Comments for foodperson.com http://foodperson.com You are what you eat Thu, 19 Jan 2012 23:00:14 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on The right tool makes sauce a snap by Janet Majure http://foodperson.com/2007/09/03/the-right-tool-makes-sauce-a-snap/comment-page-1/#comment-6648 Janet Majure Thu, 19 Jan 2012 23:00:14 +0000 http://foodperson.com/2007/09/03/the-right-tool-makes-sauce-a-snap/#comment-6648 Thanks, Lynne. I've made other sauces with the butter-flour-paste combo (there's a term for that, but it escapes me at the moment), but not gravy. Sounds like a good approach. Thanks, Lynne. I’ve made other sauces with the butter-flour-paste combo (there’s a term for that, but it escapes me at the moment), but not gravy. Sounds like a good approach.

]]> Comment on The right tool makes sauce a snap by Lynne Bauma http://foodperson.com/2007/09/03/the-right-tool-makes-sauce-a-snap/comment-page-1/#comment-6644 Lynne Bauma Wed, 18 Jan 2012 22:59:54 +0000 http://foodperson.com/2007/09/03/the-right-tool-makes-sauce-a-snap/#comment-6644 Here's a great way to make gravy with the chinois: simmer 1 lg onion, 4-5 stalks celery, and 3 big carrots (all cut large) along with chicken giblets in a pan along with chicken broth (I use about 28-32 oz.) for about 20 minutes or until veggies are soft. Mash the veggies through the chinois keeping the broth along with the mashed veggies. Pour sieved results back into the pan and bring to a boil. Mix 1/2 stick soft butter along with enough flour to make a thick paste. As the liquid simmers, add spoonfuls of the flour paste to the broth and wisk quickly as you add. Continue to simmer on low until mixture is mixed well and thickens. This is the best gravy and never fails. Here’s a great way to make gravy with the chinois: simmer 1 lg onion, 4-5 stalks celery, and 3 big carrots (all cut large) along with chicken giblets in a pan along with chicken broth (I use about 28-32 oz.) for about 20 minutes or until veggies are soft. Mash the veggies through the chinois keeping the broth along with the mashed veggies. Pour sieved results back into the pan and bring to a boil. Mix 1/2 stick soft butter along with enough flour to make a thick paste. As the liquid simmers, add spoonfuls of the flour paste to the broth and wisk quickly as you add. Continue to simmer on low until mixture is mixed well and thickens. This is the best gravy and never fails.

]]> Comment on Tip: An easier way to peel butternut squash by Missy is a Madam « londonlovebirdy http://foodperson.com/2008/03/02/tippeel-butternut-squash/comment-page-1/#comment-6619 Missy is a Madam « londonlovebirdy Tue, 10 Jan 2012 18:31:20 +0000 http://foodperson.com/2008/03/02/tippeel-butternut-squash/#comment-6619 [...] squash to make soup. My sister has warned me it was a bugger to peel and deseed, but I found a great tip online, for doing so easily. Just pierce a few holes in the squash, put it in the microwave for 3 [...] [...] squash to make soup. My sister has warned me it was a bugger to peel and deseed, but I found a great tip online, for doing so easily. Just pierce a few holes in the squash, put it in the microwave for 3 [...]

]]> Comment on The right tool makes sauce a snap by Janet Majure http://foodperson.com/2007/09/03/the-right-tool-makes-sauce-a-snap/comment-page-1/#comment-6480 Janet Majure Mon, 21 Nov 2011 20:40:40 +0000 http://foodperson.com/2007/09/03/the-right-tool-makes-sauce-a-snap/#comment-6480 Hi, Donna, Try your local hardware or department store, or Amazon has a selection of what I call ricers at <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=ricer&tag=foodpersoncom-20&index=blended&linkCode=ur2&camp=1789&creative=9325" rel="nofollow">this link</a>. If you are looking for the <a href="http://www.amazon.com/mn/search?_encoding=UTF8&x=0&y=0&field-keywords=china%20cap&url=search-alias%3Daps&_encoding=UTF8&tag=foodpersoncom-20&linkCode=ur2&camp=1789&creative=390957" rel="nofollow">china cap</a><img src="https://www.assoc-amazon.com/e/ir?t=foodpersoncom-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />, then this second link will work. Good luck! -- Janet Hi, Donna,
Try your local hardware or department store, or Amazon has a selection of what I call ricers at this link. If you are looking for the china cap, then this second link will work. Good luck! — Janet

