The frugal gourmet

Bit · 05-20-2010, 07:23 PM

Quote:

Originally Posted by urs

Oooh, ooooh, OOOOH!

I just came across this and I had to share it -
http://www.aldenteblog.com/2009/03/f...g-horrors.html

AAACCCKKKK!!! My eyes, my eyes!!

My "favorite" (NOT) was the armadillo.

Ursy · 05-21-2010, 07:20 AM

I just discovered this tomato sauce recipe and I'm dying to try it.
Just 3 ingredients - a can of tomatoes, butter, and an onion (ok, 4 if you count salt).

It sounds too simple, but so many people are just raving about it (for example, the 3 links below - not to mention the accompanying comments on each post), I have to give it a try -

http://smittenkitchen.com/2010/01/to...er-and-onions/
http://orangette.blogspot.com/2007/0...ato-sauce.html
http://racheleats.wordpress.com/2010...e-of-the-year/

28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Basically, you simmer it for 45 minutes, then you throw away the onion.

Gryph · 05-23-2010, 09:54 PM

Quote:

Originally Posted by Bit

AAACCCKKKK!!! My eyes, my eyes!!

My "favorite" (NOT) was the armadillo.

It doesn't look like an armadillo to me! Put some cheese on it and it would be really good. Just have to keep napkins close by and then when finished wash hands in hot soapy water.

Bit · 05-23-2010, 10:02 PM

The cheese is INSIDE. Where the bacon should be.

You will ruin your hands, eating the sandwich with bacon on the outside! And anything you touch will get ruined too.

Does TOO look like an armadillo.

Gryph · 05-23-2010, 10:27 PM

Quote:

Originally Posted by Bit

The cheese is INSIDE. Where the bacon should be.

You will ruin your hands, eating the sandwich with bacon on the outside! And anything you touch will get ruined too.

Does TOO look like an armadillo.

LOL!!! How can someone ruin their hands? Hands are washable and so are clothes!
Love ya, even if it doesn't look like an armadillo to me.

Bit · 05-23-2010, 10:34 PM

I love you too, you bacony-hands-person.

Ursy · 05-23-2010, 11:19 PM

If you ask me, it looks like a giant bacon maggot.
Ewwww.

Bit · 05-24-2010, 08:09 PM

....or a pillbug. well, except it's not black.

I got nuthin' good today except that for dessert, we're gonna have berries and yogurt. I like it sweetened so I mixed honey with the yogurt, and I always sweeten the berries as well.

Oh wait, Ursy, you asked about yogurt, didn't you? Yes, I have made my own. I read a lot of how-to blogs for making it in a crockpot and finally decided to experiment. I scalded 8 cups (half a gallon) of milk on the stove (used a meat thermometer to make sure it hit 180 degrees), then let it cool to 110 (again used the thermometer). I had heated a clean crock from my crockpot by filling it with steaming hot water, and I also preheated my oven to "warm" then turned it off.

Once the milk cooled to 110, I dumped the water out of the crock and poured the milk in. Then I mixed a little of the warm milk into a cup of Greek yogurt (any yogurt with active cultures will work), and stirred the yogurt into the crock of milk, put the lid on, and sat it in the (turned off!!) oven for eight hours.

Voila, yogurt! It was pretty soft, but I fixed that by draining part of it and heck, we just ate the rest.

The trick to yogurt is to keep it at the correct temperature and avoid jostling it for those eight hours that it needs to culture and set.

Hope you feel better, darlin!

05-21-2010, 07:20 AM	#2
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127933	I just discovered this tomato sauce recipe and I'm dying to try it. Just 3 ingredients - a can of tomatoes, butter, and an onion (ok, 4 if you count salt). It sounds too simple, but so many people are just raving about it (for example, the 3 links below - not to mention the accompanying comments on each post), I have to give it a try - http://smittenkitchen.com/2010/01/to...er-and-onions/ http://orangette.blogspot.com/2007/0...ato-sauce.html http://racheleats.wordpress.com/2010...e-of-the-year/ 28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)* 5 tablespoons (70 grams) unsalted butter 1 medium-sized yellow onion, peeled and halved Salt to taste Basically, you simmer it for 45 minutes, then you throw away the onion.

05-23-2010, 10:02 PM	#4
Bit Senior Member How Do You Identify?: Stonefemme Relationship Status: married to Gryph Join Date: Nov 2009 Location: Wichita, KS Posts: 2,177 My Photo Gallery Thanks: 1,126 Thanked 3,770 Times in 1,264 Posts Rep Power: 10778871	The cheese is INSIDE. Where the bacon should be. You will ruin your hands, eating the sandwich with bacon on the outside! And anything you touch will get ruined too. Does TOO look like an armadillo.

05-23-2010, 10:34 PM	#6
Bit Senior Member How Do You Identify?: Stonefemme Relationship Status: married to Gryph Join Date: Nov 2009 Location: Wichita, KS Posts: 2,177 My Photo Gallery Thanks: 1,126 Thanked 3,770 Times in 1,264 Posts Rep Power: 10778871	I love you too, you bacony-hands-person.

05-23-2010, 11:19 PM	#7
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127933	If you ask me, it looks like a giant bacon maggot. Ewwww.

05-24-2010, 08:09 PM	#8
Bit Senior Member How Do You Identify?: Stonefemme Relationship Status: married to Gryph Join Date: Nov 2009 Location: Wichita, KS Posts: 2,177 My Photo Gallery Thanks: 1,126 Thanked 3,770 Times in 1,264 Posts Rep Power: 10778871	....or a pillbug. well, except it's not black. I got nuthin' good today except that for dessert, we're gonna have berries and yogurt. I like it sweetened so I mixed honey with the yogurt, and I always sweeten the berries as well. Oh wait, Ursy, you asked about yogurt, didn't you? Yes, I have made my own. I read a lot of how-to blogs for making it in a crockpot and finally decided to experiment. I scalded 8 cups (half a gallon) of milk on the stove (used a meat thermometer to make sure it hit 180 degrees), then let it cool to 110 (again used the thermometer). I had heated a clean crock from my crockpot by filling it with steaming hot water, and I also preheated my oven to "warm" then turned it off. Once the milk cooled to 110, I dumped the water out of the crock and poured the milk in. Then I mixed a little of the warm milk into a cup of Greek yogurt (any yogurt with active cultures will work), and stirred the yogurt into the crock of milk, put the lid on, and sat it in the (turned off!!) oven for eight hours. Voila, yogurt! It was pretty soft, but I fixed that by draining part of it and heck, we just ate the rest. The trick to yogurt is to keep it at the correct temperature and avoid jostling it for those eight hours that it needs to culture and set. Hope you feel better, darlin!