slammer - Posted - 01/23/2022:  08:38:25

What a great Surprise!!!

Friday myself and a co-worker were talking about food (weird, I know). And I told her I was jonesing for some Greek or Lebanese food and telling her about this great Lebanese restaurant we go to in New York.

Well, when I got home that night, out of the blue , Mrs. Slammer who normally doesn’t tear up the kitchen must have been reading my mind and did herself proud and what a treat!!!

She made everything from scratch……….Beef and Lamb Kafta, red pepper hummus, Lebanese rice with vermicelli, homemade flatbread (OMG) , yogurt sauce like tzatziki, and a green bean dish. Each thing was standout from the next, but we both agreed the damn Green Beans were the highlight and star !!! Never had em like this before, but it was sautéed onions, garlic, tomatoes and some kind of magical seasoning with a hint of cinnamon that created a sauce for the beans and rice that was something NEW!!!

Gonna be our new Goto for fresh green beans and will become the main dish!!!

It’s been a long time since I’ve raved about her cooking as she can cook well, but just doesn’t have the passion for it or enjoy it and is a chore to her instead of a hobby.

Well, she did good and I haven’t stopped telling her so!!! Probably means I’m back to kitchen duty for the next 30 days straight!!!

Slammer!!!

Edited by - slammer on 01/23/2022 08:42:27

 

phillytim - Posted - 01/23/2022:  09:04:33

Finally getting around to grilling the Christmas gift Omaha steaks - you know how it is, they've been in the freezer.

Nothing weirder than getting steaks in the mail!

slammer - Posted - 01/23/2022:  09:27:10

Jonty, never heard of Creton before, but when I read your post and saw the pics, the first thing I thought was, damn, that’ll be good with a few cold ones!!!
Then I zoomed in on your pic and I see your a step ahead of me!!!
Not the most appealing looking dish, but slow cooked meat,spices, onions and milk doesn’t sound great either, but bet it’s damn fine. Might have to try that myself.
Is it eaten warm or cold?
Slammer!!!

bubbalouie - Posted - 01/23/2022:  10:48:10

Mediterranean pie is great if you like Eggy dishes with spinach! 

food.com/recipe/mediterranean-pie-135251

A trick I discovered is to thaw out your frozen spinach & then cut a small hole in the corner of the bag & just sqeeze the water out the Hole! Terry suggested one time to use phyllo pastry. Don't. The bottom was all soggy! I use red & yellow pepper. I have added hot pepper too!

Wet Spaniel - Posted - 01/24/2022:  01:56:57

quote:

---

Originally posted by slammer

Jonty, never heard of Creton before, but when I read your post and saw the pics, the first thing I thought was, damn, that’ll be good with a few cold ones!!!

Then I zoomed in on your pic and I see your a step ahead of me!!!

Not the most appealing looking dish, but slow cooked meat,spices, onions and milk doesn’t sound great either, but bet it’s damn fine. Might have to try that myself.

Is it eaten warm or cold?

Slammer!!!

---

Dale, you're right, ground pork in milk doesn't sound great.  However, it's really, really good.  You eat it cold, like pate - I've been scoffing it on hot (store bought part baked) buttered baguettes.  It's especially tasty after 10pm (I'm sure you know what I mean!).  I used this recipe - it looked quite traditional/grandmas own and tastes great.

food.com/recipe/emeril-lagasse...ton-17992

STUD - Posted - 01/24/2022:  07:07:01

quote:

---

Originally posted by bubbalouie

Mediterranean pie is great if you like Eggy dishes with spinach! 

food.com/recipe/mediterranean-pie-135251

A trick I discovered is to thaw out your frozen spinach & then cut a small hole in the corner of the bag & just sqeeze the water out the Hole! Terry suggested one time to use phyllo pastry. Don't. The bottom was all soggy! I use red & yellow pepper. I have added hot pepper too!

---

Good idea, thanks!

Liz

rinemb - Posted - 01/24/2022:  07:18:31

Another Sunday, late breakfast.  I had been up for hours working on a weekend-long closet clean out and reorganization project. Wife got up later and fixed breakfast...

soft boiled egg, busted open with an egg clacker.  Pastry-from Panera. Bacon! Tea and juice. 

