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bubbalouie - Posted - 11/23/2020: 19:08:49
Parchment paper is your friend!
Edited by - bubbalouie on 11/23/2020 19:20:51
bubbalouie - Posted - 11/28/2020: 19:02:11
We're having chicken wings with my leftover KFC spice experiment & nachos tonight.
I like stuffed olives with garlic or jalapenos to eat whole but while i was looking I found these for 3 bucks a can!
They're getting diced up with regular black olives for the nachos. I tried some, Salty but spicy too!
Brian T - Posted - 11/28/2020: 19:29:01
I buy 2 liter jars of Tassos kalamata Greek olives. The packaging is the killer.
The pitted ones are deadly, you can spoil your supper nibbling on those.
There's an olive tree disease that is killing off orchards in Europe.
So far, Italy has been hit the hardest, apparently Greece is next.
Wet Spaniel - Posted - 11/29/2020: 01:08:53
quote:
Originally posted by bubbalouie
We're having chicken wings with my leftover KFC spice experiment & nachos tonight.
I like stuffed olives with garlic or jalapenos to eat whole but while i was looking I found these for 3 bucks a can!
They're getting diced up with regular black olives for the nachos. I tried some, Salty but spicy too!
It's just as well you haven't invited my daughter over for dinner Bob, I reckon she'd decimate your entire serving of those nachos in seconds flat!.
Wet Spaniel - Posted - 11/29/2020: 01:12:23
Sausages a la gloop for us last night. It was meant to be a sausage & macaroni casserole which was made in advance a couple of days ago by our helper who does some cooking for us. A break in the communication chain about when to add the macaroni resulted in a large pot of sausages in red wallpaper paste. It’s safe to say it had a face only a mother could love 
Remsleep - Posted - 11/29/2020: 06:33:35
quote:
Originally posted by Wet Spaniel
Sausages a la gloop for us last night. It was meant to be a sausage & macaroni casserole which was made in advance a couple of days ago by our helper who does some cooking for us. A break in the communication chain about when to add the macaroni resulted in a large pot of sausages in red wallpaper paste. It’s safe to say it had a face only a mother could love
The first time I ever cooked pasta, I was 12 years old and on a week-long camping trip in the Adirondacks. We carried all our food in and all our garbage out and we cooked in billy cans over an open fire. One night I was given charge of the spaghetti. "Boil it in salted water for ten minutes," our group leader told me. What he didn't tell me was that the water had to come to a boil before I put in the pasta. The result was as one might expect, and I was not anyone's favorite camper that night, even if I did a pretty good job on the sauce. The meal, according to our group leader, "hit the spot, just at a rather high velocity."
Edited by - Remsleep on 11/29/2020 06:34:02
bubbalouie - Posted - 11/29/2020: 06:51:02
I gotta say that chicken coating is our new go- to. This is really close to deep fried. I bought spray on Pam olive oil & gave it a light coating but now I'm going to look into a spray bottle so we know what's in it.
Wife is sometimes skeptical of some of my cooking ideas but she said this is a keeper! 
Wet Spaniel - Posted - 11/29/2020: 12:17:33
Chicken stew and dumplings (suet dumplings) tonight. Proper stick to your ribs fodder !
J e f f - Posted - 11/29/2020: 14:57:21
We had fish sticks for dinner. We like fish sticks.
Wet Spaniel - Posted - 12/02/2020: 15:52:37
Home made, falafel, hummus, salad, carrot ‘French fries; and pita bread. Was lacking a touch of sentience and could have done with a pinch of suffering, but on the whole, by god do I feel morally superior .
Truth be told, that was my actual dinner tonight
Brian T - Posted - 12/02/2020: 16:19:16
Well, a couple of sentient meat rabbits got whacked and I need coaching to guide my hand
with one in my kitchen. They have my sediments. I presume ready for the oven.
Joint the thing. Baste it with something (I-don't-know-what) and into a roaster pan with veg?
Not a common cook book subject, even in the ethnic ones I read.
Wet Spaniel - Posted - 12/02/2020: 16:26:52
quote:
Originally posted by Brian T
Well, a couple of sentient meat rabbits got whacked and I need coaching to guide my hand
with one in my kitchen. They have my sediments. I presume ready for the oven.
