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Source: (consider it)
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Thread: HEAVEN: Dishy: the 2011 recipe thread.
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The5thMary
Shipmate
# 12953
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Posted
quote:
Originally posted by piglet:
I'm a convert to slow-cooker/crock-pot cookery; D. bought a huge slow-cooker a few years ago at the Cathedral auction and at first I wondered what on earth we would do with it as I didn't think of myself as that organised, slow-cooker sort of person.
I was quite wrong - it's a wonderfully easy way of cooking and although I don't use it every day, or even every week, I wouldn't be without it.
Paddy O'F - do you brown your chicken pieces first, or just chuck them in and turn it on? I do lamb shanks by marinating them with the veggies and wine overnight, and beef casserole by browning the meat first.
Well, I can't really brown anything as our gas stove has never been hooked up! Looong story... basically, I'm terrified of gas stoves... so, in answer to your question, no, I just put the chicken into the crock pot. Actually, though, as I sit here thinking about things I've cooked in the microwave oven, I recall having burned a few items... before something burns it has to be browned somewhat... perhaps I should see if there is some method of browning meat in a microwave oven...
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God gave me my face but She let me pick my nose.
Posts: 3451 | From: Tacoma, WA USA | Registered: Aug 2007
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The5thMary
Shipmate
# 12953
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Posted
And when cooking ground beef, turkey, or chicken, I do cook them in the microwave oven first.
I made a delightful slow cooker chili last week and used ground chicken instead of ground beef. The ground chicken seemed a bit bland so I added some kick with a liberal dose of ground red pepper flakes. My girlfriend insists that she doesn't care for spicy food but she really liked my chili. Neither of us can stand anything too spicy but this chili was just right. There are several excellent online recipe websites to check out. I recommend allrecipes.com and check out their crock pot offerings, even the desserts made in a slow cooker--I really want to try a berry cobbler recipe I saw on there the other day.
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God gave me my face but She let me pick my nose.
Posts: 3451 | From: Tacoma, WA USA | Registered: Aug 2007
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LutheranChik
Shipmate
# 9826
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Posted
At our house tonight we're indulging in a great American summer tradition: BLTs, aka bacon, lettuce and tomato sandwiches. (Streaky bacon to some of you.) These are especially good if you have grown the lettuce and tomatoes yourself. Either fresh or toasted bread is fine. Some people like to add cheese, although to me that's gilding the lily.
I recently had a salmon BLT in a local restaurant -- a nice broiled filet of salmon topped with all of the above, on a toasted bun. Very good.
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Piglet
Islander
# 11803
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Posted
I think I mentioned before (either here or in AS) that I can take or leave BLT sandwiches (and would sooner leave them), but if you add a few slices of avocado ...
A dish fit for a king. ![[Smile]](smile.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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The5thMary
Shipmate
# 12953
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Posted
quote:
Originally posted by piglet:
I think I mentioned before (either here or in AS) that I can take or leave BLT sandwiches (and would sooner leave them), but if you add a few slices of avocado ...
A dish fit for a king.
Ish. I call avocados, "blechh-ocados". Can't stand the sight, smell, or taste of 'em.
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God gave me my face but She let me pick my nose.
Posts: 3451 | From: Tacoma, WA USA | Registered: Aug 2007
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TubaMirum
Shipmate
# 8282
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Posted
I'm just a BT kinda gal; skip the L and give me fat slices of garden tomatoes and salty bacon, plus mayo on fresh-baked bread (if you got it).
Yow. My tomatoes are just starting to get ripe, but this will happen in another couple of weeks. Can't wait!
