Guthrie Family Culinary Delights

Latest Comments

Lisa Siganto

In response to: Welcome Foodies!

Lisa Siganto [Visitor]
My husband Greg will love looking at this - will forward it to him

thanks
PermalinkPermalink 12/01/12 @ 18:19
Mom

In response to: Salmon Poached in Coconut Milk

Mom [Visitor]
You and your CIA sister have really done it this time. Wish I were there to shsare.
Mom
PermalinkPermalink 08/13/12 @ 11:17
Feisal Nanji

In response to: One fish, two fish, red fish, BLUE fish

Feisal Nanji [Visitor]
Dude,

What a dish.. Can we get married? Or will Susan object?

Cheers,

Feisal
PermalinkPermalink 05/08/12 @ 18:53
Feisal Nanji

In response to: Making Honey --- First, get some bees

Feisal Nanji [Visitor]
Just in case you are ever in the need, I can help you take care of African Killer Bees..

Thanks

Feisal
PermalinkPermalink 05/08/12 @ 18:51
Deb K

In response to: Making Honey --- First, get some bees

Deb K [Visitor]
That was an amazing process to watch! Lothar: studly bee whisperer!
PermalinkPermalink 04/26/12 @ 13:34
Deb K

In response to: One fish, two fish, red fish, BLUE fish

Deb K [Visitor]
Bravo! And hooray for surprise blue-fleshed fish.
PermalinkPermalink 03/30/12 @ 18:33
Bill

In response to: Mussels Meuniere

Bill [Member]
Yes, Deb. Serfs are an essential ingredient, one that's best if sourced locally. In my situation, I had Boy Scouts to do the plucking and shucking. They're a serf-form that's only sustainable if you serve pizza. Fortunately, we did serve pizza with the help of Wonder Bread, some canned pizza sauce, some shredded cheese, and a pair of clamshell sandwich cookers on long metal rods that can cook directly on an open flame.
PermalinkPermalink 01/24/12 @ 16:30
Deb K

In response to: Mussels Meuniere

Deb K [Visitor]
You forgot one key ingredient, especially needed for the cleaning and de-bearding process: SERFS! Perhaps you made the assumption that since you already had a captive clan...
PermalinkPermalink 01/24/12 @ 15:03
Martha

In response to: The Ultimate Fish Sandwich

Martha [Visitor]
Bill,
You need to try out for Masterchef, Season 3, on Fox network. Auditions will be happening soon.
If you ever need an additional taster for Bob's fish, I am always available.
PermalinkPermalink 08/18/11 @ 16:09
Bill

In response to: 'Tis the Season

Bill [Member]
Piedmont NC Red Slaw Recipe:

- 1/2 c. red wine or cider vinegar
- 1/4 c. sugar
- 1/2 c. ketchup
- 1/2 tsp. kosher salt
- 5-6 c. finely chopped cabbage (BB size)
- 1+ tsp. freshly ground pepper
- 1 tsp. Texas Pete or Tabasco

Mix vinegar, sugar, ketchup and salt until the sugar dissolves. Combine with cabbage, add pepper and hot sauce to taste.
PermalinkPermalink 09/09/10 @ 23:52
Steve Marler

In response to: 'Tis the Season

Steve Marler [Visitor]
Red Slaw recipe would be appreciated.
PermalinkPermalink 09/09/10 @ 23:16
Steve Marler

In response to: Brunswick Stew

Steve Marler [Visitor]
Will try this soon...
PermalinkPermalink 09/09/10 @ 23:12
Jocelyn

In response to: Crab Louis Salad

Jocelyn [Visitor]
OMG, I recognize the Brunswick from a couple of camping trips way too many trips ago. It is perfect comfort food. I didn't realize it came from your neck of the woods. The pom steak looked fabulous and easy to make. So absolutely perfectly mediterranean in the fall.
PermalinkPermalink 12/14/09 @ 17:09
Kathryn

In response to: Brunswick Stew

Kathryn [Visitor]
Too bad I don't eat chickens. That stew looks dang good!
PermalinkPermalink 12/13/09 @ 21:19
Jocelyn

In response to: Crab Louis Salad

Jocelyn [Visitor]
Thank you for giving us a place to pay homage to our regional bounty, and a place to play with food ideas. I hope my computer doesn't short out when I drool on it. Both lose crab dishes look exquisite. Want to see more crossover stuff!
PermalinkPermalink 12/05/09 @ 22:01

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