Son cooked yesterday and opted to use my two burner grill pan. I told
him to keep the heat down, which he didn't and he didn't let the meat
drain before he put it on the grill - so you can imagine the mess! It
took over an hour to clean the hood and backsplash this morning.

The grill-pan itself had burned on crud like you wouldn't believe, so
I thought I was being smart to turn it over and burn it off. If
you're ever in that situation, resist the urge and DON'T do it. The
reflected heat ruined the porcelain finish on my stovetop. It has
bubbled up and will flake off eventually. Bad, bad, bad!

Fortunately, that part of the stove seems to be a separate piece - so
I'm hoping I can replace it sometime in the near future.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
>
> Son cooked yesterday and opted to use my two burner grill pan. I told
> him to keep the heat down, which he didn't and he didn't let the meat
> drain before he put it on the grill - so you can imagine the mess! It
> took over an hour to clean the hood and backsplash this morning.
>
> The grill-pan itself had burned on crud like you wouldn't believe, so
> I thought I was being smart to turn it over and burn it off. If
> you're ever in that situation, resist the urge and DON'T do it. The
> reflected heat ruined the porcelain finish on my stovetop. It has
> bubbled up and will flake off eventually. Bad, bad, bad!
>
> Fortunately, that part of the stove seems to be a separate piece - so
> I'm hoping I can replace it sometime in the near future.
>

sounds like you have a stove that is better to look at than cook on.

"sf" > wrote in message
...
>
> Son cooked yesterday and opted to use my two burner grill pan. I told
> him to keep the heat down, which he didn't and he didn't let the meat
> drain before he put it on the grill - so you can imagine the mess! It
> took over an hour to clean the hood and backsplash this morning.
>
> The grill-pan itself had burned on crud like you wouldn't believe, so
> I thought I was being smart to turn it over and burn it off. If
> you're ever in that situation, resist the urge and DON'T do it. The
> reflected heat ruined the porcelain finish on my stovetop. It has
> bubbled up and will flake off eventually. Bad, bad, bad!
>
> Fortunately, that part of the stove seems to be a separate piece - so
> I'm hoping I can replace it sometime in the near future.

OMG, I hear you!!! My dh did the same thing with the stovetop grill not too
long ago. It turned portions of the white finish a yellow that won't come
off completely. Then, I did a stupid thing by turning on my self cleaning
oven and forgot to take the silicone linining out. It disintegrated all over
my oven and glass door and will not come off. I've tried just about
everything to deal with both issues but so far no success. I hope you find a
solution.

Cheri

"sf" > wrote in message
...
>
> Son cooked yesterday and opted to use my two burner grill pan. I told
> him to keep the heat down, which he didn't and he didn't let the meat
> drain before he put it on the grill - so you can imagine the mess! It
> took over an hour to clean the hood and backsplash this morning.
>
> The grill-pan itself had burned on crud like you wouldn't believe, so
> I thought I was being smart to turn it over and burn it off. If
> you're ever in that situation, resist the urge and DON'T do it. The
> reflected heat ruined the porcelain finish on my stovetop. It has
> bubbled up and will flake off eventually. Bad, bad, bad!
>
> Fortunately, that part of the stove seems to be a separate piece - so
> I'm hoping I can replace it sometime in the near future.

Oh wow. Sounds horrible!

"Cheri" > wrote in message
...

> OMG, I hear you!!! My dh did the same thing with the stovetop grill not
> too long ago. It turned portions of the white finish a yellow that won't
> come off completely. Then, I did a stupid thing by turning on my self
> cleaning oven and forgot to take the silicone linining out. It
> disintegrated all over my oven and glass door and will not come off. I've
> tried just about everything to deal with both issues but so far no
> success. I hope you find a solution.

My friend and I once ruined a bunch of stuff when her mom told us we could
bake a cake. We preheated the oven, not realizing that her mom was storing
stuff in there and she didn't bother to tell us that it was in there.
Wasn't until we smelled the burning plastic that we realized the mistake.

On 7/19/2013 10:21 PM, Julie Bove wrote:

>
> My friend and I once ruined a bunch of stuff when her mom told us we could
> bake a cake. We preheated the oven, not realizing that her mom was storing
> stuff in there and she didn't bother to tell us that it was in there.
> Wasn't until we smelled the burning plastic that we realized the mistake.
>
>
Growing up, my mom used to dry herbs in the oven so I've always been
accustomed to having to check the oven before turning it on. I don't
store anything in mine, but it's a habit so ingrained that I still do it.

