slammer - Posted - 02/15/2021:  16:39:07

BRAD, I need to give you Kudos!!! Your food not only looks amazing , but your plating and setting is always so consistently elegant!!! It can only add to the meal as far as I’m concerned. Fine China and place setting with all the accessories is something I don’t do enough. I have the tools and have the knowledge, but don’t take the time to do it as often as everyone should!!!
Beef Wellington wouldn’t taste nearly as good on a paper plate on a TV tray!!!
Love your pictures and when I’m retired I plan on taking the time to do it right as often as you do!!! I’m not Worthy!!!
Slammer!!!

slammer - Posted - 02/15/2021:  16:51:34

Jonty, yesterday was beet day for me and today I had my first ham (although it was deli ham and not off the bone) and pickled beet sammi!!! OMG!!!!! im in love!!!
I also had to pull out all the stops!!!
I love me a peanut butter and sweet pickle sandwich. I know it sounds weird , but I’ve been eating them since I was a kid when saw a classmate who came from a poor family eat them every day. His family got government peanut butter and his mom canned everything she could. This kid ate peanut butter and pickle sandwiches everyday from 1st grade through high school. I tried it one day and DAMN !!!
Tried it with the pickled beats and again DAMN !!!
Only problem, the whole beet thing is taking a toll on my system......both ends!!!
Thought I had to go see a urologist and a proctologist if ya know what I mean!!!
Slammer!!!

Wet Spaniel - Posted - 02/15/2021:  16:59:33

quote:

---

Originally posted by rinemb

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

---

To be honest Brad, the most important thing is my son can cook well and hook himself a girl, and my daughter is a perfectly good cook and doesn't have to fall foul of any conniving boy thinking he can pull a fast one by cooking her a meal.  

Wet Spaniel - Posted - 02/15/2021:  17:01:15

quote:

---

Originally posted by rinemb

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

---

That looks superb Brad.  It's alway nice to have an occasion to do things 'right'

Wet Spaniel - Posted - 02/15/2021:  17:06:10

quote:

---

Originally posted by slammer

Jonty, yesterday was beet day for me and today I had my first ham (although it was deli ham and not off the bone) and pickled beet sammi!!! OMG!!!!! im in love!!!

I also had to pull out all the stops!!!

I love me a peanut butter and sweet pickle sandwich. I know it sounds weird , but I’ve been eating them since I was a kid when saw a classmate who came from a poor family eat them every day. His family got government peanut butter and his mom canned everything she could. This kid ate peanut butter and pickle sandwiches everyday from 1st grade through high school. I tried it one day and DAMN !!!

Tried it with the pickled beats and again DAMN !!!

Only problem, the whole beet thing is taking a toll on my system......both ends!!!

Thought I had to go see a urologist and a proctologist if ya know what I mean!!!

Slammer!!!

---

You do make me chuckle Dale   I'm really glad you enjoyed the ham and beetroot butties.  At some point in the near future - when my wife is out... I'll try the pickle and peanut butter sarnie - my favourite as a kid was peanut butter and lemon curd, but that pales into insignificance after your suggestion.

on the proctologist front (or should that be behind)..... always go for one with a slimline wristwatch - if they're wearing a breitling - head for the hills 

slammer - Posted - 02/15/2021:  17:45:53

on the proctologist front (or should that be behind)..... always go for one with a slimline wristwatch - if they're wearing a breitling - head for the hills

I just blew beat juice across the room and I’m not sure which end it came out of!!!
Damn you Jonty!!! That don’t just wipe off without leaving a mark....
.and I’ve got the shorts to prove it !!!
Slammer!!!

rinemb - Posted - 02/15/2021:  17:47:54

Tonight was a quick through together of stuff on hand. Basically a skillet of cabbage, ground beef, onion, maggi, dill seed, caraway seed, S&P.
Purposely omitted the typical tomato and sauce, rice or noodles, etc. Some leftover bread and butter to complete the meal. Brad

 

slammer - Posted - 02/15/2021:  17:51:24

Peanut butter and lemon curd........now that sounds like a winner too!!!
Gonna have to try that one too!!! Lemon curd is NOT a big thing over here, but IMO it should be!!!
Sadly , I also ate a lot of peanut butter and ketchup sandwiches. I have know idea how that started, but I still occasionally have one. Not for the brave of heart!!!
Slammer!!!

STUD - Posted - 02/16/2021:  00:05:28

quote:

---

Originally posted by slammer

on the proctologist front (or should that be behind)..... always go for one with a slimline wristwatch - if they're wearing a breitling - head for the hills



I just blew beat juice across the room and I’m not sure which end it came out of!!!

Damn you Jonty!!! That don’t just wipe off without leaving a mark....

