So Where are all the recipes and pics?
HUH? HUH? HUH?
HUH? HUH? HUH?
Basil, it's what's for dinner!
- Thread starter perc-o-prince
- Start date
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te he he he-
An ex used to call that "WOOF" (puke) soup.
So where are all the good recipes, Italian and otherwise?
avgo-lemono
augo-lemomo, as well
(egg & lemon-sauce soup)
en.wikipedia.org
An ex used to call that "WOOF" (puke) soup.
So where are all the good recipes, Italian and otherwise?
avgo-lemono
augo-lemomo, as well
(egg & lemon-sauce soup)
Avgolemono - Wikipedia
Lez is more.
as was said before 5 ingredients or less--
mmmmmmmmmmmmmmmmmmmmmmmm!
Blender, my @$$.
Beat it by hand, baby.
My grandmothers had a stock pot, a fry pan, two sauce pots, a roasting pan and a jellyroll pan. They could do anything with nothing.
To extract juice from lemon.
Roll on counertop /workbench with slight downward pressure from palm.
Slice into two.
insert fork,
Squeeze lemon around fork.
Gather juice
No specialized equiment required.
as was said before 5 ingredients or less--
mmmmmmmmmmmmmmmmmmmmmmmm!
Blender, my @$$.
Beat it by hand, baby.
My grandmothers had a stock pot, a fry pan, two sauce pots, a roasting pan and a jellyroll pan. They could do anything with nothing.
To extract juice from lemon.
Roll on counertop /workbench with slight downward pressure from palm.
Slice into two.
insert fork,
Squeeze lemon around fork.
Gather juice
No specialized equiment required.
exploder3211
Well-known member
- Joined
- Dec 24, 2006
- Messages
- 1,664
Those porcupine balls are good.. Esp. when made with TURKEY... wkich is all i can eat...
LAmb is funky to me.. Had some stuffed grape leaves with lamb and it was odd... Would have prefrred vegitarian or beef (even though i am not supposed to eat it)..
But most anything else greek will make me melt. Esp. Umpa cheese and the like. And spanakopita and tosated pita bread with some fresh hummus and peston.. Oh heavn... I would do anything for some good greek cooking..ANY THING...
Makes me hungry to think about toggles and gadget cooking something yummy in the kitchen...
But alas, i am not a basil fan i don't think.. Then again maybe i am confusing the taste with oregano with just reminds me of the stench of pot when eating (ya know when you sniff the air and you get that funky taste from the air in your mouth)so i don't use alot...
LAmb is funky to me.. Had some stuffed grape leaves with lamb and it was odd... Would have prefrred vegitarian or beef (even though i am not supposed to eat it)..
But most anything else greek will make me melt. Esp. Umpa cheese and the like. And spanakopita and tosated pita bread with some fresh hummus and peston.. Oh heavn... I would do anything for some good greek cooking..ANY THING...
Makes me hungry to think about toggles and gadget cooking something yummy in the kitchen...
But alas, i am not a basil fan i don't think.. Then again maybe i am confusing the taste with oregano with just reminds me of the stench of pot when eating (ya know when you sniff the air and you get that funky taste from the air in your mouth)so i don't use alot...
we are newlyweds.
Who said we cook in the KITCHEN?
Who said we cook in the KITCHEN?
exploder3211
Well-known member
- Joined
- Dec 24, 2006
- Messages
- 1,664
Uh Huh..So heres the roof when ya forget to turn off the burner and the sheets go ablaze
I can tell i am back on my feet to a point
I can tell i am back on my feet to a point
Who you callin a flamer? *LOL*
Guys, recipes for Italian food, please!
Guys, recipes for Italian food, please!
Who said we cook in the KITCHEN?
We get take-out (take-away), silly.
We get take-out (take-away), silly.
exploder3211
Well-known member
- Joined
- Dec 24, 2006
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LoL.. Like we do.. Our dishwasher sucks and we live at LE Chalet Dumps, where every one who has a fake social secuiryt number lives and your a/c will enevr work
Toggle, darling.....
