dockhl
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Posts posted by dockhl
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Restaurant supply ? Hah. I live in Paso..............
no, seriously, we really don't have anything like that here. A great place to live, otherwise.
I'll check online; I should have some anyway !
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No, but a good thought. Looks like she used glass. I think she starts it out at 450' so I'd be hesitant.........
ETA: looking at it now, I see that she starts @ 450' and then drops it to 350' when she puts them back in on the bowls.
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Tonight I made red curry chicken cabbage rolls
Wow, Matt, those look really good, and innovative. What is mae ploy ?
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I was really pleased with her pizza, not so sure about the 'lasagna'. (I haven't tried it yet.)
The taco bowl looks good and will be on the menu as soon as I can figure out a bowl to cook it on
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Now Cleo has added a recipe for Low Carb Taco Shells for taco salads. I really like the way this woman thinks
CLEOCHATRA'S TACO SHELLS (WITH PIX)
The pizza I made was just as good cold/reheated as it was fresh (well, almost) and I can definitely imagine having some in the fridge for snacking. Filling and high intensity flavor. Small pieces are just fine. (Down 1 1/2 lbs from yesterday
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I do wash and reuse the old bags
Great info ! I didn't realize that you could reuse bags.
I saw it at my Albertson's this weekend for $7.99 with bags 2/$5. Sounds like a deal !
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I need to know about the duck pretzels !
how did they taste? Ducky?
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Molecajete...............?
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Special K~
You must be a fan. Tell us of your experience, please.
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As mentioned above, it also lets you get some wines that you might never get to try. A lot of the small wineries in our area sell out of their wines and the wine club members get the ones that are held back for them.
As for the winery, it is a guaranteed sale, normally at a higher price than you'd buy it at Albertsons !
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(Click on the post # and it'll give you a link to copy.......)
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I had the same reaction. The judges are very nitpicky, I think, when it comes to what dishes are "supposed to be." I think the chefs would be better off with a strategy to avoid the names of classic dishes. Like Richard's could have been "Spanish Inspired Rice with Sausage and Seafood" and they couldn't have nailed him about the crusty stuff on the bottom of the pot.
I think they all need to start doing the 'finger quote' thing when they call one of their dishes by a classic name.
My question is how does Richard feel about his taco being on Rick Bayless' menu? I know that's been an honor before and I would think it's kind of a mixed blessing -- seems to me they are taking someone else's idea and profiting from it.Boy, I thought the same thing. I may have been reading too much into it but it looked to me that Richard registered some shock when that was announced. (Thinking about it, I must have made that up; they would have HAD to know that in advance, wouldn't they?
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OK so now they're tasting the food(I couldn't play that drinking game) but they don't think about how it will travel?
Hasn't started here yet. So, does this mean I don't have to have lots of wine chilled tonight?
(Whew. Gotta be at work early tomorrow)
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I flipped mine because I had it on the silpat and it didn't crisp. I found the part that wasn't on the silpat to be really crispy so I dunno if I'd bother (just do it right the next time
)It isn't crisp if you reheat it in the microwave but I'll bet it'd be good in a toaster oven (kinda like real pizza....)
Also, I had lots of left over cauliflower (I did 2 large heads and got 8 cups total) so I doubled the recipe and have a bunch left for either more or....the breadsticks !
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I have to tell you all about the Low Carb Pizza I made with mashed cauliflower crust...
Posted on the Low Carb Pizza Thread
So good !
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OK, I know this isn't exactly what this thread is reffering to, but last night I made a pizza with CAULIFLOWER crust ! Basically you cook your cauliflower, mash it and add mozzarella cheese and an egg, spread it out on a pan and bake at 450' for about 15 minutes.
It gets brown and crispy; you then add your toppings and put it under the broiler to brown (I actually put mine back in the 450' oven)
for pix and full recipe.
