What are you cooking today and how?

[Ken]

Since when is buttering bread considered cooking?
Seriously Ken, I'd expect that from 2D, but you?!

How about if I churned my own butter? :innocent:

[BENESSE]

How about if I churned my own butter? :innocent:

Only if it makes you hot Ken. :sneaky2:

"Cooking is the process of preparing food by applying heat." (http://en.wikipedia.org/wiki/Cooking )

[Ken]

Only if it makes you hot Ken. :sneaky2:

"Cooking is the process of preparing food by applying heat." (http://en.wikipedia.org/wiki/Cooking )

That's correct. That's what cooking is. And can we agree that there are countless methods of cooking available?

Now think about this: I began applying heat to the meat AND the butter the instant I took them out of the fridge, didn't I? :sneaky2:

[BENESSE]

That's correct. That's what cooking is. And can we agree that there are countless methods of cooking available?

Now think about this: I began applying heat to the meat AND the butter the instant I took them out of the fridge, didn't I? :sneaky2:

I guess you're cooking just by having a pulse.
OK. :)

[Ken]

I guess you're cooking just by having a pulse.
OK. :)

Yep. Except I ain't gonna' have a pulse much longer if I keep eating that way. :innocent:

[2dumb2kwit]

Since when is buttering bread considered cooking?
Seriously Ken, I'd expect that from 2D, but you?!

Heeeeeeeeyyyyyyy.......and just what did you mean by that, young lady?:sneaky2:

[Ken]

Guess my picture turned into a little "x" again, huh?

Well, here it is as an attachment. Food THIS GOOD must be seen ny all.

[BENESSE]

Guess my picture turned into a little "x" again, huh?

Well, here it is as an attachment. Food THIS GOOD must be seen ny all.

Looks good, no question about it. If I were on death row and my time was up, I'd certainly have it as part of the menu.

[BENESSE]

Heeeeeeeeyyyyyyy.......and just what did you mean by that, young lady?:sneaky2:

Well, you know...pearls of wisdom like that can only come from one place--2D.
Just givin' you a compliment, boy.

[grrlscout]

Saturday, I made pork chops with garlic scape buttermilk mashed potatoes, and salad. Unfortunately I forgot to take pics, and there were no survivors.

For dessert, blueberry buttermilk cake:

http://farm5.static.flickr.com/4055/4698081217_e3a622f6e1_b.jpg

I highly recommend it, and you can use any berry you have on hand:
http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/

The next morning, I used some of the leftover mashed potatoes to make a potato pancake for breakfast, with cottage cheese and homegrown tomato to go with:

http://farm5.static.flickr.com/4019/4698716380_17abecb822_b.jpg

Last night was just some cheap steak, that I marinated for about an hour, and then flung in the grill pan for a couple minutes. The real star was the parmesan polenta that went with. The medium or coarse grind cornmeal stuff is really the key. Some overly mature asparagus on the side:

http://farm5.static.flickr.com/4035/4698717660_848614650a_b.jpg

Since it's Monday, and I forgot to get anything out of the freezer, nothing special tonight.

[BENESSE]

Looks and sounds great.
Btw, are those Fiesta plates? (I like them)

[grrlscout]

Looks and sounds great.
Btw, are those Fiesta plates? (I like them)

Thanks, and yes they are :) All the different colors make me happy.

[Justin Case]

Makes my Bologna Sandwich look bad ...:sneaky2:

[grrlscout]

Well I dunno, was the bologna fried in butter? White bread? Yellow mustard?

That's good eats right there!

[rebel]

Baked tilapia...80 cal.
steamed asparagus...45 cal.
small tortilla...50 cal.

total...175 cal.

[2dumb2kwit]

For supper, I had chicken salad (that I made.) on saltines. Not exactly bacon sammich's, but not bad for semi-healthy stuff.:innocent: LOL

[Justin Case]

Well I dunno, was the bologna fried in butter? White bread? Yellow mustard?

That's good eats right there!

no, just baloney and bread :blushing:

[rudyumans]

Blackened Dolphin (no no, not flipper) and a salad. I can eat this or sushi about every day. Iam a fish eater.

[2dumb2kwit]

Blackened Dolphin (no no, not flipper) and a salad. I can eat this or sushi about every day. Iam a fish eater.

Blackened on purpose, or are you just kinda new at the whole grillin' thing????:innocent: LOL

[rudyumans]

Blackened on purpose, or are you just kinda new at the whole grillin' thing????:innocent: LOL

Blackened on purpose I am afraid. I don't like eating charcoal if I don't have to. It's funny that you ask about the blackened part. Most people ask about the dolphin part.

[crashdive123]

At the other end of the state - blackened dolphin (and grouper) is on the menu a lot when we eat out.

[2dumb2kwit]

Blackened on purpose I am afraid. I don't like eating charcoal if I don't have to. It's funny that you ask about the blackened part. Most people ask about the dolphin part.

I was just messin' with you, a little. (All in fun.)

As far as the dolphin goes, I'm from the coast. Heck....you might even catch me calling a redfish, a puppy drum. LOL:innocent:

[rudyumans]

I was just messin' with you, a little. (All in fun.)

As far as the dolphin goes, I'm from the coast. Heck....you might even catch me calling a redfish, a puppy drum. LOL:innocent:

I know you were. As a matter of fact, I was trying to come up with some smart a** reply, but I couldn't think of anything. It was a long day. :)

[2dumb2kwit]

I know you were. As a matter of fact, I was trying to come up with some smart a** reply, but I couldn't think of anything. It was a long day. :)

If this happens again, let me know. It's the one thing that I can definitly help with.:innocent: LOL

[BENESSE]

If this happens again, let me know. It's the one thing that I can definitly help with.:innocent: LOL

The a** part, per chance? :sneaky2:

[grrlscout]

Blackened Dolphin (no no, not flipper) and a salad. I can eat this or sushi about every day. Iam a fish eater.

Yummmm! I'm sure that's why most restaurants call them mahi mahi these days.

Dangit now I want sushi for lunch! :blushing:

[grrlscout]

Last night I used the peppers, tomatoes, onions, and garlic from my garden to make some pico de gallo, and some non-homegrown tequila and grapefruit soda to make a paloma to go with:

http://farm5.static.flickr.com/4054/4709344404_213198e3d9_b.jpg

Then, chicken, corn, and frijoles refritos:

http://farm5.static.flickr.com/4030/4708702163_b27110e6d5_b.jpg

[crashdive123]

OK. That's it! Everybody pack up. Dinner party at Grrlscout's place.

[rudyumans]

If this happens again, let me know. It's the one thing that I can definitly help with.:innocent: LOL

Ok, I know where you are!

[rudyumans]

The a** part, per chance? :sneaky2:

As long as you leave me out of it. I have enough problems.:chair:

[Rick]

That's it! Everybody pack up. Dinner party at Grrlscout's place.

I have my GPS dialed in!!!!! (no emps, no emps, no emps, no emps)

That really, really looks good. Grrlscout!!!

[grrlscout]

Thanks everyone! I'm gonna have to get more chairs!

I was bachin' it last night. So I used the time to do a little cooking and baking.

First, I had an eggplant and some stale wheat pita bread in the fridge, so I made baba ghanoush and pita chips as an appetizer.

http://farm2.static.flickr.com/1298/4711412117_5b2ba56c62_b.jpg

Since I already had the oil hot, from frying the pita chips, I decided to try my hand at cactus fries too.

I snagged a pad from out cactus, cleaned it, and despined it.

http://farm5.static.flickr.com/4015/4711412317_d5bf23f156_b.jpg

I cut it into pieces, and blanched them, hoping to reduce the slime. Then I dredged them in Zatarain's fish fry, and fried them:

http://farm5.static.flickr.com/4036/4711412513_b7b38ee42b_b.jpg

Wish I had made more!

Then I had a boring dinner of leftover chicken and kale. And then made apricot-peach cobbler.

http://farm5.static.flickr.com/4066/4712052652_523de3fc55_b.jpg

http://farm5.static.flickr.com/4053/4711412907_96b322c861_b.jpg

Sadly, I didn't get to try it, since I'm bringing it to the in-laws this afternoon. :(

[Justin Case]

OK. That's it! Everybody pack up. Dinner party at Grrlscout's place.

