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Mr. Luddite[_4_]

On 6/3/2018 6:23 PM, Keyser Soze wrote:
On 6/3/18 5:42 PM, Mr. Luddite wrote:
On 6/3/2018 2:21 PM, Keyser Soze wrote:
On 6/3/18 1:50 PM, wrote:
On Sun, 3 Jun 2018 12:28:44 -0400, Keyser Soze wrote:

On 6/3/18 11:54 AM, Mr. Luddite wrote:
On 6/3/2018 10:30 AM, Keyser Soze wrote:
On 6/3/18 10:23 AM, wrote:
On Sun, 03 Jun 2018 07:21:12 -0400, John H.
wrote:

On Sat, 2 Jun 2018 20:37:38 -0700 (PDT), Its Me

wrote:

On Friday, June 1, 2018 at 5:36:27 PM UTC-4, John H wrote:
This is really pretty good.

Cajun Baked Sweet Potato
"Â*Â*Â* 1 tablespoon paprika
"Â*Â*Â* 1 teaspoon brown sugar
"Â*Â*Â* 1/2 teaspoon black pepper
"Â*Â*Â* 1/2 teaspoon onion powder
"Â*Â*Â* 1/2 teaspoon thyme
"Â*Â*Â* 1/2 teaspoon rosemary
"Â*Â*Â* 1/2 teaspoon garlic powder
"Â*Â*Â* 1/4 teaspoon cayenne pepper
"Â*Â*Â* 1 large sweet potato
"Â*Â*Â* 1 tablespoon olive oil
Preheat oven to 375 degrees. Combine the paprika, brown sugar,
black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet
potatoes in half lengthwise; rub the
halves with olive oil, and then spread the seasoning mix over
the
open half of each potato. (I use a
butter knife.)
Bake for 45minutes or until the sweet potato is tender.
[Note: Simply multiply the recipe for more than one potato.]

Here's *the* recipe for sweet potatoes.Â* Had it at the Mesa Grill
in Vegas, Bobby Flay's restaurant.Â* Awesome.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

As soon as I read 'two cups of heavy cream' it became a no-no. I'd
love it, but my wife wouldn't
consider it. Have you ever sliced a sweet potato? There's a lot of
work involved with using a knife
to slice three sweet potatos in 1/8" thick slices. I'd probably
cut
a thumb off. I'll bet Bobby used
an electric slicer!

Food processor

You fellas sure like to change the taste of food you say you like. I
like the taste of a sweet potato the way it comes from nature,
baked,
with a tiny pat of butter and a little salt. You guys do the same
thing with beouf...I don't eat that much of it, but when I do, it is
because, for example, I like the taste of a steak. Crikey...why
bother
with the main ingredient...just sit down with a spoon and an
assortment of spices. And speaking of which...when you add a lot of
"heat"(fiery spices) to meat, just what are you tasting?
Certainly not
the meat.Â*

Maybe people are different than you and they like food prepared that
way.Â* Does that offend you?

Of course not, but I am curious about why so many of the "chefs"
here go
to such lengths to masquerade the actual flavors of the foods they
profess to like. Fiery, spicy barbecue doesn't taste like the beef or
pork, for example.

If you only eat a steak once or twice a month, you don't need that
much variety but most of the cow is not suitable for steaks anyway.
These are ways to use other cuts of meat. I do tend to agree you don't
need to overwhelm the meat but a little herb or spice is a good thing.
Same is true of most of the cheaper varieties of fish.

I doubt we eat steak here more than once every few months. Neither of
us like it that much. Or beef, per se, either, although we do like
corned beef and on occasion a beef stew or a nice burger or kosher
dog. I do use small amounts of simple spices in cooking.

Same here.Â* Tastes have changed I guess.Â* I used to be a meat and
potatoes guy but now I enjoy more fish, wild caught shrimp and,
upon occasion, maybe a lobster roll.Â* Port chops once in a while
or a pork tenderloin cooked slow in the crock pot.

Pretty much the same here, though we do like chicken. Made lobster rolls
the other day...local store had lobster tails on sale for $2.99 each.

Oh, yeah. I do lots of chicken. And turkey.