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pollystyrene
By turbo's request, here's the crab dip I made for the Chicago bustie get-together on Friday, with my notes in red, afterwards.

Crab And Coconut Dip With Plantain Chips

from the April 2000 issue of Gourmet

Active time: 20 min Start to finish: 20 min

Servings: Serves 6.

1/3 cup well-stirred unsweetened canned coconut milk
3 scallions, chopped
1 teaspoon chopped fresh jalapeño chile, including seeds
1/2 cup chopped fresh cilantro
1/2 cup mayonnaise
3 tablespoons fresh lime juice, or to taste
1 lb jumbo lump crab meat, picked over and coarsely shredded

Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl. Whisk in mayonnaise, juice, and remaining 1/4 cup cilantro until just combined. Stir in crab and salt to taste and serve spooned on plantain chips.

Cooks' note:
• Dip can be made 6 hours ahead and chilled, covered. Stir before serving.

I didn't use a blender- I just mixed everything together. I didn't measure the lime juice exactly- it's just the juice from one lime. There was probably a little extra cilantro in there, and I also added a pinch of salt and two large cloves of garlic, finely minced. I also used 4 scallions, not 3.

Also, the Gourmet recipe includes directions to make your own plantain chips. My directions- 1) Go to Mexican grocery store. 2) Buy bag of plantain chips.

If you're more ambitious than I am, here's the recipe for the plantain chips:

Plantain Chips

Gourmet | April 2000

Active time: 30 min Start to finish: 30 min

Servings: Makes 6 servings.

1 1/2 teaspoons finely grated fresh lime zest, chopped
1 1/2 teaspoons salt
1/4 teaspoon cayenne
6 cups vegetable oil
4 green plantains (1 1/2 lb)

Stir together zest, salt, and cayenne.

Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

Cooks' note:
• You can make plantain crisps 2 days ahead and keep in an airtight container at room temperature.
turbojenn
Thank you polly!! This dip was Soooooo good. It will definitely be made sometime soon. Polly - did you use canned crab or frozen? And I especially like your plantain chip recipe. wink.gif
pollystyrene
I guess it would be considered canned- I got it at Costco and it comes in a plastic container with a metal peel-back lid. It's just refrigerated though, not frozen. The brand is called Phillips. It wasn't cheap- just under $17 for the pound. Totally worth it for a special occasion (which Busties always are wub.gif)

Man, I was just thinking how tasty it would be served in avocado halves. **homer drool** Of course, you could put just about anything in an avocado half and it would taste good.
turbojenn
Ooooh, Polly, I am *totally* going to serve it with avocado! YUM!

I'm currently demolishing a plate of dark chocolate covered strawberries that I made this afternoon...SO delicious!
sidecar
Jenn, which CSA do you use? I'm doing homegrown wisconsin for the first time, and went crazy for it. I had a tiny amount of radishes but so many greens. I'm really taken with the sunflower sprouts.
tesao
mmmmmmmmmmmm. fatoush!!! i was just craving it the other day!

what does one do when one is unable to find a "za'atar" seasoning blend? there is NO WAY i am going to be able to find sumac here in maputo!!!


sad.gif
quantumspice
The recipe I use doesn't call for za'atar (though I will use it when I think of it). grilly recipe, non-grilly one


turbo - I usually do one of three things with radish! I'll add it to my garden salads, minced or julienned so they blend better... I'll add it to my fatoush... or I'll pickle 'em -- they work well in this spicy cucumber-carrot fridge pickle that I like to make to eat with my mexican. (I'm also not a fan of raw radish by itself, though my dad swears by salting them and eating them raw.)
damona
i am so pleased with myself i just have to brag in here....

