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[Bluesummers]

Last month I reheated frozen swedish meatballs from my wedding reception...its was not the smartest idea. I've been married for over 5 years.

On the other hand, I have uncooked lamb steaks that have been frozen for about 18 months, and I'm willing to try those.

[Carl-E]

I have eaten foods that have been frozen for years. 






I am not proud of this. 









Soups and sauces do not get freezer burn. 

[Redball]

I've done the same, and some of the food was whitish on the edges. I'm not only not proud of it, it didn't taste very good. I was hungry.

[Aethien]

My freezer mostly holds fast food (omnom frikandel) and ice cream.

[Bluesummers]

My freezer mostly holds fast food (omnom frikandel) and ice cream.

After reading the article, the biggest problem I see with frikandel is that it's apparently eaten from a tray, instead of a bun. That is mind-boggling to me.

[Aethien]

You can eat it from a bun, but why dilute the disgusting fatty tastiness if you don't have to?

[idontunderstand]

When we cleaned out the corridor freezer back at uni we found pizza which was literally 20 years old. I didn't eat it but I think someone else did.

[Bluesummers]

You can eat it from a bun, but why dilute the disgusting fatty tastiness if you don't have to?

Because that's just un-american.





That's the joke

[Barmymoo]

I've eaten things that had been in the freezer for five years, but that was during a freezer clear-out. Typically I batch-cook once every three months so some things are frozen for that long before I eat them, and they're totally fine.

That chart basically only concentrates on meat, and I don't freeze that, because I don't eat that, but my rule of thumb would be that I'd want to try to eat things by six months. As long as your freezer is decent and you don't let things defrost and refreeze, you can easily keep them frozen for a year or so. The quality will deteriorate but it won't make you ill.

[Carl-E]

...some of the food was whitish on the edges.

That's what's called freezer burn.  It's basically dessication of the food from air contact while frozen.  The result is usually tough and tasteless, but if you remove those parts, the balance is usually fine. 


That's assuming you can remove those parts...

[Bluesummers]

...some of the food was whitish on the edges.

That's what's called freezer burn.  It's basically dessication of the food from air contact while frozen.  The result is usually tough and tasteless, but if you remove those parts, the balance is usually fine. 


That's assuming you can remove those parts...

Which is why my ideal kitchen would include band saws and other toolshop items.

[Aethien]

I've got a tiny, tiny kitchen right now. I don't even have an oven.


I'd practically kill to have a large, well equipped kitchen right now. One that doesn't limit what I can make.

[bainidhe_dub]

My husband's birthday is Friday and our niece's is Thursday, so this weekend I'm making this cake. I think I need to get another cake pan or two, and maybe a proper offset spatula, and a serving plate that's actually flat, and I've never done ganache before, but I'm optimistic anyway. My sister made the same recipe for her boyfriend's birthday in January and it was amazing.

[Carl-E]

Almost looks more like a three- layer brownie with frosting...

[pwhodges]

I think I need to get another cake pan or two,

Do you plan to make three thin rounds of cake or one thick one that you slice in three?  There are advantages to either method.

[bainidhe_dub]

The directions are to do it in three pans. I believe I have a pair of straight-sided proper cake pans and one cheap one that's a different size and the sides flare out a bit, more like a pie pan.

[Aethien]

I just made Gordon Ramsey's scrambled eggs.

I'm no big fan of eggs but goddamn this is tasty. I foresee a large increase in the number of eggs I eat.

[Zingoleb]

I usually make eggs when I'm frying up potatoes. One of my roommates makes them by cracking an egg into the pan when frying up potatoes and sausage (well, hot dogs, usually, to be honest), and it's pretty tasty to me, and I fucking despise the taste of eggs.

[Aethien]

Throw in some chorizo instead of the hot dogs, add leek, red onions, bell pepper and possibly some blue cheese and we're getting somewhere.

[Lines]

My husband's birthday is Friday and our niece's is Thursday, so this weekend I'm making this cake. I think I need to get another cake pan or two, and maybe a proper offset spatula, and a serving plate that's actually flat, and I've never done ganache before, but I'm optimistic anyway. My sister made the same recipe for her boyfriend's birthday in January and it was amazing.

