Cooking

[partofme]

I was wonder if anybody here spends much time cooking. Since I ran a restaurant for over six years I have a lot of experience but it's all short order which is less about experimentation and more about speed and juggling many things at once. I now cook at home but mainly various meats with a side, pasta, and a few things that are certainly not from scratch. I have tried to cook higher quality things out of cook books but living in a small Kentucky town it is hard to find many ingredients needed. I was wondering if anybody has any ideas or recipes they want to share.

[partofme]

I thought I would mention my wife and I have been buying meat from a guy that raises and slaughters his own animals. We got a huge amount of sausage from him that I have been eating with breakfast. It's really good and spicy. Much better than what we could get in a store around here. We are going to eventually get some beef from him as well.

[The Drunk Guy]

I thought I would mention my wife and I have been buying meat from a guy that raises and slaughters his own animals. We got a huge amount of sausage from him that I have been eating with breakfast. It's really good and spicy. Much better than what we could get in a store around here. We are going to eventually get some beef from him as well.
Oh, man....I'm sorry but I laughed my ass off reading this one. My mind being in the gutter makes things so much better. :D

As for the cooking, you know I love cooking. The hardest part about cooking is getting the timing down so that everything gets done at the same time. Experimenting is the only way to learn with the more exotic stuff, too.

And don't worry about having specific ingredients...substitutes usually work well. A lot of the recipes I've found online list good substitutes for rare ingredients. Also, for things like exotic meats, seafood, cheeses, and spices, you could try to find them online.

Remember, too, that a recipe is only a guideline. Play with the flavors to make them the way you like. For instance, I like a sweet marinara, so I add a half cup of sugar to any recipe for marinara.

[Americano]

I was wonder if anybody here spends much time cooking. Since I ran a restaurant for over six years I have a lot of experience but it's all short order which is less about experimentation and more about speed and juggling many things at once. I now cook at home but mainly various meats with a side, pasta, and a few things that are certainly not from scratch. I have tried to cook higher quality things out of cook books but living in a small Kentucky town it is hard to find many ingredients needed. I was wondering if anybody has any ideas or recipes they want to share.

Fortunately for me, my wife is addicted to the Food network. She comes up with so many simple yet delicious meals (and complicated ones) that it's difficult to pick and choose.

I am impressed with her boiled omelet.

Draw a big pot of water, place on stove and bring to boil.

Take the number of eggs desired for serving purposes. Break into mixing bowl, stir. If desired, add favored ingredients (we like chopped sausage, chopped green onions and chopped tomatoes) and stir into eggs. Season to taste.

Pour into a zip-lock bag, about four eggs to a bag, close bag and drop into boiling water.

Cooking time varies dependent on pan, altitude and stove top. You can see when they're done and they're all done at the same time. Very hot, we use scissors to cut the tops off the bags rather than trying to unzip them.

No mess, no butter/grease splatters and delicious.

[partofme]

Oh, man....I'm sorry but I laughed my ass off reading this one. My mind being in the gutter makes things so much better. :D

As for the cooking, you know I love cooking. The hardest part about cooking is getting the timing down so that everything gets done at the same time. Experimenting is the only way to learn with the more exotic stuff, too.

And don't worry about having specific ingredients...substitutes usually work well. A lot of the recipes I've found online list good substitutes for rare ingredients. Also, for things like exotic meats, seafood, cheeses, and spices, you could try to find them online.

Remember, too, that a recipe is only a guideline. Play with the flavors to make them the way you like. For instance, I like a sweet marinara, so I add a half cup of sugar to any recipe for marinara.

The only bad thing is that we have really screwed some stuff up experimenting. You should have tasted Christine's chili a few years back. It was like lumps of tomato paste with a few bits of meat stuffed in it. :D

[partofme]

Fortunately for me, my wife is addicted to the Food network. She comes up with so many simple yet delicious meals (and complicated ones) that it's difficult to pick and choose.

I am impressed with her boiled omelet.

Draw a big pot of water, place on stove and bring to boil.

Take the number of eggs desired for serving purposes. Break into mixing bowl, stir. If desired, add favored ingredients (we like chopped sausage, chopped green onions and chopped tomatoes) and stir into eggs. Season to taste.

Pour into a zip-lock bag, about four eggs to a bag, close bag and drop into boiling water.

Cooking time varies dependent on pan, altitude and stove top. You can see when they're done and they're all done at the same time. Very hot, we use scissors to cut the tops off the bags rather than trying to unzip them.

No mess, no butter/grease splatters and delicious.

That sounds pretty good actually. Before you got to the zip lock bag I was wondering how you boil eggs if they are not in the shell.

[Americano]

I thought I would mention my wife and I have been buying meat from a guy that raises and slaughters his own animals. We got a huge amount of sausage from him that I have been eating with breakfast. It's really good and spicy. Much better than what we could get in a store around here. We are going to eventually get some beef from him as well.

I used to buy quarters on a regular basis but there's so much we don't care for (ribs and burger) we now buy just the cuts we prefer in bulk from our butcher when they're on sale, wrap, label and freeze them. It sounds like you have the same advantage we do in living in/near rural areas, where there are still people who raise beef and pork on smaller scales than the feed lot process. We also periodically buy big bone-in hams, cut them for sandwiches and soups, wrap, label and freeze them. I love a big, thick ham sandwich on dill rye bread. This is making me hungry.

[Americano]

That sounds pretty good actually. Before you got to the zip lock bag I was wondering how you boil eggs if they are not in the shell.

Also makes for a quick, great sandwich.

[partofme]

Also makes for a quick, great sandwich.

I'm going to give it a try once the holidays are over.

[Americano]

The only bad thing is that we have really screwed some stuff up experimenting. You should have tasted Christine's chili a few years back. It was like lumps of tomato paste with a few bits of meat stuffed in it. :D

No experimentation, no successes. I prefer diced pork shoulder chili cooked with red beans.

[Americano]

I'm going to give it a try once the holidays are over.

As a sandwich I like a thin slice of red onion on the cooked omelet.

[Michael]

I was wonder if anybody here spends much time cooking. Since I ran a restaurant for over six years I have a lot of experience but it's all short order which is less about experimentation and more about speed and juggling many things at once. I now cook at home but mainly various meats with a side, pasta, and a few things that are certainly not from scratch. I have tried to cook higher quality things out of cook books but living in a small Kentucky town it is hard to find many ingredients needed. I was wondering if anybody has any ideas or recipes they want to share.
Well, I'm not much into food, but I do like to eat good quality. And I definitely do cook.

During the winter, I make a batch of minestrone soup roughly every two or three weeks. I love this soup (as do most of my friends who've tried it). It is a real art to make it just right - and it takes precisely the right ingredients - primarily hot-spicy sausages that aren't fatty at all). The trick (like chili) is that it takes 3 days to make it. These things need to go back and forth between the fridge and the stovetop a few times before they are ready to eat.

Fortunately for me, my wife is addicted to the Food network. She comes up with so many simple yet delicious meals (and complicated ones) that it's difficult to pick and choose.

I am impressed with her boiled omelet.

Draw a big pot of water, place on stove and bring to boil.

Take the number of eggs desired for serving purposes. Break into mixing bowl, stir. If desired, add favored ingredients (we like chopped sausage, chopped green onions and chopped tomatoes) and stir into eggs. Season to taste.

Pour into a zip-lock bag, about four eggs to a bag, close bag and drop into boiling water.

Cooking time varies dependent on pan, altitude and stove top. You can see when they're done and they're all done at the same time. Very hot, we use scissors to cut the tops off the bags rather than trying to unzip them.

No mess, no butter/grease splatters and delicious.
Interesting. Though, half the fun of cooking is the art of omlete tossing. I'll test out this technique - it looks like it might be suitable for a quick sandwich technique.

[partofme]

Well, I'm not much into food, but I do like to eat good quality. And I definitely do cook.

During the winter, I make a batch of minestrone soup roughly every two or three weeks. I love this soup (as do most of my friends who've tried it). It is a real art to make it just right - and it takes precisely the right ingredients - primarily hot-spicy sausages that aren't fatty at all). The trick (like chili) is that it takes 3 days to make it. These things need to go back and forth between the fridge and the stovetop a few times before they are ready to eat.


Interesting. Though, half the fun of cooking is the art of omlete tossing. I'll test out this technique - it looks like it might be suitable for a quick sandwich technique.

That sounds like some interesting soup. The closest thing to anything like that I make is a roast in stew in a crock pot.

I'm horrible at making omelets on a flat grill. The key is to put them in a blender to get them fluffy before poring them into a pan with oil in it and then shaking the shit out of it until it rolls up a little and then flip it. Much better than tradition omelets.

[Americano]

That sounds like some interesting soup. The closest thing to anything like that I make is a roast in stew in a crock pot.

Favorite soup is still split pea w/ham.

One of my all-time favorites is a 7-bone roast with a can of stock, cut potatoes/carrots/celery/onions/seasoning all wrapped together, sealed in tinfoil and oven baked at 325° for 4-5 hours.

I'm horrible at making omelets on a flat grill. The key is to put them in a blender to get them fluffy before poring them into a pan with oil in it and then shaking the shit out of it until it rolls up a little and then flip it. Much better than tradition omelets.

We use the outside BBQ for anything seared or fried with oil, regardless of weather. IMO (and my wife) the task of cleaning up oil splatter (is there anywhere it doesn't go?) ruins the enjoyment of a meal.

[Michael]

If one has 'splattering oil' while making an omelette, one isn't doing it right!

The trick of making omelettes (and flipping them) is really low heat.

[Donkey]

We have essentially unlimited supplies of about every cut of pork since we raise and sell pigs on the side. My dad has all sorts of fun with the slow cooker, but at school I find that sausage patties are really easy and quick.

I haven't gotten into really interesting meals, as I usually am lacking about half of the ingredients at any given time, but I'm hoping to remedy that as soon as I stop being lazy.

These cookies, though, are so very easy and one of the most interesting morsels you will ever nibble.

http://www.recipezaar.com/Guatemalan-Icebox-Cookies-199986

(We've found they turn out better when you don't freeze them first, fwiw.)

[partofme]

We have essentially unlimited supplies of about every cut of pork since we raise and sell pigs on the side. My dad has all sorts of fun with the slow cooker, but at school I find that sausage patties are really easy and quick.

I haven't gotten into really interesting meals, as I usually am lacking about half of the ingredients at any given time, but I'm hoping to remedy that as soon as I stop being lazy.

These cookies, though, are so very easy and one of the most interesting morsels you will ever nibble.

http://www.recipezaar.com/Guatemalan-Icebox-Cookies-199986

(We've found they turn out better when you don't freeze them first, fwiw.)

The problem with getting meat from the guy I know is that he only really wants to sell it in huge quantities which means we have to freeze some of it. I've ate sausage for breakfast every day since we got it so I can have as much of it fresh as possible.

[Michael]

The problem with getting meat from the guy I know is that he only really wants to sell it in huge quantities which means we have to freeze some of it. I've ate sausage for breakfast every day since we got it so I can have as much of it fresh as possible.
That's my issue with bulk-buying meat.

High quality meat is just the same as low quality meat after it has been frozen and then thawed.

If you want quality, buying fresh is the way to go.

[Americano]

The problem with getting meat from the guy I know is that he only really wants to sell it in huge quantities which means we have to freeze some of it. I've ate sausage for breakfast every day since we got it so I can have as much of it fresh as possible.

I honestly can't find any taste or texture difference between fresh and frozen meat. Larger quantities normally equal cost savings so that probably clouds my judgment.

[Americano]

That's my issue with bulk-buying meat.

High quality meat is just the same as low quality meat after it has been frozen and then thawed.

If you want quality, buying fresh is the way to go.

As mentioned, I've never had that experience. When I was still hunting game I experienced fresh as it gets to two-years frozen and was happy with both conditions. I tried eating an entire backstrap fresh, even as small as antelope, and believe it or not became bored.

Do Montreal private meal preparers dwelling in cities follow the European custom I'm familiar with of preferring to shop daily for fresh foods? Or is it obvious I haven't been to Europe in 15-years and everyone there now has dedicated food freezers?

[Michael]

As mentioned, I've never had that experience. When I was still hunting game I experienced fresh as it gets to two-years frozen and was happy with both conditions. I tried eating an entire backstrap fresh, even as small as antelope, and believe it or not became bored.
What is "backstrap"?

Do Montreal private meal preparers dwelling in cities follow the European custom I'm familiar with of preferring to shop daily for fresh foods? Or is it obvious I haven't been to Europe in 15-years and everyone there now has dedicated food freezers?
I don't know about Europe, but it is an 'urban' tradition to shop fresh (because it is easy to so). Certainly everyone I know in the city who cooks, shops 3-4 times per week and also goes to different stores (butcher shop, cheese shop, etc). Big-box grocery stores are only for buying cheap bulk crap, canned goods and cleaning supplies maybe once a month.

[Americano]

What is "backstrap"?

Sorry, loin.


I don't know about Europe, but it is an 'urban' tradition to shop fresh (because it is easy to so). Certainly everyone I know in the city who cooks, shops 3-4 times per week and also goes to different stores (butcher shop, cheese shop, etc). Big-box grocery stores are only for buying cheap bulk crap, canned goods and cleaning supplies maybe once a month.

[The Drunk Guy]

The only bad thing is that we have really screwed some stuff up experimenting. You should have tasted Christine's chili a few years back. It was like lumps of tomato paste with a few bits of meat stuffed in it. :D
Well, now you know to lay off the goddamn tomato paste, right? You know how many eggs I fucked up before they started looking edible. You did the same. That's just what you gotta do to learn. ;)

[Americano]

Well, now you know to lay off the goddamn tomato paste, right? You know how many eggs I fucked up before they started looking edible. You did the same. That's just what you gotta do to learn. ;)

Eggs. A favored food. We get cravings for fried egg sandwiches. Break the eggs into a medium hot skillet on adequate melted butter, break the yokes, turn once, season with ground black pepper. Dill rye bread, ketchup on the insides. My kind of fast food.

[The Drunk Guy]

Eggs. A favored food. We get cravings for fried egg sandwiches. Break the eggs into a medium hot skillet on adequate melted butter, break the yokes, turn once, season with ground black pepper. Dill rye bread, ketchup on the insides. My kind of fast food.
Ketchup and eggs?!?! I've killed puppies for lesser offenses.

[Greendruid]

Eggs. A favored food. We get cravings for fried egg sandwiches. Break the eggs into a medium hot skillet on adequate melted butter, break the yokes, turn once, season with ground black pepper. Dill rye bread, ketchup on the insides. My kind of fast food.

And after raising laying hens I will never eat another store-bought factory produced white egg again. Yolks the colour of a manila envelope - yum!

[Americano]

Ketchup and eggs?!?! I've killed puppies for lesser offenses.

No one wanted to say anything, but perhaps you better understand why you're never invited for fried egg sandwiches.

[The Drunk Guy]

No one wanted to say anything, but perhaps you better understand why you're never invited for fried egg sandwiches.
Knowing what I know now, I'm happy. :p

I like a good ol' fashioned southern egg sandwich. Fried the same as yours, but place a big slice of American or Cheddar on the egg after the flip. Then simple mayo and white bread.

I also love a good egg-in-the-basket. Gotta have some good homemade bread sliced thick, though.

Man, I'm getting hungry.

[Greendruid]

I like a good ol' fashioned southern egg sandwich. Fried the same as yours, but place a big slice of American or Cheddar on the egg after the flip. Then simple mayo and white bread.

This is one of the food terms I was always confused by when I moved to the US. Why lay claim to one of the worst processed foods ever invented with the name of your nationality? Is American Cheese called this in Europe? In Canada we call them what they are - processed cheese slices or just cheese slices.

[partofme]

This is one of the food terms I was always confused by when I moved to the US. Why lay claim to one of the worst processed foods ever invented with the name of your nationality? Is American Cheese called this in Europe? In Canada we call them what they are - processed cheese slices or just cheese slices.

I'm not certain but I think it's called that because it's so commonly put on everything here.

[The Drunk Guy]

This is one of the food terms I was always confused by when I moved to the US. Why lay claim to one of the worst processed foods ever invented with the name of your nationality? Is American Cheese called this in Europe? In Canada we call them what they are - processed cheese slices or just cheese slices.
I hate Kraft Singles and all wrapped cheeses. I use the block style that you get at the deli and I only use it for hot sandwiches and omelets because it melts so well. It's a processed cheese, but it's typically cheddar with some additives, such as salt. Also, it became known as American cheese as a selling point.

[Michael]

Eggs. A favored food. We get cravings for fried egg sandwiches. Break the eggs into a medium hot skillet on adequate melted butter, break the yokes, turn once, season with ground black pepper. Dill rye bread, ketchup on the insides. My kind of fast food.
At risk of losing 'breakfast-guest privileges', I'll join the chorus as well...

Ketchup and eggs? :eek:

And dill flavored rye bread don't sound so hot. Rye with caraway seeds is awesome. :D

[Michael]

This is one of the food terms I was always confused by when I moved to the US. Why lay claim to one of the worst processed foods ever invented with the name of your nationality? Is American Cheese called this in Europe? In Canada we call them what they are - processed cheese slices or just cheese slices.
That shit is nasty. I call it 'congealed cheese-whiz'. It is gross.

