Heather Solos's Blog, page 84

How to Eliminate Shoe Odors in Small Closets

Dear Home-Ec 101:

I just did some awesome cleaning in my closet and swapped out my winter for summer stuff. I noticed my closet has a funky shoe odor. I googled it and saw a lot of ideas for getting rid of the shoe smell, but I trust Home-Ec 101 ideas more.

Signed,
Imelda Marco I'm Not

Heather says:

The first thing to do is to pull the shoes out of the closet. If any of the shoes are particularly funky check out the post "What to Do About Stinky Shoes" and address the source of the problem. Once the shoes are out of the closet, sprinkle any carpeting with baking soda, allow it that to sit for at least an hour or so -overnight is better. Sweep up what you can or use a shop vac¹ and then thoroughly vacuum thoroughly. I don't mean waving the vacuum in the general direction of the closet. The carpet needs an I mean business kind of vacuuming, give any large areas several passes with the vacuum and then get on your hands and knees with the dreaded crevice tool and attack the corners.

Alternately, some people swear by Febreze and while Febreze does help with odors, it makes me sneeze like crazy -especially the allergen reducing one which I find amusing in a you've got to be joking kind of way.  Dilute white vinegar can also be misted over the carpet. If the flooring is hard, wipe it down with dilute white vinegar, then again with plain water. Use a box or oscillating fan to encourage the area to dry quickly. The last thing you want is to replace your shoe funk with mildew odor.

If the odor is still present, wipe down the walls and door with dilute white vinegar and again allow to dry fully before closing the door. Finally, if the odor is especially persistent set a bowl or two of full strength white vinegar in the closet and shut the door.  Leave the door closed overnight and then empty the bowls in the morning.

If there is still an odor after all of that, I'm betting you may be smelling mildew or mold rather than shoe funk. In that case your best bet is to make sure the closet adequate ventilation, either by opening the door, installing a door with slats, or using a product like DampRid². DampRid is a desiccant which absorbs moisture from the air making it your closet less hospitable for mildew. There are reusable alternatives out there, most of which you use for a period of time and then dry in your oven to recharge.

Submit your questions to helpme@home-ec101.com.

¹Most household vacuums recommend against vacuuming up large amounts of fine dust, this is why I suggest getting the bulk of the baking soda up with something other than your best household vac.
²Affiliate link.

How to Eliminate Shoe Odors in Small Closets is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011

Easy Grilled Buffalo Wings

Heather says:

Sometimes I go on food kicks. I don't know why, not too long ago it was Tex Mex all the time. Right now, I just can't get enough of buffalo sauce. While I would love to indulge in buffalo chicken sandwiches frequently, that's just not a reasonable choice. As it gets hotter and we do more of our cooking on the grill, grilled buffalo wings are a fun option for a casual dinner or as part of the menu for a cookout or party. When I grill wings, I tend to set some aside for the kids who do not share my fondness for buffalo wing sauce. They'll learn or I'll move onto a different kick for a while, either way I'm not going to stress about it.

I love grilling wings, it's quick, it's simple and there's not a lot of fussing. I know the cheap bags of chicken wings say they can be baked in the oven. Don't do it. They are a slimy mess. I vastly prefer grilled wings where the fat has dripped away, it's a better experience of taste and texture.

You're not getting a standard recipe for grilled buffalo wings, rather I'm describing two methods to use.

This technique can be used regardless of your sauce choice. If you prefer to marinate your wings, you'll need to keep a close eye on them to prevent scorching. The second method may be preferable. Sugars in many marinades tend to burn easily.

 

Two methods for grilling chicken wings.

You can cook wings from frozen, I know this goes against my usual recommendation of not skipping temperature stages. Wings are an exception due to their size and the amount of surface area they have. It's not the same as trying to cook a roast. If you cook from frozen, do not toss the wings in olive oil, you'll just make a clumpy mess.

Before grilling, toss the wings in olive oil and season lightly with a bit of salt -unless they are the wings with sodium solution and then just hope they aren't too salty to start with. You can also skip the olive oil and just give the grate a quick spritz or brush of olive oil or cooking spray.

Keep in mind the directions for grilling are the same whether your wings are already separated into drummetes / wings or are whole with the wing tips. I find the whole wings a bit easier to manage, but that's not what I had on hand last night.

Heat your grill, if you're using gas, you'll want a medium flame. If you're using charcoal arrange the briquets so you have space for indirect grilling, if you want to use the second option.

