Mystery Thread

Phyllis, I'm only trying to help here...

you're going to have to end this affair with tinned nacho cheese.

It will only break your heart in the end. :p







BTW, best avatar ever.
 
I am so sorry to hear about your circumstances.

I would not want to take away that which gives you such pleasure.

Besides, we all have our vices.

Mine tend to not include processed cheese products.

But they're just as bad, in their own way.
 
citizenzen said:
I am so sorry to hear about your circumstances.
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Ah, it's the price one pays to be a professional student. *shrug*

citizenzen said:
I would not want to take away that which gives you such pleasure.
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It's more that I cook "big batches" for several of my friends/fellow students who "pitch in" the stuff they get but aren't sure what to do with (currently I'm making homemade paneer from a gallon of whole milk that was about to turn [the student who gave it to me got three gallons on sale and got tired of eating Frosted Flakes].)

citizenzen said:
Besides, we all have our vices.
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Yeah. One of mine's cooking. :eek:

citizenzen said:
Mine tend to not include processed cheese products.
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I guess one could make homemade cheese sauce or just use shredded cheese. Perhaps a combination of Cheddar and Monterey Jack or a Mexican blend. *ponder* *shrug*

citizenzen said:
But they're just as bad, in their own way.
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Everything is bad if not done in moderation.

Phyllis Sidhe_Uaine
 
ok ok, enough, what is "tinned nacho cheese".
I mean, we have tins, we have nachos and we have cheese.. just not all together.
There is something i noticed when i was "stateside"... (LOL, i love that word)... Most you your cheese is orange........... wow. That is strange..... I know you have the processed stuff, (like what they have sliced at maccas). but you guys ahve blocks of it too. Amazing... and all the different types of shredded cheese.....LOL> we have shredded tasty cheese, low fat shredded and mozeralla. But you guys have multicoloured stuff ... wowo..

Sorry, i digress...........
Carry on...
 
greymare said:
ok ok, enough, what is "tinned nacho cheese".
I mean, we have tins, we have nachos and we have cheese.. just not all together.
There is something i noticed when i was "stateside"... (LOL, i love that word)... Most you your cheese is orange........... wow. That is strange..... I know you have the processed stuff, (like what they have sliced at maccas). but you guys have blocks of it too. Amazing... and all the different types of shredded cheese.....LOL> we have shredded tasty cheese, low fat shredded and mozzarella. But you guys have multicoloured stuff ... wowo..

Sorry, i digress...........
Carry on...
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Tinned nacho cheese is the tinned sauce that goes over the chips, transforming the chips into nachos. :)

Ah, if you visit Milwaukee, I have a shop just for you. It is a shop that mostly sells cheese (including a Cheddar that practically cuts itself) along with a few other things. Next to it is a shop that sells chocolate and other confections and across the street is my favorite place to get my herbs and spices in bulk. Oh, and before I forget, on the other end of the block is a sausage processing plant with a gift shop that one can buy their products (and some of the boxes also include cheese and/or hard candies.)

Phyllis Sidhe_Uaine
 
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Ah, memories.

When I used to drive long haul truck, I used to keep an eye out for the local specialties. Italian food in New York for instance...nowhere else does it even come close. They tell me its the water.

Wisconsin, the specialty is cheese. I always brought back a new variety of cheese everytime I went, and I was never disappointed.

Unfortunately, as I've gotten older, it seems my tastebuds and my constitution don't always agree. Now its a calculated risk...but one I accept from time to time.
 
LOL, it seems that i have a special dish that not many have tried.. i thought it was basic to me,, but apparently not so much in the usa..

Its called Beer Damper.. or some(who shall remain nameless) call it Hobo Bread.

All you need is a can of beer , a pinch of salt and some self raising flour. about four cups of the flour and add the beer so its a gluggy but" holding together "mess.

mix it up,, by hand or wooden spoon, for best results put it in a camp oven in the hot coals (if camping).. about 30mins.. and its done...
easy loaf of bread.
you can substitue a can of lemonade for the beer.

thats all folks,
 
greymare said:
LOL, it seems that i have a special dish that not many have tried.. i thought it was basic to me,, but apparently not so much in the usa..

Its called Beer Damper.. or some(who shall remain nameless) call it Hobo Bread.

