REAL WORLD EVENT DISCUSSIONS

The Recipe Thread

POSTED BY: JEWELSTAITEFAN
UPDATED: Tuesday, June 28, 2022 19:41
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Monday, September 21, 2020 6:28 PM

BRENDA


Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by Brenda:
Quote:
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?
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 guess I don't care for bare naked pasta, it tastes too bland.
For me, the most plain pasta I have is in a butter jacuzzi - fettucini or spaghetti noodles or mostly elbow macaroni.
Otherwise I don't like my spaghetti noodles coming out just pink colored - I want sauce to be sticking to the noodles. Tomato sauce, Alfredo sauce, I ask for plenty. Any excess remaining can be soaked up with the (garlic) bread or rolls. The one that is difficult is the clam sauce - but I still want the noodles to retain the flavor of that sauce when they hit my mouth.


Never said I eat naked pasta. I LIKE pasta sauce and want my noodles coated in it. I just don't like the sugar that some places add to the pasta sauce.

I don't eat any pasta sauce that contains cream. Also I don't like too much garlic bread or bread in general with pasta dishes. The pasta and the sauce is plenty heavy enough for me or if there is meat along with it.

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Monday, September 21, 2020 6:31 PM

BRENDA


Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.

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Tuesday, September 22, 2020 3:58 PM

JEWELSTAITEFAN


Quote:
Originally posted by Brenda:
Quote:
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?
I've seen it in a local grocery store up here but to me that is wrong on all sorts of levels.

So long story short, haven't tried it and won't.
What chain of grocery store?

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Tuesday, September 22, 2020 6:06 PM

BRENDA


Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by Brenda:
Quote:
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?
I've seen it in a local grocery store up here but to me that is wrong on all sorts of levels.

So long story short, haven't tried it and won't.
What chain of grocery store?



"Save On Foods" is the chain and as far as I know they are strictly Canadian. But that doesn't mean they don't get products and produce from the US.

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Tuesday, September 22, 2020 6:32 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:
Originally posted by Brenda:

I don't eat any beans as I don't like them. Also I only eat peas when they are fresh and uncooked. I missed pea season up here this year and I am annoyed with myself for that.

No, I was talking about whole red beets. I peeled those last night before steaming them. Less hassle when I go to eat them. Sorry, I just don't butter my beets. They taste best to me fresh cooked and unadorned.

Pickled beets are goood. Developed a taste for those when I was a kid. Neighbours we had used to make them. First time I had ever eaten then and really liked them. Not sure I could eat them now.
Just catching up!

I find peeling raw beets to be tedious and difficult. So I scrub them thoroughly, cut off the stem and root parts that hold dirt in their little cracks and crevasses, cook them, and then peel them. When cooked the skins just slip right off. I especially like pickled beets, and beet greens in minestrone.

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Tuesday, September 22, 2020 6:55 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:
Originally posted by JEWELSTAITEFAN:
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.
Interesting tidbit of info. THANKS! I generally don't eat steak but I'll remember that.
I will sometimes get burgers, but only at one local restaurant. They have a *real* open-flame grill that they cook on, and nothing beats the taste of flame-grilled beef, imo. I like their burgers SO much - even better than In-n-Out which is supposed to be the best of the best in SoCal - that when I have them I'll often get them à la carte. Tho to make a meal, I'll often order a side of corn tortillas, mayo, and salsa (theirs is homemade and excellent), and make burger tacos. And the burger flavor is intense enough that it comes through everything else.
Quote:
What is the difference between hard or crispy bacon? Is one drier that the other?
IMO crispy is like a delicate potato chip, hard is like beef jerky. One breaks easily, the other dares you to rip off a piece and actually chew it at every bite.

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Tuesday, September 22, 2020 6:56 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:
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?
No. And it sounds awful to tell the truth.

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Tuesday, September 22, 2020 7:00 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.