Direct grilling – Cook the wings over medium heat, use the hand test (described in that link) rather than relying on the usually inaccurate knobs. Grill the wings 12 – 15 minutes per side, moving them around occasionally. Close the grill's lid between wing shuffles, but stay close to control flare ups.  All grills have hot and cool spots, moving the wings around helps to ensure that they are cooked evenly.

Sear + Indirect Grilling – Cook the wings over direct, medium heat for 2 minutes or so per side, then move all of the wings to the indirect portion of the grill and cook for 30 minutes, turning at least once. The indirect method takes a little longer, but generally gives more tender results. If you have a charcoal grill, you can toss on a few wood chips to give the wings a wonderful smoky flavor.

If you happen to run out of propane before the wings are done, you can finish them under the broiler in the oven. Use the low setting and keep the wings a few inches from the flame or element.

Place the wings in a bowl with a tight fitting lid and toss with buffalo sauce before serving with blue cheese dressing and celery, I like to add scallions to that blue cheese, but I'm weird.

Enjoy.

Shared on Mouthwatering Monday and Tasty Tuesday.

Easy Grilled Buffalo Wings is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011

#HomeChat Resumes Tonight at 9pm Eastern

Heather says:

After a brief hiatus due to crazy schedules and travel, #HomeChat will resume on Twitter tonight at 9pm Eastern. Tonight we'll be discussing grilling. Grab your favorite recipes and any questions and join Ang England and me tonight.

If you're unfamiliar with how to follow a chat and you already have a twitter account, sites like TweetGrid and Tweetchat make it easier than trying to use the standard web interface.

I've been told that we'll no longer be conflicting with someone's Dancing with the Star's addiction, so it should be a great chat tonight and I hope to see you there.

If you're just looking for some Home-Ec 101 resources on grilling here are a two posts from the archives.

How to Use a Charcoal Grill

An Introduction to Grilling

See you tonight!

#HomeChat Resumes Tonight at 9pm Eastern is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011

How to Clean Stained Enameled Cast Iron

Dear Home-Ec 101:

I have one of those pricey enameled cast iron Dutch, err…French ovens. One particularly rushed morning while doing laundry, entertaining baby and vacuuming the endless pet hair from my carpets I let a chunky ragu scorch onto said pricey French oven. After several days of soaking I gave in and scrubbed. Now my cookware is stained and lacks the original luster I paid for. Can the enamel luster be restored and saved?!

Signed,
Stained in St. Stephens

Heather says:

The website for Le Crueset used to recommend soaking stained enameled cast iron in dilute chlorine bleach for several hours or overnight (1 TBSP per pint of water). This is how I occasionally clean the interior of my enameled cast iron, too.

I suppose some brilliant folks out there decided that if a little bleach worked well that a lot would work even better. Le Crueset has now changed their site to suggest using their proprietary cleaner. My theory is that this is their idiot safeguard.

If you decide to use the bleach route do not do some of the things I have seen while perusing random cooking message boards:

Do NOT heat a mixture of bleach and water on the stove.Do NOT use a straight or 50:50 mix of bleach.

We all do stupid things on occasion, but let's learn from each other's mistakes. We've talked about how to use chlorine bleach safely in the past.

I frequently cook black beans in my enameled dutch oven and they leave quite the interesting discoloration behind. I usually ignore it for a few months, telling myself that discoloration doesn't hurt anything. And it's true, the discoloration of the enamel is harmless. Maybe we should just call it a patina and move on.

Submit your questions to helpme@home-ec101.com.

 

is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011

Sunday Confessional May 29, 2011

Heather says:

Sometimes I have to think of what I want to share. You see, there is a fine line between being authentic and admitting I screw up and celebrating mediocrity. Does that make sense to you? I believe that the media, whether it's television shows or glossy magazines seem to either showcase these unreachable goals or focus on the failure. That's not the point of this series.

I do this series to as a way to share that we all screw up and I don't think that's quite the same as say Jerry Springer. For a long time I struggled, thinking I had to hide every flaw, that if people knew I bickered with my husband, lost my temper, or had days where nothing seemed to go right, that I wasn't good enough to be liked. A little bit older and a fair bit wiser I know this is patently false and I want you to know it, too.

What have I got for this week?

Friday evening, after circling the Charlotte airport waiting for a thunderstorm to pass, I stood in quite the line for long term parking. On the shuttle a couple of guys were joking that you always think you'll remember where you left your car. How right they were. I ended up exiting the shuttle two stops too early, which is right when it decided to rain.  That's fun, right? I finally founnd my car, loaded my suitcase, put the key in the ignition and click.

There are many things I don't know in life, but I am astute enough to know that clicking is not the best sound. Certainly not at 8pm, in the rain, at the far end of longterm parking.