It is also illegal to call it "cheese" in Canada. It must be labeled as "processed cheese food".

And yes, everyone I know calls it "processed cheese" - or "Kraft singles".

[Michael]

Fortunately for me, my wife is addicted to the Food network. She comes up with so many simple yet delicious meals (and complicated ones) that it's difficult to pick and choose.

I am impressed with her boiled omelet.
Works great! Made omlete sandwiches with this technique yesterday morning. :)

[Americano]

At risk of losing 'breakfast-guest privileges', I'll join the chorus as well...

Ketchup and eggs? :eek:

I was raised with the traditional mayo on the bread fried egg sandwiches. So many years ago I can't remember someone served me that sandwich substituting ketchup for the mayo without the gross processed cheese and I never looked back.

And dill flavored rye bread don't sound so hot. Rye with caraway seeds is awesome. :D

Dill seeded, not flavored, rye.

[Americano]

I'm (hopefully) sure everyone who loves corn on the cob now uses the microwave rather than a boiling pot of water to cook it, but here's another twist on that, the dishwasher for large quantities of fresh corn on the cob. Great for BBQ parties with a large number of guests or canning purposes.

Obviously omit the soap and glass polishing additives and fill the dishwasher with as many ears of corn (husks on) as desired. Run a normal cycle and depending on the quantity cooked, frequently test for desired tenderness during the dry (heat) cycle.

[partofme]

I'm (hopefully) sure everyone who loves corn on the cob now uses the microwave rather than a boiling pot of water to cook it, but here's another twist on that, the dishwasher for large quantities of fresh corn on the cob. Great for BBQ parties with a large number of guests or canning purposes.

Obviously omit the soap and glass polishing additives and fill the dishwasher with as many ears of corn (husks on) as desired. Run a normal cycle and depending on the quantity cooked, frequently test for desired tenderness during the dry (heat) cycle.

That's interesting.

[Americano]

That's interesting.

If left in the husks in the dishwasher with the door slightly open they'll stay warm until husking and serving time.

[Donkey]

At risk of losing 'breakfast-guest privileges', I'll join the chorus as well...

Ketchup and eggs? :eek:

And dill flavored rye bread don't sound so hot. Rye with caraway seeds is awesome. :D

My dad makes a thing he calls tortilla that is essentially a casserole of eggs and potatoes with maybe some onions or other random bits in it. I find ketchup contributes nicely to it, or salsa.

I was made scrambled eggs this morning (I used to hate all eggs except hard boiled ones, but I rather like scrambled these days), which was nice, except I had to be dragged out of bed so by the time I ate them they were kind of cold and flaccid. My own fault I suppose. :p

[The Drunk Guy]

My dad makes a thing he calls tortilla that is essentially a casserole of eggs and potatoes with maybe some onions or other random bits in it. I find ketchup contributes nicely to it, or salsa.

I was made scrambled eggs this morning (I used to hate all eggs except hard boiled ones, but I rather like scrambled these days), which was nice, except I had to be dragged out of bed so by the time I ate them they were kind of cold and flaccid. My own fault I suppose. :pCold eggs are horrible. And would that casserole be considered a quiche? I've had quiche only once and I plan to keep it that way, but that casserole doesn't sound so bad. Sounds like a huge western omelet.

Speaking of western...I have to brag on my quesadillas. I pan fry some boneless chicken breasts with green peppers, red onions, and mushrooms in butter until done and then add some salsa, chili powder and garlic salt and leave to simmer. While that's simmering, I butter one side of some tortillas and preheat the oven to around 425 or 450. I get some cookie sheets and lay out the tortillas (butter-side down), placing shredded colby-jack and cheddar on one side of each tortilla. I add a heaping portion of the chicken and veggies and sprinkle a little more cheese on top of that before folding the top half of the tortilla over. Then I pop them in the oven for 5 to 10 minutes until the tops are golden brown. Baking helps make the tortillas nice and crunchy, but you have to eat them with a fork. I mix equal parts sour cream and chuncky salsa for the relish. I love them and, I hear, so does everyone else.

[Americano]

Cold eggs are horrible. And would that casserole be considered a quiche? I've had quiche only once and I plan to keep it that way, but that casserole doesn't sound so bad. Sounds like a huge western omelet.

I like egg salad sandwiches cold.

Speaking of western...I have to brag on my quesadillas. I pan fry some boneless chicken breasts with green peppers, red onions, and mushrooms in butter until done and then add some salsa, chili powder and garlic salt and leave to simmer. While that's simmering, I butter one side of some tortillas and preheat the oven to around 425 or 450. I get some cookie sheets and lay out the tortillas (butter-side down), placing shredded colby-jack and cheddar on one side of each tortilla. I add a heaping portion of the chicken and veggies and sprinkle a little more cheese on top of that before folding the top half of the tortilla over. Then I pop them in the oven for 5 to 10 minutes until the tops are golden brown. Baking helps make the tortillas nice and crunchy, but you have to eat them with a fork. I mix equal parts sour cream and chuncky salsa for the relish. I love them and, I hear, so does everyone else.

[Michael]

Eggs rule! :love:

Seriously, eggs are very edible in so many ways. Eggs and cheese are absolute food necessities in my kitchen.

Oddly enough, the one 'style' of eggs I can do with out is scrambled. That is just so lame and hard to eat (they always tend to fall off the fork).

Eggs Benedict is as close to food heaven as I could ever admit to. ;)

[The Drunk Guy]

Eggs rule! :love:

Seriously, eggs are very edible in so many ways. Eggs and cheese are absolute food necessities in my kitchen.

Oddly enough, the one 'style' of eggs I can do with out is scrambled. That is just so lame and hard to eat (they always tend to fall off the fork).

Eggs Benedict is as close to food heaven as I could ever admit to. ;)
The key to a good scrambled is to not scramble too hard and flip them. That gets an even cook, but keeps them all in one piece. ;)

[Michael]

Michael's Manly Minestrone Soup

I started off with a basic recipe from some cookbook and have slowly perfected this soup over the years. It is one of my winter favorites. It is a "manly" soup in so far as the goal here is to make a soup that can serve as a meal on its own rather than as some appetizer course in a gourmet dinner party.

Ingredients:

For vegetables I use carrots, celery, white onion and a zucchini (all chopped up into small pieces). You can easily substitute pretty much any vegetable that you like (or is readily available). I hate cabbage, so there's no cabbage in my soup! Plus of course a 'big fat' can of diced tomatoes (28oz/800ml) and a can of kidney beans (19oz/540ml, red or white, I prefer the white, just for visual contrast - red kidney beans make me think of chili). Some pasta can also be added - I use regular macaroni elbows. Plus about a tablespoon of basil for spice.

One also needs a beef-broth base for the soup - I usually just use two cans of Campbell's Beef Broth (10oz/284ml each), but one could easily use a couple of beef-stock cubes dissolved in hot water, or just about any other source of beef-stock. And some red wine of course. :)

The meat is the most important. I use four sausages - Italian style, hot & spicy (about a pound worth, or 1/2 kg). Don't use cheap sausages or you end up with a layer of nasty grease floating on top of your soup the next day after you make it. Good sausages, preferably from a reputable butcher rather than a package in a supermarket.

Instructions:

Cook the sausages and let them cool. Then slice them up evenly. Then throw everything except the kidney beans & pasta (meat, vegetables, diced tomatoes, beef stock, basil and cup of red wine) into a big soup pot. You might want to add a cup or two of water here, just to make sure you have enough liquid. Bring to a boil stirring regularly. Once up to a boil, reduce heat to minimum and let simmer (covered) for half an hour. Let the pot cool and put into refrigerator overnight.

Next day, bring up to boil again (stirring regularly) and then turn heat to minimum and let simmer again for half an hour. Then add the can of kidney beans and the pasta. I don't bother to cook the pasta, I just throw a big handful into the pot. I usually add a bit more red wine here and some more basil. Let the pot cool and put into refrigerator overnight.

On the next day, the soup can be heated up again and served. Some people like to add parmesan cheese at the table or serve with fresh bread. Receive compliments (and requests for 2nd's) from friends and family. :)

[Americano]

Some new additions to available breads. Anyone else remember 'Dave's not here'?

[Greendruid]

Some new additions to available breads. Anyone else remember 'Dave's not here'?

Wow that's awesome! I will probably never see that in a store around here but just knowing that it exists is comforting.

[Americano]

After I read the label and understood the orientation the first thing that came to mind was the classic Cheech & Chong skit (showing my age) which included 'Dave's Not Here'.

[Michael]

After I read the label and understood the orientation the first thing that came to mind was the classic Cheech & Chong skit (showing my age) which included 'Dave's Not Here'.
(yes, you probably are) since Cheech & Chong are before my time - they were pretty much 'washing up' by the time I seen/heard of them - just camp comedy then.

