HajarRocks
June 21, 2008 - 07:41 PM
QUOTE (Fordmanrod @ June 21, 2008 - 08:36 PM)
Hajar... will this only work with lemons? I have a Bears Lime tree that has fruit not as tart as a lemon but nice with chicken and fish just the same. The rind is yellow like a lemon as opposed to the green of a persian lime.
The technique will work but as to the finished flavour profile, I don't know. If it has a distinct lime flavour it certainly wouldn't work in Moroccan cooking (I tried with my lime tree and folks thought I was a total nut) as lime isn't used in Moroccan cooking. Limes grow all over Morocco though I have not seen anyone use them for anything. I would be thinking it would work more with Latin flavours.
Radyms13
June 21, 2008 - 07:47 PM
Ok I know I chopped tons of onions, garlic, carrots, flat leaf parsley, coriander and tomatoes the other day. But what I'd like to know is what kind of seasonings.....
Fordmanrod
June 21, 2008 - 07:47 PM
QUOTE (HajarRocks @ June 21, 2008 - 07:41 PM)
The technique will work but as to the finished flavour profile, I don't know. If it has a distinct lime flavour it certainly wouldn't work in Moroccan cooking (I tried with my lime tree and folks thought I was a total nut) as lime isn't used in Moroccan cooking. Limes grow all over Morocco though I have not seen anyone use them for anything. I would be thinking it would work more with Latin flavours.
Thanks... I will try it... the tree puts out alot of fruit and I hate to see it going to waste.
HajarRocks
June 21, 2008 - 07:49 PM
QUOTE (Radyms13 @ June 21, 2008 - 08:47 PM)
Ok I know I chopped tons of onions, garlic, carrots, flat leaf parsley, coriander and tomatoes the other day. But what I'd like to know is what kind of seasonings.....
That would be the column on the essential Moroccan kitchen. Tomatoes are always grated when used for cooking and not in a salad as are onions. Grating tomatoes effectively skins them without having to faff about in boiling water and then shocking.
HajarRocks
June 21, 2008 - 07:50 PM
QUOTE (Fordmanrod @ June 21, 2008 - 08:47 PM)
Thanks... I will try it... the tree puts out alot of fruit and I hate to see it going to waste.
Give it a shot and let me know!
Radyms13
June 21, 2008 - 08:16 PM
QUOTE (HajarRocks @ June 21, 2008 - 08:49 PM)
That would be the column on the essential Moroccan kitchen. Tomatoes are always grated when used for cooking and not in a salad as are onions. Grating tomatoes effectively skins them without having to faff about in boiling water and then shocking.
Well you could post the column sweets or email it to me
Radyms13@yahoo.com.
HajarRocks
June 21, 2008 - 08:20 PM
QUOTE (Radyms13 @ June 21, 2008 - 09:16 PM)
Well you could post the column sweets or email it to me
Radyms13@yahoo.com.
Okay I am going to try and post it. Should it do anthing wacky I will delete it out and email it.
Radyms13
June 21, 2008 - 08:22 PM
Looks like the party is over here tonite!! I have plenty of cold beer...help yourself.....and let's talk some FOOD!!!
HajarRocks
June 21, 2008 - 08:30 PM
Hajar’s Morocco for Foodies!
My apologies friends for taking so long in getting this column started; but here I am! Before I go too far I would like to caution that this is my own personal take on the foods and dishes from the Oujda to Nador areas of Morocco; basically the northeast and a bit beyond. While regional dishes and spicing is to be found, just as much does not vary; such as the 7 Essential Spices in *every* Moroccan kitchen. Oujda for example uses very little to no cinnamon in savoury dishes yet sells some of the finest cinnamon to be found anywhere. I have yet to have a dish here in Oujda that contained the sweet warm spices save ginger. You probably have food experiences that differ from mine here and I would be most happy to post dishes from other areas which you know and make yourself or have been served. I have been cooking Moroccan food for over 20 years; ever since I saw Madhur Jaffrey’s series on Morocco on PBS. Oh, that dates me! I found when I came here that my food was on target for Moroccan flavours and ingredients. To date, 500 Moroccan souls have tasted my own Moroccan food and have said “this is Moroccan.” I also have recipes from lala (the mother of my husband), Mohamed, the house maid, and a few “home cooking” restaurants which I ran home and copied!! So, let us take an epicurean tour of Moroccan food together. Whether you have been cooking Moroccan food or want to learn, I am here to help, guide, and walk you through my Morocco. One note on Moroccan recipes from the internet. Many, many of these recipes are from Morocco’s restaurant chefs and bear little resemblance to home cooking. These are most usually large hotel international style or chain hotels. Also, beware of *any* recipe called Moroccan *style*, it is just not Moroccan!! I cannot stress this enough! The 7 Essential Seasonings for Every Kitchen