--
CAPSLOCK–Preventing Login Since 1980.

I'm the only one who uses my oven but I never turn it on until I look
inside. A friend of ours with a busy toddler pre-heated his cell phone or
remote? something awful. So. I look first.
Before I heat the stove top, I seriously wipe it with a micro/thing
cloth. So much easier to remove a spray of oil or whatever before it
petrifies. Never thought I'd see the day when I cleaned the stove top
before I cooked but so it is. Polly

On Fri, 19 Jul 2013 15:30:07 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> >
> > Son cooked yesterday and opted to use my two burner grill pan. I told
> > him to keep the heat down, which he didn't and he didn't let the meat
> > drain before he put it on the grill - so you can imagine the mess! It
> > took over an hour to clean the hood and backsplash this morning.
> >
> > The grill-pan itself had burned on crud like you wouldn't believe, so
> > I thought I was being smart to turn it over and burn it off. If
> > you're ever in that situation, resist the urge and DON'T do it. The
> > reflected heat ruined the porcelain finish on my stovetop. It has
> > bubbled up and will flake off eventually. Bad, bad, bad!
> >
> > Fortunately, that part of the stove seems to be a separate piece - so
> > I'm hoping I can replace it sometime in the near future.
> >
>
> sounds like you have a stove that is better to look at than cook on.
>

With the way men brag about their gas stoves here - I don't see what
is wrong with a 20,000 btu burner that's only cranked up part way.

In any case, someone told me that all is not lost because porcelain
melts at a higher temperature than the cast iron pan, so what I
probably have is super burned on crud - not ruined porcelain. I'll
hit it with the oven cleaner a couple more times before I throw in the
towel.

--
Food is an important part of a balanced diet.

"Cheri" > wrote in message
...
> "sf" > wrote in message
> ...
>>
>> Son cooked yesterday and opted to use my two burner grill pan. I told
>> him to keep the heat down, which he didn't and he didn't let the meat
>> drain before he put it on the grill - so you can imagine the mess! It
>> took over an hour to clean the hood and backsplash this morning.
>>
>> The grill-pan itself had burned on crud like you wouldn't believe, so
>> I thought I was being smart to turn it over and burn it off. If
>> you're ever in that situation, resist the urge and DON'T do it. The
>> reflected heat ruined the porcelain finish on my stovetop. It has
>> bubbled up and will flake off eventually. Bad, bad, bad!
>>
>> Fortunately, that part of the stove seems to be a separate piece - so
>> I'm hoping I can replace it sometime in the near future.
>
> OMG, I hear you!!! My dh did the same thing with the stovetop grill not
> too long ago. It turned portions of the white finish a yellow that won't
> come off completely. Then, I did a stupid thing by turning on my self
> cleaning oven and forgot to take the silicone linining out. It
> disintegrated all over my oven and glass door and will not come off. I've
> tried just about everything to deal with both issues but so far no
> success. I hope you find a solution.

Oh dear I've never had a self cleaning oven and I doubt I ever will now
--
--
http://www.helpforheroes.org.uk/shop/

On 2013-07-19, sf > wrote:

> I'm hoping I can replace it sometime in the near future.

Whatta bummer. I once considered a cast iron dual burner gridle, but
thanks to you, I'll now pass. I did buy a cheapo electric (Rival?,
Presto?) that worked OK, but really didn't give me that much
advantage. Took up more room than it gave me, so I gave it away. Now
I jes use a big ol' cheapo 11" teflon skillet. Good enough.

nb

On 20 Jul 2013 12:10:45 GMT, notbob > wrote:

> On 2013-07-19, sf > wrote:
>
> > I'm hoping I can replace it sometime in the near future.
>
> Whatta bummer. I once considered a cast iron dual burner gridle, but
> thanks to you, I'll now pass. I did buy a cheapo electric (Rival?,
> Presto?) that worked OK, but really didn't give me that much
> advantage. Took up more room than it gave me, so I gave it away.

Those grills are fine if you're not grilling marinated meat, which I
usually don't do. Son is the one who marinates and he'd never used an
indoor grill like that before. Live and learn, except he wasn't the
one who had to clean up the mess... so he didn't learn anything. I
learned that next time, he won't be given a choice. He will have to
use the outside charcoal grill or figure out something else.

