What are you cooking today and how?

[grrlscout]

Meatloaf, mustard greens, mashed taters and gravy.

http://http://i248.photobucket.com/albums/gg168/apache_33_2007/photo-27.jpg

mmmm do love me some greens.

[grrlscout]

Potluck today at work, so I made a cake.

http://farm8.staticflickr.com/7149/6471741643_39c9b2e6f9_b.jpg

With mesquite flour and chocolate chips.

Recipe (http://www.gourmet.com/recipes/2000s/2009/06/raspberry-buttermilk-cake)

I subbed mesquite flour in for 1/4 of the AP flour. I also stuffed the raspberries with chocolate chips, and then sprinkled some more throughout.

OK, I didn't sprinkle anything. I carefully distributed the berries and the chips in an even, OCD manner.

As you can see, I managed to break it a couple of times, in the process of putting it on the rack, and then off again, and then on again. The mesquite flour does make it a bit fragile. Plus, I'm a klutz.

It's actually more of a tea cake. I had a piece for breakfast. But I probably would have done that anyway, regardless of the type of cake.

[rebel]

A trip down memory lane. Smoked chicken, beans, cole slaw, potato salad and bread.


http://http://i248.photobucket.com/albums/gg168/apache_33_2007/photo-28.jpg

[intothenew]

We have to skin and gut a Portobello. Spoon out the gill, carve out the stem.

http://intothenew.smugmug.com/photos/i-KMbCcG7/0/XL/i-KMbCcG7-XL.jpg

http://intothenew.smugmug.com/photos/i-C7NsCPg/0/XL/i-C7NsCPg-XL.jpg

Next, add the super secret crab concoction.

http://intothenew.smugmug.com/photos/i-KS5MPxP/0/XL/i-KS5MPxP-XL.jpg

http://intothenew.smugmug.com/photos/i-jskfn39/0/XL/i-jskfn39-XL.jpg

Capers for effect.

http://intothenew.smugmug.com/photos/i-hxCb7qk/0/XL/i-hxCb7qk-XL.jpg

Parmesan

http://intothenew.smugmug.com/photos/i-L28RTZr/0/XL/i-L28RTZr-XL.jpg

A topping of Mozzarella

http://intothenew.smugmug.com/photos/i-nz4Svzs/0/XL/i-nz4Svzs-XL.jpg

Let's give it a few

http://intothenew.smugmug.com/photos/i-F6r7ZV5/0/XL/i-F6r7ZV5-XL.jpg

http://intothenew.smugmug.com/photos/i-KdMNgdC/0/L/i-KdMNgdC-L.jpg

Anticipation

http://intothenew.smugmug.com/photos/i-qvVq4QP/0/XL/i-qvVq4QP-XL.jpg

The vino and square plates are optional.

http://intothenew.smugmug.com/photos/i-qwzfRP5/0/XL/i-qwzfRP5-XL.jpg

[Rick]

Jeeeez. I'll bet you hold your pinky out when you drink from a canteen cup don't you? Go on. Admit it.

As minister of science I will need to test a sample to ensure it doesn't contain .... uh .... crab thingies. That would be bad. So send some samples to me.

[intothenew]

Jeeeez. I'll bet you hold your pinky out when you drink from a canteen cup don't you? Go on. Admit it.

Depends on what is in the cup.


As minister of science I will need to test a sample to ensure it doesn't contain .... uh .... crab thingies. That would be bad. So send some samples to me.

Sorry, I don't figure it will travel well. And more importantly, I can't trust that you will not reverse engineer the super secret crab concoction. Now that would be bad.

[crashdive123]

Well then I guess you'll have to come to next year's Jamboree and do the cooking.

[Rick]

Reverse engineer the super secret crab concoction?! How dare you?! I am a man of the highest honor. It's about this high. See? I can't hardly reach the top. If I were wearing gloves there would be a challenge laid down! How fortunate for you I'm not wearing them at the moment.

[intothenew]

I best level with ya. Even I do not know the ingredients in the SSCC, my wife makes it. I do have security clearance for the original recipe. Realize that if I was caught disseminating such top secret family info, it would be a felony charge. Hanging the only sentence. Scares me just to think about it.

[rebel]

Decided to have the holidays meal.
Smoked a turkey and beef brisket. Whipped up some corn bread dressing, gravy, real mashed taters, beans, butternut squash, cranberry sauce and a diet coke so I don't get fat.
http://http://i248.photobucket.com/albums/gg168/apache_33_2007/photo-36.jpg

[Rick]

We are so going to your house.

[Pal334]

Soaked some dry split peas, then put them in a crock pot with a ham bone and a bunch of cube pieces of ham, a big onion chopped up and a bunch of baby carrots cooked at high for about 10 hours. Served with biscuits at a neighborhood get together today. Sorry no pics, went too fast and I was struggling to get any for myself.

[grrlscout]

mmm split peas and ham! One of my favorites.

We didn't have Thanksgiving at our house. Thus, no turkey leftovers, which means no turkey tetrazzini.

But I did scoop up a half turkey breast, when they were deeply discounted, after the holidays.

To get it to that leftover state, I simmered it in the crock pot, with water, bay leaves, garlic, onions, celery, and salt.

I used this recipe, with some alterations (as always!)
www.eatingwell.com/recipes/chicken_tetrazzini.html

I used ziti instead of fettuccine.

I added a clove of minced garlic to the leeks.

I used the juice from the crock as my stock.

Instead of 2 cups stock + 1/2 c milk, I used 1.25 c stock, and 1 cup buttermilk -- BEST substitution ever.

I subbed peas for mushrooms. Added them after the the gravy thickened.

All out of bread crumbs, I used crumbled Ritz crackers as my topping.

http://farm8.staticflickr.com/7007/6510956473_86a5f561bc_b.jpg

[rebel]

I agree with Andy Griffith , "everything is better on a Ritz".

[grrlscout]

The parade of comfort food continues. Meatloaf (beef, pork, and veal), sweet taters, and corn.

http://farm8.staticflickr.com/7023/6521797849_a45ab83f11_b.jpg

[Willie]

I got a pot of red beans and rice on the stove.....cannot wait until they are done!

[rebel]

I got a pot of red beans and rice on the stove.....cannot wait until they are done!

Can't go wrong with that. Hope you have some corn bread to go along with it.

[Rick]

Ham and beans on the stove. Cornbread later today. MMMmmmmm.

[crashdive123]

Creamy chicken soup with barley, orzo, corn, carrots, taters,...............

Good for those cold winter days like we're having today.

[2dumb2kwit]

The vino and square plates are optional.

http://intothenew.smugmug.com/photos/i-qwzfRP5/0/XL/i-qwzfRP5-XL.jpg

I was using square plates long before the foodies decided they were cool. The ones that I use come on rolls. I like Bounty, but any will do in a pinch. LOL:blush:

[2dumb2kwit]

Ham and beans on the stove. Cornbread later today. MMMmmmmm.

I trust that some cast iron will be involved.

[2dumb2kwit]

Creamy chicken soup with barley, orzo, corn, carrots, taters,...............

Good for those cold winter days like we're having today.

By cold, you mean below 70°, right? LOL

It's a little cool here, too. I have a pot of chili working.

[2dumb2kwit]

By cold, you mean below 70°, right? LOL

It's a little cool here, too. I have a pot of chili working.

Wait....just in case any of our friends from Texas are reading this, I'll call it a pot of meat soup. LOL

[Pal334]

Barley and beef soup in the crock pot, in the 30's today.

And corn bread with jalepeno pepper bits

[BENESSE]

I was using square plates long before the foodies decided they were cool. The ones that I use come on rolls. I like Bounty, but any will do in a pinch. LOL:blush:

You're not fooling me with that fancy talk. I know for a fact you're eating while leaning over a sink. :sneaky2:

[backtobasics]

I'm making ham and beans too.

[rebel]

You're not fooling me with that fancy talk. I know for a fact you're eating while leaning over a sink. :sneaky2:

You can bet he's not drinking out of the gallon milk jug. Well, not with his pinky finger sticking out.:taz:

[Rick]

You're not fooling me with that fancy talk. I know for a fact you're eating while leaning over a sink. :sneaky2:

(long sigh) I wish I could lean over anything. I once had a belt buckle pistol. I put it on and that's the last time I ever saw it.

[BENESSE]

(long sigh) I wish I could lean over anything. I once had a belt buckle pistol. I put it on and that's the last time I ever saw it.

Don't worry about it.
Leaning over backwards makes you more friends.

[Rick]

Uh...that's called stuck on my back like a turtle but okay.

[rebel]

I was picturing something else and it was scary.

[1stimestar]

Baking bread. Right now I have a savory garlic cheese bread that I also through in a bunch of green spices rising. Later I plan to make a batch or two of cinnamon raisin bread.

[2dumb2kwit]

(long sigh) I wish I could lean over anything. I once had a belt buckle pistol. I put it on and that's the last time I ever saw it.

You mean, you wore a belt buckle pistol and went to jail for having a concealed weapon? LOL

[2dumb2kwit]

Baking bread. Right now I have a savory garlic cheese bread that I also through in a bunch of green spices rising. Later I plan to make a batch or two of cinnamon raisin bread.

Dang, that sounds good!!!

[crashdive123]

By cold, you mean below 70°, right? LOL

It's a little cool here, too. I have a pot of chili working.

High of about 61 today. A frigid blast.

[intothenew]

You can bet he's not drinking out of the gallon milk jug. Well, not with his pinky finger sticking out.:taz:

Sure, make fun of the n00b. I'll make it with CA next time, or make a derivative.

