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Food Trivia

M

mrsjimmyp

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BELL PEPPERS

Green, sweet bell pepper have 2 times as much vitamin C as oranges; red and yellow bell peppers have 4 times as much.
 
Wow that is interesting! I have got yellow ones just now coming on the plants I set out forever ago!

By the way is that your house Francie? Or just a dream house? I love it!
 
yes thats our house.....still have a lot of remodeling to do inside.
 
The USDA's RDA (they don't call it that anymore, but it's the same thing) for fiber cannot be attained by eating. You have to take supplements of some kind.

I wonder what people did for 10,000 years, considering they weren't getting enough fiber until the USDA came along.
 
Unless you're taking supplements, Chubby, that just can't be so. I mean, it's a gubmint rule. Surely they wouldn't lie to us---especially in an election year.

Bwahahahaha
 
ah Kev....lets not talk about your regularites ....hehehehe...got a weak stomach ! :eek:

Here's a Food Quiz for you...........

This semi firm Italian cheese, originally made from sheep's milk (now frequently made with cow's milk), is sometimes referred to as the poor man's Parmesan.What is it ?
 
Just guessing but I'd say either Romana or Asiago.

Either of them close?
 
The ironic thing is that I think of all three of them as hard cheeses, rather than semi-firm.

Around here Asiago is only less expensive when compared to actual imported Regiano. Domestic asiago, parmesan, and romano are all pretty much the same price.

When I was much younger, romano was thought of as a less expensive sub for parmesan, cuz it cost a lot less. But I always felt the tastes were different.
 
I know its bad but I like to mix a little velvetta in with my mac and cheese.

I was thinking about this thread today when I picked up some red and green bell peppers from the farmers market. I cut them up and put them in the freezer. My husbands Dad had some of the nicest carrots in the garden. I diced up about 6-8 pounds and put in the freezer for soups and stuff. I wish I had the room for a small freezer. All I have is the one over the fridge.
 
Don't feel bad, janie!

I was raised on Velveeta and today I like to balk at it- cause afterall, it is kind of a "cheesy" product (HA!) but I too still use it in certain things. I like it's gooey creaminess in mac & cheese and also in a taco-dip crock-pot recipe for munchy parties and super bowl and stuff like that... It's got a strong richness that I can't eat alone though, or on crackers or grilled cheese sandwiches like I did when I was a kid- just too robust of a taste for me for many things...

Then of course there's always Paula Deene's recipe for Christmas Fudge that believe it or not, calls for it!
 
I have the book with that recipe in it lol.
Have never brought myself to try it though.
Im pretty fond of my fudge recipe..it was my Moms.

You got a birthday coming soon. On the 7th right?

Happy Birthday!
 
I have made Paula's Velveeta Fudge recipe, janie. (I just had to try it!) It's weird & whacko and I certainly never need make it again! It actually tastes just like real live fudge! But like you I have a preferred recipe I've used for years. I g ot the recipe from one of Lee Bailey's cookbooks and he claims the recipe is one that Mamie Eisenhower used... Whether that's true or not, I don't know. But it's a great one!

Yes- I turn 42 on Sunday the 7th. And thanks, janie! When is your's? I recall it's also this month but cannot remember the exact date. Is it today? The 5th?
 
Mine is not til the 17 of September. I hope you have a great birthday.

Do you have her Just Desserts Book? I think I gained weight just reading the recipes in that one lol.
 
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