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Post by spike on Jun 29, 2022 20:05:05 GMT -5
Happy Birthday to your hubby!!
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Post by hairymooseknuckles on Jun 29, 2022 23:11:44 GMT -5
brownrexx , whipped icing is pretty good. I prefer cream cheese icing, but whipped isn’t bad. The one I don’t like is what I call crisco icing. It leaves a greasy feeling in the roof of my mouth. Give him my best and Happy Birthday wishes!
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Post by brownrexx on Jun 30, 2022 8:07:58 GMT -5
Thanks hairymooseknuckles, he was very happy that I did not make a big fuss about his birthday and he liked the cupcakes but I didn't like the icing. It didn't taste greasy exactly but was like a thick Cool-Whip. I would not buy that again.
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Post by hairymooseknuckles on Jun 30, 2022 9:41:05 GMT -5
Don’t know bout supper, but I had a real good breakfast. I had French toast with peaches and brown sugar with a few slices of bacon.
I don’t eat French Toast too often, but it was a nice change.
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Post by hairymooseknuckles on Jun 30, 2022 10:34:56 GMT -5
brownrexx, I guess if I had to pick a favorite cake, I guess I’d go with German Chocolate. I’ve always liked it as long as I remember. I also like a Coconut Cake with cream cheese coconut frosting. It’s generally a toss up which one I want on my birthday. I really don’t care for store bought cakes all that much, but the local Ice Cream Parlor makes a mean ice cream cake, so if I’ve been good all year, I get one of those. My great niece loves cake! She and I have a piggy contest on her Birthday on who can eat the most cake. I’ve never won that contest! I’m a pretty hearty eater too! Let’s see other cakes I enjoy include Italian Cream. That’s a right tasty cake. There’s lots of cakes we make that’s really not a cake at all. They are more what you’d call a dessert. Dump Cakes, Yum Yum Cake, Banana Split Cake, etc. I guess u can tell I kinda like cake. All except Pound Cake. I don’t much care for that. I can eat it though. Oh yes, I’d better not leave out my wife’s 22 minute chocolate cake she makes by pouring a boiling mixture over the dry ingredients then baking. It’s a fairly good cake, but it’s more fudgy than cake. There is a pretty funny story about the Yum Yum cake. I used to date this girl who wasn’t the smartest chicken in the shed. She was blonde and cute and in those days, that’s about the only requirements that needed to be met. We worked together with a whole bunch of other people. Now this cute little blonde girl absolutely loved Yum Yum cake and I decided to teach her how to make it. This was years before cell phone and internet. I sent her to Safeway (store) to buy 2 cans of Yum Yum. Well, as you know there ain’t no such thing. Haha! She looked all over Safeway asking every employee in the store where the Yum Yum’s were. She came back to work without Yum Yum’s. We told her “Honey, we can’t make the cake without Yum Yum’s, so off she went in search of them at another store. By this time Me, the Boss, and all the rest of our group were falling down laughing. When she did come back, we broke down and told her there weren’t any such fruit.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Jun 30, 2022 11:42:34 GMT -5
but the local Ice Cream Parlor makes a mean ice cream cake, so if I’ve been good all year, I get one of those. Have you EVER had one?!!! I am having a hard time you being good all year , LOL !!
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Post by hairymooseknuckles on Jun 30, 2022 12:08:09 GMT -5
but the local Ice Cream Parlor makes a mean ice cream cake, so if I’ve been good all year, I get one of those. Have you EVER had one?!!! I am having a hard time you being good all year , LOL !! I know!, Right?
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Post by pepperhead212 on Jun 30, 2022 14:31:15 GMT -5
I took my last loaf of bread out of the freezer last night, so I wouldn't have to heat anything! I cut into one of those rolls of braunschweiger, from Aldi, to make a sandwich earlier, and ate a number of cherry tomatoes. I'll make a cucumber salad, with something later - don't know what yet.
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Post by spike on Jun 30, 2022 14:55:12 GMT -5
Roast beef in the slow cooker and mashed potatoes!
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Post by hairymooseknuckles on Jun 30, 2022 17:39:54 GMT -5
Grilled Sirloin, French Fries, Corn.
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Post by brownrexx on Jun 30, 2022 19:11:56 GMT -5
Big salads with my garden lettuce and grilled chicken and then out for ice cream.
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Post by september on Jun 30, 2022 22:37:18 GMT -5
Left over spaghetti from last night!
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Post by mchsheritagegarden on Jun 30, 2022 22:47:39 GMT -5
I made this last night for dinner; Chicken Scallopine w/a Lime Beurre Blanc Sauce.
