Wet Spaniel - Posted - 04/08/2021:  19:07:24

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Originally posted by Good Buddy

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Originally posted by Wet Spaniel

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Originally posted by Good Buddy

I'm planning on making Beef Stroganoff and dumping it on a jacket potato, or a baked potato made British-style. Maybe with a side of corn and a roll with butter. That sounds like a good meal to me.

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What's a British style baked potato Mike? Never heard of that ?

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I think you guys call them jacket potatoes. Where you rub oil, salt and pepper on the skin of a potato, then bake it with a small x-cut for an hour or so, then open it back up and stick it back in for10-15 minutes. The skin is nice and crunchy with seasoning and the inside is soft as a pillow. I think I read about if here on the BHO by one of you guys from England. By the way, stroganoff goes great on top of one. And dessert will be warmed bread pudding with ice cream. Btw, bread pudding is chopped up bread baked in custard with spices, nuts and raisins. Maybe I will make some egg nog to eat with it.

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Anh, in my terms, a jacket spud/baked potato is a potato that gets stabbed with a knife to stop it exploding and then put in the oven for 60-90 mins.   

Paul R - Posted - 04/08/2021:  22:20:16

Steak & Caesar for dinner.

But early in the p.m. the Mrs. reminded me that there was still a bunch of stuffing/dressing left over from the chicken. I took care of that chore toot sweet.

Brian T - Posted - 04/09/2021:  10:45:54

I have eaten my way, all the way down to a package of recently frozen chicken breasts.
I think I will go for a seafood dinner take-out instead.
The place custom-made up a seafood platter for me and I really want to do that again.
Maybe being a big tipper provides encouragement?

STUD - Posted - 04/09/2021:  16:53:38

Hotdogs n beggars

Charcoal grill n all the fixins...
Made spicy home fries too..

STUD - Posted - 04/10/2021:  17:38:40

Turkey breast, gravy, and small baked potatoes:

 

Paul R - Posted - 04/10/2021:  23:39:07

Hot chicken sandwiches with French fries. Gravy on the fries, of course.

Edited to add: on challah bread.

Edited by - Paul R on 04/10/2021 23:40:16

rinemb - Posted - 04/11/2021:  05:06:32

We fixed a regular quick Saturday night dinner.  Worked at cleaning out mom's home all day. Was tired, made and drank an Azaelia in homage to the Masters, and got re-energized to cook.  Ribeye cooked on a Weber chimney starter full of burned down lump. Roast cauliflower steaks in oven. And sauteed mushrooms in a CI skillet.  Paired with a cab franc.  Brad

 

rinemb - Posted - 04/11/2021:  05:25:29

Multi use schwenker grill.  Using the Weber chimney, I can get a lot lot of heat for a great sear, with a small amount of lump.  The schwenker allowed me to raise and lower steak and spin it a bit.  Brad

 

RonR - Posted - 04/11/2021:  09:50:18

Last night was my first time back to South Philly for dinner since the Corona. We ate outside and I had Kobe beef tacos cooked in a hot red sauce with pickled purple onions and a little white cream sauce topping. They were hotter then most Mexican food.

Wet Spaniel - Posted - 04/11/2021:  10:07:08

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Originally posted by RonR

Last night was my first time back to South Philly for dinner since the Corona. We ate outside and I had Kobe beef tacos cooked in a hot red sauce with pickled purple onions and a little white cream sauce topping. They were hotter then most Mexican food.

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That sounds lovely Ron.

Wet Spaniel - Posted - 04/11/2021:  10:09:53

Smug Iunch, poached eggs from our own hens on bread made by my son.

I feel nostalgic looking at this picture - it reminds me of a girl I once knew ....

 

1935tb-11 - Posted - 04/11/2021:  10:21:22

parmesan crusted center cut pork loin on the blackstone

STUD - Posted - 04/11/2021:  14:55:16

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Originally posted by Wet Spaniel

Smug Iunch, poached eggs from our own hens on bread made by my son.



I feel nostalgic looking at this picture - it reminds me of a girl I once knew ....

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Huh....

Poached...'eh?

I was hopin fer ovaheasy.....

Wet Spaniel - Posted - 04/11/2021:  15:38:26

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Originally posted by figmo59

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Originally posted by Wet Spaniel

Smug Iunch, poached eggs from our own hens on bread made by my son.



