So...whats for dinner?
Comments
-
I feel like I've just experienced a real interesting catch up on the thread....and welcome new members/posters!
As usual, I have too much to write, so will make sections....
Funeral:
We just returned from spending a week at DS1's home. DDIL1's dad was finally spared his awful sufficating pain, dying exactly a week ago, at home, with his wife, son and daughter with him. We left to join them immediately and arrived to see everyone (our son, DDIL1, her brother and cousins) in fast movement arranging the details of his funeral service, including a very professional looking video presentation of his life, which was long, but beautiful.
They had a prayer, song, and eulogy (DS1 wrote a textured, loving eulogy which a good friend of his FIL read) service at the funeral home, then a trip to the cemetery for the internment, followed by a hugely attended luncheon (200, give or take a few) at a local function venue (picture the large Mediterranean style places so popular in Jersey)which fortunately had us in a ballroom that could be expanded, which his event required. What a loved man! I was so glad for everyone there that the day of his life's celebration was so beautiful despite the feeling of heartbreak. And the only family drama was his widow's grief expressions...which she is due! She was married to him since a teenager in Iran. I was struck by how loving and supportive everyone was with each other over the weekend, which was really nice.
We had prepped the little grandchildren that they would be seeing people crying as well as smiling and laughing, and they handled the whole day well. Of course they loved riding in the limosine with the bar along one side. DGD (5 year old diva) announced that she really “likes this car...it just needs a sink to be perfect".
Food:
The funeral luncheon featured a typical Italian buffet with many pasta forms, chicken dishes and meats, varied sauces, cheese filled items, basic salad, and for dessert a tiramisu ice cream roll, and every form of Italian pastry and cookie imaginable. After the luncheon, DDIL had all the Persian relatives back to their home(about 40....the night before, they had 14 people stay in their home!) for several hours. It was a Sunday evening. Since folks had just eaten a late lunch of heavy Italian food we just served pizzelles I'd brought down, and dried fruits, cheeses and nuts. Many items were available from baskets that had arrived at their house from friends and co-workers.
People:
As mentioned the majority of the throngs in attendance were Persian relatives, and friends from the Baha'i community of which they are long time members. I really enjoyed meeting many of the people whom I' ve learned about from DDIL's Facebook posts. I was also struck by how accomplished the many young women I met are...all professional gals in science fields. There were few young men there and these lovely gals talked about how difficult it is for them to meet eligible men...a theme I hear in my town from mothers of twenty and thirty something gals.
Our stay:
Our role for the week was to care for the two kids each day (lively girl in Private Kindergarten, serious 7year old boy in first grade). DDIL's mom had no energy to deal with that in her grief, and fortunately had her own siblings remain with her for the week. DS1 and DDIL had surgeries, lectures, etc. scheduled, so we tried to hold family/householdthings together as best we could given our newbie status to locations of new schools, after school activities etc. I marveled at how they carried through with their crazy schedules after arranging such a large funeral and coping with such an emotional loss. Maybe the rigors of med school and surgical training steels their defenses.
We managed to learn the kids' food preferences (essential for morning breakfast rush!), kept the newly discovered allergy foods away from their diets, and got the homeworks done, the basketball game attended, the acrobat class attended, the dinners finished before the piano lesson, etc.
I was the main cook on hand, so did a big shopping trip (their fridge was pretty empty when we arrived except for pretty old veggies...they had clearly been spending every waking moment at her parents' home and ordering take out. DDIL asked me to use the Purple Carrot packages if I could, so I did that two evenings. I found them to be a nusiance...lots of varied forms of cutting prep and cooking prep that resulted in major clean up of pots, pans, blenders, etc...and since the packages are basically meant for two people it seemed to be a lot of work for very little yield and since there were 3-5 of us at each dinner, I had to make more items, plus a salad...so while the kids were at school, I was in full time food prep.
So....not a fan of Purple Carrot (the vegan form of Blue Apron). It felt like I was “playing house" with these small ingredients. It didn't help that I am allergic to cashews and try to avoid soy, which is in a lot of their vegan recipes. Anyway, one interesting dish was a “power salad bowl" which I will post a pic of tomorrow. And another was an eggplant wrap which had hummus on it with some other veggies. It was good, but labor intensive and cooked in oil. I will find another way to prep it if i make it again from memory. There was a “butter roasted tomato gratin with white beans on top" that was absolutely nothing to write home about and a lot of work. I'll stop my complaining there....
