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Post by Liz n Dicksgiving on Sept 30, 2024 9:00:40 GMT -5
Oh, and the cooking report from this past weekend is... CELERY! And Christmas dinner! For starters, after a year of complete crop failure last summer, this year we managed to grow a really nice amount of celery! I guess there are steps you are supposed to take with growing your own celery to make it palatable for crudite-style eating, but I am supremely lazy so I don't bother. Instead I end up with celery that is way too intensely flavored, so it demands being used like an herb rather than a vegetable. Which is great, because I also end up with tons of skinny little bits with very few thick stalks -- I don't bother thinning the seedlings so it grows in thick, multi-head clusters, where all the stalks are itty-bitty and create little sprinkles of celery-bomb bits rather than toothsome chunks. But hey, when you're using it in mire a poix or whatever, you want a fine dice anyway, right?  So yeah, we ended up with a shockingly successful celery haul, and I cleaned and trimmed and chopped it all into the freezer yesterday evening. We've got a well-packed quart bag of minced celery bits now, where a little goes a long way, and I'm very excited for chicken-and-dumpling season to begin now! And when the celery is being processed, so too is Christmas dinner! I make the pork sugo recipe from Food & Wine when our celery is fresh; this time of year I've got all the veggies right out of the garden for this one. This year the carrots weren't ours (last year they were, but the celery ended up the dregs from the freezer from the year before), but the rest was homegrown. We even experimented this year with planting a second wave of plum tomato plants later in the summer, and that has turned out a colossal success -- we had today's tomatoes to go into the pot! The recipe is huge, so I set half of it aside in the freezer, to be the filling of our cannelloni for Christmas dinner. The other half I baked up last night with some fresh orecchiette, and it was a perfect, rich, cozy dinner to kick off true autumn (it was the last day of the baseball season). |
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Post by Pedantic Editor Type on Sept 30, 2024 9:26:09 GMT -5
Two funny things yesterday -
I was at the grocery store and had forgotten to check if we had a partial box of pasta shells at home. I texted my husband. He didn't reply right away because he was busy cleaning, and by the time he replied "We don't have any" I was out at the car. So I figured I'd have him pick some up at Target later.
I got home and looked down at the pantry shelf where I keep the pasta and there was a box RIGHT THERE that said "Jumbo Shells".
We also talked about getting healthier alternatives to frozen fries for dinner and then he came home with .... potato chips.
Food, then:
Sunday - Chili-lime chicken burgers, salad (chips for TWBE)
Monday - chicken nachos w/queso
Tuesday - creamy chicken-rice soup, bread
Wednesday - taquitos
Thursday - stuffed shells
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Post by Liz n Dicksgiving on Oct 3, 2024 11:20:40 GMT -5
I was too cranky after work last night to make the spaghetti squash/mushroom extravaganza I'd had planned, and figured I'd just do it for WFH lunch today instead. Well. I just went to get the squash started and discovered it was soft and mushy in spots. SIGH. Now I don't know what to make for lunch!
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Post by pantsgoblin on Oct 3, 2024 12:18:06 GMT -5
I was too cranky after work last night to make the spaghetti squash/mushroom extravaganza I'd had planned, and figured I'd just do it for WFH lunch today instead. Well. I just went to get the squash started and discovered it was soft and mushy in spots. SIGH. Now I don't know what to make for lunch! One of those awful fruit-based dishes from the NY Times. I dare you. |
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Post by Liz n Dicksgiving on Oct 3, 2024 12:18:14 GMT -5
I know you're all wondering what I ended up doing for lunch. I went with a mushroom-zucchini-spaghetti frittata (I love spaghetti baked in eggs!). It's still in the oven. I'm sure it'll be fine.
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Post by Liz n Dicksgiving on Oct 3, 2024 12:34:52 GMT -5
One of those awful fruit-based dishes from the NY Times. I dare you. HAHAHAHAHA! I'm curious now... What sorts of dishes are these? |
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LazBro
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Post by LazBro on Oct 4, 2024 7:55:35 GMT -5
Weird flavored coffee creamers are my love language to myself. One of the few name brand products I consistently buy, because store brand creamers are fine, but they just don't have the weird stuff.
