Messages: 53,099 - Threads: 3,163
posted
21-Nov-2009 08:00
by:
tonya001 »
last reply
22-Nov-2009 05:58
by:
tonya001 »
3
replies
,
69
views
Who gave her a permit not to post hereon for at least a week? I want one - so I can donate it tae Vinny...
(I jest: Vinny knows I love him. But I'm still wondering where CC is.)
posted
21-Nov-2009 02:04
by:
piaczka »
last reply
22-Nov-2009 12:28
by:
Myanmarbound »
20
replies
,
162
views
Have eaten it but never actually made it myself and want to give it a try as it looks so easy, but most places I've read suggest you just chop up the salmon into little bits, but don't mince it and should you want to mince it, not to do it in a blender as it will damage the fish tissues. Any ideas on that?
posted
20-Nov-2009 13:20
by:
r1j2s3t4 »
last reply
21-Nov-2009 15:43
by:
HenningWessel »
5
replies
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91
views
Hey Everybody, I found This great blog about food in asia. It is interesting to read and it has some great pictures. Check it out.
posted
20-Nov-2009 08:31
by:
tonya001 »
last reply
22-Nov-2009 11:37
by:
Weaver »
16
replies
,
172
views
Food related? It isn't, except that the OPer posts mainly on GS - and LP don't have a branch tae discuss LP's adverts.
"Gorsch". At least I think this is what the flashing advert said before I confined it tae the bin that is adblock forever. Not since the days of the flashing, flying pink pig has LP sunk so low.
I can live with adverts - but I loathe flashing ones: they are so distracting that I'll immediately boycott any product I see. I jest not.
posted
19-Nov-2009 22:12
by:
bellart1 »
last reply
21-Nov-2009 15:11
by:
madmax00 »
15
replies
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205
views
We've been given about 10 pomegranates and just wondered if anyone had any suggestion for what to do with them please?
posted
19-Nov-2009 14:38
by:
lolasf »
last reply
21-Nov-2009 05:26
by:
sashac »
4
replies
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87
views
When do you use an insulated baking sheet instead of a normal one? It aways seems like a good idea, but then the bottoms of whatever I'm cooking seem to brown too quickly.
posted
19-Nov-2009 11:44
by:
docbrown »
last reply
22-Nov-2009 09:53
by:
Usher73 »
18
replies
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325
views
My cousin called me the other day and asked if I would mind if she served roasted chicken instead of turkey on Thanksgiving. I didn't mind - in fact I tend to prefer chicken. But other relatives were adamant that we have turkey and one even accused her of being anti-American for suggesting such a thing.
Instead of giving in to the pressures of tradition, this makes me want to push it even further.
Out with the cranberries, in with the pomegranates! {Gasp!}
Green bean casserole topped with crispy onions? No way, we're doing okra with tasso ham! {What?!!}
Turkey is totally out. Turducken is so last year. This year we're having Thanksgiving haggis! {The horror!}
What would you do to completely reinvent the Thanksgiving menu?
posted
19-Nov-2009 09:10
by:
windtalker »
last reply
20-Nov-2009 10:43
by:
sashac »
13
replies
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130
views
I have a pound of stew meat and another pound of venison roast and I'm about to make a crockpot full of hearty stew but all I have for seasoning is the packet variety. I have yellow onions, potatoes, celery, carrots, and Bud Lite so I'm good to go, if only I knew a good recipe not using packaged seasoning.
posted
19-Nov-2009 07:56
by:
sneaker_fish »
last reply
20-Nov-2009 07:55
by:
VinnyD »
14
replies
,
190
views
Forgive the dumb question.
I made chilli con carne and froze the leftovers.
I’m a bit confused about how to defrost and cook the leftovers..
If I want to eat it for dinner should I defrost it first (leave in fridge while I’m at work) or cook from frozen? If it’s defrosted I will heat it in the microwave. I don’t trust the microwave when cooking from frozen (it’s old and tempermental) so will probably heat it in a pan.
