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    Caleson

    Rockville, IA

    Chef #1264331

    Rockville, IA

    Joined: May 10, 2009

    My Journal

    New Topic What Can I Make With Roquefort Blue Cheese? in Cooking Q & A

    "As a gift I received 1/4 lb of Roquefort sheep's milk blue cheese, which is quite potent. I've never used it before and thought of incorporating it into a macaroni and cheese dish. Does anyone have any better ideas or a particular method that would work best for my idea? I keep putting it off.

    Thanks."

    Feb 6, 2013 on Food.com

    New Topic What Can I Make With Triple Cream Cheese? in Cooking Q & A

    "I got some Belletoile triple cream cheese as a gift but I'm not sure what to do with it. I also bought some fresh strawberries and was thinking of doing some type of cake with frosting made with the cream cheese, maybe like a layered angel food/cheesecake sort of dessert. Ideas?

    Thanks."

    Feb 6, 2013 on Food.com

    New Topic Left out jar of pickled eggs: Are they safe? in Cooking Q & A

    "I soaked eggs in a jar of Claussen pickle brine for two weeks in the fridge. Then I I accidentally left the jar out from Friday morning to today (Sunday afternoon). Are they still safe to eat? I looked this up online and everyone's contradicting each other.

    Thank you."

    Dec 16, 2012 on Food.com

    New Topic Storage & Flavor of Homemade Cake in Cooking Q & A

    "I made a German chocolate cake a few years ago, entirely homemade, and I noticed that the flavor seemed to improve each day. Three-day old cake & frosting seemed richer than fresh cake. Was this just in my head, or does this actually hold true with homemade chocolate cake?

    I stored the cake in a plastic container but did not refrigerate it, at l..."

    Apr 23, 2012 on Food.com

    New Topic Question: Keeping Cooked Brisket Moist in Cooking Q & A

    "I boiled a 4lb corned beef brisket last night and, after letting it sit for about a half hour, I spooned some of the water/broth over it, wrapped in it plastic wrap, and placed it in a Tupperware container in the fridge. I actually don't need it until Thursday night; although, my housemates may want to dig in earlier.

    Is this the best way to re..."

    Apr 3, 2012 on Food.com

    Reviewed Hominy Pie - Casserole

    "This was satisfying but needs some tweaking. The ingredient amounts didn't correspond well with what's available in stores (needing 16oz of tomatoes when they typically come in 14.5oz cans) and the measuring standards were a bit confusing, varying from pounds to ounces to cups.

    I felt like a crust of some kind was needed, so I made a quic..."

    Feb 8, 2012 on Food.com

    New Topic Uses For Hominy? in Cooking Q & A

    "I bought a can of white hominy and am unsure what to do with it. I read someone mentioning a meal of meat loaf, hominy, spinach, and biscuits which sounds awesome, but I don't know how the hominy and spinach would have to be prepared for that.

    I understand hominy is similar to corn and I've read of people frying it with onions and bacon, and tha..."

    Feb 7, 2012 on Food.com

    New Topic Question: Far Expiration Date on Brisket in Cooking Q & A

    "Last week at Walmart, I bought 2 lbs of Grobbel's flat cut corned beef brisket to make some hardy Reuben sandwiches. The label says "Use or freeze by 1/03/11" but I find it hard to believe that it can keep that long.

    Can I trust this, or should I freeze it? It looks to be vacuum sealed. I want to serve it next week (Wednesday, the 9th) when my m..."

    Nov 2, 2011 on Food.com

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    About Me

    Bang, bang, cops and robbers.
    Bang, bang, robbers and cops.
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