2 more posts in this thread. [Missing image file: sage.jpg]
Let's talk about sage. I recently stumbled into its world -- I have basically 0 experience with cooking and have been trying, slowly, to self-teach; experimenting with ways to liven up fried Kielbasa, I came across the stuff and found it's worked pretty well. In fact, I'm really fond of it! So I'm looking for advice on any other (moderately simple) dishes I might be able to use it in.
The little container that I have advises:
>Use with all poultry; in poultry, veal, lamb and pork stuffings; in pate, vegetable juices, chowders, soups, sauces and gravies; in or on salads, game birds, venison, sausage,; with Brussels sprouts, carrots, eggplant, limas, onions, peas, tomatoes
But that's a pretty open-ended advice set. Barring just googling something up, I thought I'd ask /ck/ if anyone had some personal favorites employing sage that they might like to point me in the direction of.
I noticed they had a couple different kinds of sage at the store; the tin I have now is "Rubbed" Sage, and it's just the store brand. I'm sure there are better options, and maybe I'll find that out.
What are your favourite uses for sage, /ck/?
In before "using it on this thread".
5 more posts in this thread. [Missing image file: baked-spaghetti-1.jpg]
Hey /ck/ I am in dire need of help.
My brother left for the army and now I have to cook dinner for my family.
I can cook fairly well, but I need a recipe for baked spaghetti.
I have 2 boxes of spaghetti, ground beef, canned sauce, canned tomatoes, random spices, basil, cheddar and mozzarella cheese.
2 more posts in this thread. [Missing image file: reagan seal of approval.jpg]
Let's play a game, /ck/! Take your recipe book (I know at least a few of you keep them, don't you fucking lie to me) or favorite cookbook, close your eyes, pick out a recipe at random, then post what you got. This one's a gem from my great-aunt's recipe collection, I though you guys might appreciate it.
"President Reagan's Guacamole"
4 ripe California avocados
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeno chilies
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 tomatoes, peeled, seeded and diced
4 green onions, white part only, minced
Cilantro sprigs, for garnish
Mash avocados in large bowl. Stir in next 8 ingredients. Transfer to serving bowl and refrigerate. Just before serving, sprinkle with tomatoes, green onions, and cilantro sprigs. Serve with tortilla chips. Makes 4 and 1/2 cups.
3 more posts in this thread. [Missing image file: moscato.jpg]
Hey guys, I'm not sure if this is the right place for this, but I didn't see any drink forums or anything like that.
On New Years Eve, I had two different brands of pink Moscato. It doesn't matter what the brand was, they were both delicious, of course. Now I'm looking to buy some for this weekend to celebrate (friend turning 21, NHL lockout ending), but the problem is I don't know any brands, and which ones are good or not.
I'm a cash-strapped college student, so I'm looking for something good, and relatively cheep (preferably around $20, willing to go up to $30, doesn't matter the size as long as it's at least 750 mL), which I know is like an oxymoron when talking about this kind of stuff, as well as popular, because I go to college in Grand Forks, ND, so the selection probably won't be too out of this world.
3 more posts in this thread. [Missing image file: image.jpg]
I've recently become fairly interested in bartending, and set up a little bar in my garage for my buddies and myself.
I'd like to know some tips of the trade, along with techniques, recipes, or some stories from experience.
Anything I can learn, I'd be most grateful.
Pic related, drink recipes