"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Reply
 
Thread Tools Display Modes
 
Old 02-11-2013, 03:47 PM   #8861
Head Chef
 
tinlizzie's Avatar
 
Join Date: Nov 2009
Location: SW Florida
Posts: 2,003
Quote:
Originally Posted by pacanis View Post
Whatever gave you the idea I had a logical mind?
I'm the guy that tried to use a leaf blower to dry a floor... and it was working well, too... until the smoke alarms went off

Are you saving the leaves or you simply want them removed from the gravel so the gravel looks nice?
If it was me... I'd fire up the big propane torch and torch them all. Just don't hold the torch too long in one spot or the gravel will POP. Ask me how I know that Darn things are hot, too!

I would probably just rake them on a windy day. What won't blow away will probably stick to the tines.
I'm not saving the leaves. Propane torch notwithstanding, your answer was, how shall I put it, unresponsive to the question. Ain't got a torch, either, anyway. Popped gravel -- geez -- OK, how did you know that?
__________________

__________________
No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 02-11-2013, 03:55 PM   #8862
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Quote:
Originally Posted by pacanis View Post
Whatever gave you the idea I had a logical mind?
I'm the guy that tried to use a leaf blower to dry a floor... and it was working well, too... until the smoke alarms went off

Are you saving the leaves or you simply want them removed from the gravel so the gravel looks nice?
If it was me... I'd fire up the big propane torch and torch them all. Just don't hold the torch too long in one spot or the gravel will POP. Ask me how I know that Darn things are hot, too!

I would probably just rake them on a windy day. What won't blow away will probably stick to the tines.
I think, "Creative Mind" would be a better description...
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-11-2013, 04:02 PM   #8863
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,879
Quote:
Originally Posted by pacanis View Post
Here's the recipe I'm using.
World's Best Lasagna Recipe - Allrecipes.com

I'll let you know later if it is "the world's best", lol.
Two necessary ingredients are missing - 1 cup of Chianti and a pinch of cinnamon. Then it can be called "world's best"
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 02-11-2013, 04:03 PM   #8864
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Yeah... that's it, creative.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-11-2013, 04:05 PM   #8865
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by GotGarlic View Post
Two necessary ingredients are missing - 1 cup of Chianti and a pinch of cinnamon. Then it can be called "world's best"
And me without any wine
I use cinnamon in my chili, but red gravy? I'd have to give that one some thought. It does taste good though. And the temps have plummeted. A good night for turning on the oven and making lasagna.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-11-2013, 04:18 PM   #8866
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,879
The cinnamon tip came from my MIL's Italian neighbor. You don't taste it, but it counters the acidic flavor of the tomatoes; then you can reduce the amount of added sugar.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 02-11-2013, 04:30 PM   #8867
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I can add sugar without making it sweet, but for some reason when I add cinnamon I always get that underlying flavor that it's there, which I like in chili. I've had friends ask what that flavor was because they can't place it. I'm just not sure I want it in my spaghetti sauce and don't want to play with it. Not this time anyway. Maybe next time.

I did change the recipe somewhat though. There's no way that much sauce is only getting two cloves of garlic
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-11-2013, 04:38 PM   #8868
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,879
Quote:
Originally Posted by pacanis View Post
I did change the recipe somewhat though. There's no way that much sauce is only getting two cloves of garlic
+1

Next time, have some Chianti on hand, too

I'm about to leave for Master Gardener class. Just finished copying our draft of the garden design for the class.

btw, I'm listening to a Sheryl Crow station on Pandora. I really like it, but gave Alanis Morrisette a thumbs down. Just can't get over how the supposely Ironic things in that song are really just Bummers.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 02-11-2013, 04:50 PM   #8869
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Chianti... you and Hannibal Lecter, lol
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-11-2013, 07:54 PM   #8870
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,757
Quote:
Originally Posted by pacanis View Post
I'm just happy I finally got to use that bottle of fennel someone told me I needed in my spice cabinet.
if you still have some fennel seeds, try searing a couple of pork tenderloins in grapeseed oil, then nestle them into a baking dish with some peeled and quartered granny smith apples and onions (that were quickly sauteed before grapeseed oil.) smear a good layer of wholegrain dijon mustard onto the tops of the tenderloins, then press a few tbsps of fennel seeds into the mustard. dot the apples and onions with butter, and bake uncovered at 400 until the pork is cooked medium rare to medium.

good stuff.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:53 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.