The OC recipe page....

[dando]

Anthony Bourdain's more recent blog on meeting Sandra Lee as noted by Dando :laugh: :

...when I notice someone has their hand on me. An icy, tendril of fear runs down my spine. I turn and find myself looking straight into the deceptively attractive and reasonable looking face of Sandra Lee. (http://anthony-bourdain-blog.travelchannel.com/read/a-drive-by-shooting)

Sandra Lee for the uninitiated -

awCHJSfZWd8

To quote Time Bandits...."Don't touch it! It's evil!" :D

-Kevin

[Gnam]

Clearly, whatever this woman says is correct. :D:thumbup:


V :laugh:

[Methanolandbrats]

I can't concentrate when she is cooking clams and fish tacos. :D

[cameraman]

Jeebus, I've never seen that show before.

Bourdain isn't joking:eek:

[KLang]

I admit to not being wild about the idea at first, but "What Would Brian Boitano Make" has now made it onto my DVR list. Sure, he brings the cheesy comedy, but the dude can cook. This past Sunday, he focused entirely on bacon. Everything looked amazing.


The bacon show was on in primetime last night. The food did look really good and easy to make. Brian could tone down his 'routine' a bit.

[Don Quixote]

Bump, just for this picture. :yuck:

http://images.foodnetwork.com/webfood/pkgs/2009/stay-in-go-all-out/imgs/diageo_headerImg.jpg

[dando]

Bump, just for this picture. :yuck:

http://images.foodnetwork.com/webfood/pkgs/2009/stay-in-go-all-out/imgs/diageo_headerImg.jpg

^^^ this should be moved into the burning the image thread. :saywhat: Or, we should create a new thread about the affects of a lack of oxygen @ high altitudes. :gomer: :p

-Kevin

[TKGAngel]

And to think she's now the First Girlfriend of New York.

[Ankf00]

she's banging Patterson or Bloomberg?

[TKGAngel]

Andrew Cuomo, the governor-elect.

[extramundane]

At least Patterson would have a viable excuse.

[Napoleon]

Andrew Cuomo, the governor-elect.

I was just reading some political websites and one mildly left of center one I check out daily commented to the effect "It just occurred to me that if Obama gets picked off in 12 and whoever replaces him gets picked off in 16 we could be looking at Sandra Lee as first lady".

[rosawendel]

I saw this thread popping back up from time to time. This time it reminded me to upload my super bowl chili recipe, even if ony to know where it is from time to time.

My super bowl chili recipe is onion free, but pepper rich. The cooking instructions assume you are preparing on superbowl sunday, with kickoff at 6:20, and serving at halftime.

2 pounds ground beef (i use 90% lean)
2 big cans muir glen fire roasted tomatoes (or similar). blanching is cool, but i just don't have the time.
3 regular size cans muir glen sauce.
3 small cans contadina paste (muir glen doesn't make paste)
1 teaspoon of cinnamon
1 tablespoon of sugar (to take the edge of the can off)
couple of pinches of salt.
-any peppers you can get your hands on.
-jalopenos
-jabonaras
-scotch bonnets
-chilis, etc, etc.
typical chili spices. premix is fine. carrol shelby makes a pretty good mix.
experimental spices: nutmeg, chocolate, pumpkin, etc, to add to taste.

i start early (10:00 AM is preferable, noon at the latest):
brown the meat in the same pot you're going to make the chili in. don't drain it (90% lean doesn't make a lot of grease, anyway. it'll evaporate as you cook it).
mix in all of the tomato based stuff.
turn the burner down to it's lowest setting (having a gas burner helps). you want to get the chili hot enough to bubble very slightly, but not so much that it burns. keep the spoon in the pot, and put a lid on it, so it can evaporate. once the pot gets hot again, add the sugar and stir it in.

3:30 PM - slice open all of the peppers lengthwise, cut the stems off, and take the seeds out under running water (wear vinyl gloves... trust me on this one). the oil will still get in the air. you may cough a little.
chop up the peppers and saute' them in a pan with some olive oil (sometimes i'll put some oregano, basil, and pepper into the pan too) over medium heat - not so hot that they smoke. you want to get them to a point where they are mostly dry, and slightly brown (I like to use a coleman camp stove for this, so I can do it outside, and not bother the missus or kid with the aerations). try to get the peppers into the pot by 4:00, so they can mellow.

once the peppers are mixed in thoroughly, add in the cinnamon. then just let it simmer until dinner. if it gets too thick, add a little water and olive oil. if it's too thin, you can add some masa flour (it comes with the chili mix), a bit of salt, and you're done.

