My Favorite Blogs
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Posted:Dec 9, 2012 6:27 am
Last Updated:May 23, 2016 11:51 am
58332 Views
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These are my favorite blogs with comments about each blog. Please check back periodically as I discover more and find the time to include more that I want to.
If you have a blog you'd like me to include, please leave a message on my private message blog at the top of my blogs and I will look at your blog for inclusion.
This is by far, my favorite blog I've discovered so far. She has excellent advice "This for the men who want to learn to eat pussy better", how to suck a cock, "40 Mistakes Men Make While Having Sex With Women", "THE 18 WAYS WOMEN FAIL IN BED", and a few very good erotic stories written by her.
ineedyounow55
This blog has many erotic stories. He's a very good sensual writer.
BlackRose17
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Essential Kitchen Tools
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Posted:Feb 4, 2013 3:35 am
Last Updated:Feb 12, 2013 2:54 pm
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Essential Kitchen Tools
These are some of the kitchen tools that I use in my kitchen. I use them all, some more than others. I will update this list periodically but this is most of them if not all. With some, I’ve recommended brands which have come from testing by Cooks Country and America’s Test Kitchen. Both are really excellent websites for recipes and reviews on equipment and food comparisons.
vacuum sealer, I have two, a larger permanent vacuum sealer made by Food Saver and a smaller vacuum sealer that allows me to reuse the bags often. I use the larger vacuum sealer for long term sealing and the smaller one for shorter term sealing, few days to a week or two. The larger one is great for sealing vanilla beans, buying fish on sale such as Alaskan salmon (stay away from Atlantic salmon, they are farm bread in the ocean and dye is added to the feed to turn the flesh red), USA caught shrimp (read the label, China, Vietnam, Thailand, farm or wild caught, stay away)
food processor, I have a Cuisinart, it has a metal blade for chopping, a plastic blade for mixing, a round slicing blade, a round shredding blade, Recommended is the Cuisinart Custom 14-Cup Food Processor
mini food processor, great for those small jobs, making a small batch of bread crumbs, cutting up nuts for a topping or to be used in breading
blender, I now have the Ninja which is absolutely terrific, it uses a multi bladed tree to do the blending
Winner & Highly Recommended, KitchenAid 5-Speed Blender
Best Buy, Kalorik BL Blender
hand immersion blender for pulverizing soups, making purees, I’ve also use it for mixing tahini (sesame seed paste) when I haven’t used it for a while and it has sat. The solids and oil separates and needs to be mixed, it’s very very thick otherwise
hand mixer, I've been using a hand mixer for 27 years and haven't used my stand mixer since
Food mill for making applesauce
Recommended: Rotary Food Mill
Not Recommended: Foley Food Mill & the Norpro Stainless Steel Multipurpose Food Mill
convection oven, I have a front loading rectangular Euro Pro, DO NOT BUY a round convection oven. They are difficult to get the food out through the top and rectangular dishes do not fit well
bread maker for either making bread, or kneading and rising dough for pizza, foccacio bread, rolls, and bread to be put in the oven to be baked
digital scale that switches between pounds/ounces and metric grams
hand micro grate or micro plane, this is very sharp and quick
knives - chef's knife with a 7"-10" blade; chef's knive with a 5" blade; filet knife - the blade should be thin and flexible, this is used for fileting fish and fileting and deboning chicken and chicken breasts; a very good and very sharp paring knife, don't buy the junky $1 supermarket paring. I have cheap knives, good carbon knives that are non-stainless, low and medium end stainless steel knives, a number of ceramic knives, supermarket
knives, tv infomercial knives
some excellent brands are Forschner, Victorinox, Wüsthof, Henckels
do not use a wooden knife block for storing your knives, you cannot clean inside the slots plus the slots get dusty, dirty, and greasy from the kitchen air, a magnetic strip screwed to a wall or the inside of a cabinet is the best
hard wooden cutting board, not bamboo, polymer, plastic or glass, they will dull the knives, as long as it’s hard wood, teak is the best but most are maple and that’s fine, you do not have to worry about penetration of meat juices, I’ve seen test results of this
a food surface approved sanitizing agent, I use bleach, 1 tsp/quart is recommended, for the cutting board, knives, and counter
cast iron skillet, 11", a skilled and not a frying pan! And a 8" cast iron frying pan,
Great for blacken foods, pancakes, crepes, nothing will cook as evenly, fast, and brown as nicely as cast iron, also good for searing on the stove and then putting in the oven for finishing, very easy clean up, I clean mine when it’s hot or warm and all the water evaporates so it doesn’t rust, I still have some of my cast iron pans for 40 years and without rusting, my mother still has hers
pasta pot with a strainer in the lid, I turn a knob and it goes for closed to strainer with 2 different opening sizes
I have a stainless steel pot with a removable basket strainer that is great for removing meat and bones when making soup stock
Pyrex Bakeware 9' x 13" Baking Dish.
