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That's odd. And it must be a real impediment to forming long-term relationships in North Carolina.
Trader Joe's evidently has green lentils, though not always:
https://traderjoesrants.com/2024/05/23/trader-joes-green-lentils-are-back-in-stock-plus-a-great-recipe/
And Acme has tons of different kinds:
https://www.acmemarkets.com/shop/product-details.970110747.html?productId=970110747&psrc=g&CMPID=ps_acm_acmd_ecom_goo_20200329_71700000081452342_58700006945644601_92700062511583975&gad_source=1&gbraid=0AAAAADeuA_iQWzywbvJUNMFTVqfNgFWZt&gclid=Cj0KCQjwo8S3BhDeARIsAFRmkOOuu6oppJA_EibrysClTh4kKZxgmKS2IbiXvq1ez7PoYX9Ovs3ZHzwaAtt1EALw_wcB&gclsrc=aw.ds
I often use red lentils. Quick-cooking and good for dal.
Sorry I get my lentils from Montana. They are hard to find here in NC.
Original, isn't it? And don't forget: if you want something longer lasting, throw in a bag of lentils.
I never thought of using a pineapple as a dating app.
They have other uses as well, if you put one upside down in your shopping cart:
Forget Dating Apps and Run Clubs — Here's How to Find Your Perfect Match at the Grocery Store
Dating apps are so 2019.
https://www.foodandwine.com/mercadona-supermarket-dating-trend-spain-8714161?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=14579823-20240922&utm_campaign=faw-top10_newsletter&utm_source=faw&utm_medium=email&utm_content=092224&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d
Pineapples go in Pina Coladas and maybe fruit cocktails.
And of course when you're baking a ham.
But NOT on a pizza.
EEEEEUUUWWWWW!!
Sweet potato goes with compost.........
Pineapple goes with pizza.
It's a Canadian thing.
In what conceivable way?? Pineapple and sweet potato could scarcely be more different. Sweet potato at least goes WITH some things. Pineapple overwhelms everything you try to pair it with.
And it's WAY too sweet. UGH. In my view, pineapple should ONLY be eaten by itself, as a dessert.
Pineapple is a much better choice.
With ham, hot sausage, black olives and anchovies.
lol, I assumed that'd be the case. As you know, I like sweet potatoes. But I think I'd draw the line at a pumpkin pizza.
Not me.... pumpkin ranks right up there with sweet potatoes.
Tossed them in a zip lock for ten minutes and then peeled under running water.
Use paper towels to remove the skin. NOT water; it washes away some taste...
Maybe you can identify it. Here're all of the orange peppers at Chileplants:
https://www.chileplants.com/search.aspx?HeatID=&SizeID=&TypeID=&DeterminancyID=&Heirloom=&SpeciesCode=&LengthID=&WidthID=&HeightID=&OrientationID=&FoliageID=&FleshID=&UseID=&Color=orange&Location=&SeasonID=&SoilTypeID=&Keyword=&SearchMode=simple&SearchButton=Go&ImageHeader=&CategoryID=1&StockStatusID=1,3,4,5&Search=True&NewProduct=&Page=1&pagesize=1000
Could it be some kind of Aji? There're several mild varieties.
Yes indeed. Chicken is relatively inexpensive and easily portioned. It goes with all kinds of sauces, and can be accompanies by all kinds of veggies and other sides. What's not to like?
The recipe is Kenji's, so of course he had to start with a chimney full of charcoal. But I'm sure it'd be fine on a gas grill, or on a stovetop.
Peppers must be late bloomers. Last weekend I cooked up 12 jalapeno poppers stuffed with cream and cheddar cheese and wrapped in bacon. This morning I picked another 6. I had one plant that had orange peppers and we chopped them up and froze them for soups.
Hey, check out this recipe. I may try it one day. I haven't copied and pasted the ingredients yet or I'd post them. We don't really care for peppers so I'll modify and use mushrooms or such. This looks good.
