Wow so you lose the extra fat of buttermilk too! Huh. Have to try that.
Maybe I need to spend more time in the south. LOL I have been missing out on some good food!

I am gonna doubt that the almond milk will sour the same way that the regular milk does. However, you will likely get a lemon almond flavor and that cant be a bad thing.

YOu can buy yummy picked garlic at Korean supermarkets and pickled red onions sounds yummy. What do you pickle them in? Sulphites hadn't thought of that and goodness knows if they've been added or not. According to my ex most street food in Malaysia has MSG added to it. We ate at a Szechuan restaurant the other night (they also serve other Chinese dishes plus some Nyonya). We ordered the beef with ginger but it was so salty!!!!! They made us a fresh dish but my ex and her mum thought that the beef had already been salted or something and in the cooking process added more salt or MSG. :|

But I tell you what, when I first moved to San Diego from South Korea, I was always complaining to my exgf about the saltiness of food, especially pizza.

One of my favourite brand of pickles (Australian):

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I cannot wait for the weather to change! I would settle for a 50 degrees! I am ready to make Fideo :)

Awesome! Thanks hon.

Bacon anyone?
 

I usually don't brown the chicken for this recipe, but I have made it where I did brown the chicken first and then add it to the pot. Also you can add a can of cream of chicken soup to the above recipe to make it a little more creamy.

My mom taught me to make "sour milk" with a tablespoon of sour cream in a cup of milk. As for the almond milk I do not know, I guess trial and error would be your best bet. Good luck!

Today while at work my client (a former chef) had me make a very simple but nummy licious stew. Here's how we did it:

I cut up half an onion into good chunks

dice one stalk of celery

Mince 2 gloves of garlic.

Put in a pan with about a tbs of olive oil....let it all sweat out till soft and nearly translucent....

Add 3/4c dry lentils

a pinch of celtic sea salt

a pinch and a half of his spice ( I will post the recipe for that tomorrow...its AWESOME)

enough water to just cover....simmer till lentils are soft :)

he also put in some organic taco seasoning... I thought that would give it a nice chili taste....

I also thought adding some nice diced tomatoes would be a nice touch...again add to the chiliness...perhaps some diced carrot...zucchini...garbanzo beans for a little mix.....healthy chili:) mmmmm

desserts

time desserts

fun.

They put bacon on ice cream now.... :blink:

I know down south everything has either bacon, ham, ham hocks, or fat back in it... It was hard to eat healthy down there. Whenever I ordered a vegetable it tended to be deep fried or doused in bacon....lol..but you cant beat the bbq with a stick! Gonna miss Mutt's pulled pork sammiches forever.....

Steel cut oats, which I usually slow cook overnight in the crockpot, but forgot to set up last night, cooked slow on the stove top this morning with almond milk, a splash of almond extract, and cinnamon.

yes i am one of those peoples lol....please do share

speaking of Crock Pots, My son in law has a very large crock pot also known as a turkey roaster....He did last years thanksgiving bird in this and omg it was so juicy and so good...I begged for one for christmas.

the thanksgiving bird baked on the counter top...i loved it

I love any kind of crock pot meals though especially in the winter time

Post a recipe!

A friend was just telling me about this Turkey roasting in a crock pot deal. Now that is something that I have never tried. What I look forward to the most with Turkey is making stock the next day. Yes, soup freak here. Every year I make a traditional Italian Wedding Soup after Thanksgiving and wind up packing it up and giving it to friends because I make so much of it.

You just reminded me that I have an assortment of Thanksgiving Turkey stories that I could tell. Oh Lord how people love to experiment!

Deep fried Turkey had to be the most interesting experiment of all. Especially because it was injected with hot sauce before it was fried. Fascinating how many different ways people can prepare the holiday bird.

Chili on my mind
 

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One of the things that I love about living in the West is how often we roast fresh chilis and use them in just about everything.

Island Time
 

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Has anyone made Pastelles?

I have family in Puerto Rico and this dish is one of the favorites. It has been really hard to try to re create them with no recipe but I am determined. When I last visited I left with no cooking instructions and no one has a recipe they just throw it together.