we had a party yesterday, not a huge one, just a sort of gathering of people we know, to try to help out my friend who's doing a tupperware/mary kay/partylite type clothing sales thingie. anyway... i volunteered to make the sauce for the kebabs and the dips for fruits/veggies to make sure that my kids would be able to eat stuff (food sensitivities). so i made sweet and sour sauce and sour cream fruit dip (i forgot to make veggie dip. oops.) i got asked by 2 people for the recipe for the sweet sour sauce and 1 person for the fruit dip! both were my own creation, so i am quite pleased with myself! (i'll share here if anyone wants me to laugh.gif )

back to your regularly scheduled programming....
roseviolet
I found an interview with the person who owns Tastespotting. It explains why the site was down for a while. As you might have guessed, the legal issues were not nearly as scandalous as people supposed.
http://www.foodinterviews.com/2008/07/inte...arah-j-gim.html
turbojenn
Thanks for posting that, Rosie! That was a lovely interview! And I am SO glad to have Tastespotting back...there was a serious food porn hole in my life, there, for a few weeks!
candycane_girl
I'm just wondering if any of you ladies can answer this question. How exactly does one "shred" chicken?
LoveMyPugs
candy - i've always used either two forks or a sharp knife. if i use forks i kind of just pull the chicken apart with both of them. if i use a sharp knife i'll sort of drag it along the chicken roughly instead of actually cutting through it. hope that makes sense. you might be able to find a youtube video. seriously, i couldn't figure out how to cut a mango without massacring it. i went to youtube and typed in "how to cute a mango" and 30 videos popped up. it's was great. i couldn't figure out how to do a french knot on my cross stitch and i went to youtube and typed in how to stitch a french knot and another 20 videos popped up. it's a great resource. especially if you need to learn to do something. (on a FWF note: there are two guys called the knotty boys who have videos online about rope bondage. another great resource. tongue.gif ) love me some youtube.
crinoline
shredding chicken- I use two forks too (also works with pulled pork)

I just discovered a new (quickie) way of preparing eggplant for cooking that's so easy! Instead of the salt-press-drain-repeat. You cut the eggplant into desired size (I did cubes because I was making ratatouille) and salt them liberally in a bowl (I use kosher sea salt-less salty). On a microwaveable plate, arrange coffee filters in four layers, lightly spray with PAM or other cooking spray. arrange the salted eggplant in a single layer on the coffee filters, leaving any liquid in the bowl. Microwave for 8-15 minutes (it only took mine eight) until the eggplant appears dry and shriveled to about a third of it's size. It doesn't look good at first, but it cooks great and won't absorb oil!
candycane_girl
thanks for the info. I never would have even thought about looking on youtube.
kari
Just chiming in to say that I too am soooo happy Tastespotting is back! It's a daily ritual for me. I usually read it while eating breakfast at work.
Moonpieluv
I just discovered Tastespotting. Yes, just now. And I actually got a wee tear in my eye with all the super yummy stuff it has to offer. I have tons of cookbooks, but I really adore how the site is so visual and eclectic.
Thankfully and unfortunately, my bf doesn't roam much further than the basics, which is fine with me cause I'll just eat it all! But, lends some issues when I'm making dinner for two. I'm really craving that gazpacho right now.

Anyone have any suggestions to spice up broccoli and tilapia? I use oldbay on the tilapia, and just olive oil and sea salt on the broccoli currently, cause the bf seems to like it simple. What could I do in addition to "weird" it up, if you will? I am NOT a picky eater.
Moonpieluv
OH! also, I have a bunch of kale I need to cook up.

Normally, I steam or wok it with olive oil and garlic....

Anyone have suggestions on different kale recipes?

THANKS!
quantumspice
QUOTE(Moonpieluv @ Jul 10 2008, 08:48 AM) *
Anyone have any suggestions to spice up broccoli and tilapia? I use oldbay on the tilapia, and just olive oil and sea salt on the broccoli currently, cause the bf seems to like it simple. What could I do in addition to "weird" it up, if you will? I am NOT a picky eater.

There's lots of things you can do with broccoli! Roasting it will completely change its flavor, as would using compound butters. (For instance, I was at a restaurant the other day and was given broccoli that had been seasoned with a compound butter that tasted as though it had some lime zest and garlic and chile and cilantro in it, giving it a lightly southwest zing. It was delicious!) My sister enjoys adding some cheese to her broccoli.
auralpoison
So I'm trying to come up with some new stuff to wow the boyfriend when I visit next week.

Tonight I made a sort of Asian fried pocket thing with fresh ground pork mixed with roasted red peppers, garlic, & ginger over steamed black sesame cabbage/carrots & steamed brown rice. It needed some kind of side sauce, so I made an apricot sweet & sour dip. I added a bit of Sriracha to a few bites cos I like-a the spicy. It was pretty good.

