Had an onion bagel with lots of whipped cream cheese.
( note!)
I don't like the whipped cream cheese. It tastes like foam or like meringue...
( note!)
I don't like the whipped cream cheese. It tastes like foam or like meringue...
UNCLE JIMMY wrote:Had an onion bagel with lots of whipped cream cheese.
( note!)
I don't like the whipped cream cheese. It tastes like foam or like meringue...
Crybaby wrote:UNCLE JIMMY wrote:Had an onion bagel with lots of whipped cream cheese.
( note!)
I don't like the whipped cream cheese. It tastes like foam or like meringue...
It doesn't taste any different to me, but it's pricier so I asked Brian to stop getting it unless there's a reason for the soft stuff -- like dip. It's better for dips 'cause it doesn't get as hard as the regular stuff when it's refrigerated.
We make a super dip with mushrooms we smoke on the smoker and it's perfect for that. It's a great dip, too. A guy on the Virtual Weber forum used to buy a smoked mushroom dip at Whole Foods and then he experimented with it at home and put together a very nice recipe for it. Every time we've made it, it disappears in record time...
UNCLE JIMMY wrote:Michelle , that is exactly what the whipped was bought for. The mushroom dip. We had it once, and Tina loved it so much, she did buy the cheese for another batch, which never got made.
I prefer the 8 oz. brick of the original. It has to be Philadelphia brand also!
bethk wrote:I haven't found any Chinese carry-out I care for here....I miss it.
Last edited by Crybaby on Sun Aug 28, 2016 3:10 pm; edited 1 time in total (Reason for editing : fixed typos so no one thought I was drinking!)
bethk wrote:Dane likes cantaloupe.....as long as I clean it and cut it into bite size pieces. If I have a cantaloupe on the countertop or even in the refrigerator and it's NOT cut up, it can turn to mush and mold before he'll cut it into wedges and eat it. Yes, I do believe I've spoiled him. It's my own fault, to be sure.
Beth wrote:I like raspberries with my yogurt and granola (Bear Naked Fruit & Nut). I'll buy a quart of Stoneyfield plain yogurt and add my own vanilla paste and honey or agave to sweeten it a bit. Then a bunch of raspberries and a sprinkle of the granola. It's a great breakfast that stays with me for a long time.
Crybaby wrote:
Yep -- it's a filling breakfast for sure and keeps me full as well. I like the tartness of the plain yogurt -- and then it's good for things I want to use it for as well, usually in lieu of sour cream or mayo. If you strain the Greek stuff, the consistency is a lot like cream cheese, too. Brian won't eat it by itself but will eat it when I use it in something or as a substitute. If he liked the stuff, I'd take a shot at making my own but it's not worth it just for me.
Bugster2 wrote:I made an omelet this morning. It had fried diced bacon and onions, sautéed baby spinach in bacon grease, gruyere and parmesan. I was my copycat recipe from a restaurant that is long gone.
Beth wrote:When the bacon is cooked ALMOST....I take it out of the oven. It gets a final 'crisp up' between paper towels in the microwave so it's hot and crisp on our sandwiches. The extra woven bacon slabs can be wrapped and stuck in the freezer for any time you want a great BLT.
Bugster2 wrote:I made an omelet this morning. It had fried diced bacon and onions, sautéed baby spinach in bacon grease, gruyere and parmesan. I was my copycat recipe from a restaurant that is long gone.
bethk wrote:Prepping for lunch! Why not have bacon in EVERY bite?
To keep the bacon from curling up as it cooks I top the woven bacon with a couple 'cooling' racks to keep it all flat.
When the bacon is cooked ALMOST....I take it out of the oven. It gets a final 'crisp up' between paper towels in the microwave so it's hot and crisp on our sandwiches. The extra woven bacon slabs can be wrapped and stuck in the freezer for any time you want a great BLT.
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Cooking Friends » General Discussion » What's Cooking This Month? » AUGUST 2016...BREAKFAST / LUNCH / BRUNCH ??
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