Recent content by czarcastic

Another "Welcome" from a neighbor! I'm right on the Largo/Seminole border. You're going to find lots of great info on the board, so be sure to keep checking back.   Oh, and we LOVE Q-view!

Bought 2lb bricks of Sharp Cheddar, Pepper Jack, Swiss, and Mozzerella, Cut into 1/2" thick slices. One of each goes into gift baskets this year for family.  Baskets will also include home made summer sausage (regular and jalapeno), beef jerky, and my wife's pepper jelly, giardenera, and banana...

Looks great.  You got my mouth watering!

Chef, Never tried it with cauliflower but that's a great idea. If you don't care for salmon, the reduction is also very good over smoked or rotisserie chicken.  In fact the first time I made it was to go with a smoked turkey breast. 

In our quest to eat healthier, one of the things we hear most often is to cut back on "red meat" and add more poultry and seafood to our diet.  Salmon is considered to be a "Power Food" by most nutritionists.  It is loaded with Omega 3's and healthy oils that are supposed to help lower...

OK, I thought I would start a thread here with actual dishes made with the idea that we can have delicious fare and still watch fat, cholesterol, and (for those on Weight Watchers like me) total point values. As a prologue to this dish, let me explain that we have a long-standing tradition of...

Pops, Glad this is now an "official" group.  Hope we can all share some great ideas for healthy, tasty eating.  I think the folks here have lots of talent and know what tastes good, so hopefully we can use those abilities for making some tasty grub that still fits the mold of "healthy." Really...

Dave, There are already separate forums for sausage, or for bacon, etc.  I'm afraid I don't understand the need for an additional sausage-makers (or bacon-makers) forum. I'm not trying to start anything and certainly not looking to begin a massive debate.  I'm just trying to clarify in my own...

OK, not to be a party-pooper, but how is THIS group different from the SMOKING BACON forum in the main section? It seems  redundant and divisive. I would think that splitting the attention of "bacon" between two distinct places makes for a less-productive board.  Especially since this is a...

OK, not to be a party-pooper, but how is THIS sausage group different from the Sausage forum in the main section? It seems  redundant and divisive. I would think that splitting the attention of "sausage" between two distinct places makes for a less-productive board.  Especially since this is a...

Tampa Bay area here as well.  Glad this is being done.  Should be a great addition to SMF.

If you have a Latin or Mexican market nearby, you can get a bag of "Carne de Soya" or "Soy Meat." It's Textured Soy protein,   It's usually hanging with the bagged dried chili peppers.  It looks a lot like ground hamburger.  It's dried and has to be re-hydrated.  Instead of water, you can use...

Thanks for bringing this up, Pops! You can count me in as well. I used to say "If you are what you eat, then I'm cheap, fast, and easy." This past July, my wife and I started seriously watching what we eat and drink.  I had some real scary-high cholesterol numbers, and even worse...

Toyman, I guess the price is whatever the market will tolerate.  The casual user who only buys a few pounds here and there is likely to pay a lot more than the one's who use it regularly. Me, I just take a drive over to an orchard when I am near one and ask.  I was fortunate last weekend to...

Thanks for the link.  I plan to order the book today. Since my wife and I are both on Weight-Watchers, I have been experimenting with a number of different options for reducing fat and calories in my meals - especially the sausage and burgers I love to cook.  About a month ago I found some...