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REAL WORLD EVENT DISCUSSIONS
The Recipe Thread
Monday, September 21, 2020 6:28 PM
BRENDA
Quote:Originally posted by JEWELSTAITEFAN: Quote:Originally posted by Brenda: Quote:Originally posted by JEWELSTAITEFAN: I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare. What about you? I don't ask for extra sauce on anything because I find pasta sauces and teriyaki sauces can be too sweet. Sugar is added to both of those and so I make do with what is on the food. And if they are too sweet then I don't eat that item again. I like BBQ but hard to get good up here and again the amount of acid or sugar added makes a difference to me. I guess I don't care for bare naked pasta, it tastes too bland. For me, the most plain pasta I have is in a butter jacuzzi - fettucini or spaghetti noodles or mostly elbow macaroni. Otherwise I don't like my spaghetti noodles coming out just pink colored - I want sauce to be sticking to the noodles. Tomato sauce, Alfredo sauce, I ask for plenty. Any excess remaining can be soaked up with the (garlic) bread or rolls. The one that is difficult is the clam sauce - but I still want the noodles to retain the flavor of that sauce when they hit my mouth.
Quote:Originally posted by Brenda: Quote:Originally posted by JEWELSTAITEFAN: I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare. What about you? I don't ask for extra sauce on anything because I find pasta sauces and teriyaki sauces can be too sweet. Sugar is added to both of those and so I make do with what is on the food. And if they are too sweet then I don't eat that item again. I like BBQ but hard to get good up here and again the amount of acid or sugar added makes a difference to me.
Quote:Originally posted by JEWELSTAITEFAN: I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare. What about you?
Monday, September 21, 2020 6:31 PM
Tuesday, September 22, 2020 3:58 PM
JEWELSTAITEFAN
Quote:Originally posted by Brenda: Quote:Originally posted by JEWELSTAITEFAN: I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed. Seems only stirring in water makes it into low-fat peanut butter. This would seem good for recipes, including cookies. Anybody tried it? I've seen it in a local grocery store up here but to me that is wrong on all sorts of levels. So long story short, haven't tried it and won't.
Quote:Originally posted by JEWELSTAITEFAN: I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed. Seems only stirring in water makes it into low-fat peanut butter. This would seem good for recipes, including cookies. Anybody tried it?
Tuesday, September 22, 2020 6:06 PM
Quote:Originally posted by JEWELSTAITEFAN: Quote:Originally posted by Brenda: Quote:Originally posted by JEWELSTAITEFAN: I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed. Seems only stirring in water makes it into low-fat peanut butter. This would seem good for recipes, including cookies. Anybody tried it? I've seen it in a local grocery store up here but to me that is wrong on all sorts of levels. So long story short, haven't tried it and won't.What chain of grocery store?
Tuesday, September 22, 2020 6:32 PM
1KIKI
Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.
Quote:Originally posted by Brenda: I don't eat any beans as I don't like them. Also I only eat peas when they are fresh and uncooked. I missed pea season up here this year and I am annoyed with myself for that. No, I was talking about whole red beets. I peeled those last night before steaming them. Less hassle when I go to eat them. Sorry, I just don't butter my beets. They taste best to me fresh cooked and unadorned. Pickled beets are goood. Developed a taste for those when I was a kid. Neighbours we had used to make them. First time I had ever eaten then and really liked them. Not sure I could eat them now.
Tuesday, September 22, 2020 6:55 PM
Quote:Originally posted by JEWELSTAITEFAN: I generally avoid well done steak outside the home, once I learned that this is CODE for cooks to find the worst piece of steak they have on hard, because well done means all of the flavor and nuance will be cooked out of it - so no need to waste a tender and scrumptious piece.
Quote: What is the difference between hard or crispy bacon? Is one drier that the other?
Tuesday, September 22, 2020 6:56 PM
Tuesday, September 22, 2020 7:00 PM
Quote:Originally posted by Brenda: Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Wednesday, September 23, 2020 3:50 PM
Quote:Originally posted by 1KIKI: Quote:Originally posted by JEWELSTAITEFAN: I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed. Seems only stirring in water makes it into low-fat peanut butter. This would seem good for recipes, including cookies. Anybody tried it?
Wednesday, September 23, 2020 4:04 PM
Wednesday, September 23, 2020 4:12 PM
Quote:Originally posted by 1KIKI: No. And it sounds awful to tell the truth.
