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lisab said:
What does "blind bake" mean :confused: ?

It is the one where you fill the pastry with beans or some thing and then bake it, i may have used the wrong term, but it allows the pastry to cook evenly.
 
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wolram said:
It is the one where you fill the pastry with beans or some thing and then bake it, i may have used the wrong term, but it allows the pastry to cook evenly.
That's correct. I have special aluminum "beans" for blind baking.
 
So Turbo, MoonB, Evo, why not try my blueberry pie, i am sure yours would turn out better than mine, i used four birds eye chili's chopped very fine and just guessed the cheese.
 
wolram said:
So Turbo, MoonB, Evo, why not try my blueberry pie, i am sure yours would turn out better than mine, i used four birds eye chili's chopped very fine and just guessed the cheese.
Woolie, you may have a few "good guesses" recipes under your belt. Please be assured that my wife and I have WAY more recipes pending. It's just the way things go. I don't mean to get too silly about it, but tonight I had been occupied all day (as had my my wife) so when it was time for supper I fried up a couple of hot dogs with rolls and chopped onions (all fried in butter, very hot) and dressed the 'dogs in green habanero relish and yellow mustard and dill-pickled jalapeno pepper rings. They were wonderful! It's not very different from what I've done in the past, but the the amounts and application of the dressings evolve over time. I'm honing in on what may be the perfect hot dog. If Astronuc shows up here this summer, I'd like to have him weigh in, too. These 'dogs are killers!
 
wolram said:
So Turbo, MoonB, Evo, why not try my blueberry pie, i am sure yours would turn out better than mine, i used four birds eye chili's chopped very fine and just guessed the cheese.

I'm not sure what kind of cheese you used. I'm not usually fond of cheese on pies. I have a friend who loves cheddar cheese on apple pies. I've tried it, and it's okay, but nothing I'd go out of my way to put on my pies. I might go for something like cream cheese though, and the chilis as a little surprise kick. (Was this where someone mentioned a chocolate cake with chilis in it?) I might consider it as an appetizer rather than a dessert though.
 
Avocado blended with sugar, lemon juice and mint, served over vanilla ice cream blended with bleu cheese.
 
Evo said:
That's correct. I have special aluminum "beans" for blind baking.

I learned something new. I knew of the technique, but never before heard that name for it.
 
W3pcq said:
Avocado blended with sugar, lemon juice and mint, served over vanilla ice cream blended with bleu cheese.
:bugeye:
 
W3pcq said:
Avocado blended with sugar, lemon juice and mint, served over vanilla ice cream blended with bleu cheese.

I'm not sure about blue cheese and ice cream...can I serve it over a bed of lettuce or spinach instead of ice cream? Maybe with tortilla chips?
 
A couple of nights ago, I had been busy all day and hadn't prepared anything for supper, so when my wife came home from work, we sauteed some chopped jalapeno peppers, onions and garlic, and after those started to caramelize a bit, we stirred in about a pound of ground beef, and when the beef had browned, we added two cans of black beans (drained). Seasonings included some oregano and basil and some parsley, as well as some curry. When that was sufficiently heated we spooned that over corn tostadas, topped the whole thing with a fresh tossed salad and my home-made red tomato salsa (much hotter than any commercial salsa you can find). My wife had sour cream on hers, too. What a fast, tasty meal. There was a lot of the meat and vegetable mix left over (and more salad) so I had that for breakfast this morning. Woolie, this is drop-dead easy to make, and it would be a very nice quick meal if you rolled up the ground meat and vegetables in a soft flour tortilla. Pretty good bachelor food to have around.
 
Turbo you should be arrested for torturing my taste buds. LOL

It is Chinese take away for me tonight ,my daughter and bf are coming over and they do not like hot stuff. SAD
 
I am in Greek heaven tonight.

Marinated chicken breasts sauteed in olive oil, then tossed with diced roma tomatoes and kalamata olives, and covered with feta cheese. :!)
 
I am re-starting the wood stove now (cool night) so please for give the 1AM ramblings. For supper last night we had potatoes and onions in foil on the grill, fresh-dug parsnips (again, with onions) on the grill in foil, and grilled hot dogs dressed with chili relishes, mustard and pickled jalapeno rings. Heaven! Eating that food on the back deck with some quiet music playing and listening to the frogs in our pond croaking... priceless. Missing a picture of screaming pileated woodpecker at the top of a white maple just 50 ft away... Darn!
 
Is it possible to over do the chili content of a meal? i think my belly has gone on safari.
 
MMMM I made manicotti stuffed with spinach, ricotta cheese, mozzarella and parmesan topped with tomato sauce the other night. It was so good, but I made way to much, I may need to freeze the rest.
 