I serve mine cincinnati style (over spaghetti with mild cheddar). For two pounds of spaghetti, I start the water for the spaghetti at kickoff.

[cameraman]

3 small cans contadina paste (muir glen doesn't make paste)

Look harder, I have several cans of Muir Glen paste in my cabinet right now.

[rosawendel]

oops, sorry. could be a regional thing, or a time thing (I only make it once a year).

[Andrew Longman]

Re Sandra Lee watermelon drink thingy. If you put the seltzer in BEFORE you bash the mix in the blender, you will knock all the CO2 fizzygoodness out in the blend.

Add the seltzer AFTER the blend or you might as well just add water.

But for those watching, I'll bet you weren't actually listening anyway.

[Don Quixote]

At least Patterson would have a viable excuse.:rofl: :rofl:

[chop456]

UW - LaCrosse's finest. :thumbup:

[stroker]

UW - LaCrosse's finest. :thumbup:

<alum>

WHAT?

</alum>

[chop456]

^ Sandra Lee. She went to UW-L. There's an episode that features her tailgating in the empty parking lot of the football stadium. :gomer:

[Methanolandbrats]

^ Sandra Lee. She went to UW-L. There's an episode that features her tailgating in the empty parking lot of the football stadium. :gomer:

UW-L, that explains the drinking since that is the only major they offer.

[Andrew Longman]

UW-L, that explains the drinking since that is the only major they offer.These used to be a Dog, er Old Style Six Pack.http://www.sillyamerica.com/photos/albums/wisconsin/LaCrosse-Worlds-Largest-Beer-Cans-01.jpgI visited a programming board conference there in college. Two days of bands and acts looking to get booked for college tours. I vaguely remember being on the bridge over the MS river at 2 am doing something illegal

[Don Quixote]

I vaguely remember being on the bridge over the MS river at 2 am doing something illegal[old joke]
"That water is cold."
"Yeah, and it's deep too."

[stroker]

UW-L, that explains the drinking since that is the only major they offer.

It might also explain my weight...

Hmmmmmmm

[dando]

^ Sandra Lee. She went to UW-L. There's an episode that features her tailgating in the empty parking lot of the football stadium. :gomer:

The fact that you aware of these facts should result in banning. :eek: :tony:

-Kevin

[Methanolandbrats]

The fact that you aware of these facts should result in banning. :eek: :tony:

-Kevin

Who woulda thought there would be a Sandra Lee stalker on this board :D

[Don Quixote]

Who woulda thought there would be a Sandra Lee stalker on this board :DChop knows everything about her. It's spooky, I tell ya. :D

[dando]

Chop knows everything about her. It's spooky, I tell ya. :D

Uh huh...and yer the poor ass that had to post that pic. I'm telling ya....you have dreams of Rachel Ray and her. :gomer:

-Kevin

[Elmo T]

To cleanse the palate of the Rachel Ray/Sandra Lee images....

http://i52.tinypic.com/2qddg1f.jpg

[Andrew Longman]

To cleanse the palate of the Rachel Ray/Sandra Lee images....As a kid this always gave me mixed cravings (see other thread and parental music preferences:gomer:}http://t2.gstatic.com/images?q=tbn:ANd9GcR3GSQdVouoiMCTAT2hnblAgTbLANozI DBsRockpl_9ce6elbaObA

I see there is a reprise

http://t1.gstatic.com/images?q=tbn:ANd9GcR-kZQOi_jSVTmEPaAG8qu7uYmmVyzz6NoOKetiXKrtyrAVFKj2Dg

There that oughta do it.

[chop456]

Chop knows everything about her. It's spooky, I tell ya. :D

The wife knew. It was probably in the alumni rag, then she found the episode. I have better people to stalk than her. :thumbup:

[JLMannin]

Oven Beef Stew

This is great. We had this recipe for about ten years before we first made it. We regret not trying it much sooner. Great to make on a cold winter day, as the oven is on for four hours.

1 1/4 lbs stew beef
4 large carrots
1/2 medium onion
2 large potatoes
2 stalks celery
6 tsp tapioca
1 C tomato juice
1/3 C frozen baby peas
1T Sugar

Set oven to 250.

