Quote:

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Originally posted by SIGNYM:
So I tried out a new recipe that I made up for the family (not for me, I'm allergic to beef)

Beef pot pie

Since I was using a very tough and grisly cut of beef (chuck roast from an old cow, I imagine!) I was trying to find a way to make that palatable for both hubby and dear daughter, both of whom refuse to eat tough meat. So I trimmed the beef VERY closely, cutting out all of the gristle that could find, diced tbe beef and cooked it in an unconsionable amount of margarine with a LOT of black pepper in chicken broth until almost tender (about 1 hour) then added diced carrots and celery and green beans (normally I would use peas but dd can't eat THEM. Cooking for the family is like an effing minefield of sensitivities and allergies!) cooked until tender, then added some flour to thicken, topped with pre-made pie crust, and browned in the oven.

For such a simple recipe it came out very tasty! Or, at least, the family ate it with only a few complaints: hubby thought the green beans clashed with the rest of the dish (maybe next time diced zucchini?) and dd didn't like the fact that there were big pepper flakes in it, but overall a recipe worth trying again.

At least I used up one terrible piece of beef!

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Pity would be no more,
If we did not MAKE men poor - William Blake

#WEARAMASK

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Quote:

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Originally posted by SIGNYM:
Also, tried a recipe from ATC cookbook: chicken Canzanese.

It has 4 lb thighs chicken, 1 c broth, 2 c white wine, sage, bay leaves, rosemary, and prosciutto.

I've tried a recipe like that before- chicken saltimboca- but the results were underwhelming, so was curious to see how this one turned out. I believe it was better than the saltimboca, but the recipe calls for chicken thighs and hubby hates dark chicken, so I had to adjust the recipe to accomodate chicken breasts by taking the other parts (thighs, drumsticks and wings) thru the whole cooking process but adding the breast pieces very late. (Nothing comes out drier and ickier than overcooked chicken breast; you need to get it JUST to the point of no more pink, but not past that!)

Also turned out well enuf to try again, but the issue with the chicken breast pieces is that they didn't benefit from being cooked in the very tasty sauce, so I would probably marinade them salt, prosciutto, sage and white wine BEFORE cooking, so they absorb some tasty flavor.

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Pity would be no more,
If we did not MAKE men poor - William Blake

#WEARAMASK

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Quote:

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Originally posted by Brenda:
Got a bit better pot for my new bamboo steamer.

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Quote:

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Originally posted by SIGNYM:
So I tried out a new recipe that I made up for the family (not for me, I'm allergic to beef)

Beef pot pie

Since I was using a very tough and grisly cut of beef (chuck roast from an old cow, I imagine!) I was trying to find a way to make that palatable for both hubby and dear daughter, both of whom refuse to eat tough meat. So I trimmed the beef VERY closely, cutting out all of the gristle that could find, diced tbe beef and cooked it in an unconsionable amount of margarine with a LOT of black pepper in chicken broth until almost tender (about 1 hour) then added diced carrots and celery and green beans (normally I would use peas but dd can't eat THEM. Cooking for the family is like an effing minefield of sensitivities and allergies!) cooked until tender, then added some flour to thicken, topped with pre-made pie crust, and browned in the oven.

For such a simple recipe it came out very tasty! Or, at least, the family ate it with only a few complaints: hubby thought the green beans clashed with the rest of the dish (maybe next time diced zucchini?) and dd didn't like the fact that there were big pepper flakes in it, but overall a recipe worth trying again.

At least I used up one terrible piece of beef!

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Originally posted by 1KIKI:

Quote:

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Originally posted by Brenda:
Got a bit better pot for my new bamboo steamer.

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Awesome!

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No onion? How about peas instead of green beans? Or peas and mushrooms?

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Originally posted by 1KIKI:
I sure hope you post the things you find are tasty fixins'.

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Originally posted by Brenda:
Steamed beets on the menu for tonight.

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:
Steamed beets on the menu for tonight.

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Do they not need to be covered in water or juice for this method? I just can't recall this process in my head right now.

But I still firmly believe that all vegetables are at their tastiest when served in a butter jacuzzi.

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Quote:

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Originally posted by Brenda:

Quote:

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:
Steamed beets on the menu for tonight.

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Do they not need to be covered in water or juice for this method? I just can't recall this process in my head right now.

