Forum: Food

If you like chocolate and red wine, if you happen to see this anywhere, you have to try it. Tip- open the bottle about 20 minutes or so before you go to drink it, if you can wait that long. Mellows it even more. OMG. I am soooo thankful I can have alcohol and sugar again! YES!

3 tbsp. butter or margarine 3 tbsp. flour 1-1/2 cups chicken broth 2 cups cooked chicken 1 cup peas - if frozen, thaw 2-3 carrots cooked (sliced, diced, julienne or whatever) 2/3 cup mushrooms- optional 1/4 cup onions 1 can refrigerated biscuits

Where do I find this stuff? It was like rectangular crack with cheeze! I've tried 7/11 frozen pizza and it's close but it falls short. The shit was baked on a full-sheet pan, it was usually floppy, it had "sausage", "beef" or "pepperoni" and was likely loaded with crack because I crave that shit all the time and I just can't fucking replicate it. Maybe I should contact DuPont? or 3M? because I just can't figure the fuckin' recipe!!!

I went to the store for a handful of groceries and decided to get cheesecake ingredients. This stuff will be the death of me I swear. Want some? The recipe is soooo easy and really freaking yummy. Used a recipe off the inter webs.

I know it sounds weird but I am dying to try it. Should be a great alternative to those who are not eating flour for whatever reason. The author notes that while it does not taste like a flour crust pizza, it also does not taste like cauliflower. I like cauliflower anyway but this is good to know in case I want to slip this to my family and see if they can guess the ingredient. My niece posted this to my FB. Website- Eat. Drink. Smile. 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese 1 egg, beaten

Do any of you dehydrate your food? I got to thinking about it today and canning is very labor intensive along with the cost for jars and the amount of space they take up. But what about dehydrating? Dehydrated food shrinks so it takes up much less space. Major important factor is it is much much lighter. So if i ever needed to hoof it i could carry a decent amount on me. From what I am reading lots of things can be dehydrated. Plus it lasts longer than canned food. So any input on the subject would be much appreciated.

These are perfect when you need something to do with your child(ren) but don't want too many cookies. These are perfect for cutting into fun shapes and decorating, as they don't spread in baking. Recipe adapted from A Pinch of This and That. 1/4 cup sugar 1/4 cup butter 1 egg yolk pinch salt 1/2 teaspoon vanilla extract 1/8 teaspoon almond extract 1/8 teaspoon lemon extract 1/3 cup plus 1 tablespoon flour

I don't get it. I know not to make creamed potatoes with yellow potatoes because rest assured that'll give you gummy potatoes. Usually I make them with Idaho potatoes, the kind people use for baking and fries, and the creamed potatoes are fluffy and good. For big dinners, I always just buy a bag of white potatoes and use those with good results. However, this year at Thanksgiving, the potatoes were heavy, stiff, and gummy, and by the time I was done trying to "fix" them, they'd of made excellent mortar for any bricking project, or perhaps could have been used like plaster to mend holes in a wall. I didn't add anything unique or special. I used what I always use- half and half, butter, salt, pepper. What gives, anybody know? :dunno:

I just found this exchange really cute, not even sure why. Home-made mac and cheese is always on our holiday dinner tables, no matter what the holiday. I didn't grow up with it, but rather my kids started requesting it for special dinners and now it is a staple.

I just learned this... http://busycooks.about.com/od/crockpots/i/hottercrockpots.htm I was wondering why my ham hocks and beans are boiling on the "Low" setting, I even turned it to "Warm" setting and it was still boiling after fifteen minutes. I've only had this one for a short while but I remember the last one I used for years could be left for like 16 hours with no fear of killing the roast. This newer one would turn it into beef jerky in 4 hours. Fortunately, I do most of my cooking on the stovetop. But the WHOLE POINT of the Crockpot was the safety and convenient timing of a "fire and forget" appliance.

I feel like pizza today but I haven't worked a solid dough that I'm happy with just yet. Anyone have a solid, "tired and true" dough for me???

I've never had one, to my knowledge (maybe as a kid in the 90s, but I don't remember), so those of you who have, please enlighten us ignorant folk. What is so great about this nearly legendary sandwich? http://news.yahoo.com/s/yblog_newsroom/20101102/bs_yblog_newsroom/the-mcrib-returns http://www.hamburgercalculus.com/blog/?p=941

I saw this on Dr.CPE's fb page and thought I would share it here. It is a list of a lot of different roadside stalls and pick your own for anyone wanting real nurishment without buying from corporations. http://www.thekitchn.com/thekitchn/farmers-market/fall-favorite-roadside-farm-stands-129286

One of the reasons why I do not post as much here anymore is that I have been busy, along with my wife, in trying to turn one of my hobbies into a business. I like to cook; specifically, I like to make food hot. Not so hot that it hurts. Hot and enjoyable and flavourful. So this is me tooting my relatively new company horn. D.A.M.N. Fine Foods. You can look us up on facebook. We currently have five flavours of hot fruit spreads. Cherry Bomb, Rip-Rorin Raspberry, Sizzlin Strawberry, Blueberry Burn, and Smokin Saskatoon. They are great with plain soda crackers and cream cheese. They can be used in many colourful ways, such as Rip-Rorin Raspberry with chicken and ranch dressing in a wrap or perogies and sour cream topped off with Cherry Bomb. Is your mouth watering yet? Or are you staring at the computer screen with your head slanted slightly sideways going ??? hot fruit ??? wtf. Either way, you can order it from Saskmade.ca to satiate your curiosity. They will ship anywhere in the world.

:humpin: .

The Washington Post: It's actually an interesting bio on the man! I never thought of the people behind the chip flavors. I never cared much for Dorito's in general, but they are great crushed and sprinkled on chili. :thumbs: