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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/18/2008 8:17:16 PM | Well tonight I just made an awsome stew..
I started with red potatos, carrots, mushrooms, and flank steak. I started by sauteing the carrots and potatoes, because they take the longest to cook. and add in the mushrooms and steak. season with salt and peper, and garlic. cook until they are good and brown. I cheated this time with a stew packet that I added, added some water and let cook for about an 1 1/2 hours, and add more garlic and S/P for taste, and eat..
the meat and potatoes, are just falling apart, and the carrats are nice and tender. and the gravy is nice and think. and all blended well.. I am a good cook..  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/19/2008 7:40:52 PM | ClassyNomad: I have NEVER had an issue with crab legs or any other kind of seafood from the chinese buffet. First of all, you HAVE to know where you are going and frequent where a lot of the people go then you will know that it is not only a good deal, but the food is not tainted either. The crab comes straight out of the shell at this place so I KNOW it is fresh. They steam them too. Yummy.
As far as your profile goes, YEAH...you DEFINITELY need some updated new pictures of you. I'm a cancerian like you and really relished what you had to say in your profile. You said what you meant and seem to mean what you say..which sounds sincere. I just think you need to invest in some new pictures. Just go to Wal-mart , CVS or Walgreens and ask them to take some passport pictures of you for I believe $7 bucks and then have them scan them onto a disk for you if you don't have a digital camera. Use your cell phone even and send it to your computer. It isn't all that difficult or get a friend to take some pictures of you in various shots. It really makes a difference in getting the kind of responses that you desire.
Anyway, as far as din din goes, I made a delicious field green salad with sunflower seeds, roasted soy nuts, craisins, carrot strips and some poppy seed dressing. Then I finished it up with a WHOLE grapefruit sectioned. Yummy. That's all for now. Where is everyone? Not eating for a few days Naughty? Or just didn't feel like posting it? LOL
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/20/2008 3:26:59 AM | Seems like I'm always posting what I made the morning after I cooked. :)
Last night I made some chorizo, threw in some tomatoes and onions and a little bit of red enchilada sauce. I fried up some slices of jicama and used those as "chips" for my meat topping. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/20/2008 4:20:34 PM | Geez, Beth... That's the healthiest dinner I've seen mentioned here!
I need to do something with the pics, yeah... I have a Razr, 1.3megapixels just doesn't do the job. I have to renew my concealed carry license by 10/8 and they want passport photos, so I guess I'll go to Wally-World, lol. Good idea!
Crab... If you know the place, yes. I hate going to places where they oversteam it and it cooks to the inside of the shell. I hate to ever complain in a restaurant, but THAT goes right back to the kitchen, stat! But, snow crab is my fav... Oink! gimme 10-14oz of good moo and a couple lbs of underwater insects, and Frank's a happy boy!
-Nomad- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/20/2008 5:21:57 PM | Tonight I decided to treat myself. I cook all day (ok not that much anymore, more managing) so by the time I get home I usually don't want to cook anything much for just one.
Tonight I made crab cakes. Instead of frying them, I spray a very light coating of olive oil on and bake. I top them with a little homemade banana salsa.
I grilled a venison steak and topped it with grilled mushrooms. I made a small side salad with butter and romaine lettuce. Then I tossedc in some grilled veggies. For a dressing I mixed olive oil, balsamic and bit of maple syrup. I added in some herbs and shook it before adding it to the salad. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/20/2008 5:41:23 PM | I have this thing for tenderloin filets.
Tonight I used sea salt, roasted garlic and olive oil and massaged it all into the meat and let rest at room temp for 30 minutes before flashing it on both sides on the grill then slow grilling till a perfect Med. rare. A sprinkle of table salt and pepper. A large side of asparagus, steamed then pan fried in butter and salt and pepper till a bit of caramelization formed and .....
Ummm yummy!!!!!!!
I suggest for a cheap red wine to accompany, the Little Penguin cabernet. It's got a a very distinct oak over tone but a smooth clean finish.
Our OZ friends are doing some awsome things with wine these days, I suggest you partake and enjoy some well rounded young wines from down under. Forget all you've thought about wine and open your mind and palate.
Heaven in a bottle for less than 10 bucks if you find the right ones. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/20/2008 8:21:06 PM | Hi Classy Nomad, er....Frank!!! (Is that your REAL name or an alias for POF? LOL)
Yes, occasionally if I'm not very hungry and, I don't feel like whipping up something, I'll make a nice salad like that and of course, can't forget my grapefruit.
As far as Wal-mart, which you affectionately referred to as "Wally-World", I think it is about $7-10 bucks for passport pictures, but still, DON'T you have any friends that have a digital camera or any events that you attend that a friend could take pictures of you in various poses? They even sell those disposable digital cameras and, offer you a CD of your pictures when you take it in to be developed at Wal-mart, CVS or even Walgreens. You should check that out as well, if you really WANT to put the effort into it. (How's the cutting down or quitting going with the smoking, btw?) Hint Hint
Snow crab is my favorite too!!! I just relish it. The only problem I've EVER had really is if I don't remember to go wash my hands and wrists after cracking them open and eating them, I get a little itchy from the salt from them. I'm not sure, but I ALWAYS remember to go wash in the bathroom after I've finished eating them. That's a given now.
