The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: soleil on August 15, 2010, 06:50:23 PM
-
I have a few things that everyone seems to love (or so they say. I hate having my food judged lol). But I think my best is my homemade pot pie. My husband thinks it is my lasagna, but I am going to say my pot pie.
-
Beef Stroganoff or Stuffed Beef Tenderloin for main course.
NY Cheesecake or Peach Cobbler for dessert.
Potato Cheese Soup or Chicken Noodle Soup for soup.
Caramel Pecan Sticky Buns for "just because".
-
Beef Stroganoff or Stuffed Beef Tenderloin for main course.
NY Cheesecake or Peach Cobbler for dessert.
Potato Cheese Soup or Chicken Noodle Soup for soup.
Caramel Pecan Sticky Buns for "just because".
Mmm!! All sounds yummy--minus the chicken noodle soup. It just reminds me of being sick, which I hate because it is good.
-
I like paella. I change it around and use different things, but it's usually shrimp, chicken, and sausage with lots of vegetables.
-
I have been told I make the best Chicken Divine it is my kids favorite meal
-
Whenever I have a "git-together" most of my buddies crash at my house, because of the drive, and the fact they have been imbibing.
So, I will say breakfast. All kinds, from Eggs Benedict, to Egg Casserole, to Biscuits and Sausage Gravy.
-
Mexican food.
-
My sister's coming in from Phoenix and the thing she actually begged for was my lasagna. She claims she wants a recipe and gets frustrated when I tell her I can't give it to her because I don't measure a damned thing. I do what looks and tastes right.
I can make my own noodles, but I don't. I don't have the pasta roller/equipment and I ain't buyin' it.
-
I like lasagna. The problem is it's always better on the second day and I can't wait that long.
-
Pot Roast. I marinate it overnight in vinegar with fresh garlic and onions bits pushed into little holes I make. Then sear it in olive oil the next day to brown it. Then I pour 2 cups of strong coffee in with 2 cups of water and simmer for 4 hours. Then I add carrots, potatos and onions for the last hour or so.
Good eats! :drool:
-
Pot Roast. I marinate it overnight in vinegar with fresh garlic and onions bits pushed into little holes I make. Then sear it in olive oil the next day to brown it. Then I pour 2 cups of strong coffee in with 2 cups of water and simmer for 4 hours. Then I add carrots, potatos and onions for the last hour or so.
Good eats! :drool:
With the vinegar and all, it reads more like sauerbraten than pot roast -- but even sauerbraten needs to marinade for several days, not just overnight.
-
With the vinegar and all, it reads more like sauerbraten than pot roast -- but even sauerbraten needs to marinade for several days, not just overnight.
It's very similar to sauerbraten, but by marinating for just 24 hours it's a bit different. And I smother it in veggies at the end. Good eats. :cheersmate:
-
I took an arm roast last night before going to bed, seasoned it, dropped it in a Crockpot on top of a mirepoix bed and garlic, threw in some thyme, added a can of veggie broth, tossed in a little bit of Prego, then turned it on low.
Smelled right nice this morning at 0500! I took the bone out and taunted the dogs with it.
Lexie got it for lunch. Belle would have been pissed, but I took it from Lexie and gave it to Belle so she can gnaw on it inside her crate. There was still some marrow inside the bone.
-
I took an arm roast last night before going to bed, seasoned it, dropped it in a Crockpot on top of a mirepoix bed and garlic, threw in some thyme, added a can of veggie broth, tossed in a little bit of Prego, then turned it on low.
Smelled right nice this morning at 0500! I took the bone out and taunted the dogs with it.
Lexie got it for lunch. Belle would have been pissed, but I took it from Lexie and gave it to Belle so she can gnaw on it inside her crate. There was still some marrow inside the bone.
Who "donated" an arm? :o :o :o
I have cooked legs, shanks, butts, shoulders, ribs.....and none of that stuff came from bodies with arms.
-
Who "donated" an arm? :o :o :o
I have cooked legs, shanks, butts, shoulders, ribs.....and none of that stuff came from bodies with arms.
That's what my slaughterhouse guy did and how he labeled the piece of meat. It's probably a leg. Had a good-sized bone in it with lots of marrow.