In case it’s relevant the meal had kidney beans, garlic, onions, mince (meat, not fruit!),peppers and some spices. No dairy.
Sorry, dumb question I know but I have never really frozen meals (rather than meat) before so don’t quite know how to defrost and cook them.
I was looking at http://www.coffeereview.com/allreviews.cfm?search=1 and let me say that I never knew that coffee could be so complicated.
A couple of years ago I also looked of the best rated coffee and the result was Yirgacheffe. Due the snob factor and not wanting to serve guests a second rate coffee, I have religiously travelled two hours to the only place I know in Sydney that has it, AND pay twice the price I would for other brands that I could get in my local supermarket.
I gave my friends a taste test with Yirgacheffe and house coffee and none could tell the difference! Is the emporer wearing any clothes and have we all be conned into buying a brand becuase it has the reputation?
Can anyone out there seriously identify a Hula Daddy from a Colombia Huila Supremo from a El Salvador Finca Siberia Pacamara?
more »
posted
16-Nov-2009 12:15
by:
Midwesterner »
last reply
18-Nov-2009 05:27
by:
sashac »
2
replies
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76
views
Today was National Bundt Day - celebrating all foods made in the Bundt (tm) pans. A blogger, The Food Librarian, made 30 items in 30 days leading up to today and wrote about it with recipes and photos at this site - http://foodlibrarian.blogspot.com/
I didn't get a cake made. By the time I sifted through my recipes and read those at the Food Librarian site I'd lost the ambition. But I did get a nice (non-Bundt) batch of Vanishing Oatmeal Cookies baked.
Did you celebrate? What did you bake?
Edited by: Midwesterner to correct spelling.
posted
16-Nov-2009 08:54
by:
sashac »
last reply
22-Nov-2009 01:57
by:
sashac »
22
replies
,
310
views
Do you have a certain dinner time? If so, what time do you eat dinner?
My husband likes to have dinner around 7 or 8 (sometimes 9)pm. I was raised that 6pm was dinner time. Unless, of course, we went to a restaurant and had to wait to be served. Personally, I don't think there should be so much limit put on it. If you're hungry early eat early, etc.
posted
14-Nov-2009 20:10
by:
Drovers_Dog »
last reply
19-Nov-2009 03:28
by:
tribolite »
18
replies
,
352
views
I'll watch them all. Especially so when they cook the food in situ, in country. Places you've perhaps visited and dined on their best for a pittance. Be it freshly caught squid prepared with a chili rub quickly roasted over charcoal fire in a Vietnamese coastal village or a foot long Masala Dosa on the Kochin waterfront (with copious amount of chilled Kingfisher of course).
What irks me though, nay, shits me more to the point is that whatever is prepared and wherever it may be, the dish is always a sensation. The compere/ narrator always, without fail, descends into a rapturous bout of gaga immediately followed by a culinary orgasm. It's either all very good or at some point, somebody starts being very loose with the truth.
Just once, for the sake of televisual culinary integrity I'd like someone to say..."Fuck! now that was truly awful. I'm sorry, but that crap would kill a br...
more »
posted
14-Nov-2009 03:14
by:
zberman »
last reply
21-Nov-2009 03:55
by:
piaczka »
20
replies
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443
views
i thought it would be fun to share and learn favorite restaurants and places to eat around the world!!
i'll start with a few of mine
Vancouver, BC, Canada-
The Naam- 24/7 vegetarian spot...amazing nachos
Vij's-amazing Indian food
Bon's on broadway- eggs, hashbrowns, bacon, sausage, toast, and coffee....$2.99...amazing deal
The Eatery- japanese western fusion...really cool spot
New York City, USA
Shake Shack- hands down best burger and shake ive ever had.
Kathmandu, Nepal
Yin Yangs- amazing thai food
Mendoza, Argentina
Francis Mallmann 1884- one of the best meals ive ever had...steak and wine at its best
posted
14-Nov-2009 02:08
by:
6345789 »
last reply
16-Nov-2009 03:49
by:
6345789 »
4
replies
,
132
views
How to make something with the roast pheasent leftover?
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