Author Topic: Food and How you Cook/Eat it (2009-2012)  (Read 45617 times)

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Online imref

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Re: Food and How you Cook/Eat it.
« Reply #500: December 04, 2010, 12:01:39 AM »
Challah makes the best french toast in the world.


slice it and dry it out the night before you plan to make it - then try this:

http://www.foodnetwork.com/recipes/alton-brown/french-toast-recipe/index.html

Online blue911

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Re: Food and How you Cook/Eat it.
« Reply #501: December 04, 2010, 07:33:22 AM »
slice it and dry it out the night before you plan to make it - then try this:

http://www.foodnetwork.com/recipes/alton-brown/french-toast-recipe/index.html


That's the way I make french toast! I probably picked it up from watching his show. It really does make fantastic french toast. I'll stuff it some times with either a fruit mixture or a cream cheese & honey combo.

Online imref

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Re: Food and How you Cook/Eat it.
« Reply #502: December 04, 2010, 10:36:23 AM »
marscapone mixed with some sugar and vanilla is a very good topper too.

Online imref

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Re: Food and How you Cook/Eat it.
« Reply #503: December 24, 2010, 10:12:09 PM »
this was the hit of tonight's dinner (in addition to the Sauerbraten).

Tyler Florence's celery root/horseradish mashed potatoes:

- Cut 2 celery roots and 3 lbs of idaho or other baking potatoes into 1 inch cubes
- boil in salted water for 15-20 min until soft
- mash or rice
- stir in 1 cup of heavy cream, half a stick of unsalted butter, and 1 tablespoon of horseradish
- salt/pepper to taste
- drizzle some EVOO and sprinkle some fresh chives over the top and serve



Offline tomterp

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Re: Food and How you Cook/Eat it.
« Reply #504: December 25, 2010, 08:45:41 PM »
I got a mushroom log for Christmas.  It should start producing in a couple of weeks.  Shiitakes.

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #505: December 25, 2010, 08:53:00 PM »
Nice!

Offline Frau Mau

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Re: Food and How you Cook/Eat it.
« Reply #506: December 27, 2010, 04:13:35 PM »
I got a mushroom log for Christmas.  It should start producing in a couple of weeks.  Shiitakes.

Let us know if you get a surplus! :)

Offline GburgNatsFan

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Re: Food and How you Cook/Eat it.
« Reply #507: December 27, 2010, 08:39:26 PM »
I've never heard of a mushroom log, so I looked them up... what a great idea.

I got a mushroom log for Christmas.  It should start producing in a couple of weeks.  Shiitakes.

Online imref

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Re: Food and How you Cook/Eat it.
« Reply #508: December 27, 2010, 09:47:50 PM »
it's log, it's log, it's big it's heavy, it's wood.

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #509: December 27, 2010, 11:52:41 PM »


:lol:

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it.
« Reply #510: December 28, 2010, 02:10:45 PM »
I've been into pozole lately...it's an ancient Mexican stew made from hominy, chiles, and (since the Spanish conquest) pork shoulder.  Apparently in pre-Columbian times they didn't use pork (if you get my drift).

Offline JCA-CrystalCity

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Re: Food and How you Cook/Eat it.
« Reply #511: December 28, 2010, 02:17:05 PM »
I've been into pozole lately...it's an ancient Mexican stew made from hominy, chiles, and (since the Spanish conquest) pork shoulder.  Apparently in pre-Columbian times they didn't use pork (if you get my drift).
Did they use another dead animal, like Soylent Green?

Offline Dave B

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Re: Food and How you Cook/Eat it.
« Reply #512: December 28, 2010, 04:59:36 PM »
I've been into pozole lately...it's an ancient Mexican stew made from hominy, chiles, and (since the Spanish conquest) pork shoulder.  Apparently in pre-Columbian times they didn't use pork (if you get my drift).

if you ever happen to be near the salt lake city airport, check out red iguana. i might have had the greatest meal in my life there. had cochinita pibil. could hardly finish it, then needed to help my gf finish her chicken mole of some kind because i couldn't let it go to waste and couldnt take it home with me on the plane. all hail the popular opinion of yelp

Offline saltydad

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Re: Food and How you Cook/Eat it.
« Reply #513: December 28, 2010, 06:09:17 PM »
I've been into pozole lately...it's an ancient Mexican stew made from hominy, chiles, and (since the Spanish conquest) pork shoulder.  Apparently in pre-Columbian times they didn't use pork (if you get my drift).

