coll's Profile
Best Recipes you have ever found on Chowhound Home Cooking board
Happy Birthday, and many more!!!!
Ice cream sandwiches
When I think of ice cream sandwiches, I think of the school cafeteria in third grade.... those were perfection to me! I'd buy them with my 10 cents instead of hot lunch.
I found Mexican Coke in NJ! (No HFCS!)
I also am able to get it locally just lately, and there IS a big difference to me. It's not sweet, just very refreshing. It's not just the sugar vs HFCS, but the amount they use in different countries. US has a bad sweet tooth apparently.
My friend who lives in Georgia just took someone on a tour of the Coke plant, and got to taste Coke from every country of the world.....Africa, Hong Kong, Australia, she said every one of them tasted completely different. She's a real healthy eater usually, but this was so eye opening for her, she couldn't stop talking about it.
Best fresh cream cheese (flavored and plain) in Nassau Long Island
They just started this week but taste a little watery to me. Hopefully if the rain holds off they'll intensify a bit. I will keep you updated!
New York area deli style potato salad
You know, sugar just might be the missing link!
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
Thanks for all this info, I do scrape the grates scrupulously every time after cooking but sadly, after only a few years, now the porcelein is beginning to break off in big chunks. Guess you can't use a regular scraper? The last straw, when I really started hating it, was when I saw all the paint on the inner lid peeling off, then found flakes piled up on the back shelf and realized I was biting into something crunchy when I was eating my nice Wagyu burger. I stripped the thing down, used a professional grill cleaner, got all outer loose gunk and junk removed with a Kurly Kate, turned the grills around so the bars with no ceramic left are now on the outside.....not much more I can do besides buy a new grill that isn't painted or have ceramic coated grills on it. I'm sure straight metal grates would get lots hotter and make nice grill marks, which is something that is sadly lacking in this model. But anyway that's not in the budget for the near future.
And I know about the spiders, a friend had a funny story about her grill not starting on some important occasion, they were frantic and then a guest took a straw and blew out the lines and all was fixed. She kept saying "Spiders? Spiders? Can you believe it?" She was ready to throw it out!
Funny I always wished my grill was hooked up to the kitchen propane tank, so I didn't have to keep running to Agway, now I won't worry about that anymore!! Since I have a Viking gas stove, I feel like the end results between the two aren't as different as they should be.
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
I made it yesterday, using all your suggestions, and it came out the best it ever did. Thanks for the help...we like it kind of rare, and since it's for gyros and already marinaded, the bone helps out in that department. The best gyro place around here has always bragged that he uses bone in rather than boneless on his spit, that's why I started leaning that way. I buy boneless during the winter, but love bone in for a grilled summer treat.
Thanks everyone, I learned a lot about grilling these last few days, and am going to pick up a bag of Kingsford next time I go shopping! Time to go retro!!
Can I eat sprouts that grew in my garden bed?
Thanks guys, it seemed like a silly question but I never knew anyone that did this to my knowledge. I always save beet tops and radish tops from the supermarket, so makes sense. Adding to my Greek salad now!!
Best fresh cream cheese (flavored and plain) in Nassau Long Island
I'm totally guessing, but I'm wondering if all these places that say they make their own cream cheese, mean they take Philly and add their own flavors? Not that that's a bad thing!
Best fresh cream cheese (flavored and plain) in Nassau Long Island
No I hadn't stopped by in a long time, but they were very generous with the samples so if you ask, they will probably open one for you to try. Not that I should be speaking for them!! I have to find a new source of fresh ricotta, but their portions were a little small for my needs!
Can I eat sprouts that grew in my garden bed?
I know usually you grow sprouts to eat hydroponically, but I dumped a whole envelope of beet seeds in a row or two and seems every one of them came up. I'll have to thin it out, but hate to just throw them away. Any disadvantage to throwing them in salad or whatnot?
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
Thanks for this advice, tomorrow I will start with an open mind and see what happens.
Fourteen ounces is the new pound
Still comes that way, except in a plastic bucket and you can reuse the bucket for other storage needs. And it is 5 gallons vs 4 single gallons in a regular case for only maybe 50 cents more. For some reason, only the biggest users go for it.
Best fresh cream cheese (flavored and plain) in Nassau Long Island
I was going to say, the best bagel places are proud to use Philly cream cheese, and I don't think you could make better yourself. Why even bother?
Best fresh cream cheese (flavored and plain) in Nassau Long Island
It tastes like a shmear to me, but then again I'm not picky. For lox, I wouldn't do a flavored one for sure. I was just thinking of a "souvenir" type gift from Long Island.