Place beef in bottom of pan. Add onion, carrots, celery, and potatoes. Mix salt, sugar, tapioca and tomato juice. Pour over veggies and cover. Bake three hours and thirty minutes, add peas, cook for an additional thirty minutes.

[chop456]

To cleanse the palate of the Rachel Ray/Sandra Lee images....

http://i52.tinypic.com/2qddg1f.jpg

Dude.

Have you ever seen her below the boobal area? :eek:

[Methanolandbrats]

Oven Beef Stew

This is great. We had this recipe for about ten years before we first made it. We regret not trying it much sooner. Great to make on a cold winter day, as the oven is on for four hours.

1 1/4 lbs stew beef
4 large carrots
1/2 medium onion
2 large potatoes
2 stalks celery
6 tsp tapioca
1 C tomato juice
1/3 C frozen baby peas
1T Sugar

Set oven to 250.

Place beef in bottom of pan. Add onion, carrots, celery, and potatoes. Mix salt, sugar, tapioca and tomato juice. Pour over veggies and cover. Bake three hours and thirty minutes, add peas, cook for an additional thirty minutes.

I'm going to try this, cut the vegetables into one inch or so cubes?

[Napoleon]

Dude.

Have you ever seen her below the boobal area? :eek:

Who is she for the rest of us who have no idea of who she is?

[JLMannin]

I'm going to try this, cut the vegetables into one inch or so cubes?

Yep. We leave the potato peels on as well.

[Elmo T]

Dude.

Have you ever seen her below the boobal area? :eek:

I have. She is somewhere between curvy and "festively plump" and I am more than OK with that.

http://i51.tinypic.com/fm5bt.jpg

[Methanolandbrats]

Dude.

Have you ever seen her below the boobal area? :eek:

I would really like to, especially upside down.

[KLang]

Who is she for the rest of us who have no idea of who she is?

Nigella Lawson.

Brit food personality. Has at least one show on Food Network. Her voice, and watching her prepare food.... sigh....

[Andrew Longman]

.

[Andrew Longman]

I have. She is somewhere between curvy and "festively plump" and I am more than OK with that.Me too. But the bobble head thing reminds me of Joe Cocker. I can't get past that.

("Festively Plump" reminds me of when Trevor was scolded by his mother for calling his little sister fat. His 5th grade reply; "OK, sturdy". )

[cameraman]

("Festively Plump" reminds me of when Trevor was scolded by his mother for calling his little sister fat. His 5th grade reply; "OK, sturdy". )
:rofl:

[Ankf00]

:rofl:

[Gnam]

:D

"wide" is another one to stay away from.

[Indy]

http://i51.tinypic.com/fm5bt.jpg

Hello.

[devilmaster]

9jpj-yhy8wg

[cameraman]

Jeebus that explains the lack of skinny:eek: Two untrimmed pork chops, sauce from the drippings (she didn't even drain off any excess fat) from a very well oiled skillet with additional heavy cream and half a pound of gnocchi. Sure, it looks good but it has to be the better part of 2500 calories:saywhat:

[rosawendel]

Even Leo (The West Wing) loved Nigella:

Margaret (to Leo): You're going home to watch that show, aren't you?

Leo: Yes. I like my show. It's a cooking show, don't give me a hard time.

Margaret: It's soft-core porn if you ask me. Nobody needs to rub a pork loin that much.

[Elmo T]

Margaret: It's soft-core porn if you ask me.

I forgot about that one. :thumbup:


Jeebus that explains the lack of skinny

All about the carbs...

KQejeG2yUJQ

That part at the end of her shows, where she "sneaks" down to the refrigerator for a late night bite, I believe that 100%! ;):laugh:

[TKGAngel]

I'm on vacation after Christmas, and my goal is to make both the beef stew recipe above and Ina Garten's roast chicken (http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html) at some point during my 10 days off.

[Andrew Longman]

Margaret: It's soft-core porn if you ask me. Nobody needs to rub a pork loin that much.

http://www.southparkstudios.com/clips/360878/me-time

NSFW

BTW the family swears this is somehow about me. My youngest prefers PopTarts over almost anything but otherwise I don't get it. :gomer:

[JLMannin]

I have. She is somewhere between curvy and "festively plump" and I am more than OK with that.

http://i51.tinypic.com/fm5bt.jpg

Agreed. Women should look like women, not gender ambiguous who knows what.

[dando]

I have. She is somewhere between curvy and "festively plump" and I am more than OK with that.

