merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
Pasta with garlic oil and toasted breadcrumbs (Cook's Illustrated), and steamed broccoli.
Oh yum! I love lamb with 'mint' anything.....I'm already thinking about lamb chops for Saturday night...
The poke chops was good
I added a dash (or so) of red pepper to the corn while it was cooking. I'm going to be doing that again. Yowza! And I could eat potatoes like this all day. Carmelized onions, loads of sour cream (obviously not in the pic).... Sweet Baby Ray's sauce on the one chop. That's good stuff. I'm glad I read about it here. Gawd I've been dying for pork chops.
LEFSElover said:Y'all know how great Moomies are
MexicoKaren, you'll want to bookmark this page for these.OK- I have been waiting for someone else to ask, but obviously, I am the only one who doesn't know what "Moomies" are.....help!
Pasta with garlic oil and toasted breadcrumbs (Cook's Illustrated),
I have a bottle of garlic olive oil. I think I got it at one of those Thomas Kinkade stores. Anyway, it's sooo garlic flavor that I took it to my sons' house for them to have. Isn't that generous of me? I have several oils that are infused with other flavors but this one took my head off. I think I am allergic to a huge amount of garlic all at once.that sounds yummy!
I have a bottle of garlic olive oil. I think I got it at one of those Thomas Kinkade stores. Anyway, it's sooo garlic flavor that I took it to my sons' house for them to have. Isn't that generous of me? I have several oils that are infused with other flavors but this one took my head off. I think I am allergic to a huge amount of garlic all at once.
OK- I have been waiting for someone else to ask, but obviously, I am the only one who doesn't know what "Moomies" are.....help!
Yesterday, I used the bread machine method but have done it as many times just regular. Do let them rise, more time rising will fill your whole house with such a lovely fragrance and will also aid them in their fluffiness. Watch them close when they baking, not the 375 that is called for but better would be 350 unless you know your oven is perfectly calibrated. Good luck and do report back how they turned out.Oh LEFSE, I am forever in your debt for sharing the Moomie buns. I'm going to make some tomorrow first thing. They sound wonderful. Your garlic story reminds me of the time I was in Spain (30+ years ago) and spoke no Spanish. I ordered "pollo con ajo" knowing that "pollo" was chicken, but not realizing that "ajo" was garlic. It came covered with dozens of cloves of roasted garlic. It was one of the most delicious things I ever ate in my whole life, but I smelled (really bad) for days.
well Dave you could've asked tooI didn't know either but though it was just me, thanks for asking Karen!