A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
When the kids were little, we "dissected" the different parts.
They liked seeing how the heart felt and the liver.
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A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
I make mine with apples, bananas and grapes mixed with mayonnaise.
It's how I've had it my whole life.
How do you make yours.
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A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
In a restaurant? I never realized it was offered in a restaurant.
That's cool.
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A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
I just chop up fruit and toss it together. No need for anything else.
That is the ONLY way I'd eat fruit salad. It's disgusting to put anything else on fruit.
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“You may shoot me with your words, you may cut me with your eyes, you may kill me with your hatefulness, but still, like air, I'll rise!” ― Maya Angelou
I just chop up fruit and toss it together. No need for anything else.
That is the ONLY way I'd eat fruit salad. It's disgusting to put anything else on fruit.
That's how I make it too. Chopped up fruit. End of recipe. I made it once for a company pot luck and people kept asking what was in it because it tasted so good. I told them all "just fruit". They couldn't believe it.
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Out of all the lies I have told, "just kidding" is my favorite !
And I won't even look at it if it has coconut in it. Bleck.
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“You may shoot me with your words, you may cut me with your eyes, you may kill me with your hatefulness, but still, like air, I'll rise!” ― Maya Angelou
I just chop up fruit and toss it together. No need for anything else.
That is the ONLY way I'd eat fruit salad. It's disgusting to put anything else on fruit.
That's how I make it too. Chopped up fruit. End of recipe. I made it once for a company pot luck and people kept asking what was in it because it tasted so good. I told them all "just fruit". They couldn't believe it.
Fruit goes bad.
Or, not even bad, but it turns brown, and looks bad.
JMHO.
Really, you chopped up fruit, threw it in a bowl, and it looked good to eat, in 30 minutes?
I just chop up fruit and toss it together. No need for anything else.
That is the ONLY way I'd eat fruit salad. It's disgusting to put anything else on fruit.
That's how I make it too. Chopped up fruit. End of recipe. I made it once for a company pot luck and people kept asking what was in it because it tasted so good. I told them all "just fruit". They couldn't believe it.
Fruit goes bad.
Or, not even bad, but it turns brown, and looks bad.
JMHO.
Really, you chopped up fruit, threw it in a bowl, and it looked good to eat, in 30 minutes?
I would have to see a picture.
Lemon juice. Stops the fruit from turning brown.
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Sometimes you're the windshield, and sometimes you're the bug.
I just chop up fruit and toss it together. No need for anything else.
That is the ONLY way I'd eat fruit salad. It's disgusting to put anything else on fruit.
That's how I make it too. Chopped up fruit. End of recipe. I made it once for a company pot luck and people kept asking what was in it because it tasted so good. I told them all "just fruit". They couldn't believe it.
Fruit goes bad.
Or, not even bad, but it turns brown, and looks bad.
JMHO.
Really, you chopped up fruit, threw it in a bowl, and it looked good to eat, in 30 minutes?
I would have to see a picture.
Lemon juice. Stops the fruit from turning brown.
Roger that.
But, no one mentioned lemon juice.
Or Fruit Fresh, which is what we used, back in the day.
I hate coconut so much I'd rather eat a brown apple than an apple in jello, cool whip, and coconut.
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“You may shoot me with your words, you may cut me with your eyes, you may kill me with your hatefulness, but still, like air, I'll rise!” ― Maya Angelou
I don't make fruit salad per se. Just cut up a bunch of assorted fruit and mix together in a bowl. I might add a bit of OJ or apple juice and that helps keep the fruit. It doesn't go bad because we usually eat it all within one or two days. At most, just put a bit of whip cream on top. Easy peasy. No need to ruin fruit with yogurt or anything else.
I just chop up fruit and toss it together. No need for anything else.
That is the ONLY way I'd eat fruit salad. It's disgusting to put anything else on fruit.
That's how I make it too. Chopped up fruit. End of recipe. I made it once for a company pot luck and people kept asking what was in it because it tasted so good. I told them all "just fruit". They couldn't believe it.
Fruit goes bad.
Or, not even bad, but it turns brown, and looks bad.
JMHO.
Really, you chopped up fruit, threw it in a bowl, and it looked good to eat, in 30 minutes?
I would have to see a picture.
Lemon juice. Stops the fruit from turning brown.
Roger that.
But, no one mentioned lemon juice.
Or Fruit Fresh, which is what we used, back in the day.
Heck, it's more work than I'm willing to do.
There is also the option of using fruit that doesn't turn brown. My go to fruit salad is simply strawberries, blackberries, blueberries and green grapes. None of that turns brown, and it is pretty.
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LawyerLady
I can explain it to you, but I can't understand it for you.
I just chop up fruit and toss it together. No need for anything else.
That is the ONLY way I'd eat fruit salad. It's disgusting to put anything else on fruit.