The OTHER white meat.

Offline PANatsFan

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Re: Food and How you Cook/Eat it.
« Reply #514: December 28, 2010, 07:32:09 PM »
Brooklyn Pizza in Bethesda. Damn.

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #515: December 30, 2010, 05:54:31 PM »
Coworker brought in some deer bologna and deer jerky.  Excellent.  I should go hunting just so I could turn the whole deer into jerky.  I love the stuff.

Online blue911

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Re: Food and How you Cook/Eat it.
« Reply #516: December 30, 2010, 05:59:30 PM »
Coworker brought in some deer bologna and deer jerky.  Excellent.  I should go hunting just so I could turn the whole deer into jerky.  I love the stuff.

He/She should make venison sausage.

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #517: December 30, 2010, 06:02:12 PM »
He/She should make venison sausage.
I ain't never shot me no venisons before.  But we gots lotsa deers 'round these parts.

Offline EdStroud

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Re: Food and How you Cook/Eat it.
« Reply #518: December 30, 2010, 08:06:27 PM »
EdStroud House of Trivia and Marinated Carrot Salad

5c. cooked, sliced carrots (2-3 cans)
1 onion, sliced thin
1 green pepper, chopped
1 can tomato soup
1c. sugar
1 tsp. Worcestershire sauce
1/2 c. salad oil
3/4 c. vinegar
1 tsp. pepper
1 tsp. salt
 
Put carrots, peppers, and onion in large bowl.
Mix together rest of ingredients and pour over carrots.

Refrigerate salad for 12 hours before serving.

Will keep in refrigerator for 3 weeks.
You can keep adding more carrots to the mix, allow time to marinate
before serving.

Offline EdStroud

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Re: Food and How you Cook/Eat it.
« Reply #519: December 30, 2010, 08:12:19 PM »
He/She should make venison sausage.

with jalapenos in it............grilled/potato roll/chili/mustard/onions...my foot is shaking..gotta stop

Online imref

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Re: Food and How you Cook/Eat it.
« Reply #520: December 30, 2010, 11:40:44 PM »
EdStroud House of Trivia and Marinated Carrot Salad

5c. cooked, sliced carrots (2-3 cans)
1 onion, sliced thin
1 green pepper, chopped
1 can tomato soup
1c. sugar
1 tsp. Worcestershire sauce
1/2 c. salad oil
3/4 c. vinegar
1 tsp. pepper
1 tsp. salt
 
Put carrots, peppers, and onion in large bowl.
Mix together rest of ingredients and pour over carrots.

Refrigerate salad for 12 hours before serving.

Will keep in refrigerator for 3 weeks.
You can keep adding more carrots to the mix, allow time to marinate
before serving.


that sounds good, will try it this weekend.

Offline PANatsFan

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Re: Food and How you Cook/Eat it.
« Reply #521: December 31, 2010, 11:37:43 AM »
We are headed to the Lanham Wegmans, I'm so excited.

VERDICT: That is a top-notch Wegmans. Very friendly and helpful employees, very friendly customers as well, I think everyone is elated that the store is there. There's Costco gas in the center, too, bonus points for that. The store is pristine and very well stocked. Worth the schlep.

Online imref

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Re: Food and How you Cook/Eat it.
« Reply #522: December 31, 2010, 10:08:06 PM »
I find I spend about $50 more a trip at Wegmans than at Giant.

Offline EdStroud

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Re: Food and How you Cook/Eat it.
« Reply #523: December 31, 2010, 10:39:07 PM »
We are headed to the Lanham Wegmans, I'm so excited.

VERDICT: That is a top-notch Wegmans. Very friendly and helpful employees, very friendly customers as well, I think everyone is elated that the store is there. There's Costco gas in the center, too, bonus points for that. The store is pristine and very well stocked. Worth the schlep.

Will you learn how to spell Werth!!!!

Offline PANatsFan

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Re: Food and How you Cook/Eat it.
« Reply #524: December 31, 2010, 11:10:59 PM »
Will you learn how to spell Werth!!!!

:lol:
I find I spend about $50 more a trip at Wegmans than at Giant.


I did a price compare back in PA, and I would spend the same at Walmart as I did at Wegmans. The difference at Wegmans is the "ooh, a piece of candy" effect, where you buy extra stuff you don't need because it looks delicious. At least that's my experience.