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Post by nondescript spice on Nov 26, 2013 23:08:29 GMT -5
the frilly one!
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Post by Phantom Engineer on Nov 26, 2013 23:08:53 GMT -5
spackle makes me wear that and nothing else.
Admit it, you visualized it!
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Post by spackle on Nov 27, 2013 8:48:55 GMT -5
And in case you haven't, I've got photos. Only $20 for an 8x10!
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Post by nondescript spice on Nov 27, 2013 11:28:11 GMT -5
hope your ready for the black friday rush.
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Post by nondescript spice on Nov 29, 2013 12:06:32 GMT -5
it't not thanksgiving without hot ass rolls.
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Post by spackle on Nov 29, 2013 14:38:54 GMT -5
Do they come in any variety other than pasty white?
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Post by nondescript spice on Nov 29, 2013 23:14:16 GMT -5
bake a little longer for delicious ethnicity. i am definitely going to try this.
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Post by Hellcat on Dec 1, 2013 2:10:26 GMT -5
that's my thanksgiving agenda, minus the turkey. gypsygurl gave me a slice of banana cake she made last week (we live near each other, for those who don't know or give a rat's ass) and it was amazing. i hope she will post her recipe here when she gets a chance. Oh I hope so too. I love banana cake.
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Post by nondescript spice on Jan 4, 2014 13:02:08 GMT -5
i know with the holidays comes that influx of food for most - i look forward all year to christmas because i get a week of my mom's cooking. the first night i spent with them she served one of the most delicious dishes i have ever eaten in my life - brown sugar glazed salmon. 1 Tbsp brown sugar 1 tsp butter 2 tsp honey 1 Tbsp olive oil 1 Tbsp dijon mustard 1 Tbsp soy sauce 1/2 to 3/4 tsp salt 1/4 tsp pepper 1 salmon fillet - 2 1/2 lbs in small sauce pan over medium heat, cook and stir the brown sugar, butter and honey until melted. remove from heat - whisk in the oil, mustard, soy sauce, salt and pepper. cool for 5 minutes. place salmon in a large foil lined baking pan, brush with brown sugar mixture. bake uncovered at 350 for 20-25 minutes until fish flakes with a fork. prep time: 15 min, serves 8 it quite literally melts in your mouth. soooooo good.
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Post by nondescript spice on Jan 20, 2014 11:10:00 GMT -5
bake a little longer for delicious ethnicity. i am definitely going to try this. i tried this yesterday for dinner. not bad - make sure you add plenty of seasoning to give it more flavor. and i don't know why it said to bake it for 13 minutes - mine was nowhere near done in 13. more like 30. make sure you slice the avacado evenly right down the middle - i didn't and the egg i put in the more shallow side made a bit of a mess. mine wasn't as pretty, but it was tasty.
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Post by nondescript spice on Apr 26, 2014 21:31:54 GMT -5
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Post by nondescript spice on Jun 5, 2014 14:54:24 GMT -5
i made bruschetta for the first time last weekend and it was AWESOME. with tomatoes in season now, it's a perfect time to make some. a good alternative to fatty dips and carb-loaded appetizers; it has the good kind of fat we chunky humans are supposed to get. plus, it's yummy. 8 chopped tomatoes 2 cloves of chopped garlic 1/3 cup chopped basil leaves 1/4 cup shredded parm cheese 1 TBS balsamic vinegar 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper mix together gently. good if you leave it at room temp for a couple of hours before serving. or you can make it a day ahead and keep it in the fridge up until an hour or so before serving. best if you slice up some french bread and stick it under the broiler for a couple of minutes on each side. after you take them out, rub a sliced clove of garlic over the bread. i was lazy and used some good crackers, which was still good - but it's much better if you serve it with toasted french bread.
