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Post by Son Of Beach on Jan 24, 2023 18:20:14 GMT -5
I've been eating this weekly for about a month and half, it's so damn good and hearty. Take 1lb of pork sausage, sage, breakfast, Italian, etc. and start to fry it in a big saucepan, med-high heat. I like to add rosemary with sausage, but fennel would work well.
While that's starting to cook, add to a big stew pot - 1-2 cans of stewed tomatoes and 1 box of chicken or beef broth. Beef adds a heartiness, chicken a more mellow flavor. To the pot add 2 big carrots sliced into big slices (I've also used a bunch of multi-colored carrots with success, these also add a heartiness). It seems like a lot, but this is what I've found works well, not overpowering at all. You can then add 1-2 TBSP of chili paste (the kind you can find in the asian aisle or online), 1-2 heaping TBSP of garlic, and 4-5 bay leaves. Turn this to a medium high heat and begin a slow boil then reduce heat and start to simmer. Add a generous 2-3 pinches of salt and pepper to your liking. Finely chop your sausage and continue to cook, when it gets about half way done, add 1/2 to 1 whole white or sweet chopped onion and a splash of your favorite IPA or wine. What, you don't drink when you cook?  While the sausage is still cooking down, start to prep either head of kale, bok choy, or my favorite, 1-2 yellow or green squash cut into slices. Bok choy you thick cut the stem, fine chop the leaves. Fine chop the kale. They are all suitable, promise. Cook the sausage mixture to about 3/4 done, the simmer will do the rest, drain the fat and set aside. At this point, DO NOT LEAVE THE MEAT OUT FOR YOUR CATS TO SNATCH.
After you are done with sausage, I usually add the more tender veggies (squash, kale, bok choy, etc.) to the simmer, give a stir once in a while.
Let the stew simmer for about 1/2 hour uncovered, then add the sausage and onion and simmer for 15-30 mins, a nice slow simmer to incorporate all that flavor. I prefer at this point to throw in the fridge overnight and let the remaining fat from the sausage to settle on top. Just scoop that out before reheating, or don't you won't die either way. Serve over rice or with some square chopped frozen bread slices as big hearty chunks and add as you bowl. You can add green onions, cheese as well for toppings.
You won't be disappointed  This is the chili paste I'm talking about, really adds a subtle kick  |
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Post by amygdule on Jan 24, 2023 19:11:25 GMT -5
Cooking with Julia Child
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Post by amygdule on Jan 24, 2023 19:14:17 GMT -5
How to Cook the Taters
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Post by mohs on Jan 24, 2023 19:22:29 GMT -5
bon  appétit or
mohnja  |
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Post by jasoninsd on Jan 24, 2023 21:28:37 GMT -5
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Post by jasoninsd on Jan 26, 2023 21:39:58 GMT -5
Buffalo Chicken Tater Tots (Chatos!) Sprinkle tater tots with Cumin and Chili Powder before cooking. Put tater tots in oven and cook per their directions. Put about 2 tablespoons of butter in hot skillet. Add three or four chopped scallions. (Save some for top) Add a good teaspoon of minced garlic. Saute that. Add as much Buffalo Wing sauce as you want. Get that heated up. Add pulled or shredded chicken into the sauce. We used a Rotisserie chicken from Wally world. Once tater tots are cooked, pull out of oven and sprinkle some shredded cheese of choice. We used Queso blend because it melts nice. Spoon the buffalo chicken mixture onto tater tots. Sprinkle MORE cheese on top. Put back in oven under broiler until cheese melts. Take it out and use rest of scallions to top it off. You can drizzle ranch or blue cheese over the top. This was so freaking good!! (Can you tell I wrote this out! LOL)  |
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Post by jasoninsd on Jan 27, 2023 10:37:46 GMT -5
These probably sound gross to most people...but I used to eat these all the time when I was a kid. Every once in awhile I still have one. I slice up a sweet pickle and slap on a bunch of peanut butter!  |
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wpotterw
spending too much on rocks
Member since September 2016
Posts: 446 
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Post by wpotterw on Jan 27, 2023 16:52:57 GMT -5
These probably sound gross to most people...but I used to eat these all the time when I was a kid. Every once in awhile I still have one. I slice up a sweet pickle and slap on a bunch of peanut butter! Actually, peanut butter and fresh sliced salt & peppered cucumber is also pretty good. |
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Post by Pat on Jan 27, 2023 17:26:31 GMT -5
…or white bread slathered with an inch of Miracle Whip, sliced banana and sliced sweet pickles. Yum!!
