
JimH
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Everything posted by JimH
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Your body is telling you what it needs, feed it! Bob's potato chips and hot bean dip, beef jerky, Wint-o-Green Lifesavers, M&Ms, Zapp's spicy tomato flavored potato chips. If I get my hands on a bag of pistachios, I'll eat them until I finish the bag. Not really a junk food but if I make pico de gallo, I'll more than likely eat it right from the bowl before I get a chance to put it on anything. About once a year, I'll go get a bunch of Jack-in-the-Box's tacos, you know the ones with the greasy emulsified meat product soaking through the shell. I dump a bunch of their taco sauce on them and munch happily away.
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Yes, there's one in Houston and one opening here in about 6 months. Great, Now I can build a press! Thanks Andie, you always have the answers!
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I'm trying to get into it but I'm having problems with the milk. What's available here locally is Pasteurized & Homogenized at best and ultra-pasteurized at worst. I've ordered some calcium chloride to help with the P&H milk. I have sourced raw milk within a reasonable drive but I would prefer to make my mistakes with store bought. I did make some yogurt last night, just tried it, two thumbs up!
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Actually, I've changed my mind. That pig is too cute to eat, why don't you give her an early retirement and send her down to me. The weather here is mild 11 months of the year and there is plenty of places to wallow. I'll take very good care of her, I promise.
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My Mom had the Ronco rot. It got used a handful of times but eventually went to a garage sale. Too many parts to wash and a little too large to be stored in a cabinet less than utility size. If you have a grill (charcoal or gas) I'd look into a rotisserie for the grill. Then all you have to clean is the bar and locking forks, which if you spray with PAM come clean pretty easily.
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Try this to cook the whole thing: http://cuban-christmas.com/pigroast.html or this: http://bbq.about.com/gi/dynamic/offsite.ht...Fbbq%2Fpits.htm
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Damn! Now I'm hungry! I've been faithful to my "One-Granny-Smith-Apple-in-the-morning" regime now for a year and now I'm drooling for a breakfast burrito. I like the sausage, egg & cheese McMuffin anf the McGriddle but the breakfast burrito or a good breakfast taco with hot sauce is the best. The hash brown puck & coffee at McD's are not that good I prefer BK's coffee & hash browns.
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If I ever get the time, I'll build this oven: http://www.sunset.com/sunset/Premium/Home/...erials0898.html
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I use ramikins from a local restaurant supply. They are plastic, dishwasher safe and stackable.
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Paul, I use the sandpaper trick on my chisels but I use the Lansky system for my knives.
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I've done it. They make for a quick breakfast before fishing. Don't be afraid of adding some hot peppers to your mix. I've gotten recipes off a few different websites but have not yet found one to personalize. I also was told to pierce the white with a thin tined fork before adding the pickling solution but I keep forgeting that step.
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Part of the reason that this list of fowl is now reduced to farm raised duck etc is because "market gunning" was prohibited in 1918.
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I think I have one just like it. It has a glass top, a crock insert, fry basket and the inside of the base had a non-stick coating. I'd use it for frying but the non-stick coating is coming off.
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Society has changed so much from when I was young it's almost hard to recognize. Fax, cable/satillite, PCs, the internet, e-mail, cellphones - you name it we have it. We've made it easier to work & play and it may have had an unintended consequence, we physically move less. We evolved from a much less sedentary lifestyle. Compare life in 1950 to life in 2007, you may have had grocery stores but you bought meat from a butcher, vegatables from a stand, bread from a bakery, milk was less processed and better for you. Our bodies evolved over thousands of years - our lifesytle has changed markedly in the space of less than 60 without the time to adapt.
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Something tells me that I won't find that spoon on e-bay.
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It all looks great, what kind of sausage did your friend make? Oh and Happy Thanksgiving!
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I had an Ommegang Belgian Witte for the first time last week. If you like Belgian style beer you'll love this one, the flavor is incredible.
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OK, I will admit to using a teaspoon with some Danish Blue but I don't think I could be that informal with the Stilton. To think that as a kid processed cheese is all I would eat.
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I don't know if someone has posted this link before but I found it today and I thought I'd share. Since I'm unable to operate the link button here's the address: http://www.foodtimeline.org/ There's a lot of old cookbooks that you can view in pdf. If it's already been posted I'll delete this post. Jim
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Blue Stilton needs nothing except a cracker to convey it into my mouth. I have not sunk to eating it off a knife, yet. I thought about this thread Sunday as I was putting feta w/garlic & herbs into my salad.
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Variety is the spice of life. The more cheese & cheese with things in it, the more there is to try. My grandfather introduced me to things I wouldn't have tried on my own, pig snouts, beef tongue, tripe. I won't be satisfied until I try everything at least once. I smoke cheese for the holidays. Swiss, cheddar & pepperjack take just a hint of pecan smoke and wear it very well. I started smoking a pound a few years ago now I'm up to five. The trick is to keep the cheese as cold as possible, the smoke light and smoke it for as long as you can. You get the full taste of the cheese with a hint of pecan.
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You can use a pork loin and do a roulade, it's really the perfect size and shape for the job. The you can color contrast the stuffing and use a melting cheese like mozz to hold it together.
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I imagine that the wide mouth bottles are expected to be emptied into a glass with or without ice. While you can drink from them, being glass they can be hard on the teeth.
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I am slowly getting rid of my store bought ground spices and replacing them with whole spices. Freshly ground spices really have a great kick to them. It's a little more work but I don't use all that many. I'll still buy chili powder becuase that never sits on store shelves very long.