What to make for people that only eat and only like Fast Food and Junk Food??? chat & forums.

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charon52

Joined: 2/27/2007

Msg: 32 (view)

What to make for people that only eat and only like Fast Food and Junk Food??? Posted: 11/21/2009 11:01:14 PM
raxarsr wrote: ...he wants the stuff in those packs marked "brown gravey" with a few cans of sliced mushrooms in it...... i know it goes against everything you hold close.....but thats exactly what he wants This is it exactly. He seems to know these people... heed his advice. Midwestern plain cookin' and no nuthin fancy. If you use anything other than salt, pepper, or seasoning salt, it WILL be 'too spicy'. I know you're never going to go the packet gravy route, so here's a simple solution for you... Fry up about 1/4 to 1/2 lb of loose breakfast sausage, when it's done, remove the sausage and reserve and in the fat saute a diced onion and 3/4 lb sliced white mushrooms. When done remove and dump in with the sausage. In the leftover fat plus a little butter make a light brown roux. Add about 3/4 quart whole milk, whisk, & reduce until almost gravy consistency. Return the sausage and mushrooms to the pan and stir well. It will have a similar taste as the Brown Gravy Packet, but notably NOT be a can of mushrooms added to a can of condensed soup.

charon52

Joined: 2/27/2007

Msg: 2 (view)

New Stove Posted: 11/14/2009 9:15:49 PM
Strictly a personal preference, but I like gas much more than electric, both range top and oven. Having used both, I don't think I'd ever go back to electric, at least not voluntarily. For oven- the heat is a little better regulated with gas, not as much time to get up to temp, maintains the temp better (especially if you tend to peek and open the door often), and doesn't require leaving the door open to 'cool off' when finished cooking. Gas range top also has better temp control. With electric you get 'presets' and have to rely on going from max to med to low... just to maintain an even mid-range temp. Gas is easier to adjust. Some electrics take a while for the element to heat, meaning more time and as soon as you put a pot on, the heat is drawn off and has to kick into overdrive to re-heat. The "Instant on" elements get hot faster, but also cool immediately when a pot is first put on. Another benefit, if your area gets frequent brownouts or power failures, with electric you're eating cold food. Gas still operates, and can be lit with a match instead of a built-in igniter. Downside to gas - no self-cleaning ovens, you NEED burner rings (protects the range top) as the additives in Natural gas stain the top with a residue and can be difficult to keep clean unless you're in the habit of wiping everything down after cooking every time. You also need to annually inspect the gas line to the stove and replace about every 4 or 5 years for preventative maintenance. You will also need to watch and periodically clean the burners as any spillage can clog them. Another consideration is usage cost. How much is propane in your area? How much is electric? Can you tie in your home heating also? Hot water? As for brands- as with anything else, buy the best you can afford. Most manufacturers have a nat'l gas to propane conversion kit you can get, or check with your local propane supplier.

charon52

Joined: 2/27/2007

Msg: 8 (view)

Green, White, or Yellow? Posted: 11/12/2009 5:29:55 PM
I don't make it often, mostly because it's a bit labor intensive and easily feeds 12+ with seconds.. Onion Soup Use the BIG pot- I make about 3 gallons at a time. Cut onions in half and then... Slice in about 1/2 to 3/4" slices: 1/2 lb Red onions 1/2 lb Sweet onions 1 lb Spanish onions 1 lb Yellow onions 1/4 lb Scallions or Green onions 3/4 lb leeks (wash well and cut into 1" rings on a diagonal- add about 2" of the green part also) In your big heavy kettle: melt 1/4 lb (1 stick) of butter add 1/4 cup olive oil Add leeks first, saute 5 minutes then add 1/2 of rest of onions. Saute until first batch is translucent, then add balance of onions. The first batch will caramelize as the rest soften and go translucent. Toss in 1 head of roasted garlic that has been well smooshed. When the onions are ready add 3 gallons of hot beef or chicken stock. * you can also use veggie stock for non-meat eaters Lower heat to simmer and leave it uncovered for 2 to 3 hours to reduce. Serve with toasty bread or croutons. Use as a base for other soups- add leftover chicken or turkey chunks. Or thin slices of pork loin. Toss into the saute a couple of sweet peppers, a shredded carrot or two, and some shredded celery for added color and a not-so-oniony flavor

charon52

Joined: 2/27/2007

Msg: 15 (view)

The Heart Attack Posted: 11/7/2009 6:54:28 AM
I think next time though I will add some different cheese, maybe a slice of Colby Jack, A slice of Jalapeno, and maybe a slice of provolone. Provolone makes really good grill cheese sammiches, plus it's great on cheeseburgers too... if you like a bit of spiciness, see if your cheese shop has Horseradish cheddar. I've only seen one shop locally that has it- a brand out of NY just enough bite to get a taste of the horseradish, but not so much it afterburns.

charon52

Joined: 2/27/2007

Msg: 9 (view)

The Heart Attack Posted: 11/4/2009 7:26:17 AM
Hold the mayo, please, but add a thick slab of onion, a slice of tomato, and a schmear of horseradish. Done up on the grill too. Once a year... can't risk any more than that.

charon52

Joined: 2/27/2007

Msg: 5 (view)

Stuffing Your Turkey Posted: 11/1/2009 12:33:09 AM
And coffee is bad for you, and eggs are bad, and so is real milk, and cream, and discipline for children.... Kee-ripes on a cracker- if you pay attention to every nut-job idiot on the TV with a cooking show you'd never eat anything. I make a killer stuffing- lots of veggies, fresh turkey stock, sausage... 2/3 of it stuffed into the bird, the other third in a casserole so it gets a little crunch to it. In 30 years of thanksgivings and holidays and 'just because we want one' never had anyone get sick from anything on the table. It just takes watching out for cross-contamination, knowing the right temperatures, and not letting anything sit out. Although I will admit to one stuffing disaster. First T-day after I was married, had some friends over for dinner, serving about 6 as I recall... Completely ran out of stuffing before everyone was served. It was horrible. Not even a speck left in the hidden hollows of the bird. Almost ruined an otherwise good meal.

charon52

Joined: 2/27/2007

Msg: 28 (view)

Pumpkins!!! Posted: 10/30/2009 12:16:58 PM
In my experience, the larger pumpkins tend to be a little less sweet & a little more fibrous, so you might need to add a bit extra sweetener and watch the puree. Except for some of the mutant pumpkins, I noticed little or no taste difference.

charon52

Joined: 2/27/2007

Msg: 2 (view)

munchies for 25 people... Posted: 10/28/2009 10:21:59 AM
I'm not sure about your local Tim's, but down here the Dunkin' has a "Box of Joe" fresh brewed coffee in an insulated box. Admittedly, not the best in the world, but it is drinkable and not terrible, and for a large group without TWO 30-cup urns (gotta have decaf too), it's the economical and easiest way. For 25 people, you'll need at least 30-40 cups of regular and about 25-30 of decaf. Plan 2 cups per, with about 10% drinking decaf, and 5% having tea or other NOT coffee.

charon52

Joined: 2/27/2007

Msg: 12 (view)

Where and how to meet men in their 50's ? Posted: 10/27/2009 10:11:27 AM
We're down here... South of the border... In FIB-Land But now I see where all the 50's ladies are... North on the other side of the Cheese Curtain.