Posts: 4719 | From: Right Coast USA | Registered: Aug 2004
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rugasaw
Shipmate
# 7315
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Posted
Where as I am a BL type of guy. You can have all of my tomatoes.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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LutheranChik
Shipmate
# 9826
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Posted
I just baked a loaf of V8 bread (V8 being a tomato-dominant mixed-vegetable juice -- relatively flavorful and good for cooking as well as drinking) amended with some minced veggies, destined for BLTs in the near future. My own tomatoes are still green, but I found some lovely greenhouse tomatoes at a Mennonite farm on the way to my doctor's office -- perfect red and yellow spheres. My lettuce is something of a diffrent story -- the weather has been so hot and miserable here for the past month that m two staggered plantings are both ready to bolt -- but I think I can salvage some edible leaves.
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Marvin the Martian
Interplanetary
# 4360
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Posted
A BLT is a lovely bacon sandwich ruined by salad.
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Hail Gallaxhar
Posts: 30100 | From: Adrift on a sea of surreality | Registered: Apr 2003
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Roseofsharon
Shipmate
# 9657
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Posted
OK, it's that time of year, and I need to do something different with my courgette/zucchini glut. Preferably before the climbing bean glut gets going.
There are some interesting recipes online, but the ingredients lists pretty well all say x number of courgettes/zucchini.
So, as mine vary from 6"" long to 15" long ("What a Diff'rence a Day Makes", as the song says!), with a similar expansion around, I need to know, what size vegetable do the recipe writers actually mean?
In other words:
How big is an average courgette?
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
This recipe for feta & courgette fritters has been recommended to me - and again, uses weight to help you with the measuring of your courgettes.
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Roseofsharon
Shipmate
# 9657
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Posted
Thank you both for those suggestions - they'll make a nice change from all those dishes based on the usual courgette/onion/tomato combination, adaptable though that is ![[Biased]](wink.gif)
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Uncle Pete
Loyaute me lie
# 10422
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Posted
Thanks to kuruman, I am a recent convert to avocado. Other than guacamole or eating spread on toast (both commendable) what simple things can I do with an (i.e. one) avocado? One, because in Canada, the current price is 2/$5.00.
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Pancho
Shipmate
# 13533
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Posted
quote:
Originally posted by PeteC:
Thanks to kuruman, I am a recent convert to avocado. Other than guacamole or eating spread on toast (both commendable) what simple things can I do with an (i.e. one) avocado? One, because in Canada, the current price is 2/$5.00.
Off the top of my head: you can grill it, you can slice it in half and drizzle it with olive oil, you can slice it and dice it and add it to salads or omelets, you can include it in a (spicy or not spicy) shrimp cocktail, add it atop pizzas.
What I like to do is make little tacos (taquitos) of just avocado: spread some avocado on a warm corn tortilla and sprinkle it with salt, sometimes I'll add cheese. A small avocado yialds 4 to 6 taquitos depending on how much you spread. I can eat these for hours.
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But to what shall I compare this generation? It is like children sitting in the market places and calling to their playmates, We piped to you, and you did not dance;
we wailed, and you did not mourn."
Posts: 1988 | From: Alta California | Registered: Mar 2008
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lily pad
Shipmate
# 11456
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Posted
You can afford to buy them? I've been craving avocado for the last few weeks but the price is nuts. Lowest has been $2.69 for small ones lately.
That being said, guacamole can be frozen. If you make the amount from one avocado, put half into a small container, put plastic wrap touching the surface to keep the air out and then the lid to the container. It may get a big of a brown surface when you defrost it but if you are the one eating it, ie. not "company", who cares.
When making it to take to something, I use the spices from Epicure and a lime and it never fails to impress.
Again, not "company" food, but something that tastes really good to me, is to mash up half an avocado with the egg salad in a sandwich.
Otherwise, you could always invite me over!
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Sloppiness is not caring. Fussiness is caring about the wrong things. With thanks to Adeodatus!
Posts: 2468 | From: Truly Canadian | Registered: May 2006
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Uncle Pete
Loyaute me lie
# 10422
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Posted
Of course dear lily! When are you next in Ottawa?
I may have to invesst in a small roll of plastic wrap. Lime juice is always present, mostly always fresh-squeezed.
I love egg salad, but since I have been buying cholesterol-free liquid egg for a year now, I no longer have eggs in the house.
