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Post by Deleted on Sept 4, 2018 6:55:16 GMT -5
Still feeling the effects of brussel sprouts with Blue cheese and glazed pecans. You know your farts stink when the dog tries to cover its nose.
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Post by Legend Lover on Sept 4, 2018 11:20:05 GMT -5
Whatever my wife is cooking smells great! I had salad again today. 2lbs off from yesterday.
Glad you've got a bit more of an appetite, @lonecoyote.
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Post by toshtego on Sept 4, 2018 12:37:41 GMT -5
1/2 rack of Pork Ribs from the market in Questa NM. They do a nice job in a rotiserrie oven. Not as good as fruit wood coals but decent enough. Splashed some Rufus Teague sauce on there.
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Post by pepesdad1 on Sept 4, 2018 12:45:03 GMT -5
Still feeling the effects of brussel sprouts with Blue cheese and glazed pecans. You know your farts stink when the dog tries to cover its nose. Spit coffee all over my keyboard. As my wife and I love brussel sprouts and eat them several times a week...yes, our "baby" snorts when she smells something that even she is embarrassed to be around...she makes a point of letting us know it wasn't her. Breakfast was a onion, shallot and cheddar cheese omelet with fried potatoes and cheese grits and coffee...now I'm stuffed. |
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Post by Deleted on Sept 4, 2018 14:17:59 GMT -5
Whatever my wife is cooking smells great! I had salad again today. 2lbs off from yesterday. Glad you've got a bit more of an appetite, @lonecoyote . Thanks Paddy, now making a PB&J whole wheat wrap with a side of half lemonade & half iced tea on the rocks👍👍 |
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Post by Deleted on Sept 4, 2018 14:27:13 GMT -5
Squash from the garden, with a cream cheese, butter and jalapeño sauce I whip up. My favorite way to eat summer squash or zucchini. Might roast some mole chiles later. Life is good.
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Post by pepesdad1 on Sept 4, 2018 14:49:40 GMT -5
Squash from the garden, with a cream cheese, butter and jalapeño sauce I whip up. My favorite way to eat summer squash or zucchini. Might roast some mole chiles later. Life is good. Oh...that is good. Roasted chilies are great too. |
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Post by Deleted on Sept 4, 2018 14:55:09 GMT -5
Banana pancake with a cup of Trader Joe's Five Country Espresso blend for lunch... A pint of Ben & Jerry’s Chunky Monkey.......Real good👍👍👍 When I do select a B&J pint, its usually Cherry's Garcia. Doesn't last past a sitting  Toasted sourdough with feta, black olives, olive oil, tomatoes, micro sprouted greens, and French pressed Guatemalan coffee on the side. That sounds delicious Ron! |
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Post by Deleted on Sept 4, 2018 14:57:41 GMT -5
Banana pancake with a cup of Trader Joe's Five Country Espresso blend for lunch... A pint of Ben & Jerry’s Chunky Monkey.......Real good👍👍👍 When I do select a B&J pint, its usually Cherry's Garcia. Doesn't last past a sitting Toasted sourdough with feta, black olives, olive oil, tomatoes, micro sprouted greens, and French pressed Guatemalan coffee on the side. That sounds delicious Ron! Mark, Cherry's Garcia is excellent 👍👍 |
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Post by Legend Lover on Sept 4, 2018 16:32:25 GMT -5
I love cherry Ice-cream. I had one recently that called itself cherry, but it was just vanilla with cherry sauce through it. I was disappointed. I must seek out some cherry Garcia next time I'm in the supermarket.
Tonight's meal was chicken Kiev. Was great.