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Wednesday, September 23, 2020 3:50 PM

JEWELSTAITEFAN


Quote:
Originally posted by 1KIKI:
Quote:
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?
No. And it sounds awful to tell the truth.
Maybe I should have said crushed peanuts. It looked very interesting to me.

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Wednesday, September 23, 2020 4:04 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!

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Wednesday, September 23, 2020 4:12 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Quote:
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?
Quote:
Originally posted by 1KIKI:
No. And it sounds awful to tell the truth.
Quote:
Originally posted by JEWELSTAITEFAN:
Maybe I should have said crushed peanuts. It looked very interesting to me.
You know those cheese-and-crackers packages you used to be able to buy? The PB in them always seemed dry and powdery to me and I really didn't care for it. So my mind goes there when I try to imagine the oil-free dry crushed peanuts. Other than that my brain just doesn't compute what they might be like.
Anyway, I have problems with gluten, so I don't bake cookies and such like, so I don't really have a use for them.
But if I saw them I might buy them out of curiosity.

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Wednesday, September 23, 2020 5:17 PM

BRENDA


Quote:
Originally posted by 1KIKI:
Quote:
Originally posted by Brenda:

I don't eat any beans as I don't like them. Also I only eat peas when they are fresh and uncooked. I missed pea season up here this year and I am annoyed with myself for that.

No, I was talking about whole red beets. I peeled those last night before steaming them. Less hassle when I go to eat them. Sorry, I just don't butter my beets. They taste best to me fresh cooked and unadorned.

Pickled beets are goood. Developed a taste for those when I was a kid. Neighbours we had used to make them. First time I had ever eaten then and really liked them. Not sure I could eat them now.
Just catching up!

I find peeling raw beets to be tedious and difficult. So I scrub them thoroughly, cut off the stem and root parts that hold dirt in their little cracks and crevasses, cook them, and then peel them. When cooked the skins just slip right off. I especially like pickled beets, and beet greens in minestrone.


No worries KIKI.

I usually leave the skins on too and just give them a good cleaning and trimming before cooking them. But that night I felt the urge to peel, so I did.

Not a fan of minestrone soup.

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Wednesday, September 23, 2020 5:25 PM

BRENDA


Quote:
Originally posted by 1KIKI:
Quote:
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.


Well, I have no reason to get fancy. And with certain restrictions on what I can and cannot eat.

I try not to overeat as I know that is hard on my hypoglycemia. Takes longer for my body to digest what I've eaten and I don't feel so good.

I have things that I like. Like I got some lamb chops which I will have for my birthday supper next week. Just need some veg to go with them.

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Wednesday, September 23, 2020 5:30 PM

BRENDA


Quote:
Originally posted by 1KIKI:
I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!


Thanks and maybe. That is what the top cooks say. I've watched those shows too. Though I spent a lot of years watching a friend of my mom's and she wasn't a good cook. Then the flipside was my dad, who was. And I think I may have mentioned that he baked as well.

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Wednesday, September 23, 2020 6:56 PM

JEWELSTAITEFAN


Quote:
Originally posted by Brenda:
Quote:
Originally posted by 1KIKI:
Quote:
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.


Well, I have no reason to get fancy. And with certain restrictions on what I can and cannot eat.

I try not to overeat as I know that is hard on my hypoglycemia. Takes longer for my body to digest what I've eaten and I don't feel so good.

I have things that I like. Like I got some lamb chops which I will have for my birthday supper next week. Just need some veg to go with them.
Happy Birthday, in advance.

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Wednesday, September 23, 2020 11:48 PM

BRENDA


Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by Brenda:
Quote:
Originally posted by 1KIKI:
Quote:
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.


Well, I have no reason to get fancy. And with certain restrictions on what I can and cannot eat.

I try not to overeat as I know that is hard on my hypoglycemia. Takes longer for my body to digest what I've eaten and I don't feel so good.

I have things that I like. Like I got some lamb chops which I will have for my birthday supper next week. Just need some veg to go with them.
Happy Birthday, in advance.


Thanks in advance JSF.

