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What's for Dinner #331 - the Pumpkin Carving Edition

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?
And I assume you either sautee or blanch your kale to get the water out.

TIA>

My epic smoked seitan experiment!

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These are smoked in a smoker..wonder if they dry out?

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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.
Sure as hell looks delish.

Oct 21, 2014
jjjrfoodie in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition

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......
:-)

What's for Dinner #331 - the Pumpkin Carving Edition

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.

What's for Dinner #331 - the Pumpkin Carving Edition

BOO!

Lolz.

I usually carve a few pumpkins each year because I get a fair amount of T ot T'ers each year.
Last year was a "One eyed Alien" among others.

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.
To quote Charlie Sheen, "#WINNING."

Hahahahaha.

Quick!! Help Needed

"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.

Oct 18, 2014
jjjrfoodie in Home Cooking

Cereal and Saturday Morning Cartoons

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.
Nah han nah, nah nah nah nah, nah nah nah, nah nah nah nah...
Yep.

Changed lyrics of course.LOL.

Yes, It's da same. fact.
Banana Splits was shot in a locale I know and love. :-)
:)

"Four banana, three banana, two bananas, one
All bananas playing in the bright warm sun,
Flipping like a pancake, popping like a cork,
Fleagle, Bingo, Drooper and, Snork."

LOL.

Oct 18, 2014
jjjrfoodie in General Topics

What's for Dinner #331 - the Pumpkin Carving Edition

You had me at onion gravy.
Yum.

Oct 18, 2014
jjjrfoodie in Home Cooking

Cereal and Saturday Morning Cartoons

LOL>

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.

Oct 18, 2014
jjjrfoodie in General Topics

Cereal and Saturday Morning Cartoons

Quisp.
And then Honeycomb.
Then swap back and forth between Fruit Loops and Sugar Pops with Sugar Pop Pete.(later to become Sugar Corn Pops.)

Now, as a long grown adult, I keep Cocoa Krispies and Cap'n Crunch in my pantry.
My new obcessions is Chocolato Zucharitas aka Chocolate Frosted Flakes.

Just becasue I am growing old doesn't mean I have to act or eat old.
Cheerios? Ha. I;ll eat roasted brussel sprouts all day long before cheerios.
And I LOVE roasted brussel sprouts.

And I still love me oatmeal or yogurt for breakfast as well.

Oct 18, 2014
jjjrfoodie in General Topics

What's for Dinner #331 - the Pumpkin Carving Edition

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.

Ground beef
Cooked rice
can dice tomatoes
small can tomato sauce
Worchestershire sauce
Soy sauce
cider vinegar
honey
sauteed onions and celery
some parm cheese
usual spices
6 oz. cheddar cheese with half cubed and layered and 1/2 grated.

Cook beef
Cook rice
Cook tomtaos and spices and the rest like you would do a quick cook red sauce.
layer up in loaf pan with beef/rice/sauce, then cheddar, then parn then blanched green peppers.
Repeat and top with cheddar. Bake.

Dinner for my green pepper hating self was leftover wonton soup and lots of white wine. LOLZ.But yum.
BTW, I do like chicken caccitore with green peppers and onions.
On the otherhand, you put green peppers on my pizza or on my Philly cheese steak, and I'll never be your freind again.
:-P

I just hope I get my loaf pan back dammit.

Hahahahaha!

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

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.
Even more interesting is 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.

Coin toss for dinner for me tonite.
Flat iron steak on the grill with leftover goat cheese , tomato and basil cream sauce pasta with a side of steamed broccolli,---OR---leftover take-away shrimp with lobster sauce with steamed rice and fresh steamed broccoli I need to use up, and leftover wonton soup to start.

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.
Not a shameful problem to have I guess. Hahaha.

Cooking ground poultry?

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.
i find poultry in its whole or parted state awesome.
As a ground meat, not so much.
Too much mosture to cook off before it sears/browns crispy and once that moisture is cooked off it turns dry in a heartbeat.

