Wet Spaniel - Posted - 05/10/2020:  07:10:35

quote:

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Originally posted by bubbalouie

I cleaned up the Primo yesterday. Smoked a couple racks of baby backs. Fall off the bone with potato & garden salad!

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They look superb Bob!

bubbalouie - Posted - 05/10/2020:  07:41:42

Thanks Jonty! Smoked for 2 hours, wrapped in foil for 2 & the pic is just crisping up the glaze. 

I smelled pretty smokey in the shower this morning! 

Wet Spaniel - Posted - 05/10/2020:  07:45:32

quote:

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Originally posted by bubbalouie

Thanks Jonty! Smoked for 2 hours, wrapped in foil for 2 & the pic is just crisping up the glaze. 

I smelled pretty smokey in the shower this morning! 

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I love ribs, but getting hold of decent meaty ribs is a bit hit and miss here.  

STUD - Posted - 05/10/2020:  08:41:53

quote:

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Originally posted by Wet Spaniel

quote:

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Originally posted by bubbalouie

Thanks Jonty! Smoked for 2 hours, wrapped in foil for 2 & the pic is just crisping up the glaze. 

I smelled pretty smokey in the shower this morning! 

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I love ribs, but getting hold of decent meaty ribs is a bit hit and miss here.  

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You bettah not tell yer..Bettah half that..! ;0)

STUD - Posted - 05/10/2020:  08:45:29

quote:

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Originally posted by bubbalouie

I cleaned up the Primo yesterday. Smoked a couple racks of baby backs. Fall off the bone with potato & garden salad!

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Looks kinda like ah...

Meat Flute...

I like yer tune... ;0)

bubbalouie - Posted - 05/10/2020:  08:50:06

Yeah! Pan Pipes! They'd be over done in a competition but that's how we like them! 

Martinkenny - Posted - 05/10/2020:  08:50:10

Spoiling the gf again, shrimp.scallops, tbone ,with fried onions and mushrooms..mashed spuds .mixture of carrotts,parsnips ,turnips..all smashed together... Just fer mother's day.

Wet Spaniel - Posted - 05/10/2020:  09:21:30

Made some bread to go with the soup - first ever attempt at a plait - looks like it unplaited itself in the oven 

Martinkenny - Posted - 05/10/2020:  09:43:11

Speaking of recipes, if you want a great healthy energy bar that will fill u up with no bad stuff

Four cups of oatmeal,,,two cups of yogurt.one teaspoon baking soda.two eggs, 4 spoons honey add whatever fruit u like , raisins etc.
Mix it all together, put into a greased making dish , 350 d for 30 min.then 300d for another 30 min...cut them into 1 inch wide finger lengths... Seal in sandwich bags It's a non fattening very filling snack when you camping or out on the bike. You will thank me.

STUD - Posted - 05/10/2020:  17:24:19

Quesadillas with chicken, bacon, cheddar, and refried beans.

 

Elmo_Smiley - Posted - 05/11/2020:  03:36:59

quote:

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Originally posted by Brian T

Don't forget to build a family cook book. I began mine more than 20 years ago.

All of mom's recipes died with her. Not a cook book in her house.



While some recipes have come and gone, all of my family favorites are still in mine.

I write in it. Dated references to alterations well worth keeping.

Last major edit was 2/2014 and I'm considering doing one this year.



The neat thing is that I can email the entire book to Staples Printing Center

with instructions for copies, paper weight, etc. They ship the finished books back to me.

One for each member of my little family.



Back to dinner:

Prawn cocktail in an Aussie sauce ( but not too hot).

Steamed mixed veg pumped up with onion and peppers.

Pan-fried dice potato.



The prawns are 16-20 size. I wonder if prawn tacos might be a plan?

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Tacos in any shape or form is always a plan 

I have collected most of my mom and grand mother's recipes and written or scanned to pdf format. Scans are best if there are any special notes. Don't necessarily know if these are originals or handed down. I code these with a prefix - Home. I also have collected hundreds of tricks and tips sheets for all kinds of advice, prefixed - Blog. There is a section of electronic free cookbooks prefixed cookbook, and tons of recipes from around the world prefixed Recipe, and some with the addition of the country of origin. A few videos, etc. All kept on a portable tetra drive, and backed up on DVD-Rom. The challenge for me is to go beyond normal in what I can cook - a challenge. All sheets can be printed if necessary, ut a tablet or laptop is nice to have to use any of this at will. (12,500+ entries to date)

Kudos my friend! The family recipes are the most dear and important ones to save and pass along.

