Recent content by WhateverYouWant

IIRC, it was American cheese on a hoagie roll. Both things I would never do for a sloppy joe. Not sure what you mean by “CC”. What I posted was the original recipe from the PBS program. I only included the sauce and meat cause I figure folks will add what they like and not be compelled to go...

I love hummus… and where you are you must have great recipes for falafel!

As for soup, throw the carcass and skin in a large pot of water with a quartered onion and a few cloves a garlic and simmer for an hour or two. In the meantime, add chopped onion, celery, and carrots and sauté with olive oil until tender. Strain the first pot into the second, add rosemary...

I shred it and freeze it… then I use it for tacos, enchiladas, tostadas, and my fav… Chinese chicken salad.

When I heat up sliced turkey (or shredded chicken) I put it in a covered casserole and pour in broth* just to cover the top along with a handful of dots of unsalted butter. Then in a 325 oven for 20 minutes. Comes out great! *I usually use Better than Bouillion low sodium chicken.

For me… fresh abalone, and Mele-Koi Hawaiian Coconut Snow. I suppose it is still possible to get fresh abalone (just not where I am at), but the coconut snow is long gone… and it made the best pina coladas ever!

Sauce: 1 cup ketchup 3 tablespoons cider vinegar 2 tablespoons packed brown sugar 2 tablespoons Worcestershire sauce 3/4 teaspoon dried thyme 3/4 teaspoon dry mustard 3/4 teaspoon granulated garlic 3/4 teaspoon chili powder 1/4 teaspoon pepper Bring it all to a boil over med/hi and cook for...

As long as it is refrigerated at 40F or below it should be fine. This should be very doable layering wrapped food with ice in an ice chest.

Based on a just watched “Cook’s Country” S14 E7, anyone here make these? I love Sloppy Joes, and have experimented many times with the sauce, only to come back several times to a doctored Manwich sauce. The sandwich in this episode seems to be the ultimate sloppy joe. Thoughts? If any of you...

You can stream the episode I watched at: https://patijinich.com/video/episode-1005/

S10 E5 LOL! but now that I watch it with the CC on, it appears this dish is called “birria”. Turns out it is all lamb as well. When I heard shoulder I assumed pork shoulder. Never mind.

Pork shoulder, lamb shanks, braised, then broiled, in a Chile sauce (anchos, and a couple of other I can’t recall at the moment).

Any of you made this before? I recently watched an episode of “Pati’s Mexican Table” where she made this and it looked AMAZING! For those that have made it, is the lamb really necessary or can I just use all pork?

Thanks. If you’ve ever bought a pint of Talenti ice cream/gelato, you know the containers I freeze chili in. They look fine with only a fifty cent piece size of frost at the top. So tomorrow I’m making cornbread!

I have no interest in the seeds… but would like to commend you for sharing stuff you don’t need with the community. In the height of the pandemic, I accrued a lot of pantry items that I concluded I would not use by the expiration dates (and some of that were free samples of stuff I would never...