rinemb - Posted - 09/04/2021:  04:54:45

If the rain stops, locations dry up, and Covid sickness abates, I will living in field housing a lot this fall. No running water, no stoves or ovens, tiny fridge. Back to microwaved precooked cr@p and sandwiches…and way too much coffee! Pics of dinner may be far and few between. Brad

Remsleep - Posted - 09/04/2021:  06:10:24

With the heat finally breaking here (at least for a few days) I decided to make smoked cod chowder - put the cod fillets on the smoker for 45 minutes before making the soup. I had a nice looking pack of fillets in the freezer that would be perfect.

Now a week or so back we had a freezer failure and had to throw out just about everything except the flour and this pack of fish which appeared not to have defrosted before I fixed the freezer because it was vacuum packed.

Long story short, when I opened the fish after defrosting it was rank. So, change of plans. I made twice-baked potatoes stuffed with tuna from the pantry. As a fast adaptation it was pretty good.

Brian T - Posted - 09/04/2021:  11:14:41

Baked 8 brown potatoes last night.
To be halved and scooped out ( the innards will be fried tomorrow).

A few tonight with dice ham and pineapple
A few with pepperoni & green pepper
A few with Crab Rangoon filling.
If I had left overs, a few dollops of curried tuna would sit well.

All with 3 cheese Tex/Mex, big glug of Worcestershire and generous green onion garnish.

STUD - Posted - 09/04/2021:  15:57:35

Sausage and peppers tonight, made with a (possibly) bear sausage, though it may have been boar or venison. All I know is it had jalapenos and pineapple. Not a combination I would have considered, but very tasty! We served it over egg noodles.

 

Good Buddy - Posted - 09/04/2021:  18:03:26

The other day I made a Chicken Pot Pie, and I had a slice today. I wonder why they call it a "Pot" pie, there's no pot involved, it's made in a pie pan. Anyway, it was very delicious, I have 3 more slices in the freezer.

rinemb - Posted - 09/04/2021:  19:42:49

Al fresco tonight… boneless skinless chicken thighs grill on bed of seasoned onion, roasted okra, caprice , sour dough boule . On the patio.

rinemb - Posted - 09/05/2021:  05:33:23

quote:

---

Originally posted by rinemb

Al fresco tonight… boneless skinless chicken thighs grill on bed of seasoned onion, roasted okra, caprice , sour dough boule . On the patio.

---

I am not sure if it was spell check, or the wine, but we did have a caprese salad.  The feature herb in onion and chicken was tarragon from our herb garden.  Brad

rinemb - Posted - 09/05/2021:  13:42:46

Breakfast on Freddie’s depression glass set. What did we make or grow? Not a darn thing! Unless, you count the coffee. Brad

From Greylock to Bean Blossom - Posted - 09/05/2021:  14:50:18

2 mcdonalds hamburger and large diet coke.

Fig: do you hunt or where did you get your exotic sausage?

ken

Good Buddy - Posted - 09/05/2021:  15:48:35

I had no idea what to eat, in the afternoon I was busy making a peach pie, so at the last minute, I made up potato pancakes with sour cream, chicken filet/fillet, and some apple sauce.

Brian T - Posted - 09/05/2021:  17:16:20

Irish chicken chow mien. Shredded spuds, chicken, sour cream and apple.
Gotta love that idea.
What did you do for seasoning?

STUD - Posted - 09/06/2021:  05:27:57

quote:

---

Originally posted by From Greylock to Bean Blossom

2 mcdonalds hamburger and large diet coke.

Fig: do you hunt or where did you get your exotic sausage?

ken

---

Naw....not ah Hunter Ken.....

But...if....something walks past th winda....

N..the gun ain't ...too ..far...

N...the ammo is handy.....

N...me tractor is up ta runnin....

Well then....

If it's brown .....

It's Down..... ;0)

On the Bear sauage... me buddys Son works fer Savage Arms....

Goes on trips to permote...thier hunting rifles...

He actually just came back from the Congo...

slammer - Posted - 09/06/2021:  13:44:46

Bear meat is some of the most underrated meat there is. I do not hunt bear, have in the past, but always looking for someone who does. Bear steaks are amazing and sausage made with bear is one of the best !!! I have also had the worst meat ever from a guy that evidently had no idea how to process a bear properly. Wow, is all I can say!!!
Slammer!!!