That's how I make it too. Chopped up fruit. End of recipe. I made it once for a company pot luck and people kept asking what was in it because it tasted so good. I told them all "just fruit". They couldn't believe it.
Fruit goes bad.
Or, not even bad, but it turns brown, and looks bad.
JMHO.
Really, you chopped up fruit, threw it in a bowl, and it looked good to eat, in 30 minutes?
I would have to see a picture.
Lemon juice. Stops the fruit from turning brown.
Roger that.
But, no one mentioned lemon juice.
Or Fruit Fresh, which is what we used, back in the day.
Heck, it's more work than I'm willing to do.
There is also the option of using fruit that doesn't turn brown. My go to fruit salad is simply strawberries, blackberries, blueberries and green grapes. None of that turns brown, and it is pretty.
I can't help it. I will eat coconut in frosting like German coconut or whatever. I'll eat it as a coconut pie. I like it in candy bars. I don't really care for it plain. I hate it mixed with fruit. LOL I said this on the foods you hate thread. It depends on what it is in. It's not bad bad but I really don't like it in fruit salad. Most people who make it that way also put jello or whipped cream in with it. There's just something about that combination I don't like. Probably the jello. The only way I eat jello is plain. I actually do like plain jello, but not jello with anything in it.
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“You may shoot me with your words, you may cut me with your eyes, you may kill me with your hatefulness, but still, like air, I'll rise!” ― Maya Angelou
Coconut is just plain evil. A lot of delicious desserts are ruined by the addition of coconut.
I make different kinds of fruit salad.
I usually use berries: strawberries, blueberries and black berries, sometimes I put peaches in it. I usually add banana, but I wait and add that just before serving because it browns quickly. Sometimes I serve just the fruit, maybe with a squeeze of lemon juice. Sometimes I add a little plain yogurt or whipped cream. Sometimes I add walnuts or pecans.
And just to get my 2 cents worth in on gravy, I use both flour and corn starch, depending upon the situation.
If I'm making a turkey or chicken (where I'm doing some basting) or pot roast (where there's a braising liquid), I usually use corn starch dissolved in a bit of cold water to thicken so I avoid the lumps. I have used the shaken flour and water method as well, but mine usually tastes kind of flour-y.
When I'm making say, fried chicken or meatballs or pork chops on the stove top, I add flour to the drippings and make a roux, cooking the raw taste out of the flour, and then add water, stock or milk, depending on what I have and whether I'm making brown gravy or a white, country-style gravy.
I do like giblets in my gravy, and I always use the giblets and neck to make stock. The neck and wing tips make good stock for your gravy.
I like the idea of adding a little horseradish to your gravy! Good tip.
How about chili? Beans or no beans? Is White Chicken chili really chili, or is it bean soup? What kind of meat do you use? Ground or chopped up?
I put beans in my chili, and it's always a red or brown chili. I usually ground beef, sometimes a combo of ground beef and pork, like a chorizo or other hot sausage. I have used sirloin and chuck steak that I have cubed. That's good too.
I didn't know real chili also doesn't have tomatoes. I knew it didn't have beans. DH hates chili with beans. I don't care whether it has beans or not. I love me some chili!
I've said it before and got the collective raised eyebrow, I put a small can of whole kernel corn in mine as well.
It's good.
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A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
Correct me if I'm wrong Czech, but tomato juice is tomatoes, just saying...
I don't put corn in my chili, lily, but I've had chili made that way and it was good.
I like lots of onions and peppers in my chili, maybe a little celery, tomatoes, beans, and meat of course.
Mine is good ground beef, onions, peppers (both bell and banana), tomato paste, sauce and diced tomatoes, black beans, corn, and various seasonings.
Takes about an hour to get done. But I let it sit at a slight simmer for 2-4 hours. It gets nice and thick and all the flavors marry beautifully.
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A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
Got to have something to do on those long, cold, winter evenings.
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A flock of flirting flamingos is pure, passionate, pink pandemonium-a frenetic flamingle-mangle-a discordant discotheque of delirious dancing, flamboyant feathers, and flamingo lingo.
“You may shoot me with your words, you may cut me with your eyes, you may kill me with your hatefulness, but still, like air, I'll rise!” ― Maya Angelou
“You may shoot me with your words, you may cut me with your eyes, you may kill me with your hatefulness, but still, like air, I'll rise!” ― Maya Angelou
Um, I'm laughing because I don't think there's a WRONG way to fix chili. People fix it however they like it. I respect that. I do not like chili that is so hot I burn my innards on it. I put chili in the same category as pizza. There are so many ways to fix pizza. New Yorkers do it one way. Chicagoans do it another. Italians do it another way. I don't think there's a right and wrong way. I just think the whole thing is funny.
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“You may shoot me with your words, you may cut me with your eyes, you may kill me with your hatefulness, but still, like air, I'll rise!” ― Maya Angelou