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Thread: smashed taters

Joined: 8/27/2007

Msg: 12 (view)

smashed taters Posted: 11/19/2009 9:20:14 AM
That's to funny. My kitchen is like SA and SS's too. Every burner going, stove going, toaster oven going, crock pot going. But like SS, i'm running the kitchen, cause like her, everything is timed to be completed at the same time. Fortunately though I don't have a problem about running out of cooking space. Living in San Diego and it being so warm. I have a nice outdoor grilling area, with two burners, a bbq grill, smoker and rotisserie. So, I always have room to make something extra. :) I'm sure the OP can figure out the best method of all the good ideas here on this thread. Since she is the only one that knows what the situation will be like when she arrives. At least she doesn't have to worry about the gravy.

Joined: 8/27/2007

Msg: 6 (view)

smashed taters Posted: 11/18/2009 10:13:45 AM
Why not just bring all the ingredients with you and make them there? (you can always stop at a local store for any cold ingredients) Just show up 30 minutes earlier if you need to. Seems easier then figuring out the logistics of keeping smashed taters as tasty as they were when they were made. With such a simple dish, and really it only takes as long to make as it does to boil the taters, i would think that just making it fresh would be a better choice. Just my 2 cents.

Joined: 8/27/2007

Msg: 52 (view)

Starbucks goes Instant Posted: 11/9/2009 3:07:46 PM
I just wanted to clear up some statements on this thread. Perked coffee is about the worst way to make coffee that exists on the planet. All perking does, is take perfectly good coffee and re-cook it and re-cook it and re-cook it, and re-cook it, ad infinitum!!! Stick with a Press, or Vacuum brewer for the best flavor out of your beans. But please, stay away from perking.... It just destroys the coffee taste by constantly cooking the existing coffee... Sorry, my two cents....

Joined: 8/27/2007

Msg: 18 (view)

eggs Posted: 10/30/2009 10:37:53 PM
SS, I am glad that you brought up Soft Boiled eggs. It's definitely a lost art and most people have never even heard of it, much less be able to make one right. I grew up with them and LOVED them. Soft boiled eggs with toast was always fun. I got to crack the egg, and the yolk was like a custard. Anyways, I am glad you brought it up. Now i get to teach my daughter about it in the morning.

Joined: 8/27/2007

Msg: 7 (view)

can someone recommend a pressure cooker and smoker ? Posted: 10/23/2009 12:36:51 AM
I would definitely recommend a GAS smoker. I've used several designs starting with wood and trying electric. I finally bought a cabinet style gas smoker. Here it is: http://www.lowes.com/lowes/lkn?action=productDetail&productId=274668-53719-GS-2001&lpage=none Chrome wire 14" by 14" racks; 784 sq. in. of cooking area 400 degree thermometer with bottle opener Porcelain enameled steel smoker box and water bowl Easy lock door and handle I can fit the biggest turkey, hang sausage from the hooks, make jerky, and smoke anything I can fit in the box. The best part is it's easy to maintain the temperature, which is Always a problem with wood smokers. Your heat will always fluctuate. With gas, you just run it up to your target temp and your set. It was about $160, constructed very well and will last me forever. It might be pricey to some, but it's worth every penny.

Joined: 8/27/2007

Msg: 10 (view)

a BBQ virgin... lol Posted: 10/21/2009 1:03:26 PM
I would definitely take suggestions from everyone here for a BBQ menu. But if you have "Never" bbq'd before. I strongly suggest, you figure out which one of the 17 guests that are coming, is well versed in cooking on a bbq grill. Not to say that you couldn't do it, but since you don't eat meat, it wouldn't be a great idea. A dyed in the wool meat eater should be cooking meat. So, i'm sure that one of your guests would love to Man the grill. Just supply that person with your menu and meat fixins and let'em loose...

Joined: 8/27/2007

Msg: 2 (view)

Kimchi? Posted: 10/18/2009 12:01:34 AM
I read your post and was going to warn you that you have to ferment this and it wouldn't be easy. After a little research I was happily surprised and now i have to try it myself. My sister is Korean and I got a taste for Kimchi at an early age. Being Indonesian, this wasn't a stretch for me. It is delicious and even talking about it, makes me crave it with some fried rice. Here is one link I found, from a guy that made it and had a few good reviews. http://closetcooking.blogspot.com/2008/03/kimchi.html I am going to try his recipe, and maybe a couple others. It really sounds easy, as long as you get the right ingredients.

