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Your Food Thread

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Aglaopheme said:
I know.

I went with this. Besides all of the music talk tonight, I think I'll need a little holy water.

http://pbs.twimg.com/media/CM9SKM9WIAAbsKw.jpg:large
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I generally prefer a darker beer, but this was really good. I made a crack about the hokey water, and one of the cashiers warned me to be careful you never know what will happen. I told him I'd be fine because I am a soulless ginger. He just smiled and showed me his Celtic cross tat.
 
Aglaopheme said:
I generally prefer a darker beer, but this was really good. I made a crack about the hokey water, and one of the cashiers warned me to be careful you never know what will happen. I told him I'd be fine because I am a soulless ginger. He just smiled and showed me his Celtic cross tat.
Click to expand...

Perhaps i will find a bottle when I'd down that way in early December.
 
1/2 beef, 1/2 chicken enchilada casserole, done up in the slow cooker. hatch enchilada sauce.
 
A friend has sent me a Green Tomato Galette recipe to try, to make a dent in this pile of green tomatoes.
 
Emerson40 said:
A friend has sent me a Green Tomato Galette recipe to try, to make a dent in this pile of green tomatoes.
Click to expand...

I envy you! I have wanted green tomatoes all summer. Chop them up and fry them with flour salt and pepper. Yum!
 
Emerson40 said:
A friend has sent me a Green Tomato Galette recipe to try, to make a dent in this pile of green tomatoes.
Click to expand...

I like them chopped in home fried potatoes (added towards the end of cooking), an omelette or a stir fry. Fried rice or casseroles. They are a bit tart, so I treat them more like an onion when they are green and firm. I love them :)
 
The green light is on, telling me that the AKORN is right at 225°F, inside. There's a little smoke coming out of the stack on top. This means that good things are happening to the spareribs laying on the cooking grate.
 
I'm thinking of experimenting with an apple upside down oatmeal cookie. If I core them and slice in rounds it should be the perfect size.
 
Somewhere between Wonder Bread balloons and Rock Bread


Covering your rising loaf with a dish towel protects it from dust and flying insects, it’s true; but it doesn’t keep it moist. Plastic wrap keeps it moist – but it can stick, too, even when it’s greased. How many of you have tried to remove sticky plastic from your risen loaf, only to see it tear and deflate? I sure have.

The solution? An inexpensive shower cap.

Use a clear plastic cap, if you can; you get a better view of what’s going on inside. The elastic keeps the cap firmly anchored to the pan, while the plastic on top “poofs” nicely, sheltering your rising loaf without actually touching it.


http://blog.kingarthurflour.com/2014/08/04/my-bread-didnt-rise/
 
Home made sauce and a double batch of lasagne. Caesar salad and crusty bread with Kerrygold butter. NOM!
 
I suspect Mexican Growers are already just expressing their displeasure with Trump. The last two batches of jalapenos I bought at the chain Mercado that caters to primarily Mexican Americans in this border state were unbelievably mild. I'm talking Trump Tower taco salad mild. I'm having the same trouble with what should be Hatch chille but are probably anaheim's grown in Mexico.

The caterer at last night's birthday party colloquially known as "the taco guy" had roasted jalapenos as a side. Those had absolutely no bite, either.
 
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