Quoting Dale Shipp to Michael Loo <=-
another old thread we could bring back
On 03-23-19 20:55, Jim Weller <=-
spoke to Dale Shipp about What I had for dinner <=-
Last night we both worked until 8 PM and were exhausted so we had a
simple supper of two part cocktails on the rocks followed by
leftovers.
Second course: microwaved leftover curried cream of cauliflower and
potato soup made earlier in the week.
Third course: microwaved leftover Tex-Mex "Spanish" rice with hot
sauce.
Fourth Course: cold leftover roast leg of lamb with Dijon mustard on slightly stale toasted bread.
Fifth Course: chocolate ice cream with sprinkled coconut spooned
right from the carton as we had run out of clean bowls and the
energy to do dishes.
Not every meal is a carefully planned gourmet adventure.
JIM WELLER wrote to DALE SHIPP <=-
Not every meal is a carefully planned gourmet adventure.
Dale Shipp wrote to Jim Weller <=-
We often do not get around to dinner until 8 pm :-}}
Quoting Jim Weller to Dale Shipp on 03-23-19 20:55 <=-
Last night we both worked until 8 PM and were exhausted so we had a
simple supper of two part cocktails on the rocks followed by
leftovers.
First course; martini on the rocks, 2 parts gin, 1 part vermouth, no garnish.
Second course: microwaved leftover curried cream of cauliflower and
potato soup made earlier in the week.
Third course: microwaved leftover Tex-Mex "Spanish" rice with hot
sauce.
Fourth Course: cold leftover roast leg of lamb with Dijon mustard on slightly stale toasted bread.
Fifth Course: chocolate ice cream with sprinkled coconut spooned
right from the carton as we had run out of clean bowls and the
energy to do dishes.
Not every meal is a carefully planned gourmet adventure.
Quoting Dale Shipp to Jim Weller <=-
cold leftover roast leg of lamb
neither of us is all that fond of lamb.
Not every meal is a carefully planned gourmet adventure.
Very few are, especially with just the two of us.
Quoting Sean Dennis to Jim Weller <=-
Not every meal is a carefully planned gourmet adventure.
Don't laugh but sometimes a peanut butter sandwich is great for
dinner for me.
I am hoping once my life settles down (again) and I get into
my own place that I can start batch cooking for nights that I just
don't feel like any prep at all.
I am thankful for toaster and microwave ovens.
Quoting Jim Weller to Nancy Backus on 03-30-19 19:47 <=-
Nothing wrong with leftovers, just call them planovers... ;)
They generally are planned.
Fifth Course: chocolate ice cream with sprinkled coconut spooned
right from the carton as we had run out of clean bowls and the
energy to do dishes.
Common procedure around here... after all, it's just the two of us
My grandkids got a kick out of me putting a 4 litre pail of ice
cream on the table that had had maybe one cup removed, and giving
them a bunch of toppings and spoons and telling them to make a
giant sundae. But when all was said and done they didn't eat any
more than they would have with individual bowls and parental portion control.
Lithuanians eat a lot of beets and some of their desserts seem to be pretty dire!
Quoting Nancy Backus to Jim Weller <=-
03-30-19Last night we had the rest of our corned beef,
cabbage, carrots and little red potatoes from St Pat's
Lithuanians eat a lot of beets and some of their desserts seem to
be pretty dire!
That did look a bit dire, to be honest... ;)
Quoting Jim Weller to Nancy Backus on 04-06-19 21:08 <=-
03-30-19Last night we had the rest of our corned beef,
cabbage, carrots and little red potatoes from St Pat's
A lovely combination and one that is still good the second time
around.
Let's see, in recent days we've had ...
Monday: using up leftovers, made a hearty sparerib and bean soup
with diced potatoes etc.
Tues: We had pork liver. I combined three liver recipes into one
dish and was pleased. First, I slowly cooked a batch of sliced
onions in butter with a pinch each of salt and sugar until they were nicely caramelized. That took an hour. Then I gently fried the liver seasoned with salt, pepper, my homemade pork spice mixture and just
a hint of my Vietnamese 5 spice mixture. And finally I made a pan
sauce from the drippings, water and cornstarch flavoured with a
mixture of soy sauce, prepared mustard and ketchup (a favourite of
mine going back for decades),
Wed: bought leeks, peppers (green bell and yellow Caribe) and some mushrooms. So I made a leek and potato chowder with bacon and pork
spice for a first course and fried up the mushrooms with ground
fenugreek seed, salt and garlic powder for a vegetarian second
course.
Thursday: I ran some leftover liver through a meat grinder and made
a sandwich spread of with mayo and mustard, chopped onion and celery
and diced hard boiled eggs. We made open faced sandwiches on toasted (American style) pumpernickel.
Fri: Another bean soup, pureed instead of chunky this time. More
liver spread on toast.
Today I'm cooking ahead again for next week: so far, we've got a
roast chicken, black beans, rice, and a corn and tomato dish with
sauteed leeks and Caribe peppers. These base ingredients can be
combined in a number of different ways. Tomorrow will be baking day.
Lithuanians eat a lot of beets and some of their desserts seem to
be pretty dire!
That did look a bit dire, to be honest... ;)
Some of their dishes look hearty but delicious, the way German and
Polish food can be, but they appear to rely heavily upon carp and
herring, sour milk and cream, rye, barley and buckwheat, porridge,
gruel and puddings, root vegetables especially beets, dried beans
and potatoes, with a minimum of spices and herbs. That all speaks
to their climate, low income (back during the Soviet era) and lack
of imports.
