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Old 12-08-2011, 10:03 PM   #31
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Dawgluver - YAY! Glad to know I'm not alone in my "swill" habits. Its not that I can't or don't make gourmet meals, its just not the only thing I do. I have kids and a husband to please after all.

(One of their favorite meals is chicken thighs that are cooked in a mixture of ketchup, brown sugar and salsa. Sweet and tangy chicken...they LOVE it)
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Old 12-08-2011, 10:06 PM   #32
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Too many ingredients.
No Photo
Sea Food
Ingredients I don't have and will never use again
Too large quantity.
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Old 12-08-2011, 10:28 PM   #33
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Homonym or not, I won't eat anything called aspic.
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Old 12-08-2011, 10:29 PM   #34
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I never noticed you don't eat sea food, Patty. My sister is very limited on the sea food she will eat. And of course we grew up eating the same things, but she also likes her meats cooked beyond well done, too.
Might make an interesting topic; if you and your sibling's tastes are polar opposites. I wonder how common that is?

Another interesting topic that came across my mind while reading through this thread is whether or not how often you eat out plays a part in the ingredients you use when you do cook at home. If you only cook one or two meals a week and the rest of the time you are grabbing take out or eating in a restaurant, maybe you tend to be pickier about the ingredients you use to cook with. It seems to me it would be just the opposite though, unless you are going through the restaurants' garbage making sure they aren't cutting any corners, lol.
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Old 12-08-2011, 10:33 PM   #35
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Quote:
Originally Posted by pacanis View Post
I never noticed you don't eat sea food, Patty. My sister is very limited on the sea food she will eat. And of course we grew up eating the same things, but she also likes her meats cooked beyond well done, too.
Might make an interesting topic; if you and your sibling's tastes are polar opposites. I wonder how common that is?

Another interesting topic that came across my mind while reading through this thread is whether or not how often you eat out plays a part in the ingredients you use when you do cook at home. If you only cook one or two meals a week and the rest of the time you are grabbing take out or eating in a restaurant, maybe you tend to be pickier about the ingredients you use to cook with. It seems to me it would be just the opposite though, unless you are going through the restaurants' garbage making sure they aren't cutting any corners, lol.
My sibs do not cook, they warm up or fast food it. The least processed foods in their houses are salt and pepper, only.
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Old 12-08-2011, 10:36 PM   #36
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My sister cooks, Fi, and is pretty good at it, but we sure do have different tastes.
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Old 12-08-2011, 10:42 PM   #37
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Quote:
Originally Posted by PrincessFiona60

My sibs do not cook, they warm up or fast food it. The least processed foods in their houses are salt and pepper, only.
My sister can't even boil water. She only eats out. Baby bro married an organic freak. In the summer, they have produce rotting on the window sill.
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Old 12-08-2011, 10:43 PM   #38
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Quote:
Originally Posted by pacanis View Post
I never noticed you don't eat sea food, Patty. My sister is very limited on the sea food she will eat. And of course we grew up eating the same things, but she also likes her meats cooked beyond well done, too.
Might make an interesting topic; if you and your sibling's tastes are polar opposites. I wonder how common that is?

Another interesting topic that came across my mind while reading through this thread is whether or not how often you eat out plays a part in the ingredients you use when you do cook at home. If you only cook one or two meals a week and the rest of the time you are grabbing take out or eating in a restaurant, maybe you tend to be pickier about the ingredients you use to cook with. It seems to me it would be just the opposite though, unless you are going through the restaurants' garbage making sure they aren't cutting any corners, lol.
Well, I guess I am like your sister, my seafood is limited. I see you starting 2 new threads in the near future. Another one (may have been done, not sure) is what did you grow up eating and changed as soon as you left home. Example- We ate Margarine and I switched to Butter. We ate Miracle Whip and my sister switched to Mayo. Ok, that is 3 new threads.
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Old 12-08-2011, 10:46 PM   #39
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My first deciding factor is if msmofet is the source of the recipe. She makes the most fabulous meals and provides the clearest instruction and methods that can be used. She's a kitchen professional and one fine cook! If she were cooking for me every day, I'd look like Moby Tim, the whale man, and wouldn't be able to clear doorways!

I guess my "deal breaker" would be the degree of difficulty in making the recipe. Those that have "stir constantly for 45 minutes" are immediately discarded.

One pot dishes or slow cooker meals are my favorites. Simple to make usually and easy to clean up from.

I use the "Fasta Pasta" gadget and have to tell you all, it has impressed me in it's simplicity. For a person who cooks mostly for only myself, it's handy as can be. Veggies, taters, pasta...all done in the microwave and done very well.

Also, the Presto Pizza Pizzazz is awesome for anything that is usually put under a broiler. Using the right tool for the right job can sometimes make the job much easier.
re-direct me to that lasagna and garlic bread recipe if anyone knows the thread. Thanks much
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Old 12-09-2011, 02:40 AM   #40
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Originally Posted by pacanis View Post
. If you only cook one or two meals a week and the rest of the time you are grabbing take out or eating in a restaurant, maybe you tend to be pickier about the ingredients you use to cook with. It seems to me it would be just the opposite though, unless you are going through the restaurants' garbage making sure they aren't cutting any corners, lol.
that's why we are picky about where we eat out, too. i hate chain places like the olive garden, where i've seen the big bladder of sauces that were produced in some central factory for distribution to their restaurants. their excuse is that it provides for uniform quality, but in the end it's no different than using canned soup.
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