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    Moberly/Columbia, MO

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  1. Has anyone made a cream soup with soy milk. I'm living with and cooking for my Grandmama while she recovers from an illness, and while she doesn't have to go totally lactose free, her doctor said it's best to cut out things that basically aren't yogurt and hard cheese. She's been craving this cream of veggie soup that we make in the family. Do you think I can use soy milk? It doesn't have a ton. Just about 1/2 C. Most of the "creaminess" comes from the potato when the soup is pureed. Do you think I even need the milk?
  2. emilyr

    Chicken Wings

    My family's favorite wing recipe started with this Martha Stewart recipe, but morphed. Now, we generally marinate in soy, chili, dry mustard, and garam masala; then grill; then toss in a glaze of oyster sauce, garam masala, plum jam, grated ginger and dry mustard. I think the glaze came from another recipe that my mom saw on TV somewhere. We also almost always serve this with grilled scallions and asparagus with soy. I don't remember if that was part of one of the recipes, but it's a regular summer dinner for us.
  3. I am in Mid-Missouri, and saw them last week at Sam's Club for $6.98 for 5 pounds, but my brother is a local grocery store produce manager, and he's selling them at $.79 each. He says that's a big mark-up, too. Other grocery stores are in the $.99-$1.29 each range here.
  4. emilyr

    Easter Menus

    I have just started planning, and went to Sam's today to get some of the things I'll need a lot of (cooking for a minimum of 18 teens/adults), primarily salad mix. We like the organic spring mix of greens for salads, and it's pretty darn cheap there. I am going to make it into a salad with cherry tomatoes, avocados (both really good deals!) and roasted corn with a lime vinaigrette. Last year, I made potato gratin with horseradish and Asiago cheese, and everyone seemed to love it, so I think I'll do it again. I also got nearly a ton of pretty, skinny, sweet carrots, and I'm thinking of roasting &/or glazing them. I'm not sure on the flavor combo. Carrot, grapefruit and tarragon sounds really good to me, but I don't know if those all really go together. What do you think? If it looks like I'll need one more veggie, I'll do green beans with garlic and almonds. Or grilled asparagus (because my sister will be happy to BBQ them!) It's been absolutely beautiful weather-wise here the last couple of weekends, so if it remains nice, I will convince my little sister to grill. She is really good at it. If the weather is bad I'll roast it cut into more manageable lengths. I found a whole pork loin for about $25, so, score! My family really loves pork with sage and garlic incisions. Last year we only had 15 of us and there was no pork leftover with a loin of similar size. My grandmama (who is hosting), has some ham steaks in her freezer she bought after Christmas, so I'll make those with a cherry jam glaze, too. Like I said, I'm just getting started on the planning, so most of this is still pretty much up in the air until I get a chance to go grocery shopping. All I've bought so far is the salad mix, carrots, tomatoes, and avocados. I didn't get the pork yet, because I want to make sure it's not on sale at the hometown grocery store.
  5. OK, I'm lost. What is it? Is it just a baking dish?
  6. What are sheered eggs? I've never heard that term, I guess. My rather large family all go to a diner/breakfast spot in my town every Sunday after church with my grandpa. When the majority of people decide to order breakfast, it gives our waitress the shakes. No one orders their eggs the same way. Generally, I go over easy or with a veggie omelet. Their omelets are really great. Mostly no browning (except maybe on some thin edges), creamy interior, perfectly cooked veggies, perfectly melted cheese. Mom likes over medium, sis likes scrambled, grandpa is poached or hard fried, my uncles change their orders every time. My dad is the only one who never orders eggs. I think the waitress would kiss him if she thought she could get away from it. Every week he has the fried chicken special, instead!
  7. My family have always been a top-and-bottom-crust family. Sometimes we make the crust and sometimes we use a roll-out like Pilsbury, but it's always just a plain-old crust. I think the key is to cook it hot enough and long enough for the crust to be pleasantly crisp and flaky. We usually bake at 400. Also, even though she taught me to make the pie, now both of ours are pretty different. She does a milk-based bechamel for her base, and cooks the chicken breasts (cubed) in the butter for the roux. Mom uses a frozen veggie mix with peas, carrots, corn and green beans. The main thing that makes her CPP hers is that her main flavor component is celery seed. Some goes into the roux with the butter and chicken, and some gets either worked into the crust or sprinkled on top, sealed with a milk wash. I, OTH, like to use pre-cooked chicken, preferably roasted, fresh veggies, and make my bechamel about 75% chicken stock/25% milk or half-and-half. I like a more savory CPP. I generally do either sage or tarragon as my herb element. Either way, my dad can finish nearly a whole pie (from a regular pie plate) on his own, so we do a pretty deep dish pie or even a springform pan full.
  8. emilyr

