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PHEBESS's Photo PHEBESS Posts: 44,525
6/30/18 1:50 A

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But what a good pun!

(And that one too!)

Okay, this is the end.


Oh, hahahahahahaha!!! It's too late, I think I'm channeling my bad-pun-loving father.

"Dance as if no one is watching."


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NUMD97's Photo NUMD97 Posts: 10,025
6/30/18 1:47 A

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The whole branding of Spanx is very tongue in cheek (no pun intended).

Edited by: NUMD97 at: 6/30/2018 (06:06)
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PHEBESS's Photo PHEBESS Posts: 44,525
6/30/18 1:04 A

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I've never tried Spanx, but it really is a great name for what they are!

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NUMD97's Photo NUMD97 Posts: 10,025
6/29/18 1:19 A

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Sara Blakely, the founder and sole owner of Spanx, explained her naming process: Being a former stand-up comedian she knew the hard "k" sound guaranteed laughs. Also, she noted, the most iconic brands, like Coca Cola and Kodak, incorporate the "k" sound in their branding. One day in the car it came to her (she does her best thinking driving around): Spanks! At the last minute prior to registering the trademark, she changed the "ks" to "x". Unfortunately, someone realized it would be a good porn name and bought the copyright. She had to buy him out for about $2,000.

Still better than her original idea of "Delilahs".

The rest, as they say, is history.

Edited by: NUMD97 at: 6/29/2018 (01:40)
Knowing is not enough. We must apply. Willing is not enough. We must do.
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PHEBESS's Photo PHEBESS Posts: 44,525
6/29/18 12:44 A

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Yeah. Makes me wonder how they manage to come up with product names at all. Like my former car, a Yaris. Who comes up with that? Picks a city name and changes the first letter until it's something that no other language has? (Yes, I can definitely see a computer doing that. Oh, Paris! Aaris? Baris? Caris? Daris? All sound like people's names. Finally, aha, YARIS!)

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NUMD97's Photo NUMD97 Posts: 10,025
6/28/18 12:10 A

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And Esso, if I remember well, is some kind of curse word in some not-every-day language. They created an algorithm and applied it to Exxon to make sure it passed muster in all languages across the board.

Edited by: NUMD97 at: 6/29/2018 (01:11)
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PHEBESS's Photo PHEBESS Posts: 44,525
6/27/18 11:37 P

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Yup.

You know how young people are calling their sweetie "bae" right now? Short for babe or baby? Yeah, in Danish it means poop. Nice endearment, huh?

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NUMD97's Photo NUMD97 Posts: 10,025
6/27/18 2:46 A

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Yes, I clearly remember the research that went into the change of Esso to Exxon.

Also, the classic Chevy Nova, which in Spanish ("no va") means it does not go. Not a very auspicious name to give to a shiny new auto.

Knowing is not enough. We must apply. Willing is not enough. We must do.
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PHEBESS's Photo PHEBESS Posts: 44,525
6/27/18 12:10 A

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I would guess naming a product is a huge deal. There are all kinds of considerations - including what the name means in numerous other languages.



"Dance as if no one is watching."


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NUMD97's Photo NUMD97 Posts: 10,025
6/26/18 11:25 P

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But he went along with his new (at the time) partners because they were the "experts". Dumb, to me, but what do I know?

Knowing is not enough. We must apply. Willing is not enough. We must do.
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PHEBESS's Photo PHEBESS Posts: 44,525
6/26/18 6:54 P

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Ah, Evol!!! Some tasty items! I haven't tried their burritos, though.

(And yes, Love backwards - but I agree, it sounds like Evil!)

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NUMD97's Photo NUMD97 Posts: 10,025
6/25/18 11:42 P

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I was just thinking of that book I just read. One of the stories was about a guy who sold fresh burritos to the local shops. He was able to sell about 200 a week, until he realized that frozen was the way to go. He had a lot of trouble initially converting it to frozen because it kept coming out mushy. Once he figured out the water content and a few other things, it went well. That was the beginning of Evol (which to me always sounded like "Evil" -- stupid name). They recently sold it for a nice penny.

