- #386
larkspur
- 515
- 4
Does it taste more like beer or ice cream?Astronuc said:I initially had the same thought, but then I thought - what the heck. So I tried it, and it was quite good.
Does it taste more like beer or ice cream?Astronuc said:I initially had the same thought, but then I thought - what the heck. So I tried it, and it was quite good.
You are silly! We could have had Guiness ice cream after, but we would have to have room to fit it in. Once you have a "light" dinner that turns into something like this it is tough to add to it. A few minutes ago, though, I did have a few spoonfuls of the baked filling from a pumpkin pie that my wife made for my sister's BF. Killer.larkspur said:If you only had some Guinness ice cream to top it off!
You are right...Guinness Ice Cream would go better with pizza wouldn't it?turbo-1 said:You are silly! We could have had Guiness ice cream after, but we would have to have room to fit it in. Once you have a "light" dinner that turns into something like this it is tough to add to it. A few minutes ago, though, I did have a few spoonfuls of the baked filling from a pumpkin pie that my wife made for my sister's BF. Killer.
How's the chili recipe coming?Evo said:My muse at work brought in home made chili today. It has habeneros in it. PERFECT. I've talked him into making his world famous shrimp gumbo next.
Our chili always has habaneros AND jalapenos, as well as chili powder, cayenne, black pepper, etc, and hot Italian sausage. The more types of hot you put in, the more complex the flavor. It's not searing hot (to my mouth, anyway), but it'll make you sweat. The best thing to help break up a cold is a steaming hot bowl of homemade chili.Astronuc said:Chili with habaneros! :tongue2: Can you send me some?
:tongue2:CHEF'S TASTING DINNER MENU
1st Course: Grilled Chicken Skewer, peanut sauce, pickled cucumber garnish
2nd Course: Hearts of Romaine Salad, cucumber, grape tomatoes, crispy shallots, fresh mint, lime vinaigrette
3rd Course: Herb Roasted Half of Baby Hen
4th Course: Grilled Baby Lamb Chop served with crispy fried onions
5th Course: Caramelized Banana Spring Roll with strawberries
6th Course: Snickers In A Cup, brownie, vanilla ice cream, caramel sauce, peanuts, and whipped cream
Nix the raisins and it sounds yummy!matthew baird said:MMMM...My Father taught me how to make this Puerto Rican dish called picadillo.(I am part Puerto Rican) It is a mixture of tomatoes,capers,raisins,ground beef,olives, and special spices served over rice. Cook up a batch in the morning and let it simmer all day until dinner=delicious.
One can substitute currants for raisans. I have had similar dishes prepared with lamb instead of beef, and without the capers.matthew baird said:MMMM...My Father taught me how to make this Puerto Rican dish called picadillo.(I am part Puerto Rican) It is a mixture of tomatoes,capers,raisins,ground beef,olives, and special spices served over rice. Cook up a batch in the morning and let it simmer all day until dinner=delicious.
OOO trust me the raisins are awesome in it. I know it sounds weird at first, but once your taste it mmmmmm...ooo Astronuc: I never though about a different meat, lamb would be awesome!Evo said:Nix the raisins and it sounds yummy!
The picadillo is similar to some Indian dishes my mom cooked. She also did lamb or chicken curries, some of which were similar to picadillo.matthew baird said:OOO trust me the raisins are awesome in it. I know it sounds weird at first, but once your taste it mmmmmm...ooo Astronuc: I never though about a different meat, lamb would be awesome!
I'd probably pass on the capers, but the rest sounds yummy. One of my best friends is Puerto Rican, and I always love the food she makes that's traditional (even better if her mom cooks it for us ). The first time she made a meat dish with olives in it, I was a bit hesitant. I never thought of olives as an ingredient, more of something you serve on a relish tray. But, boy oh boy, was that tasty! Now I add olives to dishes every once in a while, especially pot roast type stuff.Astronuc said:One can substitute currants for raisans. I have had similar dishes prepared with lamb instead of beef, and without the capers.
I have a bottle in my kitchen, I've used liquid smoke for years. Here is the brand I use.wolram said:Looking into how to make pepperoni sausages when i found this,
http://www.therecipeworks.com/recipe/homemade-pepperoni-sausage/ [Broken]
Now where doe's one buy (liquid smoke) :rofl:
While some are not so fond of being called a "chickie," you could probably make up for that mistake by cooking, yes. I think we have tried telling the guys that before...just the willingness to try cooking, even if you're not good at it, is a good thing. Many of us consider cooking a necessary chore, and a guy who will take his share of the burden doing that is definitely going to score extra points...bonus points if his cooking is good!matthew baird said:Yea I love the traditional dishes, I just wish I could cook many more so I could make them for chickies. They love it when you cook for em' haha ...that should be added to the "what a girl wants" thread.
Evo said:I have a bottle in my kitchen, I've used liquid smoke for years. Here is the brand I use.
http://colgin.com/public/ [Broken]
No, some people actually put that stuff on their food. I prefer to use an actual smoker with real charcoal and real hickory chips (or perhaps cherry or alder chips). A 15# turkey will JUST fit in my smoker, and we have that for Thanksgiving every year. Turkey is wonderful when it is slow-roasted in hickory smoke. I did one in my brother-in-law's electrically-heated smoker last year because my smoker's water pan had a hole in it. That was a mistake. I gave him some of the meat and he agreed. He said that he always wondered by his smoked turkeys never tasted as good as mine, and now we're convinced that it's the combination of charcoal/chips combination that produces that great flavor. I've got a replacement water pan now, so I'm ready for T-day.wolram said:Ye gads, i thought that was miss print
Liquid smoke is usually used to flavor things like dips & meatloaf, things that wouldn't normally get any smoky flavor.turbo-1 said:No, some people actually put that stuff on their food. I prefer to use an actual smoker with real charcoal and real hickory chips (or perhaps cherry or alder chips). A 15# turkey will JUST fit in my smoker, and we have that for Thanksgiving every year. Turkey is wonderful when it is slow-roasted in hickory smoke. I did one in my brother-in-law's electrically-heated smoker last year because my smoker's water pan had a hole in it. That was a mistake. I gave him some of the meat and he agreed. He said that he always wondered by his smoked turkeys never tasted as good as mine, and now we're convinced that it's the combination of charcoal/chips combination that produces that great flavor. I've got a replacement water pan now, so I'm ready for T-day.
I haven't tried smoking meatloaf, but it sounds good, so I might give it a go sometime.Evo said:Liquid smoke is usually used to flavor things like dips & meatloaf, things that wouldn't normally get any smoky flavor.
Mistake? Whats wrong with calling you a chickie?Moonbear said:While some are not so fond of being called a "chickie," you could probably make up for that mistake by cooking, yes.(snip)
Thinking Christmas already? Well Thanksgiving is just up ahead. The local municipal employees are putting up tree lights already.Evo said:It's time to start thinking Christmas cookies. I plan to send some out this year. Will Evo be able to stop procrastinating and actually make cookies? Will she manage to package them and ship them? It looks like I'll have 5 days off for Thanksgiving. If I do it all that weekend, I might actually manage.
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