Ooh, dashi going bad doesn't sound nice...
That cabbage dish sounds yummy though!
I made cheesy yellow grits/coarse polenta and sauteed mushrooms for dinner last night. Simple, delicious. Someone wanting it to have a little more protein/heft could add a fried or poached egg or two on top.
I bolloxed up the fish goujons. I think the batter was too watery.
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I thawed out some frozen haddock the other night and had to cook it tonight. Was worried it wouldn't be very good as it had been in the freezer quite awhile. Patted dry, dredged in flour and a little old bay (just a bit), and pan fried in a mix of butter and canola.
I'm not good at cooking fish and I have to say it turned out pretty dang decent. Served with some fresh lemon juice.
Side was Trader Joe's root vegetable "fries" baked in the oven (Strips of beet, carrot, potato, and turnip). So sort of a healthier (if not actually healthy) fish'n'chips.
Downed with some Union Brewery Skipjack pilsner.
* As well as someone no longer here on the boards. I hope you can return when you are able; know that you are missed.
It's appreciated.
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Not much exciting happening on the home cooking front. Friday night's dinner was an Aldi to-go pizza that I doctored up with extra mozzarella & Parmesan, Italian seasoning blend, and a light drizzle of olive oil. Last night was just ground chuck cheeseburgers and potato chips.
Tonight, Dad is watching the superb owl without the younger football-loving grandson (who is with his own friends), and a I'm worthless co-watcher when it comes to sports. I picked up a 2.97lb bbq-seasoned boneless pork shoulder from Aldi on Friday, so it's been in the slow cooker since 11am this morning. The pre-applied spice rub and meager bbq sauce on the pork is unexciting (at best), so when I pull it/shred it, I'll split it into two batches. One will get mixed in with Sweet Baby Ray's BBQ sauce, which is Dad's favorite. The other batch I'll mix in some Bachan's Japanese BBQ sauce (original flavor), which I just got Friday and haven't tried before. I was hoping to try the Bachan's Yuzu BBQ sauce, but Target and Publix don't carry it. Oh well. I'll fry up some french fries to go with it, and I've got some little bolillo rolls from the bakery that I'll toast up for the sandwiches. I forgot to get beer for myself, so I'll have dinner with sweetened tea (I'm not fond of Dad's beer).
Hope every else out there is doing well, or at least ok-ish.
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Not much exciting happening on the home cooking front. Friday night's dinner was an Aldi to-go pizza that I doctored up with extra mozzarella & Parmesan, Italian seasoning blend, and a light drizzle of olive oil. Last night was just ground chuck cheeseburgers and potato chips.
Tonight, Dad is watching the superb owl without the younger football-loving grandson (who is with his own friends), and a I'm worthless co-watcher when it comes to sports. I picked up a 2.97lb bbq-seasoned boneless pork shoulder from Aldi on Friday, so it's been in the slow cooker since 11am this morning. The pre-applied spice rub and meager bbq sauce on the pork is unexciting (at best), so when I pull it/shred it, I'll split it into two batches. One will get mixed in with Sweet Baby Ray's BBQ sauce, which is Dad's favorite. The other batch I'll mix in some Bachan's Japanese BBQ sauce (original flavor), which I just got Friday and haven't tried before. I was hoping to try the Bachan's Yuzu BBQ sauce, but Target and Publix don't carry it. Oh well. I'll fry up some french fries to go with it, and I've got some little bolillo rolls from the bakery that I'll toast up for the sandwiches. I forgot to get beer for myself, so I'll have dinner with sweetened tea (I'm not fond of Dad's beer).
Hope every else out there is doing well, or at least ok-ish.
YAAAAAAAAAAAAAY AMBY
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Huh.
I took a bite out of Amby yesterday and it snowed today...
It's pancake day!
Guess what we ate.
Waffles?
YAAAAAAAAAAAAAY AMBY
You're as bad as the cats.
---
BBQ pulled pork was alright, but nothing exciting. Bachan original bbq sauce is less sweet and more savory than most regular American bbq sauces, but wasn't good enough IMO to be worth the higher expense. I still want to try the yuzu version; the citrus kick sounds tasty.
Wednesday night dinner was just Warhol-brand chicken noodle soup that I uncondensed with chicken stock, added 2 oz of egg noodles, a 4.5 oz can of chunk chicken & juice, salt & pepper, and dried rosemary. Served with grilled cheese sandwiches.
Thursday was tacos & refried beans. Taco shells, seasoning, and beans all store bought.
Dad's Friday night dinner was tilapia baked in parchment with Old Bay, Italian seasoning, a little lemon pepper seasoning, and drizzle of olive oil. Served with baked potato and a roll. I had a boiled egg and couple slices of chunk cheddar, then later had small bowl of raisin bran & milk.
Tonight's dinner? I dunno yet.
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You're as bad as the cats.
YAAAAAAAAAAAAAY AMBY
it snowed again last night! We also are expecting even more snow roughly a week from today.
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You're as bad as the cats.
YAAAAAAAAAAAAAY AMBY
it snowed again last night! We also are expecting even more snow roughly a week from today.
It's been lightly raining here since last evening. Ricky Bobby meows at me like he's somewhat afraid, I assume because he fears every rain might presage another Hurricane Ian-flood to wash him away. Maggie is totally unfraid, but super cranky & slightly bitey, blaming me completely for the rain.
Ricky Bobby is still doing well after his shaving & vet snip, his personality having shifted from Fabolous Baker Boys Jeff Bridges into full Big Lebowski Jeff Bridges. (I have a working hypothesis that all housecats, at least male cats, have a personality that largely aligns with a Jeff Bridges acting role.)
You're as bad as the cats.
YAAAAAAAAAAAAAY AMBY
it snowed again last night! We also are expecting even more snow roughly a week from today.
It's been lightly raining here since last evening. Ricky Bobby meows at me like he's somewhat afraid, I assume because he fears every rain might presage another Hurricane Ian-flood to wash him away. Maggie is totally unfraid, but super cranky & slightly bitey, blaming me completely for the rain.
Ricky Bobby is still doing well after his shaving & vet snip, his personality having shifted from Fabolous Baker Boys Jeff Bridges into full Big Lebowski Jeff Bridges. (I have a working hypothesis that all housecats, at least male cats, have a personality that largely aligns with a Jeff Bridges acting role.)
Once snipped, yes.
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You're as bad as the cats.
YAAAAAAAAAAAAAY AMBY
it snowed again last night! We also are expecting even more snow roughly a week from today.
I don't recommend it. You might just get foul wind and little else.
Anyway, sorry I missed thread update but not sorry because I was away on a post promotion celebration by getting a massage at a spa and staying at a fancy hotel.
When I got home I made lamb stew (meat was available at the local store for a decent price for lamb) with mirepoix and a bourbon-barrel aged stout I bought at a local brewery awhile ago. It was phenomenal.
And then for the rest of the week when I wasn't eating stew I was mainly eating hotdogs, cole slaw, and toast and peanut butter (not all in one sitting), so.
Any advice for leftover cabbage?
Any advice for leftover cabbage?
Cooked or raw?
If raw, a stir fry is the best way to go especially if the cabbage is looking old. Make sure there's a loooooot of spices to put in that stir fry, as this is cabbage we are talking about. And you'll need a good, hearty meat to go along with that stir fry, I recommend ground pork or similar. Don't trust yourself with spices overall? Cabbage absorbs liquids quite well, you can add soy sauce or similar to your stir fry.
Cooked? Clean your cabbage, pat it dry, and use it to wrap fingers of (well seasoned) cooked ground beef, and then stick them in the oven for a bit. If you have a lot of ground beef, make several fingers and wrap them all up in cabbage and add some kind of sauce on top- like leftover marinara sauce or something similar.
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Any advice for leftover cabbage?
Honestly, dude, I know you're just messing around, but this is kind of creeping me out. Seriously.
Cooked or raw?
It is currently raw.
If raw, a stir fry is the best way to go especially if the cabbage is looking old. Make sure there's a loooooot of spices to put in that stir fry, as this is cabbage we are talking about. And you'll need a good, hearty meat to go along with that stir fry, I recommend ground pork or similar. Don't trust yourself with spices overall? Cabbage absorbs liquids quite well, you can add soy sauce or similar to your stir fry.
Cooked? Clean your cabbage, pat it dry, and use it to wrap fingers of (well seasoned) cooked ground beef, and then stick them in the oven for a bit. If you have a lot of ground beef, make several fingers and wrap them all up in cabbage and add some kind of sauce on top- like leftover marinara sauce or something similar.
Thank you, these are excellent suggestions!
I had considered stir fry but miniature/quick gołąbki had not occurred to me. Even though I love gołąbki. (I've sometimes thought about making something similar but rather than do stuffed cabbage rolls, parboil the cabbage and use it like lasagna noodles and layer it and beef and rice and sauce.)
Stir fry is more likely as I do not have any ground beef on hand but do have some nice mushrooms I can use up. Maybe I should go to the market and get some hoisin and make some homemade moo shu-esque something.
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Honestly, dude, I know you're just messing around, but this is kind of creeping me out. Seriously.Any advice for leftover cabbage?
I'm sorry. I didn't mean to creep you out, only to make more snow.
Cooked or raw?It is currently raw.
If raw, a stir fry is the best way to go especially if the cabbage is looking old. Make sure there's a loooooot of spices to put in that stir fry, as this is cabbage we are talking about. And you'll need a good, hearty meat to go along with that stir fry, I recommend ground pork or similar. Don't trust yourself with spices overall? Cabbage absorbs liquids quite well, you can add soy sauce or similar to your stir fry.
Cooked? Clean your cabbage, pat it dry, and use it to wrap fingers of (well seasoned) cooked ground beef, and then stick them in the oven for a bit. If you have a lot of ground beef, make several fingers and wrap them all up in cabbage and add some kind of sauce on top- like leftover marinara sauce or something similar.
Thank you, these are excellent suggestions!
I had considered stir fry but miniature/quick gołąbki had not occurred to me. Even though I love gołąbki. (I've sometimes thought about making something similar but rather than do stuffed cabbage rolls, parboil the cabbage and use it like lasagna noodles and layer it and beef and rice and sauce.)
That sounds good!
Please. No. Have mercy.
Stir fry is more likely as I do not have any ground beef on hand but do have some nice mushrooms I can use up. Maybe I should go to the market and get some hoisin and make some homemade moo shu-esque something.
Please let me know how it comes out.
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I stir fried the cabbage with carrot, onions, mushroom medley, garlic, scallions, and a little bok choy (for some darker green) and some bean thread noodles, using a sauce made of rice vinegar, oyster sauce, hoisin sauce, sambal oelek, water, a bit of chicken bouillon, and corn starch. Turned out super yummy. It was a lot of chopping but used up all the cabbage as well as the mushrooms that needed to be used up.
AUGH, I <CENSORED> UP THE CHILI!!! Now the pinto beans aren't softening up. I'm trying something desperate to fix it, but I'm not sure trying it with only an hour left to cook will fix it. *fingers crossed*
AUGH, I <CENSORED> UP THE CHILI!!! Now the pinto beans aren't softening up. I'm trying something desperate to fix it, but I'm not sure trying it with only an hour left to cook will fix it. *fingers crossed*
There is supposed to be an ingredient that will soften beans quickly, but lord help me I can't remember.
Did you soak your beans beforehand?
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AUGH, I <CENSORED> UP THE CHILI!!! Now the pinto beans aren't softening up. I'm trying something desperate to fix it, but I'm not sure trying it with only an hour left to cook will fix it. *fingers crossed*Huh. I kinda fixed it.
There is supposed to be an ingredient that will soften beans quickly, but lord help me I can't remember.
Did you soak your beans beforehand?
Yeah, that was where I screwed up.
The reason I largely suck at baking is I have a difficult time resisting the urge to tinker with a recipe, both when planning it beforehand and again while in the middle of cooking. Today I took my chili recipe apart and re-wrote it again, trying to get it as close to a one pot meal. I already knew that using the slow cooker, I can start with dried uncooked beans and cook them long & slow to completely avoid soaking. The problem came today when I screwed up the order of operations: I added the fire-roasted tomatoes in with the dried pinto beans. Unfortunately, I remembered hours later that acid & sugar -- both found in tomatoes -- stop beans from softening up.
So, if acids were bad, a base should be good, right? I added baking powder into the chili. And after just over an hour remaining of cooking time, it mostly worked; the beans weren't as soft & creamy as they should have been, but they were edible & cooked. The downsides I discovered are the baking powder left a slight metallic taste and it seemingly magnified the existing levels of salt. The upside is Dad noticed neither the saltiness nor the metallic taste, and he didn't mind the beans.
I think I've figured out the recipe, now I just have to wait a month for the next time I make chili.
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Baking powder is a premixed combination of an acid and a base (IIRC baking soda + cream of tartar), that activates when wet. The saltiness comes iirc from the ensuing reaction producing sodium chloride as a byproduct.
Baking soda is generally the ingredient added to soften beans.
Please note the aforementioned is from a person with an advanced degree in English literature and she may be making all of these things up.
I am glad the chili was nonetheless salvaged. You got this, Amby!
(No autocorrect. While indeed, I Am Bi, "Am Bi" was not what I was trying to say.)
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I did a stir fry on Friday, taking the opportunity to use up some veg in the fridge that needed eating (cabbage, broccoli, mushrooms), plus tofu, chicken, shallots, and garlic. Seasonings were garlic and onion powder, a little bit of chili pepper, soy sauce, Worcestershire sauce, cumin and coriander. The little lad happily ate the tofu, which surprised me, as he normally dislikes anything unfamiliar.
Baking powder is a premixed combination of an acid and a base (IIRC baking soda + cream of tartar), that activates when wet. The saltiness comes iirc from the ensuing reaction producing sodium chloride as a byproduct.
Baking soda is generally the ingredient added to soften beans.
Please note the aforementioned is from a person with an advanced degree in English literature and she may be making all of these things up.
I am glad the chili was nonetheless salvaged. You got this, Amby!
(No autocorrect. While indeed, I Am Bi, "Am Bi" was not what I was trying to say.)
I don't know the science behind it but you are correct about the results.
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Baking powder is a premixed combination of an acid and a base (IIRC baking soda + cream of tartar), that activates when wet. The saltiness comes iirc from the ensuing reaction producing sodium chloride as a byproduct.
PS I accidentally implied a backwards assignment of chemical quality. Baking soda is the base and cream of tartar is the acid (IIRC it is also known as tartaric acid).
In completely other news I want to try making You Suck At Cooking's chicken tinga sometime. I need to get chipotle in adobo first though (ran out of what I had on hand).
SCIENCE RULES
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SCIENCE RULES
Careful, Icarus. </CraigyFerg> Say it twice more and you might accidentally summon the eldritch horror Mr Good Eats himself.
---
Dinner last night was just fried chicken patties (Aldi's "red bag") baked in the oven with sliced bolillo rolls and sliced tomato, sliced sweet onion, shredded lettuce, and sliced provolone for sandwiches, plus Utz potato chips.
Had an extra spoon or two in the drawer today, so tonight's dinner is low & slow baked country-style ribs (blade-in pork shoulder cut into rib-sized chunks). I wasn't feeling bbq-y, so I instead seasoned them with a "Montreal chicken" spice blend and extra garlic powder. I've got rolls rising too, and I'll fix baked potatoes and a frozen steam pouch of "antioxidant blend" vegetables (broccoli, carrots, and yellow & red bell peppers in sauce).
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SCIENCE RULESCareful, Icarus. </CraigyFerg> Say it twice more and you might accidentally summon the eldritch horror Mr Good Eats himself.
Is he one of the Masters of the Bazaar? Like Mr. Wines?
(Someone may have discovered Fallen London...)
Dinner last night was just fried chicken patties (Aldi's "red bag") baked in the oven with sliced bolillo rolls and sliced tomato, sliced sweet onion, shredded lettuce, and sliced provolone for sandwiches, plus Utz potato chips.
It is a small mercy upon this blighted world we live in that those who live further south and west of me now are able to know the love that is an Utz potato chip.
It is a small mercy upon this blighted world we live in that those who live further south and west of me now are able to know the love that is an Utz potato chip.
They're not bad, but I'm going to have to go ahead and say that they don't quite match up to Herr's ketchup chips. Utz extra dark pretzels are fantastic, though.
SCIENCE RULESCareful, Icarus. </CraigyFerg> Say it twice more and you might accidentally summon the eldritch horror Mr Good Eats himself.Is he one of the Masters of the Bazaar? Like Mr. Wines?
(Someone may have discovered Fallen London...)
Maybe? I'm not sure what unearthly powers Alton Brown may possess, but the mere mention of his name seems to make Freehold's eye twitch, much like Inspector Dreyfus hearing "Clouseau."
It is a small mercy upon this blighted world we live in that those who live further south and west of me now are able to know the love that is an Utz potato chip.
They make a darn tasty chip, but I must confess that my overriding thought in the store was "I'm not going to spend nearly five bucks for a regular-sized bag of Ruffles or Lays." Utz, Wise, storebrand, I ain't that picky about chips. I like Zapps flavors, but I'm adverse to the texture of kettle-cooked chips. The Utz were only $2.79 a bag.
They're not bad, but I'm going to have to go ahead and say that they don't quite match up to Herr's ketchup chips. Utz extra dark pretzels are fantastic, though.
I still don't understand the appeal of ketchup and all-dressed chips. I suspect it's a Me thing, as I rarely have ketchup with fries either.
Tuesday's country-style ribs was fine, but not exciting. Dad added bottled bbq sauce to his. There was 2-1/2 lb total (precooked weight), so there was plenty for leftovers Wed night. I fried up some sliced apples for Dad to go with Wed dinner, as he wasn't keen on the mixed veg.
Thursday was just cheeseburgers on the grill with the Utz chips. I was out of tomatoes, but Dad didn't complain.
Friday night I stopped at Publix and grabbed more tomatoes and cup ramen. The deli rotisserie chicken (Mojo, aka citrus & spices basted) looked good, so I grabbed that too for dinner. I made a basic salad with a chopped tomato, lettuce, and diced onion, and defrosted 6 hawaiian rolls. We'll probably have leftovers of that for tonight's dinner, and I'm overdue to make a pineapple upside-down cake which always goes well.
Maybe? I'm not sure what unearthly powers Alton Brown may possess, but the mere mention of his name seems to make Freehold's eye twitch, much like Inspector Dreyfus hearing "Clouseau."SCIENCE RULESCareful, Icarus. </CraigyFerg> Say it twice more and you might accidentally summon the eldritch horror Mr Good Eats himself.Is he one of the Masters of the Bazaar? Like Mr. Wines?
(Someone may have discovered Fallen London...)
It is a small mercy upon this blighted world we live in that those who live further south and west of me now are able to know the love that is an Utz potato chip.They make a darn tasty chip, but I must confess that my overriding thought in the store was "I'm not going to spend nearly five bucks for a regular-sized bag of Ruffles or Lays." Utz, Wise, storebrand, I ain't that picky about chips. I like Zapps flavors, but I'm adverse to the texture of kettle-cooked chips. The Utz were only $2.79 a bag.
They're not bad, but I'm going to have to go ahead and say that they don't quite match up to Herr's ketchup chips. Utz extra dark pretzels are fantastic, though.I still don't understand the appeal of ketchup and all-dressed chips. I suspect it's a Me thing, as I rarely have ketchup with fries either.
ALL DRESSED CHIPS ARE FOR CONS ONLY
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ALL DRESSED CHIPS ARE FOR CONS ONLY
Huh. I thought all-dressed chips were like the Canadians' national chip flavor. Do you mean cons as in conventions or as in convicts? Both?
Can Canadians con Canadian CancanCon cons? Buffalo buffalos buffalo Ruffalo.
ALL DRESSED CHIPS ARE FOR CONS ONLY
.
ALL DRESSED CHIPSARE YOURS EXCEPT
EUROPA
ATTEMPT NO
SNACKING THERE
ENJOY THEM TOGETHER
ENJOY THEM IN PEACE
I still don't understand the appeal of ketchup and all-dressed chips. I suspect it's a Me thing, as I rarely have ketchup with fries either.
I'm normally not a fan of ketchup, but in my experience, ketchup chips don't really taste like the condiment--more like a milder salt & vinegar flavor.
I have never eaten ketchup flavoured chips (crisps), but I have eaten Seabrook's Worcestershire Sauce flavoured crisps (chips), and those were very disappointing indeed.
Yesterday, we had steak and chips, as a treat; today, we had chicken and tomato soup (jazzed up a bit with a Nigerian spice mix called Obe Ata, IIRC) with fried noodles. I started the former last night in the slow cooker, then finished it off on the stove, so it had a good 18 hours' cooking time.
