Wet Spaniel - Posted - 12/27/2021:  01:52:16

quote:

---

Originally posted by slammer

Oh my!!! Merry Christmas to me and da Mrs.!!!

Cow cover rubbed Porterhouse and NY strip steaks done med rare, Hassleback Potatoes, Cranberry Green Beans, Mushroom Wellington (the highlight) Parsley Citris Salad and a couple cocktails to wash it all down. Good news is, plenty of leftovers for breakfast with a couple fried eggs!!!

Mrs. Slammer made a chocolate Yule Log for dessert and just waiting for the dust to settle before we indulge on that !!!

---

Can you make three next time? That looks fantastic

Brian T - Posted - 12/27/2021:  17:49:19

Simple supper = chicken pie. Hungry so baking 2 smalls.
The gravy is always 4,000*F and boiling. I've scored my top crusts (pie dough).
I'll shovel 2 tbsp frozen peas in there. Peas cool the pie, peas cook , I feast.

I usually buy up a lot of corn on the cob at the end of the season for a stronger taste.
Boil, de-cob and freeze. Adds a note you can't taste in store-bought.

steve davis - Posted - 12/27/2021:  19:17:46

When someone calls and asks "Do you want to have Spam and baked beans for supper?" I always say "Yes".

STUD - Posted - 12/29/2021:  04:19:02

I Actually Love Spam Slices Fried Crisp...
With musturd....

Beans get catsup.......


I can no longer eat that now...too much salt... :0(

OM45GE - Posted - 12/29/2021:  04:25:12

I just saw a cooking show in which the chef prepared Spam sushi. They cut the Spam into slices and cooked it in a yummy looking Teriyaki sauce, laid the Spam on some pressed rice blocks (about the size of the Spam slices, wrapped it all in Nori seaweed. It looked very good.

Wet Spaniel - Posted - 12/29/2021:  05:55:19

quote:

---

Originally posted by steve davis

When someone calls and asks "Do you want to have Spam and baked beans for supper?" I always say "Yes".

---

There's a greasy spoon cafe (dive bar?) near one of my subcontractors offices.  One of my guilty secret pleasures (I never tell the wife what I've had) is a fried spam, baked beans (tomato sauce type) and fried egg sandwich on a very large sub roll.  It's so wrong that it's right.... suffice to say I never wear a shirt and tie on those days I visit

rinemb - Posted - 12/29/2021:  06:12:10

I buy it and fry it on occasion. But when it parts of the South, I prefer livermush or scrapple.
Brad

slammer - Posted - 12/29/2021:  09:14:42

One of the best and grossest things ever I had growing up was open faced spam burgers. Mom would take one can of spam and equal parts Velveeta cheese and an onion and run it through the meat grinder. Looked terrible and like bologna salad or ham salad. Add one glop of Mayo, a little sugar and 2 capfuls of vinager and mix it up.
Spread it on a hamburger bun 1/2 and put under the broiler til golden and bubbling!!!
Best ever and still one of my favorites!!! Back in the day I’m pretty sure it was “goo for you”.
Slammer!!!

Brian T - Posted - 12/29/2021:  17:28:16

I wanted some sort of porky thing with apple sauce. laced with cinnamon and nutmeg.

Cut frozen pork sausages into 4 short segments, get them going in a big pan.
Quarter, core and chop 4-6 apples to toss with cinnamon, nutmeg and a bit of brown sugar.
Near the end of the sausages, add all the apple. The hot fat will stir-fry the apple = done.

STUD - Posted - 01/01/2022:  15:49:20

Quiche Lorraine. Al looked at it and said, "Oh. Kweechie."

Wet Spaniel - Posted - 01/02/2022:  02:35:15

Italian night last night, both recipes from Marcella Hazan’s amazing book - as recommended by Skip. Ragu bolognese (took 5 hours to cook) and home made pesto. Both went down a storm.

