|
Thank you, from the Foods of the World Forums! |
weekend cooking plans? |
Post Reply 
|
Page <1234 6> |
| Author | |
Melissa Mead 
Master Chef 
Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
 Post Options
 Thanks(0)
 Quote Reply
 Posted: 22 January 2011 at 19:29 |
|
What I really need is balance, so I can hold the camera steady. ;)
The crock pot itself is actually in focus in one. Maybe onions in semi-opaque liquid just look naturally blurry...? |
|
 |
|
| Sponsored Links | |
|
|
|
Hoser
Admin Group
Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
Quote Reply
Posted: 23 January 2011 at 03:45 |
|
Sounds terrific Melissa. What might be interfering a bit with your pics is the heat rising off the soup as well...steam will make the pic look a bit blurry.
|
|
|
Go ahead...play with your food!
|
|
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 23 January 2011 at 10:03 |
|
dave speaks the truth, melissa. i have a lot of trouble with some pictures because rising steam will not let the camera focus, and will also blur the shot.
the weekend is progressing quite well so ffar. the spaghetti sauce was a resounding success and i will post it soon with a link here. i didn't get to make the focaccia as i planned, but we enjoyed it with a good loaf of garlic bread from the local grocery.
up on deck today is amish popeye, using a chicken and some other great down-home ingredients - should be able to make that awesome bread of kidlit's, too!
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
Melissa Mead
Master Chef
Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
Post Options
Thanks(0)
Quote Reply
Posted: 23 January 2011 at 10:51 |
|
I took some shots from the side, hoping to avoid that. Guess not.
The soup is even better the next day, though. |
|
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 23 January 2011 at 14:56 |
|
i'll post a link to the spaghetti sauce as soon as i can. click here for the thread on the chicken potpie.
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 28 January 2011 at 13:49 |
|
well, another weekend coming up ~ anyone have anything in particular on the menu?
so far, no special plans here, but that could change.....
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
Hoser
Admin Group
Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
Quote Reply
Posted: 29 January 2011 at 03:13 |
Melissa, have you tried the no-salt ketchup that Heinz has out? I think it's even better than the original...it's all I keep in the house now.  |
|
|
Go ahead...play with your food!
|
|
|
|
|
Hoser
Admin Group
Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
Quote Reply
Posted: 29 January 2011 at 03:21 |
|
Now that Melissa has me thinking about it...meatloaf might not be such a bad idea. I haven't made firehouse meatloaf in a long time, and there's always some left for sandwiches.
Haven't made anything Fra Diavolo in a while either...my taste buds are screaming for something a little spicy. decisions, decisions......... |
|
|
Go ahead...play with your food!
|
|
|
|
|
Melissa Mead
Master Chef
Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
Post Options
Thanks(0)
Quote Reply
Posted: 29 January 2011 at 04:09 |
|
I've had some kind of no-salt ketchup, possibly that one. It tasted wrong to me, though.
|
|
|
|
|
Hoser
Admin Group
Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
Quote Reply
Posted: 29 January 2011 at 12:04 |
|
You might want to try the Heinz Melissa...I found it very tasty.I find that the color is all wrong, it is very dark compared to the original, but if you clo0se your eyes and just taste...I actually thought the salt free was better than the regular.
|
|
|
Go ahead...play with your food!
|
|
|
|
|
Melissa Mead
Master Chef
Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
Post Options
Thanks(0)
Quote Reply
Posted: 29 January 2011 at 16:18 |
|
Eh, color doesn't bother me so much. Thanks for the suggestion!
|
|
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 29 January 2011 at 21:20 |
|
dave, i'll have to give that no-salt ketchup a try. my blood pressure is higher than it should be, and cutting down on salt would of course help!
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
Hoser
Admin Group
Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
Quote Reply
Posted: 30 January 2011 at 05:40 |
|
Tonight will be something entirely new....I have the recipe done in my head, and will put it to paper as I make the dish tonight. The recipe will be called "Horseradish Meatloaf With Glace De Viande And Mushroom Gravy"
I'm sure looking forward to using the fruits of last weekend's labors (the glace de viande) and seeing how the horseradish and the glace complement each other (if at all). I'll be back with an after action report and pics of all the gory details as soon as I can. |
|
|
Go ahead...play with your food!
|
|
|
|
|
Guests
Guest Group 
|
Post Options
Thanks(0)
Quote Reply
Posted: 30 January 2011 at 06:11 |
|
YUM...YUM.....YUM!!! Boy oh boy that sounds delicious and coming from you I know it is going to be fantastic. Great idea Dave, and be generous with the pics!
|
|
|
|
|
Melissa Mead
Master Chef
Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
Post Options
Thanks(0)
Quote Reply
Posted: 30 January 2011 at 08:46 |
|
If I can give you any help in the low-salt department, let me know.
|
|
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 30 January 2011 at 08:47 |
|
alright, folks, i know that it's short notice, but does any one have suggestions for a good easy preparation for a 4-pound pork loin roast? nothing fancy or exotic, but i'd definitely like to try something different. i haven't yet had a chance for any ideas and am on my way now to church, so i will check when i get back.
keep in mimd i live in a town of 1200 with one small grocery, and the there are 25 miles of 3-foot snowpack, ice and subzero temperatures between me and the next superwally-world!
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 30 January 2011 at 11:12 |
|
i am thinking of something with a quasi-greek theme, but that might be a little light for the extreme weather i see out my window.
my idea is to season/rub the aforementioned pork loin roast with equal parts oregano, cracked plack pepper and sea salt, possibly also with some minced garlic, then roast in an uncoverd dutch oven with onions, a few garlic cloves and perhaps some carrots. for a side, we could serve either Patátes Lemonátes or OMG potatoes. if we have some cottage cheese in the fridge, i'd like to make some of kidlit's awesome bread or perhaps some homemade pitas. i can't think of much else - stuffed tomatoes would be nice, but as we all know, tomatoes this time of year are hard to enjoy.
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
Guests
Guest Group
|
Post Options
Thanks(0)
Quote Reply
Posted: 30 January 2011 at 12:00 |
|
SOunds good and the greek patatas will pair with it beautifully and brighten up the winter blues. Just pay attention to the post details anbd cut down the amount of water I put in when I made them. Put in half the amount, just enough to come halfway up the sides of the potatoes.
|
|
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 30 January 2011 at 12:07 |
|
i think i'll go with this idea. #2 son mike is already making kidlit's bread (using chives rather than dill) and we're putting together the seasoning/rub right now.
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
dla69
Cook's Assistant 
Joined: 04 January 2011 Status: Offline Points: 40 |
Post Options
Thanks(0)
Quote Reply
Posted: 30 January 2011 at 19:21 |
|
We had friends over for dinner.
We had Cosci Di Pollo Farcita http://foodsoftheworld.activeboards.net/topic1108_post6912.html Parmesan spinach balls as an appetizer, onion bread, a salad and homemade ice cream for dessert. |
|
|
|
|
Post Reply
|
Page <1234 6> |
Tweet
|
| Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |
Topic Options
Melissa Mead wrote: