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As much as we talk about food on this thread when I venture down the hall to the food and drink forum, some of the questions asked there make me shake my head.
I don't venture into the cooking forum. I am starting a collection of cookbooks. Which I use once in a while. My favorite bagal shop, the only one in town, has an amazing lox bagel sandwich. I always order that.
I sometimes dabble around other forums on CD, and you know what.... they actually have somewhat normal people in them. It's just relationships and the Politics forums that seem to be full of the crazies.
I mean, how nutty can someone get when exchanging casserole recipes??
I sometimes dabble around other forums on CD, and you know what.... they actually have somewhat normal people in them. It's just relationships and the Politics forums that seem to be full of the crazies.
I mean, how nutty can someone get when exchanging casserole recipes??
I hang in the automotive section, my home state section and the RV and camping section. There are some tools in automotive.
Fitness forum can get a little chippy. Too many meatheads all in one place... LOL
I have a big-ish cookbook collection. One of my guilty pleasures. I like to try a new dish every so often. Tonight we are having firey angel hair with shrimp. It's quick and easy.
I am needing to back off the food a bit. The French onion should be a good path. I cut up 8 onions. I browned them to a mahogany brown in a pad of butter in my cast iron skillet. I did the onions in two batches. Once the onions were browned up I put them in the crock pot with a bit of balsamic vinegar and a quart of vegetable stock. I'm letting it stew now.
Fitness forum can get a little chippy. Too many meatheads all in one place... LOL
I have a big-ish cookbook collection. One of my guilty pleasures. I like to try a new dish every so often. Tonight we are having firey angel hair with shrimp. It's quick and easy.
Yeah, we like to try new dishes, we do fairly often, that dish sounds good, although I'm not a big seafood person.
Quote:
Originally Posted by SD4020
I am needing to back off the food a bit. The French onion should be a good path. I cut up 8 onions. I browned them to a mahogany brown in a pad of butter in my cast iron skillet. I did the onions in two batches. Once the onions were browned up I put them in the crock pot with a bit of balsamic vinegar and a quart of vegetable stock. I'm letting it stew now.
Sounds good, I can get behind some good French onion soup.
You do most of the cooking or do you split it up with Beagle??
I guess Mrs. Chow is the cook, although I go though spells where I'll do it.
I have a pretty good natural feel for it, I think we watch some much food network that you start to pick up stuff without really thinking about it... which is good... LOL...
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