What are you known for?
@rosezilla-I just sent you a pm-thanks for sharing your recipes.
I wish there was a way to see all of these recipes. So many of them sound so good. The SE community is fantastic.
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What are you known for?
oops, premature posting!
cookies, cocktails of all kinds, chicken soup, chili, ceasar salad (the homemade croutons make it!), jello shots at football tailgates, and generally being able to organize/plan/coordinate within just about any budget and time constraints.
@rosezilla- your potato casserole and thai peanut slaw sound delicious!
Any Posh Nosh fans out there?
I love Posh Nosh! Thanks for the new link. I hope there are some episodes I've missed. Does anyone know, is this a current series? Will there be more episodes?
Charcoal Grill or Gas Grill
I know people have very strong feelings about charcoal vs. gas grills. I happen to have and enjoy both. I have a little charcoal one I bring to tailgates and it is fantastic. However, at home I love my gas grill for convenience. Especially if you are just grilling for one or two, or decide to grill at the last minute, you need almost no prep or clean up. I can just turn on one or two burners if I am cooking for myself. Gas also allows you to adjust temperature and have several cooking zones, which I find a bit harder w/ charcoal.
Whatever you choose, enjoy your grill! It makes everything taste like summer to me.
Your Favorite Budget Wine?
For those of you with a Trader Joe's.....$2 buck chuck! Charles Shaw, I buy the cab and the merlot regularly, and the valdique when I can find it. I have no idea how they make wine for that price, but it really is good! And I never feel guilty for opening a bottle just to have one glass.
Summer cocktails and jello shots
You can make almost any cocktail into a jello shot. Simply keep your alcohol to water/juice ratio to about 50/50 and avoid too much citrus (the jello won't set as well with too much). Bon Appetit did a gin and tonic jello shot a few years back that was lovely.
For mojitos, I'd use lime jello maybe, and perhaps do some sort of mint infused water and/or rum. I regularly do lemon drop shots, margarita shots, etc. Try subbing triple sec for about 1/4 to 1/3 of the base alcohol. If you use unflavored gelatin, the flavor possibilities are endless. Also, layered shots are fun and festive.
As for summer cocktails, mojitos and margaritas are sooo refreshing!
SE users: please introduce yourselves.
I am Stripeychef....a little private joke w/ the bf. I am not a chef, but an interior designer from Los Angeles in my late 30's (and getting later all the time). I have cooked since childhood and love entertaining and feeding people. I have a mother who is a terrible cook, but have other fantastic cooks in the family and grew up loving Julia Child. Saturday afternoons in the fall you can find me catering a tailgate for about a dozen people at my alma mater. My jello shots are legendary in these parts. The only thing better than my cooking is my cocktail mixing~!
I lurked for quite a while on SE before chiming in and pop over to see what you all are up to daily.
Is there life without a microwave?
I moved my seldom used microwave up to the top of my fridge to save counter space. I do use it rarely, but now that it doesn't occupy valuable counter real estate, it no longer feels like a waste. (and yes, I can reach the buttons, etc).
It is convenient for very specific things, though I could absolutely live without.
Gordon Ramsay
I love Gordon Ramsay. Of course, his BBC shows are a thousand times better than the Fox stuff, but I just look at them as totally different shows. I enjoy HK (though was disappointed w/ the Fox version of RKN after loving the BBC version).
I'll take my Ramsay anywhere I find him. I'm with your bf, lo82070, Ramsay and Bourdain are the best. I can't wait to watch tonight. And btw, I recently ran into a former HK contestant who had very complimentary things to say about Ramsay as both a chef and a person.
Responses to Comments by StripeyChef
What are you known for?
1) Soup - specifically, Arroz Caldo. I get requests even when it's 95 degrees w/ insane humidity outside.
2) Salsa, asian style (I add lime juice, fish sauce and the tiniest bit of sesame oil. Don't knock it till you try it!)
3) Shrimp Salad (I cook whole shrimp in a pot chockful of garlic, green onion, celery, bits of whatever vegies are sitting in my fridge, lots of black peppercorn, and salt. After peeling, I throw the shells/head back into the broth to reduce. The dressing is nothing more than a good mayo, lime juice, sambal olek, green onions, celery and a few tsps of that concentrated shrimp broth.)
4) Anchovy pasta. Recipe courtesy of the NYTimes. I guess I'm the only one in the family willing to suffer through the smell of anchovies sauteeing.
What are you known for?
1. Pastas - any kind, macaroni and cheese, lasagnas, baked ziti, you name it.
2. Carob chip, toffee and cherry cookies
3. Carrot Cupcakes
4. Party dips - Sweet Bell pepper with cream cheese and my Veggie dip
5. Hummus - very lemony and garlicky
Madelyn
KarmaFreeCooking
What are you known for?
@bisbee......I'm right here! You want I should bring a box of jello? Where's the party?
What are you known for?
@Brooke29: Sorry I didn't get back to you right away-actually had to do work at work-and I just started another semester. I LOVE Old Bay. It signifies seafood to me. I even put it on french fries. Mmmm. Anyway, I am stoked you said it works.
The Chilli is good, I'm not going to lie. I mix up ground sirloin (I like to get the 8% Fat variety), with some homemade sauce, a mix of spices (garlic powder, cumin, sea salt, fresh ground pepper, and cayanne pepper), sprinkle on some chilli powder, medium salsa, and some hot sauce (we prefer Franks), and add beans if you like. I can take 'em or leave 'em so it depends who I am making it for. Top with shredded Monteray Jack and Mozzarella (sour cream too if you want) and you have goodness.:)
What are you known for?
Breads and making up dessert recipes on the fly. And preparing meals for large groups, such as church socials.
What are you known for?
1. baba ghanoush (I use a lot of roasted garlic in it to make it mellow, and people seem to like that!)
2. my mom's tortellini soup recipe
3. grilling - my bf has perfected his steak-grilling method, and I like to cut up a ton of veggies, toss them in evoo+balsamic vinegar+some spices and toss those on the grill. great way to feed a bunch of people on short notice :)
I also have to get a few more of my mom's recipes (brownies, cobbler, cinnamon rolls) that will make this list as soon as I make them and feed others .....
What are you known for?
@whoizzit: I marinate my tri tip in one package of onion soup mix (the dehydrated kind...and don't rehydrate) and a bottle of red wine, with quite a few crushed cloves of garlic thrown in...I also throw in fresh citrus juice, when I have some...lime is my fave. I leave it in the fridge for 3-4 hours and then grill it. It's scrumptious. Extra good with salsa and avocado on fresh tortillas--tri tip burritos, yum!
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