I did this with chicken to prepare for a storm. It came out sooo good...The chicken fell right off the bone. I put a can of chicken stock in with some water....made an herbed garlic butter to put under the skin...threw in carrots, celery onion ,garlic....more herbs in the stock...good good stuff...:) comfort food at its finest. My mim always said to have a chicken cooking before a storm. You can make a lot from it....sammiches and such....

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This is the roaster they have and oh my heavens i hate to admit it however no oven i have ever used put out a juicier bird than this thing did and i have always prized myself on Juicy Birds....lol as thanksgiving really is my favorite meal to cook, the last few years the kids have taken over and they have all these amazing gadgets...haha im showing my age here. I love a traditional thanksgiving dinner stuffed bird and all however there is no stuffing a bird in the above. My daughter makes a pretty good stuffing herself.

My daughter makes a traditional meal with her own spin on things as it should be.

I too make chicken in a crock pot. It really is a comfort food. You can also roast chicken in a regular crock pot lay your pieces on the bottom add seasoning if desired a tiny bit of water so as not to drown however roast set it in the am and when you get home from work you have roasted chicken...I have done this many times its yummy. I will usually do a ten hour roast so it cooks slow and doesn't burn and since i like skin it gives the skin a nice color. sometimes ill add worcester sauce for flavoring, depends on my mood.

Chicken in a crock pot. Great idea! The herbed garlic butter sounds fab. Good technique. I do a slow cooked braised chicken in a dutch oven, in the oven. Really simple just chicken, olive oil, garlic, browned on top of the stove, deglaze with white wine, remove from heat. Add roasted green chilis or roasted red peppers, fresh lemon juice, a little stock and put in the oven, covered, at 350 for 1.5 hours. You can serve this over rice, with tortillias, with pasta...lots of options. Or as is, with a green vegetable for a low carb high protein option. I do a little grapefruit, red onion, avocado salad on the side.

I need to get some of my food pics uploaded to Picasa or somewhere so I can post them.

is it dinner time???/ That sounds delicious.

I love mine with plain yoghurt and sliced kiwifruit. Yumminess!

When I was about 7, I had surgery on one of my eyes. I remember the nurses asking me the next day what I wanted for breakfast. I said porridge with granddad sugar. Granddad sugar being the yummy lumps in brown sugar that my granddad would pick out for me. :awww:

I do sometimes soak, but more from a nutrient perspective than making the cooking time go faster. (http://http://thenourishinghome.com/...mal-nutrition/)

The crock pot oats are so nice and the smell in the house in the morning is dreamy.

I usually make a big batch so it cooks better with the long slow cook. It reheats nicely on the stove top for a few days after.

So I usually do 2-3 c dry/soaked oats to 6-8 c liquid. I usually do half water and half almond milk. Add in your spices, and things like dry cranberries, raisins, dry apricots, etc. Give it a stir. Set on low and let it go for 6-8 hours.

Top with nuts, seeds, banana, etc.

I usually sweeten with a little bit of raw honey because we have bees and thus we have an abundance of honey. If I'm not using that though I like to stir in a little molasses or good dark maple syrup.

In this roaster I am not sure what he did i can tell you though i was thrilled that the bones pulled out clean.

For my oven roasted turkeys, I like em stuffed, I stuff the bird with a cranberry stuffing, under the skin of the bird i add a ton of butter and spread it out, I then add bacon strips across the breasts. I baste my turkey every 30 mins, when i cook thanksgiving i don't seem to have time to sit down. I have always foil tented my birds as well and i have never used a pop up timer in mine...and lastly I have always gotten a butterball or the Safeway equivalent to a butterball.

One year I took the day before thanksgiving day off and had a thanksgiving for about 40 women in my community that had no where to go, we held it at the center I did a bird and a ham that year. All the women that came brought a dish to share. I have done this more than once and it is always an amazing experience.

oven roasted seemed to just be the key thing for me...until last year :)

and now i want an 18qt roaster lol

This roaster eliminates the need for the kind of basting i do, I think i saw him baste it like once an hour or something if that.