Foodie Thread

[spikepipsqueak]

: D

I may as well just have diluted some ... Vegemite?

Bonox and the Campbell's stock are both beef. My real whinge is that the stock made it saltier than if I'd just flung a teaspoon of Bonox in. It's really watery, so it took ages to reduce the dish to something presentable.

I'm just going back to making my own.

 

[ZiprHead]

Pizza from the little Italian restaurant around the corner. Price just shy of 17 bucks.

 

[steve_bank]

Poor man's vanilla latte.

1/2 cup coffee, 1/2 cup whole milk, vanilla extract.

Good cold in the summer.

 

[spikepipsqueak]

I want some of that pizza and I will be trying the vanilla extract idea.

Sharing something I did not know.

Even if a chilli isn't registering much on your taste buds it will leave enough capsaicin on your fingers (if you are infra-dig enough to eat your tuna patties with your fingers) to do horrible things to your eyes, if you rub them.

 

[ZiprHead]

I want some of that pizza and I will be trying the vanilla extract idea.

Here a better photo of how the pizzas usually look. The one I posted above was kind of sloppy.

 

[spikepipsqueak]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

 

[gmbteach]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

Hmmmm. Pea and hame soup.

I roast my hock for a bit first, brings out more flavour.

 

[ZiprHead]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

I get my bacon fresh out of the meat case at the store I mentioned earlier. You can choose Armour or their store brand.

 

[ZiprHead]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

Hmmmm. Pea and hame soup.

Umm. Much better than aim and pee soup...

 

[WAB]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

Hmmmm. Pea and hame soup.

Umm. Much better than aim and pee soup...

Whoah...you caught it right before I deleted it. I feared it was in bad taste.

 

[ZiprHead]

I made meatballs for the first time today. A pound of ground beef, a pound of ground Italian sausage. Garlic, Worsteshire(sp?) sauce, Italian seasoning, bread crumbs, salt and pepper.

Baked for 35 minutes at 400 degrees. They came out very tasty.

 

[spikepipsqueak]

I have bitched about this before, in regard to bacon.

Smoking is a preservation technique. The addition of nitrates is a preservation technique. Air exclusion packaging is a preservation technique. Refrigeration ... you get my drift.

How does bacon go nasty in any timeframe shorter than a century?

I bought a smoked hock 5 days ago, left it in the original packaging until I went to make pea-and-ham this morning. That hock is currently making my kitchen smell like rotting meat.

Hmmmm. Pea and hame soup.

Umm. Much better than aim and pee soup...

Whoah...you caught it right before I deleted it. I feared it was in bad taste.

Well yes, it would be a bad taste, but I'm not drinkin' THAT.