pianojuggler - Posted - 09/24/2021:  19:59:49

quote:

---

Originally posted by Brian T

...



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

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I just want to say...  I've known General Tso for years.  He is actually very brave.

Brian T - Posted - 09/24/2021:  21:06:30

The Major did the cooking, I took it out. Got 5 good feeds from that lot.
Reubens last night. Simple toast and scrambled hen fruit/cackleberries tonight.
Found a part bottle of chocolate spiced whiskey for a bed time snack.

csrat - Posted - 09/24/2021:  22:40:05

quote:

---

Originally posted by Good Buddy

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.

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Love me some Dutch Babies!

 I also love a good Buckle. Made much in the same way as DB's.

 cottageatthecrossroads.com/bla...t-peachy/

slammer - Posted - 09/26/2021:  08:11:02

I’m ashamed of myself………again!!!
I had the craving for something warm and comforting as it was a cool damp day yesterday and was also time to use up the last of last seasons venison to make room for fresh . I took several different cuts of venison and made a Vat ( huge slow cooker) full to the brim with Venison Stroganoff!!! I remember the first time I ever saw stroganoff as my aunt was babysitting for me and when I saw her put sour cream in it and (let’s face it, stroganoff is not the most beautiful dish to a kid) I called my mom and told her I wanted to come home!!! My aunt still reminds me of the story!!!
Stroganoff has been a favorite of mine since that time, so much so and so often my kids hate it and wife is not fond of it. It’s been quite some time since I’ve had it and yesterday was the day. Even made homemade wide noodles which takes it to another level. Well, let’s just say I made a pig of myself last night and Jimmy Crack Corn !!!
It was all I could do to not crawl inside that pot. My compliments and thanks to the 2 deer that provided us with so many great meals this year!!
Slammer!!!

rinemb - Posted - 09/26/2021:  08:45:54

quote:

---

Originally posted by slammer

I’m ashamed of myself………again!!!

I had the craving for something warm and comforting as it was a cool damp day yesterday and was also time to use up the last of last seasons venison to make room for fresh . I took several different cuts of venison and made a Vat ( huge slow cooker) full to the brim with Venison Stroganoff!!! I remember the first time I ever saw stroganoff as my aunt was babysitting for me and when I saw her put sour cream in it and (let’s face it, stroganoff is not the most beautiful dish to a kid) I called my mom and told her I wanted to come home!!! My aunt still reminds me of the story!!!

Stroganoff has been a favorite of mine since that time, so much so and so often my kids hate it and wife is not fond of it. It’s been quite some time since I’ve had it and yesterday was the day. Even made homemade wide noodles which takes it to another level. Well, let’s just say I made a pig of myself last night and Jimmy Crack Corn !!!

It was all I could do to not crawl inside that pot. My compliments and thanks to the 2 deer that provided us with so many great meals this year!!

Slammer!!!

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Sounds great to me! Brad

rinemb - Posted - 09/26/2021:  10:21:52

Last night, pork tenderloin, roast potatoes with garden herbs, Italian round loaf, and salad.  

I hacked together a sauce with garden rosemary, shallot, butter, mushrooms, wine reduction, broth from pork reduction, finished with mix of Dijon mustard, heavy cream and sour cream.

brad

Edited by - rinemb on 09/26/2021 10:23:00

rinemb - Posted - 09/26/2021:  10:26:45

Wife’s turn this morning…French omelette, toast, bacon, coffee, and mimosa.
Then I finished grinding the bad spots on back concrete steps.
Brad

 

STUD - Posted - 09/26/2021:  11:46:16

Brad youse guys have been cookin up a storm..! :0)

Brian T - Posted - 09/26/2021:  12:16:17

Pasta with 3-cheese sauce. Beef meat balls, reheated from the "big batch."
I feel a craving for onion coming on.

Wet Spaniel - Posted - 09/26/2021:  12:50:33

Chilli night tonight. Meaty one with beef, chorizo, leftover pulled pork and (dare I say it) beans. Veggie version with lentils do get the same type of texture. I do have to say, the veggie one was very good.

csrat - Posted - 09/26/2021:  14:51:04

Built a fire tonight, as the weather is right for it.

Baked potatoes, baked steak hoagies and pudgy pies for dessert.

Pudgy Pie:
Using a "Pie Iron", a cast iron, clamshell press with long handles, that can be purchased at any store with camping supplies, generously butter two slices of white bread and place them butter side out in the press. Add pie filling of your choice. Close the press and nestle it into a nice patch of glowing coals. Check and turn as needed. Contents will melt your fillings so the wise man will have a scoop of vanilla ice cream on top before eating.