Guess who forgot to switch the emergency kit to their car, too.

Thankfully the random guy I flagged down to help jump my car was prepared and nice enough to help me push my car out of the parking spot so we could jump it. Thank you again, whoever you are.

Want a bonus confession?

My suitcase is still sitting in the garage. After my four hour stormy drive home, I just fell into bed. I suppose I'll get to it today, but I'm not promising. I've found if I unpack immediately, without passing go, without collecting $200, it gets done. Otherwise? It'll get unpacked as I need things.

What about you? What do you have to share this Memorial Day Weekend.

 

Sunday Confessional May 29, 2011 is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011

Friday Free-for-All May 27

Heather says

I'll be winging my way home from Manhattan this afternoon. The BlogWorld Expo Conference was a great experience; while here, I also had the chance to meet my publisher. I've been running full tilt for two weeks straight and I never  even gave  Memorial Weekend a thought.

Do you have plans?

Are you looking for picnic recipes? Do you need a refresher on avoiding the bacterial danger zone to prevent food poisoning.

If you are going to cookout and have a gas grill, check your propane levels today. It's always a bit disappointing to run out of propane before the burgers are done.

As an added bonus, hurricane season kicks off June 1. They say it's going to be another active year, head over to Hurricane 101 for ideas on how to plan for weather emergencies.

It's Friday and there's a long weekend on the horizon. I'm opening up the comments for whatever you'd like to chat about. NYC was wonderful, but I missed y'all -or maybe today it should be youse guys.

Friday Free-for-All May 27 is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011

The Summer Kitchen Cool Down

[image error]Brian says:
Let's face it: anyone who has had the pleasure–and I use the term loosely–of living through a Charleston summer, or any southeastern heatwave, knows that it's in your best interest to keep cool as much as possible. Some do it through a change in wardrobe while others make the switch from bourbon and gingers to gin and tonics. We must be mindful not to forget the most important change to make when trying to stay cool during the summer months: the kitchen. Here are a few tips that will help you and your cuisine stay cool as a cucumber when the temperatures rise.

- Can't Stand the Heat? Get Out the Kitchen!

When cooking on stove tops and in ovens, especially if you don't have the most ventilated kitchen in the world, it's most prudent to take the bulk of your cooking to the great outdoors. People don't realize that the bulk of the things that you do on the stove can also be done on the grill. Everything from sauteing and roasting to simmering and even frying can be done with the right grill setup. The trick is knowing the difference between direct and indirect grilling. This technique allows you to cook different types of food at either different times or with different styles. Plus, it never hurts to get a little fresh every now and then.

- Lighten Your Load.

When tend to feel overloaded whenever we eat heavier foods and dishes. Then when our bodies start to metabolize these foods, our body temperatures rise which make us feel hot, and the last thing anyone wants to feel is hotter in 90+ degree weather. To counteract this, choose dishes that sit a little lighter on the stomach. Poultry and fish are good options as well as soups that focus more on the broth than the other ingredients. Salads are also a great choice, but before you reach for the ranch or blue cheese, try a lighter dressing instead.

- Drink Responsibly.

I know it might be hard to let go of that last glass of merlot or put down that mug of high-gravity brew, but drinks like these will only contribute to that heavy feeling I mentioned earlier. Your best bet is to slide down the scale some and indulge in lighter beers, wines and spirits or mixed drinks, you'll avoid a) getting too sloshed before you need to and b) feel much more refreshed than those around you that choose not to take heed of this piece of advice. One of my favorite refreshing drinks of all time is the "chelada", which has many different variations but is basically a margarita with beer instead of tequila.

Brian Wilder is a writer for Home Ec 101. You can also find him at Things My Grandfather Taught Me.
If you have a question you'd like Brian to answer send it to Brian@home-ec101.com.
Don't forget to stop in and say hello on the brand new Home-Ec101 Forums.

The Summer Kitchen Cool Down is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011

Five Cookbooks* for the Modern Man

[image error]Brian says:

As honorable as it might be to be able to conjure up a library of recipes off the top of one's head, the fact remains that even professionals need to reference a page or two out of the good book. But thanks to the cataclysmic tidal wave of the "Self-Help Era", there are scores of cookbooks, for just about anything, that have been left it its wake. Let me help you sift through the fodder, gentlemen, and get to the essentials needed for prolonged success in the kitchen…and at the bar.

