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Post by puffy on Jan 7, 2020 22:32:35 GMT -5
Chili Dogs with some shredded Cheddar Cheese on them..2 to be exact.
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Post by puffy on Jan 7, 2020 22:35:18 GMT -5
Some how I ended up with a double post.
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Post by just ol ed on Jan 8, 2020 9:44:39 GMT -5
greets again all. WAYS done, overnite e-messages done. Next up, Schwan #506 with added sausage link & shred x-sharp cheddar. Nuked to usual plateful of mess. Add store brand k-cup cocoa & all to smoking room desk & continue with the papers. Hoping today is a quiet one for a change
Ed Duncan, Batavia, NY
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Post by Ronv69 on Jan 8, 2020 10:37:43 GMT -5
Breakfast burrito and coffee. Real diet starts today.
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Post by toshtego on Jan 8, 2020 12:56:29 GMT -5
Some how I ended up with a double post. Chili Dogs with grated cheese are worth repeating. So, you ate four? (Jest). |
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Post by just ol ed on Jan 8, 2020 15:48:56 GMT -5
after a snoozie, to be Zweigle's red dawg on indoor GeoForeman grill. 12mins @300f. Usual side of Musselman's smooth applesauce. Later during Jeopardy, store brand tea & same choco cookies
Ed Duncan, Batavia, NY
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Post by toshtego on Jan 8, 2020 20:40:10 GMT -5
More of that rotisserie roast chicken. Freshly made mashed potatoes, run through a ricer and then whipped with hot milk, butter and grated cheese. Steamed green beans/string beans.
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Post by Ronv69 on Jan 8, 2020 20:59:09 GMT -5
Collard Greens, boiled turnips, oven barbecued beef flanken, salad and King Cake!
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Post by just ol ed on Jan 9, 2020 9:16:28 GMT -5
2-mile walks & WAYS finished. To be Schwan #481 toaster pancakes, usual prep & adds. Add store brand k-cup cocoa, all to smoking room desk & continue with the papers. Probably no time for actual lunch break
Ed Duncan, Batavia, NY
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Post by toshtego on Jan 9, 2020 9:29:34 GMT -5
Collard Greens, boiled turnips, oven barbecued beef flanken, salad and King Cake! How do you fix those collard greens? I ask because there is a Texas style. I once stood in the checkout line at Albertson's behind an elderly lady with a shoppiing cart filled over the top with collards. That is a lot of collards. Appearance indicated I was in in the presence of Old Texas- Anglo-Saxon, White bouffant hair, white button down sweater. So, I commented that "I bet you have a fine recipe for those collards", hoping to learn something. She replied, as any good Texan would, "Yes, sir". Then she added with her eyes twinkling, "It is my mama's recipe. She learned it from her mama". That is as far as I got. I sure like those classic Texans. So, I am asking you about Collards. Yes, I can look it up on-line but appreciate learning directly. Thank you in advance. |
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Post by Deleted on Jan 9, 2020 10:27:15 GMT -5
Toast garlic in the pan and add the greens, salt and pepper and a bit of water. When the greens steam down about right. Top with cooked bacon crumbles and a bit of hot bacon grease. Then toss the whole mess to distribute the bacon, garlic and bacon grease.. If you cook them to much they will look like canned spinach and nobody wants that, well somebody might.
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Post by toshtego on Jan 9, 2020 11:34:26 GMT -5
Toast garlic in the pan and add the greens, salt and pepper and a bit of water. When the greens steam down about right. Top with cooked bacon crumbles and a bit of hot bacon grease. Then toss the whole mess to distribute the bacon, garlic and bacon grease.. If you cook them to much they will look like canned spinach and nobody wants that, well somebody might. I was thinking of incorporating ham shanks as I have a bunch. Thanks for the pointers. |
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Post by Ronv69 on Jan 9, 2020 12:58:20 GMT -5
Collard Greens, boiled turnips, oven barbecued beef flanken, salad and King Cake! How do you fix those collard greens? I ask because there is a Texas style. I once stood in the checkout line at Albertson's behind an elderly lady with a shoppiing cart filled over the top with collards. That is a lot of collards. Appearance indicated I was in in the presence of Old Texas- Anglo-Saxon, White bouffant hair, white button down sweater. So, I commented that "I bet you have a fine recipe for those collards", hoping to learn something. She replied, as any good Texan would, "Yes, sir". Then she added with her eyes twinkling, "It is my mama's recipe. She learned it from her mama". That is as far as I got. I sure like those classic Texans. So, I am asking you about Collards. Yes, I can look it up on-line but appreciate learning directly. Thank you in advance. I put a half stick of butter, crumbled bacon and chopped onions and sauté for a few minutes, then I dump in the the greens. Cook until the greens are tender, "and look like spinich". The greens are too tough to ever reach the texture of spinich. My wife and others like them. Psycholime, not so much. I cook them like my mom and grandmother did. Oh, 8 shakes of Cholula sauce! A ham shank is good if you are fixing a large pot. This was just a large bag from Kroger. If you use the ham shank, boil it first to get the flavor out into the broth. Still use the other ingredients. |
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Post by Ronv69 on Jan 9, 2020 13:01:50 GMT -5
2 jumbo eggs, 2 strips of Wright brand bacon and coffee. And an orange to finish.
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Post by oldcajun123 on Jan 9, 2020 13:07:46 GMT -5
 Hadn’t had a slice of bread in 7 months, found out pumpernickel bread is good for diabetics and low in carbs. 2 soft fried eggs, 2 slices of toasted pumpernickel bread, bacon, damn soaking them egg yolks on toast was heaven.
