annabelle
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Posts posted by annabelle
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Jamie has made that carrot soup twice now. Since when are carrots seasonal?
My money is on Stefan for the win.
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I'd hardly call sausage and saurkraut an adventerous meal!!
They loved the chicken parm/pasta meal I prepared. They didnt complain about that.
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Why do you keep cooking for them when according to you, all they do is complain...except when they don't as per your chicken parm? Frankly, you're beginning to come off as a whiner. People on this forum give you props and suggestions all of the time. You take the props and then zero back to how ungrateful the oldsters are. Quit if the job is so unsatisfying.
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I agree with Arey. I've been reading this thread from the beginning and it is quite obvious that these clients are not adventerous eaters. They want hearty food prepared simply.
If it were me, I would prepare the same five to seven meals: Protein, starch, veg and LOTS of gravy and hot breads. Pie, cake and ice creams for dessert.
I have a cookbook from the forties that would be perfect for them. It has seasonal menus that rely on the above formula.
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I too am glad that Gene is gone. Soggy rice and over-cooked fish = Pacific Rim cooking? Not so much.
I am not looking forward to Jamie bragging about how awesome she is, either. Did Stefan call her a douchebag on the preview for next week? Now that would truly be awesome.
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Addiction modeling takes on different facets depending on who is making the model. The disease model of addiction (chronic and persitent use culminating in death) is quite popular with the folks who run rehabilitation centers. Many people conflate disease and dependence as well as dependence and addiction.
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This study hasn't been peer-reviewed from what I can read at the link. I am skeptical about the way this experiment was constructed and of the observations drawn from it, as well.
I think addiction is overstating the matter. I don't recall ever reading of anyone turning to a life of prostititution or violent crime over an addiction to cakes.
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Turn your pots upside down and nest them that way, with the largest on top since you use them most frequently, maybe?
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I've made this frosting many times in a stand mixer with a whip attachment. It has never hardened using this method.
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I too love Stefan. Ariane gets on my nerves. She always sounds so exhausted and, I may be wrong, but I think she's a tad lazy.
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Thanks all! I do have it refrigerated. He is threatening
to send more. -
Noobie poster, long-time lurker here:
Can our confectioners help me out? My brother in law has gifted us with nearly one gallon (US) in maple syrup that he tapped as sap, cooked down and bottled on his hobby farm in Upstate New York. It is professionally bottled in quart/liter bottles and jugs.
It is lovely, tasty stuff. However, we can only enjoy so many pancakes or french toast. I have made many batches of rolled cookies, cleverly cut with a maple leaf cutter, but my options are running dry, so to speak. And yes, I have made some savory dishes, as well.
I am not a candy-maker, as a rule, and am failing all over trying to find a good maple fudge recipe. No one here has nut allergies, either, so that is not an obstacle. I fear we will be drowning in lovely maple syrup if I don't make use of it and soon!
Thank you in advance for any help.
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Moderators, If this has been discussed before (and I think it has), please feel free to merge it.
Recently I was invited to a party and was asked to bring the artichoke dip I usually make for such gatherings. I make a double batch, a mild version and a spicy version. The recipe calls for one cup of mayonnaise so I always buy the small jars of mayo which contain 16 ounces, enough for both batches.
Or, at least, they used to contain 16 ounces.
I noticed that the mayo label now reads 15 ounces. 15 ounces?! I need 16 ounces.
Whatzupwitdat?!
Fortunately, I had the remains of another jar on hand so the recipe turned out well.
Think of all those countless number of recipes, handed down from one generation to another, calling for a "small jar of mayo" or a "small box of Jello" but, thanks to sneaky corporate product downsizing, that small jar or that small box no longer contains the proper amount of ingredients to make the recipe a success.
The downsizing of ice cream containers is well known. The half-gallon is no longer a half-gallon and the pint size hasn't been a pint for quite sometime. This is just the tip of the shrinking iceberg. It's a crime, I tell ya!
It's a win-win situation for the companies making the products. They're selling us less product for the same amount of money (or more) and if we notice the product downsizing, we end up having to buy more of the product or buy the next larger size so they get more money from us that way.
So the next time you make a batch of your Aunt Bertha's Famous Fudge and it doesn't turn out right, don't blame yourself. Your ingredients could have been quietly downsized on you.
This has been going on with coffee for at least twenty years.
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Ice cream. I ate a ton of ice cream with the first two and tempura. Baked potatoes with lots and lots of butter with the third.
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You can buy cheesecloth in the fabric department at Walmart for a song.
Kitchen sting, get it at the hardware store.
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When I was 11 or 12, I baked my mother a lemon meringue pie for her birthday. I went out to get the mail and caught my cat, Spanky, when I came in, sitting on the counter with a faceful of freshly baked meringue. Never have I seen an Oh Shit! look like that on a cat's face.
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Lunch in Galveston at Charles' house. Galveston Island is 30 miles southeast of Houston. It is an old seaport and one of the oldest cities in Texas. Had it not been devastated by the 1900 Storm, Galveston would probably be the largest city in the South today and Houston would have never developed to be a major city. Well, this is the typical wistful speculation every Galvestonian will tell you if given the opportunity.
Charles' family lives in an old historical home.
Dining room.
Some take-out from Benno's, a mediocre cajun restaurant. Fried catfish, fried shrimp, fried oysters, crab balls, hush puppies.
An impromptu salad.
Kent, this is a lovely blog. We have white pelicans here in Oklahoma. Here on Grand Lake and over in the Panhandle. Indeed, we have Pelican Festival here each year and there is a Pelican on the City Seal.
Your white bird is a crane, I believe. All of our herons are blue.
All of you folks who think Oklahoma and Texas are the pits stay right where you are.
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Thanks, Carrot Top. I figure it's about time I quit lurking. I feel like I "know" many posters from reading them for so long. Anyway, it's nice to be here. Me and my huckleberries.
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I live in Oklahoma, as well. Everyone should come to the Huckleberry Festival in Jay today and tomorrow. Everything isn't Miracle Whip, saltines and white gravy after all.
Getting Burnt Smell out of Microwave
in Kitchen Consumer
Posted
Cut 2 lemons in quarters and put in a 1 quart bowl of water, then nuke it for 3-4 minutes. This usually works like a charm.