.and I’ve got the shorts to prove it !!!

Slammer!!!

---

A good cooks work...

Just keeps ...piling up....'eh.... :0/

;0)

STUD - Posted - 02/16/2021:  00:07:42

Brad....
Yer onahroll...!

Interesting stuff..as of late.. :0)

Brian T - Posted - 02/16/2021:  08:37:09

Two bison cheese burgers (Tex-Mex 3 cheese & Dijon) with Tater Tots & ketchup for brunch.
I do not know why I have not done that before. Settled my guts for the whole day.
Cast iron plate in the oven 350F for 30 minutes from frozen.
TG, I have 4 burgers left from that batch.

rinemb - Posted - 02/16/2021:  11:30:30

First, thank you for kind comments. However, I repeat, this site and its food variety and discussions has expanded my tastes, and, inspired many a meal in the Rine home. Love you all, love y'all, love all of you. ;-) brad

Brian T - Posted - 02/16/2021:  15:00:33

Don't leave yourself out, Brad. Your positive contributions have had many take-away notes for many kitchens over the years.
Thank you, too.

rinemb - Posted - 02/17/2021:  04:11:03

Last night at daughter's. Mardi Gras...
Round of sazaracs, shrimp etouffee, maque choux, french bread, and a king's cake. Brad

 

Wet Spaniel - Posted - 02/17/2021:  05:03:00

Chicken enchilada bake last night. The LHS that hasn’t been tainted with melted cheese is my side   it's not pretty but it tasted good.  A lot of the food we eat is from a diet regime that my wife follows, over two years she's lost 75lbs so we are all happy to eat the recipes from the scheme.

 

Remsleep - Posted - 02/17/2021:  06:05:13

A diet regime that includes enchiladas? That’s my kind of diet.

Personally, I’d like to try keto (Meat! Cheese! Brown liquor!), but I’d never be able to get SWMBO to fall in line. And she has no weight to lose anyway at 105 lbs soaking wet.

rinemb - Posted - 02/17/2021:  06:15:16

quote:

---

Originally posted by Remsleep

A diet regime that includes enchiladas? That’s my kind of diet.



Personally, I’d like to try keto (Meat! Cheese! Brown liquor!), but I’d never be able to get SWMBO to fall in line. And she has no weight to lose anyway at 105 lbs soaking wet.

---

I remember 105 lbs...in ninth grade!  What the heck happened?  Too much foods eaten from BHO recipes, me thinks.  Brad

1935tb-11 - Posted - 02/18/2021:  09:11:12

right now sweety has a big pot of pintos on the stove and i know cornbread and meatloaf is gonna be on the menu also.

STUD - Posted - 02/18/2021:  16:01:05

We were given 8 butternut squash by a neighbor. Some have been re-homed, and I made one into a pie this afternoon. It's one of Tyler's (Al's son) favorites. I turn my back for an instant and look what happens! The squash doesn't fall too far from the vine, I guess.

Liz

Edited by - STUD on 02/18/2021 16:01:58

 

STUD - Posted - 02/18/2021:  16:27:49

quote:

---

Originally posted by rinemb

Last night at daughter's. Mardi Gras...

Round of sazaracs, shrimp etouffee, maque choux, french bread, and a king's cake. Brad

---

We've created ah...Monstah...fellers..! :0)

Chief'Brad'rde.... ;/)

STUD - Posted - 02/18/2021:  16:32:04

quote:

---

Originally posted by Wet Spaniel

Chicken enchilada bake last night. The LHS that hasn’t been tainted with melted cheese is my side   it's not pretty but it tasted good.  A lot of the food we eat is from a diet regime that my wife follows, over two years she's lost 75lbs so we are all happy to eat the recipes from the scheme.

---

Wasn't that ah song..?

TAINTED..GRUuuuB..!..........

Edited by - STUD on 02/18/2021 16:37:47

STUD - Posted - 02/20/2021:  17:12:16

Well Blackened Bird Breast...

With a "light" Dustin of..

Wang Fang Dust.....

Buns..n some kinda orzo salid slaw thingy..



N..Blow torch...Beans...!

Edited by - STUD on 02/20/2021 17:16:13

 

bubbalouie - Posted - 02/21/2021:  14:18:15

That looks Great! Tell us more about blow torch beans! I've got raves from making cheater beans with 3 or 4 cans of Bushes beans, diced onion & garlic. dry keens mustard & a few splashes of maple syrup.

We put all the shrapnel from slicing the brisket in the beans. I imagine Al's are heated from within.

Brian T - Posted - 02/21/2021:  15:04:16

I like cheater beans. Garlic powder, soya sauce, shots of Tabasco and dice whatever leftover meaty thing is on a plate in the fridge.

rinemb - Posted - 02/21/2021:  16:31:10

Cake bake. My latest French almond cake...

