I’m sorry……………..Mac n cheese with WHAT??? I’m pretty sure you did that on purpose!!!
Slammer!!!

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Originally posted by slammer

I’m sorry……………..Mac n cheese with WHAT??? I’m pretty sure you did that on purpose!!!
Slammer!!!

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Fridge forraged ingreedymints.. ;0)

Some how..we aquired a crapload of swiss cheese..

Had a short package in the fridge Liz n i went shoppin together..

She n i must of each grabbed some at the deli..not knowinly..

Smashburgers and a pre-fab salad from Trader Joe's:

Monday, Marilyn made her meatloaf. The same recipe out of the old Betty Crocker cookbook that she has been making for 50 + years. Very plain. She does use a blend of 1/2 ground beef to 1/2 ground pork with a doctored up ketchup top. I decided to make a meatloaf once, and used tricked out recipe. She told me to not bother with meatloaf ever again.
Last night we ate meatloaf sandwiches. Brad

For the last two days I've had leftover gumbo for breakfast, and there are at least two more meals left in the pot.

I can't be stopped.

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Originally posted by reubenstump

For the last two days I've had leftover gumbo for breakfast, and there are at least two more meals left in the pot.

I can't be stopped.

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I like gumbo, but now I have a tummy ache!

Salmon (Al's favorite!) pan fried with Montreal seasoning, plus some asparagus and a toasted buttered croissant.

Ha..ha..
Funny girl.... :0/

Liz's ..
Muffeletta...
On mini see'ahbatter bread.. ;0)

Bangers n Mash & Yorkshire Puddings!

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Originally posted by Wet Spaniel

Bangers n Mash & Yorkshire Puddings!

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Now you're talking!  Those Yorkshire puddings. Look great.  Brad

What fat/oil did you use for the pudding?

Thanks Brad, I tried a new method/recipe today after a chef friend suggested it. Basically, you use equal volumes of egg, flour and milk. I cracked 4 x eggs into a pint pot and then matched the volume - they worked a treat. Oil wise - I use rapeseed oil for general cooking, animal fat is traditionally used, but in this case (and most cases) I use rapeseed.

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Originally posted by Wet Spaniel

Thanks Brad, I tried a new method/recipe today after a chef friend suggested it. Basically, you use equal volumes of egg, flour and milk. I cracked 4 x eggs into a pint pot and then matched the volume - they worked a treat. Oil wise - I use rapeseed oil for general cooking, animal fat is traditionally used, but in this case (and most cases) I use rapeseed.

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That measurement system looks way to easy. So, I am going to try it.  I am not sure we have ever had rapeseed oil in the house.  I don't know why that is?  Brad

Jonty, you got me to doing a mental inventory of what oils we generally keep on hand:
butter (salted and unsalted), vegetable oil, extra virgin olive oil, light olive oil, avocado oil, grape seed oil, beef tallow, less often schmaltz, a few lard sticks in the freezer. And we rarely fry.
* We have become partial to boutique farm California olive oils...
Brad

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Originally posted by rinemb

Jonty, you got me to doing a mental inventory of what oils we generally keep on hand:
butter (salted and unsalted), vegetable oil, extra virgin olive oil, light olive oil, avocado oil, grape seed oil, beef tallow, less often schmaltz, a few lard sticks in the freezer. And we rarely fry.
* We have become partial to boutique farm California olive oils...
Brad

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That's a fair selection you have there Brad !  We tend to have butter, rapeseed (which I believe you would call canola) and olive.  I'll buy lard or dripping (beef tallow?) as and when we need it.  For your Yorkshire puddings, tallow would be your most authentic fat, but after that, vegetable or grape seed would be grand - the key to a good YP is to heat the tin, then add the fat and back into the oven until it's smoking hot, the batter should sizzle in the fat when you pour it into the tin.

Rumour has it that the mostly non-religious Mr./Mrs. Owen will be having pancakes with blueberry sauce* for supper** today.

* alas just using the tame/high bush ones, not the better flavoured wild/low bush ones; but for sure 'way better'n no blueberry sauce.

** And yes, that's supper ... not dinner!!  

Ooops!  Looks like a Canadian "Sorry." is in order.  Turns out it was haskap sauce.  The rumour was indeed blueberry sauce, but "... when I went to get them, there was more of these, and I wanted to try them anyway ....  ."   She hadn't told me beforehand, so when I tasted it on my pancakes it was a bit tart, but I figured she'd [inadvertently?] just put in a bit extra lemon juice.   Nonetheless, pretty good.  

Chicken fingers, onion fritters, lots of dipping sauces, and coleslaw.

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Mrs. Slammer made old school Chicken Chop Suey / Chow mein tonight. Hit the spot……..twice!!!
Slammer!!!

Fig, those onion fritters are on my radar!!!   I'm an onion junky!!!   I'll make those and hush puppies loaded with onion at the same time, just as soon as it warms up outside to fry outside.

Last night was lemon garlic butter scallops , sweet and white potatoes and salad!!! Haven’t had scallops in a long time. It’s hard to get good seafood where I live. I think I’ll stick to freshwater delicacies!!!
Slammer!!!

OK..Slammer..
Our atempt at..
Soooveed Prime rib...
Bathtub styal..in styrofoam cooler..
Water at 150° to start..
Figgerin ..apx 4 hours..
Then to the Hot Griddle.. ;0)

The results..
4.5 hours in hot bath..

Liz here:
I think the sous vide bath could have gone on a little longer as it was a pretty big piece of meat. Having said that, Al and I both agreed that searing on a wood or charcoal fire would have improved the character of the meat. But it was still pretty good!