46
Food / Re: Peanut Butter Fudge
« on: May 11, 2016, 10:26:02 AM »
I'm not to sure that lemon juice would go with this. It is likely it would not be a complimentary taste.
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47
Food / Re: Dairy Punch
« on: May 11, 2016, 10:21:22 AM »How alcoholic drink is it? 1-2% alcohol at least?
In the US ginger ale has no alcohol. It's made from the roots of ginger and carbonated.
https://en.wikipedia.org/wiki/Ginger_ale
49
Other topics / Re: What's %c1%f4ѧ%d0%c2%ce%c5 ?
« on: May 10, 2016, 01:53:57 PM »%c1%f4ѧ%d0%c2%ce%c5
I wonder what's this: %c1%f4ѧ%d0%c2%ce%c5?
(See more: http://global.bing.com/search?q=%22%25c1%25f4%D1%A7%25d0%25c2%25ce%25c5%22&qs=n&form=QBLH&pq=%22%25c1%25f4%D1%A7%25d0%25c2%25ce%25c5%22&sc=1-21&sp=-1&sk=&cvid=4E5B43DA497F4A45A142A3EAAEFB88EA and tell me, if you know what's this.)
And about Denali -- it is the highest mountain peak in North America, with a summit elevation of 20,310 feet (6,190 m) above sea level (source: https://en.wikipedia.org/wiki/Denali).
I can't tell you what the numbers mean but the % sign usually represents a space.
50
Food / Peanut Butter Fudge
« on: May 10, 2016, 01:50:03 PM »
Peanut Butter Fudge
Ingredients
1 cup milk
2 cups granular sugar
1 cup peanut butter
1 tablespoon butter
Directions
Mix milk, sugar and butter in pan. Bring to boil continuously stirring until it . Drop mix in cup of cold water. If it forms a hardball in the water add peanut butter then pour onto cookie sheet smooth out and cool.
Cut into squares.
Ingredients
1 cup milk
2 cups granular sugar
1 cup peanut butter
1 tablespoon butter
Directions
Mix milk, sugar and butter in pan. Bring to boil continuously stirring until it . Drop mix in cup of cold water. If it forms a hardball in the water add peanut butter then pour onto cookie sheet smooth out and cool.
Cut into squares.
51
Food / Sweet Chicken Curry For Two
« on: May 09, 2016, 12:40:40 AM »
Sweet Chicken Curry For Two
Ingredients
1 cup of long grain rice
1 teaspoon rosemary
2 Chicken Breast
3 tablespoons olive oil
1 Onion
3 beef Tomatoes
Mushrooms -To suit
1 red pepper
Mango Chutney
Curry Spice
Directions
Steam the Rice with the rosemary.
Chop up all the ingredients before you start. Decent sized chunks for the chicken and onions and mushrooms (quarter the mushrooms not slice them, they hold in more flavor that way), but really quarter chop and destroy those tomatoes.
Heat up 2 pans - use woks or suitable replacements - Medium high heat, add a table spoon or more of olive oil to each. When hot add 2 table spoons of mango chutney and a tea spoon of curry spices to each. Should be hot enough that the mango starts sizzling when it hits the oil.
Add the mushrooms to one wok and the chicken to the other, stir constantly. The mushrooms will soak up the mango and spices and will be lovely and sweet when done. The sweeter you want them the more mango you add, I'd normally add another tablespoon or two whilst frying.
When all the chicken has turned white, no pink bits any where, drain the pan, add another table spoon oil, the tomatoes, onions and peppers, stir for 3 minutes, then add another 2 table spoons mango chutney and a table spoon of curry spices. Stir for another 3 minutes then add the mushrooms. Turn down to simmer and let it cook for another 5 - 10 minutes.
Just play with the spices and mango to get your preferred taste.
Ingredients
1 cup of long grain rice
1 teaspoon rosemary
2 Chicken Breast
3 tablespoons olive oil
1 Onion
3 beef Tomatoes
Mushrooms -To suit
1 red pepper
Mango Chutney
Curry Spice
Directions
Steam the Rice with the rosemary.