Edited by: NUMD97 at: 6/26/2018 (23:24)
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PHEBESS's Photo PHEBESS Posts: 44,525
6/25/18 10:36 P

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Nu, I had a chicken burrito for dinner tonight - the directions said to moisten the burrito with water, pierce with a knife on the top, bottom, and sides, then heat in the microwave on a plate but cover the burrito with a paper towel.

I hope your microwave directions are less complicated!!!

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ECOAGE's Photo ECOAGE Posts: 12,565
6/25/18 10:37 A

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I like the separate preparation and freezing idea.

I sometimes buy frozen chick'n cutlet or chick'n strips. Good for quick occasional meals to mix with stir fry veggies, or toss into a soup, or a parmesan sandwich. Basically, I just keep it in the freezer and pour some from a bag when I want to add some protein to a dinner. The frozen chick'n comes with packets of sauce ... but I usually make my own and don't use their sauce. If I decide to use the sauce then I can control the amount because it's only for me and a whole packet is too much flavor and too salty for my taste.

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NUMD97's Photo NUMD97 Posts: 10,025
6/25/18 12:17 A

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I have to test the freezing part.

But I am chickened out.

Knowing is not enough. We must apply. Willing is not enough. We must do.
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PHEBESS's Photo PHEBESS Posts: 44,525
6/24/18 11:02 P

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Good thing you like eating chicken!

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NUMD97's Photo NUMD97 Posts: 10,025
6/24/18 8:33 P

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Thanks for your input. What I did was increase the lime 50% and that tolerated the freezing. Worked like a charm. And that was key in order to continue to make stuff for the freezer. It's been an interesting process.



Knowing is not enough. We must apply. Willing is not enough. We must do.
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Dare to dream.
~ Me


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PHEBESS's Photo PHEBESS Posts: 44,525
6/24/18 6:57 P

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Nu, what would happen if you made the sauce and cooked the chicken, and then added the lime after the cooking? would you retain the lime flavor then? (and would the taste survive re-heating?)

Just a thought.

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NUMD97's Photo NUMD97 Posts: 10,025
6/23/18 12:39 A

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It is small batch cooking. Problem in part is working the spices by the chicken pieces, rather than the weight of the chicken. Plus, the freezing dissipates the taste of the lime. Have already learned to compensate for that. Was a big surprise. Sometimes it comes out more citrus-y, other times a tad honeyed. Still learning, but it does taste good.

Working now to finalize the chipotle chicken. Really glad they have come out with these chile spices, and saves me the grief of buying canned product. I dug out my aunt's food processor (which has not been used in at least three years), checked online for the manual, and then took a friend's advice to insert the cord very carefully. I am happy to report I have not been electrocuted.

Edited by: NUMD97 at: 6/23/2018 (00:40)
Knowing is not enough. We must apply. Willing is not enough. We must do.
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PHEBESS's Photo PHEBESS Posts: 44,525
6/22/18 10:50 P

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Does that mean small batch cooking? Or maybe just very consistently careful measuring.

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NUMD97's Photo NUMD97 Posts: 10,025
6/22/18 1:11 A

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I reverted pretty much to the original recipe (no garlic), and keeping it simple, relying more on technique, is making the chicken quite savory. Now the question is how to keep the proportions consistent....

Edited by: NUMD97 at: 6/22/2018 (01:12)
Knowing is not enough. We must apply. Willing is not enough. We must do.
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PHEBESS's Photo PHEBESS Posts: 44,525
5/26/18 11:51 A

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I'll admit to being a fan of hot and spicy foods - but I've lived in areas where spicy food is the norm, so I've adapted. (If it makes my ears hurt inside, then that's too hot. Runny nose is fine.)

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NUMD97's Photo NUMD97 Posts: 10,025
5/26/18 10:26 A

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The spicy part is quite subtle. I am not in favor of spicy food that just blows up your mouth and makes your nose run. What is attractive about that? But I do think it can have a little bit of a kick without overwhelming the whole platter.

Edited by: NUMD97 at: 5/26/2018 (10:35)
Knowing is not enough. We must apply. Willing is not enough. We must do.
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ECOAGE's Photo ECOAGE Posts: 12,565
5/26/18 1:37 A

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You didn't know you'd be looking for green garlic until you saw that green garlic!

I'm not a big fan of spicy hot food. I have to be in the mood. And it seems like "heat" is added to everything everywhere. For example, I'd like to find a black bean patty without the kick. Quick frozen meal or bar food in a restaurant ... it's all spicy.

It takes a long time to grow young. - P. Picasso

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NUMD97's Photo NUMD97 Posts: 10,025
5/26/18 1:17 A

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I saw that about the vinegar, too. Not sure if there was green garlic before I added that. I don't think so. Even after taking copious notes.

The zest did not seem to be adding too much, and although the blade I got being bidirectional (nice feature!), I did not think it was worth all that. Or we can all credit my unsophisticated tongue. The essentials of the recipe stayed the same, I was looking for a little more flavor and more "kick" without the bite of the sriracha.

Edited by: NUMD97 at: 5/26/2018 (11:53)
Knowing is not enough. We must apply. Willing is not enough. We must do.
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Dare to dream.
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ECOAGE's Photo ECOAGE Posts: 12,565
5/26/18 12:21 A

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According to the articles, vinegar could be the reason for garlic turning green.

No zest ... no more need for a microplane or zester? All that worry!

Sounds like a whole new recipe and not much left from your original ideas.

It takes a long time to grow young. - P. Picasso

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NUMD97's Photo NUMD97 Posts: 10,025
5/26/18 12:11 A

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No water. No zest (too labor intensive). No onion. Might eliminate the rice vinegar. The sauce is dark due to the sriracha. Tastes good. Probably would be tastier with the dark meat.

Knowing is not enough. We must apply. Willing is not enough. We must do.
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ECOAGE's Photo ECOAGE Posts: 12,565
5/25/18 11:56 P

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The articles I found suggest an increased likelihood of the chemical reaction when using onion and garlic resulting in greenish garlic. They also say the possibility of getting green garlic increases with older garlic. It can even be due to your water ... only a small amount of water can turn your garlic green if your water has the right (or wrong!) mineral combination.

Sorry but I'm thinking dark meat will not be pretty on a plate when adorned with greenish garlic and cooked lime zest. That just might put this recipe into too strange for the average bear.

It takes a long time to grow young. - P. Picasso

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NUMD97's Photo NUMD97 Posts: 10,025
5/25/18 11:37 P

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No onion in the recipe, to answer your question.

Originally, no garlic either. I have done it now six different ways.

Now, I am going to try it wih dark meat.

Knowing is not enough. We must apply. Willing is not enough. We must do.
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PHEBESS's Photo PHEBESS Posts: 44,525
5/25/18 2:38 P

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I used to buy bags of frozen strawberries (no sugar added). I'd put some in a cup, let them defrost a little, then mash with a spoon and add a little stevia and a little milk. Made my own lumpy strawberry ice cream. SO good!

"Dance as if no one is watching."


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ECOAGE's Photo ECOAGE Posts: 12,565
5/25/18 2:32 P

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Maybe the cold helped fool the tastebuds. Same reason sorbet tastes good? emoticon

It takes a long time to grow young. - P. Picasso

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NUMD97's Photo NUMD97 Posts: 10,025
5/25/18 2:04 P

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Phebe, that was not it, but that was discussed as well.

Eco, that is odd. The flash freezing is not supposed to enhance the flavor, just to capture the same flavor at the point of freezing. So, whatever it tasted like prefreezing should be the same after thawing. But, hey, if you got great results, bring it!

Knowing is not enough. We must apply. Willing is not enough. We must do.
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ECOAGE's Photo ECOAGE Posts: 12,565
5/25/18 12:45 P

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Wow! That is strange. I don't think I've had garlic turn green but if it did I didn't notice it. Although it sounds like your garlic turned VERY green?

