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Old 01-10-2010, 07:37 AM
 
Location: Brendansport, Sagitta IV
8,088 posts, read 15,163,899 times
Reputation: 3740

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Quote:
Originally Posted by ElkHunter View Post
I'm with you Pashta, broc soup is excellent. Now I'm kind of wondering about cream of brussel sprout?
When the subject of broc soup came up, that was my first thought too -- "I wonder if anyone makes soup from Brussels sprouts? it wouldn't be too different from cabbage soup..." Clearly we are the same variety of pervert.

Why No One Eats At My House, new chapter entitled "Why is the stew purple??"

I had a can of pickled beets for dinner. I also had some leftover roast beef that wasn't very good. Inspired by the discussion on vegetable stock, I chopped up the roast beef and recooked it in the leftover pickled beet juice.

The scary thing is, it was actually pretty good that way!!


 
Old 01-10-2010, 07:40 AM
 
Location: Brendansport, Sagitta IV
8,088 posts, read 15,163,899 times
Reputation: 3740
Hey Rickers, I'm also an extremely picky eater... it's just that some of the things I pick to eat are downright weird
 
Old 01-10-2010, 08:01 AM
 
Location: In The Outland
6,023 posts, read 14,069,265 times
Reputation: 3535
Yea I have to really watch what I eat these days because of becoming prone to gout and kidney stones. My wife is starting to get stones now too. Darn those pesky purines !
 
Old 01-10-2010, 12:09 PM
 
Location: Brendansport, Sagitta IV
8,088 posts, read 15,163,899 times
Reputation: 3740
Here's something fun -- Vintage Ad Browser
appears to be an aggregator for links to images of ads online anywhere -- first one I followed was in the Duke University collection. So it may change from day to day. But today...

Some very old army recipes: Vintage Military, War and Army Recruiting Ads of the 1850s
(What the heck is "army flour" -- corn meal??)

Oh, the pain of inflation -- Vintage Military, War and Army Recruiting Ads of the 1860s
 
Old 01-10-2010, 12:22 PM
 
299 posts, read 566,342 times
Reputation: 416
Default Honest,,I MEANT for it to be purple....

First things first ... hey reziac, you mean stews NOT supposed to look purple?? Uh oh, I wonder what that stuff WAS in the tupperware I emptied into the pot.. ( waste not, want not, I say ).. It TASTED ok ... sorta.. Helpful cooking hint #4 .. Always have a picture on the table of what you cooked was SUPPOSED to look like.. It makes it taste much better..

I have a love hate relationship with brussels sprouts.. I love cabbage, and they're little cabbages, right?.. They just seem to take so long to cook, and I'm not good at waiting for things to finish cooking..I always take them out too soon, and they end up tasting way to strong .. reminding me why I don't eat them more often..But then, I'll end up buying some at a deli, and they're properly prepared, and they taste good, which causes me to buy some more to cook at home ... and the circle starts all over again.. There's a lesson in there somewhere, but it eludes me, as do most cooking lessons..However, in my defense, I always eat what I make, regardless of how it turns out.

I personally think basic potato soup is the basis for countless good meals..When you're making the potato soup, you can throw in meat, or seafood, or veggies and always end up with something tasty and filling.. ... and hopefully not purple.

ps.... There's few taste problems that alot of red pepper and garlic can't
solve ......Did I mention that I live alone.

tiberius
 
Old 01-10-2010, 03:35 PM
 
Location: NW Montana
6,259 posts, read 14,678,174 times
Reputation: 3460
Quote:
Originally Posted by plantlover View Post
It is around 34° in Homestead, FL. My house is 64°! Heat is not working very well, though I have plenty of clothes and my dogs are buried in their blankets. I am cooking picadillo right now....serve it over basmati rice. Yum! I feel bad for the farmers and the nurserymen!
yum!
http://en.wikipedia.org/wiki/Picadillo

I had Cuban neighbors once
 
Old 01-10-2010, 11:44 PM
 
Location: Brendansport, Sagitta IV
8,088 posts, read 15,163,899 times
Reputation: 3740
More recipes, which I found because I'm having matzo-brei for dinner again (albeit decidedly non-kosher; I put ham in it!) and their matzos are especially good:

Streit's Matzos - The Kosher Grocer since 1925

I like the traditional look of their website too
 
Old 01-11-2010, 03:12 PM
 
Location: In The Outland
6,023 posts, read 14,069,265 times
Reputation: 3535
The picadillo I'm used to is pretty much the same as what is called shredded beef in many Tex Mex places and taco trucks. Once in a while I'll see it as ground beef and may have some potato pieces in it. Here is the Wiki page I found for picadillo.

Picadillo - Wikipedia, the free encyclopedia
 
Old 01-11-2010, 03:26 PM
 
2,790 posts, read 6,130,124 times
Reputation: 2732
My picadillo recipe (from a Cuban cookbook) calls for:
ground beef (I use Boca Burger crumbles)
onions and a green bell pepper sauteed in olive oil flavored with annatto
garlic, a 1/4 tsp of cayenne pepper
3 tomatoes... ( I use a small can of peeled tomatoes)
cumin (1/2 tsp)
cook for about an hour, (I actually add some raisins, too)
add 2 tablespoons of capers, cook an additional 15 minutes
serve over warm rice
 
Old 01-11-2010, 05:47 PM
 
Location: Brendansport, Sagitta IV
8,088 posts, read 15,163,899 times
Reputation: 3740
If they plow the road one more time, there won't be any speed limit left!
Lost Trail Camera
(You gotta wonder who was walking along the plowed-snow ridge, and why...)
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