rinemb - Posted - 09/15/2021:  11:36:19

Last night, it was what do we have thawed, what needs eaten, etc. So what we ended up with,and often does, a skillet of something. This time it was an homage to German food. Got a pot of rice going.

Chopped and sauteed an onion along with some minced garlic and some butter.

Added (1 lb) ground beef and cooked until any pink gone. Seasoned with ground black pepper.

added (2-1/2 cups or so) cooked rice, 2 nobs of butter, some chopped parsley, and a leftover half of a jar (about 8-12 oz) of kraut.

Added Maggi to season and flavor.

Served with a dollop of sour cream on the side, and slice of rye bread buttered smothered with grated parmesan and toasted.

...If I did it again, may use brown rice if I have it, and use shredded cabbage cooked with the onion instead of kraut.

Brad

Edited by - rinemb on 09/15/2021 11:36:39

Brian T - Posted - 09/15/2021:  14:14:52

Brad, I would have sizzled that ground beef until it had serious Maillard reactions.
The taste is such a dramatic improvement.
I would eat what you make.

rinemb - Posted - 09/16/2021:  04:43:53

quote:

---

Originally posted by Brian T

Brad, I would have sizzled that ground beef until it had serious Maillard reactions.

The taste is such a dramatic improvement.

I would eat what you make.

---

I am sure you suggestion would improve flavor. May add that to my hack.  But I actually followed the recipe...for once!   Thx

rinemb - Posted - 09/16/2021:  04:47:30

Last night I came home to a wonderful smell permeating the house. Wife made shrimp gumbo. The roux she made must have great because the meal was great. I made the rice. Brad

STUD - Posted - 09/16/2021:  06:41:23

Gumbo! That gives me an idea for all the game sausage we were given!
Liz

slammer - Posted - 09/16/2021:  07:38:09

As worldly as my palate is, I have never had a Gumbo dish. Probably because I loathe okra and anything that has green pepper in it !!! I also have no idea what File tastes like, but would love to make a good sausage and shrimp gumbo without the okra and green pepper. Don’t anyone dare tell me it won’t be the same, because I know it won’t be the same as I wouldn’t eat the same if it had those two ingredients in it.
Always looks great and my kind of meal. I also think it would pair well with beer, then again, what doesn’t ??? Very interested in the file seasoning though and does it go with any other dishes?
Slammer!!!

rinemb - Posted - 09/16/2021:  08:10:50

quote:

---

Originally posted by figmo59

Gumbo! That gives me an idea for all the game sausage we were given!

Liz

---

Let us know, and tell Liz to prepare a cauldron for a few hundred bowls full.  brad

rinemb - Posted - 09/16/2021:  08:16:20

quote:

---

Originally posted by slammer

As worldly as my palate is, I have never had a Gumbo dish. Probably because I loathe okra and anything that has green pepper in it !!! I also have no idea what File tastes like, but would love to make a good sausage and shrimp gumbo without the okra and green pepper. Don’t anyone dare tell me it won’t be the same, because I know it won’t be the same as I wouldn’t eat the same if it had those two ingredients in it.

Always looks great and my kind of meal. I also think it would pair well with beer, then again, what doesn’t ??? Very interested in the file seasoning though and does it go with any other dishes?

Slammer!!!

---

I am no gumbo expert, but okra also provides thickening.  You might eliminate the okra use file', and substitute in zucchini perhaps.  or leave the veggie out.  make a dark French roux as well.  Brad

slammer - Posted - 09/16/2021:  08:50:33

Thanks,I forgot to mention I hate zucchini too, other than grilled occasionaly.
Might as well put celery on the list too………..I think that covers it !!!
Slammer!!! I know the roux is probably most important for the gumbo as is for other creole dishes. I understand file is also a thickening agent as well as flavor. I can’t imagine it being bad and gonna have to make this real soon as my chin is wet with drool already!!!
Slammer!!!

rinemb - Posted - 09/16/2021:  09:25:17

quote:

---

Originally posted by slammer

Thanks,I forgot to mention I hate zucchini too, other than grilled occasionaly.

Might as well put celery on the list too………..I think that covers it !!!

