dockhl
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Posts posted by dockhl
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Lucky you; wish I had a source !
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I'm going to make some today and I'll try that. The silpat was a very bad choice. I've used parchment paper for the oopsie rolls and they crisp up nicely so that might be a good idea.
I like having a few of these in the fridge to throw toppings on for a quick meal, just like the oopsies for a 'sandwich'.
I may try her "Mexican Rice and Cheese Enchiladas" this weekend.
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Nancy~
I think it sounds fabulous but, wow, lots of work and organization ! Sometimes that is what makes it most fun tho, isn't it? A true gift of love
I need this :Meyer Lemon and Basil Sorbet: when you have a minute....please?
Tracey~
your duck on scallion pancakes look so good. I still am inept at making scallion pancakes. Any tips?
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True, the boy had to go back on the floor with a futon, but that was his problem, not mine. (“How come you get the bed?” “How come you don’t pay for anything?”)
How many times, over the years, traveling with my daughter.....
Nice to know that some things are no different worldwide. Loving your blog.....
BTW, how old is Scud?
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Even though it's not yet 1/2-way through April, I may.......may....just *MAY* have the Rock-Me-Out recipe for Q2 2008.
Jamie Oliver's Chile/Tomato stuffed bell peppers as discussed this here thread on *surprise* eGulllet........Jamie O link
The instructions on the link are sorta sketchy, and after watching the replay of the show on tape, not completely correct (you DON'T roast the peppers before stuffing....).
Be that as it may, the technique/recipe is beyond anything I've ever made. Amazing, simply amazing. Let me know if you need details.
P~
I s this the one you are using? I am still jonesing for those peppers
2 Red Peppers, halved lengthwise, deseeded and the stem left on
2 Yellow Peppers, halved lengthwise, deseeded and the stem left on
Sea Salt and Black Pepper
1 Clove garlic, peeled and sliced finely
24 Cherry Tomatoes, halved
3 Fresh Red Chillies, 2 sliced and one deseeded and finely chopped
2 Tablespoons Capers, soaked and drained
Handful black olived, pitted
A Bunch Fresh Basil, leaves picked
2 Tablespoons red or white vinegar
Extra Virgin Olive oil
Optional: 8 Sliced Pancetta or Smoked Bacon
4 Slices Sourdough Bread
4 Balls Mozzarella Cheese, torn in half
2 Handfuls Arugula
The peppers are baked at 400F, then filled witht he rest of the stuff. Served on top the bread and with the mozzarella on the side and Arugula on top.
Post# 48 from Foodman
Thx~
Kathy
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Chris~
Does your wife think that we are all nuts, since we clamor for pix of your cabinets (and really care!) ? My husband does.
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Aren't you glad we can watch these over and over?
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emilyr~
that sounds lovely and delicious. I envy you having someone you love to cook with. now that my kitchen is big enuf to have two people in without bumping (I can't stand that), my daughter isn't around as much as before to cook with. I miss that terribly.
phatj~
I love chicken thighs (I wish a chicken had 4 thighs and no breasts!
) and those sound fabulous. Were they?Last night's dinner.......
Matzo Ball Soup made with a rotisserie chicken. So good, and just what I was craving. Today it is very warm and sunny but I think I'll make Claypot Cornish Game Hens. (Don't ask for a recipe--I haven't devised one yet !)
Felt crummy all day after staying up to watch Top Chef (!!
!!) and got sucked into watching that dancing show. Don't exactly get it... 
So tonight we'll cook with a little glass of Compass Box Asyla Scotch (not much or I'll snooze thru dinner !)
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Chris~
Are you familiar with
Onion Parsley
Rosemary Garlic
Thai Ginger and Red Pepper
Spicy Southwestern
Hickory Smoked
Cinnamon Currant
Deep Chocolate
Peanut Praline
Sweet Molasses
Vanilla Cranberry
Man ! I would SO eat some of those !
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Historical trivia: Peter Pan (originally made by Swift & Co.; now made by ConAgra) is the oldest brand of mass-produced commercial peanut butter; it was introduced in 1920 or thereabouts. I find it a bit too sugary for my taste; lately, I've gone from Jif (not as sugary as Peter Pan but pretty sugary still) to Simply Jif (which has less sugar in it). Skippy used to have even less sugar, but (I guess) Procter & Gamble's marketing machine got us all hooked on the sweet stuff ("Jif tastes more like fresh peanuts!" No, it really doesn't), so eventually Bestfoods caved and boosted the sugar in Skippy until it tasted more like Jif. P&G sold Jif (and Crisco) to the J.M. Smucker Co. a year or two ago, so now Jif and Smucker's are brand mates. I haven't eaten any in a while, but I will wager that of those brands, Smucker's tastes the most like just-ground peanuts. So you gotta stir the oil back in; big whoop.
Sandy~
I have to tell you how much I get a kick out of your historical perspectives. Nothing else out there like it
*Now Back To Your Regularly Scheduled Program*
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It held up very well; in fact, it was just fine microwaved. Not crisp but one of those thin fold-over kinda pizzas. And VERY filling !
She uses it for lasagna, too. Something to think about. I like it because I am not a big bread person, and eating a few slices of pizza seems so heavy and like I've got a lump of dough in my stomach (duh, I DO !) With this I was full but didn't feel gross and weighed down.
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I'm so glad you tried it !
I've tweaked the recipe times a bit for my own use, also, and the thought of making the edges thicker is EXACTLY what I thought would help. I also cook it for a while and flip it to get the other side done, then top it. She also does it with zucchini; not sure how I'd like that. Last time I made it I rolled it too thin and it was hard to handle so I think there definitely is a middle ground. And it just tastes like topping !
What did you put on yours? I had salami, cheese and mushrooms. Even better the next day
Bring on the breadsticks !
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Me, too. That's a pretty big difference !
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Thanks ! 4.8? Yikes.
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The only highlight was how close the guys came to exactly 6 ounces for the piece of fish and how far away the girls were! Other than that. . . . .
OK, I was out of the room when they weighed the girls' fish.....what did it come in at?
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Geez, that looks good ! Were your potatoes really that yellow? Yukon Golds?
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OK, here are links to two recipes:
Persian Sour Cherry Saffron Rice
which uses cherries in syrup (isn't this BEAUTIFUL ?)
and this one that uses dried cherries
Persian Roasted Chicken with Dried Cherry-Saffron Rice
I think I like the second one better.....
eta: better link
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KA~
I have a lovely Persian Rice with Sour Cherries recipe if you need it. Delicious ! (Except I really need a Persian rice cooker to get that crunchy brown crusty stuff at the bottom....)
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god. did she eat it?
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D'oh ! (Where IS that head slapping icon?!?)
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I remember wine from before, more than beer. But I'd guess they'd have both.
Deliberate? ya think? Remember the reunion show where (??) someone was so drunk? Who was that?
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Ryan, in his briefs cooking up some pasta.
EEEWWWWWWWWW.......
Thanks a lot for that image, David!I find that it is on so many times during the week, and there are SO FEW things I am willing to watch, that I watch it several times.
OK, I'll say it.
I wish it was on more than once a week.
*Hangs head in shame at being outed...............*
Costco
in Kitchen Consumer
Posted
I just tried the Campari Tomatoes on the Vine that have been recommended here. Wow, I am really impressed. Normally I simply won't eat fresh tomatoes when they are not locally available, but this is a great alternative. Fairly sweet but with lots of good tomatoey flavor !