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Post by Deleted on Nov 17, 2020 16:04:50 GMT -5
Went there today to get a few things for Minestrone Soup I want to make tomorrow and wow the store was remodeled from the last time I was there and what a nice job. I just did not like how the fresh lettuce and broccoli rob was kept they were wilted so I didn't buy the broccoli rob. Nice ride and only three people on Bus both directions so we were well distanced and masked up. Perfect!
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Post by Clipper on Nov 17, 2020 16:54:43 GMT -5
I think it is that time of year again when the lettuce is less than crisp and in full tight heads. I paid $1.99 yesterday for a head about 6 inches in diameter and very loose. I have backed off of romaine again after the last recall. I substitute baby spinach along with the iceberg lettuce in my salads instead. I eat a fairly large salad at least once a day either for lunch or to start off my supper so the quality of lettuce is quite noticeable to me. Sometimes a salad IS my supper. I build a salad that includes the greens, Kalamata olives, red onion, either banana pepper rings or sliced jalapenos, cucumber, celery, tomato, and sometimes a little bit of grilled chicken breast with a little grated fresh parmesan over the top. That is a meal by itself when I want to eat light and Kathy doesn't feel like cooking. We quite often just have a bowl of home made soup for supper, or a sandwich.
Could you put your minestrone recipe up on the food thread for us? I like minestrone but have never tried to make it at home. Progresso's, like most canned soups, has way too much sodium for me.
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Post by BHU on Nov 17, 2020 16:57:13 GMT -5
They're getting ready to do the Commercial Dr store as well. I've been going to Hannafords quite a bit lately. I've had it with Price Choppers lousy service, they never have enough registers open & they rob you blind anyway before you're out the door. And their meat sucks, imho.
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Post by BHU on Nov 17, 2020 17:03:54 GMT -5
I think it is that time of year again when the lettuce is less than crisp and in full tight heads. I paid $1.99 yesterday for a head about 6 inches in diameter and very loose. I have backed off of romaine again after the last recall. I substitute baby spinach along with the iceberg lettuce in my salads instead. I eat a fairly large salad at least once a day either for lunch or to start off my supper so the quality of lettuce is quite noticeable to me. Sometimes a salad IS my supper. I build a salad that includes the greens, Kalamata olives, red onion, either banana pepper rings or sliced jalapenos, cucumber, celery, tomato, and sometimes a little bit of grilled chicken breast with a little grated fresh parmesan over the top. That is a meal by itself when I want to eat light and Kathy doesn't feel like cooking. We quite often just have a bowl of home made soup for supper, or a sandwich. Could you put your minestrone recipe up on the food thread for us? I like minestrone but have never tried to make it at home. Progresso's, like most canned soups, has way too much sodium for me. Romaine is my favorite lettuce for a salad but I haven't bought any in over a year due to all the recalls. Not worth the risk. |
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Post by Clipper on Nov 17, 2020 17:30:15 GMT -5
Romaine is usually a vital part of a green salad, but you are right. It is not worth the risks. When I don't use the baby spinach I occasionally by the packaged baby spring greens assortment. I love salad and it is made even better when you can change up the ingredients and dressings a little bit.
Price Chopper didn't impress me the last time we were home and camping at Villages at Turning Stone. We always shopped at Tops in Oneida, and I was disappointed to see that they had gone out and Price Chopper had taken their place. Tops had fresh store made donuts in the mornings. Price Chopper donuts are nothing to get too excited about and we aren't crazy about Dunkin.
Price Chopper meat has historically been lousy. Even when we lived in N. Utica 18 yrs ago Kathy shopped for most things at Price Chopper but we always went to Pulaski, Haps, or Chanatry's for meat. If we didn't go out for a fish fry on Friday I occasionally pick up fried haddock and take it home along with a tub of coleslaw, and Kathy would make a small macaroni salad because French fries don't travel well and were soggy by the time you got them home.
The last time I was in the N. Utica store was a few years ago also, and since they had expanded the store and remodeled it seemed awfully dark and poorly lit in there. Trying to save energy I guess but you almost needed a darned flashlight to read the labels, haha.
