Recipes / Food - Drink - Page 68

Stitchawl · 01-15-2011, 03:22 AM

Quote:

Originally Posted by phenomshel

That's a crime against steak! The margarine part, not the frying. (Says the Texan).

Quote:

kindlekitten wrote; absolutely! (says the farm girl!)

But of course! Everyone knows it should be butter flavored Crisco!

OK, all kidding aside... often after cooking a steak, if it looks a little dry I'll put some butter on top of it to melt in. I think it just enhances the steak flavor rather than adding a butter flavor to it.

Stitchawl

GeoffC · 01-15-2011, 08:21 AM

even better if the butter is enhanced with garlic and perhaps parsley ....

kindlekitten · 01-15-2011, 09:06 AM

Quote:

Originally Posted by Stitchawl

But of course! Everyone knows it should be butter flavored Crisco!

OK, all kidding aside... often after cooking a steak, if it looks a little dry I'll put some butter on top of it to melt in. I think it just enhances the steak flavor rather than adding a butter flavor to it.

Stitchawl

Quote:

Originally Posted by GeoffC

even better if the butter is enhanced with garlic and perhaps parsley ....

quite often at some of the finer restaurants you get a pat of herbed butter with steak

Latinandgreek · 01-15-2011, 09:13 AM

Alright!

I ended up trying this recipe:

http://smittenkitchen.com/2006/11/cu...olossal-cheer/

And I can wholeheartedly recommend it, as it was one of the BEST coffee cakes I've even tasted!

Stitchawl · 01-15-2011, 09:19 AM

Quote:

Originally Posted by GeoffC

even better if the butter is enhanced with garlic and perhaps parsley ....

Absotivly!

Stitchawl

Stitchawl · 01-15-2011, 09:21 AM

Quote:

Originally Posted by Latinandgreek

Alright!

I ended up trying this recipe:

http://smittenkitchen.com/2006/11/cu...olossal-cheer/

And I can wholeheartedly recommend it, as it was one of the BEST coffee cakes I've even tasted!

Wow! Just looking at the recipe, I could eat that without even cooking it first! Looooooooks Gooooooooood!

Stitchawl

Latinandgreek · 01-15-2011, 09:24 AM

Quote:

Originally Posted by Stitchawl

Wow! Just looking at the recipe, I could eat that without even cooking it first! Looooooooks Gooooooooood!

Stitchawl

I DID eat gobs of it before baking it!

BenG · 01-15-2011, 09:29 AM

Quote:

Originally Posted by kindlekitten

quite often at some of the finer restaurants you get a pat of herbed butter with steak

A pat of butter mixed with equal parts blue cheese is even better.

kindlekitten · 01-15-2011, 09:33 AM

Quote:

Originally Posted by BenG

A pat of butter mixed with equal parts blue cheese is even better.

ohhh! yum! I bought a big chunk of gorgonzola and have been mixing it with homemade ranch dressing and chopped walnuts for a very yummy dressing. it is especially good with endive, a few other greens and beets!

lilac_jive · 01-15-2011, 04:43 PM

Tomorrow I'm making homemade mac n cheese (was supposed to make it yesterday but too lazy then and too lazy now), but I think I'm going to spend some time in the afternoon making homemade marinara sauce. I'm trying to cut my grocery budget (spent too much early in the month) and want to work my way through my pantry, which isn't a lot. But I do have two cans of stewed tomatoes and one can of whole peeled tomatoes that I got on sale a while ago (good brand too) and I have some parm and lots of pastas, so I think I can make some meals out of that.

I was going to freeze the marinara by measuring one cup amounts, put them in plastic cups, then after they are done freezing cut them out of the plastic cups then put them in a freezer bag. If someone has a better idea, let me know

kindlekitten · 01-15-2011, 08:19 PM

I just put sauce in a a freezer bag, gently squeeze the air out of it and lay it as flat as possible. takes less room

lilac_jive · 01-15-2011, 08:33 PM

Quote:

Originally Posted by kindlekitten

I just put sauce in a a freezer bag, gently squeeze the air out of it and lay it as flat as possible. takes less room

Good idea, easy to defrost then too. Thanks for the tip!

kindlekitten · 01-15-2011, 08:40 PM

my pleasure ;o) I freeze a lot of food

Stitchawl · 01-15-2011, 08:47 PM

The supermarkets in Asia all sell kitchen storage bags (not ziplock or any other closure) that are simply thin plastic. The come in all sizes and are made for food. I have to believe these are sold in the US too. They are just too convenient. As KK says, fill 'em up, use a rubber band to close them (the ones we buy come with a little package of really thin rubber bands perfect for the job,) flatten them out, and freeze. In my case, we don't flatten them. We round them. That way they fit into a large soup bowl for microwaving, keeping everything a lot neater. These bags are dirt cheap so you don't mind that they are disposable, and they take up a LOT less room in the freezer than the Rubbermaid canisters.