PAPRIKA: This is a must! It must be a very deep yet very bright red sweet smoky paprika. You will pay for this as the closest approximation for those outside of Morocco would be a good Spanish or Hungarian variety usually found in the international foods section of good supermarkets. I am completely addicted to the paprika here and it is used in many to most dishes. Never in my life nor anywhere in the world have I tasted a paprika with so much vibrant flavor! If you can only find the stuff in a jar that is not imported and turns brown quickly, I might skip it. It just is not worth the loss of flavor and color to use bad paprika. It isn’t only used to decorate potato salad and deviled eggs here. GROUND GINGER: Used surprisingly enough in many to most dishes again in varying quantities. Also again, this must be high quality fragrant and fairly strong ground ginger. An Indian ground ginger could be a suitable replacement and perhaps Chinese as well. While fresh ginger is called for in Moroccan style recipes; someone decided that “fresh MUST be better!” Wrong answer!! In Moroccan homes and restaurants I have yet to see any fresh ginger. Pungent is what you are looking for with the color, if possible, of very golden sand. I have discovered the delights of cooking with ginger now. GROUND BLACK PEPPER: Again of the highest quality available to you. None of that old, dry, powdery pepper that is most likely laced with saw dust!! If you grind your own you want a medium fine pepper. The first time that I smelled Moroccan black pepper, during Mohamed’s “name that spice” test, I actually thought that it was sage. The smell and flavor are unrivalled. It packs a bit of heat to quite a lot of heat depending on how much you use. Most recipes call for a teaspoon or more! I also use it by the pinch when I am cooking foods of other countries for wonderful flavor and scent without the heat. This is used for heat here more than any other type of pepper. TURMERIC: Here you may be stumped for finding good turmeric. Here it is finely ground to powder, the color of autumn gold and actually has flavor! It is *not* used in Morocco to color food but to give flavor. All Moroccan houses keep a box of “coleur synthetique digestive” to color foods. 98 little paper packets of an orange powder that colors foods quite golden. All I can say is that you must find turmeric that has flavor and a lovely aroma. There is also a turmeric/saffron blend that most use at home. More on saffron in a bit. CUMIN: Yes, very essential though rarely used in quantity. I have tasted very few foods where I could actually clearly taste the cumin. There are a few dishes which call for quite a fair bit of this spice though usually it is a very background flavor. Get your hands on the most fragrant cumin you can find and Mexican could be your best bet. While vast amounts are not usually used it is most definitely an essential. I can smell mine *through* the container every time I am in the kitchen, mmmm! SAFFRON: Remarkably not used every day or even most days. All of the Moroccan households and people whom I know, when using saffron, use either the turmeric/saffron blend or ground saffron. The ground saffron can actually be mistaken for turmeric in color and flavor! If one lives in or near the mountains where the crocus that provides the stamens for saffron is grown, then you will see more “thread” saffron used. Saffron is mainly used for “guest food” though does make an appearance occasionally in daily home cooking. COOKING SALT: Here how I WISH that all of you could taste Moroccan salt!! The flavor is like no other I have tasted! While Morocco has fine table salt, which Mohamed prefers, I *always* use the cooking salt for dishes and for the table. It is course but like sand and one cannot see through it, it has almost a grayish cast. Please dear cooks do not use rock salt as a substitute. Kosher flaked cooking salt is as near as you will be able to come to Moroccan cooking salt; for this cook, it simply cannot be replaced! Due to the length of this first column I am not including a recipe this time. The next column will have recipes using these essential flavourings. Also, it must be said that while these are the essentials and great Moroccan food is made using them, there are a few others which are fresh and only used fresh, *never* dried. Here is the following short list as Moroccan home food is simple and delicious! Lemons/Vinegar: They are equally substituted for each other unless of course making “lemon something.” Fresh Flat Leaf Parsley: Again, a finer flavor than I have found in any of my travels about the Mediterranean. If purchased in quantity this will keep for at least 2-3 weeks in a white translucent plastic bag, rolled up and placed in the coldest part of your fridge or freezer door. Fresh Coriander/Cilantro: I have never seen fresh coriander such as this. It contains the tiny white flowers as well as the top fronds and is fragrant enough that I know when it is in the house! Store the same as for the parsley and save your stems from both in the freezer for throwing into dishes and soups tied in a bundle. Great flavor in those stems!! Garlic: Fresh garlic is a must, must! Here, at this time of year the garlic is shades of purple and pink with fat juicy sweet cloves. Do not be tempted to use dried garlic of any type; I may find out! Also keep away from chopped fresh garlic in jars. It has a taste and smell like garlic “gone off!” I hope that you have enjoyed our little jaunt through the essential Moroccan kitchen, perhaps have learned a bit, but above all enjoyed yourself! Please DO keep in mind that this is my Moroccan kitchen from what I have seen and know in my own Morocco. c.\2005 Hajar ***** 12 July 2005 21:18
HajarRocks
June 21, 2008 - 08:33 PM
Just to clarify. Once engaged in Moroccan culture, the terms husband and wife are used to refer to each other. Everyone else also refers to the couple as husband and wife.
