crinoidgirl
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Posts posted by crinoidgirl
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Yes, please - and also, Jensen, would love to see a pic even if it's too shiny. I can't see the handle in my mind.
If you just want to take a picture of the hande, that's fine.
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Just goes to show, your mileage (and metabolism) may vary.
If it hurts, don't do it.
Average things out - what you eat over a week is more important than what you eat day-to-day or hour-to-hour.
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Lime relish medium hot (over a bowl of palak paneer).
Same, but with mutter paneer.
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After living in Seattle 15 years it gets tired, but I agree must be done sometimes. I don't enjoy day old $3.00 Bagels but it's something I need a fix only combined with a order from "Russ & Daughters", or "Zabars" etc becomes a investment.
$3.00 bagels?!?!?
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brown paper sacks? like the ones the ones from a supermarket?
Those are REALLY hard to find in Japan....
What does this do? can it be skipped?
when do you eat it?
Yup, brown paper sacks. Though sprinkling it on the chicken on a plate does work, I was brought up on the paper sacks.
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I'm in. I'm just about to make it for dinner.
My dad was from Missouri. Fried chicken is ONLY drumsticks and thighs.
Although I'm not sure if he'd approve of the butter/olive oil mixture.
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Better Made
made right here in Detroit, Rock City!
I know this is an old post, but they really ARE the best!
(At least until I manage to get my hands on some of those Utz' crab boil things.)
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Well the correct american spelling/pronunciation is pyrohy
"Correct" American spelling is just a transliteration. There are about a million different ways of spelling my Mom's maiden name (Nowatzky).
Other than that, great ideas in your post!
Pot cheese = cottage cheese, which was my grandma's classic filling.
(2nd gen Amerikansky)
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Cap'n Crunch, straight out of the box.
But oh, my, does one pay for that!
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My order of preference is planning, cooking, then eating.
I find, however, that by the time I sit down to eat I already feel satiated. This has puzzled me for years. Am I alone in this? It isn’t because of “excessive” tasting or pre-meal snacks. I’ve suspected that this occurs because I’ve been looking at food and smelling it as it cooks. This may satisfy my hunger center. It’s not unusual to serve my guests and have to struggle to sit down and eat. I do, of course, because I enjoy their company. Oddly, this doesn’t occur as often when I cook just for myself.
Would someone please tell me that I’m not alone with this phenomenon? Is there a way around it?
I find myself in the same situation. I wish I could find a way around it. No matter how good the meal, I just don't find myself very interested in it, and get most of my satisfaction out of others' pleasure.
I do think it has to do with saturation of the senses.
And, andiesenji, definitely shopping/planning, cooking, eating.
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Righty then, an hour later things are looking up so I go to the snack wall and am lured by this promise:
And here is the actual view of that tantalizing snack:
Now, I'm off to figure out what to do for dinner this eve. Home or away, that is the question.....
Andrea
Kars nuts! I can't believe they make it that far away - they're a product of the Motor City.
(edited to add:) And OMG, on those Nana's enchiladas.
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Yesterday, turkey thighs (first time I've tried them this way), using white wine (Hardy Chardonnay) and chicken stock.
Cheap and GOOOOOOOOOOD!
(edited to correct spelling)
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We have a wee beastie problem here as well, so nothing tasty stays out for very long.
Drinks, on the other hand - there are some margaritas cooling out there even as we speak. I can't tell you how many times I've forgotten about bottles of sparkling water, though.
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I'd suggest that we make contact with America's Second Harvest very early in the development process. They are the biggest hunger relief organization in the States with more than 200 regional food banks, and they've got more frontline personnel than anyone. In my experience covering food and poverty issues, they've consistently been my best source of information, contacts, and referrals to specialists who can help me. And while they themselves don't do this kind of work from headquarters, they're the ones to help us avoid Fat Guy's warning about "We can't allow ourselves to be some out-of-touch ivory-tower organization that lectures poor people inappropriately and tells them to do things they'll never do. We will need case studies, real understanding and a grass roots approach."
Their boiler plate description is below. If you'd like, I know the folks in their media office, and can ask for someone to put in contact with whomever is developing the materials.
