pyrguy

Mac and cheese mixed with "loose meat" style ground beef cooked with Rotel's

I can find almost any thing I care to eat except acceptable Chinese. Everything I find is Chinese in Name Only. Panda Express is better than most sit-down restaurants. P F Chang's about the best in the market. Nothing against Chang's, It's just not what I'm looking for. I was spoiled by having a Taiwanese friend that owns a restaurant in Atlanta. Yes, his is Americanized BUT he can and does fix some dishes special for his friends. I miss great Chinese. Heck even good would do. Give me names of your favorites. PLEASE. Thanks.

I have a Bunn made for home use it has a SS Thermal pot that keeps the coffee without 'burning' the brew. It also has a valve that keeps the water in the filler till the pot is in its place and the cover closed. My older Bunn did not have ths feature and I had coffee on the counters at least once.

Has any one else tried this place? Not you normal 'Que joint. They have chicken, brisket, house made sausage and several other choices. Meat is good with a nice smoke flavor. Sides are a little hit or miss. Local comedians on Saturday night. Little off the new strip at Saraha and Buffalo in a strip center Suite 105

Sorry for your loss. Prayers.

We tend to perfer the ones with a 'texture' to them. It's almost like little bumps all over the potato. They seem to bake up with crisper skins with some body.

In South Louisiana okra is gumbo. But gumbo is also the soup-ish dish made with almost anything sometimes including okra.

Second the Victorinox knives. Best bang for the buck out there. Hang on to the gift cards as long as you can. Find out what you like to cook the most and plan gear around those things. I agree sets are a gamble sometimes. A couple of great pieces and some not so great.

Well there is a difference beween the rated power and peak power. The motor rating sounds like they are using peak power in their adds.

Something in Rye bread does not sit well with me so I have mine on sourdough also. Corned beef or pastrami, my preference, with good cheese. Grill the meat and kraut, combine and add the cheese so it can melt a bit. Add the dressing, put on buttered bread and grill GBD.

We had one for supper last night. I used olive oil and butter in the pan. Saute the onions, etc in the pan. Add potatoes, eggs and cheese. Top of stove for a couple of minutes and then into the oven. Here's my difference, I deep fat fry the cubed potatoes brefore adding them. I like a little more crunch from the potatoes than I get if I saute them in the pan. I can also use a bigger dice. Just the way I grew up eating them.

Growing up in south Louisiana my favorite is 'Blue Plate'.

Me too. I stopped buying more than two or three at the time. Any more than that and they go bad. A large number of them are bad in the grocery. Potatoes are starting to be the same, a large number with internal bad spots. I usually bake smaller potatoes. But I've taken to baking twice the number I plan to serve just incase.

Just tried Freddy's in Chandler,az. Probably the best fast good burger ever. Suffering through a concrete, just for research you understand.

Wish I could find it here in Arizona. I grew up in Cajun Country and miss it a bunch.

Welcome to the forum. It is not just garlic. I am having issues with potatoes and onions. I am having to throw out several in each bag of potatoes. Onions in the bag just are sorry. With all of the other great stuff in the markets why does produce suck so?

Same here. I'll come sit by you. Me too. Blue Runner canned beans are the BOMB! as the kids say. I grew up in south Louisiana. If you didn't make them from scratch your self Blue Runner and VanCamps Red Beans made the meal.

I have seen a couple of these and like it so far. I have grown to hate the artificially edited 'drama' that passes for entertainment.

I am trying the beef flavored stock again today. The first use was in a braise for a beef roast with root veg. Turned out quite nice. NOT as good as homemade but actually something the wife and I found we would use again. It was not salty but I did not add any salt.

Most ovens cycle the tube on and off to regulate the power level. That is probably what you are hearing.

I drove behind a restaurant in a strip center. The prep guy was chopping chicken on the back stoop next to the trash and grease dumpsters. NOT on a chopping board on a prep table but the actual concrete stoop. He had two piles of chicken laying on the concrete, one whole and one of pieces. Very busy place and highly rated by the locals. Always crowded. I never ate there.

Each plastic tub makes 3.5 cups. 4 X 3.5 = 14 So thats 3500mg in 14 cups of broth. I LIKE my gravy but I cannot eat 14 cups of gravy in one sitting. So 250 mg per cup of product isn't that bad for the normal final serving size. I do agree that most prepared foods have WAY too much fats, salt and sugar.

Well I got the job I interviewed for. We are moving to the Maricopa/Casa Grande area about 25 miles south of Phoenix. We are sure to find good Mexican food but we NEED a great Chinese, Italian, and any other recommendations. Thanks

I am going to be in Casa Grande in November for a few days. Any places not to miss or miss as the case may be??

A decent pot with a lid that fits is all you need. I have an old rice cooker that I use to cook lots of rice for a crowd and when it needs to stay hot for a while.