Search results

IIRC, it was American cheese on a hoagie roll. Both things I would never do for a sloppy joe. Not sure what you mean by “CC”. What I posted was the original recipe from the PBS program. I only included the sauce and meat cause I figure folks will add what they like and not be compelled to go...

I love hummus… and where you are you must have great recipes for falafel!

As for soup, throw the carcass and skin in a large pot of water with a quartered onion and a few cloves a garlic and simmer for an hour or two. In the meantime, add chopped onion, celery, and carrots and sauté with olive oil until tender. Strain the first pot into the second, add rosemary...

I shred it and freeze it… then I use it for tacos, enchiladas, tostadas, and my fav… Chinese chicken salad.

When I heat up sliced turkey (or shredded chicken) I put it in a covered casserole and pour in broth* just to cover the top along with a handful of dots of unsalted butter. Then in a 325 oven for 20 minutes. Comes out great! *I usually use Better than Bouillion low sodium chicken.

For me… fresh abalone, and Mele-Koi Hawaiian Coconut Snow. I suppose it is still possible to get fresh abalone (just not where I am at), but the coconut snow is long gone… and it made the best pina coladas ever!

Sauce: 1 cup ketchup 3 tablespoons cider vinegar 2 tablespoons packed brown sugar 2 tablespoons Worcestershire sauce 3/4 teaspoon dried thyme 3/4 teaspoon dry mustard 3/4 teaspoon granulated garlic 3/4 teaspoon chili powder 1/4 teaspoon pepper Bring it all to a boil over med/hi and cook for...

As long as it is refrigerated at 40F or below it should be fine. This should be very doable layering wrapped food with ice in an ice chest.

Based on a just watched “Cook’s Country” S14 E7, anyone here make these? I love Sloppy Joes, and have experimented many times with the sauce, only to come back several times to a doctored Manwich sauce. The sandwich in this episode seems to be the ultimate sloppy joe. Thoughts? If any of you...

You can stream the episode I watched at: https://patijinich.com/video/episode-1005/

S10 E5 LOL! but now that I watch it with the CC on, it appears this dish is called “birria”. Turns out it is all lamb as well. When I heard shoulder I assumed pork shoulder. Never mind.

Pork shoulder, lamb shanks, braised, then broiled, in a Chile sauce (anchos, and a couple of other I can’t recall at the moment).

Any of you made this before? I recently watched an episode of “Pati’s Mexican Table” where she made this and it looked AMAZING! For those that have made it, is the lamb really necessary or can I just use all pork?

Thanks. If you’ve ever bought a pint of Talenti ice cream/gelato, you know the containers I freeze chili in. They look fine with only a fifty cent piece size of frost at the top. So tomorrow I’m making cornbread!

I have no interest in the seeds… but would like to commend you for sharing stuff you don’t need with the community. In the height of the pandemic, I accrued a lot of pantry items that I concluded I would not use by the expiration dates (and some of that were free samples of stuff I would never...

Everything I have seen online says fresh chili that has been frozen will last 4 to 6 months. Pretty sure the pints I have in the freezer are older than that. How can I determine if it is still safe to eat?

Ninjas perform ok but they are cheaply made in China (you won’t get twenty years out of one of them). If I had to buy a blender for a hundred bucks or so I’d probably go for a Kitchenaid model. And if you’re not in a hurry, and willing to spend more, Vitamix often have Christmas specials on...

I am NOT a canner… but why not just freeze portion sizes of your sauce in ziplock freezer bags? All of your ingredients will freeze well. Unless of course you wish to ship it to others (c;

LOL… for vegan: alternate chickpeas, garlic, onion, parsley, and/or cilantro is just one suggestion. Form it into balls or patties and bake or shallow fry. Seems like there are tons of combos of veggies that would be better than whatever “Seitan” is… but I have never had it so I may be wrong...

I can relate. Consider asking your local spots for just the dough/crust, then add your own sauce and toppings. In town, I like everything about our pizza place, except for their red sauce (which seems to be a low quality tomato paste thinned out with water… yuk). Red Barron is good, so is...

I’m puzzled by this. What is it your looking for by grinding this? If I was looking for a ground vegan compound, I’d be using something other than wheat gluten (chickpeas, beans, other veggies, etc.).

Interesting thought. As someone who doesn’t really care for raw fish (my preferred sushi is cooked crab, scallops, and shrimp), I think the acidity of ceviche might be a bit overwhelming. Give it a try and let us know!

Thanks, clearly not. While I may have “some” oak in the yard, most of it is either cedar or pine. Any suggestions on what I can do with those?

Chinese Chicken Salad!

Like all of these but never got them trick or treating.