But I still firmly believe that all vegetables are at their tastiest when served in a butter jacuzzi.

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Up thread I had mentioned that I replaced my medium sized bamboo steamer. So, the process for that is put on a pot of water, the steamer on the pot with a plate in the steamer for the vegetable of choice. In this case beets. Put the stove on high to start with till the water is boiling, add veg then the lid on. Steam until cooked.

Butter and beets to me just don't jive.

Butter or margarine is for potatoes, corn, carrots or cabbage, brussel sprouts, broccoli. Just my opinion.

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Quote:

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:

Quote:

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:
Steamed beets on the menu for tonight.

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Do they not need to be covered in water or juice for this method? I just can't recall this process in my head right now.

But I still firmly believe that all vegetables are at their tastiest when served in a butter jacuzzi.

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Up thread I had mentioned that I replaced my medium sized bamboo steamer. So, the process for that is put on a pot of water, the steamer on the pot with a plate in the steamer for the vegetable of choice. In this case beets. Put the stove on high to start with till the water is boiling, add veg then the lid on. Steam until cooked.

Butter and beets to me just don't jive.

Butter or margarine is for potatoes, corn, carrots or cabbage, brussel sprouts, broccoli. Just my opinion.

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No margie rine for me. But butter is great melted on beets, green beans, peas, and the others you mentioned. Many people seem surprised the way I butter my corn on the cob, and then copy me. Big wad of butter on a slice of bread, or sliced open dinner roll, then hold the bread in one hand, and lay the cob in the wead of butter, spin the cob with the other hand. End up with both well buttered cob, and as buttered bread as well.

Anyhow, I was thinking you were doing beet slices, like red beets. But I recently had some chunky beets, like giant diced, about 3/4" cuts. Those were plump and delicious. But pickled beets don't need butter.

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Originally posted by JEWELSTAITEFAN:
I had both CobCorn and buttered beets, although I nuked them. I don't think I have a steamer. Had them because they were on my mind after these posts.


Avoiding green bean casserole would be hard for me. The new flavor of fried onions from French's is carmelized flavor, and that is even harder to remove from my desired diet.



I noticed that with internet results for cooking cob corn, there is a wide discrepancy. Boil water, then add cobs, then bring to boil again, then some places say 3-5 minuts, and others say 8-10 minutes. Why the huge difference? Whic is correct? What are the secrets of boiling Corn on the cob?

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Quote:

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by SIGNYM:
So I tried out a new recipe that I made up for the family (not for me, I'm allergic to beef)

Beef pot pie

Since I was using a very tough and grisly cut of beef (chuck roast from an old cow, I imagine!) I was trying to find a way to make that palatable for both hubby and dear daughter, both of whom refuse to eat tough meat. So I trimmed the beef VERY closely, cutting out all of the gristle that could find, diced tbe beef and cooked it in an unconsionable amount of margarine with a LOT of black pepper in chicken broth until almost tender (about 1 hour) then added diced carrots and celery and green beans (normally I would use peas but dd can't eat THEM. Cooking for the family is like an effing minefield of sensitivities and allergies!) cooked until tender, then added some flour to thicken, topped with pre-made pie crust, and browned in the oven.

For such a simple recipe it came out very tasty! Or, at least, the family ate it with only a few complaints: hubby thought the green beans clashed with the rest of the dish (maybe next time diced zucchini?) and dd didn't like the fact that there were big pepper flakes in it, but overall a recipe worth trying again.

At least I used up one terrible piece of beef!

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When reading, the first thing I thought was why didn't you marinate overnight in wine?
At the end you mention such possibility, but you say SALT and wine - and white wine at that!! With SALT!! There oughta be a law against that.

IIRC, my go-to marinade for beef was Cold Duck. But I think any red wine does well, and Julia Childs I think used Bourbon. I don't recall if I've tried vermouth for this, although I do use that for tomato meat sauce.
For chicken, I think I always marinated in orange juice.

Now, the traditional way for the wine/beef was to cover the beef in a bowl with the wine, which seems to waste a bunch of wine, and for such a lousy piece of beef that you have mentioned. But my preferred way, vastly more alcohol efficient, is to use Ziplock bag. Put in the beef (using more than one bag is fine), add in enough wine that can be soaked up by the beef, and then push out most of the air as you zip iot closed. Using a bowl or similar solely as a prop to position the bagful such that the air pocket is not touching the meat, even when the wine lowers due to absorption. Let that sit in your fridge overnight.
AND SKIP THE SALT!!

