Wet Spaniel - Posted - 02/11/2021:  04:11:10

quote:

---

Originally posted by figmo59

Bruschetta - one of our go-to dinners.

---

They're some of the best meals, really sociable - dig in and help yourself 

STUD - Posted - 02/11/2021:  10:29:02

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by Remsleep

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by Brian T

Fresh tomato is a recent twist.

 

---

I used to work in an Italian restaurant- the amount of people who asked to have an egg cracked on there pizza before cooking amazed me-personal twists I understand... but that one just looked so very wrong.

---

When I was there in the 80s, Germany had lots of Momma e Papa Italian places so I could eat as much good pizza as my budget allowed. The two completely weird toppings that I encountered there were a fried egg and tuna with black olives. As it turns out, both are delicious. Pineapple on pizza, however, is a seditious insurrection, a conspiracy against all that is right, good, proper, and delicious. 

---

I'm with you on the pineapple .

My all time favourite pizza topping was the one I watched a drunk couple try and eat after turning up in our restaurant just a minute or two before closing time.  The manager let them in much to our chagrin, to make matters worse, they ordered one pizza to share.  Fortunately the last words the drunk guy uttered were 'and if it's not extra spicy I'll be sending it back'.  The chef was already pissed off at having to cook after cleaning the kitchen down, so the poor souls didn't stand a chance.  It was one of the funniest things I have ever witnessed,  watching these two drunks drooling and salivating with their noses running and eyes streaming - in fact I'm chuckling now just thinking about it.

---

Thanks fer the tip on ..how to get a pizza..dun'right..! ;0)

1935tb-11 - Posted - 02/12/2021:  06:22:48

flounder ,,baked potato,, hush puppies and slaw tonite,,good stuff in cold weather

STUD - Posted - 02/12/2021:  06:33:35

Last night steak bombs...

Tanight.. beef tip stir fry...

I'll bug Liz fera a pic.. ;0)

 

STUD - Posted - 02/12/2021:  06:42:50

Last night's steak sandwiches. Beef tips, onions, and provolone cheese. Tonight - stir fry with the leftover beef tips.

 

STUD - Posted - 02/12/2021:  16:11:01

Beef stir fry over jasmine rice, flan for dessert. I turn my back for 2 seconds and this is what happens!
Liz

 

slammer - Posted - 02/12/2021:  18:09:53

No pics but fresh walleye with a little Dirty Bird rub!!! I’m thinking we have a new favorite for broiled walleye!!! Damnnnnnnnnnn!!! Just a little did the job nicely!!!
I’m thinking of renaming it to Wacky Walleye Rub!!! These walleye were caught this afternoon in 43 ft of water in 2 degree temps without windchill. Needles to say they were fresh!!! Served with slaw, baked beans and sweet potato fries!!!
Fig and Liz.......I’m thinking the rub is gonna be amazing on Catfish bites and hush puppies!!! I also put a pinch in my homemade tartar sauce!!! YUP !!! Thanks a bunch!!!
Slammer!!!

Wet Spaniel - Posted - 02/12/2021:  19:36:49

Sounds like there’s a theme happening slammer ....chicken thighs in the smoker with dirty bird and hot dirty bird rub. Bloody good they were too. I sauced a couple up and the ate most of the un-sauced ones during the taste test. Thanks again Fig & Liz, they were a lovely present to receive .

bubbalouie - Posted - 02/12/2021:  19:56:14

There's a lot of fish prejudice out here. I've heard people say they won't eat fresh water fish!

When the mudcats or perch are running in southern Ontario be prepared to be eaten by black flies. 

Walleye/Pickerel are fresh water halibut. Perch are in the sauger family along with walleye.

We used to catch what we called Lancaster perch off the big dock in Kingston. They were over a foot long & put up a pretty good fight trying to stay out of the frying pan!

My grandpa had the first rustic cottage on the lake where I spent all the summers of my childhood.

I discovered what we called Oswego Bass in our lake fishing with minnows, 

Sunfish, blue gills & even a nice clean Rock bass, A nice stringer of rainbow or speckled trout.

rinemb - Posted - 02/13/2021:  04:52:10

Last night, white chili plopped over fried corn tortillas.

Tonight, tostados with ground beef.