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Thursday, September 24, 2020 11:50 PM

BRENDA


Found this in amongst some papers. Don't know where I got it.

RULES of the SCOTTISH KITCHEN

1. The Chef is in complete command

2. The chef's choice of meals should not be questioned

3. No pinching allowed except by the chef

4. Sampling, other than by the chef is not encouraged

5. Porridge will be seasoned with salt only, any other additives will be frowned on

6. Blacking of the toast provides flavour, strong coffee or weak soup should not be commented on

7. Fish and Chips will only be served wrapped in newspaper. No cutlery will be provided

8. The punishment for late seating is cold food (that is if you are lucky enough to be served)

9. Remarks such as the food is 'all right' are not acceptable. Praise of the food must be lavish and frequent

10. Obey these rules if you want to enjoy your meal!!!

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Tuesday, September 29, 2020 11:29 PM

BRENDA


Lamb chops I had for supper were pretty good.

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Tuesday, September 29, 2020 11:58 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Oh that's nice to hear!

And I hope your day was a good one.

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Wednesday, September 30, 2020 3:03 AM

BRENDA


Yeah, I like my lamb chops on special occasions.

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Thursday, October 1, 2020 3:05 PM

JEWELSTAITEFAN


Quote:
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.
Any Birthday dessert?

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Monday, October 5, 2020 5:44 PM

JEWELSTAITEFAN


Quote:
Originally posted by 1KIKI:

Quote:
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?
Quote:
Originally posted by 1KIKI:
No. And it sounds awful to tell the truth.
Quote:
Originally posted by JEWELSTAITEFAN:
Maybe I should have said crushed peanuts. It looked very interesting to me.
You know those cheese-and-crackers packages you used to be able to buy? The PB in them always seemed dry and powdery to me and I really didn't care for it. So my mind goes there when I try to imagine the oil-free dry crushed peanuts. Other than that my brain just doesn't compute what they might be like.
Anyway, I have problems with gluten, so I don't bake cookies and such like, so I don't really have a use for them.
But if I saw them I might buy them out of curiosity.
Used to be able to buy? Are they outlawed in CA?

I still sometimes get the cheese & cracker, or PB & cracker packs, for a handy snack in my lunchbag. I have really been hooked on the white cracker with cream cheese and chives for the past few years. Sure, it is a little dry, but I;m not making it from scratch and that is what the beverage is for.

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Monday, October 5, 2020 5:48 PM

JEWELSTAITEFAN


Quote:
Originally posted by 1KIKI:
I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!
I have used my own recipes and made the same stuff, but in large batches, and I often find they taste a little different from one batch to the nest. I make large batches and divvy them up in meal size portions for lunch at work, or sometimes at home.
I must conjure that in smaller portions the flavors would be out of bounds.

But then, I don't use salt, and many folk use salt to obliterate any flavor of any food, so flavor balance becomes moot.

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Monday, October 5, 2020 5:50 PM

BRENDA


Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.
Any Birthday dessert?


Got lazy and bought myself a piece of chocolate cake. Oh, that was sooo good.

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Monday, October 5, 2020 6:33 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:
You know those cheese-and-crackers packages you used to be able to buy? The PB in them always seemed dry and powdery to me and I really didn't care for it. So my mind goes there when I try to imagine the oil-free dry crushed peanuts. Other than that my brain just doesn't compute what they might be like.
Anyway, I have problems with gluten, so I don't bake cookies and such like, so I don't really have a use for them.
But if I saw them I might buy them out of curiosity.
Quote:
Originally posted by JEWELSTAITEFAN:
Used to be able to buy? Are they outlawed in CA?
No, they just seem to have gone the way of the dodo and Hostess raspberry jelly rolls. Plus, since Ralph's closed down years ago I don't have a neighborhood chain grocery store nearby - I literally have to drive miles. So I go the TJ's and a local food/ vitamin store that don't carry anything like that.
Quote:
I still sometimes get the cheese & cracker, or PB & cracker packs, for a handy snack in my lunchbag. I have really been hooked on the white cracker with cream cheese and chives for the past few years. Sure, it is a little dry, but I'm not making it from scratch and that is what the beverage is for.
That sounds tasty!