Slammer!!! I know the roux is probably most important for the gumbo as is for other creole dishes. I understand file is also a thickening agent as well as flavor. I can’t imagine it being bad and gonna have to make this real soon as my chin is wet with drool already!!!

Slammer!!!

---

I know you have some lying around...Use firm fish.  big pieces that will not turn to mush too fast.  google fish gumbo.  Brad

Edited by - rinemb on 09/16/2021 09:25:38

Brian T - Posted - 09/16/2021:  11:00:09

More pan-fried julienne potato (Italian Mixed Herbs) and tonight a couple of home made burgers.
Found a store bought seasoning Herb & Garlic mix for burgers and meatballs that I can even eat for breakfast.
Last night was a giggle: Cooked and ate an entire bag of frozen scallops!

STUD - Posted - 09/16/2021:  17:08:04

You can definitely make gumbo without okra OR file powder - I just bought a Louisiana cookbook by a guy called Kevin Belton that I saw on TV, and his recipe doesn't use either one, just a dark roux for thickening. I think I will try it soon.
Tonight, we had a frozen (homemade) chicken pot pie for the main course, and I made a bread pudding for dessert.
Liz

slammer - Posted - 09/16/2021:  17:13:34

quote:

---

Originally posted by rinemb

Yeah, I have a little "laying around " and thanks for the idea!!!    I Have been "hooked on a Brazilian fish stew called Moqueca,  and can't get enough of it!!!  Between the area I live in and my phenomenal fishing skills......LMAO , I don't run out of fish and hope I never do.

im thinking fish gumbo will be my other goto !!!   BTW, Moqueca pares nicely with Beer too!!!  Would also  pare with red or white or a nice Chianti!!!

Slammer!!!

 

quote:

---

Originally posted by slammer

Thanks,I forgot to mention I hate zucchini too, other than grilled occasionaly.

Might as well put celery on the list too………..I think that covers it !!!

Slammer!!! I know the roux is probably most important for the gumbo as is for other creole dishes. I understand file is also a thickening agent as well as flavor. I can’t imagine it being bad and gonna have to make this real soon as my chin is wet with drool already!!!

Slammer!!!

---

I know you have some lying around...Use firm fish.  big pieces that will not turn to mush too fast.  google fish gumbo.  Brad

---

Edited by - slammer on 09/16/2021 17:14:28

Brian T - Posted - 09/16/2021:  17:26:09

I LOVE chicken pot pies. Usually need to buy a couple in every shopping list.
Since the gravy is always hotter than volcanic lava, I have a trick to cool it down.

When you figure that the pie is about cooked, ladle out a few oz of frozen peas.
I cut a slot in the crust and push all the pes into the pie. Peas cook, pie cools, I eat.

Wet Spaniel - Posted - 09/17/2021:  05:15:56

Thank you for the information (Mrs) Brad I will put both of those places on the to visit list. RE the wine caves, fortunately (and you can tell from my physique) I have plenty of experience of visiting French Vintners - the pic below was from a trip we did just before my wedding, the champagne (in the boxes with the red on them) was for the wedding, the rest of the coach storage was eventually stuffed to the gunnels with wines from numerous caves and vinyards - it was probably the best trip I dont have any memories of !!! By the way - there were 8 of us on the coach - we hired it in the UK and had a bloody good trip around France

 

rinemb - Posted - 09/17/2021:  06:52:57

quote:

---

Originally posted by Wet Spaniel

Thank you for the information (Mrs) Brad I will put both of those places on the to visit list. RE the wine caves, fortunately (and you can tell from my physique) I have plenty of experience of visiting French Vintners - the pic below was from a trip we did just before my wedding, the champagne (in the boxes with the red on them) was for the wedding, the rest of the coach storage was eventually stuffed to the gunnels with wines from numerous caves and vinyards - it was probably the best trip I dont have any memories of !!! By the way - there were 8 of us on the coach - we hired it in the UK and had a bloody good trip around France

---

Yep, looks great, that wine haul.  All you had to do was get it across a big creek.  That would cost us a fortune to get it all across a big pond.  My wife's cousin in Lorraine/Alsace/Grand Est, Has a serious wine cave under their old family farm.  I was invited to go down and see it.  More importantly, he brought up 2 old cabs to drink for dinner that night.  I would never be able to spend the money on those bottles (let alone find them) .  They were both incredible, unlike anything I ever got to drink.  Still the discovery of aged Riesling was so surprisingly good.  Brad

