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Good ideas, but it's important that it can be put into jars and kept for a decent length of time (a few months). Plus, the rest of the ingredients will be pickled as well and will be part of the bread so they need to stay together.

I can't give away my idea yet. And about Google . . . yeah, I tried that and got the same results. (gross) That's why I came here, because I was tired of sifting through college humor sites to get the answers I need.

I know. That's the problem I'm having. What if I used a really, really hard flat bread? Or perhaps is there a substitute for bread I could use? Like some sort of soy product or something?

Does anyone know if it is possible to pickle bread? It's the last thing standing in my way to an idea I have. I just can't think of a way to do it and I'm not that familiar with pickling in the first place. Any advice would be very much appreciated.

Badia? No thanks. That stuff is basically just flavored MSG. :wacko:

You know, I've made them for so long I really don't pay attention. It's not really exact science. I pour in about as much milk as I feel like drinking at the moment, top off the glass with soda water, and then stir in chocolate syrup until it's as dark as I want it to be. I give it about as...

Ah, gotcha. Didn't get the Mississippi reference. :tongue:

:lol: You lost me . . .

I get egg creams all the time in NY. They're very popular. What makes this "Mississippi" style? It's absolutely the same recipe. I was expecting you to have some crazy ingredient in there to spice it up or something. :smile:

Aren't pre-basted turkeys also pre-brined? Someone correct me if I'm wrong.

This one looks pretty good: Deep Fried Stuffed Olives

Oh, I thought we were sticking with the onion/pepper flavors. I didn't know we could cheat. :wink:

:ermm: It's simple, but what you made sounds like it should be plenty tasty unless you maybe got your ratios all messed up. How much chicken vs your other ingredients did you use? Maybe you used too much chicken and not enough onion/pepper. Try adding some salt a little at a time until it...

My grandma used to make something similar to this when I'd visit her in Baton Rouge. For desert, she'd serve some sort of avacado something-or-other that I have yet to figure out how to make. Anyway, this is my improved version of her recipe. :smile: Country-Style Squid Chowder...

:lol: Honestly, peeling eggs isn't that hard. Takes me a few seconds. I guess I just have special eggs or special fingers. :sleep:

:lol: The other half pound is in the cake.

Nah, I just know what's good. :wink:

It's for the holidays as kitchenelf said. Not only should you use heavy cream, but you should also add a 1/2lb. of butter to the recipe. :wink:

I don't know if this counts, but I've ground up hot dogs to put in hamburgers before. I probably use about one per patty.

So you don't have to add them yourself? :mellow: I have another casserole recipe that calls for the same thing.

The creamed corn and cream cheese together are pretty liquidy. The gelatin serves as a thickener/bonding agent and the lemon flavoring adds a zing to the flavor without curdling the cream. Otherwise, you'd have corn and cheese soup . . .

Thanks, Bob. :smile:

:huh: No.

Uncle Bob, that looks awesome! :smile: What kind of cooker are you using? And do you remove the membrane from the back of the ribs before you start or do you leave it on?

I have a nice little Halloween dish for you all. This is a great one to bring to parties because people look at it all weird and then they try it and beg for the recipe! It's pretty rich though, so I wouldn't recommend taking it to any Halloween bashes where lots of alcohol is involved. You...