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Monday, October 5, 2020 6:40 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:
Originally posted by 1KIKI:
I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!
Quote:
Originally posted by JEWELSTAITEFAN:
I have used my own recipes and made the same stuff, but in large batches, and I often find they taste a little different from one batch to the next. I make large batches and divvy them up in meal size portions for lunch at work, or sometimes at home.
I must conjure that in smaller portions the flavors would be out of bounds.

But then, I don't use salt, and many folk use salt to obliterate any flavor of any food, so flavor balance becomes moot.
I did that for so many years while I was working, and it was so handy, I continue that to this day! It's the meal where I get all my vegetables for the day. Since I retired, I've been working on creating a stable set of recipes where I know how they'll turn out, including any needed cooking steps.
My next recipe to cook to stock up my freezer is an eggplant lasagna where I use thin eggplant slices instead of noodles.
My next recipe to create and test out is a curry-fragranced gram-flour biscuit filled with meat and vegetables.

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Monday, October 5, 2020 6:44 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Quote:
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.
Quote:
Originally posted by JEWELSTAITEFAN:
Any Birthday dessert?
Quote:
Originally posted by Brenda:
Got lazy and bought myself a piece of chocolate cake. Oh, that was sooo good.
Was it like chocolate brownie cake with chocolate frosting? That's what I'm imagining ... mmmmmm ...

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Monday, October 5, 2020 11:45 PM

BRENDA


Quote:
Originally posted by 1KIKI:

Quote:
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.
Quote:
Originally posted by JEWELSTAITEFAN:
Any Birthday dessert?
Quote:
Originally posted by Brenda:
Got lazy and bought myself a piece of chocolate cake. Oh, that was sooo good.
Was it like chocolate brownie cake with chocolate frosting? That's what I'm imagining ... mmmmmm ...


No, it was just a really nice piece of dark chocolate cake with chocolate icing. I don't really eat the icing because of all the sugar. But the cake was so moist and tender. Just wonderful.

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Monday, October 5, 2020 11:46 PM

BRENDA


Probably getting some chicken legs tomorrow but not sure what I am going to do with them.

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Tuesday, October 6, 2020 5:36 PM

BRENDA


Couldn't get legs so got thighs. Will can a small can of tomato sauce to go with them tomorrow.

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Tuesday, October 13, 2020 3:28 PM

JEWELSTAITEFAN


Regarding chocolate flavor...

I don't know where to get them anymore, but if anybody ever has an opportunity to obtain the following, I highly recommend so unless you are easily addicted.

There was a product from Haagen Daz which was named something like a fudgesickle. It used a phrase like Belgian Chocolate. They were unbelievable. Never had any other fudgesickle like it. I still dream about the taste. Had one every time I saw them.



Regarding frosting, I have little or no interest in icing, regardless of flavor. But those frostings that seem part custard, or part marshmallow, or bart butter cream, or part Cool Whip, or part pudding - I can handle that action.

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Tuesday, October 13, 2020 6:13 PM

BRENDA


Quote:
Originally posted by JEWELSTAITEFAN:
Regarding chocolate flavor...

I don't know where to get them anymore, but if anybody ever has an opportunity to obtain the following, I highly recommend so unless you are easily addicted.

There was a product from Haagen Daz which was named something like a fudgesickle. It used a phrase like Belgian Chocolate. They were unbelievable. Never had any other fudgesickle like it. I still dream about the taste. Had one every time I saw them.



Regarding frosting, I have little or no interest in icing, regardless of flavor. But those frostings that seem part custard, or part marshmallow, or bart butter cream, or part Cool Whip, or part pudding - I can handle that action.


Haagen Daz still makes ice cream bars but I don't think I've seen anything like that. Though they do make a delicious chocolate ice cream with chocolate chunks it. I've bought that for years.

Now, I buy Magnum mini-bars which is vanilla ice cream covered in dark chocolate. Not too sweet which is what I like and so good.

Any icing or topping for a cake is usually too sweet for me. So I just scrap it off. When I bake cakes or cupcakes for myself, I always use just a little less sugar in them. Then never, ever frost them.

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Tuesday, October 13, 2020 6:17 PM

BRENDA


Looks like Kraft peanut butter has stopped making sugar-free and salt-free peanut butter in little jars. It had a blue label and was really good.

I like Kraft so I will have to switch to another one of their products. They are still making a peanut butter without sugar or salt but in a bigger jar and it has the oil on top. That is such a pain to mix into the product.

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Monday, November 2, 2020 5:44 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



So I tried my filled curry-flavored gram-flour biscuit recipe, and it's promising but it DEFINITELY needs work!

First of all, for the protein I used cubed boneless skinless chicken thighs and cooked them plain. For the vegetables I used cubed partially cooked potatoes, diced caramelized onions (so good!), and peas, because I like them and their flavors go well with curry flavor. For the commercial curry mix I used Simply Organic curry powder. I used Bob's Red Mill garbanzo bean flour for the biscuit dough. And I used a combination of an unfiltered organic store-brand coconut oil which has a slightly sweet-coconut flavor (unlike the filtered kind which is flavorless), and Kerrygold unsalted butter which is cultured and has that cultured butter flavor. I used the broth that cooked out of the chicken thighs to moisten the dough.

As for flavor - uncooked, the garbanzo bean flour has a distinct 'beany' taste, which cooks out. And I wasn't thrilled with the curry powder - it has bitter undertones and not enough of the sweet-fragrant curry powder flavor I was expecting. Perhaps if I buy a garam masala instead I'll get a better flavor.

As for texture - oy. When I mixed everything together it had a LOT of volume! I had to pack it down to fit it in my 12 of 2C Pyrex dishes. And that made everything dense. Obviously I need to do something different! So I might have to either abandon the whole idea and just spoon a curry-flavored biscuit mix over the top of the chicken-vegetable curry; OR reduce my vegetable volume quite a bit, even though those are pretty much all my servings of vegetables for the day. The one thing I can think of doing though is to either eliminate the potatoes or reduce them quite a bit, and increase the onions, since they cook down phenomenally when you caramelize them, and they add a sweet-caramel-onion flavor. I may try that.

Otherwise, they're tasty and edible enough that I find myself gravitating to them when I'm looking in the freezer for a meal. The CHALLENGE is to not treat them like a biscuit - which is to reheat them through, then split them in half, and butter them.

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Tuesday, November 17, 2020 6:15 PM

BRENDA


Steamed brussel sprouts and steamed salmon for supper tonight.

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Tuesday, November 17, 2020 7:36 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



And now I'm hungry!


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Tuesday, November 17, 2020 8:51 PM

SIGNYM

I believe in solving problems, not sharing them.


Quote:
KIKI: The CHALLENGE is to not treat them like a biscuit - which is to reheat them through, then split them in half, and butter them.
And that's a problem because...???




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

#WEARAMASK

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Tuesday, November 17, 2020 8:55 PM

SIGNYM

I believe in solving problems, not sharing them.


Quote:
Originally posted by Brenda:
Steamed brussel sprouts and steamed salmon for supper tonight.
I noticed fresh b sprouts are in season. Dear daughter loves them but can't eat many of them because of IBS.


I did roast chicken with roasted vegetables ...

Lightly butter/oil skinned chicken and flavor with salt* (*sorry JSF!) and pepper. I put the wings, thighs, and drumsticks in first with lightly buttered/oiled orange sweet potato and eighthed onion at 325 for about 20 minutes, then added the chix breast pieces, b sprouts and zucchini slices, Continue roasting until vegetables are tender thru.