[partofme]

Michael's Manly Minestrone Soup


I started off with a basic recipe from some cookbook and have slowly perfected this soup over the years. It is one of my winter favorites. It is a "manly" soup in so far as the goal here is to make a soup that can serve as a meal on its own rather than as some appetizer course in a gourmet dinner party.

Ingredients:

For vegetables I use carrots, celery, white onion and a zucchini (all chopped up into small pieces). You can easily substitute pretty much any vegetable that you like (or is readily available). I hate cabbage, so there's no cabbage in my soup! Plus of course a 'big fat' can of diced tomatoes (28oz/800ml) and a can of kidney beans (19oz/540ml, red or white, I prefer the white, just for visual contrast - red kidney beans make me think of chili). Some pasta can also be added - I use regular macaroni elbows. Plus about a tablespoon of basil for spice.

One also needs a beef-broth base for the soup - I usually just use two cans of Campbell's Beef Broth (10oz/284ml each), but one could easily use a couple of beef-stock cubes dissolved in hot water, or just about any other source of beef-stock. And some red wine of course. :)

The meat is the most important. I use four sausages - Italian style, hot & spicy (about a pound worth, or 1/2 kg). Don't use cheap sausages or you end up with a layer of nasty grease floating on top of your soup the next day after you make it. Good sausages, preferably from a reputable butcher rather than a package in a supermarket.

Instructions:

Cook the sausages and let them cool. Then slice them up evenly. Then throw everything except the kidney beans & pasta (meat, vegetables, diced tomatoes, beef stock, basil and cup of red wine) into a big soup pot. You might want to add a cup or two of water here, just to make sure you have enough liquid. Bring to a boil stirring regularly. Once up to a boil, reduce heat to minimum and let simmer (covered) for half an hour. Let the pot cool and put into refrigerator overnight.

Next day, bring up to boil again (stirring regularly) and then turn heat to minimum and let simmer again for half an hour. Then add the can of kidney beans and the pasta. I don't bother to cook the pasta, I just throw a big handful into the pot. I usually add a bit more red wine here and some more basil. Let the pot cool and put into refrigerator overnight.

On the next day, the soup can be heated up again and served. Some people like to add parmesan cheese at the table or serve with fresh bread. Receive compliments (and requests for 2nd's) from friends and family. :)

I'm giving this a try. I started it last night so I should have it ready for dinner tomorrow night. I pretty much followed the directions other than maybe slight differences in a amount of a few ingredients because of the volume I could buy the stuff in. Mainly it's heavier on sausage and noodles but so far it looks like it is going to be really good.

[Michael]

I'm giving this a try. I started it last night so I should have it ready for dinner tomorrow night. I pretty much followed the directions other than maybe slight differences in a amount of a few ingredients because of the volume I could buy the stuff in. Mainly it's heavier on sausage and noodles but so far it looks like it is going to be really good.
I've found it fairly flexible for the amount of sausages, vegetables and noodles - one can add/subtract any volume of one or the other and it doesn't make much difference. I've used 'less' and made only a half-pot, or 'lots' and made a full pot, depending on the situation.

I'm sure you will enjoy it. It is meant to be a good hardy winter soup. :)

[partofme]

I've found it fairly flexible for the amount of sausages, vegetables and noodles - one can add/subtract any volume of one or the other and it doesn't make much difference. I've used 'less' and made only a half-pot, or 'lots' and made a full pot, depending on the situation.

I'm sure you will enjoy it. It is meant to be a good hardy winter soup. :)

I know it is supposed to be in the fridge for another night but I'm tempted to try a bowl now but I better not since Christie is making something else for dinner. It looks like it made enough for us both to eat it for lunch and dinner for a week.

[The Drunk Guy]

I know it is supposed to be in the fridge for another night but I'm tempted to try a bowl now but I better not since Christie is making something else for dinner. It looks like it made enough for us both to eat it for lunch and dinner for a week.
I make big servings like that so that we'll have something to eat on the days we both work (opposing shifts), but Amber hardly ever eats leftovers. I made some stroganof the last week and she said, "Don't eat all the leftovers," like she was going to eat it. I had to throw it out the other day.:mad: Makes it easier for me to slap her around.

[Americano]

I make big servings like that so that we'll have something to eat on the days we both work (opposing shifts), but Amber hardly ever eats leftovers. I made some stroganof the last week and she said, "Don't eat all the leftovers," like she was going to eat it. I had to throw it out the other day.:mad: Makes it easier for me to slap her around.

I'm known as the leftover king in our house, especially anything with pasta. With the exception of some dishes that don't fare well from reheating, I actually prefer the second and third day lunches/dinners from most dishes. When we have steak we always grill an extra one for thin-sliced steak sandwiches the next night. With oven baked french fries. I'm getting the munchies.

[partofme]

I make big servings like that so that we'll have something to eat on the days we both work (opposing shifts), but Amber hardly ever eats leftovers. I made some stroganof the last week and she said, "Don't eat all the leftovers," like she was going to eat it. I had to throw it out the other day.:mad: Makes it easier for me to slap her around.

We are both bad about eating leftovers. Usually we just sort of forget about them. When I make something like this I make it a priority to eat it though and constantly remind Christie as well.

[The Drunk Guy]

I'm known as the leftover king in our house, especially anything with pasta. With the exception of some dishes that don't fare well from reheating, I actually prefer the second and third day lunches/dinners from most dishes. When we have steak we always grill an extra one for thin-sliced steak sandwiches the next night. With oven baked french fries. I'm getting the munchies.
I will kill some leftovers. Cold pizza is excellent and cold mac and cheese is always good. My favorite is cold pinto beans with a dollop of mayonnaise stirred in. It really brings out the smokey flavor of the meat I use to season the beans. Chili is usually the only thing that's tough for me to eat over and over because it loses some flavor after refrigeration.

[Americano]

We are both bad about eating leftovers. Usually we just sort of forget about them. When I make something like this I make it a priority to eat it though and constantly remind Christie as well.

I'm far too cheap to forget about leftovers from good meals. I view them as $$$ and good food going down the garbage disposal.

[Americano]

I will kill some leftovers. Cold pizza is excellent and cold mac and cheese is always good. My favorite is cold pinto beans with a dollop of mayonnaise stirred in. It really brings out the smokey flavor of the meat I use to season the beans. Chili is usually the only thing that's tough for me to eat over and over because it loses some flavor after refrigeration.

Some chopped onions before reheating will change that. We prefer pork chili.

[partofme]

I'm far too cheap to forget about leftovers from good meals. I view them as $$$ and good food going down the garbage disposal.

Just cooking at home is being cheap for us. Before having kids we ate out every day. I really wish I had saved some of that money over the years.

[partofme]

It turned out very well indeed. :)

[Michael]

It turned out very well indeed. :)
Glad to hear it! :)

Its been popular with all I've served it to so far.

[Michael]

Just cooking at home is being cheap for us. Before having kids we ate out every day. I really wish I had saved some of that money over the years.
Indeed. I used to eat out all the time long ago. That really sucks up the money. Now I eat 95% of the time at home. Better food and much cheaper.

Once you get good at making good food at home, restaurants seem like such a waste of money given that most of them are totally lame.

[Michael]

I'm curious about what types of 'organic' meats are available in your area. In Toronto, "antibiotic & additive free" chicken and pork is readily available just about everywhere (all the big-name supermarkets carry it under an "organic/green" label. Free-range chicken and pork is also available at most specialty-type stores. These products are usually a bit more expensive than the 'regular' products, but the price difference is quite small.

However, I'll be damned if I can find any beef that is anything but "industrial grade" (meaning loaded with antibiotics and BGH). I've read too much about BGH and industrial beef to be able to buy the stuff unless it has a guarentee that it is free of such additives (and I've NEVER seen such product available anywhere!).

So I'm curious about what 'organic' meats are generally available in your parts?

[Donkey]

Our neighbor raises beef. I don't think they are organic certified anymore, but grass fed, etc. and by and large about as healthy as you are going to find.

We don't eat a lot of it, though. We eat more pork, because we raise that.

[partofme]

Our neighbor raises beef. I don't think they are organic certified anymore, but grass fed, etc. and by and large about as healthy as you are going to find.

We don't eat a lot of it, though. We eat more pork, because we raise that.

I buy beef from some Amish in the area.

[Americano]

The nearest small city (30k) supports one organic store which offers organic beef, pork and fowl. Expensive and in our opinion not best quality. When living in a city we tried organic meat and fowl and felt the same about their offerings. We use a butcher shop for bone-in steak and loin, whichever market has Iowa center cut 2" pork chops and pork loin and buy chicken parts in bulk. For whole chicken we like the deli rotisserie offerings. Chemicals? No problem. We're oriented to taste.