Oct 16, 2014
jjjrfoodie in Home Cooking

Sauerbraten screw up

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?

Oct 16, 2014
jjjrfoodie in Home Cooking

Sauerbraten screw up

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.

Oct 16, 2014
jjjrfoodie in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

LOL rjbh20.

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 .

:-(

Sauerbraten screw up

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. :-)

Oct 15, 2014
jjjrfoodie in Home Cooking

Sauerbraten screw up

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.
:-)

Oct 15, 2014
jjjrfoodie in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Congratulations Harters!

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
Hahahaha.

Oct 15, 2014
jjjrfoodie in Home Cooking

TIME 10-20-14 Article on Home Cooking

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What do CH people have to say about this?
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Ick. Cooking is hard. LOLOLZ.

Where's my carryout app so I can order take-away.
No way my butt could look fat in these "skinny jeans," I just had a boneless skinless fried chicken salad for lunch with ranch dressing and vegetable Lo Mein from the chinese place for dinner.
Look at all those ^&*ing veggies!!!
Sooo healty.

Teaching at home cooking has "jumped the shark".
And I"ve had to help many a youngin' that it IS that easy to cook at home. Just no rote knowledge nor any family learing institution help as well these days.
You want me to touch and cut up a DEAD chicken from the grocery?????????

Double Ick.

I don't know where folks think their food comes from.
It's LOLarious.

It's an ad nauseum topic here.
High schools find it not necessary, not affordable as a class or sexist.

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.

Oct 13, 2014
jjjrfoodie in Food Media & News

Can i freeze this dish without the recipe being affected?... only for a few days

Freeze away.

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.

Very easy.

Oct 13, 2014
jjjrfoodie in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

What do you use as a sauce and for cheese for the CP fld?
Or do you use any at all and go al Milanese style?

Red sauce and either aged mozzerella or provolone is the industy std. around here.

Just curious.

Oct 13, 2014
jjjrfoodie in Home Cooking

Your favorite "bed", or "base" for grilled salmon main

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'.

;-)

Oct 13, 2014
jjjrfoodie in Home Cooking

Your favorite "bed", or "base" for grilled salmon main

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.

Good luck.

Oct 13, 2014
jjjrfoodie in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Long day.
Early morning at the outdoor flea/antique sale where cast iren pots, pans and skillets were aplenty. One seller had a vintage mouli barrel grater for $3 in mint shape that since I have 2 and a Zyliss grater, I am full up so I passed. Stock pic of the grater they had below. Had the red wooden handle too.

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.
Eek.
But that cream of wild rice and mushroom soup, french onion soup and corn chowder all sound so so good.

Yum.
LOL.

Can you freeze egg drop soup??

For that recipe you link to, yes you can.
I freeze wonton soup all the time and I freeze greens and beans (cannolini beans and fresh sauteed spinach in chicken broth) with no thawing problems.
The cooked eggs should be fine thanks to thier suspension in the broth.

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.
I have had problems though where I have frozen it and once thawed and heated, the soup refuses to smooth out and stays "gelatinized" and lumpy and relly unappealing. Flavor is fine, texture is not good at all due to the broth thickening agents , NOT the egg.

But, the soup you link to will be fine if frozen.

Good luck.

Oct 12, 2014
jjjrfoodie in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

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.
Sour cream and sweet mango chundo pickle as as the condiments.

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.

:-)

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

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My only question is how much food a 6'8" rower can consume in a single meal. I'm betting it's an impressive amount!
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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.

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

Iowagirl, I just LOVE all of the lettuce entertain you.com restaurants in ChiTown.

Wild Fire is among the best. Good choice.
I also like Big Bowl.

I've never had a bad meal at any of them.

Safe travels.

Oct 10, 2014
jjjrfoodie in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

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.
In the time it took to cook the angel hair and toss in some frozen peas in the boiling pasta water, the bacon was finished in the toater oven and all tossed with an egg, black pepper and grated romano. A tomato from teh garden with sea salt and basalmic as some vegg.

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.