This has become a favorite when we want to have shrimp. I use PDQ shrimp all ready peeled and deveined. The PDQs saves on the time.
Shrimp Pasta
By Lidey Heuck
Published Dec. 21, 2023
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5
(1,988)
Notes
Read 235 community notes
Consider this the shrimp version of vongole rosso, the classic Italian dish of clams tossed with pasta, tomatoes, garlic and white wine. Swapping the shellfish makes for an easy weeknight dinner. The shrimp’s briny sweetness is the star here, and cherry or grape tomatoes add a burst of acidity as well as a pop of color. Any long pasta shape will work well — just be sure to cook the noodles to al dente to give the dish great texture. Serve with the rest of the white wine and a simple green salad.
Ingredients
Yield:
4 to 6 servings
Kosher salt (such as Diamond Crystal)
1pound long pasta, such as linguine, fettuccine or spaghetti
1pound large peeled and deveined shrimp (18 to 20 count), tails on or off
4tablespoons unsalted butter
3tablespoons extra-virgin olive oil
¼cup thinly sliced garlic (about 7 cloves)
2pints cherry or grape tomatoes
¼teaspoon crushed red pepper, plus more to taste
½cup dry white wine, such as Pinot Grigio
?cup chopped fresh parsley, plus more for serving
Lemon zest, for serving
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
Step 2
Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, crushed red pepper and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
Step 3
Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced. Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes. Pour the sauce and the shrimp over the pasta and toss well. Add the parsley and toss again.
Step 4
Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.
https://cooking.nytimes.com/recipes/1024631-shrimp-pasta
I'm up to my ass in peppers right now.
Not sure what plants I got, but they are all turning orange when ripe.
They have great taste.
I filled the air fryer with some, and roasted them. Tossed them in a zip lock for ten minutes and then peeled under running water.
Used them to make deconstructed stuffed peppers.
Your meal sounds good. What times dinner?
I buy chicken cutlets which are similar to the recipe. Walmart sells a lemon pepper marinade which I add some minced garlic to it. When I grill them it's 2 minutes on both sides to get them marked.
It's quick and easy and we serve them with roasted red potatoes coated with vinegar and oil with a salad on the side.
I swear, there are more recipes for chicken than for any other protein - which is actually a good thing....there is little to disagree with in these instructions; much of it is understood by most good restaurant cooks. Though, firing up (and cleaning up afterward) the charcoal grill doesn't help the quick-and-easy part too much (the flavor bonus is a plus, tho')....my quick-and-easy task earlier this week was to toss a few panko-coated chicken tenders (okay, so it's not exactly breast meat, but we won't tell anyone) in the air fryer (fish sauce & honey marinade), no knife work required....of course, chicken and rosemary go together like Astaire and Rogers. Long live that gastronomic marriage!
It looks very tasty, and very easy. Someone who didn't have a grill commented that he'd done it in a skillet, and it came out perfectly.
One of the best ways to grill chicken.
Finally! A quick and easy recipe from Kenji!!
Five-Minute Grilled Chicken Cutlets With Rosemary, Garlic, and Lemon Recipe
Hot and juicy grilled chicken that takes just five minutes to cook.
https://www.seriouseats.com/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=14556476-20240920&utm_source=seriouseats&utm_medium=email&utm_campaign=seriouseats_newsletter&utm_content=092024&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d
Reasons To Choose Your Recipes Wisely
https://www.cnn.com/2024/09/18/health/mind-diet-cognitive-decline-wellness/index.html
Color, texture, flavor.....
I think this would be good:
Pasta ’Ncasciata (Sicilian Baked Pasta)
This hearty baked pasta dish is packed with tender eggplant, melty caciocavallo cheese, and crushed tomatoes.
https://www.foodandwine.com/pasta-ncasciata-sicilian-baked-pasta-7093847
I'd leave out the tomato paste and the peas, but that's just me...
