away how many RR lemmings there are. I am so reminded of a woman who worked for me from Biloxi. She set her TIVO to record Oprah and Dr. Phil every day we were out of town and continually quoted the two. On another forum I used to spend a lot of time on, there was a woman who continually quoted "The View".

Thank gawd I quit drinking kool-aid when I stopped going to band camp.

If Oprah endor

From Talk

Planning for Camping Trip...

Just a little update on our planning...

I've settled on planning 4 main dishes (with plenty for leftovers). As of right now, I have the spaghetti sauce (including meat) in the freezer. I've got the stroganoff mix cooling before I put it into the freezer - I'll just add the sour cream and (cheating) a can of cream of mushroom soup when I heat it up. We are going to chop and brown the meat, onions and add the spices for the chili mix, then freeze it. Then, when we're ready to make it, we'll just add water and beer and the jalapeno and let it sit in the crock pot all day. And, I'm planning a pot roast - again, I'll just throw everything in the crock pot in the morning.

Doing this eliminates some of the spices I would feel I have to take. We buy rice in 25-lb bags (jasmine and basmati), then I separate into quart bags for storage. I'm going to take a bag of each, and that should work for the base for the chili, stroganoff and sausage gravy over rice. We actually prefer plain rice as sides, rather than anything too doctored up unless it's the occasional pan of dirty rice.

And, I'm committing one of my food sins, but I've settled on taking a box of baking mix - for biscuits and pancakes. That is definitely "roughing it" for me - and eliminates the need for buttermilk, baking powder, baking soda...and in the past, I've doctored these pretty well for cheddar-onion biscuits. I sell cornbread mix, so that's a breeze to throw a couple in the box - just add milk & egg. I know I'll still have to take along a bag of flour and some cornmeal for breading the fish or making a beer batter.

We are planning a couple of wine/cheese lunch picnics...I've found a Sobie's in Parry Sound, and it looks like they will have a decent selection of cheese and deli meats (proscuitti, salami...) Is anyone familiar with some great Ontario wineries I should look for on the labels?

Oh...and while I'm bringing sausage from home for patties, gravy...we're going to buy our bacon up there. I'm told I must have peameal bacon at least once. Funny thing is...in all my visits to my relatives, I don't ever remember peameal bacon. It was always just plain ol' strips.

I also had a great revelation...I'll get home the day before Mom goes to visit her mother in New Brunswick. With the new baggage weight limits on her flight, I will be able to smuggle home the Crosby's molasses and Bick's pickles. Now...if I could only find a good source for dults in Ontario, I would be a very happy girl. Sadly...I don't think that will happen.

From Talk

Ghetto Drinks

About 10-15 years ago, Ohio switched from state-run liquor stores to retailers being permitted to obtain package sales licenses.

Some of these stories make me laugh...flashbacks! I think my worst time was in the first couple of years after I was divorced. My friend and I would buy 4-5 bottles of Strawberry Hill - hey - $3 a bottle was a great deal!

Tasted like kool-aid going down, came up like raw sewage every freakin' time!

And, as much as I prefer craft beers and ales, and my really good liquor...there is always a 6-pack of either Miller Lite or MGD 64 in the fridge and I'm known to pick up Burnett's vodka and/or gin for average everyday cocktails. I got turned on to it when I was working in Mississippi - the liquor store owner guaranteed it with a "bring the rest back tomorrow and I'll replace it with the name brand". At the price, living on the road with a $12 per diem made my "hotel cocktails" much more attainable.

From Talk

I'll Eat It, But I'm Not a Huge Fan of _________

Lamb, duck and lobster...I have no fondness for any of them, but if it is what the host is serving, so be it.

Fungus...seriously - once in a blue moon I will buy some white buttons, trying again to understand the adoration some seem to have for these things. I'll slice them into a salad, and it's "OK". I'm not as fanatical as I once was - not ordering any dish that contained mushrooms. But, if the pieces are too large and rubbery, off to the side they go. I kind of like the flavor - I have had some great cream of mushroom soups that were pureed to the point of no chunks. I just really hate the texture. Or rather - I've probably been exposed to too many nasty, rubbery versions that I can't get past those memories.

From Talk

You either love it or you hate it...