And I'll stop writing for now since I am exhausted and better get some sleep! Love those grands, but boy are they labor intensive!
Tomorrow I will comment on many of your posts that I just caught up on.
0 -
Lacey - what a lovely tribute to your DIL's father. It is good that the suffering is over. Wonderful description of the services & events and foods. Wow what a week you had with your grandchildren learning all the new ropes of their daily life. Exhausting but rewarding. Not to mention going overboard to please your DIL with the foods of her choice. I can adjust for allergies, but it's hard to cook totally vegan for more than a couple of meals if you don't live that way, especially if you're constrained by things someone else has preselected. Hope you have some quiet time ahead to decompress.
0 -
Lacey, you're a real trooper. I read your account of the past week with interest and sympathy. I can't imagine eating vegan. Vegetarian seems more doable. I had a slice of bacon with my breakfast and for lunch a half sandwich with thin slivers of leftover filet mignon!
Which leaves dinner. I'm thawing two pork tenderloins. With one of them, I'm thinking of making a pork piccata dish. The side will be the butternut squash I didn't cook last night. The reason I thawed two tenderloins was to roast one for sandwiches.
0 -
A grocery store in my neighborhood closed today, everything was 50% off. Bought tons of stuff, first aid items, canned goods, etc. and saved $220. After putting it all away and cleaning, we didn’t feel like cooking, so we picked up some fried chicken.
Tomorrow will be California style carne asada burritos
0 -
Illimae, I'm so jealous! Fried chicken. Lucky you.
The pork piccata was good last night. So was the butternut squash. I split it and cooked in the oven. Then scooped out the flesh and mixed in a little butter and brown sugar. DH commented that he really likes squash. I do, too, actually. To me, butternut and acorn taste about the same. They're both resistant to being split open. I use my wooden texturizer as a hammer and drive the big knife through the center of the squash.
The 2nd tenderloin is still raw in the refrigerator. I should cook it. For tonight I'm thawing some home-made pasta sauce with meat. I think the meat is ground beef. I'll cook some linguine, grate some romano cheese and make a romaine salad. It's nice having the sauce already cooked.
0 -
Carole, that pork piccata does sound good!
We also really like winter squash. I often pierce it with a knife several times, then microwave or bake it, and cut open once softish, scoop out the seeds, and mash adding a bit of butter, salt, and maple syrup. Yum! I would also like to see your crocheted hats. Oh, and you beat me to the “jump ups” name for leftovers. The other name we talked about many pages ago was “for darn sures”.
Kayak, your description of ways you use kale are so similar to mine. To my soup, however, I also add fresh garlic, fennel powder, bay leaves, thyme, and parmesan rind for flavor. I also add canneloni beans and vegetables, like sweet red peppers and chopped zucchini or yellow squash. Made some today, in fact for this week.
Also, once, I placed some already dressed leftover kale salad in the fridge and ate it the next day. It was perfectly textured at that point. I never get into massaging my kale salads, but I have on occasion dressed them several hours before serving to soften the leaves. In my regular lettuce salads, I sometimes cut up slivers of kale and add that, which is hardly noticeable to kale resisters.
Tonight, since DH seemed to need to have an actual dinner (the past two nights I have had a Minus “dunch”, one included brie cheese, apple slices, roasted almonds, with a chaser of popcorn; another was leftover baba ganoush with water crackers and apple slices), and was even motivated to go food shopping. So I made sautéed chicken pieces and mushrooms that I simmered in a tomato artichoke sauce and served over orecchiette pasta with a side of my typical garden salad.
Cherry, your forest pix are beautiful! I bet you know the name of the rice pudding-like dessert flavored with saffron that I had at my DDIL’s over the weekend. One of the Persian relatives made a huge pot of it, and everyone enjoyed it when there was a crowd gathered at their home the night before the funeral services.
Some pix coming up...
Tonight’s dinner:
Kale soup:
Purple Carrot’s “Power bowl”:
DGD enjoying her second helping of the Persian dessert with saffron which I cannot name
0 -
Hi Lacey.
As you hinted, sometimes death is not the worst thing.
Mickey was friends with a Persian girl and by extension myself and her family were friends as well......I remember how very close the family members were to one another. I'm sure "mom" will have family members watching out for her.
