Covert Conservatives

I used a Dutch oven years ago, it had a nice patina and was seasoned fantastically.... wish I knew what happened to it.


All three of them recipes sound delicious... leaning to the French.

Thanks, it sounds like a trip to whole foods market, or the local competitor of that chain might be the ticket.

Sounds like something that would be good on a crunchy sourdough or baguette also.

might sound kind of stupid but is this a fishy tasting dish?

I like sardines in caesar salad proportions, much more than that, to me is smells like something for the dog or cat.

Yeah... I used to do the boil and ice water method, still had occasional pock marked eggs.... when eggs are really fresh, the membrane sticks to the shell regardless at times....as time goes by that membrane breaks down.

My brother is a chicken wrangler, h has made quite a hobby out of raising chickens, and he passed this on to me. Instead of hard boiling your eggs, put them in a steamer basket and bring water to a boil. Boil for ten minutes covered. Take out and peel as usual. The egg yolks are deliciously creamy, ...

Looks like a great recipe, and simple....thanks!

Far superior to French's brand.... one taste and you will see why.

http://www.freshgourmet.com/freshgourme ... ings&id=66

you can say that again!

If my posts come across as angry, please send me a PM letting me know...better yet..Fedex me some wings for pacification purposes! I love it when the wings are a bit crispy on the outside, and moist inside...when they are done right, I risk gluttony on a grand scale...I used to haul 23,000 lbs of Fr...

The roasting has the effect like grilling onions, it carmelizes the cloves, and It adds a totally diferent dimension to the dish. Even when you make garlic bread with diced garlic and butter it isn't the same, on garlic bread the garlic obviously doesn't grill as long, so therein lies the difference...

Thats my newest granddaughter Keira Rose...little heart bandit.

I got this recipe from cooks Illustrated magazine and modified it using the charcoal grill..magnifique! Herb crusted stuffed pork loin with ground mustard and toasted caraway seed. http://i27.photobucket.com/albums/c164/Trailboss60/Mobile%20Uploads/2016-05/20160502_113709_zpsvznyw3vf.jpg Big pic... ...

Not sure about picnics, but pork shoulder and pork butts do better low and slow...about 225° for 10 12 hours, any other way results in tough meat for me.
This is a fave of mine.
http://www.homebbq.com/archives/19

The nice thing about extra heavy cream leftover.

It is an unpardonable sin to let it go to waste....deeeelish!

Looks like a keeper, Dave!

I agree on using fresh onions and garlic, and foregoing the Ro-Tel...fresh green Hatch chile's are in season here.

But then the shortcuts are great for busy schedules.

Them oyster crackers would really liven up a bowl of soup...they look tasty as a snack.

I like these easy recipes...we are in the rotation for snacks between Sunday School and Church service, these might work.

I have seen the pepper jelly in the store, but never tried it
..the author said she used red, bit figured green pepper jelly would work?

It looks like a nice easy recipe...maybe Lazy Cajun dip would be a nice alternative name...

I thought maybe my privacy settings weren't set right so I logged out of my photobucket account and clicked on it...and it is viewable to me...maybe your computer? :headscratch: It was a photocopy from a looseleaf page in Better Homes and Gardens cookbook, here is the online version: It turns out a ...

This is a really easy pot pie recipe, that I have made plenty of times, it is a real crowd pleaser...with the use of a supermarket rotisserie chicken, and either ready made pie crust dough, or croissant dough, it really simplifies the process. I have used croissant dough the last few times, and actu...

Thanks...I delivered to restaurants for many, many years...a large number of Italian in the SF bay area, never heard of such a thing, and I doubt they would go this route. After returning to the store to get the right stuff it seem that half of what is on the shelves is the "oven ready" variety.

I decided to make a batch of Lasagna, and like I always do, got ready to make the noodles, but I then saw the "oven ready" label, and it had no instructions for boiling the noodles. http://i27.photobucket.com/albums/c164/Trailboss60/Mobile%20Uploads/2015-02/20150214_074439_zps4jhbcbpg.jpg?1423925641...

The frugal gourmet (Jeff something or other) was busted for child/ sexual predator type crimes.

That looks tasty!

Using the leftover liquid from this recipe (set the pork aside), really makes a great pot of pinto beans...I always get accolades when feeding friends and family.


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2. I use Cocoanut Oil which I melt in the microwave before adding to the recipe. Dude....no microwave needed. http://www.tellurideinside.com/wp-content/uploads/2012/03/On-the-Road-Again-Monument-Valley-Arizona.jpg PWF lives in the forks of the horizon, and we have a cavern filled with the stuff, re...

SND is diabolical...he is obviously being paid off by lap band producers.

It's solid in the jar and you have to dig it out with a spoon.

At 70 degrees it melts, and looks like any other cooking oil...living in Az. that gets sorted out pretty quick.

I really like making breakfast burritos with dehydrated potato's, they actually taste better than fresh, and typically what you will find in many restaurants, this company sells them at COSTCO, 1 little carton makes a lot...never add salt though, already lightly salted. http://www.amazon.com/Golden-...

For fried or scrambled, use cocoanut oil...simply incredible.
Light healthy taste, moist, non greasy

Every year, the day after Thanksgiving Costco distributes their cookbooks, there aare a ton of good recipes supplied by the vendors and consulting chefs.....I thought I would throw out a couple tried and true picnic style recipes on the 4th... I don't use/eat anything that is "lite" as I find the fl...