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Evo said:
I don't care for Mrs Dash, at least not the original, to be fair, I had it years ago when it first came out and it tasted like grass and rancid herbs, so maybe it has improved.
I have never eaten grass and rancid herbs, so I have no fair reference. I've never eaten wallpaper paste either, so when somebody makes such a reference in regard to mashed potatoes, I'm at a loss.
 
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WhoWee said:
Let's not forget Burger Chef, Red Barn, and Lord Burger (Cleveland in late1970's/early 80's).

Yeah, I remember Burger Chef and Red Barn, both long gone, of course. At least Arby's (originally based in Youngstown) is still around.
 
jtbell said:
Yeah, I remember Burger Chef and Red Barn, both long gone, of course. At least Arby's (originally based in Youngstown) is still around.

I forgot Arby's - most people don't know they hailed from OH. Arthur Treacher's Fish and Chips and Sister's Chicken were also from OH (Dave Thomas of Wendy's was involved in both).
 
turbo said:
I have never eaten grass and rancid herbs, so I have no fair reference. I've never eaten wallpaper paste either, so when somebody makes such a reference in regard to mashed potatoes, I'm at a loss.
I've tasted all of those things. Fresh grass is a bit sweet, not bad, clover tastes nice too. Don't tell me you've never plucked a long blade of grass and made a whistle out of it. Really tickles your lips though.
 
When I was young, my grandmother (lived on a farm) loved dandelion salad. She prepared a warm creamy dressing with fresh bacon bits - it was wonderful.

Unfortunately, I was never successful in trying to explain it to my suburban friends. One fellow made me so angry I was forced to offer him a taste (in his back yard) without the dressing - he didn't care for it.:confused:
 
After I taunted the Penguino with avocado lasagna yesterday, I can't seem to get that out of my mind. That sounds GOOD! Has anyone had lasagna with avocados in it? If so, cubes, or puree? I am imagining big chunks of avocado. I can't see why it wouldn't taste good. Just may have to make it.
 
I have had lasagna with slices of eggplant in it (similar to eggplant parmesan, I guess). If you combine spicy tomato-based sauces and nice cheeses, you can hide even bland devil-food like eggplant.

I'm not a big fan of Olive Garden, but I had their Millistrati lasagna one time, and it was pretty nice. Lots of unique layers that seemed to work OK.
 
Ms Music said:
After I taunted the Penguino with avocado lasagna yesterday, I can't seem to get that out of my mind. That sounds GOOD! Has anyone had lasagna with avocados in it? If so, cubes, or puree? I am imagining big chunks of avocado. I can't see why it wouldn't taste good. Just may have to make it.

turbo said:
I have had lasagna with slices of eggplant in it (similar to eggplant parmesan, I guess). If you combine spicy tomato-based sauces and nice cheeses, you can hide even bland devil-food like eggplant.

I'm not a big fan of Olive Garden, but I had their Millistrati lasagna one time, and it was pretty nice. Lots of unique layers that seemed to work OK.
I'm with Penquino when it comes to avocados.

Eggplants on the other hand can be tasty when fried. :!)
 
dlgoff said:
Eggplants on the other hand can be tasty when fried. :!)
So can beer-coasters. Bread those Becks and Heineken beer coasters, and deep fry them and layer them in tomato sauce and cheese. More fiber than eggplant and better flavor.
 
turbo said:
So can beer-coasters. Bread those Becks and Heineken beer coasters, and deep fry them and layer them in tomato sauce and cheese. More fiber than eggplant and better flavor.
:smile:
 
I love fried eggplant, I wish I had grown some this year.

Anyway, thought I would share my American version of couscous with stew.

My girls and I love this version.

I cook my garbanzo beans from dried, but I know most of you don't, so we'll skip to canned.

