thegrindre's Profile

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TEA CHAT

I like ginger root tea. Ginger root is about $4 or $5 a pound but a small piece the size of your whole thumb or so doesn't cost but a quarter or so. It's very light in weight.
I slice mine into dime sections, about 3 to 5 of them and just drop them into a cup of boiling hot water.
I then add a little pure raw Buckwheat Honey then stir with a cinnamon stick and let steep five minutes or so and enjoy a wonderful cup of hot tea.

Oct 03, 2012
thegrindre in General Topics

Creamy good egg salad

As far as bread goes, I forgot to mention that building an Egg Salad Sandwich or a Bacon, Lettuce and Tomato sandwich is twice as good if made on a hamburger bun.

Oct 03, 2012
thegrindre in Home Cooking

Mac'n pocket

I entered a real recipe called, Baked Macaroni Shells and Cheese, but I'm not going to vote 27,000 to try to win this thing.

I'll have to agree that this isn't really a recipe. It's really two pre-made recipes combined into one. Is that fare?

Feb 26, 2008
thegrindre in Recipes

Baked Macaroni Shells and Cheese

Thanks, Bob...

Feb 23, 2008
thegrindre in Recipes

In need of 2 mac & cheese recipes -- one kid-friendly and one for grown-ups.

I'd recommend my Baked Macaroni Shells and Cheese recipe for adults but the kids will love it too. It's not spicy or hot and is pretty simple to make.

http://www.chow.com/recipes/11589

Enjoy!

Feb 22, 2008
thegrindre in Home Cooking

Best Sandwich you ever had?

I guess it would be a BLT. It's gotta be made right, though...
1. Soft chewy apple cured bacon.
2. Bradley tomatoes (Greatest tomato I ever ate. Bradley county is in Ark., btw. The skins are so thin that they're only available within a 50 mile radius or less of Dermott, Ark., unfortunately.)
3. Crisp lettuce
4. Lots of Miracle Whip
5. Slightly toasted hamburger bun
6. MacDonald's french fries

Enjoy it your way!
Rick

Feb 22, 2008
thegrindre in General Topics

Baked Macaroni Shells and Cheese

Feb 22, 2008
thegrindre in Recipes

Cheesy Enchiladas

@ ghc630, I believe these are called, Cheesy Enchiladas... LOLOLOL

Feb 22, 2008
thegrindre in Recipes

Baked Macaroni Shells and Cheese

I know I'm a little late to be entering this contest and I don't plan to win it but I do hope you all enjoy this recipe as much as I did creating it.

Rick

Feb 22, 2008
thegrindre in Recipes

Baked Macaroni Shells and Cheese

I finely got the last three lines deleted. Recipe is good to go as written.

Enjoy!

Feb 22, 2008
thegrindre in Recipes

Baked Macaroni Shells and Cheese

I cannot delete the last three ingredients lines. They are repeats. Please disregard them. Thanks.

Rick

Feb 22, 2008
thegrindre in Recipes

Sizzling Rice Soup

This sounds great! I'll have to try it. Thanks for the recipe.

Feb 22, 2008
thegrindre in Recipes

Creamy good egg salad

LOL I got a kick out of reading this thread. I love egg salad sandwiches and deviled eggs, too and use the same recipe for both. (It made me make a 'batch' of egg salad while reading this thread. LOL)
Now, since we're speaking of likes and dislikes, I don't think I have ever bought any mustard in my lifetime, (I'm 60). I hate the stuff and haven't eaten anything that I can ever recall that was good when it was in it or on it and, feel the same way about dill. Two very nasty spices in my opinion. I just don't think they belong in your mouth. LOL
I prefer the sweeter side of life. I use sweet relish, red onion and a pinch of garlic salt and that's it. I also like it chunky and cold the next day. The flavours seem to be better when refrigerated overnight and gives you something to chew on, too.
I also love Miracle Whip because of it's tangy sweet taste but, it doesn't go with egg salad. You gotta use real Mayo for this treat and don't forget the greatest side dish... Good old fashioned greasy potato chips... And a tall glass of real cold milk. (Well, maybe Sioux City Sarsaparilla if you can find it...)

Enjoy it your way!
Rick

Feb 22, 2008
thegrindre in Home Cooking

Seasoning a Wok

How to season a flat bottomed wok for electric stove tops.

It's easy, use your oven. Here's how;
NOTE: This method works on old or new woks especially if you want to re-season an old wok.
1. Remove the wooden handles and turn your oven on to 425 degrees. (If the handles are not removable, wrap them in very wet water soaked dish towels when putting the wok in the oven.)
2. Start by scrubbing your wok as clean as you can get it. (Removing all oil and the patina, if you can. Basically, just clean it as best as you can.)
3. Dry it by placing it on the stove top burner and heat it up real good then apply peanut oil, inside and out. (Veggie oil will work also. DON'T use olive oil or unsaturated oils. Someone mentioned pig fat, lard, which is probably the ultimate in oils for seasoning.)
4. Let it cool to the touch, wrap any wooden items in water soaked dish towel(s) and put it in the oven for 20 minutes and bake it, UPSIDEDOWN. NOTE: keep a basting thingy full of water to re-wet the towels some more after about 10 minutes. They could catch on fire so keep 'em well soaked with water.
5. After 20 minutes, turn off the oven, open the oven door and let it cool down to room temp. Now, repeat this process 2-5 times and your wok will come out a beautiful golden bronze color and the bottom will already be turning bluish black. Eventually, after use, the whole wok will slowly turn for you. (We electric people have to wait a bit longer for the final results to show. We could also find a friend who has a gas stove and borrow it. LOL)
I should probably mention the fact that you won't be able to clean your wok as clean as the first time and so on and, that's what you're looking for.
6. Your first stir fry after all this prep should be some onions. So, stir fry 'em till black and throw 'em away. (There is a chemical in onions that will kill any funny taste of burnt oil or metal.)
I thought I'd also mention that you shouldn't have to clean the wok after this 'onion burning' process, simply wipe the wok with a paper towel, inside and out and your done. (If your towel wipes clean with no black on it, you've succeeded.)
7. Enjoy your newly seasoned wok. It should last you a lifetime.

Oh, you can't ruin it. It can be re-seasoned as many times as you want. Only thing that will ruin your wok is dropping it and cracking it. Carbon steel is a bit brittle. So, don't drop it. LOL

Rick

Feb 22, 2008
thegrindre in Cookware