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  1. oregonyeti

    November 2016 Cooking Challenge: Leftovers

    One of my favorite leftover things is turkey meat put into a freezer container, covered with turkey gravy and frozen. A month or two after Thanksgiving I reheat it and have it with toast, rice or mashed potatoes. The turkey meat keeps really well in the freezer with the gravy around it.
  2. oregonyeti

    Ceramic Pans Versus Marble Versus Diamond coated

    Because there are no diamonds found in Switzerland. Just kidding.
  3. oregonyeti

    Peeling mushrooms

    I would bet this is the main reason, and I think lemon juice on fish is for the same reason. But I'm no chef.
  4. oregonyeti

    Ceramic Pans Versus Marble Versus Diamond coated

    I was a line cook about 30 years ago and we used teflon pans for eggs and they were perfect. Silicone spatulas were the only utensil used, and cleaning consisted of using a paper towel to wipe the pans. With that heavy use, and not getting the pan too hot, they lasted probably 3-4 months before...
  5. oregonyeti

    How To Make An Amazing Tuna Fish Sandwich?

    Whew, that's spendy! But with your recommendation, probably worth the price. I'll buy some when I get a raise
  6. oregonyeti

    How To Make An Amazing Tuna Fish Sandwich?

    Fred Meyer, now under Kroeger, used to have my favorite tuna, yellowfin tuna canned with just salt and a little water. Now I can't get that Fred Meyer yellowfin any more. Having to choose other kinds, I use StarKist. It's pretty good. Insert a half-hearted smiley here. :^\
  7. oregonyeti

    Culinary Kryptonite

  8. oregonyeti

    Culinary Kryptonite

    In India you could (and I'm sure still can)  find potato chips made from kind of thick slices of potato, about twice as thick as what we're used to, that were dried before frying. They are very crunchy. You can also get them pretty heavily spiced, which I love.
  9. oregonyeti

    Culinary Kryptonite

    Thanks! Gotta try 'em.
  10. oregonyeti

    omelette question

    That reminds me. I have some lox, ends and pieces, that I haven't finished yet. I will mix that lox in with some eggs and some parsley for eggs and lox. Both eggs and lox will be cooked only 'til the proteins just start firming up.
  11. oregonyeti

    How To Make An Amazing Tuna Fish Sandwich?

    I love tuna sandwiches. A little chopped celery for crunch, (or alternatively cucumber), Best Foods mayo, salt, pepper, and sometimes some thinly chopped Thai or Indian chiles. The bread would be whole wheat ... or toast made from white bread.
  12. oregonyeti

    Culinary Kryptonite

    Haha, I'm judging you in a favorable way. Koukouvagia, what are Utz chips? I have to know. Flipflop, the only thing better than Petit Ecolier biscuits, is them with tea. I grew up with tea time at 4:00 in Assam.
  13. oregonyeti

    Culinary Kryptonite

    French Fries, now I will have to find some marrons glacés. Do you think I could find any in Oregon? LOL flipflopgirl :^) I will have to try that. I figure it's time for a new addiction or two. Chefbuba, I'm just coming off an Atkins diet and letting myself eat more carbs. I really missed...
  14. oregonyeti

    Culinary Kryptonite

    What is it that is really good for your taste buds, something you can't buy too often because it's expensive and/or really not good for you, something you don't make a meal out of but maybe you would if you stopped thinking too much? Something too rich but you want a lot of it anyway? Mine is
  15. Culinary Kryptonite

    Culinary Kryptonite

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  17. oregonyeti


    Seasoning can be added later since the size of the "grains" is very small. I found lemon pepper to be a good one.
  18. oregonyeti

    Atkins and other High-Fat Diets...

    I adjusted my diet to lower carbs but definitely did not eliminate them. I used the Atkins diet as a reference and I'm not following it at all strictly. Most of my diet is veges, eggs and meat. Cabbage, broccoli, spinach, kale, cauliflower, peppers, other veges, eggs, beef and pork are biggest...
  19. oregonyeti

    November 2015 Challenge : Soup

    Am I late? Yesterday I made some corned beef, not cured, just pretty much beef brisket simmered with Penzey's corned beef spices and salt for 4 hours. Today I used the broth from it and made soup adding a lot of mushrooms. I put some Tillamook sharp cheddar chunks in a bowl, added some of this...
  20. oregonyeti


    I looked up "brisket" and I found this :^) Today I braised (for almost 4 hours) a 3-pound cut of beef brisket with salt and Penzey's corned beef seasoning and it came out great.  Mmmm  No curing, though that might have been better, not sure.  I'll make it like this again.
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