| Author |
Message |
Dipo
Member
04-23-2002
| Thursday, June 05, 2014 - 2:19 pm 
New Q: I am looking at a recipe that calls for feta cheese, what is that flavor? Can I use another cheese? I don't have feta but I have other kinds. TIA.
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Teachmichigan
Member
07-22-2001
| Thursday, June 05, 2014 - 8:53 pm
It's a type of goat cheese - you might be able to substitute a crumbly white cheese like queso fresco. The flavor would be different, but the texture would be similar.
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Dipo
Member
04-23-2002
| Tuesday, June 24, 2014 - 3:30 pm
OMG, this is the second show that I have seen when they are using a salt block! Don't we Americans have enough food problems without adding a ton of salt to the cooking process. Amazing!!
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Teachmichigan
Member
07-22-2001
| Tuesday, June 24, 2014 - 4:47 pm
What show, Dipo? Actually - adding some salt while cooking, if not on a special diet, is still highly preferable to any kind of processed food and usually less salt over all.
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Dipo
Member
04-23-2002
| Tuesday, June 24, 2014 - 5:19 pm
True but these are giant blocks of salt that you cook the food on.
It was the Hallmark daytime show, and Kelsey's Essentials on FNTV.
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Landileigh
Member
07-28-2002
| Tuesday, June 24, 2014 - 8:05 pm
Actually less sodium is in the food after placing on a Himalayan Salt Plank than if you put iodized salt on the top of the food, but it imparts much more flavor than that amount of sodium normally uses. it's a smoky flavor also.
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Teachmichigan
Member
07-22-2001
| Tuesday, June 24, 2014 - 8:14 pm
We use almost all Himalayan salt or Hawaiian sea salt...love the colors and the fabulous flavors! I keep coarse sea salt by the stove for cooking, when needed, but I've never seen one of the salt blocks. WOW! I'd think it would take some practice to learn how to use one!
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Dipo
Member
04-23-2002
| Thursday, August 28, 2014 - 12:27 pm
I am craving salmon, LOL, but I don't remember am I supposed to buy farm raised or wild. Maybe I will just get some smoked salmon for muffins, LOL.
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Tishala
Member
08-01-2000
| Thursday, August 28, 2014 - 12:44 pm
Wild is better but more expensive. Farm raised, believe it or not, is often fed corn which is cheaper, makes them grow faster than their normal diets, and makes them more fatty than wild salmon.
That said, it's hard to go to ring either way.
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Dipo
Member
04-23-2002
| Thursday, August 28, 2014 - 2:27 pm
Thanks.
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Teachmichigan
Member
07-22-2001
| Thursday, August 28, 2014 - 5:35 pm
Tomorrow I'm trying a new salmon recipe (jasmine chipotle) so we must all be thinking fish.  Our salmon comes from Lake Michigan.
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Mamapors
Member
07-29-2004
| Thursday, August 28, 2014 - 7:27 pm
Wild is way better. It is salmon season right now so you should be able to get some from the Pacific coast! I have eaten a ton of it in the last few weeks!
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Dipo
Member
04-23-2002
| Saturday, September 20, 2014 - 5:45 pm
So if I have a pizza delivery can I freeze some of it, does that work?
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Jmm
Moderator
08-15-2002
| Sunday, September 21, 2014 - 7:34 am
I freeze individual pieces in foil then I can pop them in the oven when I want pizza.
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Dipo
Member
04-23-2002
| Sunday, September 21, 2014 - 9:35 am
That's what I was thinking, thank you, I just wasn't sure it would come out ok.
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Dipo
Member
04-23-2002
| Thursday, November 13, 2014 - 4:23 pm
So I bought some mushrooms and then forgot to use them, was thinking they would be great for Thanksgiving stuffing but they won't last in the fridge that long. Can I freeze them?
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Jmm
Moderator
08-15-2002
| Thursday, November 13, 2014 - 5:11 pm
Here you go, Dipo. http://foodpreservation.about.com/od/Freezing/a/How-To-Freeze-Mushrooms.htm
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Dipo
Member
04-23-2002
| Thursday, November 13, 2014 - 5:13 pm
Perfect!! Thanks.
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Heckagirl631
Member
09-08-2010
| Thursday, November 20, 2014 - 1:05 pm
I bought a turkey breast to cook for Thanksgiving. I didn't realize until I got it home that it is a Cajun-style breast. I don't want it to be spicy. Could I just wash the spices off?
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Jmm
Moderator
08-15-2002
| Thursday, November 20, 2014 - 6:07 pm
What I found for Cajun-style discusses the rub and not an injection so you could probably wash most of it off but I think it will still be pretty spicy. I think I would call the store and ask a manager if you can exchange it for what you wanted. The worst that can happen is that they say no.
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Noellepv
Member
03-04-2010
| Monday, November 24, 2014 - 8:50 pm
I was wondering if I make a pumpkin egg custard tart pie, what kind of fruits can I put on top of it, any suggestions that would make it taste great?
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Dipo
Member
04-23-2002
| Tuesday, November 25, 2014 - 3:24 pm
So I will go and google but will my 3lb turkey roast that is solid as a rock frozen be thawed by Thursday morning?
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Dogdoc
Member
09-29-2001
| Tuesday, November 25, 2014 - 4:30 pm
3 # turkey roast shouldn't take too long.
You can soak it in warm water and change the water frequently.
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Dipo
Member
04-23-2002
| Tuesday, November 25, 2014 - 4:40 pm
Thanks Dogdoc, I was thinking it wouldn't take too long but wanted reassurance, LOL.
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Colordeagua
Member
10-24-2003
| Tuesday, November 25, 2014 - 5:07 pm
Dipo, do you have one of those Butterball turkey roasts? I've got one with both dark and white meat thawing in the fridge now. Will put it in a crock pot overnight either tonight or tomorrow night. Good eatin'.
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