Variations:
See,
Pudgy Pizza, grilled cheese, philly cheese steak, etc. (Ice cream optional)

csrat - Posted - 09/26/2021:  15:04:42

quote:

---

Originally posted by rinemb

Wife’s turn this morning…French omelette, toast, bacon, coffee, and mimosa.

Then I finished grinding the bad spots on back concrete steps.

Brad

---

Dang! If your description of the meal didn't make a person hungry that picture surely would!

rinemb - Posted - 09/26/2021:  15:55:57

quote:

---

Originally posted by csrat

Built a fire tonight, as the weather is right for it.



Baked potatoes, baked steak hoagies and pudgy pies for dessert.



Pudgy Pie:

Using a "Pie Iron", a cast iron, clamshell press with long handles, that can be purchased at any store with camping supplies, generously butter two slices of white bread and place them butter side out in the press. Add pie filling of your choice. Close the press and nestle it into a nice patch of glowing coals. Check and turn as needed. Contents will melt your fillings so the wise man will have a scoop of vanilla ice cream on top before eating.



Variations:

See,

Pudgy Pizza, grilled cheese, philly cheese steak, etc. (Ice cream optional)

---

Well, sounds great, but now I have to buy another one of those camp thingies. Brad

STUD - Posted - 09/26/2021:  16:31:45

quote:

---

Originally posted by csrat

Built a fire tonight, as the weather is right for it.



Baked potatoes, baked steak hoagies and pudgy pies for dessert.



Pudgy Pie:

Using a "Pie Iron", a cast iron, clamshell press with long handles, that can be purchased at any store with camping supplies, generously butter two slices of white bread and place them butter side out in the press. Add pie filling of your choice. Close the press and nestle it into a nice patch of glowing coals. Check and turn as needed. Contents will melt your fillings so the wise man will have a scoop of vanilla ice cream on top before eating.



Variations:

See,

Pudgy Pizza, grilled cheese, philly cheese steak, etc. (Ice cream optional)

---

Winner..! Winner..! Gim'me that dinner..! :0)

slammer - Posted - 09/26/2021:  18:42:56

Brad, we need more pictures!!!
You and your wife have to be 400 lbs plus, and I mean that in a good way!!! I don’t know anyone who eats as well as you do and plates it it up as nicely!!!
Jealous……. Why yes I am!!!
Slammer!!!

bubbalouie - Posted - 09/26/2021:  19:23:33

We lit our new fire bowl last night. Sat on the patio & had a small fire with firewood & some lump charcoal.

I dug out our old roasting sticks & cleaned & oiled them up with peanut oil, wooden handles & all.

They are a 1/4" rod from the handle about 3" long. At the end are 2 1/8" rods that go out at 90 degrees for 2 inches then back at you for 8 inches. You put a pair of Smokies on there & they can't fall off!

Put your feet up by the fire & prop your stick on the side of  the bowl or a piece of firewood & twirl it until it sizzles. 

I looked on the net to find a picture but all i could find was ones made with the forks pointing INTO the fire.

There's nothing more depressing than watching your weenie drop in the ashes.

rinemb - Posted - 09/27/2021:  04:35:27

We finally made it...Pasta Alla Nerano!  (Spaghetti with zucchini).  I did the prep and the sausage, wife and daughters came over completed the pasta.  I used sweet Italian sausages, grilled to get light browning with some darker marks, then steamed them in a blend of red wine and water.

for any of you wanting to know the "big whup" regarding pasta alla Nerano I suggest watching Chef John's video on YouTube on this dish. He reverse engineered the secrets to a famous Italian restaurant. From the Stanley Tucci show on dining in Italy.

the hard part of making it, occurs the day before when you  fry 1/8" zucchini coins-a lot them, about three smaller zuc's per serving.  Need a hot heat source to keep the oil hot running the coins through in batches.

brad

Edited by - rinemb on 09/27/2021 04:38:46

 

rinemb - Posted - 09/27/2021:  04:47:35

Link to video

youtu.be/jrASoJ6fZyY

also I typed out recipe.  Will review it to look for corrections today.  If interested, PM me for a copy. Brad

Edited by - rinemb on 09/27/2021 04:54:30

Remsleep - Posted - 09/27/2021:  04:51:20

quote:

---

Originally posted by Wet Spaniel

Chilli night tonight. Meaty one with beef, chorizo, leftover pulled pork and (dare I say it) beans. 

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Where is the "unfriend" button?