Brian T - Posted - 05/11/2020:  09:10:22

Well done, Tommy. Rare to read of a family cookbook in the making.
I have a few heritage recipes but the family cookbook begins with me and what I made for my kids.
Everything is kid-tested and kid-approved, right down to curried green beans with bacon.

STUD - Posted - 05/11/2020:  12:23:00

Me Sister holds me Mom's cook book....
Gramma Lucy... refused to give up her apple pie recipie.. :0(
Took it to her grave..

Best pie Barr none...

Tobus - Posted - 05/11/2020:  12:52:40

My wife has been spoiling me since I've been working from home by making great lunches.  Today was a Monte Cristo sandwich, made in more of an authentic French style, not the greasy battered & deep-fried version typically sold around here. 

Smoky gruyere and a spicy Dijon mustard pair very well with a raspberry chipotle sauce.  A feller could get used to lunches like this.

steve davis - Posted - 05/11/2020:  13:59:16

Getting ready to call in a pizza at my favorite take-out store.Kindly out of the way and no waiting.
Good cooking,too.

STUD - Posted - 05/11/2020:  18:51:00

Tarte Tatin for dessert:

 

Brian T - Posted - 05/11/2020:  19:22:48

That Monte Cristo looks just about right.
I would like a Gran Marnier Citrus sauce.
Although raspberry is pretty hard to beat.

So hard to resist a Mom&Pop pizzeria when they home-sauce your favorite toppings.
I have a fish & chips place as well. Don't need to try anywhere else.

reubenstump - Posted - 05/12/2020:  02:17:53

Not really for dinner, but I made 6 pints of strawberry jam and 9 half pints of strawberry jalapeno jam yesterday. The stralapeno goes good with pork.

janolov - Posted - 05/12/2020:  03:28:59

We will have "Gurpi" which is a kind of smoked and dried sausage from the reindeer.

Wet Spaniel - Posted - 05/12/2020:  03:59:58

quote:

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Originally posted by janolov

We will have "Gurpi" which is a kind of smoked and dried sausage from the reindeer.

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That looks delicious Jan, I've just done some reading on gurpi-no reindeer here (apart from Christmas) however next time I'm processing a deer, I am going to use the trimmings to make something similar.  It looks lovely.

slammer - Posted - 05/12/2020:  04:53:15

I’m right behind you on that idea Jonty, and yes Jan, that pan of sausage looks amazing!!!
Slammer!!!

Martinkenny - Posted - 05/12/2020:  06:13:42

Dumped a pound of Great Northern beans in a bowl to soak last night then with a lot of chopping this morning, onions, carrots, ham steaks, etc.. and some spices (don't ask what, depended on what was in the cabinet) it all went into the slow cooker and we went outside to spend the day on yard and garden chores.
Bean and ham soup was great tonight.

Severe gal force wind forecastet for New London later on tonight. Button down

Wet Spaniel - Posted - 05/12/2020:  06:39:41

Beans on toast for lunch - if it ain’t broke, don’t fix it.

 

STUD - Posted - 05/12/2020:  08:33:56

quote:

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Originally posted by reubenstump

Not really for dinner, but I made 6 pints of strawberry jam and 9 half pints of strawberry jalapeno jam yesterday. The stralapeno goes good with pork.

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Strawberry jalapeno jam...strlapeno...!

I would Buy that from ya..!

Sounds outa this World good..! :0)

reubenstump - Posted - 05/12/2020:  08:54:05

There are two things to be concerned with when making stralapeno.

First is the heat. It's all in the seeds and ribs, so the more you cut out the less heat it has. I like just a little kick, so I remove almost all. There's no way to know how much heat it has until it's all done, so every year is different, but they're all good.

