Yes, I've made 'em. I made a modification myself and used lard for the fat. After searching many recipes and how to's, mine turned out to be a really good final roll(s).
No mention of the glaze, though. Maybe it was on the end of the recipes I put together?
As in, maybe I didn't pay that much attention? That happens a lot with me, or so I've been told.
I really need to make 'em again. Those suckers are good!
Oh. PS- I went to YouTube (?) to find the correct way to roll and get the pointy ends.
Why am I having a déjà vu.....
I always thought that stuff would kill ya.
http://www.nytimes.com/1989/11/09/us/kitty-dukakis-s-illness-tied-to-rubbing-alcohol.html
Candles. For the obsessed.
That's all I've got.
Sorry about that. In my defense, I'm stuck with the longest gotam train in east Texas, ever. And on my phone. Let's try this really nice site.
Well, I screwed up. Be right back.
Will this help, Dandbuilder?
http://www.seriouseats.com/2012/05/the-best-inexpensive-steak-for-the-grill-hanger-steak-hangar.html
I think Meatshop101 is just spamming, again.
" I will go outside just to walk back in and say "WOW" "
That has got to be the funniest thing I've read in a long time. Thanks for the laugh!!
Yeah, yeah....peaCe.
RestInPease. So, he's the man that gave parents the easy cheap "kids meal" consisting of fish sticks, mac 'n cheese(yes, that blue box), and canned green beans?
I'm glad my mother never heard of this when I was a youngin'.
The guy will buy and eat 'em when I'm out of town. Yuk! He also laughs at my looks of disgust when I find a bag in the freezer.
Easy. Sautéing onion and garlic in butter. The guy has actually asked me what's for dinner with my skillet full of good smells, and I honestly didn't know. I had some shrimp in the freezer so I ran cold water over to thaw and chopped up some herbs. Added more butter and pour over pasta!
Oh, I love the smell of fresh banana bread drenched in butter. I made two loaves this past weekend. And it's gone.
DoubleJ, I was thinking ItalianWeddingSoup till MrNick fixed that lil' discrepancy. I now have a new soup to put on my list for next fall.
GoldenPalate, I had a girlfriend(with husband) walk in the kitchen thinking I was making pesto. No, I was pulverizing spinach with olive oil, garlic, shallots, and vinegar to mix in with potato gnocchi I had made. By machine. I know, but it was soooo good. They brought the red snapper and lump crab.
And we eat Chinese TakeOut tonight.......
I'm such a pig when it comes to any greens. I'm sure many have heard this story before, so skip it if you wanna. I grew up thinking I hated spinach. My mother would buy GreenGiant(?) creamed spinach for my sister and step-father, and green bean almondine for me and her. ???? Yes, SHE hated spinach, not me, too! But my mother used me as a pawn. Can you imagine a parent doing that ? Ok, I hear you parents laughing.
I'm growing lots in my garden at my Dads place. Simple brown butter with both onion and garlic grated in.
I'm loving everyone's ideas and will use them later for my Dad.
Laugh. I ate the last of the bag of Cheetos last night for dinner. Along with the burnt cookie dough topping from the boxed brownie mix(I left the broil setting on the toaster oven, again). We thought our Bentley(elderly pup) was dying.
Again, MrNick makes me smile. And we think Bentley just wanted to be hand fed after I gave the lil' shit a bath.
god I love me some Cheetos. Only the fried ones, though.
Yeah, Berzerkeley (and ALL )TheNoodleGuy is only trying to drive traffic from here to his lil' blog.
Quite shameful.....tsk,tsk,tsk.
But, hey NoodleGuy, you can always write a check to SE for AD promotion.....
According to my Birth Certificate, I is a Ms. Now, for the actual "Boo" the bird, it could possibly be a he. My precious white dove has never laid an egg in 6-7 years. Hmmmmm.
Honestly, there's a great lady that usually pulls this info for new posters. I'm a newbie at it. But, I guess you figured that out. Right? Right?
Noodle Guy, the rules are printed right below where you type the title.
64 characters remaining. Please no HTML in the title!
Write a great title that explains what it's all about.
Great title: Where should we eat in Cabo San Lucas?
Not-so-great title: GOING TO CABO??????
POSTING GUIDELINES
Please keep your topic food-related. We reserve the right to delete off-topic, commercial, promotional, or inflammatory posts. Learn more: Terms of Use and Comment Policy.
When you right out link to your blog, posting your blog link screams SELF-PROMOTION.