Tomorrow night, Valentine's Day. Thick ribeye, mushrooms, baked potato, hearty bread, petit syrah, pecan pie. Indoor cooking protical...it's too cold out!  Will send pics. Brad

bubbalouie - Posted - 02/13/2021:  10:06:47

I was reading on another forum about whether French fries were invented in France or Belgium.

A guy replied when he orders a fancy dinner he asks for potatoes served in the French manner to accompany Beef Wellington in the Hamburg manner with a tomato reduction.

STUD - Posted - 02/13/2021:  15:29:20

Tomorrow night I will be doing a Valentine's dinner of Venison Tenderloin Wellington. First attempt at this classic. Wish me luck!
Liz

1935tb-11 - Posted - 02/13/2021:  15:48:03

tonite she fixed beef tips and rice with gravy ,field peas,,greens and biscuits

Edited by - 1935tb-11 on 02/13/2021 15:48:25

rinemb - Posted - 02/14/2021:  05:03:38

quote:

---

Originally posted by figmo59

Tomorrow night I will be doing a Valentine's dinner of Venison Tenderloin Wellington. First attempt at this classic. Wish me luck!

Liz

---

Yum! Brad

rinemb - Posted - 02/14/2021:  05:08:03

I am going to do my mushrooms in red wine, as per ATK.
A method to avoid mushrooms just sogging up with fat and getting a funky texture in a weird sauce.
If it works/tastes good I will share. Brad

Wet Spaniel - Posted - 02/14/2021:  05:38:55

quote:

---

Originally posted by figmo59

Tomorrow night I will be doing a Valentine's dinner of Venison Tenderloin Wellington. First attempt at this classic. Wish me luck!

Liz

---

Hey Liz, don't want to teach anyone to suck eggs, but if you've not thought of it, use a temp probe when cooking it.  Having the meat wrapped in the pastry takes any sense of feel of how the meat is cooking.  I made one with blackstrap ft]rom a red deer and the temp probe took away all my worries of overcooking it.

seeing as it's valentines - is this from the deer Al shot in his altogether 

Edited by - Wet Spaniel on 02/14/2021 05:39:31

Wet Spaniel - Posted - 02/14/2021:  05:42:55

Last night we had a pork fillet casserole which was seasoned with star anise. It was so pungent that 3 out of the 4 of us simply couldn’t eat it. It wasn’t badly cooked but the aniseed flavour was hugely overpowering..... no pictures as it wasn’t on my plate long enough for that. Dinner ended up being rice and steamed vegetables 

STUD - Posted - 02/14/2021:  06:08:47

quote:

---

Originally posted by Wet Spaniel

Last night we had a pork fillet casserole which was seasoned with star anise. It was so pungent that 3 out of the 4 of us simply couldn’t eat it. It wasn’t badly cooked but the aniseed flavour was hugely overpowering..... no pictures as it wasn’t on my plate long enough for that. Dinner ended up being rice and steamed vegetables 

---

Anise happens....

You can substitute the first word with one that rhymes with.....HIT.... :0/

STUD - Posted - 02/14/2021:  06:12:54

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by figmo59

Tomorrow night I will be doing a Valentine's dinner of Venison Tenderloin Wellington. First attempt at this classic. Wish me luck!

Liz

---

Hey Liz, don't want to teach anyone to suck eggs, but if you've not thought of it, use a temp probe when cooking it.  Having the meat wrapped in the pastry takes any sense of feel of how the meat is cooking.  I made one with blackstrap ft]rom a red deer and the temp probe took away all my worries of overcooking it.

seeing as it's valentines - is this from the deer Al shot in his altogether 

---

Me rifle swung left...

Little Al swung right....

The sound of the rifles.."CRACK"....

Ended that deers...Plight..... ;0)

Wet Spaniel - Posted - 02/14/2021:  06:24:58

quote:

---

Originally posted by figmo59

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by figmo59

Tomorrow night I will be doing a Valentine's dinner of Venison Tenderloin Wellington. First attempt at this classic. Wish me luck!

Liz

---

Hey Liz, don't want to teach anyone to suck eggs, but if you've not thought of it, use a temp probe when cooking it.  Having the meat wrapped in the pastry takes any sense of feel of how the meat is cooking.  I made one with blackstrap ft]rom a red deer and the temp probe took away all my worries of overcooking it.

seeing as it's valentines - is this from the deer Al shot in his altogether 

---

Me rifle swung left...