That cake looks awesome. Also ganache is really easy. Let it cool a lot, pour it on, then pop the whole thing in the fridge or freezer and it'll set faster.

[Bluesummers]

Aha...boiled dinner tonight. Corned beef, cabbage, potatoes and carrots. Let simmer in a slow-cooker for 6 hours, add a healthy amount of red vinegar and butter, and you've got yourself a meal. ^.^

[jwhouk]

...And no one wants to sit next to you on St. Patty's Day....

[Thrillho]

I pretty regularly will just cut up and fry a whole red onion, crack a couple eggs on top of it, put those on toast and have it with chips/fries. It's pretty fucking amazing.

[Carl-E]

My daughter's making dinner tonight.  Breaded chicken tenders fried in garlic with a balsamic tomato-cream sauce over penne. 

It smells delightful.  Getting hungry...

[Redball]

Someday. Someday, we'll be able to transmit odor profiles, to have them reproduced at the other end. Someday!

[Bluesummers]

Someday. Someday, we'll be able to transmit odor profiles, to have them reproduced at the other end. Someday!

Soon, Farnsworth. Very soon...


I got lazy and picked up dinner from Boston Market. Turkey, sweet potatoes, sugared apples, steamed mixed veggies, sliced red potatoes, and cornbread.

And cranberry sauce. Can't eat turkey without it.

[Redball]

In Michigan, the nearest fast food is 15-20 miles away, the nearest Boston Market 3-4 times that distance. Here, there's one about 2-3 miles away, and it's been calling to me.

[Bluesummers]

Michigan sounds like Hell, but frozen over.

In a 5-mile radius from my house, I have 3 Dunkin Donuts, 4 McDonalds, 3 Burger King, 3 Wendy's, 3 Taco Bell, 22 (yes, TWENTY-TWO) pizza places, 4 Subway (the sandwich shop), 2 Boston Market, and about a dozen thai noodle shops. But wait, there's more! Seven 24-hour diners, 2 KFC, one Popeye's, and one Long John Silvers.

No wonder I can't lose weight.

I'd really like a Whole Foods Market close by, but the nearest one is 20 miles south. Also they are FUCKING EXPENSIVE.

[Papersatan]

One should note that when Redball says "Michigan" he means scenic rural Michigan.  I have more than 2 dozen restaurants in walking distance (< .5 mile).  In as big as a 5 mile radius? I am not sure how I would find an accurate number.  If I search 'Pizza' on google maps and count the dots in an estimated 5 mile radius I have 29 locations. I am not going to try with restaurants in general.

[Redball]

In a university town, the town where Cottage Inn was founded? 657 in a five-mile radius, give or take a couple.

[Papersatan]

I'm in the town where Dominos was founded technically.  (I live in Ypsi, not AA)

[Redball]

I forgot.

[Carl-E]

Michigan sounds like Hell, but frozen over.

Hell, MI freezes over on a regular basis. 

[lepetitfromage]

We have wayyyyyyy too many deliciously-bad-for-you food options around here. My numbers would probably look like Blue's if I wasn't too lazy to count. Well....not lazy per se.....I'm afraid of how long I'll be sucked into Google. 

There is one section of Main St. that has 5 different fast food chains- all next to each other. McD's, Wendy's, Taco Bell, Dunkin' (om nom nom) and KFC. Though I am definitely a fast food lover, thankfully there are some places you can get decent food too. I'm sure that all the local colleges have something to do with the number of restaurants/bars/etc around here. We live right down the road from Vassar and Marist is just a few miles away. We've got some pretty kick ass diners too. If any of you are ever in Poughkeepsie, go to the Palace Diner. It's phenomenal.

[Carl-E]

I haven'y been to Poughkeepsie since I was a kid! 


You ever pick your feet there? 

[Carl-E]

St. Patty's day, and there's 10 fucking pounds of corned beef coming to a boil on the stove.  10 lbs of potatoes, 6 lbs of carrots and 3 heads of cabbage to go with it. 