Joined: 8/27/2007

Msg: 7 (view)

Tacos Made with Jicama Not Tortilla's-New concept. Posted: 10/16/2009 9:59:00 PM
Your welcome Dove... Every since I saw the show I was absolutely curious about them. Then I looked at the huge jicama and wondered what I would do, after I made a few tacos with it. LOL Now i'm thinking egg roll filling, or spring roll filling, enchilada filling!!!! Your guys are awesome and the food threads always get me to come up with something new to experiment with....

Joined: 8/27/2007

Msg: 4 (view)

Tacos Made with Jicama Not Tortilla's-New concept. Posted: 10/15/2009 3:26:01 PM
I remember seeing this on a previous season of Top Chef. All the chefs were invited to re-invent the Taco. The one chef came up with a Jicama taco. Found a couple links to it. http://www.vegansoapbox.com/healthful-jicama-makes-for-tasty-tacos/ http://fourdogmom.blogspot.com/2008/03/here-is-winning-recipe-from-quick-fire.html So, I am doubting the this guy in Arizona actually invented this, but it's nice to see them becoming mainstream. Just goes to show that you can learn a few tips watching Top Chef...

Joined: 8/27/2007

Msg: 9 (view)

Desperation Stew Posted: 10/14/2009 9:57:33 AM
Sounds just like my, clean out the fridge/freezer stew. When I have leftovers and to many veges to finish before they turn. They usually end up in a stew or soup. I check the freezer for all the oldest dated food and if anything is getting to old, in the crock pot they go. If it's chicken I wash it, otherwise, they just go in frozen. Clean in the morning and you've got a great stew in the evening.

Joined: 8/27/2007

Msg: 11 (view)

Chorizo / Stupid Shopping Posted: 10/14/2009 9:53:05 AM
Well it does come in a casing, but you can't cut it into chunks. When you cook it, it simply breaks down into crumbles. Full flavored crumbles though. :) This is why it works great for flavoring eggs. It has a strong flavor, so what ever you add it to will gain from this. For a spicy soup, simply fry it up and ad it to the soup. Just be sure to cook it FIRST before you add it to something. I've cooked it up and added it to ground meat for really tasty burgers. Just remember that anything that you add it to, will have that mexican style spicy flavor. So if you try some fushion meals and mix it with Italian, it will not taste Italian anymore. lol Just think of it as an ingredient, that will add a rich mexican style spicy flavor. For my two cents on a cold day a nice spicy soup, stew or chili would be perfect. Oh, and if you add it to some refried beans, you can make a really mean, yet very simple, tasty bean and cheese burrito. Just have fun with it and find what suits your tastes.

Joined: 8/27/2007

Msg: 8 (view)

Lasagna Rolls Posted: 9/10/2009 11:41:37 PM
tryingagain... It's interesting how many people believe that adding oil to water when boiling pasta, helps it not stick together. While it may have some tiny latent effect. It's actually exactly what you don't want to do. What the oil actually does is it will coat the pasta which will prevent your sauce from sticking to it very well. The reason pasta sticks is because most people don't use enough water when boiling pasta. When you boil pasta, it releases starch which is sticky. If you have enough water, the starch get's diluted enough that your pasta won't stick. So, when you boil pasta. Get a gallon pot and fill it with hot water from your tap so that it heats quicker. Add a little salt to imbue a little flavor into the pasta. Sea Salt is great for this. Most pasta is al dente in about 10 minutes, depending on your altitude. I used to be a add oil to the water guy myself, until my friend's Italian mother excoriated me for it and told me what the deal was. I've been doing it ever since and never had a problem. Just a little FYI. Happy Cooking...

Joined: 8/27/2007

Msg: 6 (view)

Lasagna Rolls Posted: 9/10/2009 7:17:16 PM
Well Steno, I think that you came up with a great and easy way to make rotolo without going through the dough making. Nice job. I've always loved rotolo after I had some really good rotolo and wondered about making it, but just didn't want to have to make the dough. I'm going to give this a try. I'm thinking pesto, ricotta and maybe some good italian sausage.

