Barbara Beard is asking......................Hi Deb......I am going to party this Saturday with a Hawaiian theme........Is there anything "easy" i can make without turning on the oven......Barb....................do you have any ideas to give her?
Recipes are you kidding?
Improv is the way I go
Although I might look at a recipe now and then to see what ingredients are used.
You might call me the anti-chef
I pity my poor family as I am the main cook.
I will see my parents at Thanksgiving and will give them a signed copy of your book. I decided one for my brothers to share will be enough. If they want a copy each, they can buy it! Also, I have to figure out how to "correct' my profile. Paul created it, if you didn't realize - and, of course, he spelled "desserts" wrong! My parents don't make hot, dry, sandy land masses - not last I checked anyway.
You are right, my parents rarely measure anything, unless they are baking - which my Mom does, but my Dad does (bakes) only infrequently with a bran muffin recipe that he likes. They don't make deserts very often - hardly ever, now that I think of it, actually NEVER! They do, however, make desserts! and they are marvelous! Especially the Italian treasure chest "cassata" ... Hmmmmmmmm. Bye for now ... gotta go, Paul wants the 'puter!
Ok, let's see the cassatta recipe which tells me that your dad is of Sicilian decent. And let's not forget his cardoon recipe. For the non-educated readers out there, the cardoon is a "roadside" thistle typical in Italian peasant cuisine.
Nope, never made it to the macrobiotic phase. I was, however, a very strict vegetarian for over 11 years (nothing that came from anything with a face). I now consider myself a flexible vegetarian. Thanks for the welcome, Patrick.
He is an avid fishermen(But not eater), he says the best place around here is Otisco Lake. He grew up their and knows all the spots to hit. They're is also DeRuyter Lake which is suppose to be good. Also Skaneateles & cazenovia lakes but, he still recommends Otisco. : )
Hi, Patrick. Thanks for the welcome. I can hardly believe I am communicating with you and John after all these years. If you were to work on a line, you would be the expediter, if you like to be the boss. It is a hard job - almost as hard as it is to be another cook on the line who has to keep up! It is great work, but you have to stay calm and be organized and focused at all times. As far as the restaurant and grocery businesses are concerned, I probably am somewhat aware of the ins and outs of each. I certainly know enough to know that I would never want to be the owner of either!
Hi back at you all. Thank so much for all the welcomes. We make a nice fire in the pit with hard maple for a few hrs to get lots of good coals, then add cherry that i have saved from the tree. I rub or BBQ. but always garlic salt and pepper. Sear well on both sides then i raise it up to about 2 feet above the coals and cook slow for about six hrs depending on the size of the brisket. I cook ribs the same way. Always 3 slabs. Those neighbors can smell BBQ a mile away! Sorry no pics. yet. Am making bread today though so maybe i will take a few. One of these days i will send a BBQ recipe. We love it in Ohio when its warm enough to get a fire going in the winter. Dig a pit, line with rocks, get a steel ring with air vents, set a metal post in the ground, weld the grill on and then you can raise and lower. Will send pics. of that too