The vegan recipes may become of more interest to me. DD says that red meats give her several hours of "gastric issues" and shrimp makes her look like she was rolling around in poison ivy. I've seen the "shrimp rash" on her and it takes until the next morning to go away. She says she's slowly inching her way toward vegetarianism and possibly veganism.
Her airborne allergies are really bothering her this year and she is (finally) seeing an allergist to see what can be done about it. The allergist says that they can test for many food allergies, so that is good. It's bad enough that she said she's willing to suspend her dislike of needles and, if recommended, try the allergy shots.
Carole, your mention of pork loins was timely for me. I was at the store today and there was a special on pork loins. Large (25 pounds and more) packages of pork loins were 90 cents a pound. I got a package and used the meat saw to saw them into six "chunks" before freezing them.
Had the magic freezer not been holding 18 gallons of orange juice, I would have bought another pack. While chicken is my favorite thing to cook, pork isn't (especially when it's so cheap) far behind. :-)
I use this for cutting squash and cutting through bone joints. . It's 1/4 inch thick, over a foot long and weighs 2 pounds. Dad had it made when he was in China and said it was made by from a 2-1/2 ton truck spring.
My brother had no interest in the cooking stuff, so it all ended up at my place. The craftsman that did the heat treating was a master at it. When I brought it home, I brought out the sharpening stone and it took awhile to get a good edge on it...and it holds the edge well...both of which indicate it's a nice hard steel.
I have a spot that works perfectly to hold a squash in place without putting my hands in danger and I use a block of scrap wood on the back of the knife as a hammer to tap my way through the squash. When I have time, I'm going use my friends woodshop and make a large V shaped notch in a large block of wood to use as a squash holder.
The oven buzzer is going off and I need to remove the two loaves of sourdough for Sharon's lunches this week.
0 -
Lacey - I would never have thought of artichokes. Today I sauteed onions & fresh mushrooms and added Rao's marinara to simmer. Then I put in two large rotisserie chicken breasts I'd saved in the freezer. Served over Jasmine rice. Artichokes would have been a good addition. I have at least one more meal left over so maybe I'll add the can of artichokes in the pantry.
Last night was Tiger Thai Tempura Shrimp from Costco. Bake 6 min on one side & 6 min on the other. Delicious. I'll buy it again since I have no intention of frying anything. Not a lot of breading & good sized, real shrimp. Served with one of those kitchen sink salads - starting with a bagged Asian mix (yes there's Kale) and adding small pieces of English cucumber & tiny cauliflower florets. I topped with a Ginger dressing by Makoto that was delicious. Since I always add extra things, one of the bagged salads lasts me at least three meals. The night before I added black olives & shoestring beats with Ranch dressing and ate with only sourdough bread.
0 -
I think Lacey and Minus and I were posting simultaneously...that looks good Lacey and it looks like DGD is enjoying the desert. :-)
I'm going to be away from the house most of Monday afternoon, so I'll probably start something in the crockpot so it will be ready when we get home. I have some chicken in the refrigerator, so I'll look for something involving that.
0 -
Nice food pictures, Lacey. I've been re-reading Food and Cooking of the Middle East, which Eric once recommended. I really like the za'atar spice mixture. I learned from reading about it that it's used as a table condiment like s & p to sprinkle on food. I've been using it for cooking. I sprinkled it heavily on the pork tenderloin that I roasted yesterday for sandwiches. There's a wild plant with the same name and the spice mixtures vary.
I'm thinking about Susan today. Hope she's doing well. Olivia must be keeping her busy and entertained.
No clue what dinner will be.
0 -
Dinner menu is grilled lamb loin chops and shredded Brussel sprouts. I just looked up some recipes on the sprouts. DH isn't a sprouts fan and I'm looking for a cooking method that he might like. One recipe called for adding a T of syrupy balsamic vinegar to the cooked spouts. One called for grated Parm. Other ingredients that figured in were grated lemon zest and lemon juice. Bacon and bacon grease, but those are out.
0 -
carolehalston, your dish is Rörstrand Elisabeth, I believe it is cobolt and golden or caramel. My coffee service is Rörstrand too, it is called Blå Blom, neither of them is longer manufactured.
Lacey, this rice dessert is called Sholeh zard, I am not a fan though, I prefer a simple rice pudding, no saffron. Your DGD is very sweet, reminds me of my eldest when she was small. I am very sorry about your DIL's father, funerals are not easy. I absolutely recognize the conversation topics amoung the young ladies, I spent 8 years in Iranian community, it is always about the importance of education, about professional achievements and the lack of eligible bachlors). This chicken dish on pasta looks delicious.