Just a heads up, friend
POSTING GUIDELINES
Please keep your topic food-related. We reserve the right to delete off-topic, commercial, promotional, or inflammatory posts. Learn more: Terms of Use and Comment Policy.
See, I dork out this late at night. This is the FIRST link. I hope.....
Yeah, " you knew I was a snake when you picked me up." Google that, Gina.
I have a soft spot for youngin's, so I hope others will help out before SE pulls (I kinda hope they don't) your post.
I'm tired after getting up to let the pups out. This my best for now....
You ask 'please answer some questions about an anti-aphid spray currently in development'.
Which one are you talking about?
Then you ask ' what is the difference between natural, and organic?' You also throw in non-toxic.
Your next link.....
Ok, Gina. You don't list your region. Plus it seems awfully late in the year for this type of research. If I were you, I'd check Agriculture Departments all over the US. Maybe Washington state, down to Southern California, or Arizona. Then hit up North Dakota or Minnesota down to Texas or Louisiana. Finish off with maybe Maine down to South Florida.
Good luck, my young friend. It would nice to hear how your research turns out.
PS- I kinda melt when I see a ladybug on my Turks Cap.
Geez, it always cost me ++$25++ for just Bacardi, and Malibu Coconut with diet Coke. And later mix Malibu coconut rum and pineapple juice, and a few cherries.
I miss Will Gordon. HE would understand.
Whoa, deja vu. I knew I had just read something along the same lines.....
http://mobile.seriouseats.com/talk/2013/04/tipping-my-latest-conundrum.html
I have hit upon many places like this. If I'm getting take out at the counter, $2 in the jar. If it's an order/and pay at the front and they (he/she) brings my lunch/dinner to my/our table and handles refills and basically *waits* the table, 15%..+ if they trip my shit being nice. No *Waits* on table, 1$. My friends are on their own, but usually follow my lead.
I have learned over the past years that if you are nice to them, and treat them with the respect they DESERVE, you will always have a ever so happy dining experience.
I'm also the one that hates buying coffee (and only does so while traveling), and will bring my own along with my insulated water jug. I feel as if I pass these monies along to those who are deserving.
PS- My happy ass has never, ever, stepped foot in a Starbucks!
Magnetic strip here, too. Like Klseiverd, tilted on the outside of my cabinet. May be I have a fear of someone seeing the dam things and using on me. My mother had her strip on the righthand side of the kitchen window over the sink from the 60's thru the 80's.
What is that block I've seen that has the dark quicksand looking stuff?
I don't worry about blocks, as I'm OCD in my kitchen. My cheapO's do time there. You know, for the guy when I'm far, far, away......
PS- CloroxCleanUp is really my best friend. Shhhhhh!
I've made this all my life.
Fry up a pound of smoked bacon. Chop up and reserve fat.
Boil eggs, slosh in pot to crack under cold water. Add ice if needed.
Boil chopped red potatoes.
Chop up Claussen pickles, small white onion, and a bunch of green onions.
Mix Sour Cream, Mayo, and squirts of yellow, spicy, Dijon mustard with other ingredients. Including at least half the bacon fat. Lots of fresh cracked pepper. I always salt the potato water, so check after.
When potatoes are done (firm but cooked) mix all together while still hot/warm.
Must be made the day before. I couldn't stress this fact enough.
No to fish eyes and NATTO! I give you natto......
http://mobile.seriouseats.com/2011/07/seriously-asian-natto-day.html
SE, why are you allowing these spammers?
My little friend (12) in the neighborhood and I talked about her French class. I think it's her 3rd class. I suggested that we (my guidance) make a French dish that we could cook the night before and take to school in my crock pot. I'm thinking about the recipe for preserved lemon chicken that I just love. I'll find it and link back. There's only 7 kids in her class.
Any other Serious ideas?
My father just bought a house. I will be stocking the kitchen and have found myself overwhelmed. I also have Sunday's ads everywhere!!
Does anyone know of an online printout that lists possible needs?
I've got maybe 4-5 weeks before he returns from Canada. This will be his winter home.
SE, I'll understand if you pull this. But, she is missing and I'm aware of the earthquakes around about Modena, Italy. I believe her uncle is Onepercent. I would be so happy to hear all is well, for her and her husband. And, her parents in Oregon.
I really enjoyed her food thoughts from Italy.
I'm wanting to make the Spicy Shrimp Soup that Nick Kindelsperger posted in April, and the guy is having trouble finding lemongrass. However, I have a lemon tree with very fragrant leaves.
The recipe calls for 4 stalks of lemongrass. And yes, I always have lemons.
Any thoughts or suggestions?
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