Salads: hmmm. Tomato, avocado, broccoli, a squirt of lime juice, and some home made oil vinaigrette?
Any other suggestions?
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
quote:
Originally posted by PeteC:
Thanks to kuruman, I am a recent convert to avocado. Other than guacamole or eating spread on toast (both commendable) what simple things can I do with an (i.e. one) avocado? One, because in Canada, the current price is 2/$5.00.
One nice treat is to use a half avocado to hold a shrimp cocktail. Just slice it in half, remove the pit, sprinkle with lime juice. Mix up a 1/4 c. smallish cooked shrimp and perhaps a small dice of celery for crunch in 2 T of spicy cocktail sauce. Spoon the mixture into the pit hollow and over the rest of the flesh. Eat it, scooping up bites of avocado as you go. Good eats.
[ 13. August 2011, 17:37: Message edited by: Lyda*Rose ]
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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John Holding
Coffee and Cognac
# 158
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Posted
I first met avocado when it had been cut in half with the pit removed and the cavity filled with sour cream (...and a sprinkling of caviar, but that's really not necessary).
Using that model, I can imagine all sorts of ways of eating avocado.
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by PeteC:
what simple things can I do with an (i.e. one) avocado?
Thinly sliced, with grilled bacon, in a sandwich.
In combo with cherry tomatoes and thinly sliced onion, with a dressing made of:
Juice of half a lime
1 tsp sugar
Half to 1 (according to taste) tsp hot pepper sauce.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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LutheranChik
Shipmate
# 9826
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Posted
Red leaf lettuce, cubed or sliced avocado, strawberries, very thin onion rings, poppyseed dressing.
A "50 shades of green salad" with mixed green lettuces and other greens, fresh or frozen peas, cucumber, celery, finely sliced zucchini -- anything green and saladic, basically -- add some cubed or sliced avocado and dress with green goddess or similar dressing. (Big hit at our church potluck.)
beet, orange and avocado slices artistically arranged on a plate with some interesting dressing drizzled over the top.
Avocado,sliced or cubed or made into guacamole, as a topping/side for any kind of Mexican food.
One of my favorites: Chicken salad with a dressing of sour cream, avocado, scallion and dillweed buzzed smooth in the blender. (Or, alternately, cube the avocado and make a sour cream-dill dressing.
Another favorite: Avocado on the half shell, with a simple garlicky olive-oil/wine or balsamic vinegar dressing in the hollow left by the seed. This is an easy-peasy summer salad that goes with low-fat entrees like fish.
My mother's 60s-era cookbooks seemed to have a thing for creamy avocado desserts, like avocado icebox pie and avocado ice cream -- I've never tried such a thing, but why not.
I've also heard of people grilling avocado on the half shell, but I understand that cooking makes them bitter, so I'm not sure what the point is of this exercise.
[ 13. August 2011, 19:25: Message edited by: LutheranChik ]
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Piglet
Islander
# 11803
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Posted
Slice your avocado, and some Mozzarella cheese and a couple of Italian plum tomatoes, arrange them artistically on a plate (in the form of the Italian flag, if you must), and dress with a slightly garlicky Italian dressing and lots of freshly ground pepper.
Heaven on a plate.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Uncle Pete
Loyaute me lie
# 10422
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Posted
Thanks for all the ideas. Friends came over yesterday with all the makings for wraps so I tossed the avocado to them. It's gone now, but will keep suggestions in mind for the next time I feel affluent.
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
If you can afford it a salad of avocado chunks, watercress and halved cherry tomatoes is sublime - use a simple dressing as there are plenty of flavours there already. Perhaps cider vinegar and olive oil.
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I give thanks for unknown blessings already on their way.
