tastykimmie
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Posts posted by tastykimmie
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baked lays and a bar of Dove dark chocolate.
The problem is: I'll go through the entire bar without realizing it before I finish browsing.
CVS "asian" trail mix - wasabi peas, sesame sticks, rice crackers, peanuts, cashews, almonds.
yum
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Sigh...Girl Scout cookies. Ate a whole box of Samoas/Caramel de Lites on Friday at work (over the whole 8 hours, but really!).
i ate a whole box of the lemon chalet cookies by the girls (scouts)
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The funny thing about that one is, if you took the cushion out from under her it could double as a cake for a happy couple.
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I remembered reading something about a celebrity having a divorce party. I found it on People.com. Here's an excerpt:
The highlight of the evening came at dinner, when the Bellagio's Fix restaurant brought out a "divorce cake" for Shanna Moakler. The three-tiered cake featured a miniature knife-wielding blonde in a wedding dress on top, with a trail of blood leading to a tiny groom sprawled at the bottom.
edited to add link to picture: http://www.celebsource.org/travis-barker/s...s-divorce-cake/
...I'm not so sure it's what you're looking for.
brilliant
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I myself am hopelessly addicted to the Lime 'N Chili flavour.
i love those too..............they have wasabi and soy sauce too!!!
they taste out of this world!!!
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i'm just a kraft original kinda girl..................no honey, mesquite, or anything added in ........................just kraft original bbq sauce.
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This looks similar: http://forums.egullet.org/index.php?showtopic=38912 oh yeah
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And then Saturday morning, when all was serene and pretty in the house, and nary a thing to do but get those good cooking smells going, we sat down to breakfast. Chris wanted lox and a bagel, so he had an everything bagel (I saw and tasted poppyseeds, sunflower seeds, some bulgur-ish chewy bits in the dough, and a hit of toasted onion).
He first put on the cream cheese, then laid on the lox, big floppy pink ribbons of it, thin and moist and gleaming. He topped that with paper-thin slices of sweet onion, then some thin, seeded tomato slices. On top went two slices of Muenster, laid on to cover, then the whole thing went into a little baking pan for enough time under the broiler to soften the cheese into droopy curtains to hold the whole thing together as he took a bite.
I lit THE CANDLE which has been called out for about nine birthdays now, his and other peoples'---it lives in the wide drawer under the old china cabinet, with the cookie cutters and chopsticks and the pumpkin carver stuff and one of those spin-in-your-fingers, make-a-curly-cucumber things that everyone gives anybody else who cooks.
I sang. He blew. The candle got its customary bottom-wash and dry, and went back into its little nest to wait for Sunday's birthday cake. I hope it's sanitary---I did my best. Just so the flavor of onion and fish do not permeate its little nest in the cake.
And I had peach preserves on my bagel, toasted onion and all.
I spent Saturday afternoon chopping and slicing and cooking a few things, making the two quiche batters, grating cheese, steaming the broccoli and the carrots. It was nice just to spend the time with good old Hercule Poirot, moving silently through the soft kitchen chores, spraying a pan, taking the glistening glasses out of their sparkle-wash, making the dips and spreads.
I love the preparation of a thing---lots of the time is spent in meditation or composing silly poems, or working out some little problem or puzzle in my head. I love pulling out the big old silverware chest, filled with bits and pieces from families not my own, gathered over the years just for the PRETTY of it, the ODD of it.
Getting out the dinner plates, the starter plates, the dessert service; making sure the Mary ingredients, the cranberry juice, the apple juice were chilling (most of them outside in the shade of the patio).
I set one of the tables, leaving the other for holding all the needfuls for the day to come---bowls and platters and the serving pieces, the cups for coffee and the glasses for wine.
The little bowls hold softened butter and peach preserves, and in the egg cup are pear preserves, made from sand pears from our trees down South.
The places look kind of side-saddle to the chairs, which was remedied by turning the table just a bit on its axis. Chris did it for a joke once long ago when a young soldier had filled his plate with collards, ham, peas, potatoes, cornbread and salad. As Chris said the blessing, he silently rotated the table to place the loaded plate in front of his own place. The look on the young man's face was priceless as he looked down at his empty plate. Then a tiny turn gave his back to him.
This round one is the "breakfast table" to distinguish it from the dining table ten feet away. It's nice when we have a crowd, to be able to converse and all be in the same room. I keep this one draped with a pretty cloth and the chairs clad in sweepy skirts all year round. It BRIGHTS me.
And as I sectioned a huge navel orange, so sweet and juice-heavy this time of year, I found this funny little fellow:
He seems as surprised as I to discover him nestled inside the orange. I kinda wanted to let him swim in the cranberry pitcher, but his little fins just could not keep him upright beneath all that cranberry covering.
And now, I must go and attend to our dinner---Chris is on his way home.
i don't see anything................what was inside the orange?
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Surprised this wasn't mentioned, but a dozen or so hot STEAMED crabs, piled high with Ol' Bay, and a "Natie Boe" - from good old Balmer...........
oh my, just might have to go order a couple of dozen today...............
and or softies, fried simply, with a bit of flour, on a piece of white bread.
