is it sweet or savory? a tdubber got me hooked on eating sliced fresh tomatoes with sugar last year.


also, I have an egg custard pie in the oven right now! it's granny's recipe so I know it'll be good if I did it right.

7/24/2011 3:26:52 PM

Savory!!
http://allrecipes.com/Recipe/fresh-tomato-pie/detail.aspx
http://www.foodnetwork.com/recipes/paula-deen/tomato-pie-recipe/index.html

7/24/2011 3:33:08 PM

that looks fantastic!!!


and it's out of the oven, looks and smells yummy!



[Edited on July 24, 2011 at 3:59 PM. Reason : the middle sunk a little, still looks good though]

7/24/2011 3:49:31 PM

So my pie tastes great, but I'd like to give it a crunchy top. Any suggestions?

Should I just add sugar and torch it? I don't own a torch, but would be open to getting one.

7/24/2011 8:00:23 PM

I'm making a modified meatloaf tonight. Taking a recipe that includes dry French onion soup mix but will cook them like hamburger steak. So we shall see how they turn out.

7/24/2011 8:48:07 PM

^^ yeah I'd go with a caramelized top.

7/24/2011 9:43:27 PM

good, gives me a reason to buy a torch

7/24/2011 9:55:53 PM

I'm gonna attempt to make moo shu vegetables for dinner soon. Does anyone have any advice or tips? I don't have ginger, which makes me sad, but I have most of the other things I need.

7/31/2011 5:55:59 PM

i made zucchini bread and muffins for the first time ever. my mom gave me a zucchini from her garden that was about 20 feet long so i had to do something with it. this is my first time making any type of bread so hopefully everything turned out well!

[Edited on July 31, 2011 at 6:28 PM. Reason : ]

7/31/2011 6:27:54 PM

these are my favorite cookies EVAR.

8/25/2011 6:41:48 PM

Quote :

"Savory!! http://allrecipes.com/Recipe/fresh-tomato-pie/detail.aspx http://www.foodnetwork.com/recipes/paula-deen/tomato-pie-recipe/index.html"

I love tomato pie!

BTW, anyone else here have a subscription to Cook's Illustrated? It's a great magazine.

8/25/2011 6:45:55 PM

I've been on a liver kick.

Chicken liver pate last night.

Fried liver pudding sandwich today.

8/25/2011 7:52:16 PM

you're gonna get gout

8/25/2011 7:56:05 PM

The pain, it hurts so good.

8/25/2011 7:57:29 PM

pan seared chicken breast with italian breading with a dusting of chili powder, sauteed sweet onions
whole wheat spaghetti, wilted spinach
all mixed with a tomato basil sauce, pesto, and crushed chili paste

8/25/2011 10:44:35 PM

just a tip



use this shit like a demiglace for great success

(and it's cheap)

8/29/2011 1:28:48 PM

Quote :

"you're gonna get gout"

my brother and dad both get gout


looks really painful

8/29/2011 1:31:15 PM

My uncle gets gout too. I'm glad I don't get that shit.

8/29/2011 1:51:19 PM

Quote :

"just a tip use this shit like a demiglace for great success (and it's cheap)"

wow! I'm agreeing with pilgrimshoes

8/29/2011 7:35:38 PM

I seriously read "just the tip"

uhh I'm currently making a bolognese that's simmering away in the kitchen. .
I have no further contribution at this time

8/29/2011 7:55:24 PM

I just cooked some awesome Pork Tenderloin and rice.

8/29/2011 7:56:27 PM

yo buttholes

what should i do with a bunch of purple hulled peas?

8/30/2011 2:18:19 PM

Quote :

"2 pounds fresh shelled purple hull peas 2 garlic cloves, whole 1 tablespoon oil or bacon drippings 1 1/2 teaspoon salt 1/4 teaspoon pepper enough water to cover peas in the pot Place all the ingredients in a large pot over medium high heat. Make sure you have enough water to cover the peas with 2 inches of water. After the water comes to a boil, cover with a lid, reduce heat and simmer for 2 hours. Set your timer for the first hour and check the water level on the peas. Add more water if necessary, you want at least 1 inch of water above the peas. Cover with lid, again, and set the timer for the last hour. Two pounds of peas makes enough for dinner and storing extra in the freezer. Even though, it takes time to cook them up. They are worth every minute. And you don't have to stand over the stove while they're cooking. Go watch a couple of your favorite cooking shows while you're waiting. For more recipes for Purple Hull Peas, try out PurpleHull Pea Festival Recipes. "

http://simpledailyrecipes.com/849/homecooked-purple-hull-peas/
http://www.purplehull.com/recipes.htm

