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Holiday Funny!
Allrecipes.com - from small recipes to bulk!
A few things that would be good to understand about recipes:
I personally don’t buy any recipe books unless it is a very unique one. Most recipe/cookbooks are given to me as gifts. Today’s world has just about any recipe or technique at your finger tips thru the internet. I usually buy magazine, technique, how-to, and/or culinary text/educational books.
I have learned many ways of cooking or preparing food just by working with or beside others. Most of my recipes are in my head. and I modify them to the available manpower, ingredients, storage, cooking times, and proper handling that is available. From there I can tweak them and create different tastes, textures, colors, flavors and combinations. I can however produce them (recipes) in bulk format to be written down for others in the galley.
Usually we (I) make it a practice (in the Galley) to not take anyones recipes for several reasons, but here are a few I can think of right now.
General suggestions -however- do help. Because they stimulate the ‘how to’ process of what exactly we may be able to cook with what we have…and if its feasible for time and preparation.
Below is a widget that display some recipes from allrecipes.com . I chose this for those of you who would like to see some good and ever expanding recipe collections that even I use in the kitchen. Allrecipes.com is not the fancy Michelin 3 star or NYC 4 star rated restaurant food (although I would say some of their recipes probably taste better)…BUT everyday ‘Good Stuff’!
In addition to that allrecipes.com tells how many star rating it is out of 5 stars, and it tells you how many people voted on it. For example I want the simplest, best tasting, pumpkin pie recipe there is on the site. One recipe has 5 stars but only 2 people voted on it, so I go to the next one that has 4.5 stars but 67 people say it was good. I would pick that one. Then to take it a step further, if 3 recipes had about the same rating and people voting…then I would pick the one with the least and easiest ingredients to get and the simplest instructions to put the dish together.
Also, allrecipes.com has user reviews for the recipes so even though you see a 5 star recipe voted by 200 people they may still tell you it was a little bland and to add some hot sauce. So then if you have time, you see if it was an overall consensus that it was bland and then adjust accordingly.
If that wasn’t enough, allrecipes.com has a US and Metric scaling and conversion calculator for making those small recipes feed hundreds of people. So simple, so easy…But yes, you still need to know how to cook.
If you really want to take it a little deeper, Cooks Illustrated (.com) is like the online consumer report magazine for cooks but that will cost you a yearly subscription for access to their site and there is so much more than the magazine at your fingertips.
I personally don’t buy any recipe books unless it is a very unique one. Most recipe/cookbooks are given to me as gifts. Today’s world has just about any recipe or technique at your finger tips thru the internet. I usually buy magazine, technique, how-to, and/or culinary text/educational books.
I have learned many ways of cooking or preparing food just by working with or beside others. Most of my recipes are in my head. and I modify them to the available manpower, ingredients, storage, cooking times, and proper handling that is available. From there I can tweak them and create different tastes, textures, colors, flavors and combinations. I can however produce them (recipes) in bulk format to be written down for others in the galley.
Usually we (I) make it a practice (in the Galley) to not take anyones recipes for several reasons, but here are a few I can think of right now.
- Usually smaller recipes are not translated well for larger groups of people.
- Multiplying does NOT always work when using smaller recipes.
- Lack of or different ingredients.
- And, no matter how hard we try, its probably not going to taste like you remember it.
General suggestions -however- do help. Because they stimulate the ‘how to’ process of what exactly we may be able to cook with what we have…and if its feasible for time and preparation.
Below is a widget that display some recipes from allrecipes.com . I chose this for those of you who would like to see some good and ever expanding recipe collections that even I use in the kitchen. Allrecipes.com is not the fancy Michelin 3 star or NYC 4 star rated restaurant food (although I would say some of their recipes probably taste better)…BUT everyday ‘Good Stuff’!
In addition to that allrecipes.com tells how many star rating it is out of 5 stars, and it tells you how many people voted on it. For example I want the simplest, best tasting, pumpkin pie recipe there is on the site. One recipe has 5 stars but only 2 people voted on it, so I go to the next one that has 4.5 stars but 67 people say it was good. I would pick that one. Then to take it a step further, if 3 recipes had about the same rating and people voting…then I would pick the one with the least and easiest ingredients to get and the simplest instructions to put the dish together.
Also, allrecipes.com has user reviews for the recipes so even though you see a 5 star recipe voted by 200 people they may still tell you it was a little bland and to add some hot sauce. So then if you have time, you see if it was an overall consensus that it was bland and then adjust accordingly.
If that wasn’t enough, allrecipes.com has a US and Metric scaling and conversion calculator for making those small recipes feed hundreds of people. So simple, so easy…But yes, you still need to know how to cook.
If you really want to take it a little deeper, Cooks Illustrated (.com) is like the online consumer report magazine for cooks but that will cost you a yearly subscription for access to their site and there is so much more than the magazine at your fingertips.
Roscoe's Chicken and Waffles - Social Club and Cocktails
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| From A few surprises |
So I found the perfect club that I would want to check out and possibly consider a membership to (found on 69 right off the loop in Tyler Texas across from Baird's Bread Store)...but I am never in the neighborhood when they are open.