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Post by september on Jul 1, 2022 8:32:37 GMT -5
mchsheritagegarden , Oh, so we have another fancy pants cook here! Looks delicious! (I'm jealous!)
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Post by brownrexx on Jul 1, 2022 14:49:45 GMT -5
mchsheritagegarden , Oh, so we have another fancy pants cook here! Looks delicious! (I'm jealous! Oh good, I love fancy pants cooks!
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Post by Laura_in_FL on Jul 1, 2022 16:03:22 GMT -5
I've had lemon beurre blanc sauces, but never lime. I bet it was good, though! On Tuesday I told my youngest to pick a recipe that he hadn't done before that would be somewhat challenging, and then make up a shopping list. On Wednesday, we would go to the store, get the ingredients, and I would help him make it. He came up with a couple of ridiculously easy suggestions until I reminded him of the "somewhat challenging" criteria. Then he came up with a steamed whole fish recipe. I was actually really impressed that he wasn't grossed out by the fish heads or worried about dealing with the bones - he has only in the past couple of years accepted fish, and he has only ever eaten fish as fillets either sautéed or deep-fried. But off we went. The only whole fish we could find that were the right size were snapper ($$ - yikes!), but we got them. We asked the person behind the fish counter to scale them, but when we got home I ended up having to mostly re-do her scaling job. This is when I remembered why I had always scaled fish OUTSIDE in the past. And I was picking scales out of my hair for hours afterwards. The recipe also called for removing the gills, which I have never done before...when I have cleaned fish in the past I just chopped off the heads. I struggled with that a bit (there must be some special spot to cut, but I couldn't figure out how to remove the gills without mangling the heads. After fussing with that for a while, I asked my son if he would mind if we just removed the heads. Then I learned that my fillet knife is not as sharp as I thought; I struggled with making neat cross-hatches but finally got them done. But eventually the fish and all of the other ingredients were all prepped. Being that my son had picked an Alton Brown recipe, the recipe did not just call for us to season and steam the fish - oh, no! First we had to construct a steaming rig big enough to hold all of the fish at the same time, steam the fish, make a jus, and do a hot oil skin sear at the end. All came out pretty well at the end (though I couldn't help but think of about ten different ways to make that recipe easier and probably have it taste the same). We all enjoyed the end result, but agreed that we would just cook some nice fillets in foil or parchment packets the next time we want steamed fish. But I was proud of my son for sticking with me to the end. He hates to get his hands dirty, but he did not shy away from handling and working with the raw fish. And we all agreed that in the future we will just go to a restaurant if we want fancy-pants whole steamed fish!
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Post by octave1 on Jul 1, 2022 16:42:37 GMT -5
The recipe also called for removing the gills, which I have never done before...when I have cleaned fish in the past I just chopped off the heads. I struggled with that a bit (there must be some special spot to cut, but I couldn't figure out how to remove the gills without mangling the heads. After fussing with that for a while, I asked my son if he would mind if we just removed the heads. Then I learned that my fillet knife is not as sharp as I thought; I struggled with making neat cross-hatches but finally got them done. Laura_in_FL , the easiest way to remove gills is with a pair of scissors Keep the operculum (gill cover) open and cut where the gills attach to the body. With a bit of practice one can remove gills and innards in one shot, since respratory and digestive system are attached. But since you will be settling for fish fillet in the future, I doubt fish gut masterful removal is ever going to be one of your life goals
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Post by hairymooseknuckles on Jul 1, 2022 17:08:40 GMT -5
I guess I cook fish a little differently than most. If it crappie/bass/bluegill what not. I scale, Cut off head, make slits along fins, rip ‘‘em out with pliers, make a slit, gut. Soak in salty water. Get a big bowl of flour, seasoning, roll and throw in hot grease. I leave the tail on too. Nothing better than crispy tail.
Catfish depends on the size whether I fry whole or fillet it.
I don’t take to eating anything that ain’t beheaded. I’m kinda funny that way.
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Post by hairymooseknuckles on Jul 1, 2022 17:17:12 GMT -5
Well shucks, I got so busy with the cleaning fish story, I plum forgot to mention what I had for sup. I had bought a big black diamond watermelon and stuck it in the deep freeze for about 2.5 hours. Oh man, that sucker was good n cold! I’m as full as a blue tick coonhound!
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Post by brownrexx on Jul 1, 2022 19:18:43 GMT -5
Baked, stuffed chicken breasts, buttered Swiss chard from the garden and stewed tomatoes & okra from the freezer.
