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WanderingStovie wrote:
I like serrano peppers. A baker's dozen is about my limit at one sitting. Does anyone else like them?
I use them for seasoning in many meals. They work well in tomato sauce........that would be 'gravy' for you non-eyetaliansCheesecake> Ramen -
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Hey Rasty
Just hit a snag....I am making a canned soup of Bookbinders Clam Chowder and I add a can of chopped clams and 1/2 can of milk. Now I want to add some Cajun Spice - but the spice bottle of Cajun Spice is WAY to salty as there is already salt in the soup. So I added a teaspoon of spice and there is enough salt to kill a cow. I am going to dump the contents of the bottle and replace it with fresh spices and no salt. I found these on food recipe sites - unless you know of something better that would be helpful,
Cajun recipe
Original recipe makes 1 /4 cup
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes
Be wise enough to walk away from the nonsense around you! -
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WiseOldOwl wrote:
Hey Rasty
Just hit a snag....I am making a canned soup of Bookbinders Clam Chowder and I add a can of chopped clams and 1/2 can of milk. Now I want to add some Cajun Spice - but the spice bottle of Cajun Spice is WAY to salty as there is already salt in the soup. So I added a teaspoon of spice and there is enough salt to kill a cow. I am going to dump the contents of the bottle and replace it with fresh spices and no salt. I found these on food recipe sites - unless you know of something better that would be helpful,
Cajun recipe
Original recipe makes 1 /4 cup
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes
Can you call it Cajun if it doesn't have booze in it?I may grow old but I'll never grow up. -
Drybones wrote:
WiseOldOwl wrote:
Hey Rasty
Just hit a snag....I am making a canned soup of Bookbinders Clam Chowder and I add a can of chopped clams and 1/2 can of milk. Now I want to add some Cajun Spice - but the spice bottle of Cajun Spice is WAY to salty as there is already salt in the soup. So I added a teaspoon of spice and there is enough salt to kill a cow. I am going to dump the contents of the bottle and replace it with fresh spices and no salt. I found these on food recipe sites - unless you know of something better that would be helpful,
Cajun recipe
Original recipe makes 1 /4 cup
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes
Can you call it Cajun if it doesn't have booze in it?
As long as it's in you then your okSometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Are there better ingredients? ( papa johns wants to know....)Be wise enough to walk away from the nonsense around you!
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WiseOldOwl wrote:
Are there better ingredients? ( papa johns wants to know....)
Not really. It's always the same ingredients but the amounts vary.Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
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Overrated. Makes everything taste like spaghetti. But I'm Polish.
Got and had a lot of Italian aunts, uncles, cousins.
Spent a lot of time in the kitchens.
All I ever heard was "put a little oregano in it".
Got real tired of it's overbearingness.
I wont use it. But I'm Polish.Changes Daily→ ♪♫♪♫♪♫♪♫ ♪♫♪♫♪♫ ← Don't blame me. It's That Lonesome Guitar. -
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Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Rasty wrote:
I am.....only in The Mens Department.Cheesecake> Ramen -
CoachLou wrote:
Rasty wrote:
I am.....only in The Mens Department.
Be wise enough to walk away from the nonsense around you! -
I'm not lost. I know where I am. I'm right here.
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Yea I am going to do this... thanks.Be wise enough to walk away from the nonsense around you!
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rasty, i was sams club this evening and they had 100 year old vinegar, 100 ml, for $599. the person who was doing the demo was gone for the day. i hope i catch them on another trip, but i doubt they are giving out many samples lol. ever try anything like this?2,000 miler
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max.patch wrote:
rasty, i was sams club this evening and they had 100 year old vinegar, 100 ml, for $599. the person who was doing the demo was gone for the day. i hope i catch them on another trip, but i doubt they are giving out many samples lol. ever try anything like this?
It is amazing and a complete waste of money. Did I mention it is amazing. You drink it after dinner with cheese. I had it once while in school.Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Yea skip it... bad wine 500 years ago bad today...any thoughts about cooking with Sherry?... Angelica, Ginger, Julienne, Suzette, or Virginia...
Oh here is Virginia
[IMG:http://2.bp.blogspot.com/__KIQtLwViM4/S6otkXUAc6I/AAAAAAAACyk/10AdcMXwoP4/s400/Virginia+Ham.jpg]
Be wise enough to walk away from the nonsense around you!The post was edited 1 time, last by Wise Old Owl ().
