It's cold & blustery (at least cold to this Texas gal), and the temp
is dipping rapidly. I actually, believe it or not, had on hand all the ingredients
for a complicated pork & duck cassoulet, that is taking me all day
to cook but I'm happy to stay inside and work on it. Got some
homemade bread from a friend, will throw together a salad,
and make a fire.
@bitchin fixins--where do you get black cherry extract. please?
Absolutely CANNOT live without smoked paprika, I put it in everything!
Luckily we have a Penzey's not too far away...Got about 25 others,
some of which I rarely use like Chinese Five Spice, Garam Masala,
and Star Anise, even though I love Asian/Indian food...go figure.
PB&J with fritos, bologna, mayo, & white bread with fritos. I know, I'm
You are SUCH a newbie! Please mature & mellow quickly.
BUT, fallcittyfoodie, they are correct, but white balsamic vinegar is the BOMB,
if you can find it. It's in my regular grocery store here, and it IS worth it, believe me!
thank you all so very much, you have been so kind & helpful, in what is
a very difficult time for me. Bless you all!
Thank you everyone, very much. Really appreciate it.
I guess it's probably a good idea to get off the flood blogs, as well :)
I love Anthony Bourdain & his show, but I just realize you have to take him,
his sarcasm, his snarkiness with a BOX of salt. I do think, if you approach
his attitude that way, he can be very funny, smart & entertaining. That being
said, Paula seems to be a big-hearted person that probably doesn't deserve
the swipe. The restaurant Les Halles that Bourdain once ran, being French,
probably used just as much butter, fat, etc. as she does. It's just Bourdain,
like everyone says, and I bet Paula didn't let it bother her one bit.
I just made & sold 30 qts. (I have a small soup business.) I used a mix of
fresh chopped tomatoes, diced canned tomatoes (with their juice), cucumber, red onion, red-yellow-orange diced bell peppers, finely minced jalapenos, garlic, cumin, worcestershire sauce, olive oil, sherry vinegar, salt, pepper, pinch of sugar, and smoked paprika (key!) I puree half, add it back to the chopped mixure, add tomato juice as needed, and do a final seasoning check. I t literally flew out of the kitchen and I got a lot of positive feedback.
Smoke them, and put them in just about anything; especially homemde
Pirates Booty; it's not that bad for you in moderation, but what's moderation?
My usual (tomatoes, zucchini, cukes, basil, oregano, chives, parsley
and jalapenos), attempting radishes & lettuce. Rosemary & mint
are out of control. I have an area I'd like to try grow potatoes in; anyone
know what time of year one plants potatoes?
@saucy johnny: Really? Yeah, Spring Branch is pretty run down now.
We were out there last weekend and it was "icky." I'm over in the West
University area, near Rice...
I am a 50 yr. old female, living in Houston, with a crush on Saucy Johnny.
I have always lived to cook & eat, and I work out like a fiend to keep my girlish
figure. I have three teenagers, a women's clothing business, and love to
feed & entertain people. I don't comment much, but adore SE Talk!!
Ditto sriracha (it's not Mexican, @redfish, it's Asian.)
Ranch dressing ( I seem to like white condiments)
Freshly ground black pepper
ooo, I want to be the student of all of you! A very gifted group indeed...
I use a Food Saver vacuum seal to save/freeze all my leftovers. They don't
cost much, and they are worth their weight in gold the way they protect food
from freezer burn. They also make fresh produce last longer in the fridge.
It's one of my favorite kitchen "toys!"
Whenever Jamie Oliver uses it on his show, the translation is tomato sauce or canned tomatoes.
Also, thank you, Monsieur_Ghislain, we grill everything, being in south Texas!
OMG, thank you Saria & gingercookiewithlime, that sounds so wonderful!
Will try both this weekend!
No, no, don't fry them!! Douse them with good olive oil, salt, & pepper, and 'put them on the grill no more than 3 minutes a side. Absolute simplicity, heaven, and far healthier. You get all the taste of the sweet crab, the crunchiness of the soft shell, and no batter. Much better, believe me, I did
this last nite, and it was insanely good!!
Thanks so much, appreciate the info!
EVERYTHING lasts longer if you vacuum seal it. I use my vacuum sealer
for everything, fridge & freezer.
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