[Greendruid]

I'm curious about what types of 'organic' meats are available in your area. In Toronto, "antibiotic & additive free" chicken and pork is readily available just about everywhere (all the big-name supermarkets carry it under an "organic/green" label. Free-range chicken and pork is also available at most specialty-type stores. These products are usually a bit more expensive than the 'regular' products, but the price difference is quite small.

However, I'll be damned if I can find any beef that is anything but "industrial grade" (meaning loaded with antibiotics and BGH). I've read too much about BGH and industrial beef to be able to buy the stuff unless it has a guarentee that it is free of such additives (and I've NEVER seen such product available anywhere!).

So I'm curious about what 'organic' meats are generally available in your parts?

As far as I'm aware Michael BGH, has not been allowed to be used in Canadian beef since 1999. Nothing that you buy today should have it in the beef. Additionally, all animal bi-products were banned for sale in Canadian cow feed by 2001 or thereabouts due to the problems with BSE (bovine spongiform encephylopathy) that causes Creutzfeld-Jakob disease in humans or mad-cow disease in cattle. The antibiotics are certainly there though and in high doses when the beef comes from a factory farm.

Organic beef is readily available here. There are two farms that sell organic highland cattle (http://en.wikipedia.org/wiki/Highland_cattle) beef at our Farmers' Market.

I just love the look of these guys ... when they're alive. A good friend of ours has a small herd and they are unbelievably docile. He walked us up to his 1900 lbs. bull Rory and the beast just let us pet him. Our friend then said, you wanna see him run? And then smacked him good on the ass and sent him down the hill for a run. It was impressive!

Anyway, there is also fresh fish (duh!) and organic free-range chicken available. There was once also turkey and pork/bacon/ham but these have since been lost due to a farmer dying and his wife folding the farm up. We also lost our only abattoire on the island last year - that's fancy talk for a slaughter house. Now meat farmers have to truck their cattle/flocks about 300kms away for processing if it's for official sale.

[Donkey]

Last night I baked goat loin in a yogurt and garlic and dill marinade for about three hours.

It was good.

[Michael]

Last night I baked goat loin in a yogurt and garlic and dill marinade for about three hours.

It was good.
Sounds rather 'Greek' like.

I'm not crazy about cooking with milk products (they tend to make a nasty cleanup job).

[Donkey]

Sounds rather 'Greek' like.

I'm not crazy about cooking with milk products (they tend to make a nasty cleanup job).
I love milk. I could drink and drink and drink milk and be content forever.

As for yogurt, I love the tang that it adds to anything. Though I agree, it can be a pain to clean.

[Michael]

We've been trying to alter our 'meat' to 'vegetable' consumption ratio lately.

The problem is that vegetables take a lot of work and a lot of quantity to replace the simplicity of cooking with meat. This sucks since I'm the one that does the cooking and I'm generally a bit lazy about it.

So I'm looking for advice about how one can make some decent vegetarian type dishes that do not require slaving in the kitchen for hours.

Any ideas out there?

[wphelan]

We've been trying to alter our 'meat' to 'vegetable' consumption ratio lately.

The problem is that vegetables take a lot of work and a lot of quantity to replace the simplicity of cooking with meat. This sucks since I'm the one that does the cooking and I'm generally a bit lazy about it.

So I'm looking for advice about how one can make some decent vegetarian type dishes that do not require slaving in the kitchen for hours.

Any ideas out there?

I don't know much about dishes that are entirely vegetarian, but I cook most of my vegetables separately for a meal. Whether it's steamed carrots, broccoli, asparagus or a baked potato I keep it pretty simple.

[The Drunk Guy]

We've been trying to alter our 'meat' to 'vegetable' consumption ratio lately.

The problem is that vegetables take a lot of work and a lot of quantity to replace the simplicity of cooking with meat. This sucks since I'm the one that does the cooking and I'm generally a bit lazy about it.

So I'm looking for advice about how one can make some decent vegetarian type dishes that do not require slaving in the kitchen for hours.

Any ideas out there?
I love veggies, but I'm in the same boat when it comes to cooking styles. Getting off work at 7pm makes it difficult to spend more than an hour cooking. That said, steamed vegetables are the easiest. Cut 'em, clean 'em, and toss 'em in the steamer. Most steamers have several layers so you can do different veggies at the same time without having to mix. Twenty minutes tops. If you want to spice them up, just heat up some butter in a pan, toss in a sliced onion, and then throw the steamed veggies in and season to taste. An extra five minutes for three times the flavor.

Stir fries are quick, too. Just toss the veggies in with the meat and let it all cook together (I always shoot for a mu goo gai pan flavor...mmmmm).

And baked potatoes are THE best. I wash them and sprinkle with a little garlic salt while they're wet. Wrap them in foil and toss them in the oven on ~450. You can sit on your ass for 45 minutes and then get up and prepare the meat. Love it.

[Americano]

We've been trying to alter our 'meat' to 'vegetable' consumption ratio lately.

The problem is that vegetables take a lot of work and a lot of quantity to replace the simplicity of cooking with meat. This sucks since I'm the one that does the cooking and I'm generally a bit lazy about it.

So I'm looking for advice about how one can make some decent vegetarian type dishes that do not require slaving in the kitchen for hours.

Any ideas out there?

Frittatas (http://en.wikipedia.org/wiki/Frittata). We make them large enough to serve two for three nights. First two nights a la carte served sliced like a pizza and in an undressed fresh salad for the finale. We most often use sausage as an ingredient (plus others) but also like it vegetarian style, chopped, lightly baked fresh asparagus being a favorite combined with boiled, diced potatoes sauteed in onions being a favorite.

Requires a good-sized round walled skillet that can be used in an oven. Cheap price for cooking once and eating three, delicious main meals for two.

[Michael]

Frittatas (http://en.wikipedia.org/wiki/Frittata). We make them large enough to serve two for three nights. First two nights a la carte served sliced like a pizza and in an undressed fresh salad for the finale. We most often use sausage as an ingredient (plus others) but also like it vegetarian style, chopped, lightly baked fresh asparagus being a favorite combined with boiled, diced potatoes sauteed in onions being a favorite.

Requires a good-sized round walled skillet that can be used in an oven. Cheap price for cooking once and eating three, delicious main meals for two.

Interesting! That looks like a 'deep-dish omlete'. Will definitely try this. :)

What I like best about it is that it looks quite flexible for adding anything you want.

[Americano]

Interesting! That looks like a 'deep-dish omlete'. Will definitely try this. :)

What I like best about it is that it looks quite flexible for adding anything you want.

The selection is endless.

http://www.bellaonline.com/subjects/2012.asp

[Americano]

I love veggies, but I'm in the same boat when it comes to cooking styles. Getting off work at 7pm makes it difficult to spend more than an hour cooking. That said, steamed vegetables are the easiest. Cut 'em, clean 'em, and toss 'em in the steamer. Most steamers have several layers so you can do different veggies at the same time without having to mix. Twenty minutes tops. If you want to spice them up, just heat up some butter in a pan, toss in a sliced onion, and then throw the steamed veggies in and season to taste. An extra five minutes for three times the flavor.

Stir fries are quick, too. Just toss the veggies in with the meat and let it all cook together (I always shoot for a mu goo gai pan flavor...mmmmm).

And baked potatoes are THE best. I wash them and sprinkle with a little garlic salt while they're wet. Wrap them in foil and toss them in the oven on ~450. You can sit on your ass for 45 minutes and then get up and prepare the meat. Love it.

I prefer crisp skin on baked potatoes to make 'twice baked potatoes', no tinfoil.

Bake, cut in half, scoop out potato. Mix potato with butter, sour cream or cottage cheese, chopped scallions and fresh corn sliced off the cob (have used canned during off-season), season to taste. Put mixture back in potato skins, sprinkle with Parmesan (or other) cheese, bake until cheese is lightly browned.

[Michael]

Stir fries are quick, too. Just toss the veggies in with the meat and let it all cook together (I always shoot for a mu goo gai pan flavor...mmmmm).
Yes, I do stir-fries alot in a wok. This is my primary method of cooking vegetables since it is easy and quick. It is also flexible for mix'n'matching whatever is available.

And baked potatoes are THE best. I wash them and sprinkle with a little garlic salt while they're wet. Wrap them in foil and toss them in the oven on ~450. You can sit on your ass for 45 minutes and then get up and prepare the meat. Love it.
Apart from pasta, we pretty much don't eat much starch. I agree that baked potatos are the best way to eat a potato (with sour cream, chives and bacon bits of course), but that 45 minute bake session seems rather energy inefficient (and in summer time, I won't use the oven for anything since I like to live without air conditioning).

