Recent content by msmofet

Not a joke

Lunch was from my favorite steakhouse. NY strip steak (medium rare), steak fries. Not pictured is a salad (blue cheese dressing), and a side of mushrooms.

Tacos

Taylor ham, lettuce, and tomato on toasted english muffin.

Fried thin chicken cutlets, buttered corn, and yams (with a pat of butter, and a sprinkle of cinnamon sugar).

When I was a kid, all fridges (electric) with or without freezers were called iceboxes by older people. It was uncommon to hear “refrigerator”.

Was beautiful today. So we had a picnic for dinner. Stopped at a rest area on Rt. 23. I made Italian heros (made on a loaf of bakery semolina seeded Italian bread). Also had fritos and a slice each of cinnamon danish (from Trader Joe's).

I would soak my wood chips. Wait for charcoal to ash up, then throw the drained chips right on the charcoal. Worked fine for me. Some people put the soaked and drained chips in foil packets with holes poked in them right on the coals.

This the brand I get.

I use this Irish back bacon when I can find it. I don't really like “Canadian” bacon.

You can substitute bouillon cubes or granules in most recipes that call for broth or stock. The recommended equivalent measure is to dissolve 1 bouillon cube (or 1 teaspoon of bouillon granules) in 8 ounces of boiling water for every 1 cup of broth. Mar 25, 2010 Subbing bouillon for broth in...

Dinner on Thursday was eggs benedict (I used back bacon).

Dinner on Wednesday was beef and broccoli with jasmine rice.

Toasted and buttered English muffin placed under the broiler to melt American cheese.

Tacos