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RE: Pink Slime
I have a large kitchen aid mixer. Don't use it anymore as it is so big, counter space, heavy, etc. Maybe I should drag it out and get the attachment for it? I had been looking at some stand alone electric meat grinders; thinking easier to clean and store.
Oh, I did go to McDonalds and order one of their Angus half pound burgers the other day, since I heard they don't use pink slime. The meat did smell and taste better.
Our KA is always in use, since I bake all our bread products anyway.
I rinse the grinder out well after use and run through the dishwasher. Very easy to use and clean.
Have you tried the ice cream maker attachment? We make a batch of low fat ice cream once a week in the warmer weather. It's quite easy and we've invented some terrific flavors. And store bought has gotten quite expensive.
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Leo Benson
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03/24/12 05:33am |
Camp Cooks and Connoisseurs
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RE: Pink Slime
This Pink Slime is the food problem du jour. Every year, there is something that is somehow bad for you but the powers-that-be want to save money and sell it anyway. Anyone that has worked at some aspect of the food industry knows there is gross stuff everywhere. This might be a good time to cut back on meat consumption and find a better quality source for food!
We buy large cryovac'd cuts and grind our own using the KitchenAid grinder attachment. That way I have no one but myself to blame for contaminants or UFOs ;-)
And I wash my hands. I always wonder when I go to the grocery store- I see the meat cutters sitting on the front bench, smoking, in their bloody aprons. If they're wearing them outside, you know they're not putting clean ones on when they go back to work.
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Leo Benson
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03/22/12 08:04am |
Camp Cooks and Connoisseurs
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RE: Corned Beef?
My favorite way is to braise in a bottle of beer and some concentrated cider. If you don't have cider, use an undiluted can of frozen apple juice. Add the seasoning packet that comes with it, a bay leaf, some garlic cloves, and onion quarters. Throw in a tsp of whole peppercorns. Either cover tightly and braise in the oven, or simmer on low a few hours.
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Leo Benson
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03/17/12 10:32am |
Camp Cooks and Connoisseurs
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RE: Why do many restaurants make unsatisfactory meals ?
In Addition to portions getting smaller and prices going up, did you know that as we age, our taste buds are less functional so food we loved as kids doesn't taste the same? Sometimes when we gripe that food isn't cooked as good or taste as good anymore, it's really our tastebuds that aren't as good!
Plus many foods are being bred to look good and be less perishable than those our grandfathers grew. Strawberries are a prime example. They are bigger and have better shelf life at the expense of flavor.
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Leo Benson
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03/15/12 09:45pm |
Camp Cooks and Connoisseurs
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RE: Chocolate Chip Cookies....
I use ground oatmeal and heath bar pieces in choc chip cookies. Half butter flavor Cisco, half butter. I hate puddle style, greasy cookies so the half and half gives just the right consistency.
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Leo Benson
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03/09/12 04:49am |
Camp Cooks and Connoisseurs
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RE: What shall I make?
This is very easy and not too unhealthy, buy a bag of lettuce- pre washed and chopped romaine. Get a box of Et Tu Caesar salad kit lite. Buy a pkg of Perdue cooked chicken breast slices, the Italian flavor is nice. Toss all together at lunch time. Add a baguette of multigrain artisan bread and some pre made hummus or olive tapenade.
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Leo Benson
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03/02/12 04:42am |
Camp Cooks and Connoisseurs
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RE: Discada Build
Very cool! Love the horseshoe handles!
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Leo Benson
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02/22/12 04:51am |
Camp Cooks and Connoisseurs
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RE: Ideas for healthy non-filling appetizers?
I like to pipe things onto an endive leaf. Try hummus, or a low fat ranch/herb cream cheese, top with a few pieces of julienned bright colored veggies.
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Leo Benson
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02/20/12 06:02am |
Camp Cooks and Connoisseurs
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RE: What are States known for?
If you're passing thru Cincinnati, stop at Skyline Chili. They're on every corner. You haven't had chili like this. Its Greek Chili with a distinct flavor of cloves. Three way- Chili, spaghetti, and yellow(rat) cheese piled on top. Four way - add raw onions. Five way - add kidney beans.