Wet Spaniel - Posted - 09/17/2021:  06:59:47

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by Wet Spaniel

Thank you for the information (Mrs) Brad I will put both of those places on the to visit list. RE the wine caves, fortunately (and you can tell from my physique) I have plenty of experience of visiting French Vintners - the pic below was from a trip we did just before my wedding, the champagne (in the boxes with the red on them) was for the wedding, the rest of the coach storage was eventually stuffed to the gunnels with wines from numerous caves and vinyards - it was probably the best trip I dont have any memories of !!! By the way - there were 8 of us on the coach - we hired it in the UK and had a bloody good trip around France

---

Yep, looks great, that wine haul.  All you had to do was get it across a big creek.  That would cost us a fortune to get it all across a big pond.  My wife's cousin in Lorraine/Alsace/Grand Est, Has a serious wine cave under their old family farm.  I was invited to go down and see it.  More importantly, he brought up 2 old cabs to drink for dinner that night.  I would never be able to spend the money on those bottles (let alone find them) .  They were both incredible, unlike anything I ever got to drink.  Still the discovery of aged Riesling was so surprisingly good.  Brad

---

My in laws have recently moved out of their large country home into a smaller, more practical town house.  For the last 18 months they have been drinking the cellar (of 30 years) dry as they didn't have room at the new place.  I used to tremble when I'd be asked to pop down into the cellar to grab another bottle - I had no idea if I was picking up a £10 or £100 bottle - it was like the best version of Russian roulette ever.

STUD - Posted - 09/17/2021:  15:50:06

Gumbo! Game sausage, shrimp, mirepoix, chicken broth, all thickened with a dark brown roux. Served over rice with jalapeno cheese cornbread on the side.

 

STUD - Posted - 09/17/2021:  15:51:16

The cornbread:

 

Brian T - Posted - 09/17/2021:  15:58:53

Tuna-time for Heidi-cat. Slurp time for me.

ONIONS! BACON! Perogies. I have no sour cream in the house and I have no desire to drive to the store just for that. So, probably some kind of mucky cheese sauce.
Steamed rainbow of carrots ( white, yellow, orange, red and purple ones).

More onions and more bacon and a pkg of local baby beef liver for tomorrow.
Would liver do in a stroganoff?

Good Buddy - Posted - 09/17/2021:  18:31:06

Leftover chicken pot pie, with some homemade apple sauce and scalloped potatoes. Dessert is going to be homemade peach pie and vanilla ice cream.

Edited by - Good Buddy on 09/17/2021 18:31:43

Brian T - Posted - 09/17/2021:  21:32:34

Cold windy rainy mountain weather night. This is typical.

I can sit at the stove and stir bacon, boil perogy and contemplate the onions and panned perogy.
5 onions in the paper bag and only one was fit to eat. Black mold. Hell of a store to shop in.

There are days like this when I believe that a 5 hr round trip to shop in the city might be worth the gas.

Wet Spaniel - Posted - 09/18/2021:  02:01:23

quote:

---

Originally posted by Brian T

Cold windy rainy mountain weather night. This is typical.



I can sit at the stove and stir bacon, boil perogy and contemplate the onions and panned perogy.

5 onions in the paper bag and only one was fit to eat. Black mold. Hell of a store to shop in.



There are days like this when I believe that a 5 hr round trip to shop in the city might be worth the gas.

---

What is the nearest city Brian?  I took a 'drive' through McBride via google earth a week or two back - looks a great spot. Is it the 'giggling grizzly?' - I'd call into that bar just for the name alone.

Wet Spaniel - Posted - 09/18/2021:  02:06:47

This one’s a little bit previous but this is dinner in three months time. Adrian hatched in April along with 4 siblings, and as my chicken raising skills are limited, we weren’t sure of the sex. Three others bought their pass to long happy lives by producing eggs. Adrian however, started crowing the other day which sealed his fate - he’s currently ‘chilling out’ in the freezer, boned out and waiting to be part of a 3 bird roast come Christmas Day.