charon52

Joined: 2/27/2007

Msg: 10 (view)

eggs Posted: 10/26/2009 2:40:35 AM
bring the liquid to a rapid boil... while the waters getting ready... crack your eggs into cups... a separate cup for each egg... when the water is ready... lift it off the heat to stop the boil... "slip" the eggs into the water by putting the cup right on the water... do that quickly... then just put the pan back on the heat Exactly as raxarsr wrote- I learned it the same place too. If you want to keep the eggs from spreading out too far- use rings made from tuna or similar sized tins. These are the right size for dropping the egg onto an English Muffin. Just cut off top & bottom and wash well. You can also use cookie cutters- poached eggs to suit the holiday season? Dinosaur shapes for the kids? Assorted animal shapes? Just don't use the dog shape. Then it would be a pooched egg.

charon52

Joined: 2/27/2007

Msg: 5 (view)

can someone recommend a pressure cooker and smoker ? Posted: 10/22/2009 6:32:29 PM
Well, rick's pretty much nailed it on the pressure cookers, and as said before- DON"T PEEK. Besides, almost any dry beans will take 2-3 hours to cook until soft. You want fast, get them in cans. Smokers- I just got a Brinkman wood smoker. Not a bad little unit, about 12" square and maybe 3' tall. @ cooking racks, a fire bowl for the coals, and a water-liquids bowl to add steam and catch greasy drips. You can also smoke on a regular grill as long as it has a cover that doesn't leak too much. In a large square of foil place a couple of good handfuls of soaked wood chips. Wrap and seal the bag, then poke a bunch of holes in one side. Pile your coals all to one side of the grill, gas grills use only ONE burner. Place the foil pak of chips directly ON your coals or for a gas-fired grill, on the rack just above the burner. Meat or other to-be-smoked food goes on the other side for INDIRECT HEAT. Cover the grill and let it work. While its cooking, prepare a couple more chip paks and more charcoal if needed. DO NOT ADD FRESH UNLIT CHARCOAL TO GRILL. When the smoke stops, it's time to add more coals and chips. Unless you wanted an in-oven smoker. Can't help you there with names, but look for one that has a THICK flat bottom, heavy cooking tray elevated at least 1" off the bottom, and a tight fitting never-leak lid. Then make sure you have a good smoke detector in the kitchen the first few times you use it just in case the lid isn't as tight or doesn't lock as well as the sales droid tells you it will.

charon52

Joined: 2/27/2007

Msg: 2 (view)

For something really radical - Toast :19: Posted: 10/22/2009 6:15:22 PM
Now I need toast. Sourdough challah. Yes, weird I know. with a good slathering of home made schmaltz, and a sprinkle of garlic. Can you feel the arteries clogging yet????? Or buttermilk bread, toasted over a campfire. For that matter almost ANY bread toasted over a campfire. Rye toast, a little extra done. Lightly buttered then torn into bits and sopping up a couple of poached eggs in a bowl. But I absolutely would love some french toast... 4 medium eggs 1/4 cup whipping cream about 1 tsp Orange zest about 1/2 tsp fresh grated ginger about 1/2 tsp nutmeg about 1/2 tsp cinnamon Dump everything on the list into a mixing bowl and mix well until blended, but not so much the cream starts to become stiff. Drown your favorite bread in the mix and place on a hot skillet. Flip after 2-3 minutes or golden brown. Make lots, feed the neighbors. Serve with a little powdered sugar, real maple syrup, and a healthy serving of.... French toast butter: 1 stick (1/4 lb) unsalted butter softened cut into chunks 1/4 tsp grated ginger 1 tsp cinnamon 1/2 tsp nutmeg 2 Tbsp olive oil Dump it all into a blender or processor and whip into a frenzied mass. Get LOTS of air in there. Scrape it out and put it into a serving bowl. Cover and refrigerate.

charon52

Joined: 2/27/2007

Msg: 9 (view)

Latkes Posted: 10/22/2009 1:19:18 PM
Ga1actic asks: What do people traditionally eat with latkes? Depends on your tradition, I suppose. I serve them with home made applesauce and sour cream- everyone at the table has a choice of one or the other or both. A friend likes horseradish sauce on his. One of my ex-GFs drowned them in ketchup (part of the reason she became an ex), and another dipped them in mustard. The local diners will serve them with some variation of sweet or savory- I've seen everything from c0cktail-type sauce to greek tadzhiki, various mustard-based things, assorted salad dressings... even seen it at a pancake house served with hot maple syrup. I've also used the leftover latkes as "bread" for sammiches, especially good piled with thin-sliced baked ham and honey mustard.

charon52

Joined: 2/27/2007

Msg: 36 (view)

Your First Posted: 10/21/2009 11:11:29 AM
Well. Selma would work for you, but I'm more of the Charles Laughton type Worst ever kitchen experience was not mine, but I was there. My grandmother, a passable cook at best, wanted to make spaghetti for lunch. About a pound of it, but needed it to be done FAST- she had to feed 5 or 6 in a hurry as we were all racing off to something or other. How do you boil things quickly in the pre-microwave days? Right- Pressure cooker. Dump in some water, dump in the spaghetti, snap the lid shut, and forget to lock on the relief valve. 10 minutes later the pasta geyser began. Strands of the stuff shooting out of the cooker and starchily, and permanently, sticking to the ceiling above the stove. The entire pound of now-cooked starchy, limp, wet, and sticky pasta hanging from the kitchen ceiling, spread out in a stucco-looking massive semi-circle around the stove. The 'stucco' ceiling remained until the house sold 20-some years later having been scraped down to a manageable level and painted.

charon52

Joined: 2/27/2007

Msg: 8 (view)

a BBQ virgin... lol Posted: 10/21/2009 10:57:35 AM
DriftingInTheWishingWell wrote lots of good stuff, but this too... You talk about a delicious way to make salmon? Oh yeah! This is the kind of grilling that guests will remember! I did a whole salmon in a tin foil tray... Made a pesto-like rub of fresh parsley, lots of fresh crushed garlic, and olive oil. Rubbed the salmon inside and out with the pesto, stuffed the cavity with rolled up parsley, and about 20 minutes per side in an indirect heat (about 325*f) covered grill. I also like when the skin crisps up, so when it was almost done I set the fish down on the grill without the tray to get some direct heat on it- maybe 30 seconds on each side. Even the fish haters came back for seconds.

