Food/recipe/restuarant Thread

[RUCRAYZE]

so this is it, we're now down to taking pictures of our food!!
Guess it could be worse, seeing what the "end" result looks like!!
please Paul throw another crumb!!!!!

 

[JEBar]

Bacon Wrapped Little Smokies

at a family reunion this summer we tried some Bacon Wrapped Little Smokies (shown below) that were a major hit .... one of those, get all you want on the first trip though the line because there won't be any left when you go back through items .... the pictures below pretty well show the process

1. soak toothpicks in water

2. cut bacon strips into 3rds

3. brown sugar

4. smokies

5. tried to dredge the bacon in brown sugar, didn't work too well

6. worked better to put a pinch or two fo brown sugar on the bacon then roll it around the smokies

7. pan lined with parchment paper and aluminum foil .... additional brown sugar sprinkled over the smokies .... ready to go in the oven at 350 till bacon looks done

8. bacon crumbled into Sweet Baby Ray's sauce

9. ready to eat .... they turned out really well, none left

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[Norahsbed]

Okay time to pull out some recipes ( non diet ) and start posting.
Let's start with saving a little money by making your own
Creole Seasoning
2 T Onion powder
2 T Garlic powder
2 T dried oregano
2 T dried sweet basil
1 T dried thyme
1 T black pepper
1 T white pepper
1 T cayenne pepper
1 T celery seed
5 T sweet paprika
1 - 3 T kosher salt (depending on your taste, I use 1 T)

T = table spoon
Mix everything in a spice mill, blender or food processor till well blended
Use in any recipe calling for creole seasoning. Great for seasoning chicken, pork, seafood or making shrimp creole.

 

[Rickb]

Why do we take pictures of our food, and post on the internet?

Are we proud of it, like a parent or grandparent? Are we wanting others to enjoy the food digitally? Do we want to tell others that I had this and you didn't?

Deep thoughts, by Jack Handey.... just a Saturday Night Live reference there...

Photos? Heck, I do water color paintings of my food.......food art. Here's a sample watercolor I did of a piece of chocolate pie I baked. I ate that slice of pie later that evening and you didn't. lol

 

[Jeff Porter]

Photos? Heck, I do water color paintings of my food.......food art. Here's a sample watercolor I did of a piece of chocolate pie I baked. I ate that slice of pie later that evening and you didn't. lol
View attachment 5076

Well done!

 

[Jeff Porter]

Bacon Wrapped Little Smokies

at a family reunion this summer we tried some Bacon Wrapped Little Smokies (shown below) that were a major hit .... one of those, get all you want on the first trip though the line because there won't be any left when you go back through items .... the pictures below pretty well show the process

1. soak toothpicks in water

2. cut bacon strips into 3rds

3. brown sugar

4. smokies

5. tried to dredge the bacon in brown sugar, didn't work too well

6. worked better to put a pinch or two fo brown sugar on the bacon then roll it around the smokies

7. pan lined with parchment paper and aluminum foil .... additional brown sugar sprinkled over the smokies .... ready to go in the oven at 350 till bacon looks done

8. bacon crumbled into Sweet Baby Ray's sauce

9. ready to eat .... they turned out really well, none left

I GOT QUESTIONS...

For #7, do you put the aluminum foil down first, then the parchment paper?
For #8, is this bacon just separate bacon that you've cooked 'til crispy?

I will try this!

 

[NSTG8R]

Road trip lunch or dinner stop. If you're near Sikeston, Missouri on I-55, starve yourself for as long as possible and then go to Lambert's. Everything is good, and you'll get MORE than enough! And be careful about putting your hand up or you'll find a freshly baked, softball sized roll flying towards you! (NSTG8R, you should know this place!)

Strangely, I've only been as far south as Piedmont, MO, and mainly for camping/floating (Once to Greenville, MO for fishing at Lake Wapapello). I've got some good friends that have kin down in Dexter, MO, and I think I remember her talking about a restuarant that chucked rolls at you...Going to have to make a roadtrip down that way!

 

[RUCRAYZE]

this is a great old recipe if you like crunch-
One of my favs-

Caramel Glazed Cricket Crunch Coated Flan

Caramel Glazed Cricket Crunch Coated Flan, 8 servings

Ingredients:

• ¾ cup white sugar (Turbinado raw cane organic sugar)
• 2 egg yolks
• 6 egg whites
• 1 ¾ cups water
• 1 (14 ounce) can low-fat sweetened condensed milk
• ½ teaspoon vanilla extract
• 1 pinch salt
• ½ cup crushed dry roasted crickets

Prep Time 15 Min
Cooking Time 1 Hr
Ready in 1 Hr 15 Min
Original recipe yield 1 - 9-inch round

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown.
Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
In a medium bowl, beat egg yolks and egg whites.
Stir in water, condensed milk, vanilla and salt until smooth.
Pour into prepared dish.
Line a roasting pan with a damp kitchen towel.
Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.
Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 1 hour, until center is just set (still a bit jiggly).
Remove dish and sprinkle crickets atop flan, allowing to gently tumble down sides.
Lace on wire rack to cool for one hour.
Then refrigerate several hours or overnight.
To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

It's VERY important that the crickets are Very fresh, you can usually tell by gently squeezing the lower abdomen

 

[NSTG8R]

this is a great old recipe if you like crunch-
One of my favs-

Caramel Glazed Cricket Crunch Coated Flan

Caramel Glazed Cricket Crunch Coated Flan, 8 servings

Ingredients:

• ¾ cup white sugar (Turbinado raw cane organic sugar)
• 2 egg yolks
• 6 egg whites
• 1 ¾ cups water
• 1 (14 ounce) can low-fat sweetened condensed milk
• ½ teaspoon vanilla extract
• 1 pinch salt
• ½ cup crushed dry roasted crickets

Prep Time 15 Min
Cooking Time 1 Hr
Ready in 1 Hr 15 Min
Original recipe yield 1 - 9-inch round

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown.
Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
In a medium bowl, beat egg yolks and egg whites.
Stir in water, condensed milk, vanilla and salt until smooth.
Pour into prepared dish.
Line a roasting pan with a damp kitchen towel.
Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.
Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 1 hour, until center is just set (still a bit jiggly).
Remove dish and sprinkle crickets atop flan, allowing to gently tumble down sides.
Lace on wire rack to cool for one hour.
Then refrigerate several hours or overnight.
To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

It's VERY important that the crickets are Very fresh, you can usually tell by gently squeezing the lower abdomen

o_O

Yep...Should've waited until after lunch to read that recipe.

 

[Rickb]

I GOT QUESTIONS...

For #7, do you put the aluminum foil down first, then the parchment paper?
For #8, is this bacon just separate bacon that you've cooked 'til crispy?

I will try this!

These are porky goodness. I make these quit often, but simply wrap the smokies with 1/3 slice of uncooked bacon, insert a toothpick, put them into an unlined rectangular pyrex baking dish,sprinkle with black pepper, and heavy sprinkle of brown sugar over the top that caramelizes in bacon fat as they bake. A very easy and perfect pancake or waffle breakfast side or Appetizer. BBQ Sauce is optional for me. Thanks for sharing JEBar.