America’s Second Harvest—The Nation’s Food Bank Network is the nation’s largest domestic hunger-relief organization with a Network of more than 200 regional Member food banks and food-rescue programs serving all 50 states and Puerto Rico. The Network secures and distributes nearly two billion pounds of donated food and grocery products annually. The America’s Second Harvest Network supports approximately 50,000 feeding agencies nationwide, including food pantries, soup kitchens, women’s shelters, and Kids Cafes. These local organizations provide emergency food assistance to 23 million hungry Americans, including more than nine million children and nearly three million seniors each year.I agree. I've primarily worked with Gleaners Community Food Bank here in SE Michigan. They helped found America’s Second Harvest. This would be a good hookup.
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Please count me in on this project.
Our Dad died when I was six. We grew up living on his Social Security benefits and VA pension. We were the family in the neighborhood that got boxes of food at Thanksgiving and Christmas from the county sherrifs' charitable society.
Then I grew up and got a great job as an engineer for 25 years. Then lost that due to my little clinical depression problem. So I've gone from making a huge amount of money to living on unemployment now.
I've seen both sides, and food issues are very important to me. I've done a lot of volunteer work in the past (including organizing volunteer work for my department) along these lines.
Again, let me know what I can do to help, y'all.
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Shitake mushrooms, onions, garlic, herbs, tomatoes, olive oil and butter (all mellowed out), on linguine. With COLD sparkling water (tingly bubbles). And Ben&Jerry's Heath crunch ice cream for dessert.
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There are 2 type of fish which I prefer to use when making saviche. The #1 choice is King Fish, which for me is hard to find, my second choice would be Fluke.
I'm not sure what king fish is.
Other than that, YUM!
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Puffballs (immature) - slice 'em and use them in place of pizza dough, or hollow them out & stuff them
Gotta be careful with those immature puffballs, though - easy to confuse with immature Death Angels if you're not absolutely sure on the identification!
(lifelong wild mushroom hunter and eater, and still alive
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I grew up using the 1965 edition, and have the one edited by Marion Cunningham and published in the late 80's. It is to me what Joy of Cooking is to a lot of others - my everyday, fallback, tried and true cookbook. It's not adventurous, or "gourmet" but I have never had a recipe fail. The baking recipes are particularly good.
Amen to that - also used the 1965 edition. It was my first "real" cookbook when I was little, and taught me a lot.
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thanks, i think ill go with the frozen, besides they are much cheaper. =)
do you have any good buffolo recipe sauce? i like the vinegary hot suace flavor. i cant really describe it.
Find some Frank's hot sauce, and go with the recipe on the bottle.
I think this'll give you what you want. You can bake them or deep fry them - I recommend baking. Frank's is "vinegary", and is supposedly the sauce that was used originally for Buffalo wings. The recipe includes butter.
(Edited to include gratuitous butter reference)
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Too bad a butcher hasn't responded to this thread because I wonder what they do with the meat that's in the butcher's case and doesn't sell. I'm sure they don't go and throw it away since some of these supermarkets have quite a bit of meat in their coolers.
Polack
I have been wondering about this for ages. Does anyone with experience have an answer?
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missed one... Scotland... i mean, like c'mon... dinner for lunch??
tea for dinner??... even some aussies still call dinner 'tea'....
and it shold read, no time is ever a good time for homework.
Is that the "supper/dinner" thing? So the evening meal is supper?
Seem to remember something vaguely like that from my (long-ago
) childhood. -
Toast and dripping, with lots of salt. Surprised no one has mentioned it yet...
Especially if it was beef dripping, with some of the jelly and that an onion had been cooked with the joint...mmm
I had forgotten about that:
The once-a-week London broil broiled (natch) in the under-the-stove broiler. My special treat was bread slices soaked in the juices from that.
I also did the sugar sandwich thing. My mom let me take those sandwiches to school in elementary school. Every day, for three solid years!
Not to mention the special treats from my Ukrainian/German/Russian grandparents on my mom's side - RAW MEAT! (still doing that, though I might have a 30-ft tapeworm in me for all I know), tongue,head cheese, sardines, herring, etc. - I've been eating all of this since I was about 6 years old. It gave me a head start on sushi/sashimi.
(edited to reflect Mabelline's subsequent post)
Dinner! 2005
in Cooking
Posted
Thank you for the smile and laugh!