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dockhl

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Everything posted by dockhl

  1. Thinking of having this as a 1st course on an at-home New Year's Eve, just the two of us....followed by a cold seafood buffet (lobster, scallops, shrimp). What else to round out the night?
  2. I had a cheap bottle from TJ's that was an ugni/viognier blends that just tasted like.......feet ............bad stuff !
  3. I found my old recipe.....probably should be updated for modern times (raw egg whites, no ice cream maker) but it has good bones Pina Colada Frozen Yogurt This recipe contains uncooked egg whites. the mixture could be processed in an ice cream maker without the egg white addition but will be harder. Ingredients 1 envelope gelatin 1/4 cup water 1 can (8 1/2 oz) crushed pineapple with juice 1 can (8 3/4 oz) cream of coconut 1 lg container (16 oz) plain yogurt 2 Tbs. rum 2 egg whites 3 Tbs. sugar Instructions Heat water in microwave for 1 1/2 minutes on high; sprinkle gelatin over, sti
  4. Tried it last night with the same results as Fat Guy
  5. I just had duck egg Benedict (well, not exactly) ...........eggs poached a la Maggiethecat (perfect!), beautiful tomatoes from Paso Robles' Peacock Farms, crisp bacon and hollandaise. Wow, awesome ! I noticed that the whites were a little firmer than hens' eggs and more translucent. Delicious.
  6. Me, too ! We'll be in Tallinn on May 28...........
  7. Interesting........my daughter sent me this link a few days ago ( Best Part Trick-- 30 min Moz ) http://www.simplebites.net/the-best-party-trick-ever-how-to-make-thirty-minute-mozzarella/ I haven't tried it yet.......
  8. Darienne~ I'll dig through my old recipe boxes in the garage and see if I can find it. Something with coconut milk or cream, crushed pineapple, rum.............you are making me hungry ! I'll find it ! Kathy
  9. I used to make a pina colada frozen yogurt many years ago that was great..............
  10. I just found this old thread again.............chilly in Paso today, a little drizzly. I need some LAMB ! Scotch Broth sounds perfect,
  11. Andie~ I usually almost-quarter mine, vertically. (Don't know why I don't cut all the way through? ) I agree that the salt<juice penetrates better. How many are you making? In jars?
  12. Andi~thanks for the link to the old thread. I saw that I DID make some spiced oranges with great success in 2005 (!) If I remember correctly, they were wonderful with vegetables, in risotto, chicken, pork............... Pretty good stuff. I made it just like I made the lemons.....
  13. dockhl

    Pork Tri-tip ?

    I just found this post from long ago..............wonder if anyone has found a good use for this hunk o' meat yet?
  14. Thank you, Ah Leung ! This is a valuable resource to have in one's kitchen.
  15. seabream, would you consider an online cooking school?
  16. dockhl

    Jack in the Box

    Used to be able to get the Chicken Supreme........no more. It was pretty good. And, didn't they have a burger on rye with grilled onions once upon a time? Good stuff that you don't find in any other fast food place. That what I like best about JITB.........
  17. I used a $50 certificate at Aureole a few months ago, no problem ! No, you can't 'stack' them (unfortunately).
  18. I love Girard's dressings, know that mine will NEVER taste as good. I pour off 2/3 of the oil , tho, and saute mushrooms, etc in it. I don't think the dressing suffers at all (apparently I am not a fan of high oil:vinegar ratio salad dressings!)and I like having the oil for saute.Also like the fact that they are SO low carb !
  19. My S.O. remembers having wonderful soki soba insde the air terminal at Kadena AFB when he was there and I'd love to make him some. He thinks the meat was beef but I find in most recipes it is pork. Can anyone help me here? Thanks! Kathy
  20. I made cioppino on Monday night with crab, scallops, shrimp, halibut, swordfish and calimari, made these potatoes to go with/in. SO good, but in this application next time I'd peel them. They were a little unwieldy. Healthy ! I like the way you think! This sounds delicious........
  21. Seriously. triple low biorhythms or Mercury retrogarde.............take your pick! I think it happens most when you've got WAY too many other things on your mind. (I'm a firm believer in the fact that the mind only has so much room and when it is too full of 'stuff', something else has to go. Like sleep, or cooking skills...........) So, make some room and they'll come back ! (Made a Thai Chicken Curry -- Frog, Philadelphia recipe--once for friends that I'd made many many times before. Used a new curry paste and had everyone choking and coughing as they inhaled the burning toxic fumes as I
  22. I just removed Jamie earlier today. Yawn.
  23. Dave, you didn't have a single thing I had. Funny, good menu.
  24. Had a great dinner at Eugene at the beginning of April. Great service, excellent food. Small plates, enough food to make both of us happy, bottle of Gruner Veltliner for $97 (!!!!) before tip. Loved the duck, she crab soup, maitake mushrooms. I'd go back in a minute.
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