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stonemesa

Joined: 2/22/2009

Msg: 12 (view)

beating Posted: 11/22/2009 4:23:42 AM
Cakes and brownies are the same as those pancakes. YOu over beat and you end up with developing the gluten the flour. Normally you beat the cake and brownie batter ingredients together for several minutes (eggs, butter, sugar) before you add the flour. Once you add the flour you mix it until mixed and no more. General rule for cakes, brownies. once the flour is added do not over mix. mix just enough to mix flour into batter. your grandfather is right. "It was actually my niece who tried making brownies. They wound up very chewy but in a pre-mix kind of way. My grandfather was a baker and tried explaining how she didn't mix it enough and something about the gravity of the batter. Between his lack of English and my inability to comprehend what the Earth's pull has to do with baking, I decided my best bet was to come on here for clarification. I just know that his brownies were delicious and thick with this amazing topping. Retirement has been good to him but terrible to me..."

stonemesa

Joined: 2/22/2009

Msg: 8 (view)

beating Posted: 11/21/2009 2:42:08 PM
one reason you don't over beat is because it develops the gluten in flour. You want this in bread but you don't want this in pancakes. gluten makes the pancakes flat and tough or rubbery. This happens also with biscuits. Some people beat the batter and you end up with flat tough biscuits. You want to stir just enough to make sure everything is mixed and no more. "Some recipes say not to over beat your batter or the recipe will go flat (e.g., pancakes)"

stonemesa

Joined: 2/22/2009

Msg: 5 (view)

freezing fresh herbs Posted: 11/21/2009 5:36:59 AM
I have a deep freezer and ziplock all my garden herbs during the summer months and freeze. I blanch nothing. If you are using your freezer on your fridge then long term storage will ruin your herbs much like anything in your fridge freezer. That type of freezer has a self defrost which basically somewhat thaws everything in your freezer and this will ruin your frozen herbs. My deep freezer does not defrost so I do not have this issue.

stonemesa

Joined: 2/22/2009

Msg: 6 (view)

New Stove Posted: 11/15/2009 4:35:30 AM
I changed my mind. Forget the propane and go with electric. I did not realize you were going to have to install the propane tank. I grew up on a farm with a propane stove and in my opinion propane stove suck. In small areas of the country the choice of propane stoves is limited. Do yourself a favor and stick with electric and get a convection oven...

stonemesa

Joined: 2/22/2009

Msg: 5 (view)

New Stove Posted: 11/15/2009 4:31:39 AM
I prefer gas and at the very least I would go with gas stove top and electric oven. Also consider going with a convection oven. I recently switched to convection and love it.

stonemesa

Joined: 2/22/2009

Msg: 6 (view)

Green, White, or Yellow? Posted: 11/11/2009 1:17:16 PM
Vadailas mostly. Throw a few whole ones in the microwave and heat until softened. Add salt, pepper and butter. I also eat Vadailas like apples. I dislike red and white just because they are normally too hot.

stonemesa

Joined: 2/22/2009

Msg: 9 (view)

Stuffed peppers Posted: 11/7/2009 8:15:08 AM
all these recipes sound good but one thing is missing. clean your peppers and then blanch in hot water before stuffing. makes a world of difference and a better pepper

stonemesa

Joined: 2/22/2009

Msg: 3 (view)

Mexican Christmas or even Thanksgiving Posted: 11/7/2009 5:37:38 AM
Tradition seems to be what's in our house. Even when I'm alone on Thanksgiving, which is every year, I make myself a small traditionally Thanksgiving meal with turkey and all the fix'ins. There has been a few times when I ended up in a Chinese restaurant on the holidays but other than that it's been turkey.

stonemesa

Joined: 2/22/2009

Msg: 11 (view)

Cooking Myths Posted: 11/4/2009 5:25:54 PM
Eating pickles grows hair on your chest

stonemesa

Joined: 2/22/2009

Msg: 5 (view)

I search of chicken dip....... Posted: 11/1/2009 10:40:26 AM
ive made this a few times and find it gross but people seem to love it.\ Buffalo Chicken Dip Recipe #79116 (Zaar) 35 min \| 5 min prep 1 pie plate full * 2 (8 ounce) packages cream cheese, softened * 1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken) * 1 cup ranch dressing * 3/4 cup red hot sauce * shredded cheddar cheese, you decide how much * Frito corn chip, scoops 1. Beat cream cheese, ranch dressing, and red hot sauce. 2. Fold in shredded chicken. 3. Spread mixture into pie plate sprayed with Pam. 4. Bake at 350 degrees for 15 minutes. 5. Add cheddar to top and bake an additional 10-15 minutes. 6. Serve hot with Frito scoops and/or tortilla chips.

stonemesa

Joined: 2/22/2009

Msg: 7 (view)

Stuffing Your Turkey Posted: 11/1/2009 4:27:28 AM
I grew up on stuffed turkey so yes I turn my head and ignore people that say it is unsafe. It's safe as long as it's done right but then again whoever said it's no longer PC isn't much of a chef. I also eat raw eggs...

stonemesa

Joined: 2/22/2009

Msg: 10 (view)

Need new Recipes for this Fall/Winter....... Posted: 10/27/2009 3:06:53 PM
Cheap Cheap Cheap... 1 pound lean ground beef 3 med onions 2 cups peeled and diced tomatoes. A drained can of diced tomatoes will also do. Keep the juice to pour into mixture if you like. 1 cup uncooked macaroni chop onions and fry with hamburger. I normally fry until hamburger is done and onions are limp and not caramelized. add tomatoes and stir in uncooked macaroni. cover and simmer on low for about 20 minutes or until macaroni is tender. Salt and pepper to taste. You can also change by adding only one onion and throwing in chopped cabbage if you like. I like the amount of onions in this meal over cabbage. If you feel rich than add a few squirts of ketchup hahahaha. Seriously, I grew up on this as a kid. It's one of my favorite comfort foods

stonemesa

Joined: 2/22/2009

Msg: 8 (view)

For something really radical - Toast :19: Posted: 10/23/2009 5:15:48 AM
I'm not a big fan of toast from the broiler or toast from one of those toaster ovens. Making toast that way generally drys the bread out too much as far as I'm concerned. With the dry comment I know this might sound weird but I generally burn the toast in my fancy smancy 4 slice Cuisinart. Most modern day toasters are not toast burners because of the heat safety sensor. For me to get burnt toast I have to constantly slam the lever down. Can't even hold it down because of safety features. The Cuisinart is a toaster burner and I love it Enough about toast but one I have it black and a thick layer of carbon, I lay down the butter and put a very thin layer of grape jelly on top. Not too thick

stonemesa

Joined: 2/22/2009

Msg: 5 (view)

Cornmeal Dumplings Posted: 10/15/2009 3:29:12 PM
I call cornmeal dumplings "hushpuppies" lol

stonemesa

Joined: 2/22/2009

Msg: 13 (view)

Horse Radish Posted: 10/9/2009 4:07:38 PM
I normally just eat the horseradish straight and none of that wussified stuff. Grind up fine and leave it exposed to air. The longer it's exposed the hotter it gets. When you think it might be hot enough, add vinegar. I like taking a jar of sweet pickles or in my case my favorite is using Bread & Butter pickles and add a tablespoon or two of horseradish to the jar and let sit in the fridge for a week.

stonemesa

Joined: 2/22/2009

Msg: 31 (view)

Starbucks goes Instant Posted: 10/1/2009 5:33:31 PM
I've never been impressed with Starbuck's coffee and from the reports I've read, the Starbucks instant coffee tastes just like the coffee they brew in the store so I'll pass and brew my own...

stonemesa

Joined: 2/22/2009

Msg: 3 (view)

Sweet potatoes and ???????? Posted: 9/30/2009 2:38:52 PM
sweet potato pie. don't be putting any marshmallows on top of mine. I also like them baked and cut into fries

stonemesa

Joined: 2/22/2009

Msg: 4 (view)

sweet curried sausages Cheap and will feed a tribe. Posted: 7/26/2009 5:16:52 AM
It's probably any type of sausage that has been cooked. kielbasa polish italian

stonemesa

Joined: 2/22/2009

Msg: 3 (view)

Scallion Buffalo burgers with Lemon Cilantro Mayo! Posted: 7/12/2009 3:37:01 PM
Is Buffalo sauce Buffalo wing sauce?

stonemesa

Joined: 2/22/2009

Msg: 8 (view)

Everything but the anchovies... Posted: 7/11/2009 10:49:01 AM
Anchovies in Caesar dressing only. Otherwise it's just cat food...

stonemesa

Joined: 2/22/2009

Msg: 4 (view)

SOLAR COOKING Posted: 7/4/2009 1:37:20 PM
I just wrap in foil and throw it on my engine block and drive to work

stonemesa

Joined: 2/22/2009

Msg: 12 (view)