Radyms13
June 21, 2008 - 08:43 PM
QUOTE (HajarRocks @ June 21, 2008 - 09:30 PM)
Hajar's Morocco for Foodies!
My apologies friends for taking so long in getting this column started; but here I am! Before I go too far I would like to caution that this is my own personal take on the foods and dishes from the Oujda to Nador areas of Morocco; basically the northeast and a bit beyond. While regional dishes and spicing is to be found, just as much does not vary; such as the 7 Essential Spices in *every* Moroccan kitchen. Oujda for example uses very little to no cinnamon in savoury dishes yet sells some of the finest cinnamon to be found anywhere. I have yet to have a dish here in Oujda that contained the sweet warm spices save ginger. You probably have food experiences that differ from mine here and I would be most happy to post dishes from other areas which you know and make yourself or have been served.I have been cooking Moroccan food for over 20 years; ever since I saw Madhur Jaffrey's series on Morocco on PBS. Oh, that dates me! I found when I came here that my food was on target for Moroccan flavours and ingredients. To date, 500 Moroccan souls have tasted my own Moroccan food and have said "this is Moroccan." I also have recipes from lala (the mother of my husband), Mohamed, the house maid, and a few "home cooking" restaurants which I ran home and copied!!So, let us take an epicurean tour of Moroccan food together. Whether you have been cooking Moroccan food or want to learn, I am here to help, guide, and walk you through my Morocco. One note on Moroccan recipes from the internet. Many, many of these recipes are from Morocco's restaurant chefs and bear little resemblance to home cooking. These are most usually large hotel international style or chain hotels. Also, beware of *any* recipe called Moroccan *style*, it is just not Moroccan!! I cannot stress this enough! The 7 Essential Seasonings for Every Kitchen
PAPRIKA: This is a must! It must be a very deep yet very bright red sweet smoky paprika. You will pay for this as the closest approximation for those outside of Morocco would be a good Spanish or Hungarian variety usually found in the international foods section of good supermarkets. I am completely addicted to the paprika here and it is used in many to most dishes. Never in my life nor anywhere in the world have I tasted a paprika with so much vibrant flavor! If you can only find the stuff in a jar that is not imported and turns brown quickly, I might skip it. It just is not worth the loss of flavor and color to use bad paprika. It isn't only used to decorate potato salad and deviled eggs here. GROUND GINGER: Used surprisingly enough in many to most dishes again in varying quantities. Also again, this must be high quality fragrant and fairly strong ground ginger. An Indian ground ginger could be a suitable replacement and perhaps Chinese as well. While fresh ginger is called for in Moroccan style recipes; someone decided that "fresh MUST be better!" Wrong answer!! In Moroccan homes and restaurants I have yet to see any fresh ginger. Pungent is what you are looking for with the color, if possible, of very golden sand. I have discovered the delights of cooking with ginger now.GROUND BLACK PEPPER: Again of the highest quality available to you. None of that old, dry, powdery pepper that is most likely laced with saw dust!! If you grind your own you want a medium fine pepper. The first time that I smelled Moroccan black pepper, during Mohamed's "name that spice" test, I actually thought that it was sage. The smell and flavor are unrivalled. It packs a bit of heat to quite a lot of heat depending on how much you use. Most recipes call for a teaspoon or more! I also use it by the pinch when I am cooking foods of other countries for wonderful flavor and scent without the heat. This is used for heat here more than any other type of pepper.TURMERIC: Here you may be stumped for finding good turmeric. Here it is finely ground to powder, the color of autumn gold and actually has flavor! It is *not* used in Morocco to color food but to give flavor. All Moroccan houses keep a box of "coleur synthetique digestive" to color foods. 98 little paper packets of an orange powder that colors foods quite golden. All I can say is that you must find turmeric that has flavor and a lovely aroma. There is also a turmeric/saffron blend that most use at home. More on saffron in a bit.CUMIN: Yes, very essential though rarely used in quantity. I have tasted very few foods where I could actually clearly taste the cumin. There are a few dishes which call for quite a fair bit of this spice though usually it is a very background flavor. Get your hands on the most fragrant cumin you can find and Mexican could be your best bet. While vast amounts are not usually used it is most definitely an essential. I can smell mine *through* the container every time I am in the kitchen, mmmm!SAFFRON: Remarkably not used every day or even most days. All of the Moroccan households and people whom