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It's been a long time since I came here, so I wanted to make sure I shared with you one of the best things I've found since I last posted. Creole Seasoning a la Gumbopages.com I started cooking gumbo (and have come up with some killer recipes, as well as some interesting alternative...

For a ridiculously simple beef stew, I like to mix a family size can of Cream of Mushroom, a normal size can of Cream of Chicken (both undiluted), a whole bunch of pressed garlic and about a pound and a half of chuck roast (trimmed but not cut) and let the whole thing go in the crockpot on low...

Haven't exercised since I stopped going to my muay thai gym... that was months ago. -_- Just some food for thought -- exercising more than 4 days a week is usually counterproductive, as your body doesn't have time to heal, assuming you're getting a good workout. Also, weight loss is 80% diet...

HB, a lot of that is certainly true, but it seems a little presumptuous to tell him to abandon this person whom he considers a friend without knowing more than you've read in a thread on the internet. Aside from that... Corey, it's very cool that you're trying to help him, but HB seems to know...

We just tried out Bahama Breeze... I had a jerk chicken pasta in a parmesan herb sauce with onions and asparagus. Very good stuff!

Vodka could work... perhaps vodka, a dash of tomato juice, something lemon-lime for body (Squirt or something similar), then liquefy a bit of onion, garlic, cilantro and pepper? I think it'd be better without the tomato juice, but then, I'm not a fan of tomato juice.

Well, not with my current dog... our apartment wasn't and our condo isn't big enough for him to get himself into any real culinary trouble. :lol: My parents' dog, though... well, the best one was when my dad and I had made a raspberry pie and left it to cool on the kitchen counter while we went...

Haha... so as I'm mixing this up... wow, I can't believe I forgot soy sauce. Cooking wine, too. :lol: Making a half batch tonight -- the mix smells GREAT, and a lot better and more subtle than I remember, so I'm thinking I remembered it better this time than the last few times I made it.

THAT's what I forgot! Add 1-2 C hydrated cellophane noodles/bean threads, cut (kitchen shears work best) into 1" lengths while mixing ingredients.

Hm... I had a turkey frank on a piece of bread, two bottles of beer and a little handi-snack chocolate pudding cup. :lol:

hehe, you bet! They're VERY good. Just make sure not to cook them too quickly, otherwise you end up with burned outer skin, uncooked inner skin and lots of raw pork. ;)

I believe I did, in the homemade salsas thread. ;) There are plenty of places in Orlando, yes, but I list that as my location because everyone knows it... I'm actually in a northern suburb, where the traffic is horrible and there isn't much at all around. Now I have a place I can get to in...

Of course, if you were a boy scout and tried to start a fire with wet wood, you probably didn't get your merit badge, either. ;)

I just found out the Publix here (we just moved) has bulk habaneros! It's been about a year since I had a grocery store close by that even had them, let alone sold them loose. Sweeeet, it's SALSA TIME! XD

You bet! Let us know if you make it and how it turns out. :smile:

Boston Butt roast is just truly glorious.

This was created partially from a crawfish etouffee recipe I found on recipesource, with some additions and ad libbed spices. It would work well as a vegetarian dish with a dense vegetable to replace the shrimp. Modified Shrimp Etouffee 1/2 c Butter or margarine 6 tb...

Ooh, the gumbo reminded me... I put together a very good recipe for shrimp etouffee from a few different ones on recipesource. I'll have to post that one.

...well, you're one up on me then. Or... I don't know... five or so. Goat cheese is worth at least three just on its own... mmmmm, goat cheese. Anyway, enjoy. :lol:

Do you have any canned soup? I just made a (family-sized :lol:) can of Campbell's cream of mushroom. The 98% fat free stuff is actually better than the regular. One can feeds me for days -- great alone, over rice or noodles... add a few dashes of hot sauce, comes out VERY well.

Some kinky sort of roux?

Yeah, the soaking will do it... my roomie in college had a gas smoker, that thing was awesome. We made everything from hamburgers to ribs to Cornish hens in that thing. Great stuff!

I'm not too experienced with that, but off the top of my head I'd throw in a diced habanero, a bit of cumin, some red chile powder, and perhaps some oregano -- I know it works well with chicken, though I'm not entirely sure how it'd go with the other ingredients.

It is uncooked when it's mixed and rolled, yes. I have never frozen any of it at any point. I would think you could freeze the mix, but I would leave out the bok choy and add it before cooking if you do that (and be careful to thaw it slowly so as not to cook the pork before it hits the deep...

No problem! Hopefully it's not too confusing, I know my rolling descriptions are pretty shaky.