12/8/14 at 6:13pm
Posts by teamfat
12/8/14 at 3:58pm
12/7/14 at 9:55pm
12/7/14 at 2:41pm
This morning I actually took a bit more than a taste of today's Fill The Pot pork and beans. Normally I just take a taste or two to check seasonings. I enjoyed it, hope the folks at the park did as well. Don't worry, I'm not going to give blow by blow descriptions of what I make each and every week. Just a couple of comments here and there, not for the sake of blowing my own horn, but to simply let the folks who so generously assisted with food costs know...
12/7/14 at 2:34pm
Given the ingredient I decided to revisit something I've not had much luck with in the past - noodles. A couple of eggs, a dash of salt and about a cup and a half of flour. Mixed the dough, kneaded into a ball and let it rest for about half an hour. Rolled it out flat and fairly thin, let it dry for about 20 minutes. Cutting the noodles. I think I foresee a pasta attachment for the Kitchenaid in my future. Cut to size and into the...
12/6/14 at 6:58pm
Yes, season all over, both sides. And be careful, the skinless, boneless breasts are easy to overcook and dry out. While I use them for some things like stir fry, quick curries and chicken parm, I prefer the skin on, bone in ones when roasting. mjb.
12/6/14 at 1:51am
12/5/14 at 4:49pm
I've had good luck with Jiffy cornbread mix. I decided to try their pizza crust mix once. NEVER AGAIN! Best cornbread is baked in a heavily buttered cast iron skillet. And yes, cheese, jalapenos, onions and such various additives can adjust the flavor to one's taste. mjb.
12/5/14 at 2:48pm
I'll also echo Pete's comments on saucing. I make what I call pig sauce which is a 50/50 mix of water and vinegar, a couple tablespoons of my rib rub and a healthy squirt of American yellow mustard. Not fond of oversauced pulled pork. mjb.