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Post by just ol ed on May 15, 2021 9:45:19 GMT -5
as usual, all else covered in WAYS thread. Next up, Schwan #481 (3) toaster pancakes, one cycle. Usual adds & nuke to plateful of mess. To smoking room, eat & continue with the papers. Our local farmers market opens early June, main purchase real maple syrup, $25 for half gallon, will pick up two & keep one in cool, damp cellar.
Ed Duncan, Batavia, NY
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Post by Scott W on May 15, 2021 11:19:28 GMT -5
4 egg whites on a multigrain bagel
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Post by toshtego on May 15, 2021 13:34:23 GMT -5
Three Red Chile Pork Tamales smothered in chili con carne and topped with guacamole.
A nap is now indicated to digest all this.
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Post by pepesdad1 on May 15, 2021 13:38:21 GMT -5
Biscuit and honey from Ky. (the honey).
A nap is now indicated to digest all this....me too!
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Post by Darin on May 15, 2021 13:45:22 GMT -5
Roasted Green Chili Chicken & Potato Salad
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Post by just ol ed on May 15, 2021 15:25:03 GMT -5
snoozie next, then Zweigle's red dawg skin on, on GeoForeman grill, 12mins @300f. AlCohen seeded rye as bun substitute. 1 cup Musselman'ss smooth applesauce for side. To TV for 6pm local/national news. Ice cream on a stick later, company of Jeopardy repeats.
Ed Duncan, Batavia, NY
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Post by Gandalf on May 15, 2021 19:56:40 GMT -5
Tired of the wife's diet - thought she is looking good! Prepared a fillet mignon with a blue cheese crust - and tatter-tots - with the last bottle of a Merlot I made a little over 4 years ago. It was a "melt in your mouth" steak.  |
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Post by Gandalf on May 15, 2021 20:09:27 GMT -5
Ribs a bust . Freezer burn. Eli and Jack vote for MORE freezer burn Lots more… Just made some special food for our pup. Three cups of brown rice, 3 lbs of chicken breast (freezer burned) - ground, 6 scrambled eggs. She was in heaven. She's been having problems. She is always eating something she shouldn't. A pine cone, cypress mulch, a stick, paper/cardboard. I think she ate a Sweetgum tree seed pod a few days ago and she has had "the shits" since then. Pepto-Bismol is helping but she needs something gentle on her stomach. |
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Post by bigwoolie on May 15, 2021 20:13:36 GMT -5
Just a bowl of fresh watermelon and cantaloupe chunks and a few cherries on the side. I mostly just rehydrate in the evenings these days.
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Post by toshtego on May 15, 2021 20:25:23 GMT -5
A small bowl of polenta with butter. Half of a chicken leg. Not feeling all that sound.
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Post by toshtego on May 15, 2021 20:27:23 GMT -5
Just a bowl of fresh watermelon and cantaloupe chunks and a few cherries on the side. I mostly just rehydrate in the evenings these days. This is a dehydrating place. I find Low Sodium V-8 Juice with all its potassium and just a little sodium to be perfect for rehydration. Certainly, the fruit works. I just never seem to have any on hand! |
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Post by toshtego on May 16, 2021 12:28:07 GMT -5
Three small boiled eggs and a slice of my bread with butter. Pot of tea.
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Post by pepesdad1 on May 16, 2021 13:22:10 GMT -5
Fried egg with fried potatoes...got some steak set out in the refrig....pup looking forward to dinner...me too.
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Post by trailboss on May 16, 2021 14:25:22 GMT -5
A large omelet with sausage, bacon, ham with real sourdough toast, fried potatoes on the side, at the country way restaurant in Fremont, California.
The Greek owners really know how to run restaurants around these parts, great service with an attentive staff, food was ready in five minutes....this one has been here at least since the seventies.
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Post by Ronv69 on May 16, 2021 14:49:21 GMT -5
A small bowl of polenta with butter. Half of a chicken leg. Not feeling all that sound. Just can't bring yourself to call it grits, can you? 😁😎 |
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Post by Ronv69 on May 16, 2021 14:49:53 GMT -5
Homemade pulled pork sandwiches.
