Cooking Forum Hotline

16 years ago

ItÂs great to have your own Foodie Hotline. It has happened several times where I needed information while shopping. Some examples:
RiverRat and I were trying to pull together a dessert to bring to PeppiÂs house for dinner. We were in front of TJÂs. What to do? Call AnnT. No problem, drizzle warmed raspberry jam on the plates and top with slices of TJÂs flourless fudge cake from the freezer section.
Monday I am at the store overwhelmed with options for pots to use in jelly and jam making. What to do? Call Jessy. Thankfully, she gave me some guidance as I was headed in a different direction as far as what I was going to purchase. Today I used my new 12 quart stainless steel Tri-ply pot, it did a great job.

Good thing that I carry CF membersÂ phone numbers in my Palm Pilot. Gotta love it. I'm sure others have used the CF Hotline.

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Comments (18)

compumom
16 years ago
No kidding! I've called Jessy from the market to go on the CF and check out which ingredients I need for a recipe!
sheshebop
16 years ago
I decided on the spur of the moment one Sunday to make pasties for my in-laws. All it took was a call to Nancy (wizardnm) for a recipe. Another time I had a canning question, so I called Annie while she was having a garage sale. If I have a kosher question or want to know what a Jewish term is, I call Evil jessy. I have despertely e-mailed Ann T with the emergency need for a recipe many times.
Yes, Cathy, that "Foodie Hotline" is alive and well here in the north.
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Nancy, I too am retired and alone. I quickly found that pre-made, commercial food was high in salt and expensive for what I got. I am a good cook if I put my mind - and energy - into it, so I started making regular meals and freezing at least one extra meal from what I had made. Soups and stews are especially useful, which I usually freeze in wide-mouth, quart canning jars that can be popped in the microwave to at least defrost.... and even heat up. When I make a cake I try to freeze part of it for future reference. Cutting things into portion size and separating a little bit before freezing helps remove only one piece for a snack or dessert. Also, the butchers at my local market and Whole Foods all know me as the woman who buys 1 small piece of meat and will sometimes tease me by showing me something itty-biity. And, I'm always ready to go out to eat if someone suggests it, and, I always bring home a 'doggy-bag' that goes straight into the garage freezer as I pass-by on my way in the house. Those always come in handy when I'm not into cooking. As to recipes to share with you: I think anything you want specifically you'll need to ask for... as suggested by others.
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I've done it before a few different ways. I went looking for you and found a good video of a recipe by Martha Stewart, you can find it easily with a search. It's the classic approach. Besides the obvious first step of browning the meat, it's then painted (when cooled somewhat) with Dijon mustard and then coated with seasoned breadcrumbs. The seasoning is basic but includes garlic (of course). Then back into the oven to finish, but I think her time is a bit long for medium rare. Use your instant read thermometer and start checking it maybe 10 minutes before the expected end so as to not run over. The preparation she explains is easy and not too time consuming. The end result will be dramatic and delicious. Enjoy it. mushcreek, I'd be curious to hear why you're going the sous vide approach. It's easy enough to cook meat to the right degree of doneness (or non-doneness) in an oven. Are you worried about over-cooking it? I'd think raising the internal temperature via sous vide and then searing it afterwards risks doing that too. I guess in the end, whichever process one gets comfortable with and can use to the desired outcome is what matters but I'd be worried about not rendering off enough fat AND not overcooking it doing it your way, unless you're using a broiler. Still not clear why.
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It wasn't there for a few days (nor was Home Decorating), but both have re-appeared. Apparently, instead of testing this new format and getting it right before posting it, it's sort of a "make it up as one goes" kind of deal. VERY bush league.
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I know this is an old post ...but I can't find the Cooking forum either. It's not on the list. If i type Cooking into the search box the results say nothing found.
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bubbeskitchen
16 years ago
Sounds great...is there a _11 number to learn? :)
Show me yours and I'll show you mine.

De-domp-domp!

Bubbe
jessyf
16 years ago
Um

I have 22 forum phone #s in my cell.....yes...I've used the CFH too....

Renee, I'll email you mine!
pkramer60
16 years ago
Oh yes! I have called Annie with canning questions, Cathy about red pepper spreads at TJ's, and SHerry for baking.

And Cathy, thanks for making me crave the chocolate cake again.......
dixiedog_2007
16 years ago
Super and neat stories!!! What a great board for friendship.
annie1992
16 years ago
I've also used the CF hotline, even in more unconventional ways. I called Dishesdone so she could ask her husband a question about replacing a breaker in my breaker box!

I've called Nancy a couple of times to discuss canning ideas, I've called Sherry about molasses cookies, I've called Peppi just because. (grin) I've called Jessica a LOT of times about all kinds of stuff.

Annie
vacuumfreak
16 years ago
I've never spoken with any members but Scott and he and I very seldom talk about kitchen activities.
jessyf
16 years ago
(Annie you can have that one alllll to yourself)
mustangs81
Original Author
16 years ago
I certainly have conversations with CF pals, but to call with food emergencies is so cool.

Holy carp, I just counted and I have 31 CF phone numbers in my PP. How is that possible? I think some may have dropped off the forum.
annie1992
16 years ago
Um, Jessica, I think even I had better leave that alone. (grin)

Of course, I think Scott is an absolute sweetheart, so I wouldn't pick on him too badly.

Well, maybe I could just mention that all kinds of things can be done in the kitchen......

Annie
shaun
16 years ago
I hope ya'll are wearing hair nets while doing these 'activities' in the kitchen.
dgkritch
16 years ago
Like what, Annie????????? Huh? Huh?

You can't just drop that and take off.

anon
annie1992
16 years ago
Well of course I can.

Besides, what in the world were you thinking, you naughty girl? I meant cooking, canning, paying bills, drinking coffee, talking on the phone to the CF hotline members, um....yeah, that kind of stuff. Um......yeaaahhhh.

Annie
dgkritch
16 years ago
Somehow......................I don't believe you, Annie!!!
I firmly believe ELERY is more creative than that!!!

:+)

(hiding..........) Deanna
sheshebop
16 years ago
OMG! I forgot the number of times I have contacted Lindac for help! I beg your pardon, Lindac, my Savior of All Things Kitchen Related.
pkramer60
16 years ago
And you all thought the only thing generating heat in Annies kitchen is the stove.......
annie1992
16 years ago
Well, I will admit that Elery is very "handy" to have around. Ahem.

Annie

Cooking Forum Hotline

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compumom

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