You will need

2-3 pounds of chicken legs and thighs, or all thighs (with bones and skin).
1 teaspoon salt
1 large onion, chopped
3 medium golden or new potatoes, chopped into bite size cubes
2-3 medium or one very large zuchini, cut into cubes or small sections
3 medium carrots, peeled and chopped (I like to cut the carrots about 1 1/2 inches long then slice them into quarters
1 can garbanzos (chick peas) drained.
2 McCormick stew mix packets
1 box couscous (10 ounces dry)

Brown 2-3 pounds of chicken thighs and legs in a large stew pot (NO WHITE MEAT!) White meat is too dry and flavorless for a stew

Pour off fat. Add 6-8 cups of water, salt, the two stew mix packets, onion, garbanzos and carrots, and bring to a boil, stirring, reduce heat and simmer for 30 minutes or until the meat is getting close to falling off of the bone. Stirring occasionally to prevent sticking and burning. Remove the chicken to a plate and allow to cool.

Add the potatoes and zuchini, bring back to a boil, then allow to simmer, stirring, until the potatoes and zuchini look transparent, about 20 minutes. Taste and add salt, if needed.

In the meantime, remove chicken bones and any skin, tear the chicken into bite size pieces and add back into stew to heat through.

Make couscous according to directions.

Place a few spoons of prepared couscous into bottom of a bowl, then ladle stew on top.

For more of a kick, you can add cayenne or red pepper flakes to taste.
 
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Mmmmmmm, deep-fried butter on a stick.

article-0-0D64A16500000578-272_468x306.jpg

http://www.dailymail.co.uk/news/article-2024999/Deep-fried-butter-goes-sale-Iowa-State-Fair.html

 
Oh dear GOD! Now I can actually contribute to this website in a positive way! I have a recipe thread on a bodybuilding forum that the food is not only delicious but with each recipe i have a macronutrient breakdown of each dish. I am at work right now, but I will get started on getting those over here.
 
tkav1980 said:
Oh dear GOD! Now I can actually contribute to this website in a positive way! I have a recipe thread on a bodybuilding forum that the food is not only delicious but with each recipe i have a macronutrient breakdown of each dish. I am at work right now, but I will get started on getting those over here.
Be careful not to make any claims about health, body benefits etc... This is just for food, not a biology discussion. :smile:
 
I sent Evo Child to the store to buy olive oil. I told her which brand to buy.

She bought the right brand but...she bought pure olive oil. :cry: I might as well drain oil out of my car.
 
Evo said:
Do you have a recipe?

dlgoff said:
1lb extra lean (I use 93%) ground beef
1-large white onion-diced
4-cups of shredded mexican 4 cheese
2-10oz cans of Old El Paso Enchilada sauce
1-10oz can Rotel diced tomatoes & green chilies-drained
1-pkg 6" corn tortillas
salt, black pepper, garlic powder...optional but I use it

cook ground beef, diced white onion, salt, black pepper, garlic powder in a skillet on medium heat. (While cooking "chop"/mix for medium to small meat chunks.)

when meat in cooked, drain and return to medium heat, add 1 can of Old El Paso Enchilada sauce, cover and simmer until most of the liquid is cooked out.

turn heat to low and mix in 2 cups of mexican 4 cheese. (remove from heat when cheese and meat is thoroughly mixed and cheese melted)

place 2 layers of tortillas on the bottom of a casserole baking dish (size ?), pour/spatula in hot meat & cheese, place 2 layers of tortillas on top, drizzle on 1/2 can of Old El Paso Enchilada sauce, cover with the other 2 cups of mexican 4 cheese, cover cheese layer with the can of Rotel diced tomatoes, drizzle remaining 1/2 can on Old El Paso Enchilada sauce.

place uncovered in preheated 375°F for 15 to 20 minutes.