Wet Spaniel - Posted - 09/27/2021:  05:01:09

quote:

---

Originally posted by Remsleep

quote:

---

Originally posted by Wet Spaniel

Chilli night tonight. Meaty one with beef, chorizo, leftover pulled pork and (dare I say it) beans. 

---

Where is the "unfriend" button?

---

He he he - did I lose you at 'beans' ?

It's a standard here pretty much across the UK.  Chilli usually includes red kidney beans and is normally served with rice.  I'm not a fan of rice with it but I do like to pad it out with a few tins of beans. 

Remsleep - Posted - 09/27/2021:  05:50:51

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by Remsleep

quote:

---

Originally posted by Wet Spaniel

Chilli night tonight. Meaty one with beef, chorizo, leftover pulled pork and (dare I say it) beans. 

---

Where is the "unfriend" button?

---

He he he - did I lose you at 'beans' ?

It's a standard here pretty much across the UK.  Chilli usually includes red kidney beans and is normally served with rice.  I'm not a fan of rice with it but I do like to pad it out with a few tins of beans. 

---

If it was meant to have beans in it, it would have been called chili con frijoles not chili con carne. There is a place for beans in chili, and it is on the side. Put beans in one's chili, and one might as well   abandon all pretense to civilization and hang the loo roll facing backwards and order beer by the litre. 

Wet Spaniel - Posted - 09/27/2021:  06:14:20

quote:

---

Originally posted by Remsleep

---

If it was meant to have beans in it, it would have been called chili con frijoles not chili con carne. There is a place for beans in chili, and it is on the side. Put beans in one's chili, and one might as well   abandon all pretense to civilization and hang the loo roll facing backwards and order beer by the litre. 

---

He he, I did put my tin hat on when I 'fessed up to the beans

we order our beer in pints here - proper big pints 

Remsleep - Posted - 09/27/2021:  06:18:54

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by Remsleep

---

If it was meant to have beans in it, it would have been called chili con frijoles not chili con carne. There is a place for beans in chili, and it is on the side. Put beans in one's chili, and one might as well   abandon all pretense to civilization and hang the loo roll facing backwards and order beer by the litre. 

---

He he, I did put my tin hat on when I 'fessed up to the beans

we order our beer in pints here - proper big pints 

---

You make my point for me.. Ordering beer in metric increments is so barbaric that even the Germans only do so via a euphemism.

Wet Spaniel - Posted - 09/27/2021:  06:35:00

quote:

---

Originally posted by Remsleep

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by Remsleep

---

If it was meant to have beans in it, it would have been called chili con frijoles not chili con carne. There is a place for beans in chili, and it is on the side. Put beans in one's chili, and one might as well   abandon all pretense to civilization and hang the loo roll facing backwards and order beer by the litre. 

---

He he, I did put my tin hat on when I 'fessed up to the beans

we order our beer in pints here - proper big pints 

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You make my point for me.. Ordering beer in metric increments is so barbaric that even the Germans only do so via a euphemism.

---

Agreed, but I think I'd still rather order half a litre over those silly little things you guys call pints - they're neither use nor ornament.

rinemb - Posted - 09/27/2021:  06:43:25

Nothing like a good friendly "across the pond" cultural debate, eh.
I take a good beer in any size of glass-the bigger the better.
I am ok with chili, with or without the beans...but I will bastardize it up with condiments, catsup, minced onion, vinegar, a splash of Chalula, shredded cheddar, etc. until it is no longer chili.
Brad

STUD - Posted - 09/27/2021:  06:46:32

Youse guys gots us laughfin here... :0)

Wet Spaniel - Posted - 09/27/2021:  06:46:33

quote:

---

Originally posted by rinemb

Nothing like a good friendly "across the pond" cultural debate, eh.

 

---

Hey Brad, I only wish that debate could be around a table some place with glasses of whatever size!

STUD - Posted - 09/27/2021:  06:56:52

Love the cook setup Brad..!

rinemb - Posted - 09/27/2021:  08:39:58

quote:

---

Originally posted by figmo59

Love the cook setup Brad..!

---

Yea, the schwenker cooker made a good adjustable height table.  I used the propane on my super burner tripod trying to maximize BTUs to keep the oil hot.  But it just would not keep up for large batches, zucchini batches dropped oil temp too low,  and oil took too long to recover for next batch.  I spent over 2 hours, as it was, running zucchini coins (about 500 pieces) through the frying.  I should have reduced size of batches but that would taken 4 hours.