No Kidding,, Dang !!!!!

[BENESSE]

Never knew you could fry cactus.
What about all them needles...are they hard to get off?
Do you do it after blanching them or right when you despine?

[grrlscout]

Never knew you could fry cactus.
What about all them needles...are they hard to get off?
Do you do it after blanching them or right when you despine?

Prickly pear cactus pads (nopales) are traditional eats in Mexican cuisine. Usually you'll see them served as part of en egg dish, or in a burrito.

They are best picked young and small, no more than 3/8" thick. Springtime is the best season.

After picking, I washed the pad, and de-spined it. I use tongs to hold it, and the run the blade of a knife along the surface to cut them off. I use a vegetable brush to get the glochids (the tiny hair-like spines) off. I've heard you can also burn them off on a stove burner or grill.

Then I cut it up. At this point you can blanch the pieces or let them sit in salt and then rinse, to reduce the slime. If you like okra, you can skip this step.

Then you can sautee them, boil them, include them in a stew, fry them, what have you.

Supposedly they are very good for you too, with blood sugar and cholesterol lowering properties.

More detailed info here:
http://www.goodhealth.com/articles/2009/08/03/choose_cactus_as_a_vegetable

[rwc1969]

Yummy!!!!!!!!!!!!!!!!!

[crashdive123]

Breakfast today. Glass of skim milk, 1/4 cup of egg beaters with suateed onions and peppers, topped with Pace Salsa, Jimmy Dean sausage patty, whole wheat toast.

[crashdive123]

Tonight's dinner - a salad with blue cheese dressing over top a bed of chilled couscous with some breaded, oven baked chicken on top.

http://i261.photobucket.com/albums/ii67/crashdive123/Dinner001.jpg

[rebel]

Those are great looking meals!.

[grrlscout]

Tonight's dinner - a salad with blue cheese dressing over top a bed of chilled couscous with some breaded, oven baked chicken on top.

mmmmm! Love bleu cheese, and I have some in the fridge I need to do something with.

Nice plate too. ;)

Lotsa junk going on in my household these days, so I haven't been cooking too much lately, and when I do, not feeling like taking pics. :( I'll be back on track soon though! ;)

[BENESSE]

This is one of our favorite dishes because the recipe is flexible and we always have leftovers. (It's very lo-fat, high protein and healthy.)

1. Thaw out 2 packages of Frozen Spinach, drain and add:
fat-free cottage cheese (6oz container),
1/2 cup of parmesan
3 containers of (2 serve, 4oz each) Egg Beaters.

Mix it all well, add salt, pepper, dill, hot sauce and anything else you like.
(you can of course, use 6 real eggs and reg. cottage cheese or cheddar or any other you like)

2. Slice 2 zucchinis and spread out a base layer in a greased 9" pie dish. (we've also used portobello mushrooms, and roasted peppers)

3. Add a layer of the spinach mix and top it with pickled jalapenos.

4. Repeat the whole thing again with a layer of zucchini, spinach and jalapenos and top it of with leftover egg mixture.

5. Pop it in the oven for about 45min on 375 F. Should rise and come out crispy on top. Check middle w/toothpick to make sure it's done.

We've served it with a salad of heirloom tomatoes, feta cheese, kalamata olives and fresh, minced jalapenos. Olive & vinegar dressing, salt & pepper to taste.

[Justin Case]

mmm, that looks good, much better than the ramen i made :blushing:

[grrlscout]

This is one of our favorite dishes because the recipe is flexible and we always have leftovers. (It's very lo-fat, high protein and healthy.)

Ooh I like, and pretty much have all the ingredients, or some variation thereof, on hand!

[2dumb2kwit]

This is one of our favorite dishes because the recipe is flexible and we always have leftovers. (It's very lo-fat, high protein and healthy.)

1. Thaw out 2 packages of Frozen Spinach, drain and add:
fat-free cottage cheese (6oz container),
1/2 cup of parmesan
3 containers of (2 serve, 4oz each) Egg Beaters.

Mix it all well, add salt, pepper, dill, hot sauce and anything else you like.
(you can of course, use 6 real eggs and reg. cottage cheese or cheddar or any other you like)

2. Slice 2 zucchinis and spread out a base layer in a greased 9" pie dish. (we've also used portobello mushrooms, and roasted peppers)

3. Add a layer of the spinach mix and top it with pickled jalapenos.

4. Repeat the whole thing again with a layer of zucchini, spinach and jalapenos and top it of with leftover egg mixture.

5. Pop it in the oven for about 45min on 375 F. Should rise and come out crispy on top. Check middle w/toothpick to make sure it's done.

We've served it with a salad of heirloom tomatoes, feta cheese, kalamata olives and fresh, minced jalapenos. Olive & vinegar dressing, salt & pepper to taste.

Mmmmm, mmmmm.......add some bacon, and I'd follow you anywhere! :innocent: LOL

[BENESSE]

Mmmmm, mmmmm.......add some bacon, and I'd follow you anywhere! :innocent: LOL

Actually, in my "previous" life I've used Canadian bacon and prosciutto. Also Jimmy Dean ham sausage fried up crispy before layering it. But that was 10+ yrs ago.

[crashdive123]

For lunch today -

two tomatoes from the garden, roast chicken breast on a wrap and an apple.

Nothing fancy, but the view from my lunch table made it pretty spectacular.

http://i261.photobucket.com/albums/ii67/crashdive123/Guana%20State%20Park/GuanaWildlifePreserve093.jpg

http://i261.photobucket.com/albums/ii67/crashdive123/Guana%20State%20Park/GuanaWildlifePreserve099.jpg

http://i261.photobucket.com/albums/ii67/crashdive123/Guana%20State%20Park/GuanaWildlifePreserve102.jpg

[BENESSE]

What a feast all around!

[2dumb2kwit]

For lunch today -

two tomatoes from the garden, roast chicken breast on a wrap and an apple.

Nothing fancy, but the view from my lunch table made it pretty spectacular.

http://i261.photobucket.com/albums/ii67/crashdive123/Guana%20State%20Park/GuanaWildlifePreserve093.jpg



And a whistle, so you could have music, with your meal!:smash:

[Rick]

That's in case he needs anything else. He just uses the whistle and Mrs. Crash...oh, never mind.

[Winnie]

I didn't cook this, but I ate the very first Strawberry from the garden just 5 minutes ago!

[Beans]

Tonight
Breaded Bone in Pork chops, Sage dressing, Pickled beets and green beans.

Everything home grown/made except for the pork chops. They were store brought.

[grrlscout]

We had pork chops last night. Loving these chops I get from a local butcher. They are so juicy and flavorful, it's impossible to mess them up. Corn on the cob (which is ridiculously sweet right now) and a salad on this side.

Made my lunch this morning. Some leftover jasmine rice, with the most random stirfry ever:

http://farm2.static.flickr.com/1199/4733250192_590d5be685_z.jpg

Swiss chard (garden)
Mushrooms (store)
Japanese eggplant (farmers market)
Yucca blossoms (foraged)
Thai dragon chile (garden)
Green onion (garden)

I might add some bonito flakes too.

[BENESSE]

Last night we had hot'n spicey pan fried talapia and sauteed broccoli rabe. (with some soy sauce)
After I fried the talapia in some olive oil (first rubbed in Prudhomme's Magic Seasoning) I transferred the rabe into the frying pan to de-glaze all the crackling and added a bit of habanero sauce for good measure. (it can never be hot enough!)
Scrape the rest of the crackling and serve on top of rabe.

Don't forget ice cold Red Stripe!

[grrlscout]

Hot sauce and Red Stripe? I'm in!

Hooray, beer!

[crashdive123]

Just finished a BLT on whole wheat flat bread, with a nice salad. Enjoying a cup of coffee as I relax and catch up on the forum.

[2dumb2kwit]

B....I've never had talapia. How does it compare to striper(Not stripper.), or catfish....or flounder?

