NulloModo

Ah, well you have to cook for your audience and all ;). I just love tart tangy hot sauces a lot more than sickeningly sweet thick ones.

Tonight dinner was: Flax/pumpernickel roll with liverwurst, tomato, onion, pickles, mayo, mustard, hot pepper spread, provolone, and pickled okra. One crazy sandwhich, but darn tasty. I will have to start putting pickled okra on more things.

Or a big grass field if you don't have that ;). At UD games the tailgating tends to expand a good bit beyond the parking lot into the surrounding 'general overflow' field areas. But it is fun, oh so very fun. I can't wait for football season to get started already, first game this thursday night, I'm so there, grill in hand...

In a similar vein to the pig story from above: My parents recount a tale from when I was apparently very young, and having just come home from a school field trip that somehow involved a Dairy Farm, asked them: "So, I know how you milk a cow now, but how do you meat a cow?"

As a recommendation, one thing you can do now that will likely save them lots of trouble later in life is to give them alternatives to guzzling sodas and sugary juice. Had I never developed those habits I would have probably never developed nearly as large of a weight-problem as I did. I will echo the Whey Protein Powder. I use that when I am endurance swimming or when I simply want to make a quick breakfast and don't feel like washing pans afterwards. Canned meat products, tuna, chicken, crab, deviled ham, sardines, kipper snacks, etc, are also tasty, easy for them to prepare, and cheap.

Those sauces look tasty, although the sugar content of the first does seem awfully high. Then again, I never use sugar in either type of those sauces and have never missed it.

I think one of the best things about it is that there is very little reason not to eat it: it is so cheap! Only 3.99 a lb here regular price, and it goes on sale for 1.99 a lbs (for Dietz and Watson no less, not the best I'm sure, but far from bad) all the time.

I would be very interesting in seeing the recipe. I don't know if it is exactly what I am looking for, sounds more like a snack cake than a cookie, but it could still be fun.

They will have to be able to stand up to shipment through good 'ole USPS, forgot to mention that ;). What exactly is a whoopie pie? I would love to hear more details, feel free to PM me.

Hi, I need to make up a batch of cookies to send to someone. I would like something marvelously tasty, not too far out there (they don't have super sophisticated taste), and here is the catch: I won't be able to eat any myself to test them, so the recipe has to be foolproof (and I am a pretty big fool when it comes to baked goods). Other than that, the options are open, so, let the good ideas flow ;).

Actually, when I Was picking up mine at the grocery today, I saw that they had Hatfield brand Low-Salt liverwurst ;).

I like that idea purplewiz, or maybe just an 'anyone can cook good food' style show, where you take letters from volunteers, then randomly show up at their homes unnaounced (well, find out what evening they will be home, but don't tell them exactly what night you will be by) and drop in, and cook a great tasting meal with them with whatever happens to be in their cupboards. Show that there are no excuses for not cooking great food, that something tasty can be made with virtually anything you have laying around.

Not super cheap, but well worth the price: Borgata Buffet (best buffet I have ever had the pleasure of dining upon) Sands Buffet (a close second to the Borgata)

You could do foodblog meets TV: Have people write in volunteering for you to bring you and your crew for dinner, and come over, document what they do, learn their own special dishes and spins on them, and make show of it.

I don't have a pressure cooker, so I can't comment there, but I love my crockpot. It is perfect for onion confit, or slow braised roasts, corned beef and cabbage, etc. Just put everything in in the evening or morning, let it run on low or warm all night and the next day, and enjoy coming home to a house that smells wonderful and dinner being ready.

Hmm, somehow I have completely not heard about it. which forum is the discussion in?

You know, I have never tried it with scotch. I imagine it would work though.

hathor, I've never heard nor thought of this--what does the whisky do to the mushrooms? (and that picture makes me hungry--and I just ate the summer's second BLT!) Whiskey and mushrooms are a great combo. A perrennial tailgaiting crowd pleaser I do is an aluminum tin filled with button mushrooms, a couple sticks of butter, salt, pepper, and a healthy pour of bourbon. Just stick it on a grill, cover it up, and let the coals slow cook it for a while.

I Am not much for meatballs, I prefer the meat ground up in the sauce instead. I love tons of mushrooms, peppers, garlic, rosemary, and onion in my sauce. When I make a red sauce it is almost a deep maroon in color from all the veggies, but so flavorful and thick, for my tastes it can't be beat.

I totally forgot to pack a lunch yesterday, which resulted in me running out to pick up whatever was fast during my planning period. It ended up being Popeye's (naked chicken combo if you must know, it is actually pretty darn good) and I was surprised to find that they offer green beans there. I wasn't expecting much, but I was pleasantly surprised. Very flavorful, nice and soft cooked beans, lots of ham bits, all in all, probably the best fast-food side I have had in a long time.

True. Soul isn't the first thing I look for in a lot of places when I just want a nice dinner and don't want to cook. If the prices and food are good, bring it on.

Hmmm, that is discouraging. I will have to pick up one of those books and see if I can find some things I could add to give it body and taste... i love malty hoppy strong beers, heaven is a glass of La Fin du Monde, alas, it is dietary poison for me at the moment ;).

Hi, So, I enjoy a good beer, or, at least I used to. I really wanted to get into the homebrew thing, but for various reasons didn't. Now, I would like to start up, but my dietary intake as changed such that I would be interested in trying to do a low-carb homebrew. There are several low-carb beers out there, and some are not bad, but all are pretty much American Mega-Brew clones, nothing particularly tasty either. I am wondering if this was done simply because there is no market for a low-carb real beer, or because making a beer low-carb somehow just makes it end up with those particular qualities. I personally enjoy a very strong hoppy beer, and would love to be able to make something like that myself, but is such a thing feasible to do? I have no idea how to control the carb content in a finished product, but I figure that the more it ferments, and the more sugar/starch is converted to alcohol, the lower the final carb content will be, so this goes hand in hand with my desire for a strong beer. Hops are just a grass aren't they? So I could load a beer up with hops and not have it effect anything in the nutritional value. I'm thinking I could make a darn tasty beer that is also low-carb, but I am wondering if there are any holes in my logic. Would other styles be equally accessible?

Then what is wrong with ordering a Bloody Mary in the evening? Is it that it is just a more labor intensive drink to make, or is it somehow only classy to drink it in the morning?

My father had a perpetual bacon grease can on top of the stove when I was younger. Every time he would fry up some bacon or ham the dripping would get filtered in, and every now and again he would scoop some out and use it to cook various things, so it was a constant in constant out situation, and as far as I know, he never had a problem with anything going bad. I thought it was kind of gross as a kid, but now I realize that that must have been his secret to cooking the perfect fried eggs (all nice and brown and bubbly on top, isn't everything better cooked in bacon grease?).