I feel nostalgic looking at this picture - it reminds me of a girl I once knew ....

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Huh....

Poached...'eh?

 

I was hopin fer ovaheasy.....

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We all hope for that mate 

rinemb - Posted - 04/12/2021:  06:37:19

Another favorite, Redux, in our joint.  I posted my first go at this method of chicken cooking.  Did it again last night.  Keto friendly "fried roast chicken thighs".   Fry skin down in skillet until well browned, move skillet to 425*F oven for 15 min, then turn them to skin side up for 5 or so min until meat reaches or passes 165*F.  When I put skillet in middle of oven , wife put pan of sliced cauliflower in oven on bottom to roast.  This time let meat get to 190*F and it was still plenty moist. Paired with Alsace Reisling. Brad

Edited by - rinemb on 04/12/2021 06:38:50

rinemb - Posted - 04/12/2021:  07:00:33

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Originally posted by rinemb

correction on the vegetable.

Another favorite, Redux, in our joint.  I posted my first go at this method of chicken cooking.  Did it again last night.  Keto friendly "fried roast chicken thighs".   Fry skin down in skillet until well browned, move skillet to 425*F oven for 15 min, then turn them to skin side up for 5 or so min until meat reaches or passes 165*F.  When I put skillet in middle of oven , wife put pan of roast savoy cabbage in oven on bottom to roast.  This time let meat get to 190*F and it was still plenty moist. Paired with Alsace Riesling. Brad

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Edited by - rinemb on 04/12/2021 07:02:31

STUD - Posted - 04/12/2021:  07:19:17

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Originally posted by Wet Spaniel

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Originally posted by figmo59

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Originally posted by Wet Spaniel

Smug Iunch, poached eggs from our own hens on bread made by my son.



I feel nostalgic looking at this picture - it reminds me of a girl I once knew ....

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Huh....

Poached...'eh?

 

I was hopin fer ovaheasy.....

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We all hope for that mate 

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I certily hope that poached...

Doesn't apply to yer..Buddy's girl......  ;0)

STUD - Posted - 04/12/2021:  16:40:53

A Blood Orange salad to start, followed by turkey tetrazzini (for the uninitiated, this is a la king or vol-au-vent filling served over linguine rather than toast or puff pastry coffins.)
Liz

Brian T - Posted - 04/12/2021:  18:19:35

Skinny fine slice potato fries with mixed herbs, sea salt and Dijon mustard.
Chopped sausage with cinnamon chunk apples. Mess of steamed frozen veg.
Might just get a second supper out of what I have.

rinemb - Posted - 04/13/2021:  05:50:38

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Originally posted by figmo59

A Blood Orange salad to start, followed by turkey tetrazzini (for the uninitiated, this is a la king or vol-au-vent filling served over linguine rather than toast or puff pastry coffins.)

Liz

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I like the linguini use.  Brad

rinemb - Posted - 04/13/2021:  06:02:03

Continuing on with our favorite quick cooks and using what we have on hand...
Hormel smoked pork chops heated through in skillet with rosemary. More roasted savoy cabbage, it was a bowling ball head. A few boiled then smashed then fried small potatoes. And thin-creamed cucumber and dill salad. And the leftover Riesling.
We consider a quick cook at about 30-min. Time for a sip, and calling up some music from spotify or Alexa .

 

Wet Spaniel - Posted - 04/13/2021:  06:48:46

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Originally posted by rinemb

Continuing on with our favorite quick cooks and using what we have on hand...

Hormel smoked pork chops heated through in skillet with rosemary. More roasted savoy cabbage, it was a bowling ball head. A few boiled then smashed then fried small potatoes. And thin-creamed cucumber and dill salad. And the leftover Riesling.

We consider a quick cook at about 30-min. Time for a sip, and calling up some music from spotify or Alexa .

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That looks lovely Brad, however, I do have to ask - what is this term 'leftover Riesling' ??  It is something that doesn't happen very often in our house - I can resist most things apart from temptation.