ChiSandy, I asked about turmeric in my chemo FB group. It is so confusing, some oncologists order turmeric supplements and some say to stay away from it. I have decided since I used to take it to prevent cancer and it did not, there is no need to take it at all. I will sometimes add it to some dishes if needed otherwise I will let it be. This tea with turmeric tasted ..., now I have the whole package and no idea what to do with it.
Thank you everybody on complimenting my coffee service, I like it very much too, I was actually planning to buy another china but saw this one and decided to go for it. A couple of cups have yellow stains inside, I red online how to get rid of them by playing it for 45 min into the oven set on 100C and then later dip it into cooking water adding machine dish-washing detergent. I decided to sacrify one cup in order to find out whether it is working.
I made vegetarian chili yesterday, a recipe I found in a magazine, turned out to be really good. Tomorrow I will save myself time and grill marinated chicken drumsticks with some roasted potatoes.
Last weekend we went skating on the lake we have on our island. It was above zero and people were afraid to skate but the ice was thick so we skated with my youngest. It was first time I skated this winter. At some point she was jumping, she id taking figure skating classes so she is very skilled, I was taping her jump and when she landed the ice cracked underneath us. I mean it was still very thick but it was like smaller blow under the water, sort of scary, I have a video))
Here comes some pictures of our frozen lane
0 -
Carole, even my DH will eat this one:
http://www.epicurious.com/recipes
I sous vide(ed?) some chicken breasts for pot pies tonight. The pieces turned out very juicy. Last night I did steaks. I'm so impressed with how perfect they come out. I then seared them on a cast iron skillet heated on the grill.
Lacey, you have been busy! Loved the pictures and the detailed post. I find myself unmotivated to do much of anything. Came down with a most annoying head cold Thursday, in spite of my not insignificant efforts to avoid all the illness floating around. I so despise winter.
Cherry, the thought of ice skating again terrifies me. Not merely the unflattering vision of my flailing attempts to maintain balance, but also the thought of falling on my already defective knee. Btw, I too love your coffee service. How nice that you could find such a complete set.
0 -
auntienance— hubby is sous vide cooking a pork tenderloin for dinner tonight. When it's donein the water bath, we will brown it in a small amount that f oil and butter then deglaze the pan with white wine, add shallots for a few minutes, then stock, Dijon mustard, and spices,,, simmer to thicken and serve over sliced pork. First tenderloin we have cooked this way. Expect the meat to be tender and flavorful!!
0 -
auntinance, thank you, it has been in production until 2006 and was very popular so there is possibility to purchase some pieces online in case one of cups breaks for example. Yesterday DH and I was looking at KitcheAid and I was telling him about sous vide and how you got one for Christmas and we are all expecting your reports.
I am not as accomplished skater as my youngest or DH but I am not afraid of skating and I used to do it a lot before. I did fall down and hit my knee when I was trying to walk towards the shore and went on melted snow that was on ice. I should have wanted for DH to help me because this snow is very tricky, the ice is underneath but the snow impededs the skating and it is hard to maintain the balance.
I have decided upon a KitchenAid Artisan 175 in color creme although the youngest insisted on pastelle pistaggio, I am not sure about the accessories yet but they can be bought separately. Some ladies from our chemo group have KitcheAid and as I understood it is so much cheaper than in Europe which I completely understand since it is a US brand. If I opted for Swedish Electrolux I could have it for half of price of an Artisan, but KitcheAid is just beautiful, I love the design. Kenwood on the other hand looked like a sewing machine. KitcheAid coffee-maker was though sort of ugly and I bought an Electrolux instead. Oh, my, a coffee service and a coffee-maker, I feel so grown-up)))
0 -
My MO also said there is really no reason to take turmeric.
Saturday night at the opera house's restaurant, we had the three-course prix-fixe meal. I started with a kale and root-veggie salad, and Bob with a curried carrot soup. Bob's app was a crab cake rolled in smoked salmon; mine was roast quail atop couscous. We both had the same entree: ale-braised short rib with sauteed spinach and mashed sweet potatoes. My dessert was chocolate Opera Cake (supposed to be a roulade but instead a layered torte of chocolate cake, buttercream, brandy-infused sponge cake, more buttercream topped with a slab of dark chocolate). Sounds huge but really only the size of half a brownie stood on end. Bob had a fruit & cheese plate which he couldn't finish--the waiter said we couldn't take it to go but they'd wrap it and serve it to us at intermission--all we'd have to do is sit at the same table. At intermission, we came back and found a fresh entire plate--the two of us together couldn't finish it!
