|
|
Post by Rita on Jan 21, 2016 14:34:04 GMT -6
Here is a new one for us to use up dtb
Tonight I will be having some steak ... maybe some broccoli with it hdsk
Last night I made a pork tenderloin stuffed with stuffing , with a brie cheese sauce .. it was quite tasty
|
|
|
|
Post by Willow on Jan 21, 2016 23:59:38 GMT -6
I was wondering why I couldn't quote other thread .. worked it out now!
Lazy night last night - dinner at the local cafe - Lemon pepper Barramundi for me and Crumbed Garfish for the M.O.T.H
|
|
|
|
Post by Rita on Jan 22, 2016 11:41:11 GMT -6
Sorry bout that ..
We didn't end up doing steak last night .. Keith wasn't that hungry .. So I made Enchilada stuffed shells instead ..
Tonight we are having onion rings and fried shrimp .. I have not decided on a dipping sauce for the onion rings yet . maybe a ketchup / mayo base with a bit of horseradish
|
|
|
|
Post by caveman on Jan 22, 2016 17:02:24 GMT -6
Horseradish......i love that stuff. hdsk
|
|
|
|
Post by Pharmer Phil on Jan 23, 2016 7:12:38 GMT -6
I was wondering why I couldn't quote other thread .. worked it out now! Lazy night last night - dinner at the local cafe - Lemon pepper Barramundi for me and Crumbed Garfish for the M.O.T.H Willow, I'd be down for a plate of either... I do know that the Barramundi is a sea bass...the Garfish...threw me a tad bit, reckon I didn't know of a saltwater gar... We have what we call Billy Gar (a.k.a. Long-nose gar..back home.. an UGLY fish...not fished for..but often caught...especially by commercial fishermen. Interesting tidbit (From Many years ago) the commercial fishermen would take all these to the fish market... A truck came around once a month and picked them up....to take them to a factory that made.. Ready for this?? > > > > > FISH STICKS dtb I can't say if this is still the practice, but I bought fishsticks once about 12 years ago...and was suspect then a little further south there be GATOR GAR....these are HUGE FISH |
|
|
|
Post by Pharmer Phil on Jan 23, 2016 7:18:34 GMT -6
Horseradish......i love that stuff. hdsk hdsk have some root that was given to Laura last fall..we have not ground as of yet...(so busy last fall) which is no excuse now shake We have several large patches here..I terrorize them every fall...so it's a good thing that I let em' rest for a year...especially the newer plantings... |
|
|
|
Post by Rita on Jan 23, 2016 8:12:22 GMT -6
Horseradish......i love that stuff. hdsk Me too .. I made it fresh ONCE!! boy is it ever powerful freshly grated  I highly recommend grating it outside |
|
|
|
Post by BestoFour on Jan 23, 2016 11:00:48 GMT -6
Horseradish......i love that stuff. hdsk horseradish adds so much to protein. The other week we ate out and I got cod (because Johnny won't eat fish so I don't fix it at home) and the horseradish, which was mild, added so much. Without it the entire plate wouldn't have been as delicious. Last night Johnny had a hot dog (really a boiled beef wiener with a piece of white bread and catsup) and I had homemade vegetable beef soup. Tonight might be ham with Brussel sprouts. |
|
|
|
Post by BestoFour on Jan 23, 2016 11:03:21 GMT -6
I was wondering why I couldn't quote other thread .. worked it out now! Lazy night last night - dinner at the local cafe - Lemon pepper Barramundi for me and Crumbed Garfish for the M.O.T.H Willow, I'd be down for a plate of either... I do know that the Barramundi is a sea bass...the Garfish...threw me a tad bit, reckon I didn't know of a saltwater gar... We have what we call Billy Gar (a.k.a. Long-nose gar..back home.. an UGLY fish...not fished for..but often caught...especially by commercial fishermen. Interesting tidbit (From Many years ago) the commercial fishermen would take all these to the fish market... A truck came around once a month and picked them up....to take them to a factory that made.. Ready for this?? > > > > > FISH STICKS dtb I can't say if this is still the practice, but I bought fishsticks once about 12 years ago...and was suspect We both love fishsticks. I've never read the ingredients but really like them and eat them 3 or 4 times a year. These are the frozen Gordon type that we bake in the oven. I don't read the nutritional value because ignorance is bliss - sometimes. |
|
|
|
Post by Colorado on Jan 23, 2016 13:19:11 GMT -6
Dad, mom and I made horseradish at the ranch. Mom got washed and ready and dad turned the little grinder and I fed it. Nothing like the store stuff.
