Bread Pudding by Claude
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zbigjeff said in Bread Pudding by Claude:
Bob Stehlik I’m finally moving back to about 90%. Still have some to go. But, doing well. The last 10% involves some of the hardest items. E.g. Stretching the leg muscles and associated tendons to original flexibility. Just have to think “1/4” inch mire each day and no more [according to the therapy dept who supports the doc]. Yep, the last 10% is the toughest and is a GOAL. Thanks for asking.
Well, you are speaking my jargon. Hips are pretty tough. Praying for you to reach 100% and sooner than later.
Dr_Pain Hey doc, I learned some time ago to that if you don’t follow the advice of the doc, you’re going to the wrong one. So far, the surgeon I used and his staff have been spot on with their advice and progressions. I know first hand that the “stretch” phase is always the toughest because “it hurts” and have to realize that the 1/4 inch per day is the best method. Did many stretches during the 3,000 plus soccer matches I officiated and know that Rome was not built in a day. Thanks for understanding the the language “Doc”. Yes, I’m smiling.
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zbigjeff said in Bread Pudding by Claude:
Dr_Pain I will also place in “recipes”.
Hot Onion Dip (My version)
3-8 oz very soft cream cheese bars
1 cup high grade mayo like Hellman’s
1 cup sour cream
1.5-2 cups of diced sweet onion (2 medium sized)
1 cup caramelized onion (if you don’t have, it’s not necessary. But thought it would add more taste and had them onhand.)
2 cups of high level shredded parmesan (between 6-8 ozs) (set about an ounce to the side for a dusting on top before placing in oven.
1 cup of white shredded cheddar (about 4 ozs)
2 tablespoons of a hot sauce( I used Franks’s because it’s for a group)
2 tablespoons of Worcestershire
2 tablespoons of granulated garlic
3-4 teaspoons of freshly ground black pepper. If you like pepper, add more.Directions:
- Place all (except the parm that will be used for dusting) into a mixing bowl and thoroughly combine.
- Dump everything into a baking dish/crockpot insert or any oven proof vessel that will accept the quantity (probably 2 quart vessel) and then even it out.
- Dust the top with the reserved parm.
- Place into a 325-350 oven for around 35-60 mins. The mixture should be bubbly and darkened (mid-browned). The minutes of cooking may need to be adjusted due to the depth of your vessel. Note: You could place it in a 375-400 oven. But, you really have to watch it for “breaking the cheese”/force it to separate and that would not be good.
- Remove from oven and let rest for 5-10. Serve with any sturdy chip, sturdy vegetables, sliced apples or cucumber. I’m only using chips because it will be outside. Made a double batch that I cooked in a 4 quart crockpot insert.
- Non cooking time for one batch is about 15 mins (20 mins if sipping wine or cocktails during the process). Can be made up days ahead and then cooked just before serving.
Good gravy!!! I am reading this and drooling. Thanks for sharing
Dr_Pain I just took a little bit out and heated it up to test. It gets better each day. Just like a chili. The extra pepper in it supplies a nice late backend. Thinking that a good parm and black pepper is another marriage made in a chefs heaven.
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Dr_Pain I just took a little bit out and heated it up to test. It gets better each day. Just like a chili. The extra pepper in it supplies a nice late backend. Thinking that a good parm and black pepper is another marriage made in a chefs heaven.
zbigjeff said in Bread Pudding by Claude:
Dr_Pain I just took a little bit out and heated it up to test. It gets better each day. Just like a chili. The extra pepper in it supplies a nice late backend. Thinking that a good parm and black pepper is another marriage made in a chefs heaven.
I told you bud, this is on my list. I am French Canadian so we love our onions LOL!!!
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zbigjeff said in Bread Pudding by Claude:
Dr_Pain I just took a little bit out and heated it up to test. It gets better each day. Just like a chili. The extra pepper in it supplies a nice late backend. Thinking that a good parm and black pepper is another marriage made in a chefs heaven.
I told you bud, this is on my list. I am French Canadian so we love our onions LOL!!!
If you like onions you may like this if you’ve never tried it. Marinated overnight cut side down in red wine vinegar, brown sugar, rosemary, salt, pepper, red pepper flakes. Then flipped, topped with butter, then roasted.
“A smooth sea never made a skilled sailor.”
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If you like onions you may like this if you’ve never tried it. Marinated overnight cut side down in red wine vinegar, brown sugar, rosemary, salt, pepper, red pepper flakes. Then flipped, topped with butter, then roasted.
Surg Eooooooooooooooooo. That sounds really good!
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If you like onions you may like this if you’ve never tried it. Marinated overnight cut side down in red wine vinegar, brown sugar, rosemary, salt, pepper, red pepper flakes. Then flipped, topped with butter, then roasted.
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If you like onions you may like this if you’ve never tried it. Marinated overnight cut side down in red wine vinegar, brown sugar, rosemary, salt, pepper, red pepper flakes. Then flipped, topped with butter, then roasted.
Surg said in Bread Pudding by Claude:
If you like onions you may like this if you’ve never tried it. Marinated overnight cut side down in red wine vinegar, brown sugar, rosemary, salt, pepper, red pepper flakes. Then flipped, topped with butter, then roasted.
That’s it!!! I’m about to use the F-word so PapaSop ban me from the “community”
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If you like onions you may like this if you’ve never tried it. Marinated overnight cut side down in red wine vinegar, brown sugar, rosemary, salt, pepper, red pepper flakes. Then flipped, topped with butter, then roasted.
Surg I gotta do this. Thanks
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Not my recipe but it is really good. Here is the link I got it from. Hope it’s ok to post it.
link text -
If you like onions you may like this if you’ve never tried it. Marinated overnight cut side down in red wine vinegar, brown sugar, rosemary, salt, pepper, red pepper flakes. Then flipped, topped with butter, then roasted.
Surg That’s what I would call savory candy. It had to melt in your mouth.
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