Originally Posted by Fire Me Boy!:
Made my wife's family's "easy, quick" staple: White corn chili.
Very easy: Per pound of ground beef, add 1 can diced tomatoes, 1 can beans, 1 can white corn (drained; I prefer frozen); 1 jar your favorite salsa. Brown and drain the beef, drain the beans if want, bring everything to a boil and simmer for 30 minutes. Tasty stuff.
Rolling with this tonight. The local store doesn't carry fuckall for salsa so I got Newmans black bean and corn :doh: I thought it was just black bean salsa. Hopefully it doesn't suck. [Reply]
Originally Posted by RubberSponge:
How any one can give up bread I will never know. Bread is best.
I rarely eat bread of any kind at home. We never have a loaf of bread lying around unless I buy lunch meat, which isn't that often. I will have bread if I order a sandwich when we go out.
My waistline thanks me for giving up the bread. [Reply]
Originally Posted by lewdog:
I rarely eat bread of any kind at home. We never have a loaf of bread lying around unless I buy lunch meat, which isn't that often. I will have bread if I order a sandwich when we go out.
My waistline thanks me for giving up the bread.
Ti's true. Let a piece sit in a bowl moistened with water and watch it swell up.
Originally Posted by Squalor2:
do yo have a best bread?
Not really. There's a specific brand that I can only find in my Winn Dixie - it's this roasted garlic artisan style loaf. Love the stuff. They also make s kickass baguette.
I make my own periodically. It's a slow fermented white bread the rises in the fridge over the course of a few days. Super crusty, and just very good tasting. It makes a helluva toast for eggs. [Reply]
Originally Posted by Fire Me Boy!:
Not really. There's a specific brand that I can only find in my Winn Dixie - it's this roasted garlic artisan style loaf. Love the stuff. They also make s kickass baguette.
I make my own periodically. It's a slow fermented white bread the rises in the fridge over the course of a few days. Super crusty, and just very good tasting. It makes a helluva toast for eggs.
Originally Posted by Squalor2:
cold rising? sourdough? kick ass
If you let it go for four or five days it will start to turn into sourdough. I don't generally let it go that long. Best flavor, IMO, is three. [Reply]
Originally Posted by Fire Me Boy!:
If you let it go for four or five days it will start to turn into sourdough. I don't generally let it go that long. Best flavor, IMO, is three.
yeah. i can see that, bet its got the pillow like a ciabatta but the skin of a baguette, [Reply]
Originally Posted by Stewie:
The family that started Ragu makes Aldi sauces. They sold the Ragu brand in the '60s and started another company. They now make pasta sauce for Aldi along with sauces for Rinaldi and Newman's Own.
There used to be a great website that listed who made Aldi products. It was quite interesting to see who made products for them.
Wish I could find that site did a search with no success. You can find excellent products and some that you never buy again. The pasta sauces I have been happy with so far. [Reply]
Originally Posted by srvy:
Wish I could find that site did a search with no success. You can find excellent products and some that you never buy again. The pasta sauces I have been happy with so far.
I found the site, but it's no longer publicly available. It's a Jewish site that has permission to disclose food sourcing for Kosher reasons. They gave me access to their site. It seems to be less thorough than I remember, but here are some Aldi vendors.
Milk - Dean's Foods provides Aldi milk to the KC area. It's part of their Dairy Pure line. No hormones, antibiotics, etc. http://dairypure.com/
