tcamp, I use store bought crusts for quiche all the time with with great results.
Aside from kale, a crust and eggs, what elss makes up your yummy looking kick ass quiche?
These are smoked in a smoker..wonder if they dry out?
I doubt moisture loss is a problme if enough moisture or lipids are present.
Hot smoking at 200-250F proteins is different than cold smoking things like fish where low fat can be of concern.
But they all work and achieve a very good final product.
The seitan is kinda out there and still being fussed with for a good T&T solution, but try it and report back.
Last night was a 1.5 lb. flat iron steak on the baby gas grill, rubbed with sonoran seasoning and olive oil pre-grill.
Side was the remaining goat cheese, cream, fresh tomato, basil, chive and garlic pasta.
Garlic bread for crunch.
Now what to do with the remaining 1lb. of grilled beef is the question.Hmmm......
Ya know, I;ll still take a little overdone brocolli florettes to ones that are undercooked. I don;t like steamtable soft, but butter and garlic sauce spackels a lot imperfections, if ya know what I mean. LOL.
I;ve gotta do a TCC style pork loin too on the grill soon before it gets too cold. But I need to make a run to buy the Trini hot sauce. It's....in...my...near...clutches...Ugh.
I usually carve a few pumpkins each year because I get a fair amount of T ot T'ers each year.
Got up early for the Sunday Flea, then came home and cooked a batch of cannolini beans in garlic and chick stock until soft and mashable and folded in fresh sautued baby spinach with more garlic at the end for a weeks worth of "greens and beans" over pasta and also grilled some fresh butcher made chicken and apple sausages to go with it. All of which went into the fridge as I had the rest of the leftover Shrimp with lobster sauce, white rice and steamed broccoli for dinner that needed eatin' while watching NFL.
Tonite will be grilled flat iron steak and sides TBD.
The stuffed green pepper casserole was also hit.
"Canned tomatos" could mean anything from diced, to puree, to sauce to whole , to crushed to stewed.
Sauce will be void of tomato chunks, but very capable.
Should be fine.
emglow, if you download the Banana Splits Theme Song and then download Bob Marley's "Buffalo Soldier" and then just mega speed it up, you have the Banana Split rythm.
Changed lyrics of course.LOL.
Yes, It's da same. fact.
"Four banana, three banana, two bananas, one
You had me at onion gravy.
I had them too and they had the paraffin coated bags for keeping the milk from leaking out.
Great for camping--or doing the blanket and card table tent camping in your family room. LOLZ.
And EM23, those 6 or 8 packs of mini boxed cerearals always had a few "healthy ringers" in the lot.
There was a Peanut butter puffs cereal that I did not like at all wayback when that the Aldi's Peanut Puffs thread has me iffy on. LOL.
Was not a big fan of marshmallows in my cereal too.
Now, as a long grown adult, I keep Cocoa Krispies and Cap'n Crunch in my pantry.
Just becasue I am growing old doesn't mean I have to act or eat old.
And I still love me oatmeal or yogurt for breakfast as well.
As I mentioned in WFD #330, I;m trying to develop on the fly a "Tried and True" first time (yes-oh the irony) stuffed green pepper casserole for that single friend that failed to come over to learn how to make one. I've got 5 recipes I;m adopting into one.
I abhore green peppers unless tradtionally stuffed, so I know the componets taste yummy, but the final product will be the receiver's taste test.
I dropped off this morning so we'll see.
Dinner for my green pepper hating self was leftover wonton soup and lots of white wine. LOLZ.But yum.
I just hope I get my loaf pan back dammit.
Short work day here, so I;m right now trying to slam together a "Tried and True" first time (yes-oh the irony) stuffed green pepper casserole for that single friend that failed to come over to learn how to make one. I've got 5 recipes I;m adopting into one.
I'll post pics.
It's ready for assembly and into the oven so it should be intersting.
Coin toss for dinner for me tonite.
Pics on that choice forthcoming later. :-)
I;ve got to eat my way thru my fridge this weekend for both home cooked and take-away goodies.
I don;t use ground turkey or ground chicken for the very reasons you state.
The end results come out what I call "mealy" and mushy. Thus why I don't use it anymore.
I've used it in chili, tacos, meat loaf etc. I used to buy it as a low fat alternative to beef, but enough research debunked that to me.
And from what part of Germany would the inclusion of buttermilk be typically included in the marinade and braising liquid for sauerbraten ?
And then I assume you make a second brine with no buttermilk for the long cook brasing process?
I never boil my brine since it will actually be useda as the cooking solution during the braisng process.
It's an un-needed cook step to me.
When I first looked at that pic, I was WTH< look how big that person's fingers are. Like---Shreck sized. Ewww.
Then I looked again. Hahaha.
Leftovers this week with a 1/2 Philly grinder with red onions and sweet red sauce and sweet potato fries in the toaster oven now with a horseradish, sweet onion, mustard dipping sauce.
I've been a WFD slacker this week. Boo .
But also keep in mind the beef will be cooked well into the well done phase.
This is not a medidum rare, rare, black and blue thing here.
If smelly I;d pitch, but you are NOT making f&*(ing beef tenderloin here.
Check youself before you wreck yourself CHHC. :-)
If fully submerged, it should be fine.