]]> Comment on The right tool makes sauce a snap by donna http://foodperson.com/2007/09/03/the-right-tool-makes-sauce-a-snap/comment-page-1/#comment-6479 donna Mon, 21 Nov 2011 19:35:01 +0000 http://foodperson.com/2007/09/03/the-right-tool-makes-sauce-a-snap/#comment-6479 i love that ricer i trying to find that one my mom had one we made apple suace and use it for pumpkin pie if you know whee i can get one like that please let me now donna i love that ricer i trying to find that one my mom had one we made apple suace and use it for pumpkin pie if you know whee i can get one like that please let me now
donna

]]> Comment on Pear windfall makes fine pear sauce by Sharon http://foodperson.com/2009/08/22/pear-windfall-makes-fine-pear-sauce/comment-page-1/#comment-6373 Sharon Tue, 25 Oct 2011 19:54:33 +0000 http://foodperson.com/?p=2748#comment-6373 My mother added crushed pineapple and that made an awesome sauce too!!! My mother added crushed pineapple and that made an awesome sauce too!!!

]]> Comment on Tip: An easier way to peel butternut squash by Christine http://foodperson.com/2008/03/02/tippeel-butternut-squash/comment-page-1/#comment-6332 Christine Thu, 13 Oct 2011 13:07:49 +0000 http://foodperson.com/2008/03/02/tippeel-butternut-squash/#comment-6332 Woooot! it worked brilliantly! I used a little sharp paring knife to peel it. I'll be passing on the tip. Thanks :) Woooot! it worked brilliantly! I used a little sharp paring knife to peel it. I’ll be passing on the tip.
Thanks :)

]]> Comment on Tip: An easier way to peel butternut squash by Janet Majure http://foodperson.com/2008/03/02/tippeel-butternut-squash/comment-page-1/#comment-6328 Janet Majure Wed, 12 Oct 2011 17:45:49 +0000 http://foodperson.com/2008/03/02/tippeel-butternut-squash/#comment-6328 Jeannette--Glad to be of help! I don't know a good way to peel acorn squash; haven't tried this one. With acorns, I always cook in the peel and scoop out the flesh. Jamie--That's amazing. You must have one heck of a cheese grater! Good for you. :) Jeannette–Glad to be of help! I don’t know a good way to peel acorn squash; haven’t tried this one. With acorns, I always cook in the peel and scoop out the flesh.

Jamie–That’s amazing. You must have one heck of a cheese grater! Good for you. :)

]]> Comment on Tip: An easier way to peel butternut squash by Jamie http://foodperson.com/2008/03/02/tippeel-butternut-squash/comment-page-1/#comment-6327 Jamie Wed, 12 Oct 2011 16:43:42 +0000 http://foodperson.com/2008/03/02/tippeel-butternut-squash/#comment-6327 I just use a cheese grater to peel squash. It's easy and doesn't take too much time, and requires little muscle work. I just use a cheese grater to peel squash. It’s easy and doesn’t take too much time, and requires little muscle work.

]]> Comment on By request: How to section grapefruit without membranes by Avocado, Grapefruit and Roasted Mushroom Spinach Salad « The Purple Mixer http://foodperson.com/2008/12/15/grapefruit-sections-without-membranes/comment-page-1/#comment-6300 Avocado, Grapefruit and Roasted Mushroom Spinach Salad « The Purple Mixer Tue, 27 Sep 2011 00:17:37 +0000 http://foodperson.com/?p=1748#comment-6300 [...] you should have one clean section of fruit.  Continue to peel sections from the membrane.  Click here for detailed step-by-step photos and instructions of how to section grapefruit. Share [...] [...] you should have one clean section of fruit.  Continue to peel sections from the membrane.  Click here for detailed step-by-step photos and instructions of how to section grapefruit. Share [...]

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