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Post by pepperhead212 on Jul 1, 2022 22:18:05 GMT -5
I made a simple dal, to try that new Sambar cucumber in. It was a simple dal, with mild seasonings (imagine that!), to see what the flavor was like in a cooked dish, and it was good, but next time it will have more seasonings. The flavor and aroma was mild, when raw, and no different than other cukes, but the seeds were barely forming. It seemed like it had stopped growing about 3 days ago, which is why I picked it, but next time I'll let it stay on longer. Also made some quick pickles, but they weren't quite ready yet. Here's that first Sambar cucumber, seeds not at all developed. Made just over a half cup, diced up. by pepperhead212, on Flickr A simple chana dal, with cooked cucumber, and a few spices. by pepperhead212, on Flickr Finished chana dal, topped with some garlic chives and cilantro. by pepperhead212, on Flickr
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Post by hairymooseknuckles on Jul 2, 2022 15:09:45 GMT -5
Oh yes, back to my cleaning fish story. My Uncle used to fillet every crappie he caught. That’s about all he ever caught because that’s what he was fishing for. Once in a blue moon a bass or catfish would find his bait, but man o man, that was somewhat of a rare occasion. He and his neighbor used to throw big fish fry’s pretty regularly. They would limit out just about every day they went. They would come home fillet, throw fillets in a 5 gallon bucket, cover the fillets with water, put lid on and stick bucket in freezer. Next day, add to bucket, next day rinse and repeat. They thought I had endless days of vacation because they would bug me to come fish. Once in awhile, I’d give in and go fish. I do like to fish, but I had to make a living too. Me working 3 miles from where they fished didn’t help matters either!
I always thought they were wasteful not keeping the tails. That’s actually my favorite part. Yeah, Yeah, there’s no meat on the tail fin, but they kinda like tader chips to me.
Ok ok, nuff about Knuckles. Back to your regular scheduled programming.
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Post by hairymooseknuckles on Jul 2, 2022 15:13:19 GMT -5
Oh one more thing! Them darn catfish will mess up a hand quick. You learn real quick how to handle them once them suckers clamp down on a thumb. Don’t let them fins poke u either or you’ll be sorry. They hurt like a big dog!
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Post by spike on Jul 2, 2022 16:59:41 GMT -5
mchsheritagegarden , Oh, so we have another fancy pants cook here! Looks delicious! (I'm jealous! Oh good, I love fancy pants cooks!
I have a fork!!!
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Post by september on Jul 2, 2022 21:45:32 GMT -5
hairymooseknuckles , I love the crunchy tails too! And crunchy chicken wing tips -- my mother-in-law would cut them off before cooking, horrors, that's the best part! Must be a family thing, my husband won't eat the ends of shrimp tails, but ok by me, I take them off his plate for an extra treat.
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Post by mchsheritagegarden on Jul 2, 2022 23:13:00 GMT -5
By the way...nothing super fancy about that Chicken Scallopine image I posted recently.
It is in this month's Cooks Illustrated magazine (on sale now at your local retailer). Just follow the directions.
If anyone tries to make it...follow the advice about the amount of oil to use when frying, it does make a difference when properly browning the chicken.
Oh...I also didn't have any lemons at the time, but I had limes...so it became a Lime Beurre Blanc Sauce...and it was good!!!
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Post by brownrexx on Jul 4, 2022 11:01:35 GMT -5
We don't do anything special for the 4th of July so tonight's dinner is something that hubby likes and I find super boring and bland. paulf you would like this. It has no onions, no okra and no spices. It is a PA Dutch meal called Ham and Green Beans. I shred some ham, add cut up home grown potatoes and some of my home grown green beans. Cover with water and that's it! At least it has good, garden veggies but is so boring. I just cook in the Crock Pot for several house. It is bland like boiled meat and vegetables but he likes it and I wanted to make him something with those little potatoes that he grew from my sprouted potatoes. I will be having an omelet and some sautéed zucchini (my first one)
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Post by Laura_in_FL on Jul 4, 2022 12:11:44 GMT -5
We are going to the in-laws in a little while and grilling burgers and dogs. Yes, there will be store-bought buns.
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Post by spike on Jul 4, 2022 15:39:04 GMT -5
We are having something similar brownrexx,. Hit the Amish store this morning. Having fresh picked green beans, new red potatoes, a candy onion, bacon and bacon fat just covered in water and cooked! Heaven in a bowl!
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Post by hairymooseknuckles on Jul 4, 2022 17:04:44 GMT -5
We are having something similar brownrexx ,. Hit the Amish store this morning. Having fresh picked green beans, new red potatoes, a candy onion, bacon and bacon fat just covered in water and cooked! Heaven in a bowl! I make this pretty often when I have fresh beans. This and a pan of cornbread is a hearty meal for me. One more thing. If you make leather britches, you can have this year round. The leather britches take longer to get tender than fresh beans, but a good soaking all night, followed by simmering the next day gets you something that will make you slap yourself.
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