Projo Football Food and Spirits

Newest comments on Projo Football Food and Spirits

August 25, 2008

• 11:32 AM Stephanie on A real Rhode Island Dynamite

  I had never even heard of Dynamites until the last couple of months, and I have lived in Rhode Island for over 25 years. And my mother was born in Woonsocket! I had dynamites for the first time yesterday. DELICIOUS!! The ones I tried were made with mushrooms and had no celery added. I added crushed red peppers, parmesean cheese, and extra-hot hot sauce. I had leftovers today and it was even better than it was yesterday. I am going to a birthday party in two weeks and Dynamites are on the menu. :)

  
  

  July 2, 2008

• 2:40 PM Chris Hunt on A real Rhode Island Dynamite

  I have been searching of an old family recipe for Dynamites . My father and all his family are from Maine he married my mother and moved to Florida. I remember when we were children we would visit always the highlight of the trip was Aunt Marjies Dynamites. This recipe is close other than she had celery and meatballs. I think this is what I'm looking for ...Chris

  
  

  February 3, 2008

• 3:53 AM Sheila Lennon on Truck Stop Reese Pie

  "Prepare chocolate pudding according to package directions, using milk." It sounds like your choice how you make the pudding, since it just has to be pudding by the time you pour it in the pie shell. You could probably even use Kozy Shack ready-made, if you love it.

  
  

  February 2, 2008

• 1:30 PM Jackie on Truck Stop Reese Pie

  Please clarify. Is the pudding instant or cooked?

  
  

  December 5, 2007

• 12:00 PM bob on Moroccan Pot Roast in a crock pot

  wow... thanks for the effort! now I definitely have to make it. i'll report back on results... it sounds tasty.

  
  

  December 5, 2007

• 2:48 AM Sheila on Moroccan Pot Roast in a crock pot

  It's 6 quarts. (Had to get the model number off the bottom, then put that into a search engine that found it for sale, where its size was noted. It wasn't anywhere on the crock pot.)

  
  

  December 4, 2007

• 11:24 AM bob on Moroccan Pot Roast in a crock pot

  how big is your crock pot?

  
  

  November 23, 2007

• 9:32 AM Wayne on Loaded Baked Potato Salad

  What you have here is boiled potato salad. For "Baked Potato Salad; You would need to bake the potatoes (skin on), cut them into one inch (1") dice, add some sour cream or yogurt, salt & pepper and chives, with some crumbled bacon & cheddar cheese. You then truly have a baked potato salad. This version can be served hot or cold. If your family loves a loaded baked potato? They will love this version of poatato salad.

  
  

  November 18, 2007

• 11:20 PM Mandy White on Hot Cranberry Cider

  This sounds delicious - I cannot wait to try it!

  
  

  September 21, 2007

• 8:43 AM Jonathan on Beer for the season and the game

  A growler is a 1/2 gallon of beer sold in a glass container. It is refillable at the brewery.

  
  

  September 20, 2007

• 10:23 AM Lydia on Beer for the season and the game

  What's a growler?

  
  

  September 19, 2007

• 2:06 PM Jill on Can you turn cheap Choice steaks into Prime beef?

  Mine wasn't too salty at all, and I don't add salt to many things I cook. I was afraid of it being salty, so I did rinse it rather obsessively, maybe that's the difference? Worth a try, though!

  
  

  September 13, 2007

• 3:10 PM Sheila on Can you turn cheap Choice steaks into Prime beef?

  I just waded through all the comments at jaden's blog. Many thought it too salty, many didn't. One who didn't: "We made steak last night and it was so incredibly juicy. I think he only let the salt sit for half hour. The salt was perfect - maybe the key is not let it salt for that long." The steak also has to be thick, Jaden reiterated.

  
  

  September 13, 2007

• 2:50 PM Jon on Can you turn cheap Choice steaks into Prime beef?

  N.B. The cut I used was actually top loin, not top round.

  
  

  September 12, 2007

• 4:43 PM Jon on Can you turn cheap Choice steaks into Prime beef?

  I tried it last night. Took a top round and cut it in two. One I salted for an hour; the other I left alone. The look and texture was definitely different the salted piece looked darker, almost brown. Kind of like a dry aged steak (and I suppose that is the point). Two issues I came across: One was that it indeed tasted very salty. Not sure if I didn't do a good enough job rinsing. Also, I cooked both pieces for the same time, but the salted piece turned out overdone (the unsalted was med-to med rare whereas the salted was med to well), though admittedly still pretty tender, so maybe there is something to that.

  
  

  September 12, 2007

• 2:28 PM Sheila Lennon on Can you turn cheap Choice steaks into Prime beef?

  Thanks, Jill. Good to know. And it wasn't extra salty?

  
  

  September 12, 2007

• 1:38 PM Jill on Can you turn cheap Choice steaks into Prime beef?

  Sheila, I saw this recipe on Jaden's blog a couple of weeks ago and tried it last weekend. The resulting (cheap) cut was juicy and amazingly tender. Jaden knows her stuff!

  
  

  September 10, 2007

• 11:39 PM Betsy on Hickory Brown Sugar Baked Beans

  I like it that we have a night game Sunday against San Diego. Time to cook and eat before it starts.

  
  

  September 10, 2007

• 12:57 PM art on Hickory Brown Sugar Baked Beans

  This "hickory brown sugar baked beans" recipe sounds awesome, especially for an (outside by the fire patriots game party) I'm planning. I'm going to try to adopt this to cooking it in a dutch oven, and I'm guessing that would work very well as well as straightforward. Thanks so much for making me hungry. Go Patriots!

  
  

  September 6, 2007

• 6:26 PM pat feinstein on Gourmet R.I. pizza to go

  My favorite " Wood Grilled Pizza " place is Pizzico, right in my East Side neighborhood, 762 Hope Street, Providence. Tel: (401) 421-4114. They make Margarita, Barbecue Chicken, Spinach & Feta, Italiano, Four Cheese and Traditional. I highly recommend the Four Cheese, with Mozzarella, Gorganzola, Parmesan & Asiago. Topped with a pink Vodka sauce.