Last night we went to Eataly before going to the movies a block away. We thought we'd go to its one remaining sit-down table-service (rather than bar-stool) restaurant, the Osteria; but first thing we saw was the "Street Food Bar." So we sat at the bar and shared three arancini stuffed with prosciutto, peas & mozzarella, and a seafood fritto misto (shrimp, scallops, calamari). We had an insane amount of time to kill (and little room in our tummies to graze any further--we'd planned to go to the veggie, raw, pizza or pasta bars, but the veggie bar was no longer there); so we wandered aimlessly looking at stuff we'll buy the next time we go there (and remember to bring Bob's Eataly gift certificate) and be able to bring home anything perishable. We went downstairs for dessert & coffee. Bob had a fruit & mousse parfait and a cappuccino. I got a cannoli/marsala combo (one cannolo and a little glass of marsala) which we split, and I had a double espresso. Though the movie theater had waitress service at the concession (they bring the food & drinks to your seat), we were just too full to do anything but kick back in the recliners and watch the movie.
Tonight will be some kind of pasta (probably linguine or spaghettini) with fresh tomatoes & basil, plus a side of broccolini (we have a huge bunch which Whole Foods sold by the unit, not the pound. Might blanch & shock half of it to freeze). No wine (though current events might drive me to drink, BTO won't let me mention them and my MO would rather I hit the seltzer and not the wine).
0 -
MinusTwo, I'm glad to know you like the Makoto ginger salad dressing - perhaps I'll give it a try afterall. The kids and I became nearly addicted to the Naturally Fresh Ginger dressing in the big 12oz jar, but for some strange reason, no grocery store in my area carries it any longer. I have requested it but to no avail. I have seen the Makoto but it looks so different than the one we love, but I trust you!
Thanks for the info about Tumeric. I have seen it touted on some "fringe" websites but wanted to do more research before I tried it. Some friends of my parents who buy it swear it cures everything from arthritis to diabetes (due to its anti-inflammatory properties). Don't we wish there really was a magic bullet like that!?
0 -
Cherry, I bought DH an Artisan Kitchen Aid a couple years ago, he loves it and I love that he was making sourdough and cakes! So, I bought him the pasta attachments next, that was a hit too. Enjoy!
0 -
DownNotOut - let me know what you think about Makoto. I'm too lazy to grate my own ginger & etc, but I had this in the fridge for two months before getting up the nerve to try. Glad I did. It's so hard to switch from something you used to love. The other salad dressing I've been using lately is Panera Bread "At Home" Asian Sesame.
0 -
lacey - so sorry about your DDIL’s dad, so hard, but it sounds like he was very well loved and that his family has many friends and family members. Kudos to you and your DH for being there for your grandchildren - I was tired just reading about all you did!
The KitchenAid discussion is timely - my DH just returned from a weekend at his parent’s home sorting through things - he brought my MIL’s vintage KitchenAid home for DD! It looks a lot like my 1991 model, but the beater, whip and dough hook are a more galvanized finish, and the splatter guard is metal and one piece, mine is a 2-piece plastic one
0 -
Cherry, I had been "lusting" for a stand mixer since I was 19 years old (1980). At the time I couldn't afford one and I had kind of forgotten about it until a few years back.
I was almost 55 when I finally bought a use one with all the standard attachments. It is labeled Hobart, which is Kitchen Aid's predecessor company. It looks just like a new Kitchen Aid stand mixer, except there is a handle on the side that moves the bowl up and down instead of the mixer tipping backwards. It has a "mfg 9/71" tag on its underside, so I'm assuming it was made September, 1971.
0 -
Thanks for the condolences offered for my DS1 and DDIL’s family. Huge loss for them! In this case, it was probably a blessing that it was not sudden.
Cherry, reading your description of the “under ice” cracking brings me back to my youth. We lived by a lake and spent many hours enjoying ice skating with friends, and feeling the excited terror when hearing that sudden eerie sound! Thanks for the name of the saffron/rice dessert. I have an awful time remembering such names since I can never picture the letters in a word when I hear it via Persian accented speech. Now I must look it up and make it for the adventurous eaters I know. I enjoy anything with saffron in it.
