Members Login
Username 
 
Password 
    Remember Me  
Post Info TOPIC: So, what is for dinner?


Veteran User

Status: Offline
Posts: 323
Date:
So, what is for dinner?


aww, Man...sucks being under the weather like that. You know - i never have been a very good cook. Apparently it's all in the seasoning i don't really know - but I quit trying.
Using the grill is a different story.... yeah baby!!

Nothing worse than family drama. We used to have that in my family. Our sisters were just terrible. After our parents passed, my brothers and I cut those girls right out of our lives and life has been so much easier being drama free/hassle free without them. It was sort of tough at first, but OMG-so worth it. Can't remember the last time I saw those drama queens.

Good luck with that.

__________________


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

daily_picdump_2733_17.jpg



__________________
Drive it like you stole it


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

How party dips can give you Norovirus and even HERPES (and sour cream is the worst for spreading bacteria)

  • Microbiologists reveal double dipping can spread bacteria very quickly
  • Even a small amount of someone's saliva in a dip will allow germs to multiply
  • Bacteria in runny dips like sour cream will multiply by up to 100 times
  • But it won't grow very quickly in thicker dips such as houmous, it's said 

 

394

View comments

 

It's not a party unless there are some chips and dip on the table, but these tasty nibbles could be hiding some very dangerous bacteria, an investigation reveals.

Norovirus, streptococcus - which gives you a sore throat - and herpes simplex - the cold sore virus - could all be lurking in your favourite sauces if just one party-goer has committed the ultimate party faux pas of double dipping: the act of putting the same crisp or crudité back in a dip after taking a bite.

Microbiologists revealed on Monday's episode of Food Unwrapped on Channel 4 that thousands of organisms live in the tiniest amount of saliva, so when someone double dips, the bacteria can transfer and multiply.

They also revealed which dips are the worst for harbouring dangerous viruses: and it's bad news if you're a fan of sour cream.

Double dipping is a party faux pas but some people still do it - however they could be spreading around dangerous bacteria that will happily grow in party dips
 

Double dipping is a party faux pas but some people still do it - however they could be spreading around dangerous bacteria that will happily grow in party dips

The experts revealed that bacteria can grow especially rapidly at parties because dips are usually left out of the fridge for a few hours.

The viruses can multiply quickly in warm conditions, making them hot beds of contamination.

A test of three popular dips - taramasalata, houmous, and sour cream - revealed that the runnier the sauce, the easier it is for bacteria to grow and multiply.  

In laboratory conditions, co-presenter Matt Tebbutt douple dipped a crisp into all three dips to see where the bacteria would grow most quickly.

Sour cream was revealed to be one of the worst dips for bacteria growth due to the fact it is runny
 

Sour cream was revealed to be one of the worst dips for bacteria growth due to the fact it is runny

WHAT IS NOROVIRUS AND HOW LONG WILL IT TAKE TO CLEAR UP?

Norovirus is one of the most common stomach infections in the UK and it is referred to winter vomiting bug as it usually occurs in winter.

Usually it clears up by itself within 24 to 48 hours but it can very serious for already frail patients, and can lead to dehydration.

The virus, which can also cause diarrhoea, is extremely contagious and can create huge disruption in hospitals as it spreads so quickly between patients.

But the winter vomiting bug has a tendency to mutate and some strains are worse than others, leading to higher numbers of infections. 

 

In just two hours, there was more than 100 times more bacteria in the pot of sour cream than an uncontaminated sample.

Bacteria also grew quickly in taramasalata, where there was 50 times more bacteria.

Surprisingly, there was little bacteria growth in the pot of thick houmous, even after Matt had double dipped.

'I bet it all comes down to the viscosity,' Matt muses on the show.

He adds: 'If you are dip sharing, it's the runniest dips you have to be aware of as they are more likely to drip back into the tub after they have been in your mouth, hence more bacteria.'

Food safety expert Jonathan France also revealed that if someone has a virus such as norovirus, streptococcus, or herpes simplex, you may catch their infection even if only a small amount of their saliva has contaminated a party dip.

Food Unwrapped is on Channel 4 every Monday at 8.30pm. 



