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Thanks for the Crepes

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    Cary, North Carolina

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  1. I recently found out that my sister who abhors coffee and eggs, eats black-eyed peas every morning for breakfast, and has for years. It's probably healthy, but how she got there is a mystery to me?
  2. I finally got my hands on a rib eye and cooked it on my Phillips grill last night along with mushrooms, an onion slice and a jalapeno pepper. All came out delicious, and it was nice to be able to grill indoors with no smoke and very little splattering. There was a very small amount of splattering around the top of the grill, but no where near the amount you would get pan-grilling a steak. The non-stick grill and drip pan cleaned up easily, but there was some spattering on the interior sides above the drip pan that caramelized and did not come off with a wipe. This will eventually build up and
  3. That is magic talk! You are the second credible source, the other being @JoNorvelleWalker, that has proclaimed this contraption, not only smoke-free, but splatter-free. I have harangued at length about my real disdain for cleaning grease spatters in this forum. I also love freshly prepared and perfectly cooked grilled meat, but it's a lot of work with a charcoal grill. So many vegetables, like the one you all have been showing are also enhanced by grilling. I would also add mushrooms that can be enhanced a lot by grilling. This grill sounds like a miracle, too good to be true. Who
  4. Erm, the fact these apples do not turn brown and their outlandish keeping qualities scream genetic engineering to me. Have fun with them, though. For me, I love a freshly farvested macintosh apple. To me that fresh macintosh, so crisp, so tart and so juicy is the very epitome of apples.
  5. I knew we have something we call ginseng that grows wild here, and after looking it up, it turns out we export it to China, including from my state, North Carolina. We also cultivate it, and have strict rules for harvesting the wild stuff, so as to perpetuate it. liuzhou, do you have any idea if what is still growing wild in our mountains is the same plant that is extinct in the Chinese wild? There is a latin name in the link above.
  6. My sister and niece came from out in the rural area past Pittsboro to come take me out to lunch. It was so good to see them, as always. Sis wanted to go to Longhorn Steakhouse in Apex. I, of course, ordered a rib eye rare with a salad. Sis and niece went for the crispy buttermilk fried chicken sandwich that they only serve at lunch. Niece, who is a very good cook, in her own right swore she'd rather have that chicken sandwich than the steak. If There's a next time, I might try that sandwich. My steak was surprisingly really, really good, flavorful and tender. So delicious! I had he
  7. I just made a big pot of popcorn with the crimson popping corn that came in my Bean Club shipment. The package described it as having a "denser and moister" kernel than regular popcorn. Uh oh, I thought. Neither one of those adjectives sounds appealing to me in popcorn. I made some anyway, because I'd used up all my supply and had it on the list to buy next grocery shop. It turned out to be just fine. I didn't notice that the majority of the kernels were either moister or denser. I always flap the lid open and closed quickly while popping to let off steam while popping, and it came out fine. I
  8. Good. I was getting ready to order delivery and now I won't. I like Taco Bell, but delivery is expensive. I'll make my own, but it won't be like Taco Bell. Yeah, they're called fricos. Nothing new at all and easy to make at home with a nonstick pan. I mean dead easy.
  9. @Dave the Cook, Although this information on Lisa saddens me greatly, I still thank you for letting us all know what happened to our valued member. Like others have said, I always found her to be so experienced and knowledgeable and always willing to help. She'll be missed greatly by a lot of people on this forum. I asked her just the other day, after being away for a while with no online access, for her granola recipe. Now I know why she did not spring to help as was her usual modus operandi. It was in reaction to a post of hers from November 2018. I replied and asked
  10. @liuzhou, I think the one's my mom was buying are these ones from French's company. I'll never like them, but you know what else that company makes? French fried onions. The harmless and nutritious onion is transformed into a fat-laden, carbohydrate-packed and sodium-packed delivery vehicle for deliciousness. These onions are critical for our culture's classic green bean casserole with Campbell's mushroom soup that appears at fall and winter holidays. They are EXCELLENT salad toppers or secret guilty snack items.
  11. Are these potato snacks dry and crunchy? I remember my mom buying us "shoesting potatoes" that came in a round cardboard can in California in the 60's. I haven't seen anything like it since. Full disclosure, though, I never sought such a thing out because I didn't really like it that much. The ones we had as kids were really, really dry. Mom loved them, though.
  12. Lisa, Would you care to share your recipe for the granola? I tried to make some while my computer was dead, so I couldn't search online. I searched my cookbooks, and though I have about three dozen, none could really help. So I tried baking some old-fashioned oats with brown sugar and a little salt and spices. Low temps toasted the oats nicely, and anything high enough to melt the sugar to the oats also burnt the oats. My next step was going to be melting sugar and a little corn syrup stovetop and lightly coating oven toasted oats with that syrup.
  13. Hi Jo, Those look a lot like puffy tortillas, which are most excellent as well. The pretty big Latino community around here brings tostadas into our grocery stores and their bodegas. My understanding, and apparently their understanding too, is mostly of commercially-packed thin and very crispy yellow corn tortillas that are mostly bought in big stacks in plastic sleeves. They are as crispy and dry as tortilla chips and I sometimes substitute them for that after breaking them up. A puffy tortilla, like you show is a superior homemade product, but can certain
  14. I'd prefer softer bristles for cleaning fingernails. Tater Dude's bristles are pretty stiff, but perfect for cleaning taters. I thought he was too small at first, but I've changed my mind. He's very comfortable to use and quite effective, plus as @kayb said, cute as a button.
  15. I got Mr. Potato Dude for Christmas along with three other vegetable brushes. I love Mr. Potato Dude the best out of all of them. He seems too little to do the job, but since he's so little, I'm not abrading my old and sensitive fingers like happens with some of the larger ones. Plus he is cute as button and I keep him on my counter to bring a smile to my face when I'm in the kitchen every day, whether potatoes are on the menu or not. He is cheap and very effective, and I highly recommend him for those that want to have a little fun in their kitchen. 🙂
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