C1PNR's Profile

Display Name: C1PNR
Member Since: 4/22/11

Latest Comments...

My favorite, basted just until the white is set and the yolk is not at all, isn't there, but the sunny side up is pretty close. I'll accept that description.

The Egg Personality Test: What Your Style of Egg Says About You A Strictly Scientific Quiz
3/5/14 11:56 AM

Most guys I know out here have 2 or 3 pair of "high heels" except we call them Cowboy Boots, you know, for riding horses. And we do routinely wear them with our Wranglers. :)

Oscar Party Recipe: Sparkling Cranberry & St. Germain Pitcher Cocktail The 10-Minute Happy Hour
2/28/14 06:29 PM

I have almost all of our recipes on a searchable computer database. At the bottom of each one is a section I call NOTES: where we keep track of our thoughts of the results, modifications and their results, ideas about next time, etc. It's been very helpful over the years. Sometimes one goes from, "OK I guess," to "adding that was the perfect help this needed."

Do You Mark Up Your Recipes?
9/27/13 06:00 PM

The videos on Ken's site really help this novice understand the process. I highly recommend anyone needing a little help watch them. They are all short but really on point.

I make a "Civil War Soft Bread" that uses just whole wheat flour, water, yeast, and salt. A little dense, but tastes great after a day of black powder competition. And a lot better than hardtack.

Baking Recipe: Seeded Whole Wheat Overnight Bread Recipes from The Kitchn
6/13/13 03:26 PM

Plus 1 on the Bethany Housewares site. You really do want wither the corrugated or square cut rolling pin, we use the square cut. And we also like the narrower turning stick.

There is always a contest among the Grandkids over who can roll out the roundest dough. This year our Grandson put a real press on the girls, but they still did just a little bit better. Our Daughter came over last Thursday and we made a double batch of lefse, our Son and his family came on Sunday and we made a double batch of flatbread. Christmas day was Lefse, butter mashed potatoes, creamed peas, and Swedish meatballs rolled in the lefse. No lutefisk this year, maybe next year.

Flatbread Recipe: Norwegian Potato Lefse Recipes from The Kitchn
12/27/12 07:55 PM

I now have some Real maple syrup and want to try the "originals" alongside the new savory. Please?

Recipe: Savory Spiced Pecans Recipes from The Kitchn
11/27/12 05:58 PM

I ate a poached egg on toast for breakfast for several years. I'm not sure why I went to something different, but I did. This simple Eggs Benedict look-a-like may be my new favorite breakfast.
For Brunch, though, as Francois says, SOS is another big favorite of mine. On my home recipe database I have six SOS recipes from my Alma Mater, USMC, and one Army. Each is a little different and I love them all.

Recipe: Lighter Eggs Benedict with Mock Hollandaise Sauce Recipes from The Kitchn
9/8/12 05:12 PM

Oh my, lefse! I see many references to Minnesota, but my family is from South Dakota with much the same Norwegian heritage. We love lefse and make it a couple of times a year. Nana always used milk and 1 T sugar in hers using 2 quarts of mashed potatoes. I see no love for the lutefisk, but that is usually because it was overcooked. I've done that myself, even though I'm the designated lutefisk cooker since Nana left us in '83. Fresh lefse, a small bit of properly cooked lutefisk dipped in melted butter, a bit of butter mashed potatoes, and some creamed peas all rolled up into a "snot e butt" with the bottom folded up burrito style (to keep in the butter and peas) is the quintessential Norwegian Christmas meal.

Flatbread Recipe: Norwegian Potato Lefse Recipes from The Kitchn
8/19/12 03:17 PM

I love oysters! Fresh raw oysters are always best, and as in Artichokes, smaller is tastier!

Years ago I had a contact who would bring me a burlap bag of 100 (or more) Petite oysters from a farm on the Oregon coast. When I got them they had been out of the water less than 24 hours.

I've eaten them just about every way possible, and even cooked they can be very good, if you don't overcook them. I like to grill them and lightly dip in a homemade horseradish chili sauce.

Specialty Tool: Best Oyster Knives
7/28/12 04:14 PM

Did anyone add some sliced mushrooms to the pan sauce? It just seems like the perfect addition to an excellent meal. I'm going to try that as an addition to my next try of this.

Even though I live in Idaho, I like to grill year 'round, as long as the wind isn't blowing. A broad brimmed hat stops any "down the back of the neck" snow and it's fun to be outside, for a few minutes at a time. But it's always good to have a "plan B" for the wind.

How To Cook Perfect Steak in the Oven Cooking Lessons from The Kitchn
6/30/12 05:34 PM

Looks like the recipe has been updated to specify still water, no soda water or tonic. I'll just use a 2 cup measure for everything after the first can of tequila.

Easy Halloween Pitcher Cocktail: El Diablo
1/6/12 08:31 PM

I'm definitely going to add the mushrooms to our version. A little backstory. Once a week I meet with several like minded friends in my Brothers shop for a night of Cigars, Pool, and Beer, I have a DD ;. Once home, this is the quintessential late dinner. We also use it as a RCO (refrigerator clean out) meal. What ever veggies are left over go in.

Recipe: Southwest Skillet Ragu
10/10/11 03:41 PM

I love mushrooms and I love pasta. I'm going to try this using the evaporated milk suggestion. We'll see.

Recipe: Rich No-Cream Wild Mushroom Pasta Sauce
10/10/11 03:26 PM

Hmmm. I've been frying eggs the Spanish way for years and didn't even know it. Only difference is the I almost always fry mine in bacon drippings. Using a spatula to scoop the hot bacon grease over the top of the egg so the white cooks quickly and before the yolk set was instinctive for me.

In the interests of health, I've started just basting the eggs instead of using all that lard.

I do admit that when I'm making a fried egg sandwich I will break the yolk just before the white is done so it spreads out a little. Gives me some yolk in each bite. :)

How To: Fry An Egg the Spanish Way
4/22/11 08:43 PM