I really liked it. It held up in the hand and tasted great. Two thoughts:
DO NOT spread it on a Silpat. I don't know what I was thinking but I had to pull it off the silpat and put it onto a baking sheet to get it crispy. D'oh!
Second, next time I'll spread it out a little thinner.
ETA: I'd take this over cardboard fake bread crust any day!
It is good cold, too ! (Breakfast..
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That is disappointing.
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Wow, Peter.................
Blog on !
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I just can't believe this is taking up airtime when they've cancelled Jericho !
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No, but if you are going to be washing your greens and vegetables anyway with a veggie wash (as some do) and using chemicals on your countertops, wouldn't you rather use water? I think the fewer chemicals of any type I am spraying around my house, the better.
I would agree that it is likely better than the alternatives that you mentioned,but I think that sometimes we try too hard to insulate ourselves from the world and it becomes counterproductive. It is the idea of trying to make everything germ-free that I am questioning. When we sterilize things, we get rid of "good" germs along with the "bad." I am all for common sense and basic hygiene, but this along with the various washes and chemicals appears to me to be excessive - at least for routine use.
John~
I'm puzzled. What do you use currently to wipe off a surface that has had raw meat on it? A cutting board that you can wash well in the sink is one thing, but what about your butcher block? Or countertops and kitchen sinks in general? Don't you want them to be as clean as possible?
I am not advocating the elimination of all bacteria with the (over)use of sterilizing agents but if I can kill of the ones that I don't want on my work surfaces with water rather than chemicals, I say why not? We all have to deal with the overuse of antibiotics and resistant strains developed. This is not that.
After the spinach e. coli problem in CA, I wash all of my greens really well, especially since I have a good friend in the ag industry who refuses to even buy greens from the farmer's markets since she has seen the contaminants first hand . I think it is simply prudent. I don't wash down all my kitchen surfaces with bleach every night, but I know some people who do. I don't want all of that in my house.
Best~
Kathy
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No, but if you are going to be washing your greens and vegetables anyway with a veggie wash (as some do) and using chemicals on your countertops, wouldn't you rather use water? I think the fewer chemicals of any type I am spraying around my house, the better.
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My WASP dad used to make lamb on the rotisserie when I was growing up in Pennsylvania (50's and 60's) . My parents were NOT cutting edge when it came to food, and I grew up in no-ethnic suburbia so.....wassup with that? We'd eat lamb in pita bread. Where the heck did he even GET pita bread and what prompted him to try it? I was out of the house for years before I had avocado or zucchini...........
Here in Central CA I find it the same as SoCal. Generic lamb. High priced. An afterthought. Where I live now is much more rural and farmy than San Diego, lots of 4F and kids showing their animals at the Fair in July........selling them off, and then Fluffy appears in the local Albertson's Market, identified as being from a local kid.
But only pork and beef; I've never seen lamb. (Maybe it is too late? When are lambs, uhh, harvested? Can you tell I am not entirely comfortable with this concept? 
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Hooray ! Someone has one! (I love eGullet
)I like the thought of it for cleaning greens, a lot, and fruit/vegetables. What about kitchen cleaning? I was wondering how it works on greasy residues---I cannot imagine that plain water does the trick. Tell me it does and I'm out the door to buy one !
I find that many chemicals (sometimes even the Method ones) make me wheeze. I love the concept of the Swiffer Wet Mop but can't stand the smell of it, even after it dries.
Also, an article that I read indicated that you could put sponges in the bowl and disinfect them. Have you done that? Does your produce last longer?
I found the INFOMERCIAL (clickety) to be very interesting.
Do you remember what you paid at Costco? Is it large? Do you keep it on your countertop and use it all the time?
(Sorry for asking so many questions....
)Thanks~
Kathy
Low and lower carb ways of eating
in Food Traditions & Culture
Posted
you know what else she does? She make those funny "Revolution Rolls" and carries them with her so she can get a burger, etc, and not have get it lettuce wrapped. I never would have thought of that.