The silver lining is that it turns out Trader Joe's Thai Chili sauce
http://www.traderjoes.com/images/fea...i-sauce450.png
is a fantastic chicken marinade and I'm inspired enough to make my own
in the future.
http://shesimmers.com/2009/02/how-to...i-dipping.html
http://thaifood.about.com/od/thaicur...uce-Recipe.htm


> Now I jes use a big ol' cheapo 11" teflon skillet. Good enough.
>

Cast iron skillets work just as well as the grill pan. The only so
called "advantage" I can think of is you'll get grill marks with the
grill pan.... IMO, (seasoned, but not marinated) steaks cook just as
well on either.

--
Food is an important part of a balanced diet.

sf wrote:
>
> The silver lining is that it turns out Trader Joe's Thai Chili sauce
> http://www.traderjoes.com/images/fea...i-sauce450.png
> is a fantastic chicken marinade and I'm inspired enough to make my own
> in the future.

I'll take at your word for that and buy some tomorrow at TJ's. :-D


> Cast iron skillets work just as well as the grill pan. The only so
> called "advantage" I can think of is you'll get grill marks with the
> grill pan.... IMO, (seasoned, but not marinated) steaks cook just as
> well on either.

And stainless steel pans work just as well as cast iron if you know what
you're doing.

G.

Speaking of Trader Joe's. I've been munching on a bag of TJ's, "Savory thin
mini rice crackers, multiseed with soy sauce." They are very good and
flavorful but I can't help thinking that they would be better with some soft
cheese as a dip.

I'm very cheese-challenged so I don't know what to try but I'll bet
something would enhance these rice crackers.

G.

I sure understand that one. I had shoved a bunch of tupperware that was dirty in my oven when we had unexpected company. Severely diminished my tupperware connection when I forgot it was in there!!Long time ago, haven't done it since!!
Nan

On Sat, 20 Jul 2013 09:41:35 -0400, Gary > wrote:

> sf wrote:
> >
> > The silver lining is that it turns out Trader Joe's Thai Chili sauce
> > http://www.traderjoes.com/images/fea...i-sauce450.png
> > is a fantastic chicken marinade and I'm inspired enough to make my own
> > in the future.
>
> I'll take at your word for that and buy some tomorrow at TJ's. :-D
>
What I will do next time is not marinade the chicken, I'll brush it on
as the chicken cooks (less mess that way).
>
> > Cast iron skillets work just as well as the grill pan. The only so
> > called "advantage" I can think of is you'll get grill marks with the
> > grill pan.... IMO, (seasoned, but not marinated) steaks cook just as
> > well on either.
>
> And stainless steel pans work just as well as cast iron if you know what
> you're doing.
>
I use a very high heat when I cook meat that way and I don't like
scorching my ss pans - in any case, I have a couple of big cast iron
pans from my pre-ss days to use.
>
> Speaking of Trader Joe's. I've been munching on a bag of TJ's, "Savory thin
> mini rice crackers, multiseed with soy sauce." They are very good and
> flavorful but I can't help thinking that they would be better with some soft
> cheese as a dip.
>
> I'm very cheese-challenged so I don't know what to try but I'll bet
> something would enhance these rice crackers.
>

TJ's has a Pub cheese (spreadable cheddarish type) that you might
like. I've tried both flavors, but prefer plain over jalapeno.

--
Food is an important part of a balanced diet.

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>> "sf" > wrote in message
>> ...
>>>
>>> Son cooked yesterday and opted to use my two burner grill pan. I told
>>> him to keep the heat down, which he didn't and he didn't let the meat
>>> drain before he put it on the grill - so you can imagine the mess! It
>>> took over an hour to clean the hood and backsplash this morning.
>>>
>>> The grill-pan itself had burned on crud like you wouldn't believe, so
>>> I thought I was being smart to turn it over and burn it off. If
>>> you're ever in that situation, resist the urge and DON'T do it. The
>>> reflected heat ruined the porcelain finish on my stovetop. It has
>>> bubbled up and will flake off eventually. Bad, bad, bad!
>>>
>>> Fortunately, that part of the stove seems to be a separate piece - so
>>> I'm hoping I can replace it sometime in the near future.
>>
>> OMG, I hear you!!! My dh did the same thing with the stovetop grill not
>> too long ago. It turned portions of the white finish a yellow that won't
>> come off completely. Then, I did a stupid thing by turning on my self
>> cleaning oven and forgot to take the silicone linining out. It
>> disintegrated all over my oven and glass door and will not come off. I've
>> tried just about everything to deal with both issues but so far no
>> success. I hope you find a solution.
>
> Oh dear I've never had a self cleaning oven and I doubt I ever will
> now

