andi9899
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Post by andi9899 on Sept 9, 2024 13:25:18 GMT -5
This fool just asked me out again! I told my cousin about it and told him to get his friend straightened out. He said he would talk to him. I told him good because he's asked if wanted to go out 3 times since last weekend. His response was "damn, he wants some brown sugar!" I can't stand my family.
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daisylu
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Post by daisylu on Sept 9, 2024 13:30:40 GMT -5
This fool just asked me out again! I told my cousin about it and told him to get his friend straightened out. He said he would talk to him. I told him good because he's asked if wanted to go out 3 times since last weekend. His response was "damn, he wants some brown sugar!" I can't stand my family. I said you were going to be direct (read:mean). He is obviously not going to back off.
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andi9899
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Post by andi9899 on Sept 9, 2024 13:30:53 GMT -5
I have a weak stomach, so if its not eaten within two days, I throw it out too. If I know we won't be able to eat it within the limit, I freeze the third portion and reheat it later. I'm a firm believer in the 3 day rule. It's not worth the risk of getting sick. Not for me. Same! If anyone is going to get sick, it will always be me.
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andi9899
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Post by andi9899 on Sept 9, 2024 13:49:43 GMT -5
I keep trying to get the green chili recipe out of the owner of one of the restaurants we go to in Estes Park who is a friend of ours. I tried when we went on Thanksgiving to get her buffalo chili recipe out of her with no luck. It frustrates me I am not sure what she puts in that makes it so different than when I try to replicate it at home. I need to bring some home with me and convince my coworker to run it on the GC-MS. Like green salsa? I can tell you how to make that.
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daisylu
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Post by daisylu on Sept 9, 2024 13:52:25 GMT -5
I keep trying to get the green chili recipe out of the owner of one of the restaurants we go to in Estes Park who is a friend of ours. I tried when we went on Thanksgiving to get her buffalo chili recipe out of her with no luck. It frustrates me I am not sure what she puts in that makes it so different than when I try to replicate it at home. I need to bring some home with me and convince my coworker to run it on the GC-MS. Like green salsa? I can tell you how to make that. Tell me, please.
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NomoreDramaQ1015
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Post by NomoreDramaQ1015 on Sept 9, 2024 13:56:46 GMT -5
I keep trying to get the green chili recipe out of the owner of one of the restaurants we go to in Estes Park who is a friend of ours. I tried when we went on Thanksgiving to get her buffalo chili recipe out of her with no luck. It frustrates me I am not sure what she puts in that makes it so different than when I try to replicate it at home. I need to bring some home with me and convince my coworker to run it on the GC-MS. Like green salsa? I can tell you how to make that. No I can make green salsa. Chili con carne but with green chili instead of red. I make a pretty decent green chicken chili but I just cannot recreate her pork green chili and it drives me nuts. She said it's a secret. I countered I live in Iowa so it's not like I am going to open a competing restaurant in Estes Park so COME ON! We've been going to this place for a long time since Bob and I were kids. We're friends with her nowadays. She's a tea snob like I am so she's always giving me various tea from Europe. She was devastated when we told her my mom died.
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chiver78
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Post by chiver78 on Sept 9, 2024 14:04:51 GMT -5
(Changing the topic here.) Is anyone else here having issues with eating red pasta sauce? I'm not yet retirement age, but in the past couple of years I've been getting more heartburn, and last night I actually got sick (all acid came up). I just don't know if it's an aging issue, or if they're changing the ingredients on the sauces you buy. Maybe I need to learn to make sauce from scratch? I just don't know what to think... not red sauce, as I rarely eat red sauce that I didn't cook. but I've also had WAY more heartburn in recent years than typical. it's not difficult to make your own sauce, if you'd like some tips.
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busymom
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Post by busymom on Sept 9, 2024 14:07:34 GMT -5
(Changing the topic here.) Is anyone else here having issues with eating red pasta sauce? I'm not yet retirement age, but in the past couple of years I've been getting more heartburn, and last night I actually got sick (all acid came up). I just don't know if it's an aging issue, or if they're changing the ingredients on the sauces you buy. Maybe I need to learn to make sauce from scratch? I just don't know what to think... not red sauce, as I rarely eat red sauce that I didn't cook. but I've also had WAY more heartburn in recent years than typical. it's not difficult to make your own sauce, if you'd like some tips. I would LOVE some tips. There are flavors I just love, like garlic, but I can't get things too spicy. Even before this started happening, my stomach can't handle some things, like strong peppers. Scandinavian stomach, ya know...
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Post by The Walk of the Penguin Mich on Sept 9, 2024 14:13:25 GMT -5
Just randomly had the mother of all nosebleeds right in the middle of my lunch. Stupid sinuses. Stupid weather. Only going to get worse as we keep swinging between fake fall and second summer. Cauterization with silver nitrate really works. I used to get really bad nosebleeds, bad enough that it looked like someone died around me. Our oral surgery resident dragged me down to oral surgery and cauterized the vessels that were causing problems. Very few nosebleeds since then.