charon52

Joined: 2/27/2007

Msg: 7 (view)

a BBQ virgin... lol Posted: 10/21/2009 10:45:26 AM
First a quick definition... BBQ is SLOW, basically low temp cooking. Indirect heat, sometimes with smoke from fruitwood chips. It sounds like GRILLING is more like what you're (OP) doing. Some different techniques for each, but a lot of similarities too. Burgers, sausages, even some veggies all work well for grilling. A basic inexpensive (you're feeding 17 people, gotta keep it reasonable, right?) starter is grilled chicken wings. Separate the wings into 3 pieces, save the tips for stock, and toss the rest in your favorite sauce. Toss the wings until covered with sauce, then lay them out on a HOT! grill, about 10 minutes per side. Let the fat drip right into the coals and flare to get a nice charred skin. You can also grill the rest of a cut up chicken- same idea, toss until covered in BBQ sauce, then grill- legs & thighs about 10-15 minutes per side, breasts a little longer. You can also go plain with chicken- remove the skin, toss in a little olive oil to coat, and then in some of your favorite dry seasonings. Marinade steak or beef ribs in a vinegar-based sauce for 24 hours, and put on the grill- time depends on thickness so have a cooking thermometer handy (or learn the "finger trick"). Fish, poultry, pork, etc all work- it will be a factor of your budget for the party. If you're going to BBQ, use indirect heat and covered BBQ temp around 200 to 275*F. Pork tenderloin, slabs of ribs, beef roasts, and whole fish all work very well for slow cooking. There's already been a portobello recipe posted, I don't 'skin' them, just remove the stem and gills (save the stem), toss in a bit of olive oil, sprinkle with garlic & onion powder, a little salt & pepper, and grill directly. You can stuff them with a mix of cheese- I've done about a 25% mozzarella, 25% provolone, 40% Romano Reggiano, 10% Ricotta. Shred the harder cheeses, add a little dried basil, oregano, and red pepper flakes, mix well with the ricotta. Grill the mushroom about 10 minutes on the stem side FIRST, then stuff with the cheese, return to grill for about 5 to 10 minutes to grill the top and melt the cheeses. Some Dry Rub Recipes: http://forums.plentyoffish.com/datingPosts6784711.aspx One of mine for chicken or pork: 1 part generic honey-lemon instant iced tea mix (the powdered stuff from a can) 1/8 part Old Bay Seasoning (for bite) 1/8 part Parsley Flakes

charon52

Joined: 2/27/2007

Msg: 7 (view)

Latkes Posted: 10/20/2009 4:16:13 PM
The panko should work well instead of matzo meal. Similar consistency and ability to hold liquids as a binder and very little, if any, flavor to it. To avoid greasy latkes, make sure the oil is Deep Fry HOT. There will be some oil, but not so much as it drains on the plate. Also, when doing these in large batches set the finished latkes on a rack in a cookie sheet and keep in a warming oven (about 100-150*f), or drain on a paper towel. Oh- a 'procedural' thing I didn't add to the recipe: I never peel the potatoes. Keep the skin on and grate the whole thing. Less waste, lots of vitamins, and extra fiber.

charon52

Joined: 2/27/2007

Msg: 9 (view)

unfermented sour? Posted: 10/19/2009 8:27:28 AM
I would try Asian or Indian first, then maybe a specialty spice shop.

charon52

Joined: 2/27/2007

Msg: 79 (view)

EZ BBQ ribs falling off the bone Posted: 10/18/2009 12:39:04 PM
If you like the tang of lemon, try using malt vinegar. Overnight marinade in olive oil, malt vinegar, lemon juice, and a shot of soy sauce (for salt). Pat dry the next day and dry rub with your favorite spices. Which reminds me that I've got a cryo-pak of about 15 lbs of them in the freezer.

charon52

Joined: 2/27/2007

Msg: 2 (view)

unfermented sour? Posted: 10/17/2009 9:49:23 PM
Tamarind? Look for a paste from young fruit- it has a sour and acidic flavor and is commonly used as a component of ketchup. Probably at a culinary supply rather than the corner grocery, though.

charon52

Joined: 2/27/2007

Msg: 16 (view)

Horse Radish Posted: 10/17/2009 3:17:31 PM
whiskey woman reminded me of another crust from a friend on another site: Pete Miller's (local steakhouse) Horseradish Crust • 1 lb. unsalted butter, softened or whipped • 8 oz. bread crumbs • 1 Tbsp wasabi powder • 5 oz. white horseradish • 2 tsp salt • 2 tsp. granulated garlic • 2 tsp. minced fresh garlic • 2 tsp. white pepper • 1/2 cup green onions, minced 1) Place the butter in mixer and beat on medium speed for approximately 20 minutes, until light and fluffy. 2) Add all spices at once to the butter. Mix for 5 more minutes, scrape down several times, especially the bottom. 3) In batches, add bread crumbs to the butter mix until completely blended. 4) Heap mixture to the top of steak (after the steak has been cooked to desired temperature). 5) Broil for about 1 minute, until crust turns a golden brown color. Notes- personally, I'd lose the extra salt as there's enough in the bread crumbs & horseradish. Use REAL butter, not that substitute crap. This makes enough for a few steaks so scale accordingly.

charon52

Joined: 2/27/2007

Msg: 4 (view)

Latkes Posted: 10/16/2009 5:17:46 PM
Here's one that I've been using ever since I learned how to cook. From my grandmother via my father: 5 Lb taters. All Russets or mix 1/2 russet and 1/2 golds 6 large eggs 5 or 6 LARGE cloves of garlic 3 fist-size onions Matzo Meal or Bread crumbs (sacrilege) 1/4 cup Lemon Juice Coarse Grate the taters and onions (I use a processor but old way was a box grater and chopping knife), Drain all water from the taters, and toss with lemon juice (keeps the taters from turning brown) . In the processor add garlic, eggs, 3/4 of the onion and process until chopped, add 3/4 of the taters, process until it becomes a slurry, chopped but not liquid. Remove from processor to mixing bowl, add rest of coarse ground onion and taters, mix. Add small amount of matzoh meal to absorb any liquids that have not drained. Salt and pepper to taste. In an iron skillet heat about 1/4" of oil and drop Serving spoon-size pancakes, fry until golden on each side, about 2-3 minutes. Add oil as needed while cooking. If you're not afraid of the cholesterol monster, use olive oil and butter or vegetable lard. Makes LOTS. Feeds all your friends, my teenage son, or have leftovers. These WILL freeze: Place in plastic freezer bag with paper towel top and bottom and between each pancake. To reheat, put (still frozen) into toaster oven or regular oven on a cookie sheet at 350*f for about 20 minutes. Serve with home-made applesauce: 2 Large Granny Smith Apples PLUS 2 Large Roma or Gala Apples -OR- 4 Large Granny Smith's plus honey Pinch salt Splash lemon juice Core apples, DO NOT PEEL. Cut into chunks and put into food processor to chop to an almost fine consistency. Add a splash of lemon juice to keep it from turning brown. Remove to a kettle, add salt, and simmer for 1 to 2 hours. Taste test- I add about 1 to 2 tablespoons of Buckwheat honey to add a little more sweetness.

charon52

Joined: 2/27/2007

Msg: 5 (view)

Chorizo / Stupid Shopping Posted: 10/13/2009 10:04:14 PM
Fry it up in a deep skillet, drain almost all of the fat and cut the chorizo into 1/2" discs. -OR- start the chorizo already cut into bite-size discs, fry and drain then... Add 2 cups of water, deglaze the pan, and bring to boil. Add 1 cup uncooked rice, 1/2 cup diced onion, about 1/4 tsp red pepper flakes, turn heat to simmer, cover and let steam for about 15-20 minutes until rice is tender. Latest stupid shopping adventure... Can't really think of one off hand. The food budget is kinda tight lately, so not too much room for the "unknown experiment" type foods. Unless you're counting the 2 for 1 store-brand polish sausage for Sausage & Sauerkraut dinner I had planned. Now THAT was some nasty, greasy, foul tasting stuff. Even the dog refused to eat it, and the local feral cats haven't been seen since. I suppose the animals didn't want to chance eating any relatives. oh- and nice pic Bunky. Very cute smile. :)

charon52

Joined: 2/27/2007

Msg: 3 (view)