Decadence for breakfast
This is creative
Perhaps this would be good for your diet:
Mushroom Parmesan
This crunchy and flavorful Mushroom Parmesan recipe pairs briny olives and capers with tomato sauce and hen-of-the-woods mushrooms.
https://www.foodandwine.com/recipes/mushroom-parmesan
If you can't find any hens in your woods, you can, of course, just buy the mushrooms.
I lived in VT for a couple of years and my uncle taught me how to hunt and fish. After that when I lived in MA I bought an Irish Setter and taught him how to hunt pheasants. Most incredible bird dog one could ever see. But my favorite pastime will always be trout fishing on my fly rod. I spent many hours fly fishing on rivers and lakes up north. I miss those days.
We get a season of just under 3 weeks, but each patch only lasts a few days.
Thankfully, the hunt camp has a nice bog and a couple of streams coming through.
I grew up in the country. Dad taught me to hunt and forage very young.
I knew every berry patch in the area.
When raspberries were out, I looked like I'd gone ten rounds with Edward Scissorhands.
Now, I hardly get out in the bush. Yea for old age and poor health.
I knew exactly where fiddleheads were on my dad's farm in MA
I need to go fiddlehead hunting next spring. I was just talking with a co-worker about them.
My hunt camp is a mushroom breeding ground.
I've picked baskets of morals there many times in spring.
For me, that's the only wild one I pick.
My buddies harvest the puff balls in season.
It's loaded with fiddleheads as well.
Love those.
I really am not knowledgeable. I am familiar with a few types growing near me, and learned from some mushroom ID forums on Reddit.
Years ago when I was in Boy Scouts I learned a lot about mushrooms and other edible things in the wilderness. Not sure I'd trust myself today.
You can always use one of these apps to assist you in identifying shrooms, or get one of the many books made for that.
https://play.google.com/store/search?q=mushroom%20identifier%20usa&c=apps&hl=en_US
I'm really impressed by your knowledge of mushrooms. I'm curious how you learned.
My other question is I've seen fairy rings once in a while and wondered if they are edible.
In restaurants prime ribs are cooked medium rare. The only true well done cuts are the end cuts. If you want your prime rib well done they drop it into a bucket on the steam table of au jus. Voila, well done.
I think this would be good, but it could also be done in a skillet. I think people are taking the sheet pan thing too far nowadays. And now they're complicating it by adding a baking stone and moving the sheet pan all over the oven.
Sheet-Pan Chicken Fajitas Recipe
Tender chicken thighs marinated with soy sauce, lime juice, and plenty of spices cook up quickly under the broiler.
https://www.seriouseats.com/sheet-pan-chicken-fajitas?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=14556463-20240916&utm_source=seriouseats&utm_medium=email&utm_campaign=seriouseats_newsletter&utm_content=091624&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d
oh, of course! I wasn't thinking of silicon molds.
Yes, they don't last long, no matter how you come by them.
You can buy paper molds and put them in small muffin tins, or buy a silicon mold.
They come in all sorts of interesting shapes and sizes and after a quick chill, the cups pop right out.
They only take half an hour to make from scratch and you control your own peanut butter to chocolate ratio.
The bride likes hers heavy PB, and I'm more to the chocolate side with some pepper spice mixed in the chocolate.
She gets shitty if she gets one of those.
They are basically made with pantry items, and do freeze well....if they last that long.
When I was a teen, a Russian woman lived in our subdivision. There were lots of mushrooms growing everywhere. Russians know 'shrooms. She'd bring some to my mother, who'd throw them out. I wanted to eat them, but my mother wouldn't listen.
It was so annoying.
Yes indeed. Mushroom omelet for breakfast. Mushroom Stromboli for dinner
They are so easy to make.
What would you use for a mold? TJ's with dark chocolate are small. And just insanely good.
The mushrooms look good!
They are so easy to make.
Dark chocolate and home made peanut butter.
