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02-19-2013, 08:55 PM
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#1 |
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In our house, we eat nothing but Sharp Cheddar-- or extra. But I think its up to your taste buds, really. Jack is good too!!
If you can't find fresh, get the store bought -- I have used before.  You know I never use a recipe really-- its like I see one I want to try but then I put my own twist on it. Just facebook me or something when you do plan on coming on over-- what part of AZ you in? We have family there- in Chandler. |
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02-19-2013, 09:15 PM
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#2 | |
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Senior Member
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Floating and walking My path, happy in life. 
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 Sometimes I will try the original first then put my spin on it and sometimes it's mine from the get go. A lot of times when I cook I don't even use a recipe. I like to throw things together with what I have. Thank you for the one you just shared.
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02-19-2013, 09:24 PM
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#3 |
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Yeah no problem.
I am really weird with recipes -- its really how I learned to cook, by just reading them and figuring out what I enjoyed to eat and such. Most of meals are from here and there -- unless its more complicated, I write it down and figure out what works best. Its really neat to hear how others cook and figure out what works best for them. If you try the recipe, let me know how it comes out. Enjoy!! |
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02-19-2013, 10:48 PM
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#4 |
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Getting ready to taste test my first batch of Espresso ice cream. Well I cant take the credit for it my bff is the ice cream expert I am just learning. Ive been making the syrups and pralines and such. Then we collaborate. The Espresso syrup was insane!! I cant wait to make it again.
ahk I am in Mesa right now but usually in Scottsdale. I go to Chandler all the time. Come down and visit sometime.
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02-19-2013, 11:29 PM
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#5 |
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Update
So...the Espresso ice cream tastes like Latte' ice cream and is very good but not fabulous. Needs some work. I want a stronger coffee flavor.
Back to square one.
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02-22-2013, 02:40 PM
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#6 | |
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What's everyone making this weekend? Tonight we are making meatball grinders on hoagie buns with melted mozzarella on top! Can't wait to taste them!
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02-22-2013, 09:22 PM
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 I am not cooking at home this weekend I cook all day long at work and am burned, cut, bruised and otherwise beaten up. New routine, new kitchen, new everything and they require that we wear cut gloves. Shoot me. Lots of heavy grill work, marinades, spice rubs, lots of heat, which I like. Give me a hot fire any day. There is something so primal and intense for me about fire. I crave it. I want it around me all the time. Been doing a really simple but good marinade for grilled shrimp and flank steak. Easy, to a quart and a 1/2 of Oil, add roughly, 2 cups of chopped parsley, 12 garlic cloves, 1/2 cup rosemary, 1/4 cup fresh thyme, 1/4 cup Kosher or sea salt, 1/4 cup fresh ground black pepper. Fresh herbs only. Use blender or immersion blender, and blend for 2 mins. Toss shrimp in marinade and let sit for one hour. Then grill. Flank steak, coat in marinade and let sit for one hour minimum or overnight. Grill. Charcoal grilling is my first choice, add some soaked wood (apple, mesquite, oak) for flavor. Get creative. Make it your own as I always say!
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