I love self-cleaning ovens. It wasn't the oven at fault, it was me. I always
look in the oven before turning the clean cycle on and I did, but my mind
didn't register the silicone liner on the bottom this time. :-(

Cheri

"Cheri" > wrote in message
...
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>> "sf" > wrote in message
>>> ...
>>>>
>>>> Son cooked yesterday and opted to use my two burner grill pan. I told
>>>> him to keep the heat down, which he didn't and he didn't let the meat
>>>> drain before he put it on the grill - so you can imagine the mess! It
>>>> took over an hour to clean the hood and backsplash this morning.
>>>>
>>>> The grill-pan itself had burned on crud like you wouldn't believe, so
>>>> I thought I was being smart to turn it over and burn it off. If
>>>> you're ever in that situation, resist the urge and DON'T do it. The
>>>> reflected heat ruined the porcelain finish on my stovetop. It has
>>>> bubbled up and will flake off eventually. Bad, bad, bad!
>>>>
>>>> Fortunately, that part of the stove seems to be a separate piece - so
>>>> I'm hoping I can replace it sometime in the near future.
>>>
>>> OMG, I hear you!!! My dh did the same thing with the stovetop grill not
>>> too long ago. It turned portions of the white finish a yellow that won't
>>> come off completely. Then, I did a stupid thing by turning on my self
>>> cleaning oven and forgot to take the silicone linining out. It
>>> disintegrated all over my oven and glass door and will not come off.
>>> I've tried just about everything to deal with both issues but so far no
>>> success. I hope you find a solution.
>>
>> Oh dear I've never had a self cleaning oven and I doubt I ever will
>> now
>
> I love self-cleaning ovens. It wasn't the oven at fault, it was me. I
> always look in the oven before turning the clean cycle on and I did, but
> my mind didn't register the silicone liner on the bottom this time. :-(

Well the way my memory is these days ... I am better not to take the
risk

--
--
http://www.helpforheroes.org.uk/shop/

On Saturday, July 20, 2013 6:41:35 AM UTC-7, Gary wrote:
> sf wrote:

> Speaking of Trader Joe's. I've been munching on a bag of TJ's, "Savory thin
>
> mini rice crackers, multiseed with soy sauce." They are very good and
>
> flavorful but I can't help thinking that they would be better with some soft
>
> cheese as a dip.
>
>
>
> I'm very cheese-challenged so I don't know what to try but I'll bet
>
> something would enhance these rice crackers.
>
>
>
> G.


Hummus !!!

sf wrote:
>
> Gary wrote:
> > Speaking of Trader Joe's. I've been munching on a bag of TJ's, "Savory thin
> > mini rice crackers, multiseed with soy sauce." They are very good and
> > flavorful but I can't help thinking that they would be better with some soft
> > cheese as a dip.
> >
> > I'm very cheese-challenged so I don't know what to try but I'll bet
> > something would enhance these rice crackers.
> >
>
> TJ's has a Pub cheese (spreadable cheddarish type) that you might
> like. I've tried both flavors, but prefer plain over jalapeno.

I don't think cheddar would work with these crackers. They are very
flavorful and I'm thinking a mild soft cheese of some kind. Last night, I
thought of softened cream cheese and that sounds like a possibility. I'll
pick some up this morning and give it a try. If not, I can use it up to make
a mini cheesecake.

I also thought of sour cream (with or without some flavor added). I'll also
try that.

G.

ImStillMags wrote:
>
> Gary wrote:
> > Speaking of Trader Joe's. I've been munching on a bag of TJ's, "Savory thin
> > mini rice crackers, multiseed with soy sauce." They are very good and
> > flavorful but I can't help thinking that they would be better with some soft
> > cheese as a dip.

> Hummus !!!

I'll keep that in mind. I asked here about hummus several months ago. I've
still never tried it so I don't know the taste.

G.