Thai Fried Rice Posted: 7/3/2009 8:50:46 AM
littleThaifish, thanks for the recipe. Sounds good

stonemesa

Joined: 2/22/2009

Msg: 12 (view)

Tollhouse Cookie Dough Recall Posted: 6/25/2009 2:59:50 AM
I will say though I no longer eat at Jack In The Box. I got a bad case of food poisoning from their food and lived a lifetime in the bathroom

stonemesa

Joined: 2/22/2009

Msg: 11 (view)

Tollhouse Cookie Dough Recall Posted: 6/25/2009 2:58:11 AM
I've eaten raw eggs for 46 years and have never once got sick. No worries...

stonemesa

Joined: 2/22/2009

Msg: 2 (view)

home made mayo tip Posted: 6/25/2009 2:55:22 AM
or you could just use a small bowl and a whisk instead of a blender

stonemesa

Joined: 2/22/2009

Msg: 7 (view)

canning thoughts/advice? Posted: 6/23/2009 4:04:23 AM
I can produce from my garden and my advice would be not to re-can. Your best would be to freeze it. You only listed the top 3 ingredients and I would imagine there are also a lot more in that can including additives to preserve the product. I would error on the safe side and not re-can. I also wanted to add just because a product has vinegar in it does not mean there is enough in there to act as a preservative. Open a jar of pickles. That sour is from the vinegar and is usually enough to preserve pickles. When pickling you usually half the vinegar for a percent of around 2 to 3 percent vinegar because vinegar you buy from the store is 5%

stonemesa

Joined: 2/22/2009

Msg: 2 (view)

Need help with meat thermometer Posted: 6/10/2009 6:46:03 PM
Pork cooked to 160 can be pink but it's safe to eat. Meat continues to cook when removed from heat and I normally cover the meat loosely while it sits/rests. The rise in temperature after removal from the oven kind of depends on the size of the meat and fat content. A 1 pound piece of pork is small so I would imagine that the quick drop in temp isn't unusual. I normally cook 3 to 8 pounds of roast at a time and the figures you got off the Internet are correct. An in regard to your thermometer. The temp sensor of the thermometer is at the the tip so the heat of the oven does not effect the reading as long as the tip is in the center of the roast and not touching a bone or a pocket of fat.

stonemesa

Joined: 2/22/2009

Msg: 8 (view)

Awesome venison sausage! Startin' 2009 right! Posted: 6/3/2009 3:45:15 AM
I make my own sausage and smoke it. The last thing I'd ever do is mix anything in the sink. Gross.... lol No matter how well you scrub your kitchen sink, there is always ecoli

stonemesa

Joined: 2/22/2009

Msg: 6 (view)

Cool Whip vs Whipped Cream Posted: 6/2/2009 3:21:09 AM
Life is meant to be lived to the fullest. I freeze coolwhip and eat it with a spoon... For dessert I eat Velveeta

stonemesa

Joined: 2/22/2009

Msg: 2 (view)

will this really work?? Posted: 5/30/2009 2:00:51 PM
I posted it but have never tried it. I copied it from the foodgawker website. I'll send you an email with the website url.

stonemesa

Joined: 2/22/2009

Msg: 3 (view)

Fried potato salad Posted: 5/24/2009 11:50:40 AM
I found this at foodnetwork and it actaully sounds worth trying. * French Fried Potato Salad * 3 cups of crisp, hot French fries, roughly chopped--preferably home made, but Fast Food take out fries or frozen fries baked in your oven will do. * 3 hard boiled eggs, chopped * 1 cup finely chopped celery * 1/2 cup chopped chilled "bread and butter" (sweet) pickle chips * 1/2 cup minced fresh chives * 1/2 cup fat free mayonnaise * 1 tbsp Dijon mustard * 1 tsp. garlic powder * 1/2 tsp. cayenne pepper Directions Set French fries aside; keep warm. In a large bowl, combine all remaining ingredients until well blended. Add French fries to mixture in bowl; blend in with spatula, using folding motion, being careful not to break fries. Serve immediately.

stonemesa

Joined: 2/22/2009

Msg: 2 (view)

fennel mix found in indian restaurants: how to make it? Posted: 5/24/2009 11:41:17 AM
I found a few recipes using google when I searched on Mukhwas and sauf. I've never had it so I am no help.

stonemesa

Joined: 2/22/2009

Msg: 28 (view)