Joined: 8/27/2007

Msg: 3 (view)

Lasagna Rolls Posted: 9/7/2009 11:51:48 PM
What your making is a version of Rotolo. Which is basically a rolled pasta dish, typically made with spinach and ricotta cheese. It's really very rich and filling, but of course you can fill it with anything you like, just like your recipe. Very cool. I never thought to use lasagna pasta for it. Typically you would make a sheet of dough. Here is a link I found with a pic. Usually this is also served with a sauce, these pics don't show that, but they do show the process. http://www.peperonatapasta.com/blog/rotolo-pasta-spinach-and-ricotta/ Here are a couple pics of the finished dish. http://static1.px.yelp.com/bphoto/LYx_8lQhHO3zY0q-zboB3g/l http://imago.meaculpa.it/d/466-1/rotolopasta-erbeselv-01.jpg I like the OP's recipe cause you don't have all the dough prep and you can use lasagna ingredients. But if you have never had the original, go to your nearest traditional Italian Restaurant and order it. It's delicious.

Joined: 8/27/2007

Msg: 12 (view)

Diners - know any truly good ones? Posted: 9/7/2009 5:30:47 PM
Wow, Diners... There is one here in the back country of San Diego that is really hard to find but has all the classic greasy spoon meals, including the huge dozen egg omelet. I've been going to this place since I was about 12 years old and the food is just as good as it was when I was a kid. In fact I take my daughter there now. They have been around since the late 30's and even have delivery receipts from the local butcher, dated 1940, as well as some great old black and white pics from the era with classic cars parked out front. I pretty much compare any burger or breakfast with the one I can get there. It's definitely my comfort food. Nothing like your local favorite.

Joined: 8/27/2007

Msg: 67 (view)

Best Popcorn Ever! Posted: 9/6/2009 1:54:38 PM
Salmon, When I make popcorn at home I use a WOK. Yeah, a wok. It's perfect. The kernels are where the heat is and when they pop, they move up and more kernels slide down to the heat. Plus it's a big wok, so I can make a big batch. When I buy popcorn for camping I get the old fashioned kind that comes in it's own pan, and you heat over the fire. I'm kind of old school, but it's fun. Still, you can probably avoid all that shaking if you try using a wok.

Joined: 8/27/2007

Msg: 3 (view)

Rachel's Bean Dip Posted: 9/3/2009 3:15:40 PM
Interesting... I always use the left over re-fried beans when I make tacos or burritos, as dip. You just have to thin it up to make it scoopable. A little hot sauce, a little shredded cheese, sour cream or milk, heat mix and there is your appetizer. Nice...

Joined: 8/27/2007

Msg: 26 (view)

Top Chef Posted: 8/26/2009 12:38:42 PM
Tell us how you really feel. You've already said that you don't like the show and won't watch it. How many posts do you need to make to get your point across. We get it. You don't like the show. Time to move on and let people who do talk about it. Have a nice day.

Joined: 8/27/2007

Msg: 39 (view)

I want to freeze this......HOW ?? Posted: 8/22/2009 11:27:30 PM
The only problem with Tupperware is that you also trap a bunch of air in there when you close the lid. Sure it's closed tight. But you have excess air, which contains moisture which will freezer burn your food. The big thing is to get the air out of the container before you pop it in the freezer. We have suggested a Vacuum sealer, which is the best but costliest method. Cheap ways would be, Yup,, A straw and a zip lock!! :) Now tupper ware for the refrigerator is great, since it won't be in there to long. But if you want to prevent freezer burn, you need to get the air out somehow. Now if your worried about creating a lot of extra garbage to fill the dump. Just make and purchase smaller portions so you don't need to save anything. That way your not adding extra waste to the dump. To each his own lifestyle.

Joined: 8/27/2007

Msg: 13 (view)

English roast Posted: 8/22/2009 9:34:39 PM
I have an old Copper bottom Revere pressure cooker. Pretty simple design that works great. There is a hole at the top, and a weighted center knob just sits on top. I probably get a few pounds of pressure in there. You don't need a lot. I don't see any pressure cookers on their website, so who knows. I like the copper bottom for even heat distribution myself. I'm sure that there are quite a few people on here that can give you a good recommendation. You do have to try it though.

