quote:Dagonee posted: Starr R, if you register at the site, let me know your user name and I'll give you rights.
I try to always register by Starr R or a close variation. It's too late tonight, but I'll register tomorrow. Sorry it took a while to reply, but I had trouble finding this thread again. The regulars here are very prolific posters! (Now adding this thread to my Faves list.)
Posts: 68 | Registered: Jul 2005
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posted
I just joined! Now that we're going to have a real kitchen, I just might have to start cooking. I would like to have posting access, too, if that's okay, Dag! I registered as Vana.
Posts: 3214 | Registered: Apr 2002
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I love fresh tuna steaks. But I do not understand buying fresh tuna and grinding it, then mixing it with lots of other stuff. Surely almost the same results can be produced with high-quality canned/foil-packeted albacore? And with far less work . . . Do you really taste much difference? Posts: 32919 | Registered: Mar 2003
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I believe so. So what? I make tuna patties all the time, and they're yummy. I'm just asking whether the haute cuisine version really tastes all that different. Posts: 32919 | Registered: Mar 2003
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I think using raw ground tuna would make a difference - the texture at the end would be different, the flavour would be infused into the tuna meat more and you could have it slightly rare if that's your preference (as mine is).
Not to disparage your tuna patties. Posts: 4393 | Registered: Aug 2003
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You could use whole steaks cut to "sandwich" size, and use the same seasonings as either rubs or a marinade (with some oil and lemon juice and a little sugar) and grill them.
Posts: 21182 | Registered: Sep 2004
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I added my recipe for microwave meatloaf. We had it last night. It's easy, cooks faster than traditional meatloaf, and really tastes almost as good. (My dad says as good, but I don't quite agree.)
When I had Emma, my visiting teacher brought me the most wonderful zucchini bread I've ever had-- it was made with zucchini and whole wheat (not whole wheat flour, whole wheat) and had wonderful spices, a pound-cake-like texture, and a yummy glaze on top. And it was high-fiber, to help with the bathroom problems you have after having a child.
I need to write my mother-in-law and get her to get the recipe for me.
Posts: 21182 | Registered: Sep 2004
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Sorry I missed dinner, Shan. I stayed late at work. Raincheck?
Given another month, we might be ready for the start of school. Trouble is, the first day is Monday . . . >_<
Posts: 32919 | Registered: Mar 2003
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That's okay, rivka . . . *sniff* Raincheck will be just fine! (I never got around to cooking, anyhow - I had an eye check-up and the dilation set my vertigo off so I was not the happiest of campers . . . )
School does take priority . . . I'm trying to ignore Nathan's start date of the 7th for a little bit longer . . . and planning on cooking tomorrow afternoon.
Posts: 5609 | Registered: Jan 2003
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I have a great recipe for zucchini bread. It actually tastes just like a chocolate-chocolate-chip muffin (for those of us who are chocoholics) but is much lower in fat and higher in good stuff.
There are also variations for lemon zucchini bread and regular zucchini bread. I really should join and add some recipes.
Posts: 1903 | Registered: Sep 2003
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One crock pot. One Boston butt (pork shoulder). 1 cup of Wochestershire sauce. 1 cup of brown sugar.
In crock pot, pour W. sauce over pork shoulder. Pack brown sugar on top of the meat. Cook on highest setting for one hour. Cut back to lower medium setting and cook for six to eight more hours.
posted
I don't have permission to add recipe's, so I'll just post it here.
T_Smith's Omelette:
Cut up an onion, either 1/2 of a small onion, or 1/3 or a medium onion, or just cut up how ever much onion you want. Don't cut up too much, though.
Put a medium-large frying pan on medium temperature, and put in a nice glob of butter. If I were to guess, I'd say 2 tablespoons. Enough where when it melts, there's still a good amount of melted butter in the pan.
Add the onions. If you want any peppers in it, go for it.
Sprinkle in:
1/2 tsp cayanne pepper, 1/2 tbsp parmasaen cheese, However much black pepper and salt your taste buds say.
Using a spatula, move that around, and get it so the cayanne pepper is evenly spread. Let this cook, occassionally stirring.
Now for the eggs. I personally prefer 2 eggs, as it gives me the best thickness needed. Some people say use a wisk, I use a fork. Have it so the curve of the fork faces the bottom of the bowl and go in a circular motion, towards and up, away and down. Do this untill the eggs are well blended.
By now the onions/peppers or whatever else you are cooking should be done. Put them on a plate. Wipe the pan with some paper towels (careful, it's hot).
Make sure the pan is still on a medium-low temp.
Add in the eggs, and sit down the pan really fast. You need to pick up the pan asap, and move around the pand so that the edges of the pan have the egg's on them all the way around, and that the egg is evenly spread in the middle. Soon as it is, set the pan back down. The eggs should still be a bit runny, so occassionally pick the pan up and try to spread it a bit more.
Soon as it looks like the eggs are pretty much not going to move much more, put 2 slices of american cheese so they face like a triangle from your perspective (have one slice higher up than the other).
Add in the onions in the middle, but sort of forming a line from top to bottom.
Get a fork. The edges of the eggs should be toasted and crispy. Using the fork, pull the edge of the omelette on the left side away from the pan, then, using your hand, fold in over the onions/cheese.
Then, do the same with the right side. Then, if you can, fold the bottom and the top over as much as they can.
Let cook for a bit longer. If you want, you can flip it, but you don't have to.
Soon as it's ready, slide it onto a plate, or use a spatula.
Add salsa. The cayanne makes it spicy, and the parmasaen gives it a nice flavor to go with it, but the salsa makes it awesome.
I suppose at some point I'll have to have Jamie take some pictures.
Posts: 9754 | Registered: Jul 2002
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quote:Originally posted by Dagonee: Too bad she hasn't starting posting recipes yet.
I made an amazing meatball discovery and breakthrough. When I use the leanest ground meat for my meatballs, they tend to come out dry. I've tried mixing in applesauce or pureed or grated vegetables, with limited success. But my last batch of meatballs were miraculous!
As I was mixing the very lean meat with an egg, breadcrumbs and seasonings, I noted the absolute lack of greasiness on my hands. And I thought what I could do to make my meatballs moist and tender. I mixed a quarter cup of cold water and a couple of tablespoons of olive oil into the meat mixture. I figured that olive oil is healthier than beef fat. The meatballs were very tender, moist and juicy.
Posts: 10397 | Registered: Jun 2005
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posted
Dag, how do I register? When I click Register, I come to the forums page, and there's nowhere to enter a username and password or anything. Is something broken?
Posts: 1903 | Registered: Sep 2003
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