 

Brian T - Posted - 09/18/2021:  02:45:29

Fly along HWY 16 (there is no other road) west to the city of Prince George.
Very close to the geographic center of BC. It's about 2.5 hrs by car from McBride.
Maybe 150,000 people? Everything for shops and services but unlike this village,
everything is so damn far apart, you can spend your life in the car,
just trying to get from one shop to another.

Yes, the "Giggling Grizzly" is our pub with a very good kitchen.
I have my reserve seat at the bar when I call. There's a big brass post that I can lean on to make the sitting very comfortable. I am allowed to bend the menu for my dinners.
It's a social event for me to go out. I tip 50% which seems to have a long reach.

rinemb - Posted - 09/19/2021:  09:46:14

Our Sunday morning breakfast.  Earlier I mixed up a batch rotten wood hardner and applied it, so later I can fill with two part epoxy filler.  After this, mow, prepare for bge cook.  

 

La Vie en Rose!   Brad

Edited by - rinemb on 09/19/2021 09:47:20

rinemb - Posted - 09/20/2021:  04:52:13

Later Sunday I fired up the old BGE and the gasser. Hasselback potatoes in the gasser. Spatchcock chicken in the Egg. Soaked bird in slightly salty water a few hours, after spatchcocking lightly oiled skin, then loosened skin all over and spiced the meat and then the skin both sides. Cooked at 350F with a smoke pack of applewood and pecan. Brad

 

Brian T - Posted - 09/20/2021:  10:29:36

Probably cheese dogs & beans if not Asian take-out.

It's commonplace to serve perogy with bacon, onions and sour cream.
With no sour cream in the house, I tried 3 parts mayo mixed with 1 part Dijon.
Excellent change-up.

Wet Spaniel - Posted - 09/20/2021:  10:58:02

Started Sunday with a bacon and egg banjo made with, in my humble opinion, the king of all bacons. Middle Bacon is the pork loin and belly cut and cured together. The rind is left on and it crisps up like pork rinds - delicious. Then for dinner, we had braised hogget - older lamb, not quite mutton. Braised nice and low in a bottle of red for the amount of time it took me to climb an albeit small mountain. Couple of beers and I was snoozing on the sofa by 7pm 

 

rinemb - Posted - 09/20/2021:  11:50:35

quote:

---

Originally posted by Wet Spaniel

Started Sunday with a bacon and egg banjo made with, in my humble opinion, the king of all bacons. Middle Bacon is the pork loin and belly cut and cured together. The rind is left on and it crisps up like pork rinds - delicious. Then for dinner, we had braised hogget - older lamb, not quite mutton. Braised nice and low in a bottle of red for the amount of time it took me to climb an albeit small mountain. Couple of beers and I was snoozing on the sofa by 7pm 

---

Looks great.  I need some education, again.  So what is the age range for:  baby lamb, spring lamb, hogget, mutton, etc.  Thanks, Brad

Brian T - Posted - 09/20/2021:  11:54:11

Mitchell thick cut double smoked is good bacon. Montreal Smoked Meat is a close second.
In any event, I'm quite willing to try any bacon from anywhere. Even Black Bear bacon is good.
One local butcher here is making bacon but they use some really acidic wood for smoke that I can't stand.

I don't even get up. Find a plate and a fork. Nobody is waiting for me.
Cook the Mitchell, slide onto the adjacent plate. Eat.
Put all the other meal fixings back in the fridge.

I do believe it's time for a major dose of Asian take out.

rinemb - Posted - 09/20/2021:  12:04:42

Brian says "I do believe it's time for a major dose of Asian take out."
Thats funny. As much as I like Asian stuff, around here much of it is loaded with MSG, because it is a sure laxative for me. Brad

Wet Spaniel - Posted - 09/20/2021:  12:05:13

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by Wet Spaniel

Started Sunday with a bacon and egg banjo made with, in my humble opinion, the king of all bacons. Middle Bacon is the pork loin and belly cut and cured together. The rind is left on and it crisps up like pork rinds - delicious. Then for dinner, we had braised hogget - older lamb, not quite mutton. Braised nice and low in a bottle of red for the amount of time it took me to climb an albeit small mountain. Couple of beers and I was snoozing on the sofa by 7pm 