I know, when using saffron, use either the turmeric/saffron blend or ground saffron. The ground saffron can actually be mistaken for turmeric in color and flavor! If one lives in or near the mountains where the crocus that provides the stamens for saffron is grown, then you will see more "thread" saffron used. Saffron is mainly used for "guest food" though does make an appearance occasionally in daily home cooking.COOKING SALT: Here how I WISH that all of you could taste Moroccan salt!! The flavor is like no other I have tasted! While Morocco has fine table salt, which Mohamed prefers, I *always* use the cooking salt for dishes and for the table. It is course but like sand and one cannot see through it, it has almost a grayish cast. Please dear cooks do not use rock salt as a substitute. Kosher flaked cooking salt is as near as you will be able to come to Moroccan cooking salt; for this cook, it simply cannot be replaced!Due to the length of this first column I am not including a recipe this time. The next column will have recipes using these essential flavourings. Also, it must be said that while these are the essentials and great Moroccan food is made using them, there are a few others which are fresh and only used fresh, *never* dried. Here is the following short list as Moroccan home food is simple and delicious!Lemons/Vinegar: They are equally substituted for each other unless of course making "lemon something."Fresh Flat Leaf Parsley: Again, a finer flavor than I have found in any of my travels about the Mediterranean. If purchased in quantity this will keep for at least 2-3 weeks in a white translucent plastic bag, rolled up and placed in the coldest part of your fridge or freezer door.Fresh Coriander/Cilantro: I have never seen fresh coriander such as this. It contains the tiny white flowers as well as the top fronds and is fragrant enough that I know when it is in the house! Store the same as for the parsley and save your stems from both in the freezer for throwing into dishes and soups tied in a bundle. Great flavor in those stems!!Garlic: Fresh garlic is a must, must! Here, at this time of year the garlic is shades of purple and pink with fat juicy sweet cloves. Do not be tempted to use dried garlic of any type; I may find out! Also keep away from chopped fresh garlic in jars. It has a taste and smell like garlic "gone off!"I hope that you have enjoyed our little jaunt through the essential Moroccan kitchen, perhaps have learned a bit, but above all enjoyed yourself! Please DO keep in mind that this is my Moroccan kitchen from what I have seen and know in my own Morocco.c.\2005 Hajar ***** 12 July 2005 21:18Thank you exactly what I was looking for!!
HajarRocks
June 21, 2008 - 08:44 PM
QUOTE (Radyms13 @ June 21, 2008 - 09:43 PM)
Thank you exactly what I was looking for!!
You got it!
brillke
June 22, 2008 - 03:50 AM
QUOTE (TaterTot @ June 20, 2008 - 12:16 PM)
Maybe I should just let this blow over, but I think I might know what hurt her feelings, so I am going to offer this as one example of what MIGHT have caused this. I feel real bad about this as I am the one who opened this particular can of worms with the topic of the pot and kettle. But, I read back through the posts and think that post #200 on page 10 could
possibly have caused her feelings to be hurt. It is a post about the word "redneck"...in which she says that some wear the word as a badge of honor.Anyway the reply to her post had a link to wiki.. about the word and the poster said no one would consider being called a redneck an honor. If I had seen the post in time I would have agreed with 2P2S because around here (South Texas)...what she says is absolutely true. Anyway the poster is not from the south. Not ALL people from the south would consider it a "badge of honor". But there
ARE those who are proud of being a redneck.I do not think anyone set out to hurt her feelings...and I wish I had stayed off the boards yesterday morn.
Is that what did it? Surely 2p2 didnt get all bent out of shape and somehow think people called her a liar because they didnt agree with her. Thats not like her at all.
BTW,Im originally from KY and my mom says the word Redneck is a badge of honor. I think its a generational thing because nobody my age thinks that.
brillke
June 22, 2008 - 03:58 AM
QUOTE (WhataJoke @ June 20, 2008 - 04:08 PM)
Something is always going on behind the scenes here unfortunately, especially in PM's. I wouldn't rule it out, thats for sure. It hasn't always been the case but now it seems that way.
I can't for the life of me figure out why 2p left. It's pretty sad that this is still happening.
Before the boards got a facelift,the PM feature didnt work and many of us wished it did. Now,after seeing it used as a weapon,Im not so sure I like it anymore. I even had some chick go back like 6 months ago to another shows board and PM me and be all like "see here missy" and I had to write back and laugh. She was mad I had said something bad about one of the designers she liked,lol. Yikes!
