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joiei

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Posts posted by joiei

    McDonald's 2013–

    in Ready to Eat

    Posted

    15 hours ago, kayb said:

     

    Been a while since I've made a wee-hours McD's run, but I would be willing to bet the Filet-o-Fish gets put back. Just sounds like the stuff of late-night snacking to me.

     

    For denizens of the Southeast, I was always much more prone to hit Krystal (aka Greasetyl) for my late-night, can't, sleep, had too much to drink runs. Or Waffle House, aka the Awful Waffle. Which is a misnomer, because the waffle is actually decent.

     

     

    Krystal or Waffle House. 

    • Like 2

    Tampa treasures?

    in Florida: Dining

    Posted

    I haven't been in a very long time but some of the old places we used to hang out when I was a student at USF.   Cafe Pepe, Columbia-Ybor City, the Silver Ring, Las Novidades, The Mullet Inn, The Swiss House at Busch Gardens, and a few clubs out near the university.  

    Making corn flour

    in Cooking

    Posted

    7 hours ago, Nancy in Pátzcuaro said:

    I think you can make corn flour by buzzing corn meal in a blender or food processor. At least that's what Google tells me. She should give it a try. Masa is probably the wrong product, as Smithy notes, but she should taste it and make her own decision. In either case, it should be made finer by further grinding.

     

    Nancy in Pátzcuaro

    I will let Moe know what you all have suggested.  She made me some fritters last night with a marinated eggplant and some with potatoes,  The eggplant ones were delicious.  

    Making corn flour

    in Cooking

    Posted

    The lady who lives above me is looking for corn flour like she had in Bangladesh.  Can I process cornmeal in a blender or a food processor to make as fine a flour as she is looking for?  Would masa be a suitable substitute?  The corn flour from Bob's Mill is pretty expensive for her everyday cooking requirements.  Thanks in advance.  

    How about that Joplin, MO

    in The Heartland: Dining

    Posted

    Found this newish bbq joint in Joplin, MO and checked it out this weekend.  So worth the trip and time.  Little Pigs, put it on your lunch list when traveling the I-44 or Route 66.  In fact it is located on the original route through Joplin.  Go straight for the burnt ends.  This is not competition be's but what I can think was the original version of this delicacy.  They only sauce a little bit, make their own sauce and that is the only sauce, unless you just have to have ketchup.  Dominic, the guy who owns the place is from KC and cooks KC style bbq.  One reason I like his be"s is they contain bark.  In the meantime, it is supposed to snow overnight.  I was out earlier and it smelt like snow.  I might be involved in a snowball fight later tomorrow with a 3 year old.  Can't wait.  

    IMG_0807.JPG

    • Like 5

    Thanksgiving 2018

    in Cooking

    Posted

    I need your all's help.  Thanksgiving is coming up really fast.  In the last few years it was a very quite day for me.  I would usually head over to the equality center.  But this year, I am thinking of sharing the day.  There is a young couple who live above me.  They are from Bangladesh.    Over the last year they have become a part of my world.  I want t invite them to join me to celebrate the holiday at my apartment.  My thinking is to integrate some very American dishes with some things I have no idea about but is more comfortable for their palates.  There will be 4 of us including a 3 year old, who is my best friend.  I am thinking a turkey breast and gravy, starch and vegies are open, and pecan pie to finish.  Now I do not have a normal table, but we can set up on coffee tables, sort of relaxed.  What am I missing?  How do I make them feel relaxed and comfortable?  I need to keep the menu doable.  Should I ask Mo to add to the menu?  What should I plan on as beverages?  BTW, no pork.  As for Megh, he loves anything truck.  Thanks in advance.  btw, I now go to thrift stores to find trucks for my buddy. Menu suggestions that are doable in a 7.5x7.5 kitchen are greatly appreciated.  

    • Like 1

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    WIth the cold coming and wondering what happened to fall here in Green Country I decided to take out the tomatoes, harvested some basil to make more pesto for the freezer.  And with internet help, I am learning how to tie smudge sticks with some of the sage I have been growing all summer.  Now for a month in a dark closet to dry before I burn one.  A little cleansing before winter.  I left enough sage to hopefully last till Thanksgiving.  I am going to try to talk one of my potter friends into creating a smudge pot for me.  The only things left at this point is the jalapenos and I will be making pepper jelly later this week.  There is some beets that just need to grow.  Some garlic for next year and one green been plant.  I discovered the bean in my gardening bag in late june and just stuck it in the ground.  There is enough fruit on the plant now for a mess.  I am using a tomato cage for it to grow on and that is working out great.  That's it for now.  

    • Like 4

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted · Edited by joiei (log)

    In the garden this morning I pulled up all the tomatoes except the Jonagolds, they are still producing.  If Miriam doesn't come harvest her Thai basil that is going away also.  Noticed that the one pinto bean planted in June, I found a bean in my garden bag and said why not, is not only blooming but has beans.  Hoping the frost stays away long enough to get a little harvest.  And the late season volunteer dill is going crazy along with the jalapeno.  I think the sage is to the point where I can make some smudge sticks to get the house ready for winter.  IMG_0759.thumb.JPG.3ce9f17e133dc174d5c44ec1acdd7fde.JPGThere are beets hiding underneath the dillIMG_0758.thumb.JPG.c075150ba3b57c5ccbedf840b0bca9d8.JPGghost peppers anyone.  It has gotten very prolific.IMG_0756.thumb.JPG.25c8dda7c865332f2ba3ad73de87fa84.JPGSee my baby pinto beans,  the last couple of days the bees have been working this plant like a bee  freeway.  IMG_0754.thumb.JPG.b29b9efc16df785edc23df56b0127b73.JPG

    sage to make smudge sticks with and a bit for ThanksgivingIMG_0753.thumb.JPG.f7b07a9d29463d70e8ae593a3bbc4722.JPG

    I am told this is a variety of arugula, very thin leaves and has a very mild spiciness.  I love the flowers.  It is a late summer/early fall bloomer.  

     

    • Like 8

    Fair Fare

    in Food Traditions & Culture

    Posted

    17 hours ago, BeeZee said:

    Deep fried olives on a stick, those need a beer to go with, could be tasty.

    And as luck would have it, the liquor laws change here on Oct 1st.   Cold high strength beer can now be sold in Oklahoma at liquor stores and grocers. Wine also.  I bet the beer garden at the fair will be busy this next week.  

    • Like 2
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