Cygnia Posted May 23, 2020 Report Share Posted May 23, 2020 Quote Link to comment Share on other sites More sharing options...
Cygnia Posted May 24, 2020 Report Share Posted May 24, 2020 What wine should you drink with junk food Quote Link to comment Share on other sites More sharing options...
tkdguy Posted May 25, 2020 Report Share Posted May 25, 2020 4 hours ago, Cygnia said: What wine should you drink with junk food I don't have a problem pairing Two Buck Chuck with a Quarter Pounder. But I'd keep the good stuff for a good meal. Port can be a bit expensive, but it makes sense to pair it with chocolate. A good rule of thumb is to make the wine sweeter than the chocolate so that the chocolate doesn't overwhelm the wine. Quote Link to comment Share on other sites More sharing options...
Cygnia Posted May 29, 2020 Report Share Posted May 29, 2020 Kit-Kats and Port pair really well. Eslewhere... Bacon-Weave S'mores Quote Link to comment Share on other sites More sharing options...
Cygnia Posted May 31, 2020 Report Share Posted May 31, 2020 Quote Link to comment Share on other sites More sharing options...
Cygnia Posted May 31, 2020 Report Share Posted May 31, 2020 Pork secreto w/ramp butter Quote Link to comment Share on other sites More sharing options...
tkdguy Posted June 4, 2020 Report Share Posted June 4, 2020 Quote Link to comment Share on other sites More sharing options...
tkdguy Posted June 4, 2020 Report Share Posted June 4, 2020 Quote Link to comment Share on other sites More sharing options...
Cygnia Posted June 4, 2020 Report Share Posted June 4, 2020 Wonder if it tastes like chicory coffee? Quote Link to comment Share on other sites More sharing options...
Cancer Posted June 4, 2020 Report Share Posted June 4, 2020 On the Things I Did During the COVID Lockdown list ... I've got my chicken-cheese-green chile enchilada preparation nailed, and it really isn't difficult when you have the ingredients. The key is the roasted green chile -- you cannot skimp on this -- but you can get it on-line from 505southwestern. After playing around with a couple of scratchmade preparations, I found a canned enchilada sauce that is a lot less work and serves just fine (El Pato brand, and you get the verde, obviously; the recipe below uses one 28-ounce can). Jack cheese (ordinary jack, without the pepper so commonly added these days) is far superior to orange cheese. This preparation uses 9-inch flour tortillas. (For reference: this roasted Hatch chile is flavorful, but not particularly hot. If you like more heat, then you probably want to include finely chopped heat peppers ... today's jalapenos won't pack as much heat as you are likely to want, so perhaps two or more serranos or other pepper you like ... in the saute with the chicken. Since we usually don't need the heat, and very often our guests don't like it, I have not done experiments along these lines.) For a 9-by-12-inch , 2-inch-deep baking pan (this is 8 or 9 enchiladas); nominally it's one roll per person, but I find that it's more like one and a half rolls per person usually at our table. This is largely because we don't load up the cheap rice and refried beans that you usually get with your entree at a "Mexican" restaurant. If your meal includes more in the way of side dishes, then the proportion of one roll for one person can work. Start with 3 boneless chicken thighs; I trim and discard the skin and excess fat. Cut the thighs into bits or strips no bigger than a half-inch wide. Saute these with olive oil, a minced clove of garlic, a couple of tablespoons of finely chopped raw spanish onion, italian seasoning (generously on that last; maybe a teaspoon). Cook thoroughly. When done, pour off the excess grease and let the chicken cool in the pan while you shred cheese. (Comment: any previously-cooked chicken will work. I have often taken the dark meat off a Costco roasted chicken and used it for the enchiladas. The extra flavors from the saute above are welcome but not essential.) Shred the cheese. You will want about half again as much shredded cheese as chicken, by volume. (I am assuming the chile was roasted, removed from the skins, and chopped or blended well beforehand and you are working with stuff from a jar or from a frozen package. Preparing the chile is much more work.) Spray your baking pan with a greasing spray first and your clean-up task will be much easier. Preheat oven to 350 F. In each tortilla, put a 2 tablespoons or so (err on the side of less, rather than more) of the cooked chicken. (If you've never done this before, lay the tortilla out flat. Imagine a "happy face" in the tortilla. All the fillings go at the level of the eyes of that happy face, spread evenly across, not quite to the edge of the tortilla.) Put in shredded cheese, an amount about half again the amount of chicken. Then 2 tablespoons of the chile. Roll the tortilla closed and lay it in the pan (the rolls are parallel to the short dimension of the pan). 8 or 9 rolls will fit in the pan. Open the can of enchilada sauce and pour it over the rolls, spreading it evenly to cover them all. Bake in the preheated oven for 20 minutes. When the timer goes off, sprinkle a couple of tablespoons of the shredded cheese over the top. Bake another ten minutes. Remove from oven, let stand a few minutes, serve. Ternaugh 1 Quote Link to comment Share on other sites More sharing options...
Cygnia Posted June 4, 2020 Report Share Posted June 4, 2020 rravenwood 1 Quote Link to comment Share on other sites More sharing options...
Cygnia Posted June 6, 2020 Report Share Posted June 6, 2020 Quote Link to comment Share on other sites More sharing options...
Logan D. Hurricanes Posted June 7, 2020 Report Share Posted June 7, 2020 pinecone, Lawnmower Boy and Cancer 2 1 Quote Link to comment Share on other sites More sharing options...
Cygnia Posted June 8, 2020 Report Share Posted June 8, 2020 Meet the Rocket Scientist Who’s Also a Whole Hog Pitmaster Quote Link to comment Share on other sites More sharing options...
Cygnia Posted June 8, 2020 Report Share Posted June 8, 2020 Quote Link to comment Share on other sites More sharing options...
Matt the Bruins Posted June 9, 2020 Report Share Posted June 9, 2020 What am I missing? Strawberry sundaes don't strike me as a particularly unhealthy or excessive food. Quote Link to comment Share on other sites More sharing options...
Cygnia Posted June 9, 2020 Report Share Posted June 9, 2020 It's an Eton Mess Quote Link to comment Share on other sites More sharing options...
Cygnia Posted June 9, 2020 Report Share Posted June 9, 2020 Quote Link to comment Share on other sites More sharing options...
mattingly Posted June 9, 2020 Report Share Posted June 9, 2020 Lawnmower Boy 1 Quote Link to comment Share on other sites More sharing options...
Pariah Posted June 9, 2020 Report Share Posted June 9, 2020 What the actual...? Quote Link to comment Share on other sites More sharing options...
mattingly Posted June 9, 2020 Report Share Posted June 9, 2020 I would probably name it The Abomination. Quote Link to comment Share on other sites More sharing options...
Ternaugh Posted June 9, 2020 Report Share Posted June 9, 2020 It took me a while to figure out that the "shrimp" was a Bagel Bite. Quote Link to comment Share on other sites More sharing options...
Matt the Bruins Posted June 9, 2020 Report Share Posted June 9, 2020 I think it's supposed to evoke an orange or lemon slice on the rim of a fruity tropical drink rather a shrimp from a shrimp cocktail. Quote Link to comment Share on other sites More sharing options...
Cygnia Posted June 10, 2020 Report Share Posted June 10, 2020 First attempt at speculoos cookies Lawnmower Boy and pinecone 2 Quote Link to comment Share on other sites More sharing options...
Cygnia Posted June 12, 2020 Report Share Posted June 12, 2020 Rubik’s Cube Cakes Put a Playful Spin on Traditional French Pastries Logan D. Hurricanes 1 Quote Link to comment Share on other sites More sharing options...
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