So seriously... apricot preserves.

[Fire Me Boy!]

For some retarted reason or another, I had some apricot preserves in the fridge.

I was making stir fry for dinner... use my traditional soy sauce, ginger, garlic, onion, maybe a little Chinese five spice (depending on the mood), and a healthy dose of sriracha. Typically sweeten it up a tad to offset the heat with a little brown sugar.

Not this time. Apricot preserves. It was fuckin' great. No more brown sugar. It's apricot preserves or orange marmalade for my stir fry from now on.

[cdcox]

Inbeforesimplyred

[Simply Red]

Keep fucking doubting Simply Red.

[Simply Red]

LMAO, though.

[RJ]

A confession:

I just about always have a jar of apricot preserves on hand. I especially like them with pork dishes and I have also used them in Asian sorts of dishes.

There, I said it.

I also have barley and liquid smoke. They are in my kitchen at this very moment.

[Simply Red]

man, i haven't cooked much since the divorce.

[KCChiefsMan]

I serioulsy put Srirracha on almost everything I eat, best widely sold chili sauce EVAR

[cdcox]

man, i haven't cooked much since the divorce.

You should pick it up again. A few times a year I'll cook some good food just for me -- some dish that my family doesn't like. If I lived alone, I'd do it all the time.

[Simply Red]

I'd like to make a beef and barley Stoop w/ pearl onions and filet meat. I think I'd add fairly large pieces of green onion/scallions @ the very end, sounds good approaching Winter.

[Simply Red]

& FMB! I haven't worked hardly @ all w/ barley, are there any secrets. Should i get it to swell by soaking in liquid smoke first?

[KCChiefsMan]

I think once it starts to get cold, I'm gonna make a great baked potato soup again. Haven't done that in a few years and last time it was out of this world!

[TrebMaxx]

My wife makes a sweet and sour dish using apricot preserves that is IMHO - delicious.

[Simply Red]

I think once it starts to get cold, I'm gonna make a great baked potato soup again. Haven't done that in a few years and last time it was out of this world!

can I help? I'll tell you what I do. Interested?

[KCChiefsMan]

can I help? I'll tell you what I do. Interested?


ya, for sure. Last time I made a huge batch, first I made a roux then cubed a bunch of potatoes and baked them. Added the cubed potatoes to the roux, then I added milk, sour cream, salt, black pepper, chopped chives, and cooked bacon which I chopped. Let it simmer for a few hours and it was delicious. It was fairly simple but time consuming and it was the first time I tried to make it and just sort of "winged it" Topped the soup with a sprinkle of sharp cheddar. I thought it tasted great

but ya, what do you do?

[CHENZ A!]

I love apricot preserves as part of a pb&j sandwich. I've been using lemon or lime zest a lot in my cooking lately. Stir fry is so fun to make, a little garlic chili paste, hoisin sauce, fish sauce, soy sauce, rice wine vinegar, and next time apricot preserves. I usually just do mongolian bbq at home. I like to use some chicken with baby bok choy, and some snap peas.

[Rain Man]

The best Jell-O flavor is apricot, too.


There's a lot to be said for apricot, both as a fruit and a car color.

[Simply Red]

The best Jell-O flavor is apricot, too.


There's a lot to be said for apricot, both as a fruit and a car color.

st^ple obligatory 'CP-classic' insert, and stuff. ...:LOL:

[Simply Red]

ya, for sure. Last time I made a huge batch, first I made a roux then cubed a bunch of potatoes and baked them. Added the cubed potatoes to the roux, then I added milk, sour cream, salt, black pepper, chopped chives, and cooked bacon which I chopped. Let it simmer for a few hours and it was delicious. It was fairly simple but time consuming and it was the first time I tried to make it and just sort of "winged it" Topped the soup with a sprinkle of sharp cheddar. I thought it tasted great

but ya, what do you do?

PM me a day prior to your next pot. I'll share it then, I don't want to type all of that out right now. But, it'll incorporate: Sour Cream, "Better than bouillion" ham-base, sauteed vidalias, green onions, and two types of potatoes, and umm, uhh, italian parsley, stuff like that, we'll get specific later.

[KCChiefsMan]

PM me a day prior to your next pot. I'll share it then, I don't want to type all of that out right now. But, it'll incorporate: Sour Cream, "Better than bouillion" ham-base, sauteed vidalias, green onions, and two types of potatoes, and umm, uhh, italian parsley, stuff like that, we'll get specific later.

sounds good

[RJ]

It's about time for winter foods again. I just pulled red chili (cheater) enchiladas out of the oven. Mmmmmmmm, good.

[Fire Me Boy!]

I'd like to make a beef and barley Stoop w/ pearl onions and filet meat. I think I'd add fairly large pieces of green onion/scallions @ the very end, sounds good approaching Winter.

I did that not too long ago with lamb.

[Simply Red]

I did that not too long ago with lamb.

Maybe that's why I was thinking pearl onions. ha.