Whats for Dinner Tonight?

[vesta111]

Add as mall onion, finely diced, and that's how i make my guacamole.

For those over 50 years of age, do you find you need more seasoning then you did 30 years ago.?

The older I get the more I find I can enjoy hot food.  Even those Vietnamese hot peppers in a very small amount don't bother me.  Really good taste and flavor.

I never put hot sauce on eggs and fried potatoes until about 10 years ago.  Some places do not have any kind of hot sauce so I use A1, or house steak sauce.

Tonight I will drive hubby crazy.  He is the only Irish Man I have yet to meet that does not really like Cabbage.      So the boiled dinner will have it, turnip, parsnips both white and sweet potatoes with the corn beef I cooked up in the pressure cooker.  

By the way, about those pressure cookers, I have no memory of my Grandmothers ever being without them.   Used to sterilise jars for canning and glass baby bottles.

Just one accident with these cookers on one side of the family.   Grandma was cooking up pea soup, left the kitchen for an emergency and the darn thing became a freaking bomb.
       Blew straight up into the 2 nd. floor and spread pea soup everywhere.

Todays cookers are much safer, every year new models are introduced with even more safety devices.      I can well understand why anyone who was never raised around these devises would have a fear of them.  However we have had these cookers for what 60-70 years and manage to use them and stay alive.

It is like when one Fry's up bacon  they stay with the pan while it cooks, one does need to be alert when using the cooker.

A delight for me as a kid was when I ran into the garden and picked some corn and green beans.  Ran into the house and within 20 minutes the corn was peeled the beans were snapped.   Into a pressure cooker for 20 minutes or less, loads of real butter, salt and pepper---Can't get that at a 4 star restaurant.     DROOL  

[debk]

Add as mall onion, finely diced, and that's how i make my guacamole.

Me too, and I add a bit of cayenne and garlic too.

Deb, I would use gloves, especially if you wear contacts. 

Yes, I wear contacts, and even though I was my hands obsessively when cooking, I would hate to have the oil not completely off and stick my finger near my eye. Murphy's Law and all that...


Doing the corned beef and cabbage thing for tonight. But I'm thinking I will add potato salad instead of boiling other vegetables as I'm sure most of the leftovers will get turned into sandwiches.

Not only that it will save time as I'm cooking a bunch of stuff for this catered thing tomorrow: 50 each of mini blueberry cheesecake muffins with lemon glaze and mini carrot cake muffins with cream cheese frosting, 100 mini brownie cupcakes, 100 pinwheels thingies - roast beef and provolone, ham and colby jack, turkey and havarti, and 40 savory quiche squares. The nail salon I go to is having their 5th year anniversary. It's the same woman that I did a deal for last month, just a different shop. I really don't like those pinwheel things  I think I will do the RB with the roasted tomato tortillas, the ham with flour, and the turkey with spinach, just so the tray doesn't look so drab. Doing the quiche squares for those who don't eat meat....

[IassaFTots]

Sounds lovely Deb! 

I swear, as much as I wash my hands it takes more than 24 hours for that pepper oil to leave my hands, so I always use gloves now. 

The worst is when you take out your contact quickly, and don't realize your hands still have that oil, then they marinate in it over night.  The next morning is no fun.  Yowzas!

[debk]

Sounds lovely Deb! 

I swear, as much as I wash my hands it takes more than 24 hours for that pepper oil to leave my hands, so I always use gloves now. 

The worst is when you take out your contact quickly, and don't realize your hands still have that oil, then they marinate in it over night.  The next morning is no fun.  Yowzas!

I've had my lenses in since before Christmas. I really need to get to the eye doctor, and order some new ones. Good thing I don't ever get much buildup on my lenses. 

[BEG]

Deb, do you have the recipe for the blueberry cheesecake muffins?

[debk]

Deb, do you have the recipe for the blueberry cheesecake muffins?

I soooo badly cheat on these things!

They are those Martha White packets in the baking aisle in the grocery. The are called blueberry cheesecake muffins. I add whatever the milk quantity is, I think it's half a cup, and for two packets, I add a half pint container of fresh blueberries. The packet has little chunks of a cream cheese mixture. Two packets makes a dozen regular size muffins and about 3 dozen minis. One packet is $.78!! at Walmart.

Follow the baking directions.

The glaze is nothing but lemon juice and powdered sugar. Drizzle on the top while still warm.

They also come in a strawberry cheesecake, but I don't like adding the fresh strawberries. They don't back very well.

There is an apple cinnamon though that I like, and I add some extra cinnamon and small chunks of fresh Granny Smith apples.

I have tried the Orange Cranberry and added craisins and done an orange glaze and they are really good too. 

[Wineslob]

Add as mall onion, finely diced, and that's how i make my guacamole.

The only difference is I use red onions, hot sauce, and, of course, mash it up.  I add the tomatos after the "cados" are smashed up (folded in).

