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speakhandsforme's Profile

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What Are You Planning For New Years Day?

Black eyeds, of course. Slow cooked on the stove with a ham bone. Mustard greens (I prefer them to collards) slow braised, as strict tradition, with some kind of pork, probably more ham. And cornbread.

Dec 28, 2013
speakhandsforme in Home Cooking

Your family favorite black eyed peas recipes?

Yes, indeed. As far as I'm concerned your granny's recipe is the only way to eat them. Are you having collards, mustards or turnips to go with?

Dec 28, 2013
speakhandsforme in Home Cooking

Good Japanese recipes for novice cook?

I am young (21) and still relatively inexperienced in the kitchen. I have gotten fairly good at things that may seem fancy to a non-CH but really only involve simple ingredients: think smitten kitchen's ratatouille on crusty bread, with chevre and a poached egg. Chicken piccata with the deglazed pan sauce. A perfectly cooked steak. This week while I have some free time before the next semester starts, I'll probably try my hand at baking a simple yeast bread of some kind from scratch.

Things with more complicated recipes and ingredient lists scare me a little more. My attempts at Indian food haven't been spectacular. But there's a new guy who likes Japanese and I'd like to know if there are any recipes that seem doable for someone of my skill level that could still wow him. I should say that a stir-fry is not beyond the realm of possibility but is there anything else?

TIA!

Dec 28, 2013
speakhandsforme in Home Cooking

Is alcohol almost always a part of your meals/get togethers?

There is NEVER alcohol at my family get-togethers. You can blame fundamentalist Christianity for that one. Seriously, my Southern Baptist and Pentecostal grandmothers would have a cow if they knew one drink had ever passed these lips...

Other reasons than religious craziness include my dad being a dry-for-the-last-20-years alcoholic. He was in rehab before I was born, so he's got that fervent "not in my house" thing going on.

When it's just my mom and stepdad, though, he'll occasionally make me a screwdriver or something now that I'm 21. My mom has stopped drinking completely the past few months. Stepdad enjoys his daily after-5pm bourbon and water.

Dec 09, 2013
speakhandsforme in Not About Food

What's for Dinner #253 - The Countdown to Thanksgiving Edition [Through Nov. 4, 2013]

Premarinated pork tenderloin, baked. Steamed broccoli florets. Homemade mac and cheese (yay, I did it right!). Sweet tea.

Nov 07, 2013
speakhandsforme in Home Cooking
2

What's for Dinner #254 - The Leaves are Almost Gone Edition [through Nov 9, 2013]

Leftovers?

Nov 05, 2013
speakhandsforme in Home Cooking
1

What's for Dinner #252 - The Halloween Edition [Through October 31, 2013]

If I'm interpreting Uncle Bob's post correctly, the turnips will be cut into manageable chunks and then cooked in the same pot as the greens. That's how we cook greens at my house, anyway.

Oct 31, 2013
speakhandsforme in Home Cooking

Your Thanksgiving 2013 Menus

TG is always a large family affair for us, usually with around 20 people or more in attendance, and everyone brings something. Here's the usual spread:

Two turkeys - one roasted, one deep fried
Ham
Cornbread chicken dressing
Sausage dressing
Some type of greens, hopefully mustards this year (my fave)
Sweet potato casserole
Field peas with snaps
A salad my grandma makes of cottage cheese plus minced cucumbers, radishes and scallions
Waldorf salad
Deviled eggs
Some kind of jello monstrosity
Various and sundry desserts

Plus much more I'm sure I'm forgetting.

Oct 31, 2013
speakhandsforme in Home Cooking
1

What's for Dinner #251 - The "Final Blaze and Annihilation of Fall" Edition [Through Oct 25, 2013]

Hey, we're doing stuffed veggies here too! I made stuffed cabbage, but Mr. Speak isn't big on cabbage, so I made him stuffed bell peppers instead with the same filling. It all works out - I hate bell peppers, LOL.

Oct 24, 2013
speakhandsforme in Home Cooking
1

What's for Dinner #251 - The "Final Blaze and Annihilation of Fall" Edition [Through Oct 25, 2013]

If only I had a real job and an actual income... I just keep telling myself "after law school... after law school...."

Anyway, yeah, it's a lot of comfort-type food, but Mr. Speak was *very* picky before we started dating/living together, and he's come a long way. Today we made a list of veggies that he is at least willing to try, so that will help. The only things he absolutely rejects are shellfish (clams and mussels) and typical aversions like brussels sprouts.