If you buy take-away foods in rural S.E. Asia, it usually comes in these bags, as too all foods bought from street vendors. Even soda! A bag of Mountain Dew, anyone?

Stitchawl

lilac_jive · 01-15-2011, 09:13 PM

I'm learning how to cook and freeze foods (I live alone and am trying to save money). I'm learning to love my ziploc freezer bags as well as ramekins. Especially the ramekins! I can prep mini meals in them and freeze. I reuse a lot of my freezer bags which cuts down on that cost.

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01-15-2011, 08:21 AM	#1007
GeoffC Chocolate Grasshopper ... Posts: 27,599 Karma: 20821184 Join Date: Mar 2008 Location: Scotland Device: Muse HD , Cybook Gen3 , Pocketbook 302 (Black) , Nexus 10: wife has PW	even better if the butter is enhanced with garlic and perhaps parsley ....

01-15-2011, 09:13 AM	#1009
Latinandgreek Warrior Princess Posts: 5,038 Karma: 9724231 Join Date: Sep 2009 Device: PRS-505; PRS-350, PRS-T1, iPad, Aura HD	Alright! I ended up trying this recipe: http://smittenkitchen.com/2006/11/cu...olossal-cheer/ And I can wholeheartedly recommend it, as it was one of the BEST coffee cakes I've even tasted!

01-15-2011, 04:43 PM	#1015
lilac_jive Grand Sorcerer Posts: 5,870 Karma: 27376 Join Date: Dec 2008 Location: Pennsylvania Device: PRS-505	Tomorrow I'm making homemade mac n cheese (was supposed to make it yesterday but too lazy then and too lazy now), but I think I'm going to spend some time in the afternoon making homemade marinara sauce. I'm trying to cut my grocery budget (spent too much early in the month) and want to work my way through my pantry, which isn't a lot. But I do have two cans of stewed tomatoes and one can of whole peeled tomatoes that I got on sale a while ago (good brand too) and I have some parm and lots of pastas, so I think I can make some meals out of that. I was going to freeze the marinara by measuring one cup amounts, put them in plastic cups, then after they are done freezing cut them out of the plastic cups then put them in a freezer bag. If someone has a better idea, let me know

01-15-2011, 08:19 PM	#1016
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	I just put sauce in a a freezer bag, gently squeeze the air out of it and lay it as flat as possible. takes less room

01-15-2011, 08:40 PM	#1018
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	my pleasure ;o) I freeze a lot of food

01-15-2011, 08:47 PM	#1019
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	The supermarkets in Asia all sell kitchen storage bags (not ziplock or any other closure) that are simply thin plastic. The come in all sizes and are made for food. I have to believe these are sold in the US too. They are just too convenient. As KK says, fill 'em up, use a rubber band to close them (the ones we buy come with a little package of really thin rubber bands perfect for the job,) flatten them out, and freeze. In my case, we don't flatten them. We round them. That way they fit into a large soup bowl for microwaving, keeping everything a lot neater. These bags are dirt cheap so you don't mind that they are disposable, and they take up a LOT less room in the freezer than the Rubbermaid canisters. If you buy take-away foods in rural S.E. Asia, it usually comes in these bags, as too all foods bought from street vendors. Even soda! A bag of Mountain Dew, anyone? Stitchawl

01-15-2011, 09:13 PM	#1020
lilac_jive Grand Sorcerer Posts: 5,870 Karma: 27376 Join Date: Dec 2008 Location: Pennsylvania Device: PRS-505	I'm learning how to cook and freeze foods (I live alone and am trying to save money). I'm learning to love my ziploc freezer bags as well as ramekins. Especially the ramekins! I can prep mini meals in them and freeze. I reuse a lot of my freezer bags which cuts down on that cost.

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