(I've heard that if the store doesn't have catfish, try the talapia.)

[crashdive123]

B....I've never had talapia. How does it compare to striper(Not stripper.), or catfish....or flounder?

(I've heard that if the store doesn't have catfish, try the talapia.)

Not B, but have had it quite often. It's a pretty light tasting fish.

[Rick]

Yep. It's a good white fish. And a little butter and lemon juice and some parsley and bake it for a few minutes. Mmmmmm.

You'll be catching them before its over. It's another invasive fresh water fish. They're all over Florida. Escaped from Dade county. Bad boys, bad boys, what you gonna do when fishermen come after you.....

http://sofia.usgs.gov/sfrsf/rooms/species/invasive/focus/tilapia.jpg

[grrlscout]

Brisket in the oven. Bread and butter pickles just processed. Next, apricot jam and brownies. Pics later.

[BENESSE]

B....I've never had talapia. How does it compare to striper(Not stripper.), or catfish....or flounder?

(I've heard that if the store doesn't have catfish, try the talapia.)

Never tried striper...didn't even know it existed 'til you brought it up. Talapia is probably closer to catfish IMO, than flounder. Thin white fillets, not too strong of a taste (which is why I lay on the seasoning) but not as flaky as flounder. I love catfish especially if it's "Cajun" prepared but don't see it around too often.

[grrlscout]

Brisket for lunch OMNOMNOM

http://farm5.static.flickr.com/4120/4736216339_d2c0904aea_z.jpg

[crashdive123]

Mrs. Crash and I enjoyed some roast chicken with cheese and hot peppers in a wrap, pickles, cantelope and some yogurt. Oh - and had a pretty cool view while we ate.

http://i261.photobucket.com/albums/ii67/crashdive123/Faver-Dykes%20State%20Park/Faver-DykesStatePark048.jpg

http://i261.photobucket.com/albums/ii67/crashdive123/Faver-Dykes%20State%20Park/Faver-DykesStatePark050.jpg

http://i261.photobucket.com/albums/ii67/crashdive123/Faver-Dykes%20State%20Park/Faver-DykesStatePark051.jpg

http://i261.photobucket.com/albums/ii67/crashdive123/Faver-Dykes%20State%20Park/Faver-DykesStatePark052.jpg

[Rick]

Where's the gator? There's a gator out there somewhere. I know there is.

[crashdive123]

According to the little park pamphlet we picked up - gators, white tailed deer, bobcats, bald eagles, turkeys, hawks, otters and 120 other species of birds.

[Rick]

Did your wife pick up animals too? I'm not picking up gators or deer. I might pick up an otter. They're kinda cute.

[2dumb2kwit]

Did your wife pick up animals too? I'm not picking up gators or deer. I might pick up an otter. They're kinda cute.

Ohhhh....Heck no, not me! Otters are like beavers (that just haven't had their tails flattened), and well....

http://www.youtube.com/watch?v=NKzIJBCkJ2M

[Winnie]

Made my first ever batch of jerky yesterday... why was I not told it has the same addictive qualities as cigarettes?!?

[2dumb2kwit]

Made my first ever batch of jerky yesterday... why was I not told it has the same addictive qualities as cigarettes?!?

Ooops....did we forget to mention that???:blushing: LOL

One part of the year, that I really enjoy, around here, is towards the end of deer season. By then, people have eaten tons of deer, and filled their freezers, so everyone starts making lots of deer jerky. It seems like everyone you see, offers you some deer jerky! LOL:drool:

[Pal334]

Winnie, sssh,,that is a closely held secret by the jerky making community :)

[grrlscout]

more pics from Foodapalooza on Saturday

http://farm5.static.flickr.com/4115/4736850732_9cbd03e8c8_z.jpg

http://farm5.static.flickr.com/4101/4736215561_ef42605556_z.jpg

http://farm5.static.flickr.com/4141/4736216159_d0053b1561_z.jpg

http://farm5.static.flickr.com/4098/4736851472_df5270de46_z.jpg

http://farm5.static.flickr.com/4141/4736216605_40d8525809_z.jpg

http://farm5.static.flickr.com/4076/4736260943_4ee5b43053_z.jpg

[BENESSE]

Looks spectacular!
And I didn't need to see those brownies--I'm on the wagon and don't respond well even to photos.

[Pal334]

How about those inzy bitzy, teeny weenie loaves of what I hope is ... aaah never mind, whatever it is, looks good :)

[crashdive123]

Wow. Foodapalooza was very descriptive.

[grrlscout]

How about those inzy bitzy, teeny weenie loaves of what I hope is ... aaah never mind, whatever it is, looks good :)

They are raspberry yogurt cakes. I made 5 of them.

Recipe:
http://www.azcookbook.com/summer-berry-yogurt-loaf-cake/

I ran out of yogurt, so ended up using half sour cream.

[Pal334]

Mmm, Mmmm good, never had raspberry yogurt cakes but I can only imagine

[Rick]

Stop it! Get back all of you!!! Foodapalooza was just for me. That's right. Me! Not you or you or you so just take a giant step back!!

Now, about those raspberry yogurt cakes....ma'am.

[canid]

chopped yellow squash pan fried in olive oil with finely sliced chard, chopped garlic, finely sliced onions, sage, cumin, savory and thyme and a dash of salt.

steamed rice with onions candied in allspice, black pepper, cumin, butter and sugar [also with a little salt]

[crashdive123]

You forgot the bacon.

[Rick]

I had the bacon tonight. Along with some tomatoes, some lettuce and a good dollop of mayo. BLTs. Mmm mmm Good.

[canid]

if i had bacon, rest assured; i would have included it in generous proportion. or any meat for that matter.

[BENESSE]

Pan fried (in Mongolian Fire Oil) super spiced salmon medallions, lightly sauteed Bok Choy in olive oil and soy sauce & steamed fresh corn sprinkled with Molly McButter fat free butter flavoring.
Followed by bites of dried figs, cranberries, nuts, Reggiano Parmesan and Manchego cheese--just enough to go with a small glass of port.

[Justin Case]

Damn B, That looks GOOOOOD ! I'm having Hot dogs tonight :blushing: at least they are Ball Park Franks :) They are delicious AND they "Plump when you cook em" ;)

[rebel]

Grilled chicken breast. Broccoli and taters. <300 cals.

[Ken]

Ya' know, I had a great late lunch (plank grilled wild Alaskan Salmon :tongue_smilie:) at Legal Seafoods in Boston, so I was gonna' skip dinner and just have a cup of yogurt. And then, I read hoosierarcher's post about using peanut butter as a firestarter, so I just finished off a peanut butter sandwich and a tall ice cold glass of Ovaltine. Now that may not be cooking, but sometimes a peanut butter sandwich (Skippy Peanut Butter, of course) can be the best meal in the world. :innocent:

[BENESSE]

Ya' know, I had a great late lunch (plank grilled wild Alaskan Salmon :tongue_smilie:) at Legal Seafoods in Boston, so I was gonna' skip dinner and just have a cup of yogurt. And then, I read hoosierarcher's post about using peanut butter as a firestarter, so I just finished off a peanut butter sandwich and a tall ice cold glass of Ovaltine. Now that may not be cooking, but sometimes a peanut butter sandwich (Skippy Peanut Butter, of course) can be the best meal in the world. :innocent:

Deal me in.

[Ken]

Deal me in.

B? Lunch, the sandwich, or both?

[BENESSE]

Bof! ....:)

[Ken]

Bof! ....:)

I did have the yogurt earlier, B. It was home made yogurt, B. Homemade blueberry yogurt, B. I made it myself, B. That means half of the yogurt was blueberries, B. Interested in some yogurt, too, B? :innocent:

[BENESSE]

I did have the yogurt earlier, B. It was home made yogurt, B. Homemade blueberry yogurt, B. I made it myself, B. That means half of the yogurt was blueberries, B. Interested in some yogurt, too, B? :innocent:

You just talked me into it counselor. Why, I didn't even see it coming!

[rebel]

Want some pop corn w/ tabasco?

