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    You are in: Home / Community Forums / Community Cafe - Archives / I've been singled out......
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    I've been singled out......

    Go to page << Previous Page  1, 2, 3  Next Page >>
    Jeff Hixson
    Tue Jan 08, 2013 3:42 pm
    Food.com Groupie
    Iron Bloomers wrote:
    I stand tall & proud.


    Since When rotfl.gif
    K9 Owned
    Tue Jan 08, 2013 3:45 pm
    Forum Host
    Jeff Hixson wrote:
    Iron Bloomers wrote:
    I stand tall & proud.


    Since When rotfl.gif

    Good catch Jeff! I totally missed that one! rotfl.gif
    Jeff Hixson
    Tue Jan 08, 2013 3:48 pm
    Food.com Groupie
    K9 Owned wrote:
    Jeff Hixson wrote:
    Iron Bloomers wrote:
    I stand tall & proud.


    Since When rotfl.gif

    Good catch Jeff! I totally missed that one! rotfl.gif


    Thank you, always happy to help.
    SarasotaCook
    Tue Jan 08, 2013 3:58 pm
    Food.com Groupie
    Curry, not the biggest fan. However, I have learned to like it. One thing is that different curries have different tastes. Making your own blend can really make a difference. And I started out using a little here and there; Now, I find myself liking it more and more.
    Sue Lau
    Tue Jan 08, 2013 4:39 pm
    Food.com Groupie
    SarasotaCook wrote:
    Curry, not the biggest fan. However, I have learned to like it. One thing is that different curries have different tastes. Making your own blend can really make a difference. And I started out using a little here and there; Now, I find myself liking it more and more.


    I think many people are skittish about the turmeric. If you use a little too much, it can leave a bitter flavor. Also, turmeric has made many enemies from its staining capabilities.
    One thing I think is better than curry powder are curry leaves, which don't stain, and give a perfect flavor you will recognize if you eat out at Indian restaurants. I think more of the eastern Asian curries use a lot of fresh turmeric, which has a fabulous flavor, but it really is a pain and it does stain terribly, especially if you grind it into a yellow curry paste (don't use a food processor unless you adore yellow plastic!)
    But in curry blends overall, you're right, there are a thousand different ways and flavors, By experimenting, I have found the ones I like the best.
    And I cannot go long without it. The compounding of spices yields a complexity of flavor that to me is just awesome!
    ~Robyn~
    Tue Jan 08, 2013 4:45 pm
    Food.com Groupie
    Zeldaz wrote:
    Try grilled or roasted whole small okra if you get a chance, it's a whole different animal. It only gets slimy if it's cut.
    We got okra chips from a farmers market last summer, they were wonderful!
    SarasotaCook
    Tue Jan 08, 2013 5:05 pm
    Food.com Groupie
    You are right Sue Lau; my friend cooks with curry leaves. Me, not personally, but she does and her curry dishes are extremely good. I have also had curry out a couple of times and not too bad. The blends yep, so different, but the flavor is fantastic that you can obtain.
    Dib's
    Tue Jan 08, 2013 7:24 pm
    Food.com Groupie
    Hey Rusty Butt!

    I was told to tell you....

    "Tell IB you can't tell there is evaporated milk in it." She licked the pot, the spoon and the spatula-sounds like the counter was cleaned that way too icon_lol.gif
    Leggy Peggy
    Tue Jan 08, 2013 7:28 pm
    Food.com Groupie
    Sue Lau wrote:

    I think many people are skittish about the turmeric. If you use a little too much, it can leave a bitter flavor. Also, turmeric has made many enemies from its staining capabilities.


    Turmeric may stain, but gosh it's good for you.
    I was astounded to learn just how many health benefits it has.

    http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html
    K9 Owned
    Tue Jan 08, 2013 8:01 pm
    Forum Host
    Wow. That definitely looks like something to check in to!
    Alisa Lea
    Tue Jan 08, 2013 8:56 pm
    Food.com Groupie
    Any organ meat (guts!) beside calf liver, and I never cook that because no one else in the family will eat it.
    Sue Lau
    Tue Jan 08, 2013 10:40 pm
    Food.com Groupie
    Leggy Peggy wrote:
    Sue Lau wrote:

    I think many people are skittish about the turmeric. If you use a little too much, it can leave a bitter flavor. Also, turmeric has made many enemies from its staining capabilities.


    Turmeric may stain, but gosh it's good for you.
    I was astounded to learn just how many health benefits it has.

    http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html

    Oh don't I know it as I cook with it all the time! I made choley with turmeric for dinner and for tomorrow's lunch one of those chicken salad with curry powder concoctions.
    I crave the stuff and firmly believe that when a body craves something, it is trying to tell the person it needs it.
    Unless my body craves sugar, which I attribute to a few dead brain cells. icon_lol.gif
    Iron Bloomers
    Tue Jan 08, 2013 10:43 pm
    Food.com Groupie
    Dib's wrote:
    Hey Rusty Butt!

    I was told to tell you....

    "Tell IB you can't tell there is evaporated milk in it." She licked the pot, the spoon and the spatula-sounds like the counter was cleaned that way too icon_lol.gif



    icon_rolleyes.gif icon_rolleyes.gif if this is from our 'TALL FRIEND" across the border....I'm not gonna swallow it....nope she's out to trick me, I just know it! icon_eek.gif icon_eek.gif

    ETA: I'm ignoring that Hixson Guy......he only comes out of hiding to sling mud icon_rolleyes.gif
    Leggy Peggy
    Tue Jan 08, 2013 10:46 pm
    Food.com Groupie
    Sue Lau wrote:

    Unless my body craves sugar, which I attribute to a few dead brain cells. icon_lol.gif


    rotfl.gif
    UnknownChef86
    Wed Jan 09, 2013 4:15 am
    Forum Host
    Iron Bloomers wrote:
    There I've said it & I stand tall & proud.

    Well...you stand proud, anyway. One out of two isn't bad... rotfl.gif rotfl.gif icon_lol.gif

    icon_biggrin.gif

    Love ya'...

    (tee-hee-hee)
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