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

#WEARAMASK

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Tuesday, November 17, 2020 8:58 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Do you roast long enough to get lightly browned edges? Those are SO tasty!

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Tuesday, November 17, 2020 8:59 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Quote:
KIKI: The CHALLENGE is to not treat them like a biscuit - which is to reheat them through, then split them in half, and butter them.
Quote:
Originally posted by SIGNYM: And that's a problem because...???




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

#WEARAMASK

HA HA!!

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Tuesday, November 17, 2020 11:05 PM

BRENDA


Quote:
Originally posted by 1KIKI:

And now I'm hungry!



It was pretty tasty.

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Tuesday, November 17, 2020 11:11 PM

BRENDA


Quote:
Originally posted by SIGNYM:
Quote:
Originally posted by Brenda:
Steamed brussel sprouts and steamed salmon for supper tonight.
I noticed fresh b sprouts are in season. Dear daughter loves them but can't eat many of them because of IBS.


I did roast chicken with roasted vegetables ...

Lightly butter/oil skinned chicken and flavor with salt* (*sorry JSF!) and pepper. I put the wings, thighs, and drumsticks in first with lightly buttered/oiled orange sweet potato and eighthed onion at 325 for about 20 minutes, then added the chix breast pieces, b sprouts and zucchini slices, Continue roasting until vegetables are tender thru.



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

#WEARAMASK


My b sprouts were frozen but that was alright. Steamer is good for frozen things. Fish had been previously frozen at the grocery store, so had to eat it tonight.

I like my b sprouts steamed, fried with some salt and pepper on them or just boiled then coated in a little margarine. I don't eat real butter as it is too greasy for me.

Your dinner Sig, sounds good. Except I don't like sweet potatoes and I can't eat onions because they give me an upset stomach. Zuch is good though

Now you are making me wonder what I will have for Christmas dinner this year.

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Wednesday, November 18, 2020 4:26 PM

JEWELSTAITEFAN


I suddenly have a hankering for beets, candied yams, Acorn squash, deep fried zucchini (although I don't have a nearby Carl's Jr.), cranberry sauce, hashbrown casserole, green bean casserole.

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Wednesday, November 18, 2020 4:35 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



May I ask? What's the deal with green bean casserole? Don't misunderstand me. I LOVE green beans - picked fresh from the garden and cooked to perfection so that they're tender with still some bite, served with buttered breadcrumbs. Made that way, they are in fact the only vegetable (literally) that I truly enjoy.

But when cooked to slimy mush, I really can't enjoy them. So ... what the deal? I'd really like to know.

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Tuesday, November 24, 2020 2:39 PM

JEWELSTAITEFAN


Quote:
Originally posted by 1KIKI:

May I ask? What's the deal with green bean casserole? Don't misunderstand me. I LOVE green beans - picked fresh from the garden and cooked to perfection so that they're tender with still some bite, served with buttered breadcrumbs. Made that way, they are in fact the only vegetable (literally) that I truly enjoy.

But when cooked to slimy mush, I really can't enjoy them. So ... what the deal? I'd really like to know.
I like green beans, although I don't recall the last time they were fresh picked. When I work in a canning factory the aroma can become a bit much though - for every vegetable except sweet corn.
I don't usualy know what type of cooking, prep, or flavoring is used, but I do often enjoy them. When I make them myself, I usually resort to the butter Jacuzzi.
I'm not as big a fan of the French Cut. I oft get rid of those as part of casserole.

I also like Cream of Mushroom soup.
I also like bacon, as long as it is soft and juicy, not hard, crunchy, splintering, crispy. I once had to cook 63,000 strips of bacon in a week, every other day at 21,000 per. For years after that I gagged at the odor of crispy bacon.
I also like Onion Rings, and Blooming Onions, and Haystack Onion Tanglers, and Onion Petals - particularly Sweet Onions in any of those variations.

So the basic recipe of solid cut green beans, Cream of Mushroom soup, French's breaded Onions are a nice combination.
In our family, the deluxe version has bacon in it. I have been served many times green beans with bacon, and it was fine.