If at least flipped a few times in that marinade it should be fine.
I do mine 3 to 4 days flipping once in the morning and once when home from work.
If worried, pull, pat dry and cut a deep slice a few inches from the end , pull apart and smell. Bad beef will let you know real quick via the scent. If it still smells like fresh beef, go ahead and cook.
I can smell bad beef a mile away.
Years ago I had to go and buy an Audi A4 tiptronic automatic due to a foot injury, as the rest of my cars all had(and still do have) 3 pedals. :-)
Relearning that clutch thing can take time. :-P
Ick. Cooking is hard. LOLOLZ.
Where's my carryout app so I can order take-away.
Teaching at home cooking has "jumped the shark".
I don't know where folks think their food comes from.
It's an ad nauseum topic here.
Fried chicken fingers, ketchup, fries, pizza, ranch dressing and chicken wings are the new soylent green.
We built the beast.
Now it's just a matter of finding a nice frilly sun dress or big man wrangler jeans to hide it's bulge.
In the end, you can't perform a task unless you are taught somewhere along your lifetime to do the task in the first place.
The idea of an App fixing your dinner is kewl. But that has epic fail written all over it.
I cook or smoke, pull and freeze 1 lb tubs of shoulder all day long all the time.
They'll last at least 3 months in a good frezer.
Gently thaw, stir and gently reheat and serve.
What do you use as a sauce and for cheese for the CP fld?
Red sauce and either aged mozzerella or provolone is the industy std. around here.
rjbh20, that first pic made me scream wild rice (and added mushrooms even to make more betterer (sic), LOLZ) which the last pic does indeed address-duh me, and then there is mashed sweet potatoes or sweet potato puree' with whatever you want to add to dial up or down the sweetness and spice level.
CH sures get ones brain a churnin'.
I'd first ask what is the spice angle you are taking on the salmon as you do not want it to clash with the starch or veg seasonings.
I love African spiced cous cous with yellow currants, nuts and green peas as a base, but a goat cheese and cream orzo with fresh tomatoes also works for me.
If I'm doing an Asian spice on the salmon, then I do jasmine rice or white rice with cilantro.
I seldom do a veggie base under my protein, as I do it as a side such as roasted seasonal vegetables, roasted brussel sprouts with basalmic vinegar, sauteed spinach in garlic and olive oil, sauteed baby carrots in ginger and butter, etc., but they need to match up with the rest of the meal.
A creamy polenta may work, but I often find it heavy.
I do a teriyaki glazed salmon over white rice tossed with yellow currants, pine nuts and furiaki as a base with sauteed spinach on the side and my guests love it.
In the end I just hate to have to root around under the proteind to get to my veggies, while a grain or quinoa based base, benefits from any juice or baste run-off from the protein.
It's just my preference.
Lunch out and butcher shop swing by and then there was the huge once a year Adidas tent sale too that means huge shoes and sports gear markdowns over 75% especially the Olympic and World Cup leftovers. Feet are happy. Wallet not so much.
Last of the red sauce with meatballs and sausage over spaghetti and a veal and spinach ravioli tonite. Grated fontinella on top. So boring but still so good.
Eyeing lots of dinner options this week adn Il;ve got a good bit of brocolli to go thru.
For that recipe you link to, yes you can.
Where you run into problems is with the Chinese style Egg Drop soups where a slurry of cornstarch and water is folded in during cooking to thicken it up.
The slurry will congeal when the soup is refridgerated, but once brought up to a high heat will loosen it up and make it normal.
But, the soup you link to will be fine if frozen.
Last nite was Indian take-away, but it was pissing rain all day and night yesterday , so by the time I got home, all I felt in the mood for out of the big order was one of the two "fist sized" veggie samosas that my hole-in-the-wall Indian joint sells for $1.25 ea. Yes--that's a 10" oval plate it is on.
Saag paneer and chicken makhani along with garlic naan tonite. Yum.
And they geve me an extra "clamshell" (White styrofoam sandwich holder but they fill up both halves with rice and them slam it shut) of basmati rice cooked with green cardamon and cloves, so I;m going to need to figure out how to use that up.
Friend wants to learn how to make stuffed green pepper casserole so that is tomorrow's interactive cookin endeavor during Sunday NFL games.
No "couch time" for me this weekend. LOL.
My 21 year old nephew can sit down to a meal, eat three portions of everything, and then comeback 90 minutes to 2 hours later and annouce he was heading to Wendy's for a burger and fries.
I smoked a huge portion of beef ribs last Holiday season where I gifted more than half to him and they lasted less than a day ( really 12 hours) between him and his 95 lb. carnivore but non-cooking wife.
I host enough parties, cookouts and GTG's with yongsters that I never under-estimate the power of their chow appetite.
BTDT. A lot. Hahahahaha.
Iowagirl, I just LOVE all of the lettuce entertain you.com restaurants in ChiTown.
Wild Fire is among the best. Good choice.
I've never had a bad meal at any of them.
I decided to attack the rear hedge row with loppers and a hedge trimmer late afternoon which left me pretty tired come dinner time, but I still wanted to make something vs. pulling out a Lean Cuisine, so it was pasta carbonara.
Quick and easy. :-)
Tonite will be dinner out or take-away likely, but some cooking of some kind will be done in the kitchen on Saturday.