garfish's Profile
Need ideas for protein breakfast
Welsh Rarebit has always been a brecky fave of mine.
Help a Brit plan an American-themed BBQ!
I gotta agree with the pulled pork idea...a desert idea might be praline ice cream sandwiches. Always a big hit with youngins and grown ups alike.
Southern desserts you can't live without
I read throught this pretty quick and I didn't see it so the first one to say red velvet cake is it. I can eat it and I actually like the taste, but looking at it gives me the creeps. On a more positive note...pralines!
How long does it take peas to sprout
You're right. A little background. the garden is small, just two railroad ties long by one wide with another that divides it into two equal parts. when I went out this morning the left side had tons on baby weeds that had to be hoed in. The other side not even a weed. They must have put all the manure on one side.
But I will take your advise and get both sides tested. Thanks for the input.
How long does it take peas to sprout
This I don't know yet because I had the new topsoil hauled in to fill the railroad tie borders a bit higher. I did fertilze after planting as well so I've cosidered the soil was just too hot, but everything on the other side of the garden germinated just fine. Everything one one side of the garden is comming up just fine. But the parsley sets I put out on the other side of the garden seem to be yellowing and almost none of the seeds on that side of the garden germinated. I could put the watermelon, corn, green beans just to being planted too cold...but the peas tell me its anoter problem. What's confusing me is why everything on the other side of the garden is doing so well.
How long does it take peas to sprout
Northwest Ohio...So about the same as you. The thing is I understand why my corn didn't pop. I just planted it too early.
But it's my first year with peas...the ground is fertile...you can smell the manaure when it's wet...and like I said planted the peas two weeks ago. You're prabably right in that I got bad seed.
How long does it take peas to sprout
It's been two weeks and nothing has popped out of the ground. I've heard that peas are plants you want to plant in cold soil.
What does your garden grow?
Northwest Ohio here:
Tomatoes: Early Girl and Rutgers
Sweet Corn
Green beans
Peas
Beets
Collards
Kale
Mustard greens
Basil
Thyme
Parsley
You are such a Luckdog on the Lemons. I was at my aunt's house in Boloxi, MS a couple of weeks ago and she showed me her lemon tree that was in its third year of production. The aroma was heavenly.
I really never start vegetables from seeds
I'm kinda the opposite. I used to start all my plants indoors in the basement with a light setup. I suppose I got earlier yeilds but by the time you harden the plants up outside for a week and wait another week after planting for the stems to thicken up and thier roots to become established...so these days I pretty much start everything directly in the garden from seed.
I did transplant some tomato and herb starts this year, but they never have the heiloom varieties that I really like. If I run across a packet of Brandywine tomato seed in the next few days I'll probably pull up the Rutgers I've planted already and start the brandywine over from seed.
Rainbow trout
okay, you got me. walleye, is great...but then again lake perch is pretty good too.
Hat tip Margshep.
I'm remembering the lake perch my dad and I iced fished for. A little worchestershire, a touch of lemon, and just a bit under the broiler...or the campfire.
Thanks for reviving that memory. It's why I keep a a salt and pepper shaker and a bottle of worchestershire in my glovebox to this day. Lemons?...not so easy long term.
Rainbow trout
Personally, I think rainbow trout are the best tasting freshwater fish in th US. A little bacon fat, lemon and a cast iron skillet will turn that fish into something incredible.
But it is a matter of freshness. They go down hill really fast in the fridge/freezer. We used to catch them on the White River in Arkansas,,,on canned corn cernals as bait.
My humble opinion...any freshwater fish like that needs to be cooked within two days,
And no...it's not anything like salmon,,,Its a very much more a white flesh...and very much too old in any market you may find it.
Faves in the French Quarter?
I used to love the Napoleon House when I spent six months working in Nola back in 83. I'm so glad it's still alive and well.
Giggling and other off-handed or possibly rude behaviour
According to "Amy Vanderbilt's New Complete Book of Etiquite", it is okay to use your bread to sop up remaining sauce if you break the bread with your hands and drop it in the sauce if you then pick the bread back up with your fork. According to her that's appropriate even at State Dinners. Of course your milage may vary depending on what country you live.
I feel like Cliff Claven for remembering this but my dad was a real stickler on table mannors.
Cornbread cookware question
You can use a cake pan just fine, but as has been said the crust won't be as good.
If you don't have a cast iron skillet why not use this as an excuse to get one. Doing a good skillet cornbread is a great way to deepen the seasoning process.
Record Breaking Cold- What's The Best Food?
Add a large quartered onion when you add the spuds and carrots. Forgot that in the above recipe. I'd edit it in the above post but don't see the edit icon anymore. Did they change that?
Record Breaking Cold- What's The Best Food?