[Michael]

I'm also a fan of non-cooked vegetables, so that's another area that needs to be investigated. Gaspacho soup is heavenly. :)

[Americano]

I'm also a fan of non-cooked vegetables, so that's another area that needs to be investigated. Gaspacho soup is heavenly. :)

We eat a lot of salads, with everything imaginable in them, including meat loaf (yum!), and they always include vegetables, cooked and uncooked.

[Michael]

We eat a lot of salads, with everything imaginable in them, including meat loaf (yum!), and they always include vegetables, cooked and uncooked.
Yes, I do like salads - as long as there is no bloody lettuce. I like lettuce free salads. :)

And yes, that's an area I'd like to explore further - vegetable/pasta salads and things like that. Especially if one can make them and keep them in the refrigerator for a few days.

[Americano]

Yes, I do like salads - as long as there is no bloody lettuce. I like lettuce free salads. :)

And yes, that's an area I'd like to explore further - vegetable/pasta salads and things like that. Especially if one can make them and keep them in the refrigerator for a few days.

Three days (including prep day) is about as long as we keep things.

[Greendruid]

My wife is vegetarian, as you know Michael, so most of our cooking is vegetarian. What you're probably looking for in the way of meat substitutes is something that have comparable protein values and/or iron content. We have tofu fairly regularly and there are several different types you can use in different ways, Silken can be whipped basically while extra firm works well as a grilled or fried version. It can be flavoured any way you like it. Different kinds of beans are also good, especially in combination with a squash and corn. These three formed the basic triad of the Mesoamerican diet for millennia and provide a complete protein just like meat when eaten in combination or within the same day. Iron content - anything that is dark green and leafy is a good choice. The kales and relatives of Chinese vegetables like Bok Choi are also a good choice here. If you want some specific tofu dishes I can elaborate. My wife's Kashmiri Tofu (in place of chicken) is awesome.

[The Drunk Girl]

In the summers my mom makes a vegetable salad. It's easy as heck and pretty much any veggies you want, mix together and pour or drizzle as much italian dressing as you would like. Her's usually consists of broccoli, cauliflower, cucumbers, carrots, green and red peppers, tomatoes.

Cole slaw and kabobs are quick and easy, too

[Michael]

My wife is vegetarian, as you know Michael, so most of our cooking is vegetarian. What you're probably looking for in the way of meat substitutes is something that have comparable protein values and/or iron content. We have tofu fairly regularly and there are several different types you can use in different ways, Silken can be whipped basically while extra firm works well as a grilled or fried version. It can be flavoured any way you like it. Different kinds of beans are also good, especially in combination with a squash and corn. These three formed the basic triad of the Mesoamerican diet for millennia and provide a complete protein just like meat when eaten in combination or within the same day. Iron content - anything that is dark green and leafy is a good choice. The kales and relatives of Chinese vegetables like Bok Choi are also a good choice here. If you want some specific tofu dishes I can elaborate. My wife's Kashmiri Tofu (in place of chicken) is awesome.
Actually, we don't need 'meat substitutes' because we eat plenty of meat (actually, we eat HUGE quantities of meat) and are just seeking to cut down on the quantity. I'm sure even cutting our meat consumption in half would still be more than sufficient to supply any/all protein or iron requirements. :)

I'm just looking for some easy/low maintenance vegetable-based dishes.

Btw I'd sooner die than eat Bok Choi or kale (or any other food products that look/taste like seaweed). They are both nasty!!!:erm:

[Michael]

In the summers my mom makes a vegetable salad. It's easy as heck and pretty much any veggies you want, mix together and pour or drizzle as much italian dressing as you would like. Her's usually consists of broccoli, cauliflower, cucumbers, carrots, green and red peppers, tomatoes.

Cole slaw and kabobs are quick and easy, too

Yes, vegetable salad is a good one, though for me it needs a slightly less hideous dressing - I prefer homemade type salad dressings. :)

[Americano]

Actually, we don't need 'meat substitutes' because we eat plenty of meat (actually, we eat HUGE quantities of meat) and are just seeking to cut down on the quantity. I'm sure even cutting our meat consumption in half would still be more than sufficient to supply any/all protein or iron requirements. :)

I'm just looking for some easy/low maintenance vegetable-based dishes.

Btw I'd sooner die than eat Bok Choi or kale (or any other food products that look/taste like seaweed). They are both nasty!!!:erm:

A picky eater!

I'm a believer in semi-digested greens cleaning out the intestinal tract like nothing else can. After first traveling Europe I tried to make a salad the final course of my meals but that just doesn't fly in tradition bound America. Some people thought I was nuts.

[The Drunk Girl]

Actually, we don't need 'meat substitutes' because we eat plenty of meat (actually, we eat HUGE quantities of meat) and are just seeking to cut down on the quantity. I'm sure even cutting our meat consumption in half would still be more than sufficient to supply any/all protein or iron requirements. :)

I'm just looking for some easy/low maintenance vegetable-based dishes.

Btw I'd sooner die than eat Bok Choi or kale (or any other food products that look/taste like seaweed). They are both nasty!!!:erm:
Just lather that shit up with ranch :lol:

[Americano]

Just lather that shit up with ranch :lol:

Yuck!

[Greendruid]

Michael also doesn't like to eat bananas. Gags at the smell of them if I recall :lol: Indeed, I also hate seaweed, which is why I won't touch sushi. However, kale and bok choi are so distant from seaweed in taste I can't imagine why you associate the two. :shrug:

[Americano]

Michael also doesn't like to eat bananas. Gags at the smell of them if I recall :lol: Indeed, I also hate seaweed, which is why I won't touch sushi. However, kale and bok choi are so distant from seaweed in taste I can't imagine why you associate the two. :shrug:

I've never understood people who dislike certain foods due to appearance, color, texture, smell or whatever. Taste I can understand, but I have yet to experience any food I don't like.

[Michael]

Michael also doesn't like to eat bananas. Gags at the smell of them if I recall :lol: Indeed, I also hate seaweed, which is why I won't touch sushi. However, kale and bok choi are so distant from seaweed in taste I can't imagine why you associate the two. :shrug:

Yes, bananas and me don't get along at all. I can't even be in the same room as someone eating one (I will definitely puke from that smell).

As for the kale and bok choi, I'll agree that bok choi is lame rather than horrific. Kale is nasty though.

I tend to have very few food dislikes, but when I dislike a food it is a very strong dislike. My aversion to bananas is way beyond 'dislike' though. I really will puke from the smell of them (and I have a very poor sense of smell too!).

[Michael]

Frittatas (http://en.wikipedia.org/wiki/Frittata). We make them large enough to serve two for three nights. First two nights a la carte served sliced like a pizza and in an undressed fresh salad for the finale. We most often use sausage as an ingredient (plus others) but also like it vegetarian style, chopped, lightly baked fresh asparagus being a favorite combined with boiled, diced potatoes sauteed in onions being a favorite.

Requires a good-sized round walled skillet that can be used in an oven. Cheap price for cooking once and eating three, delicious main meals for two.

Well... this sin't working out all that well. The Frittata is of course wonderful! :)

But reducing meat consumption only to replace it with more eggs and butter doesn't sound like a dietary improvement. :D

[Americano]

Well... this sin't working out all that well. The Frittata is of course wonderful! :)

But reducing meat consumption only to replace it with more eggs and butter doesn't sound like a dietary improvement. :D

We're olive oil people.

[The Drunk Girl]

TDG picked up an 11 lb. pork roast that he is slow cooking on the grill with some hickory chips. He is going to make some homemade BBQ sauce to drizzle over the roast in a few hours.

I have just finished making the potato salad, cole slaw, and baked beans.

And, of course we have a cooler full of PPR and Coors Light :lol:

....now on to some cleaning and laundry before all the company arrives.

[Donkey]

TDG picked up an 11 lb. pork roast that he is slow cooking on the grill with some hickory chips. He is going to make some homemade BBQ sauce to drizzle over the roast in a few hours.

I have just finished making the potato salad, cole slaw, and baked beans.

And, of course we have a cooler full of PPR and Coors Light :lol:

....now on to some cleaning and laundry before all the company arrives.
Shit. I wanna come!

[Americano]

Hooked on Maruchan Yakisoba (flavored Japanese noodles). Multiple flavors, four minutes in the microwave, 280 calories, 86¢ each at Walmart ($1.00 at regular markets), very tasty and currently my favorite 'fast food' for lunch.

How many delicious $1.00 meals are out there?

[The Drunk Girl]

Looks like "supped" up Ramens

[Americano]

Looks like "supped" up Ramens

Far, far better. A friend's teenager told me about them and said they make Top Ramen, his former favorite snack, taste like crap (his words).