-
Baking. I can bake just about anything, plus its fun to experiment.
I'm also pretty good on the grill. Going to do a brisket soon. Looking for a good recipe though.
-
My signature dishes are tomato sauce, and hummous, but I think my specialty is the ability to make something edible up on the fly, given whatever happens to be on hand.
-
Even though I'm not Jewish, I used to date one. The woman taught me how to make the best chicken and kreplach soup.
I'd tell ya how to make it, but it requires a few bottles of Manischewitz and a bunch of gossiping harpies.
Haven't made it since we broke up, so if you ever find yourself in such a situation, give me a call. I'll bring the wine.
-
Eating
-
What is your specialty?
PIMPING
:afro:
-
Hey Pimp, you need to get your ass out of Texas and up to Cheesehead land being a Packer Backer and all........ :fuelfire:
-
Hey Pimp, you need to get your ass out of Texas and up to Cheesehead land being a Packer Backer and all........ :fuelfire:
You could go to Pluto and find Cheeseheads; we're all over the universe.
But hey, I support the Texans..........................but not the Cowgerlz.
:-)
-
Even though I'm not Jewish, I used to date one. The woman taught me how to make the best chicken and kreplach soup.
I'd tell ya how to make it, but it requires a few bottles of Manischewitz and a bunch of gossiping harpies.
Haven't made it since we broke up, so if you ever find yourself in such a situation, give me a call. I'll bring the wine.
That is one disadvantage to living in LA...shitty kosher food...and no, while Jerry's or Junior's is okay and has huge portions, it's not the same as a honest-to-God New York deli--don't know exactly why, it just is.
Mexican food, OTOH, oh, man...I'm gonna have to make a roadie out there to visit family, just so I can fill up on some El Cholo or Paco's Tacos.
-
You could go to Pluto and find Cheeseheads; we're all over the universe.
But hey, I support the Texans..........................but not the Cowgerlz.
:-)
YOU DO realize that this is going to cause some problems, don't you??
(http://i300.photobucket.com/albums/nn17/Skinny-Boyea/dallas-cowboys.png)
-
That is one disadvantage to living in LA...shitty kosher food...and no, while Jerry's or Junior's is okay and has huge portions, it's not the same as a honest-to-God New York deli--don't know exactly why, it just is.
Mexican food, OTOH, oh, man...I'm gonna have to make a roadie out there to visit family, just so I can fill up on some El Cholo or Paco's Tacos.
El Indios or Robertos........
-
My family particulary love my bulgogi, lasagna, jambalaya, oven barbequed spareribs, beef stew and Chinese honey chili chicken. Plus any dessert I whip up.
The problem these days is my specialty seems to be lounging around reading a good book instead of slaving over a hot stove, grill or oven. :-)
-
My family particulary love my bulgogi, lasagna, jambalaya, oven barbequed spareribs, beef stew and Chinese honey chili chicken. Plus any dessert I whip up.
The problem these days is my specialty seems to be lounging around reading a good book instead of slaving over a hot stove, grill or oven. :-)
oven barbequed spare ribs?!?!?!?!? That's just plain WRONG!! :hammer: :hammer:
BTW, my "specialties" are anything on the grill or in the smoker (or both), primarily MEAT...... (of course, I DO have bad days)
-
oven barbequed spare ribs?!?!?!?!? That's just plain WRONG!! :hammer: :hammer:
BTW, my "specialties" are anything on the grill or in the smoker (or both), primarily MEAT...... (of course, I DO have bad days)
These ribs are totally delicious. :yum: Meat falls off the bones and the sauce is to die for. It takes me 8 hours to make them, so I usually wait until my son and grandson visit us from Phoenix. I found the recipe in a Doubleday cookbook and the page is worn and torn; you'd think I'd have the sauce ingredients memorized after all these years. Oh well.
-
That is one disadvantage to living in LA...shitty kosher food...and no, while Jerry's or Junior's is okay and has huge portions, it's not the same as a honest-to-God New York deli--don't know exactly why, it just is.
Mexican food, OTOH, oh, man...I'm gonna have to make a roadie out there to visit family, just so I can fill up on some El Cholo or Paco's Tacos.