Oh, and there's 4 lbs of butter in the fridge to slather on all of it. 

Let's see... there's the four of us, Jill, Terry and her two kids (finally dumped her asshole fiance of 12 years), Sharon and her new boytoy (she's 53, he's 35 which means she was a senior when he was born, which I never tire of reminding her  ), and... I think Randy, the redneck next door is also coming over.  That's ... eleven? 




Hope I have enough beer...

[Redball]

If I weren't in AZ I'd offer to help.

[Bluesummers]

Random thought...has anyone tried slow-cooking corned beef & cabbage in beer instead of water? I have absolutely no idea whether it would taste good or not, I just have an infatuation with using alcoholic beverages to cook with.

I make a mean brandy-ham.

[celticgeek]

Not in a slow cooker, but corned beef in beer.

[Bluesummers]

That sounds marvelous...I must try it. I wouldn't have even thought of brown sugar.

[Welu]

I tried a super simple recipe for Baileys ice cream. Double cream (Elmlea cream alternative actually but it worked grand), little sugar, chocolate chips and Baileys. Whipped the cream and I used about a third Baileys compared to the cream. Shoved it in the freezer. Stirred it every hour for the first couple hours with a fork to stop ice crystals forming.
The Baileys flavour got stronger but smoother as it froze. Before freezing it was more of a kick/burn. I was worried I used too much sugar because I was trying to make it sweet enough that my partner would like it and he doesn't like alcohol. Turned out really nice but it blows the head of you.

[Boiled Dove]

I got some vanilla beans recently when in Guadeloupe and i'm trying to figure out what to do with them. I'm thinking a vanilla bean pudding would be good.

It is still too cold for ice cream so what else could I make?

[Bluesummers]

You could roll and smoke them.

Uh, I mean you could...uh....grind them into powder and make real vanilla yogurt?...I got nothin'. I rarely use fresh ingredients for everything...besides, vanilla extract will get you shitfaced, the beans will not.

[Papersatan]

You can make a good vanilla extract.
I am very fond of tapioca pudding with fresh vanilla. 
They would also make an amazing frosting/cake.  I think a good chocolate cake with a good vanilla frosting is just nom nom nom nom...   

I used the last of my good vanilla extract in the cookies we made yesterday. 

[LTK]

I made Gordon Ramsay's sublime scrambled eggs! I've never made scrambled eggs before. It took about three tries to make them proper, at which point they were pretty tasty but not quite what I'd describe as sublime. Though texture-wise, they beat the crap out of most other kinds of egg. I can certainly get into the habit of making this for breakfast.

[Bluesummers]

I made Gordon Ramsay's sublime scrambled eggs! I've never made scrambled eggs before. It took about three tries to make them proper, at which point they were pretty tasty but not quite what I'd describe as sublime. Though texture-wise, they beat the crap out of most other kinds of egg. I can certainly get into the habit of making this for breakfast.

I can tear this post apart....ok, I'll do it.
Disclaimer: I'm lazy as fuck, and can't be bothered to make complicated dishes when there's a college-student version.

> If you're using crème fraîche to make scrambled eggs, you're a foodie.

> If it take you three tries to make scrambled eggs, you need to have your stove, oven, deep fryer, and toaster oven confiscated.

> If you're getting recipes from Gordon Ramsay? God help you, son, because I sure won't.

...But if you like your eggs reeeeeally high-society, then go for it. Because when I make scrambled eggs, I take eggs, and scramble them. The end.

[pwhodges]

when I make scrambled eggs, I take eggs, and scramble them.

Wot, no butter?

[Bluesummers]

Nope. Occasionally, I add a little fat-free milk, but lately I've been doing them plain, adding a slice of american cheese (or cheese product, as it was called in another thread), and maybe putting it between two slices of toast...or just eating it on a plate. I'm really not picky.

[LTK]

Three tries to get them right. The first two still resulted in scrambled eggs, which I ate, but they weren't as good. They were kind of rubbery and overcooked. As for the rest, I have no idea why you're making such a fuss about this.

[GarandMarine]

I cook constantly, my last "new dish" was making vodka sauce, which is freaking delicious in every way.