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02-20-2009, 12:52 PM
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#971 (permalink)
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Originally Posted by nuttyjoe  I've heard about this place in Amarillo, Texas on the Food Network. Personally, I wish I'd heard of it 10 years ago- I would have been definitely willing to give it a try. Could I do it today? No. Ten years ago? I'm sure I could have; if the steak were cooked to my spicification. | I was thinking the same thing.
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02-20-2009, 12:55 PM
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#972 (permalink)
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Originally Posted by nuttyjoe I've heard about this place in Amarillo, Texas on the Food Network. Personally, I wish I'd heard of it 10 years ago- I would have been definitely willing to give it a try. Could I do it today? No. Ten years ago? I'm sure I could have; if the steak were cooked to my spicification. | Quote:
Originally Posted by fxashun I was thinking the same thing. | There's no way I could ever do a stunt like that. Maybe a 2# steak, after my necktie has been cut off at the local Pinnacle Peak restaurant. 
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02-20-2009, 01:32 PM
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#973 (permalink)
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| Recipe for Catus Felidae: Apple & Almond Souffle
Apple & Almond Souffle (for those who have diabetes):
3 medium apples; peeled, cored, and cut into bite-sized pieces
1/4 cup water
3 TBSP sugar substitute, granulated (or less, to taste)
1/2 tsp. almond extract
5 egg whites
1/4 cup sliced almonds
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4
Serving size: 1/4 of recipe
PREPARATION:
1. In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes (or until apples are tender).
Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes.
2. Preheat the oven to 425F. In a large bowl, use an electric mixer on high speed and beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1-1/2 quart souffle dish.
3. Bake for 15 minutes, or until the souffle is puffed and browned. Sprinkle with the almonds before serving, is using. Serve warm.
NOTE: When placing hot mixture into refrigerator for 10 minutes, place a hot pad underneath the pot.
Calories: 119
Protein: 6g
Carbohydrates: 19g
Cholesterol: 0mg
Sodium: 70mg
Fiber: 5g
Saturated Fat: 0g
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02-20-2009, 01:33 PM
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#974 (permalink)
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Originally Posted by highway80west There's no way I could ever do a stunt like that. Maybe a 2# steak, after my necktie has been cut off at the local Pinnacle Peak restaurant. | You can also watch a few of these food challenges on Man vs. Food. I've already done a 12 egg omelet (not at the restuarant featured on the show; but a little dive up in Wisconsin five years ago). I'm positive I can do the Atomic Wing Challenge from Quaker Steak and Lube- I love spicy food. | |
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02-21-2009, 02:05 PM
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#975 (permalink)
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| Tonight, we're doing 'classic' Southern.
Catfish nuggets
Beer Batter dipped onion rings AND fried mushrooms w/horshradish-ranch dressing dip
Creamy Coleslaw
Peach Upside Down Cake
Ice Peach Tea | |
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02-21-2009, 02:52 PM
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#976 (permalink)
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| Dancer picked tonight's meal: Tacos. Only I don't use hard taco shells; we use burrito shells instead. A LOT less mess.
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02-21-2009, 05:39 PM
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#977 (permalink)
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Originally Posted by AlicornsPrayer Tonight, we're doing 'classic' Southern.
Catfish nuggets
Beer Batter dipped onion rings AND fried mushrooms w/horshradish-ranch dressing dip
Creamy Coleslaw
Peach Upside Down Cake
Ice Peach Tea | I'm going to do homemade Fish and Chips; English-style. I've added malt vinegar to a beer batter recipe and I'm dying to try it out!
Last edited by nuttyjoe; 02-21-2009 at 05:42 PM.
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02-21-2009, 06:18 PM
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#978 (permalink)
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Originally Posted by nuttyjoe I'm going to do homemade Fish and Chips; English-style. I've added malt vinegar to a beer batter recipe and I'm dying to try it out! | The malt viniger goes with the chips English style, not the fish. But let me know how it turns out. My Brit hubby and the English-American Rose love their fish and chips!
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02-21-2009, 10:00 PM
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#979 (permalink)
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Originally Posted by nuttyjoe I'm going to do homemade Fish and Chips; English-style. I've added malt vinegar to a beer batter recipe and I'm dying to try it out! | Quote:
Originally Posted by Bronwyn The malt viniger goes with the chips English style, not the fish. But let me know how it turns out. My Brit hubby and the English-American Rose love their fish and chips! | Love fish and chips myself. Although I prefer putting the malt vinegar in my tarter sauce, then dipping both the 'chips' and fries into that.  | |
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02-22-2009, 12:36 AM
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#980 (permalink)
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Originally Posted by AlicornsPrayer Love fish and chips myself. Although I prefer putting the malt vinegar in my tarter sauce, then dipping both the 'chips' and fries into that. | The batter turned out great! It kept the flavor; and I also battered thick potato slices to make my chips; after boiling them for two minutes and cooling them in ice water and draining. Another success! | |
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