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ken a.k.a OMK
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Post by ken a.k.a OMK on Sept 9, 2024 14:13:51 GMT -5
Tomatoes are very acidic. Does that have anything to do with it? I've been on a generic Prevacid for years but take it every other day. Some days I have to take an antacid if I eat too many acidic foods. Alcohol is bad too.
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gs11rmb
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Post by gs11rmb on Sept 9, 2024 14:15:14 GMT -5
This fool just asked me out again! I told my cousin about it and told him to get his friend straightened out. He said he would talk to him. I told him good because he's asked if wanted to go out 3 times since last weekend. His response was "damn, he wants some brown sugar!" I can't stand my family. I said you were going to be direct (read:mean). He is obviously not going to back off. I don't think she needs to be mean just direct. Sometimes people (both male and female) don't get subtle hints that the other person just isn't interested.
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chiver78
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Post by chiver78 on Sept 9, 2024 14:16:09 GMT -5
not red sauce, as I rarely eat red sauce that I didn't cook. but I've also had WAY more heartburn in recent years than typical. it's not difficult to make your own sauce, if you'd like some tips. I would LOVE some tips. There are flavors I just love, like garlic, but I can't get things too spicy. Even before this started happening, my stomach can't handle some things, like strong peppers. Scandinavian stomach, ya know... cheers, I get that. you need to balance the acid in the tomatoes with something sweet, for starters. some people use sugar, my family generally uses carrots. I like sweeter bell peppers, sliced thin. for a pot of sauce that uses 3-4 big cans of crushed tomatoes, 1 bell pepper is usually enough to cut the acid for me. scale accordingly you can either remove the sweet veggie before serving, or leave them in there. for basic sauce, I sweat onion and garlic down in olive oil with crushed red pepper (you can omit) and dried basil. once it's all translucent, pour your crushed tomatoes over the top. stir in your sweet veggie, and (optional) some fresh grated parm cheese and a slug of a dry Italian red wine like chianti. cover and slowly bring the pot up to bubbling on top. stir, lower the heat, and simmer with small bubbles on the surface for 20-30 minutes to blend all the flavors together.
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Post by The Walk of the Penguin Mich on Sept 9, 2024 14:16:45 GMT -5
(Changing the topic here.) Is anyone else here having issues with eating red pasta sauce? I'm not yet retirement age, but in the past couple of years I've been getting more heartburn, and last night I actually got sick (all acid came up). I just don't know if it's an aging issue, or if they're changing the ingredients on the sauces you buy. Maybe I need to learn to make sauce from scratch? I just don't know what to think... Yes. Not as bad as chili, but I want to make sure I have access to Tums. Occasionally with pizza too. Since I make my own sauce from scratch, I’m laying blame on my aging gut. It used to be like cast iron. No more.
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ken a.k.a OMK
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Post by ken a.k.a OMK on Sept 9, 2024 14:19:05 GMT -5
I mentioned my experience in post 77569 that A & D ointment worked in my less severe case. Not wanting a cauterization every few years.
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Post by The Walk of the Penguin Mich on Sept 9, 2024 14:19:18 GMT -5
Like green salsa? I can tell you how to make that. No I can make green salsa. Chili con carne but with green chili instead of red. I make a pretty decent green chicken chili but I just cannot recreate her pork green chili and it drives me nuts. She said it's a secret. I countered I live in Iowa so it's not like I am going to open a competing restaurant in Estes Park so COME ON! We've been going to this place for a long time since Bob and I were kids. We're friends with her nowadays. She's a tea snob like I am so she's always giving me various tea from Europe. She was devastated when we told her my mom died. Seriously, try Andrew Zimmern’s recipe. It’s sooo good.
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chiver78
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Post by chiver78 on Sept 9, 2024 14:19:48 GMT -5
y'all, I'm a complete wuss. I just rescheduled a dentist appointment for this week, where the dentist wants to replace a filling b/c the scan she took last time I was there showed it was starting to crack. I was unsure when we scheduled the next cleaning/this replacement and warned her I might change my mind. then they called me to reschedule right around when I busted my ankle, so it got punted to this week. and it's now set for the last week of October. I actually just asked them if the Dr can prescribe a Xanax or two that I can take the day before/day of to bring me down a little b/c I'm just not mentally there yet. I already plan to bring headphones and try to tune out the world, like I did for my wisdom teeth extraction about 15y ago now. this is not anywhere on my bingo card, I only have two fillings in my entire mouth and they were done when I was about 10. oy.
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NomoreDramaQ1015
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Post by NomoreDramaQ1015 on Sept 9, 2024 14:20:02 GMT -5
Cooking tip I learned from Sneaky Chef.