Supersize veggies - WTH?? Posted: 10/13/2009 6:09:41 PM
Cabbage is freezable. Don't wash it, have to put it in dry as possible. For one person, I'd be tempted to quarter it, wrap each quarter with some paper towel on the cut sides, and then into a vac-pak bag or freezer bag with all the air squooshed out. You can also make a giant kettle of cabbage soup and freeze in single-size servings to keep you through the winter. Or same with stuffed cabbage rolls, Ribs & cabbage, etc. I don't think the nutritional value is that much different between the stunted stuff or mutant giants, but I'm sure there's a resident nutritionist that might weigh in on that. Ribs & Cabbage 2-3 lb beef short ribs 1 large green cabbage 1 small red cabbage 2 1" dia leeks 1 large spanish onion 1 large red onion 1/2 lb mushrooms (I like brown or Portobellos, but use your favorites) 4-5 large cloves garlic 1 -2 qt tomato-based pasta sauce 1 Tbsp dill 1 tsp caraway 1 bay leaf In a large kettle: Slice the onions, leeks, mushrooms and saute with some garlic. While that's working, slice the cabbages into strips and rinse the short ribs. Cut the ribs into 3 or 4 bone sections. When the onions have almost caramelized toss in the dill, caraway, and ribs. Brown for about 5 minutes, then add the cabbage. Saute and wilt the cabbage for another 5-10 minutes, then toss add the pasta sauce. Add enough water to just barely cover everything and reduce heat to simmer. Cover and simmer for 1 to 2 hours, stirring every 15 or 20 minutes. Serve as a soup or over rice or egg noodles.

charon52

Joined: 2/27/2007

Msg: 5 (view)

cooking for Teenagers Posted: 10/12/2009 9:32:43 PM
vbxtc wrote: Try "The Starving Students Cookbook". That's a new one on me, thanks for suggesting it. Another one if you can find it is "The Food Stamp Gourmet". Great healthy, good for you type recipes on a food stamp budget (for 1970's at least) with illustrations by R. Crumb. Up here cabbage is coming into season and is pretty inexpensive, so it's time for a giant bowl of... Roasty-Toasty Cole Slaw Pan-toast 1/4 to 1/3 cup Pine Nuts and reserve. [OPTIONAL, but adds flavor] Cut 2 medium Green cabbages in quarters, but DO NOT remove the core. Cut 1 small RED cabbage in quarters, same as above. Cut 2 med spanish onions in half along the equator. Sprinkle the cabbage and onions with lemon juice and olive oil and place on a HOT flaming grill. When they're charred and starting to get toasty, but NOT soft, remove and cool. While that's all cooling off, prep the dressing: 1 cup light flavored oil. Safflower, peanut, etc. 1/2 cup Malt Vinegar 1/4 cup Cider Vinegar 1/4 cup lime juice 2 Tbsp Brown mustard 1 tsp liquid smoke Remove cabbage cores and chop the cabbage and onions in thin strips and toss to mix. Add the pre-mixed dressing and toss again. Add 1 cup dried cranberries or raisins [OPTIONAL, but adds nice sweetness] Add 3/4 cup shredded carrots (raw) Add the toasted pine nuts. Toss again. Adjust salt & pepper to taste. For extra protein, use this as a base and then add: strip-sliced lunch meats & cheese for a Chef's Salad canned tuna or salmon, or your favorite tinned or leftover fish toasted tofu Almost anything else that you might find on a giant dinner salad. This can also be steamed after it's finished to just wilt and warm the cabbage.

charon52

Joined: 2/27/2007

Msg: 3 (view)

cooking for Teenagers Posted: 10/12/2009 7:28:51 PM
A few from the Scouts, feeding 8+ hungry boys on minimal budget Rice, Meat, & Veggies Feeds 8-10 1 lb rice 1 lb frozen mixed veggies 1/2 lb mince (whatever's cheapest) Put on the kettle with enough water for the pound of rice. When the water starts to boil, add rice and still frozen veggies, reduce heat and simmer (about 20 minutes). Optional: instead of water use beef or chicken consomme. While the rice is cooking, brown the mince with a little fat, add some onions & garlic (optional), Most of the flavor comes off this, so here you can add soy or teriyaki or other seasonings as you like. Once the rice is done, toss in the browned mince and mix well. Egg Bake Feeds 8 In a large oven-safe pot (like a dutch oven or similar) toss in (in this order): about 1 lb worth Grated leftover potatoes, 1/3 lb grated cheese. Sharp flavors are better, but most med-hard cheese will work. 1 lb frozen veggies (My Scouts like it with mixed peas & carrots), 1/2 to 2/3 cup milk or cream Dozen eggs Once the eggs go in mix well so the yolks are all broken into the mix and everything in is well-soaked. Bake at 350* for about 30 minutes. Toss some grated cheese mixed with leftover breadcrumbs or croutons on the top and bake an additional 10-15 minutes until the cheese browns. Optional: add leftover breakfast sausage, bacon, hot dogs, etc to the mix just before the eggs go in. GottaGo Stu Feeds lots [this should clear almost all leftovers from the fridge] 1 part meat. Whatever's leftover from other meals 2 parts veggies. Again- leftovers from the bottom of the fridge before it turns slimey. 1 quart leftover spag sauce (the red stuff that didn't get used on dinner) Leftover bits of dinners from the week past that aren't enough to feed the kids, but are still edible. In a large kettle, brown the leftover meat, add the veggies and leftover spag sauce. Add enough water or stock to almost cover and simmer about 90 minutes. Toss in the rest of any leftovers, let them warm up, mix well and serve in large bowls with garlic bread.

charon52

Joined: 2/27/2007

Msg: 5 (view)

Lamb Stew Posted: 10/10/2009 12:39:00 AM
Hey Bunky- what SS said about cooking the meat to keep it tender is right on the money. What helps with cheaper cuts is to marinade 24 hours in vinegar, then drain, pat dry, add a dry rub or toss in seasoned flour, and brown in some sort of fat- either oil or butter, and add some diced onions to it too. You don't want to COOK the meat now, just get it good and browned to seal in the juices. I found a heavy kettle works best, as once the meat is done, I can just add a little liquid to deglaze the pot, and start tossing in the rest of the stew ingredients. Stir to begin with sort of like a stir fry or saute. Once all the veggies are in, turn the heat down and add the liquid. For a basic stew, I use 1 part meat, 3 parts veggies. Meat can be anything, but I like to use inexpensive cuts since it's going to get a vinegar treatment and cook for a long time (2-3 hours) and WILL be tender. Veggies are a combination of carrot, celery, taters, turnips, parsnips, leeks, onions, maybe some peppers, some cabbage, maybe an apple or two for sweetness against the onions. Pick your favorite root veggies and use proportions that taste good to you. For liquid I don't use water. Some sort of salt-free stock works better, or if you want a tomato-base, use V8 or tomato juice. Just enough to almost cover the meat & veggies. Remember- don't boil, let it simmer for 2-3 hours. Seasoning I keep very simple. Salt, pepper, a couple bay leaves, some garlic. Let the meat and veggies bring the flavor and not extra seasonings. Have some hot sauce on the table for them as likes it that way.

charon52

Joined: 2/27/2007

Msg: 10 (view)

