Deleted
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Joined: January 1970
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Post by Deleted on Oct 24, 2019 0:32:53 GMT -5
Red beans and rice, more rice than beans, LOL, and about 2 hours later, a fair sized iceberg lettuce salad with a piece of fried bacon chopped up and , though not real healthy, added the bacon grease to the salad with a bit of ranch dressing.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Oct 24, 2019 20:43:09 GMT -5
Lazy today and missed going to get my ham bone for beans, so fried a bigger potato for supper, and having a snack of edamame beans.
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Post by paquebot on Oct 24, 2019 21:47:52 GMT -5
Red Baron pizza!
Martin
The truth is more important than the facts.
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Post by mgulfcoastguy on Oct 24, 2019 21:52:28 GMT -5
Arby’s
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Post by brownrexx on Oct 25, 2019 7:56:34 GMT -5
hamburgers, slaw, bean with bacon (thanks brownrexx,) How did the beans turn out bestofour? I am wondering if you had difficulty with them since you didn't say anything more.
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Post by bestofour on Oct 25, 2019 8:21:24 GMT -5
hamburgers, slaw, bean with bacon (thanks brownrexx,) How did the beans turn out bestofour? I am wondering if you had difficulty with them since you didn't say anything more. We liked them. Actually ate left overs the next night. Like you had mentioned, bolita beans taste like a mild version of pinto beans. Very good.
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Post by brownrexx on Oct 25, 2019 8:44:45 GMT -5
bestofour, I am so glad. Sometimes first efforts cooking with dry beans is problematic until you get a feel for how long they take to cook and how much heat to give them. A really SLOW simmer works best in my opinion. Did you like them enough to want to grow them next year?
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Post by ahntjudy on Oct 25, 2019 15:32:07 GMT -5
Baked chicken and roasted carrots later...Had a nice salad earlier...
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Post by brownrexx on Oct 25, 2019 16:30:39 GMT -5
Chicken quesadillas containing some of my fresh bell peppers and a side of my homemade pear chutney.
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Post by bestofour on Oct 25, 2019 18:43:35 GMT -5
bestofour, I am so glad. Sometimes first efforts cooking with dry beans is problematic until you get a feel for how long they take to cook and how much heat to give them. A really SLOW simmer works best in my opinion. Did you like them enough to want to grow them next year? I've cooked dried beans before just never any I've grown and yes, I'm going to save some to plant. The others you sent are almost too pretty to eat.
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Post by ahntjudy on Oct 26, 2019 10:39:07 GMT -5
Leftover chicken something...
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Post by brownrexx on Oct 26, 2019 13:52:35 GMT -5
The others you sent are almost too pretty to eat. They really are pretty but I sent way more than you need for planting so do eat some. I was actually surprised at how good they tasted last year. I have discovered that I like the smaller beans better than the larger ones since the big ones seem more starchy to me. I worked outside all day today and I don't feel like cooking so I am taking hubby to a restaurant for dinner. One thing that I know I am getting as a side dish is fried eggplant. I never make that at home and it would not be as good as eggplant in the deep fryer anyway.
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Post by spike on Oct 26, 2019 17:33:01 GMT -5
Lettin my Polish blood flow! Sauerkraut Pierogi, Kielbasa and beer!
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Post by pepperhead212 on Oct 26, 2019 21:17:05 GMT -5
I got a craving for this when I harvested all that spearmint yesterday! This is the hottest dish I have made all year, and for me to day that, you can imagine how hot it is! This is a favorite dish of mine, and definitely one of the hottest! The original recipe had 30 Thai bird peppers, so it was actually hotter, but the peppers I use are a little larger, milder, and have more flavor. It is from southern Thailand, which is why it has some of that sweet soy sauce, which is very thick, and has molasses in it, as the sweetener. The original recipe used fresh rice noodles, but I use the dried ones - more available, and I always have some on hand. Sometimes, however, when I go to the SE Asian market, I'll pick up some fresh, as it really is good with those, as well. The original recipe called for holy basil, but I rarely have that, and I have found that the spearmint and basil combination is better; this time I used about half mint, 1/4 seratta basil, and 1/4 Thai basil. I've made it with all Thai basil, and all Italian basil, and liked it more with the Italian, but the mint adds greatly to both And I usually use the jicama or kohlrabi for the crunch - better with the fresh veggies, when available. As usual, this goes very fast, once the cooking starts. Mahagony Fire Noodles 12 oz wide rice noodles; soaked in warm water 30 m 30 thai birds; OR 15-20 thai dragons 10 cloves garlic 1 1/4 lbs boneless chicken; sliced 1/4 x 1/2 x 2 in. 8 oz bamboo shoots; sliced 1 tb oil 1/2 cup water or chicken broth 1 tsp white pepper; ground 2 tb fish sauce 1 tb oyster sauce 2 tb sweet