Joint the thing. Baste it with something (I-don't-know-what) and into a roaster pan with veg?
Not a common cook book subject, even in the ethnic ones I read.
Cook them in beer Brian - you can really taste the hops
1935tb-11 - Posted - 12/02/2020: 16:46:43
tomorrow its is beef stroganoff from scratch using thin cut strips of sentient ribeye steak ( i know brendan will think its inhumane) but its got mushrooms and garlic too !
Edited by - 1935tb-11 on 12/02/2020 16:50:31
Wet Spaniel - Posted - 12/02/2020: 16:54:30
quote:
Originally posted by 1935tb-11
tomorrow its is beef stroganoff from scratch using thin cut strips of sentient ribeye steak ( i know brendan will think its inhumane) but its got mushrooms and garlic too !
That sounds fantastic - the steak sounds like overkill though to be honest.
bubbalouie - Posted - 12/02/2020: 17:09:30
Terry's got a rack of baby backs in the oven! 
1935tb-11 - Posted - 12/02/2020: 17:11:32
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by 1935tb-11
tomorrow its is beef stroganoff from scratch using thin cut strips of sentient ribeye steak ( i know brendan will think its inhumane) but its got mushrooms and garlic too !
That sounds fantastic - the steak sounds like overkill though to be honest.
i have tried rump steak and sirloin,, i just like the texture and the way the ribeye absorbs the rue much more then the others.
1935tb-11 - Posted - 12/02/2020: 17:13:01
quote:
Originally posted by bubbalouie
Terry's got a rack of baby backs in the oven!
sounds terrific ! i usually smoke mine on the grill and if they don't crust up just right i will finish them under the broiler in the oven.
Brian T - Posted - 12/02/2020: 17:18:07
Beer marinade, huh? Six-pack with half used as grease for the cook?
slammer - Posted - 12/02/2020: 18:00:57
Brian, I can help with the rabbit recipe........one of my favs!!!
Cut up rabbit jointing it like a chicken . Season some flour with salt and pepper and dust the rabbit good, shake off excess. Brown it in a Dutch oven with olive oil or any oil and a little butter to help it brown. Do a few pieces at a time. After its browned , remove rabbit and add a chopped onion, chopped carrots just to tease him one last time, and some diced taters and some garlic and any other root vegetable of your choice. . Brown the veggies or sauté till browned. Add at least one cup of wine .....your choice, a good pinch of salt , a blast of pepper, a bunch of parsley and deglaze the pan with the wine. Add the rabbit and add chicken or vegetable broth to cover ingredients. Bring to a boil, turn down heat and simmer for at least an hour or put pot covered in the oven at 350 for 90 minutes.
Fall off the bone goodness!!! Thicken the gravy with a little cornstarch and cold water if you want thicker gravy. Serve with your favorite bread, biscuits or cornbread and call me when it’s done. I’ve eaten many a rabbit over the years and is one of my favorites and always love walking a fence line or rock pile or downed timber in the cold weather or snow for them. My old friend from years ago was the best Finnish rabbit hunter I’ve ever seen. He used a Browning Buckmark semi-auto pistol and could get em on the run before I even saw them take off !!! I miss that !!! Good luck, ya can’t screw up rabbit !!!
Slammer!!!
Wet Spaniel - Posted - 12/03/2020: 00:24:59
quote:
Originally posted by 1935tb-11
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by 1935tb-11
tomorrow its is beef stroganoff from scratch using thin cut strips of sentient ribeye steak ( i know brendan will think its inhumane) but its got mushrooms and garlic too !
That sounds fantastic - the steak sounds like overkill though to be honest.
i have tried rump steak and sirloin,, i just like the texture and the way the ribeye absorbs the rue much more then the others.
Sorry Terry, I meant that maybe you would have been better using tofu
Wet Spaniel - Posted - 12/03/2020: 00:26:20
quote:
Originally posted by slammer
Brian, I can help with the rabbit recipe........one of my favs!!!