Quoting Nancy Backus to Jim Weller <=-
More effort than I'd likely expend... but sounds pretty good, too...
First, I slowly cooked a batch of sliced onions in butter with
a pinch each of salt and sugar until they were nicely
caramelized. That took an hour.
seasoned with salt, pepper, my homemade pork spice mixture and just
a hint of my Vietnamese 5 spice mixture.
And finally I made a pan
sauce from the drippings, water and cornstarch flavoured with a
mixture of soy sauce, prepared mustard and ketchup
does pork liver need to be cooked longer than beef...? I like my beef liver barely cooked....
Tomorrow will be baking day.
And what did you bake...?
they appear to rely heavily upon carp and
herring, sour milk and cream, rye, barley and buckwheat, porridge,
gruel and puddings, root vegetables especially beets, dried beans
and potatoes, with a minimum of spices and herbs. That all speaks
to their climate, low income (back during the Soviet era) and lack
of imports.
I can see how that would be ... makes sense to use what you
have... :)
Quoting Jim Weller to Nancy Backus on 04-10-19 22:01 <=-
More effort than I'd likely expend... but sounds pretty good, too...
First, I slowly cooked a batch of sliced onions in butter with
a pinch each of salt and sugar until they were nicely
caramelized. That took an hour.
That takes no effort at all. Just set the burner on low and walk
away until the aroma draws you back into the kitchen. It can be
made ahead in large batches and refrigerated too.
Then I gently fried the liver
seasoned with salt, pepper, my homemade pork spice mixture and just
a hint of my Vietnamese 5 spice mixture.
And that takes just a few minutes. The premixed spices were done up
in seconds and bottled several weeks ago.
And finally I made a pan
sauce from the drippings, water and cornstarch flavoured with a
mixture of soy sauce, prepared mustard and ketchup
And that is just squirt, squirt, stir, stir.
does pork liver need to be cooked longer than beef...? I like my beef
liver barely cooked....
Trichinosis hasn't been a threat for decades now that the pork
industry has cleaned up its act but out of habit I prefer my pork
liver done to at least medium well with just a hint of pink in the
centre. But I cook it slowly on moderate heat so that it doesn't dry
out.
Part of the reason for running the leftovers through the grinder and adding mayo was I accidentally overcooked it a bit and it was dry.
Tomorrow will be baking day.
And what did you bake...?
On Sunday I made a beef and pork meatloaf, a cherry pie and two
loaves of 50% whole wheat bread. So over the two days I did 90% of
the cooking for the work week. In fact here we are Thursday night
and I had the last of the liver paste for lunch at work and now I'm munching on the last of the meat on the chicken carcass while
Roslind is having meatloaf sandwiches.
they appear to rely heavily upon carp and herring, sour milk and
cream, rye, barley and buckwheat, porridge, gruel and puddings,
root vegetables especially beets, dried beans and potatoes, with a
minimum of spices and herbs. That all speaks to their climate, low
income (back during the Soviet era) and lack of imports.
I can see how that would be ... makes sense to use what you
have... :)
They also save and use both fermented beet juice and sauerkraut juice
to marinate tough cuts of meat and flavour other dishes.
Quoting Jim Weller to Nancy Backus on 04-10-19 22:02 <=-
a new Nepali place.
dhido
That sounds a bit like African fufu or Lithuanian porridge! I tried
making porridge last weekend from flour for the first time instead
of coarser grains. I was not impressed. I also ate fufu at lot back
in my college days when I had Nigerian roommates for one semester
but I never learned to like it.
We have a brand new Somalian restaurant
I just realized I have tons of Ethiopian recipes and not a single
Somalian one to offer. I must remedy that.
I wonder just how different they'd be from each other...?
I'm expecting a lot of similarities. We will find out in due course
when I do the research but I have a few other projects lined up
first.
I'm getting tired of posting nasty Lithuanian recipes. From here on
in I'm going to concentrate on just the good stuff. I eliminated all references to herring, potatoes, beets, and sauerkraut and there
aren't that many recipes left!
Quoting Nancy Backus to Jim Weller <=-
I slowly cooked a batch of sliced onions in butter with
a pinch each of salt and sugar until they were nicely
caramelized. That took an hour.
That takes no effort at all. Just set the burner on low and walk
away until the aroma draws you back into the kitchen. It can be
made ahead in large batches and refrigerated too.
Do you start by heating the pan, or just with it on low to begin
with...? And do you put the butter and onions in at the same time then...?
Quoting Jim Weller to Nancy Backus on 04-18-19 23:03 <=-
Re: liver and onions
I slowly cooked a batch of sliced onions in butter withThat takes no effort at all. Just set the burner on low and walk
a pinch each of salt and sugar until they were nicely
caramelized. That took an hour.
away until the aroma draws you back into the kitchen. It can be
made ahead in large batches and refrigerated too.
Do you start by heating the pan, or just with it on low to begin
with...? And do you put the butter and onions in at the same time
then...?
I usually start by adding the butter and heating the pan on medium
until it is foaming, add the onion and after a minute or two
reducing the heat.
| Sysop: | sneaky |
|---|---|
| Location: | Ashburton,NZ |
| Users: | 31 |
| Nodes: | 8 (0 / 8) |
| Uptime: | 192:56:10 |
| Calls: | 2,083 |
| Calls today: | 1 |
| Files: | 11,137 |
| Messages: | 947,734 |