black soy sauce 1 1/2 tb sugar 1 1/2 cup(s) holy basil (fresh); loosely packed, OR 3/4 cup Italian basil; AND 3/4 cup(s) mint leaves 2 tb oil A. Make a paste in the mortar with the Chiles and garlic (or make the paste in a food processor). Add 1 tb fish sauce to the chicken, and stir to coat; let marinate 15 min or so, while preparing other things. Measure out the pepper, the other tb of fish sauce, oyster sauce, soy sauce, and sugar into a bowl together. Drain noodles and have all ing. ready by the wok. B. If using canned bamboo shoots, drain them, pat dry, and stir-fry them in 1 tb oil over med-high heat for 1 min. Pour onto a paper towel, cool, and blot dry. I do this just to get that "canned flavor" out of them. C. Heat a large wok (I use my 20") over high heat; add oil, swirl, and heat briefly. Add chili paste and dtir-fry 15 sec. Add chicken and bamboo shoots and SF 30 sec. Add noodles and broth or water, and toss 1 min. Add the pepper, sauces and sugar and SF 1-1 1/2 min., or until noodles are soft and no longer hard inside. Remove from heat, toss with the herbs, and serve. Variations: 1 lb fresh rice noodles may be used, adding when only 1-1 1/2 min of cooking is left. 1 lb of dry pasta may be used, undercooked slightly, and added as with the rice noodles. Peppers to be used in Mahogany Fire Noodles by pepperhead212, on Flickr Thai ingredients for Mahogany Fire Noodles, plus the herbs by pepperhead212, on Flickr Ingredients for Mahogany Fire Noodles, mise en place. by pepperhead212, on Flickr Chili and garlic paste, stir fried briefly. by pepperhead212, on Flickr Stir-frying chicken briefly. by pepperhead212, on Flickr Finishing up the stir-fry of the Mahogany Fire Noodles, with remaining ingredients. by pepperhead212, on Flickr Tossing in the herbs, off heat by pepperhead212, on Flickr Finished Mahogany Fire Noodles by pepperhead212, on Flickr
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Post by september on Oct 27, 2019 0:41:52 GMT -5
pepperhead212 , I would love a taste of that last plate. I'm ready to put a fork through the computer screen! Husband is away pheasant hunting in another state for a few days, so I have not cooked other than making a pot of fish chowder that I ate on for two days. Finished it off for lunch, so supper was peanut butter and jelly on toast with Lady Grey tea. With chips and salsa an hour later.
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Deleted
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Joined: January 1970
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Post by Deleted on Oct 27, 2019 1:05:48 GMT -5
Smoked ham bone and mayacoba beans and rice soup or stew. Got a huge ham bone for beans from a local smokehouse and also a even bigger "dog" bone, too, both with lots of meat and wonderful cartilage for just $1.00. Cooked up 1/2 of it, and will cook the rest tomorrow adding in some carrots and maybe some potato or cabbage as well. Some will go into smaller freezer containers for those "I don't feel like cooking" days.
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Post by brownrexx on Oct 27, 2019 15:10:53 GMT -5
Obviously looks are deceiving. That dish looks wonderful pepperhead212 , but I could probably not survive one bite! No healthy meal here tonight. Hubby asked for a nostalgia meal from his childhood. He wants canned Campbell's pork and beans with cut up hot dogs mixed into it. No seasonings, just canned beans. This would not be my favorite meal but he rarely makes meal requests so that's what we are having tonight. I am also planning on oven frying the last of the fresh okra and I added a few slices of my last green tomatoes to oven fry them as well.
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Post by pepperhead212 on Oct 27, 2019 15:24:04 GMT -5
september, brownrexx I've made that dish with milder peppers, for people who couldn't take the intense heat. Fresno is a good one - maybe 3 large, or 4 smaller ones, and even the seeds taken out, would make it milder. This gives about the same amount of pepper flesh, to give that flavor. I have those "cherry" peppers this year, that were supposed to be fresnos - similar, but even milder, and I also froze those, and may use them in similar dishes, for people who don't want this incredible heat, but I want to share some of these dishes with.
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Post by brownrexx on Oct 27, 2019 16:38:05 GMT -5
I am also planning on oven frying the last of the fresh okra and I added a few slices of my last green tomatoes to oven fry them as well. 20191027_171126 by Brownrexx, on Flickr
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Post by pepperhead212 on Oct 27, 2019 19:10:23 GMT -5
A friend came over and helped me eat some of those fire noodles from last night, but I wanted to make a side dish (you really can't eat much of that stuff!). I had a little over a lb of beans, plus last night I halved over a qt of my last cherry tomatoes. This made me think of making up a mix of the som tum dressing I make, but milder, and it turned out great! This was definitely something I'll do again, maybe tweaking it a bit. Green bean version of Som Tum by pepperhead212, on Flickr I first crush a bunch of peanuts in the mortar, remove those, then crush some garlic, followed by some fresh red Thai peppers, then a small amount of soaked, dry shrimp. Then the lime juice, palm sugar, and fish sauce, to finish the sauce. The beans were just steamed 4 min., chilled, then spun dry, before mixing with the sauce, peanuts, and the tomatoes.
