Weave Posted March 31, 2012 Author Report Share Posted March 31, 2012 Homemade peanut butter cookies make everything better. http://chocolatecove...butter-cookies/ Or maybe that's the wine... ? Either way, I'll take it. So.. what wine pairs well with peanut butter cookies? Quote Link to comment Share on other sites More sharing options...
biodork Posted March 31, 2012 Report Share Posted March 31, 2012 So.. what wine pairs well with peanut butter cookies? Perhaps unsurprisingly, none. Lol. Was drinking wine (cab) and had the strange urge to make PB cookies, so I chugged the wine while the cookies were baking to avoid overlap. ;) Quote Link to comment Share on other sites More sharing options...
korab rules Posted March 31, 2012 Report Share Posted March 31, 2012 So.. what wine pairs well with peanut butter cookies? Heavy, heavy red. Quote Link to comment Share on other sites More sharing options...
LGR4GM Posted March 31, 2012 Report Share Posted March 31, 2012 So.. what wine pairs well with peanut butter cookies? considering wine country is here, there, and everywhere around Buffalo (Niagara wine trail, Finger Lakes) why do we not have a wine appreciation thread? Getting Red Lobster for lunch courtesy of mom + dad. Quote Link to comment Share on other sites More sharing options...
Randall Flagg Posted April 1, 2012 Report Share Posted April 1, 2012 Popcorn while watching The Song Remains The Same. Page doesn't disappear when the spotlight shines on him to start Since I've Been Lovin You. Quote Link to comment Share on other sites More sharing options...
biodork Posted April 1, 2012 Report Share Posted April 1, 2012 Time for another edition of biodork's brunch: wild mushroom quiche with baby greens, pine nuts, and balsamic vinaigrette fruit compote sweet drop biscuit green tea martini Why can't every day be Sunday? Quote Link to comment Share on other sites More sharing options...
nobody Posted April 1, 2012 Report Share Posted April 1, 2012 Time for another edition of biodork's brunch: wild mushroom quiche with baby greens, pine nuts, and balsamic vinaigrette fruit compote sweet drop biscuit green tea martini Why can't every day be Sunday? Everyday is like Sunday Win yourself a cheap tray Share some greased tea with me Everyday is silent and gray Quote Link to comment Share on other sites More sharing options...
darksabre Posted April 1, 2012 Report Share Posted April 1, 2012 My room mate has friends over watching Wrestle Mania and one of them made chicken dip. I'm washing it down with a Genny Bock. I'm going to regret this tomorrow. Quote Link to comment Share on other sites More sharing options...
darksabre Posted April 16, 2012 Report Share Posted April 16, 2012 Standing in line at Mighty Taco....in Rochester! Best Monday Ever. Quote Link to comment Share on other sites More sharing options...
dEnnis the Menace Posted April 16, 2012 Report Share Posted April 16, 2012 Standing in line at Mighty Taco....in Rochester! Best Monday Ever. I"M SO JEALOUS! The year AFTER I leave ROC, they put Mighty in there :( Now I need one in Ithaca :flirt: Quote Link to comment Share on other sites More sharing options...
5th line wingnutt Posted April 24, 2012 Report Share Posted April 24, 2012 Okay, here comes the Goulash Recipe Ingredients: 2lbs stew beef 2 large onions, quartered 1 clove garlic, chopped/crushed 2 tsp salt 1/4 pepper 1 tblsp paprika 2 tblsp parsley flakes 1 bay leaf 1 tsp thyme 1 tblsp Worchestershire sauce 1 28 oz can whole tomatoes in juice Flour Eggnoodles (I like the 12 oz bag of Pennsylvania Dutch Extra Broad egg noodles) Preheat oven to 300 degrees. Heat some vegetable/canola oil/(or shortening if you're old school) in a LARGE pan. Add stew beef and onions. Let brown for a few minutes (not necessary to brown long). Add the can of tomatoes and juice. Add garlic and all remaining spices and stir well. In a plastic container (like a tupperware of some sort) put 1 to 1-1/2 cups cold water and 1/4 to 1/2 cup of flour and shake well. Stir into the goulash and heat until bubbly. Put it in the oven for 1-1/2 to 2 hours (make sure whatever you're using can be covered and can go in the oven.) The meat should be tender within 1-1/2 hours but it can stay in for 2 without a problem. I start cooking the noodles around the 1-1/2 hour mark. While the noodles are cooking remove the goulash from the oven. Put the goualsh on low heat on the oventop and add an additional mixture of 1 to 1-1/2 cups cold water and 1/4 to 1/2 cup flour. Stir in on low heat until thick. Notes: I use a cast iron Lodge Logic covered fryer pan. https://secure.lodge...&idProduct=4193 I find something like this is the way to go with recipes of this type. If you have something similar, you're in luck. I like a little extra kick in my goulash, so I go half and half with Hungarian Hot Paprika and regular red paprika. It is Hungarian goulash after all. If you make noodles but run out before you finish the leftovers, it goes great over some bread. Good luck! Made this yesterday and it was yummy. I made a couple of changes: Instead of using the flour the way your recipe does, I dredged the stew beef in seasoned flour prior to the sauté. I also substituted beef stock for the water. I used the hot paprika half and half with regular paprika. I have a large ‘le creuset’ oval dutch oven that worked great for this. Also, it took a good two hours for the meat to be fork tender. I will make this again but next time I will use all hot paprika and see how that is. Thanks for the recipe. Quote Link to comment Share on other sites More sharing options...
