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  Topic: Libations and Comestibles< Next Oldest | Next Newest >  
Tony M Nyphot



Posts: 235
Joined: June 2008

(Permalink) Posted: Jan. 06 2009,17:30   

Quote (Arden Chatfield @ Jan. 06 2009,11:24)
Kristine 's recipe  looks very alluring, but  I've never cooked beanless chili.  I've always been vaguely intimidated by  cooking it and getting it right. But beanless chili isn't an obsession out  her e like it is  in Texas.

FTFY

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"I, OTOH, am an underachiever...I either pee my pants or faint dead away..." FTK

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: Jan. 06 2009,19:47   

Quote (Tony M Nyphot @ Jan. 06 2009,15:30)
   
Quote (Arden Chatfield @ Jan. 06 2009,11:24)
Kristine 's recipe  looks very alluring, but  I've never cooked beanless chili.  I've always been vaguely intimidated by  cooking it and getting it right. But beanless chili isn't an obsession out  her e like it is  in Texas.

FTFY

I can improve on that:

   
Quote
Kristine 's recipe looks very alluring, but I've never cooked beanless chili. I've always been vaguely intimidated by cooking it and getting it right. But beanless chili isn't an obsession out here like it is  in Texas.


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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
khan



Posts: 1483
Joined: May 2007

(Permalink) Posted: Jan. 06 2009,20:00   

I cooked up some corned beef and used part of it to make a variation of minestrone.

Whole grain spiral pasta, a can of black beans, a bag of frozen "Italian Style Vegetables".

Quite tasty.  About 6 meals worth.

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"It's as if all those words, in their hurry to escape from the loony, have fallen over each other, forming scrambled heaps of meaninglessness." -damitall

That's so fucking stupid it merits a wing in the museum of stupid. -midwifetoad

  
rhmc



Posts: 340
Joined: Dec. 2007

(Permalink) Posted: Jan. 06 2009,20:06   

we cook corned beef by boiling it with a bag of zatarain's crab boil.  
cool it, slice it thin.  
rye bread, swiss cheese, sauerkraut.

mmmmm.  rueben's for days.  :)

stock up at st. paddy's day.  they freeze well.

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: Jan. 09 2009,17:34   

I am currently making Ale-sauced pork ribs and vegetables. Although, I added parsnips in addition to  carrots, and about twice as many new redskin potatoes as is called for. Also, instead of a stout, I made it with Koningshoeven Tripel Trappist Ale.  It is probably going to be another hour or so before it is ready and I am having a hard time waiting.



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It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
stevestory



Posts: 8948
Joined: Oct. 2005

(Permalink) Posted: Jan. 09 2009,17:41   

anybody have an recommendations on food processors? I've heard you either pay $30 and get a piece of crap or $200 and get something good. Any comments?

   
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: Jan. 09 2009,17:52   

Quote (stevestory @ Jan. 09 2009,17:41)
anybody have an recommendations on food processors? I've heard you either pay $30 and get a piece of crap or $200 and get something good. Any comments?

If you are still chewing tabacky, I'd suggest just getting your food preprocessed.



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It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
stevestory



Posts: 8948
Joined: Oct. 2005

(Permalink) Posted: Jan. 09 2009,18:06   

Carlson, does DEEZ mean anything to you?

   
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: Jan. 09 2009,18:13   

Quote (stevestory @ Jan. 09 2009,18:06)
Carlson, does DEEZ mean anything to you?

Only in reference to the fruit of trees from the order Fagales.



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It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
stevestory



Posts: 8948
Joined: Oct. 2005

(Permalink) Posted: Jan. 09 2009,18:17   

Dang. You preempted my kitteh.

   
Tony M Nyphot



Posts: 235
Joined: June 2008

(Permalink) Posted: Jan. 09 2009,19:07   

Quote (stevestory @ Jan. 09 2009,16:41)
anybody have an recommendations on food processors? I've heard you either pay $30 and get a piece of crap or $200 and get something good. Any comments?

I can give you some recommendation‘s...

I can also provide info on food processor‘s.

Seriously though, it depends somewhat on what your purpose for using one is. That will guide a prescribed evolution to a final decision.