All you need is a can of beer , a pinch of salt and some self raising flour. about four cups of the flour and add the beer so its a gluggy but" holding together "mess.

mix it up,, by hand or wooden spoon, for best results put it in a camp oven in the hot coals (if camping).. about 30mins.. and its done...
easy loaf of bread.
you can substitue a can of lemonade for the beer.

thats all folks,
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:p question here: how would one make this if s/he doesn't have a camp oven or goes camping? A slave to :kitty:s would like to know. :eek:

Phyllis Sidhe_Uaine
 
oh, lol. just turn it onto a floured baking dish....shape it into a dome(ish) and bake.... medium/hot oven for about 35 mins... keep and eye on it... poke it with a skewer to see if cooked in the middle. (like you do for cakes)...
 
Matzo Pizza​

ingredients per each matzo pizza

1 matzo
shredded mozzarella cheese
shredded cheddar cheese
grated parmesan cheese
prepared marinara or flavored tomato sauce or chopped fresh tomatoes
oregano or Italian seasoning (optional)
Chopped or sliced onion, chopped or sliced green pepper, sliced olives, sliced mushrooms (optional)

directions:

Grease baking pan big enough to fit matzo.
Spread tomato sauce (or chopped tomatoes) over matzos.
Sprinkle mozzarella, cheddar and parmesan cheeses over tomato sauce.
Sprinkle with oregano or Italian seasoning and vegetables/fungus.
Bake at 424° for 10 minutes or until cheese melts.

Yield: one pizza

*********************************************************
This was a request from juantoo3 in the Passover thread for a recipe to help tie him over (cravings for regular bread products.) The original recipe came from Kashrut.com's Passover recipes (I "doctored it up" a bit. :eek:)

It's a recipe that isn't limited to those who observe Passover.

Phyllis Sidhe_Uaine
 
After much trial and error I have been able to replicate the green curry prawns which we like to order from a few Thai places.
Sorry, not a very kosher dish.
Now that I have figured out their secret we just make it at home, saving a few dollars and we end up with a nice bit of leftovers for the next day or 2, depending on how big a pot I stir up.
Unfortunately I don't measure when I cook, so writing the recipe now will be rather difficult.
Next time I make it I will have to get someone to write it down.
Then I can share it with you.

I read this quote once and it stuck, but I am not sure who said it (I suppose I could google it, but, whatever).
"Cooking as with love, should be done with wild abandon."

I sometimes use a recipe for some things, but the ones we like are done winging it, and they all then have a subtle variance, depending on what we have on hand and how we substitute with ingredients.
 
shawn said:
I read this quote once and it stuck, but I am not sure who said it (I suppose I could google it, but, whatever).
"Cooking as with love, should be done with wild abandon."
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wow, methods? recipies? temperature? time??! al la fresco? still kinda chilly here lol
 
Phyllis Sidhe_Uaine said:
Matzo Pizza​

This was a request from juantoo3 in the Passover thread for a recipe to help tie him over (cravings for regular bread products.) The original recipe came from Kashrut.com's Passover recipes (I "doctored it up" a bit. :eek:)

It's a recipe that isn't limited to those who observe Passover.
Click to expand...

Thank you ever so much!

I like Shawn's quote too!
 
A relatively quick and easy soup that can be vegan, if so desired:

Throwtogether Refried Bean Soup

1 small tin of refried beans
1 jar of salsa
1 quart of chicken or vegetable broth
1 onion, halved and thinly sliced
1 each of green, red, orange and yellow bell pepper, seeded and sliced like the onion
1 clove garlic, mashed (optional)
Chili powder, garam masala, Chinese five spice powder, optional

Mix everything together and bring to a boil. Turn stove down to low and simmer about 15 minutes. Serve.

jt3: Did you have matzo pizzas this year? If so, how did you like them? *meow*

Phyllis Sidhe_Uaine
 
Something cold for those of us suffering from the heat/humidity:

Honey Lemonade

1 c. lemon juice
5 1/3 c water, divided
3/4 c. sugar
2-4 T honey

Mix lemon juice and 4 c water in a non-reactive pitcher. In a small saucepan, combine the sugar, honey and the remaining water. Heat until sugar and honey are fully dissolved and mixture is clear.

Carefully pour the sugar syrup into the lemon mixture, stirring completely. Add ice cubes/shaved ice and lemon slices if desired.

Phyllis Sidhe_Uaine
 
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