Rendered Pig, Corn, etc:


I've been doin' my homework and while the rest of ya's been adding to a pot, I've been baking. Great Grandma called them corn cookies. It's as close as I can come at the moment. From here, from MEN, from me, and from the smell from GGM's kitchen:

Since her kitchen, I have ate it leaven and unleavened. I have boiled and steamed the product, nothing came close. Everything was flower, no corn. She had a card up her sleeve, I'm close.

http://intothenew.smugmug.com/photos/i-2f6VHQp/0/L/i-2f6VHQp-L.jpg

The corn was self rising, I adjusted windage on the soda to suit. Stage left, the pig is defrosting. Stage right, the BM is on ice. Dry:

Oatmeal
Pumpkin Seed
Flour
Cornmeal
Salt
Baking Soda

http://intothenew.smugmug.com/photos/i-g8x838J/0/XL/i-g8x838J-XL.jpg

The wet:

Buttermilk
Honey
Bacon Drippings

A beautiful thing

http://intothenew.smugmug.com/photos/i-Zg67sBC/0/XL/i-Zg67sBC-XL.jpg

Let's strain the drippings intothebm.

http://intothenew.smugmug.com/photos/i-tgdG3L3/0/XL/i-tgdG3L3-XL.jpg

Warmed BM, honey, and rendered pig.

http://intothenew.smugmug.com/photos/i-ZdkfKXH/0/XL/i-ZdkfKXH-XL.jpg

To the cook go the spoils.

http://intothenew.smugmug.com/photos/i-qF8sSc5/0/XL/i-qF8sSc5-XL.jpg

Let's deal with the mix.

http://intothenew.smugmug.com/photos/i-q72PGBP/0/XL/i-q72PGBP-XL.jpg

http://intothenew.smugmug.com/photos/i-R96tHF5/0/XL/i-R96tHF5-XL.jpg

http://intothenew.smugmug.com/photos/i-45NKJHS/0/XL/i-45NKJHS-XL.jpg

First phase, round up.

http://intothenew.smugmug.com/photos/i-K3Dqttr/0/L/i-K3Dqttr-L.jpg

http://intothenew.smugmug.com/photos/i-F7ZTHCx/0/L/i-F7ZTHCx-L.jpg

Second phase, round up.

http://intothenew.smugmug.com/photos/i-4R647Mp/0/L/i-4R647Mp-L.jpg

http://intothenew.smugmug.com/photos/i-BGsxDnR/0/L/i-BGsxDnR-L.jpg

Third phase, round up.

http://intothenew.smugmug.com/photos/i-Jmss4sJ/0/L/i-Jmss4sJ-L.jpg

Butter and honey anyone? The square plate and vino is optional.

http://intothenew.smugmug.com/photos/i-TQsN57K/0/XL/i-TQsN57K-XL.jpg

[BENESSE]

Yum and yummer!!!
I'll be right over, intothenew, better pour another glass.

[2dumb2kwit]

http://intothenew.smugmug.com/photos/i-K3Dqttr/0/L/i-K3Dqttr-L.jpg


I'm sorry......I got distracted. I'm trying to figure out how to get that control panel on my woman.

[Rick]

Keep bakin'. That's won't be enough to whet our whistle when the F.A.R.T.s arrive. But don't give the mule any wine. He get's real persnickety when he gets drunk.

[BENESSE]

Keep bakin'. That's won't be enough to whet our whistle when the F.A.R.T.s arrive. But don't give the mule any wine. He get's real persnickety when he gets drunk.

How else is he gonna put up with 2D?

[crashdive123]

Unfortunately, this is the control panel that is on the women that 2D2K usually deals with.

http://www.mcqueenlabs.com/images/thermo-cxf-panel.jpg

[2dumb2kwit]

Unfortunately, this is the control panel that is on the women that 2D2K usually deals with.

http://www.mcqueenlabs.com/images/thermo-cxf-panel.jpg

Pfft! A silence button.......I wish! LOL

[crashdive123]

I thought you'd pick up on that part.

[BENESSE]

What good is a silence button when they're in a coma?

[intothenew]

I'm sorry......I got distracted. I'm trying to figure out how to get that control panel on my woman.

It's a fleeting thought to think you can retrofit. She either has it, or you bought it for her. I have the last good woman, she deserved that stove. She does come runnin' when the grid fails though:

http://intothenew.smugmug.com/photos/i-psPMkJG/0/L/i-psPMkJG-L.jpg

[Willie]

What good is a silence button when they're in a coma?
Just in case she wakes up from the coma!

[Winter]

I am currently BBQ'ing a 6 lb pork shoulder roast. 3 1/2 more hrs and BAM, I'll get even fatter.

[Rick]

Let's see....Pal is a 1.5 pounder. I'ma 2. Crash is a 1.5 pounder. 2Dum 2. Mule is a 3 but tells the pigs he doesn't eat em. You're gonna need more pork.

[1stimestar]

Savory garlic cheese bread on the rise.
7123

[Rick]

How do you store that much bread? I love homemade bread but I don't think we could finish seven loaves before it went bad. Or are you giving some away? It looks great!

[crashdive123]

Giving some away???????? Do you still have my address?:innocent:

[rebel]

Breakfast samich combo. BLT with fried egg and cheese.
http://http://i248.photobucket.com/albums/gg168/apache_33_2007/photo-33.jpg

[1stimestar]

I wrap them in colored Saran wrap and put them out in the arctic entry to freeze. But yes these are going to be gifts.

[1stimestar]

I'm making cinnamon raisin tonight.

[Rick]

As much as I hate this I'm putting on my Muklucks. Don't start eatin' without me.

[1stimestar]

I'll put the coffee on.

[grrlscout]

We had yet more leftover turkey. Looking for something to do with it, I found this recipe (http://www.foodnetwork.com/recipes/food-network-kitchens/sopa-seca-mexican-noodle-casserole-recipe/index.html).

It calls for smoked turkey. Well, we don't really dig that whole "smoky" flavor very much. Therefore, the leftover meat would do just fine, if I added more seasoning.

It also calls for chipotle -- more smoke. I subbed in some soaked, seeded, and minced dried New Mexico chiles, and a dash of cayenne. Instead of the chile powder, I used ancho powder.

I thought I might up the nutrition and lower the carbs. I only used one 7oz pkg if fideos (the already crunched up kind), instead of 12oz of the coils. I used more turkey too.

I also added one small zucchini and one small yellow crookneck squash,diced, with the onions.

http://farm8.staticflickr.com/7142/6548798959_f3b9028185_b.jpg

I used one 14oz can of diced tomatoes, and their juice, instead of whole tomatoes. This also made for less liquid. To compensate, I increased the chicken stock (2 cups?), and added some of the water (about 1/2 cup) from soaking the chiles too.

Just before pouring it in the pan, I had the fiddle with the flavor quite a bit. It was a touch too bland. I added more Mexican oregano, a little Bragg's amino acids, some Mrs. Dash.

I only used maybe 1/4 cup of sharp cheddar -- a little in the middle, and a little on top.

http://farm8.staticflickr.com/7008/6548801287_b90029844b_b.jpg

When served, I added a little drizzle of plain greek yogurt, mixed with lime juice and salt.

http://farm8.staticflickr.com/7020/6548803157_a6a20702e5_b.jpg

[grrlscout]

Last night I made some matzoh cracker toffee. First time I tried this recipe and it was easy and delicious!

http://farm8.staticflickr.com/7031/6551932049_e2b9e26f7e_b.jpg

I used this recipe:
http://www.thekitchn.com/thekitchn/sweets/recipe-chocolate-toffee-matzo-candy-047589

With a couple alterations suggested in the recipe:
http://www.davidlebovitz.com/2008/01/chocolatecovere/

... the pinch of salt, and the 1/2 tsp of vanilla.

I topped it off with toasted almond slices and a little fleur de sel.

I used saltines to fill in the gaps around the edges, since I had only 3 sheets of matzoh crackers left in the box. They were tasty too, but in a different way.

Oh, and I used whole wheat matzoh. Not because I was trying to make it healthy. It was just what I had. Still tasted awesome!

[Sourdough]

Breakfast: Bean'Glop
Lunch: Bean'Glop
Dinner: Bean'Glop
Mid Morning & Mid Afternoon snack: Bean'Glop

How to make Bean'Glop: http://www.wilderness-survival.net/forums/showthread.php?13925-Old-Sourdough-recipe-for-quot-Gourmet-BEAN-GLOP-quot&highlight=Bean+Glop

[grrlscout]

Breakfast: Bean'Glop
Lunch: Bean'Glop
Dinner: Bean'Glop
Mid Morning & Mid Afternoon snack: Bean'Glop

How to make Bean'Glop: http://www.wilderness-survival.net/forums/showthread.php?13925-Old-Sourdough-recipe-for-quot-Gourmet-BEAN-GLOP-quot&highlight=Bean+Glop

Working on a methane energy plant? ;)

[2dumb2kwit]

Breakfast: Bean'Glop
Lunch: Bean'Glop
Dinner: Bean'Glop
Mid Morning & Mid Afternoon snack: Bean'Glop

How to make Bean'Glop: http://www.wilderness-survival.net/forums/showthread.php?13925-Old-Sourdough-recipe-for-quot-Gourmet-BEAN-GLOP-quot&highlight=Bean+Glop

Do you serve that on square plates? How about the vino? LOL

[gryffynklm]

When you get tired of the bean'glop and it gets too thick you can form it into patties pat bread crumbs in the surface and pan fry it (bacon grease optional).

[intothenew]

Do you serve that on square plates? How about the vino? LOL


With some shredded sharp cheddar on top, I would think a bold Cabernet would serve nice. ;-)

[Sourdough]

Do you serve that on square plates? How about the vino? LOL

A "Real'Man" just eats it out of the pot, using a table spoon in his right hand, and a bottle of Tequila in his left hand to wash each spoonful down.

[Sourdough]

With some shredded sharp cheddar on top, I would think a bold Cabernet would serve nice. ;-)

I am thinking a "French Maid" would serve nice.

[intothenew]

I am thinking a "French Maid" would serve nice.

I think, you're thinking, of dessert.

[Sourdough]

I think, you're thinking, of dessert.

I think you are correct................Hehehehehe

[Rick]

That's really depressing. I look at the stuff Grrlscout is cooking up and then all this talk of beanglop. By the way, if you hold a table spoon in your right hand and a bottle of Tequila in the left how do you hold the pot? On second thought, I don't want to know.

[Sourdough]

That's really depressing. I look at the stuff Grrlscout is cooking up and then all this talk of beanglop. By the way, if you hold a table spoon in your right hand and a bottle of Tequila in the left how do you hold the pot? On second thought, I don't want to know.

The pot just lives/stays on the woodstove 24/7

[Winnie]

Are you sure it's safe to mix alcohol, beans and an open flame? accidents will happen, and Rick never did get 2Dumb to sort out the non-return valve for the F.A.R.Ts

[Sourdough]

Are you sure it's safe to mix alcohol, beans and an open flame? accidents will happen, and Rick never did get 2Dumb to sort out the non-return valve for the F.A.R.Ts

If I was into recycling, I could put a propane bottle in a backpack with proper plumbing and have "Natural'Gas".

[Sourdough]

Which brings up an important Wilderness Survival tip. If your sleeping bag has a hole in it, be sure said hole is pointed away from the campfire.:whistling:

[Rick]

I would think a mummy bag would tend to levitate under those conditions. Lighter than air and all.

[grrlscout]

Nothing fancy: ribeye, roasted potatoes, brocc with parm, good beer.

http://farm8.staticflickr.com/7017/6559373459_2b88b0dfa5_b.jpg

BTW, I highly recommend this recipe (http://www.seriouseats.com/recipes/2011/11/ultra-crispy-roast-potatoes-recipe.html) for the roast taters. A real PAIN, but worth it. I used bacon fat in lieu of duck fat.

