What's Cookin'?
- The Mastiff
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Re: What's Cookin'?
A large pot of beef barley stew. That package of stew meat was all that was available at my store when I shopped so it's an excuse to make one of my favorites. I miss having a soup with every meal like when I was in Europe so I occasionally make a soup or stew. Feeding only myself I don't like to make too much food or make messes I have to clean up but now and then it's ok.
Re: What's Cookin'?
When I lived in Taiwan, soup was traditionally a part of every meal. In many instances it was the only liquid that was served with the meal.The Mastiff wrote: ↑Thu Apr 16, 2020 11:43 amA large pot of beef barley stew. That package of stew meat was all that was available at my store when I shopped so it's an excuse to make one of my favorites. I miss having a soup with every meal like when I was in Europe so I occasionally make a soup or stew. Feeding only myself I don't like to make too much food or make messes I have to clean up but now and then it's ok.
Jim
- The Deacon
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Re: What's Cookin'?
The Mastiff wrote: ↑Thu Apr 16, 2020 11:43 amA large pot of beef barley stew. That package of stew meat was all that was available at my store when I shopped so it's an excuse to make one of my favorites. I miss having a soup with every meal like when I was in Europe so I occasionally make a soup or stew. Feeding only myself I don't like to make too much food or make messes I have to clean up but now and then it's ok.
Sounds delicious, Joe. I solved the "too much food" issue by investing in an upright freezer. Most of the things I enjoy for dinner freeze well, so when I make one of them, I make enough for at least 6 meals. Just portioned out 15 meals worth of pulled pork that I'd cooked overnight in the slow cooker.
Paul
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My Personal Website ---- Beginners Guide to Spyderco Collecting ---- Spydiewiki
Deplorable :p
WTC # 1458 - 1504 - 1508 - Never Forget, Never Forgive!
Re: What's Cookin'?
Fried steak cutlet, with a reduction, over rice.
Quick, easy, wife approved!
"If a law is unjust, a man is not only right to disobey it, he is obligated to do so."
-Thomas Jefferson
-Thomas Jefferson
Re: What's Cookin'?
Thanks, my wife loved it. I didn't think the sauce matched well with the beef, personally.
Next time, I'll make the glaze heartier and less acidic.
Next time, I'll make the glaze heartier and less acidic.
"If a law is unjust, a man is not only right to disobey it, he is obligated to do so."
-Thomas Jefferson
-Thomas Jefferson
- cabfrank
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- Location: Northern California, USA, Earth
Re: What's Cookin'?
Spydergirl88, thanks. My first attempt wasn't exactly a failure, but I have much to learn. Also, I had boneless breast to work with, which would not have been my choice, but...here is late Sunday dinner. Perhaps most importantly, the ARK is a little beast!
Re: What's Cookin'?
We made meat balls yesterday. From 8am to 4pm we made gravy. So, tonight it’s pasta with meatballs. Lunch tomorrow is meat’a ball sandwiches. You got a problem with that?
Re: What's Cookin'?
Last night...
homemade Polenta with garlic and Parmesan cheese, Italian sausage, and sauteéd green and red peppers with mushrooms and onions.
homemade Polenta with garlic and Parmesan cheese, Italian sausage, and sauteéd green and red peppers with mushrooms and onions.
"You never know what lonesome is, 'til you get to herdin' cows"
Re: What's Cookin'?
Nice! I almost made polenta the other day, but my wife requested I make garlic butter pork chops again.
"If a law is unjust, a man is not only right to disobey it, he is obligated to do so."
-Thomas Jefferson
-Thomas Jefferson
Re: What's Cookin'?
Mmm...those both look great! I've got pork chops in the freezer right now...what's your recipe?
- Julia
"Be excellent to each other." - Bill S. Preston, Esq.
"Be excellent to each other." - Bill S. Preston, Esq.
Re: What's Cookin'?
Edit: this was using boneless pork loin chops, that were about 3/8" thick.
1tbs butter per chop.
Melt the butter, mix in 1 tbs minced garlic.
Salt the chops
Pre heat oven to 350
Brown chops for maybe a minute on each side.
Pour garlic butter on top of each chop and then place the pan in the oven.
Cook for about 8-10 minutes. You can check temp, I just take out the thickest one and slice it open. If it's glistening and pink, put it back in for 2 minutes.
You want it to be a dry, light pink color. Almost white.
Pull the chops, set them to the side.
Put the pan on the stove, over medium-high heat.
Mix flower into the pan until you make a paste. Brown the paste a little bit.
Slowly pour milk into the pan. I couldn't tell you the amount, I just eyeball it to about 1/3 the pans depth.
Cook it till it thickens, stirring regularly.
Salt to taste.
Combine, enjoy!
1tbs butter per chop.
Melt the butter, mix in 1 tbs minced garlic.
Salt the chops
Pre heat oven to 350
Brown chops for maybe a minute on each side.
Pour garlic butter on top of each chop and then place the pan in the oven.
Cook for about 8-10 minutes. You can check temp, I just take out the thickest one and slice it open. If it's glistening and pink, put it back in for 2 minutes.
You want it to be a dry, light pink color. Almost white.
Pull the chops, set them to the side.
Put the pan on the stove, over medium-high heat.
Mix flower into the pan until you make a paste. Brown the paste a little bit.
Slowly pour milk into the pan. I couldn't tell you the amount, I just eyeball it to about 1/3 the pans depth.
Cook it till it thickens, stirring regularly.
Salt to taste.
Combine, enjoy!
"If a law is unjust, a man is not only right to disobey it, he is obligated to do so."
-Thomas Jefferson
-Thomas Jefferson
Re: What's Cookin'?
Sometimes, simplicity is the key ingredient.
"If a law is unjust, a man is not only right to disobey it, he is obligated to do so."
-Thomas Jefferson
-Thomas Jefferson
Re: What's Cookin'?
Awesome- gonna try this tonight!Sumdumguy wrote: ↑Tue Apr 21, 2020 9:17 pmEdit: this was using boneless pork loin chops, that were about 3/8" thick.
1tbs butter per chop.
Melt the butter, mix in 1 tbs minced garlic.
Salt the chops
Pre heat oven to 350
Brown chops for maybe a minute on each side.
Pour garlic butter on top of each chop and then place the pan in the oven.
Cook for about 8-10 minutes. You can check temp, I just take out the thickest one and slice it open. If it's glistening and pink, put it back in for 2 minutes.
You want it to be a dry, light pink color. Almost white.
Pull the chops, set them to the side.
Put the pan on the stove, over medium-high heat.
Mix flower into the pan until you make a paste. Brown the paste a little bit.
Slowly pour milk into the pan. I couldn't tell you the amount, I just eyeball it to about 1/3 the pans depth.
Cook it till it thickens, stirring regularly.
Salt to taste.
Combine, enjoy!
- Julia
"Be excellent to each other." - Bill S. Preston, Esq.
"Be excellent to each other." - Bill S. Preston, Esq.
Re: What's Cookin'?
I've got pinto beans bubblin' away on the stove with ham, bacon, poblanos, and onion. Going to serve it with corn bread tonight.
Spydergirl88
3 Nats, 1 Chap, 1 Sham, 1 Urb
3 Nats, 1 Chap, 1 Sham, 1 Urb
Re: What's Cookin'?
I LOVE a good pot of beans...Spydergirl88 wrote: ↑Wed Apr 22, 2020 1:11 pmI've got pinto beans bubblin' away on the stove with ham, bacon, poblanos, and onion. Going to serve it with corn bread tonight.
A pan of Jiffy cornbread to go with it and I'm set!
I'm thinking Swiss steak and potatoes tonight, but I'm not sure. I guess we'll find out when it happens.
"If a law is unjust, a man is not only right to disobey it, he is obligated to do so."
-Thomas Jefferson
-Thomas Jefferson
Re: What's Cookin'?
Sounds good :)Sumdumguy wrote: ↑Wed Apr 22, 2020 1:16 pmI LOVE a good pot of beans...Spydergirl88 wrote: ↑Wed Apr 22, 2020 1:11 pmI've got pinto beans bubblin' away on the stove with ham, bacon, poblanos, and onion. Going to serve it with corn bread tonight.
A pan of Jiffy cornbread to go with it and I'm set!
I'm thinking Swiss steak and potatoes tonight, but I'm not sure. I guess we'll find out when it happens.
Spydergirl88
3 Nats, 1 Chap, 1 Sham, 1 Urb
3 Nats, 1 Chap, 1 Sham, 1 Urb