shiny rocks & chocolate
in [ATVs]
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From: Tiago on 29 Jan 2010 14:14 On Jan 29, 4:00 pm, The Real Bev <bashley101...(a)gmail.com> wrote: > I've been deeply disappointed with South American stone fruit (sorry, Tiago!). > It looks nice but is completely tasteless and frequently not very sweet. no worries. I had to google what stone fruit is. Peach like fruit? Well, the specific corner of S.A. I live is too hot for it. Available on the market - but quite pricey for a fruit. > > Bananas are a wonder. Unless you throw your money away at "upscale" grocery > stores, they're always the same and always roughly the same price. Too bad > they won't be around much longer. Today's Cavendish banana replaced the Gros > Michel, which plants all died from a banana-plant disease. There's a similar > death warrant on the Cavendishes. I wish I could remember what bananas were > like with I was little -- the GMs supposedly tasted better. they add all sort of nasty stuff to speed up banana ripening. there aren't "vine ripened" bananas on the markets anymore. -- T
From: Tiago on 29 Jan 2010 14:19 On Jan 29, 3:36 pm, The Real Bev <bashley101...(a)gmail.com> wrote: > > FWIW for us northerners, Costco has some really good Tillamook extra sharp > white cheddar in a 2-pound black-wrapped clod. It melts nicely too. I saw that on The History Channel's Modern Marvels show. It is not available here - well, at least I don't know where to get it. Cheap yellow cheddar smells bad, looks bad and tastes bad. yuck! > > OTOH, there's a Costco in Tijuana. Can't stop progress! > > For the recipe exchange: > > Ham rolls > > Mix horseradish and something contrasty (parsley, chives, pepper, whatever) > into cream cheese. I like Neufchatel better, but it's your choice. Buy some > sandwich-size sliced ham -- the cheap stuff is thicker and rolls easier. Dry > off a slice of ham, spread the cream-cheese mixture on it, and roll it up.. > When you run out of stuff, put everything in the refrigerator for a couple of > hours to firm up. Slice rolls into 1/2" pinwheels and serve on crackers or alone. > > Sometimes you can get kosher ham and cream cheese, which works better. hmmmm, sounds great! -- T
From: dsc-ky on 29 Jan 2010 14:20 > For the recipe exchange: > > Ham rolls > > Mix horseradish and something contrasty (parsley, chives, pepper, whatever) > into cream cheese. I like Neufchatel better, but it's your choice. Buy some > sandwich-size sliced ham -- the cheap stuff is thicker and rolls easier. Dry > off a slice of ham, spread the cream-cheese mixture on it, and roll it up.. > When you run out of stuff, put everything in the refrigerator for a couple of > hours to firm up. Slice rolls into 1/2" pinwheels and serve on crackers or alone. > Yea... but... Start with a flour shell. Put a layer of the thin ham on it, then take the cream cheese (I use whipped), some chopped green onions, a little sour cream, chopped black olives (if you like) and a little miracle whip too if you want, along with some chopped up jalapenos and a bit of your favorite hot sauce like Tapatio or Cholula, mix together and spread on ham. Roll them up (repeat untio out of stuff) and chill for a couple hours (over night is better). Then slice and serve... add more hot sauce if you like. :)
From: The Real Bev on 29 Jan 2010 15:49 On 01/29/2010 11:19 AM, Tiago wrote: > On Jan 29, 3:36 pm, The Real Bev<bashley101...(a)gmail.com> wrote: >> >> FWIW for us northerners, Costco has some really good Tillamook extra sharp >> white cheddar in a 2-pound black-wrapped clod. It melts nicely too. > > I saw that on The History Channel's Modern Marvels show. It is not > available here - well, at least I don't know where to get it. Cheap > yellow cheddar smells bad, looks bad and tastes bad. yuck! I think you're describing "American" cheese or a processed cheese food product called Velveeta, which requires no refrigeration. Velveeta that comes in a jar ("Cheez-Whiz") is even nastier. The only thing my mom would use Velveeta for (it has a strange rubbery stickiness) was melting in milk to make cheese sauce for baked potatoes. It worked pretty well for that, but don't even think about actually eating it. >> OTOH, there's a Costco in Tijuana. Can't stop progress! >> >> For the recipe exchange: >> >> Ham rolls >> >> Mix horseradish and something contrasty (parsley, chives, pepper, whatever) >> into cream cheese. I like Neufchatel better, but it's your choice. Buy some >> sandwich-size sliced ham -- the cheap stuff is thicker and rolls easier. Dry >> off a slice of ham, spread the cream-cheese mixture on it, and roll it up. >> When you run out of stuff, put everything in the refrigerator for a couple of >> hours to firm up. Slice rolls into 1/2" pinwheels and serve on crackers or alone. >> >> Sometimes you can get kosher ham and cream cheese, which works better. > > hmmmm, sounds great! -- Cheers, Bev Far away in a strange land
From: The Real Bev on 29 Jan 2010 15:56
On 01/29/2010 11:20 AM, dsc-ky wrote: >> For the recipe exchange: >> >> Ham rolls >> >> Mix horseradish and something contrasty (parsley, chives, pepper, whatever) >> into cream cheese. I like Neufchatel better, but it's your choice. Buy some >> sandwich-size sliced ham -- the cheap stuff is thicker and rolls easier. Dry >> off a slice of ham, spread the cream-cheese mixture on it, and roll it up. >> When you run out of stuff, put everything in the refrigerator for a couple of >> hours to firm up. Slice rolls into 1/2" pinwheels and serve on crackers or alone. >> > Yea... but... > > Start with a flour shell. Put a layer of the thin ham on it, then take > the cream cheese (I use whipped), some chopped green onions, a little > sour cream, chopped black olives (if you like) and a little miracle > whip too if you want, along with some chopped up jalapenos and a bit > of your favorite hot sauce like Tapatio or Cholula, mix together and > spread on ham. Roll them up (repeat untio out of stuff) and chill for > a couple hours (over night is better). Then slice and serve... add > more hot sauce if you like. :) Can you get Sriracha sauce where you live? Plastic bottle, green top, made in San Gabriel CA. Cheap, too. It's the favorite hot sauce of LOTS of people. I used to assemble burritos: grated cheese sliced green chiles (we're wimps) refried beans onions Pace chunky salsa Some kind of cooked meat sour cream I just put the package of flour tortillas in the microwave for several minutes. I think I poked a little hole in the wrapper to avoid explosion. It's been a while. -- Cheers, Bev Far away in a strange land |