[2dumb2kwit]

I just finished a ham sammich. It was ham left over from last night. (Cooked on the grill...with some sweet-taters.)

This afternoon, I'll be cooking a turkey. When I was in the store yesterday, getting a ham, I saw that they had fresh turkey, (Not frozen) so I brought one home and put it in a brine last night.

(Brine= salt, sugar, molasses, black peppercorns, rosemary, and thyme in chicken stock.)

[COWBOYSURVIVAL]

Nothing fancy: ribeye, roasted potatoes, brocc with parm, good beer.

http://farm8.staticflickr.com/7017/6559373459_2b88b0dfa5_b.jpg

BTW, I highly recommend this recipe (http://www.seriouseats.com/recipes/2011/11/ultra-crispy-roast-potatoes-recipe.html) for the roast taters. A real PAIN, but worth it. I used bacon fat in lieu of duck fat.

Thanks for the tater recipe, will be trying it tonight.

[Phaedrus]

Funny, I had a nice 14 oz ribeye myself! I cooked it sous vide @ 128 F for 50 minutes, then seared it in a screaming hot skillet. Not only did I not manage to take a picture, I didn't even make anything to go with it, just ate it standing up by the sink!:tongue_smilie:

[LowKey]

Today we're having boiled lobster with oyster stuffing on the side. And beer.
Oyster stuffing = 3/4cup saltines crushed, 3/4 cup chopped celery, 1tsp salt, and 1/4 tsp pepper mix together dry. Pour 1/2 in buttered 9x9 baking dish. Slice up 1pt of oysters (save the slime) and drop on mix in pan. Pour in oyster snot (about 4tbs), distribute evenly, put other half of dry mix on top, pour 1/3 cup butter evenly over top then pour on 4tbs of light cream. Bake 350 for 30 minutes or until just toasty on top.

Tomorrow is roast duck stuffed with cinnamon-apples and raisins, yams, beans from the garden, home made bread, home grown cranberry sauce and some kind of alcoholic beverage, probably cider.

[2dumb2kwit]

Dummy proof cream cheese pie.

1 block of philly cream cheese.
1 can of sweetened condensed milk.
1 teaspoon vanilla extract.
1 teaspoon lemon juice.
(I go a little heavy on the vanilla and the lemon juice.)
Mix it all up.
Pour it into a graham cracker pie crust.
Put in the fridge for about 30 minutes.
Dump a can of pie filling/topping on it.(I like blueberry.)
Stick it back in the fridge for about 30 minutes.

Enjoy.
(Just so that Rick isn't confused.......Take it out of the fridge, get a slice and eat it.)LOL

[Rick]

I appreciate your exactness. I get confused easily.

[crashdive123]

Whew! Thanks for 'splaining that. Last time I chipped a tooth on that danged fridge.

[2dumb2kwit]

I may have lied, about the 30 minute part. (Or maybe it's just that "watched pot" thing.) I swear,....it seemed like the pie I made just didn't want to set up. LOL

[vahtryn]

I have a feeling dinner tonight will be ramen of some sort. Get hot water out of a gas station coffee maker. Probably toss in some corn and some variety of single serving meat.

Yup, it's Cthulhumas and I'll be driving across country starting around 5 or 6 tonight.

[Winnie]

I got raided.... Winnie jnr and accomplice swooped in ate most my 3 bird roast, Roast potatoes, Parsnips, Sweet potatoes, Red cabbage, Stuffing and gravy. I managed to salvage some and a small(one spoonful) Christmas pudding. I love those boys to bits, but sheesh I wish they'd lose those appetites!
They'd already eaten 6 mince pies, 8 sausage rolls and a batch of cheese straws. I hid my chocolate.

[Sparky93]

I got raided.... Winnie jnr and accomplice swooped in ate most my 3 bird roast, Roast potatoes, Parsnips, Sweet potatoes, Red cabbage, Stuffing and gravy. I managed to salvage some and a small(one spoonful) Christmas pudding. I love those boys to bits, but sheesh I wish they'd lose those appetites!
They'd already eaten 6 mince pies, 8 sausage rolls and a batch of cheese straws. I hid my chocolate.

LOL, we had a big Christmas breakfast of Biscuits and gravy, Belgian waffles, biscuits and jam or honey. Rib sticking food!

[scottmphoto]

The only thing "I" cooked was a couple of hams for Christmas dinner. And I smoked them with a blend of oak and hickory wood.

[intothenew]

Turkey jerky, well it's marinating. It'll go on the racks tomorrow evening.

http://intothenew.smugmug.com/photos/i-cVRgFkq/0/XL/i-cVRgFkq-XL.jpg

The rest of the turkey scraps are on boil right now, gots to get it all off the bone. Then it's turkey/white bean/noodle soup. And, turkey/wild rice/mushroom soup.

http://intothenew.smugmug.com/photos/i-46fdMR9/0/XL/i-46fdMR9-XL.jpg

I just got the ham warmed back up enough to finish carving, slices as much as I can get. Then, ham/navy bean soup.

http://intothenew.smugmug.com/photos/i-d86KL7S/0/L/i-d86KL7S-L.jpg

It's not too hard to figure out what I'm having for lunch for the next few weeks, assuming the freezer holds.

[grrlscout]

I was off the hook for Christmas dinner too. I just did apps and dessert.

I laid out a cheese board, to start:

http://farm8.staticflickr.com/7006/6570696287_d29da0d0dd_b.jpg

Followed by dates, stuffed with goat cheese and pickled jalapeno, wrapped in bacon, and broiled.

http://farm8.staticflickr.com/7162/6570696781_339fdde2b9_b.jpg

Dessert was chocolate pots de creme, with cherry whip, toasted almonds, and a bit of that matzoh toffee.

http://farm8.staticflickr.com/7011/6575083997_a2124c755f_b.jpg

[Rick]

Where I come from there is an old belief that if you eat a frugal meal on the first day of the year you will be prosperous all year long. I grew up with it and I've carried on the tradition every year. Today we will have ham and beans with cornbread along with a slice of onion and some vinegar that has been fermenting with peppers. You can expect F.A.R.T.s to show up, too.

[COWBOYSURVIVAL]

Where I come from there is an old belief that if you eat a frugal meal on the first day of the year you will be prosperous all year long. I grew up with it and I've carried on the tradition every year. Today we will have ham and beans with cornbread along with a slice of onion and some vinegar that has been fermenting with peppers. You can expect F.A.R.T.s to show up, too.

Same thing we're having her Rick. I'll be doing a shoulder outback, the girls will cook black eyed peas and okra, and skillet corn bread. Yummm!

[grrlscout]

I'm been working on integrating more french fries in my diet. First, a french fry omelet for breakfast on Saturday:

http://farm8.staticflickr.com/7173/6608302251_4bce79d65a_b.jpg

Then, an unholy union of fries, pintos in cayenne sauce, and a fried egg for breakfast on Sunday:

http://farm8.staticflickr.com/7154/6614004747_78e16d5771_b.jpg

[Rick]

Man oh, man. You know I was wounded in my attempt to push away from the table on Christmas. I was awarded a Purple Pie for the injury. Just when I thought I was going to heal you come along with this! Now I'm having flashbacks of fried foods and carbohydrates. Yum. Yum.

[birdman6660]

Im with Rick .. just practicing my " pushaways" and you post yummy stuff LOL !

[grrlscout]

Fret not, friends. For, in light of the results of my new year's weigh-in, I'm cooking nothing but healthy and somewhat low calorie / low fat foods these days.

Starting with some poblano peppers, stuffed with chicken, corn, and other good things. Some whole grain ricey stuff and lots of sauteed squarsh on the side:

http://farm8.staticflickr.com/7174/6634948339_59ff9d3a20_b.jpg

Well under 500 calories.

[Rick]

What's for the main course?

[crashdive123]

French fries covered with bacon and cheese.

[grrlscout]

Trust me, that meal was FILLING! I was stuffed.

But if you want dessert, how about some tiny s'mores?

http://farm8.staticflickr.com/7142/6641130613_b8ab4fdcd8_b.jpg

http://farm8.staticflickr.com/7151/6641135243_493fb852e0_b.jpg

[crashdive123]

Yummmmmmmmmm. That will teach little bunny foo foo.

[backtobasics]

Today cooking Jambalaya and Gumbo . I love this stuff.

[gryffynklm]

I have to stop looking at this thread just before I eat. Leftover root vegetable minestrone.

Carrots, Potato Parsnips and turnips in a tomato bisque. Fresh basil on top.

[intothenew]

............I'm cooking nothing but healthy and somewhat low calorie / low fat foods these days..........


Well then, somebody's gotta pick up the slack.

Wedge some tators and soak in salt water for fifteen. Dry em' and season em'. Bake em', turning every ten minutes, for your taste minus your preferred baked bacon time. LOL. That may make sense in just a moment.

http://intothenew.smugmug.com/photos/i-gnK7LJz/0/XL/i-gnK7LJz-XL.jpg

While the tators are warming, we prepare bacon. The amount of bacon strips required equals the number of potato wedges divided by two, plus one. Stay with me, this gets easier. Slice each piece of bacon lengthways.

http://intothenew.smugmug.com/photos/i-7mqX9vZ/0/XL/i-7mqX9vZ-XL.jpg

A lite dry rub and some EVOO on a couple of slabs of Bovinae, and we broil. Martha likes it kilt, and killed again. Mine needs a little bit of quiver left.

http://intothenew.smugmug.com/photos/i-Z7D43cj/0/XL/i-Z7D43cj-XL.jpg

Now, let's start trying to bring this together. Pull the hot tators, and wrap them each with a half strip of bacon. The two extra strips are for testing/ hors d'oeuvre. :-) Put them back in the oven until the bacon is to your liking.

http://intothenew.smugmug.com/photos/i-rCQq4DN/0/L/i-rCQq4DN-L.jpg

A field salad with shredded jack and colby, and a few bacon bits. Dress it with balsamic vinaigrette. Serve some ranch dressing on the side of the tators. A nice buttered wheat roll to round it out.

http://intothenew.smugmug.com/photos/i-NR4rCqm/0/L/i-NR4rCqm-L.jpg


TSPSBAVAO

[sh4d0wm4573ri7]

Biscuits n gravy is on the menu this glorious day anyone have any good old fashioned recipes?

