Tropicalsenior

Where's your sense of adventure?

So happy to see you back. I've been wondering where you were.

That rice looks absolutely gorgeous! The offer still stands on the tamarind paste.

My stomach got twitchy just reading the ingredients.

Anything at all with spaghetti. I'm seriously thinking spaghetti pie tomorrow night. Maybe I can make something with spaghetti and Tamarind paste.

Got some I can send you. When I did my inventory I found three blocks of it and I only use about a tablespoon a month.

I've got a system that I've used for 20 years. When I see nice fresh ginger in the store, I buy about a pound of it. I grate it with a little bit of oil in the food processor and then store it in little jars in the freezer. To use it, I pop the jar in the microwave for 1 minute and just scrape enough off the top for the amount that I need. Then back into the freezer. I used some yesterday that had been in the freezer for about 3 months and it was still hot enough to fry your tonsils.

You've got it! I'm trying to creatively use up all that extra stuff I've got in the pantry. Does anybody have some creative recipes for spaghetti?

My goals are twofold. First to curb my over buying and second, to use up what I have overbought. With kitchen cabinets, a walk-in pantry, two refrigerators and a chest freezer, making the inventory itself was a monumental task. (Fortunately there was nothing in the bedrooms or under the couch.) Having accomplished that, I am determined to keep it up. After 2 days of cooking and one blissful shopping trip, I am still up to date. Maybe I should check back with you in a month and report how I'm doing.

Inspired by @Darienne I just set up a complete running inventory of every last scrap of food, paper product, and household item in my entire house down to the last sprig of parsley and coordinated it by category to my shopping list. I have it all right here in my telephone. Hopefully, I will never again buy four packages of spaghetti on sale when I still have six packages in my pantry. Hopefully, I will live long enough to use up the three large bottles of balsamic vinegar I found while making my inventory. Hopefully, I can remember to keep it up and hopefully, I never lose or drop my phone.

Thankfully, that is one thing that I will never have to personally verify.

Here's a video about the whole toothpick thing.

I remember when the microplane became popular. One for the kitchen would have cost me four times more then my husband paid for one for his shop. I ordered mine from his shop catalog.

So sad to read this article on the passing of Diana Kennedy. She was an amazing woman.

Damn! I wish I had gone with my instincts. I kept thinking that all it looked like to me was a glorified can opener. Do they mean under counter or under cabinet? I have no upper cabinets and not a single counter with an edge that I could attach it to.

Thank you for the great story and for the even more interesting recipe. It sounds like a great alternative to the tomato overload you get from many Mexican sauces.

I agree with you. I love rutabaga and it was my daughter's favorite vegetable when they were growing up. There are so many different ways to fix rutabagas and turnips and I really miss them. I have never seen them here in Costa Rica so I tried growing them myself a couple times and it turns out that the insects love them as much as I do. That's probably why they're not a very popular crop here.

I'm not a great fan of Curry but your naan always look so beautiful. I know you told me once how you made it but I seem to have lost the recipe. Could you please repeat it for me. Thank you.

Norm, would you please give us the address for your website again. Somehow I lost it and I do so enjoy reading about your cooking Adventures and trying some of your specialties. Thank you!

Yup! For some of us, all we have to do is eat it.

That would be great for a dressing that you are going to use immediately but I would be pretty wary about keeping it for any length of time.

This is a dressing that I always have in my refrigerator. I've used it for three bean salads and it also makes a pretty good coleslaw. It's good for green salads and the traditional Greek salad. The oil quantity could definitely be reduced to suit your need. Fabulous Greek/House Dressing 24 servings 1 1/2 cups olive oil 1 1/2 tablespoon garlic powder 1 1/2 tablespoon oregano 1 1/2 tablespoon dried basil 1 tablespoon pepper 1 tablespoon salt 1 tablespoon Dijon-style mustard 2 cups red wine vinegar In a large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Seems I'm a little late to this party but I wanted to contribute a cooked fruit salad dressing that I have used for years. Cooked Fruit Salad Dressing Serves 6 1/2 cup pineapple juice 2 tablespoons lemon juice 1/2 cup orange juice 2 tablespoons honey 3 tablespoons cornstarch 1/2 cup sour cream Stir everything, except the cornstarch and sour cream, together in a 2 quart microwavable bowl and reserve 1/4 cup of the mixture in a small bowl. Microwave the larger mixture for 2 minutes on high. Meanwhile add the cornstarch to the reserved juice and stir well. Stir the cornstarch slurry into the hot juice and microwave for 1 minute more stirring well after 30 seconds. If the mixture has not thickened microwave it until it does, stirring every 30 seconds. Let the dressing cool and add the sour cream. Refrigerate it until you are ready to use it. Add to 4 cups of any diced fresh or canned fruit. This is better if it is made a few hours before it is served so that the flavors can blend.

I had to laugh when I saw that picture. In the 70s, I worked in a restaurant that served all their dinner salads in bowls that looked just like this. They were a real PIA!

I had a yearning for pizza tonight and I was just too lazy to make pizza dough so I had seen this thing on the internet called Popover Pizza and I decided to give it a try. I was a little skeptical when I took it out of the oven because it looked like something that had crawled out of the green Lagoon. Even on the plate, it kind of looked like the dogs dinner but it sure turned out to be good. However, I did make a 'few' changes to the recipe. I didn't have any pizza sauce so I made my own, couldn't use onions or bell peppers so I went a little heavier on the seasoning, used ground beef and Italian sausage, and I used mozzarella and provolone in the filling. In other words it's a whole different recipe but it's something that I will be making again if I can remember what I did the first time.