Okay..tonight's dinner was the following:
Boneless skinless chicken breast drizzled with garlic-infused olive oil, montreal steak seasoning, herb de provence, italian seasoning, lawry's seasoned salt baked over fingerling potatoes, washed, cut up and the same garlic-infused olive oil and seasonings as mentioned up above as well as some steamed sugar snap peas. Two glasses of cold ice "chippies"...(my word for crushed ice) and water and my vitamins.
No grapefruit tonight. I'll probably have one tomorrow for sure.
Okay...good night folks. Sweet dreams. See ya again, I'm sure.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/20/2008 8:46:07 PM | Mmmmm! I'm comin' to YOUR house for dinner, Beth!
Yes, "Frank" is my given name. Wow, could have been Thadeus or something. Now, you just watch! There'll actually be someone here who's name is Thadeus, and he'll get pissed off because I used i as an example- you know, I could have been the Boy Named Sue!
Good idea on the camera and CD. I've done that before, but the subject was my month-old Peterbilt and the $30,000 damage I did to it, hitting a cow-elk in Wyoming 9/06 when it (the truck) was just a month old.
Surely, I wash my hands and beard after a meal of messy seafood- just common sense, lol!
I am consistently under a half-pack of ultra-lights per day for a week now! Remember, that's coming off 2-3 pk/day of Camel Filter. God, I hate smoking. It certainly ain't as cool as I thought i was way-back-when!
Nite-Nite, Termite!!!
-Nomad-
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/20/2008 8:57:06 PM | {Mmmmm! I'm comin' to YOUR house for dinner, Beth! }
Are you going to help me with the dishes Frank? LOL
Btw Frank, you can always tell a thing or two about a man by the way he eats a lobster. Do you like lobster Frank?
Glad to hear that you "hate" smoking...and are working on giving it up. There's nothing like going in for the "kiss" and tasting an "ashtray"...yuck!!!!! Even smelling it is vile. Yuck, ewww, just plain GROSS. so, I'm proud of you!!Keep up the good work!
Good night...Sleep tight and all that jazz.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/20/2008 10:09:53 PM | Are you going to help me with the dishes Frank? LOL
BETH, Darling!!! I always do my best to clean EVERYTHING up...?!!! I mean, I know you just wouldn't be pleased unless I clearly put forth my best effort!
And, yes. While I prefer snowcrab- lobster is luxuriously rich to me... I grab it firmly and lovingly, and... Wait a minute!!! You're gonna have to tell ME how YOU eat CRAWFISH! All I can say is that (usually) every move is deftly executed after MUCH very SMOOTH(if I'm tremendously lucky) calculation on my part, and then if I do everything just right well, you know- the meat just sort of "pops out" in one nice piece at the end of the effort. And of course, I use my lil' wet-nap at the end of the affair, to make sure everything isn't sticky and stinky once we've taken the lobster apart and consumed it...
Smokin' "sux like nothing has ever sucked before..." -Beavis-
I don't smoke in the house or the car, and in the truck I smoke in such a way as to get the stench out so it doesn't get in my bedding and on my clothes in the closet. Now,, I hope that's a demonstrative notion to you of how I really feel about the issue. You know how it goes- the older we get, the smarter we realize our folks were... I brush teeth, wash hands, face, beard if I'm sporting one at the moment... Don't linger in the stuff so it can permeate my shirt... I try to be as considerate a stinky smoker as can be had.
I will sleep as tightly as I can, and all that jazz.... Do you like Tony Rice, The David Grisman Quintet, Bela Fleck, Alison Krauss...? Hmmm... UFO-Tofu, The Yee-Haw Factor, and The Flight of the Cosmic Hippo! Oh, and don't forget Sex in a Pan!
Sweet lobsteresque dreams...
-Nomad- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/21/2008 6:16:11 AM | I have 6 grown children all married and now I'm single  Therefore I don't cook unless it's a family get together ............. somehow I can't cook for one ......... Oh well the pot of coffee is looking good at the moment  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/21/2008 7:30:24 AM | Pulled pork sandwiches. I made country BBQ ribs in the slow cooker yesterday and then chilled them and the sauce separately overnight. I scrape the congealed (Yummy!) fat off the sauce and throw it away. I put it in an old spaghetti jar to cool so it makes a nice small compact layer on the top that is easy to dig out without losing too much sauce. Then I take the ribs and pull off bones, chewy bits and extra fat and shred the meat up into a pot with my hands. Small bits of fat will melt so I don't get too obsessive. I add the sauce and heat, simmer for 30 mins or however long you like. It gets better with time.
Serve over toasted buns like a sloppy joe. Nice use of leftovers.