I know it's a way off yet, but we are just rearranging our holiday that we had to cancel last year due to covid - so 2022 has us with 2 weeks in the Alsace - I have been all over France but I must admit I am particularly looking forward to visiting the wine caves in this region.

cevant - Posted - 04/13/2021:  10:53:01

I smoked a nice tri-tip over the weekend, and now I'm using it to make a chili that is smelling pretty deadly. All kinds of left over hot sauce, peppers and onions from the garden... with a bunch of grilled corn taco / cheddar quesadillas and some fresh sliced avo on the side....plus a bottle or two of cali's finest... and that'll be lunch for a cool and cloudy day here.



My banjo playing is coming along nicely (so says I), but my wife knows how to get to me. She's walking around the house singing , " If only I could play like that little girl....." You all know the one. I might have to eat all this chili by myself. She will have to suffer the consequences later on.

Edited by - cevant on 04/13/2021 10:56:48

rinemb - Posted - 04/14/2021:  08:26:49

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Originally posted by Wet Spaniel

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Originally posted by rinemb

Continuing on with our favorite quick cooks and using what we have on hand...

Hormel smoked pork chops heated through in skillet with rosemary. More roasted savoy cabbage, it was a bowling ball head. A few boiled then smashed then fried small potatoes. And thin-creamed cucumber and dill salad. And the leftover Riesling.

We consider a quick cook at about 30-min. Time for a sip, and calling up some music from spotify or Alexa .

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That looks lovely Brad, however, I do have to ask - what is this term 'leftover Riesling' ??  It is something that doesn't happen very often in our house - I can resist most things apart from temptation.

I know it's a way off yet, but we are just rearranging our holiday that we had to cancel last year due to covid - so 2022 has us with 2 weeks in the Alsace - I have been all over France but I must admit I am particularly looking forward to visiting the wine caves in this region.

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an unfinished bottle of wine at dinner is a rarity for sure, especially because you usually open it for a round during cooking.  But, I made a couple brain-bucking cocktails before dinner.  

As to Alsace, be sure to get to a wine bar, especially in Colmar, and taste some 20+year old Rieslings.  Just not available ever to me. and these grapes/wines improve with aging-a lot (IMO).  Something I did not know.  We were drinking some 1990s and 1980s.  So unlike the wines across the River.  

Their wine tasting system is so different than California, I kind of blew it at a highly respected winery.  Our personal guide had to call her friend there and explain things and smooth it out.  Oh well, next time I will know.

Brad

Wet Spaniel - Posted - 04/14/2021:  08:46:36

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Originally posted by rinemb

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Originally posted by Wet Spaniel

quote:

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Originally posted by rinemb

Continuing on with our favorite quick cooks and using what we have on hand...

Hormel smoked pork chops heated through in skillet with rosemary. More roasted savoy cabbage, it was a bowling ball head. A few boiled then smashed then fried small potatoes. And thin-creamed cucumber and dill salad. And the leftover Riesling.

We consider a quick cook at about 30-min. Time for a sip, and calling up some music from spotify or Alexa .

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That looks lovely Brad, however, I do have to ask - what is this term 'leftover Riesling' ??  It is something that doesn't happen very often in our house - I can resist most things apart from temptation.

I know it's a way off yet, but we are just rearranging our holiday that we had to cancel last year due to covid - so 2022 has us with 2 weeks in the Alsace - I have been all over France but I must admit I am particularly looking forward to visiting the wine caves in this region.

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an unfinished bottle of wine at dinner is a rarity for sure, especially because you usually open it for a round during cooking.  But, I made a couple brain-bucking cocktails before dinner.  

As to Alsace, be sure to get to a wine bar, especially in Colmar, and taste some 20+year old Rieslings.  Just not available ever to me. and these grapes/wines improve with aging-a lot (IMO).  Something I did not know.  We were drinking some 1990s and 1980s.  So unlike the wines across the River.  

Their wine tasting system is so different than California, I kind of blew it at a highly respected winery.  Our personal guide had to call her friend there and explain things and smooth it out.  Oh well, next time I will know.

Brad

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I'll do some research on the wine caves there Brad - thanks.  Last time we were in France in 2019 we visited a lovely cave and whilst we were trying some of their produce the owner asked for our assistance in writing some signs for her on her computer in English.  We came to a mutually agreeable deal and pent a very enjoyable couple of hours there 

rinemb - Posted - 04/15/2021:  04:30:15

We are on a roll, inside, until weather gets better outside.  Last night, another 30-min cook:  salmon on fresh pan-wilted spinach a friend grew, with a mayo/creme fraische dill caper lemon juice sauce. A side of avocado and roast beets with dill and lemon juice.  Washed down with a sauv. Blanc.

