carieshmarie's Profile

Display Name: carieshmarie
Member Since: 5/7/10

Latest Comments...

@crasht1224 - cherries may be over, but stone fruits are coming in at Brentwood! We just went this weekend and came home with apricots, yellow and donut peaches, and nectarines. Most were not quite ripe yet, but they are ripening on our counter.


There's No Place Like Home Weekend Meditation
6/9/13 07:36 PM

Lock and lock containers - I especially like the ones that have dividers inside for snacks, so you can put in a bunch of crudites, fruit, and hummus.

I also like square, "disposable" containers - they fit nicely inside our cooler for camping or longer car trips, are very light in weight, and can be stacked on top of each other when full and inside each other when empty.


How Do You Pack Food For Traveling? Share Your Top Containers & Carriers! Reader Intelligence Request
6/6/13 10:33 PM

Chicken Stock
Dumplings (make a tray and freeze - great to throw into soups or boiled on their own)
Veggies - bought at their peak fresh, prepped (but not cooked), then frozen. Like English peas or favas, shelled, or flowery bell peppers chopped up and ready to use.
"Meals Packs" or single-serving spaghetti and meatballs, chili, etc.
Cookie dough - good for surprise guests and self-indulgence


What Are Your Top 5 Freezer Essentials?
9/29/12 03:43 AM

Yup, we've got a chest freezer in our apartment, originally bought when we converted our dogs to raw food. I don't have many cabinets in the kitchen, so there's actually room for it in there. I have it closer to my stove than I'd like, but it makes a great place to rest things briefly when cooking. I often have a kitchen towel thrown over it and use it as a work space.

I have it organized on the inside using milk crates. I also buy containers that stack well and fit the dimensions of the freezer nicely. I try to keep a running inventory of what's in there so nothing gets lost in the abyss.


Short On Space? Why Even Apartment Dwellers Should Consider a Chest Freezer
9/27/12 09:09 PM

@ithink - a full-bodied chicken stock takes ~30 minutes at pressure, though of course you can cook for longer. I usually boil water in my electric kettle, then add to the pressure cooker to speed up the time even more. I can make stock after dinner in the time that it takes me to clean up the kitchen, which is pretty awesome.


Do You Use a Pressure Cooker? If So, What Do You Like to Cook in It?
5/15/12 10:05 PM

Another pressure cooker lover here. I use mine at least once a week, if not more, for beans, stews, longer-cooking veggies (beets, artichokes, potatoes), pulled pork, and making stock. The ease of making stock alone makes a pressure cooker worthwhile. I don't own a slow cooker and admit that I don't see the point of one, though I know many who love theirs. Looking forward to more Kitchn recipes/articles with pressure cookers!


Do You Use a Pressure Cooker? If So, What Do You Like to Cook in It?
5/15/12 05:56 PM

I've been using parchment paper sheets to wrap burritos to freeze lately. After freezing on a cookie sheet, I put them in a Ziploc bag. You can microwave in the parchment and hold in some moisture. Maybe not as effective as foil and plastic for long-term storage, but still great for a few weeks.


How To Make Your Own Frozen Wraps Freezer Friendly
3/15/12 07:21 AM

Freezer cookies! I love surprising last-minute guests by popping some cookies, pastries, or appetizers in the oven straight from the freezer. They don't have to be traditional icebox cookies - I always freeze logs of chocolate chip cookie dough that I can slice and bake - just add a couple of extra minutes to the regular baking time. When you have fresh-baked cookies, you don't need much else!


The Spontaneous Invitation: 3 Tips for Last-Minute Hospitality
3/5/12 07:38 PM

I love the Martha Stewart Hors d'Oeuvres book for inspiration - lots of ideas that can easily be adapted.


Recipes for Amuse-Bouche and Other Small-Sized Appetizers?
Good Questions

2/3/12 09:52 PM

One Thanksgiving someone asked me "why are these pears so good?" I had to tell them they were Warren pears. Get some friends together and go in on a flat of them - it's not quite a bargain, but becomes more reasonable.