"The Splendid Table" by Lynne Rosetto Kasper.
"Classic Italian Cooking" by Marcella Hazan.
"Mediterranean Food" by Elisabeth David.
....at finer bookstores or libraries.
Some people like Mario Batali's cookbooks. I am not a huge fan. More along the restaurant food line. However, I don't mind looking at Mario Batali. At all.
Lawrence/Maytagbear
"The Splendid Table" by Lynne Rosetto Kasper.
"Classic Italian Cooking" by Marcella Hazan.
"Mediterranean Food" by Elisabeth David.
....at finer bookstores or libraries.
Some people like Mario Batali's cookbooks. I am not a huge fan. More along the restaurant food line. However, I don't mind looking at Mario Batali. At all.
Lawrence/Maytagbear
Lawrence: TYVM- Thank You Very Much.
Bill: Difference strokes for different folks. As a kid I'd even eat the lamb fat, I found it so tasty.
Chad:
~Those porcupine balls are good.
What is the difference between a northern zoo and a southern zoo?
The southern zoo invcludes recipes by all the displays.
~Where everyone who has a fake social security number lives.
[A SS number is a national ID, of sorts.] I believe illegal immigrants are aware that North Carilina is one of the few states that does not require (or perhaps cross-check given) SS numbers when issuing a driver's license or registering a vehicle. This area became full of NC license plates / tags when NY state figured out so many SS numbers given were false or stolen. I guess they finally checked with Uncle Sam.
Bill: Difference strokes for different folks. As a kid I'd even eat the lamb fat, I found it so tasty.
Chad:
~Those porcupine balls are good.
What is the difference between a northern zoo and a southern zoo?
The southern zoo invcludes recipes by all the displays.
~Where everyone who has a fake social security number lives.
[A SS number is a national ID, of sorts.] I believe illegal immigrants are aware that North Carilina is one of the few states that does not require (or perhaps cross-check given) SS numbers when issuing a driver's license or registering a vehicle. This area became full of NC license plates / tags when NY state figured out so many SS numbers given were false or stolen. I guess they finally checked with Uncle Sam.
Toggle thanks so much for the link to the recipes. Speaking of southern zoos and recipes. A friend of mine used to have a cookbook titled "The White Trash Cookbook". It had some scarey recipes in it. Like under "How to Kill a Possum"...it said. "Now you might think that possum is dead..but he ain't! He's just playin possum! And he'll run off on ya the first chance he gets!! So you got to kill him good!"...LOL Just in case you got a possum in your future.
Here's a simple soup recipe. I made it once after returning from Central America (Guatemala) and wanted to recreate a delicious soup I'd had down there:
1 (or more) ripe Hass avocado, peeled, pitted, and sectioned
2 cups rich home-made chicken broth* (not canned!!!)
1 (or more) fresh jalapeno pepper (or serrano or other hot pepper) (to taste), diced
1/2 tsp salt (or to taste)
1 clove garlic, diced
Bring chicken broth to simmer. Add pepper, garlic. Simmer for five minutes.
Put hot broth mix into blender with avocado sections. Blend until smooth. Soup should have pleasant avocado green color, with consistency of thin pea soup.
Put hot broth mix back into pot, and simmer for a minute or two. Season to taste with salt and a little lemon or lime juice. Serve hot.
Suggestion: Other addtional herbal ingredients (basil, oregano, marjoram) would probably work great as well - experiment!
Chicken broth recipe - make night before:
1 chicken carcass (eat the meat, leave the bones)
Cover in stock pot with cold water. Add 1 tsp salt, 1 tbs distilled white vinegar. Bring to gentle boil, reduce heat, cover, simmer for 4 hours or more. Add more water if level drops too low. At end of simmering, add another tbs vinegar, stir well, simmer covered another 15 minutes. Uncover and bring to rapid boil for 15 minutes to drive off vinegar. Strain stock and let cool in suitable glass or plastic storage containers. Refrigerate or freeze. You'll know the stock is good if it turns to gelatin in the fridge.