Joined: 8/27/2007

Msg: 11 (view)

English roast Posted: 8/22/2009 5:17:57 PM
Well don't forget to fill us in on how you made it and what you cooked it in. There are some sure fire ways of cooking that cut very well. Firefly had a great idea with the pressure cooker. It's perfect for those types of cuts. So, what recipe did you use? How did you cook it? What did you cook it in? We all would love to know... :)

Joined: 8/27/2007

Msg: 47 (view)

Favourite Pies Posted: 8/16/2009 1:53:30 PM
My all time favorite pies are Pecan, served hot with some vanilla ice cream, and pumpkin pie, served cold with frozen cool whip. Both are so dam delicious.... :) My third would be Sweet Potato pie. I haven't made it, but I had a friend and his mom was from the south. Her Sweet Potato Pies were to DIE for. I'd love to find a classic recipe for that one.

Joined: 8/27/2007

Msg: 10 (view)

The Best Stuff to put on an English Muffin Posted: 8/16/2009 1:41:24 PM
Cream Cheese is a good one. In fact I just got some today for my cinnamon raisin muffins. So delicious. But my absolute favorite is some butter, apricot jam and extra sharp cheddar cheese. Delicious!!!

Joined: 8/27/2007

Msg: 24 (view)

Top Chef Posted: 8/15/2009 9:28:47 PM
Okay so I happened to notice that the new top chef show starts in 3 days. I haven't watched the last season.. Top Chef masters I think. Boring.... The new season is in Las Vegas. I am curious to see who is competing and how shooting it in Vegas will affect the show. I don't watch reality TV. I can get reality by opening my front door. lol. But this show can at times be addicting. Anyone else looking forward to the next season?

Joined: 8/27/2007

Msg: 7 (view)

Barbados & Trinidad Posted: 8/9/2009 3:03:19 PM
Thank you so much Rusty. My friend told me that I had to grab one of these, after I got off the plane and that's what the locals do when they get home. I'm one of those guys that once i hear something like that, my taste buds will bug me and bug me until i try it. I usually want to get a traditionally made one, so I know the flavor it's supposed to be, BEFORE I make it myself. I'll have to check around San Diego for something, but thank you so much. This would be a fun one to make on an "island recipe" cooking day. Hugs to you!

Joined: 8/27/2007

Msg: 5 (view)

Barbados & Trinidad Posted: 8/9/2009 11:45:38 AM
Hey there Rusty... Can you possibly share the recipe for a sandwich I think is called "doubles"? I had a friend from Trinidad Tobago and she told me about them. I love to try new ethnic dishes. These sound interesting cause they are sold on street corners and such. I'd love to know more...

Joined: 8/27/2007

Msg: 18 (view)

Best Sandwich Recipe, Hot or Cold. Posted: 8/6/2009 6:05:21 PM
Dork alert or brain fart. In my original post to bring back this thread I typoed my sandwich. I just used regular bread. But I mixed the mayo and tuna, sprinkled with a half cup of shredded cheese and quarter cup of chopped water chestnuts and quarter cup of shredded cheese. I said shredded cheese twice when the quarter cup was lettuce. Of course I just used handfuls, but thought i'd ballpark the cup measurements. lol Anyways, I Love the sandwiches so far. Keep em coming. WHATS THE LAST SANDWICH YOU MADE???????????????

Joined: 8/27/2007

Msg: 15 (view)

Best Sandwich Recipe, Hot or Cold. Posted: 8/6/2009 11:30:02 AM
WW,,, Wow, i've done that before with the cream cheese and it was great. I had also added coktail shrimp too. I like the green onion idea and may try that next time. So, the sandwich I am making today is going to be a chicken curry sandwich, with shredded lettuce. I'm going to sweat some garlic and onions down, add a little flour to make a roux, then add a little mushroom soup, salt pepper and curry powder. Let it co0k down and thicken and top my chicken chunks with the sauce. SO, WHAT'S THE LAST SANDWICH YOU MADE RECENTLY?????????????

Joined: 8/27/2007

Msg: 12 (view)

Best Sandwich Recipe, Hot or Cold. Posted: 8/5/2009 3:47:18 PM
Okay, so I was going to start a thread like this, but this one is here, so i'll just bring it back. Today I made a Tuna Fish sandwich. It was exceptionally good, so I thought id share. Albacore Tuna. Mayo Shredded Chedder Water Chestnuts Onion Powder Garlic Powder Shredded Lettuce I just used regular bread. But I mixed the mayo and tuna, sprinkled with a half cup of shredded cheese and quarter cup of chopped water chestnuts and quarter cup of shredded cheese. sprinkle with Onion Powder and Garlic powder to taste and mix well. Place on bread.. Enjoy!! Anyone else have a favorite sandwich or recent sandwich you made that was tasty???? Share with us!!

