So...whats for dinner?
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I just used baking soda instead of corn starch to thicken a sauce in my turkey chow mein and ruined my dinner....
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Oh Laurie, so easy to do. I've caught myself countless times picking up the wrong container. What I do most often though is start to sprinkle something (usually red pepper) then realize there's no shaker top! I've spent lots of time "fishing" for excess ingredients. I'm sorry about your dinner. Good excuse to go out!
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Ouch, Special K! Those are two painful kitchen disasters. l sliced my palm open one year trying to deal with a large rutabaga (turnip like veggie). Had to go to the emergency room and have the wound stitched up. I have never tried to cook rutabaga again.
I ventured out this afternoon and did some shopping. When I returned home, dh had the carcass soup cooking and the aroma was tantalizing. I'm looking forward to a bowl of turkey/veggie/noodle soup for dinner with ciabatta bread and a tossed salad.
Wishing everyone a great weekend.
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carole - sounds yummy! I love turkey soup, just can't handle the stock-making part! The soup/salad/bread sounds delish! Funny how we are averse to whatever caused the problem - I still make guacamole regularly and love avocado but I always put the knife across the pit now and do it on the cutting board!
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SpecialK I had a similar adventure when draining pasta..my hand hit the faucet and I thought it was hot and jerked forward spelling the boiling water down the front of me, mostly my thigh. I screamed and my crippled grandma that lived with us came running to the kitchen, ha ha she used a walker normally, but came running without it. Yup on the silvadene cream, as a nurse we used it frequently at the hospital...good stuff.
Everyone is out tonight, I am home alone.. YAY...trying to study for my credentialling test tomorrow at 7am YIKES Will finish up leftover steak and pasta from Wed night.
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Specialk, OUCH. Dont do that again!
I had a few emergencies. I cut my finger when I was about 8 and making mock chicken legs and was cutting the veal into little cubes, my knife wasnt sharp enough so it slipped and cut right through the nail of my little finger. It bled all over. Got it taped up. I have a little white line under the nail you can still see. that was 50 years ago! LOL. Next time I needed stitches, I had a troop of Girl Scouts in the house and I was making the snack. I wrapped up my finger, taped it up. Didnt tell the girls untill the troop left and then went to the emergency room and got 6 stitches. Guess what I learned? WATCH what you are cutting! LOL Much love to all
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One of my early married day accidents turned some one in the family into a cannibal. DH's family was coming to dinner and I was making stew. I was cutting up a pot roast for stew meat when the knife slipped and I cut a piece of flesh right off the edge of my left forefinger. Couldn't find it , it blended right in with the bloody meat. thing else to serve so I cooked up the stew. The family declared it the best stew ever and used their freash home made bread to wipe up every bet of gravy. When the serving bowl was wiped clean my SIL even went in and brought ot the stew pot which they also wiped clean. When they couldn't stop raving bout it my DH told them "B really put herself into her cooking tonight!"
I have often wondered who ate that little round piece of meat with the skin still on it.
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My goodness! So many kitchen accidents and you still cook. Amazing. My worst accidents are a fallen souffle and when I slipped while carrying a quiche to the oven. We were cleaning up bits of ham, cheese and egg bits for months! As a violinist, hurting my hands has been my lifelong fear, so I am always cautious with knives.
I no longer carry hot stock pots for just that reason. I let the stock cool down, or I bring the strainer with pot to the stockpot and use a ladel. Just too heavy. I almost "lost" one, and that put the fear of stock into me. Sometimes I can get my husband to help which speeds things up.
Thanksgiving leftovers for dinner. I just open the containers, people take what they want and zap it. I do heat up the gravy on the stove so it is loose before pouring. Everything reheated well except for the stuffing.
[Are we missing apple again?]
*susan*
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chabba - that story is hilarious!
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Laurie- Iam trying really hard not to laugh because I know you must of been so upset at that error of suing the baking soda instead of the corn starch but that is funny! Sorry you ruined your dinner though ;-((( LOL!
Oh Chabba that is funny but don't ever want to know if anyone ate it. lol!
just checked and Apple hasn't checked in since the 15th she popped in that one day and havn't seen her since. I hope she is doing ok!!
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Hi from the sky - GoGo internet service is awesome! DH is passed out so it's boring and I decided I could spring for the $5 for an hour of service.
I think apple may be doing another course of brain radiation, so she may not be feeling up to posting. I saw something on the Brain Mets Sisters thread. I hope she's doing ok.
Geez, I thought this flight got into Vegas around 8 p.m. but I totally missed that it will be closer to 9:30. At least it wasn't delayed and the weather for the next four days is fabulous - around 70 or so.
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michelle - isn't technology amazing that you can talk to us from a plane? I hope you have a great trip!