__________________
Drive it like you stole it


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

keto cauliflower mac and cheese

only im going to add some chopped and fried chicken and bacon...

Ingredients

  • Kosher salt, as needed, plus 1/2 teaspoon
  • 1 large head cauliflower, cut into small florets
  • Vegetable oil spray
  • 1 cup heavy cream
  • 2 ounces cream cheese, cut into small pieces
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder

 

Directions

Special equipment: 8 by 8-inch baking dish

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.

Spray the baking dish with vegetable oil spray.

Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.             



__________________


Veteran User

Status: Offline
Posts: 372
Date:

After eating all manner of crap available while on the road, Im now taking a break. (My purchase offer has been submitted) And tonight I am making Carnitas tacos. Ive been slow cooking some prom tenderloi with a store bought carnitas seasoning packet. Flour tortillas, fresh tomato, yellow onion and green onion. A squeeze of

lime and hot sauce!



__________________
I am sorry, Senator. I have no clear recollection of the events in question!


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

We doin tacos too!

__________________
Drive it like you stole it


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

 

creamy-keto-fish-casserole-2017100218111

Ingredients

  • 2 tablespoons olive oil
  • 1 lb broccoli
  • 6 scallions
  • 2 tablespoons small capers
  • 16 oz. butter, for greasing the casserole dish
  • 1½ lbs white fish, in serving-sized pieces
  • 1¼ cups heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon dried parsley
  • 3 oz. butter
For serving
  • 513 oz. leafy greens
Nutrition
Ketogenic low carb

Per serving

Net carbs: 4 % (8 g)

Fiber: 5 g
Fat: 76 % (69 g)
Protein: 20 % (41 g)
kcal: 822
We don't recommend counting calories. Here's why.
 

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Divide the broccoli into small florets, including the stem. Peel with a sharp knife or potato peeler if the stem is rough.
  3. Fry broccoli in oil on medium high for 5 minutes, until golden and soft. Season with salt and pepper.
  4. Add scallions, finely chopped, and the capers. Fry for another 1-2 minutes and place the vegetables in a greased baking dish.
  5. Nestle the fish in amongst the vegetables.
  6. Mix parsley, whipping cream and mustard. Pour over the fish and vegetables. Top with slices of butter.
  7. Bake for 20 minutes or until the fish is cooked through, and flakes easily with a fork. Serve as is, or with a luscious green salad.

Tip!

Mix things up a little bit! Salmon and tuna (fresh or frozen) make awesome substitutes for the white fish. Or, if theres a broccoli-hater coming to dinner, sub in Brussels sprouts, asparagus, zucchini or mushrooms. Use your imagination and this all-in-one dinner will never get boring.


__________________


User

Status: Offline
Posts: 476
Date:

I must have pissed the woman off because I have had dinners this entire week that contain some form of red sauce or noodles! LOL

Then again school let out last week and it's been an absolute free for all around here!



__________________


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

44356071_1819339404860152_13366064024744



__________________
Drive it like you stole it


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

im not invited to plan or prepare dinner very often these days.....

i AM becoming a great dish washer tho....

thought i would pass along this gem of a suggestion however. 

i have actually done this quite often.

Why you've been eating burgers wrong your whole life 

Turns out, the best way to eat burgers is by flipping them upside down. By doing this, you can trap more of the juices in the thicker top bun and prevent the burger falling apart. Are you convinced to change your burger-eating habits?
safe_image.php?d=AQCeo9si6wseW3Yn&w=540&


__________________


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

Now I want a burger.

I peel bananas from the bottom too. Try it. You got a handle with the stem! That's how chimps eat them.

__________________
Drive it like you stole it


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

Image may contain: text



__________________


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

Shawnee_B wrote:

Now I want a burger.

I peel bananas from the bottom too. Try it. You got a handle with the stem! That's how chimps eat them.


 oh wow....i think ive heard that sometime somewhere......

i eat a banana almost everyday...i need the potassium... so i will be trying that. thanks for the tip!



__________________


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

Bacon!!!!!

__________________
Drive it like you stole it


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

clarity101 wrote:
Shawnee_B wrote:

Now I want a burger.