I have four in various sizes and formats for specialized purposes and 2 are manually operated. I love them so...

--------------
"I, OTOH, am an underachiever...I either pee my pants or faint dead away..." FTK

  
Tony M Nyphot



Posts: 235
Joined: June 2008

(Permalink) Posted: Jan. 09 2009,19:21   

Quote (carlsonjok @ Jan. 09 2009,16:34)
I am currently making Ale-sauced pork ribs and vegetables. Although, I added parsnips in addition to  carrots, and about twice as many new redskin potatoes as is called for. Also, instead of a stout, I made it with Koningshoeven Tripel Trappist Ale.  It is probably going to be another hour or so before it is ready and I am having a hard time waiting.

Looks and sounds yummy. It‘s now on my list to make right after Kristine‘s chili.

I‘ll be curious to know how it turns out...post a pic.

--------------
"I, OTOH, am an underachiever...I either pee my pants or faint dead away..." FTK

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: Jan. 09 2009,20:19   

Quote (Tony M Nyphot @ Jan. 09 2009,19:21)
Quote (carlsonjok @ Jan. 09 2009,16:34)
I am currently making Ale-sauced pork ribs and vegetables. Although, I added parsnips in addition to  carrots, and about twice as many new redskin potatoes as is called for. Also, instead of a stout, I made it with Koningshoeven Tripel Trappist Ale.  It is probably going to be another hour or so before it is ready and I am having a hard time waiting.

Looks and sounds yummy. It‘s now on my list to make right after Kristine‘s chili.

I‘ll be curious to know how it turns out...post a pic.

Alas, I do not have a digital camera, so even if I was to take a picture it would be several week before it was available.  

That said, it came out well, although it really does require more salt than is called for in the recipe.

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It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
rhmc



Posts: 340
Joined: Dec. 2007

(Permalink) Posted: Jan. 14 2009,16:03   

cold snap coming.  weather the likes of not seen here in a decade.  temps in the mid 20's for a couple of nights and below freezing for a couple afterwards.

the pepper plants i have are gonna be crispy and brown when this is over so i harvested the last of the sweet peppers and a about a quart of red tabasco peppers.

i gently boiled the tabascos in a couple cups of white vinegar and then ran them through a blender til the peppers were all broken up.  
brought that concoction to a gentle boil yet again.
strained it through a fine mesh and now i have a quart jar of bright red tabasco sauce that will remove paint.  :)

i'll have to thin that out some for daily use but it won't last long around here....

now i've gotta go berm the bananas and other tender stuff.

i want me some global warming and i want it now.

  
stevestory



Posts: 8948
Joined: Oct. 2005

(Permalink) Posted: Jan. 17 2009,21:18   

I switched to Classico and Bertollis for marinara sauce. Now when I try the cheap stuff like Ragu it is sickeningly sweet. Anyway I thought I'd share a very easy-to-make thin crust pizza recipe. I never would have believed a tortilla could make a pizza crust, until I tried it.

Take a tortilla, brush/rub it with olive oil. Cook in oven for 1-2 minutes until it starts to firm. Remove, add marinara sauce, mozzarella, and whatever toppings (sliced bacon pieces, black olives, etc. Return to oven for 6-9 mins. Done!

I was really surprised by how simple and cheap the tortilla made the process. And very low carb, too.

   
Lowell



Posts: 101
Joined: Mar. 2008

(Permalink) Posted: Jan. 17 2009,21:40   

I made raviolli for the first time ever tonight.

None of them fell apart during cooking!!!!

Purchased flat sheets of fresh pasta (too lazy to make it myself). Then cut sheets into approx 5X5 inch squares (too big in hindsight).

Filled pasta squares with mixture of sauted wild mushrooms, onions, and garlic (plus salt & pepper, of course) sauteed in olive oil, then cooled a bit, then food processed for 30 seconds or so.

Primed the edges of pasta squares with egg wash. (This must be what kept them together, to my surprise.)

Put heaping teaspoon of food-processed mushroom filling in center of each pasta square.

Pressed out air around filling, and crimped edges (both sides) with fork.