darksabre Posted April 24, 2012 Report Share Posted April 24, 2012 Made this yesterday and it was yummy. I made a couple of changes: Instead of using the flour the way your recipe does, I dredged the stew beef in seasoned flour prior to the sauté. I also substituted beef stock for the water. I used the hot paprika half and half with regular paprika. I have a large ‘le creuset’ oval dutch oven that worked great for this. Also, it took a good two hours for the meat to be fork tender. I will make this again but next time I will use all hot paprika and see how that is. Thanks for the recipe. Glad you liked it! Quote Link to comment Share on other sites More sharing options...
Eleven Posted May 2, 2012 Report Share Posted May 2, 2012 1 five-ounce smoked trout filet, skinned and coarsely chopped. 1 celery rib, chopped. 1 large lime, squeezed over the foregoing. Some coriander/cilantro (it's the same thing), leaves only, minced, and to your taste. I use quite a bit. Salt and pepper. Combine in bowl. Eat. I'm going to try it again with crabmeat, but with that, I think I might need to have it sit for a bit; the crab won't have the strong taste that smoked trout does. Also, I'm thinking some chopped mango, or even sweet grapefruit, enhances the above. Quote Link to comment Share on other sites More sharing options...
TrueBlueGED Posted May 3, 2012 Report Share Posted May 3, 2012 Drinking some Rusty Chain at the moment. I've come to like the Flying Bison beers, and always like supporting local businesses. Has anybody tried their IPA yet? Quote Link to comment Share on other sites More sharing options...
Weave Posted May 3, 2012 Author Report Share Posted May 3, 2012 (edited) Drinking some Rusty Chain at the moment. I've come to like the Flying Bison beers, and always like supporting local businesses. Has anybody tried their IPA yet? I suspect it is the same beer as their old IPA, Warbird. Oh, and wasabi peas FTW! Edited May 3, 2012 by weave Quote Link to comment Share on other sites More sharing options...
biodork Posted May 3, 2012 Report Share Posted May 3, 2012 Marinated a few chicken breasts in balsamic vinagerette overnight, then cut up the chicken into small pieces and baked/roasted all together in the oven. Afterwards, put some of the chicken (and sauce) on a rye wrap with roasted red pepper spread. Tasty times. Quote Link to comment Share on other sites More sharing options...
darksabre Posted May 3, 2012 Report Share Posted May 3, 2012 Had my standard lunch/dinner: half a container of Wegman's Spring Mix with herbs salad mix, and a can of tuna on two buns. Mix a little cheddar cheese, hot paprika and salt in with a little lite mayo and you got a great meal. :thumbsup: Quote Link to comment Share on other sites More sharing options...
Weave Posted May 6, 2012 Author Report Share Posted May 6, 2012 Mom and Mom-in-Laws birhtdays today. Made chicken and andouille jambalaya and Creole shrimp for dinner. Mmmm...... Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted May 22, 2012 Report Share Posted May 22, 2012 Hah just posted in the beer thread as well..miss these threads. Anyway, making fish tacos tonight..using frozen grouper for the fish, grilled quickly on the grill pan with mango salso and rest of usual taco ingrediants like lettuce, tomato, and island hot sause. Making some Texmati rice with dried apricots and toasted almonds as side. Quote Link to comment Share on other sites More sharing options...