[Ken]

You just talked me into it counselor. Why, I didn't even see it coming!

B? I may make some blueberry dumpling ice cream this week. Just sayin'. :innocent:

[Ken]

Want some pop corn w/ tabasco?

ONLY if the beer's really cold. :)

[BENESSE]

B? I may make some blueberry dumpling ice cream this week. Just sayin'. :innocent:

I don't fall off the wagon often, but when I do, it better be good.
Just sayin'.

[BENESSE]

Want some pop corn w/ tabasco?

What's the movie?

[Ken]

I don't fall off the wagon often, but when I do, it better be good.
Just sayin'.

The butterfat content is through the ceiling. :innocent: But that's why it's so good!

[Ken]

What's the movie?

http://www.youtube.com/watch?v=HVjbf-dHjW0

[rebel]

What's the movie?

A candle, a fire and a classic flik.

[BENESSE]

The butterfat content is through the ceiling. :innocent: But that's why it's so good!

If I'm ever on death row, we can talk.
When it comes to food, all bets WILL be off.

[BENESSE]

A candle, a fire and a classic flik.

You sure know how to talk purdy. Mrs. reb has good taste.

[rebel]

You sure know how to talk purdy. Mrs. reb has good taste.

She said, show me a good lookin' man and I'll show you a woman who is tired of him.

[BENESSE]

She said, show me a good lookin' man and I'll show you a woman who is tired of him.

Well now, you know good looks are gonna get you only so far.
It's what every woman has known since the dawn of time.

[Ken]

Well now, you know good looks are gonna get you only so far.

That's why I also cook a great breakfast! :) And then there's that fresh scent spray I use on my pillow case.......... :innocent:

http://www.pheromonespray.net/images/logo.gif

[BENESSE]

That's why I also cook a great breakfast! :) And then there's that fresh scent spray I use on my pillow case.......... :innocent:

http://www.pheromonespray.net/images/logo.gif

No wonder you're in love with yourself.

[rebel]

Well now, you know good looks are gonna get you only so far.
It's what every woman has known since the dawn of time.

You're all over it.
Thanks for the entertainment!

[crashdive123]

Ya' know, I had a great late lunch (plank grilled wild Alaskan Salmon :tongue_smilie:) at Legal Seafoods in Boston, so I was gonna' skip dinner and just have a cup of yogurt. And then, I read hoosierarcher's post about using peanut butter as a firestarter, so I just finished off a peanut butter sandwich and a tall ice cold glass of Ovaltine. Now that may not be cooking, but sometimes a peanut butter sandwich (Skippy Peanut Butter, of course) can be the best meal in the world. :innocent:

Go for the Smuckers All Natural Peanut Butter (I prefer the chunky) - much better tasting, and no sugar. The only ingredient ----- Peanuts with a little salt.

[BENESSE]

Go for the Smuckers All Natural Peanut Butter (I prefer the chunky) - much better tasting, and no sugar. The only ingredient ----- Peanuts with a little salt.

Good choice...crunchy, of course!

[Rick]

Have you ever seen peanut butter mold? Probably not. That's because peanut butter doesn't contain much water. About 2% by volume. That's drier than kiln dried lumber!! So what makes it wet? Oil. Lots and lots of oil. And not just peanut oil but vegetable oils such as cottonseed, soybean and rapeseed. Now you know why the fat content is so high (and it tastes so darn good).

So will it last forever? Sort of. While it won't spoil from bacteria or yeasts because of the low water/high oil content, oxygen will combine with the lipids in the fats (oil) causing it to go rancid. Fortunately, it takes about 12 months to go rancid because peanut butter has a lot of vitamin E, which is an anti-oxidant. Even then it won't kill you or make you sick. Rancid peanut butter just tastes yucky. Remember, it's not an organism that's growing it's oxygen combining with the oils so the taste changes.

Tastes great. Lasts a long time. Sounds like a great prep food for storage to me!!

Your Minister of Science at work.........

[BENESSE]

A really terrific brand to try is Tree of Life, Organic crunchy peanut butter.
Ingredients: Certified organic dry roasted unblanched Valencia peanuts, salt.
Yum.

[Rick]

We did Brats this afternoon. I put together a salad that had a ton of flavor. Here's the ingredients.

From the store:
Iceburg lettuce
Bell pepper
Cucumber

From the "garden":
Purslane
nasturtium leaves and flowers
black currants
raspberries
wild onions

[grrlscout]

Some recent foraging missions have gotten me several pounds of figs. Most are destined to become jams of various types. But yesterday, I diverted a few.

For lunch, I made possibly the fanciest quesadilla ever - fig, bleu cheese, and onions, caramelized in balsamic vinegar:

http://farm5.static.flickr.com/4074/4776849649_84c9785959_z.jpg

http://farm5.static.flickr.com/4102/4776849681_fb83d9f94b_z.jpg

And for dinner Sikbaj or "Bagdad Stew," served on whole wheat pearl couscous

http://farm5.static.flickr.com/4082/4777482296_ed967f19ff_z.jpg

Recipe:
www.honey.com/nhb/recipes/recipe-details?RecipeID=1171

Though I did make a few changes -- less honey and figs, added some chile pepper and chickpeas, thickened it with some flour.

[BENESSE]

Sure looks good. Healthy, too!

[Blasfemo]

Today i had Bacalhau á bras (http://www.wilderness-survival.net/forums/showthread.php?p=232862#post232862) no pictures im afraid i will try to get some next time.

[crashdive123]

A fresh from the garden breakfast.

http://i261.photobucket.com/albums/ii67/crashdive123/TomatoesPeppersOnions001.jpg

[kyratshooter]

I woke up this morning and poured a cup of coffee, then looked out the window and saw red!

Not anger, tomatoes!

Ran down to the hay bale garden ans snagged 4 ripe tomatoes and three banana peppers and a small green bell pepper.

I came back in, did some quick chopping and dicing and five minutes latter I had an omlet like nothing I have eaten since last summer.

Great start to a day.

[LowKey]

Went out raspberry picking today. Three bags in the freezer for pie and jelly later in the summer. The fresh pie just came out of the oven and the glass jars are washed for jamming tonight. Hoping to do about 8-12 jars (8oz size). Hopefully it'll cool off now the rain has started. Been a brutal week.

Picked a bowl of banana peppers and ripped up some rather small but good-sized onions. Gonna BBQ some Italian sausage for SPO sandwiches tonight. Can't wait!

[2dumb2kwit]

Went out raspberry picking today. Three bags in the freezer for pie and jelly later in the summer. The fresh pie just came out of the oven and the glass jars are washed for jamming tonight. Hoping to do about 8-12 jars (8oz size). Hopefully it'll cool off now the rain has started. Been a brutal week.

Picked a bowl of banana peppers and ripped up some rather small but good-sized onions. Gonna BBQ some Italian sausage for SPO sandwiches tonight. Can't wait!

:cool2:

http://www.youtube.com/watch?v=oFRbZJXjWIA&feature=related

[Pal334]

Forgive me Ken,, but for our members that may not have access to wild game, I found this. I have not tried it, but may be an interesting ingredient.

Dehydrated Squirrel Meat

http://www.internet-grocer.net/squirrel.htm

[LowKey]

2D, is there a song you hate that you can never get out of your head? I want to thank you for that. Jammin is now stuck and won't go away.

BTW, here's the jam. Only 8 jars, but that's ok.
Forgot a step. Something to do with sieving...

[grrlscout]

2D, is there a song you hate that you can never get out of your head? I want to thank you for that. Jammin is now stuck and won't go away.

BTW, here's the jam. Only 8 jars, but that's ok.
Forgot a step. Something to do with sieving...

Happens to me every time too! Hope you like jammin' too...

What kind did you make?

