Culinary, Arts, Thread.

#35,926
#35,926
cddad8722c53a01d19fe9e4d3f56af64.gif
 
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#35,932
#35,932
Behr said:
$8 total. That was a good find. I paid $1.68 each for red peppers at Walmart the other day.
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Have you noticed alot of Walmarts prices have increased even though they made a killing during the shutdowns ? Heck they even fired all the cashiers at the one by me and installed all self checkouts
 
#35,934
#35,934
I noticed some prices have gone up a little, but some seem to have gone down in the last couple of months. Depends on what time of day here as far as how many cashier's. Thursday around 2 there were 7 or 8 cashier's and no waiting at all. This morning about 7 there was 1 cashier and the self checkouts were all full with lines. Took 30 minutes for me to check out.

That's life tho. I lived.
 
#35,935
#35,935
Behr said:
I noticed some prices have gone up a little, but some seem to have gone down in the last couple of months. Depends on what time of day here as far as how many cashier's. Thursday around 2 there were 7 or 8 cashier's and no waiting at all. This morning about 7 there was 1 cashier and the self checkouts were all full with lines. Took 30 minutes for me to check out.

That's life tho. I lived.
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I would’ve gone postal. 🦔
 
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#35,942
#35,942
NorCalVol67 said:
I know I could Google, or bing, but what are bee balms?
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They’re great for attracting pollinators (bees, butterflies etc) to a garden. The pollinators went AWOL last June, and I was getting a little anxious about things getting done in the garden. I’m hoping that having some bee balm and other flowers in bloom will keep them around this time.

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#35,945
#35,945
@Behr, I picked up somethings to make meatballs for a wedding Tuesday. Do you have a go to meatball recipe? I picked up ground pork, ground beef (I’ve got to go out scouting for ground veal tomorrow), Parmesan, bread crumbs, fresh oregano, thyme, basil and parsley. I’ve done them for what seems a million years. Any suggestions for amping them up?
 
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#35,948
#35,948
Orangeredblooded said:
@Behr, I picked up somethings to make meatballs for a wedding Tuesday. Do you have a go to meatball recipe? I picked up ground pork, ground beef (I’ve got to go out scouting for ground veal tomorrow), Parmesan, bread crumbs, fresh oregano, thyme, basil and parsley. I’ve done them for what seems a million years. Any suggestions for amping them up?
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I use the same recipe I've used forever. Nothing special. Meatballs are meatballs. I don't even make them anymore. I soak the breadcrumbs in milk and a couple of eggs. I don't use basil or oregano, I use Italian seasoning and crushed red pepper. Fresh parsley. Obviously garlic and parmesan cheese. I mix errthang and let it sit in the fridge a couple of hours.

I find that as long as they don't suck, they perfect. A good sauce is more important imo.

Don't use grape jelly.
 
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#35,949
#35,949
Behr said:
I use the same recipe I've used forever. Nothing special. Meatballs are meatballs. I don't even make them anymore. I soak the breadcrumbs in milk and a couple of eggs. I don't use basil or oregano, I use Italian seasoning and crushed red pepper. Fresh parsley. Obviously garlic and parmesan cheese. I mix errthang and let it sit in the fridge a couple of hours.

I find that as long as they don't suck, they perfect. A good sauce is more important imo.

Don't use grape jelly.
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I won’t even say where grape jelly needs to go. I don’t usually make meatballs, because there’s only so much you can do with them. I’ve followed Rocco Dispirito’s recipe “mama meatballs” for years, but wanted to do something different with them.
 
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