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BREAKFAST FOOD?!
heeheehee! I think we need a fun thread up in here! Seriously, I think your breakfast tells alot about who you are! :)
My breakfasts are usually one of those cups of lowfat yogurt flavored like rediculous things like key lime pies etc. They're so adorable and easy to grab. ;D JUST LIKE ME!
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Well at the moment, one mesely pop tart! That's because I work at nights and don't eat much when I get home, then by the time I get up I've missed lunch too.
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I usually have a cheese sandwich and a bottle of beer. :P
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Eggs and toast every morning these days...well actually early afternoon ;D
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I'm with Rogue,
one mesely pop tart!
I too prefer my poptarts a bit on the skinny side--not Paris Hilton skinny, but slender, with a bit of squeezable tit on top. But if you want a measely (mesely?) one, will, that's fine too, Rogue!
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Coffee
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I'm with Nathan. Coffee. And a ciggie. And another coffee.
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I like my pop-tarts with coffee and viagra!
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What ever strikes my fancy. Yogurt one morning, sausage omelet the next.
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coffee during the week, usually go all out sunday morning, eggs, bacon sausage, hash browns, toast orange juice, then back to bed ;D
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coffee during the week, usually go all out sunday morning, eggs, bacon sausage, hash browns, toast orange juice, then back to bed ;D
coffee and a protein bar typically, but if you are offering Rotten...... ;D
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well yes Allure, there is no point cooking a big breakfast for one, and its not nearly as fun hoping back into bed afterwards alone :roll:
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Country Ham, eggs over easy and chedder cheese grits!!
Can't have it often though if I want to pass the cholesterol test! :D
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well yes Allure, there is no point cooking a big breakfast for one, and its not nearly as fun hoping back into bed afterwards alone :roll:
mmmm big, hot breakfast and big, hot man for dessert!
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well yes Allure, there is no point cooking a big breakfast for one, and its not nearly as fun hoping back into bed afterwards alone :roll:
mmmm big, hot breakfast and big, hot man for dessert!
sounds like a plan, Allure. I'll make a list of what I'll need, bacon, eggs, juice, rope, sauasage, ball gag.....
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I want to bring something....how about french maid uniform? maybe naughty nurse? Or we could just go with naked and high heels?
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I love grits!
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Country Ham, eggs over easy and chedder cheese grits!!
Can't have it often though if I want to pass the cholesterol test! :D
Same here, 3 over easy, lots O meat grits, or the Country boy Breakfsst from cracker barrel wit hte steak
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Eggie-Weegs! Mmmmm... and perhaps a protein shake.... lol! :o
~Gia1978
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Steak (rare) and eggs over easy, brown toast, fresh grapefruit juice, blackberries, and grits, and some nicely done hush puppies to top it all off.
eddie
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Steak (rare) and eggs over easy, brown toast, fresh grapefruit juice, blackberries, and grits, and some nicely done hush puppies to top it all off.
eddie
swap the grapefruit for orange juice and we're in business...
this or homemade breakfast burritos, but, not the crappy McD's ones...
Also, I believe Gia would be good to eat first thing in the morning :P
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Also, I believe Gia would be good to eat first thing in the morning :P
Nahhhh, I get "morning pusspuss"!
BWAHAHAHAHAHA! I crack me the fuck up!
~Gia
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Also, I believe Gia would be good to eat first thing in the morning :P
Nahhhh, I get "morning pusspuss"!
BWAHAHAHAHAHA! I crack me the fuck up!
~Gia
Couldn't take too long to remedy it... then we're good to go lol
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mexican, without a doubt!
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What the hell is GRITS???
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a fried egg sandwich....with cheese....hot sauce or salsa....mmmmm
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eggs in a basket. its when you cut the center out of toast and then cook and egg inside it. so its like toast with a little egg circle in it... its good.
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eggs in a basket. its when you cut the center out of toast and then cook and egg inside it. so its like toast with a little egg circle in it... its good.
Awww Psymon.... that was cute! :roll:
~Gia1978
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well thank you gia im glad you think my breakfast is kewt lol ;D
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What the hell is GRITS???
Its some sort of boiled corn lumps of unknown origin, its slimy and virtually tastless, often served with 'crispy' bacon that you can tap the plate with. A good old American delicacy from the southern states.
waiting for the brickbats heading his way,
Grm
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My favourite breakfast is french toast bacon sandwich but I can't often be bothered to make it. I also like poached eggs on toast, always with black coffee and a glass of cranberry juice. Or failing that, the cold leftovers of the previous night's chinese take away!
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A bowl of sugary kiddie cereal (pathetic I know) during the week, and on Saturday Waffles or Pancakes with an Omlet (side of wheat toast and Bacon or sausage) on Sunday.
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When it's available, a slice of leftover pizza and orange juice.
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My favorite breakfast food is Cinnamon Toast crunch! ;D
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I buy a chunk of extra firm tofu (wait, it gets better, I promise), a roll of Gimme Lean sausage (fake meat) and cook them up with olive oil and spices.
If you squeeze out the most of the water in the tofu, then cook it over high heat with olive oil using various spices (I like curries, but anything spicy works) you can make the tofu taste like scrambled eggs. The sausage already tastes like sausage.
Throw in some whole grain toast, and you've got a zero cholesterol breakfast of sausage and eggs with toast.
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i like grilling up some texas toast and some chicken, get some bacon and cheese and make a grilled chicken club
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http://www.thesneeze.com/mt-archives/000344.php 0vomit0
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So many of these sound so good and so much work, I don't think I could be bothered. I'm a lunch girl myself. Anything warm and tasty, but not crunchy. I don't like crunchy.
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I buy a chunk of extra firm tofu (wait, it gets better, I promise), a roll of Gimme Lean sausage (fake meat) and cook them up with olive oil and spices.
If you squeeze out the most of the water in the tofu, then cook it over high heat with olive oil using various spices (I like curries, but anything spicy works) you can make the tofu taste like scrambled eggs. The sausage already tastes like sausage.
Throw in some whole grain toast, and you've got a zero cholesterol breakfast of sausage and eggs with toast.
Jeez that's a great idea. Are you vegan?
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Anyone have a good recipe for these?
(http://www.faphost.com/images/yeqk0rcps35xrpr1s_thumb.jpg) (http://www.faphost.com/viewer.php?file=yeqk0rcps35xrpr1s.jpg)
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I buy a chunk of extra firm tofu (wait, it gets better, I promise), a roll of Gimme Lean sausage (fake meat) and cook them up with olive oil and spices.
If you squeeze out the most of the water in the tofu, then cook it over high heat with olive oil using various spices (I like curries, but anything spicy works) you can make the tofu taste like scrambled eggs. The sausage already tastes like sausage.
Throw in some whole grain toast, and you've got a zero cholesterol breakfast of sausage and eggs with toast.
A girlfriend of mine used to make tofu scrambled eggs like a pro. I can never get mine to turn out just right. We don't have Gimme Lean around here, either. I live in a small town and our whole foods selection is really limited. Within about a 60 mile radius, there is just Morningstar to be found. But I don't like sausage, bacon, or really too much meat at all, so it's not that big of a deal. I mainly stick to the farmer's market and just buy things that are as fresh and locally grown as possible.
I really love to cook. I'm a fan of natural, organic foods. I grow beans, corn, tomatoes, and peppers, but it's just a small endeavor in my backyard. I have a major fantasy with living off of the land and only eating what I grow.
That said, I do not live alone, and since I am the cook in the house, I end up with a lot of dishes that I wouldn't even taste (aforementioned bacon, sausage, steak, etc).
I'm not a big breakfast person, but fresh almonds, string cheese, and a mango lassie is one of my favorites.
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If my girlfriend is in bed with me a glass of jucie and the I will be eating at the Y
Bark Bark
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eggs easy bacon whole weat toast. some times potatos. some times no bacon . esspresoo black.
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GRM - you have WAY too much time on your hands (that was wonderfully disgusting. thank you)
AoT.. MAN you veggies have it hard (personally I'm a fan of recycling. Beef is recycled grass.. lamb is baby recycled grass.. veal is potentially recycled grass... lol)
Baby.. let me teach you about crunchy (wiggles eyebrows)
Breakfast for me.. green tea, an apple or whatever fruit is to hand and mid day a bacon egg and cheese roll. DOn't do lunch.
hugs and kisses
G
ps - I'm not against veggies
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Beef is recycled grass
Actually it's recycled CORN. Range fed beef is UBER rare.
http://www.youtube.com/watch?v=UiCRwMMh9k8
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You Are What You Eat
the Washington post's review of The Omnivore's Dilemma:
Most of us are at a great distance from our food. I don't mean that we live "twelve miles from a lemon," as English wit Sydney Smith said about a home in Yorkshire. I mean that our food bears little resemblance to its natural substance. Hamburger never mooed; spaghetti grows on the pasta tree; baby carrots come from a pink and blue nursery. Still, we worry about our meals -- from calories to carbs, from heart-healthy to brain food. And we prefer our food to be "natural," as long as natural doesn't involve real.
In The Omnivore's Dilemma , Michael Pollan writes about how our food is grown -- what it is, in fact, that we are eating. The book is really three in one: The first section discusses industrial farming; the second, organic food, both as big business and on a relatively small farm; and the third, what it is like to hunt and gather food for oneself. And each section culminates in a meal -- a cheeseburger and fries from McDonald's; roast chicken, vegetables and a salad from Whole Foods; and grilled chicken, corn and a chocolate soufflé (made with fresh eggs) from a sustainable farm; and, finally, mushrooms and pork, foraged from the wild.
The first section is a wake-up call for anyone who has ever been hungry. In the United States, Pollan makes clear, we're mostly fed by two things: corn and oil. We may not sit down to bowls of yummy petroleum, but almost everything we eat has used enormous amounts of fossil fuels to get to our tables. Oil products are part of the fertilizers that feed plants, the pesticides that keep insects away from them, the fuels used by the trains and trucks that transport them across the country, and the packaging in which they're wrapped. We're addicted to oil, and we really like to eat.
Oil underlines Pollan's story about agribusiness, but corn is its focus. American cattle fatten on corn. Corn also feeds poultry, pigs and sheep, even farmed fish. But that's just the beginning. In addition to dairy products from corn-fed cows and eggs from corn-fed chickens, corn starch, corn oil and corn syrup make up key ingredients in prepared foods. High-fructose corn syrup sweetens everything from juice to toothpaste. Even the alcohol in beer is corn-based. Corn is in everything from frozen yogurt to ketchup, from mayonnaise and mustard to hot dogs and bologna, from salad dressings to vitamin pills. "Tell me what you eat," said the French gastronomist Anthelme Brillat-Savarin, "and I will tell you what you are." We're corn.
Each bushel of industrial corn grown, Pollan notes, uses the equivalent of up to a third of a gallon of oil. Some of the oil products evaporate and acidify rain; some seep into the water table; some wash into rivers, affecting drinking water and poisoning marine ecosystems. The industrial logic also means vast farms that grow only corn. When the price of corn drops, the solution, the farmer hopes, is to plant more corn for next year. The paradoxical result? While farmers earn less, there's an over-supply of cheap corn, and that means finding ever more ways to use it up.
Is eating all this corn good for us? Who knows? We think we've tamed nature, but we're just beginning to learn about all that we don't yet know. Ships were once provided with plenty of food, but sailors got scurvy because they needed vitamin C. We're sailing on the same sea, thinking we're eating well but still discovering nutrients in our food that we hadn't known were there -- that we don't yet know we need.
We've lost touch with the natural loops of farming, in which livestock and crops are connected in mutually beneficial circles. Pollan discusses the alternatives to industrial farming, but these two long (and occasionally self-indulgent) sections lack the focus and intensity -- the anger beneath the surface -- of the first. He spends a week at Joel Salatin's Polyface Farm in the Shenandoah Valley, a farm that works with nature, rather than despite it. Salatin calls himself a grass farmer, though his farm produces cows, chickens, eggs and corn. But everything begins with the grass: The cows nibble at it at the precise moment when it's at its sweetest and are moved from pasture to pasture to keep the grass at its best height. Their droppings fertilize the grass, and the cycle is under way. There's a kind of lyrical symmetry to everything that happens on this farm. Even the final slaughtering of chickens is done quickly and humanely, in the open air. It isn't pleasant, but compared to the way cattle are fattened and slaughtered in meat industry feedlots and slaughterhouses, it is remarkably reasonable.
We needn't learn how to shoot our own pigs, as Pollan does; there's hope in other ways -- farmers' markets, the Slow Food movement, restaurants supplied by local farms. To Pollan, the omnivore's dilemma is twofold: what we choose to eat ("What should we have for dinner?" he asks in the opening sentence of his book) and how we let that food be produced. His book is an eater's manifesto, and he touches on a vast array of subjects, from food fads and taboos to our avoidance of not only our food's animality, but also our own. Along the way, he is alert to his own emotions and thoughts, to see how they affect what he does and what he eats, to learn more and to explain what he knows. His approach is steeped in honesty and self-awareness. His cause is just, his thinking is clear, and his writing is compelling.
Be careful of your dinner!
Gia, great point with the corn post, but FYI- corn is a grass, although i'm sure that's not what OP meant.
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Actually not so rare up here, yum, but further south the feed lots appear and there is no more open range like we have. You still have to watch your step in the woods around my home or you may step in something warm and green and squishy up between your toes that makes you want to urp, giggle.
I read all the stuff on food but no mention is made about cumnMs, wonder why they left it out?
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great post. Gia and Aot - I wasn't really making a point so much as a cheap joke at the expense of veggies. I'm aware of the whole corn thing and love sodas sweetened with real sugar when I go to Europe (not very often). As for diet in general, I'ma proponent of the idea that we evolved to have a diet that was essentially low in carbs, because we didn't cultivate anything (so, no corn, no potatoes, no wheat, bread, buns, pasta... no peas or beans... etc etc. SO I think that I diet low in carbs. (seriously low) is better and that fat - including saturated animal fat, isn't a bad thing. The real problem with us in general is thatwe have a diet that REQUIRES us to have serum insulin levels that are way too high and that we don't exercise enough.
BUT - each to her own - every diet should include at least one raw kitten a day!! wink, joke, pussy eating etc!!)
have a good one, girls
xx
G
)ps who is OP)?
x
P
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(http://z.about.com/d/kidscooking/1/0/E/9/-/-/peachdumpcakebig.jpg)
If you're not familiar with "dump cakes",
you basically dump all the ingredients together and bake it.
Remember ~ use the cake mix dry.
PREP TIME 5 Min
COOK TIME 1 Hr
Original recipe yield 1 - 9x13 inch pan
INGREDIENTS
1 (29 ounce) can sliced peaches, drained, juice reserved
1 (6 ounce) package peach flavored gelatin mix
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 cup water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place peaches in bottom of 9x13 cake pan.
Sprinkle dry peach gelatin over peaches.
Sprinkle dry cake mix over gelatin.
Cut up butter and distribute over cake mix.
Pour 1 cup of reserved peach juice and 1/2 cup of water over the top.
Bake in the preheated oven for 60 minutes, or until the top is browned.
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That looks and sounds very good. Have to try this. Thank you much, HizzSister. :D
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believe it or not this a a favorite scout campout desert, all dumped into a dutchoven. but thanks for reminding me how easy it is sis. *digs around in pantry for above ingredients
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My sister-in-law made this last weekend and my brother said it was fantastic !
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So it's getting on to summer, or at least it is if you don't live in Anchorage, Alaska, where it snowed yesterday.
Summertime for most of us means busting out the board shorts (or bikinis), the flip flops, the sun glasses, and the mai tais. It also means the backyard barbecue.
Store bought burgers are thin, flat, and flash frozen with liquid nitrogen. They are usually less than tasty. But if you buy ground beef and make your own patties, they fall apart on the grill! It seems the only remedy is to throw in an egg or two, and add crackers, but who wants to eat the 'meatloaf' burger? Really, I'd like to meet this person.
So here's my summertime burger recipe:
Ryan's Recession-Proof Burgers:
Mix together:
1/4 cup of your favorite BBQ sauce
1/8 cup of worcester sauce
1tbs Montreal steak seasoning
1tbs Frank's Red Hot sauce
Mix this up into a dish you can carry around, and when you throw burgers on the grill, right when they star to warm up, brush this on them. When they're done cooking, put the burger together however you like it: lettuce, tomato, onions, etc. Points for awesome if you throw blue cheese or goat cheese on top. Serve with Murphy's Stout, or other acceptable dark brew (Black Butte porter, for example).
Anyone else have some barbecue suggestions?
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Sounds tasty. I think I will be trying it next chance I get.
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time to add your recipes to an old thread
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As many here my favourite breakfast is whoever wakes up by my side in bed.
Lacking that ingredient I eat almost anything for breakfast:
Coffee or tea, now I am in a coffee phase, yogurt, fruit (normally an apple but any would do).... That's the norm but sometimes I have a cheese sandwich or muesli and corn flakes as today...
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I've been eating low carb for a year and a half now. Thirty pounds lighter it's become a way of life for me. Fast food is a thing of the past (except for the rare hot wing from KFC). The only think I really REALLY missed was pizza. I found a recipie for pizza crust made from shredded cauliflower and it's awesome. Not 'real' pizza..actually it's better. Here's a photo and the link for the recipie follows. :emot_kiss:
(http://i3.photobucket.com/albums/y79/cleochatra/Bento%20and%20Cooking/IMG_2101.jpg)
http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-wow-gold
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hey that recipe looks good and easy to make... I will make it this weekend!!!!
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I've been eating low carb for a year and a half now.
The Eagle is low carb. ;D ;D
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High protein, eh Eagle? Oh and just a little tip for anyone that makes that pizza: I always double the recipie and bake it on parchment paper! :emot_kiss:
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I will let you know how it went with my try at licks pizza...
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I will let you know how it went with my try at licks pizza...
And I will let you know how it went with my try at licks....... ;D ;D
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I will post pics if you do too, mr. eagle ;D
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Upon request of *someone* :roll:, here`s my recipe for a delicious Swedish chocolate pie, called 'Kladdkaka' by the Swedes, which unfortunately when you litterally translate that to Dutch, reads... 'piece of shit' :emot_laughing:...I kid you not. BUT not to worry, it tastes heavenly!
Ingredients for 12 people:
3 organic eggs
3 dl unrefined cane sugar
3 dl or 170 grams flour (I use glutenfree maize flour, but regular flour should work too)
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla sugar
160 grams butter (I use liquid soy butter)
125 grams dark quality chocolate
1 1/2 dl or 100 grams organic hazelnuts (chop `em up)
Preheat your oven to 240 degrees Celsius.
Mix the eggs and the sugar to an airy batter. Mix the flour, baking powder and vanilla sugar and add it to the batter. Melt the butter, then add the chocolate. When it`s all liquid, let it cool down and then add to the batter. Add half of the chopped up hazelnuts to the batter. Pour the mix into a round spring cake tin of about 25cm diameter. Sprinkle the other half of the hazelnuts on top of the pie.
Bake it for about 10-12 minutes. It still has to be a little gooey in the middle. Let it cool down and put it in the fridge for a few hours. It tastes best when served cold and is even more yummy when you combine it with whipped cream and strawberries.
Mind you, this is a calorie bomb... but :sign_yummy:
(I`ve noticed I suck at translating recipes, so if any of the above sounds weird... it`s normal LOL)
For anybody trying the recipe, this is what it is supposed to look like. ;D
(http://ravishpics.com/images/97451849188337515969.jpg)
(http://ravishpics.com/images/60681040960228438100.jpg)
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(http://blogs.southflorida.com/citylink_dansweeney/homer-drool.gif)
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Thank you, Bexy, for posting your chocolate pie recipe. Mmmmmmmm. Will now attempt to convert metric measures into our measures. Except for the chocolate part -the more the better. ;D ;D
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The Eagle loves salmon. Grilled or on the menu.... ;D
(http://ravishpics.com/images/92064588955445645449.jpg)
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Nutty, It's my observation that cooking is a dying art, all our supermarkets are full of ready made meals and millions of people now partake. If you cook your own meals, you know exactly how much sugar, fat and salt is in it. The only other way is taking a calculator shopping with you but the greedy food manufacturers list of ingredients on the back of their products are almost indecipherable and extremely misleading, sugar for instance is described as sucrose or lactose an obvious attempt to mislead.
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Grm, don't forget about the high fructose corn syrup, which is in everything from sodas to vitamins. It's making a hella lotta people obese.
(http://babble.com/CS/blogs/strollerderby/2009/03/CornSyrup.jpg)
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To Grm and other KB members who may be interested in the nutrient content of ordinary food available a a grocery story, farmers market or, food cooperative, there is an elegant solution provided FREE via the American taxpayer ;D.
Nutty_and_Fun .. (o:
Hmm, it sounds like good info, I will have to make sure I take my blackberry with me shopping and spend the next six hours working my way around the supermarket checking out all the ready meals and breakfast cereals I never buy.
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Another recipe I've been asked to post (frankly I think people would just want me to fly over and cook for them lol).
Crumble of cherry tomatoes
(prepared in 4 mini oven pots)
2 kg organic cherry tomatoes (500 g for each pot)
2 garlic toes
organic olive oil
a few thyme twigs but the organic thyme you can just sprinkle, is also fine
20 g cold butter (I use liquid soy butter)
20 g flour (I use maize flour)
25 g almond powder (best to just buy organic chopped almonds and hammer them to dust, they put to much crap, even chalk in ready-to-use almond dust)
50 g chopped almonds
Cajun pepper
Sea salt and organic black pepper
Wash the tomatoes. Clean the garlic toes and chop them up very fine. Take a regular pot, add a teaspoon of olive oil and put on the fire. Bake the garlic on a low fire. Add the tomatoes and thyme, put the lid on it and let it smother for 15 minutes on a lower fire till the peel of the tomatoes starts to burst and release the juice. Then take the lid of and let it cook till most of the juices are gone.
Preheat your oven to 200 degrees Celsius.
Mix the flour, butter, almond dust and chopped almonds to a crumble. Add cajun pepper, salt and pepper.
Divide the tomatoes over the 4 pots, then divide the crumble over it. Put in the oven for 30 minutes without the lids till the crumble turns golden and cripsy. Put the lids back on right before serving, it keeps the delicious aromas inside.
Serve with potatoes, mashed potatoes or bread.
Bon appétit! (enjoy)
(http://ravishpics.com/images/85347314952548341047.jpg)
(http://ravishpics.com/images/74994330018730825549.jpg)
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You have very clean pots Bexy.
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You have very clean pots Bexy.
LOL, they were pretty dirty afterwards I can tell you. But they look brandnew because they are. Got them for Christmas and now having fun experimenting.
(http://ravishpics.com/images/22673963085958617019.png)
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Wow, nice pressies Bexy, Le Creuiset, expensive, someone loves you, or your cooking.
I do most of the cooking in our household and the kitchen looks much like your cartoon when I'm finished, the difference is I'm the one who generally cleans up, sort of.
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Looks really yummy Bexy! I may try it and I usually have those ingredients around the house too, including the almonds. As for the cartoon kitchen..that's how my ex bf used to leave it after one of his 'creations'. That's one reason he's my EX BF lol!
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Delicious recipe bexy, another one to try in the near future.
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Wow, nice pressies Bexy, Le Creuiset, expensive, someone loves you, or your cooking.
I do most of the cooking in our household and the kitchen looks much like your cartoon when I'm finished, the difference is I'm the one who generally cleans up, sort of.