Quote:Originally posted by JEWELSTAITEFAN: Maybe I should have said crushed peanuts. It looked very interesting to me.
Wednesday, September 23, 2020 5:17 PM
Quote:Originally posted by 1KIKI: Quote:Originally posted by Brenda: I don't eat any beans as I don't like them. Also I only eat peas when they are fresh and uncooked. I missed pea season up here this year and I am annoyed with myself for that. No, I was talking about whole red beets. I peeled those last night before steaming them. Less hassle when I go to eat them. Sorry, I just don't butter my beets. They taste best to me fresh cooked and unadorned. Pickled beets are goood. Developed a taste for those when I was a kid. Neighbours we had used to make them. First time I had ever eaten then and really liked them. Not sure I could eat them now.
Wednesday, September 23, 2020 5:25 PM
Quote:Originally posted by 1KIKI: Quote:Originally posted by Brenda: Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Wednesday, September 23, 2020 5:30 PM
Quote:Originally posted by 1KIKI: I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!
Wednesday, September 23, 2020 6:56 PM
Quote:Originally posted by Brenda: Quote:Originally posted by 1KIKI: Quote:Originally posted by Brenda: Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower. Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.
Wednesday, September 23, 2020 11:48 PM
Quote:Originally posted by JEWELSTAITEFAN: Quote:Originally posted by Brenda: Quote:Originally posted by 1KIKI: Quote:Originally posted by Brenda: Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower. Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts. Well, I have no reason to get fancy. And with certain restrictions on what I can and cannot eat. I try not to overeat as I know that is hard on my hypoglycemia. Takes longer for my body to digest what I've eaten and I don't feel so good. I have things that I like. Like I got some lamb chops which I will have for my birthday supper next week. Just need some veg to go with them.
Thursday, September 24, 2020 11:50 PM
Tuesday, September 29, 2020 11:29 PM
Tuesday, September 29, 2020 11:58 PM
Wednesday, September 30, 2020 3:03 AM
Thursday, October 1, 2020 3:05 PM
Quote:Originally posted by Brenda: Yeah, I like my lamb chops on special occasions.
Monday, October 5, 2020 5:44 PM
Quote:Originally posted by 1KIKI: Quote:Originally posted by JEWELSTAITEFAN: I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed. Seems only stirring in water makes it into low-fat peanut butter. This would seem good for recipes, including cookies. Anybody tried it?Quote:Originally posted by 1KIKI: No. And it sounds awful to tell the truth.Quote:Originally posted by JEWELSTAITEFAN: Maybe I should have said crushed peanuts. It looked very interesting to me. You know those cheese-and-crackers packages you used to be able to buy? The PB in them always seemed dry and powdery to me and I really didn't care for it. So my mind goes there when I try to imagine the oil-free dry crushed peanuts. Other than that my brain just doesn't compute what they might be like. Anyway, I have problems with gluten, so I don't bake cookies and such like, so I don't really have a use for them. But if I saw them I might buy them out of curiosity.
Monday, October 5, 2020 5:48 PM
Monday, October 5, 2020 5:50 PM
Quote:Originally posted by JEWELSTAITEFAN: Quote:Originally posted by Brenda: Yeah, I like my lamb chops on special occasions. Any Birthday dessert?
Monday, October 5, 2020 6:33 PM
Quote: You know those cheese-and-crackers packages you used to be able to buy? The PB in them always seemed dry and powdery to me and I really didn't care for it. So my mind goes there when I try to imagine the oil-free dry crushed peanuts. Other than that my brain just doesn't compute what they might be like. Anyway, I have problems with gluten, so I don't bake cookies and such like, so I don't really have a use for them. But if I saw them I might buy them out of curiosity.
Quote:Originally posted by JEWELSTAITEFAN: Used to be able to buy? Are they outlawed in CA?
Quote:I still sometimes get the cheese & cracker, or PB & cracker packs, for a handy snack in my lunchbag. I have really been hooked on the white cracker with cream cheese and chives for the past few years. Sure, it is a little dry, but I'm not making it from scratch and that is what the beverage is for.
Monday, October 5, 2020 6:40 PM
Quote:Originally posted by JEWELSTAITEFAN: I have used my own recipes and made the same stuff, but in large batches, and I often find they taste a little different from one batch to the next. I make large batches and divvy them up in meal size portions for lunch at work, or sometimes at home. I must conjure that in smaller portions the flavors would be out of bounds. But then, I don't use salt, and many folk use salt to obliterate any flavor of any food, so flavor balance becomes moot.
