luckytrim
Chef Extraordinaire
..... seems like every year they've expanded the markets ........ they'll get to Va. sooner or later.... a friend of mine tells me he's got a new one, in western Ohio
Wait for it !
Wait for it !
Pics of your own food
- Thread starter Linda0818
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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
luckytrim
Chef Extraordinaire
Apple dumplings
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Linda0818
Head Chef
Oh my goodness... I haven't had one of those since I was a kid. No joke.
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Linda0818
Head Chef
Oh and speaking of baking, this was my attempt at making homemade hoagie rolls. The ones at the bottom obviously 'fused' themselves together during the baking process, but these were fabulous and made great sandwiches and I was quite proud of them. See, baking isn't something I do often because I just don't enjoy it, to be honest. I love to cook; it's been a passion of mine for many years. But when it comes to baking, forget it. One, I just don't have the desire for it. And two, I'm not that good at it. I can screw up a package of "slice and bake" cookies 
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Kayelle
Chef Extraordinaire
Oh and speaking of baking, this was my attempt at making homemade hoagie rolls. The ones at the bottom obviously 'fused' themselves together during the baking process, but these were fabulous and made great sandwiches and I was quite proud of them. See, baking isn't something I do often because I just don't enjoy it, to be honest. I love to cook; it's been a passion of mine for many years. But when it comes to baking, forget it. One, I just don't have the desire for it. And two, I'm not that good at it. I can screw up a package of "slice and bake" cookies
Linda, every time you say something like that, I think "my gawd, this woman speaks my language". The other examples of the same are many.
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Linda0818
Head Chef
Linda, every time you say something like that, I think "my gawd, this woman speaks my language". The other examples of the same are many.
You know what's funny is when I tell people I don't like to bake, they find it odd and say, "I thought you loved cooking."
And I tell them I do. I just don't like baking. To me they're two completely different animals.
roadfix
Chef Extraordinaire
^^^
Very true. As for myself, I'm not very good in the kitchen but I'm pretty confident it comes to BBQ'ing.
Very true. As for myself, I'm not very good in the kitchen but I'm pretty confident it comes to BBQ'ing.
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Linda0818
Head Chef
I'm not that great with the BBQ thing. I always let my son's dad handle the BBQ. However, if I was having steak, that I always had to cook myself because I like my steak medium-rare (maybe a little more rare than medium) and I didn't trust anyone else to cook it for me.
msmofet
Chef Extraordinaire
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Regular No Knead Bread
Sliced
No Knead Bread using whey drained from homemade yogurt instead of water
Sliced
Sliced
No Knead Bread using whey drained from homemade yogurt instead of water
Sliced
Cooking Goddess
Chef Extraordinaire
Those both look yummy, msm.
When it comes to food prep, I'm more of a right-brained kind of girl. I like to color outside of the lines.
I like to think of baking as science, cooking as art. With baking, following the directions to the letter and measuring accurately are important for successful and consistent results. When it comes to cooking, unless you are a firm believer that a recipe must be followed exactly to be authentic, it's perfectly acceptable to adjust to personal taste or mix things up to make it a little different.
When it comes to food prep, I'm more of a right-brained kind of girl. I like to color outside of the lines.
Rascal
Head Chef
Summer here so we are going to,sons for dinner, I'm taking salad and new potatoes just dug from the garden, cliff kidney brand. These are spuds, the skin just falls off http://www.discusscooking.com/forums/attachment.php?attachmentid=33023&stc=1&d=1547334799
Russ
Russ
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Linda0818
Head Chef
I want to slice into that and smear it with butter while it's still nice and warm.
Beautiful.
Those both look yummy, msm.
I like to think of baking as science, cooking as art. With baking, following the directions to the letter and measuring accurately are important for successful and consistent results. When it comes to cooking, unless you are a firm believer that a recipe must be followed exactly to be authentic, it's perfectly acceptable to adjust to personal taste or mix things up to make it a little different.
When it comes to food prep, I'm more of a right-brained kind of girl. I like to color outside of the lines.
When I make a recipe for the first time, I try and follow it the best I can, but I always find myself tweaking stuff. It's like a habit that I can't resist doing.
Summertime there, eh? Opposite here. We've got 4 inches of snow on the ground and we're expecting another 1-2 inches before it's all said and done. I'm loving it
Nice spuds. I miss growing my own food. I just don't have the time and the energy anymore, not to mention the space.
Cheryl J
Chef Extraordinaire
Same here, Linda. I love a good grilled ribeye, and probably use my Weber grill more than I use the oven.
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Cheryl J
Chef Extraordinaire
Cheryl J
Chef Extraordinaire
OMGosh....I'm loving the pics of the breads, apple dumplings, and Rascal's fresh 'taters!
I was just going through some of my old files, and came across this -- a Sausage Eggs Benedict. I have to make this again. It was incredible.
The sausage "patty" was actually a slice of a sausage "fatty," which is a chub of breakfast sausage smoked on the Weber Kettle. I probably used apple wood, since that is my go-to wood for pork.
CD
The sausage "patty" was actually a slice of a sausage "fatty," which is a chub of breakfast sausage smoked on the Weber Kettle. I probably used apple wood, since that is my go-to wood for pork.
CD
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luckytrim
Chef Extraordinaire
Bread Pudding...
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Linda0818
Head Chef
More beautiful food pics. And the meat pics are gorgeous.
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Linda0818
Head Chef
I love bread pudding. That's a beautiful presentation. I'm getting ready to lick my screen
luckytrim
Chef Extraordinaire
Butterfish & Monster Prawns
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