On Sun, 21 Jul 2013 05:44:20 -0400, Gary > wrote:

> ImStillMags wrote:
> >
> > Gary wrote:
> > > Speaking of Trader Joe's. I've been munching on a bag of TJ's, "Savory thin
> > > mini rice crackers, multiseed with soy sauce." They are very good and
> > > flavorful but I can't help thinking that they would be better with some soft
> > > cheese as a dip.
>
> > Hummus !!!
>
> I'll keep that in mind. I asked here about hummus several months ago. I've
> still never tried it so I don't know the taste.
>
Buy a tub of hummus at TJ's when you go, it's inexpensive enough to
experiment... and pick up a bag of cauliflower florets, which are
surprisingly delicious as a hummus dipper.


--
Food is an important part of a balanced diet.

Gary wrote:
>
> Speaking of Trader Joe's. I've been munching on a bag of TJ's, "Savory thin
> mini rice crackers, multiseed with soy sauce." They are very good and
> flavorful but I can't help thinking that they would be better with some soft
> cheese as a dip.

Slant eyes don't do cheese. duh Oriental flavored rice crackers can't
do better than clam/shrimp dip... mayhaps jacked up some notches with
wasabi... BAM! Me, I'd get out my blender and whiz up a package of
tofu with a can of SPAM... mayhaps I'd quick do a garnish of hot
chinee mustard... I got the powder/power!

Or you can pan toast a mess of those rice crackers in a bit of peanut
oil and sub them for crispy chinee noodles over a big bowl of the
fridge cleaning pork chow mein I made last nite (I wish I had those
rice crackers). What I can do with LOs (extra pork chop), just
imagine if I shopped special for it... filled a four quart pot:
http://i42.tinypic.com/2uy60z4.jpg

Tonight's din-din will be ezee peezee, got some diced spuds frying,
alls I gotta do is beat da doodoo outta a mess o' eggs and pour over,
didn't even peel da spuds:
http://i42.tinypic.com/2ljmdeh.jpg
Big blue boid gotta eat too, don't need any stinkin' fancy schmancy
boid feeder:
http://i43.tinypic.com/5ozc06.jpg
Oh, last nite was a full moon... and there was an octoped navigating
for NASA:
http://i44.tinypic.com/ehima.jpg

On Sun, 21 Jul 2013 08:40:40 -0700, sf > wrote:

>On Sun, 21 Jul 2013 05:44:20 -0400, Gary > wrote:
>
>> ImStillMags wrote:
>> >
>> > Gary wrote:
>> > > Speaking of Trader Joe's. I've been munching on a bag of TJ's, "Savory thin
>> > > mini rice crackers, multiseed with soy sauce." They are very good and
>> > > flavorful but I can't help thinking that they would be better with some soft
>> > > cheese as a dip.
>>
>> > Hummus !!!
>>
>> I'll keep that in mind. I asked here about hummus several months ago. I've
>> still never tried it so I don't know the taste.
>>
>Buy a tub of hummus.

You could donate your tubby hummungous ass.

Gary wrote:
>
> I don't think cheddar would work with these crackers. They are very
> flavorful and I'm thinking a mild soft cheese of some kind. Last night, I
> thought of softened cream cheese and that sounds like a possibility. I'll
> pick some up this morning and give it a try. If not, I can use it up to make
> a mini cheesecake.
>
> I also thought of sour cream (with or without some flavor added). I'll also
> try that.

First of all, here's the TJ crackers I'm talking about:
http://www.amazon.com/Trader-Joes-Mu.../dp/B008UBM8M4

They are small thin wafers that pack a ton of flavor. You really don't need
any other flavor on them. I just like some kind of cheese on crackers to
give them more body. These required a very mild addition, in my mind.

I did try sharp cheddar yesterday. No.
Then I tried the softened cream cheese. That wasn't bad at all.
Next I tried plain sour cream. Also not bad.

My next move was to combine equal parts of sour cream and cream cheese and
that combo was a hit for these crackers. I finished the rest of the bag in
no time. Now I need to run up there and get more crackers. What a delicious
snack! :-D

If the crackers sound appealing to you, do give them a try. And if you do,
try my cheese combo with them too. That took them over the top, imo.

G.

Brooklyn1 wrote:
>
> Or you can pan toast a mess of those rice crackers in a bit of peanut
> oil and sub them for crispy chinee noodles over a big bowl of the
> fridge cleaning pork chow mein I made last nite (I wish I had those
> rice crackers). What I can do with LOs (extra pork chop), just
> imagine if I shopped special for it... filled a four quart pot:
> http://i42.tinypic.com/2uy60z4.jpg

My crackers would not be good to pour food over. They are very
spicy/flavorful on their own. They are a snack food, not something to add to
a recipe. That said, Your pic (above) looks super delicious. I would love
to pour that over some rice or something!