---

Looks great.  I need some education, again.  So what is the age range for:  baby lamb, spring lamb, hogget, mutton, etc.  Thanks, Brad

---

Brad, I'm no expert, but my understanding is:

spring lamb - less than 6 months

lamb - 12 months

hogget - 18 - 24 months

mutton - 24 - 48 months - best towards the 48 month mark 

I'm lucky with lamb/hogget as I see the beasts I'll be eating whilst they are still in the field and I know the guy who will be culling & cutting them so I can pick and choose a little.  Around here, if it has a minor cosmetic defect such as doesn't have great markings or has an unusual horn etc, it would only get maybe 80% - 90% market value at auction so the farmers hold those beasts back and sell them to friends and family.

Brian T - Posted - 09/20/2021:  12:20:49

I can buy lamb from several local farms. I just don't eat as much meat as I used to.
I like it. For Greek, I can't fake anything with beef or bison. Has to be lamb.
I'd buy 5 kg ground lamb in a minute. Guess I should phone around.

My Asian take out, after trying maybe 20(?) different dishes:
Deep Fried Wonton
Dry Garlic Pork
Sweet & Sour Chicken Ball
Chicken Chow Mien

I'll put a pot of my own rice on the stove.
I expect to get 5+ meals out of that.
Not the cheapest but there's no MSG as a cost cutter, they make a big deal of that.

rinemb - Posted - 09/21/2021:  04:31:31

Awash in zucchini. Along with leftover chicken and garden fresh green beans…I took two zucs about 1.5”+ and cut into about 3/16s coins. Lightly salted then rested on bed of paper towels and cover with more PT to dewater a bit. Then patted dry, and placed on parchment paper in half-pan, very lightly salted then smothered with grated Parmesan cheese, put in 450F oven 5 or so min, then under broiler until cheese golden and crispy-ish. Btw, untrimmed edges of parchment paper love to catch fire under the broiler. Brad

Edited by - rinemb on 09/21/2021 04:39:38

Remsleep - Posted - 09/21/2021:  05:24:41

quote:

---

Originally posted by rinemb

Awash in zucchini. Along with leftover chicken and garden fresh green beans…I took two zucs about 1.5”+ and cut into about 3/16s coins. Lightly salted then rested on bed of paper towels and cover with more PT to dewater a bit. Then patted dry, and placed on parchment paper in half-pan, very lightly salted then smothered with grated Parmesan cheese, put in 450F oven 5 or so min, then under broiler until cheese golden and crispy-ish. Btw, untrimmed edges of parchment paper love to catch fire under the broiler. Brad

---

This is a really good zucchini recipe. Make a lot of it because it can be eaten hot or cold, it'll all get eaten quickly anyway, and you have a lot of zucchini to get rid of . I can get ricotta salata at the local supermarket, but you could use a well-drained feta in a pinch.

rinemb - Posted - 09/21/2021:  06:48:04

quote:

---

Originally posted by Remsleep

quote:

---

Originally posted by rinemb

Awash in zucchini. Along with leftover chicken and garden fresh green beans…I took two zucs about 1.5”+ and cut into about 3/16s coins. Lightly salted then rested on bed of paper towels and cover with more PT to dewater a bit. Then patted dry, and placed on parchment paper in half-pan, very lightly salted then smothered with grated Parmesan cheese, put in 450F oven 5 or so min, then under broiler until cheese golden and crispy-ish. Btw, untrimmed edges of parchment paper love to catch fire under the broiler. Brad

---

This is a really good zucchini recipe. Make a lot of it because it can be eaten hot or cold, it'll all get eaten quickly anyway, and you have a lot of zucchini to get rid of . I can get ricotta salata at the local supermarket, but you could use a well-drained feta in a pinch.

---

I sent that recipe to myself. Thanks.  i may be too impatient to cook all that zucchini-in batches at stove top.  I may have to fire up my outdoor paella cooker and  semi-deep fry those rounds?   Thanks for sharing. brad

csrat - Posted - 09/21/2021:  07:08:35

Started smoking a Tri-Tip about 6 this morning. Should be ready for a late supper.

Will roast some acorn squash and trying to talk my friend into a Betty's Salad. Cucumber Lemonade to drink.

