My favorite: Red potatoes, mayo, hard boiled eggs, prepared mustard, pickles plus a little pickle juice, onions, salt and pepper. Served cold.
A coffee filter works well for me.
How about black bean brownies. There are gluten free recipes on the web.
If this were a worry for me, I would put out half the shrimp. When it is gone, put out the rest after the kids have filled their plates.
This question regarding kid food brings back fond memories from my childhood. When my parents had 'Cocktail' parties which were all the rage back then, we were allowed to help ourselves to the foods before guests arrived and then we were to disappear (which was fine with my brother and I). After getting a plate of things, I put a black olive on each finger and I was good to go.
Thanks for the chuckle Shoneyjoe!
I think I'm going to try Amandarama's peanut butter and red curry paste sometime.
As a child, I used to roll chunks of butter in crepes or pancakes, no syrup and eat it like wrap.
My own creation: Sweet/Hot Corn Chowder: 1 can evap. milk; as much frozen corn as you would like; 2 packets fire sauce from Taco Bell; 2 packets sweet sauce from Chungs frozen spring rolls; some dried onion flakes. Add extra seasonings as well, what ever sounds good then serve with finely chopped fresh green onion.
This reminds me of the Seinfeld muffin tops episode. :)
I would have to say that I wouldn't want two tops or two bottoms. One of each works for me.
Funny boobird! I love peanut butter on a spoon!
I will eat cold cereal or frozen pizza for dinner but I wouldn't offer these to a guest as a rule.
I ask my friends and coworkers what they are making for dinner.
I go to my notebook with written or clipped recipes that I thought I wanted to make one day but haven't and either make what I find or toss that recipe in the trash.
One time, I decided to make the next meal I saw on TV. It was steak and bread. I was watching a western. :)
I used to think that I would not ever want a fish taco. Then one day, I was in a mom/pop Mexican food restaurant and thought I might as well try their grilled fish taco. I am a fan now. For the most part, I use any mild fish, chopped cabbage with green onions, sour cream, chili powder and hot sauce.
Humm, I would say that I have bought products that I hadn't tried before. I am educated and entertained and I went crazy for the pizza Pepperage-Farm mummies just this last Oct. I enjoy the international columns with recipes and the Food Lab. Thanks to you all at Serious Eats!
We love: shrimp + hot butter melted with 1-1 ratio olive oil + a generous dash of minced fresh garlic.
Dunk shrimp in the butter/oil making sure to scoop bits of garlic on each one. Have napkin ready...Mmmm!
I like both, finding farmed lighter in flavor when I'm not in the mood for a strong salmon flavor. I don't get hung up on all-or-nothing thinking about a lot of things.
I would say a juicer that I have now donated. I realized that the fibers and bulk of veg and fruits is as important as the juice, maybe more so. I tried to use these fibers and bulks in baking but did'nt like the density it created. Also, it was horrible to clean.
Since you are bringing the water up to boiling again each time that you would add new pasta, this would kill your average micro-organism but I am not sure that you won't be brewing up something that may be undesirable by reusing water containing food particles again and again.
Safe food handling would require a quick cooldown if the pasta water while not putting heat into the average sized refrigerator or freezer.
My thought is to use a thickening agent over reusing.
Interesting question!
I agree, we are very removed from the process and if I had to kill and butcher my own meat, I would be eating a lot less of it.
I once took a hunter safety course to hunt with my Dad only to end up watching the pheasant fly over and thinking what a beautiful bird it is! I found out later that the rest of the group had waited for me to shoot it. I hadn't realized at the time that I only learned to shoot/hunt so that I could spend some time with my Dad who was away a lot.
But would I kill and butcher my own meat if civilization came to that..I would most likely trade to get the meat, a barter of some sort...you kill it, I cook it?
As far as I'm concerned, cheese is the best food in the world!
I think it is good to ask too.
My husband's favorite dessert is pineapple upside down cake.
Best wishes to all you Easterners expecting the blizzard. Here at the continental divide, we are expecting a winter storm later today too.
What is interesting is that we don't have runs on stores when major storms are coming. I guess it is because it is normal for us to have them and we stock up as a rule.
For my home, we like to have anything that adds heat to the house, especially baked foods. I plan to bake cranberry pumpkin muffins and breakfast sausages to start the day tomorrow.
Bar-b-que to me is a sweet, smokey flavor, the meat carmalized and generaly, a convivial eating experience.
I haven't had much trouble with cashiers who toss but I have had many occasions where the cashiers at Wal Mart don't like my reuable bags and some show a real attitude in their manner towards me. When they don't like my bags, they don't say much, they overload them, they only ask for the amount owed then, no thank you's or good day...it is painfully obvious that they want to let me know how unhappy they are.
I complained to management once but not again. This still goes on so I try to shop elsewhere and sometimes have to pay more to have a better shopping experience.
I recently came home from a long trip and my husband had an assortment of cheese, salami, fruits, bread and wine waiting. It was wonderful!
As already said, wine is great. Start experimenting with ready-made no-salt spice mixes and start mixing your own spices together like this one: http://homecooking.about.com/od/spicerecipes/r/blspice14.htm .....but leave out the salt.
Now is the time of the year that I plan my packages for mailing as gifts to friends and family.
These include toffee and a couple of different fudges, some cookies and maybe a sweet bread. Then something new and different that I haven't sent before.
Maybe you can give me some new ideas? What goodies would you want to receive in the mail?
I am tired of bringing home avocados and fruit that people pick up and squeeze, pick up another and squeeze, again and again. When I end up purchasing such fruit, there are the bruises from this squeezing.
When shopping, I can tell when I pick up a fruit or avocado if it is ripe/soft without squeezing it and when I see people doing this at the market, I can only turn away, annoyed.
What bugs you?
Wow! Lively new look! :)
I see that title fonts are much larger than before but it also seems that the post messages are in a smaller font?
While you are getting the bugs out, is it possible to make the message font bolder or a bit larger?
Thank you for your consideration on this.
Does anyone know why stores don't refrigerate pumpkin pies?
In a moderately cool house (mid 60/low 70s), how long would you leave a sweet potato pie that was made with eggs/milk on the counter?
Thank you! :)
The in-laws are having a mother's day "brunch" with a potluck style lunch (grilled chicken) menu. I was assigned desert. No problem, but I'm just stumped on what to make. I made a lemon cake for this crowd last time.... More
These nutty brown butter crêpes are the perfect base for a myriad of recipes. More
"Life of a Food Stylist" is a fine name for this column. Succinct and to the point, it tells you exactly what you'll be reading. However, I've been thinking that "Crazy Bag Lady" might be a more apt descriptor of my job and life. More
Grilling or BBQ