 

then back to closet.

STUD - Posted - 01/24/2022:  07:54:42

I had fergotten about soft boiledeggs...good call...

rinemb - Posted - 01/24/2022:  08:09:05

quote:

---

Originally posted by figmo59

I had fergotten about soft boiledeggs...good call...

---

Runny-6 min in boiling water, then cradle in chilled water to stop cooking process.

A bit on the jammy-7 or so min, then dip in cold water.

I like jammy, if I don't have toast sticks to dunk into the runny yoke.

Brad

Wet Spaniel - Posted - 01/24/2022:  11:42:10

quote:

---

Originally posted by rinemb

I like jammy, if I don't have toast sticks to dunk into the runny yoke.

---

Soldiers Brad, they're called soldiers.

rinemb - Posted - 01/24/2022:  11:59:10

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

I like jammy, if I don't have toast sticks to dunk into the runny yoke.

---

Soldiers Brad, they're called soldiers.

---

And, just perhaps, one day I will remember that.  I believe you offered me a teachable moment a while back on "soldiers", but keep trying. Anymore, I am usually a "three-times taught" dude, before I get it.  Unfortunately, that does not bode well for my cognitive skills, eh.  Brad

 

Wet Spaniel - Posted - 01/24/2022:  12:02:55

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

I like jammy, if I don't have toast sticks to dunk into the runny yoke.

---

Soldiers Brad, they're called soldiers.

---

And, just perhaps, one day I will remember that.  I believe you offered me a teachable moment a while back on "soldiers", but keep trying. Anymore, I am usually a "three-times taught" dude, before I get it.  Unfortunately, that does not bode well for my cognitive skills, eh.  Brad

 

---

I'll keep at you 

Brian T - Posted - 01/24/2022:  15:50:20

"Hard-cooked" eggs done15 minutes in simmering hot ( not boiling) water.
After many decades of eating egg salad sandwiches made by OP (other people),
I set about to invent an egg filling of my own. I got it right. Even piles of egg goop on toast.
Wire egg slicer then turn 90* and cut again.

More pasta tonight. Will use a chicken marinade of orange juice, honey, garlic and curry powder for a pasta sauce. More scallops. Do a pot of HC eggs on a back burner at the same time.

>>trying once again to "eat the freezer." I like those little "potato gems" or "tater tots".
So far, I've found 4 partly eaten bags of those things, jammed into freezer corners.

STUD - Posted - 01/24/2022:  15:59:41

Stoplight bell peppers stuffed with leftover taco innards and rice:

 

banjo bill-e - Posted - 01/24/2022:  17:03:22

I've never had a soft boiled egg in my life, or been in any restaurant which offered them. None of my friends ate them at home. They are just not a thing in my part of the world. I don't care for hard boiled, and not real big on eggs anyway, so no loss. All I know of them is that Hercule Poirot insists on two which are EXACTLY the same size. EXACTLY!

Owen - Posted - 01/24/2022:  17:15:59

Nobody asked, but I'll have my boiled eggs as close as feasible to how I like my fried eggs: "Broken... over... harder than hard." Fwiw, I don't see much diff in the yolk of a soft-boiled egg and that of a raw egg.  Now, If you want good eggs, just devil them.   Also, fwiw, I had a brother-in-law who used to proclaim that, "I'm not gonna eat anything that comes out of a chicken's arse."  

Now back to regular programming..... 

slammer - Posted - 01/24/2022:  17:34:37

I’ve been losing my taste for eggs over the last few months. Don’t know why, but a fried egg sandwich was my goto, but now I would have to force myself to eat one . The only way they seem appeeling (pun intended) is deviled or egg salad.
Maybe I just need to take an egg break for a while. Went to a Ramen joint and the dish I ordered had a miso deviled egg in it and it was freaking amazing!!! Wish I could duplicate it as it was the best egg I ever had!!!
Slammer!!!

Brian T - Posted - 01/24/2022:  17:37:38

I want my eggs cooked. Scrambled, fried, whatever, but nothing runny that might be mistaken for road kill. Scrambled and fried eggs must be seasoned with bacon fat. Fresh ground black pepper.
Once a month? I need the craving first.

