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Your Food Thread
- Thread starter Laurel
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BabblingBrooke
It's whatever
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Italian sausage soaked overnight in beer, cooked with some onions and peppers, a touch of Dijon mustard... I'm super happy with the outcome.
bluebell
brownie-hearted meanie
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- Nov 1, 2006
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Sounds good! Maybe one day I will try my hand at not killing garlic. We have a really tiny yard with weird light issues so I'm not sure how successful it might be.I didn't plant any garlic last year, but it left enough in the ground harvesting in summer ( by accident) that we seem to have a fair bit coming up any way. I'll be more thorough harvesting this year, and plant a row next year in the vegetable plot rather than my herb garden.
bluebell
brownie-hearted meanie
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The Patti LaBelle Sweet Potato Pie Guy makes me laugh every single time and never gets old.
PATTI!
I'm thinking foodies are more likely to watch it than blurties, because FOOD. Also, awesome.
PATTI!
I'm thinking foodies are more likely to watch it than blurties, because FOOD. Also, awesome.
Collar_N_Cuffs
Clink Kink
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- Feb 3, 2014
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It's finally cold enough here to be soup and stew and crusty bread time. Hooray!
Pan rustico
https://40.media.tumblr.com/84227948de4d4227c1f98975999e2024/tumblr_o0g1syG5ET1ttoj3bo1_400.jpg
Pan rustico
https://40.media.tumblr.com/84227948de4d4227c1f98975999e2024/tumblr_o0g1syG5ET1ttoj3bo1_400.jpg
gotsnowgotslush
skates like Eck
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The cold weather has inspired me to make pies.
(spell check decided goalkeepers was a good substitution for make pies)
One salmon, and one apple.
I need a UK person to teach me how to make flakey crust.
Does my pie crust fail to be flakey because I do not use beef suet ?
(spell check decided goalkeepers was a good substitution for make pies)
One salmon, and one apple.
I need a UK person to teach me how to make flakey crust.
Does my pie crust fail to be flakey because I do not use beef suet ?
- Joined
- Apr 29, 2015
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Ooey gooey yummy Bluey!!! 
Last edited:
- Joined
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Next time I will sautee the peppers. It made everyone's make again list. Thank you for posting it.
i cannot remember the guys name. He has a TV cooking show from maybe Vermont. But he adds some vodka to his pie crusts. Claims that makes them flaky.
Somebody jump in and add what I am missing.
thør
Karhu-er
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Boris?
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The spider?
thør
Karhu-er
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No, Natasha Bitchakokov's hubby.
Christopher Kimball was the name I could not remember.
I Googled 'vodka pie crust' and learned a lot.
Chris apparently did not come up with the vodka first, but he lets us think that he did.
Anyway Very interesting vodka pie crust
But there are lots of links. So pie crust makers get reading and give me a slice of your best!
I Googled 'vodka pie crust' and learned a lot.
Chris apparently did not come up with the vodka first, but he lets us think that he did.
Anyway Very interesting vodka pie crust
But there are lots of links. So pie crust makers get reading and give me a slice of your best!
juttjaw
Don't fence me in
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Alton Brown does one too. I would trust Americans Test Kitchen any day tho.
Lyricalli
Strange Little Bug
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M
miles
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I was diagnosed with Celiac's a few weeks ago. Eat plenty of bread and pasta for me.
Super-Surprise
Loves ****
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Noor
Citizen of the World
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I was diagnosed with Celiac's a few weeks ago. Eat plenty of bread and pasta for me.
I have lots of good recipes, I have been off wheat for 28 yrs.
M
miles
Guest
I can deal with the GF pasta, but the bread and baked goodies are disgusting.
Noor
Citizen of the World
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Can you cook? I can give you a cook book reference and/or some good recipes.
California Kitchen's gluten-free pizza is good. Most of the breads make me ill, not sure what is in them.
Okay-Rudy's GF raisin bread, udi's bagels, Kinnikinnick Foods Italian White Tapioca Rice Bread, Udi's chocolate cupcakes.
Most nice pastry shops have a good flourless chocolate cake.
MichaelinChina
Cybergypsy
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- Mar 28, 2012
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Went for dinner at an upmarket hotel western restaurant the other night.
Ordered a medium-well done 'Australian Angus' sirloin beef steak. It arrived - rare!
And way too much tenderiser - most beef in Chinese restaurants uses tenderiser. I don't mind chewing my meat, not having it melt so easily in my mouth. There is a difference. The fries which came in a wire mesh shaker, were perfect though.
Ordered a bottle of Qingdao beer. 3/4 bottle filled a tall glass. It immediately lost its head. I guess the glass had been washed in detergent but not fully rinsed.
It was like drinking flat beer water.
The creamy potato soup was good and the slices of fresh crusty bread were delicious, the best bread I have eaten in China. But instead of a soup spoon, all I had was a dessert spoon.
The waiter had said - in his best French - 'Bon appetit'. I didn't, well not entirely.
Ordered a medium-well done 'Australian Angus' sirloin beef steak. It arrived - rare!
And way too much tenderiser - most beef in Chinese restaurants uses tenderiser. I don't mind chewing my meat, not having it melt so easily in my mouth. There is a difference. The fries which came in a wire mesh shaker, were perfect though.
Ordered a bottle of Qingdao beer. 3/4 bottle filled a tall glass. It immediately lost its head. I guess the glass had been washed in detergent but not fully rinsed.
It was like drinking flat beer water.
The creamy potato soup was good and the slices of fresh crusty bread were delicious, the best bread I have eaten in China. But instead of a soup spoon, all I had was a dessert spoon.
The waiter had said - in his best French - 'Bon appetit'. I didn't, well not entirely.
M
miles
Guest
I do cook...meals don't usually require wheat products, but I've always loved home made bread, muffins, cookies, cupcakes, etc. I've tried Udi's bread and blueberry muffins and they have the consistency of sawdust. I made chocolate cupcakes yesterday and they were awful. America's Test Kitchen GF cookbook admits the baked products won't be anything like the real thing. Over time I'll probably forget what the real thing tastes like and will get used to the GF stuff. It's just hard to get used to.
L
La damnee elle la licorne
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Lyricalli
Strange Little Bug
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