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Food!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

2 Ingredient Ice Cream

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Steak Sammich! How do you make yours?

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Egg Loaf!

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Beer, Beer, Glorious Beer!

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Champagne Ice

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Ahi Tuna and Watermelon Nachos!

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Comment by sk8eycat on March 30, 2014 at 8:37am

Randall, canned kidney beans are for gringos (or maybe 4-Bean Salad.)  Pintos are the ONLY beans to use for chili! My mother grew up in the Southwest, and she never used anything else.  She made great chili, and refried beans...and kept the recipes in her head.

Actually, I don't think she followed any recipes most of the time; she just tossed in whatever she thought the pot needed.  and it always balanced perfectly.

Comment by Randall Smith on March 30, 2014 at 7:46am

Chili Day today! Got my beans soaking. Not kidney, since I refuse to buy canned beans. I'm using pinto and soybeans, and lentils. A quart of tomatoes is thawing out. Onions, garlic, ground turkey, and all those good seasonings--yum. 

Comment by Sentient Biped on March 29, 2014 at 12:55pm

Bread making is one of life's great pleasures.  I wish I had the ambition today.

I just picked a bunch of rhubarb too.  With major raining outside, I should make it a cozy baking day.

Comment by Joan Denoo on March 29, 2014 at 12:21pm

Pat, thanks for the lead to Bernard Clayton's The Complete Book of Breads. I have not heard of Clayton before and it looks like he is a real down to Earth chef. I'll track him down. 

I use  

Comment by Idaho Spud on March 29, 2014 at 12:17pm

I like sourdough a lot.  Perhaps I'll try making it from scratch one of these days.

Comment by Joan Denoo on March 29, 2014 at 12:12pm

Maybe it is time for a Renaissance in breadmaking. Maybe a nice sourdough. Let me think ... I will get potatoes today and get them started brewing in the basement, then I will start the starter.  Oh great! a new project!

Comment by Randall Smith on March 29, 2014 at 8:45am

I do the same with my flax seeds (grind them up (down?)), usually adding them to cereal (cold or hot). But today, I added flax to my blueberry pancakes. It just occured to me I could have used my rye flour rather than the usual box mix. (Call me the "X man" today--flaX, boX, miX!)  

After my recent disaster making yeast bread (with outdated yeast), I'm shying away from making more for awhile.

Comment by Pat on March 29, 2014 at 6:20am

Been a while since I've made bread. A loooong time ago, I bought Bernard Clayton's The Complete Book of Breads. There is a great recipe in it for a rye and caraway bread with a wonderful crust where you make a starter and let it ferment for about 3 days. Also, a good one for pan ordinaire, or a french baguette. The latter, you have to let rise 3 times, each time tripling in volume, but darn good.

Comment by Patricia on March 28, 2014 at 8:55pm

Yes, I put the bread recipe in here a loooooong time ago.

Comment by Joan Denoo on March 28, 2014 at 8:50pm

Patricia, your bread sounds so good and I am going to have to try it. If I remember correctly, you gave us the recipe. 

Yes,"Sìchuān, known formerly in the West by its postal map spellings of Szechwan or Szechuan is a province of the People's Republic of China." That is where Daniel visited with his partner this past year. 

 

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