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I've been playing along and so far have won a few minor things. 2. 26 oz. boxes of salt 1. loaf of French Bread 1. Bag of salad mix 3. fresh donuts 1 pt. Salsa Fresca A few assorted pints of yogurt. And some discount coupons on items I do buy. Not much but when it's free I'll...

While spelunking in the pantry I found a can of "Lite Coconut Milk" I bought for a recipe I can't remember and obviously never made. What can I do with it besides tossing it? I've never used it before and am interested in any ideas you good folk can suggest. Maybe I can use it in a batch...

It's Farberware and made in China but it was free. (Anyone remember S&H Greenstamps? And nothing is free.) 　 I usually pass on the freebies offered but this one looked like something I could use and didn't have. 　 Yeah it wasn't exactly free because I had to spend x amount to earn the...

And that can be a very dangerous thing. :smile: Didn't know where to put this but it was either General Cooking or Terms & Techniques. GC won. :dizzy: This might be of interest to those cooking for one as I do. 　 I love bacon. :yum: I also love a bargin.:wink: I tend to buy bacon in large...

Well actually 3. :wink: I was cleaning out "The Drawer". (You all know the one I mean.) and found them. First. 　 　 　 It looks like some sort of zester perhaps? 　 Second. 　 　 　 Anything to do with pie crusts or pasta? 　 　 　 Third. 　 　 　 　 　 Again another zester? It's called The...

Since no one else is eating today I'll say that I'm having lasagna. 3 cheeses, meat and spinach. I cheated on the sauce and used bottled since it was getting old. No boil noodles and am planning on 375f for about 45 min's covered and 15 min's uncovered. Wish me well as I wish well for...

www. really means world wide waste. :lol: Found this site reading about edible water bottles. How to Make Water 'Bottles' You Can Eat « Food Hacks Daily It a rather crappy site as far as organization goes and they really need a search function but some of you might enjoy it. It's easy to...

Anyone have suggestions for threading the needle? I used to be able to do it with ease. Now it seems I need to use a needle with a larger size eye. Oh well. Age has it's advantages and disadvantages. :smile:

Somehow I managed to post some pic's in line with my post. This post shows what I mean. http://www.discusscooking.com/forums/f18/sauteeing-cabbage-96460-2.html#post1479955 I have no idea how I did it but usually the pic's show up at the end as a thumb nail. It had something to do with...

It's when the new fridge you got from a renovation dies a few months after you got it. :sad: My old fridge died and I thought I'd found a replacement in the nick of time. It was the same size and color. Essentially it was the same fridge just a different brand name stuck on it. Well it's...

I find this kind of thing interesting. :rolleyes: http://www.bbc.co.uk/news/magazine-21689069 And it caused me to find this interesting site. :wink: https://foodheroesandheroines.wordpress.com/

I've always seen it praised as wonderful. I finally broke down and bought some. Wish I'd read the label first. :sad: #1 ingredient. Salt #2 ingredient. Sugar #3 spices (including paprika and turmeric) onion, cornstarch, garlic. A quick taste sure proved it contained salt and sugar. I...

I can't count that high. :mrgreen: Into the crock pot on high. 1/2 pound large plate ground chuck 1 smallish onion. (course dice) 2 + cloves of garlic (course dice) 1 red pepper Cored and seeded (diced) Big splash of liquid smoke Cook on high until onions and pepper are softened stirring...

I usually don't buy boneless skinless chicken breasts but they were on sale for $1.79 a pound so I couldn't refuse. I bought a 6 1/2 # package. Didn't look too closely Got home and opened the package. There were only 5 breasts in the pack. These chicken must be related to Dolly Parton. :wink...

I love the floret's in many different ways. :yum: But haven't really found a good use for the stems and leaves except to add them to stock. :neutral: Been thinking maybe deep fried stems might be interesting and might have to give it a try some day. After all they seem to deep fry anything at...

Please excuse the bull in the china shop. Tonight's dinner will be chili. Yeah it's 100 degrees outside but I'm doing it in the crock pot. :wink: Oh look I have dried red beans. I also have turkey stock I haven't frozen yet and it's been the fridge for awhile. Well let's throw the...

If you are do you have a method for preparing fiddleheads? I'll take your words over the urbanites any day. Seems this year I have an abundance of them and I've never fixed them before.

I happened to click on the User CP. Seems some folks clicked that button on some of my posts. Why I'll never understand but it did happen. :lol: I'd like to thank those who did dating back to 2012. Yeah it's been that long since I clicked User CP and might be that long until I click it...

Rather then post what I've made or am thinking of making, How bout you good folks tell me what I should /could make for dinner? I've got frozen meats and different veggies canned and frozen. What I lack is ideas. :sad: Recipe's would be wonderful and I promise not to deviate too much...

So I'll post this drivel. I did a Ham in the crockpot so as I was pulling it out I asked myself. What can I do for eats tonight? The ham is for Sammies for lunch this week. Roast Chicken Drumsticks are dinner tonight. Hmmmmm... Mashed Taters sound good. How bout I toss the taters in...

I'm making ham stock today. It's time to clear out the freezer of all those bit's and pieces a cheap/frugal person like me has saved. :wink: But most stock/broth recipe's advise to skim the foam developed while bringing the pot up to temp. If I'm feeling energetic then I do. When I'm feeling...

But I don't think I could handle this. :rolleyes: Is this the grossest food trend ever? At least not alone. :mrgreen:

I do my best to stay away from eating this but many here are concerned about what they consume so for the general good and knowledge base I think this should be posted. :wink:

Tossed it here in General Cooking because I didn't know where else to put it. :ermm: How do they get such clear ice? When I freeze water it always has bubbles and/or a haze to it. True I really only make ice cubes but I wonder what makes the glass perfect ice used in sculptures? Do they...

Interesting site if you've got the time. :wink: Food Timeline: food history research service