 

rinemb - Posted - 01/02/2022:  05:14:10

A long time Jewish friend of mine, was charmed by my wife recently . Because of her background, he shared with us his Bubbie’s Matzo Ball soup. All from scratch, my wife bought a huge stewing chicken and began make. She was warned of the shame of making “bowling balls” as his grandmother called hard matzo balls.
My wife nailed it! Family enjoyed it.
Brad

 

rinemb - Posted - 01/02/2022:  05:17:47

I think there is a line in great American standard song …..”You say matzah, I say matzo…”. ;-) brad

slammer - Posted - 01/02/2022:  05:32:51

Jonty, looks damn good!!! I’m not a fan of pesto, but the Bolagnese looks great!!!
BRAD, I have to admit, I have eaten food from all over the globe, and Jewish comfort food can rate right up there, but I have NEVER had a bowl of Matzo ball soup. I have no idea why I haven’t but it is on my radar and plan to make it soon. Probably because every time I’ve been to a good deli, the sandwich was so damn big I didn’t have room for soup!!!
Slammer!!!

slammer - Posted - 01/02/2022:  05:49:51

For New Year’s Eve, we treated my MIL to a lobster dinner ( well, treated ourselves too)
Bought 3 lobsters that were just over 1 pound each. All 3 looked the same size and pre cooked color and came from the same lot at our local seafood sale. Of course they were frozen and thawed in fridge for 2 days. They were baked to perfection at 425 degrees and all looked the same except one was kind of falling apart and the texture was very mushy. Some of the meat was firm but had a soft mushy texture around it.
Did not taste great either and texture was so off putting I couldn’t eat it.
Anyone have any ideas ??? I had one like it years ago and was told it was caught during molting season. I normally would just blow it off but I popped over $100.00 for these tails at $29.99 per lb.
Maybe Steve can chime in and will know what was wrong with that tail!!!
Slammer!!!

rinemb - Posted - 01/02/2022:  06:47:59

Slammer, I will follow the frozen lobster issue. I was going to buy a few to make lobster rolls, but sure don’t want Mushy!

There is a short cut on matzo ball soup. I believe it is Liptons that sells a kit. I am no expert, but growing up in a mixed culture neighborhood that included Jewish WWII refugees, I got to eat quite a variety of foods. Brad

Remsleep - Posted - 01/02/2022:  07:05:49

Mad props on the schmalz. That’s OG kneidlach.

wrench13 - Posted - 01/02/2022:  07:58:28

Last nights dinner was inch thick salmon steaks, marinated in teriyaki sauce for a few hours. I put a few chop sticks in the bottom of the marinating pan to get the sauce on all the bottom of the steaks. Take out, and broil 8" from the flame for 10 minutes. Brush on more teriyaki at 8 minutes. I put them on a rack. THis works so well its, its foolproof, something that I need when cooking! Flaky, moist, flavorful and none of it underdone. One of my favorite meals.

rinemb - Posted - 01/02/2022:  08:21:05

Wrench,
nice trick, with the chop sticks!
I bet it was good. Brad

STUD - Posted - 01/02/2022:  08:28:49

• quote:

---

Originally posted by slammer

For New Year’s Eve, we treated my MIL to a lobster dinner ( well, treated ourselves too)

Bought 3 lobsters that were just over 1 pound each. All 3 looked the same size and pre cooked color and came from the same lot at our local seafood sale. Of course they were frozen and thawed in fridge for 2 days. They were baked to perfection at 425 degrees and all looked the same except one was kind of falling apart and the texture was very mushy. Some of the meat was firm but had a soft mushy texture around it.

Did not taste great either and texture was so off putting I couldn’t eat it.

Anyone have any ideas ??? I had one like it years ago and was told it was caught during molting season. I normally would just blow it off but I popped over $100.00 for these tails at $29.99 per lb.

Maybe Steve can chime in and will know what was wrong with that tail!!!

Slammer!!!

---

You come out this way....

We'll Cook ya ah Lobster....

6 six different ways.....

