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#86144 - 11/08/08 08:46 PM Re: What's cooking? [Re: Mellowicious]
humphreysmar Offline
old hand

Registered: 08/11/04
Posts: 5723
Loc: alabama
 Originally Posted By: Mellowicious
Or... am I the only one who hasn't been copying stuff to an on-line cookbook?


I'm not. I'm copying them to my Word recipe file.
_________________________
Currently reading: Best American Mystery Stories edited by Lee Child and Otto Penzler. AARGH!

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#86150 - 11/08/08 09:01 PM Re: What's cooking? [Re: Joe Keegan]
olyve Offline
veteran

Registered: 08/02/06
Posts: 7504
Loc: Athens, Ga.
 Originally Posted By: Joe Keegan
 Originally Posted By: olyve
Joe, I believe it was you that said olive oil (hey! that's MY name! ;\) speeled a little different that is...) is an alternative for 'meat' flavoring.It sure is. I meant to concur with you in the other thread.

olyve,

It's not to often that anyone concurs with me, so it pains me to humbly, respectfully, and lovingly correct you: I said that olive oil is an excellent substitute for butter. I frequently use it as such on either French (freedom?)and Italian bread along with some seasoning, especially garlic.

but but....didn't you say
oh never mind.

Well at least thank you for being so...gentle. \:\)
_________________________

"Life is not about waiting for the storms to pass...it's about learning how to dance in the rain."

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#86151 - 11/08/08 09:04 PM Re: What's cooking? [Re: humphreysmar]
olyve Offline
veteran

Registered: 08/02/06
Posts: 7504
Loc: Athens, Ga.
 Originally Posted By: humphreysmar
 Originally Posted By: Mellowicious
Or... am I the only one who hasn't been copying stuff to an on-line cookbook?


I'm not. I'm copying them to my Word recipe file.
I'm a little slow (too...giggle) but I've started bookmarking.
Previously I used the search feature for example...lentil spinach soup, butternut squash, etc.
_________________________

"Life is not about waiting for the storms to pass...it's about learning how to dance in the rain."

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#86155 - 11/08/08 09:33 PM Re: What's cooking? [Re: Mellowicious]
Greger Offline

Carpal Tunnel

Registered: 11/24/06
Posts: 15115
Loc: Florida
*Grins* When something good comes through I copy it to my recipe file or print it if I plan to use it right away. Usually what we cover here are different and new techniques. Quickie pizza by the way is best done with Boboli crusts, they are pre cooked about half way and ready to add sauce cheese and toppings. I just got about a dozen 18 inch frozen crusts from a friend who works for a restaurant food distributor. I just pulled a Broccoli and Sea Scallop pizza out of the oven. Soon as it cools it's suppertime.
_________________________
"Be yourself; everyone else is already taken."ó Oscar Wilde

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#86231 - 11/09/08 05:23 AM Re: What's cooking? [Re: olyve]
Joe Keegan Offline
veteran

Registered: 12/25/05
Posts: 8707
 Originally Posted By: olyve
I spice up tomato sauce and put peppers, onion, mushrooms, olives, veggie crumbles, garlic slices (can you tell I like garlic?) and anything else I have laying around...even pineapple.

West Coast Ranters correct me if I'm mistaken. Ham & pineapple on pizza is popular in some areas of California and it's called Hawaiian pizza. In Idaho, Washington, and Oregon, it's called California pizza.

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#86232 - 11/09/08 05:26 AM Re: What's cooking? [Re: olyve]
Joe Keegan Offline
veteran

Registered: 12/25/05
Posts: 8707
 Originally Posted By: olyve
Well at least thank you for being so...gentle. \:\)
de nada.

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#86239 - 11/09/08 09:52 AM Re: What's cooking? [Re: Joe Keegan]
Greger Offline

Carpal Tunnel

Registered: 11/24/06
Posts: 15115
Loc: Florida
Joe, Hawaiian style, sweet and sour pizza has become popular almost everywhere. When I google it I get dozens of references. When I google California pizza, nothing appeared to refer to Pineapple and Ham. If you've never had it it's better than it sounds. It you don't like pineapple you probably wont like it though.
_________________________
"Be yourself; everyone else is already taken."ó Oscar Wilde

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#86242 - 11/09/08 11:27 AM Re: What's cooking? [Re: Greger]
olyve Offline
veteran

Registered: 08/02/06
Posts: 7504
Loc: Athens, Ga.
 Originally Posted By: Joe Keegan
 Originally Posted By: olyve
Well at least thank you for being so...gentle. \:\)
de nada.
\:\)

I wove it! Pineapple pizza I mean.
Pineapple (especially fresh) on pizza with onions and all that. Maybe not mushrooms and olives but then again when I have it on hand it goes on top of everything and the result is gooooood.

What are you doing up so early greger?
Mercy.
_________________________

"Life is not about waiting for the storms to pass...it's about learning how to dance in the rain."

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#86243 - 11/09/08 11:35 AM Re: What's cooking? [Re: Greger]
Joe Keegan Offline
veteran

Registered: 12/25/05
Posts: 8707
Greger,

Years ago when I was visiting a friend in Boise, I treated him, his son, and his son's friend to pizza at some pizza chain. I grew up in and around New Haven- the pizza center of this country- and frequently ate at Salle's and Pepe's on Wooster St as well as surrounding spin offs. At the time I believed that I had tried just about every pizza combo possible. I was wrong. My friend's son and his buddy ordered a California Pizza. I asked them, what's that? They said it's pizza with ham and pineapple. I couldn't understand how they could eat that combo. At any rate, they ate less than half and seemed primarily interested in the video games. When I noticed that they didn't intend to finish, I asked them if they minded if I tried a slice. They said go for it and I did. It was surprisingly tasty. As a matter of fact, I had more than one slice. When I treated some others to pizza in Oregon and Washington, they also referred to this combo as California Pizza. In CA, they called it Hawaiian pizza. However, the last time I was on the West coast was about 15 yrs ago, so I didn't know if they renamed it or took it off the menu. Whatever you call the combo, it tastes good, which explains its continued popularity. Back then, ham & pineapple wasn't something that most "Easterners" would normally top pizza with.

Joe

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#86246 - 11/09/08 11:51 AM Re: What's cooking? [Re: olyve]
stereoman Offline
Carpal Tunnel

Registered: 06/30/04
Posts: 15646
Loc: Asheville, NC
We like to buy the frozen DiGiorno's five cheese pizza and top it at home. We sautee the toppings separately while the pizza is in the oven, then when the pizza is about five minutes to do0ne, we take it out of the over, add the toppings along with a moderate sprinkling of fresh romano cheese, and paint the edges with marinara. The th(r)ow the pizza back in the oven again. Put the oven on "broil" for the rest of the cooking process. Cook til the cheese topping is nicely browned, along with the edges of the crust.

 Originally Posted By: Greger
Mustard greens and collard greens aren't generally edible until they boil and hour or two.
That's why I grow kale.

 Originally Posted By: olyve
I want to report that I finally cooked my acorn squash last night.


Bel seasons ours with a touch of nutmeg and orange peel in a tablespoon of pure maple syrup. We have about five left in the cupboard.
_________________________
Steve
Give us the wisdom to teach our children to love,
to respect and be kind to one another,
so that we may grow with peace in mind.

(Native American prayer)


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