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Post by toshtego on Jan 9, 2020 13:47:28 GMT -5
How do you fix those collard greens? I ask because there is a Texas style. I once stood in the checkout line at Albertson's behind an elderly lady with a shoppiing cart filled over the top with collards. That is a lot of collards. Appearance indicated I was in in the presence of Old Texas- Anglo-Saxon, White bouffant hair, white button down sweater. So, I commented that "I bet you have a fine recipe for those collards", hoping to learn something. She replied, as any good Texan would, "Yes, sir". Then she added with her eyes twinkling, "It is my mama's recipe. She learned it from her mama". That is as far as I got. I sure like those classic Texans. So, I am asking you about Collards. Yes, I can look it up on-line but appreciate learning directly. Thank you in advance. I put a half stick of butter, crumbled bacon and chopped onions and sauté for a few minutes, then I dump in the the greens. Cook until the greens are tender, "and look like spinich". The greens are too tough to ever reach the texture of spinich. My wife and others like them. Psycholime, not so much. I cook them like my mom and grandmother did. Oh, 8 shakes of Cholula sauce! A ham shank is good if you are fixing a large pot. This was just a large bag from Kroger. If you use the ham shank, boil it first to get the flavor out into the broth. Still use the other ingredients. That is good advice and that is how it shall be!! I like collards when prepared by knowledgeable cooks. Best I had was at Roscoe's Fried Chicken and Waffles in Los Angeles. I skipped the waffles but went with the FC, collards, Sweet potatoes, corn bread. |
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Post by Deleted on Jan 9, 2020 14:18:54 GMT -5
 See how tasty that looks unlike green moss scrapped from the bottom of the lake and tried to be passed off as canned spinach. Texas the worst steaks, BBQ in the nation. Iced sweet tea they have down but I am pretty sure someone from Louisiana showed them how to make it without sticking their arm in the pitcher to stir it. |
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Post by Deleted on Jan 9, 2020 14:20:39 GMT -5
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Post by toshtego on Jan 9, 2020 16:01:53 GMT -5
See how tasty that looks unlike green moss scrapped from the bottom of the lake and tried to be passed off as canned spinach. Texas the worst steaks, BBQ in the nation. Iced sweet tea they have down but I am pretty sure someone from Louisiana showed them how to make it without sticking their arm in the pitcher to stir it. That is what I am talking about. I hope mine it that purty! |
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Post by toshtego on Jan 9, 2020 16:04:29 GMT -5
I buy frozen spinach but have eaten my share of canned. I liked it in Joe's Specials, omelette's, soups. Out here, sometimes canned vegetables is what we have when we cannot get to the store. I have a big can of Mustard and Turnip Greens for emergencies.
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Post by Deleted on Jan 9, 2020 17:00:48 GMT -5
I eat canned stuff as well I try buy the Allens brand for spinach, greens, and field peas, Italian green beans. They know what they are doing with those products. allens.com/products Nothing worse than over cooked can goods before you heat them up. |
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Post by just ol ed on Jan 9, 2020 17:15:20 GMT -5
to be Zweigle's white dawg on indoor GeoForeman grill. 12mins at 300f. Usual side of Mussleman's smooth applesauce. Later during Jeopardy, store brand tea/cookies.
Ed Duncan, Batavia, NY
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Post by Ronv69 on Jan 9, 2020 17:28:20 GMT -5
You can stop cooking the greens any time you want. That picture is what mine look like. I don't think that collard greens will cook down any further, at least not in a reasonable time.
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Post by Deleted on Jan 9, 2020 18:51:27 GMT -5
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Post by Deleted on Jan 9, 2020 18:54:19 GMT -5
Pizza Hut meat lovers pizza on sale for ten bucks for a large.
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Post by toshtego on Jan 9, 2020 19:20:45 GMT -5
I eat canned stuff as well I try buy the Allens brand for spinach, greens, and field peas, Italian green beans. They know what they are doing with those products. allens.com/products Nothing worse than over cooked can goods before you heat them up. I have enjoyed their Italian Green Beans. In fact I have some pickled in Italian Salad Dressing right now. That brand is not available in the Town of Toad, of course, but they are at the Walmart in Alamosa, CO where I sometimes shop. |
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Post by toshtego on Jan 9, 2020 19:22:20 GMT -5
You can stop cooking the greens any time you want. That picture is what mine look like. I don't think that collard greens will cook down any further, at least not in a reasonable time. That is one tough plant. Durable! Nothing like Baby Spinach. |
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Post by toshtego on Jan 9, 2020 19:27:11 GMT -5
In a little while, the last of that rotisserie chicken I picked up in Taos which must be the longest lasting little bird ever. This is the the fourth night! Left over Mashed taters, I might make a gravy, Green String Beans and Marinated Eye-Talian Green Beans.
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Post by trailboss on Jan 9, 2020 19:35:28 GMT -5
Meatloaf sandwich and fries.
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Post by toshtego on Jan 9, 2020 20:58:14 GMT -5
Meatloaf sandwich and fries. I have not decided whether Meatballs or Meatloaf is superior. Similar preparation with some variances in seasoning but basically the same. Any discussion? |
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Hadn’t had a slice of bread in 7 months, found out pumpernickel bread is good for diabetics and low in carbs. 2 soft fried eggs, 2 slices of toasted pumpernickel bread, bacon, damn soaking them egg yolks on toast was heaven.