:emot_laughing: Let's just say that sounds familiar lol. Or like a friend of mine says: "There are no women in hell, otherwise the place could never have gotten that filthy." But I'm the one who always does the cleaning up as I firmly believe most men should not venture there.
(http://ravishpics.com/images/56752365434299953122.jpg)
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HAHAHAHA your friend is a genius!!!!
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The hungry Eagle patiently waits for Bexy to post a photo of her chocolate pie...........and waits.............and waits......Healthy food is nice, but desserts are so much better. ;D ;D
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this wolf has tasted some of licks desserts -OH you meant food!
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The hungry Eagle patiently waits for Bexy to post a photo of her chocolate pie...........and waits.............and waits......Healthy food is nice, but desserts are so much better. ;D ;D
It's already up in the recipe post ??? Or did you already eat it all from your screen? ;D
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It's already up in the recipe post ??? Or did you already eat it all from your screen? ;D
Thank you. It was dee-lish-us. ;D
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Not bad....
This how they harvest barnacles in the North west coast of Spain, called A costa da morte (The coast of death)
http://www.youtube.com/watch?v=5N7eFxvf-0M
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OMG Fourstrokes, that is INSANE! I can see why they call it Costa da Morta...
This is how us ladies harvest herbs in our gardens in Belgium. It can be very dangerous for cyclists passing by. A few terrible collisions with trees suddenly sprouting up out of thin air have already happened. ;D
(http://ravishpics.com/images/07303719568632591083.jpg)
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LOL Bexy! Good one..And Four? Harvesting implies gathering something that is food. Do they eat them? Or are they just cleaning the boats? Anyhow, here's some interesting trivia to pass your time. :emot-heartbeat:
(http://www.todayifoundout.com/wp-content/uploads/2011/01/Food-Facts2.jpg)
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thanks licks and becky for those wonderful posts. I enjoyed the obscure facts and had no idea why Belgian herbs taste so much better than ours.
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Well sadly for me I missed the harvest time the times I visited Belgium... I guess I 'll have to visit more often.
And yes licks we eat barnacles here, they are considered a delicacy, I am not a big fan but some people pay huge amounts of money to eat them.
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Aww Nutty I can share some recipies with you honey! :emot_kiss:
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On the subject of food and diets. My daughters friend, whose hubby is in the same military unit as my son called round for a coffee and a chat, and I mentioned how thin and gaunt he always looked after returning from some god forsaken part of the world he had been in; She was telling us that because they preferred to carry extra ammunition they made a 24hr ration pack last double the time, living off the land, and what they could beg, borrow, or steal. A few days later she brought us one of the packs,(I still have it)..In it is 4 small cans comprising of; 1 stewed steak,1 pickled mackerel, 1 liver paté with red peppers, 1 can of fruit, a packet of instant soup, 2 salt tablets, 2 water purification tablets, a large multivitamin tablet, 10 tiny sheets of toilet paper, a book of matches, a tiny can opener, a small folding heater and 2 tablets to use with it. She also told us they always carried a handful of resealable, or flap over plastic bags. When we asked what they were for, believe me; we wished we had never asked.
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She also told us they always carried a handful of resealable, or flap over plastic bags. When we asked what they were for, believe me; we wished we had never asked.
Indeed, first time I heard that I replied with a "Holy shit!"
"Holy is not the word." was the reply...
Oh, and have you opened those cans? Why don`t they label them accordingly? `Royal canin`, `Eukanuba`, `Hills`. 0vomit0
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You'd need to brown it if you wanted to cook it in a crockpot.
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i like alittle porn with my coffee
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The family always goes for a meal at a little bar/restaurant near the “Plaza de Toros” after watching the Corrida; and my son always orders meatballs, the last time we went my son played merry hell with the waiter because the meatballs were that tiny, the waiter calmly replied “senor you should know? the matador doesn’t always win”. ;D ;D
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HaHaHa! I do love the spanish wit!! :emot_laughing:
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Irish breakfast
One of the things I can’t get used to when travelling, is the big breakfasts that some guesthouses place before you. Here at home its usually just coffee and croissants, with perhaps a little strawberry preserve. I remember a few years ago, my son the first time on vacation in Ireland, ordering a “full Irish breakfast”, (I did warn him) Oh my god; when the wee waitress placed it before him, it consisted of Bacon, fried and scrambled egg, black pudding, white pudding, 2 Irish sausage, fried tomatoes, mushrooms, hash browns, potato bread, baked beans, a big thick slice of toast, soda bread, and god knows what else, all fried in dripping. I remember my son saying to the waitress, “excuse me miss, am I supposed to eat this, or climb it” ;D. Give him his due, he ate most of it, but I knew he wouldn’t like it with not being used to big breakfasts and greasy food. His sister and I had more sense, just sticking to toast and tea.
hugs solitaire
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(http://www.ravishpics.com/images/78157622051391082346.jpg)
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xxx
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A 59 year old retired US prison guard is a marketing executives dream for McDonalds ... Apparently he has eaten his 25,000th Big Mac, averaging about 2 Big Macs a day for the past 39 years ... What is also surprising is that he is thin and is free from heart disease.
o Link to a news video on the BBC News website ...
http://www.bbc.co.uk/news/world-us-canada-13437983
This Geek note the advertising slogan "I'm having a Big Mac Attack" now has a whole new meaning!
:sign_yummy: :emot_pics:
PS, The first Big Mac was invented in 1967 and widely distributed in 1968, well before Neil Armstrong landed on the moon in 1969. ;D
Nutty_and_Fun .. (o:
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Margaritas, yummy! I know that summer is finally here when I celebrate with one. I've been making them low carb the past couple of years so I omit the Trip Sec.
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(http://www.ravishpics.com/images/53142513459163690396.jpg)
Yummy, a low-fat breakfast with lots of protein.
Like...is that banana from Costa Rica? lol Nice color
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I love a bowl of oatmeal in the am...if time allows.....on weekends....give me chorizo and eggs!!
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Dumbasses should be saying go LOW CARB.
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I always laugh at those food pyramids inspired by Big Industry. Dairy, and especially non-organic homogenized animal milk and its derivates are something most people do not need and many can`t even process it well. Organic eggs can be an excellent protein source though.
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Europeans are off their vegetables right now:
German clinics have appealed for blood donations as the number of people infected with a deadly strain of E. coli has reached 1,836 globally.
Nearly 200 new cases have been reported in two days in Germany, which has seen the most infections. The bug has killed 17 people in Germany and one in Sweden.
German scientists say the new E. coli strain's genes have been decoded. It is a new hybrid form toxic to humans.
Germans are still being advised not to eat raw vegetables.
'Poison'
Most cases are in northern Germany, including Hamburg. In severe cases, doctors have to perform blood transfusions.
Continue reading the main story
Health advice
* Wash fruit and vegetables before eating them
* Peel or cook fruit and vegetables
* Wash hands regularly to prevent person-to-person spread of E. coli strain
Lutz Schmidt, medical chief of the Hamburg blood donation service, said: "We need blood, plasma too. The stocks need to be replenished."
He told the newspaper Die Welt that in Hamburg ,many donors had responded to the Eppendorf University Clinic's appeal for blood.
E. coli is a bacterium that usually inhabits the guts of cattle and sheep and is mostly harmless.
Some strains, such as Enterohaemorrhagic E. coli (EHEC), can cause diarrhoea, severe stomach cramps and fever, though most sufferers recover within days.
However, a small number of patients develop the potentially deadly haemolytic uraemic syndrome (HUS), which attacks the kidneys and nervous system.
The bacterium sticks to the intestine walls, pumping out toxins.
In all, 1,213 EHEC cases and 520 HUS cases have now been reported in Germany, the World Health Organization (WHO) says.
It adds that 553 cases of HUS and 1,283 cases of EHEC have been detected globally.
In Britain, health officials have announced four more EHEC cases, bringing the total number to 11. All patients have recently travelled to Germany.
Russia - the EU's largest export market for vegetables - has rejected pleas from Brussels to drop its ban on the import of fresh vegetables.
Prime Minister Vladimir Putin said on Friday the ban may go against "the spirit of the WTO... but cucumbers that people die after eating really stink".
"We cannot poison our people for the sake of some spirit," he added.
Anger in Spain
The new E. coli strain is believed to have spread via contaminated raw cucumbers or tomatoes.
European health authorities are urgently trying to pinpoint the source of this epidemic.
Cases of HUS have also been reported in Denmark, the Netherlands and Spain. Seven people in the UK have the infection, though all are thought to have contracted it in Germany.
Two people in the US, who travelled recently to Germany, have tested positive for HUS, said the US Centers for Disease Control and Prevention (CDC).
Spain says it will seek damages from Germany over initial claims that its produce was the source of the outbreak.
Spanish Prime Minister Jose Luis Rodriguez Zapatero said he would demand reparations for the economic losses suffered.
Germany had blamed Spanish cucumbers but has since accepted it was not the case.
Spanish fruit and vegetable exporters estimate they are losing 200m euros ($290m; £177m) a week in sales.
Sales of Spanish produce to supermarkets across Europe - not just of cucumbers, but of everything - have ground to a halt, says the BBC's Sarah Rainsford in Almeria, Spain's so-called fruitbasket.
Tens of thousands of kilos of fresh fruit and vegetables grown in Spain are being destroyed, she adds.
BBC 4th June 2011
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It was already in the news that research has found that the Spanish cucumbers are not to blame. People have jumped the gun in panic and Spanish farmers are suffering greatly already. Now they are investigating whether other vegetables might be the source.
As I watched the news with my husband, he said: "Are you also smelling biological attack?"
We can never be sure of course but it could be a move by Big Pharma to start selling 'a revolutionary medicine' that can combat e-coli bacteria, just as they did with the Mexican flu. FYI: a batch of regular flu vaccines was intercepted by accident by a laboratory and found that those regular vaccines were infected with Mexican flu... a good move of course, to first spread a fabricated disease and then sell the magic crap cure Tamiflu, which remarkably was already in stock before the disease broke out.
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http://viewer.zmags.com/publication/8c6789fd?et_cid=14968323&et_rid=761181279&linkid=AAA+World+June+Link+5+Cheesesteak+read+more&et_jid=ET_EMAIL&zip=20009#/8c6789fd/1
(http://www.ravishpics.com/images/26877851850164622303.png)
The Famous Pat's King of Steaks, Philadelphia CheeseSteak
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(http://www.ravishpics.com/images/26877851850164622303.png)
The Famous Pat's King of Steaks, Philadelphia CheeseSteak
Is that wit or witout onions? ;D ;D
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(http://www.ravishpics.com/images/26877851850164622303.png)
The Famous Pat's King of Steaks, Philadelphia CheeseSteak
Is that wit or witout onions? ;D ;D
And where is the steak? ;D
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And where is the steak? ;D
Watcher hands Bexy a magnifying glass. Under the healthy cheese, the au jus and onions ;D
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Watcher hands Bexy a magnifying glass. Under the healthy cheese, the au jus and onions ;D
*looks closely with magnifying glass*
Hmmm.... nope, it LOOKS like it could be half digested steak but...
....definitely NOT like we serve it over here: ;D
(http://ravishpics.com/images/77138543500528615253.jpg)
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I grew up in an Italian/Lithuanian family so in accordance with actually eating edible food the Lithuanian part never made it too meals...unless you consider sausage ;D. My mother did also cook a fair amount of french food oddly enough as well.
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I grew up in an Italian/Lithuanian family so in accordance with actually eating edible food the Lithuanian part never made it too meals...unless you consider sausage ;D. My mother did also cook a fair amount of french food oddly enough as well.
Is that why there are so few Lithuanian gourmet restaurants?
My mother learned from her mother, who brought Irish gourmet dishes with her on the boat... basically, put meat in the pot, and boil it until done. Mom thought the pressure cooker was great as an update to this method, thus it was hard to tell cooked cabbage from potato in her dishes. I like Italian, and French.
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I love Italian food too but hell I love most foods! :emot_kiss:
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I love Italian food too but hell I love most foods! :emot_kiss:
I'm with you, Italian food all the way!
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Korean food sounds interesting...
or...
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I grew up in an Italian/Lithuanian family so in accordance with actually eating edible food the Lithuanian part never made it too meals...unless you consider sausage ;D. My mother did also cook a fair amount of french food oddly enough as well.
My best lover was a Lithuanian, and she made a borscht that was to die for... Dark Rye bread with cold pink beet soup. God, I'm getting horny just thinking about it.
Oh god...borscht *gags*....my nana used to make that.....it was disgusting...we all sat around gobbling it down with forced smiles because no one wanted to tell her we fucking hated it.
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Is there any doubt with me? ;D ;D
(http://www.napawinetours.com/blog/wp-content/uploads/2010/02/milk-chocolate-wine-pairings.jpg)
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Gnocchi Alfredo.
(http://www.ntscblog.com/images/fullsize/val_gnocchi.jpg)
WHOA! Talk about heart attack on a plate! Looks yummy tho :emot_kiss:
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Will admit to being an ice cream whore. :D
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I've had Oriental, Mexican, Italian, Korean, and Russian food. They were all good! I loved having Red Caviar on bread with butter, YUM!
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I've had Oriental, Mexican, Italian, Korean, and Russian food. They were all good! I loved having Red Caviar on bread with butter, YUM!
For a minute i thought you were talking about women ;D
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I've had Oriental, Mexican, Italian, Korean, and Russian food. They were all good! I loved having Red Caviar on bread with butter, YUM!
For a minute i thought you were talking about women ;D
Me too!
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Poblano soup, lobster bisque, nachos,
Se hsuan beef, Pasta!
God, it's a wonder I don't weigh in at two tons!
Oh lobster, king crab, standing rib prime rib.
:emot_thdrool: :emot_banghead:
And here I sit with my cup of coffee, a dainty single bar of granola in my tummy and lunch time approaching.
I hate you all for causing my tummy to wake up and formcausing my pallete to start anticipating all those wonderful dishes.
:emot_banghead:
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Poblano soup, lobster bisque, nachos,
Se hsuan beef, Pasta!
God, it's a wonder I don't weigh in at two tons!
Oh lobster, king crab, standing rib prime rib.
:emot_thdrool: :emot_banghead:
And here I sit with my cup of coffee, a dainty single bar of granola in my tummy and lunch time approaching.
I hate you all for causing my tummy to wake up and formcausing my pallete to start anticipating all those wonderful dishes.
:emot_banghead:
I can email you photos of food if you like? :emot_laughing:
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(http://thumbs.ifood.tv/files/Lobster%20_Bisque.jpg)
;D
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If you do, I shall be forced to hunt you down and visit multiple exotic, tortures upon your mind and body .
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If you do, I shall be forced to hunt you down and visit multiple exotic, tortures upon your mind and body .
I am okay with that ;D.
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After I gain the first 200 pounds, I'm gonna sit on you darlin'. :sign_insertevillaughhere:
You are sooo mean! I won't be able to fit into any of my clothes. Especially the fetish based ones.
And you would love me in my leathers. :sign_muahahaha:
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After I gain the first 200 pounds, I'm gonna sit on you darlin'. :sign_insertevillaughhere:
You are sooo mean! I won't be able to fit into any of my clothes. Especially the fetish based ones.
And you would love me in my leathers. :sign_muahahaha:
I think you and i could find ways to burn off those extra calories ;). And yes i would love you in leather ;D
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Korean food sounds interesting...
or...
I spent time in Korea 33 years ago. It looks like the commercials have not changed one bit-RHL
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Ready to eat.
(http://27.media.tumblr.com/tumblr_krercnyKtH1qzda8ao1_500.jpg)
:emot_thdrool:
Nutty_and_Fun .. (o:
;D ;D ;D
I believe you need be as a taste tester to make sure it's up to your exacting standards first.
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WOO for that pic Nutty...am positive its up to your culinary standards. :D
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Courtesy of the US taxpayer ;D, the National Institutes of Health (NIH) has produced a free (yes free ;D) comprehensive 36-page booklet about food allergies.
o NIH website, Guidelines for the Diagnosis and Management of Food Allergy in the United States: Summary for Patients, Families, and Caregivers ...
http://www.niaid.nih.gov/topics/foodAllergy/clinical/Documents/FAguidelinesPatient.pdf
Money well spent by the US Government in this Geek's opinion.
:sign_outstanding:
Nutty_and_Fun .. (o:
Oh fun! I love it when they sent tax notices letting us know that we would be getting a check for stimulus.
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http://news.yahoo.com/s/yblog_upshot/20110620/od_yblog_upshot/lights-out-for-the-sea-shadow
;D
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So, who plays with their food?
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So, who plays with their food?
It depens on what you mean by play? :emot_laughing:. When i was a young lass i used certain objects as makeshift dildos however ;D.
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Did they go into the salad?
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Did they go into the salad?
:emot_laughing:. No i would have never been able to stop laughing when seeing my mother slice the cucumber.
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That sounds like a good recipe Nutty. My easiest summer meal is just throw some steaks on the grill with some ears of corn. No kitchen cleanup..and for dessert, some ice cold watermelon, but it has to have seeds because half the fun is spitting them at folks.
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What I eat depends on where I am, If I'm just at home, nothing tooo complicated because I am the worst cook ever. So my choice is usually between cereal (I even mess THAT up sometimes) or getting my girl to cook for me ;D
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What I eat depends on where I am, If I'm just at home, nothing tooo complicated because I am the worst cook ever. So my choice is usually between cereal (I even mess THAT up sometimes) or getting my girl to cook for me ;D
define the worst cook ever.
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What I eat depends on where I am, If I'm just at home, nothing tooo complicated because I am the worst cook ever. So my choice is usually between cereal (I even mess THAT up sometimes) or getting my girl to cook for me ;D
define the worst cook ever.
Well I'm sure that there are worse cooks than me, just that I am no good with cooking, I dunno why
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That sounds like a good recipe Nutty. My easiest summer meal is just throw some steaks on the grill with some ears of corn. No kitchen cleanup..and for dessert, some ice cold watermelon, but it has to have seeds because half the fun is spitting them at folks.
In the summer I love to grill and I'm reading a lot about it and trying to improve. Steak, chicken and seafood with grilled veggies on the side. I love to watch Food Network and try out some of their recipies. Eating low carb (not NO carb Nutty) can be challenging and there are a whole lot of new recipies I've been trying to master. Tonite I may try making zucchini 'fettucine" with grilled chicken and alfredo sauce. Low carb doesn't necessarily mean high fat either so I try to not use too much sauce.
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Corn Quesadillas made with mozzarella and provolone cheese, walnuts and olives ... Makes a great anytime meal: breakfast, lunch or dinner -- even a snack.
o Everyday Health website ...
http://www.everydayhealth.com/health-recipe/walnut-and-olive-quesadillas.aspx
:sign_woohoo:
Nutty_and_Fun .. (o:
I am gonna try this one, sounds yummy. But I think cilantro might be better than oregano, what you think?
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Corn Quesadillas made with mozzarella and provolone cheese, walnuts and olives ... Makes a great anytime meal: breakfast, lunch or dinner -- even a snack.
o Everyday Health website ...
http://www.everydayhealth.com/health-recipe/walnut-and-olive-quesadillas.aspx
:sign_woohoo:
Nutty_and_Fun .. (o:
mmmmmmm
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Wow, what a bad idea it was to come to this thread when I'm hungry. And sooo late at night too! Now I got the munchies.........
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Wow, what a bad idea it was to come to this thread when I'm hungry. And sooo late at night too! Now I got the munchies.........
;D
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Nutty stop making my mouth water with all these recipies ;D
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Pagan, this is the 'Food Thread' What do you expect to be here? ;D
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Marie just handed me a ramekin with melted Hershey's Special Dark chips... Ohhh the naughty things that are running through my mind to do with this right now!!!
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Zucchini, yellow squash, with tomatoes, onions and white beans ... healthy meal ... good hot or cold ... Try it with other types of beans too!
o Everyday Health website ...
http://www.everydayhealth.com/health-recipe/summer-squash--white-bean-saut%C3%A9.aspx
:sign_lookinggood:
Nutty_and_Fun .. (o:
Sounds Yummy.
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mmm pancakes
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Oh wow, pancakes are awwwweeesome! My girl made those for me this morning. Blueberry pancakes and strawberry syrup.. not sure of all the ingredients but it was delicious....Mmmmmm literally made me drool :P
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(http://www.ravishpics.com/images/97306086830893923405.jpg)
Happy Birthday, Wonderbread!
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(http://www.ravishpics.com/images/97306086830893923405.jpg)
Happy Birthday, Wonderbread!
:emot_laughing:
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Mmmm Wonder Bread...... my favorite type of bread.
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Puff pancakes filled with fresh fruit ... great with honey, maple syrup and/or yogurt/whipped cream/vanilla ice cream ... Breakfast or dessert.
o Everyday Health website ...
http://www.everydayhealth.com/health-recipe/fruitfilled-puff-pancakes.aspx
:emot_dancing:
Nutty_and_Fun .. (o:
Carbs, Nutty! Those carbs will kill ya! :emot_weird:
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mmm pancakes
I hate pancakes, lol....much too sweet with all that syrup.
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(http://www.ravishpics.com/images/95750555209137377983.png)(http://www.ravishpics.com/images/69544754257890971267.jpg)
(http://www.ravishpics.com/images/39721867889166648856.jpg)
(http://www.ravishpics.com/images/66312136740098472202.png)
Michelle Obama's
1,556 - Calorie Lunch
Raises Eyebrows
By NewsCore
WASHINGTON - First Lady Michelle Obama may have temporarily forgotten the lessons of her own anti-obesity campaign when she indulged in a sinfully caloric lunch Monday at a popular new hamburger restaurant.
A Washington Post reporter said the first lady ordered a cheeseburger, french fries, chocolate shake and Diet Coke at Shake Shack -- a trendy hamburger spot that recently opened an outpost in Washington's Dupont Circle.
Based on nutritional information on the restaurant's website, the meal added up to a scale-tipping 1,556 calories.
Obama has made the fight against childhood-obesity a central focus of her White House tenure and launched the "Let's Move" campaign to promote exercise and ensure children have access to healthy food.
The Post noted, however, that she has also admitted to having an "obsession with french fries."
"It's all about moderation," she has told reporters.
http://www.myfoxny.com/dpp/news/michelle-obamas-1556-calorie-lunch-raises-eyebrows-20110711-ncx
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Cherry-raspberry-almond crumble ... Serve with ice cream, frozen yogurt, vanilla yogurt or, fresh whipped cream ... Try it with different berry mixtures too.
o Eating Well website ...
http://www.eatingwell.com/recipes/cherry_almond_crumble.html
:sign_yummy:
Nutty_and_Fun ..(o:
Sounds mouthwatering! What time should I be there?
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World's Hottest chilles!!
(http://www.gulf-times.com/mritems/images/2011/7/26/2_449152_1_252.jpg)
Jarmilla Elders (left) and Linda Sartoris from Germany harvesting the deadly Trinidad Scorpion Butch Taylor chillies in the town of Morisset, 120kms north of Sydney. Guinness World Records has officially recognised the Trinidad Scorpion “Butch T” as the hottest chilli on the planet. The innocent looking chilli took one year to grow and measures 1,463,700 Scoville heat units (SHU) on the chilli scale -- almost 300 times hotter than the jalapenos used in Tabasco sauce!
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Jarmilla Elders (left) and Linda Sartoris from Germany harvesting the deadly Trinidad Scorpion Butch Taylor chillies in the town of Morisset, 120kms north of Sydney. Guinness World Records has officially recognised the Trinidad Scorpion “Butch T” as the hottest chilli on the planet. The innocent looking chilli took one year to grow and measures 1,463,700 Scoville heat units (SHU) on the chilli scale -- almost 300 times hotter than the jalapenos used in Tabasco sauce! [/center]
Mmm...esophagus-scorching good!
*Licks fingers*
On a side-note...be very careful about touching yourself after eating hot wings! Especially the habañero or hotter variety! It hurts. A lot. For days.
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World's Hottest chilles!!
(http://www.gulf-times.com/mritems/images/2011/7/26/2_449152_1_252.jpg)
Nice uniforms, and No Gloves... only their gf will know for sure what they did all day...
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OWIE!
I hurt just thinking about that...
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We all know that eating healthy is important, but occasionally one just has to have some good old unhealthy comfort food. Tonight for dinner I prepared fried pork chops with mashed potatoes and gravy, collards, squash, sliced tomatoes and cornbread. We don't do dessert very often because it mostly goes to waste, however, I always have fresh fruit on hand..and Reddi-Whip, I never run out of that!
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Yes, but this Pervette is much too busy perving to make true whip cream, besides, the can is not as messy, just aim and press the nozzle...silly Nutty! :emot_kiss:
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Plus, fresh melts much faster than canned on the skin~
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Thanks Nutty, have never seen adding cornstarch and powedered sugar to the cream. This would work just fine for one of those long weekends of marathon play.
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I make whipped cream in my little food processor...add some vanilla and Splenda to it...makes it in just a minute or so. I put dollops of the leftovers on waxed paper and freeze. Then transfer to a Zip lock bag. Thaw as needed to top whatever (love the WHATEVER). But I have to admit that my fav is the can of whipped cream....SQUIRT!! :emot_kiss:
http://www.sexyandfunny.com/watch_video/talia-and-whipped-cream_41756.html (http://www.sexyandfunny.com/watch_video/talia-and-whipped-cream_41756.html)
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Nothing like a good squirt or two to make ones day. :emot_kiss:
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Flounder on the grill with lemon and dill sauce (you have to make it) then a touch of garlic. don't forget the corn on the cob also!!
Love,
Liz
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http://www.eroprofile.com/m/videos/view/Cucumber-kitchen-fun
(http://www.ravishpics.com/images/91362164768270986982.png)
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http://www.eroprofile.com/m/videos/view/Cucumber-kitchen-fun
(http://www.ravishpics.com/images/91362164768270986982.png)
Was that a burpless cuke? Fun way of cleansing one's fruit and veggies before consuming them.... ;D
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http://www.eroprofile.com/m/videos/view/Cucumber-kitchen-fun
(http://www.ravishpics.com/images/91362164768270986982.png)
Was that a burpless cuke? Fun way of cleansing one's fruit and veggies before consuming them.... ;D
I think is a Euro cucumber, will need to ask Bexy about 'burpless', or 'burpee'. Tasty tho.
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Mother Nature is so good to us...Corn....nourishment and pleasure all in one....just saying is all.......
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Mother Nature is so good to us...Corn....nourishment and pleasure all in one....just saying is all.......
Yes she is, becca. Now replace the corn with something more, ahem, natural and pleasure it will be....... ;D ;D
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Leave room for dessert......
(http://www.adultprofiler.com/images/flirty/flirty-0954.gif)
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I've got to go with coffee (LOTS of it), and cigs. If I actually have a day with time to eat breakfast...I love a big, cheesy omelate with lots of bacon, onions, peppers, etc...has to be spicy (can you guess what huge state I am from? :emot_weird:
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John Pinette - Fun comedy, found by Watcher1
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Mint pesto ... A refreshing change to traditional basil pesto.
o Everyday Health website ...
http://www.everydayhealth.com/health-recipe/mint-pesto.aspx (http://www.everydayhealth.com/health-recipe/mint-pesto.aspx)
:sign_lookinggood:
Nutty_and_Fun .. (o:
Make pesto and substitute parsley or spinach and you really can't tell the difference. It's inexpensive and good for you!
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http://www.eroprofile.com/m/videos/view/Cucumber-mature-housewife-fuck-Pornhub_com
(http://www.ravishpics.com/images/52100287219831170440.png)
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http://www.google.com/#sclient=psy&safe=off&q=%22chocolate+custard+wrestling%22+slutload :emot_kiss:
"There's always time for pudding..."
(http://ravishpics.com/images/24334286346452805668.jpg)
(http://ravishpics.com/images/51612581906506539655.jpg)
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Mmmmm....love mexican food!
(http://27.media.tumblr.com/tumblr_ln3h1bbQyC1qzlphbo1_500.jpg)
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Mmmmm....love mexican food!
(http://27.media.tumblr.com/tumblr_ln3h1bbQyC1qzlphbo1_500.jpg)
Whaaaat?? No sour cream? Oh, wait that cums later! :emot_laughing:
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TD preparing pasta for all her buddies in chat, lol......
(http://24.media.tumblr.com/tumblr_lrfd0nbRLs1qzzhs8o1_500.jpg)
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TD preparing pasta for all her buddies in chat, lol......
(http://24.media.tumblr.com/tumblr_lrfd0nbRLs1qzzhs8o1_500.jpg)
I sooooooooo wanna try your pasta! I'll bring a nice creamy white sauce.....
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The Scottish take their Indian curry a bit too seriously ... One restaurant's curry was so "hot" ambulance crews were on standby outside and sent two customer to the hospital after they ate a curry prepared for what else, a local curry competition.
o BBC News, brief video ...
http://www.bbc.co.uk/news/uk-15195530 (http://www.bbc.co.uk/news/uk-15195530)
:emot_hot: :emot_chug:
Nutty_and_Fun .. (o:
I remember going to a place and my friends ordering suicide curry, and it being so hot that no one could eat it.
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RE: Potato
I find that the gentle potato makes a great base for fish or clam chowder.
Of course, a little extra clam juice doesn't hurt.
This is sometimes served with a little reisling or if daring some chablis.
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Any soup makers here?
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Honest question. Does anyone have a no - fail recipe for devilled eggs? Is it deviled eggs? I have no idea, but need to make some for a Thanksgiving dinner and 14 peeps. Please Help.
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Aw come on, Stace knows how to boil an egg. It's the deviled part she's interested in, right? And just as an FYI I never puncture an egg or put vinegar in the water or do anything special. I have heard that when cooling the eggs in cold water you should crack them a bit so the yolks stay nice and yellow.
Hard cooked eggs are the easiest thing to make. I refuse to make it any more complicated than that. As for the deviled part, I'll share my secret with you in pm Stace. :emot_kiss:
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Google this..although it may take sometime to find.
"SWEET WATER".....it's a 4,000 year old recipe for flavoring water from the wells of desert oasis.....still in use today (Arabic not christian).
Love,
Liz
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For those making quesidillas or tortilla soup, you may find that using a cheese other than mozerella makes a huge difference. The cheese to look for is a Mexican cheese called Chihuahua. It is mild has a low melt temperature and is very smooth.
In my neck of the woods I've found that Whole Foods and Central Market carry this cheese. Otherwise look for a cheese specialty shop or Mexican mercado.
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Protien shake comes first. Then about 30-45 minutes later, fruit, two boiled eggs (eat one eat the white of the other without the yolk), 1 peice whole wheat toast with natural peanut butter.
Alternately, start again with protein shake, then fruit, oatmeal or steel cut oats and 1 boiled egg.
Oh yes, and my major vice, I LOVE coffee, despite the associated negative side effects
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(http://www.ravishpics.com/images/86772229232426236255.jpg)
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For those making quesidillas or tortilla soup, you may find that using a cheese other than mozerella makes a huge difference. The cheese to look for is a Mexican cheese called Chihuahua. It is mild has a low melt temperature and is very smooth.
In my neck of the woods I've found that Whole Foods and Central Market carry this cheese. Otherwise look for a cheese specialty shop or Mexican mercado.
Try Queso Oaxaca. Only a few really good Mexican places have it (at least in Canada), but it works great for most Mexican cooking
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Since this is the food thread, i guess this is a good place for this question... I love to fry chicken. Pan fry, not deep fry. Any suggestions for a good coating that won't fall off the chicken pieces as their frying?
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Thanks, Nutty most of that is the way i do it. There are a few differences that i will give a shot.
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YUCK....remind me not to order that :emot_weird:
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hmmm well, my favorite breakfast is one scrambled, some corned beef hash and a buscuit and sausage gravy.. what doe that say? (other than a heart attack at 50)
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ONE THING I LEARNED FROM BURN NOTICE:
SPIES EAT YOGURT.
...At least Michael Weston does. I've known for years the value of yogurt, long before sexy Jamie Lee Curtis said eat Activia three times a day. Most of our health problems originate in our intestines. Yogurt eaten regularly helps regulate those problems. Michael is always eating yogurt on Burn Notice. No wonder he never has gotten sick. :P
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Eating human flesh is good for you.
http://www.smh.com.au/rugby-union/union-news/crash-survivors-play-rugby-match-40-years-later-20121014-27l4e.html
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Just taste it...
(http://i.imgur.com/AK5iE.jpg) (http://imgur.com/AK5iE)
just sayin'... thats all...
vinney
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I'm having a sudden craving for some succulent abalone, dunno why... :emot_laughing:
(http://i48.tinypic.com/igydrl.jpg)
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... and Ropefiend has a sudden craving for cabbage!
(http://farm4.static.flickr.com/3085/2401100991_06f7e628d9.jpg)
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BREAKFAST FOOD?!
heeheehee! I think we need a fun thread up in here! Seriously, I think your breakfast tells alot about who you are! :)
My breakfasts are usually one of those cups of lowfat yogurt flavored like rediculous things like key lime pies etc. They're so adorable and easy to grab. ;D JUST LIKE ME!
Going back to the OP...muesli this morning, I'm quite partial to poached eggs on toast and kippers with french toast (savoury)
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So I stopped in the grocery store to get my lunch, and a few items for the weekend. I grabbed some chicken salad out of the deli.
WHEN DID GRAPES IN CHICKEN SALAD BECOME A THING?!?!?
It seems to be in some deli's tuna salad too.
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So I stopped in the grocery store to get my lunch, and a few items for the weekend. I grabbed some chicken salad out of the deli.
WHEN DID GRAPES IN CHICKEN SALAD BECOME A THING?!?!?
It seems to be in some deli's tuna salad too.
grapes in chicken salad yes?
grapes in tuna salad.. HMM.... no.
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Slow Cookers, they are the bomb. Spaghetti sauce, chili, BBQ, turkey, chicken, et al. That is all.
-
Slow Cookers, they are the bomb. Spaghetti sauce, chili, BBQ, turkey, chicken, et al. That is all.
Beef Stew is great in a slow cooker.
Also Chicken and Dumplings...... :D
Love,
Liz
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So I stopped in the grocery store to get my lunch, and a few items for the weekend. I grabbed some chicken salad out of the deli.
WHEN DID GRAPES IN CHICKEN SALAD BECOME A THING?!?!?
It seems to be in some deli's tuna salad too.
grapes in chicken salad yes?
grapes in tuna salad.. HMM.... no.
Tuna at all... no!
Foul-smelling stuff...
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Tuna is foul smelling, I agree. There was an episode on Raymond, when he pitched a hissy fit 'cause he got tuna juice on his hand, I sympathized with him. I only buy tuna when it's my cats birthday, is their birthday cake.
-
"Cats like tuna"
... yet another reason to dislike cats!
;-)
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Central Market in Plano makes a wonderful Russian Black bread. The receipt came from some Russian bakers who were visiting.
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I only make homemade bread for my family. It's so much more economical. It does take time, but each loaf is unique. I'll post a pic of this afternoon's bread shortly.
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(http://i300.photobucket.com/albums/nn33/kbethe/751A199C-631A-433F-ABC0-59F218C358D8_zpssdtcaqo9.jpg)
Nom nom nom....
Recipe please! :D
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http://www.pillsburybaking.com/recipes/rustic-italian-bread-3612 (http://www.pillsburybaking.com/recipes/rustic-italian-bread-3612)
I don't stray from the recipe too much. Occasionally, I don't have an egg so I'll just put a small dish of water in the oven while it preheats to accompany the quick bake time. I've also been substituting stevia packets for the sugar (trying to get rid of them) and it hasn't changed the results!
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a dutch oven is my "tool" of choice.
I do. many varieties of my sour dough from a great dark rye to French bread, biscuits, Lilly white with a crust to die for.
not to mention soups, chili, roasts, on and on.
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A Dutch oven is on my "want" list. As well as mastering sour dough. I've just recently started with yeast and I'm seriously wondering why I was so nervous about it in the first place. Once I got the hang of it, I haven't had any problems (well, there was the dry day it took HOURS to rise). I've made Amish friendship bread, I think that's technically a sourdough...
-
Your Dutch oven is slightly different to the first one that came to my mind :emot_laughing:
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My Italian friend gave me her pasta sauce recipe.
(http://vignette3.wikia.nocookie.net/mash/images/a/a6/MASH_episode-3x11-_Awaiting_Adam%27s_Ribs.png/revision/latest?cb=20131204233813)
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'A Fuego Maximo' is a new YouTube cooking channel created by a 24-year-old Argentinian girl named Jenn, who happens to do all of her cooking topless.
http://joyfucts-com.me/3213331-10221243 (http://joyfucts-com.me/3213331-10221243)
Results of youtube search for 'A Fuego Maximo' (https://www.youtube.com/results?search_query=%27A+Fuego+Maximo%27)
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Become the Memorial Day Grill Master (http://lifehacker.com/392818/become-the-memorial-day-grill-master)
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OK, a personal fav. Great for summer. It's like lime tequila ice cream on a pretzel crust. Great for a summer day.
Ingredients:
1/2 c butter or margarine
1 1/4 c finely crushed wise mini
pretzels
1/4 c sugar
1 cn (14 oz.) eagle brand sweet-,
ened condensed milk (not
evaporated milk)
1/3 c realime lime juice from con-
centrate
2 tb tequila, (to 3 tbs)
2 tb triple sec or other orange-
flavored liqueur
1 c borden whipping, (1/2 pt.)
cream, whipped
additional whipped cream &
pretzels for garnish
Directions:
In a small saucepan, melt margarine; stir in pretzel crumbs and sugar. Mix well. Press crumbs on bottom and up sides of buttered 9-inch pie plate; chill. In a large bowl, combine EAGLE Brand, REALIME, tequila and triple sec; blend well. Fold in whipped cream. Turn into prepared crust. Freeze or chill until firm (overnight in the freezer).
OK, I don't use the Triple sec, I just substitute with more tequila.
Serve frozen
-
Five Best Beginner Cookbooks (http://lifehacker.com/five-best-beginner-cookbooks-1709415751)
They won't help me much, but they seemed pretty standard fare.
-
Sandwiches deconstructed in a neat chart (http://sploid.gizmodo.com/sandwiches-deconstructed-in-a-neat-chart-1711510340)
(http://i.kinja-img.com/gawker-media/image/upload/s--xNFjluU---/c_fit,fl_progressive,q_80,w_636/1298738627245081671.jpg)
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Since I couldn't start the one started by Bexy, and I am ravenously hungry....
(http://i.imgur.com/2Vm8Fax.jpg)
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Bacon Wrapped Onion Bombs.
(https://i.imgur.com/hp9Galk.jpg)
(https://i.imgur.com/rNeNEDF.jpg)
(https://i.imgur.com/B7C0iGI.jpg)
(https://i.imgur.com/ewoRsRy.jpg)
2 pounds ground beef
1 cup bread crumbs
1 egg, beaten 1 cup milk
1/2 cup BBQ Sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3-4 Yellow Onions (med-large)
1 Package of Bacon
More BBQ Sauce
In a large bowl, combine the ground beef, crumbs, egg, milk, ½ cup BBQ, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined. Cut top and bottom off onion, cut in half and peel off skin. Then separate the onion into "layers". Use the larger outside layers. Stuff your Meatloaf mix between two Onion Layers (essentially making an onion seal around a large meatball) Wrap each "bomb" with 3 slices bacon and secure with toothpicks. Bake in a dish with sides (to catch grease) at 425 for approx 40 minutes or until internal temp 165. Add BBQ sauce all over and bake an additional 5 minutes!
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mmmmmmmmmmmmm My Arteries are screaming. ;D
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Please forgive me if this topic has already been made. What are your favorite foods? I go through phases where I will crave some thing, for example guacamole and chips.
(https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcQ0r59JUAprbqa6wpnpRvo-KQim8QqizEBRAGS40Urzf26WzbAENQ)
I will make it almost everyday until I just get tired of it, then I move on to something else. Right now I am obsessed with zucchini and eggplant, with peppers, mushrooms, onions, and tomatoes in a garlicky tomato sauce. Similar to Ratatouille. Yummy! My mouth is watering. What are some of your favorite foods? Add pictures if you like. ;D
(https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcRazCkqk3QxdVZOibyOerEjWkCxx9HCmM-gBNAoI7rRDmePpRKB)
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Lobster Bisque.........
Love,
liz
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Lobster Bisque.........
That sounds yummy. I'll post a pic for you.
(https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcR801lFT5daa8E9oqKBA721dpsR_SZYDADvp7aOqRKh_qpcACNTRw)
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Lobster Bisque.........
That sounds yummy. I'll post a pic for you.
(https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcR801lFT5daa8E9oqKBA721dpsR_SZYDADvp7aOqRKh_qpcACNTRw)
Thanks.....
Love,
Liz
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Glad to help. Here's a picture of cherry cheesecake.
(https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSlhiByR4KLNCYxk4chicnsxmVlhyWa8f6u3r8fv56CNyffhDeX)
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Almost everything my professional chef wife makes is my favorite, but nothing... nothing beats my grandma's thanksgiving dinner. Every year she fills the house with the most amazing warmth and smells. :D
And just like my mother, the woman seems to age at an even slower rate than Patrick Stewart does. :roll:
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Sound delicious. :P
(https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcTJDSZcbtHjH6tOwdDf_R-Wo-gEwMQCnv-2VrSGDKlnuxO4wj45OA)
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Good morning.
(https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcTIM5IlRkrxf4ZefQlnQjIPyXPtsvrOLRi0hy5jaJnXajUqWOhX)
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Lasagna
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTC04TIG3RGAsH7Wio-MLg9D-FCu3-gnW6Nqae7kGrrkeqhbMh7)
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Lasagna
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTC04TIG3RGAsH7Wio-MLg9D-FCu3-gnW6Nqae7kGrrkeqhbMh7)
We're having that tonight. Kids can't wait. :D
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Yumm! I love Italian food.
(https://sugarbombbakeryblog.files.wordpress.com/2011/05/pizza2.jpg)
Who among us can resist Pizza ?
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(https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcTQCUYfjXLQzKo_Q1f31_mrXOQ1KO7-ROf4qygxGV1T_EfNeoom)
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As the weather gets cooler I love to drink gallons of hot cocoa.
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcS7M3O0ivtjcQsMl2nNu9CHmG9No49JTvRyFdsUFkDo2cCWDY3_sg)
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As the weather gets cooler I love to drink gallons of hot cocoa.
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcS7M3O0ivtjcQsMl2nNu9CHmG9No49JTvRyFdsUFkDo2cCWDY3_sg)
I'ma make me some later.
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Ceviche
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRFPsdI0H_P8bX8KQNa8A_SOei6WjuwyF8cFzujVbNYLQ6X0ZZ3yQ)
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Ceviche
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRFPsdI0H_P8bX8KQNa8A_SOei6WjuwyF8cFzujVbNYLQ6X0ZZ3yQ)
OH MY! And it even looks healthy!
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It's that pumpkin time of year again. Yummy.
(https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcRttSsuxsn3oVUpKUPZik_BML7Z2Z9DH-FZIjA6xQSxQ4dERnKY)
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Ceviche
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRFPsdI0H_P8bX8KQNa8A_SOei6WjuwyF8cFzujVbNYLQ6X0ZZ3yQ)
Somebody.....PLEASE, PLEASE...!!!!
Post The recipe for this.....!!!!
I want to try it........
Love,
Liz
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Somebody.....PLEASE, PLEASE...!!!!
Post The recipe for this.....!!!!
I want to try it........
Here ya go Liz.
http://allrecipes.com/recipe/85559/javis-really-real-mexican-ceviche/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_main_image
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(https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcR6NjUv__Dv_T6K-wnb9n-OC5rf6bLddZRhRy3UEn6EXiUjbl5f)
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I have to add "OYSTER STEW"........
Love The stuff.....
Love,
Liz
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Veggie Burger Lettuce Wrap
(https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcSH83HTnatHjZmAjgXU1AwQOJ1udchCQZ5pC3utFn7DtN9jfq98RQ)
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Back to the subject of food!
My holiday repast...
(https://i.imgur.com/nurpKM8.jpg)
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Back to the subject of food!
My holiday repast...
(https://i.imgur.com/nurpKM8.jpg)
Holy fuck, I just came!
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Being alone, my cooking has reduced to a minimum.
Tonight:
A salad of mixed lettuce (usually use arugula for this salad but didn’t like the look of it at the store today), radicchio, red onion, toasted pine nuts, shaved almost chunks of parmigiano reggiano, balsamic vinegar and olive oil.
A fresh baguette variously with:
European butter
Jamon Iberico de Bellota
an extremely pungent French creamy goat cheese
Belly lox smoked salmon with chive flavored cream cheese
A French red: Chateau la Pervenche, Lalande de Pomerol
I’m now contemplating a slice of chocolate cheese cake drenched in Baileys Irish Cream liquor.
And I said something to Merv about rich/heavy?
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Had my -delayed- Christmas dinner last night...
Starter: Calamares with fresh parsley, garlic mayonnaise and lemon juice
Main: The most beautiful piece of dead cow I ever saw (aged, organic, Irish 'black agnus' rib-eye steak).
The kind of steak that makes you say: "if I were hindu, I'd pray to be reincarnated into a cow like that".
Served with fried mixed mushrooms in a cream reduction sauce with persillade and potato croquettes.
washed down with a cheap, yet very nice, Côtes-du-Rhône Villages. (Budget isn't what it used to be :( )
Desert was riz-condé washed down with a bottle of port wine.
Things after that are kinda blurry :facepalm:
-
Everyone has their guilty food pleasures, but mine are not related to any perceived unhealthiness or potential for weight gain. I have some culinary school experience, so my guilty pleasures are related to food that would make the chefs at the school shake their heads in disdain and wonder where they went wrong in teaching me. Here’s my list:
1. McDonald’s food, but only the items that were on the menu when I was a kid like the fries, regular cheeseburger, BigMac and the Filet-o-fish sandwich. I remember when the Quarterpounder w/ cheese was introduced. I looked it up, and they came up with that burger in 1971. The Quarterpounder w/ cheese is probably my favorite and among other McDonald’s menu items can be eaten while driving, not many foods can be, even fast foods. I actually only eat McDonald’s at most once a month and usually less, but when I do, I’m always surprised (and a little ashamed) at how much I like it.
2. Microwave cheeseburgers, also ever since I was a kid. I actually think they were better when I was younger and they put soy in them. The all-beef ones aren’t as good.
