Covert Conservatives

It sounds as if you did really well to me! :clap2: :clap2: Here are a few tips for next time: Yes, you can use less liquid and maybe, for depth of flavor, change up the liquid by using beef broth or chicken broth instead of water. Also, you can thicken the sauce by using flour but be sure to cook t...

Didn't the onion soup and water make a sauce/gravy? Or, are you saying you didn't want a sauce? I'm sorry, I'm not sure I understand. :) It was a thinner broth. Probably should use a bit less water next time. I probably could have added some flour and thickened the broth into a gravy. But I was too...

It turned out pretty good. But I realized too late I forgot about the gravy.

Never tried that cut before. 1-1/2 cups water 1/4 cup Worcestershire 6 taters, quartered diced onion 1 lb carrots (approx.) 1 packet onion soup mix 3 celery stalks 2.5 lb London Broil 1 can diced tomatoes 1/2 tsp. minced garlic Mixed all ingredients except tomatoes, garlic, meat, and celery. Placed ...

I used ground bison in a lasagna a few weeks ago. It was quite good.

Thank you, Pixie!

I'm making BBQ brisket in the slow cooker. But I was wondering a couple of things -

1) Do you really need to trim the fat? I always thought you placed the meat fat side up in this situation.

2) What does it mean to "pass the sauce with the meat"? Is that just pouring it over the meat?

Thanks for the advice. I made garlic croutons today, and they turned out great!

I was wondering the same thing.

I figured if anyone would know how to revive a stale loaf, it would be them. Dave was no help at all!

So I got this loaf of ciabatta that is stale, but not moldy. It seems pretty good on the inside, it's just the crust that's hardened.

I'd like to still make sandwiches out of it without breaking my teeth. Is there some sort of relaible method for softening artisan bread crust?

falvegas wrote:

You're right, Chary. This should be interesting.
I may decide to leave the country.

Okay. Make that 299,999,999 then.

Go into local dog owner's yard and collect large helping of canine waste product.

Heat for 4 years under a constant stream of hot air.

Stir thoroughly and enjoy!

Serves approx. 300 million.

Hire a culinary expert to reverse engineer it, then post it on the internet just to spite them!

Who needs the recipe on the bag? Just tear into it and start eating!

8000 years ago, eh?

I'd have posted a picture of nothing.

I scrambled six eggs the normal way (with milk/salt/pepper only), folded omelette-style then made some Pillsbury buttermilk biscuits (8-pack). Melted some cheese on top when the eggs were done cooking - I like a mix of shredded jack and cheddar. Then I cut the biscuits in half, slapped on a little m...

Carl wrote:I wouldn't make this.

I have a cat.

You never know what may happen before it is served.

The cat doesn't know better.

What's a little "spice" in your cake, Carl?

You might even be able to make coffee out of it.

One of my co-workers made that for a potluck once. It was pretty good!

iamlookingup wrote:This looks very Yummy! I'll make it next time I go to the grocery store.

I'm sure the grocery clerk will appreciate that!

Have you tried it with spinach?

You list the ingredients, but no preparation. Shouldn't your recipe include instructions on how the stick should be used to prepare the sh*t? Are we talking shish-kabob or corn dog style?

You get an "I" for "Incomplete". :tat:

That sounds pretty easy. I may just try that one. Thanks Royd!

tattulip wrote:

SuzyQcsu wrote:I don't think I could EVER eat fried green tomatos after seeing the movie

You didn't like that movie?

It was a good movie. It just makes us both think of grilled man-steaks!

Dave, I tried this recipe for fried green tomatoes and they were yummy! Great, except for where do you buy green tomatoes? I have never seen them in the grocery store. This was used mostly by people who grow their own tomatoes. You can pick them when they are green. Basically, I think that if you b...

Justine wrote:Hi Ectopy, Hi Charybdis!!! Thanks for the lovely welcome! Yes, I am the same Justine as from ACOC. I am thrilled to be here and missed you all! Again, thanks! :wavey:

If I remember correctly you had this really cool sky avatar. Still use it?

Ectopy wrote:

Justine wrote:Also, you can use the same ingredients and broil the asparagus about 4" from the broiler, turning once, when browned. Wonderful!

Welcome, Justine! :wavey:

Hi Justine!

Are you the same Justine from ACOC?

I never eat Asparugus, broccoli, brussel sprouts, cauliflower, beets or liver. I won't even let them share the same kitchen as me. I normally hate asparagus too. But last month I had dinner at a really nice restaurant, where I was served asparagus with my lobster. I was pleasantly surprised at how ...

Does anybody have a good recipe for cornbread? I have only made it from a package and it is always dissapointing and dry. Mrs. Kad has a good one. She sends Kad to Boston Market to pick it up. :lol: I think theirs is dry too. Maybe I just really don't like cornbread. But I know I would if it were m...

My dad once told me how to "de-gas" a pot of beans, but I forgot what he said. I probably figured at the time that it would take all the fun out of it. Anybody ever hear how to do that? Use 239 or less beans. One more is too farty. Ouch! I felt the pain from that one all the way across the country!...

My dad once told me how to "de-gas" a pot of beans, but I forgot what he said. I probably figured at the time that it would take all the fun out of it.

Anybody ever hear how to do that?