The second thing is botulism. Actually it's the Number One concern when making anything like this. To my surprise the FDA is pretty vague on directions, and says little more than to follow the directions of the pectin manufacturer (assuming you're using pectin). Just one tiny air bubble can do it. It's rare, but there are cases every year. Sometimes it's due to someone who didn't follow the directions, and sometimes it's someone who has made jam for decades and just had bad luck with one jar one day. It can kill you in 24 hours if not treated quickly, so I always warn everyone. Once you've succesfully eaten from a jar the whole thing should be safe, so you really only have to alert for symptoms for the first 24 hours or so the first time you eat from a new jar. If something goes wrong it's 911 time.

My mother and grandmother made jam for decades with no issue. My youngest sister makes it a different way; I think it's called freezer jam. I've made peach and strawberry jam for about 5 years with no issues - knock wood.

Now, have I successfully talked you out of a jar?

Tobus - Posted - 05/12/2020:  09:08:27

quote:

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Originally posted by reubenstump

The second thing is botulism. Actually it's the Number One concern when making anything like this. To my surprise the FDA is pretty vague on directions, and says little more than to follow the directions of the pectin manufacturer (assuming you're using pectin). Just one tiny air bubble can do it. It's rare, but there are cases every year. Sometimes it's due to someone who didn't follow the directions, and sometimes it's someone who has made jam for decades and just had bad luck with one jar one day. It can kill you in 24 hours if not treated quickly, so I always warn everyone. Once you've succesfully eaten from a jar the whole thing should be safe, so you really only have to alert for symptoms for the first 24 hours or so the first time you eat from a new jar. If something goes wrong it's 911 time.

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I wouldn't think a simple air bubble would cause botulism, as long as everything was properly sterilized during the process.  I've made jellies and jams and done other canning for decades with no problems or even concerns.  But I make sure to boil all my jars and lids first and let them steam off the moisture rather than towel-drying them.  Then when making jams, it should be at the tail end of a boiling when the goo goes into the jar, followed by sealing immediately.  I do leave an air space at the top, to avoid any risk of it squishing out when I lid it.  Plus, the little bit of air space helps the lids to suck down when it cools.  But with everything having been boiled before sealing, there shouldn't be any risk of botulism, should there?

reubenstump - Posted - 05/12/2020:  09:17:29

@Tobus, I do pretty much exactly as you describe. I'm not a doctor or a food chemist - I just follow the directions. One thing the FDA did add since my mom's time is to put the jars back in the boiling water after filling them. My guess is that this is supposed to help any air bubbles work their way up to the air gap at the top.



I've always wondered why that 1/8 - 1/4 inch gap at the top is OK but a bubble in the jam isn't, but again, I'm not an expert - I just follow the directions.

Edited by - reubenstump on 05/12/2020 09:22:42

STUD - Posted - 05/12/2020:  11:03:15

quote:

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Originally posted by reubenstump

There are two things to be concerned with when making stralapeno.



First is the heat. It's all in the seeds and ribs, so the more you cut out the less heat it has. I like just a little kick, so I remove almost all. There's no way to know how much heat it has until it's all done, so every year is different, but they're all good.



The second thing is botulism. Actually it's the Number One concern when making anything like this. To my surprise the FDA is pretty vague on directions, and says little more than to follow the directions of the pectin manufacturer (assuming you're using pectin). Just one tiny air bubble can do it. It's rare, but there are cases every year. Sometimes it's due to someone who didn't follow the directions, and sometimes it's someone who has made jam for decades and just had bad luck with one jar one day. It can kill you in 24 hours if not treated quickly, so I always warn everyone. Once you've succesfully eaten from a jar the whole thing should be safe, so you really only have to alert for symptoms for the first 24 hours or so the first time you eat from a new jar. If something goes wrong it's 911 time.



My mother and grandmother made jam for decades with no issue. My youngest sister makes it a different way; I think it's called freezer jam. I've made peach and strawberry jam for about 5 years with no issues - knock wood.



Now, have I successfully talked you out of a jar?

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Nope...

I like livin on the edge....

I eat Liz's cookin.. ;0)

She makes killa black berry hot pepper jam.... ;0)

Seeds n ribs..n all... :0)

Tobus - Posted - 05/12/2020:  12:07:37

quote:

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Originally posted by Wet Spaniel

Beans on toast for lunch - if it ain’t broke, don’t fix it.