This weekend, I made a fig-malbec-balsamic-black pepper jam, and slow-roasted figs with lemons.

http://farm5.static.flickr.com/4138/4786981292_8941884d4d_b.jpg

http://farm5.static.flickr.com/4138/4786350765_b41bda27e6_z.jpg

http://farm5.static.flickr.com/4095/4786981246_2db88b2214_z.jpg

[grrlscout]

A fresh from the garden breakfast.

http://i261.photobucket.com/albums/ii67/crashdive123/TomatoesPeppersOnions001.jpg

Looks yummy! I had a similar one. Swiss chard, red onion, chile pepper, amaranth greens, and thyme, with two farm fresh eggs on top:

http://farm5.static.flickr.com/4079/4786981270_296cdac5de_b.jpg

[grrlscout]

Oh and we had gyoza too

http://farm5.static.flickr.com/4075/4786981172_7ae1d4fd4a_b.jpg

[nell67]

Is that like a pirogi, grrlscout?

[grrlscout]

Is that like a pirogi, grrlscout?

They are a form of dumpling, like pierogies. But these are Japanese.

They are filled with ground beef and pork, napa cabbage, green onions, and seasonings. The wrapper is quite a bit thinner than that or a pierogi.

I brown them in a pan, then add a little water, and cover, to steam them.

[Justin Case]

Just Made myself a BLT-T, Bacon, Lettuce, TaMater and Turkey Sandwich, that and a handful of Doritos, and a glass of Ice cold Milk ,, MMmmm :drool:

[Ken]

Gonna' slice up some of that BBQ chicken I got yesterday. (A local poultry shop sells hundreds of them every Sunday.)

Cold sliced chicken (about a 3" stack) goes between a couple of slices of 7 grain bread with a bit of mayo and a sliced half avocado. Made me some 'tater salad. That'll go on the side and it'll all get washed down with an ICE COLD RED STRIPE! :)

[Ken]

.........and a sliced half avocado.

CORRECTION: I used the whole avocado. :blushing:

[Justin Case]

oops, almost forgot, and for dessert, a stale pop tart from the dollar store :blushing:

[Rick]

We have a couple of the grand kids tonight so I'm fixing Sloppy Joe's with Nasturtium leaves. (That's a rose bush in the middle.)

http://i348.photobucket.com/albums/q348/safe_zone/IMG_2456.jpg

Fresh sliced cukes and onions from the garden. They are in a sour cream marinade just chillin'.

http://i348.photobucket.com/albums/q348/safe_zone/IMG_2454.jpg

And a blackberry cobbler fresh out of the oven. Yum Yum!!!!

http://i348.photobucket.com/albums/q348/safe_zone/IMG_2453.jpg

Here's my first year blackberry bushes after I picked them this morning.

http://i348.photobucket.com/albums/q348/safe_zone/IMG_2455.jpg

[rebel]

I had grilled chicken, mustard greens, northern beans, tomato and okra. For the portions it came out to be about 300 calories. A piece of cornbread and butter would've been nice.

[COWBOYSURVIVAL]

I already ate some BBQ chicken...but now I have a craving for some butter beans! They make me have wild dreams! LOl! I have some homemade chow-chow to put on them!

[Ken]

Cowboy? What is "chow-chow?" :innocent:

[Camp10]

Cowboy? What is "chow-chow?" :innocent:

It's a relish...green tomatoes,onions, cabbage something like that.

[COWBOYSURVIVAL]

Camp is right! but, I like hot chow chow mine has some haberneros in it! You gotta try some ken! Great on black eyed peas! I put it on all kinds of stuff!

[Ken]

Sounds like kimchee, The spicier the better.

[Rick]

I love chow chow but I like the sweet southern version rather than the spicy hot stuff.

Ingredients:
2 quarts shredded cabbage (about one medium head). I use the same grater to shred the cabbage that I do to make slaw.
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt
Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals. I don't turn them back upright until the jars are completely cool.

[LowKey]

Rick, you know that method of sealing isn't really recommended any more, right?
(though people have lived through decades of worse methods...)
http://www.fcs.uga.edu/pubs/current/FDNS-E-37-1.html

I just tried making some bagels for the first time. Started a little too late in the evening for kitchen experiments. They're actually not too bad. Kinda ugly, not smooth skinned. But tasty. The blueberry ones are killer!

[Rick]

It isn't a jam. You are pickling. Hotpacking is fine for pickling.

[rebel]

I love chow chow but I like the sweet southern version rather than the spicy hot stuff.

Ingredients:
2 quarts shredded cabbage (about one medium head). I use the same grater to shred the cabbage that I do to make slaw.
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt
Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals. I don't turn them back upright until the jars are completely cool.

I'm going to have to try this. Thanks Rick.

[Rick]

Another blackberry cobler MMmmmmm and put up some pickles this morning. Here's my recipe for cobler. It's sooooo easy. I use fresh blackberries instead of frozen, though. I just drop the blackberries into the mixture one at a time until I can't put any more in.

EASY BLACKBERRY COBBLER

□ 1/2 c. butter
□ 1 c. all-purpose flour
□ 1 c. sugar
□ 1 tbsp. baking powder
□ 1/8 tsp. salt
□ 2/3 c. milk
□ 1 (16 oz.) pkg. frozen blackberries, thawed

Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well.

Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir.

Bake at 350°F. for 45 minutes or until golden brown.

[rwc1969]

Mmm, that sounds good. Is there any trick to deal with the seeds? I don't mind them, but my family doesn't like the seeds in blackberries.

[Rick]

The only thing I do is clean the berries then drop them in the batter whole. That recipe fills a 9X9 dish just fine and it's plenty for me and the wife for a couple of days. We don't mind the seeds so I don't do anything with them. I suppose you could run them through a Foley food mill to remove the seeds.

http://www.pickyourown.org/cooking/foley2.jpg

[rebel]

We're having Thanksgiving in July. Smoked turkey, mashed taters, cranberry sauce, green beans, cornbread dressing, gravy and biscuits w/ honey. Oh yea, pie for dessert.

[crashdive123]

We're having Thanksgiving in July. Smoked turkey, mashed taters, cranberry sauce, green beans, cornbread dressing, gravy and biscuits w/ honey. Oh yea, pie for dessert.

Hehehehehe - I noticed you didn't put the calorie count on that one.:innocent:

[samigirl]

i am having the ole standbys for really busy days i am having great northern beans,cornbread,fried taters and pork chops.

[Rick]

Dang, girl. I need to stop by when you have a leisure day meal. :innocent:

[rebel]

Hehehehehe - I noticed you didn't put the calorie count on that one.:innocent:

You should have seen the measly portions. :noway:

[rwc1969]

Thanks Rick, we have one of those, but use it for making syrup. I'm happy to have the pie all to myself. :)

[rebel]

Just had a little bedtime snack. Half of a smoked turkey samich with lettuce, tomato and spicy mustard. Dang that was good!

[crashdive123]

That's one of the cool things about Thanksgiving, even when celebrated in July.....LEFTOVERS!!!

[grrlscout]

I went on another cooking binge last night. The result:

A bunch of green tomato relish

http://farm5.static.flickr.com/4152/4836720666_8b441ee1d1_b.jpg

Basil ice cream

http://farm5.static.flickr.com/4104/4836721222_0446b1ca5e_b.jpg

And I started the process for some plum/apricot wine

http://farm5.static.flickr.com/4150/4836719892_921ed21864_b.jpg

[BENESSE]

Basil ice cream?!
OMG...sounds great. I had olive oil ice cream that I went apoplectic over. So what's the recipe?

[grrlscout]

It's from The Perfect Scoop, by David Lebovitz. I couldn't find it online. But I think you might be able to read it if you look at this pic, full-size:

http://farm5.static.flickr.com/4084/4836720848_ec98ec3ee7_z.jpg

Full-size version link: http://www.flickr.com/photos/grrlscout224/4836720848/sizes/o/in/photostream/

My mods were:

- I used a bit more basil than what was called for
- I only had one cup of heavy cream. So I used more whole milk, mixed with some half and half for the other cup. It still reduces the amount of fat called for, but it worked OK.
- I used lime zest instead of lemon. It's what I had, and I think it probably worked even better than lemon.