I really dont PM much and have almost every PM Ive ever sent or received. I guess I should delete then but I dunno,maybe I will later.
I think the PM feature was a good idea that never really worked like it was intended to work.
brillke
June 22, 2008 - 04:01 AM
QUOTE (2pooped2see @ June 20, 2008 - 05:05 PM)
I am making this one post just for clarification:
I had to go into my account to get an e-mail address when I saw a few PMs of concern. I also see that it is a general thought I'm leaving because of "the redneck thing". No it's not the "redneck thing". I live in what the locals call "Redneck Country", but I don't consider myself one and though nothing of it. So Tater, it wasn't you - far from it.
Since I have been here, there has been comings and unfortunately goings of people. I used to be able to post with fun and even live up to my "Got humor - will use it" signature. Now, there is a select group that used every opportunity to put down and belittle what I said in intelligent conversations almost every time I open my keyboard - and it happened over and over again.
The fun is gone. I am worn down and I don't even know if I want to try to gain the desire to try again. And it wasn't even a troll that did it.
Seriously? Damn,I swear to you I missed the post and would have had your back if I had seen them. Ive done so much skimming the last few weeks and I apologize that you were treated so badly.
I do hope you will join us on the PR boards but if you choose not to,PM me anytime.
brillke
June 22, 2008 - 04:09 AM
QUOTE (TaterTot @ June 21, 2008 - 09:29 AM)
In my next job.......NO overtime!
In my next job...no ovens!
I worked in a factory making auto parts and parts for things like chain saws,waffle irons,vaccums,that kinda stuff. They had to be baked at a million degrees before we took dull paint scrapers and beat the extra [expletive deleted] off of there. I was stationed right next to the ovens and even with the bay doors open in the middle of winter,it was 100+ degrees everyday. In the summer,someone was sent to the hospital,often by ambulance,at least once per shift. I was also allergic to their gloves and my hands were blistered and bleeding at the end of each shift so I had to start supplying my own gloves,at my expense.
Damn,talk about overshare. My bad.
brillke
June 22, 2008 - 04:19 AM
QUOTE (Pita @ June 21, 2008 - 09:21 AM)
Can you believe it? I blinked and it's almost the end of June. Wasn't it just New Year's?
My DD's birthday is at the end of this month and I have my parents coming in from VA. So, you know I'm on a power clenaing mission this week. Plus, we need to tidy up the landscaping. By tidying up, I mean plant chit.
Then, before I know it, we'll be gearing up for 4th of July.
I have no ideas for a birthday menu or 4th of July menu.
Ribs and chicken?
Burgers and dogs?
Chicken?
Shrimp?
Steak?
I'm in a rut and completely uninspired. C'mon people. I know you gots the goods.
Help me plan two party menus for 10-14 people.
Pleeeeeeease. *big puppy dog eyes*
Ive got a killer recipe for Baked Beans that has crushed pineapple in them if youre interested. Im partial to a good old grilled Brat and my s-i-l potato salad. We also do grilled pork steak and you can season them a million different ways. I have a few quick,easy and cheap desserts recipes if youre interested too.Lemon pie that creamy thanks to cream cheese and a yummy buttery graham cracker crust and you can add canned or fresh fruit on top. Banana pudding cheesecake that is better warm then cold,IMO. Better then lovin uses a box cake mix and has crushed toffee and butterscotch syrup on top.
Holler if youre interested.
brillke
June 22, 2008 - 04:21 AM
QUOTE (Pita @ June 21, 2008 - 07:01 PM)
That's right! Antonia did the jerk chicken sandwich!
It's such a shame I can't remember a thing about her food
except sausage-gate.
Chicken would be good. It's not your regular ol' cookout food, but the kids could dig it.
Hhhhmmm. So chicken for birthday and maybe a brisket for 4th of July. Or, I could try (again
) pork shoulder for pulled pork sandwiches.
No doubt about it, we were separated at birth.
And for dessert you can grill some pineapple sprinkled with a bit of brown sugar. Add a scoop of ice cream and yum!
dogabone
June 22, 2008 - 08:12 AM
QUOTE (HajarRocks @ June 21, 2008 - 07:02 PM)
Hey Gang!
Some have been wanting to know more about Moroccan cooking. If interested, I think beginning at the beginning is the way to go and then I can answer questions. If enough of you want me to, I will post the first column I ever wrote back in 2005 which addresses the essential seasonings for every Moroccan kitchen. Beware though that it is long!
Let me know and if enough have an interest I will post it.
Hugs,
Hajar
Hajar—
We actually have a very nice, inexpensive Moroccan restaurant in downtown Silver Spring (MD) called Taste of Morocco. I haven't tried it yet, but it's gotten some nice reviews, so as soon as I can convince Schmoogie, we'll have a meal there.
