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Post by rdback on Jul 13, 2022 11:18:13 GMT -5
Had these pork steaks off the grill the other night. Catch 'em on sale and they make a fine, inexpensive meal. Served with grilled corn-on-the-cob and potato salad./url=https://ibb.co/pLDdCV3] [/url]
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Post by Deleted on Jul 13, 2022 18:09:52 GMT -5
Pork steaks are yummy and those look good, too. I like the pork steaks better than the pork chops anymore, chops are too lean.
Along with all the booze buying, got some deep fried shrimp at Long John Silvers, 8 of those, 2 hush puppies and double green beans made it a dab closer to healthy-ish. Add a route 44 cherry limeade from Sonic and real nice after the heat. Dumped ice on the zucchini slices for bread and butter pickles, doing those tomorrow.
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Post by hairymooseknuckles on Jul 14, 2022 17:04:52 GMT -5
A bowl of Red, hunk of cornbread and slices of avocado.
I made Double D sure I posted this in the correct thread. I’m probably the only knucklehead that eats chili n the summer. I made a big picture of peach sun tea, but the whole jar slipped out of my hands and broke as I was carrying it in. I caused quite the commotion I must say.
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Post by brownrexx on Jul 14, 2022 17:33:01 GMT -5
Kind of a strange meal here tonight but I wanted to make some things with squash so we had parmesan crusted yellow squash baked in the oven along with herb stuffed zucchini which has fresh parsley, dill, garlic, tomato, olive oil and breadcrumbs. I tested topping one of the zucchini with cheese (it's the dark one) but we liked it better without the cheese. I also had some breaded okra in the freezer so I fried those and in case the other items were not so well received by DH, I also made some grilled ham and cheese. It turned out that he liked everything including the stuffed zucchini which surprised me. 20220714_174118 (2) by Brownrexx, on Flickr
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Post by spike on Jul 14, 2022 17:43:54 GMT -5
Pork chops and mashed! But part of me wants to invade brownrexx,!
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Post by Deleted on Jul 14, 2022 17:47:32 GMT -5
I am not ashamed to admit it, I just love zukes most anyway they are fixed ! Versitile and yummy. Your squash picture looks wonderful, BR.
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Post by brownrexx on Jul 14, 2022 18:15:29 GMT -5
Pork chops and mashed! But part of me wants to invade brownrexx,! Stop in any time you are in PA. My DH does not like hot meals in the summer so it's a constant challenge to make something that we will both like.
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Post by pepperhead212 on Jul 14, 2022 23:05:03 GMT -5
I made something in my Instant Pot today - an Indian dish similar to that Chole Masala I made a while back, using that same spice mix I made then. I first made up a mix of 1/3 c each of toor dal, mung dal, and masoor dal, plus 1/2 c whole oat groats. I just cooked this in 4 1/2 c water, and 1/2 tb salt - seasoning came later - for 13 min, and let the pressure release naturally. While that cooked, I got all the other ingredients ready. When the pressure was released, I removed the dal mix into a bowl. Then used the IP to sauté the onions in 2 tb coconut oil, followed by the peppers, for several minutes, until softened. Then I cooked the garlic, ginger, and chili mix about a minute, with 3 tb of the chole masala spice mix, then I added the tomatoes - a generous 2 c chopped up - and 3/4 tsp turmeric. I cooked this on sauté/low, until very thick, stirring frequently. Then I stirred in all the vegetables, and 1/2 c water, brought it to a boil, hit "off", then slow cook/high, covered, and simmered about 25 minutes. Then, I stirred in the dal mix, a little more water, and 3/4 tsp garam masala, and let it cook while I prepared the tarka. For this I heated 1 tb coconut oil over a medium heat, adding the tsp each of mustard seed and cumin seed, and when it started crackling, the pepper pieces, and after 30 sec or so, 12 curry leaves, and 1/2 tsp asafoetida, and after 20 sec or so, scraped it into the IP, mixed it in, and served it with some cilantro. Tomorrow I'll take some over to my friend's house, with a couple of chutneys I know they love. And she always has some flatbreads! 5 days worth of okra, to put in an Indian dish I threw together. by pepperhead212, on Flickr Onions, and the minced up ginger, garlic, and green chili pepper. by pepperhead212, on Flickr Diced up bottle gourd, to cook with the okra. by pepperhead212, on Flickr About 2 cups of sweet peppers, to add to the veggies. by pepperhead212, on Flickr About 2 cups of tomatoes, to be chopped up fine, for the sauce. by pepperhead212, on Flickr Bottle Gourd and okra, stirred into the seasoned tomato sauce, to be simmered about 25 minutes. by pepperhead212, on Flickr The cooked dal and oat mix, stirred into the vegetables. by pepperhead212, on Flickr Seasonings for the tarka, mustard seed and cumin seed, kashmiri chili, and asafetida with cumin leaves. by pepperhead212, on Flickr Stirring the tarka in, to temper the dish, and cook a few minutes. by pepperhead212, on Flickr Finished vegetable subzi, made with some of the chole masala, 3 dals, and some oat groats. by pepperhead212, on Flickr
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Post by Laura_in_FL on Jul 15, 2022 11:29:06 GMT -5
... I’m probably the only knucklehead that eats chili n the summer... Nah, chili is good ANY time of the year! Though I have to admit it's even better after you come in from the cold on a winter's day. There's nothing like holding bowl of hot chili, smelling that delicious aroma, and letting the heat coming through the bowl warm up your hands until the temptation overcomes you and you dig in.