[Justin Case]

The recipe comes from Pastry Chef, cookbook author extraordinaire, David Lebovitz
When David came out with The Perfect Scoop, I knew that sooner or later I had to buy it,

Here is the recipe http://cafebacaro.blogspot.com/2009/04/basil-ice-cream-strawberries-and.html

Looks Good :)

[huntermj]

My own frybread. Frying in the pan right now.

[nell67]

What else but chicken! Chicken and dumplings that is,with macaroni and tomatoes,and fresh sweet corn.

[Justin Case]

I'm having Sauerkraut and polish sausage w/ mashed potatoes,, mmmmmm

[BENESSE]

I
My mods were:

- I used a bit more basil than what was called for
- I only had one cup of heavy cream. So I used more whole milk, mixed with some half and half for the other cup. It still reduces the amount of fat called for, but it worked OK.
- I used lime zest instead of lemon. It's what I had, and I think it probably worked even better than lemon.

I like the mods--I'll be trying it this weekend. I HAVE to.

[grrlscout]

My own frybread. Frying in the pan right now.

Ooh I LOVE frybread!

Really, any sort of fried dough. But frybread is near the top of that list!

[grrlscout]

I like the mods--I'll be trying it this weekend. I HAVE to.

Of those, one I wouldn't do again, given the choice, was to reduce the fat content.

Once I stashed the quart in the freezer, it came out rock solid! I think it's because I used whole milk in place of some of the heavy cream.

More tips on keeping homemade ice cream soft:
http://www.davidlebovitz.com/archives/2007/07/tips_for_making_1.html

As it is now, I either have to chisel off pieces, or let it sit on the counter about 20 minutes before serving - and I don't have the patience for that. :blushing:

[BENESSE]

Of those, one I wouldn't do again, given the choice, was to reduce the fat content.

Once I stashed the quart in the freezer, it came out rock solid! I think it's because I used whole milk in place of some of the heavy cream.

More tips on keeping homemade ice cream soft:
http://www.davidlebovitz.com/archives/2007/07/tips_for_making_1.html

As it is now, I either have to chisel off pieces, or let it sit on the counter about 20 minutes before serving - and I don't have the patience for that. :blushing:

Shoot, that's exactly what I was gonna do. I guess I'll use cream and eat less. Thanks for the tip!

[mountain mama]

We're having a cook-out in the backyard tonight. Potato salad, hamburgers on the grill, hotdogs & smores over the fire, and homemade icecream. yummmm!

p.s. what is the point of reduced-fat ice cream?????

here's my recipe:
2 cans Eagle Brand sweetened condensed milk
2 cups sugar
1 small bottle vanilla
6-8 eggs
1 small carton half-n-half

Mix ingredients and pour into ice cream freezer container. Fill rest with whole milk (about 2 inches from top of container; leaving enough room for the ice cream to expand). Chill and blend in ice cream freezer until thickened.

[Ken]

I still cook, but no where as much as I once did. Some years back, it was eat out 2 or 3 nights a week and dinner at home the rest of the time.

Now, the kids are all out doing their own thing and my fianceé manages a pretty large restaurant/banquet facility. Translation - ain't nobody home to cook for most nights, and everyone has eaten by the time they get home.

So, most nights I'll either whip up a fast meal, grab some take-out, or practice for my next career - restaurant food critic. And at this very moment, somewhere off in the distance, I hear the beckoning of my favorite Japanese restaurant..... :innocent:

[mountain mama]

gee Ken, with your fiance managing a restaurant, I'm surprised you aren't camped out there on a permanent basis :P

[Ken]

gee Ken, with your fiance managing a restaurant, I'm surprised you aren't camped out there on a permanent basis :P

Only one night a week. It's better when nobody is watching how much I eat. :innocent:

[Ken]

gee Ken, with your fiance managing a restaurant, I'm surprised you aren't camped out there on a permanent basis :P


Only one night a week. It's better when nobody is watching how much I eat. :innocent:

Or substituting "something healthier because I want to keep you around for a long time" in place of what I ordered. :blushing:

[Ken]

gee Ken, with your fiance managing a restaurant, I'm surprised you aren't camped out there on a permanent basis :P


Only one night a week. It's better when nobody is watching how much I eat. :innocent:

Or telling the waiter/waitress to NOT bring me that second basket of bread I asked for.

The list goes on..............

[mountain mama]

ok, I see your point. I guess my husband is lucky, I like to cook and he likes to eat. The only ones that complain about his weight gain are his parents, and they ain't the ones sleeping with him, so I guess their opinions on the matter don't count for much lol

[Ken]

Translation - ain't nobody home to cook for most nights, and everyone has eaten by the time they get home.

However, when we DO cook at home, it's nearly identical to an "Iron Chef" competition. Sometimes, we won't even go shopping together, just to surprise each other. And then we fight over the counter space, the grill, the front burners on the range, that really neat Wok that Rebel sent me, all the fancy utensils and gadgets that she said we didn't need..........

And then there was the time that she went outside to start up the grill and I locked the sliding door behind her and drew the curtains shut.....:sneaky2:

I regretted doing that. :blushing:

[mountain mama]

I'm surprised you're still breathing, or at the very least, that all appendages are still accounted for

[grrlscout]

p.s. what is the point of reduced-fat ice cream?????

The only reason I skimped on the cream was because I only had one cup.

What I should have done, was to reduce the recipe from a quart to a pint. But I was too lazy to do the math. :blushing:

Next time I won't be so lazy!

And next time... I think it might be maple-bacon ice cream. :drool:

[Ken]

ok, I see your point. I guess my husband is lucky, I like to cook and he likes to eat. The only ones that complain about his weight gain are his parents, and they ain't the ones sleeping with him, so I guess their opinions on the matter don't count for much lol

We ate at a great place on Tuesday night: http://www.brickalley.com/

They have a great soup, salad, and bread bar. I wasn't allowed to drown my salad in blue cheese dressing. And she had the waitress take the last 3 pieces of my bread away. And I couldn't even have dessert until AFTER we walked about 5 miles around town. :sneaky2: And by that time, I had given up. :blushing: We walked into Ben & Jerry's and I ordered a tiny cup of sherbert. That was okay with her. :innocent:

But YESTERDAY AFTERNOON, when she was at work, I got myself a humongous three-scoop sundae smothered with butterscotch and marshmallow sauces, a ton of whipped cream, scoops of crushed walnuts, and FIVE maraschino cherries. :)

Every so often, she lurks around here checking up on me, so don't be surprised if I delete this post. :blushing:

[BENESSE]

But YESTERDAY AFTERNOON, when she was at work, I got myself a humongous three-scoop sundae smothered with butterscotch and marshmallow sauces, a ton of whipped cream, scoops of crushed walnuts, and FIVE maraschino cherries.

That'll show her! :sneaky2:

[Ken]

That'll show her! :sneaky2:

And you know EXACTLY what you just did. :sneaky2:

[BENESSE]

:innocent: :)

[mountain mama]

ken, just explain that you have full intentions of working it off the FUN way ;)

[BENESSE]

ken, just explain that you have full intentions of working it off the FUN way ;)

Cleaning out the garage?

[BENESSE]

ken, just explain that you have full intentions of working it off the FUN way ;)

There's just not enough fun to work that off.

[Ken]

There's just not enough fun to work that off.

Maybe not at your house. :innocent:

[Ken]

ken, just explain that you have full intentions of working it off the FUN way ;)

What a lady that MM is! She keeps her husband fat AND happy! :clap:

[mountain mama]

What a lady that MM is! She keeps her husband fat AND happy! :clap:

Who said he was "fat"? ;)

[BENESSE]

If you have to work it off it sounds like a chore.

[Ken]

Who said he was "fat"? ;)

Wait.......you said........


The only ones that complain about his weight gain are his parents, and they ain't the ones sleeping with him.........

Oh! But THEN you said..........


ken, just explain that you have full intentions of working it off the FUN way ;)

NOW I understand! :)

[Ken]

If you have to work it off it sounds like a chore.

Some of us derive great pleasure from our work and look forward to "doing our chores." :innocent:

[BENESSE]

Some of us derive great pleasure from our work and look forward to "doing our chores." :innocent:

Sure. Right after pigging out. Just what I was thinking.