I'm brining a bird overnight, not sure what I'm going to do with it. They had some glorious fingerling taters at the market, so probably some kind of late night roast to be reheated later or eaten cold as a chicken/tater salad.
vixen_within
Hm last time I tried to wow the BF in the kitchen was pretty humiliating - to the point where I almost brought a dish from my mom's to reheat and claim as my own the next time. I hope someone else in this thread has some ideas for ya.
persimmon_grrrl
Moonpieluv-

You can also try this raw kale recipe, it's delish!

-coarsely chopped, de-"rib"bed kale
-green and red peppers, chopped into little squares
-fresh ground black pepper
-salt grinder
-cucumbers, sliced thin and peeled if the skin is waxy (cukes are the perrfect summer food!)
-fresh lemon juice
-olive oil

okay, so in a bowl, toss in the kale. with the other veggies. then, squeeze the juice of one lemon over the kale, mixing well. add a healthy dash of fresh olive oil and grind salt and black pepper, to taste. let sit for a bit, then dig in! it's so crunchy and delicious!

super tangy, super delicious...
auralpoison
Vixen, was it really that bad? Whatever did you try to make? Did you get too ambitious? I'm pretty handy in the kitchen & I have a bad habit of making something until I have it just so. I ate roast chicken for two weeks once while I tried to get it just the way I wanted it.

I roasted the fingerlings with broc, garlic, & onions. Roasted the bird, too, gonna make chicken salad with apples tomorrow.
mouse
kale is also great in soup! but that is not all that fun to make in the summer. in the winter, though, soup stock with kale, onions, brown rice, potatoes & whatever other stuff you have is the best thing ever.

that salad sounds really good, i have to try that, i have some kale that needs to be used up soon.

i also like kale or other wintery greens with eggs or fish & lemon & butter (or hollandaise if you're feeling up to it).

my favorite local vegan place makes a tofu scramble with tofu, mushrooms, tomatoes, onions & kale. sooo good.

i also like cheese on my broccoli. i usually just steam it and put some shredded cheddar on top. simple but really tasty.
persimmon_grrrl
call me a soup-lover, but i love soup year-round! it's so hearty and satisfying...

i wonder if i could make a cold kale soup...? on second thought, that doesn't appeal to me at all.

thanks for that kale soup idea for winter-time - sounds delish and comforting...
Moonpieluv
Dewd I live for soup. I've made such a mean soup that Mr. Luv walks in and says hi in german... and I reply accordingly cause that's how aromatically german it all smells to us. laugh.gif
It's like witch's brew of turnips, brussel sprouts, vidalia onion, fresh dill, potatoes, celery, parsnip, broccoli, kale, tofu, cremini mushrooms, and cabbage. I use veggie stock. I have tried it with organic chicken stock, but it cuts into the flavors too much.
Talk bout cleanin yo ass out!

The salad idea sounds tres yum yum. I shall try! Perfect for this humid hot weather. I've got a vacation coming up and think this would do well with Mr. Luv's folks.

Yeah... I cheese my broccoli. I love Bragg's Liquid Aminos on like...everything, too. Which reminds me.. I need to re-order!

LoveMyPugs
Does anyone have an AeroGarden? Seriously, I have a black thumb of death. I kill everything. I love herbs but they are so expensive from the grocery store. I don't have a lot of sunlight in my kitchen. This thing sounds perfect.
pollystyrene
My cousin/boss has one, LMP. She also has a black thumb, but had success with the AeroGarden. However, she found that she just isn't using the herbs before they'd eventually die, so she was going to give it to me. Not sure whatever happened, and I don't want to ask, but I kinda really want it! unsure.gif

I've got one of their catalogs and I think my only issue is that they sell the seed pods in sets, not individually, so you kind have to compromise some stuff. There's maybe 5-6 herbs I want, but to get all of them, I have to buy a couple of different sets and figure out what to do with the ones I don't want.

hellotampon
QUOTE(persimmon_grrrl @ Jul 12 2008, 10:17 PM) *
Moonpieluv-

You can also try this raw kale recipe, it's delish!

