|
Grex > Cooking > #9: Recipes for the Last Thing You Cooked | |
|
| Author |
Message |
| 25 new of 494 responses total. |
denise
|
|
response 337 of 494:
| 
Mar 15 18:03 UTC 2007 |
What's Cincinnati Chili all about [how's it different from ordinary
chili]?
|
tod
|
|
response 338 of 494:
|
Mar 15 18:46 UTC 2007 |
It calls the cops on you if you read Hustler.
|
mary
|
|
response 339 of 494:
|
Mar 15 21:32 UTC 2007 |
Well, I'm no expert, but it seems to be seasoned differently, and the
end product, although very flavorful, isn't really all that hot. At
least the recipe I made wasn't particularly hot. Some of the spices
I added were garam masala, cinnamon and nutmeg.
It's served on top of spaghetti and topped with cheese and maybe onions.
The sauce is about equal parts meat and beans. The "ways" have to do
with how many traditional toppings are used. "Three way" is with
cheese and four is onions.
Wikipedia has an article on it:
http://en.wikipedia.org/wiki/Cincinnati_chili
(Damn, I LOVE wikipedia.)
|
edina
|
|
response 340 of 494:
|
Mar 15 21:41 UTC 2007 |
Five way is with kidney beans added...
If you're ever in the DC area, I highly recommend Hard Times Cafe.
They do a wonderful cincinatti chili.
|
edina
|
|
response 341 of 494:
|
Mar 15 21:43 UTC 2007 |
And um, EW about reading the definition for a six-way!
|
mynxcat
|
|
response 342 of 494:
|
Mar 20 21:49 UTC 2007 |
I just read a recipe for Skyline Chile - People were right - the recipe uses
chocolate
|
mary
|
|
response 343 of 494:
|
Mar 20 22:37 UTC 2007 |
I made this soup for dinner tonight. I added only half the chickpeas
she suggested. I also used the Israeli couscous. Yummy.
http://tinyurl.com/2wegpb
|
mary
|
|
response 344 of 494:
|
Apr 24 12:04 UTC 2007 |
I finally got around to making that no-knead bread I've been reading so
much about. It came out great. I'll leave a link to a blog post I've
made that includes the recipe. Needless bread - too cool. ;-)
http://tinyurl.com/yw4vfp
|
edina
|
|
response 345 of 494:
|
May 29 21:48 UTC 2007 |
I made this yesterday to bring for lunch. I had plenty for two
servings.
Took some frozen mahi mahi filets (2) from Whole Foods, thawed and
poached them in a mixture of wine and water. Let them cool and flaked
them. Added them in with chopped tomatoes (2), fresh basil and
drizzled it with balsamic. Ate it with some pita chips.
|
mary
|
|
response 346 of 494:
|
Jul 9 12:31 UTC 2007 |
Last night for dinner it was:
http://tinyurl.com/yvnhtl
I used Asiago cheese, and 1/2 tsp. of red pepper flakes, and
whole wheat orzo. Excellent recipe.
|
denise
|
|
response 347 of 494:
|
Jul 10 00:44 UTC 2007 |
Mary, that looks good minus the shrimp [but with chicken or something in
its place; I don't do seafood!]. :-)
|
remmers
|
|
response 348 of 494:
|
Jul 10 13:31 UTC 2007 |
So *that's* what happened to my asiago cheese! :)
(The results were well worth it, I hasten to add.)
|
void
|
|
response 349 of 494:
|
Sep 23 20:13 UTC 2007 |
The last thing I cooked was Ina Garten's French potato salad, the recipe
for which I think I've already posted.
|
mary
|
|
response 350 of 494:
|
Sep 23 20:25 UTC 2007 |
I have made about three of her recipes and they all ended up being
favorites of their type. She's good. It makes me sad that she's being
beat-up some because she has no formal chef training. I guess being a
famous foodie isn't as easy as it looks. ;-)
|
edina
|
|
response 351 of 494:
|
Sep 24 16:22 UTC 2007 |
And yet Rachael Ray is everywhere? That makes no sense to me.
|
void
|
|
response 352 of 494:
|
Oct 1 05:05 UTC 2007 |
Rachael Ray is the most annoying thing ever to emerge from Food Network.
|
mary
|
|
response 353 of 494:
|
Oct 1 15:08 UTC 2007 |
She is kinda loud. And sometimes I think that anyone that bubbly must go
home and drown goldfish in Listerine as a release.
|
edina
|
|
response 354 of 494:
|
Oct 1 16:21 UTC 2007 |
Hahahahah!!!
|
tod
|
|
response 355 of 494:
|
Oct 7 14:09 UTC 2007 |
re #353
It's an Italian thing. That's why she can cook and you watch.
|
mary
|
|
response 356 of 494:
|
Oct 7 14:21 UTC 2007 |
I promise not to tell Lidia Bastianich and Marcella Hazan you said that.
|
tod
|
|
response 357 of 494:
|
Oct 7 23:25 UTC 2007 |
Do they watch Ray?
|
mary
|
|
response 358 of 494:
|
Oct 7 23:29 UTC 2007 |
Clueless.
;-)
|
edina
|
|
response 359 of 494:
|
Oct 8 01:03 UTC 2007 |
I made turkey pumpkin goulash for dinner - it's a recipe I got from
Bon Appetit that looked good. I've sampled it from the pot (dinner is
in 30 minutes) - it has a nice flavor and is a fairly lean dish.
I've also started baking for Christmas, so I have about 10 dozen
peanut blossoms and 3 loaves of pumpkin bread in the freezer. My
house has smelled *awesome* this weekend.
|
mary
|
|
response 360 of 494:
|
Oct 8 03:06 UTC 2007 |
This response has been erased.
|
mary
|
|
response 361 of 494:
|
Oct 8 03:11 UTC 2007 |
The goulash sounds wonderful. What a nice fall meal.
Speaking of fall, WHERE IS IT? It's so hot and humid here and I'm so
ready to go into soup-making mode.
Tonight we had a mustard glazed pork tenderloin, served with roasted
asparagus. Nothing new there. But intead of the usual pilaf or roasted
potato I paired it with a pear salad. (It had to be said. ;-) )
Adapted from Eating Well's web site, it consisted of chunked ripe pear,
celery, chopped pecans and dried cranberries. The dressing was a
mixture of bottled fat-free raspberry vinaigrette and honey. So simple
but it worked.
|