This morning I really “riffed” it. A box of no-frosted shredded wheat bites have lingered too long in our pantry. So only armed with hearsay of shredded wheat oven dishes I riffed. I broke up the cereal and put it aside, rendered some bacon bits, added butter then stirred in the cereal until hot and coated. Added a tad of whole milk for moisture. Made a couple of divots and cracked an egg into them. Then put CI iron 8” skillet into the oven to bake until egg whites just cooked leaving yokes runny to a bit jammy. I served with a carton of crème fraiche on the side. Maybe not great, but not bad. Created storage space in the meantime. Then I wondered how onion and herbs would have helped turn a pig’s ear into silk purse? Brad

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Originally posted by slammer

Hey Jonty, that butter chicken looks pretty damn good too, and I will take two plates of those onion things you made. I’m an onion freak. Are those like Indian onion fritters.???
Slammer!!!

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Bring beer....

Dale if you like onions, you'll love bhajis.  Finely slice 2 or 3 yellow onions, add 1 tspn each of cumin, coriander, turmeric and garam masala and mix.  Then sprinkle on maybe 3-4 tbspn of chick pea flour and then add eithe water or beer until it becomes a sticky mess.  Drop small (half golf ball) clumps into hot oil till brown - we eat them with mango chutney - they're really good

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Originally posted by slammer

Well, here ya have it !!! Great flavor, very soft and moist , but lacking Turkey flavor. It was a Butterball brand breast.

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Don't buy that crap. Get a real turkey or chicken from a local farmers market.  Something that isn't bred like fruit flies in a lab, isn't pumped full of hormones, antibiotics, and marigolds (not sure if they still do that last part), and fed nothing but feed ccorn.

Garbage in, garbage out.

This one is for rinemb … Brad, I was in the supermarket last week when my boy pointed at some sausages called Cumberland Rings. ‘’Hey dad, wouldn’t it be great to buy a couple of those and make a massive toad in the hole where we just got half each?’’ Well, there was only one answer to that 

Jonty, that is a wowser. Your son seems like a nice young adult with a prowd father, for sure! Now tell us about Cumberland ring sausage please. Brad

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Originally posted by reubenstump

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Originally posted by slammer

Well, here ya have it !!! Great flavor, very soft and moist , but lacking Turkey flavor. It was a Butterball brand breast.

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Don't buy that crap. Get a real turkey or chicken from a local farmers market.  Something that isn't bred like fruit flies in a lab, isn't pumped full of hormones, antibiotics, and marigolds (not sure if they still do that last part), and fed nothing but feed ccorn.

Garbage in, garbage out.

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Heck, it's getting tough enough to find fresh free range chickens around these parts.  My recent chicken thigh bake was indeed fresh ish organic chicken without the fluid intravenous injection. Yes it was a tad less moist, but I could taste it!  Brad

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Originally posted by rinemb

Heck, it's getting tough enough to find fresh free range chickens around these parts.

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And expensive.  I buy whole local chickens, which are still more expensive than the mass produced birds in a typical grocery store.  I cut it in half, cooking one half for various meals now and freezing the other half for a few weeks later.

I have some good farmers markets and local sources which not everyone has.

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Originally posted by rinemb

Jonty, that is a wowser. Your son seems like a nice young adult with a prowd father, for sure! Now tell us about Cumberland ring sausage please. Brad

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Thank you for your kind words Brad, I do kind of like my boy - he's been through a lot over the last few years and it's great to see him coming into his own again - I've sent you a pm by the way.

Cumberland was an old name for the region between my beloved county of Yorkshire and Scotland.  It is now known as Cumbria (or the Lake District) and is a very beautiful rugged landscape.  
 

Whenever you use the term 'banger' - that's a generic term for how we Brits make a sausage (fat content, use of rusk/filler/etc) rather than a particular flavour.  Lots of bangers have their own flavour profiles based on where they originated.  So a Lincolnshire sausage (ie a banger from the county of Lincoln) is heavily seasoned with sage, whereas a Cumberland sausage has white & black pepper and ginger.  Most sausages have base seasonings of pepper/mace/nutmeg and then the regional variants add different seasonings on top.

what makes a Cumberland sausage different is that is is very coasrley ground, has lots of white peppe and is usually coiled into a ring rather than twisted into links.  Round here, they make  Cumberland rings that are the approximate same diameter as a bread bun - a match made in heaven.

with regard to my sons comment about making a toad in the hole to suit the big sausage - I'm teaching him to cook, and wanted to show him that anything is possible, even if you don't have an exact recipe 

Wung-it ...toad in ah hole... 'eh.... ;0)

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Originally posted by rinemb

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Originally posted by reubenstump

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Originally posted by slammer

Well, here ya have it !!! Great flavor, very soft and moist , but lacking Turkey flavor. It was a Butterball brand breast.

