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Old 04-20-2021, 12:05 PM   #421
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A few days ago I made a batch of those Szechwan boiled peanuts, after that discussion about boiled peanuts gave me a craving. Those were gone quickly, and this morning I started another batch, this time, seasoning them like those at the top of this page, but adding one black cardamom pod, and also slow cooking them, this time on the medium. This way, these should be done by the time I finish with my garden, later in the day.
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Old 04-20-2021, 04:37 PM   #422
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Quote:
Originally Posted by salt and pepper View Post
Made some blueberry cream cheese muffins.


[IMG][/IMG]

They look very good. Have you posted the recipe?
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Old 04-20-2021, 06:00 PM   #423
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Old 05-12-2021, 02:29 PM   #424
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I baked a box mix of muffins yesterday. I've been cleaning screens and windows today and decided to take a break. Cut and grilled one of the muffins to accompany my tea. A rather tasty break.
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Old 05-12-2021, 05:12 PM   #425
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Just polished off a serving of trail mix containing raisins, nuts and chocolate.
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Old 05-12-2021, 06:00 PM   #426
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Quote:
Originally Posted by Rocklobster View Post
....
Was that a snack?

and was that cooked?

Were they Stuffed?

Recipe please!
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Old 05-15-2021, 11:00 PM   #427
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I tried something new. I made these individual cream cheese soufflés from Jacques Pépin. It was surprisingly tasty for such simple ingredients. I made it almost exactly as in the video. I used a soft cream cheese at room temperature, rather than whipped cream cheese, and I used 250 ml (a smidgen more than a cup) ramekins instead of the 3/4 cup ramekins, 'cause that's the size I have. I would have taken pix, but the tops didn't brown nicely in the toaster oven. They tasted great though.

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Old Yesterday, 11:01 AM   #428
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Originally Posted by taxlady View Post
I tried something new. I made these individual cream cheese soufflés from Jacques Pépin. It was surprisingly tasty for such simple ingredients. I made it almost exactly as in the video. I used a soft cream cheese at room temperature, rather than whipped cream cheese, and I used 250 ml (a smidgen more than a cup) ramekins instead of the 3/4 cup ramekins, 'cause that's the size I have. I would have taken pix, but the tops didn't brown nicely in the toaster oven. They tasted great though.

Now there's one I'd like to try!

I was just watching Jacques on You Tube the other day,
and was a little taken aback that he uses Pre-shredded Cheese now.
I seem to recall him being a big proponent of NOT using that ...
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Old Yesterday, 11:27 AM   #429
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Now there's one I'd like to try!

I was just watching Jacques on You Tube the other day,
and was a little taken aback that he uses Pre-shredded Cheese now.
I seem to recall him being a big proponent of NOT using that ...
Yeah, like us, he is getting older and like me, he's taking some shortcuts. He also uses store bought chicken stock and chicken base. He sometimes uses canned beans, but mentions that it is cheaper to use the dry ones.

I used to stick my nose in the air about buying shredded cheese. But, that was mostly because of the price and the stuff they usually add to it to keep it from clumping. I still use the shredder attachment on my meat grinder if I want a lot of shredded cheese. But, I have found sources of shredded cheese that don't add anything to the cheese. I like to have some on hand all the time. Yes, it's more expensive, but it means I can cook something when I don't have so many spoons. So, it works out cheaper and healthier than ordering from a resto. I still grate Parm as needed. I usually use a microplane, but, for larger amounts, I have a hand cranked, fine shredder. It doesn't grate it as fine as the microplane, but it's good enough for most uses of parm.

I promise you, if I could get this here, I would. Apparently, the frozen food section of Danish grocery stores now has "rustic cut", frozen root vegis. I have a number of dishes that would go a lot quicker if I didn't have to peel and cut up those dense root vegis.

Back in the day, when most people lived in multi-generation homes, the kids would have done a lot of that prep work. It was part of how they learned to cook.
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Old Yesterday, 12:12 PM   #430
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Quote:
Originally Posted by taxlady View Post
Yeah, like us, he is getting older and like me, he's taking some shortcuts. He also uses store bought chicken stock and chicken base. He sometimes uses canned beans, but mentions that it is cheaper to use the dry ones.

I used to stick my nose in the air about buying shredded cheese. But, that was mostly because of the price and the stuff they usually add to it to keep it from clumping. I still use the shredder attachment on my meat grinder if I want a lot of shredded cheese. But, I have found sources of shredded cheese that don't add anything to the cheese. I like to have some on hand all the time. Yes, it's more expensive, but it means I can cook something when I don't have so many spoons. So, it works out cheaper and healthier than ordering from a resto. I still grate Parm as needed. I usually use a microplane, but, for larger amounts, I have a hand cranked, fine shredder. It doesn't grate it as fine as the microplane, but it's good enough for most uses of parm.

I promise you, if I could get this here, I would. Apparently, the frozen food section of Danish grocery stores now has "rustic cut", frozen root vegis. I have a number of dishes that would go a lot quicker if I didn't have to peel and cut up those dense root vegis.

Back in the day, when most people lived in multi-generation homes, the kids would have done a lot of that prep work. It was part of how they learned to cook.
So true, so true taxy!

I use to buy pre-shredded Cheeses, but more and more, DH
likes to eat these same Cheeses out of hand. What I mean to say is
he likes say Parmesan in large chunks on a snack plate along
with some Olives, chunked Salami, some Crackers and maybe some
Grapes or sliced Apple too ... ohhh, I like some Smoked Almonds with mine
Many nights, that's dinner!
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