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Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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LutheranChik
Shipmate
# 9826
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Posted
It looks like it's going to be a clear day today, so I think I'm grilling pork chops for dinner. We recently exchanged our old, rusting eyesore of a hibachi-sized tabletop cast-iron barrel grill for a larger model on a wheeled cart, which means that I'm having to get used to the size differential and heat regulation (the new one has a side vent and a chimney with a moveable top on it)...I feel compelled to make the most of the extra grilling space by making the whole meal on the grill, so I might grill up some redskin potatoes in foil, plus some of our abundant Asian eggplants that I've not found another use for this weekend. And we also have wax beans that need eating soon. I feel like a contestant on "Chopped"...try to make this market basket of odd items all work together...
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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ken
Ship's Roundhead
# 2460
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Posted
quote:
Originally posted by Marvin the Martian:
A BLT is a lovely bacon sandwich ruined by salad.
Probably true. The ideal bacon sandwich has thick bread, lots of butter and salt and the bacon is too hot to touch when you put it in the bread so everything melts. There can be fried onions and a little bit of mushroom as well. (Tomato ketchup, brown sauce, or even mayonnaise, are permitted but are added by the eater, not the cook, should they be different people)
BUT on the otyher hand, someone on another thread just wrote about an HLT, that is a Halloumi, lettuce and tomato sandwich. That sounds fun. As long as the Halloumi is sliced thinly and fried or grilled to crispiness. Though it might benefit from spicing up by something like garlic mayonaise or paprika, or aioli, or some olive paste or even a bit of that Turkish chilli/herb/nut paste whose name I cannot remember.
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Ken
Lamor che move il sole e laltre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Yangtze
Shipmate
# 4965
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Posted
quote:
Originally posted by ken:
<snip>that Turkish chilli/herb/nut paste whose name I cannot remember.
Muhammara.
So delicious. I have some in the fridge at the moment. I love it on flatbread or crackers topped with yoghurt.
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Arthur & Henry Ethical Shirts for Men
organic cotton, fair trade cotton, linen
Sometimes I wonder What's for Afters?
Posts: 2022 | From: the smallest town in England | Registered: Sep 2003
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
I love this recipe, because it's really, really easy. POTATOES & CHORIZO BAKE
For 4 people
800g potatoes
200g chorizo
1 red pepper
frozen spinach, preferably in creme fraiche
1onion 4 eggs seasoning
Peel & cut the potatoes into quarters (ish)
Peel and chop the chorizo into 1/4 (ish) inch slices
Chop the pepper & onion into good sized chunks.
Mix all together with a tbsp of olive oil - if you have chilli oil, so much the better. Season to taste. Put in an oven proof dish. This needs to be quite deep.
Stick in the oven at about 180°C for about 30 minutes until everything is cooked.
Defrost spinach (as much as you fancy) in microwave. When potato mix is cooked, mix the spinach with this.
Make 4 hollows in the mix, and break the eggs into the hollows.
Put back in the oven for about 10 minutes until the eggs have set.
Serve with crusty bread, if desired.
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Emma Louise
Storm in a teapot
# 3571
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Posted
Oooh doormouse that sounds nice
Posts: 12719 | From: Enid Blyton territory. | Registered: Nov 2002
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
It is! (Where's the drooling smilie when you need it!?)
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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LutheranChik
Shipmate
# 9826
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Posted
Mmmm...we love chorizo of any variety. (Mexican chorizo, unlike its Spanish cousin, is a soft, crumbly sausage.)
Last night we grilled pork chops outside, and I tried tossing a cupful of soaked cherrywood chips into the the coals for some aromatic smoke. The chops (marinated in some balsamic vinegar, garlic and olive oil) turned out really well.
We use chips quite frequently when we grill -- I think I like maple best, but the fruitwoods also add real flavor. When we visit NW Michigan, where fruit is the primary agricultural product, in the fall, we often gaze longingly at the more decrepit old trees in the orchards...some of those farmers could make some extra money by chipping up their prunings and selling them by the bag at the roadside.
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Emma Louise
Storm in a teapot
# 3571
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Posted
I now have frozen spinach in the house - it will be made some time this week!