The egg salad goop that I came up with is very satisfying with enough Keene's mustard.
Same for devilled eggs, they need some heat. So I turn to the Tabasco cookbook for those.

DWFII - Posted - 01/24/2022:  17:40:34

Not tonight, but next Tuesday for my 76th

sourdough crust mushrooms, ripe green olives sausage and artichoke hearts

 

RonR - Posted - 01/24/2022:  19:09:26

I scramble two eggs with an avocado, a little feta, and a big hand full of fresh spinach. I cook it slow and stir it a lot. At the end I add some Sriracha sauce for heat. The spinach comes in a bag the size of a pillow ,but cooks down to fit in a medium bowl.

bubbalouie - Posted - 01/24/2022:  19:30:38

quote:

---

Originally posted by DWFII

Not tonight, but next Tuesday for my 76th

---

DWFII  I looked up your Akorn cooker! That's really cool! There's lots of different styles of Kamodo &  BBQ cooking on here!  Happy Birthday & keep us posted! 

DWFII - Posted - 01/24/2022:  20:26:19

quote:

---

Originally posted by bubbalouie

quote:

---

Originally posted by DWFII

Not tonight, but next Tuesday for my 76th

---

DWFII  I looked up your Akorn cooker! That's really cool! There's lots of different styles of Kamodo &  BBQ cooking on here!  Happy Birthday & keep us posted! 

---

Thanks. I had a Big Green Egg--got it from another friend about the same time I got the Akorn. The BGE  was cracked in the base but it still cooked well and was near-as-nevermind airtight. i put about $500 into it replacing gaskets and grills, etc. The BGE and the Akorn  (both kamados) are essentially the same concept--one's made of ceramic, the other out of double walled steel. 

Anyway I gave the Egg to my son-in-law who is the executive chef at a large resort complex in central Oregon.

We both like pizza on the  kamado but I tend toward traditional pizz and he and my daughter like 'avant garde'--you know with kale and white sauce. lol

bubbalouie - Posted - 01/24/2022:  20:33:32

That's great! We have a Primo XL & love it! The Mrs, bakes bread in it! The first time we made pizza in it it turned out so good we ran it inside & forgot to close the vents. It got too hot & fried the gasket!

We've come a long way since then! Check out some pics on my homepage! 

rinemb - Posted - 01/25/2022:  04:50:22

quote:

---

Originally posted by figmo59

Stoplight bell peppers stuffed with leftover taco innards and rice:

---

Great name for those peppers.

rinemb - Posted - 01/25/2022:  04:53:42

quote:

---

Originally posted by banjo bill-e

I've never had a soft boiled egg in my life, or been in any restaurant which offered them. None of my friends ate them at home. They are just not a thing in my part of the world. I don't care for hard boiled, and not real big on eggs anyway, so no loss. All I know of them is that Hercule Poirot insists on two which are EXACTLY the same size. EXACTLY!

---

I don't exactly same size, but I wish I knew how thick the shell was, before boiling or popping the top off.  Seems eggs we get have shells from very thin and delicate, to thick and ornery to open . Also makes a difference when peeling.

Wet Spaniel - Posted - 01/25/2022:  07:28:08

quote:

---

Originally posted by slammer

I’ve been losing my taste for eggs over the last few months. Don’t know why, but a fried egg sandwich was my goto, but now I would have to force myself to eat one . The only way they seem appeeling (pun intended) is deviled or egg salad.

Maybe I just need to take an egg break for a while. Went to a Ramen joint and the dish I ordered had a miso deviled egg in it and it was freaking amazing!!! Wish I could duplicate it as it was the best egg I ever had!!!

Slammer!!!

---

Dale, quite apt for this forum, your go to sandwich has always been called an egg banjo in the British military

Egg Banjo

bubbalouie - Posted - 01/25/2022:  18:29:31

Yeah! Back in the day they sold red , green & a yellow peppers in the same package. Stop light peppers. I went to a grocery store once & grabbed one of each & put them in a bag. They were the same price per pound.

The cashier lady acted PO'd because she had to take them all out & weigh them individually & put them back in the bag! For inventory purposes! Ha!Ha! she was joking!

We use lots of peppers but have learned that green peppers are serious repeaters!  Want to wake up in the middle of the night with killer heartburn? Green peppers. 