I see the veggies, etc. How did you make the sauce there? What spice
flavors? Looks like a cornstarch thickening. Anyway...that looks very good!

G.

sf wrote:
>
> Buy a tub of hummus at TJ's when you go, it's inexpensive enough to
> experiment... and pick up a bag of cauliflower florets, which are
> surprisingly delicious as a hummus dipper.

I do plan to go soon for more of those crackers and I will pick up a tub of
hummus, first time. I assume that Tj's would sell a better product than my
normal grocery store. I would think carrot sticks would work as well as
cauliflower? I've never loved cauliflower but a good dip might make it
better. (?)

G.

On Mon, 22 Jul 2013 13:04:54 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> Or you can pan toast a mess of those rice crackers in a bit of peanut
>> oil and sub them for crispy chinee noodles over a big bowl of the
>> fridge cleaning pork chow mein I made last nite (I wish I had those
>> rice crackers). What I can do with LOs (extra pork chop), just
>> imagine if I shopped special for it... filled a four quart pot:
>> http://i42.tinypic.com/2uy60z4.jpg
>
>My crackers would not be good to pour food over. They are very
>spicy/flavorful on their own. They are a snack food, not something to add to
>a recipe. That said, Your pic (above) looks super delicious. I would love
>to pour that over some rice or something!
>
>I see the veggies, etc. How did you make the sauce there? What spice
>flavors? Looks like a cornstarch thickening. Anyway...that looks very good!

Fried three lovely pork chops the previous night and realized I'd be
making a chinee veggie dish the next day so cut out the chop centers
for me and cats and tossed the bones in a four qt pot in the fridge. I
nuked some spuds, sliced em 3/8" thk and fried them along with the
chops... that was din-din. Next day I added like 2 quarts of water
and simmered up a rich pork stock until the meat just fell from the
bone, adding a garlic clove, celery tops, a bit of onion, some black
pepper/white pepper, I think that was it... then I ate the meat and
tossed the bare bones. While the stock was simmering I prepped the
veggies, let's see if I remember everything;
2 big yellow onions, sliced in 16ths
2 med carrots, pared/sliced into rounds
8 ribs celery, sliced on bias
4 cloves garlic, sliced
1 entire head of bok choy, sliced n' diced
1 large/blocky red pepper, diced
1 sm can 'shrooms
1 packet each Goya bouillion; chicken n' ham
Lotsa grated fresh ginger, more blk n' wht pepper
Toasted sesame seed oil
Soy sauce
Add veggies to simmer according to how long to cook each, bok choy
last... and a smidge of msg.
Thicken with corn starch slurry and dig in.... was excellent... wasn't
in the mood for rice... made up a bit of hot chinee mustard as a
condiment.

Don't think I forgot any ingredient... I make such dishes often, never
exactly the same twice... sometimes starts with ramen, not this time.
Oh, I washed it down with cheapo Genesee beer I picked up at the
market in town; 30 can case/$15... they didn't have hy usual Genesee
Cream Ale, gotta have a talk with the new owners.

On Mon, 22 Jul 2013 12:52:14 -0400, Gary > wrote:

> Gary wrote:
> >
> > I don't think cheddar would work with these crackers. They are very
> > flavorful and I'm thinking a mild soft cheese of some kind. Last night, I
> > thought of softened cream cheese and that sounds like a possibility. I'll
> > pick some up this morning and give it a try. If not, I can use it up to make
> > a mini cheesecake.
> >
> > I also thought of sour cream (with or without some flavor added). I'll also
> > try that.
>
> First of all, here's the TJ crackers I'm talking about:
> http://www.amazon.com/Trader-Joes-Mu.../dp/B008UBM8M4
>
> They are small thin wafers that pack a ton of flavor. You really don't need
> any other flavor on them. I just like some kind of cheese on crackers to
> give them more body. These required a very mild addition, in my mind.
>
> I did try sharp cheddar yesterday. No.
> Then I tried the softened cream cheese. That wasn't bad at all.

