Recent content by joesfolks

Thanks wasabi woman.

Does anyone have the basic cooking instructions from the Ralston 100% Wheat hot cereal box? I need it real soon. Please check your cupboards if you think you might have some of this around. I tried the web site but there are no basic cooking instructions there.Maybe someones grandmother knows...

Call it Soo Stew!! :roll:

By the way, I am on that site often. The chat room can be fun at about 11pm eastern time. I go by joesfolks on the site. Hope to see you there.

You might want to go to this site: http://forum.lowcarber.org/index.php? It is a great site but a little hard to get around in. Scroll down to daily low carb support then click on south beach diet. There are lots of great people there who are low carbing, both atkins and south beach. Check...

Thanks much

shrimp quiche Yakuta, this sounds good but I was wondering if the shrimp get tough with such a long cooking time. Thanks for the recipe.

If you want to test the difference between onions and shallots, try this: Make up a batch of coleslaw. Divide it in half and put onion in one half and shallot in the other half, equal portions. Allow the slaw to meld overnight in the refridgerator. Now taste both batches. The difference is...

I do them on top of the stove. I use low heat and a good long time. That way the middle gets cooked without burning the outside.

I could use some recipes featuring frozen pre-cooked shrimp. Any ideas? I would prefer low carb recipes. :?:

favorite dog :D My favorite brand is a toss up between Kowalski and Koegel. Both give you that great natural skin snap when you bite into them. Now favorite sausage... There is a tiny, and I mean tiny neighborhood grocery store in Hastings, Michigan called Tom's market. There they make their...

:D For me it's over an open flame, a little more than a little burnt. Grilled bun,ketchupp mustard, mild onion and Tums.

:D :D :D :D :D :D Boy, does this sound good. I'm going to make it tomorrow but I'll have to do it in the oven, don't have a smoker.

Is there anyone out there who loves to cook but is doing the low-carb thing? I need a diet buddy for e-mails and recipes and just to mouth off with about the diet. Anyone interested?

You might want to try letting your bread rise(second rise) in the refridgerator overnight and do the baking in the a.m. Longer proofing definately= more flavor. :)