Horse Radish Posted: 10/8/2009 11:36:26 PM
A very funny story... Shot of overpowering scent hits the nose shoots to the brain and shuts down the bodies ability to work the lungs. Eyes watering can't see can't breath and still holding the container in front of the face. I will say did not spill it put it down and started to try and breath had to pound my own chest and slowly started to get some air. For a moment I had thought that I might just have done myself harm. Beautifully written, well executed, and yes, extremely funny- especially to those of us who have been there and done that. More than once. ...and that's how good horseradish is supposed to be.

charon52

Joined: 2/27/2007

Msg: 5 (view)

Horse Radish Posted: 10/7/2009 9:43:07 PM
Hi Naughti... always nice to see your smiling face. Horseradish is one of those things that in it's raw form is more than an acquired taste. Fresh grated it's like biting into a hot coal. When I make it at home, I have to be sure no one is home or will be home for a couple of hours. One time when there was a particularly good root, even my dog abandoned me. It's rich in vitamin C and antioxidants, has lots of antibiotic properties, and will cure a stuffy nose in seconds. Horseradish Soup 1 1/2 cup chicken consomme 1/4 cup leftover rice 1 small onion diced and caramelized 2 Tbsp fresh White Horseradish 1/4 tsp fresh ground black pepper Heat the consomme, while that's heating caramelize a small onion and warm the leftover rice in the onion season with the pepper (NO SALT!!!). Dump the rice & onion into the consomme, add the horseradish, let it heat another 2 or 3 minutes. Eat, enjoy, keep a box of tissues or roll of paper towels handy.

charon52

Joined: 2/27/2007

Msg: 6 (view)

pink cookies Posted: 10/7/2009 9:30:47 PM
Grenadine syrup. Liquor stores usually have either fifths or larger and a specialty cooking stores might have it in the pint or liter bottle. It doesn't take much to get a bright red in dough, so a little would go a long way. Not much time to experiment, but for a batch of dough about 1 pound, maybe a shot glass SHOULD give a rose color. It is very lightly alcoholic, but the amount needed would be so small per cookie, it wouldn't have any effect on those eating it.

charon52

Joined: 2/27/2007

Msg: 2 (view)

Horse Radish Posted: 10/7/2009 12:29:42 AM
I have a stock recipe from my grandmother I use, very simple: wash and thinly peel the root, grate, chop, grind into a pulp, add a pinch of kosher salt, and while mixing add vinegar until it's the consistency of mortar. Put into bottles, refrigerate for up to a year. Adding a half can of beets with a little of the juice will make it not so strong. Instead of cutting slivers, you can use a veggie peeler to get long thin strips. Add a small amount to this salad for a little extra kick: 1 celeriac or celery root (washed & peeled) 1 Lb carrots (washed & peeled) 5 large stalks of celery (washed) 1 large leek (washed well) 1/2 cup dried cranberries (optional) 1/4 cup chopped nuts (optional) With a veggie peeler, slice the celery root, carrots, and celery stalks into long strips. Cut & trim the leek into 3" long and about 1/2" wide strips. Toss in the cranberries & nuts (optional) Mix a dressing of 2 parts Olive oil, 1/2 part balsamic vinegar, 1/4 part malt vinegar, S&P to taste.

charon52

Joined: 2/27/2007

Msg: 13 (view)

Oyster season is coming.. How do you like them? Posted: 10/6/2009 10:55:03 PM
Have not had fresh oysters in years- Nothing as fresh as I remember getting in NY, and I don't trust the local fish mongers to have suitably fresh stock. So now it's either baked, fried, or steamed. I don't really have a recipe to offer- When and if I do cook them, it's baked- half shell, small dollop of well drained (dry) horseradish mixed with some lemon or lime juice, grind or 2 of black pepper, and about 1" bit of thick-sliced slab bacon. But there's nothing like a platter full of fresh raw oysters with a little fresh-squozen lemon and a drop or three of hot sauce. Although I did get quite the (enjoyable) mental image of SS and her clawfoot tub, thank you SO much.

charon52

Joined: 2/27/2007

Msg: 43 (view)

Starbucks goes Instant Posted: 10/5/2009 8:57:09 AM
A girl after my own heart, SS I've got my old 50's era camping perc, a large aluminum odd-shaped thing that has a perma-stain on the basket to know how much to fill it. I've also got a 60's vintage Corning ware glass perc that's only good for electric stoves, and I found, about a month ago at a thrift shop, a 50's vintage Revere ware perc for $1.50. I use the Chock Full o'Nuts, or a blend of the unflavored "holiday crap" coffees that come in the gift baskets. None of the packets is enough for a full pot, so I dump 'em all into a pound container, add enough CFoN to get it to 3/4, and mix it really well. I keep it in the freezer for making campfire coffee in the REALLY big coffee kettle. LA- I remember those side-opening toasters, and making toast on hangars or BBQ forks- especially on the gas stove during power failures when I was a kid. Somewhere in the collection of odd kitchen ephemera buried in a crate there's a folding stove-top toaster- looks like a 4-sided grater, but with bent wire rests for the bread to sit on. Now you guys got me feeling nostalgic. Need to make runny-sloppy pooched eggs & well-done toast.

charon52

Joined: 2/27/2007

Msg: 38 (view)

Starbucks goes Instant Posted: 10/5/2009 12:10:43 AM
Starbucks isn't coffee, it's marketing hype- over-roasted, often burnt, over-processed, over-priced with fake names and odd sizes (really- what the heck is Grande about a 16 oz cup of anything?) that site in a warming pot too long. Dunkin' has better coffee, so does Timmies, so do the local 7-11, BP gas station, 4 of the 5 other local cafe's in town, and the greasy spoon (even WITH the chicory addition) in the industrial area. So, no- I'm not really a fan of the Starbuck Mystique. That said, I got a free sample of the SB instant stuff, and did give it a fair and honest try. Made to exact instructions, too- no cheating with too much or too little water. It kept the slight burnt aftertaste of all other SB products, a little stronger & more bitter than I usually make instant, but not by much. Might be OK to cook with if the recipe calls for extra-strong coffee. Not the worst cup of instant I've had, but by far not the best either. Cost per serving, however... well there ya got it. Not a good value per cup for the stuff, not when Maxwell, Folgers, and Nescafe have all lowered instant prices nearby in the last couple of weeks.

charon52

Joined: 2/27/2007

Msg: 10 (view)