Pour some TJ's Sweet Thai Chili Sauce over the cream cheese and tell
me what you think. It's great as a dipper or bbq sauce for chicken
too.
http://www.traderjoes.com/fearless-f...article_id=689

> Next I tried plain sour cream. Also not bad.
>
> My next move was to combine equal parts of sour cream and cream cheese and
> that combo was a hit for these crackers. I finished the rest of the bag in
> no time. Now I need to run up there and get more crackers. What a delicious
> snack! :-D
>
> If the crackers sound appealing to you, do give them a try. And if you do,
> try my cheese combo with them too. That took them over the top, imo.
>
I don't buy TJ's multi-seed crackers anymore (too small). I buy a
larger sized multi-seed cracker at the grocery store called
Crunch-Master and they are fantastic with plain, garlicky hummus. I
buy TJ's hummus, btw.
http://www.glutenfreebirmingham.com/...nchmaster3.png
I originally bought them because DIL was on an elimination diet to
figure out if gluten affected her and I ended up getting hooked on
them.

--
Food is an important part of a balanced diet.

On Mon, 22 Jul 2013 14:24:35 -0400, Gary > wrote:

> sf wrote:
> >
> > Buy a tub of hummus at TJ's when you go, it's inexpensive enough to
> > experiment... and pick up a bag of cauliflower florets, which are
> > surprisingly delicious as a hummus dipper.
>
> I do plan to go soon for more of those crackers and I will pick up a tub of
> hummus, first time. I assume that Tj's would sell a better product than my
> normal grocery store.

Sorry, I have no basis for comparison. I made my own hummus once and
hated it because I put too much roasted garlic in it. Before I did
that, I would have said there's no such thing as "too much" roasted
garlic! TJ's hummus was on sale the next time I went in, so I bought
it. It tasted perfect, IMO, and I haven't been tempted to try messing
up garbanzo beans on my own since then.

> I would think carrot sticks would work as well as
> cauliflower? I've never loved cauliflower but a good dip might make it
> better. (?)
>
DD had lots of raw vegetables to choose from the last time we visited
and I thought cauliflower was perfect, but YMMV. I think TJ's sells
bags with baby carrots, broccoli and cauliflower florets - so that
might be the one to try. If you don't like cauliflower as a dipper,
you can pick them out and throw them away without wasting the entire
bag.


--
Food is an important part of a balanced diet.

Gary wrote:
>
>I do plan to go soon for more of those crackers and I will pick up a tub of
>hummus, first time. I assume that Tj's would sell a better product than my
>normal grocery store. I would think carrot sticks would work as well as
>cauliflower? I've never loved cauliflower but a good dip might make it
>better. (?)

Raw cauliflower flowerettes are great crudites for clam dip... clam
dip works well with raw rutabaga sticks. I used to bring a pared and
quarted rutabage to work to eat in our lunchroom, had the guys
convinced it was a wedge of fatchamataroni cheese.

Brooklyn1 wrote:
>
> Gary rote:
>
> >I see the veggies, etc. How did you make the sauce there? What spice
> >flavors? Looks like a cornstarch thickening. Anyway...that looks very good!
>
> Fried three lovely pork chops the previous night and realized I'd be
> making a chinee veggie dish the next day so cut out the chop centers
> for me and cats and tossed the bones in a four qt pot in the fridge. I
> nuked some spuds, sliced em 3/8" thk and fried them along with the
> chops... that was din-din. Next day I added like 2 quarts of water
> and simmered up a rich pork stock until the meat just fell from the
> bone, adding a garlic clove, celery tops, a bit of onion, some black
> pepper/white pepper, I think that was it... then I ate the meat and
> tossed the bare bones. While the stock was simmering I prepped the
> veggies, let's see if I remember everything;
> 2 big yellow onions, sliced in 16ths
> 2 med carrots, pared/sliced into rounds
> 8 ribs celery, sliced on bias
> 4 cloves garlic, sliced
> 1 entire head of bok choy, sliced n' diced
> 1 large/blocky red pepper, diced
> 1 sm can 'shrooms
> 1 packet each Goya bouillion; chicken n' ham
> Lotsa grated fresh ginger, more blk n' wht pepper
> Toasted sesame seed oil
> Soy sauce
> Add veggies to simmer according to how long to cook each, bok choy
> last... and a smidge of msg.
> Thicken with corn starch slurry and dig in.... was excellent... wasn't
> in the mood for rice... made up a bit of hot chinee mustard as a
> condiment.
>
> Don't think I forgot any ingredient... I make such dishes often, never
> exactly the same twice... sometimes starts with ramen, not this time.

Thanks muchly for the recipe. I've saved it.

G.