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Post by jasoninsd on Jan 27, 2023 18:30:16 GMT -5
These probably sound gross to most people...but I used to eat these all the time when I was a kid. Every once in awhile I still have one. I slice up a sweet pickle and slap on a bunch of peanut butter! Actually, peanut butter and fresh sliced salt & peppered cucumber is also pretty good. It's really weird...I can eat pickles...but I can't eat raw cucumbers without getting heartburn! …or white bread slathered with an inch of Miracle Whip, sliced banana and sliced sweet pickles. Yum!! Ughhh...speaking of heartburn! LOL My mom will have a bologna and raspberry jam sandwich every once in awhile. I tried that once...just once! LOL |
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Post by fernwood on Apr 11, 2023 7:42:38 GMT -5
Anyone have lots of leftover Easter Eggs? Here is a great use for them, but you might need to plan on doing this next year. 1. Save the juice from pickled beets. You can freeze it, or preferable, store in a sealed container in refrigerator. 2. After peeling the eggs, place them in a sterilized, quart fruit jars. 3. Carefully pour the pickled beet juice over them. 4. Place heated rings and lids on the jars. 5. Store in refrigerator. 6. Wait at least a month before eating. The longer the better. These can be used to make some amazing deviled eggs, too.  |
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Post by fernwood on Apr 17, 2023 8:16:03 GMT -5
Anyone up to try some 1860’s to 1880’s recipes? Recently found these while going through some items from my ancestors. Baking Powder Biscuits, Lemon Pie, Pumpkin Pie. These were written by my Great-Great Aunt Nellie who was born in 1865.  |
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Post by jasoninsd on Apr 17, 2023 19:58:46 GMT -5
Anyone up to try some 1860’s to 1880’s recipes? Recently found these while going through some items from my ancestors. Baking Powder Biscuits, Lemon Pie, Pumpkin Pie. These were written by my Great-Great Aunt Nellie who was born in 1865. I was talking with my mom about recipes like this...mainly because she says she can't ever find a cherry pie like her grandmother used to make. I am under the belief it has to do with the fact the ingredients aren't the same. Meaning...maybe her g-ma used a certain brand of flour...or butter...which made the pie taste differently... |
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Post by fernwood on Apr 18, 2023 3:16:43 GMT -5
I use my Great Grandmas pie crust recipe. It calls for lard instead of shortening.
Agree that certain brands of flour are different than others. Some of the old, hand written recipes I have list a specific brand of flour.
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Post by RickB on Apr 18, 2023 5:40:05 GMT -5
Anyone up to try some 1860’s to 1880’s recipes? Recently found these while going through some items from my ancestors. Baking Powder Biscuits, Lemon Pie, Pumpkin Pie. These were written by my Great-Great Aunt Nellie who was born in 1865. I was talking with my mom about recipes like this...mainly because she says she can't ever find a cherry pie like her grandmother used to make. I am under the belief it has to do with the fact the ingredients aren't the same. Meaning...maybe her g-ma used a certain brand of flour...or butter...which made the pie taste differently...  |
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Post by RickB on Jun 26, 2023 22:09:14 GMT -5
Grilled Bacon Wrapped Pork Cube Steaks
With the Fourth of July coming soon, I cranked up the grill today to get into the spirit a little early. Wife, daughter
and I really enjoyed this dish. My brother uses a similar recipe with cubed venison steaks. Should work great with
cubed beef or chicken breasts also. No photos, but it really did happen. Pork on pork, stuffed with cream cheese, how
can you go wrong.