[intothenew]

Tuna, rinse and pat dry. Simply salt, pepper, and sprinkle some sesame seeds on. Give the seeds a little pat so they will stick.

http://intothenew.smugmug.com/photos/i-3JNq7g5/0/XL/i-3JNq7g5-XL.jpg


Grate some parmesan.

http://intothenew.smugmug.com/photos/i-RL59fbN/0/XL/i-RL59fbN-XL.jpg


Butter up some bread.

http://intothenew.smugmug.com/photos/i-Hv79WjS/0/XL/i-Hv79WjS-XL.jpg


The dipping sauce: green onion, soy, lime juice, butter, wasabi. I like it a little warm, so it goes on warm hold with the bread in a few.

http://intothenew.smugmug.com/photos/i-FX3X6hW/0/XL/i-FX3X6hW-XL.jpg


Egg noodles.

http://intothenew.smugmug.com/photos/i-bswHBFJ/0/XL/i-bswHBFJ-XL.jpg


Warm the bread, sauce, and plates.

http://intothenew.smugmug.com/photos/i-FNbS6fK/0/XL/i-FNbS6fK-XL.jpg


Flash the Tuna.

http://intothenew.smugmug.com/photos/i-nxQftx7/0/XL/i-nxQftx7-XL.jpg


Parmesan on the noodles, and a loaded salad.

http://intothenew.smugmug.com/photos/i-sdMD5dZ/0/L/i-sdMD5dZ-L.jpg


TSPSBAVAO

[Rick]

I can be there in about 30 minutes. Keep it warm.

[Rick]

I read an article today that Swedish researchers have found a link between bacon and pancreatic cancer. As much as it pains me I'm going to give up news articles from Swedish researchers..

[intothenew]

I would hope to think there was something lost/gained in the interpretation.


Sorry, you're a few hours late on the meal. The dishes are even done. I've got some hot coffee though.

[Rick]

What?! You posted that after the meal was done? I call foul. False advertising. Bait and switch. I'm sure I'll think of something else. But the coffee will do while I think about it.

[intothenew]

My interweb cunekshun bein slow.

[Rick]

Oh well, there you go. Can't blame a man for that.

[crashdive123]

OK - I think we now have two chefs that we need to shanghai for the next Jamboree.

[intothenew]

My interweb conekshun seems to be much mo betta this mornin, but ya betta hurry. I even rolled out the C & I for ya.

http://intothenew.smugmug.com/photos/i-3NrW6CZ/0/XL/i-3NrW6CZ-XL.jpg

[2dumb2kwit]

I have some chicken legs in a brine, that I plan on putting in the smoker with a dry rub. My problem is that I've never done this before and I can't decide what to use for the rub. I'm thinking about my favorite pork rub, but with less red pepper. (Lower meat to spice ratio with chicken legs vs. pork loin or boston butt. If it's too "spicy", the other half won't eat it.)

[crashdive123]

More for you then.

[Rick]

I have some chicken legs

Try working your lower body. I do it by forcing my legs to carry weight all the time.

[2dumb2kwit]

Try working your lower body. I do it by forcing my legs to carry weight all the time.

Mine carry PLENTY of weight. They just don't carry it far enough, often enough. LOL

[1stimestar]

Got some sourdough rising on top of the Toyo stove.

[crashdive123]

Doesn't that burn his butt?

[1stimestar]

Doesn't that burn his butt?

It's an Alaskan sourdough, tough. He can take it.

[Rick]

That's why he's rising you silly.

[Aurelius95]

I got a new Weber charcoal grill for Christmas from my father-in-law. It's the full size, 22.5" model. I have had a Weber for 15 years, but it's the smaller one. Yesterday I tried my very first beer can chicken. Using indirect heat (also a first), I wasn't sure how it'd go. Both my wife and my older son said it was the best chicken I've ever made. The trick is in the beer can up the keester (of the chicken).

[Rick]

Very nice. You covered yourself well. I take a flat cookie sheet and wrap it in aluminum foil. Pour about a one half teaspoon of red pepper flakes in half a beer. The red pepper will add to the flavor without being hot and clean up is a snap with the foil. Just throw it away or rinse and recycle if it isn't too grungy.

[grrlscout]

Still trying to eat healthy. Last night, I made Indian food.

Grilled up a bunch of eggplant, and made some raita, with lots of shredded cucumber and green onions:

http://farm8.staticflickr.com/7146/6723261121_04437896d0_b.jpg

Made the eggplant into a curry (baigan bharta), cooked up some lentils with garlic and spices, and put some chicken boobs that I marinated all day in yogurt and seasonings on the grill.

http://farm8.staticflickr.com/7033/6723263663_9eff639a8a_b.jpg

[Willie]

Boiled Crabs, Shrimp,Mushrooms and Potatoes!

[grrlscout]

More diet food:

http://farm8.staticflickr.com/7007/6739131645_de129bb528_b.jpg

Leftover thai curried lentils, leftover tangerine and caper vinaigrette-marinated romanesco and gigante beans (bulked up with a little green salad), and langoustinos, sautéed in a little garlic, olive oil, lemon juice, vermouth, and a touch of butter.

[grrlscout]

Weight Watchers chicken satay, un-weightwatchered, by using full-fat coconut milk and full-fat peanut butter. Though I did use half as much as the recipe called for.

On the side, bok choy with shallots and black bean garlic sauce, Uncle Ben's Wild & Brown Ready Rice, and quick-pickled cucumbers.

http://farm8.staticflickr.com/7149/6755132349_9561bd432d_b.jpg

[kyratshooter]

Girlscout, I have been on a diet since September. Have lost 40 pounds and have 20 more to go.

!!!SEND MORE PICTURES!!!

At my age food-porn is all I have left.

[grrlscout]

Wow - good job!

My rate is like, a half pound a week. :blushing:

Probably would be a lot better if I laid off the weekend beers and cocktails. :innocent:

[BENESSE]

I have been on a diet since September. Have lost 40 pounds and have 20 more to go.


Kyrat, that deserves to be a thread all its own! That's awesome and I hope you tell us how you did it. Coming from you, well...it would mean a lot.

[grrlscout]

Sometimes, I just want a burger and fries.

http://farm8.staticflickr.com/7009/6766043175_08908535e9_b.jpg

Spicy black bean burger on an whole wheat sandwich thin, with 2% 'merican cheez.

Lettuce, tomato, and homemade spicy pickle (I re-used the brine from some pickled peppers I made), smashed avocado, and dijon mustard.

Carefully portioned (3oz!) frozen steak fries to go with, and more dijon mustard.

By my calculations:
Calories: 450
Carbs: 59
Fat: 17
Protein: 23

[kyratshooter]

Kyrat, that deserves to be a thread all its own! That's awesome and I hope you tell us how you did it. Coming from you, well...it would mean a lot.

I hate to spring this on a vegitarian like yourself, but ....

I have been on a modified Adkins Diet, popularily called the "Caveman Diet". The Adkins diet has been out there a long time and many do not like it. It has worked very well for me.

I started the induction phase and have not gone off it. No carbs period! No sugar, period! No milk or icecream (that hurt the worst). No breads of any kind and no "carb exchanges" or trying to convince yourself there are good carbs and bad carbs and you can trade fiber for carbs. I have not had a sandwich in 5 months, although I did fudge on a trip to Cracker Barrel and had a biscuit. But that was only after I had dropped the first 30 pounds.

All the meat and green veggies I can hold. If a cavemen did not have it I can not have it. We apparently were not enginered to eat meat and potatoes, just the meat and whatever tree leaves the womenfolk drag in.

I am not a person that will run around being hungry. That does not work for me. So I had to find a diet where calorie count was secondary. I was not a big calorie intake person, but I was a carb junkie. On this diet I have not sat and wished for food at all. Snacks are now boiled eggs, slices of cheese or sugar free Jello rather than chips or crackers and peanut butter. Icecream has been replaced by sugar free pudding.

I was forced to take drastic action. I am suposed to weigh 200 max (by the military chart not the AMA), and I was at 260. Blood preasure was out of control, and I was having angina constantly. I was on the verge of being crippled and then getting any exercise would have been impossible. Problem was that all of my heart meds have weight gain as a side effect. Increasing the BP meds would be accompanied by more weight gain without other action.

The diet has been accompanied by walking a mile each day that the weather permits. That is simply to get me out of the house and only burns up 100 calories and is not responsible for the weight loss. It also reminds me that it is now easier to accomplish than it was when I started. Gives me a reason to go roam the outlying fields and byways.

I have 20 more to go. I will then celebrate with a Blizzard at DQ! That will be my icecream allowance for the year.

[Rick]

I have to congratulate you on both your weight loss and your perseverance. Not many folks are as proactive in their own health.

[BENESSE]

You rock, kyrat!
It takes motivation and will power to stick to something you're not used to. And you've got the results to prove it. Food can heal and food can make you sick and it's nice when that difference hits home.
Meat or no meat, I'd say, if you're doing it naturally (no drugs no mumbo jumbo substances), more power to you. It's interesting how quickly we can adjust to doing without things that were once something we looked forward to.
Feeling better and being healthier ultimately trumps any instant gratification you might get from consuming something that does you no good and whose effects are only fleeting til the next fix. (been there)
I am glad you took the step, and I applaud you for sticking with it.

[Sparky93]

Congrats Kyrat, that is an outstanding accomplishment!

[kyratshooter]

It has been one of those things I simply had to do. Very much like when I quit smoking. I was lying in the cardiac unit with wires and tubes comming out of places I did not want to imagine and the doctor informed me that I was now a nonsmoker. Every day he came in and asked if I had smoked a cigarette that day? I was hooked up to machines and tubes and could not leave the bed, what do you mean smoked a cigarette?

Then I realized that there were people in that cardiac unit that were rolling their IV bottles and pacemaker monitors down two floors and into the courtyard to smoke! They had just been opened up like a gutted fish and they were still sucking on the smokes.

I had just married my late wife 4 months earlier and though sticking around for a while was a good idea.

Same thing with this weight. I could feel the weight sapping the life out of me. My already damaged heart was forcing blood through pure fat. Moving was becomming a forced activity much like filling a backpack with 60 pounds of rocks and slinging it on my belly 24/7. My back was hurting all the time. When I stood up in the morning my feet would hurt as soon as my weight was placed on them.

I remember making a post here on one thread saying that my max pack loadout weight was 35 pounds. I realized I was already carrying 60 pounds in the front and had no hope of long term carry of another 35 on my back.

All this and I was not even as fat as the average Cincinnati Bengals football fan!

I still have 20 pounds to go before I reach my goal, which is the U.S. Army height/weight ratio for a 60 year old male. I am older than that but that is as far as the Army chart goes.

The Adkins diet is often criticized for not controlling colesteral, but my numbers are better now than before I started the diet. I have had no side effects other than shedding the pounds. I think that people that have a problem are not balancing their diets properly with enough green veggies and fiber. I eat more veggies than meat.

I am sure that if I lived near Girlscout I would gain it all back in short order. I am a good cook but that woman is a food artist!