Yeah, Solley's does a pretty decent spread, but it just isn't the same. You'd think with the Jewish presence in show business out here, there'd be a plethora of fine kosher fare.
As for Mexican, I have to tell ya, some of those food trucks out here are beyond good! :cheersmate:
Not to mention the fish tacos at that seafood place on P.C.H. across from County Line Beach. :)
-
These ribs are totally delicious. :yum: Meat falls off the bones and the sauce is to die for. It takes me 8 hours to make them, so I usually wait until my son and grandson visit us from Phoenix. I found the recipe in a Doubleday cookbook and the page is worn and torn; you'd think I'd have the sauce ingredients memorized after all these years. Oh well.
Sorry, but that ain't BBQ...... braised, baked, or whatever else and then smeared with BBQ sauce. I make some really good braised baby back ribs in the oven. (recipe: courtesy of Alton Brown, albeit modified to my tastes) I usually finish them off with some BBQ sauce and under the broiler. Even then, I would NEVER have the audacity to call them "BBQ'ed ribs". No ma'am...... BBQ is done in a smoker or on a grill..... NEVER EVER in an oven (unless you smoke them inside the oven, then, maybe)
-
, albeit modified to my tastes
:lmao: :lmao: :lmao: :lmao:
I swear, that quote defines you!
And, somedays I am not so sure I do not know you IRL.
-
Alton Brown uses beer or wine as a braising liquid. I followed his recipe to a "T" the first time. I didn't care for the taste. A modification here, another there, et voila, a tasty meal. :-) Ohhh, and I would NEVER EVER fit neatly into some predefined "box"...... Texan, through and through.........
-
Yeah, Solley's does a pretty decent spread, but it just isn't the same. You'd think with the Jewish presence in show business out here, there'd be a plethora of fine kosher fare.
As for Mexican, I have to tell ya, some of those food trucks out here are beyond good! :cheersmate:
Not to mention the fish tacos at that seafood place on P.C.H. across from County Line Beach. :)
Are you thinking of Neptune's Net? They're good, no doubt about it--and I digs me some fish tacos. Have you ever had Malibu Fish and Seafood? They're a few miles south, near Corral Canyon Park and Beach. Their fish tacos were okay, but the fish they use for their sandwiches...oh, my.
Some of the food trucks are good, some make me really wonder. When I lived in Hermosa Beach, it was either Rosa's or go a little south into Redondo to El Burrito Junior. Oh, pure heaven.
-
Are you thinking of Neptune's Net? They're good, no doubt about it--and I digs me some fish tacos. Have you ever had Malibu Fish and Seafood? They're a few miles south, near Corral Canyon Park and Beach. Their fish tacos were okay, but the fish they use for their sandwiches...oh, my.
Some of the food trucks are good, some make me really wonder. When I lived in Hermosa Beach, it was either Rosa's or go a little south into Redondo to El Burrito Junior. Oh, pure heaven.
Neptune's Net!!!! :cheersmate: Haven't been there in a ::ahem:: coon's age and forgot the name. Agreed on Malibu Fish -- I don't knowwhat fish tey use, but it's friggin sublime...
-
Are you thinking of Neptune's Net? They're good, no doubt about it--and I digs me some fish tacos. Have you ever had Malibu Fish and Seafood? They're a few miles south, near Corral Canyon Park and Beach. Their fish tacos were okay, but the fish they use for their sandwiches...oh, my.
Some of the food trucks are good, some make me really wonder. When I lived in Hermosa Beach, it was either Rosa's or go a little south into Redondo to El Burrito Junior. Oh, pure heaven.
Did you know the Food Channel is doing a show/contest with food truck food? I watched the first one the other night, and the show was a bit boring, but the food looked really good.
-
Did you know the Food Channel is doing a show/contest with food truck food? I watched the first one the other night, and the show was a bit boring, but the food looked really good.
