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From Talk
Posted by BITTER, May 13, 2008 at 7:18 PM
My Bayou brand cast iron pans came in Friday, and I've had the damndest time "seasoning" them. I washed them in hot soapy water to remove the paraffin protectant, then rubbed them down in lard and placed them in the oven for two hours at 300, per instructions. But the coating is so uneven and it still feels like some of the wax is still on there. I don't want them to start rusting again.....can anyone help me please?
From Talk
Posted by BITTER, May 8, 2008 at 11:54 AM
My mom says yes - African-Americans make soul food and whites make Southern. But methinks that isn't it. I think Southern food uses more expensive cuts of meat, and soul food tends to be spicier.
What do you think?
From Talk
Posted by BITTER, May 3, 2008 at 8:33 PM
It's the Navy version of Sh*t on Shingles, but I simply love this. You are supposed to put it on toast. But when I was working for the Navy SEALS, it was put on top of hash browns, with poached or baked eggs on top.
1 1/2 lbs ground beef
2 medium onions, chopped
cooking oil, if needed
salt and pepper
5 tablespoons flour, approximate
1 (16 ounce) can whole tomatoes, diced
5 1/2 ounces tomato juice
2 cups hot water, approximate
1/2 teaspoon ground nutmeg, to taste
1/2 teaspoon sugar, to taste
1. Crumble the ground beef into a skillet and brown with the onions.
2. If beef is very lean, add a tablespoon or two of cooking oil.
3. Salt and pepper to taste.
4. Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next.
5. The flour must be cooked to preclude a starchy taste through out.
6. Add enough flour to absorb most of the oil.
7. Stir in the tomatoes and the tomato juice, followed by the water.
8. Allow to simmer on low heat to thicken.
9. Adjust consistency as necessary.
10. Add nutmeg and sugar and adjust to taste.
From Talk
Posted by BITTER, April 16, 2008 at 7:37 PM
Can you cook a dish with like, say, Southern Comfort or whisky? I've had vodka marinara sauce, fish and chicken with rum, white wine and chicken marinated in Belgian ale - what else can one use?
From Talk
Posted by BITTER, April 9, 2008 at 7:27 PM
Real Jambalaya?? I was told today at my office by an accountant from Baton Rouge today that jambalaya is not authentic 1) when you use andouille and not chorizo; and 2) when you use chicken, ham AND shrimp. You can have two meats but not three.....I laughed him off, but is he right? I always thought that is how you made it - it's how I make mine.
From Talk
Posted by BITTER, April 8, 2008 at 1:02 PM
Do we have any Canadians on board? What is the main difference between Canadian and US cuisine....there are similarities, but I want to know the differences. From what I can see, there is a strong emphasis on seafood and game. Please weigh in.
PS - I so wanna make Nanaimo Bars. I read about them on Wiki and simply cannot get them out of my head....so if any of y'all have a recipe for this dish, by all means, share!!!
From Talk
Posted by BITTER, April 3, 2008 at 8:59 AM
I love Hump Day Happy Hour, but HATEHATEHATE the aftermath. I find a couple of Egg McMuffins and a good energy drink usually do me right. What about you guys. Imbibers only LOL.
From Talk
Posted by BITTER, March 30, 2008 at 3:26 PM
These Seafood Enchiladas came out PERFECT! I'm so proud! I omitted the toasted walnuts; that just seemed weird to me; maybe someone can explain why they were put into the recipe. Anywhooo, here is the recipe:
http://www.cooks.com/rec/view/0,1645,156173-242200,00.html
From Talk
Posted by BITTER, March 28, 2008 at 1:57 PM
I want to throw out my lamb torte I mentioned earlier this month; it was majorly disappointing, even after letting it sit overnight in the fridge so the flavors could meld more. I'm going to throw it out tonight.
So do any seriouseats.comers do this? Make a dish and when it doesn't turn out right, trash it? I mean, that leg of lamb wasn't cheap.
From Talk
Posted by BITTER, March 20, 2008 at 11:53 AM
I know ham and cheddar is a good match, but what about other meats, seafoods and poultry? I'm attempting to make a lamb confit & potato torte this weekend (it's rather labor intensive) and I was thinking of a creamy cheese to put on the potatoes. Any ideas, or would that be too rich?? Discuss.
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