(Maybe I can convince him to go when the belly dancers are there! 
)
Pita
June 22, 2008 - 04:03 PM
QUOTE (brillke @ June 22, 2008 - 05:19 AM)
Ive got a killer recipe for Baked Beans that has crushed pineapple in them if youre interested. Im partial to a good old grilled Brat and my s-i-l potato salad. We also do grilled pork steak and you can season them a million different ways. I have a few quick,easy and cheap desserts recipes if youre interested too.Lemon pie that creamy thanks to cream cheese and a yummy buttery graham cracker crust and you can add canned or fresh fruit on top. Banana pudding cheesecake that is better warm then cold,IMO. Better then lovin uses a box cake mix and has crushed toffee and butterscotch syrup on top.
Holler if youre interested.
Ermm, HOLLERING!!!
Thank you!
I do like to grill pineapple slices and scoop some coconut sorbet in the middles. I could do the birthday cake/ice cream for the kids and have the pineapple "sundaes" for the adults. Which, of course, is going to have to include some kind of rum/caramel drizzle. *ornery, sly look*
bJason
June 22, 2008 - 05:04 PM
Thanks for all the birthday wishes!!
The food talk here sounds great! Sorry I missed it!
chucole
June 22, 2008 - 06:30 PM
scalloped pineapple. have a yummy recipe.
Pita
June 22, 2008 - 06:35 PM
QUOTE (chucole @ June 22, 2008 - 07:30 PM)
scalloped pineapple. have a yummy recipe.
Hhmm. Intriguing. Post it Sistah.
chucole
June 22, 2008 - 06:45 PM
For you Pita,
Scalloped Pineapple
1 c. oleo or butter (personally prefer butter-duh)
4 eggs beaten
1/4 c. milk
1 1/3 c. sugar
4 c. fresh bread cubes
1 can pineapple (can used crushed, chunk...-prefer tidbits)
Preheat oven to 325
Cream together butter and sugar. Add eggs and beat til fluffy. Fold in bread cubes and pineapple (juice & all) and milk.
Pour into a buttered casserole dish (use an oblong dish-don't want the casserole too thick). Bake for 1 hour.
Top this baby with your fav ice cream. Divinely decadent.
Pita
June 22, 2008 - 06:48 PM
QUOTE (bJason @ June 22, 2008 - 06:04 PM)
Thanks for all the birthday wishes!!
The food talk here sounds great! Sorry I missed it!
You're welcome.
Now, spill. What did you do for your birthday?!
Pita
June 22, 2008 - 06:51 PM
QUOTE (chucole @ June 22, 2008 - 07:45 PM)
For you Pita,
Scalloped Pineapple
1 c. oleo or butter (personally prefer butter-duh)
4 eggs beaten
1/4 c. milk
1 1/3 c. sugar
4 c. fresh bread cubes
1 can pineapple (can used crushed, chunk...-prefer tidbits)
Preheat oven to 325
Cream together butter and sugar. Add eggs and beat til fluffy. Fold in bread cubes and pineapple (juice & all) and milk.
Pour into a buttered casserole dish (use an oblong dish-don't want the casserole too thick). Bake for 1 hour.
Top this baby with your fav ice cream. Divinely decadent.
Goodnez gracious! The only possible way to make that mo'better? Crush Ritz crackers for the crumb topping and you have yourself a good ol' Southern casserole, Ya'll!
My carbs and cholesterol just went through the roof thinking about this dish, but I'm sure it will be more than worth it.
Thank you, Tula.
chucole
June 22, 2008 - 06:53 PM
See, you southerners have let an ole yankee like me know of these secrets like ritz crackers toppings. Def try it like that next time.
What are carbs and cholesterol?!?! lol
Pita
June 22, 2008 - 07:08 PM
QUOTE (chucole @ June 22, 2008 - 07:53 PM)
See, you southerners have let an ole yankee like me know of these secrets like ritz crackers toppings. Def try it like that next time.
What are carbs and cholesterol?!?! lol
There's not much a Southern woman can't make better with butter and Ritz.
brillke
June 22, 2008 - 07:14 PM
QUOTE (Pita @ June 22, 2008 - 07:08 PM)
There's not much a Southern woman can't make better with butter and Ritz.
Or bacon grease.
Pita
June 22, 2008 - 07:20 PM
QUOTE (brillke @ June 22, 2008 - 08:14 PM)
Or bacon grease.
You know.
brillke
June 22, 2008 - 07:26 PM
QUOTE (Pita @ June 22, 2008 - 04:03 PM)
Ermm, HOLLERING!!!
Thank you!
