Foods you don't always want to admit you like
Feb 25, 2015, 9:00 am
#331
formerly known as Tad's Broiled Steaks
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Posts: 6,412
[QUOTE=fwoomp;24410529]
They're - well, fried shallots - a common topping on nasgor (fried rice) in Indonesia. Addicting, for sure.
They're - well, fried shallots - a common topping on nasgor (fried rice) in Indonesia. Addicting, for sure.
Feb 25, 2015, 1:54 pm
#332
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I had a roommate who would buy the instant muffin mixes in various flavors. Instead of actually making the muffins he would just add water to the mix and it it raw. He had a lot of quirks though.
Feb 25, 2015, 2:04 pm
#333
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---------- Recipe via Meal-Master (tm) v8.00
Title: Boston Brown Bread
Categories: Breads, Main dish
Yield: 10 servings
1/2 c Rye meal or Plain flour 1/2 c Corn Meal
1/2 c Coarse whole wheat flour 1 t Baking Soda
1/2 t Salt 3/8 c Molasses
1 c Sour milk 1/2 c Seedless Raisins
Mix dry ingredients and stir in molasses and sour milk. (To make sour
milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and
place rings of waxed paper in bottoms. Divide batter evenly between the
two cans, and cover with aluminum foil. Place in covered kettle of boiling
water, bring water half way up sides of cans, and boil for two hours. When
ready to serve, unmold by running knife around inside of can and shaking
out onto plate. Cut thinly and serve with Boston Baked Beans.
Source unrecorded
-----
Title: Boston Brown Bread
Categories: Breads, Main dish
Yield: 10 servings
1/2 c Rye meal or Plain flour 1/2 c Corn Meal
1/2 c Coarse whole wheat flour 1 t Baking Soda
1/2 t Salt 3/8 c Molasses
1 c Sour milk 1/2 c Seedless Raisins
Mix dry ingredients and stir in molasses and sour milk. (To make sour
milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and
place rings of waxed paper in bottoms. Divide batter evenly between the
two cans, and cover with aluminum foil. Place in covered kettle of boiling
water, bring water half way up sides of cans, and boil for two hours. When
ready to serve, unmold by running knife around inside of can and shaking
out onto plate. Cut thinly and serve with Boston Baked Beans.
Source unrecorded
-----
Feb 25, 2015, 2:34 pm
#335
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Feb 25, 2015, 5:53 pm
#336
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I occasionally use Jiffy mix for muffins for a Sunday morning breakfast.
Feb 25, 2015, 7:05 pm
#337
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Location: Central Mass
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True. It does need a drop of oil or butter to bring out the flavor. Especially brownie batter. Something about the oil/brownie mix flavor combination.
Feb 25, 2015, 7:50 pm
#338
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Feb 25, 2015, 8:08 pm
#339
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Feb 26, 2015, 2:36 am
#340
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Mr. Fwoomp and I agree with you and the others who've posted that the chips/tuna combo sounds great.
Also, I haven't been anywhere for breakfast in California where they didn't offer me both salsa and Tabasco to go with eggs (assuming there wasn't Tabasco on the table already). You'd fit in just fine here!
Also, I haven't been anywhere for breakfast in California where they didn't offer me both salsa and Tabasco to go with eggs (assuming there wasn't Tabasco on the table already). You'd fit in just fine here!
And no snow!
Mar 3, 2015, 6:58 pm
#342
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I actually don't mind that place (we have a few around me) though you have to be careful not to go on ingredient overload.
Mar 4, 2015, 7:33 am
#343
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Mar 4, 2015, 8:45 am
#344
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Actually, no. When you walk in they have a dozen numbers corresponding to the type of sandwich. You pick up a paper bag and using a marker check on the bag what ingredients you want. You then hand the bag to the sandwich maker who gives it back to you with your completed sandwich in it.