[Lily]

Hooked on Maruchan Yakisoba (flavored Japanese noodles). Multiple flavors, four minutes in the microwave, 280 calories, 86¢ each at Walmart ($1.00 at regular markets), very tasty and currently my favorite 'fast food' for lunch.

How many delicious $1.00 meals are out there?

I'm hooked, too! I love the spicy chicken and the savory soy sauce flavors. Yummy! :thumbsup:

[Americano]

Cantelope. This time of the year I'm having them with every meal but breakfast. Yum!

[The Drunk Guy]

Cantelope. This time of the year I'm having them with every meal but breakfast. Yum!
Growing up, we always had cantaloupe around the house. My old man called it 'mush melon.' I loved the stuff. Just a sprinkle of salt=perfection. However, as an adult, I taste a bit more of the flavor and there is a special point of ripeness that I absolutely love when cold. Before and after that small window of perfection, I taste old pumpkin. :shrug:

[The Drunk Girl]

I am just jumping on the wagon of liking/enjoying cantelope. Never have been a fan of melons, but I am coming around to 'ol cantelopes. They have to be REALLY ripe.

[Americano]

One benefit of buying hams on sale for turkey day is repackaging and freezing them for future meals.

Tonight is BBQ seared ham steak on dill rye toast topped by three sunny side up extra large eggs accompanied by Potatoes O'Brien. I can already hear my arteries slamming shut. Unfortunately, sausage gravy with biscuits is no longer on my menu.

Enough ham and a ham bone was defrosted to follow that meal with split pea soup for the next two days.

[Donkey]

Two chilis going right now. One with goat meat, one without, for our veggie friend who is over.

[Americano]

Two chilis going right now. One with goat meat, one without, for our veggie friend who is over.

I've enjoyed some excellent tofu based chili but never goat meat. Most Texans would probably hang you.

[Donkey]

I've enjoyed some excellent tofu based chili but never goat meat. Most Texans would probably hang you.

Yah, but what's new.

[Americano]

Tonight's ham dinner comes after completing the last candle lighting sequence in the Hanukkah ceremony. Our menorah with blazing candles looks great next to the decorated Christmas tree.

[Michael]

Tonight's ham dinner comes after completing the last candle lighting sequence in the Hanukkah ceremony. Our menorah with blazing candles looks great next to the decorated Christmas tree.

Your wife is Jewish and you are having ham for dinner? :ummm:

How does that work?

Btw, have I ever mentioned that if I could choose only one animal to eat for the rest of my life, it would certainly be the pig, not the cow. Between roast pork, roast ham, cured ham, back bacon, side bacon, ribs and chops, pork is a great pleasure. The fact that I live in Ontario might have something to do with that as we allegedly have the biggest and bestest pigs on the planet. :)

(and yes, free-range, hormone-free pork has been readily available here for a long time)

[Americano]

Your wife is Jewish and you are having ham for dinner? :ummm:

How does that work?

She also enjoys shellfish, decorating the Christmas tree and dressed up as Santa on Christmas Day for five years to hand out presents to the homeless. We have mental images of her father turning over in his grave.

Btw, have I ever mentioned that if I could choose only one animal to eat for the rest of my life, it would certainly be the pig, not the cow. Between roast pork, roast ham, cured ham, back bacon, side bacon, ribs and chops, pork is a great pleasure. The fact that I live in Ontario might have something to do with that as we allegedly have the biggest and bestest pigs on the planet. :)

(and yes, free-range, hormone-free pork has been readily available here for a long time)

We also prefer pork over beef and consume accordingly.

[Donkey]

Your wife is Jewish and you are having ham for dinner? :ummm:

How does that work?

Btw, have I ever mentioned that if I could choose only one animal to eat for the rest of my life, it would certainly be the pig, not the cow. Between roast pork, roast ham, cured ham, back bacon, side bacon, ribs and chops, pork is a great pleasure. The fact that I live in Ontario might have something to do with that as we allegedly have the biggest and bestest pigs on the planet. :)

(and yes, free-range, hormone-free pork has been readily available here for a long time)

Several Jews I know love nothing more than to put bacon away like its their job.

[Michael]

Several Jews I know love nothing more than to put bacon away like its their job.

"Jews" being used losely as an ethnicity here I presume?

The frequency with which various members of religions pick and choose amongst that religion's doctrines always makes me laugh.

I'm not going to judge these people, but I'd question the legitimacy of calling them Jews. Same goes for any religion (Catholics and birth control, or Christians with divorce, are similar examples).

Indeed, I have a cousin who considers me the antichrist because I confronted him with religious shame for his two divorces (and his holier-than-thou Christian religious views). I asserted that he may love God as he professes, but he's a lame-ass Christain hypocrit for his serial divorces. Caused a major family rift. Now all the members of my family who are proud bible-thumping Christians (and divorced) hate me for calling them out. They have no shame at all. Apparently I'm going to rot in Christian hell for pointing out the bullshit hypocrisy of Christians! :lol:

[Americano]

Jews are solely defined by the mother being a Jew. Regardless of how one does or doesn't practice the worship aspect, to a Jew a Jew is a Jew.

Try that definition with a fundamentalist, Catholic or other Christian.

[Donkey]

"Jews" being used losely as an ethnicity here I presume?

The frequency with which various members of religions pick and choose amongst that religion's doctrines always makes me laugh.

I'm not going to judge these people, but I'd question the legitimacy of calling them Jews. Same goes for any religion (Catholics and birth control, or Christians with divorce, are similar examples).

Indeed, I have a cousin who considers me the antichrist because I confronted him with religious shame for his two divorces (and his holier-than-thou Christian religious views). I asserted that he may love God as he professes, but he's a lame-ass Christain hypocrit for his serial divorces. Caused a major family rift. Now all the members of my family who are proud bible-thumping Christians (and divorced) hate me for calling them out. They have no shame at all. Apparently I'm going to rot in Christian hell for pointing out the bullshit hypocrisy of Christians! :lol:
"Jew" is indeed an odd and difficult definition.

[Americano]

"Jew" is indeed an odd and difficult definition.

Not really, it's actually about as simple as it gets. To a Jew even those Jews who convert to Christianity are still Jews.

[Non Sequitur]

"Jews" being used losely as an ethnicity here I presume?

The frequency with which various members of religions pick and choose amongst that religion's doctrines always makes me laugh.

I'm not going to judge these people, but I'd question the legitimacy of calling them Jews. Same goes for any religion (Catholics and birth control, or Christians with divorce, are similar examples).

Indeed, I have a cousin who considers me the antichrist because I confronted him with religious shame for his two divorces (and his holier-than-thou Christian religious views). I asserted that he may love God as he professes, but he's a lame-ass Christain hypocrit for his serial divorces. Caused a major family rift. Now all the members of my family who are proud bible-thumping Christians (and divorced) hate me for calling them out. They have no shame at all. Apparently I'm going to rot in Christian hell for pointing out the bullshit hypocrisy of Christians! :lol:

As Americano has pointed out, Jew is ethnic identification as often as it is a religion.

As for other religions, must a believer subscribe to all points of doctrine to be considered a believer? "For whoever is not against us is for us." Mark 9:40.

[Donkey]

I think I am going to put chili in dumpling wrappers. Chili pot stickers!

[Michael]

As Americano has pointed out, Jew is ethnic identification as often as it is a religion.

Which is precisely why I have so little respect for Judaism as either a religion or an ethnicity. It seems to me that it is both and neither, depending on the political requirements of the moment, the day of the week or the time of the month, or who one is talking to. That's way too politically convenient for me to take seriously - indeed, it makes Judaism look like it is entirely a political game.

As I've often argued, I respect religion when it is religious. I do not respect religion when it acts like a political party (or claims to be an ethinicity).

As for other religions, must a believer subscribe to all points of doctrine to be considered a believer? "For whoever is not against us is for us." Mark 9:40.
I believe that one must follow a majority of the major tenets of a religion to be considered one of that religion. If one picks and chooses amongst religious doctrine, that is one's personal business with God. But from a public policy perspective, its hogwash and doesn't deserve state sanction or support since it amounts to government support for individual hobbies or politics.

Btw, I don't accept genetically inherited religions. That's a monstrosity of bullshit.

That being said, I certainly do recognize the parental component necessary to propagate religion (that one's religion most likely mirrors the religion of one's parents). But genetic inheritence of religion is way beyond the usual absurdities of religion, in my book anyway.

