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Title: The Freedom4um Cook Book & Beverage Guide
Source: Various Food Freaks
URL Source: http://None
Published: Aug 14, 2009
Author: The Contributors
Post Date: 2009-08-14 01:07:21 by Original_Intent
Keywords: Food, Recipes, Eats, Joe
Views: 3784
Comments: 195

This was actually, despite my teasing her, farmfriend's idea, and since I am a lifelong cook who enjoys good food I thought this would be a fun perennial thread.

This is a place to share and exchange recipes, tips, sources, and treats. I am sure that there is a lot of expertise just waiting to be tapped into. I threw beverages into the title because I love a good cup of coffee and so have spent a lot of time reading about, brewing, and enjoying good coffees.

My own strong areas in cooking are baking, Tex Mex, and Italian. I do not represent myself as an expert but as a someone who simply enjoys good food and is not uncomfortable in the kitchen.

As a long time Kitchen Gardener I am used to taking what I have harvested and using what I have and trying to be a bit creative. I have also learned some of things which are fun to grow and good to have for a different touch.

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Begin Trace Mode for Comment # 64.

#13. To: Original_Intent, farmfriend, all (#0)

Okay.

Spicy Chicken Burgers.

Boneless, Skinless Chicken Thighs.
Louisiana Hot Sauce
Blue Cheese Dressing
Kaiser Buns
Spinach
Red Onion
Medium Cheddar Cheese
Olive Oil
Butter
Organic Mayonnaise (as long as it's the good mayonnaise - It's like Ketchup - only the good stuff will do unless you're really hungry...)
Mushrooms
Salt & Pepper

Dice up the chicken.

Fry the chicken in the pan with the butter and olive oil.

Add the Hot sauce.

Chuck in the onions and mushrooms.

Add some Blue Cheese Dressing.

The Chicken etc. should be smothered in Sauce and Dressing so it's saturated and dripping with the stuff.

Heat the buns in the oven with the cheese grated.

Put the stuff on the buns with the spinach and mayonnaise.

Add extra Hot Sauce and Blue Cheese Dressing.

Oh Good Lord.

I'm no Chef, but my mouth is watering just thinking about it.

wudidiz  posted on  2009-08-14   2:57:32 ET  Reply   Untrace   Trace   Private Reply  


#15. To: wudidiz (#13)

I'm no Chef, but my mouth is watering just thinking about it.

Good food will do that. If you can find it, rare and expensive, Rogue Creamery Smoky Blue Cheese would add a real gourmet touch. Make your own Blue Cheese Dressing with the Smoky Blue.

Original_Intent  posted on  2009-08-14   3:03:19 ET  Reply   Untrace   Trace   Private Reply  


#48. To: Original_Intent. grommets here (#15)

Just back from a peasant meal of prime tenderloin of beef fillets, cherry tomatoes, and toasty chiabatta bread.

Since I'm the cook here, it has to be simple and easy.

Lod  posted on  2009-12-13   20:30:17 ET  Reply   Untrace   Trace   Private Reply  


#52. To: Lod (#48)

and toasty chiabatta bread.

There is nothing good about chiabatta bread.

farmfriend  posted on  2009-12-13   21:26:09 ET  Reply   Untrace   Trace   Private Reply  


#55. To: farmfriend (#52)

Eat my buns.

They are heaven, if properly prepared.

Promise you.

Lod  posted on  2009-12-13   21:29:12 ET  Reply   Untrace   Trace   Private Reply  


#56. To: Lod (#55)

They are heaven, if properly prepared.

It's like scones. I've only ever had one that tasted good and wasn't dry.

farmfriend  posted on  2009-12-13   21:29:52 ET  Reply   Untrace   Trace   Private Reply  


#59. To: farmfriend, Lod (#56)

They are heaven, if properly prepared.

It's like scones. I've only ever had one that tasted good and wasn't dry.

Scones are easy to make yourself - they are related to Biscuits. If properly done they are flaky, tasty, and just heavenly with Scottish Marmalade. Robertson's Golden Shred or Keillor Dundee Marmalade (Trader Joe's has the best price I've found on the Keillor Dundee Marmalade - which is my all time favorite).

It's too long to type in but easy to understand. If you can find a copy of the King Arthur Flour Anniversary Cook Book it is a wonderful basic reference.

I make them with the full load of Butter and Sugar. Although if you are going to put preserves on them cutting back a little on the sugar is advisable.

Original_Intent  posted on  2009-12-13   21:36:02 ET  Reply   Untrace   Trace   Private Reply  


#60. To: Original_Intent (#59)

Although if you are going to put preserves on them cutting back a little on the sugar is advisable.

Heresy!

farmfriend  posted on  2009-12-13   21:39:31 ET  Reply   Untrace   Trace   Private Reply  


#64. To: farmfriend (#60)

Although if you are going to put preserves on them cutting back a little on the sugar is advisable.

Heresy!

LOL!

Original_Intent  posted on  2009-12-13   21:47:05 ET  Reply   Untrace   Trace   Private Reply  


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