| New "dinner" thread | |
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| Tweet Topic Started: Sep 5 2009, 03:12 PM (814 Views) | |
| NoorAnisa | Sep 7 2009, 07:53 AM Post #21 |
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I hardly cook but if I feel like it its not complete without twenty people and a pineapple top next to the brea cheese buffet. Now and then if I have an appetite for something, I go and cook ti for my friends.. we too much. |
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| NoorAnisa | Sep 7 2009, 08:39 AM Post #22 |
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Best waffles. Yes we rated them. First use good flour like King Arthur or some Hungarian and get a 50/50 mix of wheat and white... or one of each. Or organic local Colorado. ~one egg per half cup is one serving.~ 1 cup flour to one cup liquid ~ two egg yolks and milk. Flour in the mixing bowl. cinnamon ~ couple shakes in the flour 1/2 tsp baking powder. I use Clabbor Girl. stir it up What I do is put the yolks into the measure cup and separate the egg whites into a good egg beater bowl. add 1/2 tsp Mexican Vanilla to the yolks and one cup milk Whisk it real quick and pour it into the flour... stir it up not too much. While it sets a bit, whole wheat likes to do that.... Whip the egg whites into fluffy mirrangu and a spoon of sugar is ok too. Fold the mirrangue into the batter real soft I use the whisk and just twirl it.. soft and fluffy. (I told you I can't spell.. only medical words. those are phonetic.) I brush the squares with Liquid Lecithin it keeps well buy it. They wont stick. promise. Otherwise butter, takes high heat well. 1~ Measure. About 2 parts batter to 1 part free space to the pre-heated waffle iron squares or rounds is about two table spoons or a serving spoon. It gives you portion control so that I can make four plus four. That part is important. Too much means the waffles will be dense and heavy and waste of time to make a fluffy batter. Too less becomes a timing issue, cooks too fast. Goldie locks like it just right. I know I am his mom. 2~ The temp, med tiny to high side. 3~ Time observe your equipment and mark that time. For us at home it is exactly eight minutes. I cannot pay attention for steam. Use a timer. A timer is the secret to the best waffles. Soft butter. nothing else. good syrup not corn oil honey syrup is easy enough. Spice Chai tea. (old timer) Half pot water few cloves, few more cardamon pods, four cinnamon sticks, boils, simmer. Sweeten. To make it taste like India I have found that adding molasses give that raw sugar flavor. Another source is Chinese sugar candy, basically evaporated cane sugar,, yummy yum. Add good black tea like Ceylon, and whole milk that still has cream if you can find that. Let continue to simmer until the cream comes to the top. Glup the cream glob first. that is an entirely Indian.. Asian experience. It never happens in America. Here what they do is use sweetened evaporated Carnation canned milk. A little cream on the chia in the morning will help your children grow fat. perfect score.My favorite cooking show is Americas Test Kitchen. Look up "cinnamon Rolls" |
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| Manna Pro | Sep 9 2009, 11:20 AM Post #23 |
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Manna Pro
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Manna Pro's Lime Chicken Here's how you do it... Get two organic free range chickens from a local farmer..In my case, my friend who lives 50 miles east of DIA...The chickens are between $12 and $17 dollars each so you know they are good. He only has about 30 at any one time and they just eat bugs all day..Thats all they do. Humanely butcher the birds and wash them thoroughly with cold water and place them in a clean sturdy bag with a bottle of Knudsens pure organic Lime Juice, and the small bottle of real lemon. Let that sit in the fridge over night. Light the grill with only Kingsford charcoal...Take the birds out and smother them with Chile oil..Grease them up good just like you grease up spouses for sex. Then before the oil drains off sprinkle the birds with Strubbs Chile Lime Poultry rub..That keeps the oil in place..Stuff the birds with onions and Habenero's and sear both sides for ten minutes or so on the grill..Remove the birds and arrange the coals to the edge of your weber kettle, close the vents halfway and put the birds breast down in the center away from the direct heat..I put just a few applewood chips on the coals at this point. Cover and in 2 1/2 hours you got the best chicken you ever tasted..When I cut into these bird it was like someone threw scalding grease in my face they were so juicy..Searing and sealing the birds is the secret. I also take the onions and peppers out for the last hour. I serve the breasts with half a lemon and whatever side dishes my wife makes..This is my own creation so don't share this recipe with non 285freetalk members..Please ![]() Edited by Manna Pro, Sep 9 2009, 11:33 AM.
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| Manna Pro | Sep 11 2009, 04:42 PM Post #24 |
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Manna Pro
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When i'm hot n tired from a long day on the links..I sometimes like an icee organic drink- I sure know how to live don't I? Mint Farm ![]() 3 limes ![]() 3 shots & a Squirt ![]() Ahhh!
Edited by Manna Pro, Sep 11 2009, 04:49 PM.
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| Manna Pro | Sep 11 2009, 05:18 PM Post #25 |
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Manna Pro
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I just poured another one...And I just lit the grill- Certified Prime T Bones tonight-Getting ready for CU vs Toledo at 7 on the ESPN... GO CU! -3 |
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| Manna Pro | Sep 11 2009, 05:30 PM Post #26 |
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Manna Pro
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You'all can enjoy this drink vicarelessly through me. It's a blend of 3 mint leafs..Mint, Spearmint, and Citrus Mint and here's the big secret. Squirt...........Sierra Mist will do in a pinch though. Don't ever use Club Soda.. I call the drink: The Manna Pro Edited by Manna Pro, Sep 11 2009, 05:31 PM.
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| Gringa | Sep 14 2009, 01:10 PM Post #27 |
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Sounds good - mojitos are getting big in the US - I have yet to have one. I saw a sign in a restaurant that they have them - LOL - Mojtos brought to Mexico by Americans..... Not only are king crab legs very expensive here, they are next to impossible to find. Well, I found some yesterday! WOOHOO, I splurged and bought some beautiful legs. I have butter infusing with rosemary and garlic for tonight. And am defrosting some sirloin tips to make with mushrooms to round out the meal. I am afraid there is not enough crab to feed my guests to stuffed! Maybe I will go and get some mint and Squirt and serve mojitos, too!!! Sometimes I feel like a princess. I mean that in all sincerity and not in an egotistical manner. Everyone should get to feel like a prince or princess..... don't you agree? To top it off, I scored a CD with 156 Cumbia songs. I am becoming a fan of good cumbia - makes me want to dance. Cumbia, Mojitos and King crab legs, coconut palms in the yard, sound and view of the ocean and 90 degrees - very tropical! ...... yes, life is good. So, no more political threads for me today. |
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| Gringa | Oct 5 2009, 12:12 PM Post #28 |
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I am on an Asian food kick now..... never have cooked it much before, so this has been fun. This week I made Sweet and Sour Shrimp, with my own sweet and sour sauce... I have to say it was the best I have ever had. Eggrolls with my sweet and sour sauce and hot mustard (which I bought). They were delicous. Pot Stickers with my own dipping sauce - these were over the top! My own special recipe for the filling was great. And to top it off, the best of the best - Chili Shrimp. Just amazing. So, tonight I have some left over pot sticker filling and I am going to try an Asian soup with pork/rice meatballs. I figured the rice will help make more meatballs because it is a little scarce on the meat and be a nice addition. Anything any of you would like to share? I would love to continue this trend and it has been a nice break from the Mexican food. Any pointers will help! Thanks in advance. Edited by Gringa, Oct 5 2009, 12:13 PM.
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perfect score.





1:15 PM Jul 11