Cut up rabbit jointing it like a chicken . Season some flour with salt and pepper and dust the rabbit good, shake off excess. Brown it in a Dutch oven with olive oil or any oil and a little butter to help it brown. Do a few pieces at a time. After its browned , remove rabbit and add a chopped onion, chopped carrots just to tease him one last time, and some diced taters and some garlic and any other root vegetable of your choice. . Brown the veggies or sauté till browned. Add at least one cup of wine .....your choice, a good pinch of salt , a blast of pepper, a bunch of parsley and deglaze the pan with the wine. Add the rabbit and add chicken or vegetable broth to cover ingredients. Bring to a boil, turn down heat and simmer for at least an hour or put pot covered in the oven at 350 for 90 minutes.
Fall off the bone goodness!!! Thicken the gravy with a little cornstarch and cold water if you want thicker gravy. Serve with your favorite bread, biscuits or cornbread and call me when it’s done. I’ve eaten many a rabbit over the years and is one of my favorites and always love walking a fence line or rock pile or downed timber in the cold weather or snow for them. My old friend from years ago was the best Finnish rabbit hunter I’ve ever seen. He used a Browning Buckmark semi-auto pistol and could get em on the run before I even saw them take off !!! I miss that !!! Good luck, ya can’t screw up rabbit !!!
Slammer!!!
That sounds good!
Wet Spaniel - Posted - 12/03/2020: 00:34:22
Brian
I know you enjoy your time in the kitchen, this one is a bit of a process but I suspect you’d enjoy the process as much as the eating. It’s from a brilliant book called ‘nose to tail eating’ by chap called Fergus Henderson - he’s a great advocate of the old saying that you can eat every part of a pig except it’s oink. I I’ve made the confit with rabbit and pheasant legs and it works fantastically well.
it's a lovely book to read for pleasure too, he has a very gentle conversational way of explains the process's that he's using.
Edited by - Wet Spaniel on 12/03/2020 00:36:11
slammer - Posted - 12/03/2020: 03:49:37
Jonty, I see at the very bottom of the Nose to Tail book it says......With a introduction by Anthony Bourdain.
Im assuming its chef Anthony Bourdain who was and had numerous television series here in the states. Thought the guy had the world by the arse and then committed suicide recently and shocked the world!!! Loved his style and he had quite an interesting life...…..miss his stuff. Don't know if he was a known entity over on your side of the pond like he was here. I've read his books...……..good read !!!
Slammer!!!
BTW...…...confit rabbit...…...Mmmmmmm who'd a thunk?
Wet Spaniel - Posted - 12/03/2020: 04:16:33
quote:
Originally posted by slammer
Jonty, I see at the very bottom of the Nose to Tail book it says......With a introduction by Anthony Bourdain.
Im assuming its chef Anthony Bourdain who was and had numerous television series here in the states. Thought the guy had the world by the arse and then committed suicide recently and shocked the world!!! Loved his style and he had quite an interesting life...…..miss his stuff. Don't know if he was a known entity over on your side of the pond like he was here. I've read his books...……..good read !!!
Slammer!!!
BTW...…...confit rabbit...…...Mmmmmmm who'd a thunk?
Yes Dale, I enjoyed his writing. I bought 'a Cook's tour' because I liked the sub title which was something about trying the most extreme foods possible - from that I found I really enjoyed his writing and that from my times working in restaurants- I really understood what was going on in kitchen confidential. I've never seen his tv shows but I was surprised when I heard he'd killed himself.
You should try the confit, it really moistens up what is typically a very lean meat. Be warned though, I have to do mine in the electric smoker outside after I left the house smelling like a lard rendering plant. I would suggest that indoor cookery of confit is akin to boiling a deer head out - ie best done when the long haired general is out on manoeuvres
1935tb-11 - Posted - 12/03/2020: 04:37:00
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by 1935tb-11
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by 1935tb-11
tomorrow its is beef stroganoff from scratch using thin cut strips of sentient ribeye steak ( i know brendan will think its inhumane) but its got mushrooms and garlic too !
That sounds fantastic - the steak sounds like overkill though to be honest.
i have tried rump steak and sirloin,, i just like the texture and the way the ribeye absorbs the rue much more then the others.
Sorry Terry, I meant that maybe you would have been better using tofu
sorry i was a little slow on the uptake.... so used to the term sentient being and had my blinders on
rinemb - Posted - 12/03/2020: 05:38:20
Wife spent day in kitchen making her grandmother's (German) fruitcake. She is a little late, but it is getting harder and harder to find "good", actually any, candied fruit. And the recipe calls for one can of applesauce. Took a while to confirm what size can, therefore ounces. Its been years since my wife made it.
