The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 21 of 36
Quote:
Originally posted by JEWELSTAITEFAN:Quote:I guess I don't care for bare naked pasta, it tastes too bland.
Originally posted by Brenda:Quote:I don't ask for extra sauce on anything because I find pasta sauces and teriyaki sauces can be too sweet. Sugar is added to both of those and so I make do with what is on the food. And if they are too sweet then I don't eat that item again. I like BBQ but hard to get good up here and again the amount of acid or sugar added makes a difference to me.
Originally posted by JEWELSTAITEFAN:
I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare.
What about you?
For me, the most plain pasta I have is in a butter jacuzzi - fettucini or spaghetti noodles or mostly elbow macaroni.
Otherwise I don't like my spaghetti noodles coming out just pink colored - I want sauce to be sticking to the noodles. Tomato sauce, Alfredo sauce, I ask for plenty. Any excess remaining can be soaked up with the (garlic) bread or rolls. The one that is difficult is the clam sauce - but I still want the noodles to retain the flavor of that sauce when they hit my mouth.
Never said I eat naked pasta. I LIKE pasta sauce and want my noodles coated in it. I just don't like the sugar that some places add to the pasta sauce.
I don't eat any pasta sauce that contains cream. Also I don't like too much garlic bread or bread in general with pasta dishes. The pasta and the sauce is plenty heavy enough for me or if there is meat along with it.
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Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
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Quote:What chain of grocery store?
Originally posted by Brenda:Quote:I've seen it in a local grocery store up here but to me that is wrong on all sorts of levels.
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.
This would seem good for recipes, including cookies.
Anybody tried it?
So long story short, haven't tried it and won't.
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Quote:
Originally posted by JEWELSTAITEFAN:Quote:What chain of grocery store?
Originally posted by Brenda:Quote:I've seen it in a local grocery store up here but to me that is wrong on all sorts of levels.
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.
This would seem good for recipes, including cookies.
Anybody tried it?
So long story short, haven't tried it and won't.
"Save On Foods" is the chain and as far as I know they are strictly Canadian. But that doesn't mean they don't get products and produce from the US.
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Quote:Just catching up!
Originally posted by Brenda:
I don't eat any beans as I don't like them. Also I only eat peas when they are fresh and uncooked. I missed pea season up here this year and I am annoyed with myself for that.
No, I was talking about whole red beets. I peeled those last night before steaming them. Less hassle when I go to eat them. Sorry, I just don't butter my beets. They taste best to me fresh cooked and unadorned.
Pickled beets are goood. Developed a taste for those when I was a kid. Neighbours we had used to make them. First time I had ever eaten then and really liked them. Not sure I could eat them now.
I find peeling raw beets to be tedious and difficult. So I scrub them thoroughly, cut off the stem and root parts that hold dirt in their little cracks and crevasses, cook them, and then peel them. When cooked the skins just slip right off. I especially like pickled beets, and beet greens in minestrone.
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Quote:Interesting tidbit of info. THANKS! I generally don't eat steak but I'll remember that.
Originally posted by JEWELSTAITEFAN:
I generally avoid well done steak outside the home, once I learned that this is CODE for cooks to find the worst piece of steak they have on hard, because well done means all of the flavor and nuance will be cooked out of it - so no need to waste a tender and scrumptious piece.
I will sometimes get burgers, but only at one local restaurant. They have a *real* open-flame grill that they cook on, and nothing beats the taste of flame-grilled beef, imo. I like their burgers SO much - even better than In-n-Out which is supposed to be the best of the best in SoCal - that when I have them I'll often get them à la carte. Tho to make a meal, I'll often order a side of corn tortillas, mayo, and salsa (theirs is homemade and excellent), and make burger tacos. And the burger flavor is intense enough that it comes through everything else.
Quote:IMO crispy is like a delicate potato chip, hard is like beef jerky. One breaks easily, the other dares you to rip off a piece and actually chew it at every bite.
What is the difference between hard or crispy bacon? Is one drier that the other?
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Quote:No. And it sounds awful to tell the truth.
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.
This would seem good for recipes, including cookies.
Anybody tried it?
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Quote:Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
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Quote:No. And it sounds awful to tell the truth.
Originally posted by 1KIKI:Quote:
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.
This would seem good for recipes, including cookies.
Anybody tried it?
Maybe I should have said crushed peanuts. It looked very interesting to me.
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I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!
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