1. "Avec Eric: A Culinary Journey with Eric Ripert" by Eric Ripert

A long-time friend of one of my favorite chefs, Anthony Bourdain, the French-born restaurateur specializes in a both Latin and French recipes with an emphasis on seafood. He's also probably the only person in the world that knows how to roast a chicken perfectly. His book looks at cooking "as an adventure" (cliche, much), but much of the book focuses on recipes that he learned when was both a child and a student in culinary school. Take a look at his Carbonara recipe for inspiration.

2. "Tough Guys Don't Dice: A Cookbook for Men Who Can't Cook" by James Thorson (This book may be difficult to find new, keep an eye out for it used)

Just like joining the NBA and becoming an astronaut, for some, the ability to cook is just one of those dreams that may never come to fruition for some men. This book aims to challenge that notion. You're not going to find tips on how to make the next best remoulade or tricks on preparing food sous vide. Instead, Thorson brings cooking back to its fundamental (and sometimes primitive) beginnings so even a caveman can learn to feed himself without assistance.

3. "The River Cottage Meat Book" by Hugh Fearnley-Whittingstall

Ever wanted to try your hand at dressing an entire pig? What about converting your cellar or attic into a makeshift salumiera storage room? This book gives you all the tools and much more to conquer every square inch of next cow, chicken, pig, goat or game that dares cross your path.

4. "New American Table" by Marcus Samuelsson

The Ethiopian-born, Swedish chef takes the mainstream image of American cuisine and turns it on it's head. What I mean by this is that the cooking style we know as "American" has roots in cuisines and cultures the world over. Samuelsson acknowledges this by breaking down popular dishes like bruschetta, roast beef and apple pie, then shows cooks and chefs how to simply recipes while still maintaining original flavors and aromas.

*5. "Bartender's Guide on How to Mix Drinks" by Jerry Thomas

Look, I know it's not a "cookbook", per se, but it's still chock full of recipes for drinks that date back as early as the 1860s. Besides, with all the cooking you're about to engage in, wouldn't be prudent to have a Gin Rickey or Manhattan on stand by? Protocol, people!

*There is an electronic version you can download to a Kindle app on your smart phone. How nice would it be to have on hand the next time a bartender wasn't sure how to mix your favorite drink?

Brian Wilder is a writer for Home Ec 101. You can also find him at Things My Grandfather Taught Me.
If you have a question you'd like Brian to answer send it to Brian@home-ec101.com.
Don't forget to stop in and say hello on the brand new Home-Ec101 Forums.

Five Cookbooks* for the Modern Man is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011

How to be a Fabulous Knitter / Crocheter–Introduction

Vera says:

Have you ever…

Come across  a stunning, yet astronomically priced crocheted skirt or a simply darling crocheted baby sweater and wished you could make it yourself?Been intrigued by someone knitting away in public and wanted them to teach you? Perhaps you learned to crochet as a child and would like to reconnect? Wanted to learn a technique new like sock knitting, granny squares, or working with colors.Desired to crochet even though you can knit or vice versa?Thought about having something to do that's relaxing, enjoyable, portable and productive? An endeavor that sharpens your reflexes, brain and is good for many social settings or going solo?

If you answered "Yes" to any of the above (or have other reasons), then knitting and crocheting may be in your future.

You'd also become a part of a large–and growing–family of crafters. Over 50 million people in the United States knit and crochet.

I came to knit and crochet via Reason #2.  As a child in New York City, I was fascinated by the women I would see on the city subways and buses working away; it looked like magic to my 9 year old brain.  I used my allowance to buy needles, hooks, and yarn. I didn't have anyone to teach me and any idea what to do, so I just made something up.

My first project was a  crocheted hat and scarf with a yarn in Halloween colors for my mother, and since I didn't understand hat shaping, the beret was more like a cone, but she wore it anyway; such is a mother's love.

In time, I purchased books and taught myself again. My school years were spent making mostly afghans, vests, and pillows–hey, it was the 70′s.  I pretty much put down my needles for some years while in college and the military, but connecting with others on line and in person encouraged me to pick them back up again and learn new techniques like sock knitting.

Today, I'm rarely without a project, and my crafting helps keeps me focused. I enjoy knitting while watching television, on my lunch breaks, or crocheting to smooth my frayed nerves in a  traffic jam.  Although I mostly work in private, I love knitting in public (There's a day for that), and I have made connections with people locally and all over the world.

I'd love to pass along my knowledge, tips, tricks, triumphs, and disasters gleaned over the years with you.

Some ideas I have are the following…

Tips, Tricks, and TechniquesReader Q &AInstructional videosKnit and Crochet Alongs–a virtual crafting circleThe Crafting Life–Commentary on the world of, needles, yarns, patterns, magazines, etiquette, etc.

Let me know your interests in the comments.