Posts: 12719 | From: Enid Blyton territory. | Registered: Nov 2002
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rugasaw
Shipmate
# 7315
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Posted
quote:
Originally posted by Dormouse:
This recipe for feta & courgette fritters has been recommended to me - and again, uses weight to help you with the measuring of your courgettes.
I just tried this recipe. I changed a few things like downsizing the amounts of everything. I used fresh basil instead of dill and parsley. I also used a knife to dice the courgettes. I also did not wait 20 minutes for the salting to work nor did I squeeze the water out. The result ended up bing very tasty.
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
quote:
Originally posted by Emma Louise:
I now have frozen spinach in the house - it will be made some time this week!
We had this last night. I threw in some courgettes, used marinaded peppers instead of fresh - and remembered that I found frying the eggs seperately was easier than baking them in the oven. But, as ever, YMMV
And glad you liked the recipe, rugasaw. I've never made them - but maybe I will now!
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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St. Gwladys
Shipmate
# 14504
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Posted
I'm thinking ahead. Evert year we buy a jar of cranberry sauce to go with the turkey for Christmas, and every year, we only use a couple of spoonfuls. How can you use up the remainder?
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"I say - are you a matelot?"
"Careful what you say sir, we're on board ship here"
From "New York Girls", Steeleye Span, Commoners Crown (Voiced by Peter Sellers)
Posts: 3333 | From: Rhymney Valley, South Wales | Registered: Jan 2009
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Martha
Shipmate
# 185
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Posted
Brie and cranberry sandwiches/toasties/paninis are very yummy. Or I don't see why you couldn't eat it with chicken if you have roast chicken anytime. And I feel like Nigella Lawson would have leftover-cranberry-sauce recipes although I don't know any off the top of my head (or maybe I'm thinking of pomegranates, I know she's big on those. Still, it may be worth checking her website.)
Posts: 388 | From: in the kitchen | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
Any sort of fruity stuff like that can go to add interest to sauces and gravies. A dollop in a venison or beef casserole for example. I usually have a jar of home-made (albeit not by me) thyme and quince jelly knocking about the fridge which I add to all sort of things where I feel the gravy needs a bit of mellowing.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Enigma
Enigma
# 16158
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Posted
Next week I am going away in a caravan to enjoy an annual retreat to a Christian festival. Traditionally I provide the first evening meal which is served cold to save time and effort after the camp set up. So far it has been coronation chicken with various accompaniments every year which has gone down very well and has been requested again this year. However, I am wondering whether anyone has a different suggestion that I could try. I am only talking about a caravan full of people - not sure exactly how many - 4-6 people. Any ideas?
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Who knows? Only God!
Posts: 856 | From: Wales | Registered: Jan 2011
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St. Gwladys
Shipmate
# 14504
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Posted
If it has to be cold, you can't go too far wrong with good bread, decent cheese, crisps and apples.
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"I say - are you a matelot?"
"Careful what you say sir, we're on board ship here"
From "New York Girls", Steeleye Span, Commoners Crown (Voiced by Peter Sellers)
Posts: 3333 | From: Rhymney Valley, South Wales | Registered: Jan 2009
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Firenze
Ordinary decent pagan
# 619
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Posted
Plus a few olives and, if you have a Lidl handy, a few jars of their sundried tomatoes or mixed funghi or other antipasta. Don't stint with the wine, people will remember it as the best meal of their lives.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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rugasaw
Shipmate
# 7315
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Posted
Chicken breasts cooked.
Mushrooms, onions, garlic sauteed.
Pan deglazed with white wine.
A Tin of diced tomatoes added to pan.
Chopped kalamata olives added.
Chopped capers added.
Return chicken to pan.
Season the chicken however you like your chicken and this is a great meal. Or you can refrigerate overnight and using a good crusty bread make sandwiches out of it.
