Skip to comments.Weekly Cooking Thread ~ February 26, 2011
Posted on 02/26/2011 6:54:03 AM PST by libertarian27
Welcome to the 12th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great?
Please share a 'tried-and-true' recipe or two for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
Ha, I did the ribs from up the thread and saw the pig cake from another upthread link. We’re having both right now!
Lucky dog! Hope you stocked up.
No, it isn't. It also pays to check those unit prices carefully because sometimes they are wrong. Also, make sure the price on the shelf is for the product that sitting on the shelf, grrrr.
That’s a fine combo
TP started downsizing way back in the 80s. The other day I was, uh, hmm, using some and noticed it just wasn't folding right. Yep, it was smaller widthways. Notice how much smaller the rolls are from the holder. Rolls used to fit the rollers nicely but now days they are thinner and shorter. The so called big double rolls are still smaller than what they used to be.
Hmmm,I dont have that issue.
Its so simple and easy.
Oh, also noticed a cake mix box the other day that was shorter than others Pillsbury boxes. The yellow cake mix, store brand, I used today for the upthread pig cake looked a bit skimpy when I poured it into the pan and it took work to get it to cover the bottom. I just looked and some are 18 oz and others are 18.25 oz. I don’t usually buy cake mixes but it looks like they’re starting to short mixes now.
Yeah, my canister set is from the early 70s so the flour and the sugar both are sized for 5 lb bags.
Very good question.
I’d never had Vietnamese before but the other day we tried a new restaurant. There wasn’t a vacant table in the place. I order some sort of garlic beef and my friend tried a chicken dish. They brought out huge plates and we laughed about going to need a doggie bag. Ha, we piggies finished it all off. Good stuff, Maynard!
The recipe sounds wonderful!
I don’t bother with the no-boil type noodles, nor do I bother to boil the other ones. I just put them in the pan and the liquid from the sauce does all the work :)
I have baby lamb chops and tiny red skinned potatoes that I’m doing for dinner tomorrow - rosemary is the prime “spice” I’m using for both!
Prices are skyrocketing in my grocery store.
It’s not just your store, believe me. I think it is everywhere.
It’s because of the cold weather we’ve had everywhere and we get so much produce from Mexico and they had a terrible cold snap also. The prices will get worse before better.
Plus so much is wrapped in plastic, which is a petroleum product so that adds to the cost too PLUS the cost of transporting it is going up due to oil.
*sigh* We have 2 of those Aero-Gardens and boy are they getting a work out and are worth their weight in gold. We’ve got terrible soil and never had luck no matter what outside and in the Aero-Gardens you can use your own seeds with their set ups and we’ve done great!
Never throw out anything you can use or reuse. Boil those bones for broth. When draining veggies, save the juice. Put both those into freezer containers to use for later. Great for soups.
Supposedly, adding a spoon of vinegar to bones will leech out the calcium.
Speaking of vinegar, save pickle juice to add to your baking soda mix instead of vinegar next time you clean your drains. Slice cumbers into pickle juice to make new pickles - remember they don't have a long fridge life. It's also great in a pot roast: Crockpot Roast Put a beef roast into the crock pot. Add a chopped onion, a cup of pickle juice, pepper, garlic powder, and water to cover. Cook several hours until done. Yes, the pickle juice sounds awful but you don't taste pickles but it adds a little sumpin' sumpin'. Don't salt the roast because the juice is probably salty enough.
Have you tried buying dry yeast in bulk? It’s sooooo much cheaper. Ever since I found the large 2pks at sam’s club I haven’t bought the packets. One of the pks will fill a tomato sauce jar 3/4 way full. Now that’s a lot of yeast!
I am very fond if it.
The Bahn Xeo is a delight.
The Bahn Mi is ridiculously good, cheap and filling
Speaking of never throwing out anything- I peel and then dice broccoli stems- they go great in soups or whatever yo want to do with them. They are very tender once peeled. I just use a vegetable peeler- quick and simple.
Beet juice jelly is very pretty and simple- peach pit jell is terrific.
We had plenty to eat back in the day- but we had a huge garden, and chickens etc. Every spring we cleaned the chicken coops and that went (only) on the rhubarb and the asparagus.
When we butchered a chicken, my mother cleaned and boiled the legs- obviously not much meat although she did scrape them for a little, but what she was after was the broth she got from boiling the legs.
My grandmother would take fabric scrsps, snip them about pea sized- thread them like beads, then sew the string of “beads” starting at one end going in a circle. When it was the size she wanted, about saucer size, she had a hot plate holder that was great. So far as I know she did not knit etc, but that was one thing she did do.
"When I was in Nam, they kept me in a tiger cage and fed me a thin soup of rice, coconut milk and shrimp.
When I got back to the states I nearly went mad trying to find the recipe!"
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