Or Coneys... Vienna sausage on a hot dog bun with chili on top. Add raw onions and/or cheese. Also a bowl of plain or a bowl of chili bean, with or without onions and cheese. That's the whole menu. Its really popular after a long night of beer drinking.
In a thread about regional delicacies, Cincinatti takes first prize for the most incomprehensibly worldwide mish mash of presumed "edibles"...
Agree! If you're a chili lover, that skyline is nasty stuff!!
Instead, try Montgomery Inn ribs, Graeters ice cream, DF shakes, and forget the bizarre chili!!
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Leo Benson
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02/16/12 05:45am |
Camp Cooks and Connoisseurs
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RE: The Perfect Fried Egg - For One
I guess I don't understand why a standard frying pan can't be used?
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Leo Benson
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02/15/12 05:31am |
Camp Cooks and Connoisseurs
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RE: How do you make HOT, crisp dill pickles from scratch?
Refrigerate the canned pickles before opening, they will get crunchier.
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Leo Benson
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02/14/12 07:18am |
Camp Cooks and Connoisseurs
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RE: Weight Watcher Recipes
It has been a while since this thread surfaced so I thought I might bring it up in case some newer members are interested. I also fixed a really good dish and want to share for those who are trying to adhere to the Weight Watcher plan.
Pork Green Chili
(8 servings = 4 points plus value)
Ingredients
1 cup(s) (chopped) uncooked onion(s)
1 cup(s) canned diced tomatoes (I used Rotel)
1 cup(s) Herdez Salsa verde
1 cup(s) fat free salsa (I used Pace)
1/4 cup(s) canned green chili peppers
3 clove(s) (medium) garlic clove(s)
4 cup(s) water
3 Tbsp cornstarch (mixed into a slurry)
2 pound(s) uncooked lean only pork loin
Instructions:
Saute onion in 1TB butter until golden. Brown pork with onion. Add Garlic. Add water (this deglazes the pan,) tomatoes, green chili, salsa verde, salsa and cook one hour. After one hour, add corn starch and stir until thickened.
I have served this over brown rice and also over egg noodles. (These have to be added to the point count) I think adding a potato and perhaps some baby carrots might turn it into a very flavorful stew. Enjoy.
My recipe is similar. Instead of the cornstarch slurry, I use a can of the healthy version cream of chicken soup as the base. I cook on low in the crockpot and it's ready after work. Very tasty.
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Leo Benson
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02/11/12 08:37am |
Camp Cooks and Connoisseurs
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RE: What are States known for?
Date shakes in AZ. Can't remember the route, I passed thru on the way from San Diego to PHX. Amazing. Try them even if you don't like dates. Tastes like caramel. It's famous, just google it.
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Leo Benson
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02/09/12 05:33am |
Camp Cooks and Connoisseurs
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RE: What are States known for?
Actually, SC peaches are as good if not better than Georgia's. We have quite a few roadside peach stands that have been featured in Southern Living Magazine. We also have good BBQ (the sauces vary greatly by the regions of the state) and good seafood. If you know your route, post it or pm me and I can be more specific. Happy and safe travels!
Bessingers BBQ in Charleston!!!
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Leo Benson
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02/09/12 05:32am |
Camp Cooks and Connoisseurs
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RE: What are States known for?
Here in Louisiana I think of Fishing & Hunting, Collage Football, Craw-fish, Gumbo and Mardi Gras. "These are the things I think of as a native Louisianian.
What part of LA are you passing through?
I had an amazing jalapeño cheddar grit cake at Masons in Baton Rouge.
Beignets, pralines, gumbo, jambalaya, po boys, muffulettas in NOLA, (central market), the list goes on...... It's not humanly possible to leave LA hungry!!
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Leo Benson
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02/09/12 05:30am |
Camp Cooks and Connoisseurs
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RE: Chocolate mug cake
Here is an easy one that works good:
3, 2, 1 CAKE
These individual little cakes are amazing
And ready to eat in one minute! They are perfect
For whenever you feel like a treat without all the fat
And calories that cake can have
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water
Makes 1 serving.