Since I am way behind in competing with Jeremy's 'Signs of a fine establishment, pt.??' (although I could probably catch up with pics from Liberia and Alabama) I will leave you with my title for this picture:
Gotta get me a membership!!!
Free Taco's from Taco Bell
Free Taco Day !!!
I lifted this announcement from - TheHomelessGuy
Get a free taco today, at Taco Bell, between 2 and 5pm. FREE TACO
More Info NOW EXPIRED
Don't miss out...leave it to the homeless to keep up with free food!
Refried Beans
After a few requests for my recipe on refried beans, I decided that maybe someone actually does want the recipe. And this time I actually do remember 'about' what I put in them!
This time around I did not have the time to cook the beans myself so I bought them from the store in 28oz cans already cooked. Pinto beans.
Start in a pot on medium to medium-high heat and melt butter. Then add diced onion and cook/saute stirring occasionally until onion is translucent. Add 3 cans of beans, 2 cups of water, and chicken bouillon, stir and heat till boiling, reduce to simmer or slow bubbles. Using a hand potato masher or stick blender bring the beans to a smooth or almost smooth puree consistency. Now add garlic powder, roasted cumin, and dried cilantro to beans and stir.
Add the next 2 cans of beans, and stir. If consistency is too watery then let it simmer for a while and keep checking on it. If it is too thick then just add a little water (or more butter for a creamier taste and consistency). Let simmer for a few more minutes. If you want the texture of the refried beans to all be the same then add all the cans of beans together then use a potato masher or stick blend to desired smoothness. And of course for chunkier beans just add and skip that step. The more you cook them the more they will naturally break down.
Pull from stovetop/eye and cut the lime in half in order to squeeze the juice in, stir then cover till ready to use.
* NOTES ON ROASTED CUMIN: Use whole cumin seeds and roast/saute them in a pan over stovetop/eye till you smell a smoky but not burnt smell and the seeds seem more caramel or toasted in color then grind in a coffee bean grinder. Or if you have powdered cumin you can repeat the same process but with more tosses of the pan so as not to burn the powder because it will 'toast' more quickly. You can also do this in the oven, but using such a small amount that would be overkill unless you already had your oven on for something else. Pan sauteing (roasting) will be quicker. If you don't want to grind the seeds then start them when you start the onions in the pot to get the desired taste (although you may have to pick a cumin seed or two out of your teeth later, usually they soften up sufficiently to not be worried about them).
I personally like a few dashes of Cholula hot sauce or Chipotle Tabasco right before serving.
This time around I did not have the time to cook the beans myself so I bought them from the store in 28oz cans already cooked. Pinto beans.
- 5 cans 28oz Pinto Beans
- 2 Tablespoons Butter
- 1 Onion diced
- 1 Tablespoon Chicken soup base (or maybe 2 or 3 of those bouillon cubes)
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Dried Cilantro (although fresh would probably be better)
- 1 or 2 Tablespoons Roasted Cumin (more about this later)
- 1 Lime (for juice)
- 1 teaspoon cayenne pepper (or more if you can take it)
- Salt & Pepper to taste if needed (I did not need this after using the chicken bouillon)
Start in a pot on medium to medium-high heat and melt butter. Then add diced onion and cook/saute stirring occasionally until onion is translucent. Add 3 cans of beans, 2 cups of water, and chicken bouillon, stir and heat till boiling, reduce to simmer or slow bubbles. Using a hand potato masher or stick blender bring the beans to a smooth or almost smooth puree consistency. Now add garlic powder, roasted cumin, and dried cilantro to beans and stir.
Add the next 2 cans of beans, and stir. If consistency is too watery then let it simmer for a while and keep checking on it. If it is too thick then just add a little water (or more butter for a creamier taste and consistency). Let simmer for a few more minutes. If you want the texture of the refried beans to all be the same then add all the cans of beans together then use a potato masher or stick blend to desired smoothness. And of course for chunkier beans just add and skip that step. The more you cook them the more they will naturally break down.
Pull from stovetop/eye and cut the lime in half in order to squeeze the juice in, stir then cover till ready to use.
* NOTES ON ROASTED CUMIN: Use whole cumin seeds and roast/saute them in a pan over stovetop/eye till you smell a smoky but not burnt smell and the seeds seem more caramel or toasted in color then grind in a coffee bean grinder. Or if you have powdered cumin you can repeat the same process but with more tosses of the pan so as not to burn the powder because it will 'toast' more quickly. You can also do this in the oven, but using such a small amount that would be overkill unless you already had your oven on for something else. Pan sauteing (roasting) will be quicker. If you don't want to grind the seeds then start them when you start the onions in the pot to get the desired taste (although you may have to pick a cumin seed or two out of your teeth later, usually they soften up sufficiently to not be worried about them).
I personally like a few dashes of Cholula hot sauce or Chipotle Tabasco right before serving.
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