They are the least ripe bell peppers. Harder to digest for Bran Bud Bubbalouie! 

Brian T - Posted - 01/25/2022:  18:49:43

I'll eat green peppers instead of apples, just for a serious change. Red/yellow/orange are freaks.
Got a few jalapenos to gut and pure' to freeze flat like a book. Smart enough to wear vinyl gloves for that. Bust off pieces as I need them.

bubbalouie - Posted - 01/25/2022:  19:16:50

I couldn't eat a whole green pepper in one go. It's just a vessel for the rest of that goodness!

Brian T - Posted - 01/25/2022:  19:28:55

I cut them length-wise to bake with fillings. Top down are too hard for me to cook.

Turkey/chicken/dressing/gravy/hit of cranberry, bake 350 in a sheet pan of water
to re heat the food and bake the pepper shell.

TexMex recipe was here in BHO years ago.
Filling like tacos plus some smashed tortilla chips.

slammer - Posted - 01/26/2022:  04:23:32

Green peppers are my nemesis!!! NO GREEN PEPPERS !!! EVER!!!
The only thing they are good for IMO is ruining a perfectly good dish or even worse…….
Pizza!!!
I can handle the stoplight peppers and all others fine , just not green bells.
I just also recently discovered my new favorite condiment…….Candied Jalapeños!!!
Where have these been all my life??? Plan on canning a bunch next season.
Slammer!!!

STUD - Posted - 01/26/2022:  05:20:37

Slammer...
Tell more about candied jalapenos

STUD - Posted - 01/26/2022:  05:24:02

I been hitting up Liz...
tado baked stuffed clams....


My word dose she make'em good...,!

slammer - Posted - 01/26/2022:  14:53:34

Google candied jalapeño’s and the can be had anywhere from Walmart (sold out) to small gourmet shops. They’re not cheap!!!
They are like a super sweet bread and butter pickles but only made with jalapeños. Sweet heat and I found out it is a southern treat. I tried them the southern way which is a saltine cracker smeared with cream cheese and then some candied jalapeños on top. DAMN !!! Sweet heat with coolness of the cream cheese and the salty crunch of the cracker. You can thank me later!!! That is one fine treat!!!
A lady I work with grows em like weeds and bring shopping bags of jalapeños into work to get rid of them. I plan on helping her out and canning a bunch and also chopping em up like pickle relish using the same recipe as sliced thin. Should be damn fine on a hot dog or a sausage sammich, brats!!!
There are lots of recipes for them and some have to be canned and others can be cooked and stored in the fridg for a few months like B&B pickles. Christ I’m drooling thinking about them. I think they will make great gifts too as I have never heard of them before and I haven’t talked to anyone that has. I’m thinking a good pulled or sliced pork sammich on a crusty roll loaded with a little CJ on it will be amazing!!!
Slammer!!!

slammer - Posted - 01/26/2022:  15:02:16

thechunkychef.com/candied-jalapenos/

I think this is probably the recipe I’ll use. I planning on making a lot in relish fashion as I like the bits better than slices. Add a little relish when making my tartar sauce for Slammers famous fish fry!!! Holy crap I don’t think I’m gonna be able to wait until next garden season and have to go buy me some jalapeños soon!!!
Slammer!!!

Brian T - Posted - 01/26/2022:  16:38:46

Australians have a little species of oyster on the tidal rocks, about the size of a $0.25 coin.
In the half shell very fine dice bacon bits, S&P and a drip of L&P's Worcestershire Sauce.
Broil until the juice bubbles. Bet you can't stop at a dozen.

Saute' the crushed garlic in olive oil. Add back the spaghettini and stir well to reheat.
Add the orange juice*, orange zest and 1/2C reserved thick pasta water. Heat to a bubble.
Add and stir 1/2C grated parmesan cheese.

*this is supposed to be lemon but I forgot to put one on last week's shopping list.

STUD - Posted - 01/27/2022:  16:19:02

Tonight: grilled pastrami sandwiches with onions, mustard, and cheese. And I keep forgetting to post the pork chops from 2 nights ago....

Baby carrots and bleu cheese dip on the side...

 

csrat - Posted - 01/27/2022:  16:20:23

Just pulling a bowl of Skyline Chili out of the pot and over some spaghetti.