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Post by chris on Nov 17, 2020 17:56:38 GMT -5
I think it is that time of year again when the lettuce is less than crisp and in full tight heads. I paid $1.99 yesterday for a head about 6 inches in diameter and very loose. I have backed off of romaine again after the last recall. I substitute baby spinach along with the iceberg lettuce in my salads instead. I eat a fairly large salad at least once a day either for lunch or to start off my supper so the quality of lettuce is quite noticeable to me. Sometimes a salad IS my supper. I build a salad that includes the greens, Kalamata olives, red onion, either banana pepper rings or sliced jalapenos, cucumber, celery, tomato, and sometimes a little bit of grilled chicken breast with a little grated fresh parmesan over the top. That is a meal by itself when I want to eat light and Kathy doesn't feel like cooking. We quite often just have a bowl of home made soup for supper, or a sandwich. Could you put your minestrone recipe up on the food thread for us? I like minestrone but have never tried to make it at home. Progresso's, like most canned soups, has way too much sodium for me. I think I need to go make a salad YUM yours sounds delish unfortunately I dont have all your ingredients. |
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Post by Clipper on Nov 17, 2020 18:21:30 GMT -5
LOL Chris. By the time I buy all the ingredients for my salads I could buy a steak or lobster. Since I had the heart problem and did away with a lot of meats and carbs in my diet and truly enjoy a large salad with all the variety of things in it that I can find in the produce department or in our crisper drawer. When I can make a salad more appealing and filling it satisfies my appetite without filling up on fatty animal protein, sodium, and carbs. I have found that I like to fill up on the salad and green cooked veggies like broccoli or brussels sprouts, and that leaves me able to limit the meat and starches to a much smaller portion. Incidentally, ALL that healthy eating will be set aside long enough to enjoy a couple of days of turkey, stuffing, taters and gravy, candied yams and pumpkin pie,  |
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Post by Deleted on Nov 17, 2020 20:46:58 GMT -5
I build a salad like yours too Clippers. I like a large salad. I did that tonight and had chicken breast as my side dish. I use romaine that I get at Walmart. I also use spinach and arugula but can't find arugula lately. My standby jars in refrigerator is always: sliced roasted red peppers, pickled sweet onions sliced, pepperoncini ( Cora for 2.49 a quart at Walmart) green and black olives, pickled cauliflower or gardenier, marinated mushrooms, blue cheese or gorgonzola crumbles, hard boiled eggs and radishes. That is just my basics.......
I'll do the same for Thanksgiving but replace chicken breast with a turkey tender.
I can't wait for Christmas Eve---Linguini and clams ( I have that once a year)
Then Christmas Day---Steak Pizzaiolo
The New Years Eve---shrimp scampi
New Years Day-- Italian Medium hot sausage baked in the oven with onions and peppers and I may throw in some chicken thighs
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Post by Clipper on Nov 17, 2020 23:02:51 GMT -5
I haven't been able to find arugula around here either PB. The other things I use when I am going to use a vinaigrette or a quality Italian dressing is either curly endive or Frisee lettuce. They add a mild bitterness to a salad when mixed with sweeter salad greens. The list of ingredients for a good salad is endless. Some of the more bitter varieties don't pair well with creamy or sweet dressings. One that comes to mind that I find I don't care for is radicchio.
You gave me some new items to try. I like gardenier and buy it occasionally to eat by itself.
I love all the ingredients you list. I avoid using eggs or large amounts of cheese but a salad that is to serve as a stand alone meal needs a bit of protein that will stick with you longer than all the veggies. I love gorgonzola and also feta in a salad when used sparingly. I have to try marinated mushrooms. I often use raw white mushrooms in a salad. Yep, leftover turkey will certainly make it's way to my salads.
Linguini and clams for Christmas eve? Yum. I used to have linguini with white clam sauce quite often when we lived up there at either Cavallo's or Tony Sparagna's. It is a great break from pasta and a red sauce. We can't even BUY fresh clams here and even canned clams are hard to come by.
You mentioned sausage with peppers and onions. We have been eating that quite often lately due to the fact that our pepper plants went crazy this year and we have an abundance of peppers in the freezer. Pepper sandwiches, and pepper and egg sandwiches and omelettes. I put peppers on everything but my cheerios lately, haha.