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Post by Mod City on Jun 5, 2014 22:19:47 GMT -5
Wow, looks great, spice. That just feels like summer to me. Local tomatoes aren't ready here yet, but we're working on them. I've never had a strong love of tomatoes, but I'll admit real garden-fresh tomatoes are very good, and very different from the grocery store variety. Here's something we whipped up. We call it the Dracula. Yes, it's named after my pinball machine. We are geeeeeeeks. It's a sandwich based on the grilled kabobs my brother does (that he ripped off from my father). Cook them up, slap it on a foot-long French bread loaf, add a filthy-good feta cheese sauce, slice, serve and it's the meal of the year. It takes some prep but we really like it. The kabobs are great as themselves, frankly. De-skewer and serve with your choice of rice, white or otherwise. Just off the grill. The kabobs are your choice of meat cut (sirloin or ribeye work well, of course, but feel free to experiment), various colors of bell pepper and onion cut to size you see here (or see following picture for size reference). This should be marinaded for a good 12 hours, but double that at least for a good soak. You can also add pineapple to the mix, which also tenderizes the meat. It can be overdone, though, so use wisely. Honestly, it's a mess and task, but a couple of people can knock out the skewers in 15 to 30 minutes once everything is ready. The marinade is nothing fancy, but tasty: Equal parts oil, red wine vinegar and Worcestershire or soy sauce. Arrange on bamboo skewers and grill until the meat is cooked to the desired done-ness, though erring on the rare side is definitely no crime here. Unload it onto the bread. On the roll. The key to a great sandwich is really good bread, and I have yet to find that really great loaf/roll that is perfect for these types of sandwiches. This french loaf from Hy-Vee's bakery did fine, but I think someone who really bakes a kick butt loaf of bread could come up with something perfect. It's just so much work, we haven't delved too far into that. A touch of oven time for melty cheese goodness and toasty bread. The cheese sauce is comprised of feta cheese, sour cream and roasted garlic thinned with cream or milk. Add salt and pepper to taste. I don't have actual measurements, unfortunately. My brother does a lot of this by eye. Slather on top of the ingredients, add the top half of the bread, wrap in foil and bake for a bit on 300 in the oven. Remove and unwrap. Slice. This is not the greatest shot of the finished product, but you get the idea. Shooting good food photos is not as easy as I thought These things are very hardy - what looks like a small piece will fill you up pretty good. And it keeps great for several days in the fridge. Reheat or eat cold, either way works. This is what we've called a prototype for a long time now. It's gone through quite a few changes. But we like where it's at. If it weren't such a bear to make we'd have it more than once or twice a year. You know what? It's probably just easier if you stop by and we make it for you. Bring beer, all
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Post by nondescript spice on Jun 6, 2014 14:32:56 GMT -5
holy cow, mod - that looks delicious. some of the best - most of the best recipes, imo, are the ones that aren't exactly written down. you go by eye and taste. my mother was known for her cooking, but when she first married my dad she didn't even know how to boil water. the first dinner she cooked for her in-laws was chef boyardee spaghetti and green jello. no salad, no bread, just that. she always said if you can read you can cook, and though technically that's true, i think there's more to cooking than following directions in a recipe. she definitely learned that when she became friends with an italian woman that lived next door to us. she taught my mom how to cook. really cook. and i think most people, like our neighbor, who grew up learning to cook from their parents, grandmothers, etc. and learned the same way - how it looked and how it tasted, rather than following directions from a book. i'm not much of a cook, god knows. i was stressed as hell before making that bruschetta. i told spackle that i acted like i was preparing a whole thanksgiving dinner, not just chopping up a few things and mixing them together in a stupid bowl. and i don't know - i'd be torn - part of me would want to eat the meat & veggies with rice, but the lure of cheesy, toasty bread is pretty formidable. as far as bread goes, the french bread sounds pretty good to me, but have you ever tried maybe a focaccia or sourdough? just a thought, though i think you can't go very wrong with french. if it ain't broke, don't fix it. you and your brother should open a sammich shop. arcades, sammiches & beer. that would be awesome.
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Post by Mod City on Jun 6, 2014 16:56:36 GMT -5
I'm not a cook, either, but my parents and brother are. The kabobs are something my parents made regularly over the years, we just decided to put in on bread. Putting this thread together inspired us to try another round. We're marinading tonight, eating tomorrow. Should be good I think you can learn a lot from precise measurements and that kind of cooking, but I never even really tackled that style, though I do so on occasion. Cooking in general is just a great skill to have. I admire those who have a talent for it, for sure.
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