Brian T - Posted - 09/06/2021:  14:25:56

I had a neighbor who was the most successful big game hunter that I have ever seen.
Instead, I hunted bison with a cheque book. Traded bison for a bear ham (properly cured.)
Magnificent. The very last of that smokey bear goodness went into a pot of pea soup. Never to be duplicated in this lifetime.

Did potato skins with onion, crab meat and grated gruyere cheese. Good enough.

banjo bill-e - Posted - 09/06/2021:  14:41:29

Tonight for Labor Day we will celebrate our no-longer-laboring status with a couple of bone-in Ribeyes, baked potatoes, and fresh asparagus. Steak night is now a rare occasion for us, but tonight's the night.

csrat - Posted - 09/06/2021:  20:12:56

Beer brats, Mustard Potato Salad, cucumber and tomato salad all with a Leinenkugel's Summer Shandy

STUD - Posted - 09/07/2021:  05:19:11

Meatloaf last night, made with venison and beef. Cracker crumbs, onion and peppers (jalapeno and bell,) chunks of processed cheese-like material.
Home fries on the side, some of the potatoes from our garden!

 

rinemb - Posted - 09/07/2021:  07:14:55

quote:

---

Originally posted by Good Buddy

I had no idea what to eat, in the afternoon I was busy making a peach pie, so at the last minute, I made up potato pancakes with sour cream, chicken filet/fillet, and some apple sauce.

---

We don't have apple sauce too often, but when we do, it is usually to go with potato pancakes. Yum..

> Does beg for a conversation on Apple sauces though. IMO  brad

dat - Posted - 09/07/2021:  07:18:26

I haven’t thought about apple sauce in years, but that made me think about apple butter, haven’t had that in years either, but it sounds good right now for some reason

rinemb - Posted - 09/07/2021:  10:42:04

Thanks, Mike (Goodbuddy) for mentioning apple sauce, I raised it as a topic.  Brad

Edited by - rinemb on 09/07/2021 10:42:42

Brian T - Posted - 09/07/2021:  12:15:53

Chinese take out to last me a couple of days. Just a craving from time to time.
I'll call and ask to have it ready at 6 PM. Probably 5+ meals if I don't snack and nibble.

>Deep-fried wontons
>Dry garlic pork bits
>Sweet & sour chicken balls
>Chicken chow mien

rinemb - Posted - 09/08/2021:  04:56:09

I will be leaving on a job, likely today so we used up some lingering fridge items. Made gourmet burgers, with a salad that had some garden items in it. Burgers were: grilled patties on the schwenker, topped with sautéed mushrooms and carmelized onion, between a grill toasted everything bun. A cheap Pinot for the throat washing. Brad

Edited by - rinemb on 09/08/2021 04:56:31

Wet Spaniel - Posted - 09/08/2021:  07:57:10

quote:

---

Originally posted by rinemb

I will be leaving on a job, likely today so we used up some lingering fridge items. Made gourmet burgers, with a salad that had some garden items in it. Burgers were: grilled patties on the schwenker, topped with sautéed mushrooms and carmelized onion, between a grill toasted everything bun. A cheap Pinot for the throat washing. Brad

---

Brad, I could quite happily put myself around all of that!

rinemb - Posted - 09/08/2021:  10:31:49

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

I will be leaving on a job, likely today so we used up some lingering fridge items. Made gourmet burgers, with a salad that had some garden items in it. Burgers were: grilled patties on the schwenker, topped with sautéed mushrooms and carmelized onion, between a grill toasted everything bun. A cheap Pinot for the throat washing. Brad

---

Brad, I could quite happily put myself around all of that!

---

BTW, Jonty.  I did use charcoal briquettes for the heat source.  A welcome change for a fast fire...Because they were on sale, I even used the "matchlite" version of charcoal. By the time the fuel stink dissipated, the coals were about ready to put food over them.  brad

STUD - Posted - 09/08/2021:  16:12:52

Tonight: chicken 2 ways. Souvlaki for Liz, cacciatori pizo* pie for Al.

*pizza nacho

RonR - Posted - 09/08/2021:  17:13:01

I made fried red tomatoes and baked jalapenos stuffed with cream cheese and topped with prosciutto. You sneeze a little and feel the burn just cleaning the seeds out. I hope I'm OK tomorrow.

Brian T - Posted - 09/08/2021:  17:33:20

Too late to order the Chinese.
Pasta tortellini in some sort of cheesey sauce.
Bunch of fine dice pizza pepperoni to jack it all up a little.
Bag salad with some kind of dressing.

rinemb - Posted - 09/08/2021:  17:40:20

quote:

---

Originally posted by Brian T

Too late to order the Chinese.