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This post makes me sad.

Wet Spaniel - Posted - 05/12/2020:  12:10:21

quote:

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Originally posted by Tobus

quote:

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Originally posted by Wet Spaniel

Beans on toast for lunch - if it ain’t broke, don’t fix it.

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This post makes me sad.

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Why is that Tobus, no beans in the house?

Tobus - Posted - 05/12/2020:  13:04:38

quote:

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Originally posted by Wet Spaniel

quote:

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Originally posted by Tobus

quote:

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Originally posted by Wet Spaniel

Beans on toast for lunch - if it ain’t broke, don’t fix it.

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This post makes me sad.

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Why is that Tobus, no beans in the house?

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LOL.  Naw, I just figure beans on toast is barely a step up from ketchup on crackers in terms of meal quality.  But if you like it, that's all that matters!

banjo bill-e - Posted - 05/12/2020:  13:18:52

"Big John Beans" on toast kept me going in my college years, good stuff! I don't know if they make 'em any more but they were popular in the 70s. Came in two cans taped together, one for the beans and one for the "fixin's".

Brian T - Posted - 05/12/2020:  15:04:00

Beans are a reasonable source of plant protein and some carbohydrate.
Not every day but a convenient and portable staple food.
I usually add garlic powder, soya sauce and maybe even a tin of smoked oysters.

STUD - Posted - 05/12/2020:  16:41:17

Grilled steak, peas, butter chicken pastries with tamarind sauce, baby carrots and bleu cheese dressing.

 

bubbalouie - Posted - 05/12/2020:  17:05:32

No offense, but I'm with Tobin on the plain old heated beans on toast. I've known a few old codgers that ate cold beans out of the can everyday & were strong as an ox and lived to a ripe old age.

We're having beans tonight with pork chops & coleslaw. Great northern beans simmered with fresh chives, green onions, rosemary, thyme & sage from the backyard.

Even as a kid at Cub camp I cringed when I saw guys eating cold beans. One of our local supermarkets has a sign over one aisle that lists Pork & Beans among the other important foodstuffs. I'll get a picture!

Please understand this is from a guy that started the Hobo food thread.

bubbalouie - Posted - 05/12/2020:  17:07:00

quote:

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Originally posted by figmo59

Grilled steak, peas, butter chicken pastries with tamarind sauce, baby carrots and bleu cheese dressing.

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StahhhP! YUR MAKIN ME HUNGRY!!

Wet Spaniel - Posted - 05/12/2020:  17:13:42

Well, you’re all weirdos if you don’t like beans on toast  funnily enough one of my daughters online school tasks for catering was to send in a picture of how to serve beans as if they were 'from a fancy restaurant'.... I give you 'haricots in a tomato jus on toasted bread discs with cheese skewers'

 

bubbalouie - Posted - 05/12/2020:  17:18:48

quote:

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Originally posted by Wet Spaniel

Well, you’re all weirdos if you don’t like beans on toast  funnily enough one of my daughters online school tasks for catering was to send in a picture of how to serve beans as if they were 'from a fancy restaurant'.... I give you 'haricots in a tomato jus on toasted bread discs with cheese skewers'

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I'd eat that right now!

STUD - Posted - 05/12/2020:  17:21:26

Good'ole....Hotdogs n Beans....

Just good comfort food..



I like B&M beans..with catchup.. n warm buttery brown bread from ah can...





Beans on toast sounds fine with me tho..

Oh...n.. I'll..rassel ya fer that hunk of ..salt pork... ;0)

Edited by - STUD on 05/12/2020 17:22:48

Ciao - Posted - 05/12/2020:  17:24:17

I eat warmed up (baked) beans with toast (along with other stuff) nearly every morning.

The beans come in tomato sauce and I like my toast to stay rigid so I can eat it with my fingers, so off to one side with the beans.

bubbalouie - Posted - 05/12/2020:  17:51:08

When I was a kid KD was 9 cents a box. My younger brother taught how me to cook it! Boil the elbows, drain it & add milk, butter & the weirdly coloured carcinogenic cheese packet & stir. (When you're broke you just don't drain all the water & add the powdered "cheese")  He saved up enough Kelloggs box tops to get a rooster alarm clock!

