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Now I want you to get a simple rickshaw, a complicated harness system, and get around FL by Freehold pulling you as he chases a fully cooked Slaadian meal he can never seem to catch.
My only thought about a rickshaw and harness involves...
I'm not linking to pics of her in that outfit. If you're curious, a Google image search should uncover them easily enough. I am not responsible if those pics unlock a new fetish you didn't know you had.
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Now I want you to get a simple rickshaw, a complicated harness system, and get around FL by Freehold pulling you as he chases a fully cooked Slaadian meal he can never seem to catch.My only thought about a rickshaw and harness involves... ** spoiler omitted **
That said, I also want home cooked slaadinner.
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In meatloaf news, it turned out well, maybe the best meatloaf I'd ever eaten, certainly the best I'd ever made. I used a bit too much milk in the mashed potatoes and a smidge too much salt in the gravy, but otherwise I can't imagine it how it could've gone any better. (It's hard to screw up warm-up frozen yeast rolls and green beans from a can.)
There's just enough for leftovers tomorrow, so maybe that or maybe something else. Dad finished off his cherry pie, so I'll probably bake pineapple upside-down cake tomorrow.
In meatloaf news, it turned out well, maybe the best meatloaf I'd ever eaten, certainly the best I'd ever made. I used a bit too much milk in the mashed potatoes and a smidge too much salt in the gravy, but otherwise I can't imagine it how it could've gone any better. (It's hard to screw up warm-up frozen yeast rolls and green beans from a can.)
There's just enough for leftovers tomorrow, so maybe that or maybe something else. Dad finished off his cherry pie, so I'll probably bake pineapple upside-down cake tomorrow.
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Yeah, I liked baked beans too, but they're almost a dollar more a can than the can of pork & beans. And Dad's an equal opportunity bean eater.
TIL. I always thought people meant the same thing by saying one or the other. Well, "same thing" as in the general concept of beans slow cooked with a piece of pork. Spices and additives may vary. Never realized they were two different things. My family was always picky about the flavorings so we just always bought the one brand. *looks them up* Gosh they have gone up in price haven't they? Swear to god last time I bought them they were a buck a can. *shakes head* This economy, man.
Hoping to make some homemade baked beans sometime this winter. I have the beans and the molasses and the mustard, and, importantly, the bean pot (thanks to my sister). I need to find some salt pork, as the piece I have in my freezer is old and freezer burned. It's weirdly hard to find these days.
I still felt like crap today, so meatloaf postponed yet again. I really didn't feel up to boiling & mashing potatoes and also making the milk gravy from scratch.
:( Hope you feel better.
The last time I made chicken alfredo, I still had a third of it leftover after the first dinner and leftover dinner, so I froze it up. Tonight I popped that into a baking dish and heated it at 250F to thaw it & warm it through, then removed the foil and baked at 350F to re-crisp up the seasoned panko topping. As it was finishing re-baking, I slid in next to it the slices of garlic toast on the foil cover removed earlier. We had that with the fresh coleslaw, and it went well. Dad even went back for seconds of the alfredo and finished it off.
That sounds yummy.
Maybe meatloaf tomorrow? Or maybe pork chops some way?
Pork chops can cook nice and quick...
ETA: Somehow totally missed the meatloaf follow up. Well that sounds awesome anyway.
I'm off to bake pumpkin bread from a box.
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*hugs Amby*
:( Hope you feel better.
Thanks, it's nothing new.
Sucks, but I knew it was coming, and I've got OtC naproxen to keep the flareup in check.
Hoping to make some homemade baked beans sometime this winter. I have the beans and the molasses and the mustard, and, importantly, the bean pot (thanks to my sister). I need to find some salt pork, as the piece I have in my freezer is old and freezer burned. It's weirdly hard to find these days.
I don't know why I haven't been able to find salt pork at the supermarkets down here either (for Dad's pot of beans). I'm either going to have to hit up the Latin grocery not too far away, or swing by the Italian butcher shop next time I check on pets.