[Michael]

Btw, this topic is way too serious for a thread about cooking! :lol:

Anyway, I just wanted to say that my comments here are general and not directed against any singular person (like Americano's wife for example). I do consider religion to be entirely a matter of private conscience and thus, none of my business. I speak only of the public stature of a religious organization in the context of politics. I do not judge individuals of any religious persuasion - unless they personally put it in my face (like my cousin). :)

[Americano]

Btw, this topic is way too serious for a thread about cooking! :lol:

Anyway, I just wanted to say that my comments here are general and not directed against any singular person (like Americano's wife for example). I do consider religion to be entirely a matter of private conscience and thus, none of my business. I speak only of the public stature of a religious organization in the context of politics. I do not judge individuals of any religious persuasion - unless they personally put it in my face (like my cousin). :)

Judaism doesn't have the 'testifiers' so common in Christianity.

[Americano]

I think I am going to put chili in dumpling wrappers. Chili pot stickers!

That's a chore.

[Non Sequitur]

Judaism doesn't have the 'testifiers' so common in Christianity.

when I asked a Rabbi's why Jews don't try and convert people, he said "I don't want to make a sinner out of anyone." His point was that all non-Jews had to do was to follow the moral law, not the ceremonial law, to be in God's good graces. By converting people, all he was doing was making it harder for people to be righteous.

[Michael]

when I asked a Rabbi's why Jews don't try and convert people, he said "I don't want to make a sinner out of anyone." His point was that all non-Jews had to do was to follow the moral law, not the ceremonial law, to be in God's good graces. By converting people, all he was doing was making it harder for people to be righteous.

That's part of what I find so hilarious about Judaism - this 'converting' thing. Apparently it is both possible and impossible, again, depending on the day of the week, time of month or political convenience.

If the only way to be a Jew is to be born of a Jewish woman, then conversion is impossible. But that's not true either since history is filled with many examples of people converting to Judaism. Like I said, the statement is both true and not true at the same time - which is what I find common with Judaism.

[Americano]

Today is holiday baking day and the house smells wonderful. As chief tester my waistline will suffer, but it's worth every bite. My favorite cookie is Toll House Chocolate Chip and I like them with the addition of chopped pecans, chopped walnuts and raisins or dates. My wife makes my Toll House batches last to ensure I'm somewhat full of the other cookies and fudge to avoid watching me make myself sick. All go nicely with beer.

[evanescence]

i wish I wasn't on a diet. The holidays were only fun because of the food. Off to get drunk now..

[Americano]

i wish I wasn't on a diet. The holidays were only fun because of the food. Off to get drunk now..

I'll gain around five pounds from holiday food and normally have it off by the end of March. Tough withdrawal but my birthday is in April and that's another feast.

[Michael]

Today is holiday baking day and the house smells wonderful. As chief tester my waistline will suffer, but it's worth every bite. My favorite cookie is Toll House Chocolate Chip and I like them with the addition of chopped pecans, chopped walnuts and raisins or dates. My wife makes my Toll House batches last to ensure I'm somewhat full of the other cookies and fudge to avoid watching me make myself sick. All go nicely with beer.

It has taken me YEARS to try and get my mother to stop buying me (useless/stupid) things for my birthday and xmas and to just give me some home-baked cookies instead. That's a gift I can appreciate.

My favorite is a type of oatmeal cookie my mother makes that is essentially a raisin-oatmeal-coconut-sugar cookie. I have to stop myself from gorging on them when they arrive!

My elder sister makes big batches of gingerbread (cookies and a big house) - and I get a batch of gingerbread cookies from her that are naked (without icing) which is heavenly. I always hate the way people ruin perfectly good gingerbread by covering it with that icing crap!

So that's my holiday baking strategy - I've converted my family to just give me baked goods for xmas so I have lots of that without having to do any work! :)

Luckily, both Paul and I are both on the slim side with no concerns for weight gain. :D

[The Drunk Guy]

We had our Xmas potluck last night for work. Because the boss is lazy, the meat was barbecue from Sonny's (southern chain that's pretty good). TDGal made her hot sausage baked beans (which are delicious) and I made a Caesar pasta salad. I was expecting all of my coworkers to show up with someone, bringing the attendance number near 50. We cooked for that number, so we both doubled our normal recipes.

There may have been 30 people there, most of them women. We now have two gallons of each dish to eat on. I could eat the pasta salad for three meals a day, but the beans don't go with everything and the sweetness wears on you after a couple days of leftovers. :ummm:

[Michael]

We had our Xmas potluck last night for work. Because the boss is lazy, the meat was barbecue from Sonny's (southern chain that's pretty good). TDGal made her hot sausage baked beans (which are delicious) and I made a Caesar pasta salad. I was expecting all of my coworkers to show up with someone, bringing the attendance number near 50. We cooked for that number, so we both doubled our normal recipes.

There may have been 30 people there, most of them women. We now have two gallons of each dish to eat on. I could eat the pasta salad for three meals a day, but the beans don't go with everything and the sweetness wears on you after a couple days of leftovers. :ummm:

The "hot sausage baked beans" sounds awesome! :)

[evanescence]

I'll gain around five pounds from holiday food and normally have it off by the end of March. Tough withdrawal but my birthday is in April and that's another feast.

It isn't too hard to lose weight with some will power and determination. In the last two months, I have lost almost 20 pounds. I wont feast this xmas because it would ruin my overall goal of being on the lower end of the weight range which is between 130-150 (I'm 5'9). I hate fat with a passion.

We had our Xmas potluck last night for work. Because the boss is lazy, the meat was barbecue from Sonny's (southern chain that's pretty good). TDGal made her hot sausage baked beans (which are delicious) and I made a Caesar pasta salad. I was expecting all of my coworkers to show up with someone, bringing the attendance number near 50. We cooked for that number, so we both doubled our normal recipes.

There may have been 30 people there, most of them women. We now have two gallons of each dish to eat on. I could eat the pasta salad for three meals a day, but the beans don't go with everything and the sweetness wears on you after a couple days of leftovers. :ummm:

Potlucks are my favorite. Some friends of ours invited us to a potluck this next week at their church and it's mostly older women and mormon house wives doing the cooking. I'll have to watch my portions.

[Americano]

We had our Xmas potluck last night for work. Because the boss is lazy, the meat was barbecue from Sonny's (southern chain that's pretty good). TDGal made her hot sausage baked beans (which are delicious) and I made a Caesar pasta salad. I was expecting all of my coworkers to show up with someone, bringing the attendance number near 50. We cooked for that number, so we both doubled our normal recipes.

There may have been 30 people there, most of them women. We now have two gallons of each dish to eat on. I could eat the pasta salad for three meals a day, but the beans don't go with everything and the sweetness wears on you after a couple days of leftovers. :ummm:
Freeze the beans?

[The Drunk Guy]

Freeze the beans?
I was thinking about that, but I've never froze cooked food like that.

My gut instinct is to start inviting people over to watch football today and make them eat them. :D

[Americano]

It has taken me YEARS to try and get my mother to stop buying me (useless/stupid) things for my birthday and xmas and to just give me some home-baked cookies instead. That's a gift I can appreciate.

My favorite is a type of oatmeal cookie my mother makes that is essentially a raisin-oatmeal-coconut-sugar cookie. I have to stop myself from gorging on them when they arrive!

My elder sister makes big batches of gingerbread (cookies and a big house) - and I get a batch of gingerbread cookies from her that are naked (without icing) which is heavenly. I always hate the way people ruin perfectly good gingerbread by covering it with that icing crap!

I love good ginger snap cookies.

So that's my holiday baking strategy - I've converted my family to just give me baked goods for xmas so I have lots of that without having to do any work! :)

Luckily, both Paul and I are both on the slim side with no concerns for weight gain. :D

I could eat and drink anything I wanted in any amounts without weight gain until my late 50s when my metabolism slowed down. Sugar then became my enemy. Except for feast periods I eliminate sugar from my diet in favor of beer consumption.

[Americano]

I was thinking about that, but I've never froze cooked food like that.

My gut instinct is to start inviting people over to watch football today and make them eat them. :D

Spend a few bucks on one of these (http://www.foodsaver.com/Product.aspx?id=c&cid=1177&pid=8309). Food cost savings will pay for it in nothing flat and you'll have the convenience of quality fast food on demand.

[The Drunk Girl]

I was just happy TDG bought me...I mean us a new and larger crockpot!

[Americano]

I walked into the house today and was overwhelmed by the mouthwatering aroma of homemade spit pea soup. Ham bone and chopped ham frozen from the holiday ham. With sourdough bread sliced, buttered and sprinkled with Parmesan Cheese and heated in the oven, I'm going to eat like a king.

[Greendruid]

I walked into the house today and was overwhelmed by the mouthwatering aroma of homemade spit pea soup. Ham bone and chopped ham frozen from the holiday ham. With sourdough bread sliced, buttered and sprinkled with Parmesan Cheese and heated in the oven, I'm going to eat like a king.

I hope it was split pea soup and not spit peas!