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What's for Dinner #362 - The May Day Edition

Long day in the Garden...these old bones are creaking...sleep will come fast.

Sipped a little bourbon...
Made some trail rider beans...
Grilled some deer burgers...
Fried a hand full of fries...
Little browned-eyed girl made a single layer yellow buttermilk cake. Covered with Ganache. I'll have a slice with a dab of whipped cream.... Maybe a sliced strawberry?

What's for Dinner #362 - The May Day Edition

I'm crashing this party!!

What's for Dinner #362 - The May Day Edition

Right now. Hurry!!!!!

What's for Dinner #362 - The May Day Edition

Chicken ~ Deep Fried.
Okra ~ Dry Fried.
Squash ~ Smothered.
Butter Beans ~ Simmered.
Bread & Butter Pickles. ~ Home Canned.
Banana Popsicle ~ Kroger

Fried Chicken Assistance

For about the price of a chicken, you can have something like this. There are other inexpensive ones out there that will put you in the ball park.

http://www.walmart.com/ip/Taylor-Week...

Ditch the Zatarains fish fry. Use flour.

Apr 29, 2015
Uncle Bob in Home Cooking

Corn Fungus (Huitlacoche)

No recipe, but I bet I've thrown away over a Million dollars worth.

Apr 29, 2015
Uncle Bob in Home Cooking

You add a pinch of salt. How much is it?

I have measuring spoons for a 'Smidgen' a 'Pinch' and a 'Dash'
According to several 'tests' It takes 8 Pinches to fill up a Teaspoon. Based on that, I would say a pinch is 1/8 teaspoon. This was using Diamond Crystal table salt.

What's for Dinner #361 - April Showers Edition [through April, 29, 2015]

Pass the butter please.

Apr 27, 2015
Uncle Bob in Home Cooking
1

Tiny Cast Iron Skillets

About a year ago I bought a new Lodge 6"OD/5"ID skillet to prove a point... (to myself) after reading it took "forever" to make them non stick. My wife just rolled her eyes as I already own a dump truck full of iron cookware. Anyway, I seasoned it the non rocket scientist way twice, Cooked a little bacon in it three times. Later I cracked a single egg in a little butter...let it set...swirled it around...flipped it and slid it out on a English Muffin. It mostly sits in the cabinet. I will fry an egg in it tonight just for fun :) ~~ Like Gio's idea of dedicating it to toasting spices and nuts.

Apr 26, 2015
Uncle Bob in Cookware
2

What's for Dinner #361 - April Showers Edition [through April, 29, 2015]

Ha! Yes it is. ~ Made a fresh batch yesterday.

What's for Dinner #361 - April Showers Edition [through April, 29, 2015]

Sunday dinner after Church will be: Grilled Chicken Salads with the "Mother Sauce" of Mississippi on top. Peach Cobbler and Coffee for dessert.

The Egg -- Why Is It On Top of Everything?

A couple of poached eggs on on top of Red Beans & Rice can be a sometime good thing.

1/2 half dozen broken on top/in a pot of gumbo to poach is good when the notion strikes. ~~~ Also adding a hard boiled egg to a big bowl of gumbo can be a nice addition at times.

Runny egg on a sandwich.....No
Runny egg on a plate.....Yes
Runny egg on top of Grits....A Must! ;)

bologna..?

Two thick slices fried...Dukes Mayonnaise....sliced Vidalia onion...sliced home grown tomato...on lightly toasted bread. ~~~ About twice a year is awesome.

Apr 24, 2015
Uncle Bob in General Topics
1

Your favorite junk food or guilty pleasure?

Chocolate....

Retire where?

Apr 16, 2015
Uncle Bob in Not About Food
1

The Return of Swordfish

Damn the gunk!!! Full speed ahead. S&P on the grill. Best fish in the ocean.

Edit: That's over wood coals. Not kilowatts or gas.

Bobby Flay and Wife to Split

Awesome thread. Will read it again!

Tried and true Braised Brisket Recipe?

I think most people used 2 liter regular Coke.

I remember when you couldn't beg people to buy them at 79 cents a pound. Then the coke fad, and cooking low temps for hours came along...The rest is history.

Apr 07, 2015
Uncle Bob in Home Cooking
1

The "Food Babe" Blogger Is Full of Shit

Is she a former Rolling Stone employee?

Are you the main shopper/cook at home?

No.
No.

It's a team effort. We shop together and each has their "specialties" to methods and recipes in the kitchen.

Apr 07, 2015
Uncle Bob in Not About Food

Tried and true Braised Brisket Recipe?

Coca-Cola used to be the fad.

Apr 07, 2015
Uncle Bob in Home Cooking

Buttermilk dessert recipes?

Buttermilk pie.

WARNING! Tilapia sold as red snapper (Izumidai) in sushi restaurants.

<For the record, mislabeled fish is sold in every type of restaurant, not just Asian.>

Damn straight ~ Fish markets, grocery stores too!

Mar 28, 2015
Uncle Bob in General Topics
1

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Deeply Southern-Lightly Fried Catfish.
Slaw or mustard greens from the freezer? Hmmmm maybe with some turnip roots from the garden?
Hush puppies or maybe just a pone of corn bread.
Twice fried potatoes is a very distinct possibility.
Oh! How could I forget...I have fresh oysters!!! They will be in the mix as well.

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

Three or two Margaritas, and I'm all in!!

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

I'm full as a tick after...

Potato and Leek soup..
Corned Beef..
Cabbage...
Potatoes..
Soda Bread....
Irish Coffee in a little while....

What is Reasoning Behind Southern Extremely Salty Bacon?

Yep. I'm guilty of frying up a piece or two of the modern version. Good stuff. The salt is a good contrast to the thick sweet cane syrup on a cat head biscuit. I know you know of what I speak. ;)

What is Reasoning Behind Southern Extremely Salty Bacon?

The methodology would have been fairly consistent to achieve the goal of preservation. Recipes (levels of salt) may have varied to personal taste. Geographics may have played a role as well. ~~ Modern day versions are all over the board. Aging plays a role in final results too.

Mar 17, 2015
Uncle Bob in General Topics

What is Reasoning Behind Southern Extremely Salty Bacon?

Colonial America would have starved to death if not for salting, drying, pickling, and preserving. So, not sure that "southern" necessarily applies. ~ As stated, dry/cured salt/cured preserved meats, poultry, and fish can be very salty if not prepared properly. Even then, to some, it can remain too salty. Not to me. I drool just thinking about it. Especially the ham.

Then there is salt pork... AKA salt meat. In times past a pork belly was Salted down, wrapped in butcher paper and kept in old stores laying on the counter along with a hoop of cheese. Sold by the pound, customers would cut off the amount of salt meat they wanted..to be used as seasoning or for frying. To fry, it was sliced and soaked in water over night. Still on the salty side, but oh so delicious. It has it's own unique flavor. A must at camp along with with eggs, grits, biscuits, cane syrup, gravy, boiled coffee etc.

Next on the menu is 'pickle meat'....pickled pork, often cured and shipped in wooden barrels called 'butts'. No self respecting Cajun would eat his red beans and rice without pickle meat.

Rambled enough. Have fun!

Mar 17, 2015
Uncle Bob in General Topics
2

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

Drink some bourbon...
Cook a pot of rice.......
Make a kick ass creole sauce......
Cook up some catfish...Lightly Fried
French Bread for soppin...
Serve fish over rice, sauce over all.
Maybe a slice of Stromberry pie.