Bread Pudding Posted: 5/17/2009 2:18:39 PM
I tried this and it's actually good. I used the type of vanilla pudding that needs to be boiled. The directions on the box states to add 2 cups milk but I added 2.5 to 3 cups and brought it to boil. Then I added 8 to 10 slices of Sara Lee cinniman raisin bread. I tore it into pieces and gently stirred into the warm pudding and let it set. Don't stirr too hard or long because the bread will dissolved in the pudding and you have gross... tastes good warm and cold.

stonemesa

Joined: 2/22/2009

Msg: 4 (view)

Scallops Wrapped in Bacon Posted: 5/13/2009 6:30:05 PM
I take large hotdogs or sausages and split. Put Jalapeno pepper cheese in the cut and wrap with several slices of bacon. I also use toothpicks to hold every thing together. Deep fry until bacon is done.

stonemesa

Joined: 2/22/2009

Msg: 7 (view)

boiler onions out the wazoo Posted: 5/13/2009 6:27:04 PM
make onion soup. they were making onion soup long before there was such a thing as vidalia onions and when the onions are cooked, they will be very mild so sweet onions are not needed.

stonemesa

Joined: 2/22/2009

Msg: 4 (view)

Liquid sugar Posted: 5/9/2009 1:45:55 PM
SweetLeaf Stevia Clear Liquid Stevia Very sweet and very little is used. I believe it is considered a Dietary Supplement in the States. Not sure how it's classified in Canada. I use it

stonemesa

Joined: 2/22/2009

Msg: 34 (view)

Anyone know how to make peanut butter? Posted: 5/5/2009 3:32:34 PM
I bought a Thunder Stick several years back. Yes it's one of those Infomercial things. One of the selling points was how well it made peanut butter. I tried it and thought I would much rather have the store bought brand. I know I'll probably raise a few eye brows with this as well but I also made mayonnaise with it and discovered I hate homemade mayo. Store bought, to me, is so much better.

stonemesa

Joined: 2/22/2009

Msg: 65 (view)

Share your Poor Man's Breakfast dishes here Posted: 4/29/2009 3:45:10 PM
This is something I came up with trying to copy a few places around here that serve breakfast pizza. This isn't really cheap to make so it might not belong. breakfast sausage, fried and drained scrambled eggs thinly sliced velvetta or chez whiz pizza dough, pizza dough in tube is ok thinly sliced deli ham bacon hash brown or tater tots shredded cheddar cheese I buy the pizza dough in tubes, usually 2 is enough to fill my pizza pan. I put a layer of thinly sliced velvetta on the dough. If you want a stronger taste then spread a thin layer of chez whiz instead of velveeta. Scramble the eggs and put on next. Next put the fried sausage. ham next and put the pieces of bacon next. I used prefried store bought bacon. Thawed hash browns or tater tots. i buy the southern hash browns that are about 1/4 inch square in size. put some shredded cheddar on top. bake at 400 for 20mins. i have no measurements because i use enough to just spread evenly and not to over do any one ingredient.

stonemesa

Joined: 2/22/2009

Msg: 14 (view)

Home wine,cider & beer Posted: 4/29/2009 3:02:50 PM
One of my friends made wine from rhubarb. I really enjoyed it and wish I could get more.

stonemesa

Joined: 2/22/2009

Msg: 10 (view)

Is making bread more frugal? Posted: 4/29/2009 3:01:29 PM
activedad When I'm lazy I use this breadmaker. Best there is and it makes wonderful wholewheat. Zojirushi bbc-x20

stonemesa

Joined: 2/22/2009

Msg: 13 (view)

Home wine,cider & beer Posted: 4/29/2009 2:56:14 PM
Making beer and wine is old stuff for me but 7 months ago I tried my hand at making a Melonmel. I used 12 pounds of honey and 12 pounds of Marion berries. OMG is this stuff good

stonemesa

Joined: 2/22/2009

Msg: 52 (view)

EZ BBQ ribs falling off the bone Posted: 4/29/2009 2:51:02 PM
boiled ribs spew...

stonemesa

Joined: 2/22/2009

Msg: 2 (view)

Is making bread more frugal? Posted: 4/28/2009 4:42:44 PM
It can be frugal but it depends on the type of bread. I can buy a loaf of white bread for less than $1. I don't think I can make it for less than that considering the cost of electric or gas to heat the oven. Whole wheat bread is probably a different story. It might be cheaper to make whole wheat than buying store made bread. Another thing to consider when making bread. How much can you eat? Homemade bread spoils faster than store bought if left out of the fridge. You might be throwing a lot of bread away if you don't eat a lot. I do not store bread in the fridge because in my opinion it ruins the bread. I make my own bread because I know what's in it and I use all natural products for ingredients. I think that's an important advantage to making your own.

