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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/22/2008 9:16:35 PM |
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.
Lady bugg, Maple Syrup...I saw that you're in Alberta too. Do you want me to send you some. The ultimate canadian food.
ah come on....it's all about texture boys...I like the ooey-gooey factor.....
I find the maple stuff too sweet...and I don't like how it soaks into the pancake making it soggy...I much prefer the bland thickness of the corn syrup........eh... | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/22/2008 9:32:34 PM | L-Bugg;
if you buy maple syrup in most grocery stores, they give you No. 1 or No. 2 light. It is sweet and sickly tasting. But get No. 2 medium, now you're in heaven. It is what all good restaurants use in their kitchens. Heck, I even use it instead of sugar in my salad dressings. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/22/2008 11:24:15 PM | Thanks for watching out for me, Beth. I've seen both those spellings, and 'amaNdine,' in cookbooks and on-line. Here, for instance: recipeland.com/innovativefoods/letter/c.epl you'll find all three on one page. They seem to mean the same thing and, for all I know, you're right and one word has become three.
I wish I had shared the trick with you for getting the thin, even coat of flour you want, but maybe you know that, too. You rinse the fillets, pat them dry with paper towels, and S & P both sides. You let them sit for ten minutes, and the salt makes the flesh express moisture. They hold flour perfectly at that point. A dredge and a shake and they're ready for the pan.
You don't need the capers, certainly. And plain old butter is - well, it's butter! You can't go wrong with it, just as it is. I think browning it kicks up the flavors of the fish and citrus both, but it's not like they need it.
The red butter potato needs more tests. I liked it OK, but the beef gravy overwhelmed the flavor. Not that I'm complaining.
l-bugg, you are a superfreak; you're superfreaky. Not that I'm complaining.
Chores!
Vulf  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/23/2008 5:07:20 AM | | Sanstar ...... chicken breast in the crock pot so many possiblilities......... Chicken Salad came to mind first. Then with leftovers Chicken Veg. Soup !! What did you do with it? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/23/2008 5:25:46 AM | well thank you kindly Vulf......superfreaky corn syrup huh?...whoda thunk ...
and sorry Calgarydude, I am not a fan of maple syrup...No.1 or No.2...or anything maple for that matter...not even those little maple leaf cookies....
<<< throws her Canadian status out the window...... | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/23/2008 6:45:42 AM | 'm trying your recipe tonight that you posted on 5/21/08 with the Almondine recipe..(btw..THAT is how you spell Almondine)
Amandine is the correct French culinary term indicating a garnish of almonds. The almondine spelling is more common in America. Either way, I enjoy the recipes and don't worry about with the spelling. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/23/2008 5:54:03 PM | ...OMG..I had my first piece of Mama's rhubarb pie this year tonight....She baked it just this afternoon...It's not spring until I get my tastebuds wrapped around some rhubarb pie..  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/23/2008 6:46:39 PM | Wow.. just happened to glance at Recipes an Cooking. Clicked onto 'Hey good lookin'.....'. Well.... who knew...?
Just how sensual, absolutely sensual this cooking lark is...
We had an ordinary but sustaining spaghetti bolognese tonight. For tomorrow, I've said to them (the children), you choose. Have yet to hear.
Thanks again, this is a great forum/thread/.... | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/23/2008 10:24:44 PM | I poached some of that wild ocean perch over fish stock, buttermilk, and a couple of stems of rosemary, lime slices over. Firm and creamy all at once. I had bought the big jug of dried wild mushrooms at the CostCo, and they're good for cooking. I tested them tonight, hydrated them and then fried in butter, nothing else. They were good, very good.
Then I went to Iron Man. It's funny and engaging, not just a big boom movie. Robert Downey, Jr., is the most talented parolee of his generation, and he delivers. Whiny Gwynny Paltrow is even fun, and I never thought I would say that.
Next, The Incredible Hulk! With Tim Roth as The Abomination, how can it fail?
Excelsior!
Vulf
M.M.M.S., Q.N.S., F.F.F., F.O.O.M. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/24/2008 7:33:10 AM | Welcome Taralaraa...hope you post often. Let us know what the kids chose.
Haven't been here for awhile...looks like I missed out on some great food. Any leftovers?
Making some chocolate chip cookies right now.
Trying to decide what to cook for this Memorial Day weekend. Definitely want to grill out. I think I will head over to Green Eyes new thread about grilling and get some great ideas. (won't even charge for the free advertising, Beth) | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/24/2008 10:11:34 AM | I have an eggplant that I want to grill and Green Eyes new grilling thread has provided me with some tips! Have not tried eggplant ever, so this should be an adventure! 
Still thinking about what to put with it though? I do love Tillapia so may just do that on the grill as well with rosemary and lemon, salt and pepper. Daughter refuses to eat fish so I will throw on some chicken breasts too! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/24/2008 12:51:50 PM | I think I will head over to Green Eyes new thread about grilling and get some great ideas. (won't even charge for the free advertising, Beth)
Naughtical: You aren't mad that I started a thread on gilling..are you? LOL
Hope not...
Anyway..just had some chicken salad on triscuits and heading out to do some errands and take advantage of sales this weekend..for sure. Everyday is a "shopping day"..right?
Have fun all..~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/24/2008 1:47:57 PM | Thank you Naughtical...
Tonight they chose..... pizza. Well my daughter did. But my son chose chicken ceaser salad. Hmmm mmmm. One of my favourites, so I had the same as him. No anchovies though - but made up with the chicken, lettuce, soft-ish boiled egg, shaved parmesan, croutons and the dressing. Was really good. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/24/2008 5:34:45 PM | Tonight I made a spinach salad to start with. I tossed spinach with almond slivers and strawberries. I dressed it with rasberry vinegrette.