9 1/2"-10" round baking dish with fluted edges for pies
spring pan if you bake
Bundt pan if you bake
glass measuring cup, 1 cup, with a pouring spout
stainless steel measuring cups, 1 cup, 1/2 cup, 1/3 cup, 1/4 cup (4 TB = 1/4 cup)
silicon baking molds for cakes and loaf pans for baking bread, meat loaf
HOWEVER, silicon does not brown as well or cook as fast as metal or glass that would be touching, and it cools down faster
silicon muffin/cupcake molds, cupcakes just pop out, easy cleanup
For metal muffin pans, Recommended is Wilton Avanti Everglide Metal-Safe Non-Stick 12-Cup Muffin Pan, Norpro Nonstick 12-Muffin Cupcake Pan, Anolon Advanced Bakeware 12-Cup Muffin Pan, and Bonjour Commercial Nonstick Bakeware 12-Cup Muffin Pan
slotted 4" spoon, for removing items and allowing the juices to drain away. I also use this to defat chicken broth after I refrigerate overnight.
2 silicon spatulas for scraping bowls, preferably silicon rather than rubber or plastic, 1 normal width and 1 narrow width
two spatulas for flipping food in frying pans, a thin, long metal spatula and a plastic spatula for your supposedly non stick surface pans, I’ve been using Calphalon and Circulon
tongs, I have both metal and silicon, they should be able to lock in the closed position
Recommended are OXO and Edlund
OXO Good Grips 11" Whisk
silicon pastry brush, OXO
thermometer
salad spinner, Wow, how much water does this throw off into the bottom of the spinner
mesh strainer that will hook over a bowl
fresh pepper mill for grinding pepper corns
spices I get from an Indian grocery store, move them to the small spice contaiiners, and then seal the bag using the vacuum sealer
Extra Virgin Olive Oil, for a buttery flavor for bread dipping in EVOO and spices, get an olive oil from Spain made with Arbequina olives
Olive Oil, higher burn point than EVOO
Canola Oil or safflower oil, high burn point
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Great Day at Gunnison Beach
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Posted:Sep 24, 2019 8:14 am
Last Updated:Apr 18, 2024 1:8 pm
3184 Views
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Sunday I had a great day at Gunnison Beach, Sandy Hook, Gateway National Park, New Jersey's only legal nude ocean beach. There must have been 500-700 people on the beach, all types of bodies, ages 35-75, and most 50-70. No waves, 84 degrees air temp, water temp probably about 70.
All naked, no clothed bodies.
Dry bathing suit when I left, it was so nice not to be sticky, no sand in your crotch or ya ya if applicable to you.
I'm still amazed that no matter your body size, shape, weight, rolls, people just strip and show all because they are there for themselves to enjoy, not caring about how others feel.
There were several women that came, in their s early 40s, that had bathing suits on, one was very overweight, the other average body, put a blanket in front of me, the other next to me. I said to myself, there are two women who are not going to take it off. Wrong. They immediately did, non shyly. I can't choose, you never know.
It was just wonderful to see all the uninhibited people.
And I had lovely conversations with several. It's a friendly beach. Check out Gunnison.
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Bruschetta BLT, really a BLB Bacon Lettuce Brushetta
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Posted:Sep 3, 2018 4:15 pm
Last Updated:Apr 18, 2024 1:8 pm
2984 Views
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Bruschetta BLT
You make Bruschetta, make your BLT except it's a BLB Bacon Lettuce Brushetta.
Bruschetta - Finely chop some ripe tomatoes, put in a strainer and salt heavily to drive out the juices. Wait for at least 30 minutes. Put into a bowl, some finely diced onion. Put some minced garlic and just a touch of very finely hot pepper in some heated olive oil for seconds to flavor the oil and weep out the garlic flavor, pour all of this in the bowl. Cut some stacked basil leaves, first length wise, then across. Stacking the basil leaves neatly is an easy way to cut them. Toast the white, whole wheat, multigrain bread, brush both slices with mayonaisse, put some lettuce or spring greens on each piece, put some cooked bacon on top of each piece, put the brushcetta on one piece and put the other slice on top. Cut diagonally.