Amen. More cushion for the pushin'. (Oh snap! did I think that out loud?) :gomer: Curvaceous is a good thing, IMO. :thumbup: Obese is not. :saywhat:

-Kevin

[cameraman]

Who woulda thought there would be a Sandra Lee stalker on this board :D

Seesh, now I see her everywhere. This is her infamous Kwanzaa cake episode.

There are times when :saywhat: sums things up quite nicely.

we2iWTJqo98

[trish]

I don't think I've ever seen Sandra Lee actually cook anything. I'm not even sure why she warrants her own cooking show.

[Methanolandbrats]

Seesh, now I see her everywhere. This is her infamous Kwanzaa cake episode.

There are times when :saywhat: sums things up quite nicely.

we2iWTJqo98

That is one nasty lump of **** she is throwing together for Kwanzaa, looks like something Rachel Ray would slap together. And WTF do angel food cake and peaches have to do with Africa? :saywhat:

[dando]

And WTF do angel food cake and peaches have to do with Africa? :saywhat:

I think Sam Kinison addressed this in one of his classic routines.

VKNoJ2BzSRU

:gomer: ;)

-Kevin

[TKGAngel]

That is one nasty lump of **** she is throwing together for Kwanzaa, looks like something Rachel Ray would slap together. And WTF do angel food cake and peaches have to do with Africa? :saywhat:

I thought they were canned apples. ;)

And the woman who developed the recipe for the Kwanzaa cake (and other monstrosities) wrote an article for Huffington Post a couple weeks ago, detailing her follies as Sandra Lee's recipe developer. Basically, the chick got $100-$400 per recipe (plus ingredients) just for coming up with these cockamamie recipes. The only stipulation was there be a minimum of fresh ingredients, everything had to be packaged foods that the average woman would have in her pantry. The article was pulled from Huffpo for violating its TOS, but you can see some of it at Dlisted (http://www.dlisted.com/node/40059).

[devilmaster]

The only stipulation was there be a minimum of fresh ingredients, everything had to be packaged foods that the average woman would have in her pantry.

Which is why, when I cook over at the folks place for them, -I- should have my own G-D cooking show...

I don't make crazy s**t with the pre-packaged, pre-canned, pre-garbage stuff that they buy, but I work damn hard to make it edible and tasty.

It was so much more fun when I opened a restaurant and decided that everything was from scratch - I think I was trying to balance nature... ;)

[Elmo T]

that the average woman would have in her pantry.

If my wife stocked the pantry, we'd have frozen pizza and mac & cheese. :saywhat:

Another Nigella favorite -

http://i53.tinypic.com/25oyz36.jpg

[devilmaster]

If my wife stocked the pantry, we'd have frozen pizza and mac & cheese. :saywhat:

Its easy for me to say, but homemade frozen meals like that would work....


Another Nigella favorite -

http://i53.tinypic.com/25oyz36.jpg

mmmmmmm.....

[TKGAngel]

If my wife stocked the pantry, we'd have frozen pizza and mac & cheese.

Heh. But Lee assumes that the average home has whack-a-dough, boxed cake mix, canned frosting and a metric ton of booze on hand at all times. And that if you don't use at least one of these in a meal, you are a complete and utter failure as a cook. I mean, there's nothing wrong with any of the above ingredients, they all have their place, but building an entire meal around pre-packaged, pre-processed crud isn't healthy.

[Ankf00]

how to do brisket properly: http://www.texasmonthly.com/multimedia/video/themanual20/14804

[Andrew Longman]

how to do brisket properly: http://www.texasmonthly.com/multimedia/video/themanual20/14804Thank you for that. I really enjoyed. Wayne looks like neat guy and has chosen a good life .

Wish I could find even bad brisket in the stores around here. When it is available it costs a fortune.

Texas Monthly is a jewel and has been for decades. Lot of really good journalists have come out of there. James Fallows among most notable IMO.

[Don Quixote]

how to do brisket properly: http://www.texasmonthly.com/multimedia/video/themanual20/14804
Just watched this. Very good, and I am going to try this soon. Thanks! :thumbup:

[Napoleon]

Texas Monthly is a jewel and has been for decades. Lot of really good journalists have come out of there. James Fallows among most notable IMO.

That is for sure. I could never figure out how a place like Texas supports such a good publication.