Cakes will rise,
and cakes will fall.
Just like the tides,
#@/&$# sonofa &@#$#- but I gave it my #&$@/# all. Argghhhh! Brad

rinemb - Posted - 02/22/2021:  06:27:02

I ate some cake after taking the above pics. Actually the crumb was much better than expected underneath the cover-up. Brad

STUD - Posted - 02/22/2021:  07:27:24

quote:

---

Originally posted by bubbalouie

That looks Great! Tell us more about blow torch beans! I've got raves from making cheater beans with 3 or 4 cans of Bushes beans, diced onion & garlic. dry keens mustard & a few splashes of maple syrup.

We put all the shrapnel from slicing the brisket in the beans. I imagine Al's are heated from within.

---

It's kinda ahkin ta..hittin the ..

Cuttin lever on an oxygen assettlin tortch... ;0)

STUD - Posted - 02/22/2021:  07:32:02

pig pile at Brads..house..! :0)

rinemb - Posted - 02/22/2021:  08:31:44

quote:

---

Originally posted by figmo59

pig pile at Brads..house..! :0)

---

If you "pig pile" me, I can't cook, nor cut the cake!  Brad  Oh, and I can't break out the small batch 108 proof juice!

Wet Spaniel - Posted - 02/22/2021:  09:37:41

Roast chicken with Yorkshire puds and lashings of gravy last night.

 

Brian T - Posted - 02/22/2021:  11:58:27

Yorkshire puddings would have driven me to become a baker.

Lots of left over rice and left over steamed veg. Plenty of curried chicken. All in the plan.
Round 1 last night was satisfactory.
Do believe I feel a BIG dose of fried rice coming on for slopper.

STUD - Posted - 02/22/2021:  12:23:50

Heh...
Slopper..
Good one..! :0)

rinemb - Posted - 02/22/2021:  12:24:32

Agree. that pic got my attention.
So, Jonty, did you use chicken juice/schmalz in your puddin dough?
Those look amazing. Brad

slammer - Posted - 02/22/2021:  13:15:35

Hey Jonty.......those look just like mine !!! NOT !!! Lmao!!!
Slammer!!!

Wet Spaniel - Posted - 02/22/2021:  16:17:49

quote:

---

Originally posted by slammer

Hey Jonty.......those look just like mine !!! NOT !!! Lmao!!!

Slammer!!!

---

I know mate, maybe I'll put them in the grill next time - then they'll be twins 

....... twins that only a father could love mindst you

Edited by - Wet Spaniel on 02/22/2021 16:18:43

Wet Spaniel - Posted - 02/22/2021:  16:27:21

quote:

---

Originally posted by rinemb

Agree. that pic got my attention.

So, Jonty, did you use chicken juice/schmalz in your puddin dough?

Those look amazing. Brad

---

Hi Brad, no chicken in the puddings, I just use the juices from the roasting tin to make the gravy.  The puds are:

3 eggs

100g plain flour

225ml milk

pinch salt

incorporate the eggs into the flour & salt and beat into a paste then slowly add the milk whilst whisking into a smooth batter then leave to stand for half an hour.  

put some fat or splash of oil into each cup of a muffin tin and put in a hot oven till it's smoking hot.

pour in some batter into each cup and cook for 20-30 mins .... try and keep the oven door shut whilst coolking

STUD - Posted - 02/22/2021:  16:41:21

Penne with sausage and vegetables:

 

rinemb - Posted - 02/22/2021:  17:13:16

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

Agree. that pic got my attention.

So, Jonty, did you use chicken juice/schmalz in your puddin dough?

Those look amazing. Brad

---

Hi Brad, no chicken in the puddings, I just use the juices from the roasting tin to make the gravy.  The puds are:

3 eggs

100g plain flour

225ml milk

pinch salt

incorporate the eggs into the flour & salt and beat into a paste then slowly add the milk whilst whisking into a smooth batter then leave to stand for half an hour.  

put some fat or splash of oil into each cup of a muffin tin and put in a hot oven till it's smoking hot.

pour in some batter into each cup and cook for 20-30 mins .... try and keep the oven door shut whilst coolking

---

Hmmm. What I learned to do.  Take the pan the roast was cooking over.  Pan being full of liquid fat etc. Pour the batter into that hot pan (about a 13x9" ish pan) and bake at required temp.  Scoop out portions to serve.  

I do have the rack with individual up servings and have used to those as well.

Brad

Wet Spaniel - Posted - 02/22/2021:  17:18:21

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

Agree. that pic got my attention.

So, Jonty, did you use chicken juice/schmalz in your puddin dough?