Eric, where does one house that amazing “hatchet” knife?? And when you create your “squash block” you might want to market it! Sorry to learn of your DD’s developing allergies. If she is really aversive to injections, there are functional medicine docs who provide a treatment option in the form of sublingual drops. Unfortunately, the drops treatment is not covered by ins, tho the doc appts are. My allergies blossomed horribly when I was taking Tamoxifen (after being well managed after shots throughout my childhood), and I sought treatment with a functional med doc where I had extensive testing. I now follow a sub lingual drops regimen. Best of luck to DD.
I’m feeling quite out of date with no sous vide option in this house! I must research more about that. I have never been attracted to the water and plastic (?) bag process for meat...but obviously I’m missing the point, and the deliciousness that is described here! Susan raved about hers too.
Nance, you might be horrified that my Instant Pot is still not unpacked! Maybe this confession will motivate me to unveil it and make some of the NYT recommended recipes I saw last month. It is a miserable snowy day here, so I canceled plans to meet up with a former colleague....thus, time to unearth that Intant Pot?
Minus, did I miss a recope for the ginger dressing mentioned? Sounds good. I have taken to using only homemade dressings these days, so I’d be interested in trying that.
Sandy, those were quite the meals you described! I have yet to venture into Boston’s Eataly.
Has this seemed like an extremely long month to anyone else besides me? DH and I were joking that it must be our “dry January” effort. Maybe......or maybe because we’ve packed a lot into this month for two old folks!
I need to decide what food to bring to our friends’ Super Bowl party. Maybe something made in my “about to be unearthed” kitchen appliance!
While I have pretty much stopped following football, mainly due to the concussion concerns, I found myself thrown into the role of Patriots’ apologist in NJ given my MA license plate. I deflected the “hate” pretty well. Yikes! Just reminds me of how everyone felt about the Yankees in their heyday. I’d be much happier if that focus were for the Celtics! Someday.....I hope you're all managing to avoid the flu. So worrisome this year! DH has so far successfully been fighting a head cold he caught in NJ. I’ve been treating him like a leper since I will have it for months if I catch it. Nance, I hope yours passes soon!!
I do take a tumeric supplement and actually have forgotten why I started it!! Obviously not for memory support! I think I’ll ask my MO for her recommendation at my next appt in a few weeks.
0 -
Hey Carole - I know you share my love for soba noodles so I thought of you when I came across these:
I will definitely be making the Asian pork dish, although I think I'll use the pressure cooker instead of the slow cooker.
Lacey! Break out that pressure cooker! Quit stalling! I'm sure I sent you game day pc ideas last year to get you started! Make butternut squash risotto!
I have some chicken pieces cooking in the pressure cooker right now for gumbo. I'll add andouille and shrimp (to my portion only) and serve over brown rice. Sadly, I'll use the last of my jarred dry roux in the making. I'll have to see if I can find some in Texas, otherwise it will have to wait until my next trip south. Of course I can make it from scratch, but I like having the (lazy) option ;-)
Lacey, I know what you mean about the lingering colds, mine usually are like that too with a cough that won't quit. This one, fortunately, seems to be quick moving and other than going through a whole box of lotion Puffs and an unproductive cough that kept me up one night only, I haven't felt too bad.
I took turmeric for a while but noticed no difference in anything so quit. I use it in cooking only and then not much at least by itself.
0 -
Walmart has the dressing you like Downnotout. Naturally Fresh Ginger dressing is only sold "in store" so you can't buy it online. Publix also claims to have it via Instacart. I don't have that store in CT so have never seen it there.
Hi ladies and Eric!
