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A lotta kimchee...
They'll be delicious!!
Sandwiches for lunch tomorrow.
I'll hit the bakery in the morning for some caraway rye .
LOL!! I don't think it'd go over very well.
Great recipe. You should share that one at the cat house.
It'd be delicious, though, very sweet, but still garlicky. And the oil could be used for other things.
She sells the towels, evidently.
That's a lot of f-ing garlic! I like her style
A good way to make a ton of roasted garlic and garlic-infused olive oil:
Best cooking video I’ve seen pic.twitter.com/37Q5IdlcCB
— Brett Meiselas (@BMeiselas) September 5, 2022
Great looking corned beef!
Wow, that's amazing. I'd use the whole thing for sandwiches.
It was. I corned 2 whole briskets this past week, and cooked them this morning.
A neighbour took 5 lbs and a friend took 6 lbs. I was left with about 3 lbs.
Just enough for dinner and a few sammies.
I started with 28lbs of brisket. Does it ever shrink.
Flies are NOT good eats!
Protein with coffee.
Yuck Yuck Yuck, PUKE. I shewed a fly off the window a couple of times this morning. Well the little bastard got revenge and flew into my coffee and I only noticed when I took a sip, eeek He drowned.
Strange, isn't it?
LOL, maybe try a wine bottle?
I was surprised to see how many reviewers thought it was just bland; it seemed to me that it might be interesting.
interesting, I thought the base ingredients all sounded good.
I'm definitely guilty of using recipes as guidelines and making major changes, but I would never then use that to post a review on the original recipe link. That's kind of rude, unless it is all accolades, maybe
Amazon review for a meat thermometer:
Reads right away and keeps me from overcooking because I’m not sure it cooked enough. So easy to use. The other day I needed a bottle opener and it was easy to find. A little extra bonus.
Really??
This is the product. It is a meat thermometer. Not a bottle opener.
https://www.amazon.com/ITHKY-Thermometer-Waterproof-Backlight-Calibration/dp/B08YD843HS/ref=sr_1_3_sspa?crid=1XRGFV8QPPQCQ&keywords=meat+thermometer&qid=1661995326&s=apparel&sprefix=meat+%2Cfashion%2C76&sr=1-3-spons&psc=1
Oh damn. My bad!
His "review" was a parody of the one with fish. Which was also ridiculous, as it contained pretty much none of the original ingredients.
I thought the ORIGINAL recipe didn't sound bad, but a lot of the reviews--who actually made it--found it boring.
The recipe sounds great, with chicken or with fish! But the best part is the review at the end that includes "swapped the rice out for ice cream" and "Swapped the cilantro for some chocolate sauce"
Someone was feeling a bit cheeky
Absolutely incredible... This is one of the reviews of a Times recipe:
I've been craving fish curry, so I used this as a base. I added a can of tomatoes, some turmeric, cumin, garam masala, & red pepper flakes, subbed veggie stock for chicken, and used brown rice. I baked it for 30 minutes, stirred, then added chunks of fish over the top for the last 20-25 minutes until the rice was done. This was easy and delicious!
Seems harmless enough, but... This is the recipe:
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Ingredients
Yield: 4 servings
1½ pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
¼ cup neutral oil, such as safflower or canola
2 teaspoons kosher salt (Diamond Crystal)
½ teaspoon black pepper
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1½ cups short-grain white rice, rinsed until water runs clear
1¾ cups low-sodium chicken broth
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
½ cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 tablespoons coarsely chopped cilantro
Hot sauce, for serving
Preparation
Step 1
Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
Step 2
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
Step 3
Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
Step 4
Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
------
And then... Someone followed up with THIS review:
I swapped the chicken out for mango, and swapped the rice out for ice cream. Kept the cashews. Left out the bell pepper, the garlic, the ginger, the chicken broth. Swapped the cilantro for some chocolate sauce. A few modifications I guess from the original recipe, but DELICIOUS!
Most people seemed to think the real recipe was very bland.
I agree. Healthy too.
I think it'd be worth trying, though...
Sooooo Good! I love that type of food!!
That's a lot of ingredients for that simple looking plate. I guess that's what makes it so delicious
Marc brought home some sausages and I've never cooked sausage before because I don't really care for it. Well, I was trying to take the case off. Guess how that went, ROTFLMAO
Nah, it was quick and easy
That seems to me way too complicated. This is what I do, and it's fast and easy.
Note: I like my coleslaw pretty finely chopped. You can adjust that according to your own taste.
Ingredients:
Half a head of cabbage
A carrot (can be skipped if you don't have one)
Half a medium onion, or more to taste
Mayo
Sugar or Splenda
Vinegar
Salt
Cut the cabbage in half. Put one half back in the fridge. Take the other and cut in half, remove the core, and slice the leaves thinly. Then chop it all up. I normally use one of those hand veggie choppers--not a chef's tool, but a useful one. As your recipe suggests, you can also use a food processor, but be careful not to overprices.
