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RE: Vista vs; XP
There is a learning curb with each.that's what you trip over when learning.
I have always heard it called a learning curve, not curb.
You know window 7 is coming out to further "improve" on Vista.
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bcsdguy
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01/05/09 01:46pm |
Technology Corner
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RE: Man sandwich
I am not sure if this is a man sandwich or a suicide sandwich but it needs scrambled eggs and hash browns mixed in the roll!
Bacon lovers delight
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bcsdguy
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12/24/08 03:28pm |
Camp Cooks and Connoisseurs
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RE: broccoli cheese soup
Although this is not a Broccoli Cheese soup, it is a very creamy soup we used to make in our sandwich shop. We always sold out. I suppose you could add some Cheddar cheese to the blend.
Cream of Broccoli Soup
Yield: 1 gallon
Onions chopped 8 ounces
Celery chopped 4 ounces
Leeks chopped 4 ounces
Broccoli stems chopped 3 pounds
Butter 3 ounces
Chicken stock 3 quarts
Veloute' 12 ounces
Heavy cream or sour cream, heated 1 pint
Broccoli florets (blanched) 1 pound
Granulated onion to taste
Granulated garlic to taste
Salt and pepper to taste
1. Sweat the onions, celery, leeks, and broccoli stems in butter.
2. Add the veloute' and cook until all ingredients are tender.
3. Puree the solids until they are completely smooth. Return the puree to the veloute' and add chicken stock. Simmer and stir slowly for 10 minutes. (Very low heat)
4. Adjust the seasoning with salt and pepper to taste.
5. Add cream and mix well.
6. Add blanched broccoli florets.
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bcsdguy
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12/18/08 01:27pm |
Camp Cooks and Connoisseurs
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RE: Keurig Coffee Maker opinions?
I just bought one at Costco at $129 and it comes with 90 K-cups. As I was looking at the demo, a guy next to me was raving about it and even showing the demo lady how to use it! Turns out he has a coffee shop and uses several of them in his business. He says that the Costco price, considering you get the 90 K-cups and the My-cup unit, is the best price around. I believe he is right. No more half used and wasted pots of coffee for us.
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bcsdguy
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12/16/08 12:29pm |
Camp Cooks and Connoisseurs
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RE: Writing your own cookbook
Recently on this forum, someone mentioned Kraft foods website and I have been hooked on it. Not only do they have great recipes for all occasions, but each recipe contains a picture of the finished product. You can create your own recipe book and they will even publish it for you. Here is the Link
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bcsdguy
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11/27/08 09:57am |
Camp Cooks and Connoisseurs
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RE: turkey fryer
I bought the big easy last year and have had good luck and not so good luck with it. It does a pretty good job on the turkey but you really have to get the time just right as well as the temp control! My first one was great and my second turkey, using the same time was bloody. I still use it but I watch the amount of time it needs, pretty closely.
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bcsdguy
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11/24/08 01:14pm |
Camp Cooks and Connoisseurs
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RE: 5 MINUTE CHOCOLATE MUG CAKE
Benntexas
Yes, well it was new to me and I thought it was pretty easy to make so I just wanted to share it. One thing I noticed about the cake is that if you don't eat it right away, it does tend to get "heavy" and quite firm. It still goes great with a cup of coffee.
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bcsdguy
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11/24/08 07:29am |
Camp Cooks and Connoisseurs
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RE: Easy mexican hot sauce
TexasDiesel,
I am going to make this tonight as we are making up some of Mom's tacos!
Thanks for the recipe.
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bcsdguy
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11/23/08 02:46pm |
Camp Cooks and Connoisseurs
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RE: 5 MINUTE CHOCOLATE MUG CAKE
JB, you are sure welcome.
I had the same misgivings about the expansion above the mug but it did the same thing yours did. I also had some vanilla ice cream with it, to top it off. I took some picture of the process but don't know how to plug them into the message, yet.
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bcsdguy
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11/23/08 02:42pm |
Camp Cooks and Connoisseurs
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5 MINUTE CHOCOLATE MUG CAKE
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and
vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow it to cool a little. Tip out onto a plate if desired.
This can serve 2 if you want to feel slightly more virtuous. And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
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bcsdguy
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11/23/08 09:47am |
Camp Cooks and Connoisseurs
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RE: good for snacks
By my definition, shredded looks like long rice and grated looks like saw dust. Shredded made by using hard block of cheese and a flat grater. Grated made by a grinding wheel like they have at Olive Garden.