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Post by Laura_in_FL on Oct 28, 2019 9:21:35 GMT -5
I am also planning on oven frying the last of the fresh okra and I added a few slices of my last green tomatoes to oven fry them as well. 20191027_171126 by Brownrexx, on Flickr Is it just me, or does anyone else see a missed opportunity in this picture? FACES!!!! The tomato slices could be great big googly eyes, and the okra pods could be smiling or frowning mouths, eyebrows, or even crooked noses. I am well-trained after all of these years raising boys to spot those opportunities for silliness, aren't I? Seriously, those look really tasty.
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Post by brownrexx on Oct 28, 2019 11:32:31 GMT -5
FACES!!!! The tomato slices could be great big googly eyes, and the okra pods could be smiling or frowning mouths, eyebrows, or even crooked noses. You are so much more creative than I will ever be but I do see the opportunity after you pointed it out. All I saw was how golden brown they were! They WERE really tasty. I dip them in egg/milk and then in cornmeal. They "fry" up nice and crispy in just a thin coating of oil in the pan in the oven.
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Post by brownrexx on Oct 29, 2019 17:07:05 GMT -5
Tried a new recipe tonight and it was good but I didn't take pictures.
It was called Lemon-Basil Chicken with zucchini noodles. I didn't have fresh basil or zucchini so I pounded and then floured a boneless, skinless chicken breast and sauteed it in olive oil until brown.
Then I was supposed to saute some onions and basil but I used onions and swiss chard and then added chicken broth, lemon juice and lemon zest.
Hubby loved the Swiss Chard in that gravy and he wished that I had made more. He said that I should make that again but he didn't even care if I made the chicken part, just the Chard.
I still have Swiss Chard growing in the garden from my spring planting and it will probably keep producing until we get a hard freeze. What an easy plant to grow. I will have to cook this more often.
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Post by mgulfcoastguy on Oct 29, 2019 18:29:41 GMT -5
Waiting at Lost Pizza right now . I just ordered a medium thin crust El Diablo(chicken, jalapeño, banana pepper, red peppers, bacon, bbq sauce drizzle) only 5 more varieties and I will have tried them all.
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Post by pepperhead212 on Oct 30, 2019 19:14:44 GMT -5
I made a dal today, since it was sort of a soup day here, and I had one bottle gourd left to use up. It wasn't very large, so I also added some mushrooms I had to use up, and about 5 oz of chicken I sliced up in it, as well. While it was cooking and cooling down in the IP, I made a few missi roti to go with it. They were actually done before the dal was depressurized! Amazing how fast they are to make. Roti almost finished, after third flip by pepperhead212, on Flickr The finished dish: Finished lauki chana dal, with mushrooms and some chicken added. by pepperhead212, on Flickr
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Post by paquebot on Oct 30, 2019 22:26:09 GMT -5
Last BLTs of the season, three of them!
Martin
The truth is more important than the facts.
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Post by brownrexx on Oct 31, 2019 7:52:00 GMT -5
Something I have not made in a while. Lemon Shrimp Parmesan Rice with broccoli and chopped red peppers. It was good. I don't make much rice over the summer so it was a nice change. That looks good pepperhead212,
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Post by bluelacedredhead on Oct 31, 2019 9:57:18 GMT -5
Jerk Chicken with Red Beans and Rice. I'll take a pic later if I remember. Don't hold your breath
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Post by september on Oct 31, 2019 10:04:48 GMT -5
Buffalo/beef vegetable soup. I've had some buffalo soup bones in my freezer for a long time, didn't unwrap them before thawing so didn't realize how much meat was on them. Also thawed a smaller pkg of ground beef for the meat, which I wouldn't have needed, but I made a huge pot of soup yesterday, so more for another meal today and some to freeze if I want.
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Post by brownrexx on Nov 2, 2019 17:28:21 GMT -5
Tried another new recipe tonight and it was good. It is called Chicken Curry Stir Fry and it uses curry powder and a pinch of cayenne pepper for seasoning but it also had chicken broth, soy sauce, onions, garlic, my last fresh red pepper from the garden and broccoli. I have not used curry powder for years and it smelled different that my usual stir fry while cooking but I served it over brown Basmati rice and we both liked it. This recipe is a keeper. 20191102_174958 by Brownrexx, on Flickr
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