yes i'm old and i don't own a tv or a cell phone but i raised 2 sons by myself for 16 years, they are both Marines as i am and they also graduated from LSU cum laude.
i don't understand the the admiration folks seem to have with famous people....take a look at some of the ordinary folks around you and you might find someone that's deserving of more respect than some guy on tv.
p.s. and yes i'm bragging about my sons.
what in the hell is wrong with a couple cases of beer, this stuff is easy and requires no mixing, stirring, additions of fruit or tiny umbrellas.
first of all, who in the hell is tony bourdain? any kind if garlic is better than none, may i safely assume that he is some tv guru that doesn't have a real job.
use it stephie, it's not like fresh but it's damn close. i keep 3 types of garlic on hand, fresh, jarred minced and powder.
go to allrecipes.com and type into search "frozen chocolate pie", it's an easy, simple and very good frozen pie. think the posters name is "bonnie".
anything with the use of the term "veggies", if someone can't spell "vegetables" i have no desire to read their recipe since they probably don't have enough sense to put a good meal on the table.
for gods sake, get a porterhouse steak, a dozen eggs and french bread, eat any damn thing you are hungry for.
in my opinion there is no way to cook ribs quickly, wrapping them in foil and baking them in the oven defeats the enitire purpose of bbquing them and is normally done by novices that also believe that boiling ribs before putting them on the grill is proper.
lay the ribs with the curved side up and with a knife in one hand and paper towels in the other, make a small incision at the large end and pull off the silverskin using the hand with the paper towels. they tend to cook faster and won't have the "parchment paper" effect.
depending on how hot your coals are, ribs can be ready in 45 minutes to several hours.
i grow several of the herbs the other folks have mentioned, basil is the easiest, i also grow garlic in containers, just use the garlic cloves you buy at the grocery, plant it in october and you'll have fresh garlic in may. basil and garlic tend to be very forgiving plants and don't require special attention, all they need is soil, water and sun.
began hearing about something a few years ago that i reckon i've never eaten. what are "veggies" and are they available at online stores cause i've never seen them at the grocery.
For once, I would like a first lady to say, "You know what? I don't sit around and bake. And growing up, I ate McDonald's. Find your own recipes."
I live in Florida, and we don't have many really frigid days here. But when the mercury dips, a large bowl of well seasoned chili, with a side order of French bread with minced garlic, butter, and mozzarella... will usually give me a warm fuzzy feeling.
Okay, I am search for advice on this frozen garlic thing. I have been reading information on using garlic juice diluted in water for bug spray. So, I just put a bunch of whole cloved in the juicer (eyes are burning, but smells great!), and now I have all of this minced garlic, almost pastey, that I want to freeze for recipes or others. Is there a "TO DO" or "NOT TO DO" for freezing this?
bug spray...
I think a lot of it also depends on the processor/brand of the jarred garlic you buy. There are big differences between some brands.
Like how someone mentioned that theirs tasted almost picked. Thats simply because the different preservatives they use in their jarred garlic.
I'm from Canada so I only know what we have available here but if you buy a brand called Derlea you'll find a huge difference compared to the lower brand jarred chinese garlic. Derlea uses California Garlic and different preservatives then most of the other brands you see on the shelf here in Canada.
Sorry if this almost sounds like an add for them, I'm sure there are other great brand out there, but In Canada this is the only jarred product I buy now after trying a variety of others.
But of course Fresh is best, but try having decent fresh garlic in Canada year round, its already hard enough to try and find a bulb of non Chinese garlic even when our own garlic is in season.
I think a lot of it also depends on the processor/brand of the jarred garlic you buy. There are big differences between some brands.
Like how someone mentioned that theirs tasted almost picked. Thats simply because the different preservatives they use in their jarred garlic.
I'm from Canada so I only know what we have available here but if you buy a brand called Derlea, you'll find a huge difference compared to the lower brand jarred chinese garlic. Derlea uses California Garlic and different preservatives then most of the other brands you see on the shelf here in Canada.
Sorry if this almost sounds like an add for them, I'm sure there are other great brand out there, but In Canada this is the only jarred product I buy now after trying a variety of others.
But of course Fresh is best, but try having decent fresh garlic in Canada year round, its already hard enough to try and find a bulb of non Chinese garlic even when our own garlic is in season.
Paula Deen has an awesome recipe for Truffle Pie on Food Network Recipes. The only "cooking" involved is some stovetop/microwave melting. A chocoholic's dream!
yes i'm old and i don't own a tv or a cell phone but i raised 2 sons by myself for 16 years, they are both Marines as i am and they also graduated from LSU cum laude.
i don't understand the the admiration folks seem to have with famous people....take a look at some of the ordinary folks around you and you might find someone that's deserving of more respect than some guy on tv.
p.s. and yes i'm bragging about my sons.
Good point. An opened jar of chopped garlic does not have an endless shelf life.
Anything that requires me to visit more than 2 grocery stores is out. I'll make substitutes where I can, but I have a one-year old - time is a luxury I'd rather not spend grocery shopping.
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