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Post by brownrexx on Jul 16, 2022 13:17:51 GMT -5
Nah, chili is good ANY time of the year! We don't eat much chili in the summer either but fresh tomatoes would make it good!
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Post by pepperhead212 on Jul 16, 2022 14:06:04 GMT -5
As much as I like chili, it's not a summer dish for me. It's one of those long cooked dishes, that fresh tomatoes would be wasted in, to me. And I'm talking about the true chili - all beef, no beans, right hairymooseknuckles? Or have the laws in Texas changed? And my favorite way to cook it is in the oven, @275°, for about 3 hours. You will never find my oven on for things like that in the summer! However, I have used the gas grill as an oven, on occasion. Today I made up my first batch of gazpacho, using some very ripe tomatoes, some cukes, peppers, and garlic from the garden, plus the other stuff. It's chilling now - later I'll dice up some things, and cut up some garlic chives to go with it. One of my favorite cool dishes in the summertime!
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Post by Deleted on Jul 16, 2022 14:33:15 GMT -5
As much as I like chili, it's not a summer dish for me. It's one of those long cooked dishes, that fresh tomatoes would be wasted in, to me. And I'm talking about the true chili - all beef, no beans, right hairymooseknuckles ? Or have the laws in Texas changed? And my favorite way to cook it is in the oven, @275°, for about 3 hours. You will never find my oven on for things like that in the summer! However, I have used the gas grill as an oven, on occasion. Today I made up my first batch of gazpacho, using some very ripe tomatoes, some cukes, peppers, and garlic from the garden, plus the other stuff. It's chilling now - later I'll dice up some things, and cut up some garlic chives to go with it. One of my favorite cool dishes in the summertime! Though I like chili with tomatoes as well, to me, "true" chili ( if there is such a thing as recipes morph over time and cultures) would be toasted dry gauillo and ancho peppers, maybe some mesilla, then pureed with some stock, garlic, onions and then slow simmered with little cubes of meat, usually beef scraps. Slow simmered for most of a day, maybe a little masa harina added at the end to thicken it and give it that texture. Salt and pepper, of course.
But, it is like a stew recipe in many ways, depends who you are and how you like it.
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Post by hairymooseknuckles on Jul 16, 2022 16:15:01 GMT -5
pepperhead212, Yes there’s a Texas rule somewhere that states no beans in chili, but anyone that knows me, knows I love beans. Course I love chili too. I can eat it either way. I do draw the line at putting corn, hominy, rhubarb, pumpkin, chicken and other scraps from the cookie jar in it. LAUGHING! I mean, you can put whatever you like in it, just don’t serve it to me and say you made a bowl of red. What we generally make just has meat and spices. When no one is looking, I’ll add pinto beans. I did learn this week I ain’t partial to cilantro in chili. I like cilantro too, but not real fond of it in my chili. We had some chorizo that we needed to use and made it into chili and threw some cilantro in to use it up. I was able to eat it, but I probably won’t request it again. I have never tried white chili. Would I? Ummmm I dunno. If I was extremely hungry, I reckon I would, but I wouldn’t go around bragging about it. Hahahaaaa! I’m not what you call a chili snob. We have chili snobs here btw. They tend to be a little on the fanatical side. There’s many stories about the origin of chili. Which ones are true? Gosh, I don’t have a clue, but my theory is thus. If indeed it was invented on a trail drive, I figure they threw in what they had including some kind of dried bean. True? Maybe, Maybe not, but it does make sense to my notion. If on the other hand it was invented by the Chili Queens of San Antonio, nine will get you ten it was made with beans. Why? Well they had beans. You use what you have. I doubt Chili was invented by anyone North of Texas. Wrong? Could be, but that’s my opinion. Both of those stories make sense, but it’s likely we’ll never know. If you get a chance, read up on the Chili Queens. It’s very interesting. Some say they had to quit due to sanitary reasons. Is that True? I’m going out on a limb and say probably not. I have a couple guesses, but sanitation isn’t one of them. I’ll say this, I bet that was an exciting place to be on a Saturday night. LAUGHING!!!!!
