TexasCHLforum.com

SlickTX wrote:I like pudding.

Chocolate or?

PUCKER wrote:LOL! You know the saying, a picture is worth a thousand words!

Your post is overwhelming. I guess I need to get up to Grapevine.

Hoi Polloi wrote:

tetralaw wrote:

Hoi Polloi wrote:So what's for dinner at your house tonight?

Rot dogs.

What's that?

My husband guesses you mean brats in hot dog buns.

I mean hot dogs, but I hate the way they smell. Funny about the whole deal with smell and taste. Something about hot dogs though, taste good, smell not so good.

Guess it has to do with all the stuff you put on them.

Hoi Polloi wrote:Dying to try? Yesterday I would have said affogato, but I made that and it was good. Now I'll say pho and that I want to try my hand at making my own tiramisu.

I have never made my own, but a good one is simply marvelous.

tetralaw wrote:Oh man. I think they took a picture of the steak I ordered when I went to Ruths Chris. The only way I could describe it to anybody was "meat butter".

For many years, I have seen the ads in the airline magazines, but I have never been to Ruths Chris. So it is that good?

WildBill wrote:

tetralaw wrote:Oh man. I think they took a picture of the steak I ordered when I went to Ruths Chris. The only way I could describe it to anybody was "meat butter".

For many years, I have seen the ads in the airline magazines, but I have never been to Ruths Chris. So it is that good?

It will rock your world.

USA1 wrote:

WildBill wrote:

tetralaw wrote:Oh man. I think they took a picture of the steak I ordered when I went to Ruths Chris. The only way I could describe it to anybody was "meat butter".

For many years, I have seen the ads in the airline magazines, but I have never been to Ruths Chris. So it is that good?

It will rock your world.

Think of the best steak you ever had,

.
.
.
Now cover it in ketchup. Because that's how Ruths Chris is going to make that steak feel.

Hey Pucker, ever shoot at Bass Pro?

I might like to try that Burritos Locos place with you sometime after a shoot. I wonder if anyone else in the area might be up for an afternoon out like that?

Texas Dan Mosby wrote: I generally cook in phases and make everything from scratch.

This past week has been a "Louisiana" phase with Gumbo, Jambalaya, red beans and rice, shrimp etoufee, and fried cat fish.

One of the absolutely greatest things about the "innernets" is the fact you can pull up REAL recipe's from pretty much ANY type of cuisine on-line, and can usually see a video of HOW to make it on youtube and such...

I do the same, though some of my phases are of making convenience foods.

I learned how to make tamales by watching the Post Punk Kitchen episode on tamale making online. They came out fabulous! (Unfortunately, the pictures didn't.)


This is how hot dogs are made around here--with no hot dog, which is how I've always asked for them. They smell pretty good that way. Another yummy smelling and tasting recipe we made was corn dogs. We used Field Roast's smoked apple sage sausage. Mmmm!


But the food I get most excited about is dessert. Here's some affogato from the other night along with some butter brittle ice cream and tiramisu. Heaven!

Hoi Polloi wrote:
But the food I get most excited about is dessert. Here's some affogato from the other night along with some butter brittle ice cream and tiramisu. Heaven!

Are you kidding me? I'm going to have to go eat dinner again just to make myself feel better. Smokes, that dessert looks good. I thought the Breyers with Heath bar I had looked good.

tetralaw wrote:Are you kidding me? I'm going to have to go eat dinner again just to make myself feel better. Smokes, that dessert looks good. I thought the Breyers with Heath bar I had looked good.

Ha ha ha! Mashed potatoes and white gravy or rice with brown gravy--either would make me happy at a time like that. :)

My wife is crazy for mashed potato(e)s
She makes a mean batch of them. It takes her a little while but I haven't met a person that didn't like them.
Do you have one of those crazy rice cookers like they have at restaraunts? They keep the rice hot and fresh forever. My parents have one and it's awesome. Eat rice any time of day, in an instant.

No, but I bet I would use it a lot if I did. Maybe I should ask for one! What keeps the rice from sticking inside it? I try to avoid non-stick surfaces because of the toxins that leach from them when heated.

Growing up, we had a hard-boiled egg maker. Pour water in the bottom and something like 12 minutes later, perfectly hard-boiled eggs emerged. I always thought that thing was the coolest. Now that I have to manage my own kitchen, I realize what a waste of space it is. Put the eggs in a covered pot of water, bring to a boil, remove from heat, let sit 15 minutes. Wallah! It's one whole step more. I think I can handle it. :)

Hoi Polloi wrote:Growing up, we had a hard-boiled egg maker. Pour water in the bottom and something like 12 minutes later, perfectly hard-boiled eggs emerged. I always thought that thing was the coolest.

https://www.buyegggenie.com/?MID=535594

I own one. They rock! Definitely a good "As seen on TV" gadget!

They do use nonstick surfaces and in my opinion, I'll take that chance in the name of "FOOD!"
But really, I think nonstick surfaces are ok as long as they are not abused and left to burn. (Ask me about the frying pan we just threw out.) I'm making the transition to all SS cookware.

And yes, Last year I came across that method of boiling an egg. So simple a caveman can do it.

The rice cookers are "fuzzy logic rice cookers". My parents have had to buy 2 of them in maybe 10-12 years. They just bought the second one a year or 2 ago.