A twist on your standard BLT. With whatever I do, I always try to keep it interesting! Keeping Relaxed, And Fun! Please think what you'd like!!! or more so, Imagine. LOL
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Hasselback Sweet Potatoes with a Streussel Topping
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Posted:Nov 7, 2015 6:03 pm
Last Updated:Nov 8, 2015 5:17 am
11357 Views
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Hasselback Potatoes is where you take a potato and cut thin slits in it from the top almost to the bottom bending the potato to make a fan shape. Normally this is done with regular potatoes. You can then make a paste or sprinkle seasonings in the cracks such as basil, oregano, curry, lemon butter, buttered garlic.
I chose to do the same tonight for the first time with a sweet potato and it came out great but i have ideas for improvement.
I made a streussel topping of 4 cinnamon graham crackers in a mini food processor to create crumbs then added 2 Tb of butter and some pure maple syrup.
I peeled most of the sweet potato leaving just a 1" strip on the bottom, next time I will peel the sweet potato completely. I then cut slits into the sweet potato and baked at 450 uncovered for 50 minutes. This lead to a drier potato. Next time I will cover the sweet potato with aluminum foil and bake it for 50 minutes, possibly 60 minutes. I then inserted the streussel topping in the cracks of the sweet potato and baked uncovered for an additional 15 minutes at 450. This won't change, I will do this next time.
This dish was easy, different, and absolutely great, what a treat. It will impress.
Next time I may top with creme fraiche, or a Greek yogurt.
What else did I have tonight? Texas Toast! and my always the best I've ever had, Chicken Salad.
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Going to move my blog to net, Any suggestons?
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Posted:Oct 17, 2015 8:02 am
Last Updated:Oct 17, 2015 6:50 pm
11569 Views
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I want to move my Blog to someplace else on the net., specifically my food recipes. Ideally I'd like to find a site that I receive money for the hits. Any suggestions especially for the latter.
I have hundreds of recipes besides what I posted, at least 3-4 times this amount.
Last night I made pasta, poultry sausage, blueberry poultry sausage, onions, peas, tomatoes, garlic, seasonings, chicken broth, wine, and bourbon.
My girlfriend said you have outdone yourself with this dish and she also said she doesn't know how I can do that.
I'm thinking of calling the "new" cooking Blog, "Cooking by the Seat of My Pants" as I am untrained cook; I don't have a clue what I'm doing as most of my recipes it's the first time I've made it; I don't write anything down except on here; I stand in front of the stove, look in the refrigerator, freezer, cabinets, spice cabinet, and throw stuff in the pan as I'm cooking; change my mind in the middle of the dish; and I don't taste my food until I serve it and eat it myself! Only on a handful of times I brought it back to the kitchen and put it in the pan and added something to make it flavorful to bring it back from a failed recipe or from the demise!
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Baked Chicken Breast stuffed with asparagus and cheese
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Posted:Mar 25, 2015 6:31 pm
Last Updated:Oct 17, 2015 8:04 am
15704 Views
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And again, this is the first time I made this. I was going to make baked chicken breasts stuffed with asparagus with a balsamic drizzle on top, oh well, it didn't develop, I got side tracked. If you've been reading my posts, what I think I'm going to make in the morning, then change my mind in the afternoon,, many times changes when I'm standing in front of the stove. This is what happened.
I took 8 asparagus, bent them to break the tough part. Wherever it breaks when bent, you are left with 2 pieces, a short tough piece and a long tender piece.
I then cut these 4" long and sauteed them in a frying pan with olive oil, at the end with a bit of butter. I cut the chicken breast in half so I have 2 flat thinner pieces. I put some Italian Parm dressing on the chicken breasts then dipped it in an egg milk dredge and again put some Italian Parm Dressing on both sides. I smeared some Gulden's spicy mustard on one side, and patted some seasoned Italian bread crums on both sides. I put the cooked cut pieces of asparagus on the chicken breasts and sprinkled on garlic powder, oregano, freshly grinded pepper, 2 cloves of minced garlic, and a 4 cheese Italian mixture from a bag. I then put this in a HOT cast iron frying pan that I heated on the stove, covered with aluminum foil, and baked at 450 for 30 minutes.
It was great. I also made a chicken sausage tomato tortellini soup.
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Chicken Sausage Creole - 1 Pot Dish
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Posted:Mar 24, 2015 5:55 pm
Last Updated:Oct 17, 2015 8:05 am
15874 Views
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I use a 2 1/2" high large skillet for this because I also cook the rice in the skillet.