Pasta tortellini in some sort of cheesey sauce.

Bunch of fine dice pizza pepperoni to jack it all up a little.

Bag salad with some kind of dressing.

---

brian, how big is McBride?  You seem to have a lot of choices up there.  brad

Brian T - Posted - 09/08/2021:  17:59:44

HA! We all think the opposite. I wanted one stinkin' bag of Maxwell House ground regular coffee. Nope. Not until maybe Friday's truck. Have to stockpile food stuff. Don't buy one, buy 3.
A "gift" out here is as simple as a 10kg (22lbs) bag of flour. There are some serious PIG shoppers.

Enough people shop in the city (150 miles west) that there's a chance to score some odd stuff.

Meats, eggs and organic veggies are available (certified)organic whenever in season.
The organic veggies arrive so clean, you just cook them. Rainbow of carrots ( white, yellow, orange, red and purple).
Buy a side of bison and be king of the bartering trade for all sorts of meat, domestic and game.

If all the work-aways come home, we have about 650 people. Big city people that retire are driving the house prices skyward. Lots and lots of good paying jobs here but no place to live.
Find and buy a bare-a$$ vacant lot and build what you can afford.
Valemount has now allowed RV, one per yard, as rental housing, things are so bad.

Actually, if you want a license to print money, I'm quite serious. The Home Hardware franchise is for sale. Far better than city hardware stores what with all the farms, ranches and DIY here.
Absolutely wonderful staff. You just waltz in and let 'er rip.

STUD - Posted - 09/09/2021:  16:07:12

Pizza with leftover chicken cacciatore ingredients from last night, plus some pepperoni. On the side (not pictured) cucumbers and kalamata olives in vinaigrette.

 

Brian T - Posted - 09/09/2021:  16:25:52

I would haveput something green on it (Anaheim, green, jalapeno, etc) for Italian red, white and green.

At the same time that's so attractive = certainly not machine made

STUD - Posted - 09/13/2021:  14:53:48

Brewshetta n cheap cheesy garlic bread tanight..
Cheesy as in fake....no cheese...

csrat - Posted - 09/13/2021:  15:42:46

Hot, peppered turkey breast laid over cheese, red onion and cucumber salad on jalapeno- cheddar tortilla.

Brian T - Posted - 09/13/2021:  16:19:52

Scallops in garlic butter. Some sort of pan fried potatoes.
Steamed veg. might be a rainbow of carrots with some peas tossed in.

Can't be more than 50F/10C outside. Think I'm done with salads for the season.

rinemb - Posted - 09/13/2021:  16:58:07

quote:

---

Originally posted by Brian T

Scallops in garlic butter. Some sort of pan fried potatoes.

Steamed veg. might be a rainbow of carrots with some peas tossed in.



Can't be more than 50F/10C outside. Think I'm done with salads for the season.

---

Sounds great.  I think roasted cut up potatoes has become a goto fave of ours.  many ways to fix em up and top them.  we use very high temps, say 450 or so to roast them.  Wife does them in oven, I do them on cool side of closed grill.  Those pots can sure cook different depending on the variety, me thinks.   brad

rinemb - Posted - 09/13/2021:  17:05:41

Sneak Preview...We are preparing to making Pasta alla Nerano. After watching Stanley Tucci's shows on Italian foods and old world cooking. This is a must. However, the restaurant hides some secrets on making it to protect their brand I guess. But gotta fry the zucchini slices the day before to eat it today. A Chef John has reconstructed this dish and the secrets and shows it on youtube. Bravely Onward, as they say! brad

STUD - Posted - 09/13/2021:  17:14:27

Pics of the Bruschetta and garlic bread:

Brian T - Posted - 09/13/2021:  18:17:24

The potato variety makes big difference to me when ripe ones get fried.
The local organic farm has a brown "baker" which is the right taste for me.
I don't want any others, thanks. That's what will be on the stove in a big pan tonight.

At the end, garlic powder and crushed Italian Mixed Herbs with a hit of Lawry's Seasoned Salt.
60+ salts in my collection and I keep coming back to the old regulars.

The scallops are 12 oz, 300g. Frozen/vacuum-packed, gift, look quite attractive.
Got a 12" pan for them. I plan to pig out and eat them all.