Enjoying today's morning cuppa with Coffeemate's Caramel Apple Crumble creamer, and oh boy, this is a ride.
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Post by The Stuffingtacular She-Hulk on Oct 4, 2024 9:47:59 GMT -5
Weird flavored coffee creamers are my love language to myself. One of the few name brand products I consistently buy, because store brand creamers are fine, but they just don't have the weird stuff.
Enjoying today's morning cuppa with Coffeemate's Caramel Apple Crumble creamer, and oh boy, this is a ride.
Good or bad ride? Don't leave us hanging!
I basically only go to Safeway because it's across the street from my apartment complex and I get my prescriptions filled there, as I'm not generally impressed with the items on offer. But one thing Safeway does have that I love are its own store-brand seasonal coffee creamers. Maple and Brown Sugar is so incredibly good that I bought another bottle of it with the current one still half-full, because I'm worried they'll sell out and I will have to wait another year for it to come around again. They do have a Pumpkin Pecan flavor that sounds interesting, though... |
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Post by Pedantic Editor Type on Oct 4, 2024 9:54:27 GMT -5
I'm playing around with high protein/low-sugar options for breakfast, and got two flavors of Chobani's high protein yogurt - raspberry lemon and vanilla. it has 20 g of protein per little tub and no added sugar (stevia is used).
The raspberry lemon one was bad. Very tart, no discernable raspberry flavor. It would have been salvageable with some honey, but I was at work and didn't have any. So I was prepared with the vanilla flavor and drizzled honey on top, but I tried a bit without the honey and it was....MUCH better. still a little bit of that stevia taste to it, but much more palatable.
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GumTurkeyles
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Post by GumTurkeyles on Oct 4, 2024 10:08:44 GMT -5
Two funny things yesterday - I was at the grocery store and had forgotten to check if we had a partial box of pasta shells at home. I texted my husband. He didn't reply right away because he was busy cleaning, and by the time he replied "We don't have any" I was out at the car. So I figured I'd have him pick some up at Target later. I got home and looked down at the pantry shelf where I keep the pasta and there was a box RIGHT THERE that said "Jumbo Shells". I bet you were quite shell shocked. |
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GumTurkeyles
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Post by GumTurkeyles on Oct 4, 2024 10:11:50 GMT -5
I was going to make these yesterday, since HumanBean had no school and one of the planned activities was going apple picking. But we ended up doing the library and playground instead and got home late afternoon, so we didn't have time. I'll probably give it a try this weekend. https://www.instagram.com/laurenbakedcake/p/CjXl-WkuoFQ Also, since I've looked at this post, I'm getting CONSTANT suggestions on instagram for other spooky-themed foods. I don't mind, so, good job ads? |
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Post by Liz n Dicksgiving on Oct 4, 2024 11:21:56 GMT -5
I was going to make these yesterday, since HumanBean had no school and one of the planned activities was going apple picking. But we ended up doing the library and playground instead and got home late afternoon, so we didn't have time. I'll probably give it a try this weekend. Also, since I've looked at this post, I'm getting CONSTANT suggestions on instagram for other spooky-themed foods. I don't mind, so, good job ads? Those are SO cute!!! |
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LazBro
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Post by LazBro on Oct 7, 2024 8:06:14 GMT -5
Weird flavored coffee creamers are my love language to myself. One of the few name brand products I consistently buy, because store brand creamers are fine, but they just don't have the weird stuff.
Enjoying today's morning cuppa with Coffeemate's Caramel Apple Crumble creamer, and oh boy, this is a ride.
Good or bad ride? Don't leave us hanging!
I basically only go to Safeway because it's across the street from my apartment complex and I get my prescriptions filled there, as I'm not generally impressed with the items on offer. But one thing Safeway does have that I love are its own store-brand seasonal coffee creamers. Maple and Brown Sugar is so incredibly good that I bought another bottle of it with the current one still half-full, because I'm worried they'll sell out and I will have to wait another year for it to come around again. They do have a Pumpkin Pecan flavor that sounds interesting, though... Maple and Brown Sugar sounds delightful.