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Post by toshtego on Sept 4, 2018 16:41:36 GMT -5
Still feeling the effects of brussel sprouts with Blue cheese and glazed pecans. You know your farts stink when the dog tries to cover its nose. Spit coffee all over my keyboard. As my wife and I love brussel sprouts and eat them several times a week...yes, our "baby" snorts when she smells something that even she is embarrassed to be around...she makes a point of letting us know it wasn't her. Breakfast was a onion, shallot and cheddar cheese omelet with fried potatoes and cheese grits and coffee...now I'm stuffed. Brussels Sprouts are a regular here. They keep a long time which is a main criterion for remote living. I do not have digestion issues with them. Steamed with pickled ginger is nice. Sliced and sauteed with chicken stock, tarragon and lemon juice is an old Alice Waters' recipe. Also good roasted in an iron pan. |
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Post by Deleted on Sept 4, 2018 17:25:03 GMT -5
I use to make a Brussels Sprout, Cauliflower and baby pearl onion baked au gratin......absolutely delicious.....roughly an hour later it’s rocket propellant 👍. My Lab Ringo once looked at me.....it was like he was saying “ WTF “....if he could, he would have given me the finger....lol.
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Post by pepesdad1 on Sept 4, 2018 18:22:24 GMT -5
Ted, could you send me (pm) the recipe for.."I use to make a Brussels Sprout, Cauliflower and baby pearl onion baked au gratin.."
Would like to try it.
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Post by Deleted on Sept 4, 2018 19:46:51 GMT -5
Ted, could you send me (pm) the recipe for.."I use to make a Brussels Sprout, Cauliflower and baby pearl onion baked au gratin.." Would like to try it. Walt, it’s simple if you know how to make a blonde Roux .....add roasted garlic to taste...3 cheese you enjoy get blended well into the Roux until smooth. Steam all the vegetables part way, mix in the Roux and top with extra cheese and bake @ 350 for 35 to 40 minutes. If you can make any color Roux that’s most of the battle 👍👍 |
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Post by toshtego on Sept 4, 2018 19:55:38 GMT -5
Supper was a small bag of Cheetos, the crispy ones.
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Post by pepesdad1 on Sept 4, 2018 19:59:33 GMT -5
Thanks Ted, Just copied the recipe...many thanks. roux is sometimes my downfall, tried making gumbo...roux failed but that was years ago...not so impatient anymore and will try again now that I have a reason.
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Post by Deleted on Sept 4, 2018 20:56:17 GMT -5
Tonight I had made a Vermont White cheddar baked macaroni. Made enough for two more meals. I needed some potassium and protein 👍👍
Walt, even for a great homemade Mac & Cheese I make a Roux. To make a proper Roux you start off with just flour and butter...some use shortnings, not me. Slowly add in the liquid you choose...some use just water, some use milk...just don’t bring to a boiling point, your Roux can break.
I also make a hollandaise sauce that’s one of the best I’ve ever had, even better then any fine restaurant I’ve been to, including Europe!! Just takes patience, they too can break easily 👍
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Post by LSUTigersFan on Sept 4, 2018 20:58:20 GMT -5
Tonight I had made a Vermont White cheddar baked macaroni. Made enough for two more meals. I needed some potassium and protein 👍👍 Walt, even for a great homemade Mac & Cheese I make a Roux. To make a proper Roux you start off with just flour and butter...some use shortnings, not me. Slowly add in the liquid you choose...some use just water, some use milk...just don’t bring to a boiling point, your Roux can break. I also make a hollandaise sauce that’s one of the best I’ve ever had, even better then any fine restaurant I’ve been to, including Europe!! Just takes patience, they too can break easily 👍 Making a roux is kind of like placing dynamite...it's either done right or it's done very, very wrong. |
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Post by Deleted on Sept 4, 2018 20:59:43 GMT -5
Tonight I had made a Vermont White cheddar baked macaroni. Made enough for two more meals. I needed some potassium and protein 👍👍 Walt, even for a great homemade Mac & Cheese I make a Roux. To make a proper Roux you start off with just flour and butter...some use shortnings, not me. Slowly add in the liquid you choose...some use just water, some use milk...just don’t bring to a boiling point, your Roux can break. I also make a hollandaise sauce that’s one of the best I’ve ever had, even better then any fine restaurant I’ve been to, including Europe!! Just takes patience, they too can break easily 👍 Making a roux is kind of like placing dynamite...it's either done right or it's done very, very wrong. Very true, it’s all about temperature and patience 👍 |
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Post by Legend Lover on Sept 5, 2018 3:16:05 GMT -5
I've never even heard of Roux. I had to google it. Flour and fat!? Sounds delightful.