I need to take a stab at making baked beans from scratch at least once.
I'm off to bake pumpkin bread from a box.
That sounds delicious. :) Some of those baking kits are very good.
In meatloaf news, it turned out well, maybe the best meatloaf I'd ever eaten, certainly the best I'd ever made. I used a bit too much milk in the mashed potatoes and a smidge too much salt in the gravy, but otherwise I can't imagine it how it could've gone any better. (It's hard to screw up warm-up frozen yeast rolls and green beans from a can.)
There's just enough for leftovers tomorrow, so maybe that or maybe something else. Dad finished off his cherry pie, so I'll probably bake pineapple upside-down cake tomorrow.
You can't have the meatloaf, but after I bake the cake, it'll be on the porch fridge next to the beer, Mr. Gator. The neighbor's cat has started sleeping here at night and the stray grey tom is lurking not to far away, so please don't eat them, but you can take your tithe of the cake.
Edit: Dad's beer (Busch) is terrible, but you can probably have a bottle or two if you feel like punishing yourself.
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I made my bread pudding. We had someone vegan at dinner, so I made it fully vegan, but you can easily replace these ingredients back with dairy and/or add some bacon or sausage.
1 large pie pumpkin (probably 10 inches tall, 7 inches diameter), gutted and cleaned.
Filled to the brim with stale bread cubes. (2/3 of a big loaf of french country-style bread)
Transferred the bread cubes to a mixing bowl.
Thinly sliced 3 green onions, but I probably could have done 4 or 5.
4 cloves of garlic, 2 rough chopped, 2 minced.
Softened the garlic and onions on the stove in some olive oil.
Added the garlic and onions to the mixing bowl.
1 cup of unflavored oatmilk coffee creamer to the bowl.
4 ounces of grated vegan parmesan
7 ounces of cashew cheese cubed (garlic and chive flavored)
1 tablespoon of thyme
Tossed everything until well mixed. Stuffed at much of it as I could back in the pumpkin (about 1 cup's worth didn't fit back in).
Coated the outside of the pumpkin in a high temp oil (I used peanut oil).
Baked at 350 for 90 minutes.
Serve it right out of the pumpkin, be sure to scrape flesh from the inside of the pumpkin. The cheese and creamer can be rich tasting, and the pumpkin helps balance it out.
The cashew cheese tasted good, but it didn't "melt" at all. It stayed clumped, and small cubes found each other and formed bigger clumps. Getting more pumpkin solved that, but I'd try a different kind of cheese.
Also, the pumpkin looks wonderful on the table/counter and gets lots of compliments. This morning I cooked up some sausage and added it to the leftovers, which I promptly devoured.
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Due to various circumstances including the neverending pandemic, it was just me and my dad for Thanksgiving. I managed to find a tiny chunk of turkey breast on the bone and basically made whatever else my dad wanted for Thanksgiving dinner ("Dad, we have three starches, are you sure we also need mashed potatoes?" "Of course we do, what do you think Thanksgiving is for, silly?")... stuffing using my gram's recipe (it's a very simple sage stuffing with bread, onions, and potatoes, but super yummy), the aforementioned mashed potatoes, this beet-cranberry thing we make every year (can of beets, can of cranberry sauce, orange zest--I'm sure this turns off a lot of people but it's super good), peas. One of the first holiday meals I basically made by myself. Turned out really good if I say so myself... turkey was a little tough (I have the worst luck with poultry refusing to cook through in its prescribed cooking time, and then it turning from underdone to overcooked in a snap), but flavorful, and I made the best dang gravy I ever made. A friend gave my dad pumpkin pie so we had that for dessert (with hand-whipped cream because doofus here forgot to bring the electric hand mixer).
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I made the pumpkin bread pudding a second time tonight. The girlfriend was in covid isolation and it ended yesterday (luckily/unluckily she exposed her mother, so they spent Thanksgiving together). She's vegetarian, but not vegan, so I got to use real cheese. I used gouda and gruyere that I shredded, and switched to sourdough bread this time.
The vegan version was pretty good.
The vegetarian version was really good.
If I make it again, I'm going to try a different type of squash. Pumpkins are nice and have a big hollow area, but I've had issues with quality, hidden mold, and soft spots going bad. I think a lot of pie pumpkins sit in the store for waaaaay too long.
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A few years ago there was a major pumpkin shortage due to drought. Unfortunately, instead of trying to work out a strain that could work with less water, our suppliers (and a few other companies) doubled down on production.
The big push with pumpkin spiced everything in the fall? Ties right into that overproduction.
When things are over-produced and not priced accordingly, they tend to have quality issues.
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Just made pasta fazool for the first time. Very tasty, but I think I will will use 1 clove of garlic next time instead of the recipes two cloves...the garlic was a little too pervasive.
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Tomato and herb pasta last night.
Grape tomatoes halved, with some chopped up sundried tomatoes and minced garlic. Cooked lightly in some oil and garlic. Add the pasta, and about 1 tblsp of cream cheese per serving and keep on low heat. Stir in a small amount of reserved pasta water until the cream cheese is melted and the noodles are all nicely coated. Stir in some italian herb seasoning as well.
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this beet-cranberry thing we make every year (can of beets, can of cranberry sauce, orange zest--I'm sure this turns off a lot of people but it's super good),
Okay, I like beets and I like cranberry sauce, so this intrigues me (and, bonus, sounds like it might be easy to make?). How much of each and where does the orange zest go? :)
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this beet-cranberry thing we make every year (can of beets, can of cranberry sauce, orange zest--I'm sure this turns off a lot of people but it's super good),Okay, I like beets and I like cranberry sauce, so this intrigues me (and, bonus, sounds like it might be easy to make?). How much of each and where does the orange zest go? :)
I am almost embarrassed at how easy at this:
1 normal size can of beets (whole baby beets is better than sliced), drain about half the liquid1 normal size can of whole berry cranberry sauce (Ocean Spray, preferably)
Zest of about half an orange
Mix all together in pot.
Simmer until heated through, stirring to mix thoroughly.
That's it. Super easy (it's a good thing if there's a non-cook in the kitchen who wants to help to give them this to make), and it really does taste good. It's not bad cold either but I think it's better to heat up so the juices mix together and then reduce a little bit. If you feel like it needs more liquid squeeze some of the juice of the orange you zested into it.
The tanginess of the zest and cranberries balances with the earthiness of the beets. It's a sweet dish without feeling like dessert, and counteracts the richness of a lot of other holiday dishes really well.
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Just had wagyu steak for birthday dinner.
I stand by charcoal grilling steaks. It's easy, and with a charcoal chimney, it doesn't take too long for the charcoal to heat up. Just olive oil and salt and pepper.
I've tried pan frying steak, and I didn't like it nearly as much. I have yet to try pan searing and then finishing in the oven.
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The sear first, oven second is good, but I find the reverse is more consistent. You will need a decent meat thermometer.
First, it depends on how well done you like it.
Blue/very rare - put the steak on the counter for about 90 minutes - 2 hours (basically, get the steak to room temperature).
Rare/medium rare - put it in the oven until it has an internal temp of about 90-95. (set the oven to 225)
Medium/Well done - internal temp to about 110-120. (still keep the oven low)
These temperatures are below the guidelines for steak doneness, but this is intentional, it will continue to cook while resting and searing.
Season the steak heavily, then let it rest for a couple minutes. I personally love a brown sugar rub. I rub it in with a little oil.
2 part brown sugar
1 part salt
1 part freshly ground pepper (or substitute your favorite beef rub, if it has salt, skip the salt above)
I season heavily because for it doesn't have time to marinate here, it's just going to be the crust.
While the steak rests, prepare your high heat. One of my favorites is to use a charcoal chimney and leave the charcoal in it. It gets extremely hot, and you'll need a metal grate to put over it. This method you will burn your steak in 90-120 seconds, so be quick. It takes like 60 seconds per side to get a good char.
Otherwise, a big pile of coals, a gas grill on high, or a cast iron skillet on high heat.
I find this method more consistent because you control the internal temp first. The sear is very much just to sear it and nothing else. You want to sear for as little as possible.
The sear/bake or bake/sear, either way... I find that if you do overcook your steak, it should still be juicy and tender. I've accidently made mine well-done (I prefer rare/medium) and I still enjoy it.
sidenote: I bought something to level up my kitchen skills, a set of whetstones so I can sharpen my knives myself. Also, my girlfriend's knives are in horrible shape, so I'm going to practice on hers.
Tonight will hopefully be basic comfort fare for the overly busy:
Good microwave mac'n'cheese with a can of tuna tossed in, turkey shreds instead if I'm feeling adventurous.
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How do folks make their steaks this thread? I'm not asking what doneness you prefer, but how do you cook them? My brother is a chef and taught me the supposed "best" way is to pan sear in an oven save pan, then finish in the oven. I've got a buddy that insists charcoal grilling is superior. I've also done just pan frying on a range, I tried smoking once (it was a disaster) and I've heard that some folks just run a steak in cast iron in a broiler for 4 minutes and call it good.
Does anyone have a specific technique they prefer when cooking steak?
I understand that the sear first and then finish in oven--or cook in oven and then sear on the stove top at the end, as Irontruth says--is a good way to get something both browned really nicely and evenly to temp. A variation on this is to sous vide the steak first and then brown it, but that requires both patience and special equipment.
But I prefer the ATK "flip frequently in a hot cast iron skillet" method: get a cast iron pan screaming hot, then put steak (needs to be at least 1 in thick for this to work well) in pan, flip after 1 min, then flip again, and over and over every minute until heated to your desired level of doneness. Produces a very nice browning in the end with little to no "gray line" between the surface and the center. Only seasoning I use is salt, which I try to add at least 15 min before cooking so it has some time to penetrate the meat. Other thing is to make sure meat is patted dry or it will not brown well. This is for classic steak cuts like ribeye or strip. Something leaner or tougher may need marination.
In other news I helped cook the family's Christmas dinner, and did a bottom round beef roast (cheap, flavorful). This was not a steak but the recipe I used did indeed call for browning it on all sides first and then finishing it in the oven (first at a low heat for about 90 min and then shutting off the heat and letting it finish cooking in the ambient heat in the closed oven). You salt it 24 hours ahead of time which helps tenderize and flavor it. It was tasty!
In other news I helped cook the family's Christmas dinner, and did a bottom round beef roast (cheap, flavorful). This was not a steak but the recipe I used did indeed call for browning it on all sides first and then finishing it in the oven (first at a low heat for about 90 min and then shutting off the heat and letting it finish cooking in the ambient heat in the closed oven).
Nice work!
TYVM!
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Am making some Pasta Primavera with chicken today. Let's goooooooooooo
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I made sloppy joes, but with Impossible meat. BBQ sauce, ketchup, and a touch of taco seasoning.
I tried a batch of chili this summer with Beyond meat, so I haven't tried both very many times, and not close together, but I like the Impossible better so far. The Beyond had more non-meat flavor to it and is nearly double the price.
My sister does sloppy joes (beef or Beyond) and her secret ingredient is a bottle of hard cider. Tastes good!
My sister does sloppy joes (beef or Beyond) and her secret ingredient is a bottle of hard cider. Tastes good!
Oh yeah forgot to tell everyone here I am officially horrifically diabetic.
Yay.
So sorry. That's quite an adjustment. Hope you can get on a good treatment plan that works for you.