-coarsely chopped, de-"rib"bed kale
-green and red peppers, chopped into little squares
-fresh ground black pepper
-salt grinder
-cucumbers, sliced thin and peeled if the skin is waxy (cukes are the perrfect summer food!)
-fresh lemon juice
-olive oil

okay, so in a bowl, toss in the kale. with the other veggies. then, squeeze the juice of one lemon over the kale, mixing well. add a healthy dash of fresh olive oil and grind salt and black pepper, to taste. let sit for a bit, then dig in! it's so crunchy and delicious!

super tangy, super delicious...


I would put some fresh dill in there too!
persimmon_grrrl
mmm..dill!

good call, moonpieluv! and i'm glad to hear of other soup-all-year fans. smile.gif
bunnyb
Does anybody have any suggestions for a tasty salad including marinated artichokes? I have some and want to make a salad but can't for the life of me think what I could combine with artichokes to make something tasty... cheese, meat, veg, fruit, seed, nut, I don't mind.

I'm making a casual dinner for a friend and would like a big salad at the heart of it although thinking or several little tapas-like dishes... the only thing I've fully decided on yet is Nigella's Roquemole, which is guacamole made with Roquefort blue cheese, served with either some nice tortilla chips or crusty or sourdough bread. Any recommendations for easy dishes like this would be much appreciated as I don't have much time or really any inclination to cook something.
auralpoison
It sounds weird, but I had a salad with artichokes & grapefruit once that was awesome.
persimmon_grrrl
Artichokes go well, I find, with fresh cherries. Try a nice bed of mesclun, maybe some bitters like watercress alongside, and then go all out with the artichokes, pitted red cherries (fresh, not dried!), balsamic vinegar (the real kind), and some walnuts. Yum!

In other news, I love rainbow swiss chard! And chard in general. For dinner, I (among other foods) fried two big cloves of garlic, and about an inch-square piece of sliced fresh ginger in olive oil. From there, I added the most gorgeous swiss chard I've seen in a long time. How delicious is that?

+ + +

Slowly, surely
I walk away from
Self-serving
Un-deserving
Constantly hurting me
Love
(J. Scott)
treehugger
Hi, folks!

Let me know if this should go in House of the Gods, 'k??

I'm trying to design my new kitchen which will hopefully become reality next summer. Just want to take an informal survey. I live alone and am very independent and set in my ways...(meaning I don't anticipate living with anybody for any length of time, cause I'm a loner and it'd drive me nuts)

I am TRYING to encourage myself to eat more healthily. What would you feel are crucial components of a kitchen that would encourage the use of more fresh, natural foods, and downplay "quicky" food prep??? I guess I'm not sure what I'm asking...but just sort of:

What would you love to have in a dream kitchen?

What would your "hates" be??

I'm interested in finding out what kinds of replies I get! I'm planning for a double wall oven, yippee!! smile.gif

When I get more time, I'll upload my tentative plan. (gotta find the file, save it, upload it, post it...)

pollystyrene
Tree, I would do a stainless steel sink, mounted under the counter. I think that would be so much easier. Also, I like my faucet with the built-in, pull-out sprayer. My only wish is that I had one where the button was on the side, rather than the top...here's what I mean:

I have one like this:

The button is on top and it's sort of a thin, rubber cover over an actual button. That rubber gets worn out and it becomes less responsive.

I *wish* I had one like this:

The button is on the side and it's a hard plastic button that slides back and forth to switch between the regular setting and the sprayer setting. My grandparents have one like this and it just seems more sturdy.

Also, I wish I had one of those tall, narrow under-counter cabinets that pulled out for spices and small jars, like this:


I wish I had one of those hot-water only faucets.

I love my under-cabinet lights. The bulbs aren't they're not cheap- about $4 or $6 per bulb, and when there's about 8 of them that burn out almost at the same time, that gets pricey. But I still think it's worth it. I have a theory that the lights themselves aren't very high quality (they were there when we got there) and maybe that causes the bulbs to burn out so frequently. The bulbs we get are made by Hampton Bay, which I think is a reputable company, so I don't think the bulbs are the problem. I dunno- maybe it's just the case with those things.

I was looking up other ideas and came across a kitchen that makes me feel a lot better about mine: Jack's Micro-Kitchen in his 10 x 16 apartment- hey, NYC'ers- how much does he pay for that? Probably more than my 1000 sq. ft. condo!