I'll post the BBQ ribs recipe in the Slow Cooker forum just cause it uses that particular piece of kit to make it. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/21/2008 8:15:37 AM | Blondie, the trick to cooking for one is to cook for two or more and freeze the extra portions. That gives me several lazy evenings a week, when I simply defrost and heat something. Soup, pasta sauce, all kinds of things freeze well, especially for a short time.
Last night it was a quick pasta sauce from canned plum tomatoes. After prep, it takes about ten minutes to cook, and it tastes fresher and brighter than any jarred sauce. Yes, ten minutes, about the time it takes good pasta to cook. Cook the onion and garlic in olive oil, deglaze if you want to with red wine, and add the tomatoes. Simmer until saucy. To prep the tomatoes, I dump them in a tall bowl and squish them by hand. It's less messy than chopping, and I think they cook down faster.
Don't forget to add some pasta water to the sauce. That stuff is magic!
Tonight? I'm thinking Ocean Perch Meuniere Amadine, my favorite simple fish method. Floured fillets fried in butter, topped with toasted almond slices, and served with a lemon- brown butter sauce, capers, and parsley. Stupid easy, and yet I've been accused of going to outrageous bother whenever I serve it. How hard is it to brown butter and squeeze a lemon?
Cheers!
Vulf  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/21/2008 9:25:30 AM | ^^^^
Did you send me an invite Shield? It would appear that I have misplaced it!
That sounds absolutely yummy!
OT: Not even sure what I will cook up when I get home tonite. I have one daughter at home and she and I do not normally see eye to eye with respect to our likes and dislikes! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/21/2008 2:49:49 PM |
I am consistently under a half-pack of ultra-lights per day for a week now!
Congratulations, Frank - keep it up! I recommend keeping a bottle of water at hand at all times, so when you have the urge to reach for a cig, reach for the water instead, turn a habitual gesture into something healthy! (I'm a hypnotherapist and use this as one of the post-hypnotic suggestions for clients quitting smoking.)
Meanwhile, on topic: I just made one of those Bertolli bags of frozen pasta dinner, the Mushroom Ravioli in cream sauce. Have never tried it before, but it's not bad. Very mushroomy tasting, which is not a bad thing, but I doctored it up with leftover chicken, mushrooms, and some Alfredo sauce from a jar. Hey - it really did only take 10 minutes!
(And since I'm cooking for 1, there's plenty of leftovers...)
And may I mention my new favorite thing? It's that fresh Parmesan in the container that's a grater! I've never bothered with fresh, just always used the stuff in the can or jar. This is so easy and handy, I'm using fresh grated Parmesan on everything! I think it's by Kraft...I know the true gourmets are probably shuddering at the thought, but it's a big step up for me! 
Debbie
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/21/2008 4:41:18 PM | Grilled kielbasa, rice with butter and soy sauce and green beans.
Band concert tonight and the child units needed to be fed and get dishes done early eough to make it time. We live about 3 blocks away from the HS, but getting it done and out of the way is always a good thing.
We leave here in about 15 minutes.
Popcorn for an after concert snack. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/22/2008 4:42:27 PM | I got inspired by cooking for myself the other night. So I have a bit of lamb in the oven. I made a glaze with dijon, panko, rosemary, garlic and lemon zest.
I`m serving it with some asparagas and a salad.
For dessert I made a chocolate chilli cake at work.
I have a picture of the cake but I can`t figure out how to upload it to the forum.
Enjoy your dinner everyone! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/22/2008 7:32:37 PM | Dinner's usually late-ish, blondie, so take your time. I'll chill some stems.
l-bugg, I have to ask you, why not maple syrup? Are you joking? Corn syrup is useful, but the only flavor it has is the vanilla they insist on putting in it.
I mean, jam! Powdered sugar and cocoa! Even a fresh fruit salad would be a greater pleasure over a short stack than that industrial sweetener.
OTOH, these food prices are going even higher and staying there, right along with gasoline. So, if you really like corn syrup, l-bugg, you may survive us all.
Cheers!
Vulf
Oh, right. Braised beef loin and something called a red butter potato. I'll let you know. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/22/2008 8:05:33 PM | Vulf: I'm trying your recipe tonight that you posted on 5/21/08 with the Almondine recipe..(btw..THAT is how you spell Almondine)....I'm using a tilapia filet instead and nix on the capers as I had none. (Forgot to buy them). I KNOW it is late, but I had a late lunch, so since I'm hungry, thought I would whip up a filet trying your recipe. Sounded so yummy. I paired it up with a little butternut squash on the side.
Thank you for a lovely suggestion. YUMMY...
Classy Nomad: I NEVER really perfected how to eat those little suckers, known as crawfish. I know that there is a movie with Kim Basinger and Richard Gere where she is "teaching" him how to eat crawfish. She "shows" him how to tear off their little head and then suck the juice out of them as well as the meat in their little tails. I've seen them on the chinese buffet but like I said, have not perfected the art of eating them. Got any suggestions? LOL
~~Beth~~ | |
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