Till we find yer favorite... ;0)

Edited by - STUD on 01/02/2022 08:31:19

slammer - Posted - 01/02/2022:  09:19:31

Googling mushy lobster, it could be from thawing and refreezing , which I doubt as this would have to happen to the whole case of lobsters. More than likely it was from a protein-digesting enzyme released near death or at death . Tends to happen more often in large lobsters……which is what we had. Not real common but makes sense to me.
Slammer!!!

rinemb - Posted - 01/03/2022:  04:40:00

Last night a welcome dinner of basics. Roast potatoes and carrots, and a steak with compound butter.the steak was 3”-ish thick. One bone then it was cut out against the bone on either side. Cooked with extreme weather rules…seared in CI skillet, roasted to 125 */- in a 424*F oven. Brad

banjo bill-e - Posted - 01/03/2022:  14:42:11

The best thing about this cold snap is that it persuaded my wife to make my favorite lentil soup with Italian sausage. No pics, but the appeal of this dish is not visual. Our house smells sooooo good right now, and I wish that I could share that! With a crusty loaf for dipping, I'm a happy dude.

STUD - Posted - 01/03/2022:  15:41:46

Linguine tonight, with garlic, butter, olive oil, and grated manchego cheese. No pics. I (Liz) have lost most of my sense of smell and taste, but really strong flavors come through very faintly.

Did I mention we're all sick here? Well, we are!

rinemb - Posted - 01/03/2022:  17:40:09

quote:

---

Originally posted by banjo bill-e

The best thing about this cold snap is that it persuaded my wife to make my favorite lentil soup with Italian sausage. No pics, but the appeal of this dish is not visual. Our house smells sooooo good right now, and I wish that I could share that! With a crusty loaf for dipping, I'm a happy dude.

---

Best marriage of two worlds. Wife loves lentils, I love Italian sausage. Yum!

Brian T - Posted - 01/03/2022:  20:14:52

Leftovers! Sausage chunks and cinnamon apple dice.
Fried #2 baked potato slices with seasoned salt and fine crushed Italian Mixed Herbs.

I found the extra green pepper stuffing. Company believe they are "helping" by putting stuff away.
DON'T. Nice intention, but DON'T.
I'll never see it again. What did you do to upfucculate my food plans for next week?

Remsleep - Posted - 01/04/2022:  06:08:04

Used up the veggies in the fridge:

Shakshhuka (I throw in some gochujang along with the harissa for a little extra kick)
Israeli couscous
Garlic toast with 2-day old sourdough loaf.

rinemb - Posted - 01/05/2022:  04:49:57

Last night I did some fridge and pantry foraging. I ended up with a skillet composition… that surprised my wife on how much she enjoyed it:
Browned 4 sliced up links of Johnsonville smoked sausage then removed them.
Added a chopped onion and a few minced garlic cloves to translucent.
Added cup of white rice and 1 can chicken stock, got up to simmer.
Added salt, pepper, and a good bit of smoked paprika, returned sausage to skillet.
Added 1 drained can of black eyed peas.
Covered and simmered until all stock was absorbed. About 25 minutes.
Served with the bottle of Crystal, a Cajun hot sauce and a bottle of Coke.

1935tb-11 - Posted - 01/05/2022:  05:54:52

actually tonite we are having pizza...so rare here but sweety said she wanted pizza for supper,,,she wants ,,, she gets !!!!!!

rinemb - Posted - 01/05/2022:  07:26:53

quote:

---

Originally posted by rinemb

Last night I did some fridge and pantry foraging. I ended up with a skillet composition… that surprised my wife on how much she enjoyed it:

Browned 4 sliced up links of Johnsonville smoked sausage then removed them.

Added a chopped onion and a few minced garlic cloves to translucent.

Added cup of white rice and 1 can chicken stock, got up to simmer.

Added salt, pepper, and a good bit of smoked paprika, returned sausage to skillet.

Added 1 drained can of black eyed peas.

Covered and simmered until all stock was absorbed. About 25 minutes.

Stir in a 1/4 cup or so of chopped parsley.

Served with the bottle of Crystal, a Cajun hot sauce and a bottle of Coke.

---

Brian T - Posted - 01/05/2022:  17:50:25

I think I'll scrape out a few pans to tidy up.
Time to build 4 Naan bread pizza with salsa, onion, r&g peppers, pepperoni & salami and cheese.
Maybe an inch+ toppings.
This mix settle well in my guts, maybe try some pizza seasoning if I can find it.