3. Speaking of cheeseburgers, they have to be topped with American cheese. That’s right, that cheese like substance that really isn’t cheese at all and would definitely make the chefs at the school cringe. You can keep your gourmet burgers topped with brie or Roquefort or whatever artisan cheeses. While on extremely rare occasions I may have cheddar or another cheese on my burger to supplement the American cheese, but it will always have American cheese. Oh, and don’t ever expect me to eat a burger without any cheese. It will not happen. I've walked away from and refused to eat free burgers without cheese. And my toasted cheese sandwich only has American cheese. Despite these last 3 items of my list, I actually eat a burger no more than once or twice a month.
4. Premixed spice blends especially Emeril’s Essence. I also like Paul Prudhomme’s Redfish Magic and Poultry Magic. The culinary school would expect me to make my own spice mixes, and I do, but these are really good. And in the case of Emeril’s, it makes a good base to build flavors.
5. I learned to make many French sauces. One chef at the culinary school was into making BBQ and his own sauces. I’ve made BBQ sauce a number of times, but just can’t make one as good as KC Masterpiece Original. I’ve tried other store bought sauces, but they just don’t taste that great, certainly not as good as KC Masterpiece.
6. Growing up at my grandparents house the most common meal was a roast with mashed potatoes and gravy and a vegetable. My grandmother made the best gravy I’ve ever had. I’ve tried to duplicate it, but so far I fall short. I can make a number of classic French sauces with perfection, but my grandmother’s gravy eludes me. All that said, I’ve found I do like store bought gravy from a jar such as Heinz. I can see the chefs shaking their heads again at that.
7. Creamy Peter Pan Peanut Butter has been a staple in my house since I was a little boy. And, it has to be that brand and creamy. I once tasked the wife with buying Peter Pan Creamy Peanut Butter, and she came home with Jif Crunchy? I used that jar to bait mousetraps for about 7 years until I finally tossed what was left. I buy the all natural peanut butter too, but when I need comfort food peanut butter, it’s Peter Pan.
-
Had my -delayed- Christmas dinner last night...
Starter: Calamares with fresh parsley, garlic mayonnaise and lemon juice
Main: The most beautiful piece of dead cow I ever saw (aged, organic, Irish 'black agnus' rib-eye steak).
The kind of steak that makes you say: "if I were hindu, I'd pray to be reincarnated into a cow like that".
Served with fried mixed mushrooms in a cream reduction sauce with persillade and potato croquettes.
washed down with a cheap, yet very nice, Côtes-du-Rhône Villages. (Budget isn't what it used to be :( )
Desert was riz-condé washed down with a bottle of port wine.
Things after that are kinda blurry :facepalm:
Very nice! Although I had to look up persillade (parsley) and your dessert.
The squid sounds very good. I don't have that often enough, and yours sounds like something I'd try.
One other note, you, me and Merv need to eat more veg. Maybe we will after New Years.
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Sorry 'bout that. Yes, persillade is any preparation that uses parsley, garlic and shallots. In some parts of france they blend it with olive oil and serve it as a dip.
Squid is a true comfort food for me. Takes me back to my vacations in southern france and Italy. Calamares, a martini... and voilà... life doesn't suck. :)
You're right... I could definitely do with more veggies. And I absolutely love them. The thing is, I cook for myself so at least half my diet is pizza and pasta. The other half is usually not much better. :facepalm:
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Persillade sounded familiar, but my head kept going to purslane, which is a common weed in my garden that annoyed me until I identified it and found out it’s very rich in omega-3s and works in a salad. I don’t find purslane particularly tasty, but it’s not offensive either and very healthy.
Since the chef I took classes from and later assisted was French, I should have known what persillade was. I don’t recall him making it though or mentioning it. I may have seen it in a cookbook, as I must have over a dozen French cookbooks.
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I must have over a dozen French cookbooks.
After I saw Julia & Me, I got on a kick with the Art of French Cooking, creating a dish and then photographing it with the recipe. Sadly, my heart attack interrupted the practice!
-
Lobster Bisque .......Still a favorite.
Love,
Liz
-
Lobster Bisque .......Still a favorite.
Love,
Liz
With a little sherry, and a lobster claw floating on top.
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Lobster Bisque .......Still a favorite.
Love,
Liz
+1 Bisque is awesome. My favourite lobster preparation.
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I must have over a dozen French cookbooks.
After I saw Julia & Me, I got on a kick with the Art of French Cooking, creating a dish and then photographing it with the recipe. Sadly, my heart attack interrupted the practice!
You mentioned the heart attack before. No reason you can’t resume the practice of cooking each dish, just eat in moderation as you already said you do.
A number of years ago I found a first edition in a used bookstore and paid $15 for it (just took a pic below). Inside were a bunch of old cooking related comic strips from the 1960’s. One said, ‘I bought a foreign cookbook, but I can’t find parts for the meals.’ One has to be a certain age to recall how that was true about cars and why it’s funny.
(https://i.imgur.com/gYnpDeh.jpg)
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Here’s a sample. Regrettably, I didn’t save most of these...
(https://i.imgur.com/Gf0bYFO.jpg)
(https://i.imgur.com/qKWXhLq.jpg)
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Here’s a sample. Regrettably, I didn’t save most of these...
(https://i.imgur.com/Gf0bYFO.jpg)
(https://i.imgur.com/qKWXhLq.jpg)
Remarkably that very recipe is the one I’ve made the most out of that book! At first it seems like there are many lengthy unnecessary steps and short cuts could be made, but then it all seems to make sense, building flavors and all.
I have good access to fresh farm raised rabbit, so have made the same dish substituting rabbit a couple times.
-
As far as not saving all the pics, that must mean you should make those dishes again.
You have people to cook for. These days I don’t, but posting here and reading yours and others like Hades posts has me wanting to do more in the kitchen.
-
My leftover baguette from last night repurposed with fresh mozzarella, red onion, kalamata olives and 3 types of Spanish hard chorizo.
(https://i.imgur.com/JJ4oRix.jpg)
(https://i.imgur.com/ReD6WHR.jpg)
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[...]
I have good access to fresh farm raised rabbit
[...]
You lucky son of a gun!
If I may be so bold... Here's my favorite rabbit...
I'll assume you Merv and whoever else reads this is a bit of a hobby cook so I'll skip the most basic steps...
Rabbit in cherrybeer sauce...
Dust rabbit in flour, fry in (plenty of)butter and add another tablespoon or two of flour
add chopped onion
When sufficiently browned, add (game)stock, syrup of a 1 lbs jar of cherries, 1-2 tablespoons of red-currant jelly and cherry beer (kriek) (*).
Season with bay-leaf, thyme, juniper berries, pepper and salt.
Simmer for +/-75 mins
-preferably allow to cool in the fridge for 24hrs, then re-heat-
Add cherries from the jar untill properly heated.
serve with whatever potato dish you please (boiled, steamed, fries or croquettes)
(*) I was told (but never actually tried) that if you slightly reduce a bitter Belgian beer like stella or Duvel with cherry syrup/gelly you get an equally pleasing result.
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New Year's Dinner...
Cold Starters: Prawn cocktail. Boring, I know, but so yummie.
Warm starters: Cheese croquettes with rocket salad (Yay! Veggies!)
Main: Prawns in hot cream and tomato sauce with tagliatelle
Desert: caramel flan
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Crappy week at work, so going a little decadent this evening. Making toasts to top with foie gras or black caviar and washing that down with a $60 bottle of champagne.
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Crappy week at work, so going a little decadent this evening. Making toasts to top with foie gras or black caviar and washing that down with a $60 bottle of champagne.
(https://i.imgur.com/Pprjn9p.jpg)
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You had me at foie gras and caviar, but add some Brie. It’s a food porn thread, after all.
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Hey, nothing says weekend has arrived than a nice plate of comfort food :emot_thdrool: :emot_thdrool: :emot_thdrool:
Please tell me the dog got some caviar and foie gras ;D
Oh and btw... you get a 1,5 point penalty for having demi-sec instead of brut champagne. Still a solid 8.5 and a woo though :)
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You had me at foie gras and caviar, but add some Brie. It’s a food porn thread, after all.
There was some camembert in the fridge, but it’s gotten a little old, gonna have to toss it.
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Hey, nothing says weekend has arrived than a nice plate of comfort food :emot_thdrool: :emot_thdrool: :emot_thdrool:
Please tell me the dog got some caviar and foie gras ;D
Oh and btw... you get a 1,5 point penalty for having demi-sec instead of brut champagne. Still a solid 8.5 and a woo though :)
I confess I don’t know champagne well, but trust that brand.
And no, she didn’t get any. I tell her too fatty for dogs.
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Chipotle slumps eight percent after Ohio outlet linked to food poisoning complaints
Can we agree now that eating at Chipotle is basically taking your life in your own hands? :emot_laughing:
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Chipotle slumps eight percent after Ohio outlet linked to food poisoning complaints
Can we agree now that eating at Chipotle is basically taking your life in your own hands? :emot_laughing:
ugh, I love both Chipotle and Qdoba
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Years ago I use to get the occasional vegan-ish burrito from Chipotle (no meat, cheese or sour cream), not because I was vegan or even vegetarian, just to avoid the cholesterol. These days I make such things myself the meat and cheese added, just much smaller versions usually with corn tortillas rather than flour. The last ones were:
Grilled pork tenderloin
Pinto beans
Queso fresco
Guacamole
Pico de gallo
Arugula
Red onion and sliced radishes briefly pickled in fresh lime juice
They were awesome.
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The kids are going to their mother’s place this Christmas, so we had Christmas dinner early this year:
• Standing rib roast. Medium rare at 130°, with au jus
• Mashed potatoes with chives
• Green beans in a cashew curry sauce
• Popovers
• Nice Argentine red
• Mincemeat pie with brandy
The roast came out perfect which was great. Cooked a 5 pounder at 500° for 25 minutes, then turned off the oven and let it cook with the door to the oven shut. DO NOT open the door for two hours. I let is rest for 15 minutes before carving. So tender. So juicy. A vegetarians’s worst nightmare.
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Since I got into cooking, it’s been cooking for two (or one after my wife passed away), so I’m not very experienced with roasts that are better for a family. I did do a small roast beef a couple times similar to how you describe, seared in a pan and finish in the oven by turning the oven down during cooking and eventually turning the oven off to finish. If done correctly, you can get a medium to medium rare throughout. I’d love to do a standing rib roast one day, bone in is always best.
I’m planning a small bone in pork roast for this week when the gf comes back over. The only reason being I have fresh sage, thyme and rosemary and just did a roast chicken. I hate wasting food, so those herbs will be used. I’m thinking of larding it with the herbs and cloves of garlic. There was a nice bone in small pork roast at the store yesterday, but the sell by date didn’t work. I’ll see if I can find a fresher one today or tomorrow.
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No need to Lard a Pork Roast if you start with a marbled cut (As opposed to the Tenderloin) such as the Picnic. My personal favorite.
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No need to Lard a Pork Roast if you start with a marbled cut (As opposed to the Tenderloin) such as the Picnic. My personal favorite.
I did not mean the literal sense of larding. I meant poking holes for herbs and garlic. My late wife used to do that with pork roasts and garlic. I want to add herbs with the garlic. She used to poke the holes all over, so it lost juices. I try to make the holes in the top to minimize moisture loss.
For smoking, I prefer the picnic over the butt, but picnics are hard to find. And a whole shoulder is way too much for two people.
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I did not mean the literal sense of larding. I meant poking holes for herbs and garlic.
Oh, sorry I misunderstood. (I usually call that "Studding" to differentiate it from Larding.) As for the Picnic, you generally just have to ask the guy in the Meat Department. They have them, they just don't sell for shit in some areas, so they cut the butt off, and sell that, then grind the rest up for sausage, and forcemeats. Honestly, you can get them just about anywhere, even Walmart/Sams, if you can talk to the guy in the meat dept. They're also pretty damned cheap for the same reasons.
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I did not mean the literal sense of larding. I meant poking holes for herbs and garlic.
Oh, sorry I misunderstood. (I usually call that "Studding" to differentiate it from Larding.) As for the Picnic, you generally just have to ask the guy in the Meat Department. They have them, they just don't sell for shit in some areas, so they cut the butt off, and sell that, then grind the rest up for sausage, and forcemeats. Honestly, you can get them just about anywhere, even Walmart/Sams, if you can talk to the guy in the meat dept. They're also pretty damned cheap for the same reasons.
I got a place I can get anything, just have to preorder. And, I’m usually at work when they are open except Saturday mornings. Used to be I had to preorder any cut of shoulder just for what you stated, they made sausage out of those (and their sausages are very popular). But shoulders got more popular, so they reserve a few. It’s where I got my fresh pork belly for curing and making bacon. This place also makes their own bacon, but will hold back a pork belly if requested.
I knew this was the place for me many years ago when I went there looking for lamb chops. They asked if I wanted loin or rib, and I said loin since that’s what I grew up eating (rib chops all went to the restaurants back then). The guy went into the walk-in and came out with an entire lamb, looked at me and asked how thick? I replied about an inch and a quarter, then watched while he cut my chops in front of me out of the whole lamb using a band saw, then a knife.
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I knew this was the place for me many years ago when I went there looking for lamb chops. They asked if I wanted loin or rib, and I said loin since that’s what I grew up eating (rib chops all went to the restaurants back then). The guy went into the walk-in and came out with an entire lamb, looked at me and asked how thick? I replied about an inch and a quarter, then watched while he cut my chops in front of me out of the whole lamb using a band saw, then a knife.
Yeah, you're so lucky there! Places like that are going out of style, except in the PNW (And Europe, where that's just the way it's done.)
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Got my bone in pork roast last night. They had pre-cut the bone at each chop and went in a bit far, too far actually to keep the meat from drying out a little while cooking. Since I had that gap, I cut and froze about 40% of the roast. The 4 chops for tomorrow I stuffed crushed garlic, sage, thyme and rosemary in the gaps and tied it up tight with butcher’s twine. I’ll cook it tomorrow, so 48 hours with the herbs and garlic. Planning to have it with slaw, cauliflower and squash, no starch this time. It should be enough for the gf and myself for 2 meals.
Not sure why I’m doing a pork roast, as that’s what her nephew is doing for Christmas dinner for the family. I’m making cauliflower mac & cheese, green bean casserole, cooked apples and pumpkin pie.
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Got my bone in pork roast last night. They had pre-cut the bone at each chop and went in a bit far, too far actually to keep the meat from drying out a little while cooking. Since I had that gap, I cut and froze about 40% of the roast. The 4 chops for tomorrow I stuffed crushed garlic, sage, thyme and rosemary in the gaps and tied it up tight with butcher’s twine. I’ll cook it tomorrow, so 48 hours with the herbs and garlic. Planning to have it with slaw, cauliflower and squash, no starch this time. It should be enough for the gf and myself for 2 meals.
(https://i.imgur.com/tzahy02.jpg)
Not sure why I’m doing a pork roast.
(https://www.beknownforsomething.com/wp-content/uploads/2016/09/nike-just-do-it.jpg)
:),
Jules
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Yes Jules, ‘bone in’ is definitely the plan for the gf tomorrow night.
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Yes Jules, ‘bone in’ is definitely the plan for the gf tomorrow night.
Pork is the best. As in “squeal like a pig for me.” Bone in.
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Lamb.......
I like Lamb better than pork.
Just saying...
;D
Love,
Liz
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Have to love the little gingerbread people after a hectic holiday season...
(https://i.postimg.cc/tgrwfqyc/989-1000.jpg) (https://postimages.org/) (https://postimages.org/)
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:emot_laughing:
You know, in a traditional Circle Jerk, the last one gets to eat the cookie, right?
:emot_laughing:
(http://cdn1.hotnakedmoms.com/0d/7/0d76a71b9.jpg)
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You know what's really good on popcorn?
Sour cream, and Cholula.
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You know what's really good on popcorn?
Sour cream, and Cholula.
Melted butter and powdered garlic. (heavy on the garlic).
Love,
Liz
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Melted butter and powdered garlic. (heavy on the garlic).
Right, but everyone knows that. I just tried sour cream, and Cholula. It's really good!
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OMG, the HEB Mexican Hot Chocolate ice cream is fantastic! If you're in range (A day's drive from San Antonio) I highly recomend you try it.
If you're not diabetic. Then, you might want to give it a pass.
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I've been eating chocolate all fucking day. :roll:
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Whipped Cream and Body Chocolate... mmmmmmmmmm yum.
(https://i.postimg.cc/bN5c3wMj/7168405-C-45-C5-42-C3-9-BCB-82-D7-A50-F1-C78.jpg) (https://postimg.cc/Tpn4Pffk)
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CJ wants wifey 1 and 2 dipped in chocolate. :emot_thdrool:
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Made dinner reservations for Valentine’s Day. Chef owner of the place worked for a few years in what has been among the top 5 restaurants in the U.S. for many years. And worked some place in NYC I confess I never heard of but apparently good as well. After those stints, the chef returned home to open his own place.
I’m looking forward to it. My Peruvian is begging me to know where we’re going, but I reminded her she said she wanted to be surprised.
Meantime, today we go to a Peruvian restaurant for lunch. Peruvian cuisine is among the best in the world in my highly biased opinion.
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25 Cult-Favorite Condiments Worth Obsessing Over (https://www.thekitchn.com/best-condiments-261912)
(https://cdn.apartmenttherapy.info/image/fetch/f_auto,q_auto:eco,c_fill,g_auto/https://storage.googleapis.com/gen-atmedia/3/2018/10/1f2568cefd88d951eb58d3d2f7d789c1b1b06c20.jpeg)
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CJ may have health issues, but not even wifey dares taking away CJ's favorite snacks.
When I was little I looooved flaming hot Doritos. ;D My mommy hated buying them for me because it prevented kisses and it wasn't a "little girls snack". ;D
(https://target.scene7.com/is/image/Target/GUEST_01e022b6-111e-4295-aa34-a99ff7f8ee38?wid=488&hei=488&fmt=pjpeg)
I also love Kitchen Cooked chips. Wifey gives me the dirtiest look when I dump salt in a bag of them. She actually snatched a bag away from me once. She didn't get laid for a while, and I never had to deal with the issue again. :D
(https://www.kitchencooked.net/wp-content/uploads/2014/10/Classic-bag-cropped-to-shape-2.jpg)
My favorite thing to do is shove a handful of chips in my mouth with a three musketeers. ;D
(https://www.candywarehouse.com/assets/item/regular/3-musketeers-king-size-candy-bars-131758-ic.jpg)
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25 Cult-Favorite Condiments Worth Obsessing Over (https://www.thekitchn.com/best-condiments-261912)
I got the Big Bob Gibson’s cookbook. The white sauce recipee in it tastes better fresh than the bottle I bought.
And Sriracha, Maille’s dijon mustard and Dr. Patak’s Indian death pickle (lime and/or mango) are almost always in my fridge.
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(https://i.postimg.cc/63Fj8JQ3/557-1000.jpg) (https://postimages.org/)
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(https://i.postimg.cc/63Fj8JQ3/557-1000.jpg) (https://postimages.org/)
...and the English word vagina comes from the Latin word meaning sheath (i.e. the thing you slide your sword into).
Which makes perfect sense, sword-sliding-wise...
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During Hernando Cortes’ conquest of the Aztec empire, his men discovered the vanilla plant and dubbed it vainilla, literally “little pod” or “little sheath,” from the Latin vagina, “sheath.” The conquistadors drew the name from the shape of the plants’ bodies, which need to be split open in order to extract the beans they enclose—still a bit of a stretch as they more closely resemble tough, dark string beans. Funny enough, the ‘70s slang sense of vanilla as “conventional” or “of ordinary sexual preferences” has nothing to do with its original etymology; instead, it refers to the unadventurous choice of vanilla ice cream and the blandness of the color white.
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"Well," glasses push, "Actually, a sword goes into a scabbard. A knife goes in a sheath."
Nerd snort.
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Had banana bread French toast with maple syrup for lunch today.
My coworker in the adjacent desk confirmed it would not meet the requirements of her keto diet.
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"Well," glasses push, "Actually, a sword goes into a scabbard. A knife goes in a sheath."
Yes, some men have knives, while others have swords...
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(http://www.ottawacitizen.com/cms/binary/10160795.jpg)
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(http://jolt.richmond.edu/files/2017/03/food-porn-thumb-346x201.jpg)
(https://static.twentytwowords.com/wp-content/uploads/crappy-food-porn-FB-1.jpg)
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(http://www.ottawacitizen.com/cms/binary/10160795.jpg)
Sushi and edible flowers, nice!
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Banana splits have come a long way....
(https://i.postimg.cc/dtGYDhPZ/219-1000.jpg) (https://postimages.org/)
Dark chocolate is better for you...
(https://i.postimg.cc/wjtDhY2N/762-1000.jpg) (https://postimages.org/)
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Dark chocolate is better for you...
(https://i.postimg.cc/wjtDhY2N/762-1000.jpg) (https://postimages.org/)
I bet those taste like ass!
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Dark chocolate is better for you...
(https://i.postimg.cc/wjtDhY2N/762-1000.jpg) (https://postimages.org/)
I bet those taste like ass!
Gives chocolate kisses a whole new meaning.
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Gives chocolate kisses a whole new meaning.
Wouldn't dark chocolate have more pucker?
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(https://i.imgur.com/BgC9yEy.jpg)
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I started making a good dark Russian rye bread to go with the borscht we were making this afternoon... and I’m out of rye flour. I hit every grocer in town, and no one carries it on the shelf here. Closest place was 30 miles away, and I’m not driving that far for flour.
So we are having white bread. Good old white bread. Then Ward is going to be a little hard on the Beaver.
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(https://i.imgur.com/2QGfPXj.jpg)
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Hadn’t thought about it in years, but the best chicken I ever had was from an annual fund raiser by the Lions Club back in my home town. There was apparently some secret marinade, and it was slow cooked over charcoal. It came with a Parker roll, and was greasy and heavenly delicious. I’ve been thinking about it all day. I may have to call my uncle and ask him to tell me when the next fund raiser is.
And thanks to toe posting the alien chicken/snowcrab/sausage, that chicken is again back in my head.
Meanwhile I’m having New York strip and cucumber dill salad tonight with a California cab. I have some leftover guacamole, so may use that as a steak sauce. No starch, my Peruvian is giving me grief saying my food is making her fat. I’m the only one in this house who is fat.
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I’m out of rye flour. I hit every grocer in town, and no one carries it on the shelf here.
That's rediculous! I love Rye, BTW. favorite bread, and easily top 5 favorite whiskeys.
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I’m out of rye flour. I hit every grocer in town, and no one carries it on the shelf here.
That's rediculous! I love Rye, BTW. favorite bread, and easily top 5 favorite whiskeys.
My dark Russian rye.
(https://i.imgur.com/49AYHYt.jpg)
http://www.kristensboard.com/forums/index.php?topic=21526.msg482844#msg482844 (http://www.kristensboard.com/forums/index.php?topic=21526.msg482844#msg482844)
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That doesn't look like caroway seed?
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(https://i.imgur.com/crpu0IE.jpg)
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I’m from western Maryland, the moderately mountainous part. Lately I’ve been exploring the coastal plain on our eastern shore, or the DelMarVa Peninsula. I really got to visit Smith Island Maryland soon, a sparsely populated island in the middle of the Chesapeake Bay. Smith Island is famous for two things, oysters which toe got me thinking of and Smith Island cake. Trust me, neither the oysters or the cake suck.