MattPie Posted May 22, 2012 Report Share Posted May 22, 2012 1 five-ounce smoked trout filet, skinned and coarsely chopped. I'm going to try it again with crabmeat, but with that, I think I might need to have it sit for a bit; the crab won't have the strong taste that smoked trout does. Also, I'm thinking some chopped mango, or even sweet grapefruit, enhances the above. You might try Kipper Snacks or Brisling Sardines (both canned and at most grocery stores). They'll have that stronger smoked fish taste, and are high in Omega-3. Also, Pesto salmon. Super easy, super good: Oven on 425. Salmon on foil on a baking sheet. I fold up the edges to contain the oil that'll roll off the fish for easier cleanup. Spoon on pesto, 1/4" thick or more is about right, depending on how much like basil. Bake for 15 minutes. Make some other side while it's in the oven (sweet potato whole for 6.5 min in the microwave works). (oh, and make sure you don't contaminate the jar of pesto with the fishy spoon) Quote Link to comment Share on other sites More sharing options...
Ghost of Dwight Drane Posted May 23, 2012 Report Share Posted May 23, 2012 Hah just posted in the beer thread as well..miss these threads. Anyway, making fish tacos tonight..using frozen grouper for the fish, grilled quickly on the grill pan with mango salso and rest of usual taco ingrediants like lettuce, tomato, and island hot sause. Making some Texmati rice with dried apricots and toasted almonds as side. Grouper.....the power forward of fish. Love it. And for the fish dip Eleven is making.....why not whitefish? Eat it all the time in Florida with some tostito chips. Quote Link to comment Share on other sites More sharing options...
deluca67 Posted May 28, 2012 Report Share Posted May 28, 2012 I don't often buy the sauces/marinades with TV Chefs on the bottle. I have to say that Guy Fieri's Carolina #6 BBQ sauce/marinade is really good. It added a really nice flavor to some chicken I grilled last night. It didn't overpower or cake onto the chicken like some sauces do. Quote Link to comment Share on other sites More sharing options...
SwampD Posted May 29, 2012 Report Share Posted May 29, 2012 Maker's on ice. Just what the doctor ordered after a brutally sober three day weekend. Quote Link to comment Share on other sites More sharing options...
darksabre Posted May 29, 2012 Report Share Posted May 29, 2012 (edited) My mother's macaroni tuna salad recipe. Perfect for hot and humid days. Goes great with salty chips and beer. :beer: Bring large pan of water to boil and cook around 2 to 2 1/2 cups of elbow macaroni following instructions on package. Drain and rinse with cold water until cooled down. Set the colander over the pan and let drain while you finish getting all the ingredients ready. While macaroni is cooking prepare/assemble: Chop 2 large stalks of celery or 3 small. Chop into small pieces about 1/2 of a green pepper and 1/2 of a red pepper. I usually use about 1/2 bag of the Wegman's shredded carrots. Open, drain and break apart 4 (5 oz) cans of tuna. For the dressing: In a bowl or 4-cup glass measuring cup stir together: about 2 generous cups of mayo 1 tablespoon dried minced onion 1-2 teaspoons of (Lawry's) Seasoned Salt 1/4 teaspoon garlic powder 1 teaspoon salt 1 tablespoon dried parsley 1/4 - 1/2 teaspoon pepper (or use freshly ground pepper - just eyeball it) Stir it altogether in a large container and enjoy. The measurements of the mayo etc are approximations. If you feel you need more dressing - just mix another cup or so of mayo and some more seasoned salt into the salad. A lot depends on just how much elbow macaroni you have cooked. Throw it in the fridge to cool down for a few hours (or the freezer if you're in a hurry!) Edited May 29, 2012 by d4rksabre Quote Link to comment Share on other sites More sharing options...
biodork Posted May 29, 2012 Report Share Posted May 29, 2012 Forgot to post the cookout fare from yesterday, but tasty times. To eat: coconut and lime burgers (http://allrecipes.com/recipe/crunchy-coconut-and-lime-burgers/detail.aspx?src=VD_Summary) ranch and onion burgers cheese franks grilled corn potato salad with green chile and cilantro salsa (http://www.epicurious.com/recipes/food/views/Fingerling-Potato-Salad-with-Green-Chile-Cilantro-Salsa-103570) To drink: homemade red sangria And for dessert: fruit tart Mmmm. Quote Link to comment Share on other sites More sharing options...
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