Down home I started cutting cabbage and husband asked what I was doing. I was making sauerkraut. He sia He did not like sauerkraut. Told him was okay he did not have to eat it and the kids and I would eat. there be something on table that He could eat. I was not put anything on table He did not like. First time on table the kids were really eating it. He finally tasted it and said not like the stuff from store. I had grown the cabbage and had to do something with it for winter. But if I did not like some and he did he wanted that cooked.
I put on rice today. Soupy with dried veggies and have can of sauce to add. I bought a #10 can of dried veggies and use to season with. Can of sauce I would never buy. They give out some odd things to me. I tasted the can so will add when rice is done. Home made soup is better than canned. . I dp ea caned .
I don't care for mixed beans as some cook faster and some thing they add to the package. Mix your own. I like beans and will try all kinds of them. Having a vareity of beans and fix differmet ways . Different kinds of pasts. Same thing but fixed diferent ways. Spme ethnic foods are really good. |
|
|
|
Post by w8in4dave on Jan 23, 2016 14:05:38 GMT -6
Ok I got it! New Thread!
I like to mix beans , Colorado I rinse my canned beans. I don't add all the liquid to it.
|
|
|
|
Post by w8in4dave on Jan 23, 2016 14:09:03 GMT -6
I am going to make my own Crackers  I seen it on You Tube One of my Indian Ladies I follow. I don't have all her funky spices I cannot understand , But can make the basic dough and use other spices. She fries hers, all the other recipes bake them. I might try a couple recipes see what I like best. |
|
|
|
Post by Colorado on Jan 23, 2016 17:39:21 GMT -6
I was refer ing the mixed beans packages you get at store; They have lentils green peas and stuff cooks fast with regular beans. I think mixing what you want be good. Beans take a long to cook here.
Never heard of fried crackers before. Tells us how it comes out.
|
|
|
|
Post by w8in4dave on Jan 23, 2016 19:45:00 GMT -6
Well my fried Crackers didn't turn out! I didn't have Rice flour I had Almond flour eennnttt! didn't work! So I made some with Almond flour and baked them. 1st. attempt I threw the dough away, second attempt I didn't roll it out thin enuf, or let it brown up enuf still good tho. Third attempt turned out very good! I will make these again, but I still want to make the fried crackers. I just have get rice flour. Sometimes that stuff is just hard to find around here.