I haven't crossed the border for years. I'd have to send the bride.
It's been my curse to have been afflicted throughout my life with men who like their steak well done. There was my father. And then there were several boyfriends. Including one in Italy, where NOBODY eats steak well done.To his credit, it did embarrass him. We'd order bistecca alla Fiorentina, and when it arrived--rare, they don't even ask--he'd whisper to the waiter that he'd appreciate it if he'd take his portion back to the kitchen to cook it to shoe leather...
A good bistecca alla Fiorentina is at least two inches thick. When my parents came to visit me in Italy, I took them to Florence, because you really have to go there. A friend of mine who literally lived to eat took us out to lunch up in the hills outside the city. Neither of my parents was a big eater, and my father, as noted, liked his steak well done. But they were surprisingly good sports. Piero ordered enough antipasti for it to be a meal, and then pasta, of course, and then the steak. He knew the people at the restaurant, and went to the kitchen to help cut the steak. A pair of gigantic porterhouses, these about three inches thick. Cooked on a grill, and so really rare.
My father ate it. My mother ate it enthusiastically. And they ate everything else, too. We skipped dinner.
LOLOLOL!! Who doesn't love peanut butter cups? Though as I've said before, you really need to get the ones Trader Joe's sells. Absolutely life-changing.
Drive across the border, if you have to. Go! Now!
Yup. Gotta be careful. There are mushroom ID forums to help. There are some varieties here that don't have any poisonous "look-alikes".
I don't mess with any that fall in the "maybe" category.
That's why I don't pick wild mushrooms since I have little knowledge of them.
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Image Courtesy of Marie (az2820)
This board is for food lovers everywhere!!!!!
This is a place to share those treasured family recipes and to gain knowledge of different types of cuisines.
Gary has assembled a website to compile and index the posted recipes.
He has requested that the recipes be posted in the following format so that he can add them easier to the website:
Recipe Example: >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Sample Soup Ingredients:
1 tsp - AAAAAA
3 pounds - GGGGGG
2 cups - MMMMMM
4 oz - TTTTT
Directions: 1- ... 2- ... 3- ...
Notes: ... "
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
]We appreciate any and all recipes that are posted, but if they are not posted in the requested format they will not be indexed on Gary's website. Thanks For Posting! _ _ _
Onebgg's (Gary) iH Recipe (Indexed) Website: http://www.onebgg.net/ihrecipes/index.html
Here are a few recipe links that some may find useful:
Abbreviations Measurements (from site):
http://www.onebgg.net/ihrecipes/measurespage.html
Better Homes and Garden Food:
http://recipe.bhg.com
Cooks.com:
http://www.cooks.com/rec/
Courtesy of hasher5.
Copy Cat recipes:
http://www.copykat.com/copykat-recipes/copykat-recipes/top-rated-recipes.html
Courtesy of MP503, Ronaldo
Crockpot Recipes - Recommended:
http://www.cookingcache.com/crockpot.html
Courtesy of Marie (AZ2820)
Culinary.net:
http://www.culinary.net
Emeril's is previous site:
http://www.emerils.com/featurettes/emeril_salutes.htm
Food & Drink Recipes:
http://www.epicurious.com
Food TV:
http://www.foodtv.com
Fossil Farms - All kinds of meat:
http://fossilfarmsostrich.com/index.htm
Courtesy of Sputnick
Kraft Food Recipes (requires registering)
http://www.kraftfoods.com/kf
Phoenix Gas Grill Recipes:
http://www.phoenixgrill.com/recipe.htm
Courtesy of junkmasterg
Martha Stewart:
http://www.marthastewart.com
Mr. Emeril's kicking it up a notch:
http://www.emerils.com/index.php
Soul food website courtesy of Lodi:
http://chitterlings.com/
Whole Food Recipes:
http://www.deliciouswisdom.com/
http://www.elise.com/recipes/
Courtesy of Todd H
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