Me, I am still in quarantine, though yesterday's new CDC guidelines said I am free. So, I picked up a drive-through bucket of Popeye's Chicken, mashed potatoes, and mac n cheese. I will get back in the kitchen over weekend.
Today, wife's Hispanic childhood friend, is bringing over a full homemade family dinner, made from family recipes. I heard "fideo" mentioned.
brad
Wet Spaniel - Posted - 12/03/2020: 05:43:17
quote:
Originally posted by rinemb
Today, wife's Hispanic childhood friend, is bringing over a full homemade family dinner, made from family recipes. I heard "fideo" mentioned.
brad
I have no idea what video is, but the prospect of enjoying a meal made up of dishes you're not familiar with is a true adventure - I really hope you enjoy it. I remember the first time I ate with the family of a Pakistani friend, it was a world away from the typical take out curries I was used to and also a really enjoyable foray into undiscovered territory.
rinemb - Posted - 12/03/2020: 06:58:02
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by rinemb
Today, wife's Hispanic childhood friend, is bringing over a full homemade family dinner, made from family recipes. I heard "fideo" mentioned.
brad
I have no idea what video is, but the prospect of enjoying a meal made up of dishes you're not familiar with is a true adventure - I really hope you enjoy it. I remember the first time I ate with the family of a Pakistani friend, it was a world away from the typical take out curries I was used to and also a really enjoyable foray into undiscovered territory.
Agree. We have always used rice for any Mexican dishes, if it calls for a starch. We just never considered using pasta/vermicelli. I do a pretty mean Mexican fried rice, but never fideo. Brad
slammer - Posted - 12/03/2020: 08:54:59
My Mexican brother in-law’s mother made Sopa de Fideo years ago and served it with stewed pork and homemade tortillas. The noodles in the tortillas with a little cilantro and sour cream and pork is amazing and after her showing me how to make it , we have it often and never have rice with our Mexican fare.
I call it and compare it to Mexican Rice a Roni without the rice. We use the tiny egg noodles like the ones in Mrs. Grass’s noodle soup. Good stuff!!!
Slammer!!!
Brian T - Posted - 12/03/2020: 09:44:37
Jonty, Slammer, thank you. One recipe for each of the two rabbits that I have.
All the other ingredients are to hand. #1 could be Sunday dinner.
STUD - Posted - 12/05/2020: 17:09:03
Half price Porterhouse steak ($11) leftover mashed potatoes, steamed asparagus:
Brian T - Posted - 12/05/2020: 18:01:42
No rabbit tonight. Just climbing out of a 3:30 hr power outage.
Might use the oven but more to heat a 50F kitchen.
bubbalouie - Posted - 12/05/2020: 18:26:45
slammer I had to look up Mrs. Grass's soup We have Lipton chicken noodle soup here.
It's not all that special but we all know it as a comfort food. It has a yellow lump of boullion too.
I've ate a few boxes of The San Francisco Treat in my time!
Edited by - bubbalouie on 12/05/2020 18:31:18
Wet Spaniel - Posted - 12/06/2020: 01:48:58
After the the brutality of the pheasant hunt, I felt it was only right that we ate some non-sentient beans (well peas) - this evenings meal was squash and chick pea tagine with cous cous. We eat veggie usually a couple of times a week, and I’m afraid this was one of the more unremarkable meals we’ve had lately. I didn’t make it but if I do in the future, it’ll have the spicing ramped up.
rinemb - Posted - 12/06/2020: 04:51:00
Reistopf mit ........whatever you have
I peeled the casing off a rope of strong German sausage and browned it, chopping with spatula to a mix of md-crs pieces, then removed from pot. Added a chopped onion and a couple of cloves minced garlic and two pads butter then well sweated. Added two cups of long rice and sauteed a bit. Added 28 is can of Italian plum tomatoes with the sauce and chopped in pot. Added 10 oz can of mushrooms mit liquid. Added three cups of water and one T of Vegeta. Added sausage back in. Brought pot up to simmer, covered. About twenty minutes or until liquid all absorbed, stirring a couple of times. Topped with chopped parsley. Served with a dunkel and piece of toasted and buttered marbled rye. Maggi to desired . Brad
1935tb-11 - Posted - 12/06/2020: 07:53:30
quote:
Originally posted by 1935tb-11
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by 1935tb-11
tomorrow its is beef stroganoff from scratch using thin cut strips of sentient ribeye steak ( i know brendan will think its inhumane) but its got mushrooms and garlic too !
