scubadoo97

Good thought, did it......... I have visions of this chicken infused with this sweet/salty/spicy taste......... I'll keep trying....... ← You could inject the meat with a less salty version of your flavor ingredients.

What I really take away from this show is the desire to take the path less traveled. The interstate highways speed us past some very interesting places. Taking the Tamiami trail from Tampa to Miami is so much more interesting than flying down Interstate 75. The is so much history that you miss if you've never taken the back roads.

The important thing to remember was it was a small study. There is a lot of junk science out there and scary warnings based on small studies. Didn't we just hear something to the effect of just walking by someone smoking will lead to devastating changes in our blood vessels and increase our risk of lung cancer.

Unlike my wife who has multiple food allergies from fruits to nuts I have been allergic free until last year. I made crab cakes and after dinner had a bourbon and a cigar. Later that evening had hand itching that was incredible. Rash developed across my body. 60mg of prednisone elevated the itching. I know it wasn't the cigar or bourbon so that leaves crabs!!!!. One of my favorite things to eat is now off the list. I have peeled pounds of shrimp and eaten other shell fish without any ill effects. I have a few steroid tabs left and want to catch a blue crab fresh from the water and give it a try. Never know if it's the crab or preservative used in packaged crab.

One gadget that my wife has used but I will never use is an olive pitter. Never understood why anyone would mount a single olive on this thing.

A couple of combos that are not mainstream for me are Peanut butter on whole wheat with a slice of American cheese. Some how the peanut butter/American cheese combo just goes well together. Cottage cheese with a good drizzle, ah pour, of extra virgin olive oil and fresh cracked black pepper.

For our Shabbat dinner I made chicken and yellow rice, black beans, cauliflower and broccoli pan roasted with garlic and fried plantains

If you make it to Clearwater Beach, Kiku Japanese Restaurant & Sushi Bar has excellent sushi. They are one of the best in Tampa Bay.

Thanks Tino, I have also done this and you are right on the money. This is not the oatmeal I grew up eating by a long shot.

We've been making oatmeal a few days a week as a healthy alternative for breakfast. Regular rolled oats are cooked with water and salt. Finished with a splash of milk if desired and maybe topped with some fresh fruit. I have since tried oats that are less processed and found whole oat groats a nice alternative to rice for dinner but settled on steel cut oats for breakfast. A little chewier and an less slimy than regular rolled or quick cook oatmeal.

A foodie is anyone interested in food. The diversity and complexity of foodies must be as endless as the all the recipes of all the cuisines of all the world! ← I would agree a foodie is one who has a intense interest in food. Not all foodies can travel or dine at the best restaurants. When your most important decision when you wake is what you're making or where you're going for dinner you are a foodie.

I am always a little leery of restaurants that sell tee shirts and other items and apparel with their logos. No gift shops please.

Rebecca, to make these kibbeh shells I use lean meat and ground rice (cream of rice). Grind these together a couple of times. For the faux kibbeh add celery leaves which is usually found in the filling of a regular kibbeh hamda.

Any time Rebecca. It was your past post about the hamoud that made me want to make it. The kibbe was "faux kibbe" for hamoud. My mother use to make them as little balls without the filling. Her mother's were a like a work of art and perfect in size shape, taste and texture. I know in Brooklyn you can find the real deal at the local Jewish/Middle Eastern markets but here in Fl we have to make them if we want them. I can do the fried kibbe pretty well even though the bulgur/flour shell is more fragile than the traditional kibbe bulgur/meat shell, but the meat/rice kibbe is really tough to work with. If you have any pointers I'm listening.

A SY/Jewish meal. Tonight it's going to be keftes in a tomato sauce, kibbe in hamad, white rice and peas and mushrooms.

The bottled stuff just isn't really good. Make your own with orange juice and add lemon or lime give it the sour kick. Lots of fresh garlic. Oregano and cumin go well for added flavor.

it is also the leading ingredients in many liquid tear preparations

I agree. I have had this happen to one batch but after leaving the vinegar alone for many months it went away.

Susan I'm right with you on this one. I too live on an acre in sunny Florida and grow my herbs in pots outside. I agree the biggest problem growing fruits and vegetables is rabbits and other critters that get to the produce before we do. You may want to try pots with drip irrigation to eliminate the heavy weeding and for some reason the rabbits don't chew on my basil leaves in pots.

What you'll do for adventure Tony best wishes for a safe return home. Hope you got to eat some great food in party central before the all hell broke loose.

This post came to mind as I was enjoying a glass of Alvear Pedro Ximenez Solera 1927 Spanish sherry. Liquid rasins is the best way to discribe this sherry. I love rasins and this was a real treat since the flavor was like a mouthfull of rasins in a glass.

I suspect the rock may be a salt precipitate.

Before my grandmother passed away we made a family Sephardic/Syrian family cookbook in her honor. My wife and I have 4 cookbooks for each of our children so they can pass them on to their kids. Out side of that, I hope my love of cooking is transmitted to my children when I'm gone.

In our area we have Sweet Tomatoes, which I see is related to Souplantation. Salads, soups, breads, pasta, desserts....The typical all you can eat deal. Okay for a change but in these places we always leave feeling stuffed as we over eat in an attempt to try a lot of what's offered.

From Googling flat iron steaks I found that it is Top Blade Chuck steak or Shoulder Top Blade steak. Flat iron comes from the top shoulder of the chuck. The connective tissue that normally runs down the top shoulder is removed leaving two flat iron steaks. Yes this is a new steak that was discovered by the University of Nebraska and the University of Florida. I have not had a lot of them but they taste great.