As for Fallows IMO he is the best non-fiction writer in America. To bad he doesn't write more books and instead writes for the Atlantic, a publication I just had to let my subscription lapse for because I just could no longer put up with some of the morons they have writing for them.

[KLang]

a place like Texas

Curious what you are trying to say here?

[Don Quixote]

Replace the word "Texas" with "Cleveland". :D

[Napoleon]

Replace the word "Texas" with "Cleveland". :D

Hey!


Curious what you are trying to say here?

People from Texas are dumb, everyone knows that. ;)


Actually I could have done a better job explaining what I mean. I perceive of the Texas Monthly, and perhaps I am the only one who does, as a somewhat left of center publication with a bit of a muckraking side to it. My personal opinion is that publications like that likely draw the best talent and do the best work. Somehow Texas circa 2010 does not seem to an outsider like me to be fertile ground for that type of publication.


But hey, Molly Ivins made a career of covering goings on in Texas, so what do I know.

[KLang]

I just started receiving the mag so I don't know if it leans one way or the other yet. The current issue has a good article on the history of redistricting in Texas that I thought treated both sides evenly.

I was hoping for more recipes but I guess it's not that kind of magazine. :)

[Don Quixote]

But getting back to what is important, that girl in the video is super-ultra-cute as a button. :)

[Andrew Longman]

Texas Monthly has a reputation that draws talent and readers from across the nation. And it writes a lot on national issues, with perhaps a Texas perspective on it.

Fallows is from CA, went to Harvard, edited Washington Monthly and wrote for The Atlantic. Not a lot of TX in him before his Texas Monthly gig, Later he was editor for USN&WR which is how I met him through my brother.

He, and TX Monthly, might be labeled left of center, but would like to be thought of much more about being factual and looking at things a "third way" that is not on a Left/Right continuum.

To keep this on topic, I have no idea what his favorite recipe is. :gomer:

[Methanolandbrats]

Since this turned from food to cooks to magazines, Cooks Illustrated is an incredible magazine that is well worth subscribing to if you like to cook.

[KLang]

I've been getting Cooks Illustrated since 2000, great resource. Cuisine at Home is pretty good too but they don't go into how they arrived at their recipes like Cooks does.

[Napoleon]

The current issue has a good article on the history of redistricting in Texas that I thought treated both sides evenly.

I am not saying it doesn't treat each side "evenly" (and by that I will take it you mean fair, which is not quite the same thing).

Fallows is a perfect example. I think everyone accepts that he is a liberal (he was the youngest person to ever serve as a presidential speach writer for Carter) but I dare you to point out something he has written that is not fair.

[Ankf00]

Longman has it pegged pretty well.

And TX can have a publication like that because the publication is drowning in an ungodly amount of advertising these days :yuck:

the downside to Texas Monthly is the yankee writers & interns that try to become all "texas-y" and f up the restaurant evaluations for the annual burger, tex-mex, mexican, and bbq lists :irked:

[Andrew Longman]

And TX can have a publication like that because the publication is drowning in an ungodly amount of advertising these days :yuck:\If you like a magazine you should love their ads. Almost every magazine is dying these days for lack of advertisers. See Newsweek, et al. How TM does it should be learned by many, but I'll bet it starts with being true to the content readers value.

As for Yanks infiltrating it, I sympathize with outsiders trying to rate pizza joints in Jersey. :rolleyes: but I'm going to bet TM is great because they don't think the world ends at the TX border.

[G.]

I sympathize with outsiders trying to rate pizza joints in Jersey.

How hard can that be?

It sucks.
It's not Chicago-style.
WTF is this ****?
My God, my God, why hast thou forsaken me?
What new hell is this?
No, I distinctly recall ordering a pizza.

Etc.

:p

[TKGAngel]

If you like a magazine you should love their ads. Almost every magazine is dying these days for lack of advertisers.


Word, especially in the b2b sector, which is where I mainly make my buys.

But back on topic. Tonight I made the beef stew recipe that JLMannin posted a couple days ago. Two words: Out. Standing. :thumbup: :thumbup: :)

[Ankf00]

but I'm going to bet TM is great because they don't think the world ends at the TX border.

lies!