[ 20. August 2011, 03:22: Message edited by: rugasaw ]
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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jacobsen
seeker
# 14998
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Posted
Have just had a party involving a green pea and riccotta tart with thyme pastry. recipe here, just add one tbsp chopped thyme to the pastry mix and bake blind before adding the filling and baking again. Or try The one in Sarah Raven's Garden Cookbook.
Guaranteed to disappear before anything else at a party. ![[Yipee]](graemlins/spin.gif)
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But God, holding a candle, looks for all who wander, all who search. - Shifra Alon
Beauty fades, dumb is forever-Judge Judy
The man who made time, made plenty.
Posts: 8040 | From: Ębleskiver country | Registered: Aug 2009
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LutheranChik
Shipmate
# 9826
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Posted
We're eating gussied-up po' food tomorrow -- pork steak, that most underappreciated of pork parts, which I actaully prefer over chops when it comes to flavor and texture. We loveitloveitloveit grilled over charcoal. And I have a sentimental fondness for it rolled in seasoned corn flake crumbs and baked -- we had that for dinner about once a week when I was growing up.
Tonight we're watching a food-truck cooking challenge on Food Network that's heavy on the homemade sausage, and DP has expressed a desire to make some too -- at least loose sausage, if not the casing kind. (I have memories of the ordeal my dad put my mom through making homemade sausage with an old-school meat grinder, "everything but the squeal" and natural casings, so I'm somewhat less enthusiastic about such a project.)
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Timothy the Obscure
Mostly Friendly
# 292
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Posted
Finally got the courage to attempt Carolina style barbecue yesterday. It went well--pork shoulder cooked over hickory charcoal at 275F for 8-9 hours, with a sauce of vinegar, dried red pepper, dry mustard, and brown sugar. I grew up with it, but we never did it at home--we got the meat as take out and my grandmother made the rest (cole slaw, collards, corn bread (or hush puppies).
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When you think of the long and gloomy history of man, you will find more hideous crimes have been committed in the name of obedience than have ever been committed in the name of rebellion.
- C. P. Snow
Posts: 6114 | From: PDX | Registered: May 2001
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LutheranChik
Shipmate
# 9826
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Posted
Eight or nine hours? Wow. How often did you have to refresh the charcoal?
The longest I think we've ever cooked anything on the grill was an hour and a half for a split chicken. We have a barrel grill that is theoretically capable of smoking things, but we just haven't been very adventurous -- we use the soaked chips for some extra flavor and that's it.
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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infinite_monkey
Shipmate
# 11333
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Posted
Budget cuts being what they are, my school is having a potluck breakfast for our staff development day.
The upside? I discovered this:
Baked Oatmeal
Insanely delicious, and so easy to make. I'm still not sure what a "huckleberry" is, but it was great with blueberries instead, and I can imagine peaches/apples/whathaveyou working well too. I made it tonight and will reheat tomorrow, but I think it'd work fine to prep everything the night before and just stick it in the oven when you wake up for a really great cold-morning breakfast.
I need to shut up about the virtues of this oatmeal now. If only so I can go sneak some more off a part of the baking dish that people may not notice...
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His light was lifted just above the Law,
And now we have to live with what we did with what we saw.
--Dar Williams, And a God Descended
Obligatory Blog Flog: www.otherteacher.wordpress.com
Posts: 1423 | From: left coast united states | Registered: Apr 2006
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Gosh but that sounds delicious! I shall work out a local equivalent.
Sex-on-a-plate!
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I give thanks for unknown blessings already on their way.
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What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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jedijudy
Organist of the Jedi Temple
# 333
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Posted
Thanks infinite_monkey! I am going to try that oatmeal recipe tomorrow! It sounds yummy! (Like oatmeal cookies!!)
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Jasmine, little cat with a big heart.
Posts: 18017 | From: 'Twixt the 'Glades and the Gulf | Registered: Aug 2001
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Uncle Pete
Loyaute me lie
# 10422
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Posted
Although it sounds scrumptious, I may have to pass on the maple syrup. Wonder what non-sugar substitutes I could use?
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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