DIRECTIONS:
In a ziploc bag, combine the two cake mixes together
And mix well. For each individual cake serving, take
Out 3 Tablespoons of the cake mix combination and Mix it
With 2 Tablespoons of water in a small microwave-safe
Container. Microwave on high for 1 minute, and you have
Your own instant individual little cake!
KEEP remaining cake mixture stored in the ziploc bag
And use whenever you feel like a treat! You can top
Each cake with a dollop of fat free whipped topping
And/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need
To remember is
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple,
Lemon, orange, etc. Just remember that one of the mixes has
To be the angel food mix; the other is your choice.
The flavor possibilities are endless!
NOTES:
The best thing is, you open both cake mixes into a gallon
Storage bag, one that 'zip locks' or 'self-seals', or a
Container that seals tightly, shake the two cake mixes to
Blend and then make the recipe. Storage of mix is simple,
Put it on a shelf. No need to refrigerate, since the mix is dry.
Always remember, that one of the cake mixes MUST be
Angel Food. The other can be any flavor.
The Angel Food is the cake mix that has the eggs whites
In it. So, if, anyone is allergic to egg whites, you can NOT
Serve this recipe.
Is there such thing as low carb box mixes for angel food cake and regular cake? Would they work here?
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Leo Benson
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02/07/12 01:42pm |
Camp Cooks and Connoisseurs
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RE: Why does grilled cheese sandwiches stick in the pan?
Well I used to use that spread and did not have any problems. I don't believe that's the issue.
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Leo Benson
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02/06/12 02:19pm |
Camp Cooks and Connoisseurs
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RE: Gourmet Vinaigrette
This is the way I make mine, too. The mustard emulsifies the oil and vinegar and holds them together. I usually use some herbs de Provence, or some thyme, savory, marjoram or whatever.
For a nice change, replace the honey with other liquid sugars, like boiled cider syrup or cherry syrup, and use white balsamic. Very nice. Especially on a salad with mesclun mix, Gorgonzola, candied walnuts, dried cherries, and apple or pear slices.
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Leo Benson
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02/05/12 03:11pm |
Camp Cooks and Connoisseurs
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RE: Couponing
We make just about everything from scratch, and many, not all, coupons are for boxed, canned, and processed things, so they don't help us much. We still find though it's way more economical to make everything, and much healthier too. Less sodium, fat, and sugar. Plus we know "where it's been", so to speak.
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Leo Benson
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02/05/12 03:07pm |
Camp Cooks and Connoisseurs
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RE: Caramel/glazed nuts
This is my recipe for caramel corn. I have tried skipping the pop corn and just using all nuts. Worked pretty well.
½ Cup brown sugar
¼ Cup dark corn syrup
1 Tablespoon molasses
¼ Cup butter
½ Teaspoon salt
1 Tablespoon water
1 Teaspoon vanilla
1 to 2 cups nuts
8 Cups popped pop corn
Preheat oven to 250 degrees and lightly grease a large cookie sheet
Pop your corn and lightly salt, shaking it so that unpopped kernels sink to the bottom of the bowl. Set aside.
In large pan, melt butter. Add brown sugar, corn syrup, molasses, salt and water. Cook over medium high heat for about 3 to 5 minutes. Stir regularly. Big bubbles should form and it will get much thicker. Add nuts and remove from heat.
Add vanilla and stir well. Quickly add pop corn and stir until evenly coated. Do not pour pop corn from bowl on to pan or your caramel corn will be filled with kernels.
Bake for about 20 to 30 minutes.
As pop corn cools, break lightly and remove from pan. If you wait too long it will stick to the pan.
• For sticker caramel corn, add more syrup.
Tip – I have used Microwave – Light Pop Corn and it has worked well
Try adding some cayenne and liquid smoke to it!
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Leo Benson
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01/25/12 05:43am |
Camp Cooks and Connoisseurs
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