LaxPower Back-Up Stick

ardilla secreta wrote: ↑Fri Jul 23, 2021 7:31 am I was at a farmers market last week and picked up a bumbleberry pie. It was bumblelicious. There is no bumbleberry. It’s a pie of the Canadian Maritime provinces made of a mix of berries and can contain rhubarb.

DMac wrote: ↑Wed Jul 28, 2021 12:37 pm Actually, a s, the pine nuts do make a bit of a difference I think. Not huge of course but the the added texture is kind of nice and they are pretty tasty little things. I was going to go with the female version at first but thought I'd follow the recipe inasmuch as it was the first time I was making it and might as well do it right. Got some basil in the herb garden too and that was fresh parsley from the garden too. I think that dish could be much better served than with just bread, am bettin' it would be pretty good on rice.

youthathletics wrote: ↑Wed Jul 28, 2021 12:16 pm

ardilla secreta wrote: ↑Wed Jul 28, 2021 11:58 am I have to get some pine nuts and try it again since I’ll be getting some soon to make a patch of pesto with my garden basil.

I like to use thinly sliced almonds, then finely chop them, with my home made pesto.

ardilla secreta wrote: ↑Wed Jul 28, 2021 7:06 pm

youthathletics wrote: ↑Wed Jul 28, 2021 12:16 pm

ardilla secreta wrote: ↑Wed Jul 28, 2021 11:58 am I have to get some pine nuts and try it again since I’ll be getting some soon to make a patch of pesto with my garden basil.

I like to use thinly sliced almonds, then finely chop them, with my home made pesto.

Good point. I do the same with pesto as pine nuts go rancid quickly and almonds work effectively. On pesto I learned from an Italian chef to use basil 4:1 or 4:2 with baby spinach. It tones down the intensity of the basil without diminishing and gives the product a brighter green color.

ardilla secreta wrote: ↑Wed Jul 28, 2021 7:06 pm On pesto I learned from an Italian chef to use basil 4:1 or 4:2 with baby spinach. It tones down the intensity of the basil without diminishing and gives the product a brighter green color.

Brooklyn wrote: ↑Fri Aug 06, 2021 4:25 pm Was watching a replay of a boxing match and enjoyed a milk shake made of vanilla bean ice cream, sweet whipped cream, cup of raspberry yogurt, and nearly frozen fruit punch. Mmmm, mmm, good!

DMac wrote: ↑Sat Sep 18, 2021 1:00 pm Anyone ever try this? Equal parts grape jelly and BBQ sauce, heat it up and blend it.
Makes a pretty good sweet and sour sauce, could spice it up with some cayenne if
you want a little bite to it. Goes good with those little cocktail dogs too.

DMac wrote: ↑Wed Sep 22, 2021 6:03 pm This one's just for you, TLD. Check this out, butcher happened to be by the case when I was checking these out. Sell by date is 9/24, I asked him how close to the sell by date before they mark them down. He said I should mark those down now, how many you want? I said well, one of 'em anyway. When I saw what he marked them down to, I bought three of them...I aint no foo'. Aussie butterflied leg o' lamb....Aussie's is the best lamb, hands down. Saved $52...pretty nuts.
Picture below this one too.

One of 'em cookin' right now...damn!!

DMac wrote: ↑Wed Sep 22, 2021 7:00 pm Gotta go with the excellent here, Ffg, was mighty tasty. medium sized potatoes quartered and baked, olive oil and seasoning on 'em, dipped in a little sour cream, little bit of broccoli too. Throw in a little pre meal herbs and excellent indeed.

Didn't see the bbq-grape jelly comment, too funny. Sounds nuts, buddy had mentioned it to me several times, I thought about the same as you do. Finally tried it and he wasn't wrong. He worked in a couple of different restaurants as a teen, said when they put those little cocktail dogs out for happy hour, that was the sauce they were in. Equal parts, brotha, give it a shot.

DMac wrote: ↑Wed Sep 22, 2021 7:00 pm Gotta go with the excellent here, Ffg, was mighty tasty. medium sized potatoes quartered and baked, olive oil and seasoning on 'em, dipped in a little sour cream, little bit of broccoli too. Throw in a little pre meal herbs and excellent indeed.

Didn't see the bbq-grape jelly comment, too funny. Sounds nuts, buddy had mentioned it to me several times, I thought about the same as you do. Finally tried it and he wasn't wrong. He worked in a couple of different restaurants as a teen, said when they put those little cocktail dogs out for happy hour, that was the sauce they were in. Equal parts, brotha, give it a shot.

youthathletics wrote: ↑Thu Sep 23, 2021 1:11 pm Looks tasty......I just finished my homemade Pimento Cheese w/Avocado Triscuts and a handful of smokehouse almonds. That pimento cheese is like crack......put it on some garlic Naan bread for pizza, or on top of a cheeseburger, even used it in place of Dukes Mayo on a BLT with some fresh maters' out of the garden.