I peel bananas from the bottom too. Try it. You got a handle with the stem! That's how chimps eat them.


 oh wow....i think ive heard that sometime somewhere......

i eat a banana almost everyday...i need the potassium... so i will be trying that. thanks for the tip!


 Works pretty good. Everyone I have shown has switched!!!! Imagine what we can learn from chimps, animals if we paid better attention. May be animals but it doesn't mean they are stupid or have nothing to share.



__________________
Drive it like you stole it


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

Image may contain: 3 people, text



__________________


Veteran User

Status: Offline
Posts: 372
Date:

Thanks for keeping my thread alive. Ive been so busy, I dont know what Im doing anymore. Lol

 

Today was find an electrician ASAP, which I just did for tomorrow/Thursday. Dayumm!!



__________________
I am sorry, Senator. I have no clear recollection of the events in question!


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

Good to see you Stan.

Tonight? Cube steaks cooked chicken fried style with seasoned gluten free flour and yellow rice.

__________________
Drive it like you stole it


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

funny_picdump_2935_27.jpg



__________________
Drive it like you stole it


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

What Is Balsamic Vinegar and How Is It Made?

Balsamic vinegar is not a wine vinegar

Balsamic Vinegar
Balsamic Vinegar.  Gary Ombler/Dorling Kindersley/Getty Images

Balsamic vinegar has grown in popularity. Some may credit this to creative chefs at upscale restaurants or the growing interest and availability of international foods. The rich, slightly sweet flavor of balsamic vinegar readily lends itself to salad dressings, gourmet marinades, and sauces. A dash can also add flavor to a soup or stew. It brings out the sweetness of fresh fruits such as raspberries, strawberries, and peaches.

 

Its flavor and the complex fragrance are exalted over its vinegar cousin, red wine vinegar, just as red wine vinegar is considered more flavorful than white vinegar. Before delving into a myriad of recipes using balsamic vinegar, learn a little bit more about it and how to use it.

 

How Balsamic Vinegar Is Made

As far back as 900 years ago, vintners in the Modena, Italy region were making balsamic vinegar, which was taken as a tonic and bestowed as a mark of favor to those of importance. Although it is considered a wine vinegar, it is not a wine vinegar at all. It is not made from wine, but from grape pressings that have never been permitted to ferment into wine.

 

Sweet white Trebbiano grape pressings are boiled down to a dark syrup and then aged under rigid restrictions. The syrup is placed into oaken kegs, along with a vinegar "mother," and the aging process begins. To qualify as balsamic vinegar, it is required to be aged for 12 years in wood. Over the years, the liquid graduates to smaller and smaller kegs made of chestnut, cherry wood, ash, mulberry, and juniper until it is ready for sale. All of these woods progressively add character to the vinegar. As it ages, moisture evaporates out, further thickening the vinegar and concentrating the flavor.

 

Some types of balsamic vinegar have been aged for over 100 years. It is this aging process that makes true balsamic vinegar from Modena in Northern Italy so expensive. Luckily, a little balsamic vinegar goes a long way, much like saffron or other prized ingredients.

 

Selecting Balsamic Vinegar

Top quality balsamic vinegar is labeled as aceto balsamico tradizionale, indicating that the traditional methods from Modena have been used in processing and aging it. For most balsamic vinegar, you will get what you pay for; expect a top price for the best. If the price is very inexpensive, there may be sulfites added to the vinegar as a preservative.

 

Storing Balsamic Vinegar

You only need to store balsamic vinegar in a cool, dark place away from heat, such as in the cupboard. It doesn't need to be refrigerated. It won't oxidize once opened and will keep indefinitely. You don't have to worry if you see some sediment in the bottom of the bottle. That is a natural by-product of the aging process and it isn't harmful.

 

Reference and Recipe Books

If you are very interested in learning more, read up on the history of balsamic vinegar and other kinds of vinegar in Vinegar: The User-Friendly Standard Text Reference. If you love salads, you may also enjoy The Best 50 Salad Dressings for some dressing inspiration.