So it's sort of an exercise in finding things to make that are:
1. Relatively inexpensive
2. Relatively easy to make, as I'm still very much a novice cook
3. Healthy
4. Sufficiently palate-expanding for me and sufficiently easy-tasty for him.

Oct 23, 2013
speakhandsforme in Home Cooking
2

What's for Dinner #251 - The "Final Blaze and Annihilation of Fall" Edition [Through Oct 25, 2013]

Since we're "poor" college students and Mr. Speak's parents pay our grocery bill (bless them), we attempt to limit our grocery shopping to no more than $125 once a month. So today I planned meals until we go home for Thanksgiving.

Included for this month:

stuffed cabbage rolls (peppers for Mr. Speak)
bacon corn hash from SK
a creamy soup made from hash leftovers
Cuban sandwiches with black beans/rice and plantains
Pork tenderloin, mac and cheese and steamed broccoli
Broccoli cheese soup if there's leftover broccoli
Steak night! with crispy smashed baby Yukons and Caesar salad
Chicken valdostana with wild rice and creamed spinach
Roasted turkey breast with mashed parsnip and dressing
Good old spaghetti bolognese.

I try to cook new things and recycle as little as possible to keep us interested. So of those meals, the stuffed cabbage, Cubans, plantains, broccoli cheese soup, chicken valdostana, creamed spinach, mashed parsnip, and roasted turkey are all new cookin' to me. I *may* make homemade chicken/cornbread dressing for the turkey instead of stovetop, but we'll see.

Oh, and I tried homemade mac and cheese once and it was inedibly bad, so I'm following a different recipe this time. Hopefully more successful.

Oct 23, 2013
speakhandsforme in Home Cooking
9

What's for Dinner #251 - The "Final Blaze and Annihilation of Fall" Edition [Through Oct 25, 2013]

Trust me, I'd rather have seasons!

Oct 21, 2013
speakhandsforme in Home Cooking

What's for Dinner #251 - The "Final Blaze and Annihilation of Fall" Edition [Through Oct 25, 2013]

Whoops, let me correct myself: The high for today was 91. With the requisite humidity. But yeah, go Florida fall! woohoo!

NOT

Oct 21, 2013
speakhandsforme in Home Cooking
1

What's for Dinner #251 - The "Final Blaze and Annihilation of Fall" Edition [Through Oct 25, 2013]

Final blaze and annihilation of fall? LOL. It was 85 and sunny here today. *sigh*

Tonight may be a bacon and egg sandwich... again.

Oct 21, 2013
speakhandsforme in Home Cooking
5

What's For Dinner? # 250 - The National Chicken Cacciatore Day Edition [Through October 21, 2013]

Steak burritos!

Oct 17, 2013
speakhandsforme in Home Cooking
1

What's For Dinner? # 250 - The National Chicken Cacciatore Day Edition [Through October 21, 2013]

Whoops! I was following this recipe (roughly). Sorry for the confusion.

http://www.epicurious.com/recipes/foo...

Oct 17, 2013
speakhandsforme in Home Cooking
1

What's For Dinner? # 250 - The National Chicken Cacciatore Day Edition [Through October 21, 2013]

Copied and pasted from #249:

Quick and easy pasta carbonara. Instead of mixing the raw egg into the hot pasta, I poached it and put it on top. Because I would eat shoe leather if it had a poached egg on top.

Oct 15, 2013
speakhandsforme in Home Cooking
4

What's for Dinner #249- Columbus Day Edition [Through Oct 15, 2013]

Quick and easy pasta carbonara. Instead of mixing the raw egg into the hot pasta, I poached it and put it on top. Because I would eat shoe leather if it had a poached egg on top.

Oct 15, 2013
speakhandsforme in Home Cooking
1

Barilla Pasta anti-gay comments

To most, you can be straight and what's called an "ally" to the community. Though there is some contention surrounding this self-ID, most queers will know what you mean.

Speaking of the word "queer," this is the term I and my friends use to identify ourselves on the LGBTQAI+ spectrum. Just a catchall term for those who don't fall into the gender and/or sexuality binaries.

Oct 14, 2013
speakhandsforme in Food Media & News

Barilla Pasta anti-gay comments

Don't you know? We queers have a conference call every morning to discuss the schedule for the day.