So that's what is planned for dinner. Wish me luck.

rinemb - Posted - 09/21/2021:  07:14:46

quote:

---

Originally posted by csrat

Started smoking a Tri-Tip about 6 this morning. Should be ready for a late supper.



Will roast some acorn squash and trying to talk my friend into a Betty's Salad. Cucumber Lemonade to drink.



So that's what is planned for dinner. Wish me luck.

---

Best Wishes on the Tri-Tip.   What is a "Betty's" Salad?

STUD - Posted - 09/21/2021:  15:44:31

Lasagna and garlic bread tonight:

csrat - Posted - 09/21/2021:  16:04:44

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by csrat

Started smoking a Tri-Tip about 6 this morning. Should be ready for a late supper.



Will roast some acorn squash and trying to talk my friend into a Betty's Salad. Cucumber Lemonade to drink.



So that's what is planned for dinner. Wish me luck.

---

Best Wishes on the Tri-Tip.   What is a "Betty's" Salad?

---

modernhenhome.com/2014/05/05/t...dressing/

From a restaurant my mom liked when I was a kid.

Remsleep - Posted - 09/22/2021:  06:33:35

I love beans and I’m fond of kale, but I don’t always plan ahead enough to remember to soak the dried beans. I was curious when this recipe popped up in my feed, since it calls for cooking cannelini beans straight from the package. I made it last night with a skillet roast chicken. I was probably a little too cautious about letting the beans go dry in the pot and put in a bit too much additional water, so it was a bit soupy. We put them in big pasta bowls and served the chicken on top; worked out beautifully. The beans are very rich and filling which was nice on a dreary, rainy evening. Would work with pretty much any meaty accompaniment, but something smoky would really go well.



No pics; apologies.

rinemb - Posted - 09/22/2021:  07:15:11

I went to the link Craig provided on "Betty's Salad". Here you go, below (see Craig's link for history):





Betty's Classic Salad           (Servings: 2-4)

> Salad:

5 ounces Baby Spinach

6 hard-boiled eggs, diced

8 ounces fresh bean sprouts (or half a can, well-drained, if fresh are not available)

1 lb bacon, cooked and crumbled

> Betty’s Classic Dressing

1 cup oil

3/4 cup sugar

1/4 teaspoon salt

1/3 cup catsup

1/4 cup vinegar

1 tablespoon Worcestershire sauce

1 small onion, fine dice



Layer all salad ingredients in the order posted. Mix dressing ingredients – chill for approximately 1 hour to blend. Drizzle over the salad when ready to serve. Enjoy!

STUD - Posted - 09/22/2021:  16:21:28

Chicken roasted with garlic, lemon, and rosemary sprigs. Masked potatoes, gravy, peas, and edamame:

 

Brian T - Posted - 09/22/2021:  19:04:42

Another hit from my Chinese take out pile. Day old DF wontons are just a little bit "leathery".

My spring/summer fish craving is wearing off. Maybe Calamari at the pub Friday and that's it.
But I'm always up for curried tuna.

Good Buddy - Posted - 09/23/2021:  13:44:51

Will be making one of those Dutch Apple Babies, the kind of pancake you have to pre-order an hour ahead of time at the Original Pancake House. They are easy enough to make at home in a cast-iron pan in the oven. Make the batter ahead of time and let it rest in the fridge until you're ready to bake it. I will saute an apple up in butter and brown sugar with a pinch of cinnamon and arrange them on top of the batter. Also good with blueberries or bananas. I will serve it with a side of bacon or sausage.

STUD - Posted - 09/23/2021:  16:36:23

Tonight: soup made with the leftover chicken and gravy, a box of stock, some leftover white rice, and swiss chard from the garden.

 

STUD - Posted - 09/23/2021:  17:03:37

quote:

---

Originally posted by figmo59

Chicken roasted with garlic, lemon, and rosemary sprigs. Masked* potatoes, gravy, peas, and edamame:

---

*Just noticed that my dinner last night was Covid compliant!

Brian T - Posted - 09/23/2021:  17:13:21

Corned beef & swiss on light rye bread, Dijon and pan fried until I see a cheese melt.
Bag salad with Ranch. BIG slurp of something.