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Post by september on Jul 16, 2022 16:46:57 GMT -5
hairymooseknuckles , The Chili Queens still exist in many Mexican small towns. On Saturday night, the ladies set up their tables around the perimeter of the town plaza, and you can wander around sampling various local dishes, main courses and deserts. You soon get to know whose table draws the most customers! Sometimes its in conjunction with some holiday, and then you get a band or local musicians. I love this kind of food and atmosphere! As to whether real chili has beans or not, I doubt anyone except the food police really care! As long as the end result tastes good. It makes perfect sense for the cooks on the cattle drives or ranches to stretch out the portions by adding beans to the stew. But if the bean supply ran out, they'd be limited to chili con carne. (with meat) On a tangent - I remember wishing I could taste the greasy beany looking stuff the crew sat around the campfire eating off their tin plates on "Rawhide" (the best TV western of it's time.) Too bad it was in black and white, so you couldn't tell what all was in the stew.
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Post by Deleted on Jul 16, 2022 19:35:55 GMT -5
Most any chili is the way people want it to be, like a stew is. Down in Mexico is where my original exposure to the dish was, but doesn't mean it is right or wrong.
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Post by spike on Jul 16, 2022 20:15:44 GMT -5
Tonight hubs wanted cheeseburgers! Can't get much easier than that! I also made the bro a bowl of egg salad. I’m not what you call a chili snob. Ditto! With beans or without. Just give me a hunk of cornbread and a spoon!!
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Post by pepperhead212 on Jul 16, 2022 21:05:30 GMT -5
I'm another one that loves beans, as anyone that looks at my shelves knows! But if I make a dish with chili ingredients plus beans, I have to call it something else. And a favorite bean for things like that are the Mexican black beans - the almost round, shiny ones, I used to have to stock up on in a Mexican grocery, not close to here. But now, they are everywhere! At least around here. @imp I also add that masa harina at the end, to thicken chili up, and give that fantastic flavor. And that "stew type" is my favorite, though sometimes I grind a small amount of it, to add texture to the stew.
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Post by Deleted on Jul 16, 2022 21:57:46 GMT -5
Well we all have a good guess at whether these fellas were eating beans....
And this one always makes me laugh.
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Post by pepperhead212 on Jul 16, 2022 23:21:56 GMT -5
One of my favorite movies of all time!!! And two of the funniest scenes, though there were so many! Can't get much cheaper than this, with everything from the garden, except salt, vinegar, and olive oil. And the croutons. My first gazpacho of the season! As soon as I get around 3 lbs of ripe tomatoes (there have been more, but mostly cherries, and not all at once), I do this. The sweet peppers were from a friend's garden (no sweet peppers here!). The garlic was the smallest head this season, equal to a medium clove. Just over 3 lbs of tomatoes, for the gazpacho. by pepperhead212, on Flickr Tomatoes pureed, about 3 lbs, with 3 tb chia seeds, to thicken. by pepperhead212, on Flickr Remaining veggies for the gazpacho. by pepperhead212, on Flickr A little bit of the tomatoes, pureed with the veggies, sherry vinegar, and some olive oil, emulsified with it at the end. by pepperhead212, on Flickr About 3 quarts of gazpacho, to have for a few meals! by pepperhead212, on Flickr A friend came over and helped me eat some of it, along with some diced tomatoes and cukes (was out of peppers), some chopped garlic chives, and some croutons.
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Post by Deleted on Jul 16, 2022 23:44:19 GMT -5
That sounds not only quick, but cool and refreshing.