Add an orange vegetable to your tomato sauce. My preference is either canned pumpkin or baby food sweet potatoes. The sweet from the orange/yellow vegetable counter balances the acidity of the tomato making for a less stringent sauce.
I've never been able to taste the sweet potato. Pumpkin depending on the can sometimes but I up how much spices I use and it goes away.
Carrots work too. So does squash.
It's all personal preference.
And it is healthier than adding a pinch of sugar.
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Post by The Walk of the Penguin Mich on Sept 9, 2024 14:20:06 GMT -5
I mentioned my experience in post 77569 that A & D ointment worked in my less severe case. Not wanting a cauterization every few years. I’ve only had it done once. That was 20 years ago and it’s still held.
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daisylu
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Post by daisylu on Sept 9, 2024 14:24:27 GMT -5
I said you were going to be direct (read:mean). He is obviously not going to back off. I don't think she needs to be mean just direct. Sometimes people (both male and female) don't get subtle hints that the other person just isn't interested. She has said no multiple times. She should have been direct when I recommended it last week that she was not interested. But several "NOs" within a couple of days should be sufficient in letting the other person know you are not interested. Sometimes women have to be mean to get the point across. YMMV.
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ken a.k.a OMK
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Post by ken a.k.a OMK on Sept 9, 2024 14:25:25 GMT -5
I was a 20yo college student at the infirmity and they scared me about the cauterization.
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daisylu
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Post by daisylu on Sept 9, 2024 14:27:50 GMT -5
I would LOVE some tips. There are flavors I just love, like garlic, but I can't get things too spicy. Even before this started happening, my stomach can't handle some things, like strong peppers. Scandinavian stomach, ya know... cheers, I get that. you need to balance the acid in the tomatoes with something sweet, for starters. some people use sugar, my family generally uses carrots. I like sweeter bell peppers, sliced thin. for a pot of sauce that uses 3-4 big cans of crushed tomatoes, 1 bell pepper is usually enough to cut the acid for me. scale accordingly you can either remove the sweet veggie before serving, or leave them in there. for basic sauce, I sweat onion and garlic down in olive oil with crushed red pepper (you can omit) and dried basil. once it's all translucent, pour your crushed tomatoes over the top. stir in your sweet veggie, and (optional) some fresh grated parm cheese and a slug of a dry Italian red wine like chianti. cover and slowly bring the pot up to bubbling on top. stir, lower the heat, and simmer with small bubbles on the surface for 20-30 minutes to blend all the flavors together. I also use carrots. No sugar in my sauce EVER.
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andi9899
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Post by andi9899 on Sept 9, 2024 14:28:14 GMT -5
Like green salsa? I can tell you how to make that. Tell me, please. 10 tomatillos, 1 poblano pepper, serrano peppers (quantity depends on spice level), 1/4 of an onion, 1/2 bunch cilantro, chicken bouillon to taste. Roast and sweat the tomatillos and peppers. Remove skin from poblano and remove the stem/seeds. Add everything to a blender. I pour the sauce into a sauce pan and cook it until the color is a little darker, but you don't have to. Just feel like it tastes a little raw if I don't.
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Post by The Walk of the Penguin Mich on Sept 9, 2024 14:29:03 GMT -5
I would LOVE some tips. There are flavors I just love, like garlic, but I can't get things too spicy. Even before this started happening, my stomach can't handle some things, like strong peppers. Scandinavian stomach, ya know... cheers, I get that. you need to balance the acid in the tomatoes with something sweet, for starters. some people use sugar, my family generally uses carrots. I like sweeter bell peppers, sliced thin. for a pot of sauce that uses 3-4 big cans of crushed tomatoes, 1 bell pepper is usually enough to cut the acid for me. scale accordingly you can either remove the sweet veggie before serving, or leave them in there. for basic sauce, I sweat onion and garlic down in olive oil with crushed red pepper (you can omit) and dried basil. once it's all translucent, pour your crushed tomatoes over the top. stir in your sweet veggie, and (optional) some fresh grated parm cheese and a slug of a dry Italian red wine like chianti. cover and slowly bring the pot up to bubbling on top. stir, lower the heat, and simmer with small bubbles on the surface for 20-30 minutes to blend all the flavors together. I usually make a huge pot of meat sauce and freeze away most of it. I use about 2.5 lbs of Italian sausage, half spicy, half sweet. I use sausage in the casings and break it up, it gives a chunkier sauce. After I cook the sausage, I off most of the fat and add a big onion and a buttload of minced garlic. When that softens, I add a handful of Italian seasoning, red pepper flakes, salt and pepper and let that bloom. I run 2 28 oz cans of San Marzano tomatoes thru the blender, toss that into the pot and 2 14 oz cans of diced tomatoes. The sausage goes back in and let it simmer awhile. Usually it just reduces the water from the tomatoes. At the end, I add a buttload of grated Parmesan cheese. I need to figure out where to add the carrots. I’d love to not get heartburn anymore.