Big dollop of sour cream in the middle, shredded cheddar, diced onions and some bacon bits left over from breakfast a few days ago.

Movie night tonight. Likely to be "The Heartburn that Ate Cincinnati", but it's worth it.

(Kinda wishing I had some candied jalapenos to sprinkle on here)

Slammer!

slammer - Posted - 01/27/2022:  18:06:20

Craig You rat dastard!!! Been through Cincinnati a few times over the years and Skyline is ALWAYS my first stop. I gotta have a 4-way wit onions and a cheese coney!!!

Even the Mrs. Loves it and wants to share my cheese coney………….Good Luck!!!

I make her get her own and then I get to finish it for her.

A few years back, we found some jarred spice called Cincinnati style chili spice and we add it to our favorite chili recipe. NOT the same as Skyline, but pretty damn close and just the right amount of cinnamon and clove or whatever that magical flavor is!!!

I would NEVER think of putting noodles or spaghetti in my chili, but there is only one Skyline chili and a bowl served without the spaghetti just wouldn’t be the same IMO !!!

Ya got my jowls a drooling!!!     You read my mind with a big spoonful of them candied jalapeños on top of that mountain of chili !!!    Holy crap, there's no amount of Rolaids to fix that case of heartburn!!!    Maybe a double dose of "plop, plop, fiz, fiz "      Truly a regional treasure!!!

Slammer!!!

Edited by - slammer on 01/27/2022 18:13:39

Bill Rogers - Posted - 01/28/2022:  00:35:00

Slow roasted a couple of pork tenderloins, 3 hrs. @ 250. Basted regullarl with a 2/3 - 1/3 mix of the local Waterloo, CA barbecue sauce and cabernet sauvignon. Turned out fine, and i have plenty of the basting sauce left.

waterloosauce.com

Edited by - Bill Rogers on 01/28/2022 00:38:15

STUD - Posted - 01/28/2022:  16:04:06

Buffalo wings, rice, and carrots with bleu cheese dip:

Wet Spaniel - Posted - 01/29/2022:  01:50:35

Lamb dopiaza (onion heavy curry) with extra spice - to clear my bunged sinuses (man flu)

 

bubbalouie - Posted - 01/29/2022:  12:06:17

I can't eat salad without these! It might be WHY I eat salad. That & blue cheese dressing!

STUD - Posted - 01/29/2022:  14:30:04

Thos look good Bubba....

STUD - Posted - 01/29/2022:  15:55:12

Braised beef shortribs over pappardalle. Box of beef broth, some garlic and tomato paste, and fresh tarragon. May make the leftovers into sandwiches or a pie tomorrow.
Liz

 

J e f f - Posted - 01/29/2022:  16:24:51

Breakfast sausage and vanilla ice cream.

RonR - Posted - 01/29/2022:  16:29:57

Crab soup for dinner after a cold day moving snow.

 

bubbalouie - Posted - 01/29/2022:  16:50:45

We got a meat grinder attachment for Terry's Kitchen aid mixer. She's been making sourdough everything for a few years now. She wore out the worm gear & i took it to an ancient repairman. When i was there there were at least a half dozen mixers on his bench!

We bought a whole pork belly & smoked & roasted a few hunks & still have 5 or 6 lbs, vacuum sealed in 3 packages in the freezer. I was thinking about using it for sausage, good stuff is supposed to be 25% to 30% fat. By my porkulations half of one of those bacon hunks & 2 1/2 pounds of pork shoulder is the ratio to work with. I'm shopping for a shoulder tomorrow.  

In the meantime I bought some fresh ground pork today. I'm shooting for the Italian fennel sausage our local pizza joint puts on their all meat pizza. Turns out She used up the bottle of cheap white wine I bought for this cooking last week.

I googled a recipe & the first one is the one i used to make patties. We fried one up & it wasn't bad!

Next time I'll use less chili peppers & more fennel. AND the wine!

cooking.nytimes.com/recipes/10...l-sausage

Edited by - bubbalouie on 01/29/2022 16:53:54

Brian T - Posted - 01/29/2022:  17:00:32

Tortellini Alfredo with extra cheese and very fine dice onion. One pot glop.