I'll post more ideas as I have them.
pollystyrene
Separate food-related post:

Last night I made Alton Brown's Macaroni & Cheese.

Here's the episode it's from:
For Whom the Cheese Melts, Part I (mostly set-up, and he makes the pasta)
For Whom the Cheese Melts, Part II (he does most of the prep in this clip, plus the other recipes)

It turned out pretty well- I used tubetti pasta:


I think that's better than macaroni- because of the diameter to length ratio, you get maximum cheese coverage on each piece of pasta. Next time, I think I'll put more pepper or paprika or something in it. It had a nice onion-y flavor, but it needed a kick of something...maybe some Louisiana Hot Sauce or something. I'm all for adding stuff- diced tomatoes, peas, bell peppers, whatever, but LeBoy isn't a fan of stuff in his mac & cheese (unless it's ham) so I was surprised I got away with the onions.

The recipe on the Food Network link is slightly different than what he tells you to do in the TV clips. Just a couple of measurements are different, like the butter you coat the panko crumbs with- I'd go with the 4T that he says in the TV clip- I used 3T, as the recipe directs and I think it could have been butterier (mm, new favorite word!) Also, the TV clip says to let the pasta get to, what Alton calls, "Super Al Dente", or a little undercooked, and it will stay firmer when it bakes with the sauce. The recipe never mentions this.

I was quite pleased to see that Alton recommends rinsing the pasta in cold water after dumping it- I've always done that and have had people say it's not necessary. Well, now I know Alton Brown says it's okay! tongue.gif
bunnyb
I ended up making the artichoke salad with spinach, rocket (arugula), watercress, avocado, feta, green grapes and an avocado, mint and lime dressing and it was delicious.
deschatsrouge
*BARGE!

Recently I made moonpies and I must extoll them as a marshmallow filled home-made orgasm that can bring a person to thier knees when topped with chocolate syrup.

puppykitty
Hihi there!

I just went back to being a vegetarian after several years of eating meat.

I eat a lot of tempeh salad (like egg salad or tuna salad) with rye crisps. But it's getting boring. And I'm just not into lettuce salads anymore.

Do you have any ideas for cheap, easy vegetarian dishes?

I'm so sick of pasta, but I would be willing to eat a more interesting pasta.

I would even love it if anyone had some raw recipes they wanted to share.

I'm going to start buying groceries at the food co-op, which can be expensive, but if I could make a small amount of food at a time, or maybe even freeze my leftovers, that would be great.

BTW - I made some really great soup recently: Mushroom broth with arame (seaweed), shitake mushrooms, soba noodles, and edamame. It can also be made into a salad without the broth.
Queen Bull
QUOTE(puppykitty @ Aug 20 2008, 02:04 PM) *
Hihi there!

I just went back to being a vegetarian after several years of eating meat.

I eat a lot of tempeh salad (like egg salad or tuna salad) with rye crisps. But it's getting boring. And I'm just not into lettuce salads anymore.

Do you have any ideas for cheap, easy vegetarian dishes?

I'm so sick of pasta, but I would be willing to eat a more interesting pasta.

I would even love it if anyone had some raw recipes they wanted to share.

I'm going to start buying groceries at the food co-op, which can be expensive, but if I could make a small amount of food at a time, or maybe even freeze my leftovers, that would be great.

BTW - I made some really great soup recently: Mushroom broth with arame (seaweed), shitake mushrooms, soba noodles, and edamame. It can also be made into a salad without the broth.

HI. ive been a veg for many many years and my favorite things that are quick and easy are microwaves nachos and tofu scramble. for the nachos, get a dinner plate, cover with tortilla chips, slice pepper jack cheese over said chips, nuke for about 30-45 seconds and eat. then you can add watever on top. they are great when you are in a hurry. for tofu scramble, get a package of tofu, some mixed frozen veggies, and your fav seasonings {i like brewers yeast, hing, and cayenne, paired with braggs amino acids} then stir fry until its all nice and hot and serve over rice. the great thing about this is you can keep it for a few days and it stays tasty.
also, may i suggest quinoa? its kind of an aquired taste, but i love it.