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Post by The Walk of the Penguin Mich on Sept 9, 2024 14:30:37 GMT -5
I was a 20yo college student at the infirmity and they scared me about the cauterization. I didn’t have a choice. I was thinking hot points up my nose, but it really was a non issue. Like I said, my student didn’t give me a choice! I’m glad he was so insistent.
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chiver78
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Post by chiver78 on Sept 9, 2024 14:34:48 GMT -5
cheers, I get that. you need to balance the acid in the tomatoes with something sweet, for starters. some people use sugar, my family generally uses carrots. I like sweeter bell peppers, sliced thin. for a pot of sauce that uses 3-4 big cans of crushed tomatoes, 1 bell pepper is usually enough to cut the acid for me. scale accordingly you can either remove the sweet veggie before serving, or leave them in there. for basic sauce, I sweat onion and garlic down in olive oil with crushed red pepper (you can omit) and dried basil. once it's all translucent, pour your crushed tomatoes over the top. stir in your sweet veggie, and (optional) some fresh grated parm cheese and a slug of a dry Italian red wine like chianti. cover and slowly bring the pot up to bubbling on top. stir, lower the heat, and simmer with small bubbles on the surface for 20-30 minutes to blend all the flavors together. I usually make a huge pot of meat sauce and freeze away most of it. I use about 2.5 lbs of Italian sausage, half spicy, half sweet. I use sausage in the casings and break it up, it gives a chunkier sauce. After I cook the sausage, I off most of the fat and add a big onion and a buttload of minced garlic. When that softens, I add a handful of Italian seasoning, red pepper flakes, salt and pepper and let that bloom. I run 2 28 oz cans of San Marzano tomatoes thru the blender, toss that into the pot and 2 14 oz cans of diced tomatoes. The sausage goes back in and let it simmer awhile. Usually it just reduces the water from the tomatoes. At the end, I add a buttload of grated Parmesan cheese. I need to figure out where to add the carrots. I’d love to not get heartburn anymore. when I make "Sunday sauce" with meatballs in it, I add the meatballs straight to the pot as I'm pouring in the crushed tomatoes (easier to layer without squashing anything) and the bell peppers/carrots go in at the same time. the pot doesn't get stirred at all until at least 30min after the timer starts on the simmer. meatballs cook for at least an hour.
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daisylu
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Post by daisylu on Sept 9, 2024 14:37:23 GMT -5
Tell me, please. 10 tomatillos, 1 poblano pepper, serrano peppers (quantity depends on spice level), 1/4 of an onion, 1/2 bunch cilantro, chicken bouillon to taste. Roast and sweat the tomatillos and peppers. Remove skin from poblano and remove the stem/seeds. Add everything to a blender. I pour the sauce into a sauce pan and cook it until the color is a little darker, but you don't have to. Just feel like it tastes a little raw if I don't. I added to this to the "Recipe, Appetizers" thread on this board here so that I could find it later. I hope you don't mind!
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ken a.k.a OMK
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Post by ken a.k.a OMK on Sept 9, 2024 14:37:32 GMT -5
We are planning spaghetti tomorrow. I'm going to see if my wife will go along with replacing the sugar with green pepper or carrot.
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chiver78
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Post by chiver78 on Sept 9, 2024 14:42:03 GMT -5
We are planning spaghetti tomorrow. I'm going to see if my wife will go along with replacing the sugar with green pepper or carrot. any other color bell pepper is going to be sweeter than a green one. in order, green<yellow<orange<red. and put them into the crushed tomatoes raw so you get all of the natural sweetness out of them. let us know what you guys think if you're able to convince her
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andi9899
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Post by andi9899 on Sept 9, 2024 14:46:15 GMT -5
This fool just asked me out again! I told my cousin about it and told him to get his friend straightened out. He said he would talk to him. I told him good because he's asked if wanted to go out 3 times since last weekend. His response was "damn, he wants some brown sugar!" I can't stand my family. I said you were going to be direct (read:mean). He is obviously not going to back off. I politely declined a few times. I didn't want to be mean because this is my cousin's best friend, so he's essentially part of the family.
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countrygirl2
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Post by countrygirl2 on Sept 9, 2024 14:46:58 GMT -5
I have been taking pantoprazole for years. I have gerd and my doc said don't quit taking it. They feared it would erode my esophagus. I have trouble swallowing at times, my mom did too and by the time she died she could not swallow anything. Her esophagus had narrowed and food dripped into her stomach. I have had mine stretched and were going to do it again. They found my stomach contained food and could not, we quickly realized ozempic caused that so I need to have it done in the near future.
I am waiting for hubs to help me in the garage.
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