It depends. Just a little heat can drive my father over the edge, although he used to enjoy hot peppers, etc. I had a late-night snack last night - a fried hot dog and roll dressed with spicy Farmer's brand beer mustard, Farmer's brand horseradish, my habanero relish and my dill-pickled jalapeno rings. 4 different kinds of heat, and it was great. I use chilies in almost everything - it reminds me of Monty Python's Spam restaurant. "How about chilies with a hot dog and chilies, and chilies? That hasn't got much chilies in it.":smile:
 
turbo-1 said:
It depends. Just a little heat can drive my father over the edge, although he used to enjoy hot peppers, etc. I had a late-night snack last night - a fried hot dog and roll dressed with spicy Farmer's brand beer mustard, Farmer's brand horseradish, my habanero relish and my dill-pickled jalapeno rings. 4 different kinds of heat, and it was great. I use chilies in almost everything - it reminds me of Monty Python's Spam restaurant. "How about chilies with a hot dog and chilies, and chilies? That hasn't got much chilies in it.":smile:

Lol, i am still trying to find the perfect mix, one of them , two of them, half a dozen o f them, and a pinch of some other stuff, result total internal melt down, but a lovely taste.
 
I am still trying to perfect the hot-dog condiment mix. I tried Farmers's spicy Beer Mustard, Farmers's Horseradish, and habanero relish, but it wasn't the same without French's yellow mustard and my dill-pickled jalapeno rings. Next time out, I'm going to use raw chopped Vidalia onions instead of fried yellow onions, yellow mustard, horseradish, habanero relish, and jalapeno rings.

We got Vidalia onions this weekend. They are no good for cooking (too bland), but they are wonderful raw in sandwiches and salads. The Rotary Club sells them every year, and donates the proceeds to the local food pantry, so my wife and I always buy a couple of bags (50 lb for $50) and give away a lot of the onions to friends, family, neighbors... Hopefully, at least some of them will participate in the charity in the future.
 
We had the best meal. It was grilled veggies in a home made grillin sauce, and for dessert, papaya and pineapple. Yummy! I love just about anything on the grill, it has he best flavors.
 
banana.jpg


The perfect edible banana---

Bananas that still have the 'all yellow' skin taste bitter and unripe to me, like most of the peaches, nectarines, and some other fruits at the market (sometimes its unavoidable to HAVE to buy them). I've talked to some people who have never had a fully tree ripened peach or nectarine, and who think those fruits are supposed to be slightly crunchy. A tree ripened peach or nectarine's flesh will turn to a soft semi-translucent color when left to ripen on the tree (and that only takes one extra day on the tree), not the whitish hard crunchy texture that markets have to buy to insure there is no bruising (damage) during the picking and shipping process. The banana's (imported 'normal' bananas) full sweetness doesn't happen until there's spotting on the skin.
 
That's overripe to me. I like them when they just start to get a few freckles, this one's skin is puckering and the stem is turning black. This would be ok to mash up into banana bread, but too soft and sticky to eat plain. That's my taste.

When my ex-husband and I moved to Georgia, he'd never eaten a tree ripened peach before. I found a "pick your own" orchard and the first one he bit into was so incredible, there was no way to keep the juice from spilling down your chin they were so juicy, he picked 30 pounds of them before I could get him to stop.
 
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no--it wasn't 'soft and slimy' ---but it did only have 'some freckles' two days ago.

After someone has 'tasted' a fully ripened peach or nectarine, its almost torture to eat one of the 'normal' market ones.
 
When I was consulting for a paper mill in Cedar Springs GA, the nearest town with hotels and restaurants was Dothan, AL, and there just happened to be peach orchards on my commute. I LOVED peach season! I have a peach tree and two apricot trees (along with other fruit trees) on my front lawn that I planted from bare-root seedlings a couple of years back. I sure hope they grow up to be productive like some of my apple trees.
 
I have an early white cling-free, and I may plant a late yellow cling-free this year. If I do, I'll have to do some landscape planning (smaller city lot--more trimming of that shade/apple).
 
Evo said:
That's overripe to me. I like them when they just start to get a few freckles, this one's skin is puckering and the stem is turning black. This would be ok to mash up into banana bread, but too soft and sticky to eat plain. That's my taste.

Good, you're invited to have bananas with me, and banana bread too. :biggrin: I completely agree that the one pictured is overripe and ready to make into bread.
 
WooHoo! I passed the banana test!

Mmmmm, banana bread. :approve:

OK, WHO MOVED THE SMILIES?
 
rewebster said:
hmmmmm---


----you can't tell a banana by its cover
You can when they start puckering up. :biggrin: