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So does Lucy. She'll play with them for a day or so then get bored. But she loves the tissue paper we wrap them in.
I'll eat them burnt if I mess up, but I try for toasted brown all around. It's hard to accomplish, but worth the wait.
I saw the pics. It looked great 😋
Cool!! Peanut has sooooo many toys already, LOL
Chewy just sent our dog a birthday card. 30% off any toy.
You were right. Eeeuuwwww. Sticky. Pure sugar, but hot.
I never pictured you as a campfire girl.
There is nothing like a flaming marshmallow then blow it out and eat it whole.
I wouldn't make it for myself, it's too much work and skill for me.
It does take a lot of work. It was a treat for us over the holidays.
I like brioche rolls and buns too. Though they're light, they're surprisingly sturdy.
No grapes in my mother's version. I just wasn't crazy about it.
I don't even like 'em that way.
Good tip. I have also used prosciutto like bacon. When I did that I trimmed the fat so that I could cook that crispy, then add the chopped ham to the rendered fat and cook the lean part much less. That would definitely pair better with lobster 🦞
I like potato rolls for both burgers and dogs. Potato might be the best choice for lobster 🤔
My go-to order of preference for buns:
(keeping it clean here... 😅)
Brioche
Potato
Hawaiian
Last resort, normal enriched white.
Never, never-ever, honey rolls. Honey dough is always too dry, IMO.
Use prosciutto instead of bacon. It's thinner, fries up easily and is leaner and crumbles up nicely.
I'd also use a potato hot dog roll split at the top.
What's not to like? Apples, grapes, celery, walnuts with a touch of honey and mayo served cold on a hot summer day.
Maybe that's why they're so good toasted on an open flame? 🙈🙉🙊😉
I've said it many times before: marshmallows are EVIL!!!
"Chef"? Blame Mary Brown? She might have inspired the pamphlet recipe?
Sadly, that might be true for about 50% of the country. I have relatives that love canned string beans and think fresh green beans are weird. I can eat canned veggies but fresh is so much better. A little olive oil and/or butter, and salt, roasted or pan fried is delicious
My mom cooked sweet potatoes baked in foil, but at the holidays the yams were in a sweet syrup. I usually tried the sweet ones, but never ate them. We never had the marshmallow dish. We only had marshmallows for camp fires.
I didn't grow up with a lot of casseroles. But we had fried chicken more than anyone that I know. Simple flour, salt, pepper, punch of garlic powder, Wesson type oil. It was good. Mom could have opened a fried chicken restaurant!
I learned that American cooking involves a lot of casseroles.
Down there, Ya'll don't know what green beans taste like unless their covered in soup or mayo.
The chef who put marshmallows on mashed sweet potatoes should be deep fried.
I finally caught up on this chatty message board! I've been behind for months. Work, work, work... At one point I had almost 900 unread messages. There was lots of good drooling, I mean reading, around the holidays, from the usual suspects 😋
Of course, will post pics
Ohh!! Hope it works! Pics pls when you try it. :)
Fresh figs are delicious. Spread 'em with cream cheese and wrap 'em in prosciutto. Fabulous!
When they're in season, Whole Foods always has them. So do veggie stores. Trader Joe's may have them occasionally, though I forget. The grocer at my Farmer's Market has them, too.
I love dried figs. I've never tried a fresh fig. I've never even seen them for sale. I did have a fig bread pudding in Chicago, that might have been made with fresh figs. I'll need to remember to look again in the fall.
I'm not sure. I'll have to take Bulls word that it probably is, but I see what you see. Other than that, it looks great. I've never had beef wellington, but I want to after seeing Gordon Ramsay's recipe 😋
I wouldn't make it for myself, it's too much work and skill for me.
I love tzatziki, so I"m with you on that one.
Yes, it might overpower the taste of the lobster...
Thrice-Cooked Fries, yes please! 😋
https://www.foodandwine.com/recipes/thrice-cooked-fries
Bacon for the win! Whatever is for dinner, add bacon. And don't forget the Bacon Candy 😋
https://www.foodandwine.com/recipes/bacon-candy
Though, I'm not sure that I'd add bacon to my lobster sandwich. It would taste good, but I'm not sure I'd taste the Lobster. OK, OK, I'd try it 🤔😅
We used to have Waldorf salad all the time when I was a kid. I never much cared for it.
Might be worth trying. But I'm not enthusiastic about the sweet glaze.
Save the walnuts for salad.
