I may just have to learn you a little, then. With pictures, even. I'm sure the wife won't mind if I cook her a grilled cheese.... That way I can SHOW YOU the proper amount of butter to use. Chump!
Besttestest would of course be silly, because of the extra t that seems to be in there? Perhaps bestestest? No, still looks funny to me, bestest is good to go.
I'm not saying my grilled cheese is better than either of you two, but I'll pull mine from the running if I can test all the others.
Besttestest would of course be silly, because of the extra t that seems to be in there? Perhaps bestestest? No, still looks funny to me, bestest is good to go.
I'm not saying my grilled cheese is better than either of you two, but I'll pull mine from the running if I can test all the others.
D'oh! A bourbon-induced typo! Indeed, it is "bestestest."
Glad to see you're on board team "Proper Grilled Cheese."
Is it just me or do you start to see the the word "Breast" when you stare at "Besttestest"? Damn, Janet! See how affected I am by your last week's terror of the exposed breast. Maybe I should jump in the lawsuit bandwagon.
Oh, and toss in some fresh basil to the tomato soup if you have it.
This reminds me, I used to love whole wheat pasta with fresh, ripe, crushed tomatoes, fresh basil and freshly-grated parmesan cheese. In a pinch, I could go with canned whole tomatoes and no parmesan. Still delicious, imo. Oh YUM. So heathful and SO tasty. The basil is the key, of course.
I haven't made the pasta from scratch yet; but plan to get a pasta attachment for my Kitchen-Aid mixer next time I get to the gourmet kitchen store.
Now that's a good idea for a present: a gift certificate for a gourmet kitchen store. Oui? Non?
haha. my cousin is soo spoiled. she is used to her dad cooking. so i've never seen HER cooking .. or doing the groceries. she expects the guy to be the cook ....
You can take your chocolate mousse and stuff it. Mine cannot be beaten. Actually everything in desserts I am da master.
And I have refined Hassans Peanut butter soup to a point where girls want to have sex with me just to taste it
Anders - A few months ago, I made, from scratch, a white cake with chocolate fudge type icing (in a 9"x 13" long pan). I thought it would be just delicious, because it was a LOT of trouble to make, compared to boxed cake mixes.
It turned out just AWFUL - especially the icing. I've really never had a dish of any kind fail; but this was truly a spectacular failure. I may have actually thrown it out, though I can't exactly remember.
Do you bake cakes from scratch? Is there some secret technique I might have missed? Maybe I used the wrong kind of flour? But the icing totally sucked, and I can't explain that. I'm sure I followed the cookbook directions exactly.
I know you won't answer. I just thought, since you were 'da master' ....Oh well.
What kind of herbs/seasonings do people use? Growing up. my mom never used "fresh" herbs. Now, when I cook, I've found that fresh herbs, good olive oil, and sea salt really make a remarkable difference in the quality of flavor I get.
What kind of herbs/seasonings do people use? Growing up. my mom never used "fresh" herbs. Now, when I cook, I've found that fresh herbs, good olive oil, and sea salt really make a remarkable difference in the quality of flavor I get.
*Incredibly* so.
I tend to prefer savory spices - sage, thyme, marjoram, rosemary, etc.
Everybody stop and note carefully how tinned salmon can actually, unbelievably, against all reason, be nice. And be used to? do what Anders likes. With food. (Anders, this is one for you - the surprise uppercut to follow the left hook of the peanut soup, figuratively speaking, a combination guaranteed to win the hearts and nether regions of all whom into your compass come.)
FISHCAKES. Thai fishcakes. From Hassan's 'Cordon Bleu Cuisine For Total Cheats'...
Sounds good... Worth a try... Even better would be Crab Cakes. There's a boatload of excellent recipes but this one's a good one:
1 pound backfin crab meat
1 egg
1 teaspoon dry mustard
1 chooped onion (I like to use Vidalia onions when available.)
1 chopped red bell pepper
2 teaspoons Worcestershire sauce
1 1/2 teaspoons paprika
1 teaspoon olive oil
bread crumbs
Add all ingredients and toss lightly. Cover and let sit in refrigerator for several hours. Shape into cakes and roll in bread crumbs. Set heat to medium and fry.
I've never made crab cakes before, so are the bread crumbs just for coating before frying, or do you add them to the mixture as well?
You can put some of the bread crumbs in the mixture. I do but some recipes don't. I saw one recipe that used crushed corn flakes instead of bread crumbs. That sounds interesting too. I'm going to have to try that someday. I saw another that adds horseradish. I'll have to try that one too.