The Naan breads are slightly concave so I can flip them over to fill and nothing spills out, unlike a regular pizza crust with a bare dry edge.

rinemb - Posted - 01/06/2022:  17:48:03

quote:

---

Originally posted by Brian T

I think I'll scrape out a few pans to tidy up.

Time to build 4 Naan bread pizza with salsa, onion, r&g peppers, pepperoni & salami and cheese.

Maybe an inch+ toppings.

This mix settle well in my guts, maybe try some pizza seasoning if I can find it.



The Naan breads are slightly concave so I can flip them over to fill and nothing spills out, unlike a regular pizza crust with a bare dry edge.

---

I have no idea what "Naan" bread is, but you make want some!  Brad

rinemb - Posted - 01/06/2022:  18:05:06

Tonight, I first want to apologize to the great Alton Brown. Who am I to hack the great one’s recipe. I changed the beans from kidneys to a mix of cranberry and red beans. It’s what we had.
It’s Alton Brown’s, “Christmas Soup.” In my opinion, it’s good anytime!
It combines garlic, onion, kielbasa, chicken broth, beans, potatoes, and kale, with other spices. Very simple and quick. We loved it. A good beer and a good roll even better.
Go to: Alton brown.com and search “Christmas soup.” For recipe. Brad

 

slammer - Posted - 01/06/2022:  19:00:29

Brad, my wife has become a pretty damn good soup maker, although I do the taste tweeking!!! She makes the same soup and we love it too, although I hate kidney beans and we use cannellini beans instead. She also didn’t have kielbasa one time and used sweet Italian sausage instead (browned it first) and it was a game changer. Added a little torn basil to finish and this is now how we make it . Best Italian soup I’ve had. Served with some warm crusty bread and cold butter and a nice bottle of Red !!!! Oh yeah!!!

BTW, with your culinary savvy and worldly experiences, I’m surprised you don’t know what Naan bread is. Your missing out!!! It would also go great with the soup!!!

Slammer!!!

Edited by - slammer on 01/06/2022 19:01:13

Brian T - Posted - 01/06/2022:  22:34:14

Naan is actually a term for the baking oven.
"Naan breads" are very low-rise yeasty (?) breads, oval and a fair bit bigger than your hand.
Normally retoasted and cut up or torn into pieces to eat with curries and so forth.
Plain or the cumin-spiced ones are most common. Just an Indian bready thing.

As I buy them, they come in packages of 4. Slightly convex, flipped over, they are perfect for HUGE loads of stuff for pizza. I load them more than 1" deep and press that down to bake on a 400F sheet.

Last time, I made 4 with salsa for sauce, onion, R&G pepper shreds, pepperoni & salami and 3 cheeses shreds with chili flakes. I baked all 4 for 10 minutes and pulled 2 to cool, then other 2 went 20 mins for perfect crispy crust pizza. I froze the 2 quickies to see how they might reheat = 15 mins at 400 from frozen. Perfect.

I have such a poor appetite and jumping guts. These pizza sat well all night long.

Wet Spaniel - Posted - 01/06/2022:  22:50:04

quote:

---

Originally posted by Brian T

Naan is actually a term for the baking oven.

---

Brian, the ovens that naans are traditionally cooked in are called a Tandoor.  Insanely hot vertical ovens that cook them in seconds.

