BoniChak Posted February 2014
What's for dinner?
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Captain - great idea for an easy sweet & sour sauce - thnx! I love stir fry too....I'll def have to try that next time. What kind of red peppers...bell?
Hubs bought a pressure cooker a couple of years ago, can't remember why. I think we used it once and haven't pulled it out of the cabinet since. They kinda scare me a little too...
there are things you dont mess with tho. anything that may clog the steam valve. beans come to mind.
ya wonder how kfc gets their fried chicken so tender? pressure deep frying.
ya wonder how a farmers wife can get a tough rooster to fry up so tender? shes cooking in an iron skillet with a tight fitting lid and essentially pressure cooking / frying .. 10 - 15 psi is a reality in iron with a tight lid.
Hot roast beef sandwiches sound soooo good, especially with mashed potatoes. Good for you having your freezer stocked up. I love that for the days when it finally gets nice and you want to be working out in the yard. Nuke a good homecooked meal in the microwave and you're good to go.
We just had some homemade pizza. It turned out nice and crispy so I'm pretty satisfied with it. My teenage son has a 101 fever though, so it was kind of sad that he wasn't able to eat much. When my kiddo's appetite is off, I don't usually feel much like eating either.
And now you have me thinking about making lasagna. Num-num. :P
I am still in the hotel, and had a great brunch with G, so supper will be very light -maybe spinach salad with a chicken breast.
cap, I am with you - I will eat things I don't particularly like if they are good for me.
pam - re a pressure cooker, have fears from seeing the results of the neighbour's pressure cooker, in which she was making head cheese, having exploded all over their ceiling. It left a lasting impression. I have never purchase or used one. Head cheese, for anyone who doesn't know it, is a jellied meat dish usually made from the head and sometimes feet of a pig or calf. I think it was a pig head she used.
The rest of the roast will go into the freezer for later meals.
aunt edna told me 30 years ago that she bakes a turkey at 425 to 450. sure enough i read later in the joy of cooking book that high baking temps seers the bird and locks in the juices. so theres a place for high temps i guess.
my stone landscaping job is exeeding all expectations so im going all out tonight to celebrate -- with fried chicken livers. anemia is loser talk, aint gonna happen.
made edna some more rice but the only fruit i have is apricots. she likes apricot preserves so maybe she'll like the rice. ill eat it cause its cheap and healthy. i dont have to like it..
And your intestines frack up the gas.....
Yes, this is the gastronomic banter I was hoping for when I started this thread. LOL!
ive always preferred a large dinner then nothing till dinnertime again. the food gets processed as you sleep and the fuel tanks are full for the morning. the body becomes accustomed and theres no such thing as a hunger pang. i surmise that early humans, as meat eaters, probably ate well 3 - 4 times a week.
usedta use that in my whole wheat breadsticks. that and grated orange rind. i took those s**ts pretty seriously. they are not the same without these ingredients.
i took aunt edna some sweetened rice with crushed pineapple yesterday. she liked it so much she was rationing it to make it last. lol. silly a** , i made 6 quarts of it..
so i have someone to cook for again.
My own is very similar: I use frozen OJ concentrate mixed with the natural juices of a can of crushed pineapple (reserved), w/ brown sugar and molasses (have you noticed that most people don't even consider molasses these days?). Cook together until it's a thick syrup. Score a diamond pattern in the outer skin of the ham, press whole cloves into the center or the intersections of the diamonds. Pour the mixture over a room temp ham and then bake at 325F for about 10 minutes a pound, basting regularly. After about an hour mix the reserved pineapple with enough of the drippings to saturate it and slather the mixture over the top of the ham and increase the temp to 350F until slightly browned or crusty. [Note: This is NOT recommended for a spiral cut ham. Beyond my expectations, it just dries the whole thing out. It sucked that I had to find that out on a 12-lb ham.] This is a variation on the recipe my mom used with ringed pineapple and maraschino cherries stuck in their centers. Makes for pretty, but I like the crushed pineapple even more.
The ham was basted with 2 cups of o.j. boiled down to 1/2, 2 cups of Kentucky Bourbon, 3 cups of dark brown sugar, 1/2 cup of molasses and 5 good dollops of dijon mustard. Oh boy! The reserved drippings and basting liquid made an excellent sauce for the ham.
I also made the traditional fresh asparagus, blanched ahead of time and reheated briefly in lemon herb butter, twice baked potatoes, coleslaw and bacon and blue cheese melts (like savory cookies!) for an app. The sisters in-law brought a relish tray, deviled eggs, green beans almondine, broccoli salad, smokies wrapped in bacon with maple syrup, scratch banana pudding and carrot cake.
My fridge is groaning with leftovers and I'm rubbing my hands together in glee just thinking about using that big ol' ham bone to make split pea soup.
My mother had a lovely time being out of the AL for 7 entire hours - we picked her up early. Just sitting out on the deck and enjoying conversation with my in-laws was a treat on this 73 degree day. Did I mention, just four days ago, we had a seven inch snowfall??? Yahoo! Great day! Hope everyone had a wonderful and blessed Easter,
For dinner, hubby and I are bbqing (Cali style) hamburgers with potato salad and a raw veggie spread of celery, green onions, jalapenos, tomatoes, and broccoli. Enjoy the day everyone!
s'posedta be drinking 10 glasses of water a day to protect my kidneys from these meds but short of sticking a garden hose up my nose i just aint seeing it.
i get a drug screen in another week. they forewarned me, lol.. im complying people, relax a little.. turn around real slowly -- yea, thats the s**t.. he he
lilly, gasp .
cassie, my god.
sondra, this aint funny sondra, quit f - in with me.
of course i have a cool mess hall story. one morning a rather big mouthed kid is making his way thru the line just annoying everyone around him when suddenly a cook who was frying eggs hopped the counter and wordlessly beat him down, then rehopped the counter, put his hat back on and never burnt an egg. man thats timing.. the little creep sthu too..
We made chocolate chip cookies earlier today, so guess what's for dessert??
im feeling so good i cleaned out the fridge and washed it this afternoon , then threw the renters dogs off the hill. yea, im gettin better.
To you all, this was a simple breakfast. For me, it was complicated because I rarely cook and truly never grew up seeing how food was cooked. I’m learning from watching the Food Network channel. (Our mom always shooed us away from the kitchen. She did all the cooking.) I fried the rice first with just butter and soy sauce. Put it aside. Sauteed the onions with butter (yes we have Crisco oil but ...), threw in sausages, put it aside when done. Because I still did not know how I wanted my eggs. I cracked 3 eggs onto the pan. Sunny side up? Over easy? Scrambled? I cringed as I sprinkled some salt into the eggs as I debated. In the end, I did the Over Easy, then quickly dumped it onto the meat/onions and quickly did a token scrambling of the ingredient. This way, I still have the lumpy eggs stuck together and not spread out as one does with scrambles. A good compromise. As usual, my food always lack salt. But I am so happy with the outcome. For once, I did not undercook the fried rice or burnt the bottom but the top was still cold from being in the fridge. Nor was the eggs overcooked (usually comes out so dry). Overall, my food was bland but moist. I really need to overcome my aversion to using salt.
Sigh… When I was frying the rice, the rice kept falling off the non-stick pan. Made a mess. I got fed up because the rate I was going, I would have more rice on the stove than in the pan. I took a spoon, used it along with the rubber spoon so that both hands were mixing the rice together. Much better control on preventing the rice from leaving the pan and unto the stove than using one hand to hold the pan while the other tried to turn the food.