Only in Maryland............
AMEN
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Submitted without comment; I'm too busy gagging.
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i love the wasabi peas you find in asian trail mix........any ideas on how i can make them at home?
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Invited a few friends for Brunch yesterday and made...
(From Left to Right): Bacon & Smoked Sausage, Blueberry muffins, Fruit salad, Pita chips and Babaganosh (hidden behind), Cinnamon rolls, Muesli in yogurt, Sarrano ham wrapped bread sticks, Cheese plate.
Also made Pancakes and guests had choice of Classic Eggs Benedict, Crab Florentine Eggs Benedict or Crab and Lobster Eggs Benedict.
Wife wanted hers with a boiled egg instead of poached.
Also made Akoori, which is not pictured.
Champagne, Mimosas and Martinis throughout
orgasmic.............
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I was just thinking about the meat issue. A few years ago a chef I respect took a hard line against rinsing meat, saying it washes off flavor. And, since meat typically gets cooked at high-enough temperatures to kill anything harmful, I've never been a meat washer. But I wonder.
i have always washed my meat. sometimes you still have animal blood on it. that needs to come off, before i cook ANYTHING!!
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But in this era of reality TV, Aunt Sandy has the only remaining sitcom.
Take a NY strip, melt chocolate chips, add a taco seasoning packet, pour over NY Strip, put in a slow cooker for 6 hours?
Hilarity ensues!
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i keep adding favorites...
eric ripert
jaques pepin
(mainly because you people keep reminding me of them.)
as far as the whole ab snub. that sucks. and if the others in that thread speak true he's an ass to others as well. which really really sucks. because his show and books are informative and clever and useful. and he did a great q and a on slashdot (the only site i read as much as this one) that put him onto the really like list. but if his personality is that reprehensible... wow now i'm torn.
anyway here is the link to the slashdot q & a http://interviews.slashdot.org/article.pl?...=thread&tid=129
more faves:
caio italia - maryann esposito
grilling with george hirsch
b. smith with style
faves:
Paula Dupree
Paul Prudhomme
Justin Wilson
Caprial
Jacque Pepin with his daughter (i forgot her name)
Julia Child
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Maybe we can petition them to have Food Network Classic. They can show all of the old shows like Cooking Live, A Cooks Tour, Julia Child, Molto Mario, Two Hot Tamales, etc.
don't forget the two fat ladies, frugal gourmet and yan can cook!!!!
i loved public television's cooking line up.
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[
She said that they cut her (and I'm more or less quoting) because she wasn't young enough and that she didn't have enough cleavage. Then, right after that, she launched into a history of sexual discrimination at the Food Network dating back to day one. It was really well put, funny, and not surprising.
G*d, why am I not surprised by either cleavage or the sexual discrimination issues.
But, gosh, she was just so darn normal and knowledgable.I enjoy Everyday Italian - so if cleavage is the issue then Giada should be around for awhile.
However... Paula D. has neither cleavage or age on her side. She also doesn't have a healthy diet in mind with the dishes I have seen her prepare. The mere sound of her voice can drive me from the room. I'll take Sara's knowledge and teaching any day.
fixed a typo
does anyone remember "cooking with caprial"? now that was a cooking show
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AMEN!!
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FINALLY! I am happy for him. FN has whored him out for too long. I wish him the best and thank him for all he has done for food and TV. He has inspired millions. Cheers Emeril.
emeril was his own PIMP!!!
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does anyone remember tahitian treat fruit punch? i used to walk to the corner store to get a can for 25 cents...................those were the days!!
by the way, i'm from back east.......................washington, DC!!!
I remember tahitian treat soda. The sad thing is that they have changed their formula over the years. Today...the taste is watered down...
DC...huh.....I've been through there more than a couple of times...on my way to VA Beach.
i knew you would remember.
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does anyone remember tahitian treat fruit punch? i used to walk to the corner store to get a can for 25 cents...................those were the days!!
by the way, i'm from back east.......................washington, DC!!!
I'm also from DC, born and raised, and while the name Tahitian Treat sounds familiar tastykimmie, I can't remember whether or not I've ever had that soda. Definitely Rock Creek sodas ruled in DC back in the day, as well as RC Cola, Orange Crush, Nehi, and (not your favorite Magus
) Cokes in both the original tall and short green bottles. I was especially fond of all the fruit flavors of Rock Creek and, all things being equal as far as the food was concerned, would patronize an establishment that had Rock Creek over one that did not.i have a rock creek strawberry sitting right here on my desk at work..........
tangerine and peach are great too
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does anyone remember tahitian treat fruit punch? i used to walk to the corner store to get a can for 25 cents...................those were the days!!
by the way, i'm from back east.......................washington, DC!!!
Making Pickles From...Pickles?
in Cooking
Posted
i like to use dill pickle juice to marinate chicken and pork chops................the tartness and acid do the meat darn good. it is really tender and has a lot of flavor.