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
It's a Spirit 210, I know it was cheap but the stupid Chef mate I had before it was more dependable. It mostly doesn't get up to max heat, weird that you have to keep the cover closed; I never get a nice char, except when it burns beyond black accidentally, but then again I may be asking too much. I'm not a nincompoop, but I can't figure out the hot spots for some reason. I base everything on the old charcoal grills of yore, even those Hibachis that we picked up for $1 every spring back in the 70s did such a better job. I have a propane stove now so maybe it's too much work for something with such similar results? Or I have a mental block.....whatever, I have the leg marinading, and remembered to throw some Kalamata brine in there for good luck!
Best fresh cream cheese (flavored and plain) in Nassau Long Island
Catapano Goat Farm makes goat cheese that is close to cream cheese if you want something unique. I just picked up a lavender honey one that was to die for, wouldn't mind it on a bagel. Nice ride if you have the time.
http://www.catapanodairyfarm.com/cheese.htm
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
I like doing bone in, and make these lamb legs a couple of times a year in the oven; although wondering if I can even fit the whole thing on one half of my grill in a pan. I just cut hunks off for gyros when it's done, not serving as a fancy dish. And the neighborhood dogs love me.
I have not been pleased with this grill since we got it, not sure if it's me or the grill though. Strongly tempted to try the charcoal method, even though its been many years. I actually pulled it out from behind the car in the garage the other day and spilled old ashes all over the driveway, maybe it was calling to me.....
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
Ah ha ha ha, I've been into using pickle juice and such lately, guess I was speed reading there......but considering it! Serendipity maybe.
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
Thanks, that's sort of how I cook chicken with the one burner, but putting it in a pan sounds like a great idea!
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
The olive juice is genius!
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
That's my problem I got this propane model despite protest and never learned to use it to maximum potential. There are three knobs and damded if they do what I think they should do, one is an ignitor and the other two I haven't experimented....maybe Home Depot will have a seminar some day? I am not good at learning curves right now.
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
I think there's a divine reason I'm in this situation, I would love to go beyond the goodness of oven baked if I don't wreck it. So long since I've actually cooked over coal, but I wasn't the one that wanted propane way back then. Bad habit for sure.
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
I think it may be time to return to my roots, 1970s style.
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
I did report, so wierd it showed up twice. Didn't think it was possible!
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
Maybe I should resurrect the Weber kettle in the garage, lots of spiderwebs though. The one we use now is propane.......sad to say. Just lazy I guess.
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
I have a weird thing going on with my oven, well not the oven itself but the exhaust fan is propped up with wooden braces to prevent the disaster of its crashing to the floor. No handymen available til next week at the earliest. I am planning on a bone in leg, and will marinade Grecian style appropriately, but if I can't roast in the oven, how to grill on a (cheap) Weber outside? I'm thinking it could be better by a long shot, but afraid to end up with a burnt outside, raw inside, hunk of meat (cats will probably be pleased anyway!!) I have never trusted this grill since I got it, it has let me down before. Any tips appreciated!
Best Recipes you have ever found on Chowhound Home Cooking board
The funny thing is, I really should just get some locally to see what it's supposed to be like. Or make up a new name? Cilantro, I usually hate but love Vietnamese "cilantro", luckily I found some to grow this year so will add to the recipe right now.
My recipes never stop evolving......
Best Recipes you have ever found on Chowhound Home Cooking board
I see I can't add on anymore (time flies when you're having fun) so if anyone can't find any of these recipes let me know, I would love to share.
Best Recipes you have ever found on Chowhound Home Cooking board
Mine is a riff too, I was informed here that it's not authentic, but it immediately went on regular rotation in our house.
"POZOLE"
2 or 3 lbs of bone in country ribs (you're supposed to use a pigs head I gather!)
6 cloves of garlic
4 cups of broth, I use chicken with some ham base added in
1 or 2 cans of fire roasted diced green chiles (Trader Joe)
tsp oregano, half teaspoon cumin, maybe a bit of chili powder or red pepper flakes
small onion/shallot, chopped
29 oz can of hominy, I use Goya but hear Bush is better
To serve on the side:
corn tortillas, cut in strips and fried
diced avocado
chopped lettuce and onion
thin sliced radishes
lime wedges to squeeze in
Pressure cook pork with water to cover, with 4 sliced garlic cloves and oregano, half hour (or do it the slow way in the oven)
Cut onion/shallot /other 2 garlic cloves roughly. Puree in blender with diced green chiles and liquid from the can, plus 2 tsp salt. Can also add some red pepper flakes or hot sauce if you like it really spicy.
Shred cooked pork and use 2 cups of its liquid to reheat. Rinse and drain hominy. Add to pot of meat with quart of broth and onion/chile blend, then simmer 30 minutes.
Meanwhile fry the tortillas, cut up the other condiments and serve all on the side with bowls of soup, to add in.
Believe it or not, the radish and lettuce really make this dish! I never would have tried making this, I knew of it from local Spanish delis but had no idea exactly what it was. So many people here always mentioned it as a favorite comfort food, and now I know why!