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Post by spike on Jul 17, 2022 10:16:12 GMT -5
I was informed by the bro that tonight he is cooking. Now yesterday I made him egg salad! Today he is making us Roast Beef, with mashed potatoes, gravy and peas! LOL Fair trade! So many times having my big bro live right across the street is so ding dang annoying, cause I am not 12, I am grown GOSH. But on days like today? I guess I will keep him
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Post by brownrexx on Jul 17, 2022 14:43:26 GMT -5
I like to cook but sometimes I just do not feel like it and today is one of those days.
I am making a big tuna salad to be eaten on saltines. Hubby will have his first Caprese salad of the summer. I bought a home grown tomato at the farm store yesterday and a ball of fresh mozzarella cheese. I grew basil so I will pick some of that. I will not have any ripe tomatoes except for the Sun Gold cherry tomatoes for another couple of weeks.
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Post by Deleted on Jul 17, 2022 20:02:33 GMT -5
Too darned hot, 112 today, so salads and some quick butter poached shrimp is it. Homemade ranch for the salads and maybe crackers, LOL.
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Post by pepperhead212 on Jul 17, 2022 23:01:04 GMT -5
That gazpacho was good again today - twice! Still a few bowls left. I got another salad I'm making tomorrow. Just too hot, and getting hotter.
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Post by brownrexx on Jul 18, 2022 8:11:48 GMT -5
I planned salads here tonight too with home made celery seed dressing.
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Post by Laura_in_FL on Jul 18, 2022 9:03:58 GMT -5
I am on a different tack here - homemade lasagna tonight. (Down here, if I never used my oven whenever it's hot, I'd rarely get to use my oven!) I haven't made a lasagna in a while and the kids are excited about it, since lasagna is one of the few things that they ALL like.
Plus I am making a big lasagna, so we can have a leftovers night later this week. It takes only a little more time to make a large lasagna than a little one, so whenever I go to the trouble of making a lasagna, I always make a big pan full.
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Post by spike on Jul 18, 2022 13:28:29 GMT -5
Nice cool day and I have a hankering for some pork steaks . . . I am looking at you rdback,. Sadly I don't get to grill mine cause hubs doesn't like things cooked on a grill. I am pretty sure that is grounds for divorce >,<
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Post by Deleted on Jul 18, 2022 21:49:08 GMT -5
Made what was basically a creamed spinach, using half and half, plenty of butter, lots of minced garlic, some salt and pepper, added sliced mushrooms and about a pound and a half of big shrimp at the end, cooked until the shrimp were barely done. Enough for tomorrow too.
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Post by pepperhead212 on Jul 18, 2022 23:00:06 GMT -5
I haven't cooked anything here for a few days, except boiling water for iced tea, and steamed a couple of veggies in the MW. It's just been too hot! Today I had a couple more bowls of that gazpacho, for lunch, then in the late afternoon, and then I made a salad later on, with some cooked barley, some diced tomatoes and cucumbers, a very small clove of garlic, mashed, and minced with a generous amount of basil and a jalapeño pepper, some diced feta cheese, and some snipped garlic chives. The dressing was some white rice vinegar and a fairly strong EVOO, salt, and a generous amount of black pepper. I found the frozen (!) barley when I was putting some things in the freezer a couple of days ago, and it was about 2 c, left from a bunch I had cooked a couple of months ago, and it froze well - just thawed it, rinsed it well, and drained. I halved the cucumber, scooped out the seeds, and diced it - ended up being about half the volume of the tomatoes, that I kept adding, until it looked right! I used a large Amish Gold Slicer, which is a fairly fleshy tomato, and a smaller Brandyboy F2, a fairly fleshy one, too, and the best tasting! I diced up 4 green grapes, adding them one at a time, until it looked about right. Then I stirred in the other ingredients. Absolutely delicious, and 2 bowls left for tomorrow! The feta was a new (to me) variety I got from Aldi, and it was good, but mild, because it's cow's milk - has a buttery flavor, which would be good in a pasta, where the feta is the main flavor, but it isn't noticed as much here. I used to use one from Trader Joe's, but I haven't been there in a LONG time! So another, even stronger brand I get at Shop-Rite - Dodoni - and that's what I usually put in these salads I make in the summertime. Amish Gold Slicers, to dice up for salad. by pepperhead212, on Flickr Barley, tomato, cucumber, and feta salad. by pepperhead212, on Flickr Feta cheese from Aldi, used in salad. by pepperhead212, on Flickr
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Post by september on Jul 19, 2022 8:41:43 GMT -5
pepperhead212 , that looks easy and good! Is this just regular barley like for soups? It does take a long time to cook - even the instant variety is slow for me, so freezing extra would be a time saver for future use.
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