9/3/2011 8:43:17 PM

http://www.hersheys.com/recipes/184/HERSHEY%27S%20%22PERFECTLY%20CHOCOLATE%22%20Chocolate%20Cake.aspx
I made these yesterday with cream cheese icing. The cupcakes themselves were ok but not a rich moist texture I was hoping for. The cream cheese icing completely made up for that though, and it ended up as a nice balance.
I think I'm going to make cupcakes for my birthday, (I'm just doing a very small shindig at my apartment, my 21st will be a lot more exciting) and I want to core them and fill them with ice cream. Does anyone have suggestions for doing so?

Also, fuck, I forgot to get powdered sugar when I went to the store. And I don't have a coffee grinder to turn it into powdered sugar on my own.
Sigh.

9/5/2011 2:04:49 PM

^ I'm making a roast in the slow cooker. It should be done by 6:00 PM or so. You're more than welcome to come over for dinner. Afterwards... sexytime

[Edited on September 5, 2011 at 2:09 PM. Reason : z]

9/5/2011 2:08:39 PM

i was going to say, i'd come over to eat... but then i saw the sexy time comment...

no thanks

9/5/2011 2:11:29 PM

you don't like chocolate desserts?

9/5/2011 2:12:37 PM

9/5/2011 2:12:43 PM

5^make a hole in the top, then cover it with icing after filling. i think that's how kate told me she did it.

oh, and in case anyone was wondering, my zucchini muffins i mentioned at the top of this page were awesome

[Edited on September 5, 2011 at 2:16 PM. Reason : ]

9/5/2011 2:13:15 PM

Wife made lightly crusted chicken breast with a homemade pesto, roasted french-onion potatoes and steamed broccoli tonight.

Holy cow talk about amazing.

9/5/2011 3:40:40 PM

powdered sugar can be made in the blender or food processor as well

9/5/2011 11:07:36 PM

'Risotto'

Ingredients:

Rice, barley, spelt ( http://www.risogallo.it )
Onion
Garlic
Mushrooms
Zucchini
Butter
Olive oil
Parmiggiano
Cheddar
Basil, fresh

One of the best dishes I have ever had/made.

Will make another one soon with black rice, and another with a rice, kamut, and oat mixture (also by Riso Gallo linked above).

9/6/2011 10:17:00 AM

for breakfast i had Raisin Bran and toast.

WAIT

I mean, for breakfast i had slow roasted wheat and bran clusters mixed with aged plumfruits, served on top of a fat-free homogenized milk base, with an accompaniment of toasted artisan bread.

9/6/2011 10:33:05 AM

I'm going to make these this week

http://glutenfreegoddess.blogspot.com/2006/01/lime-chicken-tacos.html

If I can't have cheese I'll just load the shit up with lime and lemon juice

9/6/2011 12:17:58 PM

^^AHAHA

9/6/2011 12:23:25 PM

I bought a bunch of collards today. Normally I just cook them up briefly in some garlic in olive oil, but I'm thinking of trying to make caldo verde soup with them this time.

http://leitesculinaria.com/7580/recipes-portuguese-kale-soup-caldo-verde.html

9/6/2011 1:23:55 PM

Gumbo:



4 chicken thighs
3 links andouille sausage
1/2 lb bacon
2 green peppers (seeded, diced)
2 small vidalia onions, diced
1/2 head celery, diced
4 cloves garlic, minced
1 habanero pepper (seeded)
2 serrano peppers (seeded)
1/2 lb okra (sliced)
1 qt beef broth
1.5 qt water
1 cup canola oil
2 cups flour

Seasoning: ground cayenne, thyme, oregano, paprika, garlic powder, salt, chipotle tabasco

Chop bacon into small pieces, crisp over medium heat in a large, thick bottom pot or dutch oven. Remove bacon from pot and set aside the rendered fat.