Beef Stew:
Dredge:
2# stewing beef in flour
Brown at high heat in batches. Deglaze pot with:
32oz. beef stock. Return beef to pot. Add:
4 cloves of minced garlic
3 bay leaves
1 large sprig Rosemary
Salt
Cayenne pepper
Black pepper
Simmer medeum low for one hour. Add:
1C Cabernet
Simmer 1 additional hour, then add:
32oz. additional beef stock
Peeled and large diced potatoes and carrots (as much as the liquid will handle)
3T Worchestershire
1t dried Thyme
2T Tomato paste
Simmer one additional hour. Adjust seasonings and serve with
Fresh baked baguette from the local bakery for sauce sopping
Chopped parsley garnish
A hunk of Sharp Pinconning
A Cabernet
Spaghetti Squash?
Once I have it baked and scooped out I kinda like treating it like a Thai rice noodle dish by adding:
fish sauce
lime juice
brown sugar
bird chiles or red curry paste
cilantro
shredded galanga
shredded lemon grass
finely ground pork
Thai basil
fried garlic
minced green onion and or shallot
bean sprouts
and some roasted rice powder for a little crunch
Kinda a work in development...if anyone has any ideas on how to improve it feel free to let me know.
Family Lost in the Kitchen
Hillarious thread and so close to home.
My bro-in-law fancies himself a cook. Last year he wanted to do a roasted brisket for Christmas dinner. Sis said fine and let him do it...unsupervised. Well, the electronic thermostat gets to the right temp and he gets it out and looks at it and proclaims that its still bright red in the middle. Sis tells him to put it back in for a few minutes. After another 15 minutes he still says its still bright red so she looks at it. Then she goes over to the waste basket and finds a corned beef brisket wrapping. Fine...so we're having pastrami, but he'd salted it so heavily that it was just inedible.
This year he wanted he wanted to do a standing rib roast and we let him get away from us again. We were playing air hocky with the kids in the basement and we came up and found he'd cut the bones off the roast and trimmed just about every trace of fat off that beautiful piece of meat. When my sis asked him why, he didn't really have an explanation (this pre-roasting). The roast turned out okay but there wasn't enouph fat in the pan to do the Yorkshire Puddings. Before he started carving I asked if he could carve me a couple of slices as thin as he could get them. I ended up with an inch thick slab of meat. He did the same hack job on my Thaksgiving turkey. He did great thin slices for the kids. I guess he thought he was being generous. But seeing this huge Flintstones slab of meat covering my whole plate just made me depressed to the point I put it back and carved my own. If my sis hadn't given him the what-for about it, I'd have felt a bit guilty about it.
So yesterday he and I go to Jungle Jims so I could stock up on goodies for the comming year and he starts picking up things for dinner that night. I ask him if he's checked with sis to see what she has planned and suggest he give her a call. "Nah!," he sais. So we get home and he starts going over what he's picked up for dinner that night and she tells him she has a pasta in red sauce planned. He suggests we do the recipe from his favorite Mafia cookbook. After looking at the recipe we find we have only three of the ingredient from the recipe. He proclaims, "Thats okay, I'll substitute."
I'm not going to tell you the result, but it's gonna be a future family Chistmas story.
Big John's Pork and Beans
okay...I might be old but the boats I've travelled on have been deisel powered. :)
What Florida fish are best to eat?,the best way to cook each?
I did a six month internship in New Orleans back in '83 and I think Redfish was the fish I miss the most. Now here in Ohio It's been almost 25 years since I've had it. Hard to beat just broiled with a little butter, lemon and worchestershire served up with some parsleyed new potatoes and green onions Au Gratin. I do miss it so. You're a luckdog for be able to snag in on your own.
Big John's Pork and Beans
Thanks Givemecarbs...understand its just a chilehood memory...
What Did/Does Your Dad Cook Best?
I pity the kids today...cuz the cartoons suck...but the pancakes live on forever
Big John's Pork and Beans
There was a recent thread about pork and beans over toast which touched my nostalgia button. Went to the local Kroger and couldn't find it.
Does this product still exist?
It was two separate cans taped together with a lumberjack on the lable.
Aging/"Hanging" Chicken?
It's winter here. I happen to be in between jobs right now and have the opportunity to travel. I 'm not familiar with the PM function on this site if there is one.
I just might want your advise in visiting Hong Kong. stucook@bright.net
Thanksgiving leftovers? What's your fave?
I so agree on the Kentucky Hot Brown. I really look forward to those for lunch the next day.
Oops, won't do that again
I made that mistake with a Hobart Rotary slicer wich got a nice portion of the corner of my thumb. When I got back from the emergency room the bandage looked like I had stuck my thumb in the middle of a baseball.
Very creepy finding a detatched piece of yourself on the table.
It's Just Better With Pickles
Many thanks Mallicita. I'll definately give that one a try. The German blood in me tells me I'm gonna realy like it.
Aging/"Hanging" Chicken?
Glad it worked out for you. Wish I could have sampled some of your dishes. One of the things on my list now is buying a chicken in Hong Kong...and sampling the street food