Oh definitely! My old lady is a Food Channel fanatic, so of course, that show is now mandatory in my house. :)
-
Oh definitely! My old lady is a Food Channel fanatic, so of course, that show is now mandatory in my house. :)
:hammer:
I love Chopped! and Diners, Drive-Ins, and Dives.... :-)
-
:hammer:
I love Chopped! and Diners, Drive-Ins, and Dives.... :-)
I've often wondered how Guy Fieri gets that cherry 1967 Camaro all across the country without so much as a bug splat on the windshield....... :uhsure:
-
Sorry, but that ain't BBQ...... braised, baked, or whatever else and then smeared with BBQ sauce. I make some really good braised baby back ribs in the oven. (recipe: courtesy of Alton Brown, albeit modified to my tastes) I usually finish them off with some BBQ sauce and under the broiler. Even then, I would NEVER have the audacity to call them "BBQ'ed ribs". No ma'am...... BBQ is done in a smoker or on a grill..... NEVER EVER in an oven (unless you smoke them inside the oven, then, maybe)
Thor, I will concede that my oven baked ribs are baked, not barbecued, although the cookbook claims they are. Still, my son is a very discerning barbecue rib chowhound, that's all he orders at restaurants and he claims mine taste best of all.
Now that I think about it, that claim is usually followed by a request for gas money or something. :blonde: Maybe I'm missing something. :lmao:
-
All kidding aside, mines Dutch Oven beef/pork roasts, split whole chicken. Nothing beats a Dutch Oven.
-
Nothing beats a Dutch Oven.
My girlfriend in college would disagree with you. :rotf:
-
My girlfriend in college would disagree with you. :rotf:
You were thinking of a Dutch Rudder, perhaps?
-
:hammer:
I love Chopped! and Diners, Drive-Ins, and Dives.... :-)
Gotta watch Good Eats with Alton Brown. The science of cooking really helps me improve my own food. I may not like or agree with everything he does, but understanding why some ingredients do what they do and how really does help. He did one show on chocolate chip cookies that really explained a lot of things I didn't know and allowed me to improve what I made.
And D-3? Yeah, they just did segments on Bob's Clam Hut in Kittery and the Maine Diner in Wells. Both places ROCK.
-
Spiced Blueberry Jam -- I usually give it out to family for Christmas. Blueberries are everywhere here in May/June.
Show? Probably Man vs. Food on the Travel Channel.
-
:yum: While I like to live up to my heritage (Gumbo, Jambalaya, and all manner of seafood), my specialty is CHEESECAKE !! :yum:
The sheer simplicity of the basic recipe, with all the possible variations available, make it a fun dessert, or even an entree. :drool:
-
:yum: While I like to live up to my heritage (Gumbo, Jambalaya, and all manner of seafood), my specialty is CHEESECAKE !! :yum:
The sheer simplicity of the basic recipe, with all the possible variations available, make it a fun dessert, or even an entree. :drool:
I do love me some cheesecake! BUT I am dying for an awesome gumbo recipe. Some of the best I've ever had was on the MS coast. I know LA has some of the very best, so you got a good recipe?
I love me some cajun food. I am not too far from LA, and it is pretty big here in mid to southern MS. Gumbo and jumbalaya are some of my very faves. But they have to be some good stuff. There are some sorry versions of it out there.
-
These ribs are totally delicious. :yum: Meat falls off the bones and the sauce is to die for. It takes me 8 hours to make them, so I usually wait until my son and grandson visit us from Phoenix. I found the recipe in a Doubleday cookbook and the page is worn and torn; you'd think I'd have the sauce ingredients memorized after all these years. Oh well.
What? You're not sharing? :hammer:
-
I have a few things that everyone seems to love (or so they say. I hate having my food judged lol). But I think my best is my homemade pot pie. My husband thinks it is my lasagna, but I am going to say my pot pie.
Well, I thought we'd share our best recipes in this thread, eh? This Split Pea soup is mine. Folks donate hams for me to make it.
Split Pea Soup updated
Filed under: Soup — lenahaugland @ 7:07 am
1969 Betty Crocker’s cookbook Split Pea Soup
(*my variations in parenthesis.)
Easily doubled recipe – it freezes well.
INGREDIENTS
2 cups dried split peas (*one plastic bag is 2 cups).
2 quarts water (*that is 8 cups and I add chicken bouillon
to that 8 cups of water so it is chicken broth. Or just
start out with 8 cups of chicken broth)
1 lb smoked ham shank or ham hocks or 1 ham bone (*I start
with a real bone-in ham. There will be more than enough
ham for your soup, and the leftover extremely tender ham is
wonderful for sandwiches, etc.)