So sorry. That's quite an adjustment. Hope you can get on a good treatment plan that works for you.
going to referred endocrinologist on the 27th. Will see what there is to do, but for now have switched up my diet considerably.
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Oh yeah forgot to tell everyone here I am officially horrifically diabetic.
Yay.
Sorry to hear that, it can be not fun. I had to abandon my thirty year habit of drinking a 2 liter bottle of Mt. Dew every day (which was obviously killing me...) with a half-gallon of Arizona diet Green Tea every day. ('Cause I can't drink water. Fish have sex in that stuff!)
Other than that, I was lucky. I don't like cake or brownies or cookies or most candy, so as the doctor was listing off stuff I shouldn't have, I was like, 'whatever.' Then he got to ice cream and pie, and I cried. That was when the 'bargaining' stage of my diabetes-grief set in. :)
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I've already switched back to a diet I followed when I was young and beautiful. Hopefully it will work here. Also taking no small amount of supplements to encourage my body into thinking I am 28, not 43. Gotta get back in the gym though.
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*sends hugs to Sugar-Free Hold*
....oh god.
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Just don't fall into the trap so many other diabetics do (my brother and his wife being two) of "Oh, it's sugar-free, it's good for me!"
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So here's what I'm doing.
Breakfast- 2 hard boiled eggs, 2 Greek yogurt, 2 fruit, M-F, 2 hard bpiled eggs, 1 bowl of oatmeal with raisins and non sugar spices S-S
Lunch- black/pinto/kidney beans with sofrito topped with cheese, white rice(will switch to brown if necessary)M W F
Mixed vegetables cooked in black bean sauce with chili sauce, white rice(will switch to brown if necessary)T TH S S
Fish, if I can afford it, will be mixed in with this some days.
Dinner- Fish, Chicken, Beef, or Pork, some sort of side, and a sizable salad of lettuce, tomato, apple(or some other fruit), cheese and very very light dressing.
Dessert- Various fruits
Snacks- Various fruits
Beverages- water, green tea, licorice tea, black tea with almond milk.
Let's do this.
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I will also buy two mcribs, name them Amby and DeathQuaker, and make them talk to each other. Make little clothes for them. Do some stand up. Send them on adventures. Just about anything, as I am NO LONGER ALLOWED TO EAT THEM
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Did... did you used to name them after us when you did eat them? @_@
Speaking of Amby, has anyone heard from her lately? I don't think she's posted since before Thanksgiving. *worried*
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I have been in contact with amby a while back, she is taking a break and should return sometime in this new year.
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Did... did you used to name them after us when you did eat them? @_@
>_>
<_<
...of course not.
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Indeed, that's good to know.
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I am continuing to eat as healthily as possible. Breakfast is usually two hard boiled eggs with two pieces of whole wheat peanut butter toast and a large thing of tea. Lunch is usually brown rice with veggies and a piece of salmon cooked in olive oil. Dinner is usually more of the same, but I DO have cheat days where I might get a pizza and a beer. I don't do dessert anymore really. I can't remember when I last had a soda or juice, and I honestly can't say I miss it overmuch.
I did get a super healthy pancake meal from the Denny's down the street one day(like it was just three pancakes) and I underestimated how much fiber it had and how much fiber I had earlier in the day. Not sure I will have that pancake thingie ever again...or maybe I should, just to keep things moving.
T.M.I.
(Truly Meaningful Information)
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I made a really yummy pasta sauce with italian-style turkey sausage, finely chopped onion and fennel, garlic, and canned tomatoes and sauce. Leftovers went into a loaf-pan lasagna made with cottage cheese (don't knock it till you've tried it, it stays moister than ricotta) and mozzarella. When local veggie season comes around I'd like to try it with thinly-sliced layers of either eggplant or zucchini rather than noodles. Not that I am making any claims about healthiness,especially with the cheese, but I think it would be tasty.