The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 20 of 36
Quote:
Originally posted by 1KIKI:
If you get fresh collards you can help yourself to a shorter cooking time and more tender dish if you remove the central rib before cutting up the leaf into pieces before cooking. Just lay each leaf flat and cut the rib out by running a knife along each side of it. Or, some people swear by gripping the large end of the rib, then grasping at either side of the rib, running your fingers down and stripping the leaf off of the rib by hand. But if you get frozen/chopped that central rib will be in there, so you'll have to cook longer. I think collards are my favorite of the leafy greens! They cook up a bit green tasting and a bit buttery and a bit sweet, but generally very mild.
Onions - totally not necessary!!
I know there is a rib in them and it would have to be removed. Often thought I should give them a try.
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Quote:Oh, it's 'to taste' like the salt and pepper. I really like fresh thyme, bay leaf, and parsley, and it IS for 12 servings! So I used one whole plastic container of fresh thyme from the store, and a roughly 4" bouquet of parsley leave's worth, plus 5 dried bay leaves.
Regarding your recipe above, I wonder how many gallons translate to "huge bunch"
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After seeing Brenda state that she wants her bacon hard, like crispy, crunchy, brittle, crumbly, I wonder what other preferences folks are interested in. This might only apply to when you go out, eat where others are making your food.
I have learned to always ask for my bacon soft and juicy, otherwise I can't grumble.
I do bacon the same way if adding it to a dish, like green bean casserole. Soft and Juicy allows cutting with a scissors.
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.
i usually request extra flavoring, like for milkshakes, flavored limeade or lemonades, etc.
I request real butter. If no butter is available, then no margarine or other fake flavorings. When my order arrives slathered in margarine or spread, those items will go in their trash, along with their tip.
I request my steaks medium medium medium, which normally gets the picture across.
I like my ribs and chicken falling off the bone tender.
I like my pizza crust (bottom) to not be baked cardboard or Masonite. It should be flexible or chewy.
I like my eggs scrambled wet.
What about you?
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Quote:
Originally posted by JEWELSTAITEFAN:
After seeing Brenda state that she wants her bacon hard, like crispy, crunchy, brittle, crumbly, I wonder what other preferences folks are interested in. This might only apply to when you go out, eat where others are making your food.
I have learned to always ask for my bacon soft and juicy, otherwise I can't grumble.
I do bacon the same way if adding it to a dish, like green bean casserole. Soft and Juicy allows cutting with a scissors.
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.
i usually request extra flavoring, like for milkshakes, flavored limeade or lemonades, etc.
I request real butter. If no butter is available, then no margarine or other fake flavorings. When my order arrives slathered in margarine or spread, those items will go in their trash, along with their tip.
I request my steaks medium medium medium, which normally gets the picture across.
I like my ribs and chicken falling off the bone tender.
I like my pizza crust (bottom) to not be baked cardboard or Masonite. It should be flexible or chewy.
I like my eggs scrambled wet.
What about you?
I like my bacon crispy. Not hard and there is a difference. Chewy bacon is just yuck to me. My opinion.
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. I don't like tartar sauce and so I don't eat it.
I love fish and chips though. The batter can't be so thick that I have to fight my way through it to get to find the fish. Light and crispy batter and the fries should be light and well fried as well. I add just a little salt.
I don't drink a lot of milkshakes because of all the cream and milk in them. Favourite is chocolate. Though when I was a child, my dad used to make banana milkshakes and they were good. Can't have lemonade or anything citrus because of my seizure meds.
I can handle a medium steak but I prefer well done. I don't eat anything that bleeds at me.
Chicken we can agree on. Tender enough to fall off the bone.
Pizza crust well baked.
I prefer my eggs hard scrambled.
Also I prefer margarine because butter is too greasy for me when it melts.
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Got some really nice brussell sprouts at a local Safeway. Now, I will go back in a couple of days and get some lamb chops for birthday supper.
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Quote: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.
Originally posted by Brenda:Quote:I like my bacon crispy. Not hard and there is a difference. Chewy bacon is just yuck to me. My opinion.
Originally posted by JEWELSTAITEFAN:
After seeing Brenda state that she wants her bacon hard, like crispy, crunchy, brittle, crumbly, I wonder what other preferences folks are interested in. This might only apply to when you go out, eat where others are making your food.
I have learned to always ask for my bacon soft and juicy, otherwise I can't grumble.
I do bacon the same way if adding it to a dish, like green bean casserole. Soft and Juicy allows cutting with a scissors.
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.
i usually request extra flavoring, like for milkshakes, flavored limeade or lemonades, etc.
