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MaggieW

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Posts posted by MaggieW

  1. I know this isn't PC, but I was particularly happy to see the departure of that whining little...Topher.

    i liked him. he was really funny and my favourite and i hope he comes back. :cool:

    also, if most people didn't like him and think he was interesting they wouldn't have focused on him so much. he was the star of the show. :raz:

  2. I lurk more than I post, but I wanted to tell you Jaymes that I made the caramel corn and took it to my office potluck. I think I am a pretty good cook, but have never taken anything to a potluck and been the 'star' until now.

    I bought a can of deluxe mixed nuts without peanuts and used that. So there were big brazil nuts and cashews and pecans and almonbds and everything.

    I also went to a candy store and got some of those small whitge bags so people could take some home, but there wasn't any left over at all!

    And for the first time, I was the 'star' of the potluck. :blush: Thank you very much and I know I'll be making this recfipe a lot!

    You said that you can add chile powder and someone mentioned adding ceyenne. I might try that, or putting in some hot sauce sometime.

  3. Jaymes, I had a recipe for chilequiles from a cookbook and I made them in the oven with tortillas. it was pretty good, but I made yours tonight, even with the **fritos** like you said! in the microwave. they were really good.

    we never had them for breakfast, though. the recipe from the mexican cookbook has chicken in it, and didn't seem like it would be that good for breakfast. But your recipe with the fritos :shock::laugh: was very good and I am going to make another batch for breakfast in the morning.

    Thanks you!

  4. I have a friend who is more of a "gourmet" than I am. She carmelizes onions in her slow cooker. They simmer for days and days and days. She says it's easy in that cooker. They are wonderful. I don't worry about learning how to make them because she always gives me some of hers! :biggrin:

    Also, Jaymes, I had a big Halloween party for all of the kids/families in the neighborhood. there were probably thirty people there. I made your Sloppy Joe recipe that was in the Sloppy Joe thread, and put it in my old crock pot that we got for a wedding present. I had a basket of hamburger buns right beside it and some pickles and chopped onions for garnish and everyone helped themselves. it was an enormous hit. everyone loved it and I have given out the recipe to many of thge neighbors. Thank you again and another good use for my old crock pot.

    :smile:

  5. We have a hedge of rosemary. It stays out there year around. It seems like you can't kill it. I make smallish wreaths out of it to give the neighbors at christmas. And I always have a twig of it in my car to make it smell good.

  6. S&S Sloppy Joes

    1 T Worsty

    1 T dried onion flakes

    1/2 t garlic powder

    celery salt to taste

    1/2 C catsup

    1/4 t chili powder

    1 T brown sugar

    1 T vinegar

    1 T yellow prepared mustard

    6 oz cooked meat

    Mix all ingredients and simmer in saucepan til thickened.  Serve hot or cold on buns (good picnic sandwiches), or in chafing dish with small rolls alongside.

    Now - for the "cooked meat" you can use anything.  And I mean anything.  Sometimes I'd cut up weiners.  I've used leftover turkey after Thanksgiving.  I very frequently used a can of drained tuna.  

    For the traditional ground beef, I brown the beef in the skillet, and saute the onions and fresh garlic, sometimes chopped bell peppers, just as you'd imagine, then simmer it all till thick.  But it's just as good with dried onions and garlic powder.

    After all the talk about sloppy joes, I made this recipe last night.

    They were very tasty and we'll be doing them again soon, especially as the weather gets colder.

    I made the traditional hamburger meat ones, and added green peppers too like you said.

    Thank you Jaymes.

    :rolleyes::rolleyes:

    edit - I had tried almost all the commercial brands like Manwich and the seasoning packets but wasn't that happy. these are much better.

  7. Maggie, these are available in small tins, packed in oil, and are simply as said -- anchovies wrapped around a caper, and they are available in any grocery store in the US.  You can throw in chopped anchovies and capers separately.  I simply like that they are a full biteful as prepared, and easy to find in the grocery store.

    Oh....! I'll bet you mean those BIG capers that I've seen in jars but never bought.

    I'm so stooopid. I was thinking, "how can you wrap anchovies around those little bitty caper dealies?"

    :wacko::blink::shock:

  8. I make virtually the same salad every time, and have been making this salad for twenty years.  In the summer, I make it every day:

    sometimes anchovies rolled with capers

    I hate to be so stupid, but this salad sounds so good.... I'd love to try it. And I am having a hard time picturing "anchovies rolled with capers."

    What does that mean? How do you do it? Couldn't I just put in some chopped anchovies and some capers? Are you talking about the salted canned anchovies we get in the US or the fresh marinated ones from the Mediterreanean?

    Thank you.

  9. I make a caper dip to serve with artichokes...

    Caper Dip

    1/2 Cup mayo - either homemade or good-quality store bought

    1 clove garlic, mashed and minced

    1 tbls small capers

    1tbls caper brine

    Combine all and allow to sit for flavors to meld.