Your holiday menu makes me jealous. I always loved visiting my Italian friends over the holidays for all the Italian specialties and cookies.
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Post by BHU on Nov 18, 2020 15:02:49 GMT -5
I also have an abundunce of long hots in the freezer that came from the garden. This weekend I'll stuff a few & bake them off in the oven.
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Post by Clipper on Nov 18, 2020 17:48:08 GMT -5
I add a few strips of the Anaheim chili pepper to the sweet peppers but my Anaheim peppers came out way too hot for my liking and definitely too hot to stuff. The cherry peppers turned out real hot too. Kathy pickled those so I take a quart jar of them, drain the juice off, cut the stems off, and whiz them up in the food processor for a sandwich spread to add to sandwiches. It doesn't take much of it smeared on the bread with mayo to make the sandwich as hot as I would ever care to have it. One of the Anaheim peppers, diced up is enough to bring the heat to a 2 or 3 quart pot of chili. I thought they would be about like the long hots I used to grow in NY, but they darned sure aren't haha. I don't know how ANYONE can eat Carolina reapers or habanaros. It is hard to believe that anyone could actually enjoy anything that hot.
I enjoy a spicy pepper that has some flavor. I am not into these contests that measure a man's manhood by the number of Scoville heat units a person can tolerate. The couple we go out for Mexican food with occasionally order a dish that comes with a whole raw chili as a garnish. He eats the damn thing whole and sits there with his cheeks turning bright red, his forehead sweating, and swills a half a glass of iced tea. He does it just about every time we go out. You can't tell me that it tastes good. It probably fries his taste buds so he can't taste the rest of his meal, haha. Pickled jalapenos are plenty hot enough for me.
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Post by Deleted on Nov 18, 2020 19:12:01 GMT -5
No hot or medium hot spicy peppers for me. They do not agree with me anymore. I stay with the various bell peppers and the Cubanelle or Italian frying peppers ( my Mom referred to them as Italian frying peppers) so do I. Walmart has some that are red and sweet and very delicious. I have to stuff some with something.
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Post by BHU on Nov 18, 2020 19:12:46 GMT -5
A guy I used to work with brought a habanero into work one day & dared me to split it with him. I declined & after he called me a wimp he decided to play the tough guy act, cut it in half & ate one half of it in one bite. Bad move. After he got done gasping, coughing, sweating, turning beet red, eyes watering & drinking half of gallon of water, when I got done rolling on the floor I asked him if he wanted the other half. I won't repeat what his response was. Lol. Three hours later he said his mouth still burned.
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Post by Clipper on Nov 18, 2020 22:16:51 GMT -5
A guy I used to work with brought a habanero into work one day & dared me to split it with him. I declined & after he called me a wimp he decided to play the tough guy act, cut it in half & ate one half of it in one bite. Bad move. After he got done gasping, coughing, sweating, turning beet red, eyes watering & drinking half of gallon of water, when I got done rolling on the floor I asked him if he wanted the other half. I won't repeat what his response was. Lol. Three hours later he said his mouth still burned. LOL! When the Anaheim chilis started to pop out on plants I decided to taste one while working in the garden. I only took a little nibble on the end of the pepper and I had to come in the house and drink a glass of milk. Milk is really the only relief for capsaicin heat. My lips burned, my tongue burned, my cheeks were feeling hot like I had a sunburn and I broke a sweat. After that I decided that I would have to cut them up and freeze them in strips to use conservatively in salsa and chili or mixed with sweet peppers for sandwiches. When I was cutting them up to freeze the vapors when I cut them with a knife took my breath away. What the heck do people do with the REAL hot peppers? I have to think if I were to eat a few of them roasted and in a sandwich by themselves it would certainly "burn the carbon out of my tailpipe," haha. |
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Post by kit on Nov 19, 2020 11:10:02 GMT -5
What I heard in a radio interview with a dietician was that it's the fat in the milk that minimizes the burning. Water or other non-fat liquids don't do it. Half-and-half, cream or even buttered bread works just as well as long as there's fat in it. My method also works very well... I just stay away from hot peppers and chilis altogether. Chocolate is my addiction.
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