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Post by toshtego on Sept 5, 2018 4:56:53 GMT -5
I've never even heard of Roux. I had to google it. Flour and fat!? Sounds delightful. The thickening agent in the mother sauces which are stock-based like veloute or Espagnol or milk based like bechamel. Sometimes used in meat pie filling. |
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Post by Deleted on Sept 5, 2018 7:01:14 GMT -5
I've never even heard of Roux. I had to google it. Flour and fat!? Sounds delightful. How does one live in Europe and never heard of Roux, have you not watched any cooking shows from France?? Or enjoyed a meal in a Frenh restaurant?? |
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Post by Legend Lover on Sept 5, 2018 7:10:16 GMT -5
I've never even heard of Roux. I had to google it. Flour and fat!? Sounds delightful. How does one live in Europe and never heard of Roux, have you not watched any cooking shows from France?? Or enjoyed a meal in a Frenh restaurant?? Nope and Nope. For some reason French cuisine hasn't made it over to Northern Ireland in a big way - at least, that I know of. I'm sure there are some around, but none that I can think of...and know a lot of the restaurants in Belfast. |
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Post by Deleted on Sept 5, 2018 7:12:59 GMT -5
You live in the “ sticks “ as they’d say here in the States. You’d be surprised how many sauces are made from first started out with a Roux.
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Post by Legend Lover on Sept 5, 2018 7:16:23 GMT -5
We use that expression too. I live in the sticks now, but I was brought up in the big smoke of Belfast...mind you, compared to the States, Belfast is little more than a hamlet. When you can drive right into the centre of the capital city in the middle of the day and back out again within 5 minutes, it's not that big a city.
But I've learned something new today about Roux.
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Post by Deleted on Sept 5, 2018 8:05:22 GMT -5
A slice of lemon custard bread toasted and slathered with Brummell & Brown.....it’s a creamy buttery yogurt spread I highly recommend ya’ll trying if it’s available near you👍👍. A mug of Dunkin Donuts Columbian coffee ☕️ on the side.
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Post by Deleted on Sept 5, 2018 9:19:28 GMT -5
Real oatmeal the kind that takes thirty minutes to cook. McCann's Steel Cut
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Post by toshtego on Sept 5, 2018 10:27:25 GMT -5
I've never even heard of Roux. I had to google it. Flour and fat!? Sounds delightful. How does one live in Europe and never heard of Roux, have you not watched any cooking shows from France?? Or enjoyed a meal in a Frenh restaurant?? Unless things have changed since the early 1970s, Ireland and Ulster are somewhat conservative about cooking. Foreign influences are not taken up. The pan grilling of meats and fish, boiling, frying and stewing are about it. "Sauces' come in bottles. |
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Post by Legend Lover on Sept 5, 2018 10:33:15 GMT -5
How does one live in Europe and never heard of Roux, have you not watched any cooking shows from France?? Or enjoyed a meal in a Frenh restaurant?? Unless things have changed since the early 1970s, Ireland and Ulster are somewhat conservative about cooking. Foreign influences are not taken up. The pan grilling of meats and fish, boiling, frying and stewing are about it. "Sauces' come in bottles. You're so right. Especially with the older generation, their staple is meat, potato and veg... Day in, day out. Younger people would be more adventurous and have pizza, Chinese, Indian etc. Mexican has never really taken off here. It seems the Irish like things simple. Of course I'm grossly generalising. |
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Post by toshtego on Sept 5, 2018 10:33:18 GMT -5
We use that expression too. I live in the sticks now, but I was brought up in the big smoke of Belfast...mind you, compared to the States, Belfast is little more than a hamlet. When you can drive right into the centre of the capital city in the middle of the day and back out again within 5 minutes, it's not that big a city. But I've learned something new today about Roux. There are a few of the "Mother Sauces" you might want to try. These involve a roux. Of these, I think Sauce Espagnol might be the most enjoyable for you. It is good with most meats and even sausages like Bangers. You can take that sauce in different directions by adding other ingredients. |
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