|
|
|
|
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/1/2008 6:00:36 PM | Nomad: You bad, bad boy. Nice to see you back. No more making the mods mad. We like your recipes and posts.
Smiling Salmon: Hey there. Welcome back! You have been missed.
Great stuff going on in here...thanks to everyone for contributing...
and for making it fun.
I didn't cook tonight. Ate some leftovers.
I have a whole chicken in my fridge and tomorrow I am finally going to do
a beer can chicken.
Wish me luck. | |
|
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/1/2008 6:17:11 PM |
Where are Bethy, Naughty and Charon??
I CAN'T speak for them SmilingSalmon (Pamela) but I can say that I've been here all along and have been missing you too!!!
I've been posting left and right. I'm glad to see you back.
Last night (5/31/08) Saturday, I had "Naughtical's" favorite and perhaps some of you as well....SNOW CRAB!!! I absolutely love it when I can have it and where I can find it fresh. Yummy!!!
Tonight, nothing exciting. A sub from Jersey Mikes and a peach from home.
~~Beth~~
P. S. Hope to hear from you soon SmilingSalmon(Pamela) and glad you liked what I had to say......better late than never, I say. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/1/2008 6:28:19 PM | BEFF!!! ruh-roh, been in the dang makers mark.... usually lives in da bottle netx to da stove and rarely makesit inta da glass.....
Okay- I'm kiddin'!!! Hello, It's me lookin' for attention@!!!!! Whoop-whoop!!!!
Golly-dangit!!! I tried the email thing and our damn age and tobacco habits made i so we have to - you know.. in PUBLIC!!! doggonit! I been stirrin up trubble- no, not him, I mean, been causin Trouble of my own!!!! actually got all emo and started a save-the-poor-truckers forum !!!!!!!!!!
Whoop-whoop!!!!! come check it out, bring yer dang fins and snorkel, dive deeeeeeeep and hold yer breffff as long s you dare!!!
xo-F-oooooops!!! I mean xo-Nomad-!!!!!
 | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/1/2008 10:46:56 PM | Classy Nomad:
All I can say is, WHAT THE HECK WAS THAT UP THERE?
I mean..I understood the Beff...for Beth...I understood something about a "bottle"..I was thinking about a genie in a bottle..lol
I understood how you couldn't email me because of the age differences and the tobacco issue ...k..got that...(See..I'm NOT completely a brainless BLONDE), but heck..
what was that EMO stuff? From what I understand from my kids..EMO is when you "cut yourself" up and dress in all black or something? Maybe I'm just lost..I don't know.
I know what fins and snorkels are when I go snorkeling..lol...
Okay..hope you had a good night.
Someone mentioned I should eat cherries and then I will sleep well. Hmmm..should I?
I don't know..I just think I need something besides my pillow to hug. 
**Note: Good night all..just had a few snickerdoodles cookies (anyone know what they are?) and a glass of milk.
~~Beth~~ | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/2/2008 9:25:22 AM | Aw..... I was just cuttin' up- not cutting, like emo. Never knew it meant that- that's what I get trying to use words I don't understand.... duh?
I don't know about you ladies eating cherries, Beth. I keep thinking what an awful experience Jack Nicholson had with them. Gosh, that was a great movie...
Makers Mark will make you sleep well! I went outside to howl at the moon, couldn't find it, came back in in disgust... Made a big, gnarly bowlof chocolate Jello instant pudding- YUM!
Snuggled up with my pillow and slept like a well-tranquilized baby!
-Nomad- | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/2/2008 1:33:23 PM | 1/2 done with a lime\chili marinade
oooh I've been searching all over for the lime chili marinade I wrote down last week(well I wrote it on the back of an envelope and can't imagine how I could have misplaced it--LOL_). I just went ahead and winged it--it was okay, but can you share a real recipe for it? Please and thanks. Used mine on chicken.
 | |
|
| |
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/2/2008 7:54:10 PM | Naughty: Did you see that I had your favorite on Saturday night? SNOW CRAB???
LOL...you missed it....
Anyway...I had a huge bowl of wonton soup and these shrimp wraps from this lovely little Vietnamese place. The soup had about 10 nice sized wontons in it and the entire bowl was $6.00...Wow....I say..and the two nice-sized wraps in a rice paper wrapping with rice noodles and scallions were $4.25 with a peanut sauce on the side. Delish....and so worth the price of admission..wouldn't you think????
I had an iced coolata on the way home to wash it all down with and of course, foolish me, forgot that it is highly caffeinated and will be up LATE..as usual. Oh well, thought I'd pop on for a bit but busy doing some other stuff here so bye for now folks.