    Sweet Onions

    When I'm doing a long grill or smoke, I always make a sweet onion BBQ sauce to go along with it. This my favorite for especially pork, but works well on brisket, too. Puree a few onions with orange juice, tomato paste, and either molasses or brown sugar. Add the chile powder of your choice, I generally go for a smoky ancho powder. Then you can just reduce on the stove, but I tend to put my saucepan (or put the sauce in an aluminum tray) in the smoker/on the grill. That way it thickens and absorbs the smokiness of the meat, too.
  9. I live in a town of about 14k and work in a college town of about 100k in Missouri. Amazingly, Home Town has a much better food truck scene. I regularly see a truck with a brick oven that makes pizzas and calzones and stuffed sandwiches, a Philly Cheese Steak truck, an Indian Taco truck, and small carts with hot dogs and the like. Not to mention kettle corn, sweet corn steaming (in season), BBQ, and ice cream stands around town occasionally. Nothing ground breaking, but generally good in a pinch and at festivals and the like. Work Town, OTH, has a couple of hot dog vendors, one general food truck, and a recently announced waffle truck. There used to be soul food and Jamaican trucks, but they disappeared. I think it's mostly to do with county health codes. WT has stricter guidelines. One of my mom's friends owns a hotdog cart in HT, and he said he'd never be able to get passed the inspection in WT with his current rig. A food writer in WT recently did a one-day taco truck for charity, and it went over like gangbusters. There is tremendous call for food trucks there. I see something nearly every week on Facebook or Twitter begging for one to come through. I hope the new waffle truck does ok, so that others will be encouraged to start up here, too.
  10. I eat alone all the time. I wish I had some sort of witty story about it, but it's really just eating. I've never even thought about it really. I work and do most of my socializing in a town 35 miles from home, so if I have plans later in in the evening after work, I go eat somewhere. I often take lunches at a different time than most of my coworkers, so I eat lunch on my own almost every day. I've never really thought it was something exceptional. I also see movies by myself a lot,too. Maybe I'm just a solitary person.
  11. I haven't ended up cooking any yet, but an ice cream shop in the town I work in made some ice cream. They had to stop selling it after concerns from the health department. There are no government guidelines for.how long/to what temp bugs should be cooked, so it was a little sticky, regulations wise. Sparky's Story
  12. OK, we're in the midst of the 13-year Periodic Southern Swarm in Missouri right now. One of my station's morning shows has been talking about them for the last few days. One of the host's house/trees is covered. We've been grossing her out talking about cooking them, and have found a few recipes. My question is, before you use them, several of these recipes call for them being blanched; do you need to de-wing/leg them? What kind of prep is necessary?
  13. I use Morton's Nature's Season's in just about anything that calls for salt and pepper. It's salt based and has garlic, pepper, celery and onion. No MSG, but it does have it's own underlying hint of umami. And I'm out at the moment, but I've been known to toss Salad Supreme into sauces or on meats. I wasn't so sure why it was so good, since it's so unnaturally red, but in looking up the link, I see that Romano cheese is one of the main ingredients, which really makes a lot of sense. It has that cheesey bit of flavor. I use it as a not so subtle ingredient, too, in pasta salads and the like.
  14. I was going to post a picture of my breakroom table, but forgot my camera link-y cord thingy ( ), but the co-workers have brought in a cake decorated with cracked lines like an earthquake hit it frosted with "Happy Pre-Rapture Day," a whole slough of Ho-Hos and Ding Dongs and Chocolate Filled Twinkies, some great tortilla chips and cheesy dip, cheese cake and the like. Someone's bringing in deviled eggs at lunch. The funniest part of all of this is that we as a whole have been trying to eat better, encouraging each other, and bringing in good snacks. I think we just really latched onto an idea to bring in stuff we've been avoiding for 5 1/2 months!
  15. I work in radio, and recently our corporate offices added an ad to our streaming audio for Family Radio, a religious group who have spent all of their remaining money advertising that the end of the world is this Saturday, May 21, 2011 at 6 pm (time zone not stated). My co-workers and I have decided to celebrate tomorrow by having a Pre-Rapture Eat Whatever You Want Snack Friday. We will bring food we wouldn't eat unless it were the end of the world. Calories are banned from the building tomorrow. So what would you eat if the world were ending tomorrow? Lots of melted cheese? Deep fried something (one co-worker was waxing poetic about deep frying a Chipotle burrito)? I think I'm going to make this dessert my mom used to make for church suppers and the like, called alternately The Better Than Sex Cake or The Robert Redford Pie. Graham cracker crust, cream cheese filling, pudding like filling, lots of whipped cream. Lots of chocolate. I'd never make it for a regular event, but it's rich, comforting and reminds me of church!
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