Here is what I think much of the problem was???  I used the paella pan with the idea I could scoop cooking zucchini up onto the ledge to drain some.  But I think all that extra pan created a very efficient heat sink?  Which made it hard to concentrate the heat to the pot?  What do you think?

Brad

Wet Spaniel - Posted - 09/27/2021:  10:22:32

quote:

---

Originally posted by rinemb

 

Here is what I think much of the problem was???  I used the paella pan with the idea I could scoop cooking zucchini up onto the ledge to drain some.  But I think all that extra pan created a very efficient heat sink?  Which made it hard to concentrate the heat to the pot?  What do you think?

Brad

---

Hey Brad, is that paella pan stepped?  I cant tell if its just the oil making it look that way or if it does have a stepped surface??  I reckon you're right on the surface area of the pan in thin  metal acting like a radiator.  I've found with mine it is better on a gas grill with burners covering the whole surface area of the base rather than on the stovetop in the house on a single burner.

Wet Spaniel - Posted - 09/27/2021:  10:24:23

Made these last night, quick pickled banana peppers stuffed with sauerkraut. They were a brilliant pre-dinner snack with a beer or two.

rinemb - Posted - 09/27/2021:  10:54:29

quote:

---

Originally posted by Wet Spaniel

Made these last night, quick pickled banana peppers stuffed with sauerkraut. They were a brilliant pre-dinner snack with a beer or two.

---

a reason grow banana peppers again (the sweet types) .  Brad

rinemb - Posted - 09/27/2021:  10:58:41

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

 

Here is what I think much of the problem was???  I used the paella pan with the idea I could scoop cooking zucchini up onto the ledge to drain some.  But I think all that extra pan created a very efficient heat sink?  Which made it hard to concentrate the heat to the pot?  What do you think?

Brad

---

Hey Brad, is that paella pan stepped?  I cant tell if its just the oil making it look that way or if it does have a stepped surface??  I reckon you're right on the surface area of the pan in thin  metal acting like a radiator.  I've found with mine it is better on a gas grill with burners covering the whole surface area of the base rather than on the stovetop in the house on a single burner.

---

Yes. its like a shelf all the way around the pan.  Its intended design is...with paellas' you can have many ingredients of veggies and meats.  So you get all those ingredients cut to however they should be cut, put them in piles-by ingredient around the edge/shelf, then introduce/slide them into the center pot in turn, depending on how long they need to cook.  When all the ingredients are off the shelf and melding together you got some great stuff to pile onto tortillas or rice or whatever.  Brad

Edited by - rinemb on 09/27/2021 11:00:35

Wet Spaniel - Posted - 09/27/2021:  11:05:14

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

 

Here is what I think much of the problem was???  I used the paella pan with the idea I could scoop cooking zucchini up onto the ledge to drain some.  But I think all that extra pan created a very efficient heat sink?  Which made it hard to concentrate the heat to the pot?  What do you think?

Brad

---

Hey Brad, is that paella pan stepped?  I cant tell if its just the oil making it look that way or if it does have a stepped surface??  I reckon you're right on the surface area of the pan in thin  metal acting like a radiator.  I've found with mine it is better on a gas grill with burners covering the whole surface area of the base rather than on the stovetop in the house on a single burner.

---

Yes. its like a shelf all the way around the pan.  Its intended design is...with paellas' you can have many ingredients of veggies and meats.  So you get all those ingredients cut to however they should be cut, put them in piles-by ingredient around the edge/shelf, then introduce/slide them into the center pot in turn, depending on how long they need to cook.  When all the ingredients are off the shelf and melding together you got some great stuff to pile onto tortillas or rice or whatever.  Brad

---

That's a new one on me Brad, never seen one like that before, I've only ever eaten from flat based pans, and having only ever owned the one paella pan, that's flat too. 

Edited by - Wet Spaniel on 09/27/2021 11:06:50

rinemb - Posted - 09/27/2021:  13:12:15

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

 

Here is what I think much of the problem was???  I used the paella pan with the idea I could scoop cooking zucchini up onto the ledge to drain some.  But I think all that extra pan created a very efficient heat sink?  Which made it hard to concentrate the heat to the pot?  What do you think?

Brad

---

Hey Brad, is that paella pan stepped?  I cant tell if its just the oil making it look that way or if it does have a stepped surface??  I reckon you're right on the surface area of the pan in thin  metal acting like a radiator.  I've found with mine it is better on a gas grill with burners covering the whole surface area of the base rather than on the stovetop in the house on a single burner.

