Recent content by GetMeTheBigKnife

I saw that show, it was a repeat. LOL I made it last week. It was very rich. Michael Chiarello (sp?) also made polenta, I made his too. Emeril made polenta too...and guess what?! I made it. I have been making polenta for a week and a half so far. I think I am done now

Left over pasta - fried til the edges crisp up and topped with some diced pickle.

Yes, stirring was necessary. To date I have been adding stuff to the mix before I pour it into a loaf pan. Sausage, bacon, sun dried tomatoes have worked nicely. I have fried the slices and baked them as well. Its been a nice change from the ususal starch sources. I was hoping to mix things...

I thought of the usual topical uses such as for fish and other meats. What I really wanted was to "make" something like a bread. I have been searching the web and so far I have some lawn fertilizer and a couple facial mixtures - LOL@me

Yes, I do that too with the Quaker Oats coarse kind. This stuff is fine like flour. This is used for making tortillas...etc, but I am not interested in cooking Mexican, neccessarialy

I bought a bag of Instant Corn Masa Mix and made the creamiest polenta I ever had. Since I bought this product for the polenta only, I am curious what others use corn meal for. This product is a fine mix like flour, unlike other corn meal products I have purchased.

And if you were a prisoner, you were not fed lobster more than once a week as it was considered inhumane.

I spoke of Pizzolanti's before on theis list. Its a small family restaurant outside of Buffalo in Farnham, NY...or is it Irving? Both are equally small towns. One has a water tower, the other has the post office LOL Pizzolanti's chef is a woman close to her 90's! Real down home atmosphere...

There is a small town in Potter County Pa called Austin. There's a building for sale and i would convert that to a Bed & Breakfast, catering to the needs of hunters and fishermen. I'd live there and construct my daily menues....and pack luches for the 12 (?) guests I have from spring through...

I was pretty hooked on Beer-can chicken for a while, but since the season changed and the grill is put away I got over it. Now I am still working on that ham salad you guys helped me make. PS - Brother is 43 today and I turn 45 Monday! Life is good!

Catering in private-school kitchen for a near by gallery - DUCK = grease! we had a "small fire". Dinner went on - who knows how??? I get together with that crew from time to time - it was the 80's...we were young and fearless!

I was watching Tombstone for the 100th time and it struck me around 1:30am - I had to have some tenderloin and a pinch of horseradish on a slice of toasted Italian Bread. I cut it into small triangles and savored every bite.

I copied all the recipies - again, thanks so much to everyone

That's it! I'm making the ham salad. My friend just commented "remember when your Mom would make ham salad?" ...and then there was the recipe. Go figure Good to be back here - I missed being away. I hope to pop in a lot during the holiday break.

Many thanks to all - these ideas are great and I made some notes. I do have the bone waiting for soup. Its in the freezer until after the new year. I was really stuck in the traditional bean or pea soup. Now with our storm coming in and terrible riving weather, I will have plenty to keep me busy