I do like to grill pineapple slices and scoop some coconut sorbet in the middles. I could do the birthday cake/ice cream for the kids and have the pineapple "sundaes" for the adults. Which, of course, is going to have to include some kind of rum/caramel drizzle. *ornery, sly look*
Banana Pudding Cheesecake
ingredients
2 cups vanilla wafer crumbs
6 tbsp melted butter or margarine
2 8 oz packages cream cheese
1/2 cup sugar 1 tsp vanilla
2 eggs
1/2 cup mashed bananas
combine the crumbs and butter and press on the bottom and sides of a 9`` pie pan. bake at 350 for 10 minutes. beat cream cheese, sugar, and vanilla at medium speed until fluffy. add eggs, one at a time, mixing well after each addition. add the bananas and mix well. pour into baked crust and bake at 350 for 40 minutes. chill and garnish with sliced bananas
Ive doubled this and put it in a 9x13 cake pan and it worked great.
brillke
June 22, 2008 - 07:32 PM
Better Then Lovin Cake
ingredients:
1 chocolate fudge cake mix
1 can sweetened condensed milk
8-12 oz. jar butterscotch or caramel topping
3-6 skor or heath bars, crushed
cool whip
make cake according to package directions (rectangular pan). when cake is cooled, poke holes about an inch apart with the handle of a wooden spoon. pour condensed milk over the cake. pour the topping over the cake, let it stand for several hours. top cake with cool whip and crushed candy bars
Butterscotch topping is best,IMO.
TaterTot
June 22, 2008 - 07:37 PM
QUOTE (brillke @ June 22, 2008 - 04:09 AM)
In my next job...no ovens!
I worked in a factory making auto parts and parts for things like chain saws,waffle irons,vaccums,that kinda stuff. They had to be baked at a million degrees before we took dull paint scrapers and beat the extra [expletive deleted] off of there. I was stationed right next to the ovens and even with the bay doors open in the middle of winter,it was 100+ degrees everyday. In the summer,someone was sent to the hospital,often by ambulance,at least once per shift. I was also allergic to their gloves and my hands were blistered and bleeding at the end of each shift so I had to start supplying my own gloves,at my expense.
Damn,talk about overshare. My bad.
Dammmn...that job sucked the big one. I notice you said worked...good thing you got out before it killed you.I don't think that is oversharing...if it is, I am guilty of that...big time.
brillke
June 22, 2008 - 07:41 PM
Paula Deen Baked Beans
4 (16-ounce) cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled*
1 (16-ounce) can french-fried onions, crushed
Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.
*I cheated and used a jar of Real Bacon Bits from Hormel.
Someone posted this recipe on the Keebler board,a site a few TC fans created,and I stole it and have been taking all the credit ever since.
brillke
June 22, 2008 - 07:59 PM
Cherry Cheese Pie
1(9-inch) graham cracker crumb crust
1(8-ounce) package cream cheese,softened
1(14-ounce) can condensed milk
1/3 cup lemon juice*
1 tsp vanilla extract
1 can cherry pie filling
In large bowl,beat cream cheese until fluffy. Gradually add condensed milk;beat until smooth. Stir in lemon juice and vanilla. Pour into prepared pie crust. Chill 3 hours or until set. Top with desired amount of pie filling before servig.
* Ive only used lemon juice from concentrate so I dont know the amount of real lemon juice you would use if substituting.
If youd rather use a different canned fruit you can or try whatever is in season. Glazed strawberries was a big hit and at Thanksgiving I put cranberry-nut salad on top,as suggested in the original recipe. The recipe also suggested putting Ambrosia Salad on top but Ive never tried that.
brillke
June 22, 2008 - 08:07 PM
QUOTE (TaterTot @ June 22, 2008 - 07:37 PM)
Dammmn...that job sucked the big one. I notice you said worked...good thing you got out before it killed you.I don't think that is oversharing...if it is, I am guilty of that...big time.
Yup,I left that job after about 8 months. It was the worst job Ive had in my life. I did forget to say you went through at least 1 pair of gloves a day and when youre buying them yourself,that adds up. They were gracious enough to supply us with ice machines though out the plant but the ice was full of metal shavings. We had to take turns bringing in bags of ice and depending on where you parked in the summertime,you might not make it to the freezer before it all melted.
One part of the plant dealt with all things magnesium,my favorite part of the plant actually,and people would take little pieces of it and put them in unsuspecting smokers cigarettes. You would be working away and someone would light up and a few seconds later,BAM! If we were not required to wear safety glasses,I wonder how many eyes would have been lost.
brillke
June 22, 2008 - 08:16 PM
I will have to call my s-i-l for the potato salad recipe but she is at work and it will have to wait.
As for the brats,we just boil them in beer,onions and a little butter until all the beer is gone. Then we throw them on the grill for a quick browning.