That sounds fantastic - the steak sounds like overkill though to be honest.
i have tried rump steak and sirloin,, i just like the texture and the way the ribeye absorbs the rue much more then the others.
i for got to mention it must be in a cast iron skillet
rinemb - Posted - 12/07/2020: 08:16:18
Shame on me, but, last night the family came together at our house to do the traditional tree decorating.
We ordered pizza delivery from a local mom&pop. One vegetarian pizza, one Italian sausage...then here is the shame on me: One of their specialty pizza's, a "coney island" pizza. Yep everything on a hot dog, but on a pizza round instead of a bun. Gotta admit, it was pretty good, and I didn't even have to cook or dress the hot dog!
Brad
STUD - Posted - 12/10/2020: 16:56:00
The ravening hordes got to it before I could take a proper picture - roast pork, green peas, and leftover rice pilaf:
Brian T - Posted - 12/10/2020: 17:21:30
Believe I have a few roasts in the freezer if I should ever get the blinding inspiration to use one.
Pasta Alfredo with a bunch of 16/20 prawns, handfuls of fine dice onion
and handful of dried Roma tomato halves.
Wet Spaniel - Posted - 12/10/2020: 17:48:43
quote:
Originally posted by figmo59
The ravening hordes got to it before I could take a proper picture - roast pork, green peas, and leftover rice pilaf:
Don't wash up Al, just throw me a couple of slices of bread.
Paul R - Posted - 12/11/2020: 03:02:02
quote:
Originally posted by rinemb
Today, wife's Hispanic childhood friend, is bringing over a full homemade family dinner, made from family recipes. I heard "fideo" mentioned.
brad
Fideo - sounds to me like a video of the family dog.
Wet Spaniel - Posted - 12/13/2020: 02:04:45
Now that looks superb Bob !
Wet Spaniel - Posted - 12/13/2020: 02:06:18
Pork and pepper spicy kebabs it’s Patatas bravas
STUD - Posted - 12/13/2020: 05:59:17
Last night: recreated a meal from one of our favorite Mexican restaurants. Steak with chipotle sauce, rice, refried beans.
Wet Spaniel - Posted - 12/13/2020: 06:32:52
quote:
Originally posted by figmo59
Last night: recreated a meal from one of our favorite Mexican restaurants. Steak with chipotle sauce, rice, refried beans.
Looks great!
Hey Al, what's the paddle hanging next to the banjo ?
Texasbanjo - Posted - 12/13/2020: 06:38:57
I'm not Al, but it looks like a pizza peel paddle to me.
STUD - Posted - 12/13/2020: 06:41:55
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by figmo59
Last night: recreated a meal from one of our favorite Mexican restaurants. Steak with chipotle sauce, rice, refried beans.
Looks great!
Hey Al, what's the paddle hanging next to the banjo ?
It's fer placing ..turning..n removing ..pizza from the wood fired behive brick ovin... :0)
Cooks pizza ..stoopidly fast...!
I mean...seconds..!
STUD - Posted - 12/13/2020: 06:45:39
Sadly it has not been used since the wood stove heater...now uses the flue fer exaust...
I have had thoughts of Makin a cigar box guitar out of it...
Heh...mebee ah longneck one.. ;0)
Wet Spaniel - Posted - 12/13/2020: 07:05:53
quote:
Originally posted by figmo59
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by figmo59
Last night: recreated a meal from one of our favorite Mexican restaurants. Steak with chipotle sauce, rice, refried beans.
Looks great!
Hey Al, what's the paddle hanging next to the banjo ?
It's fer placing ..turning..n removing ..pizza from the wood fired behive brick ovin... :0)
Cooks pizza ..stoopidly fast...!
I mean...seconds..!
Ahh, I thought it might be, I've got the go ahead to put one in the back garden now I've finished the kitchen - it'll wait until the spring now.
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