Comments
Originally posted by billybobsky
with a loud clang!
I may just have to learn you a little, then. With pictures, even. I'm sure the wife won't mind if I cook her a grilled cheese.... That way I can SHOW YOU the proper amount of butter to use. Chump!
I'm not saying my grilled cheese is better than either of you two, but I'll pull mine from the running if I can test all the others.
Originally posted by Extras.rsrc
Besttestest would of course be silly, because of the extra t that seems to be in there? Perhaps bestestest? No, still looks funny to me, bestest is good to go.
I'm not saying my grilled cheese is better than either of you two, but I'll pull mine from the running if I can test all the others.
D'oh! A bourbon-induced typo! Indeed, it is "bestestest."
Glad to see you're on board team "Proper Grilled Cheese."
olive oil and fresh garlic roasted with thin speg
tapioca using the large beads not instant with lots of vanilla
ginger chicken--love thai
Originally posted by Kickaha
Oh, and toss in some fresh basil to the tomato soup if you have it.
This reminds me, I used to love whole wheat pasta with fresh, ripe, crushed tomatoes, fresh basil and freshly-grated parmesan cheese. In a pinch, I could go with canned whole tomatoes and no parmesan. Still delicious, imo. Oh YUM. So heathful and SO tasty. The basil is the key, of course.
I haven't made the pasta from scratch yet; but plan to get a pasta attachment for my Kitchen-Aid mixer next time I get to the gourmet kitchen store.
Now that's a good idea for a present: a gift certificate for a gourmet kitchen store. Oui? Non?
help, i cant stand no more the british food ...
Originally posted by Anders
You can take your chocolate mousse and stuff it. Mine cannot be beaten. Actually everything in desserts I am da master.
And I have refined Hassans Peanut butter soup to a point where girls want to have sex with me just to taste it
Anders - A few months ago, I made, from scratch, a white cake with chocolate fudge type icing (in a 9"x 13" long pan). I thought it would be just delicious, because it was a LOT of trouble to make, compared to boxed cake mixes.
It turned out just AWFUL - especially the icing. I've really never had a dish of any kind fail; but this was truly a spectacular failure. I may have actually thrown it out, though I can't exactly remember.
Do you bake cakes from scratch? Is there some secret technique I might have missed? Maybe I used the wrong kind of flour? But the icing totally sucked, and I can't explain that. I'm sure I followed the cookbook directions exactly.
I know you won't answer. I just thought, since you were 'da master'
Originally posted by Kickaha
use a pasty brush
Is that something Janet Jackson might use to apply 'nipple make-up'???
(Can I be a smart-ass too? Or is that 'your' designated province??? hehehe
Naw, you've gotta have a *much* softer brush for that...
Originally posted by k squared
What kind of herbs/seasonings do people use? Growing up. my mom never used "fresh" herbs. Now, when I cook, I've found that fresh herbs, good olive oil, and sea salt really make a remarkable difference in the quality of flavor I get.
*Incredibly* so.
I tend to prefer savory spices - sage, thyme, marjoram, rosemary, etc.
I also like curries though - hot and sweet both.
Actually, I like anything.
Originally posted by Hassan i Sabbah
Anyway.
Everybody stop and note carefully how tinned salmon can actually, unbelievably, against all reason, be nice. And be used to? do what Anders likes. With food. (Anders, this is one for you - the surprise uppercut to follow the left hook of the peanut soup, figuratively speaking, a combination guaranteed to win the hearts and nether regions of all whom into your compass come.)
FISHCAKES. Thai fishcakes. From Hassan's 'Cordon Bleu Cuisine For Total Cheats'...
Sounds good... Worth a try... Even better would be Crab Cakes. There's a boatload of excellent recipes but this one's a good one:
1 pound backfin crab meat
1 egg
1 teaspoon dry mustard
1 chooped onion (I like to use Vidalia onions when available.)
1 chopped red bell pepper
2 teaspoons Worcestershire sauce
1 1/2 teaspoons paprika
1 teaspoon olive oil
bread crumbs
Add all ingredients and toss lightly. Cover and let sit in refrigerator for several hours. Shape into cakes and roll in bread crumbs. Set heat to medium and fry.
I also make a very good Javanese Curried Chicken.
Originally posted by k squared
I've never made crab cakes before, so are the bread crumbs just for coating before frying, or do you add them to the mixture as well?
You can put some of the bread crumbs in the mixture. I do but some recipes don't. I saw one recipe that used crushed corn flakes instead of bread crumbs. That sounds interesting too. I'm going to have to try that someday. I saw another that adds horseradish. I'll have to try that one too.