(https://i.imgur.com/MT8QX9R.jpg)
(https://i.imgur.com/6pT5KAP.jpg)
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Woo. That looks great.
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Woo. That looks great.
The 2010 census listed the population of Smith Island Maryland as 276. I predict the 2020 census will be lower, maybe much lower, especially since the island group is vanishing into the bay as the seas rise.
But they have oysters and cake, and a couple B&Bs. I’m going to go by next year latest.
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Got the grill fired up with some mesquite, and cooked enough food to feed 40. When that fire is just perfect, I can’t resist throwing more things on it. I definitely overdid it, but hey, it’s hatch pepper season in Texas. Everything was wonderfully spicy.
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Yeah, chiles is definitely on my top 5 list of fave foods. I had brisket nachos for dinner tonite, but let me tell you no jalapenos on them1
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Pumpkin pie, check.
Cornbread, check.
Mac & cheese, check.
Cranberries, check. I had some frozen from Last year.
Just got the following to do tomorrow:
Fried parsnips,
Roasted butternut squash,
and mashed rutabaga.
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We made a full blown Thanksgiving on Saturday. As usual, I got carried away, so I’m doing a Beef Wellington tomorrow.
Meanwhile, at Bobby Flay’s house...
(https://i.imgur.com/7424HiZ.jpg)
Looks just about like mine. (https://cdn.shopify.com/s/files/1/1061/1924/products/Tears_Emoji_Icon_2_70x70.png?v=1485573515) (https://cdn.shopify.com/s/files/1/1061/1924/products/Tears_Emoji_Icon_2_70x70.png?v=1485573515) (https://cdn.shopify.com/s/files/1/1061/1924/products/Tears_Emoji_Icon_2_70x70.png?v=1485573515)
Feast food...
(http://i.imgur.com/0NIkWyg.jpg)
(https://i.imgur.com/dDuzqTN.jpg)
(https://i.imgur.com/WNDlQQw.jpg)
(https://i.imgur.com/Xib0gfl.jpg)
(https://i.imgur.com/Iu6raVp.jpg)
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That’s a nice Wellington.
I just trussed up a chicken for rotisserie tomorrow to go with a bunch of leftover sides (I didn’t get any leftover turkey). I made stuffing, since the Turkey day stuffing at the inlaw’s was from a box. The stuffing fell out of a rotisserie chicken last time while turning, so I covered her ass with foil and used so much twine on her it looks like shibari.
Shibari chicken?
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Roasted a whole chicken, pan seared, then in the oven for an hour at 350°. The thermometer read 165.1° when I pulled it out. Very juicy. And whipped up some creamed spinach and riced mashers. Great evening. Everyone was home and had a very pleasant conversation. João Gilberto on the stereo.
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Friday:
Cheeseburger and fries, except the fries were parsnip and sweet potato. I get everyone hooked on my parsnips, wheels blanched by boiling, then fried until golden brown.
Saturday:
Fried chicken from scratch (my first attempt), broccoli mac & cheese, sautéed spinach and cornbread.
Sunday:
Leftovers from Thursday (a Peruvian chicken dish with rice) and Saturday and a cucumber radish salad.
Tonight I’m repeating the fried chicken. I think I can improve over Saturday’s effort.
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Valentine’s Day. Julia and me. Took all day, but *so* good. Drank some French Chardonnay all day. Wifey is in heaven. All is forgiven.
(https://i.imgur.com/Dwf8h85.jpg)
Saffron infused seafood stock, simmered with a whole orange peel and bay leaves.
(https://i.imgur.com/4VhlK0k.jpg)
Three kinds of fish, mussels, clams, and shrimp. Plated and soup ladled over. Fennel garnish.
(https://i.imgur.com/R49769r.jpg)
Perfect. Took the whole day, but so much fun.
(https://i.imgur.com/K3JELqc.jpgp)
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Julia is mine you thief!
(https://i.imgur.com/gYnpDeh.jpg)
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So the above isn’t the only book I own on food. Hec, I got cookbooks on other book shelves too, not just this one.
(https://i.imgur.com/4V9BCT3.jpg)
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Impressive. Most of mine are boxed in the garage. LOL.
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That’s about 80% of what I got. There’s more scattered about on other bookshelves.
That Emeril’s Louisiana Real & Rustic I found for a few bucks at a used book store. I got it home to find it was a signed copy, nice little surprise.
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Pan seared ribeyes, Yukon gold mashed potatoes, and blanched asparagus with balsamic vinaigrette. Made some Russian rye bread also.
(https://i.imgur.com/qQhY0Kz.jpg)
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Rye flour has been on my shopping list since this started, but most of the flours are wiped out in the stores. That is except almond and coconut flour, whatever they are used for. I’m making bread soon myself, not sure when.
I have bananas about to rot, guess another banana bread is coming. We devoured the last loaf. I got some blueberries, blackberries and raspberries I can add too.
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Rye flour has been on my shopping list since this started, but most of the flours are wiped out in the stores. That is except almond and coconut flour, whatever they are used for. I’m making bread soon myself, not sure when.
I have bananas about to rot, guess another banana bread is coming. We devoured the last loaf. I got some blueberries, blackberries and raspberries I can add too.
I ordered the rye flour on Amazon prime when this all started. It took almost three weeks to get her. I have enough for about ten loaves now. This recipe uses white, rye, wheat bran, and wheat flour. I posted the recipe here, if you search for “Russian rye bread.”
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I wish I’d taken some photos for you, but I did a rack of baby back pork ribs tonight. They were awesome. I even removed the silverback membrane. Homemade barbecue sauce, mashed potatoes, and broccoli. The kids ate until their eyeballs were popping out. It was really one of my better efforts.
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Tuna casserole for dinner tonight.
Toe just read that and threw up a little in his mouth.
But then the version he had as a child probably didn’t have a bechamel sauce in which was incorporated two egg yolks for richness. Otherwise, I’m making use of some frozen mixed vegetables and a large can of tuna bought for ‘stay at home’ purposes. And, gotta have sautéed onions and garlic.
Kale Romaine Caesar too.
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Tuna casserole for dinner tonight.
Toe just read that and threw up a little in his mouth.
(https://media.tenor.com/images/b7bc9416ca93beaeb2d4bc44742c1459/tenor.gif)
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Tuna casserole for dinner tonight.
Come on Toe....
(https://media3.giphy.com/media/11DGa4scLwpF4c/source.gif)
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Tuna casserole for dinner tonight.
Toe just read that and threw up a little in his mouth.
(https://media.tenor.com/images/b7bc9416ca93beaeb2d4bc44742c1459/tenor.gif)
Still a little left if you’re hungry?
Tonight I was planning salmon with a perishable clean out. Some vegetables need to go, so yellow sweet potato, plantain, spinach, kale and asparagus.
Dinners next few days need to be planned around what will go bad soon.
Looks like a grocery run on Monday or Tuesday, mostly because she needs to pick up a prescription and the pharmacy is in the grocery store where we shop.
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Tuna casserole for dinner tonight.
Come on Toe....
(https://media3.giphy.com/media/11DGa4scLwpF4c/source.gif)
That’s usually my line...
(https://i.imgur.com/KnpGmqe.gif)
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Tuna casserole for dinner tonight.
Come on Toe....
(https://media3.giphy.com/media/11DGa4scLwpF4c/source.gif)
That’s usually my line...
(https://i.imgur.com/KnpGmqe.gif)
If that were me... I'd be chewing. Don't force feed me like that
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Tuna casserole for dinner tonight.
Toe just read that and threw up a little in his mouth.
But then the version he had as a child probably didn’t have a bechamel sauce in which was incorporated two egg yolks for richness. Otherwise, I’m making use of some frozen mixed vegetables and a large can of tuna bought for ‘stay at home’ purposes. And, gotta have sautéed onions and garlic.
Kale Romaine Caesar too.
Puts on tin hat to deflect boos.
I'm with Toe on this one. Let me guess; melted cheese on top as well?
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Tuna casserole for dinner tonight.
Come on Toe....
(https://media3.giphy.com/media/11DGa4scLwpF4c/source.gif)
That’s usually my line...
(https://i.imgur.com/KnpGmqe.gif)
If that were me... I'd be chewing. Don't force feed me like that
https://www.extremerestraints.com/stainless-steel-jennings-mouth-gag.html
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Birthday gift ideas. No biting...
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Dessert anyone? ;D
(https://i.postimg.cc/KYSWjJHz/219-1000.jpg) (https://postimages.org/)
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I'll stick with cream...
(https://i.imgur.com/u3R4nUF.jpg)
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Made tamales on Sunday:
(https://i.imgur.com/wrKG1ME.jpg)
(https://i.imgur.com/J3Xt6mB.jpg)
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I did a gumbo last night. Andouille sausage, shrimp, crawfish, and mussels. Just about the best I’ve ever made. The Okra was al dente, and the roux was perfect. Spicy, but not rediculously so. Lots of Tony Cachere’s, garlic, onion, celery, bell pepper, Cayenne pepper, Hoo wee! Justin Wilson was smiling. Family attacked it, and ate the whole pot.
(https://i.imgur.com/peYTNmm.jpg)
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I think when this is all over, I’m going to have a foie gras burger.
(https://i.imgur.com/I2lWSUh.jpg)
Also my youngest wants a high school graduation gift. He may be my son after all. Trip to NOLA with dining at Antoine’s, Tujague’s, Commander’s Palace, Galatoire’s, Brennan’s. Don’t know if we can afford all of those in a single trip, but I’m looking forward to it.
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Peruvian causa de cangrejo and ratatouille. I made both, dinner Sunday.
(https://i.imgur.com/tO3ok28.jpg)
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I did a gumbo last night. Andouille sausage, shrimp, crawfish, and mussels. Just about the best I’ve ever made. The Okra was al dente, and the roux was perfect. Spicy, but not rediculously so. Lots of Tony Cachere’s, garlic, onion, celery, bell pepper, Cayenne pepper, Hoo wee! Justin Wilson was smiling. Family attacked it, and ate the whole pot.
(https://i.imgur.com/peYTNmm.jpg)
I sort of missed you did a gumbo at the time. I did one around the same time, except I added the okra way too early. It essentially vanished. It helped as a thickener and added flavor, but I missed that ‘mouth feel’ of biting into the okra.
I still have half a bag of frozen okra, so another gumbo is in the plan. It’s probably several days out though.
It’s been 9 days since I grocery shopped, and I’m trying to go at least another week before I shop again. Meals are planned around what is going bad. Frozen okra along with frozen shrimp, chicken, fish and sausage are far down on the list of ‘going bad’ right now.
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I sort of missed you did a gumbo at the time. I did one around the same time, except I added the okra way too early. It essentially vanished. It helped as a thickener and added flavor, but I missed that ‘mouth feel’ of biting into the okra.
I still have half a bag of frozen okra, so another gumbo is in the plan. It’s probably several days out though.
Back in the day, I used to throw everything in the pot at once, and I had the same problem. The crawfish and okra would more or less disintegrate. There was very little texture or visual appeal, and although it tasted good, it just didn’t have that “wow” factor.
What I do now is sauté all the vegetables (except okra) then add a cup of flour and make my roux. Add a can of diced tomatoes, and a quart of water. Let that simmer for a good long time, while I add in additional seasonings and spices until it’s just the right amount of after-burn spicy heat.
Five minutes before I’m ready to serve up, I add the okra and shrimp. Two minutes later, I add the crawfish tails and sausage, bring up the temp to a light boil. Then I serve it. There is so much better texture and visual appeal to enjoy, when you do it this way. I like my okra al dente. I wish I had all those old pots of gumbo back to do correctly.
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I learned a long time ago to wait before adding the kidney beans to my chili (yes, I’m not a Texan, so I use beans). Like the okra, they disintegrate if added too early.
No repeat of the gumbo yet, but some recent meals:
Chicken parmigiana with melted fresh mozzarella over angel hair pasta and a kale romaine Caesar.
Fried pollock tacos with Napa cabbage/ red bell pepper slaw, avocado and a ton of cilantro. Actually I used 12 inch tortillas, so they were more like fish burritos. I added Siracha to mine.
Falafels on pita with tahini, arugula and leftover slaw.
A gratin of salmon, leeks and broccoli baked in a bechamel sauce served over couscous with a tabouleh salad.
My Peruvian made lomo saltado, except we thought we had thawed a piece of beef that turned out to be beef heart we froze for grilled anticuchos. Despite the mix up, it worked served with rice and lentils.
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Do you get Tamarind in the US? Have any of you tried it? Can't imagine stews or lentils without a little tamarind, couple of slices of ginger, pepper, and chillies (or as you crazy Americans insist wrongly bell peppers).
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Do you get Tamarind in the US? Have any of you tried it? Can't imagine stews or lentils without a little tamarind, couple of slices of ginger, pepper, and chillies (or as you crazy Americans insist wrongly bell peppers).
Yes my beautiful caramel girl, we can get tamarind and probably anything else Indian to taste except perhaps you. Apologies for my constant shameless flirting, but there’s just something irresistible about you that brings that out in me.
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All is forgiven most gracious sir (though you really needn't have apologised) for your gallant courtesies warm my caramel heart).
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All is forgiven most gracious sir (though you really needn't have apologised) for your gallant courtesies warm my caramel heart).
Ah, if you could only hear the pitter patter of my heart. :-*
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I'm just going to quietly tiptoe back out of the room and let you two chat.
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I'm just going to quietly tiptoe back out of the room and let you two chat.
Yeah, let's go somewhere else. It's getting awkward in here.
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;D
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(https://i.postimg.cc/FzW3g5f6/300-1000.jpg) (https://postimages.org/)
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(https://i.postimg.cc/FzW3g5f6/300-1000.jpg) (https://postimages.org/)
That may be the only meat that is available for a while. Fortunately, it is one of my favorite dishes.
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That may be the only meat that is available for a while. Fortunately, it is one of my favorite dishes.
So true, on both accounts. ;D
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Bucatini bolognese last night washed down with a Toscana. I made too much, but it all vanished.
Tonight, shrimp fajitas.
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Today’s breakfast, salmon terrine on toasted bagels:
Smoked salmon
Canned salmon salad with dill relish, celery and chives
Cream cheese
Roasted red pepper
Avocado
Cucumber
Made it last night and served this morning.
(https://i.imgur.com/XYoZowR.jpg)
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;D
I will say that Miss Indianbabe is a true heart throb and sexy woman. Smart, witty and beautiful. Don’t let her fool you, she is all that. Her caramel skin tone makes her that much more desirable.
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Toe, I recommend a new cookbook out on Cajun food:
http://www.mosquitosupperclub.com/cookbook
I’m reading it now and learning a lot. For me gumbo had 3-4 essential ingredients, a meat and or meats including seafood, a dark roux of flour cooked in fat, okra, and maybe gumbo filé.
The roux, okra and filé are thickening agents. The roux from the French, the okra from the Africans and the ground sassafras leaves (filé) from Native Americans.
I sort of knew not all gumbos had all three thickening agents based on looking at some recipes in the three Emeril cookbooks I have, but was resistant to the idea, particularly on the thought of omitting okra. But it makes sense, that culture would not have okra available all the time, as it’s seasonal. In fact, okra while a somewhat frequent ingredient, is not in many recipes. And when it’s present, it’s highlighted in the recipe title (e.g. Shrimp and Okra Gumbo). Okra is available frozen, pickled and canned, but we’re talking about a culture that mostly used what was available fresh.
I couldn’t find sassafras filé, so I just ordered online along with dried shrimp, another very Cajun ingredient.
Today is cold and rainy, perfect for a soup. But going to wait for my filé to arrive before I do another gumbo, probably next week. Today I’m making my grandmother’s vegetable soup. It has beef in it, but she just called it vegetable soup.
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Hope you ordered Zatarain’s. It is the best.
(https://images-na.ssl-images-amazon.com/images/I/71rhIvgRYrL._SL1500_.jpg)
Historical recipes are interesting, but let’s face it. 150 years ago you had little in the larder in the way of staples and seasonings. Wars were fought over spices, and only the wealthy had much more than salt.
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Zatarain’s was an option on Amazon, but I went for River Road only because it sounded small business. I actually don’t know how big these companies are.
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Historical recipes are interesting, but let’s face it. 150 years ago you had little in the larder in the way of staples and seasonings. Wars were fought over spices, and only the wealthy had much more than salt.
Oh no! It's yet another MissBarbara historical derailment!
Yes, a long series of small wars -- known as the Spice Wars -- were fought over a period of about 70 years in the 17th century over control of areas that produced "exotic" spices. Chiefly involving the Dutch, Portuguese, and, in a more minor role, the British, these conflicts took place across the globe, from Brazil and the West Indies, to Africa, and in many parts of Asia. These exotic spices are, today, very common and very cheap, like cinnamon, nutmeg, pepper, mace, and cloves, but at the time, they were worth many times more than gold.
But prior two that, there were two landmark events in world history that were directly impelled by the quest for these spices.
Everyone knows the story of Christopher Columbus, how he convinced the king and queen of Spain to finance a voyage across the ocean, and reach the east by sailing west. And during his voyage he "discovered" the "new world," etc., etc. But what gets lost in the story is that Columbus's greatest goal wasn't gold, but spices. And he was sailing west to the east in search of the "spice islands" (which are in modern-day Indonesia), to obtain the spices and win him and his royal sponsors untold riches. Of course, Columbus was off by about 12,000 miles, but that's a story for another day.
Fast forward about 150 years, and the Dutch, in their colonizing quest to expand their empire across the world, established a tiny colony on an island in the Atlantic Ocean. It was an ideal place, relatively uninhabited, teeing with natural resources, and surrounded by a perfect natural harbor. Meanwhile, at that same moment, the Dutch and British began fighting over another tiny island, this one in the Indian Ocean, known today as Run Island in the Moluccas chain. This island was, at the time, the world's only source of the spice nutmeg. Not only was nutmeg a treasured spice for seasoning foods, it also had several medicinal properties, some real, others imaginary. The conflict over Run Island was ultimately resolved the conflict by agreeing to a swap: The Dutch would get Run Island, and the British would get that tiny island in the Atlantic on the other side of the world. And so, on September 8th, 1664, the last Dutch official departed that little island and the tiny colony they had established there, and handed it over to the British.
Today that island is known as "New York City.
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Previously known as New Amsterdam, I believe.
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Previously known as New Amsterdam, I believe.
Exactly.
And it's the reason we speak English, and not Dutch, today.
Well, kind of.
But I'm a fan of Ajax, so there's that...
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Even old New York, was once New Amsterdam...
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Previously known as New Amsterdam, I believe.
Exactly.
And it's the reason we speak English, and not Dutch, today.
Well, kind of.
But I'm a fan of Ajax, so there's that...
My favourite Dutch team as well, especially as I remember their heyday. They had to be reduced to 9 men so that my favourite UK team could get a draw against them recently.
Can I hear someone shout derail? ;D
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Hope you ordered Zatarain’s. It is the best.
(https://images-na.ssl-images-amazon.com/images/I/71rhIvgRYrL._SL1500_.jpg)
Historical recipes are interesting, but let’s face it. 150 years ago you had little in the larder in the way of staples and seasonings. Wars were fought over spices, and only the wealthy had much more than salt.
Turns out my grocery store has it, hidden up high and way to the left of the other spices. I bought Zatarain’s crab boil seasoning and a few other Cajun/Creole seasonings they had from Louisiana.
Thread back on track.
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Previously known as New Amsterdam, I believe.
Exactly.
And it's the reason we speak English, and not Dutch, today.
Well, kind of.
But I'm a fan of Ajax, so there's that...
My favourite Dutch team as well, especially as I remember their heyday. They had to be reduced to 9 men so that my favourite UK team could get a draw against them recently.
Can I hear someone shout derail? ;D
And Arjen Robben was one of my favorite players of all time. During this shut-in I've been streaming "older" matches, and one of them I watched was the 2013 Champions League final, where Robben scored the winning goal in the 89th minute.
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I ordered 4 more books on Southern and Soulfood cooking.
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(https://i.imgur.com/qWzSNHp.jpg)
Memorial Day dinner:
Ribs On the smoker
Mini crabcakes
Spanakopita (Greek spinach pie)
Sweet potato
Cabbage with peppers and peanut butter (recipe from the Congo)
BBQ baked beans
Oregon Pinot noir
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Hope you ordered Zatarain’s. It is the best.
(https://images-na.ssl-images-amazon.com/images/I/71rhIvgRYrL._SL1500_.jpg)
Historical recipes are interesting, but let’s face it. 150 years ago you had little in the larder in the way of staples and seasonings. Wars were fought over spices, and only the wealthy had much more than salt.
My filé finally arrived, so it’s gumbo for dinner tomorrow. On Saturday I bought some head on shrimp and frozen cleaned crabs at an international market. I also have some andouille sausage and smoked turkey leg pieces to add.
Sunday’s dinner was ceviche, a weekend favorite. I also had some Korean vegetables from the international market, kimchi and the like. My Peruvian passed on the kimchi.
I need to go to these international markets more often. The selections are amazing. I bought two fish we had for dinner Saturday. My Peruvian loved both the Spanish mackerel and the black sea bass, two fish I’ve caught tons of. The seafood markets nearby have such limited selection, and never head on fish, just filets. You need to see the head, are the gills bright color? are the eyes clear? it’s how you know it’s fresh. The international market focuses on Asian food, so many fish are Pacific varieties, but there’s local Atlantic stuff too that I gravitate to.
Our ceviche always includes sweet potatoes, this time two Korean varieties, one yellow and one purple. They were good, but I agree the Latin yellow and purple varieties we get are better. South America is the potato SOURCE.
We also stocked up on Peruvian food. So many of our Peruvian staples had gotten depleted.
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Why Jaf! You're making me blush!!!
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(https://i.imgur.com/aruqXRQ.jpg)
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Who's gonna take her cherry then...? :roll:
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I'll set 'em up and you knock 'em down, Vinney ;D
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(https://i.imgur.com/4Nvl7LO.jpg)
10 lbs. smoked brisket. Took about 15 hours to make, but turned out great.
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Chicken anyone?
(https://i.imgur.com/OBLPI2v.jpg)
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Chicken was last night, legs and thighs rubbed and set overnight followed by smoking with cherry, apple and hickory wood for 3 hours and then basted with BBQ sauce and in the oven at 220F for 3 more hours.
Served with fried plantains, toasted butternut squash and sautéed spinach, washed down with a cote du Rhône.
Leftover chicken will be had tomorrow.
I’m making cheese tortilini marinara tonight with cucumber salad. Today will be meat free for no particular reason, just worked out that way.
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I did a gumbo last night. Andouille sausage, shrimp, crawfish, and mussels. Just about the best I’ve ever made. The Okra was al dente, and the roux was perfect. Spicy, but not rediculously so. Lots of Tony Cachere’s, garlic, onion, celery, bell pepper, Cayenne pepper, Hoo wee! Justin Wilson was smiling. Family attacked it, and ate the whole pot.
(https://i.imgur.com/peYTNmm.jpg)
Made another gumbo Monday, crab, head on shrimp, andouille and smoke turkey leg. I forgot to get the okra out of the freezer, then decided to omit it. Real gumbos made by the women of the bayous only had okra when in season.
Been reading that cookbook by Melissa M. Martin and got to a place in the book where she talked about how Cajun cooking (and she didn’t even call herself Cajun while growing up very Cajun) was done exclusively by women, yet the famous Cajun cooks on TV were always men, some of whom weren’t even Cajun. Yes, talking about you Emeril.
