Something Delicious

Corkey · 03-06-2013, 01:55 PM

Quote:

Originally Posted by Sun

What unholy alliance is this?

*smirk*

I swear you make this stuff up brutha.

What is this cake??

How can you post something like this with no details?

Come on Corkey!!

It's OLD LOL cocoa and Miracle whip in place of eggs. Thats it!

ahk · 03-06-2013, 03:43 PM

I was just wondering what your birthday traditions were food wise? Does food play a huge role (family meals, going out with friends) or is it just something that happens at somepoint during the day?

[COLOR="rgb(154, 205, 50)"]Well, when its my birthday, I always ask for a coconut cake. Why? Because when I was a kid, my nana would always get me one (Sara Lee), but as I have grown up, I like home made. My wife, she makes a really good one, with dried cherries, dried apricots, walnuts, coconut, and cream cheese icing, its kind of like a Italian Wedding cake, but her version.

If its others in my family-- I usually make them cupcakes, something fun and tasty. I think cupcakes are fun!![/COLOR]

Do any of you have any favorite birthday or special occasion recipes, restaurants or desserts???

[COLOR="rgb(154, 205, 50)"]Hmm... I like home cooked meals. I don't have a favourite, or PIZZA. You just can't go wrong with that![/COLOR]

Birthday cake? Icecream cake? Cupcakes?

[COLOR="rgb(154, 205, 50)"]See above.[/COLOR]

I have been thinking about this over the course of the last week. I haven't focused much on it, but the idea of picking out a cake is always a serious task. There is so much to choose from! Do you go with your all time favorite or to mark a special milestone or change in your life, do you go with something completely different?

Homemade? Locally made/purchased? Store bought?

[COLOR="rgb(154, 205, 50)"]See above.[/COLOR]

I am sorry if this is way off topic but birthdays have always been something I have celebrated for my friends. Only a few times since I was a kid have I really appreicated the meaning for myself. This year I get it. Last year I wanted to but turning 30 is scary and yes I realize it is irrational in a lot of ways. It was celebrated but I dreaded it. I am dreading this one because now it's going to be official. Not 30 anymore but actually INTO the 30's, like the twilight zone? LOL

I am sorry for rambling but I just woke up from a ridiculously sweet 3 hour nap and I had dreams of dancing icecream cones. How appropriate for me to post in here.

Ramble on. LOL.

Quote:

Originally Posted by meridiantoo

So, I'm making homemade spaghetti sauce tonight and wondering what others add to their sauce to make it awesome?

I made a basic recipe tonight: Ground chuck, tomato sauce, tomato paste, sauteed onions/bell peppers/garlic, kosher sea salt/pepper, Italian seasoning blend, 1 bay leaf, and a lot of hopeful anticipation.

I like for my sauce to simmer a good 3 hours, at least, before I eat it.

What about you guys?

[COLOR="rgb(154, 205, 50)"]I am like Sun, I will do a quick and easy sauce in 15 minutes or less -- as he/hy stated below. My honey loves this version better.

But I also make a "all day simmer" pot of sauce-- I take ground meat, garlic, onions, basil, oregano, salt/pepper, a little sugar, and about 2 bags of frozen chopped spinach. I let it cook -- Its really tasty. I like it -- Its more like a ragu.

See below. hehe.[/COLOR]

Quote:

Originally Posted by Sun

Sounds great as it is. I do 2 sauces one quick: Start with chopped fresh garlic sauteed in olive oil for a few minutes (do not brown just soften) fresh basil, plum tomato's. That's it. Cook less than 15 mins. Longer releases too much acid.

Longer sauce: Start by sauteeing garlic in olive oil, add beef and pork cuts (depends on what inspires me at market) plum tomato's, basil and a little oregano (fresh if I can get it or dried if I can not) simmer for several hours. This is closer to what my Italian relatives brought from Italy.

see above.

Quote:

Originally Posted by Corkey

It's OLD LOL cocoa and Miracle whip in place of eggs. Thats it!

something along these lines...??

(Can someone help me-- why can't I get my colours correct?) I am not re-editing. Sorry about that!!

Corkey · 03-06-2013, 04:15 PM

Quote:

Originally Posted by ahk

I was just wondering what your birthday traditions were food wise? Does food play a huge role (family meals, going out with friends) or is it just something that happens at somepoint during the day?