Little Al swung right....

 

The sound of the rifles.."CRACK"....

Ended that deers...Plight..... ;0)

---

Speaking of cracks, I hope you put some clothes on before you started dragging it

Brian T - Posted - 02/14/2021:  09:11:40

Well, I burnt the baked Lime Chicken. Half a big pot full. Chunk tomatoes cremate pretty quickly.
Managed to save some on top that will >> curry one of these nights.
Possibly perogie tonight.

rinemb - Posted - 02/14/2021:  09:15:04

Valentine's Day breakfast, on Gramma'a china. Parisian hot chocolate, French style yogurt, soft boiled egg, bacon, and French bread toast. (Yogurt homemade, hot chocolate from hand chopped French chocolate with whisk-whipped cream and fleur de sel.) With "morning in Paris" romantic music.
Time to go pick some banjo now! ;-)
Brad

 

bubbalouie - Posted - 02/14/2021:  09:34:16

quote:

---

Originally posted by rinemb

Valentine's Day breakfast, on Gramma'a china. Parisian hot chocolate, French style yogurt, soft boiled egg, bacon, and French bread toast. (Yogurt homemade, hot chocolate from hand chopped French chocolate with whisk-whipped cream and fleur de sel.) With "morning in Paris" romantic music.

Time to go pick some banjo now! ;-)

Brad

---

Will you be my Valentine!  

LOL!

Wet Spaniel - Posted - 02/14/2021:  09:35:55

Not sure what we are having but we’ve been banished to the living room to watch movies whilst the kids beaver away in the kitchen...... ooh the anticipation 

STUD - Posted - 02/14/2021:  09:56:40

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by figmo59

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by figmo59

Tomorrow night I will be doing a Valentine's dinner of Venison Tenderloin Wellington. First attempt at this classic. Wish me luck!

Liz

---

Hey Liz, don't want to teach anyone to suck eggs, but if you've not thought of it, use a temp probe when cooking it.  Having the meat wrapped in the pastry takes any sense of feel of how the meat is cooking.  I made one with blackstrap ft]rom a red deer and the temp probe took away all my worries of overcooking it.

seeing as it's valentines - is this from the deer Al shot in his altogether 

---

Me rifle swung left...

Little Al swung right....

 

The sound of the rifles.."CRACK"....

Ended that deers...Plight..... ;0)

---

Speaking of cracks, I hope you put some clothes on before you started dragging it

---

Actually the next step was ta call me Boys cellphone..

N ..say.. Bring tractor..... ;0)

rinemb - Posted - 02/14/2021:  09:58:25

quote:

---

Originally posted by Wet Spaniel

Not sure what we are having but we’ve been banished to the living room to watch movies whilst the kids beaver away in the kitchen...... ooh the anticipation 

---

Best kind of meal.  You don't cook.  And what ever ends up on your plate, it's love.  With their teacher, I am sure it will be tasty.  Enjoy a pint while you wait.  Brad

Edited by - rinemb on 02/14/2021 09:58:51

Wet Spaniel - Posted - 02/14/2021:  10:06:14

quote:

---

Originally posted by figmo59

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by figmo59

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by figmo59

Tomorrow night I will be doing a Valentine's dinner of Venison Tenderloin Wellington. First attempt at this classic. Wish me luck!

Liz

---

Hey Liz, don't want to teach anyone to suck eggs, but if you've not thought of it, use a temp probe when cooking it.  Having the meat wrapped in the pastry takes any sense of feel of how the meat is cooking.  I made one with blackstrap ft]rom a red deer and the temp probe took away all my worries of overcooking it.

seeing as it's valentines - is this from the deer Al shot in his altogether 

---

Me rifle swung left...

Little Al swung right....

 

The sound of the rifles.."CRACK"....

Ended that deers...Plight..... ;0)

---

Speaking of cracks, I hope you put some clothes on before you started dragging it

---

Actually the next step was ta call me Boys cellphone..