So for breakfast this morning, I sipped the spicy leftover broth from my gumbo dunking a piece of cornbread in to eat too. As Justin Wilson would have said, ‘It were goooood, I garontee!’
(https://i.imgur.com/TXgAQQT.jpg)
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I drive my kids crazy by doing my worst Justin Wilson impersonation while making gumbo, “you put in your gaaah-lac, your oooohn-née-ohns, your caahhh-yaahn pepper, hoo wee! Dat’s goood!!!”
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I drive my kids crazy by doing my worst Justin Wilson impersonation while making gumbo, “you put in your gaaah-lac, your oooohn-née-ohns, your caahhh-yaahn pepper, hoo wee! Dat’s goood!!!”
Gotta be our age to even remember him. I thought of him a few weeks ago when I started my gumbo craze. Unfortunately, my Peruvian is already sick of gumbo. I don’t think I can get her to eat any more any day soon. It didn’t help the last batch had too much caahhh-yaahn pepper for her.
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(https://i.imgur.com/RWkM1Ya.jpg)(https://i.imgur.com/k0mKWma.jpg)(https://i.imgur.com/T8Qnn1t.jpg)
Seared and roasted chicken, Cajun fried okra, and shoestring potatoes. No fingertips included.
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I’ve been exploring Sichuan cuisine lately. Of particular interest and seminal (pardon the use of THAT word) to that cuisine is the use of the Sichuan peppercorn. It looks a little like any other peppercorn except reddish. It’s not hot as in capsicum chilis hot, but it conveys a spicy flavor with an intense tingling on the tongue that is truly unique. It’s almost like numbing, except there’s no loss of sensation.
On Friday while shoveling some dishes into my mouth and sitting next to my Peruvian who won’t touch the stuff, we kissed at one point. She immediately reacted and said that tingling, numbing affect transferred to her mouth and tongue. I was intrigued it could transfer like that and suggested I ‘kiss’ her lower to see how that feels. Unfortunately, she was not that brave.
Apologies for stealing these images from Imgur, but I didn’t take any pics and these are the closest I could find to two of the several dishes I’ve made:
Ma Po Tofu
(https://i.imgur.com/XpdiCCz.jpg)
Kung Pao (Gong Bao) chicken
(https://i.imgur.com/mRKd27o.jpg)
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No clue huckleberries were a thing in Montana. Holy fuck is warm huckleberry pie topped with huckleberry ice cream so good!!!
Especially downed with some South Dakota Deadwood whiskey.
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No clue huckleberries were a thing in Montana. Holy fuck is warm huckleberry pie topped with huckleberry ice cream so good!!!
Especially downed with some South Dakota Deadwood whiskey.
(https://media1.tenor.com/images/19462afefe735b54035461a5f98e455a/tenor.gif)
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No clue huckleberries were a thing in Montana. Holy fuck is warm huckleberry pie topped with huckleberry ice cream so good!!!
Especially downed with some South Dakota Deadwood whiskey.
(https://media1.tenor.com/images/19462afefe735b54035461a5f98e455a/tenor.gif)
More huckleberry pie and ice cream last night and fresh huckleberries on my cereal this morning.
Mmmmmmm.
(https://i.imgur.com/Igdt9ky.png)
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No clue huckleberries were a thing in Montana. Holy fuck is warm huckleberry pie topped with huckleberry ice cream so good!!!
Especially downed with some South Dakota Deadwood whiskey.
(https://media1.tenor.com/images/19462afefe735b54035461a5f98e455a/tenor.gif)
Val Kilmer was so damn sexy in that movie TB or not.
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I'm not sure if this exactly fits in this thread -- and even I will admit that a younger Val Kilmer is undeniably sexy -- I bought an air fryer about a month ago, and, to resort to cliche, it's life-changing.
I have a friend who's involved with Pampered Chef, which seems to be a network marketing program like Avon or Herbalife, and I got mine for about $90, and it looks like this:
(https://i.imgur.com/h2ChVoL.jpg)
Air fryers are basically convection ovens on steroids, and they air fry, have a rotisserie function, and do all of the things that toaster ovens do.
The best thing about them is, as the name implies, they allow you to create "fried" foods without all of the fat -- and fat absorption -- from cooking oil. And it really works. I've twice made "fried" chicken, and it's very close to traditional deep fried chicken (and the chicken perfectly retains its moisture). I've also made breaded salmon breasts, breaded eggplant Parmesan, "fried" zucchini, and french fries (though their more like British "chips" since they're "fried" potato slices with the skin still on, and the skin gets mouth-wateringly crispy). It also toasts a frozen bagel in about three minutes. And it re-heats very well. I had a couple of left-over slices of Uno pizza, and it re-heated the slice, while retaining moisture and the crispness of the crust, perfectly.
There is one drawback: It's not very big, To make fried chicken for 6-8 people, for example, you'd have to do 3 or 4 rounds, which will take a lot longer than traditional fryer. And the rotisserie function, which I've yet to use, looks like it will only hold about a 3-4 lb. whole fryer, which, again, isn't big enough for a larger group.
But it's perfect for me. I'm a very boring eater, and I'll often make something with 4 servings, eat one, put the rest in the fridge, and then eat a portion for the succeeding 3 or 4 days in a row. The breaded salmon breasts, which were delicious, perfectly reheated in the microwave.
Having said all of that, it looks like this post is, in fact, on target for this thread. I mean, I'm rhapsodizing nearly orgasmically about food. And isn't that the point?
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We had just gotten an air fryer recently. link (https://www.amazon.com/gp/product/B08739L374/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1)
Hated it. Returned it to Amazon. It took way too long to cook anything. We got it because it also dehydrates food. Maybe we need to take a chance on solely an air fryer model.
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I made an awesome Cajun shrimp and grits tonight. I didn’t get photos before the hordes descended, but there wasn’t a scrap left, so it must have been good.
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We had just gotten an air fryer recently. link (https://www.amazon.com/gp/product/B08739L374/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1)
Hated it. Returned it to Amazon. It took way too long to cook anything. We got it because it also dehydrates food. Maybe we need to take a chance on solely an air fryer model.
I use peanut oil, and occasionally canola oil.
They say if you reduce the fat in your diet you live longer. But really, it only SEEMS longer.
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No clue huckleberries were a thing in Montana. Holy fuck is warm huckleberry pie topped with huckleberry ice cream so good!!!
Especially downed with some South Dakota Deadwood whiskey.
(https://media1.tenor.com/images/19462afefe735b54035461a5f98e455a/tenor.gif)
More huckleberry pie and ice cream last night and fresh huckleberries on my cereal this morning.
Mmmmmmm.
(https://i.imgur.com/Igdt9ky.png)
Before leaving Glacier this morning, we went back to that same Huckleberry store in Hungry Horse, Montana and bought a whole fucking huckleberry pie for $35 and had the guy fill an extra large soda cup with numerous scoops of huckleberry ice cream (sorry Jules, extra large ‘pop’ cup).
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Before leaving Glacier this morning, we went back to that same Huckleberry store in Hungry Horse, Montana and bought a whole fucking huckleberry pie for $35 and had the guy fill an extra large soda cup with numerous scoops of huckleberry ice cream
wth is a 'soda'
(sorry Jules, extra large ‘pop’ cup).
oops, should have finished reading your entire post. ;)
The said cup was likely styrofoam or plastic, wasn't it? You do know you're destroying the Earth, don't you? I should boo you for that.
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oops, should have finished reading your entire post. ;)
The said cup was likely styrofoam or plastic, wasn't it? You do know you're destroying the Earth, don't you? I should boo you for that.
I don't know about Michigan or Maryland but the places I buy fountain soft drinks have all returned to un-waxed cardboard, which I duly recycle. Same goes for coffee drinks.
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It’s a paper cup, and it’s still half full.
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Actually I mostly use a re-usable cup that I've had for over 5 years.
(https://i.postimg.cc/NjKmcXxZ/halfandhalf.jpg)
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(https://i.imgur.com/Kfs5OGt.jpg)
Pan seared ribeye. :emot_thdrool: :emot_thdrool: :emot_thdrool:
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Holidays are just around the corner! What will it be this year?
(https://i.imgur.com/BQfsxCR.jpg)
(https://i.imgur.com/6C7av8a.jpg)
(https://i.imgur.com/ucCU84H.jpg)
(https://i.imgur.com/ieQ6fxO.jpg)
(https://i.imgur.com/KxbmhkI.jpg)
(https://i.imgur.com/RGQ39lV.jpg)
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Holidays are just around the corner! What will it be this year?
(https://i.imgur.com/KxbmhkI.jpg)
Looks interesting, Pornhubby. What is it?
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Holidays are just around the corner! What will it be this year?
(https://i.imgur.com/KxbmhkI.jpg)
Looks interesting, Pornhubby. What is it?
Yes, please let us know!
My mouth is watering...and I don't even know what it is.
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It is reminiscent of the way some restaurants in France serve snails, but I'm hoping it is more appetising.
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They are escargots, baked in garlic butter. The special ramekins are covered with cheese and/or puff pastry. Here are some I made.
(https://i.imgur.com/Btry92I.jpg)
My grandfather travelled to France on the French Line’s SS Paris in the mid 1920’s. He always told me stories about French cuisine. Being a child, I was of course fascinated by the idea of eating snails.
Properly done, the are very rich and delicious. Of course, dipping pieces of warm baguette into the melted butter makes it a two course treat.
Other prefer to fill escargot shells with the butter and herbs and bake them together. Special tongs and forks are provided to hold the shells while you pry out the prize.
(https://images-na.ssl-images-amazon.com/images/I/81SGl4hg57L._AC_SL1500_.jpg)
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You people and your hoity toity food.
I still want school pizza. :roll:
(https://external-preview.redd.it/9Eh4ZcTuaXXNt_axG4SdngUWjfTDMwbkXq6nM3wRyeE.jpg?auto=webp&s=c455ef5c3ce2b8a05600e725d93b8c436bc5b6dc)
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Slimey nasty snails on one end, cardboard with grated drywall on the other...
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Holidays are just around the corner! What will it be this year?
(https://i.imgur.com/KxbmhkI.jpg)
Looks interesting, Pornhubby. What is it?
Yes, please let us know!
My mouth is watering...and I don't even know what it is.
I have those escargot bowls, well 2 of them, as my late wife broke the other two of the set. Amazingly, the canned snails are just fine. They come in 12 (Or is it 24?) per can just to fit in the serving bowls like that. It’s lots of chopped garlic and parsley, a chunk of butter, some cheese and into a very hot oven.
I have some snail shells around too, but haven’t used them in years. I don’t have those eyelash pinching thingies for the shells. I know that doesn’t make much sense, eyelash pinching thingies, but toe probably gets what I mean.
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I have had snails/escargot several times but found that they only tasted of whatever sauce thay were cooked in. I have also eaten the marine equivalent, a Whelk (https://en.wikipedia.org/wiki/Whelk).
(https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Whelks_at_a_fish_market_in_Japan.jpg/220px-Whelks_at_a_fish_market_in_Japan.jpg)
Pickled whelks were a delicacy (??) in the east end of London many years ago - to me they were like chewing on a bunch of rubber bands.
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I have had snails/escargot several times but found that they only tasted of whatever sauce thay were cooked in. I have also eaten the marine equivalent, a Whelk (https://en.wikipedia.org/wiki/Whelk).
(https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Whelks_at_a_fish_market_in_Japan.jpg/220px-Whelks_at_a_fish_market_in_Japan.jpg)
Pickled whelks were a delicacy (??) in the east end of London many years ago - to me they were like chewing on a bunch of rubber bands.
I've only had escargot once, and while they were delicious, like ODK says, they were served in a thick, rich sauce, which defined the flavor. They were served in a little tray like this:
(https://i.imgur.com/oPoka5I.jpg)
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I’m going to make them for Thanksgiving. Standing rib roast. Oyster stuffing. Still working on the other details...
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I’m going to make them for Thanksgiving. Standing rib roast. Oyster stuffing. Still working on the other details...
What's your address, and what time should I be there?
;)
I’m on a rather strict diet at the moment, trying to get rid of the weight I gained during the pandemic. But I should reach my goal before the holidays, and probably put all back on. We usually “kill a big goose” for both Thanksgiving and Christmas. And then New Year’s, which is the Russian Christmas, and then Russian Slavonic Christmas on January 7. Now you can see why I have to diet now. At least I won’t have a whole bunch of Halloween candy to deal with.
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Baked bread for my dad the other day and love the smell of my apartment. Today, I'm going to bake some pumpkin spice bread. Sweeter, and my apartment will smell like pumpkin pie.
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Since there was none at Thanksgiving, this evening plans include pecan pie and bourbon.
(https://i.imgur.com/6Lhy9V0.jpg)
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Flan and bourbon here! Love pecan pie! A favorite!
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It’s really good, lol. One cup Karo syrup and one cup brown sugar, and I’m getting fat.
I’m making pumpkin pie next when this is gone.
We used to have something called mincemeat pie at this time of year. I didn’t like it as a boy, but I don’t think I had it since then. So, I think I need to give it another try. I didn’t like pecan pie back then either.
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It’s really good, lol. One cup Karo syrup and one cup brown sugar, and I’m getting fat.
I’m making pumpkin pie next when this is gone.
We used to have something called mincemeat pie at this time of year. I didn’t like it as a boy, but I don’t think I had it since then. So, I think I need to give it another try. I didn’t like pecan pie back then either.
Mincemeat!!! Another favorite. With cognac or brandy.
Pumpkin, pecan, mincemeat... all by me.
(https://i.imgur.com/EgFu9Qy.jpg)
Interesting thing about “mincemeat“ is that it comes from Merry Old England. Back before refrigeration, you didn’t throw out your proteins when they started going bad. So you ground your stinky meat up and mixed it with raisins, fruit, and a little alcohol, and baked it in a pie. That’s way to get rotten meat down. My grandmother used to make it with meat. I just buy it out of the jar now. Good to pour a lot of brandy on top.
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I haven’t thought about mincemeat pie in about 40 years. I recall dried fruit, not actual meat. I get my pumpkin pie recipe from a 1927 cookbook, so I’m sure I can find a mincemeat pie recipe there.
I’ve gone a little overboard on desserts in quarantine. I’ve gone a little overboard on whiskey too.
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BEST Traditional Mincemeat (https://www.daringgourmet.com/authentic-traditional-mincemeat/)
A note about PRESERVING: Traditionally mincemeat would be made the year before it’s eaten to give the flavors time do develop and deepen. While time does improve it, it is delicious eaten within just a few days.
This is the brand I use...
(https://encrypted-tbn3.gstatic.com/shopping?q=tbn:ANd9GcQpUNkQ7qruBC3CIL3PHrL3l4hbh892NkKYC4zyH75LI_j0rUjfDNWnEYMxZZ1XeUq6mdjztZi5&usqp=CAY)
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I have had snails/escargot several times but found that they only tasted of whatever sauce thay were cooked in. I have also eaten the marine equivalent, a Whelk (https://en.wikipedia.org/wiki/Whelk).
(https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Whelks_at_a_fish_market_in_Japan.jpg/220px-Whelks_at_a_fish_market_in_Japan.jpg)
Pickled whelks were a delicacy (??) in the east end of London many years ago - to me they were like chewing on a bunch of rubber bands.
I've only had escargot once, and while they were delicious, like ODK says, they were served in a thick, rich sauce, which defined the flavor. They were served in a little tray like this:
(https://i.imgur.com/oPoka5I.jpg)
As Lee Iacocca once said, "Just wait til you see my S Car go."
(https://i.postimg.cc/pTS76cJN/snail-girl-by-freeminds-d50p65a.jpg)
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BEST Traditional Mincemeat (https://www.daringgourmet.com/authentic-traditional-mincemeat/)
A note about PRESERVING: Traditionally mincemeat would be made the year before it’s eaten to give the flavors time do develop and deepen. While time does improve it, it is delicious eaten within just a few days.
This is the brand I use...
(https://encrypted-tbn3.gstatic.com/shopping?q=tbn:ANd9GcQpUNkQ7qruBC3CIL3PHrL3l4hbh892NkKYC4zyH75LI_j0rUjfDNWnEYMxZZ1XeUq6mdjztZi5&usqp=CAY)
Thanks, I’ll look for it this weekend. I’m not usually a jar/can person, actually buying (or growing) a pumpkin for pies, but as you said the mincemeat prep a year in advance sounds like a lot when I have no clue if I like it (didn’t as a kid).
I used to bourbon or rum soak fruit for fruitcake months (or a year) in advance, but it’s been over a decade since I thought of doing that. The store bought fruitcakes were always awful. Somebody always had to give you one, so you’d keep it for a year, and give it back to them. I had a friend in my 20s who used to bring fruitcake to work, we’d be sloshed by afternoon eating it. I think that was the only one I really liked. His mom made it, and he’d pour bourbon on it until no more would soak in.
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I had oatmeal
Apple cinnamon.
And yogurt
Blueberry.
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An everything bagel, orange juice and hot chocolate. My usual breakfast.
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(https://i.imgur.com/Akd2cvJ.jpg)
I may make the drive today... The Shake Shack
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I decided to make peanut butter pie with a chocolate cookie crust
(https://i.postimg.cc/j58HNVVY/0129211917a.jpg)
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My food obsession continues.
On my 2nd anniversary Tuesday, we had a tuna poke that I could tell had miso and mirin in it, but while it hinted at being good, I missed the seaweed. So naturally having both miso and mirin in my fridge, I gotta get some tuna and seaweed soon to do my own poke, maybe give it a Peruvian ceviche-like twist.
Episode of Two and a Half Men mentioned Rumaki, teriyaki chicken liver wrapped in bacon. It triggered a 30+ year old memory of those Americanized Chinese restaurant pu pu platters that often had rumaki, not sure I’ve had it since. I got some excellent artisan bacon I recently froze to keep fresh, just need the chicken livers.
I’ve been to Hungary twice, love the food. I had an epiphany the other day and got on Amazon to order the real deal paprika paste, both spicy (4) and sweet (1), a bag of the sweet Hungarian powdered paprika (shipped for Amazon from England?) and real Hungarian salami, (still waiting on the salami). Today I got my Hungarian cookbooks out and bookmarked some things to cook, beef goulash, chicken paprikash and spicy fish soup. I also make a Hungarian dessert, but not for a few years, a thin Hungarian pancake (crepe) filled with a thick chocolate sauce, drizzled with chilled crème anglaise (that’s the base for a really rich ice cream) and then topped with chopped hazelnuts (a few of those nuts inside with the chocolate sauce too). Just do an Emeril ‘Bam!’ of confectioners sugar, and serve.
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I’ve been a huge fan of Korean food going on 40 years now (had a half Korean friend starting when I was about 20).
For our niece’s birthday today, we went to one of those trendy Korean barbecues. The place was huge, and freakin’ packed with people hopefully vaccinated. I’ll admit, it was pretty good, beef, pork, chicken and I insisted on ordering squid. My issue is I missed all the traditional pickles as obligatory sides. I had to actually order kimchi. There were a few pickled vegetables present, but it was so sparse. I actually ate all of these sparse sides myself, and we were a table of 6.
Korean food was often a winter thing for me. I’d go and order one of the spicy soups with all those sides, just a wondrous combination of spicy warm goodness to comfort you. I can still order my favorite speaking Korean, it’s all I know in Korean. I need to go soon to a more traditional place.
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My food obsession continues.
Well, I won't horrify you with the details of the frozen pizza I had for dinner.. ;D but it's always enjoyable to listen to someone when they are very passionate about a subject, like food in your case :)
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My food obsession continues.
Well, I won't horrify you with the details of the frozen pizza I had for dinner.. ;D but it's always enjoyable to listen to someone when they are very passionate about a subject, like food in your case :)
If I could focus more on things other than food and sex, I swear I could probably solve all the problems of the universe.
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Two things I just saw on Imgur I really really want.
(https://i.imgur.com/yJW9iuQ.jpg)
(https://i.imgur.com/0zyjoZp.jpg)
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I had enough tentacles and stuff when I was in korea. Spicy squid jerky for crying out loud.
Went to a restaurant where they served seasoned octopus. The thing was still moving and grabbed my spoon. Never ate that kind of thing again.
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I have only been to America once and that was about 6 years ago. For all of 4 days. We were in Okalahoma and the client took us to a place for dinner. He ordered a starter called calf fries. Holy Lucy, best thing I ever had. Returned there on our own for the remainder of the trip every day. It wasn't until the final day I asked for the recipe and discovered I was eating deep fried pig, sheep and bull testicles. Thought she was freaking joking. My face ha. She called the chef out to back up her claim. My luck. I've eaten some things in my time, but to find out I like to eat what an animals nut sack. I tell you.
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(https://i.imgur.com/0zyjoZp.jpg)
Sorry Jed, I'm going to have to ask for a translation again. What is that?!
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My Dad, cousin Jake, half brother Jason and his family all go to Breed Wiscon for the annual testical festival. All you can eat grilled sweet corn and sliced bull testicles deep fried and served with hot sauce. Live band and half priced beer. I always get a "bucket of stupid" which is pineapple juice, orange juice, and 5 different fruit infused rum. Goes down easier than me last night 😘
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(https://i.imgur.com/0zyjoZp.jpg)
Sorry Jed, I'm going to have to ask for a translation again. What is that?!
Cured and fermented heritage duroc/berk pork coppa according to the poster on Imgur. Being a big fan of charcuterie myself, the fat marbling in this is amazing. A specialty charcuterie shop with a high business volume could sell this for at least $10 to $20 an ounce. Those look like 3 ounce slices, but personally they also look way too thick. I’d slice it at least 1/3 thinner.
It reminds me of the Spanish Jamón Ibérico de Bellota I buy occasionally at $40 for 3oz. The heritage pork in this case is fed on wild acorns to acquire its unique flavor. Charcuterie like this, it’s almost a shame to eat it with anything other than possibly a thin slice of really excellent bread. Most of the time I just pick it out of the package and lay a 1/2oz slice on my tongue while I cum from the taste. I’ll savor the slice for a few minutes while groaning with pleasure then slowly chew until gone, then immediately sip a fine red to prepare my palate for the next slice.
https://www.tienda.com/products/sliced-jamon-iberico-de-bellota-peregrino-jm-52.html
Buying in bulk a whole ham only costs $1100.
https://www.tienda.com/products/bone-in-jamon-iberico-de-bellota-montaraz-jm-162.html
(https://i.imgur.com/ZVILlnQ.jpg)
(https://i.imgur.com/1VGtz8S.jpg)
(https://i.imgur.com/EJ6skfD.jpg)
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Thanks, Jed. Those prices are just - pornographic :o
I have eaten jamon iberico in Spain, but obviously not of this quality.
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Thanks, Jed. Those prices are just - pornographic :o
I have eaten jamon iberico in Spain, but obviously not of this quality.
I bought a whole Serrano ham bone in (I know, I had you at ‘bone in’) once for $300. It took me over a year of slicing here and there to finish it. I just wiped a little white mold off each time, and paper thin sliced away. In Spain they hang them from the ceiling in restaurants, a little upside down cocktail umbrella like thingie stuck in the bottom of each one to catch any drips of fat from falling on the customers. Even in open air restaurants in the hot summer, there were dozens of them hanging from the ceiling. In the fridge, I’m not sure how long they last, but I can confirm over one year.
