Originally Posted by Baby Lee:
The local thrift/unclaimed freight store got in this, stocked up for $4 a jar [check the oz :-)] And yes, it's the 'only peanuts, lightly salted' type you have to stir.
And then, I discovered these. Perhaps my new favorite thing ever!!
I used to do a lot of my 'light snacking' by putting stuff [chicken salad, tuna salad, peanut butter, chow chow, chutney, etc] on Trader Joe's everything flatbreads, but they have discontinued those. These flat everything pretzels aren't as big, so you have to do more prep, but they're even tastier.
And those pretzels with that peanut butter is better than any peanut butter stuffed pretzels you'll find from any other brand.
I'm going to look for some of those tomorrow [Reply]
First weekend of summer vacation for our kid, so we've been doing fun stuff. Dinner tonight was hamburgers on the grill with beef patties, sharp cheddar cheese, bacon, grilled pineapple, and Stubb's honey pecan bbq sauce. Crinkle fries, and pickle spears.
That sauce has a unique flavor. I wouldn't care to put it on bbq, but I've always thought it went great on burgers. [Reply]
Originally Posted by TimBone:
I don't think I've ever had a twice baked potato. They always sound and look so good, though.
It was tasty. Sort of like a mashed potato center in a baked potato, topped with cheese.
The only thing I didn't like was the mushrooms, because they had a strong onion flavor. Fine for most people, but I hate onions. Will opt for the creamed spinach next time.
FMB's fried potatoes method is pretty similar to what I've always used, though I've not taken them back to room temperature after microwaving them in the past. So I decided to give that a shot and take a stab at diner burgers
My induction stove can get a skillet upwards of 750-800 degrees (I'd imagine even a little hotter if I asked it to) but I hate cooking at heat that high in the house. So I blasted the skillet then took it outside and set it on a full coal base on the Weber.
A full chimney full of coals couldn't keep that damn thing as hot as my stove but I was able to maintain about 650 and was pretty pleased with the result:
As close to an LC's Double Bacon Big Cheese as I've managed to this point. It was damn good. [Reply]
My biggest challenge cooking in the condo is lingering smells and internal heat in the summer. I bought a Kettle-Q last month as an additional cooktop for outdoors. I've been most impressed with diner burgers off it.
Originally Posted by TimBone:
I don't think I've ever had a twice baked potato. They always sound and look so good, though.
They're incredibly easy, especially if you have a simple grapefruit spoon.
Bake for an hour at 400. Cut the top quarter/half an inch off and then scoop out the guts with a grapefruit spoon. The serrated edges make it a 30 second process.
I will bake 3 potatoes for every 2 that I serve so that I get a nice heaping top. I throw the guts in a glass bowl then salt/pepper to taste. Dice up a couple pats of butter, toss that in and then mash like I would mashed potatoes. Then I fold in some sour cream, bacon (real bacon bits; not the shitty chip kind), green onions, cheddar and diced jalapenos (fresh jalapenos, not pickled, 1-2 slices with seeds per potato, IMO).
Fill the scooped shells back up and bake for 10 minutes. It's just long enough to heat the middle back up after adding butter/SC. Once warmed, flatten the tops with a fork to create little channels, then put a little more cheddar on top of that and bake until the cheese is browned (about another 10 minutes). The flat top and channels hold the cheese better.
Cradle to grave you're looking at maybe 1.5 hours and only about 10-15 minutes of that requires actual prep work or attention. And I've done a microwave version that I finish baking in a toaster oven that is a close enough proxy; takes maybe 30 minutes.