Owen - Posted - 09/13/2021:  20:11:56

Another KISS effort here.... roast pork with all ancillary stuff from the garden.... corn on the cob, cucumber & onion salad, beet greens.  Apple sauce for the roast got "forgotten," so we had it for dessert..... but the word is out that we'll have it with some of the left-over pork tomorrow [if I/we/she remembers].   A couple of ripe tomatoes [with salt... for heart health] for evening snack.  

rinemb - Posted - 09/14/2021:  13:30:49

Took dinner upstairs-for movie night.  Roast potatoes, kraut blended into sautéed onion and caraway seeds, sausages, and leftover boule and butter. Paired with Alsace Riesling. I forgot what movie...it was wife choice night.

brad 

 

STUD - Posted - 09/14/2021:  15:47:20

Quasi-Philly Cheesesteaks tonite: rare roast beef from the deli, au jus, sauteed onions, and leftover queso dip made with Velveeta and jalapenos. Really quite good!

 

STUD - Posted - 09/14/2021:  16:08:46

Saw-tayed ...onions too.... ;0)

Edited by - STUD on 09/14/2021 16:12:09

csrat - Posted - 09/14/2021:  18:02:17

quote:

---

Originally posted by figmo59

Quasi-Philly Cheesesteaks tonite: rare roast beef from the deli, au jus, sauteed onions, and leftover queso dip made with Velveeta and jalapenos. Really quite good!

---

Velveeta!

It's not cheese. Heck, it might not even be real food, but you can sure enough melt all kinds of things in there and get something that tastes good!

bubbalouie - Posted - 09/14/2021:  20:21:39

I bought a bunch of fresh wild sole fillets, baby potatoes & a nice broccoli head. 

Pan fried sole, roasted potatoes  & steamed broccoli with cheese sauce.

Simple but tasty!

Brian T - Posted - 09/14/2021:  22:14:19

Nothing I made. Went to the millers to get a kilo (2.2lbs) of fresh buckwheat flour.
Got derailed by an entire baker's rack of BIG cinnamon buns, straight out of the oven.
Quite a sight.

So, I've had a truly vegan supper of cinnamon buns.
No appointments tomorrow. I can hear the cold rain in the dark right now.
I'll finish what's on my plate, the scallops will wait until tomorrow.

Wet Spaniel - Posted - 09/15/2021:  03:21:03

quote:

---

Originally posted by figmo59

Quasi-Philly Cheesesteaks tonite: rare roast beef from the deli, au jus, sauteed onions, and leftover queso dip made with Velveeta and jalapenos. Really quite good!

---

Hold the cheese and I'd be on that like a tramp on chips (hobo on fries???)

Wet Spaniel - Posted - 09/15/2021:  03:23:37

quote:

---

Originally posted by rinemb

 Paired with Alsace Riesling.

---

We,ve just re-booked our holiday that was canceled due to covid last year.  Two weeks in the Alsace, one in a town and the other week in the mountains - I'm planning to get myself very familiar with their Rieslings whilst I'm over there.

rinemb - Posted - 09/15/2021:  04:43:46

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

 Paired with Alsace Riesling.

---

We,ve just re-booked our holiday that was canceled due to covid last year.  Two weeks in the Alsace, one in a town and the other week in the mountains - I'm planning to get myself very familiar with their Rieslings whilst I'm over there.

---

You will enjoy.  As a Yank,  we learned a lot.  Helpful hints:  in Alsace, wine tastings are quite different than our west coast system. In Alsace , with a guide we went a couple of vineyards with tasting.  They did not charge for tasting , but truly expected you to order a case or two.  We did not order, but when I asked for our tab it was quite embarrassing, all around.  Find true wine bars, in Comar ,.  The one we went, had Rieslings that age. The 20-30 year old stuff , by the glass was , incredibly good, nothing like it in Germany- that we found. A must is the famous but quaint bakery in a very small village. This world class chef who owns it is famous for her jams, cookies, baked treats and more.  When wife awakes I will post name . Brad

rinemb - Posted - 09/15/2021:  04:56:58

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

 Paired with Alsace Riesling.

---

We,ve just re-booked our holiday that was canceled due to covid last year.  Two weeks in the Alsace, one in a town and the other week in the mountains - I'm planning to get myself very familiar with their Rieslings whilst I'm over there.

---

I  Will also get you name of a farm to table restaurant in the mountains, on a working farm and dairy.  Make there own milks and cheeses, their own beers,  and you eat the critters they raise... all kinds of long haired creatures and more.  A true feast of beast and beer and more.  We did lunch their and then took a walk around.  Got to see them moving sheep and cows from one mountain pasture to another etc.  something you may have never seen. ;-) ;-) ;-). 

Edited by - rinemb on 09/15/2021 04:57:46