__________________
Drive it like you stole it


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

wellllll i have not done much dinner prep lately.

we are on a strict KETO diet and for now my daughter and granddaughter are doing all the grocery shopping and food prep.

takes alot of slicing dicing poaching steaming grilling etc...just alot of prep. 

but i can share some truth.......

Image may contain: food



__________________


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

Keto good. I eat healthy. Lactose and gluten intolerant was a change.

__________________
Drive it like you stole it


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

good for you shawn!



__________________


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

Not much choice! Although we always eat healthy as we can. Buy organic much as possible grow food.

__________________
Drive it like you stole it


CERTIFIED POST WHORE

Status: Online
Posts: 13792
Date:

clarity101 wrote:

 

Image may contain: food


 

Damn! ^^^ That is all I eat and drink! LOL 

Has done me well so far, I think...

I did notice one thing though.. Back when I went to Colorado and had a burger it was very hard for my digestive system to process it at that high altitude! 

It almost seemed to last several months after getting back from out west! But now things are back to normal and I can process that stuff like a champ!

I often wonder if it is the altitude, or if they put something in the food out west in areas where they are pushing this vegan and dietary plans!?

No doubt there is a formula to it all, with exercise being the main component. Steroids if you're looking to be buff-buff... Cocaine if you want to look skinny and unhealthy (amazing how many find this look attractive).



__________________

A middle-aged loner on a crusade to champion the cause of the innocent, the helpless, the powerless - in a world of criminals who operate above the law.

LET'S GO BRANDON!

 



ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

SELLC wrote:
clarity101 wrote:

 

Image may contain: food


 

Damn! ^^^ That is all I eat and drink! LOL 

Has done me well so far, I think...

I did notice one thing though.. Back when I went to Colorado and had a burger it was very hard for my digestive system to process it at that high altitude! 

It almost seemed to last several months after getting back from out west! But now things are back to normal and I can process that stuff like a champ!

I often wonder if it is the altitude, or if they put something in the food out west in areas where they are pushing this vegan and dietary plans!?

No doubt there is a formula to it all, with exercise being the main component. Steroids if you're looking to be buff-buff... Cocaine if you want to look skinny and unhealthy (amazing how many find this look attractive).


 how old are you again sellc?  itll catch up to you!  its not the altitude.  but some of us are made with a great immune system.  some of us not so great.  



__________________


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

So what is for Easter dindin?

Parents had a beanpot, oven type, a real beanpot,,, since before me (I'm 64) Got bacon, spices, great northern beans cooking.

Got a brown sugar cured spiral cut ham.

Some sort taters, prob my fav. Clean, cut lengthwise and cut half moons. Pizza pan, pour on olive oil and toss. Salt (sea salt) pepper (ground fresh) ground garlic, Parmesan or 4 cheese, ROSEMARY ground or needles no matter. Bake 30 min 350, flip and bake more. Awesomesest you ever had.

Veggies, prob frozed green beans I put up.



__________________
Drive it like you stole it


Veteran User

Status: Offline
Posts: 323
Date:

Hoppy Easter Kids,

Shawnee, who does the cooking at your place? Your menus are well thought out.
Meals Sound yummy at your house.


__________________


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

I do you gorgeous lady. I have cooked since I could see the top of a range, always and NO argument either:)

__________________
Drive it like you stole it


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

Shawnee_B wrote:

Put a little olive oil on a pizza pan. Slice toms 3/8 thick or so. Put on seasoned Italian bread crumbs, some Parmesan cheese, drizzle some olive oil and bake 350 until browned.


 we did a similar thing with yummy fresh asparagus......so good



__________________


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

I grilled some a while back, was pretty good!

__________________
Drive it like you stole it


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

we often grill our veggies!  and our shrimp!  dang....im getting hungry!



__________________


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

Got a cool roll out thingie goes in the grill keeps stuff from falling thru

__________________
Drive it like you stole it


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

ohemmgeee! this is sooooo adorable!

 

https://www.facebook.com/JungleFourNine/videos/1788387194594831/?t=0
57489641_1788397554593795_74692916993578
 


-- Edited by clarity101 on Thursday 25th of April 2019 04:47:09 PM

__________________


Veteran User

Status: Offline
Posts: 372
Date:

After taking care of her for 12 years and seven weeks after her stroke, my
Mother passed away on Sunday morning.