|
|
|
|
Post by w8in4dave on Jan 23, 2016 19:52:34 GMT -6
Rice Crackers : Thattai is a popular south Indian snack. You may call them crispy rice crackers. This is made with rice flour and a few spices. It is both vegan and gluten free. Thattai is a great snack to have on hand in your pantry. This recipe will make 30 thattai image: www.manjulaskitchen.com/blog/wp-content/uploads/thattai_rice_crackers-300x168.jpgIngredients: 1 cup rice flour 1 tablespoons sesame seeds, til 1 teaspoon chana dal 3/4 teaspoon salt 1/8 teaspoon asafetida, hing 2 tablespoons oil 1/2 teaspoon ginger paste 1 green chili finely chopped 1/3 cup of water Also need oil to fry Method Combine all the ingredients in a bowl, except water, rice flour, salt, asafetida, sesame seeds, chana dal, ginger, green chili, and oil mix it well. Add water as needed to make the firm dough. Divide the dough in about 30 equal parts. Take 2 plastic sheet, I am using zip lock bags this makes it easy to roll. Place one part of the dough between two bags and flatten it thin. Heat oil in a heavy frying pan on medium heat. Check the oil temperature by dropping a small piece of dough into the oil, if it sizzle and rises to the surface slowly, without changing the color, oil is ready for frying. Gently transfer the flattened dough into the oil. Do not over crowed the frying pan. Fry them until they are light golden brown both sides. This should take about four minutes. Take them out over paper towed to drain the excess oil. Repeat the same process for the rest of the dough. Thattai should be crisp. After it cools, store it in an air tight container. I was going to make these but not all the spices she puts in. Don't know what they are... LOL |
|
|
|
Post by Pharmer Phil on Jan 24, 2016 8:42:59 GMT -6
Well my fried Crackers didn't turn out! I didn't have Rice flour I had Almond flour eennnttt! didn't work! So I made some with Almond flour and baked them. 1st. attempt I threw the dough away, second attempt I didn't roll it out thin enuf, or let it brown up enuf still good tho. Third attempt turned out very good! I will make these again, but I still want to make the fried crackers. I just have get rice flour. Sometimes that stuff is just hard to find around here. Wendy... I have made several "attempts" at crackers....several recipes...and followed them.. (I always follow recipes the first go-around..then elaborate/do my own thing next time around)Artisan crackers would be VERY profitable at market... Can't figure how a pheller that can Whoop out a mean Baguette (Deemed by many bakers as one of the toughest items to accomplish)can go and fail so miserably at CrAcKeRs  shake may just give up (probably not) and go with GRANOLA |
|
|
|
Post by Pharmer Phil on Jan 24, 2016 9:06:13 GMT -6
RITAWe have did it outside several times...Inside's ok..just don't decide to look into the grinder dtb Sheri it's KILLER on beef too..I never tried it on fish...must check that out... So, mind if I ask just WHAT Johnny eats? I'd take a bowl of Veggie soup..way before a hot dog..Not that I don't have an occasional hot dog...but not when in close proximity to a pot 'O'soup  as for the fish sticks...don't even know if they had product labeling back then..if they did..it probably read: Processed fish squint Laura gets Us Gorton/s haddock fillets (frozen of course)... I found that IF, you bake these on a rack in the oven they are far less greasy Colorado we LOVE sauerkraut...all from our own cabbage.. How much do we Love it... Well, we have an apartment sized refrigerator in the basement shake that we keep ours in...we don't process (can) ours (processing destroys much of the healthy lil bacteria's) so we gotta keep it cool so it won't POP..it's top last night I cooked from my memory of times gone by.. there's probably a name for it..but I don't know.. Just ground beef, mixed a roux, added frozen Lima's and peas... spread over a pile of mashed tators... Tonight..we be havin' Ribeye's on the grill (provided the weatherman is right it should be 30°)
|
|
|
|
Post by Willow on Jan 24, 2016 16:24:22 GMT -6
