I mix 2T cinnamon, 1c sugar, 1c brown sugar, 1 stick butter, and 1/4 c flour. Not fluffed up, just mixed well with a spoon. It stays very well within the rolls.
Happy Canada Day!
I had to search bagged milk. I still don't see the purpose, though. Do they need refrigeration?
I haven't had poutine, but it sounds good!
I guess the only thing I can think of is meat pie, and I'm not crazy about it.
I suppose people somewhere, at some time have eaten every animal. Cultural customs greatly influence our food choices.
Elementary school- Some really greasy, really delicious pastrami sandwiches. I still haven't had any that are as good as those sandwiches.
High school- I was in the culinary arts program, so every other week was shop week, where we prepared the student lunches and a small restaurant-style dining room for teachers and other people. We had french fries every day, and being on fries was the best job, because you only had to be sure there were enough fresh fries during the meal, leaving plenty of free time to socialize during lunch.
We also had a bakery cart, with fresh breads, desserts, etc. that we baked every day. Manning the bakery cart was second best assignment! We had plenty of good food to eat at my school.
Serve it from urinals. You can buy them at the pharmacy.
Glad you're safe! I'd love some broken cheese, too!
If it's food that is stuck on, use hot water and a little OxiClean powder. Let it soak for a while.
That German buttercream sounds great!
I usually drink alone after work. I get home about 11pm, tired, and don't want to worry about driving after a couple of beers. Also, I recently started brewing my own beer, lemonade, etc., so there's usually plenty to be had at home.
The pressure cooker method is awesome! Just peeled a dozen eggs in record time. Thanks for the tip, bobcatsteph3!!
I used to mix Bisquick and milk to eat a dish of biscuit dough. I eat any baked good in its precooked state.
For dessert, I put instant hot cocoa powder and cold milk in a mug. It doesn't really mix; I just like eating the lumpy cocoa with a spoon.
An almond cake for dessert.
pan and recipe
I think it's more an intolerance than allergy, but corn makes me very sick.
It took quite a while for me to pinpoint the cause, but it started shortly after my youngest child was born. I was very low-budget at that time, and corn was a major staple in my diet during that pregnancy. I have to think there's a connection.
I agree that 210 is too low. It's a big piece of meat, I think 225-235 is fine.
Not sure what your heat source is, but mine's propane with a cast iron box for wood and I never soak the wood. I do let the meat warm up before putting it in the smoker.
here's lots of info!
I have totally turned off from any flavored yogurts. I made my own a few times, then had Fage. Now, any brand of flavored yogurt just tastes so awful that I can't eat it. It's like I suddenly noticed the additives and strange textures.
I usually keep fat side up when smoking meats.
Can you bend the brisket or "hump" it in the middle? If one end is very thin, you could cut that part off.
Sounds like a good treat in the summer!
Last year, I saw a Bloody Mary drink on TV that had chunks of crab. I forgot the name of the drink, but for a few days I obsessively searched online for spork-like straws for serving. The straws don't exist, and I never did make that drink.
Baconizing sounds awesome! Sooo, how do you infuse the vodka?
I love pickled and fermented stuff.
Pickled eggs. Pickled kielbasa. They go with the fermented beer!
Haven't had any since I was a kid, but my neighbors always had pickled lamb's tongues in the fridge.
I'm fond of Kamikazes. Shaken with plenty of ice.
@dbcurrie- Thanks for the link, I'll get some!
If I could EVER, just once, make a sourdough starter, I would be able to recommend a recipe from the pizza specialists here.
If you've got a starter, you're way ahead of me.
Eh, I buy whole because they're usually cheaper. And I'm not real fussy about the "dirt". Rinse them off quick, shake em in a colander, or just flick off the big pieces.
Do you think restaurants gently wipe each 'shroom before slicing?
The restaurants I can afford probably don't.
I'm afraid of botulism. If it's just food that looks bad or tastes crappy, I'll try anything. But undetectable, paralytic toxins are a different story.
Thanks. I've seen recipes calling for grinding in a food processor before use, so I'll try that, too.
I did recently learn to not put the spent grain in a bowl in the oven for safekeeping during cleanup. A couple of days went by and the hunt for the source of a horrible stink in my house led me to my forgotten, fermenting grain.