Joined: 8/27/2007

Msg: 30 (view)

Overnite Breakfast? Posted: 8/1/2009 6:04:30 PM
Okay some of these are really awesome. An old thread, but i'm glad I found it. It has some great gems in here. I especially like the mini pineapple upside down cakes made in a muffin pan. That's just plain cool. I've been looking for larger dishes for breakfast, for those early pot luck events and also camping, as I can see easily adapting some of these to the Dutch Oven. But still. Why kill yourself, making individual breakfasts, when you can make a great tasty meal for everyone.

Joined: 8/27/2007

Msg: 66 (view)

homemade pizza Posted: 8/1/2009 5:48:10 PM
Okay this may sound a little weird, but it wasn't bad. It was after Thanksgiving and I had a couple extra pie crusts from making pies and I was craving homemade pizza. I thought, why not get rid of the pie crusts by using them to make pizza. I coated them with some sauce, and filled with my favorite toppings. Pepperoni, Sausage, Olives, Mushrooms, and plenty of CHEESE!!! The weird part was that with each bite I kept expecting pizza dough, and not pie crust. So that flavor was different. But it was actually pretty fun. A real pizza "pie". Neat thing was the cold pizza the next day. It sliced perfectly into pie slices. I wouldn't make it all the time, cause I love the pizza dough, but it's fun to do.

Joined: 8/27/2007

Msg: 62 (view)

Shrimply delicious! Posted: 7/26/2009 11:17:20 PM
How many ways are there to cook shrimp? Man, that is a tough one. I love garlic shrimp and mushrooms with pasta. I saute SLOWLY the whole garlic cloves, with the fresh sliced mushrooms, in butter and olive oil. If I am using raw shrimp, I add them in the beginning, if I use cooked, I add them after the garlic is cooked. Once cooked through I add a little gravy flour (gravy flour is finer grained for use to make a better roux). The garlic and mushroom flavor, along with spices, will flavor the gravy. I just add a little of the flour, cooking with a high heat for a few minutes, then bring down to a simmer and add cream. Boil my pasta of choice. Serve pasta covered in the garlic, mushroom, shrimp gravy. Yum.... I cook shrimp in many ways, but this is my easiest recipe and very tasty. Actually there is another post about white gravy for pasta that is basically a version of my version. Here is the link to that thread. http://forums.plentyoffish.com/datingPosts3651640.aspx

Joined: 8/27/2007

Msg: 10 (view)

Better chocolate --European Brands or American Brands Posted: 7/25/2009 12:39:00 PM
Growing up enjoying Dutch chocolate, I have been really really spoiled. By my own tastes, Dutch and Belgium chocolate is just about the best tasting that you can get. American chocolate always tastes like they cut corners somewhere, cause there was always something missing. It's like that cheap chocolate that they make Chocolate Bunnies out of for Easter. Now Ghirardelli Chocolate made in San Francisco is the best American made that I have had. If you ever get to San Fran, go to the factory and they have an ice cream and candy shop. GET A SUNDAY!!! And chocolates to bring home. They are excellent. But i'm partial to Dutch. One of the delicious brands is Droste. Now i've talked with Swiss people, and Germans, and Belgians and we all think that our hometown chocolate is the best, so it's really a matter of taste. But if I would vote on it. European Chocolate hands down. Not even a contest really....

Joined: 8/27/2007

Msg: 39 (view)

Guacamole recipes? Posted: 7/24/2009 2:04:03 PM
Angelfish, when you put your guac in the fridge, just cover with plastic wrap. But, don't just cover your bowl. Push the plastic wrap down on top of the Guac, so it comes in contact with it. After you have covered the Guac completely, then if you desire, tightly seal the bowl you have it in. You can also use citris, from lemon or lime, but it's not fool proof. Covering with plastic as I have described will do it. As far as recipes. I've seen many on here and really it comes down to ones own personal taste. I am with most on here. Mash your advacados, but leave it chunky, like chunky peanut butter. Get chunky Salsa and slowly mix into the guac until you get your desired taste. As far as other ingredients, you can add what you like to suit your own personal tastes. It's your guac so make it so you like it. :) Living in San Diego and growing up on mexican food, i've eaten and made TONS of guac, and put it on just about everything. I like the easy recipe, Advacados and Salsa...

Joined: 8/27/2007

Msg: 5 (view)

I need a birthday cake, HELP Posted: 7/24/2009 1:55:21 PM
Go to the best bakery in town and order a delicious cake. If it's anything like the really good bakeries here, you will get a very delicious cake made from scratch. It will be professionally decorated and when people ask, you can say, "yeah, it's made from scratch, by one of the best bakers in town, just for the birthday"... Baking is a science and until I perfect a recipe from practice, on special occasions, I just get the best.

Joined: 8/27/2007

Msg: 5 (view)

Italian Maggot Cheese...Yes, Maggot cheese Posted: 7/21/2009 11:37:24 AM
I got this from Wikipedia, so take it with a grain of salt. But I don't eat anything that when disturbed, launches itself at me. Casu marzu is considered toxic when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is eaten. When the cheese has fermented enough, it is cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine.[6][7] Casu marzu is believed to be an aphrodisiac by local Sardinians.[2] Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed,[1][8] diners hold their hands above the sandwich to prevent the maggots from leaping into their eyes.[4] Those who do not wish to eat live maggots place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten.[9] http://en.wikipedia.org/wiki/Casu_marzu Just give me some smoked gouda any day...

Joined: 8/27/2007

Msg: 23 (view)

Ultimat Blueberry Martini Posted: 7/20/2009 6:03:16 PM
That Blueberry Liqueur sounds awesome. I'm going to make that one and if it's as good as it sounds, I know what my family members are going to be getting for Christmas... We don't do the present thing with the adults, so I make food. LOL

Joined: 8/27/2007

Msg: 10 (view)

Table Mixers Posted: 7/20/2009 5:45:03 PM
My mother still uses her KA mixer that is well over 20 years old and she bakes all the time. I had a sunbeam standard mixer with 2 glass bowls. I never had any trouble and it worked very well for me. When I bought my KA mixer, I passed my Sunbeam off to a friend. I liked them both. I don't bake a lot, so the KA is more than adequate for my needs. I've been reading through the Frugal Bread thread and i'm getting an itch to make some dough. Glad the KA is there to help me along.

Joined: 8/27/2007

Msg: 22 (view)

Pork Roast recipes Posted: 7/20/2009 2:07:56 PM
I love Paula Deans recipes. She is like Julia Childs in that she makes food that is delicious and not so worried about fat content. LOL I've done this recipe many times, because it's so darn easy. Great for bbqs and get togethers. It's a set and forget meal, that makes a great accoutrement to any meal. Ingredients * 4 pounds pork shoulder roast * 5 to 6 whole cloves * 3 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning * 2 red onions, thinly sliced * 2 cups water * 16 ounces barbeque sauce Directions Stud the roast with cloves and rub with rotisserie blend. Place roast in crock pot or slow cooker and top with onions. Cover roast with water and slow cook for 8 to 10 hours. Remove pork, discard cloves and layer of fat as well as any water and grease remaining in pot. When pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the crock pot along with the barbeque sauce. Heat for 1 to 2 hours. Serve on your favorite roll.

Joined: 8/27/2007

Msg: 9 (view)

How To Make Cowboy Coffee. Posted: 7/18/2009 1:18:39 PM
Sorry... I'm with Rasza.. Did anyone even read that huge unbroken block of text?? Wow.. SAguy, yours is the exact recipe if you ask me. I've had it, and yes you get grounds in your coffee, but you just drink it up anyways. It won't kill you and it's the cowboy way.

Joined: 8/27/2007

Msg: 31 (view)

Curry lovers..a special breed? Posted: 7/15/2009 9:29:51 PM
Some curry recipes i'm not to fond of. Though I did grow up loving a curry chicken dish that my mom made. Just a basic chicken and rice that you slow simmer. I didn't open my mind until I went to a few east indian restaurants with some east indian friends and they turned me onto some amazing Indian Curries. If you try curry, try it in as many ways as you can so you can find the ones you love.

Joined: 8/27/2007

Msg: 4 (view)

home made mayo tip Posted: 7/10/2009 12:23:29 PM
Here is a perfect use for a hand blender. Something that I think no kitchen should do without. They are great for Mayo, or smoothing out soups, or anything that just needs a quick mix. They are fairly inexpensive, less than $20 and well worth every penny...

