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Thread: What are you cooking today and how?

  1. #1741
    Senior Member Winnie's Avatar
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    Soo it's been a week, and the Sauerkraut now looks like this.....

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    I've tried it, and it's just starting to taste less salty and a bit tangy but still crunchy. Is it looking OK?
    Last edited by Winnie; 08-30-2012 at 03:56 PM.
    Recession; A period when you go without something your Grandparents never heard of.


  2. #1742
    Administrator Rick's Avatar
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    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.
    Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.

  3. #1743
    Senior Member wtrfwlr's Avatar
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    That's hilarious Rick!
    I'm having my first fried squirrels of the year. Gonna have corn, green beans and corn bread muffins.
    My goal in life is to be the kind of person my dog thinks I'am.

  4. #1744
    Senior Member kyratshooter's Avatar
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    I was planning on having scrambled eggs for supper.

    One of the eggs was rotten.

    Ruined my whole evening. The whole house stinks!
    If you didn't bring jerky what did I just eat?

  5. #1745
    Senior Member BENESSE's Avatar
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    Quote Originally Posted by kyratshooter View Post
    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?

  6. #1746
    Senior Member grrlscout's Avatar
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    Quote Originally Posted by Winnie View Post
    Soo it's been a week, and the Sauerkraut now looks like this.....

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    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.

  7. #1747
    Senior Member grrlscout's Avatar
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    I just realized that was like, 3 weeks ago. Hopefully Winnie got it resolved without us.

  8. #1748
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    fresh brats with fresh picked peppers and garlic all cooked togather !!!!!!
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  9. #1749
    One step at a time intothenew's Avatar
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    Default Devil Dust

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    "They call us civilized because we are easy to sneak up on."- Lone Waite

  10. #1750
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    nice stuff!!!!!

  11. #1751
    Senior Member Winnie's Avatar
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    Quote Originally Posted by grrlscout View Post
    I just realized that was like, 3 weeks ago. Hopefully Winnie got it resolved without us.
    Well, it was all going swimmingly, then it wasn't. I think there was a lack of liquid. I'll have another go after the Jamboree.
    Recession; A period when you go without something your Grandparents never heard of.

  12. #1752

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    I had hamburger helper with a side of garden fresh broccoli. After four hours of splitting wood it was awesome!

  13. #1753

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    Grilled bratwurst with onions....Alfredo noodles with fresh wilted kale...corn on the cob.

  14. #1754
    reclinite automaton canid's Avatar
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    Today I've been lazy.

    I have my usual breakfast mix of rolled oats, rolled wheat, corn meal and flax seed. I mix this up in big batches, and portion into recycled juice bottles. This time I added a bunch of dried cranberries. This way, when i'm ready for breakfast, it's still just pour a little into a bowl, add water and microwave, maybe with some salt and sugar. Next time I think I'll do dried cranberries and chopped dates.

    For dinner, I just browned and sauteed 1/4lb of lean ground beef with crushed red chilies, commercial chili powder, nutmeg and some whole kernel corn, then added a splash of teriyaki sauce, half a cup of water and half a cup of cous-cous.

    Intothenew: that chili powder looks wonderful.
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  15. #1755

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    Bacon, with home sliced fries fried in a 3:1 oil of vegetable oil and bacon fat. It was delicious. I need to let the potatoes go a little longer though, they were crisp but not crisp enough.

  16. #1756
    Alaska, The Madness! 1stimestar's Avatar
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    Oh this was from a few nights ago. Fresh, fried halibut bites.
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    Why do I live in Alaska? Because I can.

    Alaska, the Madness! Bloggity Stories of the North Country

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  17. #1757
    reclinite automaton canid's Avatar
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    I would do a great many things to taste fresh pacific halibut again. God willing, with copious amounts of lemon juice and mayo.
    Any sufficiently advanced incompetence is indistinguishable from malice - Grey's Law.
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  18. #1758
    Alaska, The Madness! 1stimestar's Avatar
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    Well come visit.
    Why do I live in Alaska? Because I can.

    Alaska, the Madness! Bloggity Stories of the North Country

    "Building Codes, Alaskans don't need no stinking Building Codes." Sourdough

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  19. #1759

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    Last night we had "baked potato chili casserole"

    When the Mrs makes chili....she makes a lot. We have it that night and then we freeze the rest.(about 3 more meals worth)

    The casserole starts by baking potatoes. 1/4 them long ways and then cut across in about 3/4" chunks. I do it in such a way that the skins stay relatively intact.

    9x13 deep side baking dish.....buttered bottom and sides.....grated Parmesan spread out to adhere to butter.....atop this I usually will put about 1/4" of panco bread crumbs....drizzle with melted butter or oil..

    Then potatoes....pressing down into crumbs to make a relatively level bed of chunks.

    Layer of "cheese of choice"

    Chili over that....even out layer.

    More cheese....20-25 mins in 375 to 400 degree oven.

    Let set....garnish with a big hand full of green onions....a little sour cream....whatever...

    Very hearty meal.....the wife made a spinach and feta salad with a balsamic dressing to go with.

    Sometimes we'll have corn bread with it.

  20. #1760
    Senior Member 2dumb2kwit's Avatar
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    Made some bean and ham soup. Normally I'd just do beans and ham, but today I went the extra mile and added chopped onion, celery, and carrots, along with some thyme and a couple bay leaves.
    Writer of wrongs.
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