So I'm glad I waited the weekend to answer, because if I'd answered on Friday, I would have said something different. At first it was not a good ride. An unpleasant and disconnected flavor, the way it seems all of the fruit flavored creamers offer. But, I mean, I've got the bottle, so I kept using over the weekend, and now I'm quite taken with it. It eliminates the coffee entirely, but it really does taste like drinking warm apple pie, especially on the finish, when even a hint of apple tartness shines through. A tip of the cap once again to Cofeemate's insane food scientists.
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LazBro
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Post by LazBro on Oct 7, 2024 8:21:56 GMT -5
Let's see what we can come up with...
Sunday: Brisket nachos, refried beans, queso, salsa, chips
Monday: Smoked meatloaf, mashed potatoes, green beans, rolls. Nobody in my family particularly cares about meatloaf, but darn it, I love the stuff and never get to eat it. This one is for me.
Tuesday: Pasta night. I've got this recipe for this Greek chicken orzo thing with feta and kalamatas that looks pretty good to me. Gonna give that a try. With bread. (And which reminds me that I need to pull some chicken out of the freezer when I go down to refill my coffee/apple pie in a mug.)
Wednesday: Maybe crispy chicken since I don't have any other ideas, but I don't know. I'm pretty bored of it.
Thursday: ? ? ?
Friday: Pizzas in the new oven. Wish me luck.
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Post by Pedantic Editor Type on Oct 7, 2024 8:45:40 GMT -5
Gonna be a weird food week, with TWBE recovering from minor dental surgery and I apparently have a cold.
Also I have to confess that I accidentally scammed Panera out of an extra soup/bread bowl, because I went back indignant that they had missed it and it was in fact in the first bag all along. Oh well.
Sunday: I had fried rice, husband had soup
Monday: Baked potato soup
Tuesday: Burrito bowl/rice/etc
Wednesday: ? ?? Maybe stuffed shells
Thursday: ? ? maybe tacos
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GumTurkeyles
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Post by GumTurkeyles on Oct 7, 2024 9:10:44 GMT -5
I was going to make these yesterday, since HumanBean had no school and one of the planned activities was going apple picking. But we ended up doing the library and playground instead and got home late afternoon, so we didn't have time. I'll probably give it a try this weekend. Also, since I've looked at this post, I'm getting CONSTANT suggestions on instagram for other spooky-themed foods. I don't mind, so, good job ads? Hey guys, this came out fantastic. I wasn't sure if the apples were going to dry out and turn to chew toys, or if it would be weirdly both soft and hard. But the apples melted as you bit into them, and it tasted exactly like apple pie. The hardest part was making sure you cored the apples without breaking them (I used a paring knife, as I don't have a corer that doesn't also slice them). It was easy to make, with the only time consuming part being carving the faces, but that's part of the fun of doing this. https://www.instagram.com/p/DAzHdWKvgU6 |
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Post by Pedantic Editor Type on Oct 7, 2024 9:15:09 GMT -5
I was going to make these yesterday, since HumanBean had no school and one of the planned activities was going apple picking. But we ended up doing the library and playground instead and got home late afternoon, so we didn't have time. I'll probably give it a try this weekend. Also, since I've looked at this post, I'm getting CONSTANT suggestions on instagram for other spooky-themed foods. I don't mind, so, good job ads? Hey guys, this came out fantastic. I wasn't sure if the apples were going to dry out and turn to chew toys, or if it would be weirdly both soft and hard. But the apples melted as you bit into them, and it tasted exactly like apple pie. The hardest part was making sure you cored the apples without breaking them (I used a paring knife, as I don't have a corer that doesn't also slice them). It was easy to make, with the only time consuming part being carving the faces, but that's part of the fun of doing this. https://www.instagram.com/p/DAzHdWKvgU6 Those look great! Honestly, they are essentially apple dumplings, which I had honestly kind of forgotten about until recently. Is that a PA thing? they seemed like a frequent dessert when I was a kid, but I've never in my adult life had one anywhere. Anyway, an apple dumpling is more or less that^^^, only totally wrapped in pastry. |
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Post by Liz n Dicksgiving on Oct 7, 2024 10:24:33 GMT -5
Plans for this week, for which I do not need to make a grocery run!!
Monday: Either we're doing oven fries and some broccoli-cheddar scrambled eggs (I have half a head of blanched broccoli in the fridge), or I'll get really indulgent for a "Hugs worknight" dinner and cook up some corn or mushroom/potato ravioli.