0 -
Thank you all for the update on stand miners and KitchenAid in particular, I have selected one already online and will order it together with my youngest since it against all odds leaning towards a pastell pistage color because both pearl white and creme were not in stock. Very funny giw I complained about the price for a KitchenAid being an US brand and therefore... I recently bought a duvet jacket by Calvin Klein, full price, they are selling well because it is cold here) When I fell on my knee while skating the jacket’s zipper got ripped down there, nothing very serious a tailor will not be able to fix but I raised a claim and since all jackets were sold out I got two options, either get money back and send them the jacket or to keep the jacket and get sixty percent back. i opted for the latter and now when one US company will partly finance my stand mixer from another US company. My dry clean will fix the rip for approx 20 euro. So, it does not sound so expensive any more) I also liked it in red metallic, so shiny))
Dinner today was for me leftovers of my bean chili, I will probably be eating it the whole week, for the rest of the family I made tomato and thyme marinated chicken breasts in organic tomato sauce with thin spagetti with melted mozzarella. They loved it, it took twenty minutes, bought marinated chicken, fried it in olive oil in the skillet, dumped the jar of sauce over it, let it simmer for ten minutes. That chili took me five hours to cook, it has such an grown-up flavour, my best chili ever, I am a newbe to chili, added fennel seeds, ancho, some dried chilies I recently bought called something Nero and a half of my own grown and dried tai bird chili. I am the only one who is eating it. I also made a bean and chick peas Italian salad, I wonder if I am going to explode tonight but they told me to eat like a rabbit. This kale is still in my fridge making me feel guilty.
0 -
The shredded Brussel sprouts side was a success and super easy. I hand sliced the little cabbages in advance. Sauteed them in a large skillet with a little olive oil and butter, s & p. Burned them a bit for flavor. Sprinkled with a good balsamic vinegar. DH, the Condiment King, sprinkled more on his and conceded that they were "pretty good."
The grilled lamb chops were perfect. We also had a romaine salad with tomato, cucumber, avocado and blue cheese. Sweet onion in dh's salad.
Tonight is chicken breasts roasted in a very hot oven. I'll slice one of them and have one left over. Side of lightly candied carrot hunks (big carrots) and salad of some description. DH will get out the jar of chutney, which is good, I have to admit.
All this talk of Kitchen Aid is making me feel guilty. Mine sits in a corner on the kitchen counter under its quilted cover and the pasta attachments hide in a cabinet.
Like Lacey, I'm feeling sous vide deprived! Plastic and water don't have much appeal for me either as cooking method. What is the timing on sous vide? Let's say you want to eat dinner at 7. How far ahead of time do you cook the pork tenderloin in the water?
0 -
Carole, it depends on how thick it is but I'm guessing 1 - 2 hours for a tenderloin, 8 hours or more for a butt roast. You definitely have to plan ahead.
I have gone through 2 Kitchenaid mixers (2 motors in one). My first was one that's no longer made - the Accolade - for good reason. The guts were inferior to other models. It would not handle bread dough at all. Two motors later I got a Pro model. It was a beaut that handled 10 cups of flour and bagel dough. Alas, I was using it during a pop up thunderstorm when lightning and a consequent power surge fried it. After a lot of research, I ended up with a Cuisinart. I'm been very pleased with it and its ability to handle the tough jobs like bagel dough. It had the extra plus of being considerably lighter than my previous models. DH always had to lift the Pro from the cabinet for me. It isn't, however, as pretty as the Artisans.
0 -
Wow. I just looked in my email account spam folder and based on my Facebook pictures,I am the hottest man in the world. I've got almost 800 emails from Russian women all saying the same thing, so it must be true. They only have one thing wrong; I don't have a Facebook account (big sigh). Oh well.:-)
The Hobart stand mixer that I bought used....it is very obvious the design engineers did not take advantage of any weight saving materials. :-) I should get the scale out and weigh it, but I'm guessing it's 35 pounds (15kg). I now know why I wanted one when I was in college.
Aunte, too bad I wasn't closer to you. I've fixed a couple of mixers and they aren't too bad to work on. About the only thing that will make one not worth fixing is if the motor burns out and that has a very obvious, very awful smell.
Lacey, I tied two shoelaces around my knife block. To put the knife away, I slip the knife between the shoelaces and the block. The knife slides downward until handle hits the edge of the block and it stays put.
0 -
Eric - my memory says that Hobart made/makes only commercial machines & they are all heavy duty.
Love the 800 women story. Dear me - 800 emails to delete in your spam folder?
0 -
Haven't used my Kitchen Aid in years--long spates of being low-carb, then constantly baking for my FIL when he lived with us. Now I no longer bake (but might do some skillet cornbread). I've found that for the quantities of whipping I do, a whisk or eggbeater works just fine (and there's always my Cuisinart and hand-mixer). My mom had an old Sunbeam with a turntable--one selected speeds by turning the back half of the bullet-shaped mixer head.
I see Hobarts all the time in institutional kitchens--mostly houses of worship & schools. Those things are enormous and built like tanks, and I wouldn't be surprised to learn that many are half a century old.
0