Served on my mom's custom consigned pottery. Made in the eighties.  We have put the set in a high use cabinet.

 

rinemb - Posted - 04/15/2021:  04:39:47

About the salmon cook. We used a "cold pan" method...
First get the skin very dry, chill uncovered in fridge. Give it a final wipe and salt both sides just before putting in pan. Put pan on stove and lightly oil. Put salmon on cold pan skin down. Now turn fire on to high, but don't smoke the oil. After fish is about 90% done to your desire, turn fire off and turn to skin side up. Residual heat will finish it. Result is a very crispy skin and moist salmon. We tend to like our salmon medium where it's thinner and medium rarish where thicker.

STUD - Posted - 04/15/2021:  05:22:24

Brad:
Even Al thinks that salmon looks good! Now that's saying something!
Liz

STUD - Posted - 04/15/2021:  05:23:45

I also really like your tablecloth and napkins. April Cornell?
Liz

rinemb - Posted - 04/15/2021:  07:04:14

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Originally posted by figmo59

I also really like your tablecloth and napkins. April Cornell?

Liz

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Since my wife has retired, she enjoys setting a nice table.  Though, the table and the house are a wreck right now, because we keep bringing boxes home to go through and to figure what to do with stuff from my mother's house.   

Thanks, Brad

Wet Spaniel - Posted - 04/16/2021:  17:16:19

My boy wanted, in his own words, ‘a massive hotdog’ he did it all himself .....

 

RonR - Posted - 04/16/2021:  17:42:15

I'm trying the keto diet. I had a pizza with cauliflower crust tonight. It might have been good, but it was a bit over cooked .

STUD - Posted - 04/16/2021:  17:57:40

Chicken Paprikash over egg noodles, steamed broccoli on the side:

 

Brian T - Posted - 04/16/2021:  22:04:25

Second time around:
Garlic sausage chunks with cinnamon apple chunks and pan fries.

rinemb - Posted - 04/17/2021:  06:10:13

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Originally posted by Wet Spaniel

My boy wanted, in his own words, ‘a massive hotdog’ he did it all himself .....

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Did he eat that whole thing!

rinemb - Posted - 04/17/2021:  06:15:10

Another day of cleaning at my mom's house. Came home and threw together another quickie.

Browned some chunks of kielbasa and removed. Browned some onion in the sausage juices. Tossed in the remainder of a savoy cabbage and steamed a while. Then sprinkled in some fresh dill and put sausage on the bed of oniony shredded cabbage. Then steamed to finish.  Paired with a gin martini while cooking.

Wet Spaniel - Posted - 04/17/2021:  10:49:19

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Originally posted by rinemb

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Originally posted by Wet Spaniel

My boy wanted, in his own words, ‘a massive hotdog’ he did it all himself .....

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Did he eat that whole thing!

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He did Brad, then had another one in a regular bun

Brian T - Posted - 04/17/2021:  10:58:29

Jonty: That's a sign of growing up.
Boys soon develop the capability to eat their weight in groceries and look for more.

I can remember it well. Capacity has nothing to do with outward appearances.

Fortunately, you are blessed with a kid with the self-confidence to wade in and get it done.
That's how I got apple pies. You want pies? Get busy.

rinemb - Posted - 04/19/2021:  04:31:38

Last night, an hour cook...

Julia Childs "Bifteck Have a la Lyonnaise" (aka, French hamburger patties).  Only the French can turn a hamburger patty into a 1-hr cook.  Wife made those.

I made whole roasted cauliflower-a new way.  Trim stock to near even with head, leave any leaves on that don't fall off.  S&P both ends. Drive a boning knife up into stock twice in an X pattern. Put it stock end up in a pot with 1/2" of boiling water big enough for the head with room to get it out .  Cover do not lower heat. After 10 min remove carefully, checking if stock tender. (If not put back in pot for a bit).  Now oil cauliflower well and a bit more S&P. Roast in preheated oven at 450*f for 45-90 min depending on head.  Look for a bit of charring on the flowerets.  (I did not keep eyes on the oven and over charred) since I used an orange cauliflower.  I served it with a cream and butter sauce of chopped capers and chives.