Boiled in softly-rolling water approx 4-5 minutes.

Served with a simple tomato sauce (onion, garlic, canned crushed tomatoes, salt, pepper, basil).

Pretty good, but I have a lot to learn about making raviolli. Mine had way too much excess pasta around the edges.

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The resurrection of Jesus Christ is one of the most well documented events of antiquity. Barry Arrington, Jan 17, 2012.

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: Jan. 18 2009,16:07   

Tonight:Cincinnati chili.  We prefer it four way.

And to wash it down:Leinenkugel Red Lager

--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
khan



Posts: 1483
Joined: May 2007

(Permalink) Posted: Jan. 18 2009,16:10   

Quote (carlsonjok @ Jan. 18 2009,17:07)
Tonight:Cincinnati chili.  We prefer it four way.

And to wash it down:Leinenkugel Red Lager

What is the radius of consumption?

IIRC they tried to expand geographically, but it didn't work.

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"It's as if all those words, in their hurry to escape from the loony, have fallen over each other, forming scrambled heaps of meaninglessness." -damitall

That's so fucking stupid it merits a wing in the museum of stupid. -midwifetoad

  
midwifetoad



Posts: 3573
Joined: Mar. 2008

(Permalink) Posted: Jan. 18 2009,16:15   

Quote
I switched to Classico and Bertollis for marinara sauce. Now when I try the cheap stuff like Ragu it is sickeningly sweet.


First thing to do when purchasing sauce is throw out anything that has added sugar. Most do.

--------------
”let’s not make a joke of ourselves.”

Pat Robertson

  
khan



Posts: 1483
Joined: May 2007

(Permalink) Posted: Jan. 18 2009,16:21   

Quote (midwifetoad @ Jan. 18 2009,17:15)
Quote
I switched to Classico and Bertollis for marinara sauce. Now when I try the cheap stuff like Ragu it is sickeningly sweet.


First thing to do when purchasing sauce is throw out anything that has added sugar. Most do.

In the midwest, almost everything has added sugar.  I have given up on bread/rolls/bagels, it's all sweetened.

--------------
"It's as if all those words, in their hurry to escape from the loony, have fallen over each other, forming scrambled heaps of meaninglessness." -damitall

That's so fucking stupid it merits a wing in the museum of stupid. -midwifetoad

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: Jan. 18 2009,16:21   

Quote (khan @ Jan. 18 2009,16:10)
Quote (carlsonjok @ Jan. 18 2009,17:07)
Tonight:Cincinnati chili.  We prefer it four way.

And to wash it down:Leinenkugel Red Lager

What is the radius of consumption?

IIRC they tried to expand geographically, but it didn't work.

Beats me.  I used to eat there on occasion when I lived in Columbus. Now that I live in Oklahoma, I make my own.

EDIT: I used to eat at Skyline Chili, and they appear to only be in Ohio, Kentucky, Indiana, and Florida.

--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
stevestory



Posts: 8948
Joined: Oct. 2005

(Permalink) Posted: Jan. 18 2009,16:22   

Quote (Tony M Nyphot @ Jan. 09 2009,20:07)
Quote (stevestory @ Jan. 09 2009,16:41)
anybody have an recommendations on food processors? I've heard you either pay $30 and get a piece of crap or $200 and get something good. Any comments?

I can give you some recommendation‘s...

I can also provide info on food processor‘s.

Seriously though, it depends somewhat on what your purpose for using one is. That will guide a prescribed evolution to a final decision.

I have four in various sizes and formats for specialized purposes and 2 are manually operated. I love them so...

The thing I'd mostly use it for is chopping up onions, a frequent task I hate to do by hand.

   
khan



Posts: 1483
Joined: May 2007

(Permalink) Posted: Jan. 18 2009,16:41   

Quote (stevestory @ Jan. 18 2009,17:22)
Quote (Tony M Nyphot @ Jan. 09 2009,20:07)
Quote (stevestory @ Jan. 09 2009,16:41)
anybody have an recommendations on food processors? I've heard you either pay $30 and get a piece of crap or $200 and get something good. Any comments?

I can give you some recommendation‘s...