[2dumb2kwit]

I cooked a good for you, healthy meal, the other day. It was ham, 'taters, and green beans. It probably would have been a little healthier, with a few less taters.........and I probably shouldn't have fried it all together, in bacon grease...but it sure was good!:innocent: LOL

[rebel]

Have you tried this product:
http://www.waldenfarms.com/
Some are pretty darn good!

[Ken]

Have you tried this product:
http://www.waldenfarms.com/
Some are pretty darn good!

Well, if it's got the "Rebel Seal of Approval," I guess I oughta' give it a try. Not really much of a difference between the caramel and butterscotch toppings anyway. Wait, I have to click that link again. Didn't check to see if it comes in marshmallow.......:innocent:

[Ken]

"Marshmallow Dip." That could work........

[Ken]

And there's a place that carries that label just 2 miles away.......... :innocent:

[BENESSE]

Have you tried this product:
http://www.waldenfarms.com/
Some are pretty darn good!

Too good to be true.
Some additives (in the Ingredient section) seem questionable/unnecessary. (Sucralose/Splenda, for instance)

[BENESSE]

Oh...and the peanut butter spread for instance, has 0 Protein! Should be at least 6g+.
They eliminated all the good stuff with the bad. So that's the catch.

[Ken]

http://4.bp.blogspot.com/_lYmS7zYrcbk/Sbavbnx5WRI/AAAAAAAABxI/80e7vh0a1MU/S1600-R/Food+Snob.jpg

[BENESSE]

Now ain't that the pot calling the kettle black.

[Ken]

Now ain't that the pot calling the kettle black.

Me? I'll eat almost anything (animal or vegetable - and some mineral) as long as it doesn't have more than 4 legs. And even then........

It's all a matter of how it's prepared. :innocent:

[Ken]

Now ain't that the pot calling the kettle black.

Nice laptop, BENESSE. Any flavoring or sweetener in that Starbucks coffee?

[BENESSE]

Me? I'll eat almost anything (animal or vegetable - and some mineral) as long as it doesn't have more than 4 legs. And even then........

It's all a matter of how it's prepared. :innocent:

Read any restaurant reviews lately? That's exactly what snobs critique.

[BENESSE]

Nice laptop, BENESSE. Any flavoring or sweetener in that Starbucks coffee?

Nope, I like mine black.

[Ken]

Read any restaurant reviews lately? That's exactly what snobs critique.

But the big difference is that My realm of possibilities is 10 times greater than Yours. Snob.

[BENESSE]

Btw...I waste my calories on things I care about most.
If I'm gonna go for it, it's usually wine vs. dessert. Rarely is it both.

[BENESSE]

But the big difference is that My realm of possibilities is 10 times greater than Yours. Snob.

I am just more modest. Don't need all the crap to make me happy.

[Ken]

Btw...I waste my calories on things I care about most.
If I'm gonna go for it, it's usually wine vs. dessert. Rarely is it both.

Sooooo many things I could say. But then, the PG-13 police would show up. Right, Rick? :innocent:

[BENESSE]

Sooooo many things I could say. But then, the PG-13 police would show up. Right, Rick? :innocent:

I know just how you feel.

[Ken]

I am just more modest. Don't need all the crap to make me happy.

Some of us lead a much less sheltered lifestyle.

http://amystable.com/wp-content/uploads/prime-rib.jpg

http://www.disneyfoodblog.com/wp-content/uploads/2009/03/walt-disney-world-september-013.jpg

http://g-ecx.images-amazon.com/images/G/01/askville/137733_9476891_mywrite/stuffedlobster.jpg

http://secondratesnacks.com/images/capevnantucket.jpg

http://z.about.com/d/bbq/1/0/M/S/IMGP2171.JPG

Need I say more? :innocent:

[Ken]

Wait!!!!!

I can't forget this one. :innocent:

http://www.pastichefinedesserts.com/all_images/cake_pics/fruitart.jpg

[crashdive123]

Me? I'll eat almost anything (animal or vegetable - and some mineral) as long as it doesn't have more than 4 legs. And even then........

It's all a matter of how it's prepared. :innocent:

Uni??????????

[BENESSE]

Some of us lead a much less sheltered lifestyle.

Oh, look who's talking. You wouldn't know a sheltered life if it folded right on top of your head like a cheap tent from Wally's.

http://amystable.com/wp-content/uploads/prime-rib.jpg

http://www.disneyfoodblog.com/wp-content/uploads/2009/03/walt-disney-world-september-013.jpg

http://g-ecx.images-amazon.com/images/G/01/askville/137733_9476891_mywrite/stuffedlobster.jpg

http://secondratesnacks.com/images/capevnantucket.jpg

http://z.about.com/d/bbq/1/0/M/S/IMGP2171.JPG

Need I say more? :innocent:

No, you just need to eat less of it.

I'm a hermit compared to you. And you call me sheltered?!

[rebel]

The peanut butter sux big time. One spoonful and I threw away the jar. The chocolate, bbq sauce, balsamic dressing and honey dijon is pretty good. The mayo is O.K. in chicken salad. They have a lot of other varieties that I haven't tried. It sure beats the high calorie dressings and sauces. They have it at a lot of grocery stores these days. Give it a try and let me know what you think. As a testament, I lost 20 lbs in 8 weeks using this.

[BENESSE]

The peanut butter sux big time. One spoonful and I threw away the jar. The chocolate, bbq sauce, balsamic dressing and honey dijon is pretty good. The mayo is O.K. in chicken salad. They have a lot of other varieties that I haven't tried. It sure beats the high calorie dressings and sauces. They have it at a lot of grocery stores these days. Give it a try and let me know what you think. As a testament, I lost 20 lbs in 8 weeks using this.

Can't argue with success, Reb.
It's worth a try especially the sauces and dressings. Those calories can sneak up on you real fast if you're not watching.

[Justin Case]

Carls Jr,,,,,,, 2 burgers, fries and a shake :tongue_smilie:

[Ken]

3 of these. :innocent:

http://munchierunners.com/late-night-delivery/shop/images/736/CelesteDeluxe.jpg

[rebel]

The peanut butter sux big time. One spoonful and I threw away the jar. The chocolate, bbq sauce, balsamic dressing and honey dijon is pretty good. The mayo is O.K. in chicken salad. They have a lot of other varieties that I haven't tried. It sure beats the high calorie dressings and sauces. They have it at a lot of grocery stores these days. Give it a try and let me know what you think. As a testament, I lost 20 lbs in 8 weeks using this.

Edited? waldenfarms.com for the products.

[Justin Case]

3 of these. :innocent:

http://munchierunners.com/late-night-delivery/shop/images/736/CelesteDeluxe.jpg

Those are good ! :tongue_smilie:

[Rick]

Wait a minute. Did you just say you had Carl's Jr for dinner? That's just not right.

[crashdive123]

I wonder if Carl Sr. is mad.

[Justin Case]

Flame broiled too ! ;)

[Ken]

Wait a minute. Did you just say you had Carl's Jr for dinner? That's just not right.

It's better than Justin havin' Carl's Johnson. :innocent:

[crashdive123]

It's better than Justin havin' Carl's Johnson. :innocent:

http://dummiesoftheyear.files.wordpress.com/2009/06/johnsonville-brats2.jpg


:innocent::innocent::innocent:

[Justin Case]

Those are GOOD BBQ'ed

[Ken]

Can you post the ingredients? :innocent:

[rebel]

Like Lorena and JC deli?

[Justin Case]

Tonight,, Shake and Bake Pork Chops, Scalloped Potatoes, Spinach, Cottage cheese/Peaches,,,,, Mmmmmmmm :tongue_smilie:

[rwc1969]

Fresh Blackberry pie and syrup. Yummy, seeds and all. LOL! strained the seeds outta the syrup and now I'm having an egg sandwich.

[grrlscout]

Last night I made beer-butt chicken and brocc, and to go with, corn griddle cakes. They turned out pretty tasty.

http://farm5.static.flickr.com/4082/4859985945_b1c38a5e98_b.jpg

I cut the kernels off of 3 leftover ears of corn, and added some diced up some pickled jalapeños, cumin, salt, and pepper.