I've tried using pre-made crescent roll dough (Which is in triangles) as pot pie crust. Have you tried that?

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Originally posted by Brenda:
Chicken thighs cooking. Don't know what is going with them.

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Originally posted by JEWELSTAITEFAN:
When reading, the first thing I thought was why didn't you marinate overnight in wine?

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Originally posted by 1KIKI:

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Originally posted by JEWELSTAITEFAN:
When reading, the first thing I thought was why didn't you marinate overnight in wine?

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Fwiw, I always thought red wine gave any dish an unfortunate purle-ish color.

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Originally posted by 1KIKI:

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Originally posted by Brenda:
Chicken thighs cooking. Don't know what is going with them.

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Gravy, biscuits, and collards with bacon and onion ...

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Originally posted by 1KIKI:
Oh, I've seen a lot of recipes where they just glug-glug the red wine into the pot! I think it was an America's Test Kitchen recipe for beef and pappardelle where that tinge actually showed up on camera in a close-up! But yes, the red wine soak gives the meat an unfortunate purple tinge, imo (unless maybe you brown the meat ahead of time after marinading - but that's just far too fussy for me). So I still use wine, just not red wine. But I'm sure lots of people aren't as color-attuned as I am. They'd look at a purple(ish)-brown piece of beef and see a piece of beef.

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Originally posted by 1KIKI:
If you get fresh collards you can help yourself to a shorter cooking time and more tender dish if you remove the central rib before cutting up the leaf into pieces before cooking. Just lay each leaf flat and cut the rib out by running a knife along each side of it. Or, some people swear by gripping the large end of the rib, then grasping at either side of the rib, running your fingers down and stripping the leaf off of the rib by hand. But if you get frozen/chopped that central rib will be in there, so you'll have to cook longer. I think collards are my favorite of the leafy greens! They cook up a bit green tasting and a bit buttery and a bit sweet, but generally very mild.

Onions - totally not necessary!!

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Regarding your recipe above, I wonder how many gallons translate to "huge bunch"

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Originally posted by JEWELSTAITEFAN:
After seeing Brenda state that she wants her bacon hard, like crispy, crunchy, brittle, crumbly, I wonder what other preferences folks are interested in. This might only apply to when you go out, eat where others are making your food.

I have learned to always ask for my bacon soft and juicy, otherwise I can't grumble.
I do bacon the same way if adding it to a dish, like green bean casserole. Soft and Juicy allows cutting with a scissors.

I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare.

i usually request extra flavoring, like for milkshakes, flavored limeade or lemonades, etc.

I request real butter. If no butter is available, then no margarine or other fake flavorings. When my order arrives slathered in margarine or spread, those items will go in their trash, along with their tip.

I request my steaks medium medium medium, which normally gets the picture across.

I like my ribs and chicken falling off the bone tender.

I like my pizza crust (bottom) to not be baked cardboard or Masonite. It should be flexible or chewy.


I like my eggs scrambled wet.



What about you?

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Quote:

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Originally posted by Brenda:

Quote:

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Originally posted by JEWELSTAITEFAN:
After seeing Brenda state that she wants her bacon hard, like crispy, crunchy, brittle, crumbly, I wonder what other preferences folks are interested in. This might only apply to when you go out, eat where others are making your food.

I have learned to always ask for my bacon soft and juicy, otherwise I can't grumble.
I do bacon the same way if adding it to a dish, like green bean casserole. Soft and Juicy allows cutting with a scissors.

I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare.

i usually request extra flavoring, like for milkshakes, flavored limeade or lemonades, etc.

I request real butter. If no butter is available, then no margarine or other fake flavorings. When my order arrives slathered in margarine or spread, those items will go in their trash, along with their tip.

I request my steaks medium medium medium, which normally gets the picture across.

I like my ribs and chicken falling off the bone tender.

I like my pizza crust (bottom) to not be baked cardboard or Masonite. It should be flexible or chewy.


I like my eggs scrambled wet.



What about you?

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I like my bacon crispy. Not hard and there is a difference. Chewy bacon is just yuck to me. My opinion.