N ..say.. Bring tractor..... ;0)

---

1 - can I have his number

2 - will he travel to Scotland

Wet Spaniel - Posted - 02/14/2021:  10:08:05

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by Wet Spaniel

Not sure what we are having but we’ve been banished to the living room to watch movies whilst the kids beaver away in the kitchen...... ooh the anticipation 

---

Best kind of meal.  You don't cook.  And what ever ends up on your plate, it's love.  With their teacher, I am sure it will be tasty.  Enjoy a pint while you wait.  Brad

---

I'm doing as I'm to,d on the pint front Brad - I don't need telling twice !

ive just been handed a menu ....

rinemb - Posted - 02/14/2021:  10:23:15

Ahhhhhhh!

1935tb-11 - Posted - 02/14/2021:  11:27:12

today its chicken casserole ,, green beans,,corn,,pickled beets,,big fat yeast rolls.. triple chocolate cake with caramel icing. DATS WHAT I AM TALKIN ABOUT !

STUD - Posted - 02/14/2021:  11:48:09

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by figmo59

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by figmo59

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by figmo59

Tomorrow night I will be doing a Valentine's dinner of Venison Tenderloin Wellington. First attempt at this classic. Wish me luck!

Liz

---

Hey Liz, don't want to teach anyone to suck eggs, but if you've not thought of it, use a temp probe when cooking it.  Having the meat wrapped in the pastry takes any sense of feel of how the meat is cooking.  I made one with blackstrap ft]rom a red deer and the temp probe took away all my worries of overcooking it.

seeing as it's valentines - is this from the deer Al shot in his altogether 

---

Me rifle swung left...

Little Al swung right....

 

The sound of the rifles.."CRACK"....

Ended that deers...Plight..... ;0)

---

Speaking of cracks, I hope you put some clothes on before you started dragging it

---

Actually the next step was ta call me Boys cellphone..

N ..say.. Bring tractor..... ;0)

---

1 - can I have his number

2 - will he travel to Scotland

---

1- .... 1-800-pop-deer...

2- ....You ..Snap the Whip..( all expenses paid.. ;0)..).. N..

He'll make the Trip...! ;0)

STUD - Posted - 02/14/2021:  11:51:02

Pickled Beets are great..! :0)

Brian T - Posted - 02/14/2021:  12:25:03

Archaeology in the lower shelf of the fridge revealed a full jar of beet pickles.
I wonder what the C-14 age will be. Well aged for certain.
Test with perogie, bacon, onion, and sour cream tonight.

1935tb-11 - Posted - 02/14/2021:  12:32:09

while her mom is staying with us i am going to get her to teach me how to do the beets like she does,,,best pickled beets i have ever ate in my life,, i could do a jar at one sitting if they would let me.

Wet Spaniel - Posted - 02/14/2021:  12:39:05

quote:

---

Originally posted by 1935tb-11

while her mom is staying with us i am going to get her to teach me how to do the beets like she does,,,best pickled beets i have ever ate in my life,, i could do a jar at one sitting if they would let me.

---

I love pickled beetroot - key question Terry.... whole or sliced?

Wet Spaniel - Posted - 02/14/2021:  12:40:33

Our meal, from my (yes I’m biased) wonderful kids.

 

1935tb-11 - Posted - 02/14/2021:  12:51:21

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by 1935tb-11

while her mom is staying with us i am going to get her to teach me how to do the beets like she does,,,best pickled beets i have ever ate in my life,, i could do a jar at one sitting if they would let me.

---

I love pickled beetroot - key question Terry.... whole or sliced?

---

sliced into 2 bite chunks mostly,,,  last year i took her 50 lbs of beets abd she canned them all,,, so we good this year.

Wet Spaniel - Posted - 02/14/2021:  12:56:17

quote:

---

Originally posted by 1935tb-11

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by 1935tb-11

while her mom is staying with us i am going to get her to teach me how to do the beets like she does,,,best pickled beets i have ever ate in my life,, i could do a jar at one sitting if they would let me.

---

I love pickled beetroot - key question Terry.... whole or sliced?

---

sliced into 2 bite chunks mostly,,,  last year i took her 50 lbs of beets abd she canned them all,,, so we good this year.

---

I'm not surprised you're happy to look after her Terry, 50lbs of beetroot - she's a keeper!  I'm an absolute sucker for a ham and pickled beetroot sandwich- food of the gods!

Brian T - Posted - 02/14/2021:  13:00:08

Beet pickles sliced. More surface to volume, they pickle faster. Wish they didn't bleed so much.
I just boil until tender, skin and slice 1/4". Juice is 1C vinegar, 1C water, 1 tbsp sugar.