In any event, it's all about helping each other to become–and remain, no matter what the level–fabulous knitters and crocheters!

Vera Hannaford lives and crafts in Charleston, South Carolina and wishes she'd make more things for her husband, but can't seem to get around to it.  You can follow her adventures in needlework on Vera's Crafty Blog and on occasion, get some helpful hints at KnittingTips on Twitter

How to be a Fabulous Knitter / Crocheter–Introduction is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011

Simple Chunky Blue Cheese Dressing and Dip Recipe

Bobbie says:

This recipe for Simple Chunky Blue Cheese Salad Dressing and Dip was the result of the quest of a lifetime. I thought I'd share it so you can be armed and ready for incredible salads when lettuce season hits hard. It's scrumptious as a dip for buffalo hot wings and celery sticks. Use a dish of Simple Chunky Bleu Cheese Dressing and Dip as the star of a raw veggie tray.

My love affair with Bleu Cheese Dressing began a few decades ago when my parents took my sister and me to our first dinner at a grown-up restaurant. You know the kind: you sit at a table and a very polite person comes to ask you what you want and then brings it to you, on real plates, and you eat with actual metal forks and knives. (Previously we'd only been to the kind where you go up to a counter and got something wrapped in paper or a Styrofoam box.) Dad and Mom took us to a steak house with dim lights and cloth napkins, and real candles on the tables. The  salad that came with my steak was a wedge of iceberg lettuce drenched in a creamy white dressing. I had no idea how one was to eat a wedge salad, but after getting instructions from the parents on how to go about tackling it politely, I was sold. I don't even remember what I thought of the steak, but ever after, blue cheese has been my salad dressing of choice.

Once I was grown up and into cooking, I was not happy with most bottled dressings, so I tried to make homemade blue cheese dressing that tasted like blue cheese. In so many, the blue cheese flavor was overpowered by other ingredients. Overpowered? Well, yes, I've tried many recipes for blue cheese dressing that only barely tasted of blue cheese. Those ingredients that did the overpowering are not found in this recipe. This makes about one cup, but is easily doubled or tripled.

 

Recipe: Simple Chunky Blue Cheese Salad Dressing and Dip

Ingredients

1/3 cup crumbled bleu cheese1/3 cup sour cream 1/3 cup mayonnaise1 Tablespoon freshly squeezed lemon juice1 large pinch white pepper (black is okay, too)1 quick dash of saltCream or milk to thin, if desired

 

Instructions

I always make my Chunky Blue Cheese Dressing in a glass pie plate, because the preparation method requires a flat surface to press against, and a pie plate gives you plenty of room.

Measure the sour cream and mayonnaise into the pie plate, then put about half the blue cheese crumbles in there as well.

 

Using a large fork, begin mashing the bleu cheese into the mayo and sour cream. Don't just stir them together – the idea here is to get the flavor of the cheese permeate the dressing rather than just being a creamy dressing with pieces of blue cheese floating in it. (Of course, you can do it in a blender/food processor, but then it'll be overly smooth, and then you've got that machine to clean up, too.)

Once the sour cream, mayonnaise and blue cheese are mixed pretty well, add the lemon juice, pepper and salt, as well as the rest of the blue cheese crumbles. Mix it up well. That's it.

At this point, it will be a nice, thick dressing, but it will thicken a bit more after being refrigerated for a while.

You can thin the dressing with cream, half & half or milk if you like a slightly thinner dressing, but go easy – you can always add a bit more, but you can' take it back out if it was too much. Add milk or cream only a tablespoon at a time & stir well before deciding if you need more.

Since you've blended part of the blue cheese into the dressing very well, the flavor will be good immediately, but it will get even better after a few hours in the fridge. This should keep in the refrigerator for about week, although I've never been able to prove it. In my house it always does a vanishing act within a couple days.

 

Serving suggestions for Simple Chunky Blue Cheese Dressing or Dip

Make a Buffalo Chicken Salad. Toss chunks of cooked chicken with your favorite hot sauce, like you would use for hot wings. Add this to a salad of torn lettuce and sliced red onion. Top with blue cheese dressing, add celery sticks on the side.

Top a Steak, Burger or Prime Rib. Yes, we've done this. Yes, it's amazing. Beef and blue cheese is an unbelievable combination.

My favorite salad of all time is torn iceberg or romaine lettuce, thinly sliced red and/or green pepper & red onion, pickled beets, topped with real bacon bits and blue cheese dressing. (Oh, my…)

Bobbie Laughman is a freelance writer seeking her dreams in Gettysburg, PA.

 

Simple Chunky Blue Cheese Dressing and Dip Recipe is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011