Tuesday: There's boc choy in the farm box, so there'll be stir-fry in our table. With chicken this time, I think.
Wednesday: We're going out to the Great Pumpkin Carve in town tonight (local artists do amazing things with enormous pumpkins, sponsored by the local Arts Council), so there will be some manner of takeout.
Thursday: I never did make chili-topped baked potatoes, so there is no better time for that than this Thursday!
Friday: Pancakes.
Weekend: Saturday we have a game night at our friends' house, and Sunday I'll probably do borracho beans or a taco bowl.
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GumTurkeyles
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Post by GumTurkeyles on Oct 7, 2024 11:30:39 GMT -5
Hey guys, this came out fantastic. I wasn't sure if the apples were going to dry out and turn to chew toys, or if it would be weirdly both soft and hard. But the apples melted as you bit into them, and it tasted exactly like apple pie. The hardest part was making sure you cored the apples without breaking them (I used a paring knife, as I don't have a corer that doesn't also slice them). It was easy to make, with the only time consuming part being carving the faces, but that's part of the fun of doing this. Those look great! Honestly, they are essentially apple dumplings, which I had honestly kind of forgotten about until recently. Is that a PA thing? they seemed like a frequent dessert when I was a kid, but I've never in my adult life had one anywhere. Anyway, an apple dumpling is more or less that^^^, only totally wrapped in pastry. Who knew that this is what the desiccated corpse of Don Knotts and the rest of his gang looked like.  |
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Post by Liz n Dicksgiving on Oct 9, 2024 8:04:41 GMT -5
Based on LazBro mentioning "velveting" chicken for stir-fry a while back, I decided to give it a try with my stir-fry last night. I did a cursory consult of the interwebs, found several different methods ranging from "fairly involved" to "zero effort" and, it being Tuesday, I went with the latter. This method was to just toss your cut-up chicken with baking soda, let it sit for ~15 minutes, then wash it off, pat it dry, and proceed. While it was certainly exactly the right amount of work for this very low-ebb cook, the final result received zero stars out of five. ::ptui! ptui! wipes off tongue:: Ugh, do NOT recommend! Hugs's sad comment to me, halfway through our desultory meal of picking around the chicken in our stir-fry, was "You almost never screw dinner up. When (dear friend who is a terrible cook) emails us all the time about how bad her dinners turn out, I always feel so smug, because I don't know what that's like. I just... don't know how to respond now to how bad this is." HAHAHAHA! Well, I'll take the win of "it was notable that it was awful, because that doesn't happen very often", I guess. |
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LazBro
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Post by LazBro on Oct 9, 2024 9:44:18 GMT -5
Based on LazBro mentioning "velveting" chicken for stir-fry a while back, I decided to give it a try with my stir-fry last night. I did a cursory consult of the interwebs, found several different methods ranging from "fairly involved" to "zero effort" and, it being Tuesday, I went with the latter. This method was to just toss your cut-up chicken with baking soda, let it sit for ~15 minutes, then wash it off, pat it dry, and proceed. While it was certainly exactly the right amount of work for this very low-ebb cook, the final result received zero stars out of five. ::ptui! ptui! wipes off tongue:: Ugh, do NOT recommend! Hugs's sad comment to me, halfway through our desultory meal of picking around the chicken in our stir-fry, was "You almost never screw dinner up. When (dear friend who is a terrible cook) emails us all the time about how bad her dinners turn out, I always feel so smug, because I don't know what that's like. I just... don't know how to respond now to how bad this is." HAHAHAHA! Well, I'll take the win of "it was notable that it was awful, because that doesn't happen very often", I guess. Dang. I'm sorry to hear that.
What did y'all dislike about it? Texture? Flavor?
I've tried it a couple ways now: 1) A method close to what you described, minus the washing part. Coated chicken in a little bit of baking soda (also corn starch), soy sauce, and sesame oil, and then roughed it up with my hands and let it sit until dinner. Not sure how long it was, but more than an hour. I was happy with the results, but I understand some people can REALLY TASTE the alkalinity.