I wonder how they would word the restraining order? "Subject is constantly standing on the plantiff's front step begging for pretty food."

[2dumb2kwit]

I'm havin' a ham and cheese sammich, but it's just to hold me over until the ribs I just put on the smoker get done.:2:

[lefties]

Can't eat nuts, Reb. For the time being, anyway. :innocent:

Tonight is gonna' be Shrimp Scampi. A couple of pounds of those 31 - 40 size Shrimp. Butter, Garlic, EVO, Garlic, a Splash of White Wine, Garlic, some Chopped Onions, Garlic, some Spices (a little Basil, Parsley, and Oregano), Garlic, and the 2 pounds of them Shrimp tossed in for 2 or 3 minutes at most.

Served over spaghetti length Zita cooked al dente with a splash of EVO (to prevent sticking) and some Garlic. :innocent:

I'm not sure what everyone else here will be eating tonight. :blushing:

I'm also not exactly sure which room I'll be sleeping in tonight, either. :blushing:How about some Garlic!!!!!

[2dumb2kwit]

I'm havin' a ham and cheese sammich, but it's just to hold me over until the ribs I just put on the smoker get done.:2:

Those were probably the best ribs I have ever eaten. I wish I could remember what all I put in that sauce. LOL

[Winnie]

I had some Butternut Squash and Parsnip soup and a ham Sammich for lunch. Supper is Sausage Casserole.... nom, nom, nom.:laugh:

[Rick]

I have to stop reading this thread. It's like Pavlov's dogs. I start salivating every time I read it.

[2dumb2kwit]

I had some Butternut Squash and Parsnip soup and a ham Sammich for lunch. Supper is Sausage Casserole.... nom, nom, nom.:laugh:


HaHaHa...Winnie said "sammich"!!!

I'm such a bad influence.:shifty:

[intothenew]

She said "Sammich", not "sammich". There's a difference, but I'm censoring it.

[2dumb2kwit]

Dang censors! LOL

[intothenew]

http://photos.smugmug.com/photos/i-v5f6zJJ/0/XL/i-v5f6zJJ-XL.jpg

[lefties]

7366torta,,ita a kazillion little mini fishes squeezed into a patty and pan fried,,yum.

[Winnie]

Hey, what did I do now?

[intothenew]

Hey, what did I do now?



In the interest of full disclosure, could you show us a pic of that "Sammich" in your hand? I am particularly interested in the position of your little finger..

[intothenew]

7366torta,,ita a kazillion little mini fishes squeezed into a patty and pan fried,,yum.


Four plates, four stories.

[grrlscout]

London broil was on sale for cheap. So I decided to try out the french oven I got for Christmas.

Seared it in the pot, then added leeks, parsnips, carrots, garlic, chicken stock, herbes de provence, rosemary, salt, and Worcestershire sauce.

http://farm8.staticflickr.com/7173/6819873839_f39cd362e4_b.jpg

Turned out pretty ugly, but tasted good. I served it on some cauliflower greens.

http://farm8.staticflickr.com/7156/6830553577_5a095c6e77_b.jpg

[intothenew]

The varmints will run like rats, but here goes;


Cut away some stalk and peel away until fresh, firm, leaf.

http://photos.smugmug.com/photos/i-dFVtm25/0/XL/i-dFVtm25-XL.jpg

A lite coating of EVOO, salt and pepper, give em' a good shaking.

http://photos.smugmug.com/photos/i-WmfHD9h/0/XL/i-WmfHD9h-XL.jpg

A lite coating of EVOO on some salmon. Try to leave that brown stuff on by the way, there's some stuff in it that's almost as good for ya' as the sprouts. LOL

http://photos.smugmug.com/photos/i-Jcrqmjk/0/XL/i-Jcrqmjk-XL.jpg

A rub of your choosing

http://photos.smugmug.com/photos/i-ZjN9PJD/0/XL/i-ZjN9PJD-XL.jpg

http://photos.smugmug.com/photos/i-q6HPvhs/0/XL/i-q6HPvhs-XL.jpg

Sinful, I know. The varmints might would buy in on this one until they figured out it is wheat.

http://photos.smugmug.com/photos/i-j4ZhzQL/0/XL/i-j4ZhzQL-XL.jpg

This next one would be OK

http://photos.smugmug.com/photos/i-HRJmRxM/0/XL/i-HRJmRxM-XL.jpg

Until the fresh Parmesan goes on.

http://photos.smugmug.com/photos/i-gkcLpcG/1/XL/i-gkcLpcG-XL.jpg

Now this takes a team effort. Medium low grill, the sprouts on for 20 minutes on the top rack. Give em' a shake every five. Salmon at the 10 mark, flip em' once at 5. The egg noodles in boiling water when the salmon goes on. Bread on when the salmon flips.

http://photos.smugmug.com/photos/i-q9p2NtG/0/L/i-q9p2NtG-L.jpg

Sprouts, a bit crunchy on the outside, self steamed inside. Treat em' to a little soy sauce.

http://photos.smugmug.com/photos/i-MHpDqMd/0/XL/i-MHpDqMd-XL.jpg

TSPSBAVAO

[Rick]

I didn't get very far down that post 'till I threw up in my mouth a little.

You don't have to peel them. Just place them in the foil pan, add your EVO, salt and pepper. Shake the pan to roll them around a bit. Open the cabinet door and drop container and all in the trash.

[intothenew]

..................'till I threw up in my little mouth........

Fixt, grow up.

[crashdive123]

We had salmon, dirty rice and spinach the other night. Yummy.

[Rick]

grow up.

Never, sir. I will remain a kid forever. A very very old kid.

[2dumb2kwit]

Never, sir. I will remain a kid forever. A very very old kid.

...and chubby. (You left out chubby.)

[BENESSE]

Learn to love Brussel Sprouts, they're one of the powerhouse veggies. Soy sauce and a bit of hot sauce will take away some of the bitternes.
Serve with sweet potatoes (the sweetness counterbalances sprout bitterness) and you've got yourself a super veggie combo. Throw in grilled salmon and you got the health trifecta, as it were.

[Rick]

But I'm not looking for the trifecta. I'm looking for tastes great, less filling.

[Willie]

But I'm not looking for the trifecta. I'm looking for tastes great, less filling.
Now thats funny!

[BENESSE]

But I'm not looking for the trifecta. I'm looking for tastes great, less filling.

Keep looking.:sneaky2:

[wholsomback]

Cranberry wild boar a la crockpot
3# wild boar roast
2 cans whole cranberries
2 tsp basalmic vinegar
salt and pepper to taste

salt and pepper your roast then place in crockpot,shake on 2 tsp vinegar and pour on two cans whole cranberries.Cook for 8 hours and enjoy.

[wholsomback]

Looks good to me.I love those itty bitty cabbages.mmmmmmm.

[crashdive123]

Lunch yesterday was a Boar's Head, cracked peppermill turkey sammich on dark rye with hot Wickles. The sammich was good, but the view was spectacular.

http://i261.photobucket.com/albums/ii67/crashdive123/Bulow%20Creek%20and%20Plantation/BulowCreekStatePark100.jpg

[grrlscout]

I got an order for 12 doz mesquite chocolate chip cookies. So I did a TON of baking on Saturday.

http://farm8.staticflickr.com/7191/6858571157_4d3215a07a_b.jpg

There was probably 1 c of dough left from each batch, so I mashed all together, rolled it into a log, and made slice and bakes with the rest.

http://farm8.staticflickr.com/7053/6863165699_837eba84d1_b.jpg

We also went out to dinner over the weekend. Ordered some fancy mac n cheese for the kiddo. The portion was HUGE, so there were plenty of leftovers. Added some egg, whole wheat flour, ancho chile, garlic powder. Formed it into patties and then dredged them in wheat germ and fried them. Some spicy italian chicken sausage on the side = breakfast!

http://farm8.staticflickr.com/7059/6863174553_bea1ecdcbd_b.jpg

[Rick]

12 dozen is going to be about right for the F.A.R.T. meeting. At least until 2D gets there. That danged mule is a cookie monster.

[crashdive123]

Baked salmon on a bed of brown rice with black beans, peas and spinach.

http://i261.photobucket.com/albums/ii67/crashdive123/Forum%20Fun/SalmonandRice002.jpg

[intothenew]

Bear Dog has spent the last two nights here. I planned a dinner that I felt he would like, be able to cook, and some of it could be used backpacking. I need to get him a mess kit, he only has a canteen cup and stove at the moment. But, I digress, on with the show.

Preps:

Apples, washed and set aside. A mixture of brown sugar, cinnamon, and nutmeg is readied.

http://photos.smugmug.com/photos/i-k5vnNMv/0/XL/i-k5vnNMv-XL.jpg

Smoosh it all together good.

http://photos.smugmug.com/photos/i-23sRmdz/0/XL/i-23sRmdz-XL.jpg

A packaged potato cake mix, one whole egg and water, set aside.

http://photos.smugmug.com/photos/i-SCgXRsm/0/XL/i-SCgXRsm-XL.jpg

Dried butter and milk is mixed, and a hunk of velveeta collected for some mac and cheese.

http://photos.smugmug.com/photos/i-jjTVQkd/0/XL/i-jjTVQkd-XL.jpg

http://photos.smugmug.com/photos/i-xHBdLF5/0/XL/i-xHBdLF5-XL.jpg

Some practice with a blade, he done very well.

http://photos.smugmug.com/photos/i-Mwk7QMR/0/XL/i-Mwk7QMR-XL.jpg

http://photos.smugmug.com/photos/i-JjhWKkX/0/XL/i-JjhWKkX-XL.jpg

http://photos.smugmug.com/photos/i-NKDMKdW/0/XL/i-NKDMKdW-XL.jpg

Sprinkle some lemon juice on them and give them a toss, it keeps the browning down some.

http://photos.smugmug.com/photos/i-7QP36Mx/0/XL/i-7QP36Mx-XL.jpg

Let's get down to business:

Medium hot buttered pan, and drop in the apples. Sprinkle that sugar mix on.

http://photos.smugmug.com/photos/i-Tjx4BhG/0/XL/i-Tjx4BhG-XL.jpg

http://photos.smugmug.com/photos/i-VzVdtzW/0/XL/i-VzVdtzW-XL.jpg

Five minutes of that, then reduce to medium low and cover for fifteen.

http://photos.smugmug.com/photos/i-2MBTrgd/0/XL/i-2MBTrgd-XL.jpg

In with the shells.

http://photos.smugmug.com/photos/i-cBw8PC9/0/XL/i-cBw8PC9-XL.jpg

We kinda, sorta, cheat on this next one. Frozen, leftover, Christmas ham on slow nuke.

http://photos.smugmug.com/photos/i-v6cJfsd/0/XL/i-v6cJfsd-XL.jpg

There was a big grin when the lid came off to stir, that smells soooo good.

http://photos.smugmug.com/photos/i-f8GptsS/0/XL/i-f8GptsS-XL.jpg

Drain and add the goodies to the shells.

http://photos.smugmug.com/photos/i-pGsLCmz/0/XL/i-pGsLCmz-XL.jpg

Leave those two on warm while you pour the cakes.

http://photos.smugmug.com/photos/i-4M2zRCn/0/XL/i-4M2zRCn-XL.jpg

http://photos.smugmug.com/photos/i-3hb8ZMx/0/L/i-3hb8ZMx-L.jpg

http://photos.smugmug.com/photos/i-Fs5VD8h/0/XL/i-Fs5VD8h-XL.jpg

http://photos.smugmug.com/photos/i-rvDjNJ3/0/XL/i-rvDjNJ3-XL.jpg

And the finished product.

http://photos.smugmug.com/photos/i-TTvbJ7J/0/XL/i-TTvbJ7J-XL.jpg


We can fix the mac and cheese in the field now. That's carry the dry goods and the velveeta, it doesn't require refrigeration. I'm out of them, but with egg solids I think the potato cakes will do OK. The apples, we leave with the sugar mix prepackaged, and I need to try them with oil and dried butter.