[Andrew Longman]

lies!Correct. The world ends at the Marion County line.:tony:

[cameraman]

Oh Lord the folks of NY are going to have a long four years...
The New York Times (http://www.nytimes.com/2011/01/02/nyregion/02openhouse.html?src=twrhp)


the real draw was not transparency, or even the newly inaugurated Mr. Cuomo. It was his girlfriend, Sandra Lee, the Food Network star, who for a time greeted guests alongside him in the mansion’s cavernous receiving hall, in front of a fireplace festooned with oversize Christmas bulbs and pine cones.
:yuck:

[Methanolandbrats]

Oh Lord the folks of NY are going to have a long four years...
The New York Times (http://www.nytimes.com/2011/01/02/nyregion/02openhouse.html?src=twrhp)


:yuck:

Do the taxpayers have to buy all the booze?

[TKGAngel]

Do the taxpayers have to buy all the booze?

My taxes are already high enough!

And she appears to be giving off a Stepford vibe in the photos/video that I have seen of the inaugural. It's creeping me out.

[Methanolandbrats]

My taxes are already high enough!

And she appears to be giving off a Stepford vibe in the photos/video that I have seen of the inaugural. It's creeping me out.

Why the hell is she even there? She's not the first lady because they are not married. At most, she is nothing but the first ho.

[devilmaster]

Why the hell is she even there? She's not the first lady because they are not married. At most, she is nothing but the first ho.

What do I call her anyways? The First Mistress?

bonus points for whomever gets that! (shaddap quixote! ;) )

[rosawendel]

"ooh, my father heard that."

[dando]

Oven Beef Stew

This is great. We had this recipe for about ten years before we first made it. We regret not trying it much sooner. Great to make on a cold winter day, as the oven is on for four hours.

1 1/4 lbs stew beef
4 large carrots
1/2 medium onion
2 large potatoes
2 stalks celery
6 tsp tapioca
1 C tomato juice
1/3 C frozen baby peas
1T Sugar

Set oven to 250.

Place beef in bottom of pan. Add onion, carrots, celery, and potatoes. Mix salt, sugar, tapioca and tomato juice. Pour over veggies and cover. Bake three hours and thirty minutes, add peas, cook for an additional thirty minutes.

Similar to the recipe I've made for years. Try adding a can of beef broth/stock and sub barley for the tapioca.

-Kevin

[Don Quixote]

Posole, Gringo Version

I learned this from a woman who married a good friend of mine. She was raised in a Spanish speaking only family in Socorro, NM and learned to cook using the traditional methods, such as tamales in the adobe oven, lots of lard in everything, never buy tortillas, pot of beans on the stove every day, etc. When she moved to Denver she adapted her cooking to the available ingredients and made it healthier. Even at that, my friend gained 30 pounds in the first year after they were married. When she made a meal, you would eat until it hurt. Even a simple bowl of Hatch chili with pork and fresh tortillas were the best thing you have ever had. Anyway, posole was a traditional New Year’s Day meal, and I have made it every year for the past 20 years.

Ingredients:

2-12 oz bags of dry hominy/posole (if you can’t find it in the store buy it online. Canned hominy is not a good substitute in this recipe).
2 to 3 pound pork loin
Salt, pepper, quartered onion with skin on and celery stalks with leaves to season meat
2 cans chicken broth
3 cans water
2 tablespoons red chili powder (she says only use Chimayo chili, but it is hard to find so use a good quality medium hot chili powder)
1 tablespoon oregano
1 teaspoon cumin
1 teaspoon salt
1 can rotell tomatoes and peppers
1 small can diced green chilis
2 large diced potatoes
1 large diced onion
2 diced celery stalks
4 cloves diced garlic

Start by braising the pork overnight in a slow cooker about ½ covered with water, seasoned with salt, pepper, quartered onion and celery stalks. In the morning, cool and shred meat with a fork. Wash out the slow cooker and throw the meat back in with chicken broth, water, spices, potatoes, green chili, tomatoes and hominy. In a separate pan brown the onions, celery and garlic in olive oil and then add to the slow cooker. Simmer all day. It will take 4 hours or more for the dry hominy to open up. Serve in bowls with shredded sharp cheddar cheese on top and cholula sauce, with flour tortillas on the side.

For a more authentic version use a shoulder roast instead of a loin, and use the broth from the roast instead of using chicken broth. More flavorful but at the cost of more fat.

For the real deal, make the broth from marrow bones. Ask the butcher for about ten 1 to 2-inch long pork bones. Brown them in a casserole pan in the oven at 200 degrees for about 4 hours, or until the bones are dark brown. Drain the grease and throw the bones in a dutch oven and simmer with skin on quartered onions, celery and carrots for several hours. Season with salt and pepper. Discard the veggies and follow the recipe above for the stew. This broth will be the best thing you have ever had, but it takes some extra effort.

