Forgot to post!! The chicken salad was really good. Obviously got old after a while. Sometimes being single and living alone really sucks - lol

I actually started a blog to put all this stuff too. I just posted another recipe over there and there is another one that I forgot to put up here.

If anyone is interested: http://nonamecooking.wordpress.com/

you eat dice?

My buddy up the road made pulled pork but got tired of it after 4 meals in two days. He doesn't like stuff that's been frozen so I made out like a bandit. :D

Bruce - that is usually how it works. My friend usually makes out pretty good. I have a feeling he is going to be getting some food next week with what I am planning on making.

V - huh?

Just funnin witcha. The celery seeds/poppy seeds look like pips on little cubes of "diced" chicken.

wow......I am really just missing all kinds of things lately - lol. I might be making it again soon.....well, maybe half recipe

I just saw this and went back a page to look, and you're right! I snorted out loud.

i can't get enough of this recipe:

Charo Pinto Bean Recipe

water
1/2 pound pinto beans
onion diced
3slices bacon chopped
1 can rotel tomatos wt chilies
2 table spoons Jimmy's Pinto Bean Seasoning or to taste
table spoon liquid smoke
1jalapeno diced wt seeds membrain removed
1 jalapeno whole
pepper to taste
1/4 cup soy sauce
table spoon minced garlic

Cook bacon, and onion together, till bacon is cooked good. Add pinto beans that have been soaking in water. Cover all with water. Add diced jalapeno, whole jalapeno, can of rotel tomato with chiles, pinto bean seasoning, liquid smoke, minced garlic and pepper to taste.. Simmer adding water when needed till beans are tender.

That sounds delicious! Is the Jimmy's Pinto Bean Seasoning mostly cumin? I can't get it here but can substitute cumin, coriander, etc. And what are rotel tomatoes? Will something like Hunt's Fire-Roasted tomatoes do?

it's a seasoning from here. a friend works for that company. i ordered every type of spice they had available. the ingredients on them are vague. it's a more that half century old recipe so i guess they want to keep some of it a secret. no, not cumin. i'll go look again but it's a blend of a bunch of spices.

rotel is a brand of canned tomato. not sure about using hunts. but whatever you use, it must have chili's in it.

contains salt, sugar, chili pepper, paprika, onion, garlic and other spices

They sound good - do you know by any chance if the ingredient list includes MSG or 'natural flavoring'? I'm allergic to that stuff unfortunately. :(

I'll give the Pinto Bean Seasoning a try anyway. And tomatoes with chilis, can do.

Oops, posts crossed in the ether ... okay, I'll definitely give it a try. 'Other spices' will hopefully mean actual spices, not MSG.

whoa! no, most of their stuff does contain MSG. however it is clearly marked on the spices that do contain it.....the pinto bean seasoning does not say it. i can find out though

Thanks ... hopefully, if they mark it on their other blends, it won't be in the Pinto Bean Seasoning. Stupid allergies.

i'm talking to my contact now via fb....she thinks it does have it

... sigh ... :sniff:

I'll duplicate the other ingredients, anyway - it may take a try or two to tweak the seasonings. But that's okay. Sometimes you end up with an interesting take on the original that way ...

this is true. rather that use white sugar, try brown sugar. i'll have to experiment but this is what i'd start out with:

tbsp chili powder
tbsp sugar
tsp paprika
cumin sounds like a good idea but go easy
salt of course
i'd use fresh smashed garlic if going this route
fresh onion too

All right! That I can do. Thanks! I'll give it a try this week.

second thought, better make it 2 maybe almost 3 tbsp of chili

Good enough ... will let you know how it turns out

That's how you develop YOUR secret recipe... and make million$. :D

With any luck ... I wish!

Of course I'd give all the credit to the Cellar ... :lol:

Baking bread today using the method that NY bakery owner Jim Lahey came up with that uses less yeast, almost no kneading and required the loaf to be cooked in a large cast iron pot with a lid. It produces a big airy artisanal loaf. Here is the recipe from the NY Times article on him, I use a mix white and whole wheat flower, 2c and 1 cup respectively.

No-Knead Bread

Published: November 8, 2006

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
Related


3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
1 5/8 cups water
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Marcella Hazan's three ingredient Epic Tomato Sauce:

1 (28) oz can San Marzano tomatoes
5 tbsp. unsalted butter
1 medium yellow onion, peeled and cut in half.

Throw everything in a saucepan, medium heat. Crush up the 'maters as they cook.
bring down to steady simmer about 45 min.
throw that damn onion OUT.

Voila.