By mine too.....give me cheese all your cheese and nobody gets hurt :W:W
So Dave, are you saying you use "a flat grater" to make shredded cheese?:h (Just teasing. Now the both of ya better hand over the cheese or I'll have to shred you to pieces!--with my grater.:B
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bcsdguy
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11/21/08 01:15pm |
Camp Cooks and Connoisseurs
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RE: Rotisserie Cooking
I have the Ronco "set and forget it" unit and I can tell you that a 3-4 lb tri tip will cook to medium, in 1 hour. I let it rotate an additional 5 minutes at no heat and then pull it out, tent it for additional 5 minutes, then cut and serve. It always comes out perfect.
Do you place it in the basket? Or???
No, I put it on the rods, trying to get the rods thru the longest portion of the meat so it won't bunch up and hang out too much and cause it to drag or burn. Does that make sense?
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bcsdguy
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11/19/08 06:52am |
Camp Cooks and Connoisseurs
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RE: Rotisserie Cooking
I have the Ronco "set and forget it" unit and I can tell you that a 3-4 lb tri tip will cook to medium, in 1 hour. I let it rotate an additional 5 minutes at no heat and then pull it out, tent it for additional 5 minutes, then cut and serve. It always comes out perfect.
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bcsdguy
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11/18/08 07:10am |
Camp Cooks and Connoisseurs
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RE: black bean and kielbasa soup
Boy that's a lot of ingredients to round up!:) Maybe I'm just lazy.
Here is my favorite Black Bean and Spanish Chorizo soup.
1 (3 to 4-ounce) link Spanish chorizo (spicy cured pork sausage), coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2-teaspoon ground cumin
1/4-teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
2 (15 to 19-ounce) cans black beans, rinsed and drained
Garnish: Thinly sliced lemon rounds and chopped fresh cilantro
Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with potato masher to slightly thicken. Makes four servings.
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bcsdguy
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11/08/08 04:48pm |
Camp Cooks and Connoisseurs
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RE: What are we all eating??
What food do you never tire of ? Chicken
What food do you eat now that you never thought you would eat ? snails
What's your favorite comfort food/meal ? fish tacos
Usual breakfast ? boiled egg on toasted muffin
What you had for lunch today ? Garden salad
Favorite salad dressing ? Balsamic vinagrette
Favorite seafood ? mahi mahi
A food you can't stand? coconut. cannot swallow it
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bcsdguy
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11/03/08 03:02pm |
Camp Cooks and Connoisseurs
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Food recipes website
I stumbled upon this website while looking up a Mexican store in town and I think you will find quite a few fun recipes from many different places. Right now the Halloween treats are on center stage! If you're like me, you will appreciate the pictures that accompany the recipes.
Here is the link
Simple Foodie
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bcsdguy
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10/23/08 12:46pm |
Camp Cooks and Connoisseurs
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RE: Gas prices enroute to south Texas
I hope you all aren't complaining about under $3.00 a gallon gas! We are just now getting down to $3.17 a gallon and are actually HAPPY about it! Go figure!
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bcsdguy
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10/19/08 10:53am |
Snowbirds
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RE: To Glaze or not to Glaze, is that the question?
Here's the only way to glaze a ham and it is really good!:)
1 bottle bourbon (1/5th)
1 or 2 tsp. ground cloves
1 cup brown sugar
Boil slowly or until it is reduced about 1/3, stirring often. Make sure all the alcohol has burned off or you'll have oven fires like I do. If you want, place whole cloves around the ham or on top. Really, this isn't necessary because the flavor of the cloves is already in the mixture. But it looks nice. Pour over ham and simmer for several hours, basting frequently.
Enjoy!
This sounds good on bone in ham, no spirals.
Actually, you are right. I use it on bone-in hams.
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bcsdguy
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10/16/08 06:00pm |
Camp Cooks and Connoisseurs
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RE: To Glaze or not to Glaze, is that the question?
Here's the only way to glaze a ham and it is really good!:)
1 bottle bourbon (1/5th)
1 or 2 tsp. ground cloves
1 cup brown sugar
Boil slowly or until it is reduced about 1/3, stirring often. Make sure all the alcohol has burned off or you'll have oven fires like I do. If you want, place whole cloves around the ham or on top. Really, this isn't necessary because the flavor of the cloves is already in the mixture. But it looks nice. Pour over ham and simmer for several hours, basting frequently.
Enjoy!
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bcsdguy
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10/16/08 03:36pm |
Camp Cooks and Connoisseurs
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RE: Beef Goulash Soup
ol'blue
I made this last weekend but I made a LITTLE mistake with the ingredients. I missread the recipe and instead of 1/8 tsp cayenne, I put 2 tsp in the mix! Well, it still was very good but I believe I will cut back on the cayenne pepper to maybe 1/2 tsp. Fortunately, I do like spicy
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bcsdguy
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10/14/08 11:16am |
Camp Cooks and Connoisseurs
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