Brian T - Posted - 01/07/2022:  03:59:11

I knew it was some sort of "oven" thing.
They make the very best quickie pizza crusts ever, in my kitchen.
That's what my guts are asking for.
And, for prep, for eating and for freezing ,they are really convenient.

rinemb - Posted - 01/07/2022:  04:32:41

Dale, I am really liking the idea of using sweet Italian sausage instead of kielbasa. Brad

rinemb - Posted - 01/07/2022:  04:35:52

Ok, now I know what naan bread is, even eaten some. But, my gut insists I avoid Indian food. Too much spicing I guess. A shame, because we have several good Indian restaurants here in wichita, I am told by my kids. Brad

Wet Spaniel - Posted - 01/07/2022:  05:28:52

quote:

---

Originally posted by rinemb

Ok, now I know what naan bread is, even eaten some. But, my gut insists I avoid Indian food. Too much spicing I guess. A shame, because we have several good Indian restaurants here in wichita, I am told by my kids. Brad

---

Brad, a lot or real Indian food (rather than the standard restaurant fayre) could be described as fragrant rather than spicy. You should see if you can get an old classic cook book by Madhur Jaffrey - I'm sure you'd see lots in them you'd like 

rinemb - Posted - 01/07/2022:  05:54:54

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

Ok, now I know what naan bread is, even eaten some. But, my gut insists I avoid Indian food. Too much spicing I guess. A shame, because we have several good Indian restaurants here in wichita, I am told by my kids. Brad

---

Brad, a lot or real Indian food (rather than the standard restaurant fayre) could be described as fragrant rather than spicy. You should see if you can get an old classic cook book by Madhur Jaffrey - I'm sure you'd see lots in them you'd like 

---

I will ask my oldest daughter. She manages inventory etc at our local independent book store, and she likes and cooks Indian food on occasion.  And so she surely knows what you are recommending.  

Thx, Brad

banjo bill-e - Posted - 01/07/2022:  12:11:58

--"could be described as fragrant --"
And so could the car ride home from the Indian restaurant!

NOTHING is as gassy as Indian food.

1935tb-11 - Posted - 01/07/2022:  12:30:58

yesterdays left over home made vegetable soup,,, always better the second nite.

rinemb - Posted - 01/08/2022:  07:51:30

quote:

---

Originally posted by 1935tb-11

yesterdays left over home made vegetable soup,,, always better the second nite.

---

For sure. We will dip into our Alton Brown soup tonight.  It will have had a couple of days melding time in a container.  Trouble is, we drank the last two beers with soup previously.  ??

Michigan Lefty - Posted - 01/08/2022:  10:30:22

Made this bread this morning.
Mozzarella & cheddar cheeses, garlic, rosemary, and thyme inside.
Outside brushed with olive oil and sprinkled with parmesan and chives before baking.
6/7 high gluten flour and 1/7 spelt flour for texture, buttermilk, sourdough starter.
Baked in 5 quart cast iron dutch oven turned upside down (lid is off for the photo.) Aluminum pan underneath prevents scorching/hardening of crust on the bottom.

 

Hassayampa Slim - Posted - 01/08/2022:  10:36:18

That aluminum pan under the cast iron is a great tip.
Never thought of it, and always had the hard crust bottom problem.
Thanks

Bklyngeezer - Posted - 01/08/2022:  10:59:35

I made bread too, along with Corn Chowder. Any bread-heads out there check out Jim Lahey's No Knead Bread. It cooks similar to Michigan Lefty's beautiful looking cheese and herb loaf. I use an old enameled cast iron dutch oven that must be 50-60 years old. Sometimes I use wheat bran on the outside, sometimes just flour. Works every time and really doesn't require kneading, does require an overnight rise but not a big deal.

Happy cooking and picking

bREAD 3

BREAD 1

BREAD 2

 

Michigan Lefty - Posted - 01/08/2022:  11:54:37

quote:

---

Originally posted by Hassayampa Slim

That aluminum pan under the cast iron is a great tip.

Never thought of it, and always had the hard crust bottom problem.

Thanks

---

I actually came up with that on my own.  

I was having the hard crust bottom problem, too.  I knew aluminum conducted heat 6 times faster than steel so thought maybe it would act as a heat sink to draw away any excess heat buildup.  I tried it and it worked great.  I never expected that welding/metallurgy knowledge would be useful for making bread.  There's two aluminum baking sheets stacked under the dutch oven in the photo.  Even one aluminum pan underneath will provide good improvement.

Edited by - Michigan Lefty on 01/08/2022 11:58:14

STUD - Posted - 01/08/2022:  12:05:48

Physics...n food.....

Fun cookin.... ;0)