I've got to get these guys a mess kit soon.

[crashdive123]

Well done! Was the band aid from practicing his knife skills?

[intothenew]

No, that was from a wrestling match a couple of hours earlier. Floor burn.

[2dumb2kwit]

I forgot to tell y'all.....I made peach cobbler in a cast iron skillet, Sunday! LOL
(And for something that simple, it tasted pretty good.):whistling:

Here is the recipe. (And a link to where I stole it from.)LOL


Ingredients:

•1 stick butter
•1 cup of sugar
•1 cup of flour
•1/4 teaspoon of salt
•2 teaspoons of baking powder
•1 cup whole milk
•1 can of sliced peaches, don't drain
Directions:
Melt a stick of butter in a cast iron skilet.

Mix a cup of sugar, a cup of flour, 1/4 teaspoon salt, two teaspoons of baking powder, 1 cup whole milk.

Pour in 10.25" cast iron skillet and add one large can of sliced peaches (don’t drain).

Bake at 350° 30-40 minutes.http://www.cookingincastiron.com/

[intothenew]

I really like this one, it's simple in design, complex in taste. Let's stage:

http://photos.smugmug.com/photos/i-jHGKnQL/0/L/i-jHGKnQL-L.jpg

Let's prepare:

Kabob the pig and pepper, salt and pepper em'. The bob grill drizzle: honey, pineapple juice, salt, and pepper. Pineapple, ginger, onions, and oil go in the rice. The limes are for final drizzle.

http://photos.smugmug.com/photos/i-HgSvd3x/0/L/i-HgSvd3x-L.jpg

The bobs:

http://photos.smugmug.com/photos/i-s5xhKPx/0/L/i-s5xhKPx-L.jpg

The presentation:

http://photos.smugmug.com/photos/i-v9mTgxQ/0/L/i-v9mTgxQ-L.jpg

[crashdive123]

French toast. Start with bread (your choice) torn into small pieces. In this case a multigrain bread (left over from "hollowing out" rolls from last nights meatball sammiches), about the equivalent of two slices. Add 1/4 cup fresh blueberries, 1/4 cup walnuts, cinnamon (we use quite a bit), and 1 cup of egg beaters. Stir and allow mixture to soak. Cook in small pan. As mixture firms up while cooking, cut into 4 pieces. After cooking both sides, cook the cut sides of each triangle (mixture puffs up quite a bit. Top with banana, honey mango and sugar free maple syrup.

http://i261.photobucket.com/albums/ii67/crashdive123/FrenchToast001.jpg

[grrlscout]

Man that french toast looks good! Too bad I'm still dieting. :( Thus:

http://farm8.staticflickr.com/7112/6857199096_fe4bedd853_b.jpg

Pork tenderloin medallions with polenta, roasted cabbage, and an apple-mustard sauce.

The polenta is from a tube (Melissa's brand). Not as good as homemade, but way faster, and only 2 points.

Love LOVE this roasted cabbage recipe. It's on the regular rotation now.

Roasted Cabbage with Lemon (http://www.kalynskitchen.com/2010/03/recipe-for-roasted-cabbage-with-lemon.html)

My only alteration to add a little balsamic to the lemon and olive oil mixture.

[2dumb2kwit]

French toast. Start with bread (your choice) torn into small pieces. In this case a multigrain bread (left over from "hollowing out" rolls from last nights meatball sammiches), about the equivalent of two slices. Add 1/4 cup fresh blueberries, 1/4 cup walnuts, cinnamon (we use quite a bit), and 1 cup of egg beaters. Stir and allow mixture to soak. Cook in small pan. As mixture firms up while cooking, cut into 4 pieces. After cooking both sides, cook the cut sides of each triangle (mixture puffs up quite a bit. Top with banana, honey mango and sugar free maple syrup.



Your "french toast" sure sounds and looks a lot like bread puddin', (A good one, in fact.) but I won't tell anyone.


Shhhhhhhhhh.

[grrlscout]

Time to thin the basil sprouts. So I made sure to bring a salad for lunch today.

http://farm8.staticflickr.com/7112/6862893484_2e319aac37_b.jpg

Also in the salad: some leftover tandoori chicken I grilled earlier in the week, an orange, carrots, tomatoes, lettuce, homemade balsamic vinaigrette. That's the last of the store lettuce. The lettuce in the garden is finally big enough to eat!

[pgvoutdoors]

My girlfriend and I enjoy watching the cooking show "Worse Cooks in America" on the Food Network. Last week they had to cook a salmon dish and my girlfriend wanted to try it, so she recruited me to make it. The recipe is simple to make and was very good.

http://www.foodnetwork.com/

http://i739.photobucket.com/albums/xx36/pgvoutdoors/WSF/IMG_6424.jpg

Marinated Arctic Char with Salsa Verde

Recipe courtesy Anne Burrell
Prep Time: 15 min Inactive Prep Time: 20 min Cook Time: 10 min Level: Intermediate Serves: 4 servings
Ingredients



1 tablespoon extra-virgin olive oil, plus more for cooking
Pinch crushed red pepper
2 sprigs fresh thyme, leaves coarsely chopped
1 clove garlic, smashed
1/2 lemon, zested
4 skin-on fillets arctic char
Kosher salt
Salsa Verde, for serving, recipe follows

Directions

Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.
Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more. Serve with the Salsa Verde.

Salsa Verde:



1/3 cup white vinegar
1/4 cup extra-virgin olive oil
3 tablespoons toasted pine nuts
2 tablespoons chopped dill
2 pinches crushed red pepper
Pinch kosher salt
1 clove garlic, crushed and minced
1 bunch parsley, leaves chopped
1 zucchini, green skin parts only, small dice
1/4 medium red onion, finely diced

Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary. Serve at room temperature. Yield: 2 cups

[pgvoutdoors]

Intothenew - it is great to see a young person learning to cook. I worked with my son as he was growing up as well as many Boy Scouts earning their cooking merit badge. Tell the young man "Good Job" for me.

[intothenew]

Intothenew - it is great to see a young person learning to cook. I worked with my son as he was growing up as well as many Boy Scouts earning their cooking merit badge. Tell the young man "Good Job" for me.


Thank you, and I will. He, and two of his cousins, are coming along rather well in the kitchen and in the field.

[intothenew]

I was intrigued by the French toast recipe posted by crash. The kids love FT, Martha loves FT, I have always been neutral. But, that recipe seemed to lend itself to the field. It's certainly capable of road food, and should be early in a hike also. There's a lot of different ways you could put it together also, BYOF (Bring your own fruit).


Dehy eggs, milk, and cinnamon for the wash.

http://photos.smugmug.com/photos/i-xTRxxLp/0/L/i-xTRxxLp-L.jpg

http://photos.smugmug.com/photos/i-frBZwGW/0/X2/i-frBZwGW-X2.jpg

http://photos.smugmug.com/photos/i-s2d5bTL/0/L/i-s2d5bTL-L.jpg

And a fruit cocktail cup for garnish. Martha and I approve, will the varmints?

http://photos.smugmug.com/photos/i-vk7fb9v/0/X2/i-vk7fb9v-X2.jpg

[grrlscout]

Still *trying* to diet, soooo...

http://farm6.staticflickr.com/5196/7091516431_f22313755b_b.jpg

I used ground chicken, oyster mushrooms, onions, garlic, diced carrots, thinly sliced asparagus, pasilla pepper, and a few cashews.

The sauce is made of the water I soaked the mushrooms in, soy sauce, fish sauce, garlic black bean paste, a dash of molasses, a pinch of Splenda, and a little cornstarch.

It's seasoned with salt, pepper, Szechuan peppercorn, garlic powder, and Chinese five spice.

But then I went and ate bacon fritters. :oops:

http://farm8.staticflickr.com/7259/6956217684_edf5e221d6_b.jpg

[crashdive123]

Bacon fritters! Woo Hoo!:thumbup1::thumbup1::thumbup1:

[Darkevs]

I am going to take some Prawns out of the freezer, throw them in some boiling water till they float (not long)..........cook up some rice...steam the last of my frozen peas from last year..put it all together and call it Lunch. yummers!

[Skinner]

Ok Made Dinner Last Night Started Healthy But then Desert Came Out
Seared Salmon and Shark The Shark Had a Balsmic Shallot Reduction And Some New Spring Veggies
http://i259.photobucket.com/albums/hh320/Scoobie236/Miss%20Pics/P05-11-12_17-401.jpg

Now Desert 2 Pies
http://i259.photobucket.com/albums/hh320/Scoobie236/Miss%20Pics/P05-12-12_11-251.jpg
Strawberry Jell-O Pie

http://i259.photobucket.com/albums/hh320/Scoobie236/Miss%20Pics/P05-12-12_11-25.jpg
chocolate /Peanut Butter Pudding Suprize (Pop-Rocks In the Bottom of Pie)

[grrlscout]

The garden is finally producing, so...

http://farm8.staticflickr.com/7077/7255897974_04b3dd976e_b.jpg

[crashdive123]

Yummmm. We've been eating fresh garden stuff for a bit. I do believe our neighbors are enjoying it as well.

[tjwilhelm]

I just tossed a whole, cut-up chicken into a few bowls with a nice mesquite-seasoned marinade. I've got the BBQ grill warming up and will be grill-baking the chicken at about 350 degrees F. I'll be slathering the marinade over the chicken about every 10 to 15 minutes for somewhere between 1 and 2 hours. Meantime, I'll be slurping down a few bottles of HOPSLAM (a 10.5% alcohol, seasonal, double-IPA from Bell's Brewery). I'll let Mama handle the salad and veggies!