[COLOR="rgb(154, 205, 50)"]Well, when its my birthday, I always ask for a coconut cake. Why? Because when I was a kid, my nana would always get me one (Sara Lee), but as I have grown up, I like home made. My wife, she makes a really good one, with dried cherries, dried apricots, walnuts, coconut, and cream cheese icing, its kind of like a Italian Wedding cake, but her version.

If its others in my family-- I usually make them cupcakes, something fun and tasty. I think cupcakes are fun!![/COLOR]

Do any of you have any favorite birthday or special occasion recipes, restaurants or desserts???

[COLOR="rgb(154, 205, 50)"]Hmm... I like home cooked meals. I don't have a favourite, or PIZZA. You just can't go wrong with that![/COLOR]

Birthday cake? Icecream cake? Cupcakes?

[COLOR="rgb(154, 205, 50)"]See above.[/COLOR]

I have been thinking about this over the course of the last week. I haven't focused much on it, but the idea of picking out a cake is always a serious task. There is so much to choose from! Do you go with your all time favorite or to mark a special milestone or change in your life, do you go with something completely different?

Homemade? Locally made/purchased? Store bought?

[COLOR="rgb(154, 205, 50)"]See above.[/COLOR]

I am sorry if this is way off topic but birthdays have always been something I have celebrated for my friends. Only a few times since I was a kid have I really appreicated the meaning for myself. This year I get it. Last year I wanted to but turning 30 is scary and yes I realize it is irrational in a lot of ways. It was celebrated but I dreaded it. I am dreading this one because now it's going to be official. Not 30 anymore but actually INTO the 30's, like the twilight zone? LOL

I am sorry for rambling but I just woke up from a ridiculously sweet 3 hour nap and I had dreams of dancing icecream cones. How appropriate for me to post in here.

Ramble on. LOL.

[COLOR="rgb(154, 205, 50)"]I am like Sun, I will do a quick and easy sauce in 15 minutes or less -- as he/hy stated below. My honey loves this version better.

But I also make a "all day simmer" pot of sauce-- I take ground meat, garlic, onions, basil, oregano, salt/pepper, a little sugar, and about 2 bags of frozen chopped spinach. I let it cook -- Its really tasty. I like it -- Its more like a ragu.

See below. hehe.[/COLOR]

see above.

something along these lines...??

(Can someone help me-- why can't I get my colours correct?) I am not re-editing. Sorry about that!!

Don't know not the baker in the family, but it look right lol.

MarquisdeShey · 03-06-2013, 07:05 PM

Making bbq pulled pork for dinner tomorrow night in the slow cooker.

Easy recipe. Salt, pepper, onions and pork roast studded with cloves.

I add the bbq sauce right before serving.

Sun · 03-07-2013, 02:24 AM

Hola Everyone,

I am in the burnout zone and will post some comments tomorrow..I love to see yall cooking and talking about food. Long day in the kitchen at work..we had a fresh basil crisis today and I could not make Salmon Nicoise herb topping..tragic. Not really but my boss seemed to think so until I reminded him that we had enough to get through the day. Everything changes when Chef's have to run the business of the business. It surely collides with the straight forward flow of creative energy.

As always I was on the grill a lot..lots of grilled chicken, shrimp, salmon, steaks..good marinades..chimichurri sauce..and lots of ladies stopping in for lunch in between shoe shopping and an event at Chanel. I love fashion so I may as well work in a fashion center. It is fun.

One thing that I love is to walk the dining room and say hello to the guests. I love to get feedback on the food and genuinely thank them for coming in. The guests love that too, they seem to feel appreciated, which they are. They make it possible for us to have careers cooking.

Grateful for that.

Grateful for many things.

Peace & light

Sun

Sun · 03-07-2013, 02:26 AM

Quote:

Originally Posted by MarquisdeShey

Making bbq pulled pork for dinner tomorrow night in the slow cooker.

Easy recipe. Salt, pepper, onions and pork roast studded with cloves.

I add the bbq sauce right before serving.

This is one of my favorite meals. Never had it with cloves though. Interesting spin.

What will you serve it with?

Sun · 03-07-2013, 01:34 PM

Good day Delicious people!