The porksteaks are so good. They are big here in the MidWest and we dont have a BBQ without them. Put your favorite rib rub on them and try it.
Our BBQs are never anything fancy,just good food and lots of fun.
Pita
June 22, 2008 - 08:22 PM
Fast and furiously starts to c/p into Word Doc/AwesomeRecipes.
Thank you so much!
Pita
June 22, 2008 - 08:25 PM
QUOTE (brillke @ June 22, 2008 - 09:16 PM)
...Our BBQs are never anything fancy,just good food and lots of fun.
Aren't they the best, though? I try to keep with tried and true menus, but add a couple of different condiments or one or two dishes that might not be in the ordinary.
But, the "nothing fancy" get togethers always end up being the best times. It's the lack of stressing. When you give up (I have a mantra: Martha Stewart doesn't live here. It's a Good Thing) and just let things happen, everything manages to fall into place.
dcjewbear
June 23, 2008 - 04:47 PM
I'm sure everyone is aware of it but George Carlin passed away, and I'm so sad. Another end of an era.
topchefan
June 23, 2008 - 05:50 PM
QUOTE (TaterTot @ June 21, 2008 - 10:29 AM)
In my next job.......NO overtime!
Wait until you retire. If you volunteer.... It is ALL overtime!!!
Bed & Breakfast
June 23, 2008 - 11:22 PM
Tribute to George Carlin on Larry King Live on CNN right now.
Bed & Breakfast
June 23, 2008 - 11:35 PM
If you want to see/tivo/tape the Tribute to George Carlin on the Larry King Live Show in its entirety, it will probably be repeated at 3:00a.m. E.D.T
bJason
June 24, 2008 - 10:05 AM
QUOTE (Pita @ June 22, 2008 - 07:48 PM)
You're welcome.
Now, spill. What did you do for your birthday?!
Went to lunch with my brother and S-I-L. Had a house showing and got an offer. I am selling my house btw. Fingers crossed that the offer becomes a contract. I should know today or tommorrow.
Unfortuantely, no nudity.
brillke
June 25, 2008 - 04:00 AM
dogabone
June 25, 2008 - 08:35 AM
QUOTE (bJason @ June 24, 2008 - 10:05 AM)
Went to lunch with my brother and S-I-L. Had a house showing and got an offer. I am selling my house btw. Fingers crossed that the offer becomes a contract. I should know today or tommorrow.
Unfortuantely, no nudity.
Have you got a new place already lined up? Details, please. 
chucole
June 25, 2008 - 08:38 AM
Late July taking all my boys to SE Missouri. Any show me staters have some suggestions? We're going to the Meramac for a float and the caverns of course. That way Colio can see a wax figure of Cole Younger and think he's an outlaw for a day. LOL.
Kristlkrost
June 25, 2008 - 09:42 AM
QUOTE (chucole @ June 25, 2008 - 09:38 AM)
Late July taking all my boys to SE Missouri. Any show me staters have some suggestions? We're going to the Meramac for a float and the caverns of course. That way Colio can see a wax figure of Cole Younger and think he's an outlaw for a day. LOL.
Oh well I really know nothing of that area.
BUT I can Goodsearch the hell out of it for you.
I'm a GREAT personal assistant emphasis on the ass part of that word!!!
dogabone
June 25, 2008 - 09:53 AM
Well, folks! The second season of Shear Genius starts tonight, and the Boardmeisters have not set up an SG2 message board yet. If they don't get on the stick by tonight, we might have to either keep posting under TC4 or add new posts to old categories on SG1.
daverocks
June 25, 2008 - 10:26 AM
QUOTE (brillke @ June 22, 2008 - 08:59 PM)
Cherry Cheese Pie
1(9-inch) graham cracker crumb crust
1(8-ounce) package cream cheese,softened
1(14-ounce) can condensed milk
1/3 cup lemon juice*
1 tsp vanilla extract
1 can cherry pie filling
In large bowl,beat cream cheese until fluffy. Gradually add condensed milk;beat until smooth. Stir in lemon juice and vanilla. Pour into prepared pie crust. Chill 3 hours or until set. Top with desired amount of pie filling before servig.
* Ive only used lemon juice from concentrate so I dont know the amount of real lemon juice you would use if substituting.
If youd rather use a different canned fruit you can or try whatever is in season. Glazed strawberries was a big hit and at Thanksgiving I put cranberry-nut salad on top,as suggested in the original recipe. The recipe also suggested putting Ambrosia Salad on top but Ive never tried that.
That used to be my favorite dessert! When I was little my mom gave it to me as 'my responsibility' to make for thanksgiving/christmas. We always used cherries, never thought to try anything else.
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