Ingredients:
4 pork cube steaks (roll thinner with a rolling pin)
12oz package of hardwood smoked bacon
8oz package of cream cheese
1 tsp minced garlic
2 finely diced jalapeno peppers (charred with skin, pith and seeds removed)
Tangy Italian Salad Dressing
Salt & Pepper
Directions:
1. Roll out and thin the pork cube steaks, put them in a shallow casserole dish and marinate with a liberal
amount of tangy Italian salad dressing. Place in the refrigerator for a couple hours. Put the cream cheese on
the counter to soften while the meat marinates
2. Place the softened cream cheese into a bowl. Add minced garlic, jalapeno peppers, and a pinch of salt and pepper,
then mix thoroughly with a fork.
3. Divide the cream cheese mixture into four equal parts and spread over the cube steaks. Roll them up.
4. Wrap each roll with the bacon slices which will help keep the rolls from unraveling as they cook. Make sure to cover
the ends with bacon also to keep the cream cheese from running out. As you roll, use tooth picks to keep them together
and run a couple skewers through the rolls from end to end.
5. Place them on the center of a hot BBQ grill, occasionally turn to get the bacon crispy on all sides. This should
take about 30 minutes. They also can be baked in an oven at 350 degrees for about an hour. I prefer the charred smoky
taste of the grilled bacon. Let them rest for a few minutes and remove the toothpicks and skewers, serve.
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Post by fernwood on Jul 7, 2023 7:25:02 GMT -5
Lamb’s Quarters. I grew up knowing it as Pigweed. My Grandpa said the name came from people would give it to their sick pigs. He called it good medicine for sick people and animals. It is a spinach substitute. Very high in Vitamins and Minerals. It is also great in a salad with vinegar, mayo, and honey. I add tomatoes and cucumbers. Lamb’s Quarters contain some oxalic acid therefore when eating this raw, small quantities are recommended. Cooking removes this acid. It is more concentrated in the buds, flowers and seeds.  |
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Post by fernwood on Jul 7, 2023 7:44:42 GMT -5
One more. I kind of got talked into making this for the upcoming family reunion. I have my Great Grandma’s handwritten recipe for it, which is a little different, but close. I use onion powder or chives, as am allergic to real onions. Always cook in a round, metal, pan. Has anyone else ever made this version? It is so good. Almost everyone I have mentioned it to has never heard of it. Cottage cheese in dill bread? That is the usual response. Here is an online recipe I found.   Will post photos of my finished version after the reunion. |
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Post by fernwood on Jul 19, 2023 8:30:10 GMT -5
PSA for Those Who Can Items
In case you did not notice. Many brands of vinegar now have 4% acidity. Why is this important? It takes at least 5% to properly preserve most things.
Even some brands of what is labeled as Pickling Vinegar are less than 5%.
I didn’t believe it, so last time I was at the grocery store, I checked.
They only had 3 brands of vinegar. Surprisingly, the store brand was the only one with 5% acidity.
I let the owner know, as she was on a checkout line.
She was very upset. Plans on telling her husband about this.
Many people in my area pickle items. She does not want anyone getting sick from vinegar purchased at their store.
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Post by HankRocks on Jul 19, 2023 9:16:30 GMT -5
PSA for Those Who Can Items In case you did not notice. Many brands of vinegar now have 4% acidity. Why is this important? It takes at least 5% to properly preserve most things. Even some brands of what is labeled as Pickling Vinegar are less than 5%. I didn’t believe it, so last time I was at the grocery store, I checked. They only had 3 brands of vinegar. Surprisingly, the store brand was the only one with 5% acidity. I let the owner know, as she was on a checkout line. She was very upset. Plans on telling her husband about this. Many people in my area pickle items. She does not want anyone getting sick from vinegar purchased at their store. I am attempting a Probiotic recipe for Garlic-Dill Pickled Okra (another one of those irons!!). It uses distilled water plus with dissolved pickling salt instead of vinegar and no boiling bath for the finished product. It will go in the frig after 10 days of fermenting. My doctor is a proponent of adding a few probiotic foods to one's diet, Kefir, Sauerkraut, Kimchi, etc. We have a 1 1/2 gallon crock purchased to make the kraut in. |
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appétit
