Something Delicious

[julieisafemme]

Originally Posted by Sun

Wow Julie major Score! How awesome.

Ask him if he knows the owner of Ici, my understanding is that she was the pastry chef for Chez Panisse for years. Have you been to Ici? Insanely good ice cream. Its on Telegraph Ave. There is always a line out the door.

Her Burnt Caramel Ice Cream is downright seductive. Truly the store is a gem. They also make ice cream cones by hand.

Do you have any favorite pizza combo's that you would like to share with us? Or recipes for a good dough?

Yes we know Mary! Ici is wonderful.

My favorite is vegetarian. Like The Cheeseboard style. I like greens on a pizza. I like corn, cilantro, red onions and a squeeze of lime and light cheese!

[Daywalker]

Does anyone else sprinkle light brown sugar to the top of their white rice?



Off the 'Chef Map' habits ~

Dipping mah pizza crust in root beer or I won't eat it.


Dipping mah french fries in mah milkshake, yes fingers n all.



As an aside, those who have shared a meal with me know that rarely
do I use utensils...no matter what the food is. That includes
mashed taters. This is due to mah hands not being
cooperative for many years.

But I do have special utensils that are
cartoonishly large for mah cereal, ice cream and soup.

[~SweetCheeks~]

I have always enjoyed being in the kitchen conjuring up some new recipe I decided I would try. I used to love watching my grandma and mom cook in the kitchen. I would stand on a chair next to the fridge which was close to the stove and ask questions about everything. So one day my grandma said ok your going to learn how to cook, I was all of 8 years old and I was determined. She taught me how to make a simple spaghetti that day. And a love for cooking flourished. Last year when I made a cross country move to live with my gf I became a homemaker for a year and began experimenting in the kitchen. The internet and family recipes began to come together.

My favorite foods is definitely Mexican cuisine. I love making carnitas tacos out of a picnic roast that I marinade over night and then let slow cook in a crock pot for about 9 hours on low. My gf had never had mexican food so she got hooked fast. I make lots of varieties, and have always wanted to learn to make a good chocolate mole, as well as Tamales.

Looking forward to reading more in this thread. Thank you Sun

[~SweetCheeks~]

My Chicken and dumplings recipe:

I usually have some homemade chicken stock made from boiling some chicken for enchiladas or a soup.

So I start by chopping 1 small white/yellow onion, 1 cup carrots, 1 to 1/2 cup celery finely chopped.
I then add some olive oil in a large pot and sweat the veggies until the are almost cooked and the onions are translucent. I add a little dryed thyme and rosemary also a little garlic pwd. Then I cube up or chunk 4 boneless skinless chicken breast and add them to the pot, I then add about 4 cups of chicken broth/stock if homemade. A little salt and pepper and bring to a boil. I boil for about 10 mins then turn down to med and let simmer until the chicken is cooked. If you left it in large pieces I would pull it out and shred it. I then make up Bisquick mix for dumplings and drop in the pot it rounded tablespoon size.

[Sun]

Originally Posted by ~SweetCheeks~

My Chicken and dumplings recipe:

I usually have some homemade chicken stock made from boiling some chicken for enchiladas or a soup.

So I start by chopping 1 small white/yellow onion, 1 cup carrots, 1 to 1/2 cup celery finely chopped.
I then add some olive oil in a large pot and sweat the veggies until the are almost cooked and the onions are translucent. I add a little dryed thyme and rosemary also a little garlic pwd. Then I cube up or chunk 4 boneless skinless chicken breast and add them to the pot, I then add about 4 cups of chicken broth/stock if homemade. A little salt and pepper and bring to a boil. I boil for about 10 mins then turn down to med and let simmer until the chicken is cooked. If you left it in large pieces I would pull it out and shred it. I then make up Bisquick mix for dumplings and drop in the pot it rounded tablespoon size.

Thank you SweetCheeks and welcome to the thread!

Ok a question for you on cooking technique. At the point where you add the chicken to the pot, do you brown the chicken, are you looking to crisp it up first for example or just add it and let it cook in the broth?

[~SweetCheeks~]

Originally Posted by Sun

Thank you SweetCheeks and welcome to the thread!

Ok a question for you on cooking technique. At the point where you add the chicken to the pot, do you brown the chicken, are you looking to crisp it up first for example or just add it and let it cook in the broth?