Chop up all the ingredients before you start. Decent sized chunks for the chicken and onions and mushrooms (quarter the mushrooms not slice them, they hold in more flavor that way), but really quarter chop and destroy those tomatoes.
Heat up 2 pans - use woks or suitable replacements - Medium high heat, add a table spoon or more of olive oil to each. When hot add 2 table spoons of mango chutney and a tea spoon of curry spices to each. Should be hot enough that the mango starts sizzling when it hits the oil.
Add the mushrooms to one wok and the chicken to the other, stir constantly. The mushrooms will soak up the mango and spices and will be lovely and sweet when done. The sweeter you want them the more mango you add, I'd normally add another tablespoon or two whilst frying.
When all the chicken has turned white, no pink bits any where, drain the pan, add another table spoon oil, the tomatoes, onions and peppers, stir for 3 minutes, then add another 2 table spoons mango chutney and a table spoon of curry spices. Stir for another 3 minutes then add the mushrooms. Turn down to simmer and let it cook for another 5 - 10 minutes.
Just play with the spices and mango to get your preferred taste.
52
Food / Re: Fajitas
« on: May 09, 2016, 12:10:26 AM »
One of the reasons besides taste for why I do fajitas on the grill, is that it eliminates the grease. So instead of having greasy meat, you have it pretty much without it. All the grease that comes out of any fat, goes into the coals, not on the plate.
53
Food / Re: Great food ideas
« on: May 07, 2016, 01:20:54 PM »
Sure is different than just plain old watermelon. Long ago used to go to the mud bog races. Basically a pit of deep mud where folks built all sorts of vehicles to see if they could get through the mud. Sometimes they made it, sometimes they didn't.
It was held in a big open field, with a pit dug for the mud pit and it was about chest deep in mud.
We'd buy tickets and come in with the ol' ice chest in the back of the truck. During the day I would go buy a bottle of voda, cut a hole in one end of the melon, and stick the bottle neck in the hole and then turn it right side up. By the evening the whole bottle would have gone into the melon. Ever been high on a water melon?
It was held in a big open field, with a pit dug for the mud pit and it was about chest deep in mud.
We'd buy tickets and come in with the ol' ice chest in the back of the truck. During the day I would go buy a bottle of voda, cut a hole in one end of the melon, and stick the bottle neck in the hole and then turn it right side up. By the evening the whole bottle would have gone into the melon. Ever been high on a water melon?
54
Other topics / Re: The Natchez Trace
« on: May 06, 2016, 12:15:35 PM »
Along the way, every couple of days, we left the park to get gas. At one such town we stopped at, was a park museum sort of history. This particular town was named after a General and they had a wax statue, dressed in period clothes of him. Much of his history also dealt with what is now known as West Point. At the time it was not a school but a military fort.
The first image is that of a bale of cotton as it was done in the olden times. The second is an explanation about it.
The last image is a bit harder to explain. Mississippi where a goodly portion of this park is located, is also the home of a music genre known as the blues. Most bands today that call themselves blues bands are not really the real thing. They attempt to recreate the rhythms and the licks but most of the real blues were done on acoustic guitars. Back in the late 1930s and in the 1940s the music labels got wind of it and came in to record the sounds, the licks, and if possible offer a contract to sell the song. Most often when they bought a song it was for something like $5. Later they encouraged bands of the time on the radio to learn to play these licks and tunes to produce the beginnings of much of rock n roll.
This map in the image is where the homes of particular artists lived that produced these types of blues. Their styles later became famous all over the world but it originated in Mississippi.
The first image is that of a bale of cotton as it was done in the olden times. The second is an explanation about it.
The last image is a bit harder to explain. Mississippi where a goodly portion of this park is located, is also the home of a music genre known as the blues. Most bands today that call themselves blues bands are not really the real thing. They attempt to recreate the rhythms and the licks but most of the real blues were done on acoustic guitars. Back in the late 1930s and in the 1940s the music labels got wind of it and came in to record the sounds, the licks, and if possible offer a contract to sell the song. Most often when they bought a song it was for something like $5. Later they encouraged bands of the time on the radio to learn to play these licks and tunes to produce the beginnings of much of rock n roll.
This map in the image is where the homes of particular artists lived that produced these types of blues. Their styles later became famous all over the world but it originated in Mississippi.
55
Other topics / Re: The Natchez Trace
« on: May 05, 2016, 12:34:37 PM »
The second set of photos are of a magnolia tree, a small one not yet grown. This is followed by a picture of one of the flowers in it. The magnolia tree flowers once a year. Through the magic of photoediting, I have removed most of the tree so that just the flower and the limb it is on is in the image.
56
Other topics / Re: Those who have questions about the USA...
« on: May 05, 2016, 12:06:49 PM »
El Nino changes the weather patterns. Normally California gets problems from the change while we benefit. California gets so much rain that it creates mud slides. We get an added and extended wet season.
Under normal conditions our wet season is just at the beginning of spring as the weather changes. From then on till next spring we get very little water. This is an arid climate. The only problem we usually see from this change of weather is flooding since the locale is flat land with no real drainage to speak of. Water always gathers at the lowest point and since it has no where else to go it then gets deeper. Often this happens on roadways and this is a hazard to people driving, especially in the country. You see water over the road, you don't go on. You can't tell how deep it really is. In many flood prone places the state puts up water level markers so that you can tell how deep it is.
Under normal conditions our wet season is just at the beginning of spring as the weather changes. From then on till next spring we get very little water. This is an arid climate. The only problem we usually see from this change of weather is flooding since the locale is flat land with no real drainage to speak of. Water always gathers at the lowest point and since it has no where else to go it then gets deeper. Often this happens on roadways and this is a hazard to people driving, especially in the country. You see water over the road, you don't go on. You can't tell how deep it really is. In many flood prone places the state puts up water level markers so that you can tell how deep it is.
57
Fajitas
Ingredients
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lime juice
1-1/2 teaspoons ground cumin
2 Tablespoons olive oil
2-3 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan
3 assorted colored bell peppers, sliced thin
1 large red onion or sweet onion, sliced thin
1/4 cup fresh cilantro sprigs
1 bay leaf
1 teaspoon tabasco
Options: 1/4 cup tequila,1 beer, 1 teaspoon dried, crushed Mexican oregano, 1 teaspoon freshly ground black pepper, 1 minced jalapeno, 1 tbs Worcestershire sauce
Directions
In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.
When I make Fajitas, I usually do it on the grill. The meat I do not cut into strips until after it is cooked which prevents it from falling through the grill. The vegetables I slice up, put in a foil pouch, add a few tbs of water in it, then seal. I put the pouch on the grill and let it get warm enough for the water to turn to steam and cook the veggies. Be careful opening the pouch once cooked. The trapped steam will burn you if you aren't paying attention. I usually use a couple of forks to open the pouch so that my fingers are not close to it.
When it's all done, the meat is sliced into thin strips maybe a 1/4 inch wide and then put in a bowl. The cooked veggies are drained of any water and then put in a separate bowl. Lettuce is sliced and done the same way in another bowl. Tomatoes are diced fresh followed by it's own separate bowl. The idea here, is that each set of ingredients are separated into different containers.
When all done, warm flour tortillas by layering them in paper towels with just a touch of water on each towel. All you want here is damp, not wet. Warm in microwave. Put two on a plate, go by the separate containers to get what you wish on your tortilla. Normally you put a layer of lettuce, followed by the meat, followed by the veggies, and finish with sour cream dollop, salsa, or guacamole.
Ingredients
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lime juice
1-1/2 teaspoons ground cumin
2 Tablespoons olive oil
2-3 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan
3 assorted colored bell peppers, sliced thin
1 large red onion or sweet onion, sliced thin
1/4 cup fresh cilantro sprigs
1 bay leaf
1 teaspoon tabasco
Options: 1/4 cup tequila,1 beer, 1 teaspoon dried, crushed Mexican oregano, 1 teaspoon freshly ground black pepper, 1 minced jalapeno, 1 tbs Worcestershire sauce
Directions
In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.
