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Wednesday, December 11, 2013. Bubble Room Red Velvet Cake. 3 3/4 c. self-rising flour. 2 1/4 c. sugar. 2 1/4 c. vegetable oil. 1 1/2 c. buttermilk. 1/3 c red food coloring (this is NOT a typo). 16 oz cream cheese. 1 1/2 c. butter. 1 c chopped pecans. Preheat oven to 350°. Sift together dry ingredients in a bowl. Add eggs, vinegar, oil, buttermilk, vanilla, and food coloring and mix well. Spoon into three greased and floured 9" cake pans. Meanwhile, beat cream cheese and butter in mixer until fluffy.

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Wednesday, December 11, 2013. Bubble Room Red Velvet Cake. 3 3/4 c. self-rising flour. 2 1/4 c. sugar. 2 1/4 c. vegetable oil. 1 1/2 c. buttermilk. 1/3 c red food coloring (this is NOT a typo). 16 oz cream cheese. 1 1/2 c. butter. 1 c chopped pecans. Preheat oven to 350°. Sift together dry ingredients in a bowl. Add eggs, vinegar, oil, buttermilk, vanilla, and food coloring and mix well. Spoon into three greased and floured 9 cake pans. Meanwhile, beat cream cheese and butter in mixer until fluffy.

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7 cocoa

8 vanilla extract

9 vinegar

10 powdered sugar

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Gross Food | food.grosshome.com Reviews

https://food.grosshome.com

Wednesday, December 11, 2013. Bubble Room Red Velvet Cake. 3 3/4 c. self-rising flour. 2 1/4 c. sugar. 2 1/4 c. vegetable oil. 1 1/2 c. buttermilk. 1/3 c red food coloring (this is NOT a typo). 16 oz cream cheese. 1 1/2 c. butter. 1 c chopped pecans. Preheat oven to 350°. Sift together dry ingredients in a bowl. Add eggs, vinegar, oil, buttermilk, vanilla, and food coloring and mix well. Spoon into three greased and floured 9" cake pans. Meanwhile, beat cream cheese and butter in mixer until fluffy.

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food.grosshome.com

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Gross Food: August 2010

http://food.grosshome.com/2010_08_01_archive.html

Monday, August 30, 2010. Redfish Fish on the Half Shell. I was in New Orleans earlier this year and ate at Couchon (pig) http:/ www.cochonrestaurant.com/. With this recipe listed by the owner of Couchon. I haven't made it yet, but I know it's worth catching a few fish to try it our. I thought I would share it with you:. Six 7-oz. fillets of redfish (or other fish), skin and scales on, with pin bones removed. 1/4 tsp. kosher salt for each fillet. Scant 1/4 tsp. black pepper for each fillet. 3 Using a meta...

2

Gross Food: January 2010

http://food.grosshome.com/2010_01_01_archive.html

Saturday, January 30, 2010. Tonight, I was hungry and decided to look through through the cabinets. I've never seen a chicken tortilla soup recipe, but I've eaten a few bowls. Here's my take.by the way, I didn't measure, so just use your skill. All ingredients are chopped however you want. Flour - about 3-4 tablespoons. Chicken stock or broth. Cilantro - dry or fresh. Corn tortilla strips - toasted. Subscribe to: Posts (Atom). Ask me if you want to know more about me. View my complete profile.

3

Gross Food: Carbonara

http://food.grosshome.com/2013/11/carbonara.html

Thursday, November 14, 2013. I got this from Anthony Bourdain's Rome episode. Check it out here http:/ youtu.be/nE9LCLsk-qg? Fresh coarse ground black pepper. Pasta (thick spaghetti works well, but any long noodle probably works. If you can make it fresh, it's even better). Wisk 2 eggs. Stir in equal parts of cheeses. Grind in black pepper (be generous - the pepper really makes this dish pop). Add a little olive oil. Wisk/stir until you have a nice paste. Subscribe to: Post Comments (Atom).

4

Gross Food: Shrimp & Grits

http://food.grosshome.com/2013/11/shrimp-grits.html

Wednesday, November 13, 2013. We picked up the recipe on a trip to Charleston, SC several years ago. It has become a staple in our home. We went to a cooking class at a place called Charleston Cooks! This is my revised version of the recipe. Throw everything into a stock pot, cover and boil. Strain. Now you have shrimp stock. Tip: freeze the shrimp shells until garbage day so they don't stink up your trash. Stone ground yellow grits (white grits work too, but yellow are best). View my complete profile.

5

Gross Food: August 2009

http://food.grosshome.com/2009_08_01_archive.html

Saturday, August 29, 2009. Last weekend, I caught a 28" Black Tip shark. I've never eaten shark, so I decided to grill it up. I'm pretty sure, next time I catch a shark, I'll just let it go. I wasn't a big fan. Shark has an ammonia smell to it that makes it a bit unappetizing. To remove the smell, you have to soak it in lemon juice or buttermilk. Well, I tried both and it still didn't seem to help. I seasoned it pretty heavily with Tony Chachere's Creole Seasoning. Http:/ www.tonychachere.com/. Mix toget...

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food.grosshome.com

Gross Food

Wednesday, December 11, 2013. Bubble Room Red Velvet Cake. 3 3/4 c. self-rising flour. 2 1/4 c. sugar. 2 1/4 c. vegetable oil. 1 1/2 c. buttermilk. 1/3 c red food coloring (this is NOT a typo). 16 oz cream cheese. 1 1/2 c. butter. 1 c chopped pecans. Preheat oven to 350°. Sift together dry ingredients in a bowl. Add eggs, vinegar, oil, buttermilk, vanilla, and food coloring and mix well. Spoon into three greased and floured 9" cake pans. Meanwhile, beat cream cheese and butter in mixer until fluffy.

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