Monday, October 5, 2020 6:44 PM
Quote: Originally posted by Brenda: Yeah, I like my lamb chops on special occasions.
Quote: Originally posted by JEWELSTAITEFAN: Any Birthday dessert?
Quote: Originally posted by Brenda: Got lazy and bought myself a piece of chocolate cake. Oh, that was sooo good.
Monday, October 5, 2020 11:45 PM
Quote:Originally posted by 1KIKI: Quote: Originally posted by Brenda: Yeah, I like my lamb chops on special occasions.
Monday, October 5, 2020 11:46 PM
Tuesday, October 6, 2020 5:36 PM
Tuesday, October 13, 2020 3:28 PM
Tuesday, October 13, 2020 6:13 PM
Quote:Originally posted by JEWELSTAITEFAN: Regarding chocolate flavor... I don't know where to get them anymore, but if anybody ever has an opportunity to obtain the following, I highly recommend so unless you are easily addicted. There was a product from Haagen Daz which was named something like a fudgesickle. It used a phrase like Belgian Chocolate. They were unbelievable. Never had any other fudgesickle like it. I still dream about the taste. Had one every time I saw them. Regarding frosting, I have little or no interest in icing, regardless of flavor. But those frostings that seem part custard, or part marshmallow, or bart butter cream, or part Cool Whip, or part pudding - I can handle that action.
Tuesday, October 13, 2020 6:17 PM
Monday, November 2, 2020 5:44 PM
Tuesday, November 17, 2020 6:15 PM
Tuesday, November 17, 2020 7:36 PM
Tuesday, November 17, 2020 8:51 PM
SIGNYM
I believe in solving problems, not sharing them.
Quote: KIKI: The CHALLENGE is to not treat them like a biscuit - which is to reheat them through, then split them in half, and butter them.
Tuesday, November 17, 2020 8:55 PM
Quote:Originally posted by Brenda: Steamed brussel sprouts and steamed salmon for supper tonight.
Tuesday, November 17, 2020 8:58 PM
Tuesday, November 17, 2020 8:59 PM
Quote:Originally posted by SIGNYM: And that's a problem because...??? ----------- Pity would be no more, If we did not MAKE men poor - William Blake #WEARAMASK
Tuesday, November 17, 2020 11:05 PM
Quote:Originally posted by 1KIKI: And now I'm hungry!
Tuesday, November 17, 2020 11:11 PM
Quote:Originally posted by SIGNYM: Quote:Originally posted by Brenda: Steamed brussel sprouts and steamed salmon for supper tonight. I noticed fresh b sprouts are in season. Dear daughter loves them but can't eat many of them because of IBS. I did roast chicken with roasted vegetables ... Lightly butter/oil skinned chicken and flavor with salt* (*sorry JSF!) and pepper. I put the wings, thighs, and drumsticks in first with lightly buttered/oiled orange sweet potato and eighthed onion at 325 for about 20 minutes, then added the chix breast pieces, b sprouts and zucchini slices, Continue roasting until vegetables are tender thru. ----------- Pity would be no more, If we did not MAKE men poor - William Blake #WEARAMASK
Wednesday, November 18, 2020 4:26 PM
Wednesday, November 18, 2020 4:35 PM
Tuesday, November 24, 2020 2:39 PM
Quote:Originally posted by 1KIKI: May I ask? What's the deal with green bean casserole? Don't misunderstand me. I LOVE green beans - picked fresh from the garden and cooked to perfection so that they're tender with still some bite, served with buttered breadcrumbs. Made that way, they are in fact the only vegetable (literally) that I truly enjoy. But when cooked to slimy mush, I really can't enjoy them. So ... what the deal? I'd really like to know.
Tuesday, November 24, 2020 3:45 PM
Tuesday, November 24, 2020 5:19 PM
Wednesday, November 25, 2020 4:35 PM
Saturday, December 19, 2020 4:34 PM
Quote:Originally posted by JEWELSTAITEFAN: I do know folk who just like mushy food, with a layer of grease on top, and then a mound of salt added. Whether casserole, chili, stuffing/dressing, etc. Maybe others here can chime in - I didn't really think your question was directed solely at me. Have you had hashbrown casserole?
Saturday, December 19, 2020 4:38 PM
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