When I make Fajitas, I usually do it on the grill. The meat I do not cut into strips until after it is cooked which prevents it from falling through the grill. The vegetables I slice up, put in a foil pouch, add a few tbs of water in it, then seal. I put the pouch on the grill and let it get warm enough for the water to turn to steam and cook the veggies. Be careful opening the pouch once cooked. The trapped steam will burn you if you aren't paying attention. I usually use a couple of forks to open the pouch so that my fingers are not close to it.
When it's all done, the meat is sliced into thin strips maybe a 1/4 inch wide and then put in a bowl. The cooked veggies are drained of any water and then put in a separate bowl. Lettuce is sliced and done the same way in another bowl. Tomatoes are diced fresh followed by it's own separate bowl. The idea here, is that each set of ingredients are separated into different containers.
When all done, warm flour tortillas by layering them in paper towels with just a touch of water on each towel. All you want here is damp, not wet. Warm in microwave. Put two on a plate, go by the separate containers to get what you wish on your tortilla. Normally you put a layer of lettuce, followed by the meat, followed by the veggies, and finish with sour cream dollop, salsa, or guacamole.
58
Food / Fried Apple Pies
« on: May 04, 2016, 11:38:55 AM »
Fried Apple Pies
Ingredients
2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 to 3 apples
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon cornstarch
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 cup vegetable oil
Option: You can change out the fruit, to your favorite.
Directions
Peel and dice apples. Add sugars, cornstarch, vanilla and cinnamon. Cook in a saucepan on low heat. Cook until soft, add a tablespoon of water if needed, then mash with fork.
Sift flour and salt together. Cut in the shortening. Add water and mix with fork.
Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter).
In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold and press edge with a fork.
Heat oil in a large skillet on medium-high heat. Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown. Drain on paper towels. Sprinkle with confectioners sugar.
Ingredients
2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 to 3 apples
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon cornstarch
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 cup vegetable oil
Option: You can change out the fruit, to your favorite.
Directions
Peel and dice apples. Add sugars, cornstarch, vanilla and cinnamon. Cook in a saucepan on low heat. Cook until soft, add a tablespoon of water if needed, then mash with fork.
Sift flour and salt together. Cut in the shortening. Add water and mix with fork.
Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter).
In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold and press edge with a fork.
Heat oil in a large skillet on medium-high heat. Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown. Drain on paper towels. Sprinkle with confectioners sugar.
59
Philosophy / Re: Words of wisdom, wise quotes, inspiring words...
« on: May 04, 2016, 11:20:53 AM »
The large print giveth, but the small print taketh away. ~ Tom Waits
I learned law so well, the day I graduated I sued the college, won the case, and got my tuition back. ~ Fred Allen
Who says nothing is impossible. I've been doing nothing for years. ~ Author Unknown
Action speak louder than French. ~ Charlie Chan
No matter how cynical you become, you can never keep up. ~ Lily Tomlin
Duct tape is like the force. It has a light side, a dark side, and it holds the universe together. ~ Carl Zwanzig
“It is a newspaper’s duty to print the news and raise hell,” ~ Wilbur F Storey
I learned law so well, the day I graduated I sued the college, won the case, and got my tuition back. ~ Fred Allen
Who says nothing is impossible. I've been doing nothing for years. ~ Author Unknown
Action speak louder than French. ~ Charlie Chan
No matter how cynical you become, you can never keep up. ~ Lily Tomlin
Duct tape is like the force. It has a light side, a dark side, and it holds the universe together. ~ Carl Zwanzig
“It is a newspaper’s duty to print the news and raise hell,” ~ Wilbur F Storey
60
Food / Re: Green Mexican salsa (La Costeña)
« on: May 04, 2016, 11:19:06 AM »
We can buy the exact same brand of products from this maker in our local grocery stores.