Food that you love

[Accordion]

Lorna wrote: Could the RV park that you stayed at in Jackson be called.... "Jackson RV Park"?
And the Chinese Restaurant was called.... "China Buffet"?

Lorna, you must be psychic.

Those were the places.

[lornaschinske]

Originally Posted by Accordion

Lorna wrote: Could the RV park that you stayed at in Jackson be called.... "Jackson RV Park"?
And the Chinese Restaurant was called.... "China Buffet"?

Lorna, you must be psychic.

Those were the places.

And you must have CRS! I think it can be blamed on too much time on the road?

[Accordion]

I do not know what CRS means.

[lornaschinske]

Originally Posted by Accordion

I do not know what CRS means.

Can't Remember... Stuff

[Accordion]

Originally Posted by lornaschinske

Can't Remember... Stuff

I thought I had seen that abbreviation before, but I can't remember.

[Diesel Dan]

I'm right there with ya man.

[Accordion]

Des plois

In French, we called them des plois. They are buckwheat pancakes. They are yummy. They come out looking almost grey because of the buckwheat flour.

Also, if my mom made regular pankakes, they were known as des crepes. They were thin. We would put butter on them, and sprinkle brown sugar, then roll them up and enjoy the goodness.

[Accordion]

Breakfast at Cracker Barrel is the best.

[Diesel Dan]

Originally Posted by Accordion

Des plois...

While we are talking about french breakfast stuff, how about beignets! I'll admit I don't make them from scratch, but I always have some of that Cafe Du Monde beignet mix around for when I need a quick beignet fix. Mmmmm! Can you just see the powdered sugar all in my beard?

Something I like to do is find the middle ground between yummy and healthy. I make my own pancake mix that has red whole wheat, white whole wheat, and all purpose white flours, plus a bit of flax meal. The pancakes come out great, and they are much healthier than just white flour pancakes, and yet are fluffy enough and not solid bricks like 100% whole wheat flour pancakes. I do the same thing with making bread, and now I'm thinking about making my own tortillas. I seriously need to stop eating so many white flour tortillas! Rice is yet another such item, where the brown rice is just real heavy, earthy, and just not right for certain dishes; so I will sometimes mix it half and half with white rice to take the edge off the "brown-ness" of it. Only hassle is the two grains have different cooking times. I also like to make rice by using 2/3 white rice and 1/3 quinoa mixed together. They both cook the same time, so I can just dump them in the pot together and it's ready in 20 minutes. The quinoa gives it a very pleasant nutty flavor and just a bit of chewy/crunch, and yet the character of the white rice remains.

Getting back to pancakes, I also like to mix different maple syrups together. I get the good stuff (grade A 100% maple syrup) at Costco, and then I get a bottle of the cheap "fake" maple syrup, like Log Cabin, Aunt Jemima, etc. (basically just maple-flavored high fructose corn syrup), and then I mix them half and half. My parents did this when I was a kid, and I just continued the practice in my adulthood. I'd just use the good stuff, but it's expensive!

[Accordion]

Although I have not made these sandwiches in many years, I used to like them. Now that I am writing about them, I may just go to the grocery store and get the ingredients.

This sandwich is known as the Fluffernutter. Put peanut butter on one slice of bread. Put Marshmallow Fluff on the other piece of bread. Put them together, and you have a Fluffernutter.

The next sandwich is with peanut butter and sliced bananas. YUM.

[Accordion]

There is a seaweed called Dulce. It comes dried in a cellophane package. Just open the bag a munch away. Good stuff.

[Accordion]

Toast some bread. Butter it. Sprinkle ground nutmeg on it. Cinnamon sugar is also very good on buttered toast.

[Accordion]

For a quick snack, try what is called Kippered Snacks. It is smoked herring that comes in a can similar to sardine cans.

Granted, they are stinky, but oh so tasty.

[Accordion]

Another nice snack is smoked oysters on a Triscuit cracker with green chilies on top.

[Accordion]

I used to eat cereal, but cannot any longer because I have Calcific Bursitus. So I do not drink milk any longer.

However, if you are able to eat cereal with milk, here is a good idea.

Get a box of puffed wheat, a box of sugar pops, and a can of salted Spanish peanuts. Mix the cereals together in equal amounts, then add some of the Spanish peanuts. It makes a wonderful breakfast treat.

[Accordion]

Peel an orange. Sprinkle a little salt on each segment.

Sprinkle a little salt on your watermelon slices.

Slice raw potatoes and sprinkle a little salt on them and eat the potato slices raw.

[Accordion]

I sure miss Sugar Frosted Flakes with sliced bananas. "THEY'RE GREAT".

How old is Tony The Tiger now?

[Diesel Dan]

My favorite food combination is Gouda cheese, either smoked or plain, on Triscuits or other wheat cracker, with some Speyburn 10 year old Highland single malt scotch. Then I'll break out some whole salted cashews and a beer, preferably Shiner Bock. Oh man, that is heaven! The important thing is to have a sip of the scotch right after eating the gouda. The combination of flavors is soooooo good! I've tried it with several other scotches, but nothing I've tried compares to the Speyburn for this particular combination, although Speysides taste the best. Even though Speyburn is marketed as a Highland Malt, it's really a Speyside, which is sort of a sub-region of the Highlands. Okay, I'm getting a bit tangential now. I'd blame the Speyburn, but I haven't had any today!

If there are any other single malt scotch lovers out there, feel free to chime in with your favorites! I have a cabinet full of various types, and have actually given this topic considerable study.

Yes, I'm extending the "food" thread to include drinks - hope y'all don't mind!

[lornaschinske]

I love baked cheesecakes... Not the refrigerator "pies" but baked in the oven in a pan of water type cheesecakes. I got an email from King Arthur Flour that had a recipe on baking the cheesecakes in a crockpot rather than in the oven. I posted the link here. I gotta get some 4 0z canning jars next payday and make some up. I wonder how many jars my crockpot can hold. Nice thing is I can bake cheesecakes all summer in the crockpot and not have to deal with heating the place up like the oven would.

[Accordion]

I just got back from the store to get just one thing. A half-gallon of Blue-Belle brand Pistachio Almond ice cream. It is expensive, but it is one of the few things that I will splurge for.

YUM YUM.