Done
Instead of continuing after this step:
turn heat to low and mix in 2 cups of mexican 4 cheese. (remove from heat when cheese and meat is thoroughly mixed and cheese melted)
just crumble/tear(small pieces) of tortillas into mixture and leave in the skillet and continue. It makes a nice enchilada pie.
 
dlgoff said:
Instead of continuing after this step:

just crumble/tear(small pieces) of tortillas into mixture and leave in the skillet and continue. It makes a nice enchilada pie.
Damn it, I want to make those tonight, but it means another trip to the store.
 
I'm having guests and someone put the peanut butter in the fridge -_- I never put the peanut butter in the fridge. Is it condemned to a life in the fridge now or will it be okay if i leave it out again? It was in the fridge for approx 6hrs.
 
HeLiXe said:
I'm having guests and someone put the peanut butter in the fridge -_- I never put the peanut butter in the fridge. Is it condemned to a life in the fridge now or will it be okay if i leave it out again? It was in the fridge for approx 6hrs.
Not a problem. It will be fine.
 
HeLiXe said:
I'm having guests and someone put the peanut butter in the fridge -_- I never put the peanut butter in the fridge. Is it condemned to a life in the fridge now or will it be okay if i leave it out again? It was in the fridge for approx 6hrs.

Dang! Who puts PB in the fridge? Has that person never tried to spread PB on soft bread?
 
lisab said:
Dang! Who puts PB in the fridge? Has that person never tried to spread PB on soft bread?
If you buy the natural stuff, it will turn rancid unless you keep it in the fridge. But I love the Smucker's Natural peanut butter. Unfortunately, even warm, you will break your arm trying to get all of the oils stirred in, but worth the flavour.

And I don't like natural food! But this is an exception.
 
lisab said:
Dang! Who puts PB in the fridge? Has that person never tried to spread PB on soft bread?
It may be someone who is used to unsalted peanut butter that you can get fresh-ground from a health food store. We have had some varieties of peanut butter that say "keep refrigerated". The unsalted peanut butter that we use to sneak pills into Duke has to be refrigerated.
 
Evo said:
If you buy the natural stuff, it will turn rancid unless you keep it in the fridge. But I love the Smucker's Natural peanut butter. Unfortunately, even warm, you will break your arm trying to get all of the oils stirred in, but worth the flavour.

And I don't like natural food! But this is an exception.

I can never get it stirred all the way! And so by the bottom of the jar, it's like peanut dust because all of the oil is gone.

This is the stuff I like - I go through it so fast it wouldn't have time to go rancid.

picture.php?upc=00051500750353&width=150&height=150.jpg


I eat a *lot* of PB :!).
 
I have some great ground venison, making chili, if I can stand up.
 
lisab said:
I can never get it stirred all the way! And so by the bottom of the jar, it's like peanut dust because all of the oil is gone.

This is the stuff I like - I go through it so fast it wouldn't have time to go rancid.

picture.php?upc=00051500750353&width=150&height=150.jpg


I eat a *lot* of PB :!).
I went on a peanut and peanut butter binge once, ate peanut stuff all day every day and lost 5 pounds.
 
lisab said:
Dang! Who puts PB in the fridge? Has that person never tried to spread PB on soft bread?

I know! lolol The one I have now is not the natural one...but I ALWAYS buy the smuckers natural with honey and I never put it in the fridge -_- maybe I consume it too quickly for it to go rancid, or maybe I just don't know the difference. Could be the latter :-p
 
HeLiXe said:
I know! lolol The one I have now is not the natural one...but I ALWAYS buy the smuckers natural with honey and I never put it in the fridge -_- maybe I consume it too quickly for it to go rancid, or maybe I just don't know the difference. Could be the latter :-p
If you have ever kept a bottle of peanut oil for too long, you'd recognize the taste. NOT good.

My wife and I use a LOT of peanut oil, since it has such a high smoke-temp and we stir-fry a lot. Still, if you grab a new bottle, and there is a partially-used bottle of it hiding in the back of the cabinet, you can get a not-so-pleasant surprise if you use the old oil without giving it the smell-test.
 
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