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Posts by Koukouvagia

@Pete I knew we would see a fondue here and this looks like a great one!  You know, I've never had fondue.  I don't have the gidgets for it otherwise I would try one for myself, but I don't participate in group food dipping activities, double dipping is one of my biggest fears in life.   @butzy I can't think of a pretty nacho so I completely understand how difficult it is to plate those.  Nice job!   @ordo those are nice looking ravioli, is spinach butter the same as...
I hate raw celery! My kid does too but I've definitely tried to get him to eat ants on a log or dip it in hummus to no avail. But I tend to put a lot in my stock, sometimes all of it. It makes for great stock. I also like to make a dish where I braise it with pork and lemon. Cut into 3 inch pieces and when it's done braising it is tender and lemony and a really nice side dish. Surprisingly there are many recipes online for braised celery, check this one out by Marcella...
Im new to cast iron cooking as well, just started last week actually! Lodge are preseasoned so I didn't have to do anything other than rinse it out and then heat on the stove. I've cooked eggs in them over easy and happy to report that most of them came out unscathed. Yes a little sticks to the bottom but I scrub it out with a brush afterwards in the sink with water. Then I place it on the stove top and hear it up until the water evaporates, it takes a couple of minutes....
Spatchcocked grilled chicken basted with lemon/herb/roasted garlic.
Love them, gotta have them.  I put dried mushrooms in the braising process, but not fresh ones.  They turn tasteless and lose their firm texture that I enjoy too much.  Instead I sautee fresh mushrooms with butter and thyme and then add them to the pot roast in the last 15 minutes. Plain old criminis serve me fine, can't always afford fancier mushrooms. I do the same with carrots too, I like my carrots a little firm in a pot roast or stew.
So much cheese y'all I love it, keep it coming! Those enchiladas look awesome, I've never made enchiladas before, I want to try making them now! And I love those cheese dogs, did your daughter stuff them herself @Pete? @ordo my most favorite sinful comfort food is a bowlful of bechamel. This looks divine.
It's a wonderful thing that you're doing for your father and it's a position many of us will find ourselves in, either preparing meals for an elderly parent or being the recipient of such care. This makes me me want to be even more diligent about teaching my son to cook for himself as he grows up. I think Mary has a great suggestion, I can imagine that this is the best way to enjoy complete meals that are both healthy and interesting. I would also suggest like others did...
I find that the convection oven burns my pizza at high heat so I stick to the no convection setting and keep it at 500F
 I don't hate deep dish pizza.  I have to be in the mood to want to eat that much bread, it's very filling and I really do enjoy the thin crust more.  If you like a lot of dough and a lot of cheese and a lot of tomato sauce then this is the perfect pizza.  I like crisp crust, just a smidge of sauce and a little fresh cheese and I'm good.  There is no hatred involved.
Great new entries.  I've never seen anything like that @ordo , is this something you make often?   Welcome to the forum @Hank, that's a fine tomato cheese pie.   That's a real pizza @phatch !  
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