Jonty, your kids have learned to kitchen mantra = "Don't Burn It."
Fabulous looking meal, if I do say so. I would be done for the day after that.

Wet Spaniel - Posted - 02/14/2021:  13:17:16

quote:

---

Originally posted by Brian T

Jonty, your kids have learned to kitchen mantra = "Don't Burn It."

Fabulous looking meal, if I do say so. I would be done for the day after that.

---

i am done Brian, James on and ready to fall asleep on the sofa shortly!

heavy5 - Posted - 02/14/2021:  13:38:00

A great meal , a nap , then going into the kitchen to smell what had cooked & or baked .
Ah , sniff it up !

STUD - Posted - 02/14/2021:  16:29:42

Here's the Venison Wellington - came out pretty much perfect! Very tasty but VERY rich - Al said it reminded him of meals in the upper echelon officers mess...

 

slammer - Posted - 02/14/2021:  17:40:39

Damn Liz!!! I might just have to take a winter deer just to try that!!! Looks amazing and meat is pink just the way it’s supposed to be!!!
I fixed venison filet mignon seasoned with Kosmos cow cover and some jumbo shrimp dejonghe !!! Served with a baked gold tater and sour cream with a salad of greens , pickled beets and blue cheese with a balsamic reduction. Everything was great but the beet and green salad was the highlight..........especially after everyone was talking about pickled beets.
That Damn Wet Spaniel has me Jonesing for a ham and pickled beet sammiches. Never even thought about it but sure sounds damn good to me. Sweet, acidic, and salty on a toasty bun !!! Maybe a slice of havarti just to round it out !!!
Slammer!!!

Wet Spaniel - Posted - 02/15/2021:  00:19:02

quote:

---

Originally posted by slammer

That Damn Wet Spaniel has me Jonesing for a ham and pickled beet sammiches. Never even thought about it but sure sounds damn good to me. Sweet, acidic, and salty on a toasty bun !!! Maybe a slice of havarti just to round it out !!!

Slammer!!!

---

Go on Dale, you know it makes sense.....// that's the way most of my Christmas ham disappeared, between a couple of slices of bread along with some pickled red beetroot.

My nana was demon pickler and my brother loved to eat pickled beetroot sarnies - nothing else in them.  I remember one day he ate so many that when I was playing in the lounge I heard a wailing coming from the bathroom - I suspect you can guess why...... his pee wasn't just a bit red, it was completely  right beetroot red 

Wet Spaniel - Posted - 02/15/2021:  00:19:51

quote:

---

Originally posted by figmo59

Here's the Venison Wellington - came out pretty much perfect! Very tasty but VERY rich - Al said it reminded him of meals in the upper echelon officers mess...

---

That does look Superb Liz!

rinemb - Posted - 02/15/2021:  04:06:34

Valentine's Night dinner:

Fresh roasted beet and citrus salad with toasted almonds. Salt-crusted baked potato. Mushrooms sauteed with shallot and more , in a red wine reduction sauce. Indoor thick cut ribeye, CI skillet seared, finished in oven. Hearty and crusty tuscan bread. Paired with a red wine of petit syrah.

Served on another Grandmother's china and silver. Loosened the belt and ate cake. Then retired to the sitting room and enjoyed a digestive of wheated bourbon.

Brad

Edited by - rinemb on 02/15/2021 04:07:43

 

STUD - Posted - 02/15/2021:  05:17:34

Grammas china...
Dose add to the flavor... :0)

rinemb - Posted - 02/15/2021:  06:43:06

quote:

---

Originally posted by Wet Spaniel

Our meal, from my (yes I’m biased) wonderful kids.

---

I am sure it was good.  The presentation component will come?

The most important thing is, that they can feed themselves in the future, which means they don't need to spend their lives in your house.  You will appreciate that more and more as time passes.  

Brad

rinemb - Posted - 02/15/2021:  06:45:02

quote:

---

Originally posted by figmo59

Grammas china...

Dose add to the flavor... :0)

---

Of course.   And notice the wine and the mushrooms and the beets are all the same color. ;-) My daughter would want you to notice the "supreme" orange slices.  I had to look that one up!

And I assure you, there was steak under the pile of mushroom stuff.  Brad

Edited by - rinemb on 02/15/2021 06:48:11