ALL DRESSED CHIPS ARE FOR CONS ONLYHuh. I thought all-dressed chips were like the Canadians' national chip flavor. Do you mean cons as in conventions or as in convicts? Both?
Can Canadians con Canadian CancanCon cons? Buffalo buffalos buffalo Ruffalo.
ALL DRESSED CHIPS ARE FOR CONS ONLY.
ALL DRESSED CHIPS
ARE YOURS EXCEPT
EUROPA
ATTEMPT NO
SNACKING THERE
ENJOY THEM TOGETHER
ENJOY THEM IN PEACE
I would like a huge bag of All Dressed Chips with this written on them for the next con I go to.
Yes conventions, not convicts. Or buffalos.
I still don't understand the appeal of ketchup and all-dressed chips. I suspect it's a Me thing, as I rarely have ketchup with fries either.I'm normally not a fan of ketchup, but in my experience, ketchup chips don't really taste like the condiment--more like a milder salt & vinegar flavor.
Ah, that explains it. I avoid ketchup on everything except a burger, and that's because it pairs well with mustard. But salt & vinegar chips are just wrong according to my taste buds.
But otherwise, I love tomatoes.
ALL DRESSED CHIPS ARE FOR CONS ONLYHuh. I thought all-dressed chips were like the Canadians' national chip flavor. Do you mean cons as in conventions or as in convicts? Both?
Can Canadians con Canadian CancanCon cons? Buffalo buffalos buffalo Ruffalo.
ALL DRESSED CHIPS ARE FOR CONS ONLY.
ALL DRESSED CHIPS
ARE YOURS EXCEPT
EUROPA
ATTEMPT NO
SNACKING THERE
ENJOY THEM TOGETHER
ENJOY THEM IN PEACEI would like a huge bag of All Dressed Chips with this written on them for the next con I go to.
Yes conventions, not convicts. Or buffalos.
I've seen toasters that'll brand a custom image or text in them, and years back someone offered small candy shell chocolates with custom sayings. And they have machines that'll dust cocoa powder as custom pics in latte foam. Someone needs to invent an option to toast/caramelize custom pics or text on potato chips.
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Maybe? I'm not sure what unearthly powers Alton Brown may possess, but the mere mention of his name seems to make Freehold's eye twitch, much like Inspector Dreyfus hearing "Clouseau."SCIENCE RULESCareful, Icarus. </CraigyFerg> Say it twice more and you might accidentally summon the eldritch horror Mr Good Eats himself.Is he one of the Masters of the Bazaar? Like Mr. Wines?
(Someone may have discovered Fallen London...)
I wouldn't be surprised at all if Alton Brown is a actually space bat in service of the Elder Ones.
It is a small mercy upon this blighted world we live in that those who live further south and west of me now are able to know the love that is an Utz potato chip.They make a darn tasty chip, but I must confess that my overriding thought in the store was "I'm not going to spend nearly five bucks for a regular-sized bag of Ruffles or Lays." Utz, Wise, storebrand, I ain't that picky about chips. I like Zapps flavors, but I'm adverse to the texture of kettle-cooked chips. The Utz were only $2.79 a bag.
That is a perfectly good reason to get them, and one thing I've been glad as they've become a more national brand is they have yet to be all "look artisanal chips from eastern Pennsylvania, only $8,000!"
But I find them tastier than Lays anyway (not that I will turn away a freely offered bag of Lays). They're less greasy or something.
They're not bad, but I'm going to have to go ahead and say that they don't quite match up to Herr's ketchup chips. Utz extra dark pretzels are fantastic, though.I still don't understand the appeal of ketchup and all-dressed chips. I suspect it's a Me thing, as I rarely have ketchup with fries either.
Those extra dark pretzels are frikkin' amazing. I got my dad addicted to them.
I have not tried the ketchup Herr's but I like Herr's as a brand too, so I expect it wouldn't be bad. But if I want a plain chip I like Utz's the best. I don't know if it's the cottonseed oil or what.
I have too many cooking ambitions this week but I am hoping to make two out of four of these: chicken tagine, four-bean chili, beet soup, and beer-braised bratwurst with mashed potatoes.
They're not bad, but I'm going to have to go ahead and say that they don't quite match up to Herr's ketchup chips. Utz extra dark pretzels are fantastic, though.I still don't understand the appeal of ketchup and all-dressed chips. I suspect it's a Me thing, as I rarely have ketchup with fries either.