Brown chicken thighs over medium-high heat, lower heat to allow fat to render from the chicken skin. Remove chicken and add rendered fat to bacon fat.

Slice the sausage into discs and brown. Remove sausage and add rendered fat to chicken and bacon fats.

Remove skin from chicken thighs and either discard (booo) or fry it until crisp in the combined fats of bacon, sausage, and chicken (YAAAY!) and chop them up into small pieces. Remove and set aside with the rest of the meats.

Combine the rendered fats and canola oil and, once hot, add the flour. Stir constantly at first and then every 30 seconds or so, cooking the roux to a milk chocolate color. At this point, add in the peppers (and chilis), celery, and onions and let cook in the roux for about 5 minutes, stirring often (you can still burn your roux here). Add in the garlic and let cook for a couple of minutes, stirring often again.

Begin to slowly add in your beef stock and water, mixing thoroughly as to create a smooth sauce with no lumps. Add enough that the sauce is thinner than your want the end product to be. Add the okra (this will thicken the sauce some, as will the simmering later). Return the sausage and chicken to the mix and let simmer for an hour or so before removing the chicken, deboning the thighs, and chopping the meat to bite sized pieces. You can put the bones back into the pot to continue adding flavor. Near the end, add the bacon pieces back along with the chopped up chicken skin. Continue to let simmer, adjusting the thickness as you go. Adjust seasoning at the end and serve over rice or with good bread.

[Edited on September 6, 2011 at 1:54 PM. Reason : MEATS!]

9/6/2011 1:45:08 PM

From the Food Network's "Sandwich King"

Quote :

"Ingredients Steak: One 20-ounce boneless rib eye steak Kosher salt and freshly ground black pepper Sauteed Garlicky Spinach: 3 tablespoons olive oil 4 cloves garlic, thinly sliced 1/2 teaspoon crushed red pepper Three 10-ounce bags fresh spinach, washed and stemmed Kosher salt and freshly ground black pepper Buttermilk Blue Cheese Dressing: 2 tablespoons crumbled blue cheese 1/2 cup buttermilk 1 cup mayonnaise 1/4 teaspoon Dijon mustard 1/2 teaspoon minced fresh dill 1/8 teaspoon ground black pepper Sandwich Build: 1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled Directions For the steak: Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steak with salt and pepper. Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes. Flip the steak and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely covered with foil, and let rest before slicing. For the sauteed garlicky spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy. Remove the garlic and set aside on a paper towel to drain. Add the crushed red pepper and cook until fragrant, about 30 seconds. Add the spinach and stir to combine with the oil. Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes. Season with salt and pepper and toss with the garlic chips. For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside. Adjust the seasoning if necessary. For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat. Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing. "

http://bit.ly/qCYd4U

9/7/2011 7:10:20 PM

Aww, didn't see EMCE's response til now.


Except I'm a vegetarian
And in Raleigh.

9/7/2011 8:13:43 PM

Tonight I butchered a whole beef heart (took a while to get all the bits cleaned and soaked in saltwater) and had grilled beef heart with golden beet salad and brown rice. Was pretty awesome.

I also made a heart sandwich for lunch.

9/8/2011 2:31:28 AM

haha, who cooks or themselves anymore??? cheaper to go out

9/8/2011 2:42:18 AM

9/8/2011 2:46:08 AM

nope what motherfucker? I know you arent doubting me

9/8/2011 2:46:55 AM

Grilled BBQ chicken pizza = winning

9/8/2011 2:55:48 AM

^^ I made 1.5 gallons of gumbo for $15. I can get a solid six meals out of that.

9/8/2011 3:14:23 AM

^^ That looks damn good.

Biggest drawback of being single is a lack of will to do some good cooking.

9/8/2011 8:03:37 AM

Quote :

"haha, who cooks or themselves anymore??? cheaper to go out"

I guess if you're eating McDonald's every night.

9/8/2011 8:16:34 AM

No.. I just don't like to eat the same meal over and over, therefore its cheaper to go out

9/8/2011 11:21:44 AM

That's what freezers are for lol.

9/8/2011 11:22:19 AM

i hate grilled pizzas. the dough is too thin in order to grill it, then fucked up shit happens, like you undercooking your onions on your barbecue chicken pizza with food lion shredded cheese on it

9/8/2011 11:23:09 AM