I haven't seen anyone address one of the biggest debates in the midwest -

Mayo vs. Miracle Whip

Wine is another I've come across...people will just say "I don't like wine"

From Talk

Decadent Vacation Food Indulgences...

@finsbigfan...

You reserve bloody marys for vacations?

That's NCAA football Saturday for us!!!!!!!

From Talk

Friday night drinks?

I've had a few raspberry vodka's with tonic...

I picked up a bottle of bourbon today...I have a plethora of mint outside. There WILL be juleps consumed this weekend!

From Recipes

Essentials: Guacamole

I learned the basics of guac while working at a restaurant whose kitchen was staffed by some central-Mexican natives. It has always worked for me, and when I visit the southwest and make it for parties, it disappears in a flash...

Fork-mashed avocados, diced tomatoes, jalepeno, garlic, onion...fresh lime juice, salt & pepper and cilantro (when I can find it!)

From Serious Eats

The Most-Stained Cookbooks

My most stained has to be a handwritten collection I put together when my son was an infant...Buckeyes, Texas Sheet Cake, No Bake Cookies... He's almost 24 now.

Many family contributions, and others that I found along the way, with notes on the pages "Not too good", "Perfect", "Too Much Cocoa"...

From A Hamburger Today

Hamburger America: Bud's Bar in Sedalia, Colorado

Yeah....one of those burgers that makes everything right with the world. If I'm ever in Colorado.....

From Talk

Decadent Vacation Food Indulgences...

Because we rarely eat out, the whole vacation dining experience is a luxury for me (well, except for planning that whole camping trip thing...).

I would say one of the must-have's when we are in Scottsdale is a trip over to Chandler to Kokopelli Winery for a couple glasses of wine and a Nosh Plate - they serve on of the best goat cheeses I have ever had.

When in New Orleans, I must make myself sick on the local fare...oysters, crawfish, ettouffee, jambalaya, muffalettas, and roast beef po'boys...

Oh...and when we go to Belterra Casino, it is required that we drive the 7 miles into Vevay for the cheeseburger that makes everything right with the world.

From Talk

Cincinnati

Go across the river to the Turfway exit off of 75/71. On the west side of the interstate you can find a Famous Dave's BBQ. Yeah, it's a chain, and I've eaten in some pretty crappy FD's (Augusta, GA being the worst). But...for chain 'cue, you could do a lot worse.

The remoulade they serve with their fried catfish rawks, too! Good luck with the move!

Oh...and on the north end, The Porch for all Sorts at the Montgomery/Ertel Fields exit has awesome spicy garlic wings. Sports bar atmosphere. This is the first exit north of 275 on 71.

From Talk

Making a breakfast feast

Something my friends and I have done for "crowd" breakfasts prior to a big party is breakfast burritos. Thinking it through, we would chop the bacon raw, then brown the bacon and sausage together. Pan-fried the potatoes in another pan. Drain the meat, mix in with the potatoes, then add the beaten eggs.

You could brown the meat in advance. Heat it up with the potatoes, or not...you could have separate bowls of scrambled eggs, potatoes and meat, along with salsa, cheese, guac, etc. Your guests could put their own together.

And, a loud DITTO to the fruit salad. Great make-ahead idea. And, as far as the breakfast casserole? I was fortunate to stay at a B & B near Erie, PA a few summers ago. She assembled the casserole the night before, then stuck it in the oven in the morning. Piece of cake, er, casserole!

From Talk

What wouldn't you serve guests

I've thought and thought about this...

The only answer I can come up with is nothing "convenient". I can't imagine using a mix, or a short-cut for entertaining - whether it's my family or strangers.

But, yeah - I'll ditto the no organ meat or tofu. Never will find their way into my kitchen.

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From Talk

MASS quantities of mint...

From Talk

Planning for Camping Trip...

From Talk

Homemade Chocolate Pudding

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About thewrighttaste

Website: http://www.associatedcontent.com/user/253617/debbie_henthorn.html

Location: Northern Suburbs of Croton, OH

About: I am the owner of a licensed home bakery specializing in artisan-style breads. We also feature our own line of seasonings, mixes and fruit spreads. And, if it is baked, we do it from scratch!
We love FOOD!

Favorite foods: Dead animals - preferably cow and pig! BUTTER! Grilled veggies...pastas...seafood. I just can't name a few!

Last bite on earth: