Smoothieless

R

Reese W

New member
I left my smoothie in the fridge yesterday. Now it's just a thick shake,
without ice.

I was thinking of throwing it back in the blender with some ice and milk.

Should I do it? (I'm just a Pooh bear)


W. Pooh (AKA Winnie P.)
 
On Sun, 6 Feb 2011 19:16:10 -0500, "Christopher M."
wrote:

Remixing it with more ice seems logical, but isn't it a bit too thin
now because of the melted ice from yesterday? I'd add more yogurt or
a banana to try to thicken it up a bit.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article ,
"Christopher M." wrote:


No. To do so would be to unleash the pseudopower of nuclear fishin'.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article , "news" wrote:


What about chipotle do you not like? A chipotle is a smoked jalape?o
pepper?nothing hokey about it.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
Melba's Jammin' wrote:


What does chipotle get soaked in? A local mexican-ish place soaks them in
tequila but I think the tradition must be another. Vinegar? Saltwater?
--
ViLco
Let the liquor do the thinking
 
Melba's Jammin' wrote:

The word is overused, mostly be trendy chain restaurants, frozen
prepared foods that imitate trendy chain restaurants, and fast food
that wants to be trendy. (kind of like Olive Garden's use of "Alfredo")

-Bob
 
On Mon, 7 Feb 2011 17:14:11 +0100, "ViLco" wrote:


Rachel Ray reconstituted some in beef broth the other day- for a chili
dish she was making. After they'd been soaked a bit she used a
blender on them and turned them into a semi-liquid.

My chili cooks for long enough that *its* juices reconstitute them on
the go. I don't drain beans or tomatoes if I'm using canned. If
I'm using fresh I might add chicken stock if things look dry to me.

Jim
 
On Mon, 07 Feb 2011 10:37:13 -0600, zxcvbob
wrote:


Chipotle is also code for "too much smoke". If it says chipotle, I
don't order it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 07 Feb 2011 10:39:01 -0600, zxcvbob
wrote:


Good idea, but I'd never have enough space for that. I have to plan
ahead just to make space for the ice cream maker bowl.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 7, 11:37?am, zxcvbob wrote:

Really? Most of my chipotle consumption is at home. (Then again,
I avoid chain restaurants like the plague.) Today for lunch I had a
sandwich of
leftover grilled chicken on an onion roll spread with mayo and
sprinkled
with a little ground chipotle.

Ground chipotle is wonderful on sweet potato fries, too.

Cindy Hamilton
 
Cindy Hamilton wrote:


I buy bags of "morita" style chipotles (very hot, and not as smoky
as the tan cigar-butt chipotles) at the Mexican market and keep them
in the freezer. I mostly crumble them up in beans soups and stuff
like that.

I used to buy the canned chipotles, but I've found that I like the
dried ones better.

-Bob
 
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