    :smile:

  10. Oh - just had this thought.  This is something that CABRALES might be interested in. 

    I also used to live in Panama.  We went deep sea fishing fairly often.  The crews of the fishing boats consisted of the skipper and one or two young male helpers.  When you hauled in something (and it was just like you used to see it on TV, strapped into your swivel chair on the end of the boat) one of the boys would grab your fish, squat on the tail of the boat, immediately fillet the live fish, scrape the guts into the water to attract more fish, drop the filets into a plastic bag, mark your name on it, and then look up expectantly at you.  You were supposed to indicate whether you wanted it frozen or just refrigerated, whereupon the boy tossed it into the appropriate receptacle.  This entire procedure took about ten seconds.  I've never seen anyone who could finish up so quickly (with the possible exception of my ex-husband, but that's another story).

    This was as blazingly easy as it sounds (the fish thing; not the ex-husband thing which was not easy at all). 

    You'd exit the boat with your plastic bags (usually half fresh and half frozen), go home and fire up the barbie.  Man....good eating.

    I should add that these fishing trips began as couples' outings.  Husbands and wives.  But all it took was one time with the men for the wives to get together and plan subsequent fishing trips without the husbands.  It turned out that deep sea fishing was grand fun (who knew?), but with the men along, the women would sit in the chair until they got something on the line, then their husband would immediately appear as if by magic, push the wife out of the way and announce, "I'll take it from here."  The only acknowledgement the wife got after that was her husband saying (as he strapped himself into the chair), "Hon....bring me a beer."

    We left them behind next time.

    The next ten times, actually.

    We figured if they wanted to go, they could plan their own damn fishing trip.

    Jaymes,

    In posts I have read that you have lived in Panama, Hong Kong, Alaska,New Mexico, Arizona, Texas, NewYOrk, and a lot of other places. Can you tell me more about how food compares in them. Like things you learned to eat one place that you can't get in others?

    Also is there any place you have not lived? :biggrin:

  11. My favorite dinner when it is so hot is just something simple. I wouldnt have posted it but other's have talked about adding soemthing to cottage cheese.

    Mine:

    1 lb cottage cheese

    1 cup chopped fresh spinach

    1/2 cup chopped green onions

    1 tbls store bought blue cheese dressing

    1tbls " " Italian dressing

    1 TBls dried dill weed or basil

    1 TBls Accent

    Salt, pepper, tobasco or other hot sauce to taste.

    I make this up and keep it in the refrigerator in the summer. Last night I had it and cold pear halves and sliced tomatoes from my garden.

  12. [quote name=MaggieW' date='Jul 10 2002, 12:58

    Jaymes, I have been thinking about that :

    Spectacular Dessert!

    I have friends who are going to Italy and I want to make it for them. Can I have the recipe??????

    :biggrin::biggrin:

    SURE!!!

    First: Get map of Bay of Naples

    Second: Get bottle of brandy for "flaming volcano"

    Third: Peruse map while sipping brandy to throughly familiarize yourself with it.

    Fourth: Throughly familiarize yourself with map, as well.

    When you've completed these steps, get back with me and I will tell you how to proceed from there.

    You're kidding, right?

    :biggrin:

  13. at nobu in NYC, the pastry chef wrote "happy birthday alan" on my plate.

    i just want to take this opporutunity to remind everyone that my name is not "alan." :unsure:

    Makes you wonder what Alan got for HIS birthday.

    Probably a plate that said HAPPY BIRTHDAY TOMMY!! :laugh::laugh:

    Perhaps.

    But perhaps the chef, having been alerted beforehand that this particular birthday dinner was in honor of Tommy, an internationally-known food writer (which he certainly is, writing daily about food to a worldwide eGullet audience), decided instead to prepare a croquembouche, "choux" (or creampuffs) filled with crème patissière and strategically "glued" together with cooked sugar to form a mountain, and then, before adding the final spun sugar strands, to frost it with meringue at the top and a pale brown chocolate ganache at the bottom to resemble Mt. Vesuvius, and decorate it with small “trees” of candied rosemary, oregano and thyme, fronted by deep-aqua-coloured marzipan in an exact replica of the Bay of Naples, complete with small chocolate fishing boats, then to drizzle it with the traditional spun sugar strands and finally, to top it off with a jigger of warmed brandy shoved down into its lofty peak, which the chef, in a grand flourish and, being careful to avoid his toque, he then lighted, and proudly presented to a stunned Alan.

    Jaymes, I have been thinking about that :

    Spectacular Dessert!

    I have friends who are going to Italy and I want to make it for them. Can I have the recipe??????

    :biggrin::biggrin:

  14. at nobu in NYC, the pastry chef wrote "happy birthday alan" on my plate.

    i just want to take this opporutunity to remind everyone that my name is not "alan." :unsure:

    Makes you wonder what Alan got for HIS birthday.

    Probably a plate that said HAPPY BIRTHDAY TOMMY!! :laugh::laugh:

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