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Thanks, Jed. Those prices are just - pornographic :o
I have eaten jamon iberico in Spain, but obviously not of this quality.
I bought a whole Serrano ham bone in (I know, I had you at ‘bone in’) once for $300. It took me over a year of slicing here and there to finish it. I just wiped a little white mold off each time, and paper thin sliced away. In Spain they hang them from the ceiling in restaurants, a little upside down cocktail umbrella like thingie stuck in the bottom of each one to catch any drips of fat from falling on the customers. Even in open air restaurants in the hot summer, there were dozens of them hanging from the ceiling. In the fridge, I’m not sure how long they last, but I can confirm over one year.
Did you have one of those frames to hold it while you sliced?
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Thanks, Jed. Those prices are just - pornographic :o
I have eaten jamon iberico in Spain, but obviously not of this quality.
I bought a whole Serrano ham bone in (I know, I had you at ‘bone in’) once for $300. It took me over a year of slicing here and there to finish it. I just wiped a little white mold off each time, and paper thin sliced away. In Spain they hang them from the ceiling in restaurants, a little upside down cocktail umbrella like thingie stuck in the bottom of each one to catch any drips of fat from falling on the customers. Even in open air restaurants in the hot summer, there were dozens of them hanging from the ceiling. In the fridge, I’m not sure how long they last, but I can confirm over one year.
Did you have one of those frames to hold it while you sliced?
No, but you can buy them along with a special knife for thin slicing.
It is kinda cool that every little joint in Spain that sells tapas has one of those bdsm ham restraints. The tapas may very widely from place to place, but they all got the ham.
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http://kielbasafactory.com/
https://jbgbutchery.com/
https://www.farmersdaughterwv.com/
They’re not close, but it’s still worth the occasional trip to get meats you just can’t find in even a high end grocery store. I’m a kid in a candy store in these places and can’t spend under $100 and often twice that.
So Friday dinner was pierogies from the Kielbasa Factory, potato & cheese and cabbage & and mushroom. I had some very thinly sliced bacon from The Farmer’s Daughter. . . .
Note on bacon: thick cut and regular cut are fine in certain circumstances, but if you can find a place that cures there own bacon and slices to order (or cure and smoke it yourself like I did for several years), have them slice it as thin as possible. It crisps up so nicely when it’s thin.
. . . . and cut those thin slices of bacon into pieces and then sliced some sweet vidalia onions. I cooked the bacon to render some fat and added the onions. Once the onions were soft and getting translucent, I added the pre-boiled and patted dried pierogies frying them until brown. By the time the pierogies were brown, the bacon was crisp and the onions brown too.
I had KFC on Thursday, there were leftover sides of cole slaw and corn. KFC slaw isn’t great, but it’s not too bad. And it’s amazing how palatable KFC corn becomes when you add Cajun seasoning and then dribble bacon fat all over it. I ate the pierogies covered in bacon and onions with a little sour cream.
It was a nice dinner washed down with a Sierra Nevada fine sour ale.
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I’ve been exploring Sichuan cuisine lately. Of particular interest and seminal (pardon the use of THAT word) to that cuisine is the use of the Sichuan peppercorn. It looks a little like any other peppercorn except reddish. It’s not hot as in capsicum chilis hot, but it conveys a spicy flavor with an intense tingling on the tongue that is truly unique. It’s almost like numbing, except there’s no loss of sensation.
On Friday while shoveling some dishes into my mouth and sitting next to my Peruvian who won’t touch the stuff, we kissed at one point. She immediately reacted and said that tingling, numbing affect transferred to her mouth and tongue. I was intrigued it could transfer like that and suggested I ‘kiss’ her lower to see how that feels. Unfortunately, she was not that brave.
Apologies for stealing these images from Imgur
Kung Pao (Gong Bao) chicken
(https://i.imgur.com/mRKd27o.jpg)
I made the hottest and most tingling Gong Bao chicken yet, tons of Sichuan peppercorn and red chilies. My Peruvian came home from work and began choking at the aroma in the air. She’s boarded herself in the bedroom and won’t come out.
I ate a huge plateful of the stuff. I’m really gonna pay for that later.
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I’m really gonna pay for that later.
I did.
(https://i.imgur.com/iCd8l2F.gif)
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Shake Shack. My favorite burger. :emot_thdrool: :emot_thdrool: :emot_thdrool:
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Been awhile since Jed has posted any of his fabulous meals and Toe is gone. Thought I'd add a new recipe idea we're going to try this weekend.
(https://i.imgur.com/Zu6T8Xg.jpg)
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I think the last time I ate a corn dog was when I was 6. And even then I only had 1 bite before handing it to my daddy and letting him finish it.
You're really stepping up with some quality contributions in Toe and Jed's absence from this thread. Heckuva a job you're doing MS. Keep it up.
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That pic nearly made me gag :emot_laughing:
My dad makes his own version of corn dogs. He has hot dogs made from venison, and then he wraps them in bacon, a thin bit of cheddar, and then wraps allnof that in wontons, and then bakes it for a little but before frying them. Everybody loves them.
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PSA... just heard there will be a turkey shortage for the big day. 16-18 lbs will be in short supply. Smaller ones will be more available. Spiral hams might be scarce.
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PSA... just heard there will be a turkey shortage for the big day. 16-18 lbs will be in short supply. Smaller ones will be more available. Spiral hams might be scarce.
That’s why God made beef prime rib and tenderloin. My Beef Wellington is to die for.
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PSA... just heard there will be a turkey shortage for the big day. 16-18 lbs will be in short supply. Smaller ones will be more available. Spiral hams might be scarce.
I'm not really a turkey person, I like the next day sandwiches, otherwise I'm good without it. Things are getting crazy though. I was going to bake some pumpkin bars, and they wanted $2.20 for a can of pumpkin puree. It's usually $.78.
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PSA... just heard there will be a turkey shortage for the big day. 16-18 lbs will be in short supply. Smaller ones will be more available. Spiral hams might be scarce.
I’m probably going to go buy one ASAP just to be sure. I’m rarely the one cooking the turkey for Thanksgiving, especially lately, but her family that does is not one to plan ahead.
I had a very nice ribeye steak this evening, medium rare with seared portabella mushrooms and frizzled red onions accompanied by baked beans from scratch and a huge Caesar salad. But with all due respect to toe, beef is not for Thanksgiving.
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PSA... just heard there will be a turkey shortage for the big day. 16-18 lbs will be in short supply. Smaller ones will be more available. Spiral hams might be scarce.
I'm not really a turkey person, I like the next day sandwiches, otherwise I'm good without it. Things are getting crazy though. I was going to bake some pumpkin bars, and they wanted $2.20 for a can of pumpkin puree. It's usually $.78.
I wonder if pumpkins cost more this year?
I have no recollection of how this happened, but several pumpkin plants grew out of the composting area I have next to my house. I gave pumpkins to all her family and kept the smallest for us which is plenty big enough to make a couple pies for Thanksgiving.
My first wife complained that turkey had no flavor at all. I sort of agree. I don’t eat it often, although the lunch meat is frequently in our fridge. It’s like tilapia, tasteless on its own, but a nice canvas from which to add flavor. It’s why cranberries are essential to Thanksgiving.
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What time is it? Its chili time... except I dont want chili, so I'm making squash soup.
Winter squash, I usually use butternut, but I didn't get one of those, I got a banana squash instead
(https://i.postimg.cc/6QXY8cK9/bananasquash-Johnat-APW-ac00fcacb64f49a98013c65d39add286.jpg)
Slice it, but it and peeled it. Diced it up into relative small cubes. Throw it on a sheet pan and roast at 400° for half hour.
Normally cook it in a crock pot on high for 3-4 hours or low 6-8. I'm impatient, and use a pressure cooker.
1 medium onion diced
2-3 cups of chicken broth depending in squash size
1/2 tsp marjoram
1/4 tsp black pepper
1/8 tsp cayenne pepper
2 tbsp butter
8 oz cream cheese
Due to the size of the squash, and my dad loves it made this way, I'm using one can of chicken broth, and one can of beer. I'm also adding 1/4 cup of heavy cream. I am substituting cayenne pepper for 2 freshly chopped habanero peppers.
Cook it all together in crock pot or whatever you use yo make soup, and I use a stick blender to process it until its smooth. Eat it with a dollop of sour cream and some tortilla chips or garlic bread.
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I need to make squash soup more often, only made it a few times. And plus 1 for stumping me on banana squash, never heard of it (and I’m obsessed with knowing such things).
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I need to make squash soup more often, only made it a few times. And plus 1 for stumping me on banana squash, never heard of it (and I’m obsessed with knowing such things).
There is a small road side shop that sells them in for county. Only place that jce actually seen them. This time a year, whenever I go there, I bring a copy of my two recipies I make with it. The soup, and a sweet and sliced glazed squash. People always asking what they are and how to cook them. Usually FIBs
And of you're wondering what a FIB is, it's what we Wisconsinites call people from Illinois. "F*ing Illinois Bastard"
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And of you're wondering what a FIB is, it's what we Wisconsinites call people from Illinois. "F*ing Illinois Bastard"
Ooooooo. Big talk from a cheese head. :emot_laughing: :emot_kiss:
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Put these up for Jed.
7.4 lb. 3 ribs.
(https://i.imgur.com/c7RIKmT.jpg)
Au gratin Gruyère.
(https://i.imgur.com/eWxCHmb.jpg)
Morton’s creamed spinach.
(https://i.imgur.com/5vsLyMQ.jpg)
Yeast rolls.
(https://i.imgur.com/LcretE4.jpg)
(https://i.imgur.com/YOn4XEM.jpg)
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Put these up for Jed.
7.4 lb. 3 ribs.
(https://i.imgur.com/c7RIKmT.jpg)
Nephew did a 2 x 2 ribs with Peruvian marinate on a rotisserie over his gas grill. Other than being overcooked, it wasn’t bad. His turkey was perfect.
For breakfast today I had made a couple steak and cheeses using those rib leftovers, grilled onions, tomato and arugula on toasted hotdog rolls; improvisational camp food. We’re in NC at the Great Smokey Mountains enjoying that crazy 60s December weather.
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It sounds awesome. I left all the prime rib back at home, and have no idea what I will find when I get back there on Thursday. I want at least one more thinly sliced sandwich or two. The family wants me to make a Wellington for New Year’s.
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Last good things I remember
Christmas cake I made myself.
Chicken chilli/Chilli chicken. (Dunno it’s name in the U.S.) with a twist, (pizza oregano in the gravy.)
And just a glass of plentily both refined and aged, H2O.
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My Family Famous Meatballs.
Meatballs:
2 pounds ground beef (I use sirloin)
1 packet of onion soup mix.
Combine and make meatballs and sear.
Sauce:
1 can cranberry sauce
1 cup sauerkraut
1 8oz bottle Heinz chilli sauce
1 cup water or short bottle water
1 cup brown sugar
Oven Temp 350°f
In 9" x 13" pan cover meatballs with sauce and bake covered for 1 1/2 hours, uncover and bake 30 minutes
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My Family Famous Meatballs.
Meatballs:
2 pounds ground beef (I use sirloin)
1 packet of onion soup mix.
Combine and make meatballs and sear.
Sauce:
1 can cranberry sauce
1 cup sauerkraut
1 8oz bottle Heinz chilli sauce
1 cup water or short bottle water
1 cup brown sugar
Oven Temp 350°f
In 9" x 13" pan cover meatballs with sauce and bake covered for 1 1/2 hours, uncover and bake 30 minutes
I've been putting all the family recipes into a website - I'll definitely test it out.
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Hope it turns out a d you like it. It's a staple at most of my family get togethers. My dad wants mentontry with venison, but I'd have to add some fat from something probably pork. Maybe 1lb of each. Others want me to just leave it alone
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Hope it turns out a d you like it. It's a staple at most of my family get togethers. My dad wants mentontry with venison, but I'd have to add some fat from something probably pork. Maybe 1lb of each. Others want me to just leave it alone
Yes, for venison grind in some fatty pork or even fatback (which I can’t find any more) and mixi well. Do you have a decent meat grinder sweetie? I do of course.
Someone is going make a meat joke out of that, I just know it.
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Hope it turns out a d you like it. It's a staple at most of my family get togethers. My dad wants mentontry with venison, but I'd have to add some fat from something probably pork. Maybe 1lb of each. Others want me to just leave it alone
Yes, for venison grind in some fatty pork or even fatback (which I can’t find any more) and mixi well. Do you have a decent meat grinder sweetie? I do of course.
Someone is going make a meat joke out of that, I just know it.
Not me, CT maybe.
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Hope it turns out a d you like it. It's a staple at most of my family get togethers. My dad wants me to try with venison, but I'd have to add some fat from something probably pork. Maybe 1lb of each. Others want me to just leave it alone
Yes, for venison grind in some fatty pork or even fatback (which I can’t find any more) and mixi well. Do you have a decent meat grinder sweetie? I do of course.
Someone is going make a meat joke out of that, I just know it.
Yes Sir, I have an attachment for my kitchen aid stand mixer. I've never used fatback for the simple reason ita called fatback. I know it's like a super fat bacon, but I could never get passed the name.
Yes a meat joke does sound like it's right up CTs alley😁
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Moi? 😳😇
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(https://media1.popsugar-assets.com/files/thumbor/afn9Q4dyED-j8t93mmVN7TRvzfE/fit-in/1024x1024/filters:format_auto-!!-:strip_icc-!!-/2016/01/19/708/n/1922507/003747b1e1570794_1170043_1522864158043423_505514831_n/i/When-you-finally-hear-motto-you-can-live.jpg)
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8) As a retired Excu. Chef all food.
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GUMBO.
(https://i.imgur.com/btbWB90.jpg)
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LOBSTER TAILS
(https://i.imgur.com/Fn6G54w.jpg)
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And there goes my panties. That looks so delicious :emot_kiss:
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And there goes my panties. That looks so delicious :emot_kiss:
Daddy will sneak into your room later, for a sniff. I’ll leave dessert in the laundry basket for you.
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And there goes my panties. That looks so delicious :emot_kiss:
Daddy will sneak into your room later, for a sniff. I’ll leave dessert in the laundry basket for you.
I'll leave my reply in PM. :emot_kiss: :emot_kiss:
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FILET MIGNON WITH CRAB AND BÉARNAISE
(https://i.imgur.com/4byrnv7.jpg)
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FILET MIGNON WITH CRAB AND BÉARNAISE
(https://i.imgur.com/4byrnv7.jpg)
I'm neither a gourmet nor a gourmand, but I have to ask: what are those tiny green sprinkles? Parsley?
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Ground parsley or chives. In Texas, it may be cilantro. This was from Eddie V’s in San Antonio.
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BEEF WELLINGTON BY YOURS TRULY.
(https://i.imgur.com/DJMXTOe.jpg)
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BEEF WELLINGTON BY YOURS TRULY.
(https://i.imgur.com/DJMXTOe.jpg)
Wow, and yet again wow! That's the third or fourth thing I learned today, the fifth if you include discovering that you're a talented cook.
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PROPER CAVIAR SERVICE WITH TOAST POINTS.
(https://i.imgur.com/UUqVnLG.jpg)
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PROPER CAVIAR SERVICE WITH TOAST POINTS.
Very, very nice! The only time I've ever eaten real caviar was, of all places, on an Aeroflot flight somewhere over Siberia. Not with toast, but with small squares of sour black bread.
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PROPER CAVIAR SERVICE WITH TOAST POINTS.
Very, very nice! The only time I've ever eaten real caviar was, of all places, on an Aeroflot flight somewhere over Siberia. Not with toast, but with small squares of sour black bread.
My Russian Rye. A staple consumed with most everything.
(https://i.imgur.com/SkGfZX3.jpg)
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My homemade bouillabaisse. Takes about two days to do it right, but oh so fucking delicious.
(https://i.imgur.com/rEyGO8n.jpg)
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I smoked some hamburgers last night. Everyone has their own particular cheese, so I made stuffed burgers. I did it as a surprise. I now realize teens are wary when you say these burgers are different you'll know why when you take a bite :)
(https://i.pixxxels.cc/HngtXCcJ/Snapchat-1912635598.jpg)
(https://i.pixxxels.cc/MT8sbBgK/20220213-173634.jpg)
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Paella
(https://i.imgur.com/w2JswM6.jpg)
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Paella
(https://i.imgur.com/w2JswM6.jpg)
That looks so real that I can almost see the shells opening and closing. :)
Have you ever cooked professionally?
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Paella
(https://i.imgur.com/w2JswM6.jpg)
That looks so real that I can almost see the shells opening and closing. :)
Have you ever cooked professionally?
No, but I have been a foodie forever. My son was thinking about culinary school. His mother blamed me. We have been cooking together since he was old enough to hold a knife.
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I am embarrassed to admit that I had hypoglycemia yesterday, and just pulled into a McDonald’s. So let me make up for that with this photograph I took of my bacon wrapped filet mignon with crab meat and béarnaise sauce. Asparagus on the side.
(https://i.imgur.com/4byrnv7.jpg)
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(https://i.imgur.com/7zfGTe2.jpg)
Antoine’s famous Pompano Pontchartrain. Grilled delicate pompano filet, butter poached jumbo lump crabmeat, white wine sauce, onion rice, seasonal vegetables. A NOLA classic.
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(https://i.imgur.com/7zfGTe2.jpg)
Antoine’s famous Pompano Pontchartrain. Grilled delicate pompano filet, butter poached jumbo lump crabmeat, white wine sauce, onion rice, seasonal vegetables. A NOLA classic.
My brain has gone into overdrive, imagining the flavors and textures of that sumptuous dish. Thank you for sharing!
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Chilean Sea Bass at StripSteak by Michael Mina in Miami. What a great night that was.
(https://i.imgur.com/HBnmira.jpg)
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Chilean Sea Bass at StripSteak by Michael Mina in Miami. What a great night that was.
Another mouth-watering photo! Thanks a bunch.
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(https://i.imgur.com/5GhzIVQ.png)
Burrata cheese. I don’t slice it. I don’t spread it. I’ll take the whole damn thing and bite into it like an apple. Yes, it is gluttony. But the most delicious gluttony that you’ll ever participate in.
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My favorite desert. Key Lime pie. Maybe Jules samples some when she was on a road trip through the south.
(https://i.ibb.co/ZM5zSxN/key-lime-pie-8.jpg)
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How can you visit "The Keys" without having Key Lime Pie. That's where the tasty treat originated.
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How can you visit "The Keys" without having Key Lime Pie. That's where the tasty treat originated.
From my travels throughout the south, I try to order key lime pie for dessert in the many towns and cities I visited. Almost all of the key lime pies taste a little different, some more tart than the others. I have also brought home key lime pound cake some bakeries make.
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(https://i.imgur.com/5GhzIVQ.png)
Burrata cheese. I don’t slice it. I don’t spread it. I’ll take the whole damn thing and bite into it like an apple. Yes, it is gluttony. But the most delicious gluttony that you’ll ever participate in.
Thanks PH. I had never heard of this before, will have to look out for it in the UK.
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My favorite desert. Key Lime pie. Maybe Jules samples some when she was on a road trip through the south.
How can you visit "The Keys" without having Key Lime Pie. That's where the tasty treat originated.
As the mighty eagles says, they all taste a little different to me also. There is one place in the keys that has excellent KLP, which I had the first time I ordered it there. LOVED IT. Then I tried the chocolaty desert one of the kids ordered. HFS, was it good. And since then, I always order that instead of the Key Lime Pie. Key Lime Pie is good, but chocolaty things is my main dessert jam.
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I don’t consider fast food to be “food porn” worthy, but I had Shake Shack tonight, and it is so fucking good. I just had to share a picture with you.
(https://i.imgur.com/F4WrZNA.jpg)
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I don’t consider fast food to be “food porn” worthy, but I had Shake Shack tonight, and it is so fucking good. I just had to share a picture with you.
(https://i.imgur.com/F4WrZNA.jpg)
Is that a single, double, or triple portion on the tray?
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Is that a single, double, or triple portion on the tray?
These are singles, but I do usually order a double. LOL. So fucking good. And they’ve got craft beer. So you can have an awesome IPA with this. It’s just light years ahead of McDonald’s.
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Is that a single, double, or triple portion on the tray?
These are singles, but I do usually order a double. LOL. So fucking good. And they’ve got craft beer. So you can have an awesome IPA with this. It’s just light years ahead of McDonald’s.
India Pale Ale? (I'm acronym-challenged)
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Is that a single, double, or triple portion on the tray?
These are singles, but I do usually order a double. LOL. So fucking good. And they’ve got craft beer. So you can have an awesome IPA with this. It’s just light years ahead of McDonald’s.
India Pale Ale? (I'm acronym-challenged)
Isopropyl Alcohol (https://en.wikipedia.org/wiki/Isopropyl_alcohol)
No, just kidding, you are correct Hilda.
;D
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Is that a single, double, or triple portion on the tray?
These are singles, but I do usually order a double. LOL. So fucking good. And they’ve got craft beer. So you can have an awesome IPA with this. It’s just light years ahead of McDonald’s.
India Pale Ale? (I'm acronym-challenged)
Isopropyl Alcohol (https://en.wikipedia.org/wiki/Isopropyl_alcohol)
No, just kidding, you are correct Hilda.
;D
That's a relief. I checked with a couple of acronym-finder websites, and had to scroll my way through dozens of meanings for IPA. India Pale Ale seemed to fit the context of PornHubby's post.
What's truly frustrating is coming across acronyms that have fallen out of use. I almost gave up on "She's a V.A.D" in a novel written around 1920.
[Voluntary Aid Detachment = volunteer nurses during the First World War.]
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Pan seared foie gras with creamy grits. OMFG. Orgasmic.
(https://i.imgur.com/gHO06mE.jpg)
Escargots
(https://i.imgur.com/a1q9BN0.jpg)
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This thread is just too gourmet (and erudite) for me ;D
(https://i.imgur.com/2a4xdQZ.jpg)
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LOL. How about some real food porn?
(https://c.tenor.com/BaffXTXmFpYAAAAC/sausage-party.gif)
(https://i.giphy.com/media/LFwLTFAxcR8pfOTKLc/200w.gif)
(https://y.yarn.co/79db514f-9b1e-450f-812b-73f0e6f5253f_text.gif)
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This thread is just too gourmet (and erudite) for me ;D
(https://i.imgur.com/2a4xdQZ.jpg)
This picture is crying out for some variation on the "Is it in?" joke. The lady's face speaks volumes.
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This thread is just too gourmet (and erudite) for me ;D
(https://i.imgur.com/2a4xdQZ.jpg)
This picture is crying out for some variation on the "Is it in?" joke. The lady's face speaks volumes.
I think it's because she has come uncomfortably close to KFC crap
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I think it's because she has come uncomfortably close to KFC crap
I LOVE KFC Original Recipe. It's just so bad for the body. We still have it a few times a year.
When we drove through Kentucky, there were KFC signs that hyped the buffet in the restaurant. WHAT?!? My next trip to KFC we are hitting that bitch. Michigan doesn't have buffets. I just one to do it one time. I know I will be feeling miserable for the next 48 hours, but the KFC buffet is on my bucket list. #swidt
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I have a KFC that’s about 2 minutes from my apartment. After abusing the proximity for a month, my new rule is no more than once a month. I get the two piece meal with original recipe, dark meat. That’s usually a thigh and a drumstick. Mashed potatoes, gravy, and a biscuit. I’m getting a boner just writing this.
