Recent content by DugDbold

Well, lots of answers. All of them right in one way or another. It depends on what you want to achieve. Garlic is a fantastic ingredient. It adds richness and intrigue to so many recipes. Should you saute it first, well I like to. Too many times the garlic in a recipe comes out too raw...

OK, let's try this thread. Who eats [actually consumes] the world's wierdest sandwich recipe???? I'll start. My wife, Pat, eats cold green bean sandwiches. Leftover green beans with corn, on bread... ughh.. Then again I fix peanut butter with sandwich spread [that sweet tartar sauce...

Gooseberries and Rhubarb That also brings back memories. We used to grow rhubarb in the backyard and my grandmother would make rhubarb pie. Gooseberry pie was also on the menu occasionally. Bring on the sugar.....:smile:

Welcome Aboard Glad to have you here...[another newbie... LOL] The folks here have been great. You'll enjoy the experience. Your lifestyle will dictate a lot of what you can do. If you don't have time to cook meals then "leftovers" are out of the question. As much as I love to cook I...

Kentucky Bourbon.. OK, while I'm here let me define one of Kentucky's true exclusives. Bourbon... As with French-appellation wines, there are strict laws governing just what a Bourbon must be to be labeled as such. For example, at least 51 percent of the grain used in making the whiskey...

New Jersey... I saw GB mention New Jersey and it brought back an old memory. Back in the mid 70's I was a Purchasing Agent for General Electric. Part of that job was taking plant tours of any new vendor we were considering doing business with in the future. [tough job... :cool: ] My only...

Cripes.... I just got onto this thread and now I have 200 new recipes to try...... LOL. My family is German and I truly like most German dishes. They tend to be deep and hearty meals. German wines are generally sweet or fruity. Liebfraumilch is one of my favorites. Will you all PLEASE slow...

I'm cornfused... LOL Not unexpected. So many messages, so little time. But at least the thread go a lot of us thinking. I'll go back and slowly read all of the messages. Seems like a lot of us have similar T-Day traditions. The menus vary but the idea seems to remain constant. Something...

White Cooking Wine.. Vermouth.. that's something I never thought of using. Will have to try that. I use Burgundy or Merlot for a red wine, as apparently most people do. Of course I keep a bottle of Marsala around too.

This is really great. I started this thread with a minimum of forethought. But it looks like it is fun for a lot of folks. BTW, I have not gotten one single challenge to the "birthplace of the cheeseburger". That really surprises me.

New Orleans House Yeah, I'm sorry. The one in Lexington died too. It was a great experiment but alas it got to the point where it was just too expensive and folks stopped participating. One of those "food legends" that only a few of us will understand.

Sweet Potatos All my life the Sweet Potatos at Thanksgiving were always in some kind of casserole. Pulped. Now that is ok but a little variety would be nice. This recipe my daughter found in Southern Living. [not taking credit for it]. It is quick to prepare and gives new life to the...

Whoa.. Kadesma, are you responding to Corinne or are you planning on fixing all of that for T-Day??? :ohmy:

New Orleans House Constance, it is my unfortunate task to inform you that the New Orleans House is no more. Like it's namesake city it "went under". When they say things are too good to be true, they are usually right. It was one of the most fantastic seafood buffets I ever saw..errr.. ate...

Kentucky Recipes We'll clear up some of the myths and legends here and now.. :chef: Bourbon Balls The way we have always made bourbon balls here in good ole' Kentucky, the heart of bourbon country is shown below. The legend is that they were first made by the Rebecca Ruth Candy Company...