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thewrighttaste's Profile

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:

The Ten Most Recent Posts By thewrighttaste

From Talk

MASS quantities of mint...

Posted by thewrighttaste, August 10, 2008 at 3:05 PM

I found a patch of mint today I didn't even know was here. I only knew of the little patch near the kitchen door.

While dinner tonight will be preceded with mint juleps, not even I can consume enough bourbon to put a dent in the amount of mint I am facing.

I planned to make some mint jelly, but I'm also up to my eyebrows in peaches (for butter, jelly, etc) and apples are coming in also.

Any ideas as to how to go ahead and harvest the mint in the next few days before my man takes out the weedeater to get ready for a party we are catering on our patio in 2 weeks?

14 Comments

From Talk

Planning for Camping Trip...

Posted by thewrighttaste, August 3, 2008 at 10:46 AM

But...this is no ordinary camping trip for me. We are spending 9 nights in a cabin at a remote fishing camp on the French River Delta in Ontario. My man tells me we will buy our groceries in Parry Sound, drive another hour or so to a marina, where we will park the truck, load our things into a boat, and then be "taxied" to the camp. He has told me that we "can" take a day mid-week to go back for more supplies, but I'm thinking that's not exactly what he wants to do.

Obviously, we will be fishing, and eating some of what we catch. I love fish, but I'm not sure if I can eat it for 9 days straight. My supplied equipment? Full-size stove (with oven) and fridge and gas grill - danger of forest fires eliminates open fires at the cabins. The website says the kitchen is equipped with kitchen "necessities" - I'm packing a stove-top flat griddle, my cast-iron chicken fryer, our knives and cutting boards, one of my saucepans with a good lid for cooking rice.

Yes, my man will eat some salads and coleslaw, but he's not a cooked veggie eater. We are packing some meat in dry ice for the trip - obviously breakfast, such as bacon & sausage. I think I have him convinced to make a pot of his award-winning cajun chili, so we'll take that meat as well.

I will pack a downsized version of my "magic drawer", along with some Buffalo Dust and Cajun Kick to spice up the fish. I'm thinking grilling in foil a couple of times, maybe a fish chowder mid-week. The firmer fish, we can grill direct, but that's if we are lucky. Pan-fried (dry or in oil) is a given...

Any ideas for sides for a carnivore/starch eater that I can carry in?

9 Comments

From Talk

Homemade Chocolate Pudding

Posted by thewrighttaste, July 17, 2008 at 9:51 AM

So...I was playing in the kitchen last night. I've had a craving for chocolate pudding. I don't do boxed mixes for anything!

I perused several recipes online, and picked one in which the author stated "in my family for years...blah blah blah....so good...blah blah blah".

I must have tainted taste buds, because the texture was way too close to the boxed instant to make me happy...kind of curdled, but not?? The taste was OK...I added a tablespoon of cocoa over what the recipe called for.

I can make a great custard for pies. And, it usually involves bringing the milk, et al, to a boil, then tempering the eggs and bringing back to a boil. But...I've never done chocolate.

This recipe actually called for the eggs to be added in with the milk before heating. Could this be the problem?

12 Comments

The Ten Most Recent Comments By thewrighttaste

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.

thewrighttaste at 12:51AM on 08/26/08

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!

thewrighttaste at 11:04PM on 08/22/08

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.

thewrighttaste at 1:09PM on 08/22/08

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.

thewrighttaste at 1:56AM on 08/20/08

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.

thewrighttaste at 1:47AM on 08/20/08

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.

thewrighttaste at 9:37AM on 08/19/08

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!

thewrighttaste at 1:12AM on 08/19/08

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.

thewrighttaste at 12:51AM on 08/19/08

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.

thewrighttaste at 12:36AM on 08/19/08

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.

thewrighttaste at 10:34PM on 08/17/08

Responses to Comments by thewrighttaste

From Serious Eats

'Next Food Network Star' Runner-Up Lisa Garza Also Handed Her Own Show

I watched the whole season of The Next Food Network Star, and thought either Lisa or Adam deserved to win. When Aaron won I was blown away. His first episode was lousy and not innovative AT ALL! At least Lisa and Adam brought something different to the table...Lisa's class and expertise and Adam's fun-loving goofy-hip talent. Lisa is the kind of person I would watch, just to aspire to her level. Sure, she's a little odd but interesting and intelligent. I like the quirkiness of her fine clothes and super type A personality. I'd also watch Adam because he's so darn entertaining. I hope the FN doesn't stomp out his personality by giving him a stupid show concept. I think he had the chops to do a cooking show, even if Bobby Flay didn't "believe" in his culinary knowledge. (Bobby is the self appointed all-knowing food God or something!) Go Adam! And as for Lisa, she' probably too classy for the FN anyway.

carolovesme at 4:51PM on 08/29/08

From Talk

Condiment-ation

If we're counting pickle relish, I'll also throw my jar of capers into the ring. They're great in Mediteranian Tuna (a mayo-free tuna salad great in pitas), a must for piccatas, putanescas, and on pasta with butter.

beth1 at 9:56PM on 08/28/08

From Serious Eats

Served: My Plea To Tip Kindly

I know I'm a little late to the table, but this is an issue that always gets me wound up and I just wanted to add my 20%

I was a barista for years, at an independent coffee shop and I depended on tips to survive. My minimum wage salary barely covered my rent and utility costs, so my tips provided me with food and other essentials as well as funds non essential items and activities which a person needs from time to time. To me a barista is no different than a bartender, they just serve different kinds of beverages. And I would assume that most people tip their bartender, even if all they are ordering is a bottled beer.
I actually labeled my tip jar "Karma Jar" and with the exception of one Hindu woman who found it offensive, people were very responsive to it. I always tip at least $1 esp if I know the tips are being pooled.