I was wondering why I couldn't quote other thread .. worked it out now! Lazy night last night - dinner at the local cafe - Lemon pepper Barramundi for me and Crumbed Garfish for the M.O.T.H Willow, I'd be down for a plate of either... I do know that the Barramundi is a sea bass...the Garfish...threw me a tad bit, reckon I didn't know of a saltwater gar... We have what we call Billy Gar (a.k.a. Long-nose gar..back home.. an UGLY fish...not fished for..but often caught...especially by commercial fishermen. Interesting tidbit (From Many years ago) the commercial fishermen would take all these to the fish market... A truck came around once a month and picked them up....to take them to a factory that made.. Ready for this?? > > > > > FISH STICKS dtb I can't say if this is still the practice, but I bought fishsticks once about 12 years ago...and was suspect then a little further south there be GATOR GAR....these are HUGE FISH Interesting.. pretty sure our garfish are not the same. They are a salt water fish and very nice eaitng. So I did a Google on the name and came up with this ... Common Names: This large family of world-wide fish species is well represented in Australia. The more common types found here include the near identical eastern and southern sea garfish (Hyporhamphus australis and H. melanochir), the river garfish (H. regularis), the robust garfish or "three-by-two" (Hemiramphus robustus) and the snub-nosed garfish (Arrhamphus sclerolepis). All of these fish are commonly called gars, gardies and beakies in Australia, while in New Zealand the common name for this fish is piper. In other parts of the world they are known as needlefish, halfbeaks and balao or "ballyhoo". |
|
|
|
Post by Willow on Jan 24, 2016 16:27:47 GMT -6
Well my fried Crackers didn't turn out! I didn't have Rice flour I had Almond flour eennnttt! didn't work! So I made some with Almond flour and baked them. 1st. attempt I threw the dough away, second attempt I didn't roll it out thin enuf, or let it brown up enuf still good tho. Third attempt turned out very good! I will make these again, but I still want to make the fried crackers. I just have get rice flour. Sometimes that stuff is just hard to find around here. Might be easier to buy a grinder and grind you own types of flour - I've seen these in action at a cooking class which focusses on gluten free and vegan cooking, she just milled up in seconds the amout she needed for the recipe, in this case it was chick pea but you can use any grain or bean you require |
|
|
|
Post by Willow on Jan 24, 2016 16:31:09 GMT -6
I have discovered a great new vegan spinach and "ricotta: lasagna recipe form the folks at Forks Over Knives - uses tofu to make up the "ricotta" mixture and its a hit with my willing but picky (almost) vegan husband and my omnivore son and my Dad, it also makes enough for about 3 meals and like all good pasta recipes, is almost better the next day. So we had it for dinner on Saturday night and lunch on Sunday and I'm having it for lunch at work today!
|
|
|
|
Post by BestoFour on Jan 24, 2016 21:32:33 GMT -6
Phil, Johnny will eat my homemade vegetable soup but he loves a plain ole boiled beef frank. He doesn't eat a bun, just white bread. He doesn't like garlic (neither do I) or onions. Doesn't eat any type of pepper. Makes spaghetti boring. He eats an egg sandwich every morning and will sometimes want another one for dinner. When we have hamburgers they are nothing but salt, pepper, and meat - no added seasonings. He'll at a filet but wants it well done. When we eat out he'll eat ribs - plain - no sauce. He'll eat a Jimmy John's #1 sub with easy lettuce. I can't say he complains. He just won't eat anything that tastes differently than what he wants. If it's too spicey or changed up a bit he'll get him some cereal and be happy. Oh. And he'll eat fishsticks.
|
|
|
|
Post by w8in4dave on Jan 25, 2016 8:11:05 GMT -6
Well my fried Crackers didn't turn out! I didn't have Rice flour I had Almond flour eennnttt! didn't work! So I made some with Almond flour and baked them. 1st. attempt I threw the dough away, second attempt I didn't roll it out thin enuf, or let it brown up enuf still good tho. Third attempt turned out very good! I will make these again, but I still want to make the fried crackers. I just have get rice flour. Sometimes that stuff is just hard to find around here. Might be easier to buy a grinder and grind you own types of flour - I've seen these in action at a cooking class which focusses on gluten free and vegan cooking, she just milled up in seconds the amout she needed for the recipe, in this case it was chick pea but you can use any grain or bean you require I have seen them ! Have wanted one ever since! The one I seen was huge and very expensive tho. I'm going to check around now Ty for the reminder! |
|
|
|
Post by Colorado on Jan 25, 2016 9:32:57 GMT -6
I use to buy fish sticks. Were okay. Not much fish in them . |
|
|
|
Post by spuds on Jan 25, 2016 12:49:50 GMT -6
I use to buy fish sticks. Were okay. Not much fish in them . 40 years ago I used to like McD filet-o-fish. |
|
|
|
Post by Colorado on Jan 26, 2016 8:03:18 GMT -6
I like crackers. Fried crackers sound to me like chips. One can buy all kinds of flours. Crackers are high.