I'm grilling in the rain. I have some buffalo tenderloin. I put a dry rub on it. The grill has some hickory briquettes in it. I seared the meat and moved it to the side without direct heat and lowered the lid. It is cooking now.
I also have corn on the grill. I soaked the un husked ears in water before putting them on the grill. I've made a cajun butter for the corn.
For dessert I am having vanilla ice cream topped with Vandermint, a chocolate mint liquer from the Netherlands. I get it when I go to Montreal as I haven't been able to find it in Alberta.
I should be eating in 20 or so minutes. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/25/2008 4:54:24 PM | Hey LookinginCalgary...you cook your corn like I do. Never thought of cajun butter. Do you just add some cajun seasoning to melted butter? I hope you have someone to share all that good food with.
Tomorrow is Memorial Day, doing a little pre-cooking for it.
Going to have my kids and their friends here, so far the menu is:
Steak, chicken thighs, ribs, a pork loin and hamburgers,
corn on the cob, twice baked potatoes, baked beans and garlic bread.
Guess I need something green, huh?
Oh yeah...I need a dessert, too.
What will be on your grill tomorrow???
Happy Memorial Day!!! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/25/2008 5:05:12 PM | ^^^ I saw someone wrap their corn in bacon before they grilled it on the food network the other day...anyone ever do that?.............sounds delicioso to moi~!
How do you do your baked beans Naughtical?...I had a recipe from a lady in Savannah in my head for a few years, never wrote it down and it seems to have been deleted from my data bank now....best I eva had! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/25/2008 5:13:58 PM | Hey Naughti..... long time 
I'm kind of late doing my deck, you know cleaning it and getting it weatherized, but I cannot wait to get it done. Just bought myself a new camp stove and about 4 dutch ovens all different sizes. Getting more in the next few months.
Just as soon as the deck is clean and painted, we'll be hookin it up dutch oven style. In the mean time..... just threw down a little vegetarian. Tagliatelle with garlic and toasted Walnuts. It was freaking GREAT!!!
In a week or so I will be canning up some of my hot apricot meat glaze. Mild, medium and kick your a$$ hot. Yep... it's going to be a great Summer.
:))
Witchy | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/25/2008 5:16:11 PM | Just cajun spice with a little salt and fresh ground pepper.
There is a restaurant here in Calgary, the Palimino, that serves it's corn wraped in bacon.
Unfortunatly, I'm eating alone.
It is still raining here, so tonight I'm starting with some Oka cheese and crackers. Then I plan to have a steak that I'll top with a little blue cheese (Cashel is my favorite) and a baked potato.
I'm cracking a bottle of Malbec to drink with it. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/25/2008 6:23:51 PM | Lady Bugg: My baked beans are probably the most basic way of cooking them. I start with a couple of cans of pork and beans, add some chopped onion, some raw bacon cut in small pieces, some barbque sauce, brown sugar and a little mustard. Stick it in the oven and then sprinkle with some cooked, crumbled bacon when done.
It's Witchy
Been a long time, nice of you to drop in.
Your deck sounds like it is going to be the place to be this summer. 
Corn wrapped in bacon, huh? Sounds interesting...never heard of it. My first thought is greasy corn...but of course all that drips off. I will have to try it. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/25/2008 6:34:18 PM | Thank you kindly naughtical....for joggin' my memory....what you describe as the 'most basic way of cooking them'....is absolutely similar if not down right identical, to my previous recipe of mention...and she was in florida at the time too! Good Lord you gals know how to cook down there!...the mustard really surprised me but made absolute yummy sense after trying it....
and yeah, I'm going to try that bacon wrapped corn thing too...anything wrapped in bacon has gotta be good! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/25/2008 8:49:04 PM | Shrimp on the barbie tomorrow. The grocer had the biggest wild Tigers for a mere $10 a lb, down from $17. I've made up four different marinades for them, and I'll have them swimming an hour or two before grill time. I may defrost some good local sausages, too.
I'll also be grilling slices of pineapple and mango dipped in a citrus syrup. And I'll make a key lime pie in the morning. I'm thinking I better put something green together. The other folks coming are good for beer, burgers, and potato salad, but I doubt they'll bring anything light and/or healthy.
Tonight was falafel and ho-made tahini sauce with some intense cherry tomatoes and big Kalamata olives with mixed greens, rolled into tortillas, because I'm so multi-cool. And lazy.
Oh! I also planted a bunch of salad greens today and a few long rows of green beans out back. Hard times coming? I'll eat at least.
Cheers!
Vulf | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/25/2008 11:34:49 PM | Vulf:
You're just TOO COOL for words...I ALWAYS get a kick out of your descriptions and
the foods that you whip up. Why aren't you taken? Or are you? Man...you are cool!!!
P. S. Check out my "It's Time To Bring Out The Grill" thread and see if you like the grilled peaches recipe to add to your list of foods that you are preparing tomorrow..might go well with what you are serving.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/26/2008 12:47:29 AM | Thank you, Beth. That's awfully sweet of you. I try to be really specific in my descriptions, because I think details are more interesting than not. And besides, I've learned that most of good cooking is good ingredients. So what am I gonna say but what's in the pot?
I'm fancy free, and thanks for asking. Some say maybe I talk too much, but I don't think they're listening. At the moment, I'm in career freefall, so maybe I'm not such an obvious catch close up. I'm about ready to resurrect my brief career as prairie gigolo. Do you think my kitchen skills will be a factor in my success?
I'm sure of one thing. I know I would like your peaches very much.
Cheers!
Vulf  | |
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