1 medium onion, finely chopped (about 1/2 cup) (*I use a
lot more onion and you don’t need to chop anything so
fine.)
1 cup finely chopped celery (*my celery usually is beyond
usable before I use it, so I normally skip it)
1 sprig parsley (*I use dried parsley)
1/4 teaspoon pepper
2 medium carrots, thinly sliced (*my very original Betty
Crocker recipe didn’t call for carrots – but my notes say I
always added 1-1/2 cup of sliced carrots). They will cook
down.
(* IMPORTANT * my little additions – a bit of chopped garlic in a jar, 1/4 tsp thyme, a bay leaf or two, and a generous pinch of
cayenne pepper.)
DIRECTIONS
In large saucepan or Dutch oven, heat peas and water (*bouillon) to
boiling; boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Add bone-in ham, onion, celery, parsley and pepper; heat to
boiling. (*add carrots and my additions – chopped garlic in a jar, 1/4 tsp thyme, a bay leaf or two, and a generous pinch of
cayenne pepper.)
Reduce heat; cover and simmer (*at least) 1-1/2 hours.
This is VERY good and I always have requests for it. Sorry the (directions are not strait-forward), but that's my cooking writing style.
Remove ham and bone.
(*If you want a really creamy variation, use a hand blender in the pot before adding the ham back in. Or if you don’t have a hand blender, put the soup through a regular food processor or blender Personally, I like the un-creamy version best.)
Trim meat from bone and add to soup (*if you use a whole ham with bone, save out about 1/2 the ham for other uses.
-
That's close to the same recipe I use (I don't use celery, but I put potatoes in mine).
-
What? You're not sharing? :hammer:
C'mon down. I will share as long as the person is 1) NOT an illegal alien or other type of criminal and 2) NOT a liberal.
Anyone else is welcome. :cheersmate:
Edited to say, shit, you meant share the recipe, didn't you? :yum: :yum: I modified the cooking instructions, but not the sauce ingredients, from the Doubleday Cookbook.
Cook 5-6 lbs of pork spareribs in a shallow roasting pan at 350 for 45 minutes.
Top with the sauce (drain fat from pan if you want-I leave it in though)
Sauce is made of 1 cup firmly packed brown sugar; 1/4 cup Worcestershire sauce; 1/2 cup soy sauce; 1/4 cup cider vinegar; 1/4 cup chili sauce; 1/2 cup ketchup; 2 tsp French's yellow mustard; 2 cloves garlic, peeled and minced (I simply put in a bunch of freshly prepared minced garlic from those little jars in the produce section); and 1/8 tsp black pepper (or you can get real and dump in enough pepper to actually make a difference!)
I actually double the ingredients for the sauce so the ribs are still nice and moist after spending all day in the oven...
So you've baked the ribs for 45 minutes, turn off the oven and pour the sauce over said ribs. Leave them set in the turned off oven for 4 hours, turning and basting with the sauce every 20 minutes or so. Then turn your oven back on at 250 and cook the ribs another 2 pr 3 hours, again turning them every now and then to keep soaking in the sauce. When you can't turn them over without meat falling off the bones, you're done.
Or, you can quit a little before then. The meat will still be excellently tender.
Damn, now I want ribs this weekend instead of the filet mignon I already pulled out to defrost.
-
Ummm, ya know............ we DO have a board dedicated strictly to "recipes"........
:rulez:
-
Ummm, ya know............ we DO have a board dedicated strictly to "recipes"........
:rulez:
Well then, Mister Panties-In-His-Crack, why don't you copy and paste it there?
You can really be a bite in the ass, even for an airedale.
-
Boiled water......PM me and I'll give you my secret recipe.
Yes, my cooking is just about that limited unless it's over an open fire.
-
Well then, Mister Panties-In-His-Crack, why don't you copy and paste it there?
You can really be a bite in the ass, even for an airedale.
Oh shit. I know this is going to come back on me, but I can't help myself, and Sparky you owe me some coffee dammit!!!!!
:lmao: :lmao: :lmao: :lmao: :lmao: :lmao:
Sorry Thor, I couldn't help it!