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I have a KFC that’s about 2 minutes from my apartment. After abusing the proximity for a month, my new rule is no more than once a month. I get the two piece meal with original recipe, dark meat. That’s usually a thigh and a drumstick. Mashed potatoes, gravy, and a biscuit. I’m getting a boner just writing this.
Mmmmm, Mash and gravy, mix in some corn. Yep, lady boner.
We like to get the Famous Bowl, when I don't get the two piece thighs.
That original recipe is the best thing ever.
And their biscuit to wipe up that fantastic gravy from the bowl. Yummmm.
Sadly, still trying to lose my excess winter weight. Can't go to KFC yet.
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I’d love to be between two thighs, licking your gravy bowl right now.
Dad sure does like to say “gravy bowl!” LOL.
:emot_thdrool: :emot_thdrool: :emot_thdrool:
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I blame you all.
(https://i.imgur.com/ubFEN5X.jpg)
(https://i.imgur.com/scyrZFT.jpg)
Yes, it was as good as it looks.
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I needed some chicken tonight also. When the oldest came in and asked if we could have Chinese, I shouted, YES!
Almond Boneless Chicken. Egg Roll was sh*t though. Ate so much I couldn't even eat my fortune cookie. It's still sitting at the table.
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I'm going to hazard a guess that KFC in the USA is far superior to that in the UK.
Also my experiences of Chinese restaurants in Florida, Arizona and Colorado have always been awful. Are they better elsewhere in the USA. Thai were much better though.
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I love KFC, but it's so bad for you, that I don't eat it much. And because of that maybe, "absence makes the heart stomach grow fonder" Same with White Castle, But I only eat that once every two years. haha
As for Chinese, the place that we go to is very good. Walking in it looks like a sh*thole, but the food is fantastic. I haven't eaten at a different one in 15 years.
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I'm surprised to hear that, considering the Scottish's
Reputation for deep frying everything. I guess it all depends on recipe and local tastes and ingredients. Could be something as simple as the chicken is different species and has a different taste. Here 8n
America we breed our bird for taste :facepalm:
All joking aside, I couldnt begin to tell you anything about that. The times I've spent in foreign countries, I never once ate fast food. I had the mindset, why travel across the globe and eat the food I can get just down the road from my home. Guess that's kind of simple mindedness as even in the same restaurants menus change depending on the area they are in.
Just google McDonald's Japan and check the menu.
(https://i.postimg.cc/fWPZ1gbM/24wfpr4x30n21.jpg)
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Just google McDonald's Japan and check the menu.
(https://i.postimg.cc/fWPZ1gbM/24wfpr4x30n21.jpg)
Is the 'Double Burger' a Japanese thing?
Looking through the menu, I'd guess "Garlic Pepper", "Teriyaki", and maybe "Shrimp" are for the local market.
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Is the 'Double Burger' a Japanese thing?
The fact everything seems to be doubled has to be, we obviously have double burgers in the states, but nearly everything on theirs is doubled.
Can't remember which country, but during a marketing class I took, we were looking through menus, and one place had a seasonal octopus burger.
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So I took the son out for an nice dinner tonight. And they had this gourmet oyster menu. Little tiny oysters from the Northeast, and they wanted four bucks each for them. I still remember when you could get a big platter of giant Gulf oysters, 12 bucks a dozen. So we ordered the fancy-schmancy little Northeast oysters. We put two on a cracker with sauce. And I commented, “I think I pulled boogers out of my nose today bigger than these.” LOL.
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I will try anything once (except incest and Morris Dancing); but have never plucked up the courage to eat an oyster.
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I know there used to be a food thread. I just can't find it.
Never mind.
At My 23:30 or there abouts, i'm suddenly inclined to make meatloaf and cherries.
For me, it's a classic. And a plate full of comfort food. And, fair enough, I'm quite drunk.
Is there something similar in across the pond cuisine?
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Craving some Tex Mex tonight…
(https://i.imgur.com/BzpXhRi.png)
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(https://1.bp.blogspot.com/-kw-fT9uqhCw/YVepuFQc0hI/AAAAAAABfWI/QViHyfDZw-cjCWSOfixhsgEhfd6jq48qwCLcBGAsYHQ/s320/1%2B%252852%2529.jpg)
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I miss Jed_'s pornographic food posts :'(
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(https://1.bp.blogspot.com/-kw-fT9uqhCw/YVepuFQc0hI/AAAAAAABfWI/QViHyfDZw-cjCWSOfixhsgEhfd6jq48qwCLcBGAsYHQ/s320/1%2B%252852%2529.jpg)
While I love each of those, I don't think I would like them together.
Great, now I'm craving bacon and eggs, yet I'm all I'm getting today is plain ol' oat meal and a side plate of fruit.
Edit: and a hard boiled egg, which the batch I recently made are the absolute worst peeling eggs in the history of mankind.
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While I love each of those, I don't think I would like them together.
Smoky Maple & Sage Breakfast Pork Burger Sounds Yummly, which is where I found it.
Always bring your water to a boil before putting the eggs into it, and then always give the eggs an ice cold plunge once cooked. This will prevent (or minimize) the proteins in the shell from binding to the egg.
Follow me for more life hacks. :emot_kiss:
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Weird, because I always start my eggs in cold water with some veggie oil, and then bring to a boil. I'll boil them for about 5-6 minutes and then shut off the heat and let them sit until I can put my hand in the water, and then remove the eggs.
I peel them under running water, just a small constant stream that goes into the bowl I'm putting the eggs into once peeled I'll have maybe one that doesn't peal the best but it still turns out.
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Adding a little white vinegar to your boiling water breaks down the shells and makes them easier to peel.
The experts say that the problem with putting your eggs in the cold water and bringing it up to boil is that the gradual change in temperature causes the egg's proteins to stick to the membrane of the shell more than when dropped in hot water. This is because the egg white or “albumen” in an egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane.
I wouldn’t know, because my grandmother always said to bring the water to a boil first. I’ve done the vinegar thing recently, and I don’t notice a huge difference, but my eggs usually peel pretty easy. I do the boil, and then the ice cold plunge. I’ve always suspected that the boil makes the shell expand, and the plunge makes the shell contract, and that’s enough to loosen it up and make it easier to peel. But I don’t know the science of that.
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The ONLY reason I don't boil water first is because I always always always think the eggs are going to break when they hit the bottom of the pot.
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The ONLY reason I don't boil water first is because I always always always think the eggs are going to break when they hit the bottom of the pot.
Lower them into the water with a spoon. :emot_kiss:
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Start them in cold, bring to a boil, take off the heat and cover 1 minutes, then ice bath.
The last time I didn't put in cold water, I just ran cold water on them and put them in fridge.
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(https://i.imgur.com/yY6TYc6.jpg)
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This is a prosciutto Burrata bowl, with pesto, farro, arugula, and cherry tomatoes. I cannot even begin to describe how orgasmically delicious this is. And actually healthy. I just wish the restaurant wasn’t on the complete opposite side of town from me. But every single item on the menu features Burrata cheese. So what’s not to love?
(https://i.imgur.com/uJ6baN3.jpg)
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Best Margherita pizza *ever*! Saccone’s “Jersey style” Pizza in Austin. Yes, those are cum stains on my shorts.
(https://i.imgur.com/W0kgody.jpg)
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Food porn. :emot_laughing:
(https://i.imgur.com/sBfsPuL.jpg)
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Two please.
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Trying oyster for the first time.
https://gfycat.com/snarlingunluckydarwinsfox
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Trying oyster for the first time.
https://gfycat.com/snarlingunluckydarwinsfox
;D
I sympathize. One of the few foods I have never been brave enough to try (not straight from the shell anyway).
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Trying oyster for the first time.
https://gfycat.com/snarlingunluckydarwinsfox
;D
I sympathize. One of the few foods I have never been brave enough to try (not straight from the shell anyway).
I’m a good southern boy. I’ve eaten oysters all my life. September is a good time for oysters, because the old rule of thumb used to be “only eat oysters during months with the letter R.“ So May, June, July, and August, were the “don’t eat oysters“ months. By the time September rolls around, everybody’s hankering for a dozen on the half shell.
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Are they actually alive when you eat them?
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Are they actually alive when you eat them?
When you eat oysters raw, when they are shucked prior to serving, they are freshly killed, which is why you oftentimes see them on ice. This ensures they are fresh when eating, so they maintain the right flavor profile, texture and nutrient density.
The “are they still alive?” issue has been heavily debated and still isn’t known for sure. Oysters most likely die when the meat is separated from the shell—because the oyster’s heart is right next to the bottom abductor muscle that is sliced during shucking. That means that they aren’t technically “still alive” when you swallow them.
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Are they actually alive when you eat them?
When you eat oysters raw, when they are shucked prior to serving, they are freshly killed, which is why you oftentimes see them on ice. This ensures they are fresh when eating, so they maintain the right flavor profile, texture and nutrient density.
The “are they still alive?” issue has been heavily debated and still isn’t known for sure. Oysters most likely die when the meat is separated from the shell—because the oyster’s heart is right next to the bottom abductor muscle that is sliced during shucking. That means that they aren’t technically “still alive” when you swallow them.
Thanks, a worthy note for TIL.
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I love oysters, but not raw. There used to be a restaurant in the (now gone) mall here that had a restaurant branded shot glass with a raw oyster in it on the menu. You got to keep the shot glass. Never could bring up the nerve to try it, and when I finally did, the restaurant had closed.
I finally tried mussels for the first time this year. Highly recommend them. They taste similar to oysters, but aren't as slimy and the flavor is milder.
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I tend to prefer raw oysters sliced up before eating them, rather than having them in one big gulp.
A restaurant nearby serves them like that. 5* oysters sliced in 3 or 4 with whatever dressing you like (my personal favourite being natural juice, lemonjuice, pepper and a touch of chili). To me it's a whole different approach that really works. Much tastier than having a whole oyster to contend with in your mouth.
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I tend to prefer raw oysters sliced up before eating them, rather than having them in one big gulp.
A restaurant nearby serves them like that. 5* oysters sliced in 3 or 4 with whatever dressing you like (my personal favourite being natural juice, lemonjuice, pepper and a touch of chili). To me it's a whole different approach that really works. Much tastier than having a whole oyster to contend with in your mouth.
The weird thing is, I probably would have tried raw oysters as a kid iff someone gave me one back then. I used to eat things I wouldn't touch with a 10' pole back then. (Ate sardines with crackers back then.) I like oysters fried. With hot sauce if they're on a Po' Boy. There's nothing quite like a hot fried oyster exploding in your mouth.
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I love oysters, but not raw. There used to be a restaurant in the (now gone) mall here that had a restaurant branded shot glass with a raw oyster in it on the menu. You got to keep the shot glass. Never could bring up the nerve to try it, and when I finally did, the restaurant had closed.
I finally tried mussels for the first time this year. Highly recommend them. They taste similar to oysters, but aren't as slimy and the flavor is milder.
I can heartily recommend the New Zealand Green Lipped mussel. They are much larger and more succulent than the normal mussels, and they have a beautiful shell.
(https://cdn-attachments.timesofmalta.com/health-fitness_03_temp-1336995625-4fb0ef29-620x348.jpg)
(https://www.twopurplefigs.com/wp-content/uploads/2022/01/Green-Mussels-2.jpg)
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I can heartily recommend the New Zealand Green Lipped mussel. They are much larger and more succulent than the normal mussels, and they have a beautiful shell.
(https://cdn-attachments.timesofmalta.com/health-fitness_03_temp-1336995625-4fb0ef29-620x348.jpg)
The colorful shell and the mention of New Zealand reminded me of some souvenirs I picked up when I was there. I searched the web and learned that the NZ craft items are made from a native abalone called Pāua. Whatever it's called, it's pretty.
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I just heard recently that pickle pizza is a thing. I must find some way to try one.....
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I just heard recently that pickle pizza is a thing. I must find some way to try one.....
Oh my god, we have a place that does cheese burger pizza with huge pickle slices on it. The best parts are the pickles. I never would have thought it, but that acidic briny little pop is amazing.
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The Horror! :o :o :o :o
And I thought putting pineapple on a pizza was a mortal sin. These towns should be wiped out like Sodom and Gomorra
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These towns should be wiped out like Sodom and Gomorra
I agree that pineapple should not be on pizza, and yes I have tried it, but this seems a bit extreme. 🤣
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I tend to prefer raw oysters sliced up before eating them, rather than having them in one big gulp.
A restaurant nearby serves them like that. 5* oysters sliced in 3 or 4 with whatever dressing you like (my personal favourite being natural juice, lemonjuice, pepper and a touch of chili). To me it's a whole different approach that really works. Much tastier than having a whole oyster to contend with in your mouth.
The weird thing is, I probably would have tried raw oysters as a kid iff someone gave me one back then. I used to eat things I wouldn't touch with a 10' pole back then. (Ate sardines with crackers back then.) I like oysters fried. With hot sauce if they're on a Po' Boy. There's nothing quite like a hot fried oyster exploding in your mouth.
Dude... Sardine crackers are totally yummie. I totally love sardines. If the fatty goo of sardines isn't your thing, try them the spanish way: preserved on lemon juice/vinegar. Different taste, but equally tasty.
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These towns should be wiped out like Sodom and Gomorra
I agree that pineapple should not be on pizza, and yes I have tried it, but this seems a bit extreme. 🤣
Let me rephrase: these towns should be sodomised and given gonorrhea. Better? :D
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given gonorrhea.
Nope. I'd rather turn to a salt block. Perhaps I could sprinkle a little of that salt on my cheese burger pizza with extra pickles before I go.😘
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given gonorrhea.
Nope. I'd rather turn to a salt block. Perhaps I could sprinkle a little of that salt on my cheese burger pizza with extra pickles before I go.😘
:emot_laughing: :emot_laughing: :emot_laughing:
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Pineapple on pizza should be a crime. Its right up there with cheese pizza, aka `where the hell is the rest of it?!'.
Unfortunately, I know a few people who do eat pineapple on pizza. If i'm splitting a Papa John's pizza with someone and they want pineapple, it ends up being pineapple on one half and either jalapenos or black olives on the other, depending on my mood.
(And I've had cheeseburger pizza before. I go to Pizza Inn occasionally and its usually on their buffet. I like it.)
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Pineapple on pizza should be a crime. ........
I know a few people who do eat pineapple on pizza.......
Guilty as charged.
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Mason’s Famous Lobster Rolls. To die for. Better than sex. $25 with 1.5 lbs of lobster in every roll.
(https://www.masonslobster.com/application/files/cache/thumbnails/2626c857ff244d2951697c3e9ed3a242.png)
Lobster rolls are one of my favorites. I get it so infrequently though. I was hoping there might be some places serving it when we were in northern Virginia. Didn't see it anywhere though.
When I was in Maine a few years ago, I had it at 4 different places in 7 days.
This picture looks really good. Where is it?
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This picture looks really good. Where is it?
Austin. Uber delivers. I could eat this every day.
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Went to the National Theatre last Saturday on the South Bank Centre. They have a new restaurant called Bob's Lobster serving lobster rolls at £25 a go. Ouch! That's almost half the price of the ticket. We passed.
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A lot of restaurants are putting lobster on the red list, which is for sustainable foods that are in danger. So prices for lobster are going to go up, because they just won't be as available.
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Made reservations for Thanksgiving. Not cooking this year. Shame. I love to cook, but no one in town to eat it. 😭😭😭
This should do.
https://bit.ly/3V416uy
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Made reservations for Thanksgiving. Not cooking this year. Shame. I love to cook, but no one in town to eat it. 😭😭😭
This should do.
https://bit.ly/3V416uy
That place looks amazing.
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It’s good. About $50 a head. We have some five star places, but don’t feel like dropping $300 on a meal for the kids.
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It’s good. About $50 a head. We have some five star places, but don’t feel like dropping $300 on a meal for the kids.
Best we got here is a 200 buck a head place that legend has it, has old deep ties to the Mob back when they ran Casino Beach in pensacola. I take my wife there on our anniversary, but I am not impressed. Portions too small, wine tastes like its minutes away from turning into vinegar, and you get a faint sliver of dessert. The only good thing about the place is the rolls are hand made, and their chef salad is to die for. The 20-50 buck place here is much better and I do not have to fight traffic driving into pensacola to get to it. Used to be a place in Pensacola call Cock of the walk. Not hugely expensive, everytime we went as kids, my great grandma would pay, but after the 3rd time of hearing "cock" from the back seat, my parents made us call it "the walk" Best fried pickles I ever eaten. Also Pensacola has a really nice Irish pub and restaurant called Macguires, worth the trip. Homemade root beer, and the senate soup, that only costs like 75 cents for a bowl. Best food, and unlike places like "world of whiskey" they actually know their shit about liquor. Also you can sign a dollar bill and they will let you stick it to anywhere there are others hanging. Also it is very not a stuffed suit place, since Debauchery is in the sign on the place.
https://www.mcguiresirishpub.com/
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Maybe I’m confused, you’re telling me that Maguire’s Irish Pub is 200 bucks a plate? I can’t even imagine that. It looks like a Bennigan’s steakhouse. Jesus.
This is what $200 a plate looks like in Texas.
https://bit.ly/3UMO3hp
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Maybe I’m confused, you’re telling me that Maguire’s Irish Pub is 200 bucks a plate? I can’t even imagine that. It looks like a Bennigan’s steakhouse. Jesus.
This is what $200 a plate looks like in Texas.
https://bit.ly/3UMO3hp
No, no, no. The 200 buck place is absolute shit compared to Macguires. It has that bennigans vibe but if you look at the menu, an 18 cent senate bean soup bowl, the most expensive dish on the menu is the Grand Burger, but its because the value of everything used to make it totals 1000 bucks. Macguires is around 10-30 bucks a person, depending on what you order. If you feel really hungry and brave, say you can eat 3 of their burgers, any of them. The do give you a shirt and alka seltzer.
The Grand Burger
‘Tis Grand. Our Grand Filet Mignon, custom ground and Chargrilled, served with a side of Caviar, Merlot Sauce and a bottle of imported Moët Impérial Champagne
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Also They are the only bar/pub and restaurant to inherit the Hopkins house fried chicken recipe.
The Hopkins House was the best restaurant in the world to me. Its theme was simple. your family sat at long benches with other families. they offered a tailored menu of 2 choices of what was being served that day along with sides. Think of it like a nicer family reunion dinner. The place was an old plantation style house with a living room that was the waiting room, you could sit on the porch on swings and comfy chairs to smoke or wait to be seated, the servers would keep your iced tea glass full while you waited, and the atmosphere was the purest form of "family and southern hospitality." Race, creed or anything else did not matter there, you came in, and were served like you were a favorite family member. Most places that do that nowadays use it like a prop, but that place, the owners remembered everyone who picked up a fork there. When my family would gather, we would eat dinner there, and they always remembered without even being told that I hated english pea's, so if they were a side dish, they would swap it out for green beans or brussel sprouts. They just offered that level of service, and I sat on the bus stop with a large group of people across the street and cried when that old bastion of good food, good prices and the kindest attitudes I ever seen in the food service industry was demolished.
It is not a stretch to say it would be the kind of place KB would be if it was a restaurant (even if it would never pass health inspections, looking at you Shaver and Watcher1, I Kid!) because everyone here are the nicest people the world should be blessed to know.
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Dessert yesterday. Ancho chile chocolate cake with homemade vanilla ice cream and a toffee praline. Incredibly moist and rich.
(https://i.imgur.com/HCZdET4.jpg)
The whole meal was incredible, but the dessert was on a whole ‘nother level.
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Dessert yesterday. Ancho chile chocolate cake with homemade vanilla ice cream and a toffee praline. Incredibly moist and rich.
(https://i.imgur.com/HCZdET4.jpg)
The whole meal was incredible, but the dessert was on a whole ‘nother level.
Looks good!
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Bacon cheeseburger soup. Topped with dill pickles, sour cream, and hot pepper jelly. Normally I serve it in a brioche bread bowl but I wasn't to the bakery today.
(https://i.postimg.cc/W1k4FW2R/20230114-154147.jpg)
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(https://i.postimg.cc/VNgCGzzG/IMG-20230205-191600-362.webp)
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Pappadeaux’s Shrimp & Grits
(https://s.hdnux.com/photos/53/01/64/11279658/4/rawImage.jpg)
Almost as good the second night. #leftovers
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Pappadeaux’s Shrimp & Grits
(https://s.hdnux.com/photos/53/01/64/11279658/4/rawImage.jpg)
Almost as good the second night. #leftovers
Looks great. I've never eaten shrimp and grits or eaten at a Pappadeaux.
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From yesterday’s celebration…
8 oz. tenderloin, perfectly cooked.
(https://i.imgur.com/BwZUum8.jpg)
Truffle mac & cheese. Parmesan sole in the background.
(https://i.imgur.com/aCV8pDS.jpg)
Crème brûlée.
(https://i.imgur.com/Mtw8rfm.jpg)
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Not sure if it was this thread but a while ago I asked what on earth S'mores were and that they were unheard of in the UK to my knowledge. Just discovered some lurking in the freezer section of a well known UK supermarket. Not tempted to be honest.
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Not tempted to be honest.
S’mores are not a culinary delight. They are part of a long-standing camping tradition. Toasting a marshmallow over an open fire with friends, and then putting that between gram crackers and a piece of Hershey’s chocolate. It’s a shared experience. Eating one invokes the fire flies, sharing stories, and the joys of childhood. If you don’t have that background with them, it isn’t something you are going to crave or particularly enjoy.
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Camping in the UK (or anywhere else) - something Mrs Obi and I resolutely avoid.
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I am a former Cub Master and Assistant Troop Master. With two boys, one who made Eagle rank. I was 40 when the youngest was born. Not the age you want to begin sleeping on the hard earth, but I did it because I love them. I was always “that dad” with a full bar in the trunk of my car. Always enjoyed having a nip with Mother Nature. Made it easier to sleep on a bunch of rocks.
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Fortunately none of my four offspring ever showed an interest in camping. ;D
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I brought up the s'mores thing when I saw them ruining them during an episode of "the great british baking show" or "british bake off". It was a horrible representation of a s'more.
Crème brûlée.
(https://i.imgur.com/Mtw8rfm.jpg)
It all looked so delicious, but this is makes me salivate.
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My son and I have a saying: “THERE IS ALWAYS ROOM FOR FLAN.”
:emot_laughing:
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I brought up the s'mores thing when I saw them ruining them during an episode of "the great british baking show" or "british bake off". It was a horrible representation of a s'more.
I never watch those types of programs (apart from the Apprentice) so never knew that they were now publicised in the UK.
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My brother’s in Firenze Italy tonight.
:emot_thdrool: :emot_thdrool: :emot_thdrool:
(https://i.imgur.com/N5xZB8H.jpg)
(https://i.imgur.com/bNRuDbs.jpg)
(https://i.imgur.com/ZY3alrw.jpg)
(https://i.imgur.com/X7uvSRA.jpg)
(https://i.imgur.com/JmFSsAZ.jpg)
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And a woo to him for his choice of wine.
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After wife's eye appointment, we went to our favorite restaurant. Normally it's our breakfast or brunch place, depending on how early we get going. :roll:
Today we did lunch. Thursday specials.are Liver and Onions or Sloppy Joes with French Fries. Wife went for the liver and I had the sloppy joe. Brought home a slice of the most fantastic chocolate cake. That's for tonight. :D