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Author Topic: What are you Hungry for?  (Read 15429 times)

blakestyger

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What are you Hungry for?
« Reply #25 on: 01/02/2009 00:12:38 »
Good point - we can get unbleached or bleached muslin that's beige or white. Some colours don't go with food - that said, I knew a woman once whose kids wouldn't eat mashed potato unless she coloured it with blue food colouring.  ::)
 

Offline Karen W.

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« Reply #26 on: 01/02/2009 01:03:38 »
LOL.. We were the same with my grandma's Homemade noodles.. She always added yellow food coloring to make them a brighter yellow! LOL I still add it to mine just for the memory! LOL
 

Offline Chemistry4me

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« Reply #27 on: 01/02/2009 02:11:24 »
Some watermelon...
 

Offline Carolyn

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« Reply #28 on: 01/02/2009 02:30:31 »
What's that?

Although it sounds like a sex in the outdoors experience it is a combination of steak and sea food, usually shell fish especially oysters. 

What an excellent idea!  I'll suggest that the next time hubby wants surf & turf!  I'm sure it wouldn't be out of the question as it's been done before. ;) ;D

Tonight my surf & turf consisted of a medium rare steak smothered in sauteed onions and grilled shrimp.

 

Offline Chemistry4me

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« Reply #29 on: 01/02/2009 02:32:04 »
Hmmm...come on folks, settle it down.
 

Offline JimBob

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« Reply #30 on: 01/02/2009 03:27:38 »
Hmmm...come on folks, settle it down.

Why? - are you prudish - or jealous?????
 

Offline Chemistry4me

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« Reply #31 on: 01/02/2009 04:56:09 »
I don't know ???
 

Offline Karen W.

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« Reply #32 on: 01/02/2009 06:09:02 »
Some watermelon...

I love watermelon!!! YUMMMMY!
 

Offline Chemistry4me

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« Reply #33 on: 01/02/2009 06:11:26 »
Yeah, I just ate some :P:P:P:P
They always seem to taste good when the weather is hot.
 

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« Reply #34 on: 01/02/2009 06:21:12 »
OOOOH you lucky person.. I love it cold and juicy.. hot or warm weather!

I like to buy a whole one then take the rhine off and cube it up in a large bowl and cover it and just scoop some into a bowl anytime I feel the urge! Yummmmmmmmm!
 

Offline Don_1

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« Reply #35 on: 01/02/2009 12:51:29 »
Cheese and onion chrisps.....always. If not I'll have a chicken sunday lunch.

FOG

I have to FOG 'er indoors for spelling 'crisps' with an 'h' every time she puts it on the shopping lisht!!!
 

Offline JimBob

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« Reply #36 on: 01/02/2009 16:18:18 »
Cheese and onion chrisps.....always. If not I'll have a chicken sunday lunch.

FOG

I have to FOG 'er indoors for spelling 'crisps' with an 'h' every time she puts it on the shopping lisht!!!

You must make her life miserable - WAY TO GO!

(it is a guy thing)
 

Offline DoctorBeaver

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« Reply #37 on: 01/02/2009 18:00:21 »
Knowledge
 

Offline Make it Lady

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« Reply #38 on: 01/02/2009 18:09:41 »
I spell them "chrisps" because to me they are the best thing since christ.
 

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« Reply #39 on: 01/02/2009 20:01:17 »
How was crist?
 

blakestyger

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What are you Hungry for?
« Reply #40 on: 01/02/2009 23:39:25 »
If you like boeuf bourguignon JimBob you might enjoy JUGGED BEEF. I've never seen it anywhere else and discovered it when young, single and fending for myself.

It's a stew of 2.5 - 3 lbs of stewing beef (chuck or shin) that's been cubed, rolled in seasoned flour and well browned in olive oil and butter, with 2 coarsely chopped onions also browned with 2 crushed cloves of garlic melted in. Stew this very slowly with 4 chopped carrots, 2 bay leaves, a good strip of orange peel, 2 cloves, S & P and 1/4 pint of red wine. Any liquid can be made up with stock but it should be thick rather than runny.

We do it in the bottom oven of an AGA at about 100C till it's tender but a slow cooker will work too, or any other slow oven. The orange and cloves gives it its distinctive flavour.

Remove orange peel and bay before serving - best eaten next day but fine right away.
 

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« Reply #41 on: 01/02/2009 23:47:47 »
OOOH That sounds good too!
 

Offline Chemistry4me

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« Reply #42 on: 02/02/2009 02:55:56 »
Sweet corn...
 

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« Reply #43 on: 02/02/2009 03:56:54 »
I love corn... but it is pure sugar.. a treat in itself... to eat cautiously.. but has always been my favorite vegetable with broccoli as a adult...

I would die for a basket of vine ripened cherry tomatoes.. emmmmmmm!
 

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« Reply #44 on: 02/02/2009 04:27:37 »
THIS IS NEXT !!!!!!!!!!

If you like boeuf bourguignon JimBob you might enjoy JUGGED BEEF. I've never seen it anywhere else and discovered it when young, single and fending for myself.

It's a stew of 2.5 - 3 lbs of stewing beef (chuck or shin) that's been cubed, rolled in seasoned flour and well browned in olive oil and butter, with 2 coarsely chopped onions also browned with 2 crushed cloves of garlic melted in. Stew this very slowly with 4 chopped carrots, 2 bay leaves, a good strip of orange peel, 2 cloves, S & P and 1/4 pint of red wine. Any liquid can be made up with stock but it should be thick rather than runny.

We do it in the bottom oven of an AGA at about 100C till it's tender but a slow cooker will work too, or any other slow oven. The orange and cloves gives it its distinctive flavour.

Remove orange peel and bay before serving - best eaten next day but fine right away.
 

Offline Karen W.

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« Reply #45 on: 02/02/2009 09:37:41 »
I am having a fruit craving! oranges peaches nectarines,manderine oranges, grapes green fat and juicy! Plums..ummmmmm...apples bananas, pears, oh my goshhhhhhh!
 

Offline Chemistry4me

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« Reply #46 on: 02/02/2009 09:39:39 »
A nose-job :D:D:D:D:D hahaha...
 

Offline Karen W.

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« Reply #47 on: 02/02/2009 09:42:02 »
A nose-job :D:D:D:D:D hahaha...

LOL LOL..WHOOPS WRONG THREAD! LOL..
 

Offline Carolyn

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« Reply #48 on: 04/02/2009 03:46:33 »
THIS IS NEXT !!!!!!!!!!

If you like boeuf bourguignon JimBob you might enjoy JUGGED BEEF. I've never seen it anywhere else and discovered it when young, single and fending for myself.

It's a stew of 2.5 - 3 lbs of stewing beef (chuck or shin) that's been cubed, rolled in seasoned flour and well browned in olive oil and butter, with 2 coarsely chopped onions also browned with 2 crushed cloves of garlic melted in. Stew this very slowly with 4 chopped carrots, 2 bay leaves, a good strip of orange peel, 2 cloves, S & P and 1/4 pint of red wine. Any liquid can be made up with stock but it should be thick rather than runny.

We do it in the bottom oven of an AGA at about 100C till it's tender but a slow cooker will work too, or any other slow oven. The orange and cloves gives it its distinctive flavour.

Remove orange peel and bay before serving - best eaten next day but fine right away.

That sounds delish!  I wonder how it would taste with venison instead of beef.
 

Offline Chemistry4me

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« Reply #49 on: 04/02/2009 04:05:56 »
Some cherries... :P:P
 

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