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.

[Sun]

Originally Posted by ~SweetCheeks~

I have always enjoyed being in the kitchen conjuring up some new recipe I decided I would try. I used to love watching my grandma and mom cook in the kitchen. I would stand on a chair next to the fridge which was close to the stove and ask questions about everything. So one day my grandma said ok your going to learn how to cook, I was all of 8 years old and I was determined. She taught me how to make a simple spaghetti that day. And a love for cooking flourished. Last year when I made a cross country move to live with my gf I became a homemaker for a year and began experimenting in the kitchen. The internet and family recipes began to come together.

My favorite foods is definitely Mexican cuisine. I love making carnitas tacos out of a picnic roast that I marinade over night and then let slow cook in a crock pot for about 9 hours on low. My gf had never had mexican food so she got hooked fast. I make lots of varieties, and have always wanted to learn to make a good chocolate mole, as well as Tamales.

Looking forward to reading more in this thread. Thank you Sun

Thank you for sharing these memories with us. What a sweet story about learning to cook!

Looks like we have some Mexican foodies in this thread! Right on planet peeps. Love that. Lets share what we know and learn from each other.

Slow cookers are great! Nice idea for the carnitas.

I am still waiting on someone to post ideas for salsa verde. Texas..New Mexico..Arizona...Colorado...Any ideas?

[girl_dee]

Originally Posted by Sun

Thank you for sharing these memories with us. What a sweet story about learning to cook!

Looks like we have some Mexican foodies in this thread! Right on planet peeps. Love that. Lets share what we know and learn from each other.

Slow cookers are great! Nice idea for the carnitas.

I am still waiting on someone to post ideas for salsa verde. Texas..New Mexico..Arizona...Colorado...Any ideas?

i've got an awesome salsa verde recipe.. lemme find it. My femme friend in Portland sent it to me, and it rocks.

[Sun]

Originally Posted by girl_dee

i've got an awesome salsa verde recipe.. lemme find it. My femme friend in Portland sent it to me, and it rocks.

Awesome! Thanks hon.

[Sun]

Originally Posted by Daywalker

Does anyone else sprinkle light brown sugar to the top of their white rice?



Off the 'Chef Map' habits ~

Dipping mah pizza crust in root beer or I won't eat it.


Dipping mah french fries in mah milkshake, yes fingers n all.



As an aside, those who have shared a meal with me know that rarely
do I use utensils...no matter what the food is. That includes
mashed taters. This is due to mah hands not being
cooperative for many years.

But I do have special utensils that are
cartoonishly large for mah cereal, ice cream and soup.

Brown sugar on white rice? No but you are on your way to a rice pudding there!

Lots of people like to dip bread stuff and fried things. Kinda makes food more interesting huh? Though I have to say the pizza crust & root beer thing is a first for me!

Cartoonishly large utensils sounds like fun Day!

[Sun]

To all of you who are reading this thread and not posting I just want to welcome you to come on in and join us!

[kittygrrl]

I rilly don't cook much but i love to look

[Bit]

Originally Posted by Sun

Cath what are sour milk biscuits?

I will send you an addy right now hon. Thank you for that.

I got it, thanks!

Sour milk instead of buttermilk--1 cup milk, 1 teaspoon lemon juice, let it sit while you mix the dry ingredients and cut in the butter.

Now here's something I absolutely don't know... can you sour almond milk with lemon juice? Does that work?

[Sun]

Originally Posted by Bit

I got it, thanks!

Sour milk instead of buttermilk--1 cup milk, 1 teaspoon lemon juice, let it sit while you mix the dry ingredients and cut in the butter.

Now here's something I absolutely don't know... can you sour almond milk with lemon juice? Does that work?

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.

[~SweetCheeks~]

Originally Posted by Bit

I got it, thanks!

Sour milk instead of buttermilk--1 cup milk, 1 teaspoon lemon juice, let it sit while you mix the dry ingredients and cut in the butter.

Now here's something I absolutely don't know... can you sour almond milk with lemon juice? Does that work?

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!

[Sun]

Originally Posted by kittygrrl

I rilly don't cook much but i love to look

That is why we are here!

I really like to hear about what people like to eat. Also love the stories that are being told about food memories.