Mince the onion finely. If you're using the carrot, shred it and then chop.
Mix the cabbage, onion, and carrot together in a bowl. Add a little vinegar, some salt--not too much--about a tablespoon of sugar or Splenda. Mix. Then add mayo a little at a time, until you have as much as you want. Taste, and add more of the other ingredients as needed.
The stuff in the bag seems easier to deal with, but it goes bad quickly. It's REALLY simple to make. I usually skip the carrot because I usually don't have a carrot, unless it's hiding in the crisper, going bad.
First I have to rat Marc out. He was supposed to get the salad in a bag but brought home coleslaw instead. It didn't have the sauce so I made some yesterday and let it marinate overnight. I made the sauce 1 1/2 what is called for. Much easier to make with that stuff already chopped up. It came out just a little soupy.
I had some today and told Marc don't eat it, it was horrible. It didn't work, he's over at his chair scarfing on it now, LOLOL
ColeSlaw
What you'll need:
1 medium head of cabbage
1 carrot
2 Tbsp minced fresh onion
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk (1 Tbsp) of the powdered buttermilk with ¼ cup water
2-1/2 Tbsp lemon juice
1-1/2 Tbsp vinegar
1/2 tsp salt
1/8 tsp black pepper In a food processor or by hand, finely chop cabbage and carrot.
Combine cabbage, carrot and onion together in a large bowl After you have shredded it all. Set aside. Combine rest of ingredients in a separate bowl until well mixed. Pour over cabbage and carrot mixture. Mix all well. Cover and refrigerate at least overnight to let flavors meld and come together. Serve cold at your next bbq! Enjoy!
NOTE: If you have liquid buttermilk then it is ¼ cup
I use the powdered buttermilk and mixed 1 tbsp powered with ¼ water
This looks good...
It's from the Times today:
This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it’s lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it’s roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.
Ingredients
Yield: 4 servings
For the Roasted Chicken
¼ cup neutral oil, such as safflower or canola
5 garlic cloves, minced
1 tablespoon ground coriander
1½ teaspoons ground sweet paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon granulated onion
¼ cup chopped cilantro
2 tablespoons lemon juice, plus wedges for serving
2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
Salt and black pepper
For the White Sauce
½ cup plain Greek yogurt (2 percent or whole-milk)
¼ cup plus 2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
¾teaspoon granulated sugar
A big pinch of granulated garlic
A big pinch of granulated onion
Salt and black pepper
To Serve:
1 small head iceberg lettuce, shredded
2 medium tomatoes, diced
Warm pita bread and hot sauce (optional)
Preparation
Step 1
Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
Step 2
Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
Step 3
While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
Step 4
Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.
Your own childhood story is appalling as well.
And yet I know I DID have some good ones. Because once every two or three years, I find myself yearning to recreate the experience, and failing to do so.
The best, of course, are the ones with natural casings that snap when you bite in. But there're hard to find. The best national brand seems to me to be Hebrew National, but still, they aren't quite what I'm looking for...
That is also horrifying
When I was that age I lived in Florida where they died the hotdogs red so that you couldn't see the junk. We were used to quality vienna hotdogs in Michigan and we hated hotdogs in Florida. I remember my mom boiling them and they shrunk in size by over 50%. She threw them out.
I do not blame you. Once when I was about eight or ten, my mother took me to a pool one day. For lunch, still at the pool, I ordered a hotdog.
It looked normal on the outside, but when I bit into it, it was COLD on the inside. Even a little frozen. It was just GROSS.
One of those childhood experiences that leave you scarred for the rest of your life.
That is truly horrifying. I just threw up in my mouth a little bit
A new treat from Oscar Mayer:
Oscar Mayer Is Selling 'Cold Dogs' — Hot Dog-flavored Ice Cream on a Stick
https://www.foodandwine.com/news/oscar-mayer
I've had good luck putting them in a tall glass with just enough water to cover the roots and putting them in the fridge loosely covered with the bag that I brought them home in. They keep for weeks, change the water if it gets cloudy.
But I like the regrow trick Flo mentioned too! Maybe that works straight from the store!?
On the counter. Make sure the top of the onion is just a little bit above jar rim otherwise they will tip over.
Do you keep them on the counter or in the fridge?
As you can see I grow mine in a little glass jar and change the water once a week. When you start cutting them they split off so one stalk becomes 2 or 3
That is the one onion I hate running out of.
I keep mine in a zippie wrapped in a moist paper towel.
It seems to help, but they don't last long.
You looking to get on the honey do list? LOLOL
Get a crisp on them taters and hit it with some smoked paprika.
That does look good.
What times dinner?
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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
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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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