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Posts
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Everything posted by Susie Q
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I'm still waiting for the Montreal episode to replay. The one episode I missed; the one they never replay. I even e-mailed them. What did they do lose the tape. Love AB, but I can't watch the same 6 episodes (Mexico, Vietnam, China, Lebanon....) repeated over, and over, and over, and over.
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bread crumbs... except I still buy panko salad dressings pancake mix....finally found a scratch recipe I like
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We always cook a larger bird than necessary. But I love the leftovers. Thanksgiving Round 2 served the next day, turkey sandwiches. Sunday is usually Turkey Rice Soup that is so good when paired with fresh made, no knead bread. I'm not so keen on casseroles but turkey and dumplings with thickened stock and not a cream sauce is nice too. It's the same reason I always roast a second chicken. I'd rather have good leftovers than second rate fast food.
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10" All Clad Master Chef saute pan $10... looks new mirror finish inside. 10" Calphalon saute pan $5....matches the 2-1/2 qt sauce pan I bought earlier. Cobalt Blue Chantal Water Kettel (the big size) $3.... un-used new in box 10" deep China cap with stand and wooden pestle $1
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"THE FAMILY " always went to KFC. Why? We just did as kids and continued to do so as adults. But lately it seemed that their original chicken with their umpteen secret spices was a soggy mess with a pool of grease in the bottom of the bucket. While I liked their coleslaw, I hated their mashed potatoes. I tried Popeye's after reading this thread. WOW! I preferred the mild. Crisp and flavorful with hardly any grease in the bottom of the bucket. What was nice was that the chicken didn't have to be heated the next day. I could eat it cold without having to worry about biting into a knob of cold grease as I did KFC. Popeye's mashed potatoes were wonderful. I even ate a second serving. I'd never touch KFC's. While I really like KFC's cole slaw, Popeye's was just as good. The biscuits were great too. Thanks for thread.
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I only like Haagen Dazz or Breyers All Natural. It's either Vanilla or Coffee H.D. or French Vanilla B. for me, but.... On a whim the other day I did try H.D.'s new Caramelized Pear & Toasted Pecan. You could really taste the pear, it was good but not really my thing. What was my thing was H.D.'s Creme Brulee. HEAVEN IN A PINT! The custard tasted like custard and the swirl tasted like the crackly sugar crust but with out the crack. I did not share. I hope they will keep this flavor a long time. It was good enough I wrote H.D. a nice e-mail.
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If you wanna try something a little different. Try Mary of Pudding Hill's fruit cake. Fruitcake haters, me for one, love this, and I do. It's chock full of nuts. Nothing but pecans or walnuts, cherries, pineapple and dates with just barely enough batter to hold it together. http://www.puddinhill.com/mph/index.web
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I'm a smooth girl. Always will be. Now it's Laura Scudder's All Natural (peanuts and salt) in my icebox but it used to be Jiff...sometimes still is when I'm in a nostalgic remember when mood.
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A happy accident happened one weekend several years ago when a tired Cost Plus clerk charged me for the next guys bag of candied ginger and stuck it in my bag. Now I have it stashed all over the place and carry a tin of it in my purse to nibble on. The dried up pieces are my favorite to "work on" as I go through out my day. I like putting it in scones, ice cream, plain sugar cookies, granola, yogurt. I'v been wanting to try and make some. I should just do it.
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I use a garlic press... but only for certain things like salad dressings. A little bottle of Grace's Browning Caramel makes my occasional beigeish offering a more succulent brownish. I think it's a better product than the Kitchen Bouquet my grandmother used. While y'all are hearing my confession...three words... Better than Bouillon. Now tell me my punishment but consider... is it cheating or is it using System D to save something from heading south.
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Even though I carry 4 library cards, I love the interlibrary loan system too. The vast Los Angeles County and Long Beach City library systems are one reason I love So. Cal. and would hate to move.
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Just pulled out of the oven the last sheet of my oatmeal cookies with walnuts and coconut. Anybody want a warm cookie?
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I am loving the bread porn. Makes me wanna grab the big ol King Arthur jar off the Shelf, and choose between the SAF or the sourdough pot.
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Love this stuff too. I add dry roasted peanuts or sometimes walnuts or pecans before adding the chocolate/peanut butter mixture. The dry roasted peanuts add that salty sweet kick.
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Some of mine are pristine but other books have a bit of the dishes I've made out of them, Some have signs of use from my mama, and my grandmothers. Transparent pages with oil spatters. Chocolate swipes on that wonderful often used cake recipe. A dried tomato seed in the corner of an Italian bread salad recipe. A flour dusted page in my favorite bread baking book. Some cookbooks I've written in. Changes I've made to the recipe. Problems and successes I had. My version of a particular recipe. What goes well with that dish. Ratings "This is really Good!", "YUCK!" Pssst.... When I'm at a used book store, finding those spattered cookbooks is sometimes a good way of telling which ones might be a treasure.
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Thanks Anna! I was using regular cheese cloth. I don't remember squeezing the last bit of jelly out of the cloth, it was just plain cloudy, but I know now for sure not to do that. I'll try the muslin or a jelly bag. Thanks again.
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Last year when I made a small batch of apple jelly it was cloudy instead of clear. I strained it through a colander lined with cheese cloth like the recipe said. What should I do different?
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Love steel cut but tend to make Quakers old fashiond most often. Use half milk half water. Cooked on the stove top and served with butter, brown sugar, cream; sometimes cinnamon and sometimes with nuts and dried fruit. Love hot cereals in general from cream of wheat to grits, except malt-o-meal. Anybody else love hot rice with milk, cinnamon and sugar?
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My feelings exactly. Do not SIT DOWN at my table! Do NOT interrupt the story, conversation, argument! or lament. Do NOT ASK "How does it taste?" ← or ask "Are you still working on that?"
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I heard she asked for a jury trial. Good. I would love to be on that jury. Innocent! Then I would hope she whips right around and sues the police department and Mc Donalds. She notified her manager of the situation and he let the meat continue to be served. I wonder if this cop has eaten pickles, potato chips, ham, or beef jerky and had the same reaction to salt? Bet not.
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Dinner is at 12:30 PM. Supper is at 7PM.
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I don't do mainstream fast food very often except for In-N-Out. I once tried Long John Silver's fish from a KFC/LJS location. They fried the fish in the chicken oil and all I could taste was the 11 herbs and spices. It put me off combined places. I'll stick with H.Salt.
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A very, very long time ago (15+ years) I had a big bag of Cape Cod chips I think they were called "The Brown Ones". They were the chips that spent a little extra time in the fryer and were dark, flavorful, and so yummy that I still think of them to this day. Anybody know of another brand that sells their brown potato chips?
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I found an Atlas Pasta roller too a couple weeks ago came with a spaghetti/ fettuchini roller. $8. Whet this week and found a Calphalon 2-1/2 qt sauce pan, regular not nontick. Brand new for $5.00