Kimberly's food posts make me want to turn into this domesticated kitchen queen! Food is such a fun topic isn't it?
Here's my little food related secret. Whenever I grind fresh coffee beans, I sprinkle a dash or 2 of cinnamon on the grounds before brewing. Heavenly!
Got one to share?
Posted by Suelynn Sedor (Member # 442) on :
Since I've been doing the weight watcher thing for a month, I'm thinking about low-fat & cal food. So far I've lost 9.8lbs in 4 weeks and I feel terrific. I'm eating like crazy, just healthier.
My latest find is turkey bacon. I have a big honkin toasted bacon, lettuce & tomato just about everyday. I cook the whole package at a time and freeze some of it cooked in a ziplock bag. I sprinkle it on salads, use it in potatoe soup, omlets, whatever. It is 80% less fat that regular bacon, and its yummy! Sure doesn't feel like dieting! Posted by Kimberly Zanetti (Member # 2546) on :
(Yes, the picture is from years ago! hahahahaha)
Posted by Rick Beisiegel (Member # 3723) on :
I like that Donna! I'm gonna try it.
When boiling eggs, put a half teaspoon of salt in the water.....shells peel off like a dream!
Posted by Mike Pipes (Member # 1573) on :
Everyone probably already knows this one but...
Marinate your steaks in Newman's Balsamic Vinegarette salad dressing for 24 hours prior to grilling - Oh MAN!! If you marinate just 30 minutes prior it's still pretty good, but 24 hours makes it reaaaaaaal good.
Marinate chicken breasts in orange juice before grilling.
Turkey is the "magic meat".
Butterball Turkey breakfast sausage links or patties - awesome.
Jennie-O Hot Italian Turkey sausage - really good flavor and not really too hot, although sometimes you run across one that's a little spicier than the others.
Jennie-O Mexican flavor ground turkey is good to use in your favorite chili recipe in place of ground beef.
Speaking of ground beef, have your butcher ground up STEAK for you instead of settling on the ground crap in the case. Steak makes for some awesome burgers, it's also leaner if you use lean cuts.
Beef Tri-tip. I never heard of it before moving to Arizona, apparently it's popular amongst Californians and for very good reason - Grilled or roasted nice and slow (a cut of it is around 2lbs and 2-3" thick) and drowned in balsamic vinegarett as above, this stuff is GOOD. Because of its popularity around here there's an abundance in the meat case at the grocery store but you other people may have to ask your butcher for it specifically. I think it's usually discarded.
Romaine lettuce, chopped apples, pecans, fetta cheese - makes one good salad when topped with strawberry balsamic salad dressing.
Posted by Russ McMullin (Member # 5617) on :
If you haven't ever grated parmasan cheese from a block you don't know what you're missing. The difference between that and the Kraft is like night and day. I won't touch the Kraft stuff anymore.
Posted by Del Badry (Member # 114) on :
I met a 90 year old fellow in northern montana this past weekend,, unbelievable shape .... his secret.. waffles...
celery, brocolli,, carrots, apples , oatmeal, 7 grain cereal all steamed together,, then bleneded with pancake flour and made into waffles,
I asked him what he ate the rest of the day.... his comment "Cookies and Sh*t"....
my new way of eating.... Posted by Nancie W. Phillips (Member # 3484) on :
Food is my 2nd favorite form of art. My favorite food tip today:Watch Alton Brown's show "Good Eats" on the Food TV network. I've learned a ton of very good stuff from him. And it's funny that he's from right here in Metro Atlanta. I guess another tip would be: Eat organic as much as possible. The difference is measurable.
Posted by Rick Beisiegel (Member # 3723) on :
Alton Brown? That guy gets on my nerves! I do agree that I always learn something tho.
Posted by Kimberly Zanetti (Member # 2546) on :
My husband and I can't stand most of the "TV CHEFS" but Alton is awesome - I'd rather have a root canal than watch Emeril. Alton really knows what he's doing compared to most of these guys. He does get a bit silly I admit which usually gets on my nerves but I love his show.
Posted by Si Allen (Member # 420) on :
Awwwwwwwwwwwwww! I love watching Emeril!
He is a classically trained chef, but brings things down to the average joe level and adds a lil humor.
On the other hand, TV Chefs are more like the franchisers saying "Buy my francise, open a Quickie Shop and get rich!"
[ April 21, 2005, 05:10 PM: Message edited by: Si Allen ]
Posted by Barry Branscum (Member # 445) on :
Alton Brown ROCKS!!
Posted by Russ McMullin (Member # 5617) on :
I've discovered the local store that sells organic food and healthy stuff. All of the food labels are different, but once I got past that, I found some really good things. There is a noticable difference between organic and non-organic carrots. I have also noticed a difference in the taste of organic eggs, for the better. I think organic bananas are probably no different than regular bananas, but for many things there is a difference.
Posted by Kimberly Zanetti (Member # 2546) on :
Woohoo! Call the presses! Tas and I agreed on something!!! LMAO!
J/K Barry. Posted by Santo (Member # 411) on :
Baked Stuffed Flounder cooked in a paper bag. I'll see if I can find the recipe.
OK Here it is. SI I knew Emeril would know about it, but it was a long time favorite at a restarant in Gretna.