Those look amazing. Brad

---

Hi Brad, no chicken in the puddings, I just use the juices from the roasting tin to make the gravy.  The puds are:

3 eggs

100g plain flour

225ml milk

pinch salt

incorporate the eggs into the flour & salt and beat into a paste then slowly add the milk whilst whisking into a smooth batter then leave to stand for half an hour.  

put some fat or splash of oil into each cup of a muffin tin and put in a hot oven till it's smoking hot.

pour in some batter into each cup and cook for 20-30 mins .... try and keep the oven door shut whilst coolking

---

Hmmm. What I learned to do.  Take the pan the roast was cooking over.  Pan being full of liquid fat etc. Pour the batter into that hot pan (about a 13x9" ish pan) and bake at required temp.  Scoop out portions to serve.  

I do have the rack with individual up servings and have used to those as well.

Brad

 

---

That's horses for courses eh?  Family variations I suppose, all leading towards the same end.  I always use the roasting pan for the gravy, but that's because that's what my mum did - the fat from the pan would go into a 'dripping bowl' which would be used to,oils the pudding tins and also make,fried bread for Sunday breakfast.  Personally I only make a large pudding in a tray if I'm making toad in the hole.

rinemb - Posted - 02/22/2021:  18:17:23

Yep, love the toad in the hole as well. Just wish I could the appropriate british sausages for it. Brad

Edited by - rinemb on 02/22/2021 18:17:48

bubbalouie - Posted - 02/22/2021:  19:10:31

"Pics or it didn't happen" We had homemade pizza on Terry's thin sour dough crust on Saturday . No pics.

Yesterday we had Hot Dirty Bird rubbed chicken cooked in the oven on the upright chicken cooker. No pics.

Tonight it's 4 Lbs. beef back ribs with Killer Bee Honey Chipotle Rub! I found some nice asparagus for the chicken & Terry bought some really green Green beans to have with the ribs along with her brown basmati rice.    

The ribs smell heavenly now! I wish we could get together for a big Cookout! Thanks Liz & Al !

I'll be packing a nice work lunch for tomorrow!  

STUD - Posted - 02/22/2021:  23:49:18

Youuu....ah..Lucky Man Bubba....


You got some Dirty Bird...n...

Terry too....!.. ;0)


Tell us....

How was it..!? ;0)

bubbalouie - Posted - 02/23/2021:  04:31:28

Yeah Buddy! It was great! Terry always pulls the skin away from the breast & puts herbs & spices in there.

She rubbed up the whole bird & put extra in the front! Nice & spicy!

The beef bones were Awesome last night with the Killer Bee Rub too. Fall off the bone tender!

Can't wait to fire up the Primo once this pineapple express is over! Thanks!

STUD - Posted - 02/24/2021:  12:58:48

Fish n chips or mebee clamstrip dinner..

Goin out tanight...fer ah sit down resteraunt dinner..

Wet Spaniel - Posted - 02/24/2021:  13:31:27

quote:

---

Originally posted by figmo59

Fish n chips or mebee clamstrip dinner..



Goin out tanight...fer ah sit down resteraunt dinner..

---

you lucky bugger. i dont think we've done that in over a year.  Have a chip for me mate.

STUD - Posted - 02/24/2021:  13:34:19

Will do Jonty..!

N.. you...
Slugg down ah pint..fer me..! :0)

Wet Spaniel - Posted - 02/24/2021:  13:38:56

quote:

---

Originally posted by rinemb

Yep, love the toad in the hole as well. Just wish I could the appropriate british sausages for it. Brad

---

Brad, i never really had much sausage when I've been in the US.  What is it that makes a difference between ours and yours?  Seasoning -wise a typical 'banger' will have one or more of : white pepper, sage or mace... theres obviously other seasomings to taste, but they are three of the main flavours.  Apart from that, theyre mainly ground pork with some rusk suffed in a hog/sheep casing.

Edited by - Wet Spaniel on 02/24/2021 13:39:32

bubbalouie - Posted - 02/24/2021:  18:22:52

I love this place! hertelmeats.ca/product-smoked-products

We can get their stuff at our local grocery stores. I've boiled, braised, baked & double smoked their pork hocks.

Their bacon & sausage is the real thing! Spring is here because I'm seeing free range egg stands on the side of the road. 

My Grandma said " I never knew a man that couldn't eat breakfast for any meal of the day" 

Brian T - Posted - 02/25/2021:  11:18:31

Bison burgers again! (egg, breadcrumb, S&P, herb & garlic seasoning mix, lots of fine dice onion).
Make up a kg+ (2.5 lbs). Mix until fibrous, shape and fry rare. Freeze. 30 mins @ 350 on cast iron with spud wedges in Greek seasoning. Some sort of hot veg thing.