CountDorkula Posted April 8, 2010 Posted April 8, 2010 ExiledInIllinois said: I do too!!! See, it is all a "texture" thing. I can get past the whole jiggling thing. Everytime there are jello shot i have to suck it up though.
Chef Jim Posted April 8, 2010 Posted April 8, 2010 Jim in Anchorage said: Funny you would say that. I have been on a split pea soup kick lately. Cook the dried peas in stock, add fried onions,garlic, steamed carrot's at the last minute. Delicious. Just don't over cook the peas. Want to kick it up a notch (god I hate that)? Throw in a ham hock.
Jim in Anchorage Posted April 8, 2010 Author Posted April 8, 2010 Chef Jim said: Want to kick it up a notch (god I hate that)? Throw in a ham hock. I do that when I plan ahead. Have also done it with oxtails
Chef Jim Posted April 8, 2010 Posted April 8, 2010 Jim in Anchorage said: I do that when I plan ahead. Have also done it with oxtails Pea soup = ham hocks Oxtails = barley soup Why do you have to plan ahead for ham hocks? Are you smoking them yourself?
Jim in Anchorage Posted April 8, 2010 Author Posted April 8, 2010 Chef Jim said: Pea soup = ham hocksOxtails = barley soup Why do you have to plan ahead for ham hocks? Are you smoking them yourself? No,just plan ahead to make soup and buy them. Split pea soup is one of those things thats result's from me wandering in the kitchen and thinking"what should I make for lunch" and I alway"s have dried split peas, stock, onions, garlic, carrots on hand. The only thing I smoke is Salmon. It's the only way I really like it. I have thought about curing my own hams though. My crawl space is a constant 45 degrees, year round.
Chef Jim Posted April 9, 2010 Posted April 9, 2010 Jim in Anchorage said: No,just plan ahead to make soup and buy them. Split pea soup is one of those things thats result's from me wandering in the kitchen and thinking"what should I make for lunch" and I alway"s have dried split peas, stock, onions, garlic, carrots on hand.The only thing I smoke is Salmon. It's the only way I really like it. I have thought about curing my own hams though. My crawl space is a constant 45 degrees, year round. I'm making some saucisson sec (dry cured garlic sausage) this weekend. I have to hang them in my wine cooler, I wish I had a cellar. I'm going to start making cheese next. Speaking of cheese many years ago I was working in a hotel. We had a large party and we had large mirrors with cheese on them. The cheddar cheese was cut into cubes and whoever cut them cut them too big or too small...I forgot. But the Austrian chef we has was pissed and walking around the kitchen and kept asking in his Austrian accent "who cut the cheese?" For the life of him he couldn't figure out why we were all laughing our asses off.
Jim in Anchorage Posted April 9, 2010 Author Posted April 9, 2010 Yeah, I would like to do something like that in my celler. The ceiling is to short to"do" anything in [about 4 feet] so is not heated, stays a constant cool temperature year round, day or night. Lots of room[1200 feet]. perfect for aging hams or cheese.
Jim in Anchorage Posted February 5, 2013 Author Posted February 5, 2013 Oh and meat pies. Pastry should have fruit in it, not chicken.
Beerball Posted February 5, 2013 Posted February 5, 2013 On 2/5/2013 at 11:56 AM, Jim in Anchorage said: Oh and meat pies. Pastry should have fruit in it, not chicken. Blasphemy! I've made Cajun meat pies that you'd run over your wife or girlfriend to get to.
Jim in Anchorage Posted February 5, 2013 Author Posted February 5, 2013 On 2/5/2013 at 12:02 PM, Beerball said: Blasphemy! I've made Cajun meat pies that you'd run over your wife or girlfriend to get to. Knowing this comes from some one who eats shirmp and grits, A "no thanks I just ate" would do.
Beerball Posted February 5, 2013 Posted February 5, 2013 On 2/5/2013 at 12:13 PM, Jim in Anchorage said: Knowing this comes from some one who eats shirmp and grits, A "no thanks I just ate" would do. Yes, shrimp & grits are some goooooooood eats!
Jim in Anchorage Posted February 5, 2013 Author Posted February 5, 2013 On 2/5/2013 at 12:23 PM, Beerball said: Yes, shrimp & grits are some goooooooood eats! That's like having lobster and oatmeal. Just doesn't fit.
Beerball Posted February 5, 2013 Posted February 5, 2013 On 2/5/2013 at 12:29 PM, Jim in Anchorage said: That's like having lobster and oatmeal. Just doesn't fit. Mmmmmmmm lobster mac & cheese!!!!!
Jim in Anchorage Posted February 5, 2013 Author Posted February 5, 2013 On 2/5/2013 at 12:29 PM, Beerball said: Mmmmmmmm lobster mac & cheese!!!!! I give up. I would have to say you would never waste leftovers though. Just throw it all together.
The Poojer Posted February 5, 2013 Posted February 5, 2013 food of the gods right there! On 2/5/2013 at 12:29 PM, Beerball said: Mmmmmmmm lobster mac & cheese!!!!!
Miyagi-Do Karate Posted February 5, 2013 Posted February 5, 2013 you guys are babies! The only food I don't like is Swiss cheese. I also have some weird food allergy where I get a bad sore throat from eating a lot of raw fruits (apples, peaches, plums, cherries, pears)-- which kills me. Wish I could chomp into a nice fresh peach.
Gugny Posted February 5, 2013 Posted February 5, 2013 (edited) Foods I Detest Oysters Mushrooms Scallops Clams (unless fried) Broccoli Cauliflower Brussel Sprouts Kraft Mac and Cheese Tapioca Pudding Bread Pudding Edited February 5, 2013 by Fig Newtons
Maury Ballstein Posted February 5, 2013 Posted February 5, 2013 mayonaise milk squash zucchini anything prepared in the U.K.
Beerball Posted February 5, 2013 Posted February 5, 2013 On 2/5/2013 at 1:49 PM, Fig Newtons said: Foods I Detest Oysters Mushrooms Scallops Clams (unless fried) Broccoli Cauliflower Brussel Sprouts Kraft Mac and Cheese Tapioca Pudding Bread Pudding Man, all of those are good (cept the Kraft M&C). Tapioca is my favorite puddin. I think you have issues you need to work through regarding raw seafood. On 2/5/2013 at 12:42 PM, The Poojer said: food of the gods right there! I was with my daughter at a steak house in OKC not too long ago and I got this as a side. It was !@#$ing to die for goodness in a casserole.
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