We were at a party & he said he saw where you could save box tops to get a Kraft Dinner kite!

One of our funniest buddies said "Oh Great! What better way to show the world you're a loser!"

en.wikipedia.org/wiki/Kraft_Dinner

Check out In  Canadian culture in the article. 

bubbalouie - Posted - 05/12/2020:  17:56:51

Brother perfected this in our teens too!

Paul R - Posted - 05/12/2020:  17:59:31

quote:

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Originally posted by reubenstump

I've always wondered why that 1/8 - 1/4 inch gap at the top is OK but a bubble in the jam isn't, but again, I'm not an expert - I just follow the directions.

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My Mom would melt paraffin and pour it on top to create the air seal. When she opened a jar of jam she'd just pop the slab of paraffin off. It ain't rocket science, but it works.

Wet Spaniel - Posted - 05/12/2020:  18:04:19

quote:

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Originally posted by Chris Meakin

I eat warmed up (baked) beans with toast (along with other stuff) nearly every morning.

The beans come in tomato sauce and I like my toast to stay rigid so I can eat it with my fingers, so off to one side with the beans.

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Same here Chris, beans in tomato sauce, we have them as part of a fried breakfast.  RE the toast, you and I have different tastes, I prefer mine on warm bread - nice and soggy!

Wet Spaniel - Posted - 05/12/2020:  18:10:54

quote:

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Originally posted by bubbalouie

quote:

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Originally posted by Wet Spaniel

Well, you’re all weirdos if you don’t like beans on toast  funnily enough one of my daughters online school tasks for catering was to send in a picture of how to serve beans as if they were 'from a fancy restaurant'.... I give you 'haricots in a tomato jus on toasted bread discs with cheese skewers'

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I'd eat that right now!

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Great news Bob - that'll be £48.50 please 

bubbalouie - Posted - 05/12/2020:  18:20:47

I used to buy this fried rice kit that came in a box with a can of rice & a flavour packet. You dumped the can shaped lump of rice into a pan with the packet with some oil & water & steamed it apart & then fried it up into some pretty good fried rice. The kit was really cheap. China Lily comes to mind.

Brian T - Posted - 05/12/2020:  19:11:01

Could have been bacon and eggs with a big side of Bush's beans.
Nope.
Got into Cat Cora's(Iron Chef) website and had everything to make her Greek Nachos.
Baked on a sheet of nonstick foil on a 1/2 sheet pan then slid that off to a plate to look good.

reubenstump - Posted - 05/13/2020:  02:59:49

quote:

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Originally posted by Paul R

quote:

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Originally posted by reubenstump

I've always wondered why that 1/8 - 1/4 inch gap at the top is OK but a bubble in the jam isn't, but again, I'm not an expert - I just follow the directions.

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My Mom would melt paraffin and pour it on top to create the air seal. When she opened a jar of jam she'd just pop the slab of paraffin off. It ain't rocket science, but it works.

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My mom used to do the same, then at some point switched to not using paraffin.  I guess the government guidelies or manufacturer directions changed.  Speaking of which, my previous references to the FDA are incorrect - they should refer to the USDA.

Remsleep - Posted - 05/13/2020:  06:49:48

quote:

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Originally posted by Wet Spaniel

quote:

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Originally posted by bubbalouie

quote:

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Originally posted by Wet Spaniel

Well, you’re all weirdos if you don’t like beans on toast  funnily enough one of my daughters online school tasks for catering was to send in a picture of how to serve beans as if they were 'from a fancy restaurant'.... I give you 'haricots in a tomato jus on toasted bread discs with cheese skewers'

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I'd eat that right now!

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Great news Bob - that'll be £48.50 please 

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If you're charging that much you need to say it in French. Alternatively: "Rare-breed haricots enrobed in a slow-cooked tomato nage adorning artisanal bread rounds with curated heritage cheese kebabs."



Last night I made focaccia with tomatoes and oregano. I'd love to have added olives to that, but I'm the only olive lover in the house. Roasted broccoli, kale, and tomatoes on the side. Went down a treat.

Edited by - Remsleep on 05/13/2020 06:51:44