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Don't buy that crap. Get a real turkey or chicken from a local farmers market.  Something that isn't bred like fruit flies in a lab, isn't pumped full of hormones, antibiotics, and marigolds (not sure if they still do that last part), and fed nothing but feed ccorn.

Garbage in, garbage out.

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Heck, it's getting tough enough to find fresh free range chickens around these parts.  My recent chicken thigh bake was indeed fresh ish organic chicken without the fluid intravenous injection. Yes it was a tad less moist, but I could taste it!  Brad

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Thar's ah bunch in me neibours yard... ;0)

BLTs tonight, plus our go-to cheese dip. Added some Swiss to the Cheeselike Quasi Food Product for a bit of a fondue vibe (didn't really work, but it was still tasty.)
Pics:

Tonight it twas all me. Marilyn was working on a project. French cut pork loin bone in thick chops, seared in CI skillet then basted in parsley, rosemary, thyme, and sage… herbed butter, oil, drippings juices. Along with French green beans finished with lemon zest and seasonings, with roasted oiled potato chunks sprinkled with parsley, rosemary, and thyme. I also made a gravy with the skillet herbs and juices. Marilyn declared, one of my best! All washed down with a Chardonnay. Brad

That chop looks fantastic Brad!!

That pork chop looks ..Fantastic.. !

I agree..!

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Originally posted by rinemb

Tonight it twas all me. Marilyn was working on a project. French cut pork loin bone in thick chops, seared in CI skillet then basted in parsley, rosemary, thyme, and sage… herbed butter, oil, drippings juices. Along with French green beans finished with lemon zest and seasonings, with roasted oiled potato chunks sprinkled with parsley, rosemary, and thyme. I also made a gravy with the skillet herbs and juices. Marilyn declared, one of my best! All washed down with a Chardonnay. Brad

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Simon and Garfunkel sauce! Are you sure you don't want guests?

Wow!!! Just Wow!!!
Slammer!!!

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Originally posted by Lizwadsworth65

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Originally posted by rinemb

Tonight it twas all me. Marilyn was working on a project. French cut pork loin bone in thick chops, seared in CI skillet then basted in parsley, rosemary, thyme, and sage… herbed butter, oil, drippings juices. Along with French green beans finished with lemon zest and seasonings, with roasted oiled potato chunks sprinkled with parsley, rosemary, and thyme. I also made a gravy with the skillet herbs and juices. Marilyn declared, one of my best! All washed down with a Chardonnay. Brad

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Simon and Garfunkel sauce! Are you sure you don't want guests?

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Liz, the song did enter my thoughts while prepping.  Then I looked up the meaning..,

I know it’s Monday…..but we had Sunday gravy tonight. In my defence, I did start making it yesterday. I used some pork belly to start off to produce enough fat to sauté the onions and garlic, and then it just added a lovely fatty sweetness as it cooked down in the tomatoes over 4 hours or so. Whilst it reheated and simmered tonight, my boy made venison meatballs - they were whoppers, and very very good.

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Originally posted by Wet Spaniel

I know it’s Monday…..but we had Sunday gravy tonight. In my defence, I did start making it yesterday. I used some pork belly to start off to produce enough fat to sauté the onions and garlic, and then it just added a lovely fatty sweetness as it cooked down in the tomatoes over 4 hours or so. Whilst it reheated and simmered tonight, my boy made venison meatballs - they were whoppers, and very very good.

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A big, yummy, for the sauce and meat balls!  Brad

Last night: venison chili and cornbread from a Trader Joe's mix. Leftover cheese dip. Tonight: spaghetti and meatballs with some steamed broccoli. Garlic bread made from my herb bread.

Our favorite pizza place..

Leftovers last night...I may declare a "no-cooking" weekend. We shall see. Brad

Leftover night last night too, with the addition of some Lentin fried fish, Coleslaw, baked beans, creamy lemon pasta and German potato salad.
Quite an eclectic meal, but damn good!!!
Slammer!!!

The night before last was a huge “ T-bone “ at least that’s what the store called it, but in my book it was a Porterhouse. Beautiful cut of meat and did NOT disappoint. Made a creamy lemon garlic Romano pasta to go with it and a salad. The steak was “on sale” for $17.99/lb. and the steak cost $31.00.
Seems like a lot, but one of the better steaks I’ve ever had and try and go get a meal like this for 2 and you’re easily over $100.00 not including drinks and tip.
BTW, I left myself a generous tip!!!
Slammer!!!

That is a lot to pay...
But still a treat...

If we do it right...
We pay about half that cost...

Still a lot tho...