Darlene’s Comments (group member since Sep 04, 2011)

Darlene’s comments from the Meredith Mileti hosts a Q&A group.

OK this is going sound stupid, but I always thought one should only use raw meat bones for broth. Is there enough flavor left on cooked bones to make broth?

Meredith wrote: "Darlene, this sounds so intriguing! What happens to the rice - does it completely breakdown? I love the addition of the dried seafood - one of the things I love about Chinese cuisine. Good luck w..."

Yes the rice breaks down and becomes a soupier version of risotto. I tried making it in a slow cooker overnight but it broke down the rice so much there was no texture left. I am collecting chicken bones in the freezer to make my own stock!

1. Half jars of sauces that haven't been touched in years. E.g., odd mustards, hot sauces, dressings, pestos which are too oily. Can't bring myself to throw them away.
2. Slimy miniature carrots which I intended on eating instead of the fattening snack I did eat.
3. Better 'n Peanut Butter for my favorite snack of rice cake, banana and pb. It's only 1 WW point (old school) for 1 tablespoon and tastes like the real thing.

I'm trying to perfect Chinese rice porridge. Simple, proletarian food. My mother made it whenever the weather turned. She always had chicken/turkey bones and broth in the freezer to use for this. She'd add dried squid and scallops and cook down the rice. I've yet to reproduce it, but then I never really had to. She's unable to make it anymore and now I have to try as my son loves it. Wish me luck.

I think there's a fantasy element -- I rarely have the time to make all the great things in culinary novels, plus I'd be as big as a blimp if I could! So there's a wonderful escapism to food-centered novels. Also the main characters are always so accomplished, so perfect in their food choices and presentations. They'd never used Swanson's chicken broth! They always make their own pie crusts! So it's fun to escape to that world where everything is delicious, extravagant and picture perfect!

Meredith wrote: "Thanks for your comment, Bobbi! Of all the baking items you mentioned, I find pies the most difficult! A great pie crust eludes me--as does the very "hands on" accounting for the moisture in the ..."
I agree... pie crusts can be very tricky. I'm told cold vodka is the answer. Use that instead of ice water. Something about the alcohol content makes it come out right each time. I haven't tried it yet!

When starting out as a wee girl in 4H, I think baking took the mystery out of making food and gave me a real sense of accomplishment. At age 8 I think it was necessary to have everything measured out and to have rules to follow. Even cakes made from mixes gave me a sense of satisfaction! In teaching my son and niece when they were young, I started with cookies and bread, partially because it's easier to teach. Alchemy is for later, when the taste buds are more mature and experienced. These days I like doing both cooking and baking. I think that actually reflects my personality... sometimes I like total control (satisfies the OCD part of me) and other times I go with the flow! And if it's not just perfect, what the hell? It's just one meal!