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Post by just ol ed on May 16, 2021 15:00:40 GMT -5
snoozie next, then to be Schwan #404 bake, #769 mix vegs nuke. To TV for 6pm CBS news feeds. Store brand tea & cookies later for "60minutes"
Ed Duncan, Batavia, NY
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Post by Darin on May 16, 2021 16:27:29 GMT -5
A large omelet with sausage, bacon, ham with real sourdough toast, fried potatoes on the side, at the country way restaurant in Fremont, California. The Greek owners really know how to run restaurants around these parts, great service with an attentive staff, food was ready in five minutes....this one has been here at least since the seventies. We had one back home called Zorba's ... huge Gyro omelet and all the sides with coffee and juice for dirt cheap served with a friendly smile. |
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Post by trailboss on May 16, 2021 16:38:08 GMT -5
A large omelet with sausage, bacon, ham with real sourdough toast, fried potatoes on the side, at the country way restaurant in Fremont, California. The Greek owners really know how to run restaurants around these parts, great service with an attentive staff, food was ready in five minutes....this one has been here at least since the seventies. We had one back home called Zorba's ... huge Gyro omelet and all the sides with coffee and juice for dirt cheap served with a friendly smile. Love them kinda places. Fortunately we had the opportunity to do a nature preserve walk on the way to the airport. A real belt buster! |
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Post by toshtego on May 16, 2021 17:32:59 GMT -5
A small bowl of polenta with butter. Half of a chicken leg. Not feeling all that sound. Just can't bring yourself to call it grits, can you? 😁😎 Perhaps because there are differences between the two. Grits have identifiable particles of ground hominy owing to a shorter cooking time. Polenta has lost all particles in favor of a uniform appearance like yellow mashed potatoes owing to cooking hours longer, Grits, when plopped onto a plate, run and spread. Polenta sits en masse and does not move or change shape. Polenta can be sliced like a pie. Grits are usually ladled or spooned. Both are good. Both have a place on my table. If I can manage an appetite, dinner will be roast chicken and POLENTA with Green Chile I just made. |
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Post by toshtego on May 16, 2021 17:56:20 GMT -5
Here is Shrimp and Grits. Note that individual grains of grits are identifiable and can be detected in the mouth.  Compare to Polenta, a yellow paste with no clearly identifiable granulation.  |
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Post by pepesdad1 on May 16, 2021 18:13:01 GMT -5
Both look good^^^^^^^ Just finished the filet, cleaned the stove (grease everywhere from frying the steak)...pup is happy and so am I, both are ready for a nap!  No picture of me...nobody would want to see it and I don't want to scare the members! |
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Post by toshtego on May 16, 2021 19:07:57 GMT -5
Made Green Chile from the mirepoix a whole chicken was roasted on. A quart of chicken stock and 3/5 quart of green chile added. Cooked. Then pureed. Looks like Split Pea Soup. Will ladle it onto roast chicken and polenta aka overcooked grits if my appetite ever returns.  |
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Post by Gandalf on May 16, 2021 19:08:47 GMT -5
Chicken kabobs in the Ninja
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Post by just ol ed on May 17, 2021 8:48:29 GMT -5
Soon will be Schwan #717 "breakfast bowl" with cut up sausage link & shred cheddar, nuked to plateful of mess. With k-cup cocoa, all to smoking room desk, eat & continue with the papers. All else covered in WAYS thread
Ed Duncan, Batavia, NY
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Post by Ronv69 on May 17, 2021 10:09:35 GMT -5
Just can't bring yourself to call it grits, can you? 😁😎 Perhaps because there are differences between the two. Grits have identifiable particles of ground hominy owing to a shorter cooking time. Polenta has lost all particles in favor of a uniform appearance like yellow mashed potatoes owing to cooking hours longer, Grits, when plopped onto a plate, run and spread. Polenta sits en masse and does not move or change shape. Polenta can be sliced like a pie. Grits are usually ladled or spooned. Both are good. Both have a place on my table. If I can manage an appetite, dinner will be roast chicken and POLENTA with Green Chile I just made. OK. But if the grits are runny they have too much water or are under cooked. They should have the consistency of mashed potatoes. 😁😎🤠 |
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Post by Silver on May 17, 2021 11:03:04 GMT -5
A couple small croissants with ham and brie. Need to see if there's any coffee left in the pot.
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Post by toshtego on May 17, 2021 13:29:20 GMT -5
A roast chicken leg and wing. Half of a can Nalley's Chili Con Carne served on GRITS!!!
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Post by toshtego on May 17, 2021 13:30:35 GMT -5
Perhaps because there are differences between the two. Grits have identifiable particles of ground hominy owing to a shorter cooking time. Polenta has lost all particles in favor of a uniform appearance like yellow mashed potatoes owing to cooking hours longer, Grits, when plopped onto a plate, run and spread. Polenta sits en masse and does not move or change shape. Polenta can be sliced like a pie. Grits are usually ladled or spooned. Both are good. Both have a place on my table. If I can manage an appetite, dinner will be roast chicken and POLENTA with Green Chile I just made. OK. But if the grits are runny they have too much water or are under cooked. They should have the consistency of mashed potatoes. 😁😎🤠 Every time I have had Grits in restaurants across the South, they have been runny on the plate. |
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Post by taiguy66 on May 17, 2021 14:14:15 GMT -5
Some Costco chicken fingers. Not bad when you’re in a hurry for something quick and easy.
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