I also always tip the pizza delivery guys. They may get paid more than server rate, but they have to use their own car, and making frequent short trips does add to the wear and tear of any vehicle, plus buy their own gas and we all know how that's been lately. People have told me that it's not necessary to tip when a delivery fee is added to the bill, but more often then not that delivery fee goes to the restaurant, not the delivery guy. Pizza delivery can also be a rather dangerous occupation, for more info visit
http://tipthepizzaguy.com/
Which is a little snarky here and there but does give some perspective from the delivery guy's point of view

stonechiper at 8:49AM on 08/28/08

From Talk

Making a breakfast feast

Thanks for all the ideas! And moral support. We ended up making this egg-bake (the bf found it from his cousin on the other side of his family) and it was a hit. In case anyone is looking for ideas like I was:

Sausage Egg Bake

5 cups herb croutons (6 oz Pepperidge Farm)
1 ½ lb. sausage, browned [I used Jimmie Dean sage]
2 ½ cups grated Colby Jack or Cheddar
4 eggs beaten
2 ½ cups milk
¾ tsp. dry mustard

Next Day:
1 can cream of mushroom soup
½ cup milk

Grease 9x13-inch pan. Put croutons in pan, then browned sausage and spread over croutons then add grated cheese on top of sausage. Beat eggs, milk and mustard….pour over mixture in pan. Cover and refrigerate overnight.

Next morning, dilute soup with milk and pour over mixture. Bake 1 ½ hours at 300 degrees uncovered.

LiveToEat at 3:13PM on 08/27/08

From Talk

Condiment-ation

Sweet pickle relish and mayo are just plain wrong.
But since you have to get rid of it, why not toss some of that neon green stuff with plain yogurt, and serve on top of roasted root vegetables (parsnips, potatoes, swede, turnips). Usually I'd use mango chutney, but I guess sweet relish would work, especially if disguised in the yogurt.
I'm glad there are other condifreaks out there - I must have 10 types of mustards (new arrivals include spicy chocolate mustard (!), curry mustard, cranberry mustard and sesame mustard). The lucky chicken frank or soy dog gets embellished with the 'moutarde du jour', and further assaulted by German curry ketchup, or a double whammy of the ever dependable Cole's mustard.
Lingam's sweet chilli sauce, Sciracha, and artisan chutneys for cheese/smoked meats also linger in my fridge indefinitely.
Has anyone had a 'condi' party? :)

Pintchow at 12:59PM on 08/27/08

From Talk

Condiment-ation

wow, I thought I was the only one that put relish in my mayo based salads! apparently not!
Anyways, I suggest making dips. The other day I noticed that the mayo, hot sauce, yogurt and ginger were all running low, so I mixed them all together with a little curry powder and dunked veggies in them.

blankplate at 2:48PM on 08/26/08

From Talk

Condiment-ation

@bodaciousgirl - what is caviar pie? I like the idea of Asian deviled eggs. I am doing a bridal shower where I'm using regular caviar on dijon and crème fraiche stuffed eggs with dill. I should have made the leap!

csbrown at 2:14PM on 08/26/08

From Talk

Condiment-ation

I suppose you could use it in your pasta/egg/potato (mayo) type salads.

As far as other condiments, the same ones never get old...and the same bottles sit in my fridge for year or more. I really need to throw the oyster, duck, and unagi kabayaki sauces out -- they're stuck to the door. Some because they are so small that I overlook them. We also have minced garlic and minced ginger in tubes that my stepmother sends to me from Japan that's wonderful.

So what to do with condiments. I guess you can fry with most of them.

Fried rice with salsa and a touch of soy sauce and a lot of veggies/meat. No salsa? Use ketchup. Sriracha.

Dressings with oil in it -- I use to marinate or use as a flavor when I'm cooking stuff. My favorite salad dressing is NEVER use as a salad dressing because I like to cook with it - Pietro Sesame+Miso dressing (according to their site: soybean oil, canola oil, vinegar, onion, sesame oil, sesame seeds, monosodium glutamate (extracted from sugar beets and/or sugar cane), red chili pepper oil extract, red chili pepper, garlic, and spices).

Cassaendra at 2:03PM on 08/26/08

From Serious Eats

The Most Disgusting School Lunches

i don't know about these days but when i was in high school in the early eighties we had lunch ladies that made the best rolls and you could smell them baking all over the school...i liked chili with rice day because it came with cinnamon rolls and was pretty tasty. my friends mother was the head lunch lady.

eli225 at 12:33PM on 08/26/08

From Talk

Condiment-ation

I try to keep chimichurri on hand. I use it on grilled meat of course, but also use a dab on rice to perk it up and especially like to marinate small oily fish like smelt and sardines in it before roasting or grilling. It is also great in smashed potatoes. Maybe I'll put some on my cornflakes this morning. On second thought, no.

Michael Z at 12:02PM on 08/26/08