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All about food.
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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.
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.
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.
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.
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.
I wonder if any of these seeds can sprout? If so, I hope someone saves the seeds for future generations; we may need the heirloom source.
How's this for leftovers - 10,000 year old lentils, peas, fava beans, and lentils found in Israel.
Amazing we still eat these foods 10,000 years later.
I have tried to cut back on eating wheat products, including cereals, all because I read that arthritis can be alleviated by eliminating wheat (and other grains) from ones diet. Like sugar, I haven't been able to completely refrain from eating wheat. Since my thumb arthritis comes and goes, I'm not making any conclusions as to whether cutting back has helped. I'll try Michael's suggestion.
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