Found some info. Acid (like in your lime juice) is a factor in making your garlic turn green. Onions in your recipe too?

Picked up some strawberries and they were kind of lacking in flavor. I decided to flash freeze so they wouldn't spoil while we were gone for the graduation ceremony this weekend. The flavor greatly improved. Actually surprisingly yummy after only a short time in the freezer.


Edited by: ECOAGE at: 5/25/2018 (13:31)
It takes a long time to grow young. - P. Picasso

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PHEBESS's Photo PHEBESS Posts: 44,525
5/25/18 12:43 P

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I've had garlic that has a small green center - where the clove is trying to send up a new shoot and start another plant. I've heard that the green center can be bitter, and should be removed, but I've never bothered to do so.

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NUMD97's Photo NUMD97 Posts: 10,025
5/25/18 12:40 P

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Yes, I believe so. Plus, its chemical interaction with vinegar. But I think it was happening even before I added the rice vinegar, but I only found a small piece, and thought it was stray paper, perhaps from the bottle, so I did not think much of it. But when it kept repeating, I had to investigate.

Edited by: NUMD97 at: 5/25/2018 (23:35)
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PHEBESS's Photo PHEBESS Posts: 44,525
5/25/18 12:29 P

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Is it due to oxidation, or what? (I guess I've never had that happen!)

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NUMD97's Photo NUMD97 Posts: 10,025
5/25/18 12:11 P

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Actually, this was the chicken freshly cooked. Sometimes it is all about technique.

Now a new problem arose: The minced garlic after cooking turned green! I had to google that. It is a real thing. And it is much stronger as a result. Weirdest thing.

Edited by: NUMD97 at: 5/25/2018 (12:13)
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ECOAGE's Photo ECOAGE Posts: 12,565
5/25/18 10:59 A

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emoticon emoticon emoticon flash frozen = greatly improved flavor! emoticon

It takes a long time to grow young. - P. Picasso

Gail
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NUMD97's Photo NUMD97 Posts: 10,025
5/24/18 8:38 P

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Finally know how to make chicken breasts very moist (took six tries!). It's poaching! (And a lower flame and lower shelf). I don't think I have ever had chicken breasts that succulent. Wow!

Also: Parchment and absolutely no peeking!

Edited by: NUMD97 at: 5/25/2018 (12:09)
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PHEBESS's Photo PHEBESS Posts: 44,525
5/11/18 12:52 P

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Yes to the kitchen - not sure if there's an elevator, though!

We arrrive at night on June 2 - will be around til the 14th. Will let you know!!!

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ECOAGE's Photo ECOAGE Posts: 12,565
5/9/18 5:22 P

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Okey-dokey, pack some in a cooler with ice packs and put it in the trunk and head on up the Mass Pike. One vegetarian version. My husband will eat the chicken. I like mine extra mild and he like his extra hot. We don't agree on anything so you have a winner if we both like it.
emoticon

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NUMD97's Photo NUMD97 Posts: 10,025
5/9/18 4:49 P

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Don't laugh, but the more critical the better. It HAS to be that way.

Not looking for any "MMMMMM, that's so yummy!" Nope. Not here.

Knowing is not enough. We must apply. Willing is not enough. We must do.
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ECOAGE's Photo ECOAGE Posts: 12,565
5/9/18 4:25 P

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You don't want me to be a taste tester. I'm THE one that special orders in the restaurant. I send the waitress back into the kitchen to ask what type of stock is in the veggie soup ... because it's usually chicken stock. I ask them to check if there is chicken stock in the mushroom risotto. Amazing how many veggie dishes are prepared with chicken stock in restaurants! And I check labels at the supermarket ... looking for the chicken or gelatin.

Do you want to special order a veggie version? Baked tofu in spicy lime sauce sounds good to me!

It takes a long time to grow young. - P. Picasso

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NUMD97's Photo NUMD97 Posts: 10,025
5/9/18 3:58 P

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Inwood! Yay! You have kitchen access, too, Phebe?

Seriously, if you don't mind some taste testing, I'll deliver.