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WiseOldOwl wrote:
Yea skip it... bad wine 500 years ago bad today...
Balsamic is not started from spoiled wine. It is designed from start to finish as vinegar. If they used spoiled wine for vinegar the results would be inconsistent.Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Rasty wrote:
WiseOldOwl wrote:
Yea skip it... bad wine 500 years ago bad today...
Balsamic is not started from spoiled wine. It is designed from start to finish as vinegar. If they used spoiled wine for vinegar the results would be inconsistent.
UH OK Rasty - we are on the same page... possibly a miss quote.. all is good. I was talking vinegar.Be wise enough to walk away from the nonsense around you! -
Today I was digging into homemade rendered or pasteurized lard for a project, or using a lard that wasn't Hydrogenated. In short looking for info on how long will it last at room temp before going rancid. Any ideas would be apprieciated.
In the discovery process
How to do it right.
Food & Wine - New York Times 2005
SLATE
Found it-----Lard is readily available anywhere there is a southern or Hispanic population. It is in no way hydrogenated, since it is nothing more than properly rendered (in boiling water) hog fat and hardens when cooled, thus Emeril's chant "Pig fat rules." I see blocks and tubs of commercial lard sitting unrefrigerated in the supermarket near the butter section. The fact that it doesn't need refridgeration bugs me. Since cooking with lard is a 'special occasion' thing in my home (donuts, pie crusts, fried chicken, french fries, popcorn), I always go to the trouble of obtaining fresh lard. There's a butcher around the corner, and dozens of Mexican butchers not far away. I ask for "manteca".
Note to self Lard is pig, Tallow is beef, - the notes are all over the place doens't require refrigeration for a month and a half.
Be wise enough to walk away from the nonsense around you!The post was edited 1 time, last by Wise Old Owl ().
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Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
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they should have included chipotle.Lost in the right direction. -
Will the plane crash if we eat one of the gyros?I am human and I need to be loved - just like everybody else does
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I need some suggestions.
We're putting on a Polish supper (dinner) next weekend.
So far we have Polish sausage and sauerkraut of course
stuffed cabbage rolls
perogies
rye bread
pumpernickel bread
dill pickle
beets
What other dishes can you think of that would be along the line of a traditional Polish dinner?Changes Daily→ ♪♫♪♫♪♫♪♫ ♪♫♪♫♪♫ ← Don't blame me. It's That Lonesome Guitar. -
WanderingStovie wrote:
Will the plane crash if we eat one of the gyros? -
milkman wrote:
I need some suggestions.
We're putting on a Polish supper (dinner) next weekend.
So far we have Polish sausage and sauerkraut of course
stuffed cabbage rolls
perogies
rye bread
pumpernickel bread
dill pickle
beets
What other dishes can you think of that would be along the line of a traditional Polish dinner? -
milkman wrote:
I need some suggestions.
We're putting on a Polish supper (dinner) next weekend.
So far we have Polish sausage and sauerkraut of course
stuffed cabbage rolls
perogies
rye bread
pumpernickel bread
dill pickle
beets
What other dishes can you think of that would be along the line of a traditional Polish dinner?
Potato pancakes with sour cream
Quark filled naleśniki blintzSometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
milkman wrote:
I need some suggestions.
We're putting on a Polish supper (dinner) next weekend.
So far we have Polish sausage and sauerkraut of course
stuffed cabbage rolls
perogies
rye bread
pumpernickel bread
dill pickle
beets
What other dishes can you think of that would be along the line of a traditional Polish dinner?
Bigos instead of just sausage and kapusta.
Lazanki.
Barszcz z uszkami. (No, I didn't make that up. Someone send Poland some vowels! They're in short supply over there!)I'm not lost. I know where I am. I'm right here. -
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My nephew's polish fiancee makes homemade cinnamon vodka. Just sayin'.Lost in the right direction.
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Can I add an idea?.. If I was looking for suggestions I would take names out of a traditional menu then run them true a recipe search. There are thousands of Polish traditional menus on line as images - or pick up a polish cook book on Amazon.
[IMG:http://www.petoskeynews.net/assets/images/dine12/polish/menu1.png]Be wise enough to walk away from the nonsense around you!
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