tseptember's Profile

Title Last Reply

Foods Without Enemies

I can handle oatmeal chocolate chip cookies... But.. with raisins!! Ahhhh!!! It reminds me of ticks! Can't handle it!

Apr 08, 2014
tseptember in General Topics

Sausage

Need a good homemade breakfast sausage recipe. Would love making sausage for the family instead of buying the unknown parts sausage from the store.

Apr 07, 2014
tseptember in Home Cooking

Run of the Mill

My wife and I are taking a short vacation to Vegas with several friends. I'm tired of the "same ol', same ol' Vegas flare. Are there any hidden gems with good to great dining worth attending.

Oct 02, 2013
tseptember in Las Vegas

season up or down

Do you prefer to overseason or underseason a recipe??

Sep 26, 2013
tseptember in General Topics

For my eyes only

Pine Time
My heart goes out to you, restaurant owners, chefs and others who have been swindled, cheated or lied to in regards to a persons actual agenda.I can assure you my intentions are honorable. My extended family knows I have recipes from my great grandmother, grandmother and places that I've visited. They joke about waiting for me to pass away so they can get their hands on the recipes if I don't set fire to them first..... I have a lighter hidden the pantry just in case. All of my recipes are and will always remain for my eyes only.

Mar 12, 2013
tseptember in General Topics

For my eyes only

That's funny!!! I tried to get the same recipe!!! But, at 6'2" and 280lb they were a bit more respectful :-)

Mar 08, 2013
tseptember in General Topics

For my eyes only

That's funny!!! I tried to get the same recipe!!! But, being 6'2" and 280lb they were much more respectful :-)

Mar 08, 2013
tseptember in General Topics

What Food Trend are You So Sick Of?

Salted Caramel

Mar 07, 2013
tseptember in General Topics

For my eyes only

During family vacations, dinners out with friends or some quiet one on one time with my wife at a established or new restaurants, I take my time to search and surf the dinner menu for entrees that captures my attention. After dinner or while waiting for our check, I'll ask the waitress/waiter to please let the chef or owner know the entree was outstanding and sneak in a request for the recipe as a keepsake. I also stress that the entree recipe is for "my eyes only" and not to be shared or distributed in any way with family or friends. At times I'm told it's a specialty of the house and recipes are kept a secret but more often I'll end up with either a digest version or the real recipe. What recipes have you collected? From where? And what is your favorite?

Mar 07, 2013
tseptember in General Topics

What Is Your Favorite Cream Soup?

Roasted Wild Cream of Mushroom Soup I had at Scottsdale Community College culinary program. Best I ever had. I also have to add the Fire Roasted Tomato soup from Paradise Bakery.

Dec 16, 2012
tseptember in General Topics

Polenta experiment

I hope I'm not "reinventing the wheel". Has anyone experimented with making polenta with Grits or Cream O Wheat. If so, was the outcome favorable or undesirable.

Dec 16, 2012
tseptember in General Topics

Does learning how to cook something "ruin" you for ordering it in a restaurant?

@SteveGreen: Duarte's in Diego?? Great pancakes!! Their bread pudding is good also... But, I think mine is better.

Sep 26, 2012
tseptember in General Topics

Does learning how to cook something "ruin" you for ordering it in a restaurant?

For me it does not. It just makes the next visit more enjoyable. If I order a dish and take a liking to it, I will usually ask for the restaurant manager and request the recipe if all possible. I always give praise for an exceptional dish and strongly emphasize that the recipe is for my private collection and only for my personal use. Several times I have been told that the recipe was not available to the public but have been very lucky to receive many great recipes and even a cookbook. Besides, it's always better when professional hands are making it.

Sep 26, 2012
tseptember in General Topics

You get what you pay for

@chiliheadmike: Kansas or Missouri???

Sep 15, 2012
tseptember in General Topics

You get what you pay for

@johnb: I agree with you. You should not have to rely on picturesque overdone presentations to make you dish look edible. My thought is "If it looks to good to eat, what are you covering up?" Save the "make-up artistry" for you friends.