2) A method designed to avoid that taste by soaking the chicken overnight in an alkaline solution instead, followed by draining and marinating as normal the day of. One of the sources I checked said this is how most restaurants do it, because you can prep lots of protein in advance this way.
I found the results about the same both times, and I detected no off flavors, so I far prefer method 1 of those options. To me, it really does make the chicken feel like the stuff you get at takeout joints.
FWIW, I've also tried it with beef, and I wasn't very impressed with that result. I didn't dislike it, and it was still somewhat reminiscent of takeout beef, like the stuff in Pei Wei's steak fried rice. Honestly, though, I found the softness a little off-putting and missed the satisfying chew of non-velveted beef. I'm into the chicken though and will probably continue to tinker with it.
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Post by Liz n Dicksgiving on Oct 9, 2024 10:06:57 GMT -5
Dang. I'm sorry to hear that.
What did y'all dislike about it? Texture? Flavor?
I've tried it a couple ways now: 1) A method close to what you described, minus the washing part. Coated chicken in a little bit of baking soda (also corn starch), soy sauce, and sesame oil, and then roughed it up with my hands and let it sit until dinner. Not sure how long it was, but more than an hour. I was happy with the results, but I understand some people can REALLY TASTE the alkalinity.
2) A method designed to avoid that taste by soaking the chicken overnight in an alkaline solution instead, followed by draining and marinating as normal the day of. One of the sources I checked said this is how most restaurants do it, because you can prep lots of protein in advance this way.
I found the results about the same both times, and I detected no off flavors, so I far prefer method 1 of those options. To me, it really does make the chicken feel like the stuff you get at takeout joints.
FWIW, I've also tried it with beef, and I wasn't very impressed with that result. I didn't dislike it, and it was still somewhat reminiscent of takeout beef, like the stuff in Pei Wei's steak fried rice. Honestly, though, I found the softness a little off-putting and missed the satisfying chew of non-velveted beef. I'm into the chicken though and will probably continue to tinker with it.
Mine turned out to have an unpleasant texture (it sat in a weird nexus of "over-tenderized" and "weirdly rubbery, kinda?") and a THOROUGHLY unpleasant flavor that overpowered everything else in the stir-fry mix. I hoped that the sauce would help to tone that down, but it really didn't. So I guess we fell into that "can REALLY TASTE the alkalinity" camp. I have a feeling that the more marinating methods you're describing work better than my shitty internet-recommended extreme shortcut, but I don't think I'll do further research on it. Considering that we do regular takeout from a good Chinese place, I think I can be happy with my stir-fry meats not having that Chinese-restaurant texture. |
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Post by Floyd Diabolical Barber on Oct 9, 2024 14:33:22 GMT -5
I had an appointment with my hearing aids people in Kirkwood MO today, and now I am across the street at Mod Pizza having one of the best pizzas I have ever eaten. Absolutely awesome "design it yourself" pizza with all fresh ingredients, incredible crust, and the staff is really friendly and helpful. Prices are very reasonable also.
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LazBro
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Post by LazBro on Oct 9, 2024 14:38:44 GMT -5
I had an appointment with my hearing aids people in Kirkwood MO today, and now I am across the street at Mod Pizza having one of the best pizzas I have ever eaten. Absolutely awesome "design it yourself" pizza with all fresh ingredients, incredible crust, and the staff is really friendly and helpful. Prices are very reasonable also. I'm a fan as well, and my kids like it. They've got a pretty good Caesar salad too. Only problem with Mod Pizza is that because it's build-and-bake, the pizzas are too fresh when you get them. A good pizza's gotta hang out and set for a while or it's just a big ingredient slide. I suppose this problem is shared by most dine-in pizzas that aren't on a buffet line. |
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Post by pantsgoblin on Oct 9, 2024 14:53:10 GMT -5
I had an appointment with my hearing aids people in Kirkwood MO today, and now I am across the street at Mod Pizza having one of the best pizzas I have ever eaten. Absolutely awesome "design it yourself" pizza with all fresh ingredients, incredible crust, and the staff is really friendly and helpful. Prices are very reasonable also. It's a weird phenomenon: the St. Louis suburbs have both 1) the worst people I've ever met and 2) the best food of my life. |
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Post by Powerthirteen on Oct 9, 2024 15:28:45 GMT -5
I had an appointment with my hearing aids people in Kirkwood MO today, and now I am across the street at Mod Pizza having one of the best pizzas I have ever eaten. Absolutely awesome "design it yourself" pizza with all fresh ingredients, incredible crust, and the staff is really friendly and helpful. Prices are very reasonable also. I'm a fan as well, and my kids like it. They've got a pretty good Caesar salad too. Only problem with Mod Pizza is that because it's build-and-bake, the pizzas are too fresh when you get them. A good pizza's gotta hang out and set for a while or it's just a big ingredient slide. I suppose this problem is shared by most dine-in pizzas that aren't on a buffet line. Mod Pizza benefits significantly from being gotten to-go for this exact reason. We had a stack of like 8 of them delivered to our AirBnB in Spokane and they were much better after being driven around for a while. |
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Post by Pedantic Editor Type on Oct 10, 2024 7:49:50 GMT -5
We live near a major commercial corridor, with a decent-sized mall across the road from our subdivision and several shopping centers within a mile radius. (There are also two interstates nearby.) There are a lot of restaurants, and a Target, but the nearest grocery store is a couple miles away. The mall is in a long redevelopment process from a more traditional indoor mall to a mixed-use lifestyle center, and there used to be a smallish deli in an exterior strip but it moved a couple miles away. Since then they have added two apartment buildings, there are townhomes being built, and the old Carson Pirie Scott department store building is about to be knocked down for more apartments and a park.
All this to say that I was really happy to see last night that they are adding a grocery store to the mix next year - a Fresh Market will be opening! If they can just make the whole area more walkable instead of a huge mass of parking lot, I'll be even happier.
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LazBro
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Post by LazBro on Oct 14, 2024 7:59:49 GMT -5
I'm on vacation this week, so I'm probably not gonna be around much. I do have to gear up for Saturday, when we're hosting a family birthday party for our kids. I'm pretty much settled on a barbecue menu. Pulled pork, smoked chicken, sides. If I can muster the time to go to Costco, I might grab a pork belly and do pork belly burnt ends.
Monday: Spread night as a cap off to a big day of fun with the kids. We're going to Six Flags today. (It's their fall break)
Tuesday: Pasta night with Italian sausage, bread.
Wednesday: I'm thinking pork bites on the griddle, with stir fried cabbage and other veggies. Kind of a garlic butter flavor profile.
Thursday: ? ? ?
Friday: Waffles, bacon, fruit
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Post by Pedantic Editor Type on Oct 14, 2024 8:05:16 GMT -5
TWBE can mostly eat normally again, so we're back on the food horse. It's also gotten noticeably colder with lows in the low 40s and upper 30s.
Sunday: Club sandwiches
Monday: chicken tacos, chips, salad
Tuesday: butter chicken, rice, naan
Wednesday: Brinner (pancakes and sausage)
Thursday: chicken noodle soup
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Post by The Stuffingtacular She-Hulk on Oct 14, 2024 8:58:44 GMT -5
I've been on vacation since last Monday and it's been a combination of cooking, pulling stuff out of the freezer I already cooked, eating dinner at someone else's house, and takeout, depending on what day it is. I had a friend from Boston visit last week and introduced him to the magic of chicken korma and naan, from-scratch pasta sauce with chicken-feta sausage on fettuccine, and the pho ga I made back in May. His reaction to these foods was as hilarious as it was consistent: "I don't think my family seasons things, Shulkie, they gotta start seasoning things," is a phrase I heard more than once.
This morning, I'm making another olive oil cake — this time with raspberries and lemon zest — plus New Orleans-style barbecued shrimp for dinner tonight. (I just need to grab some bread from the store for that. And more butter.) Tomorrow I'm meeting my dad for lunch at our favorite bagel place, and I swiped a bunch of food from my parents' freezer yesterday when I was there to have the last steamed blue crabs of the season. I'll also make my spin on Mississippi pot roast when another friend comes to visit for a couple of days.
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So yeah, we ended up with a shockingly successful celery haul, and I cleaned and trimmed and chopped it all into the freezer yesterday evening. We've got a well-packed quart bag of minced celery bits now, where a little goes a long way, and I'm very excited for chicken-and-dumpling season to begin now!