|
|
|
|
Post by Colorado on Jan 26, 2016 8:06:25 GMT -6
What kinds of beans do you mx to cook. ?
|
|
|
|
Post by Pharmer Phil on Jan 26, 2016 8:18:15 GMT -6
What kinds of beans do you mx to cook. ? Whatever I have right now I have a mix of red, black, greasy, turkey craw, lima, pinto and garbanzo Hmm..you may have just determined what I'm fixin' for supper tky |
|
|
|
Post by Pharmer Phil on Jan 26, 2016 8:27:39 GMT -6
I use to buy fish sticks. Were okay. Not much fish in them . 40 years ago I used to like McD filet-o-fish. Don't worry Bro...I'm sure they still have the same box of fillets there...today dtb Heck I used to eat them too Spuds..then one day..I bit into one and got what felt like a TABLESPOON of Hot, Very hot grease all over my tongue....that was the end |
|
|
|
Post by Pharmer Phil on Jan 26, 2016 8:31:53 GMT -6
Phil, Johnny will eat my homemade vegetable soup but he loves a plain ole boiled beef frank. He doesn't eat a bun, just white bread. He doesn't like garlic (neither do I) or onions. Doesn't eat any type of pepper. Makes spaghetti boring. He eats an egg sandwich every morning and will sometimes want another one for dinner. When we have hamburgers they are nothing but salt, pepper, and meat - no added seasonings. He'll at a filet but wants it well done. When we eat out he'll eat ribs - plain - no sauce. He'll eat a Jimmy John's #1 sub with easy lettuce. I can't say he complains. He just won't eat anything that tastes differently than what he wants. If it's too spicey or changed up a bit he'll get him some cereal and be happy. Oh. And he'll eat fishsticks. sounds like a fairly limited diet..But, different strokes for different Pholks.. Laura wasn't a fan of onion..or garlic when we first got together..peppers not so much either.. Now she is a onion lovin..garlic eatin' Pepper head |
|
|
|
Post by Pharmer Phil on Jan 26, 2016 8:34:34 GMT -6
Willow, I'd be down for a plate of either... I do know that the Barramundi is a sea bass...the Garfish...threw me a tad bit, reckon I didn't know of a saltwater gar... We have what we call Billy Gar (a.k.a. Long-nose gar..back home.. an UGLY fish...not fished for..but often caught...especially by commercial fishermen. Interesting tidbit (From Many years ago) the commercial fishermen would take all these to the fish market... A truck came around once a month and picked them up....to take them to a factory that made.. Ready for this?? > > > > > FISH STICKS dtb I can't say if this is still the practice, but I bought fishsticks once about 12 years ago...and was suspect then a little further south there be GATOR GAR....these are HUGE FISH Interesting.. pretty sure our garfish are not the same. They are a salt water fish and very nice eaitng. So I did a Google on the name and came up with this ... Common Names: This large family of world-wide fish species is well represented in Australia. The more common types found here include the near identical eastern and southern sea garfish (Hyporhamphus australis and H. melanochir), the river garfish (H. regularis), the robust garfish or "three-by-two" (Hemiramphus robustus) and the snub-nosed garfish (Arrhamphus sclerolepis). All of these fish are commonly called gars, gardies and beakies in Australia, while in New Zealand the common name for this fish is piper. In other parts of the world they are known as needlefish, halfbeaks and balao or "ballyhoo".Yep, they are not alike, the gar fish You have is much thinner and has a lot less snout hdsk |
|
I highly recommend grating it outside 