stonemesa

Joined: 2/22/2009

Msg: 34 (view)

a pasta sauce Posted: 4/20/2009 1:59:57 PM
I've also taken finely grated carrots and added them to the sauce instead of sugar. adds enough sweetness to offset the acid

stonemesa

Joined: 2/22/2009

Msg: 4 (view)

4 ingredients Posted: 4/20/2009 1:44:37 PM
Two-Ingredient Pumpkin Cake with Apple Cider Glaze For the Cake: 1 Yellow Cake Mix 1 15 ounce can of pumpkin puree For the Glaze: 1-1/2 cups powdered sugar 3 Tablespoons apple cider 3/4 teaspoon pumpkin pie spice Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature.

stonemesa

Joined: 2/22/2009

Msg: 33 (view)

I know you think I do, but I really don't................. Posted: 4/19/2009 5:39:51 PM
I like fruitcake

stonemesa

Joined: 2/22/2009

Msg: 30 (view)

I know you think I do, but I really don't................. Posted: 4/19/2009 9:42:13 AM
This fruitcake must be made at least a week before eating, preferably 3 to 4 months for deeper flavor. It can also be frozen. It makes 4 loaf sized cakes and the recipe can easily be cut in half. Fruitcake to end all Fruitcake Cream together: 2 cups butter (1 pound) 2 1/4 cups brown sugar (1 pound) 1 cup honey Add: 10 eggs one at a time, beating well after each. Sift together: 4 cups flour 2 tsp. baking powder 3/4 tsp. salt 1 tsp. allspice 2 tsp. cinnamon Fold half of this mixture into batter. Combine in small bowl: 1/2 cup light cream 2 Tbs. lemon juice 1 cup apricot nectar Stir this into batter, mixing well. Dredge the following into the remaining flour and then add to batter. 3 pounds dried apricots, sliced 1 1/2 pounds dates thinly sliced 1 pound seedless golden raisins 2 pounds pecans either broken or whole Add this to batter and stir to blend. Pour batter into 4 greased and floured 9x5 loaf pans and bake in a very slow oven (250 degrees) for 3 hours or until done. Cool in pan before removing. Sprinkle cakes with 1 cup brandy (I use apricot brandy) 1/4 cup grand marnier. Wrap well and refrigerate until Christmas. I unwrap them and brush apricot brandy over them about once every couple of weeks until ready to eat. Enjoy!

stonemesa

Joined: 2/22/2009

Msg: 310 (view)

How many people have actually went on a date using this site? Posted: 4/19/2009 6:14:04 AM
I take the fifth... You have the right to remain silent. Anything you say can and will be used against you in a court of law. You have the right to an attorney present during questioning. If you cannot afford an attorney, one will be appointed for you. Do you understand these rights?

stonemesa

Joined: 2/22/2009

Msg: 24 (view)

a pasta sauce Posted: 4/18/2009 12:06:28 PM
My romas had black bottom rot. Not sure what its actually called. My tomatoes last year were pretty much a failure and a lot of it had to do with the weather here. I think a lot of it had to do with our colder than normal nights last year. Tomatoes love the heat and cold nights ruined them. Anyway thats my opinion.

stonemesa

Joined: 2/22/2009

Msg: 21 (view)

a pasta sauce Posted: 4/18/2009 11:08:35 AM
I like basic sauce and make it as simple as possible. I grow and can my own tomatoes so my sauce starts with either San Marzano tomtoes or last year I tried growing Roma's but they didn't turn out so well. I also grow lots of basil and freeze it so plenty of that is always on hand. My recipe generally starts with sauteing onions in olive oil and adding a lot of crushed garlic, sauteing the garlic enough so the sweet smell of garlic comes out but not to make it bitter. I add 2 qts of my tomatoes and a couple of handfuls of chopped basil. I love basil. I also add salt and pepper. Pretty much it for me. Did I mention I love basil???? One added note. The tomatoes I grow are chosen for two reasons, 1 for the taste they provide and 2 for the super high acid content. I like tomatoes that are very acidic. Once the sauce is simmered down to the right consistency I will add just a little sugar to get rid of the acidic nature of the tomato. I do not like sweet sauce but I like enough sugar to take the edge off of the acidic taste.

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