Edited by - rinemb on 04/19/2021 04:32:34

rinemb - Posted - 04/19/2021:  04:34:18

Dinner described above.

Arghhh my photos still not uploading??

Edited by - rinemb on 04/19/2021 04:35:11

STUD - Posted - 04/19/2021:  05:40:09

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Originally posted by Wet Spaniel

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Originally posted by rinemb

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Originally posted by Wet Spaniel

My boy wanted, in his own words, ‘a massive hotdog’ he did it all himself .....

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Did he eat that whole thing!

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He did Brad, then had another one in a regular bun

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Yup.....tis normal like Brian said... :0)

We here bout went broke... feedin the neibourhood tribe...

Popcicles... chips ..soft drinks...

Hotdogs n stuff...

Mostly a dozen boys...all dirt bike riding all day...

N a few hard core kids... that nevah wanted Togo..home..

What was that land in the story Pinoccio...

That turned 'em I nta donkeys?

The Land of the Lost boys...? ;0)

bubbalouie - Posted - 04/19/2021:  19:24:43

Chicken & waffles.

I've been experimenting with my own coating for chicken using baked boneless , skinless chicken thighs.

I just bought a wide mouthed funnel for filling mason jars to handle my dry ingredients.

I dump 2 cups of all all purpose flour in a bowl & whisk my spices into it.

I measure everything in Tablespoons. One each of everything but double up the Dust & white pepper.

Salt, sugar, black pepper,onion powder,garlic powder,Cajun seasoning,smoked paprika,poultry seasoning,celery salt. chili powder, 2 tablespoons of the Hot Buffalo Wing Dust that Al & Liz sent us & 2 tablespoons of the Colonels secret  spice. White Pepper!!

Dip your chicken in S&P seasoned flour then egg & then into the spiced flour mixture. Double up 2 clean paper bags & shake them up to totally coat them.

Pre heat your oven to *425 . Spray a light coating of spray oil on them & bake for 25-35 mins.

Serve sandwich style on waffles with a light skiff of butter & maple syrup. 

We use a big cookie sheet with a piece of parchment paper under a rack that fits it. 

Even without the skin you get a crispy coating. Skin on bone in wings rock this way!

Brian T - Posted - 04/19/2021:  20:52:35

Hindsight tells me that we sheltered a few boys with pretty violent home lives.
Company for meals and sleep overs or so it appeared to me.

Best seller, all ways, all seasons, at our place was popcorn.
Just butter and salt, pop and the TV. It's still comfort food for me.

rinemb - Posted - 04/20/2021:  04:43:56

Bubbalouie , interesting baked chicken. Though spraying coating seems a good idea.
Not ready to give up my bone in and skin on thighs...but after this morning that might change, seeing my doctor for some issues. :-(

STUD - Posted - 04/23/2021:  05:49:23

Last night: jambalaya (from a box) and collard greens.

STUD - Posted - 04/23/2021:  07:12:39

N....it had smoked sausage in it...! :0)

DC5 - Posted - 04/23/2021:  07:20:50

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Originally posted by figmo59

Last night: jambalaya (from a box) and collard greens.

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Ohhh that looks yummy.  I wish sausage agreed with me more, but we just don't seem to get along and sausage usually wins.  But I sure to like Jambalaya, just can't have it all that often. 

DC5 - Posted - 04/23/2021:  07:22:38

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Originally posted by Brian T

Hindsight tells me that we sheltered a few boys with pretty violent home lives.

Company for meals and sleep overs or so it appeared to me.



Best seller, all ways, all seasons, at our place was popcorn.

Just butter and salt, pop and the TV. It's still comfort food for me.

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Sunday night dinner consisted of a large bowl of buttered popcorn, Lassie and The Ed Sullivan show when I was growing up. 

DC5 - Posted - 04/23/2021:  07:26:00

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Originally posted by Wet Spaniel

My boy wanted, in his own words, ‘a massive hotdog’ he did it all himself .....

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I love the blow torch.  What kind of cheese did he use?