I have some wonderful news to share. Medusa and I have been discussing having a "Cooking Event" at the Reunion. This idea was generated in this thread early on and we are looking at options.

One very possible option is to have an outdoor bbq/grilling event that would be held at the park behind the hotel.

This is a fun opportunity for all of you cooks and backyard grill fans to come out and throwdown!

Also a great time to mix and mingle with other foodies from the community.

Nothing is definite, this is very early on in the planning, but I am excited about the possibilities so I wanted to share

TheMerryFairy · 03-07-2013, 03:47 PM

I found almond grain burgers at the grocery store and I am really excited to try these! I have made my own veggie burgers before using many different recipes but I couldn't pass these up.

I don't know what I will do with them yet. I might throw them on the grill with some light cheese, tequila and chipotle bbq sauce or whiskey honey bbq, fried up mushrooms, onions and peppers and maybe even some turkey bacon.

I will make up for it by making a HUGE fresh summer style salad with extra veggies, a very light vinaigrette and then some fruit slices on the side.

I may be drooling just a little bit thinking about it.

03-06-2013, 07:05 PM	#4
MarquisdeShey Member How Do You Identify?: bent Preferred Pronoun?: She/Her/They Relationship Status: Minding my own business. Join Date: Nov 2012 Location: I live here now Posts: 1,200 My Photo Gallery Thanks: 845 Thanked 4,727 Times in 921 Posts Rep Power: 21474850	Making bbq pulled pork for dinner tomorrow night in the slow cooker. Easy recipe. Salt, pepper, onions and pork roast studded with cloves. I add the bbq sauce right before serving. __________________ My manner of thinking, so you say, cannot be approved. Do you suppose I care? A poor fool is s/he who adopts a manner of thinking for others! ~Marquis de Sade

03-07-2013, 02:24 AM	#5
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	Hola Everyone, I am in the burnout zone and will post some comments tomorrow..I love to see yall cooking and talking about food. Long day in the kitchen at work..we had a fresh basil crisis today and I could not make Salmon Nicoise herb topping..tragic. Not really but my boss seemed to think so until I reminded him that we had enough to get through the day. Everything changes when Chef's have to run the business of the business. It surely collides with the straight forward flow of creative energy. As always I was on the grill a lot..lots of grilled chicken, shrimp, salmon, steaks..good marinades..chimichurri sauce..and lots of ladies stopping in for lunch in between shoe shopping and an event at Chanel. I love fashion so I may as well work in a fashion center. It is fun. One thing that I love is to walk the dining room and say hello to the guests. I love to get feedback on the food and genuinely thank them for coming in. The guests love that too, they seem to feel appreciated, which they are. They make it possible for us to have careers cooking. Grateful for that. Grateful for many things. Peace & light Sun __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

03-07-2013, 01:34 PM	#7
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	Good day Delicious people! I have some wonderful news to share. Medusa and I have been discussing having a "Cooking Event" at the Reunion. This idea was generated in this thread early on and we are looking at options. One very possible option is to have an outdoor bbq/grilling event that would be held at the park behind the hotel. This is a fun opportunity for all of you cooks and backyard grill fans to come out and throwdown! Also a great time to mix and mingle with other foodies from the community. Nothing is definite, this is very early on in the planning, but I am excited about the possibilities so I wanted to share __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

03-07-2013, 03:47 PM	#8
TheMerryFairy Senior Member How Do You Identify?: Pansexual/Sapiosexual femmey dyke who likes to crossdress now and then Preferred Pronoun?: She/her OR ze if I'm crossdressing Relationship Status: Floating and walking My path, happy in life. Join Date: Dec 2012 Location: On my Merry Fairy way! , Canada Posts: 3,630 My Photo Gallery Thanks: 8,727 Thanked 8,694 Times in 2,987 Posts Rep Power: 21474852	I found almond grain burgers at the grocery store and I am really excited to try these! I have made my own veggie burgers before using many different recipes but I couldn't pass these up. I don't know what I will do with them yet. I might throw them on the grill with some light cheese, tequila and chipotle bbq sauce or whiskey honey bbq, fried up mushrooms, onions and peppers and maybe even some turkey bacon. I will make up for it by making a HUGE fresh summer style salad with extra veggies, a very light vinaigrette and then some fruit slices on the side. I may be drooling just a little bit thinking about it.