Basilgirl
-
Posts
885 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Basilgirl
-
-
The Best Recipe
Joy of Cooking
Lidia's Italian-American Kitchen
How to Cook Everything by Mark Bittman
Betty Crocker's "red book" (not the Picture Book) - mine's from the late 1980's - for basic, simple recipes like turkey stuffing and pancakes - best ever
-
The Girl Who Ate Everything
-
Double dipped is the bomb. It makes such a crackling, crunchy crust. Which is, of course, the best part of fried chicken. I've also found that a shorter frying time and then a little time in oven seems to increase the crunch factor.
-
How do I get rid of those itsy bitsy ants that have invaded my kitchen? I don't want to use toxic substances. My sister told me they don't like cinnamon, so my counters are sprinkled with expensive McCormick Saigon Cinnamon, and my kitchen smells like a big Snickerdoodle, and they really seem to not like it, but they traverse the perimeter of my cinnamon fort.
Any ideas?
-
What makes Barilla delicious to you, Basilgirl?
It just tastes fresher to me and has less crap in it than most other brands. Let us know if you try Rao's!
-
Barilla is very good. They are coming out with new "restaurant style" sauces that contain a tomato base in one jar and a regional add-in in the other jar.
Bertolli is also good. I haven't tried Patsy's or Rao's because I just can't spend that much money on something that is so easy to throw together from scratch. But I definitely keep bottled on hand, it's great for a quick chicken parmesan or as a base for you to add whatever you want, and Barilla gets my vote. Try to make sure that the ingredient list is pure, i.e., no corn syrup or nasty preservatives.
-
She's dating Andrew Cuomo, who was formerly married to Kerry Kennedy. So if they get married, and if he gets elected governor, can you imagine what dinners at the Governor's mansion will be?
Um, "pulled pork" ripped from store-bought barbequed ribs, topped with chili sauce mixed with Good Seasons Italian dressing mix? Served with a fill-in-the-blank 'tini.
-
I saw most of the first 3 episodes. The Basilman made me turn off the one with Sandra Lee as a judge - he just couldn't take it. She's SCARY!
Nathan is too arrogant.
I like Guy, he seems to have the most personality. Plus he can cook and communicate.
And Carissa is...SEXXXXY!!!!
Not.
-
Well, we've already been enjoying the spinach The Basilman planted, especially in salads with lots'o'bacon. He also planted a mess of other greens. I'm sure this year will be the usual overkill of 100 tomato plants and at least 100 pepper plants. I'm still using last year's bounty.
He must be stopped.
-
You can just shallow fry them, no need for a ginormous amount of oil. Just squish them down gently into a more pan-friendly shape?
You could also broil them. A lot of people prefer them that way.
Enjoy, whatever you do!
-
I've heard that it's just cayenne, salt & pepper, and to make it "spicy" style they dredge it twice. Whatever. It still beats KFC any day. And don't get me started on the KFC/Taco Bell hellishness. Blech.
-
Don't knock it 'til you've tried it
-
I tend to prefer my bagels well toasted and I couldn't decide between butter or cream cheese, so I had both!
Next time, try both at the same time, i.e., butter and cream cheese on both halves!
-
That's pretty much the whole soup in one spoonful: carrot, meatballs, herbage, pasta -- what is that shape called? Bucatini?
Ditalini?
-
A fluffernutter sandwich (the peanut butter MUST be Jif, not crunchy) with Frito's and ice cold milk on the side, then some red red wine, a fluffy comforter, and 24 on DVD.
-
Is that Bonnie's Buffalo Chicken Dip you're referring to? That stuff is like crack.
For Pittsburgh, about some big fat sandwiches with French fries stuffed into them, like they make at Primanti's?
-
Smithfield's Charles Henry Gray ham is awesome. We received a whole one at work for Christmas and divvied it up - I got the most meat and the bone!! Very good, not too salty, nice and sweet. It also came very thinly sliced, which is nice. Here's the description from the Smithfield Web site; supposedly it is a very limited production ($160.00 plus shipping!):
"A fully cooked, hand sliced delicacy - made from the Luter's Genuine Smithfield Ham and seasoned with a secret family recipe developed by Mr. Charles Henry Gray, who prepared his "party ham" for only a select few - and those fortunate enough were truly impressed. His method has been entrusted to another Smithfield associate who zealously guards the secret recipe and prepares these special hams just as he would have today. And you, too, can share the "ultimate ham experience" with your friends - if you want to truly impress! Each ham weighs between 10 and 13 lbs. upon shipment."
-
a set of portugese sweet bread risisng to bake off tomorrow morning so john can have some warm bread for breakfast topped with toast dope...
Please, what is toast dope? I remember reading about it on here awhile back, but I couldn't find the thread...
-
I've been making lots of bean soups, chili, beef & barley soup. Last night I cooked pork shoulder in the Crockpot with a bottle of Don Shula's BBQ sauce; will make coleslaw tonight for pulled pork sandwiches.
I was looking forward to winter cooking a few months ago, but now I'm ready for a really good tomato and some bacon!
-
What my boss calls "Tackies" - as in tacky appetizer: Cut a long baguette into 1/3" slices. Mix grated cheddar, cooked crumbled bacon, and diced raw onion. Mix in an egg. Spread on baguette slices and bake until cheese melts. He said he got the recipe from his sister-in-law.
-
-
We made a huge batch of ham stock last night from a yummy Charles Henry Gray Smithfield country ham. Can I substitute it for chicken stock in soup recipes? I'm thinking lentil or bean soup would be really good...
-
Last night I tried Redhook's Winterhook for the first time. Very heavy - I could only have one before I switched back to Sierra Nevadas - but very tasty too.
-
Sirloin roast sandwiches on toasted rye with sauteed onions & garlic, and Marie's Blue Cheese; potato chips.
Cape May, NJ
in New Jersey: Dining
Posted
You might like to try The Lobster House, on the water overlooking the harbor. It's been almost 5 years since we went there, but we had a nice evening drinking brew and eating some good food - sorry I can't remember exactly what we had, but I do remember there were oysters involved for the Basilman and stone crab claws for me...
Here's a blurb from their Web site:
"Any visit to the Jersey Shore and Cape May would be incomplete, without enjoying, the fine food and nautical atmosphere at the Lobster House.
We unload our boats seven days a week to insure the freshest possible product. You're welcome to watch the boats unload their catch, it's something you shouldn't miss.
We ship millions of pounds of seafood annually all over the U.S.A.
Our hours vary greatly during the year.
Please call (609) 884-8296
for our current hours."
https://www.thelobsterhouse.com/shop/Lobsterhouse.htm