To use, skim off fat at top (or use it for extra flavor) and use stock in your favorite soup, gravy, sauce, etc.
You may add a bay leaf, garlic, veggies etc as part of the brothing process, but these are not necessary to get a good hearty stock. The purpose of the salt and vinegar is to leach out the nutritious minerals, oils, and proteins from the bones and connective tissue. For a well prepared broth, the bones should be soft and crumbly at the end when you discard them (or put them in the compost pile - worms love 'em!). For those who insist on a clear broth, filter the hot stock through cheesecloth. Optionally add egg white and let it cook and collect any cloudiness as well. I happen to prefer the rich, cloudy minimally filtered broth, myself.
1 (or more) ripe Hass avocado, peeled, pitted, and sectioned
2 cups rich home-made chicken broth* (not canned!!!)
1 (or more) fresh jalapeno pepper (or serrano or other hot pepper) (to taste), diced
1/2 tsp salt (or to taste)
1 clove garlic, diced
Bring chicken broth to simmer. Add pepper, garlic. Simmer for five minutes.
Put hot broth mix into blender with avocado sections. Blend until smooth. Soup should have pleasant avocado green color, with consistency of thin pea soup.
Put hot broth mix back into pot, and simmer for a minute or two. Season to taste with salt and a little lemon or lime juice. Serve hot.
Suggestion: Other addtional herbal ingredients (basil, oregano, marjoram) would probably work great as well - experiment!
Chicken broth recipe - make night before:
1 chicken carcass (eat the meat, leave the bones)
Cover in stock pot with cold water. Add 1 tsp salt, 1 tbs distilled white vinegar. Bring to gentle boil, reduce heat, cover, simmer for 4 hours or more. Add more water if level drops too low. At end of simmering, add another tbs vinegar, stir well, simmer covered another 15 minutes. Uncover and bring to rapid boil for 15 minutes to drive off vinegar. Strain stock and let cool in suitable glass or plastic storage containers. Refrigerate or freeze. You'll know the stock is good if it turns to gelatin in the fridge.
To use, skim off fat at top (or use it for extra flavor) and use stock in your favorite soup, gravy, sauce, etc.
You may add a bay leaf, garlic, veggies etc as part of the brothing process, but these are not necessary to get a good hearty stock. The purpose of the salt and vinegar is to leach out the nutritious minerals, oils, and proteins from the bones and connective tissue. For a well prepared broth, the bones should be soft and crumbly at the end when you discard them (or put them in the compost pile - worms love 'em!). For those who insist on a clear broth, filter the hot stock through cheesecloth. Optionally add egg white and let it cook and collect any cloudiness as well. I happen to prefer the rich, cloudy minimally filtered broth, myself.
Porcupine Meatballs
Yummmm
Yummmm
exploder3211
Well-known member
- Joined
- Dec 24, 2006
- Messages
- 1,664
Thats NOT what i call porcupine meatballs
That just looks gross to me... Reminds me of...
Never mind, i know many find it delicous..
My idea of porcupine meat balls:
includes turkey, rice, tomato, garlic and a little egg and bread crumbs (me thinks, will have to find recipe).. Also cooked in diced tomatos and a light vodka sauce.
We won't go any further into the subject of illegals here.. see my email toggles
That just looks gross to me... Reminds me of...
Never mind, i know many find it delicous..
My idea of porcupine meat balls:
includes turkey, rice, tomato, garlic and a little egg and bread crumbs (me thinks, will have to find recipe).. Also cooked in diced tomatos and a light vodka sauce.
We won't go any further into the subject of illegals here.. see my email toggles
That just looks gross to me... Reminds me of...
Please remember....
If you can't say anything nice, say NOTHING at all.
People who live in glass houses should not throw stones
Please remember....
If you can't say anything nice, say NOTHING at all.
People who live in glass houses should not throw stones
Basil may go in this very nicely
Oven stewed vegetables.
Ingredients
Oven stewed vegetables.
Ingredients
Combined and made ready