Your First Posted: 10/4/2009 11:46:01 PM
The Menu - to feed 14 and cooked over an open fire outdoors: Mixed Wild Greens salad w/sassafras vinaigrette (salad) Veal Scallopini w/home-made pasta (main dish) Boiled Wild Sweet Onions & Baked taters (Veggie side) 2 loaves (from scratch) Garlic bread (bread/starch) 3 Wild berry deep-dish pies (dessert/sweet) Iced Sassafras tea (drink) I was about 13 or 14 and had high hopes for a one-of-a-kind, never to be equaled dinner for my Boy Scout Cooking badge. I had to serve my Scout patrol of 8, the youth leader, 2 of the troop adults and the cooking badge counselor plus 2 others. I got the recipe for the Scallopini and pasta from a friend's VERY Italian mother, and some Sourdough starter from one of my dad's friends. Started just after 5am building a firepit and mud oven for baking. Breakfast, then a 2-3 hour trek to gather the salad greens, onions, berries, various wild herbs & spices, and the sassafras. Then off to the commissary to pick up the non-wild fixings. Break for lunch and started cooking at 1 to serve no later than 6:15. I had one assist to get more firewood for the bake oven, but other than that- start to finish it was MY meal- sink or swim, and if I wanted to pass the badge I had better make a decent, better than just palatable & won't get you sick meal. Served spot on at 6:15 to 13 hungry people (plus me). Just enough salad for a nice serving each, but no seconds on that. Plenty of the veal, veggies, and bread for all with seconds, and HUUUUGE slabs of pie for dessert. One of the garlic breads was a little overcooked (burnt) on the end, and the vinaigrette was a bit on the strong side for a couple of them. Only complaint was there wasn't enough pie for the counselors to take back for the rest of the staff. I expected to hear the following day if I passed or not when we got a visit from one of the camp directors, he heard about the dinner and couldn't believe that ONE person had made that entire meal, some of it just MUST have been pre-made or brought in from outside or that I had help from some of the adults in camp. No manner of anything would work to prove I HAD done it myself- I would have to just DO IT AGAIN- for the following day and be 'monitored' while I was at it too. Well, having already gotten to most of the wild berries for the 3 previous pies, the director "approved" store-bought berries and I would only have to serve 8 this time around. So with one day between to relax and hope I had enough starter left for more garlic bread... I was at it the next day all over again. Yes, I finally got the badge. It was worth having to do it twice just to see the faces when I was making the pasta and hanging it from a laundry line to dry, and boiling down the sassafras in vinegar & water to make the vinaigrette, and firing up a mud-dome bake oven for the bread & pies. The menu lived on in infamy for at least 3 years that I know of as the single most elaborate dinner attempted and succeeded at the camp. Looking back from 40+ years- I should have made something simple so I didn't have to do it twice.

charon52

Joined: 2/27/2007

Msg: 10 (view)

Vegetarian Potluck Posted: 10/1/2009 10:05:45 PM
First- Reynolds, STOP THE SPAMMING. Enough already. No one else uses a sig block on here- are you just "special" or don't you get it? No one really gives a flying rat's butt about you online eReport, nor do we want a subscription to your newsletter. The fact that you're "an experienced home cook" means jack squat here. Almost EVERYONE posting has THAT qualification. Oh- and what part of VEGETARIAN didn't you get. Last I heard, neither salami nor cheese were vegetables. OK- that's off my chest, on to the recipe... Kasha Varnishkes (Buckwheat groats with bowtie pasta) 1 cup Kasha (Wolff's brand- medium granulation) 1 egg (optional- you can use 2 Tbsp olive oil instead) 2 cups stock (I use chicken, veggie works also) 1 med onion 1 pound bow tie pasta Schmaltz (chicken fat), Butter, or margarine Put on the stock to boil, keep at a low simmer. Mix the kasha with the lightly beaten egg or oil and toast in a fry pan until dry and the kernels have separated. Pour about 1/4 of the stock into the fry pan (it will bubble and steam and explode- so be careful) then return everything in the fry pan to the stock pot, turn to LOW simmer and cover. It will steam like rice. Takes about 15-20 minutes. While that's going on, put on a pot of water for the pasta. And take 1 medium onion and 2-4 cloves of garlic. In the fry pan, add a good sized knob of butter dice the onions and smash and chop the garlic (don't put it in yet), and saute until the onions are translucent, remove half and caramelize the rest ->NOW<- add the garlic. Check the Kasha and give it a stir- taste- it should be tender but not mooshy. Remove from heat and add the onions, garlic and butter. Adjust seasoning, adding salt if needed and black pepper. When the pasta is done, drain, return to pot add 1/4 cup of schmaltz (chicken fat) or butter, dump in the kasha and fold together. Lots of protein and carbs, so this makes a good main dish. If there's leftovers, add 3/4 cup of leftovers to 2 cups of consomme and heat- simmer about 5 minutes, garnish with chives or sliced scallions. Filling soup for cold dreary days.

charon52

Joined: 2/27/2007

Msg: 16 (view)

Sweet potatoes and ???????? Posted: 10/1/2009 9:48:40 PM
Sweet taters and squash casserole 2 large sweet taters 1 medium butternut squash 1 1" diameter leek 1 small red onion olive oil lemon juice honey Peel the squash first. Cut into 1" thick rings from the top down, scooping out the seeds when you get to them. Cut the rings into 6 pie-shaped bits and put into a large bowl with some lemon juice. Toss to cover. DO NOT peel the taters. Wash and cut into rings and then wedges same as the squash, then into the bowl. Toss to cover. Skin the onion, do the same- separate the rings, and toss in the bowl. Clean the leek, cut into 1" thick rings, separate, wash again to get any sand off. Toss in the bowl with everything else. Add about 1/4 cup olive oil and toss. About 1/2 tsp of Salt & pepper, then dump it all into a covered casserole. Drizzle with about 1/4 cup of honey. Bake @ about 350*f until tender - about 45 minutes. Add butter or margerine if wanted. Serves 6 with leftovers.

charon52

Joined: 2/27/2007

Msg: 15 (view)

the land of misfit kitchen appliances Posted: 9/29/2009 10:45:26 PM
STOP EATING OUT OF CANS! That's my advice. The best kitchens have NO CANS. Ok, that's true. I've worked in some "best kitchens" and visited some others, and true, very often there's not a can in sight. However... the stock comes out of a box (It ain't a can!); "fresh-baked" bread dough comes out of a bag (not a can either); soup, yup another box; Coffee- pre-ground in bags or concentrated liquid in tubes; meat, poultry, even some fish are cryo-bagged. sauces & gravies from glass jars. Nope- them's not cans alright, and the diners are paying $25+ a plate for BOX food. But they ain't cans. Generalizations aside, it would be nice to have the money, time, and energy to have everything from scratch at home. But it just isn't gonna happen that way for most of the population.

charon52

Joined: 2/27/2007

Msg: 5 (view)

the land of misfit kitchen appliances Posted: 9/28/2009 11:42:54 PM
i don't have pam. would olive oil work? i've never lubricated it (or any of the other casualties). maybe that's what i'm doing wrong. I use either vegetable oil or olive oil (whichever is out when I need it) on my can openers- the newest is about 25 years old, the other is leftover from my parents kitchen and is probably close to 45 or 50. But, yes it MUST be lubricated after washing, and every once in a while take an emery board to the cutting wheel and touch up the edge gently. Another option is to find a military surplus store and get a few P-38's. I've seen them as cheap as 10 for $1 and will last forever. The one I keep in my camping kit is from WW I and still works the same as it did in 1918.

charon52

Joined: 2/27/2007

Msg: 4 (view)