~~Beth~~ | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/2/2008 9:39:36 PM | at Msg. 757
Oh, oh. I just "winged" it. Squeezed 2 small limes (large egg size), minced a couple bigger cloves of garlic, a thumb size piece of ginger, a small jalapeño pepper (seeded and chopped very fine) , fresh cilantro leaves minced, some Canola oil and some ground salt. I mooshed ( highly technical word there) that around a bit and kept adjusting the taste with those ingredients till I felt it was right. It was smokin' hot to the taste but it really mellowed after grilling. Was very good. | |
|
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/3/2008 4:36:36 AM | Grilled steak and asparagus on the bbq with a baked potatoe.
I love the way the asparagus carmelizes when grilled. So so tasty! Wish it hung around longer than its ususal growing season | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/3/2008 3:20:18 PM | Eggs, ham done with a bit of maple syrup, cheese grits and leftover corn bread. That is dinner tonight!
I have some custard in the fridge I made at work today. So later tonight I'll be doing a creme brulee for myself. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/3/2008 5:12:38 PM | There's this fellow who sells excellent fresh tamales out of his truck at 75th and Holmes some days, and elsewhere, I assume. I snagged some a little while ago, and they'll make a feast with a little fresh pico and sour cream.
With that, I'll have my last pint of Boulevard Irish Ale, a seasonal offering I like best of all their sublime brews.
I made the mango/toasted coconut ice cream a couple days ago, so dessert is a scoop away. In hindsight, those little bits of coconut give it a grainy mouthfeel. I should have used coconut milk instead of shredded coconut, or, maybe better, cooked the toasted coconut in the custard, extracting flavor, and then strained it out.
I got a pile of Manzano bananas cheap last week. They could be the smallest bananas in the store, three or four inches long, and come in bunches of a dozen or more. They have this surprising flavor, like an apple with a bonus. Everybody tastes the apple, but some also taste strawberry; some say kiwi; some even say watermelon!
The thing about Manzanos is that they aren't ripe until they're almost completely black. If regular bananas look like this, they're only good for banana bread. Manzanos are just right, and my excuse for a grocer apparently doesn't know that. Two racks of them were on a trash cart in the back of the store, kind of half black. All I had to do was ask, and they were mine.
Free food, baby!
Chores!
Vulf  | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/3/2008 5:29:48 PM | Re: scrambled eggs in double boiler Naughical (?), takes longer but much softer and gentler method, in my opinion.....have always since childhood been particular about my eggs and cooking of them. I CAN NOT TOLERATE a fried egg in my midst. YUCKS GALORE!! It wasn't until I was divorced that I found a way to cook an egg for myself that satisfied me. JUST me, I guess!!
I like to add different things to it,,,,just not fish though, another food item I am fussy about. | |
|
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/3/2008 6:15:35 PM | Well, mostly I am posting because I said I was back, but this is the first time on the computer since that post. I just this minute finished moving and am back at the old place to shower because I have no idea where to find my shower curtain, or anything else. As far as food, I am starving and put some stuff out to thaw at the new place, but not for tonight.
I have no idea what I am going to eat, I guess I will go get a burger and unpack a few things. At least I have arranged it so it is semi-organized. In fact I think I will get a burger before my shower. After reading some of your posts, I am starving even more. They sound so good. I will be back on here in full force soon, until then, I will be getting organized.
Thank you to all of you that missed me, I missed you too! See you on here soon! And Bethy, you will hear from me soon too  | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/3/2008 10:08:45 PM | Wish it hung around longer than its usual growing season
Moonchild48: I found a way to preserve the fresh asparagus in the freezer. Just wrap a fresh bunch of them (don't wash them) and wrap up tight in saran wrap and then freeze in a freezer-type container or ziploc freezer bag. Mark it though, so you don't forget what you put in there..lol. And you could put just the amount that you want for a portion in each container so that when you need them, take them out. Simple, right?
Smiling Salmon: Glad you got moved in Pamela and, you SURE are missed. I look forward to hear from you soon as you get all settled and Mazel Tov on the new place.
Oh...almost forgot. Had 1/4 of a half of sesame teriyaki chicken from this Italian market...with a bit of caesar salad that I got out of a bag. I had my hair done today...(yes...it's simply gorgeous now..thanks for all of you inquiring minds..lol) and just opted to grab something rather than cook. Tomorrow, I'll be making chili. Have all the ingredients ready and so...dinner is planned....voila.
~~Beth~~ xoxo | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/4/2008 2:09:33 AM | BEFFFF!!!!!!
NO! Really, not AGAIN... I only howl at the moon every now and then. I'm just envying you the lil' VietNamese rolls with the scallion, shrimp, bok choy, the rubbery, translucent rice wraps and that awesome peanut sauce. Super-Ultra-Mega-OINK!!!!!