I had to bring her back to California, to get her to the lone mortuary that would accept her prepaid contract.

Many of my recipes and quite a few dishes that I made ad shared were for her. She taught me much, including how to cook.

I will miss her like a Flower misses the sun on a cloudy day.

I will love you forever.

__________________
I am sorry, Senator. I have no clear recollection of the events in question!


ABOVE AND BEYOND

Status: Offline
Posts: 10010
Date:

you are a good son Stan.

GOD bless you and may your mom rip!



__________________


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

I'm sorry to hear about your Mom Stan.

__________________
Drive it like you stole it


Veteran User

Status: Offline
Posts: 372
Date:

 

Stans cheap and easy tacos:

 

In the butchers area of your favorite market pick up some skirt steak or fatty sirloin on the cheap (under $4/lb), then with have the butcher or your self cut it fine ( little bits) and leave the fat on.  Tenderize with a sharp knife (lots of little cuts.). Then put in large ziplock (I get 2ish lbs), with the juice of a lemon and two limes and a smushed clove of garlic and some onion. Let marinade for at least 2 hours. Add a tiny ping of cumin (tiny!), a little back pepper and chili flakes to taste.

 

To cook:

Put  1/4 - 1/2 lb into a smallish skillet on medium high heat. Basically stir fry to brown and slightly blacken the edges. Add more fresh lime or siphon off some marinade to add when about 50% done.

 

i then chop more onion, celantro, and shred some cheese. I use flour tortillas slightly scorched and warmed on the burner. I also add tomatoes and guacamole sometimes, and always a selection of hot sauces. My current favorite is a habanero blend.

 

Assemble and eat

 

In order that I do it:

tortilla

meat (chicken  works well too)

onion

celantro

salsa

Cheese 

guac

 

mouth. Lol



__________________
I am sorry, Senator. I have no clear recollection of the events in question!


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

Yummy

__________________
Drive it like you stole it


CERTIFIED POST WHORE

Status: Online
Posts: 13792
Date:

IMG_4856.jpg



Attachments
__________________

A middle-aged loner on a crusade to champion the cause of the innocent, the helpless, the powerless - in a world of criminals who operate above the law.

LET'S GO BRANDON!

 



FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

https://www.yahoo.com/lifestyle/cauliflower-vs-broccoli-healthier-option-131100164.html



__________________
Drive it like you stole it


FAR BEYOND DRIVEN

Status: Offline
Posts: 3709
Date:

LOL !!!

Cauliflower & broccoli ( & brussel sprouts ) are the vegetables that to-this-day, I cannot stomach...I'll chew, swallow, & by the time it gets 1/2-way down my throat, up-she-comes....

However, if the said veges are served in a superb "Chinese" meal with any sauce, everything's fine...

Isn't that strange ?

__________________

"Only an alert & knowledgeable citizenry can compel the proper meshing of the huge industrial & military machinery of defense with our peaceful methods & goals, so that security & liberty may prosper together".    Dwight D.Eisenhower.



FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

I'll eat any veggie except kolrabi!

__________________
Drive it like you stole it


Veteran User

Status: Offline
Posts: 372
Date:

My latest little snacker...

 

Slice a cucumber into medallions, thin or thick. Slice an onion intio ".strips" and then combine into a sealable bowl. Now, add about 4-6 oz of Rice Wine Vinegar. Add a little fresh ground black pepper to taste. Seal, shake, chill or serve. I keep it in the fridge for quickie snacks.



__________________
I am sorry, Senator. I have no clear recollection of the events in question!


FAR BEYOND DRIVEN

Status: Offline
Posts: 4248
Date:

Sounds good. I'm ok with sliced cuke, little salt pepper and salt and water overnight but bit of vinegar and oil is good.

__________________
Drive it like you stole it
«First  <  1 2 | Page of 2  sorted by
 
Quick Reply

Please log in to post quick replies.



Create your own FREE Forum
Report Abuse
Powered by ActiveBoard