I can also provide info on food processor‘s.

Seriously though, it depends somewhat on what your purpose for using one is. That will guide a prescribed evolution to a final decision.

I have four in various sizes and formats for specialized purposes and 2 are manually operated. I love them so...

The thing I'd mostly use it for is chopping up onions, a frequent task I hate to do by hand.

I like using onions in cooking (can not stand them raw) and have serious issues with cutting them.

(I spent one summer working in a restaurant and almost died after spending an hour or so cutting up onions)

Is there somewhere to buy frozen onions?

--------------
"It's as if all those words, in their hurry to escape from the loony, have fallen over each other, forming scrambled heaps of meaninglessness." -damitall

That's so fucking stupid it merits a wing in the museum of stupid. -midwifetoad

  
Doc Bill



Posts: 1006
Joined: April 2007

(Permalink) Posted: Jan. 18 2009,16:58   

I met this web designer recently and here's a site he did relevant to this thread.  (Who'd a thunk it?)

The guy in the videos is the designer.  Nice photography.


StarCocktails

  
stevestory



Posts: 8948
Joined: Oct. 2005

(Permalink) Posted: Jan. 18 2009,17:11   

Quote (khan @ Jan. 18 2009,17:41)
Is there somewhere to buy frozen onions?

frozen onions would be fine in something like chili, methinks, but not a recipe that requires them to have any firmness. The freezing process busts their cell walls and when they thaw they're mush.

   
rhmc



Posts: 340
Joined: Dec. 2007

(Permalink) Posted: Jan. 18 2009,18:57   

as to hand powered onion "dicers", i have two:  a wally world onion dicer that produces 1/4" sections of a veggie (works great for pico de gallo with peppers and maters).  that was in the $12 range .  
a bass pro shop gizmo that was designed to french fry taters.  it has two sizes of grid  and the larger is about 1/2  inch.  cost was in the $20 range (on sale).

it will fling onion sections across the room. :)

for stir fry, i still have to slice 'em by hand to get the correct size - 1X1 or larger, usually larger.

  
khan



Posts: 1483
Joined: May 2007

(Permalink) Posted: Jan. 18 2009,20:15   

Quote (stevestory @ Jan. 18 2009,18:11)
Quote (khan @ Jan. 18 2009,17:41)
Is there somewhere to buy frozen onions?

frozen onions would be fine in something like chili, methinks, but not a recipe that requires them to have any firmness. The freezing process busts their cell walls and when they thaw they're mush.

One of my main uses of onions is as a bed under a roast of mammal or fowl.  Doesn't seem to matter if fresh or froze in that case.

--------------
"It's as if all those words, in their hurry to escape from the loony, have fallen over each other, forming scrambled heaps of meaninglessness." -damitall

That's so fucking stupid it merits a wing in the museum of stupid. -midwifetoad

  
midwifetoad



Posts: 3573
Joined: Mar. 2008

(Permalink) Posted: Jan. 19 2009,16:33   

http://www.youtube.com/watch?v=dkYZ6rbPU2M

--------------
”let’s not make a joke of ourselves.”

Pat Robertson

  
deejay



Posts: 113
Joined: June 2006

(Permalink) Posted: Jan. 20 2009,08:33   

Quote (Doc Bill @ Jan. 18 2009,17:58)
I met this web designer recently and here's a site he did relevant to this thread.  (Who'd a thunk it?)

The guy in the videos is the designer.  Nice photography.


StarCocktails

Yes, the phototgraphy is really nice.  As for the music..., my wife thought I was watching porn when she heard it.  

Just another false positive for her XXXBanatory Filter.

  
Tony M Nyphot



Posts: 235
Joined: June 2008

(Permalink) Posted: Jan. 20 2009,22:38   

Quote (stevestory @ Jan. 17 2009,20:18)
I switched to Classico and Bertollis for marinara sauce.

Try out Muir Glen tomato products. For me at least, they have wonderful flavor, are not subjected a lye bath (NaOH) for peeling and can be found on sale frequently in the chain grocers.

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"I, OTOH, am an underachiever...I either pee my pants or faint dead away..." FTK

  
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