Sep 11, 2012
tseptember in General Topics

Your Most Requested Dish Recipe

My coffe chocolate chip pancakes and my peach cobbler.

Sep 08, 2012
tseptember in Home Cooking

Sushi Chefs-do they have to be Japanese?

There is a place in Phoenix around 51st avenue and Union Hills called "M". One of the sushi chefs there is caucasian. Chris was required to train for several years under the head chef and had to earn his spot behind the bar. His creations blew me away. I am a traditionalist, but this has me doubting myself.

Sep 06, 2012
tseptember in General Topics

You get what you pay for

What was the most expensive meal you ever paid for? Where? What restaurant and was it worth it?

Sep 06, 2012
tseptember in General Topics

You say "To-may-to".... I say "To-mah-to"

Ay!!! That sounds good, Sandylc! Looking up Mexican tomato soup now...

Aug 27, 2012
tseptember in General Topics

You say "To-may-to".... I say "To-mah-to"

Just had the fire roasted tomato soup from Paradise Bakery. Man!!! That was outstanding!! The weather here in Az will start to cool off soon, I'm on the hunt for a good tomato soup when it does. With that thought in mind. What/Where was the best tomato soup you ever had??

Aug 23, 2012
tseptember in General Topics

How do you drink your milk?

Nothing like having a glass of milk after letting it sit in the freezer for 15 minutes. When I was younger, I would also stash a glass in the freezer, wait till the glass was cold and frosted over, then pour me a galss of milk. The colder the better.

Aug 20, 2012
tseptember in General Topics

Sous-vide, or not to sous-vide: that is the question.

Researching and debating in cooking sous-vide. What is your experience with it? What are the pros and cons?

Aug 20, 2012
tseptember in General Topics

Sous vide of not to sous vide... That is the question.

Researching and debating if I should start cooking sous vide. What's your experience with this method and the pros and cons of it.

Aug 20, 2012
tseptember in Home Cooking

What food find still haunts you - that you had once and haven't found since?

Several years ago, we visited Calgary, Alberta Canada for the Calgary Stampede. While we were at the fair, we ran into a small stand that served fresh mini doughnuts with cinnamon and sugar. The person managing the stand and I quickly became friends since I kept returning to order more doughnuts almost every hour for either myself or my family. I've since looked on the internet for a mini doughnut maker and was luck enough to find one, but my wife won't allow me to purchase one..... for health reasons.

Jul 29, 2012
tseptember in General Topics

Vancouver, Whistler, Salt Spring, Sechelt?

In Vancouver, I enjoyed lunch at the Boathouse located around the English Bay area. Great view of the ocean and sky line. Hope you enjoy your trip.

Guilty Pleasure

My made from scratch fudge brownies, Sloppy Joes and Snickers..

Apr 13, 2012
tseptember in General Topics

What food find still haunts you - that you had once and haven't found since?

When I was younger, at least once as month my family would have dinner out. We would drive through areas of Phoenix and pick a place for dinner. One of the choices was Humpty Dumpty resturant. Looking through the choices, I chose to have the Mulligan Stew as my entree. I can still taste the richness of the gravy, the soft flavorful veggies, the submissive tenderness of the beef and the sourdough bread that came with it. I would definitely give up tennis for one bowl of stew.

Apr 13, 2012
tseptember in General Topics

Build a Better Burger!!!!

@:Khan. I tried Pimento several months ago, and you are right. It is better on a burger than a sandie. I also added bacon and roasted Hatch Green Chilis. Amazing!!!! Absolutely amazing!!!!

Apr 13, 2012
tseptember in General Topics

Build a Better Burger!!!!

I'm always searching for different condiments to put on burgers. Looking for a sweet red tomato relish recipe to top my burger with. Some of the ones I have looked at were marginal at best or didn't excite my taste buds. Since this is about burgers.... What is the best toppings you ever had on a burger????

Apr 12, 2012
tseptember in General Topics

Any memories of "poor people food" from your childhood that you still crave?

Off the subject.... I worked with a girl a long time ago I called "HippieChick" when I worked as a bartender at a place called Phoenix Live. Cool name.. brings back memories for me.

Mar 21, 2012
tseptember in General Topics