---

Yes. its like a shelf all the way around the pan.  Its intended design is...with paellas' you can have many ingredients of veggies and meats.  So you get all those ingredients cut to however they should be cut, put them in piles-by ingredient around the edge/shelf, then introduce/slide them into the center pot in turn, depending on how long they need to cook.  When all the ingredients are off the shelf and melding together you got some great stuff to pile onto tortillas or rice or whatever.  Brad

---

That's a new one on me Brad, never seen one like that before, I've only ever eaten from flat based pans, and having only ever owned the one paella pan, that's flat too. 

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I also have the one I made from an implement disc.  Now rewelded in the center hole and not leaking and  good to go. brad

rinemb - Posted - 09/27/2021:  13:28:40

The weird pan is actually called a Discada, to make discada Nortena. I can not find my own pics. But this is the new fangled version from the old disc. 

youtu.be/gZn1X4EYOvo

Brian T - Posted - 09/27/2021:  13:31:12

Get a couple of tempura racks that you can hang on the edges of woks.
Great for drippy stuff, even bacon, and it stays hot.

Veal picatta.
Off to buy a fresh(?) bottle of cheap sherry. I wrote the date on the last bottle (2011).
An oz. or so at a time takes a while.

rinemb - Posted - 09/27/2021:  13:36:38

Discada Nortena

 

STUD - Posted - 09/27/2021:  16:43:23

Some grilled beef skewers tonight, rubbed with a little vegetable oil and Cosmo Q Cow Cover. Rice pilaf and a simple salad made with odds and ends from the garden. For dessert, sliced watermelon and an apple crumble pie made by the soon-to-be daughter in law.

 

rinemb - Posted - 09/27/2021:  17:09:37

quote:

---

Originally posted by figmo59

Some grilled beef skewers tonight, rubbed with a little vegetable oil and Cosmo Q Cow Cover. Rice pilaf and a simple salad made with odds and ends from the garden. For dessert, sliced watermelon and an apple crumble pie made by the soon-to-be daughter in law.

---

If the apple pie comes out good, keep her!  Brad

STUD - Posted - 09/28/2021:  16:39:05

Tonight, this FoodWishes take on Chinese BBQ pork: youtu.be/IT7dUC-8PR0
I didn't marinate it overnight, and I had no 5 Spice Powder, so I used a combination of cinnamon, ginger, and Kitchen Pepper. Some skewered peppers and onion with it.

 

STUD - Posted - 09/28/2021:  16:42:01

Kitchen Pepper, for the curious:
townsends.us/products/kitchen-...2%20tall.

slammer - Posted - 09/28/2021:  17:38:29

Who doesn’t love grilled charred food on a stick??? Looks good Fig, a little spicy, savory, maybe a little sticky !!! I love Chinese 5 spice , but a little goes a long way depending on who made it or brand. Chinese 5 spice is kinda like chili powder……they’re all different!!! I had a very spicy 5 spice blend that I put on chicken kabobs and then dipped the kabobs in a peanut sauce that was a little sweet. They were damn amazing!!!
Slammer!!!

STUD - Posted - 09/29/2021:  17:06:06

Marinated, grilled chicken and veg skewers, with a side of linguine with butter, parmesan, and crushed red pepper.

 

rinemb - Posted - 09/30/2021:  06:22:43

I won't even describe what we ate last night, it was so wrong. I will say, we did not cook it. It was a drive through that I will not visit again! Brad

Brian T - Posted - 09/30/2021:  13:48:48

Beans.
September 30.
For all the thousands of dead children in the unmarked graves of the residential schools across Canada.

STUD - Posted - 09/30/2021:  15:00:52

quote:

---

Originally posted by rinemb

I won't even describe what we ate last night, it was so wrong. I will say, we did not cook it. It was a drive through that I will not visit again! Brad

---

Yeah...

I been to that place..too..... :0l

rinemb - Posted - 10/02/2021:  13:11:36

Today I made my first attempt at Bavarian pretzels.  Made the Chef John version trying for more traditional shape.  I tried anyway. I made the stiff dough last night with bread flour, yeast, butter, Bavarian beer, water and salt.  Proof all night. Quick knead this morning-then a 3 hour proof. Finally shaped the pretzels, or tried to.  Dipped in lye water, sprinkled with pretzel salt, a final 30-min rise, and then baked.  I got the German/Alsacien wife "seal of approval" on taste and texture.  Decent job on first shaping.  That lye water makes them slicker than nose goo. Not quite as dark as pics.  Brad

STUD - Posted - 10/02/2021:  15:08:51

Member feidspar usta make home made bagels..
That looked fantastic..

He did the boil thing too..