Waldorf Salad
By Lidey Heuck
Published Jan. 25, 2024
Waldorf Salad
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Prep Time
10 minutes
Crunchy, creamy, sweet and sour, this classic salad has only slightly evolved from the original recipe that was first published in 1896. Oscar Tschirky, the chef at New York’s Waldorf-Astoria Hotel, developed the recipe using just three ingredients — apples, celery and mayonnaise — and this one closely mirrors that version. Besides the three staples, walnuts and grapes provide additional texture, and a splash of lemon juice brightens up the creamy dressing. Feel free to improvise, adding other crunchy ingredients like chopped raw broccoli, sunflower seeds, raisins or sliced pitted dates. This salad can be made a few hours in advance and stored in the refrigerator before serving. Serve as a side salad, or add cooked chicken to the mix for a satisfying lunch.
INGREDIENTS
Yield:
4 servings
?cup mayonnaise
1tablespoon lemon juice
1teaspoon honey
½teaspoon kosher salt (such as Diamond Crystal)
¼teaspoon black pepper, plus more for serving
2crisp red or green apples, such as Granny Smith or Fuji, or one of each
1cup seedless red grapes, halved
1cup thinly sliced celery (2 to 3 ribs), plus optional leaves for serving
1cup walnuts or pecans, toasted (see Tip)
3tablespoons chopped fresh parsley, plus more for serving
PREPARATION
Step 1
In a small bowl, whisk together the mayonnaise, lemon juice, honey, salt and pepper.
Step 2
Core and dice the apples into ¾-inch cubes. Place in a large bowl, along with the grapes, celery, nuts and parsley.
Step 3
Pour the dressing over the salad and toss well. Garnish with parsley and celery leaves, if using, along with a pinch of black pepper. Store, covered, in the refrigerator for up to 24 hours.
TIP
To toast the walnuts or pecans, heat the oven to 350 degrees. Place the walnuts on a sheet pan and bake for 8 to 10 minutes, until toasted. Set aside until cool, then coarsely chop.
https://cooking.nytimes.com/recipes/1024821-waldorf-salad
It looks very good..
I happen to have a bunch of walnuts in the freezer. I wonder if this would be good...
Unbelievable Walnut-Crusted Chicken
https://sallysbakingaddiction.com/unbelievable-walnut-crusted-chicken/
This might be interesting, and a bit different:
Favorite Strawberry Bacon Salad
https://sallysbakingaddiction.com/favorite-strawberry-bacon-salad/
I don't think I'd put any honey in the dressing. In my view, salad dressing should almost never be sweet.
Actually, #93 in Chicago does not serve Chicago style pizza. Chicago style pizza is not on that list.
93. Spacca Napoli Pizzeria – Chicago, USA is 2015 Michelin Guide Recommended. It looks delicious and authentic Italian.
https://www.spaccanapolipizzeria.com/media
New York Pizza is what I (most Americans?) want for pizza 🍕
Chicago Pizza-Pie is tasty, but it's not a slice 🍕
Detroit Pizza-Focaccia is tasty, but it's not a slice 🍕
California Pizza-Salad is tasty, but it's not a slice 🍕
Hawaiian Pizza-Pineapple... never order this for me 😒
IMO
I like American pizza. Thin crispy chewy crust with a thin layer of flavorful sauce and toppings on top of the cheese. And enough cheese to cover the sauce and to let the toppings melt into it a little bit. Use whole milk mozzarella for best taste and texture. Low moisture part-skim mozzarella isn't my first choice for pizza.
I think the raise in your pension is just enough to cover a block of cheese to make that cheesecake.
I collect OAS and CPP, but I have no idea how much it is.
I'm more worried about the capital gains tax increase.
HA!
1/2 my recipes are in cups and tablespoons, the other half in grams and milliliters. It can get confusing, just as the Canadian gubmint confused the hell out of me as as young child.
One year I'm learning about weights and measures and the difference between the Canadian and American standards, the next year the gubmint decided we were going metric and now have to be able to figure out the difference between a liter, a Canadian gallon and an American gallon, celsius and farhenheit etc. EEEEK!!!
I'm still traumatized 50 years later....
BTW, anyone got a good cheese cake recipe?
lol, I'll bet I would be...
If you ate one of my brownies, you'd be laughing.
GROOOAAAANNN...
Great deep fried.
A Biga is more or less the same as a poolish.
It's just pre fermentation to develop flavor.
I use both I guess, but always have called it poolish.
Great for French and Italian bread.
I prefer my recipes in weights. I convert everything to grams.
I don't do well with recipes in cups. It might be my fried little brain causing that, but hell, our cups and measures are bigger than yours.
Messed up many a batch of brownies because of that.
Ate'm anyway.🥴
a US Cup is 240ml (or 8.45 imperial fluid ounces.) This is slightly different from an Australian, Canadian and South African Cup which is 250ml
a US liquid tablespoon is approximately 14.8 ml (0.50 US fl oz), a European, United Kingdom and Canadian tablespoon is exactly 15 ml (0.51 US fl oz), and an Australian tablespoon is 20 ml (0.68 US fl oz).
Made plane rice for dinner........
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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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