I don't ask for extra sauce on anything because I find pasta sauces and teriyaki sauces can be too sweet. Sugar is added to both of those and so I make do with what is on the food. And if they are too sweet then I don't eat that item again. I like BBQ but hard to get good up here and again the amount of acid or sugar added makes a difference to me. I don't like tartar sauce and so I don't eat it.

I love fish and chips though. The batter can't be so thick that I have to fight my way through it to get to find the fish. Light and crispy batter and the fries should be light and well fried as well. I add just a little salt.

I don't drink a lot of milkshakes because of all the cream and milk in them. Favourite is chocolate. Though when I was a child, my dad used to make banana milkshakes and they were good. Can't have lemonade or anything citrus because of my seizure meds.

I can handle a medium steak but I prefer well done. I don't eat anything that bleeds at me.

Chicken we can agree on. Tender enough to fall off the bone.

Pizza crust well baked.

I prefer my eggs hard scrambled.

Also I prefer margarine because butter is too greasy for me when it melts.

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Quote:

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Originally posted by JEWELSTAITEFAN:

Quote:

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Originally posted by Brenda:

Quote:

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Originally posted by JEWELSTAITEFAN:
After seeing Brenda state that she wants her bacon hard, like crispy, crunchy, brittle, crumbly, I wonder what other preferences folks are interested in. This might only apply to when you go out, eat where others are making your food.

I have learned to always ask for my bacon soft and juicy, otherwise I can't grumble.
I do bacon the same way if adding it to a dish, like green bean casserole. Soft and Juicy allows cutting with a scissors.

I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare.

i usually request extra flavoring, like for milkshakes, flavored limeade or lemonades, etc.

I request real butter. If no butter is available, then no margarine or other fake flavorings. When my order arrives slathered in margarine or spread, those items will go in their trash, along with their tip.

I request my steaks medium medium medium, which normally gets the picture across.

I like my ribs and chicken falling off the bone tender.

I like my pizza crust (bottom) to not be baked cardboard or Masonite. It should be flexible or chewy.


I like my eggs scrambled wet.



What about you?

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I like my bacon crispy. Not hard and there is a difference. Chewy bacon is just yuck to me. My opinion.

I don't ask for extra sauce on anything because I find pasta sauces and teriyaki sauces can be too sweet. Sugar is added to both of those and so I make do with what is on the food. And if they are too sweet then I don't eat that item again. I like BBQ but hard to get good up here and again the amount of acid or sugar added makes a difference to me. I don't like tartar sauce and so I don't eat it.

I love fish and chips though. The batter can't be so thick that I have to fight my way through it to get to find the fish. Light and crispy batter and the fries should be light and well fried as well. I add just a little salt.

I don't drink a lot of milkshakes because of all the cream and milk in them. Favourite is chocolate. Though when I was a child, my dad used to make banana milkshakes and they were good. Can't have lemonade or anything citrus because of my seizure meds.

I can handle a medium steak but I prefer well done. I don't eat anything that bleeds at me.

Chicken we can agree on. Tender enough to fall off the bone.

Pizza crust well baked.

I prefer my eggs hard scrambled.

Also I prefer margarine because butter is too greasy for me when it melts.

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I generally avoid well done steak outside the home, once I learned that this is CODE for cooks to find the worst piece of steak they have on hard, because well done means all of the flavor and nuance will be cooked out of it - so no need to waste a tender and scrumptious piece.


I forgot to mention that I have not added salt to anything in 2 or 3 decades.

What is the difference between hard or crispy bacon? Is one drier that the other? More or less greasy? Do you not bake liver with bacon and onion laid on top?
I could have said that for me, soft and juicy means the fat/grease is drained off (or my preferred cooking method, grease-free), and it can be cut/segmented with the side of a fork.

one of my favorite Cafes has real ice cream shakes, and for chocolate, I ask for double the amount of chocolate flavoring, and that is just perfect. Some places say they will charge extra for it, and it is always work it, must most don't actually charge it.

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Quote:

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Originally posted by Brenda:

Quote:

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Originally posted by JEWELSTAITEFAN:
I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare.

What about you?

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I don't ask for extra sauce on anything because I find pasta sauces and teriyaki sauces can be too sweet. Sugar is added to both of those and so I make do with what is on the food. And if they are too sweet then I don't eat that item again. I like BBQ but hard to get good up here and again the amount of acid or sugar added makes a difference to me.

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Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.

This would seem good for recipes, including cookies.

Anybody tried it?

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