rooftop1000
-
Posts
2,853 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by rooftop1000
-
-
I fired up my new toy Thursday. I was running about an hour later than I wanted, and the ribs took about 2 hours longer than I hoped. Fortunately I had started with a cryovac full rack that I did lots of trimming on, so dinner was a bunch of different shaped trimmings (more of which are now in the freezer) and the ribs were actually held until Saturday's dinner with tots and coleslaw
-
17
-
-
This local diner still doesn't compare to NJ, thankfully I ordered the hasbrowns "well done" but they have Taylor ham and egg sammiches so I'm a happy camper
-
4
-
-
I'm just wondering if anyone knows if there is some kind of regulator for each coil, other than the knob...
This morning I noticed I overcooked my eggs a little bit, not that unusual. Tonight I was heating up a good stainless steal pan with a nice thick base to make a few burgers. I looked back at the stove and there was smoke pouring out from under the pan. In one of my brighter moments I turned on the fan turned down the heat and tossed the burgers in, at this point I realize there are flames under the coil and I'm surprised the burgers aren't on the ceiling. Ceiling fan, window fan, doors open....I may need oven cleaner for that pan and I think I'm down to one properly functioning burner.
tracey
who won't again ask her mother how she set the kitchen on fire with an electric stove
-
Got some farm fresh eggs last night, so I went with cheddar grits and sunny side up eggs
-
9
-
-
On 2/4/2018 at 3:34 PM, blue_dolphin said:
Can you describe your recipe a bit more - how do you stuff a fresh off the tree lime into the toast? My own lime tree is loaded!
I used about 3oz of cream cheese, a tablespoon of brown sugar and the zest and pulp from 1 lime...if I'd had any apricot jam it would have been simply that and the cream cheese and could have had double the filling really for the 2 sandwiches.
-
1
-
-
I don't know if it's nationwide (US) but Arla cream cheese has a Free coupon out at Winn Dixie
so cream cheese and fresh off my tree, lime stuffed French toast
-
5
-
-
I'm truly amazed at how most of my wounds healed with no scars at all. So many burns, some even doctor worthy all healed up. Only scars I have left are from puncturing my palm with a serrated knife at about age 12, a gash from a large griddle spatula from my first cooking job age 15, and a tip of the finger nick from not using the guard while slicing a Swiss cheese "end" on a slicer.
T
-
I started a nice pot of black bean soup with some ham stock from the freezer yesterday. As I was reheating it I was looking in the pot thinking I so don't even want to taste this for seasoning, finally as it started to steam I forced myself. It was pretty damn good, just a little salt, a red chile from the freezer and I buzzed half in the blender.....ooops then I added cubed left over smoked pork from last nights dinner
-
12
-
-
After moving to Florida last year we discovered that an edible corn muffin is a rare and elusive thing, well actually it has taken 15 months to find one. Of course it turns out to be at the diner right around the corner, we had gone there for dinner once last year but it wasn't very good so never went back. I heard recently that they serve the original Jersey breakfast of Taylor's pork roll, egg, and cheese which was excellent....and discovered the plate of corn muffins, also excellent
Take out muffins buttered and griddled
oh, and I don't just make them because I bought a house with no oven, someday....
tracey
-
6
-
-
Finally did a little grocery shopping
marinated kale and sweet onion in red wine vin, Dijon, sugar and salt while I pancooked a boneless country style rib.
added olive oil, tomato and cucumber and the sliced pork
-
13
-
-
4 slices of cheddar, 1/2 an apple, and 6 Ritz crackers.
Hit the Sushi/Hibachi place for an enormous 2:30 lunch
grocery shopping tomorrow yay
-
7
-
-
Sautéed kale with onions, garlic, and white wine -super tender pork meatballs with rolled oats and flax seed as binder- rotini all topped with Raos Arrabiatta sauce
-
13
-
-
In a case of when the hell did I last go grocery shopping, we have part of a leftover black bean and chicken quesadilla topped with a ragout of chorizo, New Mexico green chile (from my now dead garden) 3 teeny green tomatoes (garden) onion, corn, and a teaspoon of tomato paste
-
8
-
2
-
-
I'm not sure if I have posted in the past five or so years, so many life changes and too much Facebook. But here is last Monday's shrimp and grits for your viewing pleasure
-
16
-
2
-
2
-
-
Most of the friends I made in the past 10 years are through Steven and Jason's creation Egullet. I had the pleasure of enjoying a few meals and rides around Cleveland with him during the Heartland Gathering, he will be missed.
Tracey
-
2
-
-
Now corned beef is all well and good, but what I have been doing with the "on sale" prepared corned beef is turning directly into pastrami.
After rinsing the packaged corned beef I let it dry overnight in the fridge and then rub it with coursely ground coriander, black pepper and a little garlic and smoke it for 6 hours. Another overnight chill and oven braise the meat tightly wrapped and there you go Pastrami.
tracey
-
This video doesnt have a recipe but it does show a novel technique for the home baker that doesnt have the space to roll out and roll up a full batch of dough
tracey
-
"Uncured" is a term required by the federal government when they use celery juice or powder. I looked it up recently because I was annoyed by the term. The governments reasoning is that the amount of preservative action by the celery juice is undefined and it may not be as safe as a normally cured product.
tracey
-
You didnt mention where the house is....I go to a condo on Cape Cod every few years and bring my big ass pot to make lobsters along with a good knife and plastic cutting board...also aluminum foil and zipper bags. I try to bring some basic seasonings and dry goods because the supermarket is more expensive in a "resort" area
I put most of it in the big ass pot : )
tracey
-
Boars Head makes a Turkey "Pastrami" it may also be called Peppered Turkey. Excellent product for any application, it even goes well with eggs for a breakfast sandwich for those who wont eat (gasp) bacon.
-
Skippy smooth with Strawberry jam on squishy white bread. There are certain things from childhood that are not to be screwed with, but since I almost never have white bread in the house anymore it can be served on Oatnut bread.
On a day that I do buy white bread the first order of business is to put away frozen groceries then make PB&J sandwich - eat sandwich - put away the rest of the groceries.
Grape jelly goes on toast with butter, Apricot goes on roasted salmon, Cherry goes on duck.
tracey
-
We have a fantastic local beach with perfect oval smooth stones. Maybe a seafood chowder?
That is the answer.... Beach stones - Seafood soup, Field stones - Vegetable soup, what else we got ?
-
I forwarded this article to a local "specialty" supermarket last week and heard back that they are going to change the labeling of their Kobe beef to Wagyu....sigh, well it is a step in the right direction I suppose
tracey
-
If any of you have thought to yourself...that 1.99 ready to cook corned beef is a good deal but I dont love corned beef.
I give you Saint Patrick's Pastrami
Seasoned with Coriander and Pepper
Smoked 5 hours, braised for 4 hours
A traditional Reuben
Refrigerator Magnets
in Food Traditions & Culture
Posted
I've had to squish them all onto the dishwasher, the fridge isn't magnetic