-
C'mon down. I will share as long as the person is 1) NOT an illegal alien or other type of criminal and 2) NOT a liberal.
Anyone else is welcome. :cheersmate:
Edited to say, shit, you meant share the recipe, didn't you? :yum: :yum: I modified the cooking instructions, but not the sauce ingredients, from the Doubleday Cookbook.
Cook 5-6 lbs of pork spareribs in a shallow roasting pan at 350 for 45 minutes.
Top with the sauce (drain fat from pan if you want-I leave it in though)
Sauce is made of 1 cup firmly packed brown sugar; 1/4 cup Worcestershire sauce; 1/2 cup soy sauce; 1/4 cup cider vinegar; 1/4 cup chili sauce; 1/2 cup ketchup; 2 tsp French's yellow mustard; 2 cloves garlic, peeled and minced (I simply put in a bunch of freshly prepared minced garlic from those little jars in the produce section); and 1/8 tsp black pepper (or you can get real and dump in enough pepper to actually make a difference!)
I actually double the ingredients for the sauce so the ribs are still nice and moist after spending all day in the oven...
So you've baked the ribs for 45 minutes, turn off the oven and pour the sauce over said ribs. Leave them set in the turned off oven for 4 hours, turning and basting with the sauce every 20 minutes or so. Then turn your oven back on at 250 and cook the ribs another 2 pr 3 hours, again turning them every now and then to keep soaking in the sauce. When you can't turn them over without meat falling off the bones, you're done.
Or, you can quit a little before then. The meat will still be excellently tender.
Damn, now I want ribs this weekend instead of the filet mignon I already pulled out to defrost.
Oh thanks for sharing the recipe - it sounds divine :drool: :drool: :drool:
How unique to leave it in the turned-off oven for awhile! I am making this for CERTAIN - I can just TELL that is excellent.
-
Oh shit. I know this is going to come back on me, but I can't help myself, and Sparky you owe me some coffee dammit!!!!!
:lmao: :lmao: :lmao: :lmao: :lmao: :lmao:
Sorry Thor, I couldn't help it!
You guys are killing me--:tongue: :tongue:
-
Oh thanks for sharing the recipe - it sounds divine :drool: :drool: :drool:
How unique to leave it in the turned-off oven for awhile! I am making this for CERTAIN - I can just TELL that is excellent.
Youall have a divine eating experience!! God, I want me some ribs so bad now. Gotta settle for the filet mignon manana. :bawl:
-
YOU will live on. My toast to You.
http://lenahaugland.wordpress.com/2010/08/
-
oh man, that looks tasty. I should have read the rest of this thread earlier.
-
YOU will live on. My toast to You.
http://lenahaugland.wordpress.com/2010/08/
You are such a sweetheart. :heart:
-
Well then, Mister Panties-In-His-Crack, why don't you copy and paste it there?
You can really be a bite in the ass, even for an airedale.
Actually, I have access to other tools to do that. Copy & paste would only result in showing that I had made the post. :tongue:
-
Youall have a divine eating experience!! God, I want me some ribs so bad now. Gotta settle for the filet mignon manana. :bawl:
Thanks to you, I just made the BEST ribs I ever made.
Man, that sauce is just :drool: X 1,000,000!
I didn't have cider vinegar so I used red wine vinegar, and I just used a few drops of soy sauce, due to the salt. My sweetie couldn't give me enough compliments.
Served with our home-grown tomatoes and some sweet (candy) corn, what a perfect summer meal!
Thanks for sharing your recipe - I bet it would be good on chicken - have you tried that?
-
Thanks to you, I just made the BEST ribs I ever made.
Man, that sauce is just :drool: X 1,000,000!
I didn't have cider vinegar so I used red wine vinegar, and I just used a few drops of soy sauce, due to the salt. My sweetie couldn't give me enough compliments.
Served with our home-grown tomatoes and some sweet (candy) corn, what a perfect summer meal!
Thanks for sharing your recipe - I bet it would be good on chicken - have you tried that?
JLO so wonderful that you and your sweetie enjoyed the ribs! I hadn't thought of trying it on chicken, but it would be perfect, wouldn't it? Thanks for the idea.