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Hey Michelle....glad to hear from you in the westward skies. Hope tomorrow goes well. Will be thinking of you on your caring mission.
Ladies, the kitchen accidents have me trembling with fear. My only accident was when I dripped some boiling sugar/candy apple syrup on my finger, which burned through the skin. I have quite the scar from it, but it was nothing in comparison to your terrifying experiences. I guess I am more fearful now that my arthritis makes my hand strength unpredictable when I'm using knives, carrying hot pots, etc. Guess I will be extra careful! Glad you are all okay....
Will write about dinner at Alma Nove tomorrow.....0 -
Michelle, what a great image of you flying through space! Hope you have a wonderful trip to Vegas.
Hi to Apple. We miss you and worry about you.
Susan, what talented hands you have! A violinist and a gourmet cook.
I've enjoyed the small portions of warmed-up dressing w/gravy.
The turkey soup was delicious last night. DH and I add a little splash of a good vinegar to our bowls. I used a white balsamic.
Will venture out into the yard this morning and put out more pine straw mulch on flower beds. Do not plan to go anywhere today! Just hang out at home. Hope everyone has a good day.
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Special K: What a story! I too would be reluctant to mess with hot pots after that incident! I've cut myself before, but never so bad that I needed stiches...guess I'm just lucky because I'm certainly not careful.
I solved the leftover problem last night. I had two turkey thighs that I roasted to get juice and fat to make the gravy, so I heated them up along with doing a boxed cornbread dressing, then added cranberries and chopped walnuts, opened a jar of turkey gravy, and we had a decent meal even if it wasn't low calorie. I haven't weighed myself yet...don't want to spoil the feasting fun I had over the last several days.
Today I put up the rest of the decorations...the house looks festive...that's it for me. We'll have one large party for the kids and grands, entertain some friends, and that will be the extent of our holidays. We leave on our New Year's cruise soon after Xmas, so I hope to have everything put away by then. I've got most of my shopping done, just have to purchase my gift cards for the kids, put everything in gift bags (saves wrapping) and put it under the tree. I go to the Dollar Store for my gift bags and cards...you can't beat it!
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Michelle, have fun. If you go to the other board, send our best wishes for Apple.
KAARA, sounds like fun. My DH is home today, so we brought up the Xmas stuff, still putting it around. When the kids were small,.I used to use a character pillowcase to wrap their stuff.
Carole, that soup sounded good.
Lacy, one of my brothers dropped melted sugar on my hand and I had the scar for many many years. Too many other scars on my hand to see it now LOL. Stay extra careful. I haven't been cooking much for those reasons too. And the d*mn cane gets in the way especially for carrying things. LOL Channa. Too funny. Way back when, I worked in a bakery. I was only 13. I saw many a set of ashes drop into the bread! LOL. Remember, the rules were very loose them. LOL much love to all!0 -
Moon, your mention of ashes in the bread reminded me of the vegetable soup that was served in my grade school. It always tasted a bit like ashes, and we students just assumed that Fr. O'Keefe, the pastor who chatted daily with the lunch workers over the soup pots while smoking his cigar (ahhh.... the olde smoke filled days!!) was spilling his ashes into the soup...imagine how many kids preferred their empty stomachs on those days. Well, many years later when I was making vegetable soup for a church luncheon in a thin bottomed pot, I managed to burn the bottom dwelling ingredients and WOW did Fr. O'Keefe return to my consciousness! So after all those years, I learned that the lunch ladies were burning the soup...with perhaps just a few errant ashes...but to my knowledge, no fingers! LOL!
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So last evening we dined at Alma Nove the Wahlberg brothers' trendy restaurant in a south shore suburb of Boston. The setting is lovely,right on the harbor, tho the surrounding area is densely built up with multi layered new construction condos, etc....a bit much for my taste. I'm sure that eating on their outdoor patio next to the water in the summer time would be lovely. The dining room has an appealing curved design with most all of the tables situated next to the windows, and a partially separated bar along the non-windowed side. The visual experience is great but the auditory not so much. We screamed our way through the meal given the full restaurant with excessive noise bouncing off the walls. I imagine it would be much nicer (quieter) on a slow night....if there is ever one!
Our table decided to try/share the scallop appetizer that came with butternut squash puree, crispy spec ( my intro to spec), and creamy balsamic vinaigrette. It was tasty and tiny....melt in your mouth sea scallops. DH and I the shared a baby arugula salad with prosciutto, gorgonzola and port soaked figs. It was good....but since I make interesting salads at home (tho minus the port soaked figs), I wasn't so impressed....DH was the one who wanted it....he must like what he gets at home these days.
Our friends had the red and yellow beet salad which looked great.... but I have had roasted beet salad three times this past week, so was happy enough I passed on that. My entree was duck breast which was delightful....I probably would have enjoyed a lighter accompaniment than the risotto given that we were post Thanksgiving (!), but the port fig reduction was again very nice. DH was disappointed with his lobster ravioli entree, which included a little bit of lovster meat along side it. We passed on dessert since my friend wanted to have pie at their house, so we did that. I didn't feel deprived of an Alma Nove dessert after perusing their finale menu pretty standard items...and Liz's apple pie was delicious.
After two days of big league eating, I am happy to return to my veggie/fruit smoothie regimen today....and we'll have some leftover turkey meat creation tonight as we get ready to watch the ND/Southern Cal game.
Have a good Saturday evening everyone!0 -
Well unlike the rest of the states, I cooked my turkeys today. I did something new this year, I spatchcocked (butterflied) and dry brined them (them being two 13 pounders), then roasted them at 450 degrees. I have to say I think they're the best I've ever made and much less hassle then my usual wrestling with a large bird and wet brine. The meat was extremely flavorful and very moist. I'm sold. I'm sure everyone is tired of turkey talk so I apologize for being behind the times lol
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I loved Vegas, I went there in 2008 and met up with 27 BCO sisters from the chat room. Some of them took a trip to the Grand Canyon to go on the Glassbottom Sidewalk, I didn't go and would like to kick myself in the butt for not going. They also saw the Hoover Damn. Stupid me. But I still had a great time.
Turkey is almost gone, I am taking things off the walls and DD will help with the rest tomorrow. Monday a painter is coming to paint the family room and ceiling. I could not believe how dusty it was behine the hutches and pictures. YUK.
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Auntie, a little more explanation of dry brine? I'm guessing you cut out the backbone of the turkeys to butterfly them. How long did you cook them at 450? I'm still in search of a roasted turkey that tastes as good as a roasted chicken.
In previous years I bought a couple of small turkeys at Thanksgiving time and put them in the freezer, but not this year. So far, my favorite turkey food is still the carcass soup, which is AGAIN what's for dinner tonight!
Lacie, enjoyed your restaurant description. You didn't mention the bill! LOL.
I'm sitting here in the living room with dh, sipping my vodka martini and enjoying the little fireplace, blazing away. It's like John Keats' Ode on a Grecian Urn, where youth is eternal. The gaslit logs are eternally flickering away and never become ash! Oh, I know, you don't have the scent of wood burning, but you don't have bugs in the firewood or dirt on the carpet. I've done it both ways & I love my gas fireplace.
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Carole, in this case, the dry brine was nothing but kosher salt sprinkled over the bird like a fine snow fall, for 24 hours. You can wash it before roasting, but I didn't because I wanted a crisp and salty skin. It took less then 90 minutes, was perfectly seasoned and beautifully browned all over with the crispiest skin. It had a much more intensely "birdy" flavor. The bird is oiled before baking but no further basting is required. It's roasted on a rack over cut up aromatics in a half sheet pan, therefore 14 pounds is about the max size. I won't do one any other way now.
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Deb, love your avatar.
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Garnished with herbs from my garden. It was a hit.
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Nance, that sounds like a great method to try...had thought about it when you first posted, then in my usual style got distracted with cooking other things.
Carole, gas flames sound just fine to me. We always heated our lake house with a wood stove, and it was a lot of work (and mess) to keep those pretty flames dancing...and keep ourselves from freezing. The check last night wasn't bad at all....and if our friend had not ordered a second bottle of wine, it would have been downright reasonable.
We are watching the football game in our currently mouse-scented family room. Yuk! Have not seen, smelled, or heard a mouse in this house for over thirty years. I'm realizing even more now how valuable our little deceased schnauzer was during her time with us...at least kept mice at bay, out of the house. Maybe I should borrow Bedo's cat to fetch another gift for her....all ready for cooking! LOL DH promises to do a thorough search in the AM ..but I bet he will not be as efficient as a cat.0 -
I think that my computer is becoming unuseable. I will try and buy a new one when I can afford it. Blessings to all. My screen looks like there are zigzag lines in it and s hard to read and blinks a lot. I will post again when I can and don't worry I think that my friends will help me find an inexpensive computer.
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Beautiful
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The current word is that we'll leave here tomorrow and be bused into New York City for flights home on Monday and Tuesday as seats are available.
I'll be glad to get home and get back to real food and my family.
As always, it takes some adjusting to get back into the regular job. Here, the results of my decisions and actions could be seen almost immediately. That is not the case at my regular job.
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Hope all goes as planned and that you get a seat/flight home fast fast fast!
Safe trip! Enjoy the welcome home and maybe some belated turkey?0