<3's
bunnyb
puppykitty, I'm not vegetarian but often eat a lot of vegetarian dishes. As you are already purchasing endamame, I would suggest mixing that with tuna and rocket with a nice dressing for a salad instead of lettuce. I also love mixed bean caserole, grilled haloumi with cous cous and pasta with pesto, sundried tomatoes and marscapone (if I'm being healthy -without the cheese- I'll substitute cherry tomatoes and maybe some pinenuts instead of the sundried ones.)
auralpoison
PK, how do you feel about Greek food? I'm making three Greek things that require no more than the basics for my fam this weekend & they are tasty. And versatile. And vegan but for the chesse/milk; I dunno if you're ovo lacto. You can cram them in a sammich or have them on their own. Tasty!
damona
puppykitty, i made a pasta salad-thingie the other night that my hubby and 2 of the boys just inhaled. (the others wouldn't touch it cuz it had onion.) if you add the pasta, it's more of a main dish meal, if not, it's a lovely side salad. i've done it both ways.


mix in a small bowl:
1 clove fresh garlic, minced
1/4 cup extra-virgin olive oil
1 tablespoon apple-cider vinegar
1 teaspoon italian seasoning

let sit while you chop up the following:

1 cucumber, cut into bite-size chunks (peeled or unpeeled)
1 or 2 tomatoes, seeded, cut into bite size pieces
1/2 a medium-sized vidalia onion cut in half and then in thin slices

mix veggies in a large bowl. you can add cold, cooked pasta or not, i used a tri-colour brown rice rotini pasta. drizzle the dressing over and toss gently.

serve and devour!


auralpoison
See that's close to the traditional Greek salad I made last night. Tomaters, cuke, onion, garlic, kalamata olives, & feta cheese. Tossed it with a bit of olive oil, sea salt, & pepper. I'm sure it would be good with a dressing, too. I had it for lunch today stuffed into a left over pita. Mmmmmm!

I also did roasted veg, anything I could get my hands on went into it & it was good. I bet it will be good in a sandwich, too.

I made a casserole of broc & Caul with three cheeses. Very tasty. Even the kids dug in!
turbojenn
AP - I've been making the same sort of Greek salad lately, though I dress mine with lemon juice mixed with za'atar (Mediterranean spice blend with sumac and sesame seeds), salt, pepper, and it is SO good. I also add chick peas to my salad for a bit of protein.

Yesterday, I made a curried lamb & lentil stew - that's for dinner tonight, with a cucumber salad to help cool things down, and I got a titch overzealous with my curry's heat level. Ooops.

And today, I just made 9 quarts of tomato sauce and canned it. YAHOO! Cod, I love this season of the year, when everything is ripe and luscious, and ready to be stocked up in the freezer.
Queen Bull
question: does anyone have a really good pizza crust recipe? i have one that i use, but its not.. crusty enough. it comes out more of a bread, which i love for pizza, but still. lol.

and yes, i have tried cooking it longer. just incase anyone was going to ask. smile.gif



<3's
auralpoison
Jiffy. I like Jiffy. I use it for calzones, too, but then I brush it with an eggwash so it gets nice & golden.
Queen Bull
OF course. lol. how could i forget jiffy? we are used to using it for blueberry pancakes. yum.

anyway, ty maam. smile.gif
roseviolet
Wow, I haven't thought about Jiffy in years! I always thought of Jiffy as cornbread mix. Do they have other mixes, too?

I don't usually make my own pizza dough. I've tried a few times & I haven't been able to get the right texture for some odd reason. Instead, I buy pizza dough at Trader Joe's. It's just $1 & I can stretch it to fit 2 pans, so it's pretty cheap.
auralpoison
Oh, Jiffy has a whole line of mixes for cakes, brownies, frosting, crusts, muffins, etc. The cornbread, though. The bestest. I actually use that mix to make a corn pudding that'll kick your ass like an angry mule.
turbojenn
Jiffy cornbread was my favorite (before I learned I was allergic to wheat)....good stuff!

Not much happenin' in my kitchen today...I'm takin' this Labor Day off, and making turbomann take me out to eat.

Though I did make this lamb curry stew the other day, and it was amazing. I topped it with cilantro and greek yogurt to take a little edge off the heat, since I added a bit too much curry for my spice level.
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