Eco, I am the last person that "maven" can be attributed to. What I wanted to do with the flash was not use wax, aluminum or plastic. I went with parchment and really like the results. The chicken peels off very easily, no artificial taste or anything like that. The pan is a very small sided pan, not the one used to cook, but works well in the freezer.

As for the follow up what is working for me is I am putting them in Glad Freezer Bags individually, and labeling them with the date. So far so good. At this rate, I should have enough for all the SP Joos.

As for the sauce, since my buddy told me she used that, I just thought to throw it over the chicken in the second round of adjusting the ingredients, during the flash freezing part. Worked. Go know. And then I just scooped it out and threw them in the individual bags for the final freezing part. I am really liking the results. Much better than I expected.

But after the first go-round, I thought the limes made the recipe too "lime-y". I was about to cut back, when after flashing there was no taste of lime at all. That was a surprise! So instead of reducing, I increased the lime by 50%. Third go round, I want to reduce it a tad and hopefully that does it. The sriracha will stay the same (does not burn any longer). Honey, maybe cut back a bit more. Garlic the same, the tamari the same. Oil is not making it oily so that stays put, too.

When can I expect you, Eco?

Knowing is not enough. We must apply. Willing is not enough. We must do.
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ECOAGE's Photo ECOAGE Posts: 12,565
5/9/18 3:22 P

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emoticon my aunt would dip strawberries in sugar and freeze them on a cookie sheet.

Frozen strawberries: no special name or procedure that I was aware of back in the day. It just seems logical to freeze on a cookie sheet if you want to keep anything from freezing into a big lump. Except cookies and brownies are fine when frozen in a tin. Honestly, our freezer is mostly empty. A few basics: ground meatless and a variety of veggie burgers, cheese ravioli or gnocchi and generic store brand peas, corn, green beans, and lima beans for tossing into something like soup or chili or topping a salad. And I splurged on a loaf of black rye, grab a slice when I want toast. I have some canisters with flour in there. And some ice packs ... never know when you need an ice pack!

Nu, I think it's interesting to freeze your sauce in a layer ... and discovering it tastes good. I've avoided batch cooking because of the freezer issues. And I can't imagine living off frozen dinners ... even if it's my own home-cooked meals because the other issues are "wrapping" and storage containers. Have you discovered a good solution? Foil .... no! Plastic containers ... no! It gets frozen food texture or that strange freezer-y taste.


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PHEBESS's Photo PHEBESS Posts: 44,525
5/9/18 2:37 P

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Maybe calling it "flat freezing" is a Washington thing - it's how we freeze berries all summer, to keep them for cooking throughout the winter.

Well, and making freezer jam.

I'll do taste testing for you when we get to NYC - we'll be in Inwood again!!!!

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NUMD97's Photo NUMD97 Posts: 10,025
5/9/18 2:00 P

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I understood you, but I never heard it referred that way. The technique you describe is flash freezing. "Jumbling together" does not work. This way, spread out, it all gets frozen very effectively.

Come over and taste the chicken. I am amazed at how well it holds up after freezing. And the last time, I coated the sauce on it, and that came out sublimely. Made all the difference. But it was kinda funny seeing the sauce laid out like old Turkish Taffy. I remember the fun we used to have with that, slamming it hard on the sidewalk to break into chunks. But I digress....

Edited by: NUMD97 at: 5/9/2018 (14:07)
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5/9/18 1:55 P

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I was talking about the individually frozen stalks of broccoli - usually that means one pan with the items spread out and then frozen prior to bagging. That was what I meant by flat freezing - versus all jumbled together and then freezing.

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5/8/18 1:44 P

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Was just waiting for you to chime in, Eco.

I am learning so much, now that I am actually doing it.

Edited by: NUMD97 at: 5/9/2018 (13:57)
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5/8/18 1:36 P

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The wizard of frozen cuisine, the Green Giant is jolly for a reason!