Farmers Market Find: The Warren Pear
12/5/11 09:34 PM

Dumplings! It's not entirely make-ahead since I like to boil them and that needs to be done right before, but it only takes a couple of minutes in boiling water before they are ready. You can also do a dumpling-making session beforehand, which is a fun activity for those interested. Or, make way ahead of time and freeze individually. Serve with rice and have everyone make their own sauce (I always put out soy sauce, sesame oil, chile oil, Chinese "BBQ" sauce, black vinegar, and Sriracha). As a variation, you can do hot pot, if you have a couple of camp stoves or something similar to put on the tables. Prep all the ingredients ahead of time, then everyone has fun throwing in fish balls and veggies!


Great Make-Ahead Party Menu for a Big Group?
Good Questions

11/29/11 02:47 AM

@tasterspoon - I use the dry-brine method, and I dry out the turkey the night before. Try to put it in by the fan in the fridge. If you're wet-brining, you may need more drying time. Then again, last year I forgot the drying out process, and we did it with a hair dryer (set on cool) the morning of Thanksgiving! That made for some good pictures.


How to Cook a Turkey: The Simplest, Easiest Method
11/23/11 03:20 AM

I have been using my fresh Garam Masala mix in apple pies for a couple of years now. Much better than just cinnamon. Sometimes I omit cumin and/or coriander, but depends on how much was in there in the first place.


Not the Usual Holiday Spice: Garam Masala
11/8/11 03:28 PM

I managed to can a huge batch of roasted tomato soup this year. Just add cream or milk after opening. Yum! Homemade canned stock is great too.


Canning Homemade Soup: Is It Safe?
10/31/11 01:30 PM

Brew beer!


What Else Can I Do With My Big 12-Quart Stock Pot?
Good Questions

10/6/11 05:25 AM

I didn't know we lived next to a house known as a venue for house parties/aspiring bands. I also have lived in places with serious ant problems - when it rains, they come pouring in! I spent months sealing up the house, including cracks in the back of the cabinets and sinks.


The Things You Didn't Know When You Moved In
9/20/11 02:12 AM

I think the key is to think picnic foods - foods that keep well and are still good cold or room temp. If you can bring a small cooler, I would recommend a good grain salad like lentil salad with lots of veggies, fried chicken (is cold fried chicken smelly?), empanadas, fresh fruit and crudites. Another picnic fav I grew up with is kimbap, which is a Korean version of sushi meets onigiri. It looks like a sushi roll, but no raw fish. Instead, it is rice with sauteed veggies, takuan, fried egg, and sometimes meat, all rolled up in nori. Will keep well for a couple of days, and should not be refrigerated too heavily or the rice will get hard.

Dry ice can be tricky on a train. It is great camping, but you want a decent amount of ventilation for the sublimation, so you might want to stick with ice packs. Have fun!


Help! I Need Meal Ideas for a 4-Day Train Trip!
Good Questions

9/19/11 06:56 PM

Salads, of all kinds! I always throw in whatever pickled veggie I have in the fridge into my potato salads, tuna salads, pasta salads, and lentil salads. Great way to clean the fridge (or your cabinet, in your case!) of all those pesky 1/4-full jars. Pickled peppers are a bonus b/c they add a nice kick to any dish. I think they'd also be great in tacos or chilies.


What Can I Do With a Case of Hot Pickled Peppers?
Good Questions

9/13/11 05:27 PM

I like these for some things, like the leak-proof screw-on lids others have mentioned, but found their dimensions awkward for freezing. I prefer to have containers that are shorter and square for in the freezer.


Easy Freezer Storage: Stackable Plastic Jars from Ball
9/7/11 03:39 PM

Yup, I do this too. Great for lunches or emergency meals. Also great for using up whatever veggies you have in the fridge. Cheese is a must.

Like others have said, rice freezes really well. If you're freezing rice by itself, it's best to freeze it while it's still warm so you have the moisture needed to keep it soft when you re-heat. Otherwise, add a drop or two to your bowl and cover with a towel so it steams.


Make-Ahead Meal Idea: Freezer Burritos
Shutterbean

9/6/11 06:39 PM