Rover... I don't know what you are up to with the lime-chili thing, but... If ya wanna go green... Fresh limes, you can seed and chop some serranos- IMHO they are more flavorful than Jalapenos, but are also a little more than twice as hot- 30-60,000 Scoville units as compared to 80-90,000 for serranos... So, take the limes(juice, ya?) tomatillos(if you're doing pork, poultry or light seafood- tomatoes for beef, lamb, dark pork or dark fish...) you know what the consistency should be, just figure your reduction time into your personal equation... Scallions are nice, but some variety of sweet onion will serve you better in volume, and if you're saucing this, dice them fine, or a few bumps with the whole mix in the old processor... I have Attention Deficit Disorder, so keep up with me here... some fresh garlic, minced and added toward the end of your production unless you are preparing a "roasty" thing and want that particular effect.... ditto the cilantro. You could cook it in, but I prefer to leave it to the end so as to retain it's aromatic influence, as opposed to cooking it out... A little comino molido(Ground coriander/cumin), some quality kosher or sea salt and freshly ground pepper, again- if you're going hot, you could spill some vino blanco in the mix..
I get the idea you know where to go with all this, so I'm just putting my .02 in. I love salsas, but saltados(sautees) rock, too... Buenos suerte, amiga!
VULF.... I don't know why I never looked. Didn't realize you were in KC, for some reason you struck me as European, except ya don't spell flavor and behavior like they do, lol... What's that row of restaurants out there by Blue Pkwy, like about I-70 @ x 16-18, where the Carrabbas is next door to the Outback, lol? S'of 70, and there's a sushi place, and a whole host of restaurants... I have a Carrabbas story for you sometime... Anyway, you have a nice style in the forums and an obvious flair epicurean. Just wanted to leave an overdue compliment where it is deserved... I got so enthralled with the dang chili/lime thing for Rover, that I lost track of what it was in your last post I wanted to address. Good old Adult A.D.D., lol. Heck, you said something that piqued me- I'll figure it out.
Ya'll are lotsa fun. Glad to be here wit ya's!
-Nomad- | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/4/2008 3:32:44 AM | It's 4:15am and I'm rewriting menu changes and reviewing resumes for a client. I'm hungry, so I'm cooking up some Latkes with apple sauce.
Anyone have any good recipes for latkes. I'm using my Aunts, she really couldn't cook well. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/4/2008 4:37:02 AM | Thanks for the great tip Beth! I had no idea that asparagus could be freezed to be honest? I do berries and the like but have never had much luck with veggies! Thanks to you I will be having my asparagus long into the winter!!! Gosh, I love the knowledge I gain here!
OT: We just had leftover steak, taters and yes, asparagus! lol No use waisting it now is there? | |
|
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/4/2008 5:58:23 AM |
can i have your recipe for meatloaf??
Thanks for asking me ronnie cool.
It is on page ONE (1) of this thread and, message 14. Very simple and easy to do and comes out yummy!!! Oh...and healthy for you too.
~~Beth~~ | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/4/2008 6:20:46 AM | Yo... Cooking... Ask and ye shall receive:
My G'mother's (who died before I was born) recipe from my dad (who was a phenomenal cook)...
5 Lb taters. All Russets or mix 1/2 russet and 1/2 golds
6 X-large eggs
5 or 6 LARGE cloves of garlic
3 fist-size onions
Matzo Meal or Bread crumbs (sacrilege)
1/4 cup Lemon Juice
Coarse Grate the taters and onions (I use a processor but old way was a box grater and chopping knife), Drain all water from the taters, and toss with lemon juice.
In the processor add garlic, eggs, 3/4 of the onion and process until chopped, add 3/4 of the taters, process until it becomes a slurry, chopped but not liquid. Remove from processor to mixing bowl, add rest of coarse ground onion and taters, mix. Add small amount of matzo meal to absorb any liquids that have not drained. Salt and pepper to taste.
In an iron skillet heat about 1/4" of oil and drop tablespoon-size pancakes, fry until golden on each side, about 2 minutes. Add oil as needed while cooking. If you're not afraid of the cholesterol monster, use olive oil and butter or vegetable lard.
Makes LOTS. Feeds all your friends, my teenage son, or have leftovers. These WILL freeze: Place in plastic freezer bag with paper towel top and bottom and between each pancake. To reheat, put (still frozen) into toaster oven or regular oven on a cookie sheet at 350*f for about 20 minutes
Serve with home-made applesauce:
Charon's Applesauce
2 Large Granny Smith Apples PLUS
2 Large Gala Apples
-OR- 4 Large Granny Smith's plus honey
Pinch salt (Literally, pinch the salt, What sticks to your fingers is all you need. It's about 10-20 grains of Kosher salt)
Splash lemon juice
Core apples, DO NOT PEEL. Cut into chunks and put into food processor to chop to an almost fine consistency. Add a splash of lemon juice to keep it from turning brown. Remove to a kettle, add salt, and simmer for 1 to 2 hours. Taste test- I add about 1 to 2 tablespoons of Buckwheat honey to add a little more sweetness. Serve Warm first, then if there's leftovers, can be refrigerated and will keep for an indeterminate period of time (No matter how much I make it NEVER lasts more than 3 days).
| |
|
|
| Page 31 of 59
|
19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59 |
|
Home
login 
