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Old 12-20-2006, 06:16 PM   #46
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Quote:
Originally posted by 1stOne



Nooooo! Cups are way easier than all that measuring. Is a cup a l'il thing that goes with a saucer or can it be a greaaaaaaaaaat big cup? *thinking of the alcohol*
If you keep on taking a 'sample' 'sip' of the alcohol as a 'tester' to make sure it lives up to your high quality control standards while making the eggnog then I don't you'll be too fussed either way
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Old 12-20-2006, 06:20 PM   #47
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Quote:
Originally posted by TheQuiet1


If you keep on taking a 'sample' 'sip' of the alcohol as a 'tester' to make sure it lives up to your high quality control standards while making the eggnog then I don't you'll be too fussed either way
LMAO I've been doing that already all week!

Maybe I'll not bother with the scrambled egg bit of the recipe lol!
Sounds a bit too much like hard work!
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Old 12-20-2006, 06:23 PM   #48
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Maybe I'll not bother with the scrambled egg bit of the recipe lol!
Sounds a bit too much like hard work!
Sounds like a plan!
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Old 12-20-2006, 06:34 PM   #49
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Originally posted by TheQuiet1


Sounds like a plan!
Could always call in at Victoria Wine for half a bottle of Advocaat to chuck in at the last minute.
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Old 12-20-2006, 06:35 PM   #50
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my thread is hot
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Old 12-20-2006, 06:38 PM   #51
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your thread is drunk
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Old 12-20-2006, 06:51 PM   #52
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OK, on a more sober note; @ yertle-the turtle, did it take long to perfect your recipe posted earlier in this hot thread? Could come in very useful in the festive season. Is Yorkshire water suitable?
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Old 12-20-2006, 07:39 PM   #53
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Liverwhurst, swiss cheese and pepperoni on a toasted bagel with a dash of mustard. Now you may be thinking but I can tell you this EVERYONE who has tried it, tells me they think it's awesome.

Not feeling THAT DARING? , try this. Chunky peanut butter and apple sauce on a ritz cracker

http://myspace.com/pridetheu2show
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Old 12-20-2006, 10:42 PM   #54
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Liverwhurst and pepperoni
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Old 12-21-2006, 12:04 PM   #55
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Quote:
Originally posted by redkat
metric conversions can be found here http://www.texascooking.com/cooksneedtoknow.htm

just in case
As an American who spent 4 months cooking in a European kitchen I'll say our (American) system is sooo much easier.

Rule of thumb: a cup is a little less than 1/4 liter.
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Old 12-21-2006, 03:40 PM   #56
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Danish Apple Cake

2 cups toasted bread crumbs
1 T. sugar
1/2 tsp. cinnamon
1/4 cup butter
2 1/2 cups applesauce containing
sliced apples
1/2 pint whipping cream
2 T. sugar

Crumbs may be from dried French bread, toasted white bread, zwieback,
cake, or a combination of these. Brown crumbs in a skillet with 1 T. sugar,
cinnamon, and butter. Place prepared crumbs in well-buttered 9x9x2-inch
baking dish in layers alternating with cooked applesauce. Bake 1 hour
at 350 degrees. Unmold. Serve cold with a generous helping of whipped
cream, sweetened with 2 T. sugar. Decorate with dabs of red jelly.
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Old 12-23-2006, 09:44 PM   #57
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Big Grin

Quote:
Originally posted by U2Man
my thread is hot
I still think we should have a food forum!

It would sweet...holiday eating tips, recipe exchanges...etc.!

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Old 09-24-2008, 06:49 PM   #58
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Need more recipes. Who has something good for dinner & relatively simple (with chicken or beef preferably).

\kthanxbai!
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Old 09-24-2008, 06:59 PM   #59
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1. Pick up phone
2. Dial pizza delivery place
3. Order pizza
4. Wait for pizza delivery guy/girl to arrive
5. Pay
6. Eat pizza
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Old 09-24-2008, 07:09 PM   #60
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