It takes a long time to grow young. - P. Picasso

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5/8/18 12:48 P

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Not "flat" freezing (although that is the idea), it is FLASH freezing. And, I am having amazing results. You flash first, then apportion it into bags as you normally would afterwards.

My last go-round, I put a layer of the sauce over the chicken in a shallow, sided pan, then flashed. When I reconstituted it in the microwave, I put a thin layer of the now-frozen sauce over it. It came out exceedingly well! Surprised the heck out of me!

Edited by: NUMD97 at: 5/8/2018 (12:56)
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PHEBESS's Photo PHEBESS Posts: 44,525
5/4/18 7:12 A

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Interesting about Birdseye brand!

And yes, I imagine flat freezing prior to packing is much slower than filling a bag, sealing it, and then freezing it. Makes it much harder to portion out, though!!!

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5/4/18 6:21 A

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aand yes now I know. My friend's father is a chemical engineer and he worked for General Mills in their frozen food area -- so he would be a good person for me to ask if I was really interested

it does not matter how slow you go as long as you do not give up

confusus

If you can imagine it, you can achieve it. If you can dream it you can become it
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NUMD97's Photo NUMD97 Posts: 10,025
5/3/18 12:43 P

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No, I DID know. But that is not the whole story. Depending on the type of blast freezer, the rupture of the protein bonds (and the subsequent ice that forms in the tissue) can be minimal. I understand that is the case with blast chillers. And in that way the original taste will be preserved. I clearly remember 40 some-odd years ago when my aunt recommended Birdseye broccoli that was frozen. I did not know anything about any of this at the time but I did notice that the broccoli from the freezer (the long stalks were individually frozen and then put in one large bag to be taken out as needed), tasted exactly like fresh when it was cooked. The taste was very distinctive. Fast forward to four years ago when I started to research this. It turns out that Clarence Birdseye created this technique back in the 1930s. I had wondered if Birdseye (the company) still had a copyright on this that still was existing in the present. It appears it does not. I am disappointed that Birdseye discontinued that particular type of broccoli. (I even called them to ask about it.) I think it had to do with it taking up so much of the shelf space in the supermarket freezer. But I never tasted broccoli like that frozen, again. It was outstanding.

Here's a link about Clarence Birdseye:

www.biography.com/people/clarence-bi
rd
seye-9213147


I find all of this fascinating. And, as Mario Butali had noted (I think it was him), it was a question of educating the public to rethink frozen foods.

Edited by: NUMD97 at: 5/8/2018 (13:05)
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5/3/18 11:54 A

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There's actually a lot of science behind why some foods change flavor or texture when frozen.

A friend of mine was a scientist at the National Marine Fisheries in Seattle, part of NOAA. One of her jobs was using the scanning electron microscope (SEM) to look at fish - how pollutants affected fish development or illnesses. How weather change affected fish. One of the studies was looking at what happens to fish when it is frozen.

Basically, the fluid inside each cell enlarges as it freezes - just like liquid in a bottle becomes bigger. In cells, the frozen liquid ruptures the walls of the calls. When my friend saw the previously frozen and thawed fish samples under the SEM, she said it looked like mush.

So yeah, freezing will change the texture and taste of items - and the more liquid in each cell, the more it will change with freezing.

And now you know.



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5/3/18 6:01 A

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freezing fruit and veggies -- i buy frozen veggies at the store but i don't use enough lime or lemon to make it worth the time

it does not matter how slow you go as long as you do not give up

confusus

If you can imagine it, you can achieve it. If you can dream it you can become it
william arthur ward


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NUMD97's Photo NUMD97 Posts: 10,025
5/2/18 2:25 P

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Workin' on it, keed.

I knew the freezing would diminish it, but did not expect it to be that much. It is trial and error, Eco. But it should work.

Check out the YouTube videos on flash freezing. You'll get the idea.

Edited by: NUMD97 at: 5/2/2018 (15:05)
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ECOAGE's Photo ECOAGE Posts: 12,565
5/2/18 1:45 P

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Can't tell you how many times I bought a lemon and tossed it out. I like a couple of drops of lemon juice in water ... LOTS of drops in one lemon!
emoticon
I buy lemons and limes on the marked down "crap rack". Always too many ... but such a deal!!!