[NHSparky]

RIBS.  Slow cooked, 4-5 hours at 250 degrees on the BBQ, with dry rub for starters and mesquite chips for smoke.  Basted in apple juice every hour.  Finished with a hot/sweet (think cayenne and ginger) sauce for 30 minutes at 350 degrees.  Let rest for 15 minutes.  Meat is literally falling off the bone at that point.

Make up some nice homemade macaroni and cheese, and add a side of grilled onion and zucchini.  Heaven.

Pure heaven.

[debk]

 


May need to pick up some ribs at the grocery today....haven't fixed them in a long time.

[Flame]

Birthday week in the Flame household starts today, so we are doing one combine birthday dinner, out to a japanese steak house.  =)

[ColonialMarine0431]

NY strip steak, grilled rare. Potato with sour cream and real bacon bits. Caesar salad. 

[Chris]

Pulled pork and tater tots

[vesta111]

  Take out as we want to watch a movie, Chinese, Chow Mien, egg rolls, fried rice and chicken wings. I hope some Egg fu young and perhaps some Sub Gum.

I wish I could find a place that makes Filipino food---Lumpia--or rice with coconut as a loaf.
[ when I lived in Hawaii I had a friend that took me to the Pinapple Plantations and this was served to the workers. ]     Never could find that food again and in the Phillipeans it is unknown.
    The hot sauce the Laos make,  some of the Cambodian spices  that are not to be sold in stores.

I am not a fan of Japanese cooking, but some Korean Kim Che without the anchovies is to drool over.

[thundley4]

T-bone steaks with home-made steak fries.

[Hawkgirl]

Campbells' chicken and rice soup   In a rush when I left the house for work...so that's what I grabbed.

[crockspot]

Picked up some cod at the store, going to try brushing it with a mixture of orange juice, lemon juice, olive oil, and herbs, then baking.

Will have it with some whole grain and wild mushroom pilaf, broccoli, a whole wheat roll, soy milk, and some fruit for dessert.

[thundley4]

Picked up some cod at the store, going to try brushing it with a mixture of orange juice, lemon juice, olive oil, and herbs, then baking.

Will have it with some whole grain and wild mushroom pilaf, broccoli, a whole wheat roll, soy milk, and some fruit for dessert.

Codpieces? 

[crockspot]

Codpieces? 

Pieces of cod.... fish... 

[NHSparky]

Haven't looked at the menu tonight.  I got a free appetizer and dessert from a restaurant here in town for winning a trivia contest a few weeks back.  Thinking I might want to spend it tonight.

[debk]

Pieces of cod.... fish... 

Hey, Crocks....how are you feeling? I was wondering about you yesterday, cause I haven't seen any of your posts.....

[Wineslob]

I'm gonna head over to the Chico State farm and get me some beef.

[vesta111]

Picked up some cod at the store, going to try brushing it with a mixture of orange juice, lemon juice, olive oil, and herbs, then baking.

Will have it with some whole grain and wild mushroom pilaf, broccoli, a whole wheat roll, soy milk, and some fruit for dessert.

I have to laugh when I think of Cod.    A very wormy fish depending  on the time the wild is caught.    When caught in the very cold water they have few worms, when caught in warm waters, one has to spend an hour with tweezers to get all the worms out.

After all my years around fisherman the only fish, fresh or frozen that I will eat is Haddock.  Tuna I leave out as I do eat it but it comes in a Pouch with sunflower oil----YUMM.

Did you know that farmed Alasken Salmon is dyed to resemble the wild caught.?   Farmed Salmon is gray in color, something in their diets at farms is missing.---------One can ask if the missing food is causing the Salmon to have less nutriments.

When you buy fish, the controll is of all things the Federal Commerce Department or some such department that has no link to the Federal food and drugs.

Cod caught wild in the North Sea in the month of January, I would consider eating.

[debk]

I always liked Haddock...but have not had it in years. It was one of those fish that we ate on Fridays when I was a kid.

Ever since I found out that not all restaurants serve real salmon, but some other fish that is cut and dyed to look like salmon, and having had some that I know wasn't salmon....I don't order it any more.

[vesta111]

I always liked Haddock...but have not had it in years. It was one of those fish that we ate on Fridays when I was a kid.

Ever since I found out that not all restaurants serve real salmon, but some other fish that is cut and dyed to look like salmon, and having had some that I know wasn't salmon....I don't order it any more.

Kind of a shame Debk that inlanders have no idea what they are eating.

Up here where I am at we go fishing about 15-20 miles out.   First thing one learns is to not hit the bottom with your hook and bait.     The bottom is for the ground feeders and in this area means the what we call them ground sharks.   

These guys weight in at about 10 pounds and are one hell of a fighter.  Most people let them go, what good are they, and, the can bite off a finger a few hours after being out of the water.

The Asians up here go fishing for them, they can take a fillet of them and you can swear you are eating prime fish.

When it comes to relly  knowing what kind of seafood you are eating, a Lobster or a crab, or crab legs is about the closest you will get unless you catch that seafood yourself.

[Chris_]

I'm making pork chops with caramelized onions.