Joined: 8/27/2007

Msg: 22 (view)

recipes for garden snails ??? Posted: 7/9/2009 4:01:18 PM
MllyMaude, thank you for one of the funnest threads to read in a long time. To bad you couldn't do it. It was a nice try though. Personally, after playing with snails and salt as a child, there is no way i'd ever eat any snails. There are so many yummy things in this world to eat. Why would I eat a snail??? I grew up in a very multi-cultural family, Dutch, Indonesian, Korean, German, and dinner was always a mix of so many different dishes. It gave me a very open mind about foods to eat. BUT, I will draw the line with snails... LOL Thanks again for the fun read. I Would Love to hear if someone else tried this while you were. Did anyone else have recent success, and if so. What was your method?

Joined: 8/27/2007

Msg: 9 (view)

Juicing Posted: 7/9/2009 11:28:55 AM
No matter what Juicer you get, I think that the clean up is a pain in the butt. Plus juice from a juicer needs to be consumed immediately for the best flavor. If you store it, it settles and is just weird. I did have an idea of taking the juice you make from a juicer and freezing it into cubes. That way, you can fill a glass all the way with your cubes and simply add some bottled juice to it. This way you can store it for longer and incorporate it into various juices as you desire. In mixed alcoholic drinks this might be a really cool thing to do. Just think of the juice flavors you can mix to make some interesting****ails.

Joined: 8/27/2007

Msg: 26 (view)

what do you put on your bagel? Posted: 7/6/2009 5:01:08 PM
I like taking any bagel and digging out each side like a donut shaped canoe. Then I fill with cream cheese, and if I want to make a bagel sandwich, I just pile on what I like. I usually go with Italian meats and sharp cheeses. Whats really cool is slicing the bagel into 3 slices instead of 2. This way you make a triple decker sandwich.

Joined: 8/27/2007

Msg: 72 (view)

anybody have any recipes of meals done in a frying pan that don't take long and are easy? Posted: 7/6/2009 4:57:35 PM
Well I will vote that this thread probably has the most annoying CAPPED headline in this section. lol I think that the OPs last post was about a year ago, so I don't think that she will be back. Not sure about a best recipe, but I think of stir frys. Basically any vegetable of choice, and some protein. A little sauce and oil and your good to go.

Joined: 8/27/2007

Msg: 14 (view)

Thai Fried Rice Posted: 7/3/2009 2:03:53 PM
littleThaifish don't let the recipe cops give you a hard time. It's not worth the effort. It's one thing for a person to give constructive advice in a nice way. Then there are the snarky people who have a holier then thou attitude. They can't give advice without being mean about it. Don't waste your time arguing with them. We love your recipes and ideas so please keep them coming.

Joined: 8/27/2007

Msg: 32 (view)

What the heck are grits? Posted: 6/30/2009 8:34:30 PM
Never heard of Ham and Red-eye gravy. But it sounds dam yummy. I'm going to have to try a variation of it. When I go to my favorite greasy spoon, I sometimes get breakfast with country fries, and always get country gravy on there. But I also like to make it at home. I'm just wondering about mixing grits with country gravy and using it on country fries. It's one of those things you just have to make an try. Hmmmm, okay, next time I make homemade country fries, i'm going for it. I'll let you all know how it went.

Joined: 8/27/2007

Msg: 26 (view)

What the heck are grits? Posted: 6/24/2009 12:16:14 PM
I agree with most everyone on here. Grits are BLAND!!! lol But last xmas, at a work party, this co-worker from the South, made her family's Cheese Grits recipe. Guess what, it had flavor and was tasted good!!! I'm thinking, what about making a gravy that is Grit based, to make a thicker gravy.... Hmmmmmm, wheels are turning...

Joined: 8/27/2007

Msg: 134 (view)

If you could only have five.......... Posted: 6/18/2009 11:14:18 AM
This one was a real brain teaser. What to pick, what to pick. Well excluding what you can grow and just add to your food, IE: Garlic, Onion, etc... I'd have to say my 5 picks would be: Kosher Salt Fresh Pepper Cheyenne Pepper Coriander Curry Powder The rest of the stuff I can grow and add to food. onion garlic basil cinnamon etc...

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