Rosh HaShanah meal Posted: 9/16/2009 10:56:27 PM
And another Brisket from a friend- Holiday Brisket XXxxxxx on Live Journal • 3-pound beef brisket (first-cut), trimmed • 1 tsp salt • 1/2 tsp black pepper • 2 Tbsp olive or vegetable oil • 1 medium yellow onions, thinly sliced into 1/2 moons • I Tbsp fresh garlic, finely chopped • 16 oz. tomato sauce • 1/4 cup chicken broth • 3 Tbsp brown sugar • 1/3 cup cider vinegar • 1/3 cup raisins • 5 black peppercorns • 1 allspice berry 1) Preheat the oven to 300°F. 2) Rinse, pat then sprinkle brisket with salt and pepper. 3) Heat 1 Tbsp oil over medium-high heat in a braising pot, then sear the brisket until browned (4-5 minutes per side). Transfer the brisket to a plate. 4) Add remaining 1 Tbsp oil to the pot and add the onion, stirring occasionally, until softened (3-5 minutes). 5) Add the garlic to the pot and stir in for 1-2 minutes. 6) Add the tomato sauce, broth, brown sugar, 1/3 cup vinegar, raisins, peppercorns and allspice and combine well. 7) Bring mixture to a boil and return brisket (including juices) to the pot, then spoon some of the tomato-vinegar mixture over the brisket. 8) Cover pot tightly and transfer to the oven. Cook until the brisket is fork tender (2 1/2-3 hours), spooning more of the tomato sauce-vinegar mixture over the brisket every 20-30 minutes. 9) Remove the brisket from the oven and transfer to a cutting board to rest 10-20 minutes. 10) Slice brisket against the grain into 1/4-inch thick slices. 11) Stir the remaining vinegar into the warm sauce, then pour over the sliced brisket and serve.

charon52

Joined: 2/27/2007

Msg: 3 (view)

Rosh HaShanah meal Posted: 9/16/2009 10:50:05 PM
A couple from my family... I use a simple marinade of Apple Juice (cider if it's fresh), cider vinegar, a good dollop of horseradish mustard (or some GOOD horseradish and dry mustard). If you had time, I'd say dump it in the marinade and then into the freezer for a couple of days, thaw and then into a slow oven. With your time restraint you can cook it like a cholent- get it into marinade as soon as possible for as long as you can, then start cooking (covered, in the liquids) around 11pm or so THURSDAY night in a 150* oven. It should be just barely past medium in time for Friday dinner. When you take out the brisket to rest, use the pan drippings for a sauce- remove to a pot that you've 1) caramelized some onions in, deglazed, and then 2) made a roux in. Add pan "liquor" to thicken and reduce. Here's my grandmother's Honey Cake recipe. Rosh Hashonna Honey Cake 1 3/4 cups all-purpose flour 1 teaspoon cinnamon (fresh ground) 3/4 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon ground ginger 1 cup honey (buckwheat if you can find it) 2/3 cup vegetable oil 1/2 cup freshly brewed strong coffee, cooled 2 large eggs 1/4 cup packed brown sugar 2 tablespoons whiskey or bourbon 1/4 cup slivered Almonds 1/2 cup dried fruits diced- figs, apricots, dates * If no buckwheat honey, replace 1/4 cup of regular flour with buckwheat flour. Rack to middle position in oven & preheat to 350*F. Cut and fit a brown paper bag to a 9x13x3 tall pan and soak it in oil, allow to drain -OR- Oil loaf pan well and dust with flour, knocking out excess. Whisk together flour, cinnamon, baking soda, salt, baking powder, and ginger in a small bowl. Whisk together honey, oil, and coffee in another bowl until well combined. Beat together eggs and brown sugar in a large bowl with an electric mixer at high speed 3 minutes. Reduce speed to low, then add honey mixture and whiskey and mix until blended, about 1 minute. Add flour mixture and mix until just combined. Finish mixing batter with a rubber spatula, scraping bottom of bowl. Fold in Dried fruits and 3/4 of the almonds. Place remainder of almonds on the top of the cake as garnish. Pour batter into pan and bake 30 minutes. Cover top loosely with foil and continue to bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, about 30 minutes more. Cool on a rack 1 hour. Run a knife around side of cake, then invert rack over pan and invert cake onto rack. Turn cake right side up and cool completely. You can leave out the alcohol, add a little more honey. No one will notice. Then when serving, soak a chunk of the cake with some good coffee liqueur and add some fresh whipped cream. I wish you and your family a happy, healthy and prosperous Shanah Tovah.

charon52

Joined: 2/27/2007

Msg: 7 (view)

In Memoriam Posted: 9/13/2009 5:10:16 PM
Nice idea for triggering memories from around the kitchen... My father's mother died just before I was born, so I never knew her other than as a photograph and later a photo-painting that still hangs in my living room. My father used to make her recipe for Latkes, Potato Pancakes. Like his mother, he used a hand grater and then a curved blade called a hockmesser in a wooden bowl to chop & prep the potatoes. I remember watching with rapt attention as the blade beat into the wood, making long strands of potato into a chopped mass, and mixing the rest with the same blade, scraping down the bowl and turning in eggs, and other ingredients, folding and chopping until it was ready for the fry skillet. I've adjusted the recipe as he made it to use a processor (the hockmesser is gone, and the bowl is long since broken) and adjusted the amount of salt to save others from the overly salted peasant diet of 1930's Lower East Side. My G'mother's recipe from my dad... 5 Lb taters. All Russets or mix 1/2 russet and 1/2 golds 6 large eggs 5 or 6 LARGE cloves of garlic 3 fist-size onions Matzo Meal or Bread crumbs (sacrilege) 1/4 cup Lemon Juice Coarse Grate the taters and onions (I use a processor but old way was a box grater and chopping knife), Drain all water from the taters, and toss with lemon juice. In the processor add garlic, eggs, 3/4 of the onion and process until chopped, add 3/4 of the taters, process until it becomes a slurry, chopped but not liquid. Remove from processor to mixing bowl, add rest of coarse ground onion and taters, mix. Add small amount of matzoh meal to absorb any liquids that have not drained. Salt and pepper to taste. In an iron skillet heat about 1/4" of oil and drop tablespoon-size pancakes, fry until golden on each side, about 2 minutes. Add oil as needed while cooking. If you're not afraid of the cholesterol monster, use olive oil and butter or vegetable lard. EDIT: Makes LOTS. Feeds all your friends, my teenage son, or have leftovers. These WILL freeze: Place in plastic freezer bag with paper towel top and bottom and between each pancake. To reheat, put (still frozen) into toaster oven or regular oven on a cookie sheet at 350f for about 20 minutes And my son's favorite accompaniment: Home made applesauce: 2 Large Granny Smith Apples PLUS 2 Large Roma or Macintosh Apples -OR- 4 Large Granny Smith's plus honey Pinch salt Splash lemon juice Core apples, DO NOT PEEL. Cut into chunks and put into food processor to chop to an almost fine consistency. Add a splash of lemon juice to keep it from turning brown. Remove to a kettle, add salt, and simmer for 1 to 2 hours. Taste test- I add about 1 to 2 tablespoons of Buckwheat honey to add a little more sweetness.

charon52

Joined: 2/27/2007

Msg: 7 (view)