I diced one chicken breast and season with a creole spice. The on in my cabinet now is Tony Chachere's Creole Seasoning but Zatarain's also makes one. Prior to this, I had Zatarain's but can't comment on it as it was a while ago.
I put some canola oil in the bottom and cook a diced chicken breast in the pan sprinkling a little more creole seasoning in to the hot oil, stirring as it's cooking and then remove when done. I put in the pan some more oil, 1 cup of brown rice, swirl the rice around covering the kernels with the oil, adding 2 1/4 cups of chicken broth, 2 sliced celery stalks, 1 coarsely diced medium onion, 2 Tb minced garlic, with 1/2 cup of canned crushed tomatoes, cover, bring to a boil then turn down on low so it's just a low simmer. About an hour later when the rice is done, add the diced cooked chicken back in again for 3-5 minutes to heat the chicken then serve. If the sauce starts to look a little watery, then let it cook with the top off until a little thicker, if the sauce looks too thick as it's cooking, add some more chicken broth, or water, until it's at the right consistency. I would check the water level at 45 minutes and again at an hour but keep the top on as much as possible. The steam will help cook the rice.
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Asparagus Soup
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Posted:Mar 20, 2015 6:02 pm
Last Updated:May 21, 2018 7:16 pm
16199 Views
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My two favorite green vegetables are steamed broccoli and asparagus sauteed in olive oil, butter, and freshly grind black pepper.
Asparagus soup can be made 2 ways, either as a chunky soup or as a bisque. I chose to make this as a bisque.
To make bisques, the three techniques used are adding cream, removing part or all of the soup and pulverizing in a blender, or a little used technique, adding mashed potatoes. I chose the latter.
I cut 12 oz of asparagus in 1/2"-3/4" pieces, sauteed them in olive oil for a few minutes, then added 2 Tb of butter, 1 finely diced medium onion, then when the onion became clear, I added 2 pieces of finely diced bacon. You could also add 3 pieces. I folded the bacon several times then cut length wise, then cross wise. The bacon needs to be lightly cooked as it is already been smoked. When almost done, I added 1 Tb of minced garlic, you can add more if you'd like, then 3 cups of chicken broth, and some heavy cream but this is optional, how much? it's up to you, 1/4 cup to 1 cup. I then added the spices, salt, pepper, touch of curry, 2-3 tsp nutmeg, and 1/4 cup of Triple Sec. When the asparagus and onions were tender, I added 2 good size potatoes that I had cooked soft in the microwave. This acts as a thickener for the soup. You could remove a portion of the soup and put it in a blender, or all of the soup, that will also thicken it. But I prefer to feel what I'm eating thus my dislike for bisques.
After tasting this soup, I thought it needed something, so I grated in some fresh parmesan cheese but it didn't add anything to it so I grated in some sharp cheddar and that was much better. You may like this also, keep it in mind. Don't scrimp on the curry, as you need that also for taste.
My secret for this recipe? Today was the first time I made asparagus soup! And it came out excellent. You will enjoy this. As always, i stand in front of the stove ad throw things in the pot but I always have a vision of the end product. What i want it to taste like then put the ingredients in that will get me there.
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Chocolate Pudding from scratch
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Posted:Feb 27, 2015 6:29 pm
Last Updated:Nov 29, 2015 6:25 am
17217 Views
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This is very easy, only takes a few minutes to make, and a great dish for the to make as they see how it thickens so very quickly.
How thick do you like your chocolate pudding? The recipe below makes a very thick chocolate pudding, for a thinner pudding, add 1/2 cup more milk. It's also a very chocolately pudding, for less, reduce the amount of cocoa powder by half, or reduce the cocoa powder by half and grate some Hershey' chocolate bars into the mixture. DO NOT USE CHOCOLATE CHIPS! They do not melt correctly.
Heat on low medium then once it starts simmer turn to low and keep stirring! at all times for about 2-3 minutes until thick or it starts spitting at you! In a saucepan, put 3 cups of milk, 2/3 cup unsweetened cocoa powder, 2 jumbo eggs or 3 medium or large egg, 1/2 cup sugar, 1 tsp vanilla extract, 1/8 tsp salt, and 2 Tb cornstarch.
That's it!
Stir until the mixture thickens then pour into small dessert dishes and refrigerate for several hours.
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To link to this blog (RelaxedandFun102) use [blog RelaxedandFun102] in your messages.
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