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EMERIL'S FISH IN A BAG from Essence Of Emeril EE18
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Ingredients needed:
6 tablespoons plus 2 teaspoons olive oil 4 6-ounce fish fillets (such as pompano, scrod, snapper, flounder, grouper, haddock, tile, or sole) 4 tablespoons Creole Seasoning, or to taste 2 large yellow onions, sliced in rings 8 Italian plum tomatoes, cut in 1/2-inch slices 1 teaspoon salt Black pepper 4 teaspoons minced garlic 2/3 cup chopped fresh basil
Preheat oven to 425 degrees F. Fold 4 sheets of parchment paper (16 1/2 by 24 1/2 inches) in half, and clip off 2 open corners, rounding them to create an ear shape. Open sheets (now oval-shaped) on a flat surface and brush each with 1 tablespoon of the oil. You can use aluminum foil, if you can't find any parchment paper, but the effect will not be as elegant. Sprinkle each fish fillet all over with 1 tablespoon of the Creole seasoning. Pat seasoning in with your hands and place each filet on the lower half of a parchment sheet. Top each with 1/4 of the onion rings and 2 sliced tomatoes; sprinkle with 1/4 teaspoon of the salt and 8 turns of the pepper, 1 teaspoon of the garlic and 1/6 cup of the basil. Drizzle each with 1 teaspoon of the oil.
To close bag, fold top of paper over fish and vegetables. Fold bottom edge over top, folding and twisting until sealed all around. Turn package over and place on an ovenproof plate or place all 4 on a baking sheet. Brush top of each package with 1 teaspoon of the remaining oil. Bake until paper puffs up and turns golden brown, about 20 minutes. To serve, carefully transfer packages to plates, slit top with an Ax and fold back paper. Serve steaming hot.
Yield: 4 servings
[ April 21, 2005, 08:51 PM: Message edited by: Santo ]
Posted by Artisan Signs (Member # 3146) on :
Don't use water in pie crust, use milk.
Posted by Rosemary (Member # 1926) on :
Unless you're making Pasties. Then you ALways use water.
me
Posted by Russ McMullin (Member # 5617) on :
Pasties? Did you mean pastries?
Posted by William Holohan (Member # 2514) on :
Gee Whiz, Pie Crust Pasties...
Sounds like a great geezer meal to me...
Posted by Russ McMullin (Member # 5617) on :
Posted by Mike Pipes (Member # 1573) on :
Heh.. the trick's on you guys!
Up north, pasties are like.. I guess you'd call 'em meat pies.. maybe a pot pie, kinda similar.
Down here, pasties are what the ladies gotta wear if they wanna go topless in public. Posted by Karen Sartain (Member # 241) on :
it's all in the pronuncaition Mikie....pasties as in meat pies have a short 'a' sound (as in pass), the pasties in women's ..um..wear has a long 'a' sound (as in paste)
Karen the knowledgeable (I work with a Ranger from New Hampshire who actually cooks pasties for our get togethers...(the ones she makes are NASTY..which can probably be applied to either pronunciation come to think of it ..depending on how backward you are about nudity )
Posted by David Wright (Member # 111) on :
Emeril's ok, but after you have watched him a while the schtick gets old. Alton, very informative, but tries to hard to witty. (Good ideas and explanations though.) Rachel Ray? Enough of the perkiness and by the way, use the word savory right!
Pasties were a staple for miners in the U.P. of Michigan. Heck, maybe both kinds were.
Posted by Sheila Ferrell (Member # 3741) on :
When I cook a roast, or do pork chops, steaks, or grilled chicken . . .I rub Southern Flavor (A charcoal flavored seasoning) into the meat & pour zesty italian dressing over the meat and keep it in the fridge at least 24 hours prior to cooking . . .makes everything seem jucier and brings out the flavour...also use the juice from the roast meat to make rich brown gravy . . .
(Will have to try the baslamic Mike! Posted by Ricky Jackson (Member # 5082) on :
Emeril does use the same old cliches too much (should hire a comedy writer); Alton is a little strange but I always learn more than I thought I would. Jaques Torres is my favorite. Why? One word: CHOCOLATE! http://www.foodnetwork.com/food/show_jt/0,,FOOD_9977,00.html Posted by Mark Neurohr (Member # 2470) on :
WHAT!! All this discussion and no mention of
WOLFGANG PUCK!!??
I've been making his pizza for the last 6 or 7 years now since moving from California.
Since I can't buy it, had to figure out how he does it.
Try this: wolfgangpuck.com
Sorry Kimberly, but I needed to KICK THIS UP A NOTCH!!! BAM! BAM!! BAM!!
BTW, I have over 6 different kinds of Emerils Essence, Rubs and his BarbBQue sauces (all gifts, pretty cool huh)!
LET'S COOK!!
[ April 25, 2005, 06:48 PM: Message edited by: Mark Neurohr ]
Posted by Kimberly Zanetti (Member # 2546) on :
Ricky, I LOVE Torres. He's a master.
My all time favorite is still Julia Child. Two of my most cherished possessions are my Mastering the Art of French Cooking and Baking with Julia both of which she personally signed to me. My husband was cooking breakfast for her in his restaurant back in San Francisco and she was gracious enough to sign them.
One of the things I loved most about her was the fact that she didn't even start cooking until she was 33. She came from a very wealthy family that had servants. When she was 33 she married Paul Child who was a US Diplomat to Paris. She needed to learn to cook so that she cook entertain guests for him so she went to Le Cordon Bleu cooking school in Paris and the rest is history. A true case of - it's never too late to learn something!!!
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