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Food!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

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Comment by Pat on December 24, 2015 at 6:48pm
Daniel, from what you described, I'll trade the potatoes for the dumplings.
Comment by Daniel W on December 24, 2015 at 3:55pm
Chris, I try to avoid the crowded stores too.

Pat your 2x baked potatoe sounds like heaven.

Ning and I are not going to exchange Xmas presents, although I already gave him a Subaru and he gave me a chain saw and there ate some muck boots hidden with his name on them. All I want is his Chinese chive dumplings, with egg and tofu, his hand made wrappers, and some soy and siriacha.
Comment by Pat on December 24, 2015 at 11:54am

Prego

Comment by Loren Miller on December 24, 2015 at 11:32am

Molte grazie, bro!

Comment by Pat on December 24, 2015 at 11:28am

Loren, I don't really have a "carved in stone" recipe, but here's what I generally do. Get a couple of large russet potatoes. The type of potato does make a difference. I puncture the skin with the tip of a knife about 6 or 7 times. Then, either put on a grill or in a 425 F oven for about 50 minutes or so, till completely cooked through. Cut a small opening lengthwise, and scoop out the interior, leaving the skin in tact. For 2 spuds, I mix the spooned out potato with salt and pepper, about 1/4 cup of sour cream, 1/4 cup of butter, two thick slices of thoroughly cooked and crumbled bacon, either finely chopped chives or the thinly sliced green parts of green onions (I prefer the onions), and shredded cheese - cheddar, jack, or a mixture. Combine everything and stuff back into the potato skins, with some shredded cheese on top. Back in the oven for about 10 to 15 minutes, and serve.

I suppose you can use more sour cream and butter, and even some whole milk. However, I prefer the consistency to be closer to a baked potato than mashed potatoes. Some people prefer garlic, but I don't. Just my tastes. As always, experiment till it's just right for you. 

Comment by Loren Miller on December 24, 2015 at 9:59am

Oooog!  Steak au Poivre - the premiere dish at a long-since-closed place in Cleveland Heights called "Turkey Ridge."  They too served it with a twice-baked potato which was itself to die for, never mind the steak itself which, when done rare, was the food of the gods.

Pat, if you have a recipe for that twice-baked potato, please share.  It seems to have become a lost art at most restaurants these days, and that is unfortunate.

Comment by Pat on December 24, 2015 at 9:52am

I know what you mean, Randall. Planning a big dinner tomorrow of all the things I really don't need. Steak au Poivre from filet mignon. Twice baked potato. Grilled asparagus (temp is supposed to be 57 F tomorrow - so I can grill the potatoes and asparagus outside). And, a carrott cake with maple walnut icing. I already hear the treadmill calling my name.

Comment by Plinius on December 24, 2015 at 8:45am

How I hate to see the big food grabbing in the supermarket! It spoiled my appetite and I came home with no more than veg for three days and a veggieburger. 

Comment by Randall Smith on December 24, 2015 at 8:10am
Celebrated my deceased parents "75th wedding anniverary" and the Winter Solstice by eating out with my sister. We had Chinese food, buffet style, at a place called "Everything OK", no question mark, although they come around and ask! The food was very good. I stuffed myself for $8.00. Sometimes you just have to live it up.
Comment by Randall Smith on December 17, 2015 at 7:46am

I had an interesting dish last night. Fried cabbage and sausage (with onion) on a bed of spaghetti (to simplify). It doesn't particularly sound good, but it was! Acorn squash on the side.

 

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