I don't recall casserole with mashed or mushed green beans. When I make it, I normally lift the mixture to mix it, like fluffing a stuffing/dressing mix.
Except when I use french cut in the casserole, which I don't prefer.

Is your recipe intended to smash the green beans or something? I am willing to increase the proportion of beans to soup, to keep it more dry, less greasy. I drain the bacon grease before adding. I like using far more breaded Onions than the recipe calls for. If you have ever had Stove Top Stuffing, fluffed so that it is more dry than wet, sopping mush. Then think of Green Bean Casserole as a relative, with different flavor.
I assume the slimy part of your description is the Mushroom soup. Do you not like Cream of Mushroom soup? I don't know what part of your casserole has mush - are you smashing the beans or something?

Your description makes me think of dressing/stuffing that is mushy, slimy, under a slab of meat, soaking up all the meat grease. I don't eat that, either - unless I can find a dry section in the center.

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Tuesday, November 24, 2020 3:45 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



I used to grow the family vegetable garden. And of all the vegetables and herbs I grew - tomatoes, lettuce, beans, squash, cucumbers, parsley, dill weed (and it IS a weed, you can barely get rid of it!) and so on - the only one *I* liked was the green beans, though everyone else liked the other stuff. Oh btw, you can make a killer marmalade out of tomatoes, but I'm not sure that counts.

I've never made green bean casserole myself. But I've had it at other people's homes. And they used canned (generally French cut) green beans, with the casserole cooked to death.

I too am not a fan of French cut, and I prefer frozen b/c I find canned green beans to be mushy and watery - and THEN, as if that wasn't enough - they've been way overcooked in the casseroles that I've had. And yet, the various people I know who make their casseroles make them that way year after year, and people eat them and go for seconds until they're all gone.

And I just wonder why.

But it sounds like your green bean casseroles aren't like the green bean casseroles I've had. So ... NEVERmind! I think I asked the wrong person!

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Tuesday, November 24, 2020 5:19 PM

JEWELSTAITEFAN


I do know folk who just like mushy food, with a layer of grease on top, and then a mound of salt added. Whether casserole, chili, stuffing/dressing, etc.

Maybe others here can chime in - I didn't really think your question was directed solely at me.

Have you had hashbrown casserole?

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Wednesday, November 25, 2020 4:35 PM

JEWELSTAITEFAN


Guess I forgot that milk is part of the recipe. I conjure fake milk would certainly turn things into mush.

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Saturday, December 19, 2020 4:34 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.


Quote:
Originally posted by JEWELSTAITEFAN:
I do know folk who just like mushy food, with a layer of grease on top, and then a mound of salt added. Whether casserole, chili, stuffing/dressing, etc.

Maybe others here can chime in - I didn't really think your question was directed solely at me.

Have you had hashbrown casserole?
I like chili, but mine is chunky with bell peppers!

Except for green bean casserole at other people's homes, and the occasional tuna casserole also at other people's homes, I don't think I've had many casseroles at all. Now that I'm thinking about casseroles, what's a casserole, anyway? Stuff mixed together and baked in a shallow dish? I'm going to look that up.

(Like, what's a gratin? "with a browned crust of bread crumbs and grated cheese" Apparently it's a general term and one can gratinée anything, like Brussels sprouts. And the toasted slice of bread with melted cheese on top of French onion soup also very loosely counts as a gratin, according to Julia Childs. Off topic ... anyway ...)

I like hashbrowns! I guess I'd like a hashbrown casserole!

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Saturday, December 19, 2020 4:38 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.



Well, I made the fried 'rice' dish out of riced cauliflower, and it tastes good enough. BUT - I correctly predicted that toasting and drying down all that riced cauliflower would take a LOOOOOOoooooooooooooooooooooong time.

And boy was it a long time. Hours and hours in fact, even with the oven at 400F. As an everyday dish to make frequently, it's a big time-user, and not worth the time and effort.

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