Interesting. So freezing the lime peel and garlic works but they lose flavor when added to a recipe? Would you add more than you would expect if you added some of the frozen to something? Like would you use more lemon juice that was frozen than what you'd use if you just squeezed a fresh lemon into a pitcher?

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NUMD97's Photo NUMD97 Posts: 10,025
5/2/18 1:20 P

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Try this:

www.gardenbetty.com/freezing-
fresh-lem
on-slices-lemon-juice-and-lem
on-ze
st/


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5/2/18 1:13 P

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I have learned if done well, flash freezing is, as good as fresh.

When I made the chicken, it was far too lime-y. So, I was going to reduce the lime content. But after flash freezing it, the lime went completely away. Surprised me. i knew it would diminish, but disappear altogether? I had not thought about that.

Next go-round, the lime goes up, the tamari goes up, the garlic goes up, the honey, for sure goes up (those disappeared, too). But the sriracha goes downnnnnn. (Still burns after the freezing.)

Edited by: NUMD97 at: 5/2/2018 (14:23)
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5/2/18 12:40 P

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Please let us know which ingredients freeze well. I've never been thrilled with the idea of batch cooking because nothing frozen is as good as fresh. I would love to grab some zest out of the freezer (or out of life!). And minced garlic?

It takes a long time to grow young. - P. Picasso

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5/2/18 12:30 P

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And, by the way, the new zester is exactly as advertised: It zests in both directions, and takes about five minutes flat, exactly as stated on the packaging.

It is so rare that a product is as advertised......

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GWYNLEE2's Photo GWYNLEE2 SparkPoints: (34,849)
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4/26/18 5:49 A

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:) no problems. I am the only one I know of that does not like cheese

it does not matter how slow you go as long as you do not give up

confusus

If you can imagine it, you can achieve it. If you can dream it you can become it
william arthur ward


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NUMD97's Photo NUMD97 Posts: 10,025
4/25/18 1:01 P

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Eggzactly! emoticon

Knowing is not enough. We must apply. Willing is not enough. We must do.
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PHEBESS's Photo PHEBESS Posts: 44,525
4/25/18 12:58 P

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LOL - we lost what you meant by lost, Gwyn!

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4/25/18 9:56 A

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Oooh, then Phebe and I misunderstood you: We thought you lost the thread of the conversation, not that you hate goat cheese!

Edited by: NUMD97 at: 4/26/2018 (10:12)
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4/25/18 6:55 A

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yes yes I saw that photo the first time. I never liked cheese when I was a kid and today I can only eat provolone and colby jack cheese. The idea of goat cheese unsettles my stomach. that photo -- it looks pretty but I don't think I can eat it.

it does not matter how slow you go as long as you do not give up

confusus

If you can imagine it, you can achieve it. If you can dream it you can become it
william arthur ward


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PHEBESS's Photo PHEBESS Posts: 44,525
4/24/18 12:13 P

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Maybe 5 or 6 posts down, Gwyn, I put a link for a recipe that showed up on the article about not using jars of garlic. Layers of goat cheese and roasted garlic, drizzled with honey. Makes sort of a dip.

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4/24/18 7:59 A

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Check the lnk, Gwyn. Phebe is referring to the photo as an appealing recipe to try that utilized goat cheese and garlic.

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4/24/18 6:37 A

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you lost me with the goat cheese

it does not matter how slow you go as long as you do not give up

confusus

If you can imagine it, you can achieve it. If you can dream it you can become it
william arthur ward


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PHEBESS's Photo PHEBESS Posts: 44,525
4/24/18 12:53 A

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I'm not sure if it would be too much garlic for my tongue. (My youngest brother gets garlic tongue as well.)

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4/23/18 11:17 A

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Yes, I eat goat cheese, but that "beehive" just did not appeal to me.

Knowing is not enough. We must apply. Willing is not enough. We must do.
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4/23/18 9:54 A

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Not a fan of chevre?

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