Considering I grew up here, it might be a cultural proximity thing...
Considering I grew up here, it might be a cultural proximity thing...They're not bad, but I'm going to have to go ahead and say that they don't quite match up to Herr's ketchup chips. Utz extra dark pretzels are fantastic, though.I still don't understand the appeal of ketchup and all-dressed chips. I suspect it's a Me thing, as I rarely have ketchup with fries either.
Not sure I'm getting the reference. I thought tomato ketchup was popularized in Pittsburgh and Herr's is in southeastern PA?
Not sure I'm getting the reference. I thought tomato ketchup was popularized in Pittsburgh and Herr's is in southeastern PA?Considering I grew up here, it might be a cultural proximity thing...They're not bad, but I'm going to have to go ahead and say that they don't quite match up to Herr's ketchup chips. Utz extra dark pretzels are fantastic, though.I still don't understand the appeal of ketchup and all-dressed chips. I suspect it's a Me thing, as I rarely have ketchup with fries either.
Ketchup chips are huge in Canada, and Herr's is a pretty popular brand all through New York state.
Tonight's dinner is leftover spaghetti from Sunday and more garlic toast. Spaghetti sauce was just my normal version (lightly-caramelized diced onions, 14oz can fire-roasted tomatoes, 8oz tomato sauce, 6oz tomato paste, salt & pepper, pinch red pepper flakes, garlic powder, dried oregano, dried basil, and drizzle balsamic glaze) with baked Aldi frozen meatballs.
Tomorrow's dinner will likely something easy & quick, I'm thinking corned beef hash.
Yum.
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Well, I made the best dang roast chicken I ever made last night.
I had made preserved lemons about a month ago. This simply involves almost quartering them (leaving them held together at the stem end), squeezing a bit of the juice into a mason jar, rubbing kosher salt into the middle, and then squishing them into the jar in between layers of more salt. Refrigerate and let sit, turning over the jar occasionally, for at least two weeks. (I tried googling a recipe to share and they're all those kind where they go 12 pages into the history of lemons and salt and jars before they say "just shove lemons and salt in a jar" at the very end, so I thought I'd spare you.)
I wanted to use the lemons to make chicken tagine and brought them to my dad's to make, but he was sick and I decided to make a roast chicken instead, as it would involve less prep time for me (so I could spend more time with him) and be, for him, more comfort food-like.
So I cut carrots, onions, and potatoes into wedges/3-4 inch length bits and put them at the bottom of a baking pan. Tossed them with salt, pepper, and a tad bit of olive oil (not a lot).
I took one of the preserved lemons and rubbed it all over the outside of the chicken, and then shoved half, pith side down, under the skin of each breast. I then rubbed the outside of the chicken with a bit more salt (which I'd skip next time), a tad bit of red pepper, and fresh thyme. I put an onion and another preserved lemon into the cavity. Laid the chicken on top of the vegetables.
Roasted for 20 minutes at 400 and then turned it down to 350 for another 80 minutes (it was a 5 lb bird, so 20 min a lb).
Skin was crisp, and the lemon juice and salt somehow extracted juices from the bird making the chicken's own gravy in the bottom, and yet the meat was still very tender and moist. The juices cooked the veggies perfectly, which also picked up a lot of the lemon flavor.
The only issue is it was slightly too salty, as I'd underestimated how much of the salt from the preserved lemons got into the chicken. So I think next time I'd skip salting it separately from rubbing it with the lemons and putting one in the cavity. The thyme was also largely unnecessary (though it didn't hurt it any).
Super easy (it takes a little time to make the preserved lemons but that in itself is easy and they're handy to have on hand). And it was entirely a one pan meal with very easy cleanup.
Tonight I'm trying Kenji's "mayo chicken" recipe (Youtube, written recipe in the video description), which I know sounds gross until you've seen it. I'd have probably made Kenji's roasted potatoes recipe to go with it, but with the top element in the oven still out, I don't want to risk steamed lightly-toasted potatoes as the end product. So instead I've already peeled & cut up russets for mashed potatoes with gravy, I've got rolls ready, and I'll heat up a can of glazed carrots to go with it. That'll take care of tonight and leftovers for tomorrow.