[mountainmark]

I just tossed a whole, cut-up chicken into a few bowls with a nice mesquite-seasoned marinade. I've got the BBQ grill warming up and will be grill-baking the chicken at about 350 degrees F. I'll be slathering the marinade over the chicken about every 10 to 15 minutes for somewhere between 1 and 2 hours. Meantime, I'll be slurping down a few bottles of HOPSLAM (a 10.5% alcohol, seasonal, double-IPA from Bell's Brewery). I'll let Mama handle the salad and veggies!

Holy smokes! I like the high alcohol beers too but "a few!" After 1 or 2 my head is spinning :drunk: Though back in the day I could drink more. Lol

If you ever make it NH way, stop by and I'll treat you to some homebrew! :)

[crashdive123]

Mark - it's all part of his physical therapy.:whistling:

[tjwilhelm]

Mark - it's all part of his physical therapy.:whistling:

You bettcha! I'm slowly getting back to a robust and sexy 200 pounds!

Here 'tis! Tonight's Supper!

http://farm9.staticflickr.com/8008/7258998048_7ee521860d.jpg (http://www.flickr.com/photos/tjflickr/7258998048/)
Supper 01 (http://www.flickr.com/photos/tjflickr/7258998048/) by tjwilhelm148149 (http://www.flickr.com/people/tjflickr/), on Flickr

[1stimestar]

It was dig through the cupboards tonight but turned out well. I had some roast left over, put that with the juices in a pan. Threw in some egg noodles. I THOUGHT I still had sour cream but when you have a 13 year old boy in the house, nothing is safe. So I mixed some dry Lipton's Onion Soup mix with some Bisquick and some coffee creamer in some water and poured it in the pot. I added a bit of milk and cooked it down a bit more. Turned out really good. Especially if you knew how bare my kitchen is at the moment. I really need to go in and do the shopping!

[Spartan300]

Today, the menu is rabbit bbq sandwiches....you talk about good! In addition to that a "silver bullet" beverage is in order.:thumbs_up:

[Cajunlady87]

Today it was fresh garden purple hull field pies, meatloaf, and fresh tomato, cucumber, purple onion and bell pepper salad coated with a little red Balsamic vinegar.

[oldsoldier]

Cooking today pretty much for?so wife eats decent for the rest of the week.......

Bacon/blu cheese burgers
Beer brats
both on charcoal grill with apple,cherry,maple wood chips for smoke

New potatoes,carrots, corn in foil on grill

root beer can chicken
on grill

Have a turkey breast and a boston butt roast on the smoker

[Jimmyq]

This is from last weekend on the road camping; pork chops, steamed taters and a not shown green salad, the cool part? I got to cook on my new spit/tripod, cast iron skillet and squirrel cooker. I used it for all four evening meals and it was great. Next investment is a dutch oven and a couple more skillets.

[mountainmark]

Looks good Jimmy, glad you made the jump! I was wondering who I was going to go to if I had a tree question :thumbs_up:

[crashdive123]

Nice set up Jimmy.

[Jimmyq]

Mark, finally gave up on the other site, googled for answers and here I is. Fire those questions off!
Crash, thanks, I do admit I had nothing to do with the construction of the rig etc other than emailing a blacksmith and sending him some money :D If anyone is interested pm me and I can give you the sellers contact info (if I am allowed too that is)

[Rick]

You bet you can. You can even post it without us having to dismember you. Just don't post your own site. Dismemberment and all. It's messy.

Welcome home. Uh, where's the squirrel?

[Jimmyq]

I was in a state park, I think they frown on slaughtering the local wildlife there, perhaps another day? Wife hit Fred Meyer on the way to camp, we had lots of pork chops and chicken parts.
Cool, I found the blacksmith after asking 3 or 4 friends that are fabricators to make me a rig to my sketch but it didnt happen. http://www.turkeyfootllc.com/Ironwork.html

[2dumb2kwit]

Cooking today pretty much for?so wife eats decent for the rest of the week.......

Bacon/blu cheese burgers
Beer brats
both on charcoal grill with apple,cherry,maple wood chips for smoke

New potatoes,carrots, corn in foil on grill

root beer can chicken
on grill

Have a turkey breast and a boston butt roast on the smoker

You do realize that posting this is like flashing the bat signal, to us forum members....right?
Right now, there are about 25 of us on the way to your house. LOL

[pete lynch]

I cooked up a pot of chili yesterday so I'll be having that for dinner but for lunch I had an MRE, in honor of those for whom this day remembers. Chicken pesto pasta and pears, wheat snack bread and 2 chocolate chip cookie washed down with a cherry limeade.
I tossed that drink mix..yech!

[Jimmyq]

an MRE for lunch? Good idea, I will have to remember that for next year.

[Rick]

....Posting from mobile phone.....en route to Old Soldier's.....Hope to get there B4 food is gone......Hard to drive and post at same time. Especially when you can't what you are Aaaaaaaaaagh!!!!!!!!

[Jimmyq]

salmon on the grill, served with a dill bearnaise sauce my wife made, a handful of snap peas and a pile of quinoa with some peppers and shredded carrot mixed in. Not a huge helping but I went back for seconds to make sure I was full. Its a pink salmon I pulled out of the freezer from late last fall, they had them on sale for $5 at the local grocery store and I picked up 3 at the time. Pretty economical for about 8 servings of fish.

[gryffynklm]

5 hour hickory and apple cider smoked pork shoulder.
Dry rub: paprica, brown sugar, drie oregano, basil, black pepper a bit of salt, cayenne pepper.

5 hours at 280˚F indirect heat with the cider in the drip pan. 2 hours in oven ay 280˚ to finnish off. Turn off oven and allow to cool enough to shread.

shred pork and use for Carnitas, pork tamales, shredded BBQ pork.

Eat some can some. I'll make sweet corn Flan tomorrow to go with the carnitas.

MMmmmmm

[Jimmyq]

sounds delicious! pork chops, taters and steamed veggies here today, the salmon was yesterday :)

[intothenew]

It's good to see this thread take a move. Certainly cabin fever should fuel it, but the spring sprout should get its do.

The "BOG", the Bug out Grill. I use it when the stripers are running, the rut is in, or it's just too dang hot to stay here at the nest. Sorry it's not clean, this is the fourth dress rehearsal of the year. Yes, I have the adapter hose.

http://photos.smugmug.com/photos/i-V6cXMJh/0/L/i-V6cXMJh-L.jpg

Yard bird is the choice of the day.

http://photos.smugmug.com/photos/i-P9Fnc2K/0/L/i-P9Fnc2K-L.jpg

Bear Dog is in the house, so bitter greens are out. Butter egg noodles with Parmesan, and fried banana with sugar and Cinnamon, seem an appropriate substitute. I get my own place card.

http://photos.smugmug.com/photos/i-pPPTWb6/0/X2/i-pPPTWb6-X2.jpg

After a sincere assessment, Bear Dog considers the fried bananas best served with whipped cream.

http://photos.smugmug.com/photos/i-TXXGGcz/0/X2/i-TXXGGcz-X2.jpg

The etc, I'll eat a light supper tomorrow, I promise. Half a breast of yard bird, egg noodles, and fried banana.

http://photos.smugmug.com/photos/i-d3NP7hm/0/X2/i-d3NP7hm-X2.jpg

But wait, four greens and a red.

http://photos.smugmug.com/photos/i-KwqXLz2/0/L/i-KwqXLz2-L.jpg

The home grown

http://photos.smugmug.com/photos/i-mnzTs6F/0/X2/i-mnzTs6F-X2.jpg

And the accoutrements

Cuke

http://photos.smugmug.com/photos/i-GD8LJCC/0/X2/i-GD8LJCC-X2.jpg

Mater

http://photos.smugmug.com/photos/i-vdtQQP8/0/X2/i-vdtQQP8-X2.jpg

Swampberry

http://photos.smugmug.com/photos/i-kQvQWbc/0/X2/i-kQvQWbc-X2.jpg

A cheese sprinkle

http://photos.smugmug.com/photos/i-pHsMT9w/0/X2/i-pHsMT9w-X2.jpg

And a glitter of pecan

http://photos.smugmug.com/photos/i-6vJ2hWv/0/X2/i-6vJ2hWv-X2.jpg

Lunch is when I do some of my best work. Don't forget the Ranch.

http://photos.smugmug.com/photos/i-NJcHhw8/0/X2/i-NJcHhw8-X2.jpg

I'd like to take credit, but this is a Bear Dog Radish

http://photos.smugmug.com/photos/i-Nsk7BVK/0/X2/i-Nsk7BVK-X2.jpg

[Jimmyq]

nice, a 14 pitchure dinner, I love it! lol

[intothenew]

Dinner was four, lunch was ten. Lunch is where I do some of my best work.

[intothenew]

And for lunch tomorrow, I kick it up another notch.

http://photos.smugmug.com/photos/i-4fgKMfj/0/XL/i-4fgKMfj-XL.jpg

[Jimmyq]

Nice! I love the daylily blooms in the salad.

[crashdive123]

Salad - lettuce, spinach, sweet corn, olives, edamame, and from the garden - Celebrity tomatoes, pear tomatoes, cucumber, bell peppers with a little Light Ranch Dressing all over a bed or couscous. Baked salmon.

http://i261.photobucket.com/albums/ii67/crashdive123/SaladAndSalmon001.jpg

[BENESSE]

Dang, Crash.
If you promise to fix that at the next jamboree, I'll be right over.

[Jimmyq]

Looks good! although the salmon looks lonely on its own plate :)

[crashdive123]

Dang, Crash.
If you promise to fix that at the next jamboree, I'll be right over.

It's a deal.

[crashdive123]

Looks good! although the salmon looks lonely on its own plate :)

Thought about putting it on top, but it was pretty good by itself.

[pete lynch]

Codfish/broccoli/rice whoop-up is now on the menu:

bake, boil or fry codfish.
Steam or boil the broccoli.
Make the rice ( I use minute rice today)
Whoop-up together in the rice-cooking pot.
Season to taste and load it on a tortilla.
Or eat it right out of the pot.
If your indoors use a fork and a plate.

[oldsoldier]

You do realize that posting this is like flashing the bat signal, to us forum members....right?
Right now, there are about 25 of us on the way to your house. LOL


Well you didn't make it last time so advance warning.....................
Todays menu

Couple of rib eye steaks for dinner with grilled corn on the cob, green beans and asparagus, shrimp skewers, and home made bread with egg custard pie for dessert,

Earlier though will fix "wife menu" for week so she eats.
Chicken stir fry with snow peas, bamboo shoots, broccoli, water chestnuts
couple of mesquite smoked cornish game hens
five cheese lasagna (sp?)