Then made a quick batter of:

3/4 c (maybe more) flour
1/4 c (maybe less) corn meal
-- they added up to one cup, whatever the ratio.
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 egg

Mixed it all together. There was just enough batter to hold the corn together.

I heated up about 1/4" peanut oil in a cast iron skillet, on medium. Then plopped it the batter, in discs about 4&quot; across.

Wait until brown, then flip.

The lime yogurt is just plain, non-fat yogurt, with lime juice added. And it's totally an unnecessary addition.

[huntermj]

Im saving that recipe, that sounds good.
I love corn meal.
MMMM jonny cakes
Ahmm Whats a &quot;?

[Rick]

Shrimp on the barbie, tonight.

in a spray bottle combine olive oil, Worcestershire sauce and water. Your call on how much. I use about a third cup of oil and sauce and fill the bottle (1 pint) with water. Give it a good shake to mix it up. Toss the shrimp on the grill and spray the concoction liberally over the shrimp. Cook for a couple of minutes, turn the shrimp and spray again. A couple of more minutes and enjoy.

[BENESSE]

I believe I'll have a few of them corn griddle cakes and a mess o' barbie shrimp, thank you very much. The beer's on me!

[grrlscout]

Im saving that recipe, that sounds good.
I love corn meal.
MMMM jonny cakes
Ahmm Whats a &quot;?

LOL! Copied from my Flickr page. Apparently VBulletin no likey special characters. :blushing:

Fixeded.

[grrlscout]

Last night I made grilled chicken with a prickly pear glaze

http://farm5.static.flickr.com/4081/4865636013_2fa0494ecb_b.jpg

Most random ingredients ever.

Marinaded in:
lime juice
hoisin sauce
tamari
olive oil
salt
water

Then, while the chicken was on the grill, I put the marinade on the stove and brought it to a boil. Then turned it down, and added:

prickly pear syrup
apricot-jalapeño jam

And allowed it to reduce.

When the chicken was almost done, I brushed it thoroughly with the glaze, turned off the heat, and shut the lid.

Flip, brush, shut.
Flip, brush, shut.

Until done.

[kyratshooter]

THAT CHICKEN LOOKS GOOD!

I am going simple today, red beans and rice.

I made a big pasta salad Friday and ate it all weekend.

[mountain mama]

Yesterday, we picked a bunch of wild black currants, so we'll be making jam today. We also picked some yellow squash, so casserole is in the plans. Also picked raspberries and made a cobbler. Cherries were ripe for pie. Now we're just waiting for the plums and apples to get ripe. I head out Wednesday to take my little girl to college, and I know of some great huckleberry bushes along the way. I just love this time of year!

[Rick]

I tossed a couple of pork shoulders on the smoker yesterday and pulled them off this morning about 2:30 a.m. It was all I could do not to set down with a fork right there and dig in but they are chilling in the fridge for a family gathering this week-end.

Here's what they looked like before...

http://i348.photobucket.com/albums/q348/safe_zone/porkshoulder1.jpg

And what they looked like just before going in the fridge....

http://i348.photobucket.com/albums/q348/safe_zone/porkshoulder2.jpg

Seventeen hours on the smoker.....................MMMMMmmmmmmmmmmmmmmmmmm m.

[BENESSE]

Boy, that looks good enough to make me want to switch teams.
(for those who don't know, I'm a vegetarian...that's all)

[Rick]

Me, too. I'm a carnivore, too. And an omnivore. I'll eat anything.

[grrlscout]

Oh man. I love pulled pork, and that looks incredible!:drool:

[Rick]

I put about 6 hours of Hickory smoke on it. That's probably way more than I needed to. After about 1.5 hours the meat doesn't pick up much more smoke but it does leave a nice black smokey exterior that comes through when you shred the meat. It also seals the meat. It was so juice, even after 17 hours, and the meat fell apart so easily that I had trouble getting it into the bowl.

Sunday, I'll transfer the meat to a roasting pan, cover with foil and put into a slow oven just to heat it back up. Dang it. Got drool on the keyboard.

[mountain mama]

There goes Rick, again. Not only ruining his own keyboard, but everyone else's too!

[kyratshooter]

OK Rick, I have a big pot of fresh green beans in the slow cooker. They have a big onion, some garlic and a half smoked sausage in the pot with them.

I will supply the green beans and a big skillet of corn-bread and will be on the road for Indiania as soon as you give the word.

Got fresh tomatoes right out of the garden too!

I can be there before the cornbread gets cold.

[Rick]

Bring the beans and bread. Leave the maters for the poor folk. We have maters in the garden, too. Come on down! (or up in this case).

Just as a word of caution. Don't no one be licking their computer screen.

[crashdive123]

OK - time to look at anothr thread. Dang drool on keyboard.

[Winnie]

Wll I've learned something today. I finally know what pulled Pork is. I was afraid to ask:blushing:

We call it slow roast Pork, and yes it looks mighty good, Rick:drool:

[Rick]

I put together a small package for QC. Well, I would have if Crash wasn't on that darned diet. Anyway, here 'tis ready to be covered with foil and popped into a 200°F oven for the next 2 1/2 hours just to warm it up.

I have a nice vinegar and brown sugar based finishing sauce that I put together this morning. It's just marinating to mingle the flavors. There's also a really good BBQ sauce. So diners can add whatever they want or nothing at all. Up to them. I have to confess, I didn't make the BBQ sauce. I've tried and tried and I've made some really good sauces but I've never found anything better than Sweet Baby Ray's. So that's what we're having.

Dinner is at 1:00 SHARP!

http://i348.photobucket.com/albums/q348/safe_zone/porkshoulder3.jpg

[Justin Case]

What kind of meat is it ? you didnt kill the neighbors cat did you ? :innocent:

[Rick]

You just look at the pictures don't you? See post 731.

[2dumb2kwit]

I put together a small package for QC. Well, I would have if Crash wasn't on that darned diet. Anyway, here 'tis ready to be covered with foil and popped into a 200°F oven for the next 2 1/2 hours just to warm it up.

I have a nice vinegar and brown sugar based finishing sauce that I put together this morning. It's just marinating to mingle the flavors. There's also a really good BBQ sauce. So diners can add whatever they want or nothing at all. Up to them. I have to confess, I didn't make the BBQ sauce. I've tried and tried and I've made some really good sauces but I've never found anything better than Sweet Baby Ray's. So that's what we're having.

Dinner is at 1:00 SHARP!



Now you're talkin'!!! Around here, that IS the BBQ sauce.:drool:

[2dumb2kwit]

Wll I've learned something today. I finally know what pulled Pork is. I was afraid to ask:blushing:

We call it slow roast Pork, and yes it looks mighty good, Rick:drool:

Winnie, (and others.)Check out this video. After you watch this one, look below it, and you can click on a few others....like how to make his dry rub, how he does ribs, pulled pork, brisket,.....even some sauces.:drool:

http://www.monkeysee.com/play/2199-how-to-make-carolina-bbq

[Justin Case]

LOL, "Monkey see.com" ?? Only you 2d :innocent:

[Winnie]

Oh lordy..... That's just not fair! Living alone really is the pits at times......

[Rick]

I fixed a blackberry cobler and a peach cobler for desert along with the requisite ice cream. I had lunch, dinner and breakfast for the next three days all rolled into one meal. Even my fingers are full.

[2dumb2kwit]

I fixed a blackberry cobler and a peach cobler for desert along with the requisite ice cream. I had lunch, dinner and breakfast for the next three days all rolled into one meal. Even my fingers are full.

Sounds like nap-time, to me.:innocent: LOL

[rebel]

Winnie, (and others.)Check out this video. After you watch this one, look below it, and you can click on a few others....like how to make his dry rub, how he does ribs, pulled pork, brisket,.....even some sauces.:drool:

http://www.monkeysee.com/play/2199-how-to-make-carolina-bbq

I like the vids. Good find 2d. Thanks.