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#42
posted to rec.boats
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For lovers of sweet potatoes
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. |
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#43
posted to rec.boats
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For lovers of sweet potatoes
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. |
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#44
posted to rec.boats
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For lovers of sweet potatoes
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. |
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#45
posted to rec.boats
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For lovers of sweet potatoes
On Sun, 3 Jun 2018 15:08:01 -0000 (UTC), Bill wrote:
Its Me wrote: On Sunday, June 3, 2018 at 10:38:57 AM UTC-4, John H wrote: On Sun, 3 Jun 2018 10:30:21 -0400, 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 " 1 tablespoon paprika " 1 teaspoon brown sugar " 1/2 teaspoon black pepper " 1/2 teaspoon onion powder " 1/2 teaspoon thyme " 1/2 teaspoon rosemary " 1/2 teaspoon garlic powder " 1/4 teaspoon cayenne pepper " 1 large sweet potato " 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. Had it at the Mesa Grill in Vegas, Bobby Flay's restaurant. 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. Do yours come from nature with butter and salt thereon? Wow. You're the man, Krause. Did you get up on the derogatory side of bed this morning? Lets see... should I take my culinary cues from a top chef like Bobby Flay, or from fat harreee? Decisions, decisions... I do not know. Looking a Harry’s picture, he did not always eat healthy. Either that or he ate one hell of a lot of lettuce and cucumbers! |
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#46
posted to rec.boats
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For lovers of sweet potatoes
On Sun, 03 Jun 2018 12:02:25 -0400, wrote:
On Sun, 03 Jun 2018 10:37:22 -0400, John H. wrote: On Sun, 03 Jun 2018 10:23:30 -0400, 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 " 1 tablespoon paprika " 1 teaspoon brown sugar " 1/2 teaspoon black pepper " 1/2 teaspoon onion powder " 1/2 teaspoon thyme " 1/2 teaspoon rosemary " 1/2 teaspoon garlic powder " 1/4 teaspoon cayenne pepper " 1 large sweet potato " 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. Had it at the Mesa Grill in Vegas, Bobby Flay's restaurant. 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 I'd have to cut the potato into fourths for it to fit into the slicing attachment. It still works tho and really fast. Otherwise you are hand slicing them with a knife. If you cut a bit off one side so it has a flat spot to sit on, the knife thing is not that hard. The other choice is the mandolin My wife has a mandolin. Don't know about the mandoline. If she has both, she could play the mandolin while I played the mandoline! |
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#47
posted to rec.boats
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For lovers of sweet potatoes
On Sunday, June 3, 2018 at 2:21:41 PM UTC-4, 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. What's a "simple spice"? Salt, pepper? Does paprika scare you? How about sage? Maybe you meant basic, not simple. Just curious. We have probably 25 different spices in the pantry and refrigerator. They are needed to cook a variety of dishes. Indian, Carribean, Mexican, Italian, French, etc. We appreciate the flavors of individual things, but also the complex flavors that are developed when you blend flavors together. I could still taste the tomato and fresh mozzarella in the caprese salad we had last night, even though it had been enhanced (compromised?) by olive oil and balsamic vinegar. And all the unique but individual flavors blend into a real treat every time we make the bold and spicy puttanesca sauce. Maybe complex things just befuddle you. |
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#48
posted to rec.boats
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For lovers of sweet potatoes
Keyser Soze Wrote in message:
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 " 1 tablespoon paprika " 1 teaspoon brown sugar " 1/2 teaspoon black pepper " 1/2 teaspoon onion powder " 1/2 teaspoon thyme " 1/2 teaspoon rosemary " 1/2 teaspoon garlic powder " 1/4 teaspoon cayenne pepper " 1 large sweet potato " 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. Had it at the Mesa Grill in Vegas, Bobby Flay's restaurant. 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. You want us to eat bland food too? We're not old enough to be satisfied with your pablum. -- x ----Android NewsGroup Reader---- http://usenet.sinaapp.com/ |
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#49
posted to rec.boats
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For lovers of sweet potatoes
Keyser Soze Wrote in message:
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 " 1 tablespoon paprika " 1 teaspoon brown sugar " 1/2 teaspoon black pepper " 1/2 teaspoon onion powder " 1/2 teaspoon thyme " 1/2 teaspoon rosemary " 1/2 teaspoon garlic powder " 1/4 teaspoon cayenne pepper " 1 large sweet potato " 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. Had it at the Mesa Grill in Vegas, Bobby Flay's restaurant. 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. Maybe people are different than you and they like food prepared that way. 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. Perhaps you should mind your own business. Who really cares what you do or don't like? I'd be happy if Fat Harry stuck to being Greg's whipping post and stop bothering us with your bull****. -- x ----Android NewsGroup Reader---- http://usenet.sinaapp.com/ |
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#50
posted to rec.boats
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For lovers of sweet potatoes
On Sun, 3 Jun 2018 12:10:30 -0700 (PDT), Its Me wrote:
On Sunday, June 3, 2018 at 2:21:41 PM UTC-4, 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 "*** 1 tablespoon paprika "*** 1 teaspoon brown sugar "*** 1/2 teaspoon black pepper "*** 1/2 teaspoon onion powder "*** 1/2 teaspoon thyme "*** 1/2 teaspoon rosemary "*** 1/2 teaspoon garlic powder "*** 1/4 teaspoon cayenne pepper "*** 1 large sweet potato "*** 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.* Had it at the Mesa Grill in Vegas, Bobby Flay's restaurant.* 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.* Maybe people are different than you and they like food prepared that way.* 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. What's a "simple spice"? Salt, pepper? Does paprika scare you? How about sage? Maybe you meant basic, not simple. Just curious. We have probably 25 different spices in the pantry and refrigerator. They are needed to cook a variety of dishes. Indian, Carribean, Mexican, Italian, French, etc. We appreciate the flavors of individual things, but also the complex flavors that are developed when you blend flavors together. I could still taste the tomato and fresh mozzarella in the caprese salad we had last night, even though it had been enhanced (compromised?) by olive oil and balsamic vinegar. And all the unique but individual flavors blend into a real treat every time we make the bold and spicy puttanesca sauce. Maybe complex things just befuddle you. Most likely, Harry eats his lettuce with only a pinch of salt and pepper so as not to masquerade the actual flavor of the iceberg. |
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