So if ya hurry I'll toss some more steaks and trimmin's on the grill.

[crashdive123]

For breakfast:
Steel cut oatmeal with cinnamon, chopped walnuts, topped with fresh blueberries and fresh Georgia peaches.

http://i261.photobucket.com/albums/ii67/crashdive123/Forum%20Fun/OatmealandPeaches001.jpg

[shaner]

looks like fresh dug red potatos, fresh picked green beans and garlic with onions all simmered in the old cast iron, dutch oven!!!

[shaner]

And for lunch tomorrow, I kick it up another notch.

http://photos.smugmug.com/photos/i-4fgKMfj/0/XL/i-4fgKMfj-XL.jpg

wow that looks fantastic!!!!!!!!!!

[wildWoman]

Jeez, you guys are food artists!

Here, it's fresh lake trout and spinach salad for lunch today :)

[Kamel]

For lunch im having Bean and cheese tacos. Im going to open the can of refried beans and put them in a tupperware container and heat them in the microwave, then im gunna open the can of nacho cheese, then ima cook the tortillas on the stove.

[kyratshooter]

!!!!PUDDING!!!!

Jello instant chocolate pudding....the perfect food and elixer of the gods!

[wholsomback]

Grilled catfish and baked potato :P

[farmerjane]

2 dozen chocolate chip cookies, 2 dozen death by chocolate cookies, and 6 loafs yeast bread all in the wonderfuly electric oven, while I sit in the Air Conditioned house. I intend to use all those wonderful inventions as long as I can before TSHTF. I get to enjoy the comforts of the modern world, while my husband and children enjoy thier treats. lol

[Celticwarrior]

Grilled up some steaks, onions, corn, potatoes, roasted some tomatoes and peppers, ciabatta bread, deep fried some onion rings, had some ice cold Sam Adams. Bought some ice cream sandwiches for dessert. Mmm. Doesn't get a whole lot better than that.

[crashdive123]

2 dozen chocolate chip cookies, 2 dozen death by chocolate cookies, and 6 loafs yeast bread all in the wonderfuly electric oven, while I sit in the Air Conditioned house. I intend to use all those wonderful inventions as long as I can before TSHTF. I get to enjoy the comforts of the modern world, while my husband and children enjoy thier treats. lol

And just when should I expect the samples to be arriving? http://i261.photobucket.com/albums/ii67/crashdive123/Forum%20Fun/TappingFoot.gif

[wtrfwlr]

Well would you take a look at that, Crash has a chocolate duck for Pete's sake!:thumbup1:

[Rick]

Who's Pete?

Oh, yeah. Cheese!!!! Home made cheese. Some folks call it Farmer Cheese. The recipe is really simple.



1 gallon whole milk (don't throw the container away!)
1 pinch salt
1 large lemon

I halved the recipe. Don't use Ultra Pasturized Milk. It won't curdle. If the container isn't marked, Ultra pasturized milk will have an expiration date of 30-90 days out rather than the couple of weeks for pasturized milk.

1. Pour the milk in a pot and stir in a pinch of salt. Bring to almost a boil over medium heat and stir occasionally so the milk doesn't scorch. I heated the milk to 180F by thermometer. There are a lot of little bubbles that will form around the edges. Turn off the heat and add the lemon juice. I didn't take any pics up to this point because I figured everyone knew what milk, lemon juice and salt looked like. If you don't just google it.

2. After about 5-10 minutes the milk will begin to curdle.

http://i348.photobucket.com/albums/q348/safe_zone/cheese1.jpg

3. Line a large colander with cheese cloth. Pour your curdled milk into the cheese cloth. What you don't see in this picture (sorry) is the colander is sitting in a bowl to capture the liquid (whey).

4. You can squeeze the liquid out of the solids (curds) but remember, you just took this off the stove at 180F so it's gonna be warm. Once you've removed all the liquid you are left with the curds or cheese.

http://i348.photobucket.com/albums/q348/safe_zone/cheese3.jpg

Here is a picture of the whey and curds.

http://i348.photobucket.com/albums/q348/safe_zone/cheese5.jpg

and a little closer pic of the curds. They have the consistency of small curd cottage cheese.

http://i348.photobucket.com/albums/q348/safe_zone/cheese4.jpg

At this point, the curds are rather bland with a slight hint of dairy. You can add any flavorings you choose to boost the flavor. I've left it mild to spread on crackers. The whey is a bit like skim milk. Just pour it back in the milk container and put both the curds and the whey in the fridge.

All prettied up.

http://i348.photobucket.com/albums/q348/safe_zone/cheese6.jpg

[2dumb2kwit]

Whey to go, Rick!

(Snicker, snicker....I crack myself up!)

[shaner]

pretty cool, sure would be nice to get a hold of raw farm milk like i used to drink would be a real good cheese

[crashdive123]

Good post - deserving of the WSF Little Miss Muffet Award......I'll keep the spider away for ya.

[Rick]

Oh, one point I forgot to mention. Don't try this with Ultra Pasturized Milk. It won't curdle. It may not be marked as Ultra Pasturized but even if it isn't it will have a date of 30-90 days out rather than a couple of weeks for pasturized milk. I've updated the original post.

Crash - You da man. If anyone can keep the spiders away it be you.

[grrlscout]

Though my garden hasn't produced anything in months, produce keeps finding its way to me. So I have been doing some canning.

A couple weeks ago, I was at the farmers market. As it was closing, I stopped to buy a watermelon. The farmers gave me not just one, but two watermelons. I was thrilled! :D Until I opened them up. :(

The yellow-fleshed one wasn't very sweet, but edible. The red one, well, it was more faintly-pink, and full of seeds. It was so unripe, the rind was 3" thick. I tossed the meat into the compost, and peeled the rind for a batch of bread and butter pickles.

http://farm9.staticflickr.com/8306/7811578058_f53575de69_b.jpg

I had some last night, with pork tenderloin, and they are delicious. The familiar flavor of a bread and butter pickle, but with a firmer texture.

Then, we were gifted a small peach harvest. The were all very small, but so ripe, they were on the verge of rot. I made a quick batch of just 3 half pints of peach jam with them (no pics). As is custom, I gave our benefactor one.

He must have liked it, because he followed that gift with about 4lbs of apples and 6lbs of pears. The apples were small and green. The pears, hard and very unripe. I was short on time, as I was making the pickles the same weekend, so I put them together to make some pear-apple butter.

It took about 24 hours in the crockpot, only because I had to keep leaving, so I had to turn it down.

http://farm9.staticflickr.com/8421/7819960164_4b7cb4253e_b.jpg

It's flavored with allspice, cloves, vanilla, cinnamon, cardamom, ginger, and star anise. Sweetened with a little brown sugar, but not much.

http://farm8.staticflickr.com/7111/7819963848_9728159ebe_b.jpg

[your_comforting_company]

My garden got nematodes again this year. All veggies dead.
On the bright side, one of my beek buddies cooked lunch yesterday (well, his wife did) and we had buffalo and rice, with gravy of course, and cabbage soup. DELISH!

[Winnie]

My first foray into the art of fermenting. Red Sauerkraut. No clue whether it will work or not, I'll let you know!




http://i1186.photobucket.com/albums/z372/wychwood1/DSCN0094.jpg

[crashdive123]

Good luck. My first foray into the art of fermenting involved consuming, not creating.:innocent:

[Jimmyq]

Winnie, my mom in law makes saurkraut most years, if you have questions let me know and I can try to ask her for advice. The dish she ends up making is called 'Bigos (http://en.wikipedia.org/wiki/Bigos)' in Polish

[Winnie]

Thanks, Jq. It seems to be letting out the juice as it should, I used sea salt and added a few juniper berries to add a bit of flavour. I'm not sure how 'Sauer' I want it, could you ask if I can stop the fermentation process early if I find the flavour good? I was going to can it any way so I don't think there should be a problem with spoiling.
Aha! I've had Bigos! It's nice!

[grrlscout]

Once you put it in the fridge it'll stop... pretty much. It will slow it down quite a bit.

If you want to stop it completely, you have to pasteurize it. But that kills all the beneficial bacteria too.

[Winnie]

Ah, that's what I was thinking GS. In the fridge it is, then. It's only just got going(I think!)

[Winnie]

Soo it's been a week, and the Sauerkraut now looks like this.....

http://i1186.photobucket.com/albums/z372/wychwood1/DSCN01121.jpg


I've tried it, and it's just starting to taste less salty and a bit tangy but still crunchy. Is it looking OK?

[Rick]

Can't help on the cabbage but I did want to share this. My wife and I were having dinner tonight at an Italian restaurant. A little guy about 4 or 5 came marching down the aisle and looked us in the eye as he passed our table. "I'm gettin' a meatball," he announced. I got a good chuckle out of him. I sure hope he got that meatball.

[wtrfwlr]

That's hilarious Rick!
I'm having my first fried squirrels of the year. Gonna have corn, green beans and corn bread muffins.

[kyratshooter]

I was planning on having scrambled eggs for supper.

One of the eggs was rotten.

Ruined my whole evening. The whole house stinks!

[BENESSE]

I was planning on having scrambled eggs for supper.

One of the eggs was rotten.

Ruined my whole evening. The whole house stinks!

Can't hep but ax...
how do you get a rotten egg among others that are OK?

[grrlscout]

Soo it's been a week, and the Sauerkraut now looks like this.....

http://i1186.photobucket.com/albums/z372/wychwood1/DSCN01121.jpg


I've tried it, and it's just starting to taste less salty and a bit tangy but still crunchy. Is it looking OK?

Looks good to me! Do you have it weighted when you're not photographing it? The veg should be submerged.

[grrlscout]

I just realized that was like, 3 weeks ago. Hopefully Winnie got it resolved without us. :oops:

[shaner]

fresh brats with fresh picked peppers and garlic all cooked togather !!!!!!

[intothenew]

http://photos.smugmug.com/photos/i-LVs8dbK/0/XL/i-LVs8dbK-XL.jpg

http://photos.smugmug.com/photos/i-ZtzdgmC/0/XL/i-ZtzdgmC-XL.jpg

http://photos.smugmug.com/photos/i-VNjnJVF/0/XL/i-VNjnJVF-XL.jpg

http://photos.smugmug.com/photos/i-MNgj3MS/0/XL/i-MNgj3MS-XL.jpg

http://photos.smugmug.com/photos/i-4QBdVdt/0/L/i-4QBdVdt-L.jpg

[shaner]

nice stuff!!!!!