Cured or Smoked, Salmon or Trout Posted: 9/12/2009 12:43:12 AM
Can you smoke on a gas grill, with wood chips? Hate to break in on an expert, but couldn't resist. Yes, you CAN smoke with a gas grill. I do it all year, and the only thing that did not work out was adding some Yukon Golds to the grill to bake while everything else was smoking. Smoked Taters just didn't taste quite right. Not BAD, but not great. This works best with a grill that has 2 or more heating elements or flame rings. You're only going to be using ONE of the flame rings. Pick the one that has best low to medium adjustment. Anyway - marinade and/or dry rub the meat overnight first. Get your wood chips in whatever flavor you want (I prefer maple or apple) and soak them for about 30-60 minutes in LOTS!! of liquid-either plain water or cheap beer if you're using mesquite or hickory, apple or pear juice for fruit woods, maple syrup & water for maple, white wine for nutwoods like pecan. Make a BIG foil pouch, enough to cover 1/2 of your cooking grate and dump in the wood chips. Add just a little extra liquid and seal the bag. Poke a bunch of holes in it (on the top, not the bottom) and then put it about 2" above your flame ring. Get the meat onto the grill AWAY FROM the heat source, start the flame, add some more meat and CLOSE THE LID. Turn the flame on HIGH for about 10-15 minutes, then to low. Leave it alone. Go away. Take a swim. Read a book, watch some TV... DON'T PEEK!!!!! About 1/2 hour to 45 minutes later carefully open the grill, check the meat if it needs flipping or re-location in the grill- some of the stuff will need to be moved closer to the heat, some further away. Now... Close it up again and leave it alone for another 30-45 minutes. Remove all the meat to a huge platter (What? I can't be the only one to cook 15+ pounds of steak, chops, tenderloins, chicken, and roasts at once ????) let it rest covered for 15 minutes while you can steam or flame cook some veggies.

charon52

Joined: 2/27/2007

Msg: 5 (view)

Lasagna Rolls Posted: 9/9/2009 11:11:52 PM
Oh, and I forgot to mention that if you do keep the lasagna noodles in water (to keep them from sticking to each other)... A trick I use when making lasagna is to cook the noodles until JUST BEFORE they get al dente- floppy enough to work easily but won't get overdone on the second cooking in the sauce. I dump the boiling water and replace with cold tap water to stop cooking and make it not burn my fingers when doing the rest of the prep. I've been meaning to make something like this for awhile- got all the ingredients, except veggies, for 2 or 3 different fillings (meat, cheese, veggies) but it's been either too hot, no energy, or like now- freezer & fridge are full of holiday leftovers already.

charon52

Joined: 2/27/2007

Msg: 6 (view)

Can you freeze meat already in marinade without problems? Posted: 9/9/2009 11:02:34 PM
Do you notice any difference in meat that has been frozen in marinade and frozen meat that has been thawed and then marinaded? Yes, there's a difference to MY taste (I notice it, I'm not sure if anyone else does)... Frozen in Marinade, if you use a vacuum sealer, allows the stuff to really get deep into the meat and in the process of cooling and freezing work the flavors into the meat. The freezing process also bursts some of the cell walls internally and lets more of the marinade to work as it slowly thaws. I don't know how it would work with fish. Seems that (which means I don't know but have a good wild arsed guess) a vinegar or citrus based marinade would work like a ceviche and chemically cook the fish during the freeze-thaw cycle. Grilling would be timed just to heat it up. I'd be more inclined to use a dry rub on tuna steaks, prep and seal for freezing. In fact, you might even be able to go from freezer to smoker without thawing- just allow extra time to come up to a safe eating temp.

charon52

Joined: 2/27/2007

Msg: 2 (view)

Can you freeze meat already in marinade without problems? Posted: 9/8/2009 10:50:58 PM
Maybe yes, maybe no. Non-alcohol based marinades: Yes I do it quite a bit, buy the family pack of steaks, chops, chicken, etc. Prep it well, add marinade, seal with no air, then refrigerate until it cools completely, then into the freezer. Don't let it drown in the liquids, just enough to barely cover the meat. Typically use them in less than 2-3 months if the bag is just a ziploc type, up to 6 months in a vacuum sealed bag. Alcohol doesn't freeze well, so try to avoid marinades that rely on wine, bourbon, etc if you're freezing it.

charon52

Joined: 2/27/2007

Msg: 4 (view)

Fully Loaded mashed potatoes. Posted: 9/7/2009 2:05:03 AM
Looks alot like the Garlic smashed taters I make. Next time try using roasted garlic in addition to the caramelized onions, and instead of Monterey Jack try some sharp Asiago or Parmesan/Romano. I've also made it with baked on the grill taters- adds a nice smokey tang. Bake the taters, onion, and garlic on the grill. You'll need to add extra liquid of some sort- butter or plain yogurt or both to get the same consistency of boiled taters. Nice idea serving it as a bed for beef stew also. Never tried that as I use taters in the stew. Cold weather's coming and it'll be soup & stew season pretty soon.

charon52

Joined: 2/27/2007

Msg: 3 (view)

Diners - know any truly good ones? Posted: 9/6/2009 7:09:55 PM
Sadly most of the local true DINERS have gone the way of the dodo, dinosaurs, and honest politicians. Replaced with corporate fast food that all taste alike (horrible), look worse, and staffed by minimum wage drones who can barely speak English [no, not immigrants, just stupid]. There's one "diner" that's more of a Greasy Spoon than anything else, open for breakfast & lunch only- fair pancakes, passable French Toast, but the Fried Taters are a real treat. Cubed, not shredded, skins on, fried on the flattop in plenty of butter, he fries onions separately but close enough so the flavor seeps into the taters. Does a good cube steak & eggs too: meat is fried (isn't everything?) and seasoned with a little garlic & oregano and the 3 eggs are just the right amount of runny. Soups are all homemade, and he's got a lunch special everyday, "Blue Plate Special" foods: meatloaf, breaded pork chops, etc. Otherwise, the only real diner (24 hour, lots of food, anything anytime) left is The Omega a couple of towns west. Standard diner fare, but fresh baked breads and rolls make it. Not to mention the 10' on a side pastry cabinets- yeah, huge square totalling40 feet long, @ 5 feet high, and 2' deep, and filled with pastries of damn near every ethnic group in the area. Food's secondary to the pastry for most everyone hitting the place for a late night meal or post-date snack.

charon52

Joined: 2/27/2007

Msg: 6 (view)

Mushroom Dinners Posted: 8/31/2009 1:07:53 PM
Charon, I swear often you and I are on such similar wave length ... I think I saw your buger too. It had the mushroom inside? We're following each other around the cooking forum Good thing we don't live close by - I couldn't imagine the weight gain sampling each others recipes. The burger is built into the portobello after the stem & gills are removed. Use the removed parts chopped into the meat. It's a tedious process but I build the thing in layers: into the oiled & seasoned mushroom, about 1/4 lb meat patty, some provolone or romano cheese, another 1/4lb meat (seal the edges really well), and grill. Or roast/bake with some bacon over the top. Served over buttered noodles or on a kaiser with a thick slice of grilled red onion, tomato, and lettuce. [drool] Might pick up some crab & scallops too and stuff a couple of 'bellos with that.

charon52

Joined: 2/27/2007

Msg: 4 (view)

Mushroom Dinners Posted: 8/31/2009 11:38:58 AM
I posted a grilled stuffed bello-burger in one of the hamburger threads over here: http://forums.plentyoffish.com/datingPosts12909419.aspx Going to get the fixings for that today- grill tomorrow If it's in your budget you can stuff a 'bello with crab and lobster, scallops & bacon or look at the thread about stuffed peppers here: http://forums.plentyoffish.com/datingPosts13036858.aspx That might go well in a portobello instead of a pepper- don't overstuff it and turn it into a fancy grilled cheese sammich (without the grill and on a kaiser or pretzel roll).

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