9am - Public orgies
11am - Brunch (duh)
1pm - Destroying the traditional family
3pm - Bringing about the apocalypse
5pm - Satanist chants

Oct 14, 2013
speakhandsforme in Food Media & News
4

What's for Dinner #249- Columbus Day Edition [Through Oct 15, 2013]

Leftover pasta. Tomorrow is chicken cordon blue wraps for Mr. Speak (he's trying to lose weight) and roasted acorn squash stuffed with wild rice for me. :)

Oct 11, 2013
speakhandsforme in Home Cooking
1

The Very Best Egg Sandwich

1. Put two slices of white bread in the toaster. Just plain ol' whitey white corporate America bread.
2. Put 4 strips bacon, cut in half, into pan. Cook until not soft but not hard - you want chewy, but not limp.
3. Crack an egg into the bacon grease left in the pan. While it's frying on one side, push down the toaster button.
4. Flip egg, but DON'T break the yolk. Cook until the white on the other side is just done. Your bread should pop up right as it finishes.
5. Slather Duke's mayo on inside of both pieces of bread. Layer bacon, egg, and a nice piece of cheddar.

Runny yolk will be sopped up with the sandwich. mmm...

Oct 11, 2013
speakhandsforme in Home Cooking

The Very Best Egg Sandwich

Not wrong. Velveeta is the crowning glory of cheese product.

Oct 11, 2013
speakhandsforme in Home Cooking

What's for Dinner #248 - Falling Leaves Edition through October 11, 2013

Bowtie pasta with thyme, pancetta, peas, and a Parm cream sauce. :)

Oct 09, 2013
speakhandsforme in Home Cooking
5

What's for Dinner #248 - Falling Leaves Edition through October 11, 2013

I had an even better idea: I minced the overcooked eggs and just stirred them back into the sauce, then poached new eggs in the reheated sauce when I was ready to eat. :)

Oct 09, 2013
speakhandsforme in Home Cooking

What's for Dinner #248 - Falling Leaves Edition through October 11, 2013

Yeah, it's like an Italian shakshuka. Lots of garlic, and Italian herbs and chevre instead of hot peppers and feta.

Oct 09, 2013
speakhandsforme in Home Cooking

What's for Dinner #248 - Falling Leaves Edition through October 11, 2013

Yes, I saw! I should have specified: the eggs are indeed poached in the sauce. I made it all in a smallish pot, so I put the overpoached eggs in a separate container, and I'll poach a new egg in the sauce whenever I reheat it. I'll probably eat one good egg and one old (only slightly less good!) egg each portion.

Oct 08, 2013
speakhandsforme in Home Cooking

What's for Dinner #248 - Falling Leaves Edition through October 11, 2013

Copied from the #247 I accidentally posted in, lest someone here miss my thrilling culinary adventures:

Poached eggs on toast is one of my favorite, favorite things. So tonight I made what I call Italian shakshuka: just shakshuka without the hot peppers and with a little Italian dried herbs instead.

Served it on toasted slices of roasted garlic bread (from the lovely Publix) with chevre.

Sadly, I overpoached the eggs, and now the yolks are crumbly and there's no yolky goodness to mix with the sauce. SO SAD. And there's four overpoached eggs left. No matter, I'll probably just set them aside and poach a new one each time I reheat the sauce. Problem solved.

Oct 08, 2013
speakhandsforme in Home Cooking
1

What's for Dinner #247 - the Indian Summer Edition (Through October 6, 2013)

Poached eggs on toast is one of my favorite, favorite things. So tonight I made what I call Italian shakshuka: just shakshuka without the hot peppers and with a little Italian dried herbs instead.

Served it on toasted slices of roasted garlic bread (from the lovely Publix) with chevre.

Sadly, I overpoached the eggs, and now the yolks are crumbly and there's no yolky goodness to mix with the sauce. SO SAD. And there's four overpoached eggs left. No matter, I'll probably just set them aside and poach a new one each time I reheat the sauce. Problem solved.

Oct 08, 2013
speakhandsforme in Home Cooking
1

What's for Dinner #247 - the Indian Summer Edition (Through October 6, 2013)

Thanks to everyone who congratulated me about the LSAT! I feel good about it :)

Oct 07, 2013
speakhandsforme in Home Cooking
2