[chop456]

Posole/Pozole kicks ass.

[Ankf00]

pinche gringos...

[Methanolandbrats]

^
^
mama burra :p

[aportinga]

Whiskey Wings
Ingrediants...

Whiskey - imitation Jack Daniels works fine (no Canadian Whiskey).
Cummin
Corriander
Garlic
Honey
Franks Buffalo Wing Sauce

Directions...

1. Add 4 cups of Franks Buffalo Wing Sauce and mix for 30 seconds.
2. Add 2 cups Honey (after 30 seconds above) and mix for 30 seconds.
3. Add 4 shots of Whiskey
4. Add 1 Table Spoon of Cummin and stir for 30 seconds.
5. Add 2 Teaspoons of Corriander and stir for 30 seconds.
6. Add a TON OF GARLIC!!!

Best served with deep fried wings!

After wings are cooked mix them in with the sauce – do so in a stainless steel bowl which will keep the wings crispy. You can mince up additional garlic and roll each wing in that additional garlic for great looks and flavor...

Poor Mans BBQ Ribs

Wings
Sweet Baby Rays (or whatever your favorite sauce is.
Tiger Sauce

1. Cook full wings over grill until the wing is crispy brown (will take some attention at the grill).
2. Place wings in a large sauce pan and pour over mixture of BBQ sauce and Tiger Sauce - as much as you want.
3. Stir wings and dump back onto a high flame.
4. flip wings and baste in sauce.
5. Repeat step 2 - 4 once again.

When done wings should have a BBQ rib (pork) look - a little blackend and a little red from the sauce.

The meat will fall right off the bone and will be enormously messy!

[Napoleon]

A funny take down of Sandra Lee and others by Anthony Bourdain. (http://blog.ruhlman.com/2007/02/guest_blogging_.html)

(Side note, this is on Micheal Ruhlman's blog which some maybe familiar with from food shows - I think he is Randy Ruhlman's brother who use to race Trans Am and Grand Am.)

[devilmaster]

A funny take down of Sandra Lee and others by Anthony Bourdain. (http://blog.ruhlman.com/2007/02/guest_blogging_.html)

(Side note, this is on Micheal Ruhlman's blog which some maybe familiar with from food shows - I think he is Randy Ruhlman's brother who use to race Trans Am and Grand Am.)


And one of the comments to that blog? ties this thread all in nicely....


I could not agree more regarding Sandra Lee…who knew taco seasoning can be used in almost anything? Creme brulee? Toss in some taco seasoning! Lamb chops? Don’t mind if I do! Her food is beyond vile.

Nigella on the other hand…I am glad she finally made it over the pond. I have been a fan of hers for years. She makes cooking so sexy I want to **** my risotto when I am done with it.

[Napoleon]

http://i53.tinypic.com/25oyz36.jpg

I just can't get this picture out of my head. I really need to watch her show.

[Andrew Longman]

I just can't get this picture out of my head. I really need to watch her show.I went to high school with a similarly proportioned girl who wore a similarly undersized shirt that said, "George Washington Slept Here"

(If you are not from one of the old colonies you might not know there are road signs here and about that mark such places.)

Don't know if she cooked.

:D

[Elmo T]

I just can't get this picture out of my head. I really need to watch her show.

Someone edited this video - possibly not safe for work audio via creative editing. The video, on the other hand, is 100% natural.

Yf6WngVhv8I

[trish]

Oven Beef Stew

This is great. We had this recipe for about ten years before we first made it. We regret not trying it much sooner. Great to make on a cold winter day, as the oven is on for four hours.

1 1/4 lbs stew beef
4 large carrots
1/2 medium onion
2 large potatoes
2 stalks celery
6 tsp tapioca
1 C tomato juice
1/3 C frozen baby peas
1T Sugar

Set oven to 250.

Place beef in bottom of pan. Add onion, carrots, celery, and potatoes. Mix salt, sugar, tapioca and tomato juice. Pour over veggies and cover. Bake three hours and thirty minutes, add peas, cook for an additional thirty minutes.

How much salt?

[dando]

How much salt?

I suggest a teaspoon, but salt use is always subjective. And keep in mind you can always add it, but removing it is not easy (you can use potatoes to help mitigate too much salt).

-Kevin