I request real butter. If no butter is available, then no margarine or other fake flavorings. When my order arrives slathered in margarine or spread, those items will go in their trash, along with their tip.
I request my steaks medium medium medium, which normally gets the picture across.
I like my ribs and chicken falling off the bone tender.
I like my pizza crust (bottom) to not be baked cardboard or Masonite. It should be flexible or chewy.
I like my eggs scrambled wet.
What about you?
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. I don't like tartar sauce and so I don't eat it.
I love fish and chips though. The batter can't be so thick that I have to fight my way through it to get to find the fish. Light and crispy batter and the fries should be light and well fried as well. I add just a little salt.
I don't drink a lot of milkshakes because of all the cream and milk in them. Favourite is chocolate. Though when I was a child, my dad used to make banana milkshakes and they were good. Can't have lemonade or anything citrus because of my seizure meds.
I can handle a medium steak but I prefer well done. I don't eat anything that bleeds at me.
Chicken we can agree on. Tender enough to fall off the bone.
Pizza crust well baked.
I prefer my eggs hard scrambled.
Also I prefer margarine because butter is too greasy for me when it melts.
I forgot to mention that I have not added salt to anything in 2 or 3 decades.
What is the difference between hard or crispy bacon? Is one drier that the other? More or less greasy? Do you not bake liver with bacon and onion laid on top?
I could have said that for me, soft and juicy means the fat/grease is drained off (or my preferred cooking method, grease-free), and it can be cut/segmented with the side of a fork.
one of my favorite Cafes has real ice cream shakes, and for chocolate, I ask for double the amount of chocolate flavoring, and that is just perfect. Some places say they will charge extra for it, and it is always worth it, but most don't actually charge it.
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Quote:
Originally posted by JEWELSTAITEFAN:Quote: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.
Originally posted by Brenda:Quote:
Originally posted by JEWELSTAITEFAN:
After seeing Brenda state that she wants her bacon hard, like crispy, crunchy, brittle, crumbly, I wonder what other preferences folks are interested in. This might only apply to when you go out, eat where others are making your food.
I have learned to always ask for my bacon soft and juicy, otherwise I can't grumble.
I do bacon the same way if adding it to a dish, like green bean casserole. Soft and Juicy allows cutting with a scissors.
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.
i usually request extra flavoring, like for milkshakes, flavored limeade or lemonades, etc.
I request real butter. If no butter is available, then no margarine or other fake flavorings. When my order arrives slathered in margarine or spread, those items will go in their trash, along with their tip.
I request my steaks medium medium medium, which normally gets the picture across.
I like my ribs and chicken falling off the bone tender.
I like my pizza crust (bottom) to not be baked cardboard or Masonite. It should be flexible or chewy.
I like my eggs scrambled wet.
What about you?
I like my bacon crispy. Not hard and there is a difference. Chewy bacon is just yuck to me. My opinion.
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. I don't like tartar sauce and so I don't eat it.
I love fish and chips though. The batter can't be so thick that I have to fight my way through it to get to find the fish. Light and crispy batter and the fries should be light and well fried as well. I add just a little salt.
I don't drink a lot of milkshakes because of all the cream and milk in them. Favourite is chocolate. Though when I was a child, my dad used to make banana milkshakes and they were good. Can't have lemonade or anything citrus because of my seizure meds.
I can handle a medium steak but I prefer well done. I don't eat anything that bleeds at me.
Chicken we can agree on. Tender enough to fall off the bone.
Pizza crust well baked.
I prefer my eggs hard scrambled.
Also I prefer margarine because butter is too greasy for me when it melts.
I forgot to mention that I have not added salt to anything in 2 or 3 decades.
What is the difference between hard or crispy bacon? Is one drier that the other? More or less greasy? Do you not bake liver with bacon and onion laid on top?
I could have said that for me, soft and juicy means the fat/grease is drained off (or my preferred cooking method, grease-free), and it can be cut/segmented with the side of a fork.
one of my favorite Cafes has real ice cream shakes, and for chocolate, I ask for double the amount of chocolate flavoring, and that is just perfect. Some places say they will charge extra for it, and it is always work it, must most don't actually charge it.
I find well done steaks up here plenty tasty when I eat them in a restaurant. Not that I do that much.
Hard bacon is when it has been cooked to death. Crispy means that the fat is rendered and what is left is browned.
I do not eat liver as I don't like it and I don't eat onions in any form as they give me an upset stomach.
That
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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: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.
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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?
I've seen it in a local grocery store up here but to me that is wrong on all sorts of levels.
So long story short, haven't tried it and won't.
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