April, 2018 ~ What's for supper?

Crybaby wrote:

bethk wrote:

UNCLE JIMMY wrote:

Bugster2 wrote:What? No mineral oil?

Haaaaaaaaa! NO. Not today!    I don't know what the heck I was thinking of when I wrote that.  

You were probably thinking of the cod liver oil she made you and brother swallow so you wouldn't get sick........YUCK!!!

My mom said she had to take that as a child for a while. She said that reason alone was the reason she'd never make us kids take it!  I was an upchucker, too (still am), so it would've probably come right back up if she had.

Reminds me of the original "mother's little helper" -- Geritol!!!

NormM wrote:I saved oil I used in a glass jar with a snap ring closure after it cooled.  With leftover oil that I need to dispose of, I put a very big squeeze of detergent in it and turn on the water so it mixes with it and makes it all water soluble, and let it go down the drain a little at a time.  I don't know if that is OK or not but they add detergent to oil spills to make them less 'oily'.

Michelle wrote:Reminds me of the original "mother's little helper" -- Geritol!!!

UNCLE JIMMY wrote:It's soup weather, and with 34 degrees and snow flurries, there is no cooking on the outside grill yet.

Crybaby wrote:

Laughed, Beth. I think I remember your saying you'd only had Minute Rice, too, and thought that was just "rice" -- and I'd never ever had Minute Rice until I was in my 30s, I rink. I think it was you, wasn't it? My mom spoke of it once when we saw an ad for it on TV and asked her why her rice took about 20 or 25 minutes. She told us it was pre-cooked rice and said she didn't care for it because it didn't absorb as much gravy as real rice.

Niagara Visitor wrote:Another day of no cooking for me.  Got tickets to a local wild game dinner.  The Lions Club and the Anglers and hunters Association puts on a fund raiser dinner every spring.   I am looking forward to it.  Uncle Ernie and a friend of his are coming also.  Yumm!  Will post tomorrow about what we get.

Crybaby wrote:

NormM wrote:I saved oil I used in a glass jar with a snap ring closure after it cooled.  With leftover oil that I need to dispose of, I put a very big squeeze of detergent in it and turn on the water so it mixes with it and makes it all water soluble, and let it go down the drain a little at a time.  I don't know if that is OK or not but they add detergent to oil spills to make them less 'oily'.

I've read you're not supposed to put it down the drain either, Norm, but I know that's what people did when I was growing up -- always with hot water so it didn't clog your pipes. I always figured it had to cool off somewhere (grin) but I didn't worry about it back then.

I think you might have something, Norm, as I know detergents help to break up oil and wash it away -- they never really "get rid" of the oil after a spill or clean it up; I've read they just break it up into smaller pieces that sink, flow onto land or cover other stuff.  So it would follow I guess that breaking up the oil before puting it down the drain probably is better than just putting the oil down on its own.

The way I look at it, there should be a proper way for us to dispose of it. If you sell it to us, tell us how the heck to get rid of it once we use it.  

Niagara Visitor wrote:Having lived in the country for most of my life, I have seen what oil and grease do to a septic tank.  It collects at the top and forms a crust that can't be removed easily when the tank needs to be emptied.

Beth wrote:The charcoal grill is a re-make of our 'dead' Char Broil gas grill. The interior workings rusted through and the base was showing signs of falling apart, too, so it wasn't worth it to purchase another set of parts. Lyn gave us their Weber gas grill (which we haven't used yet since we both like the charcoal better). When I want to cook a whole chicken or something that takes a long time I'll use the gas. But for steaks, burgers & shrimp, which cook in minutes, charcoal flavors so much more.

Crybaby wrote:Okay, I found this in the latest issue of Cook's Illustrated and immediately thought of all the dishes Imelda uses these on and was tickled to find I could actually make them in the microwave. I also thought of Beth, too, as she likes these little crunchy things as well. Brian too -- he'd like me to use them on just about anything.  

Can't wait to try making these. Also, I would have never thought of saving the oil for dressing either!

Reminds me of when I found out you could make a roux in the microwave -- changed my life, as I don't use gravy or sauce mixes and normally only use corn starch to thicken Asian dishes I make. (Not only can I make a big roux for something like gumbo a lot quicker without 30 minutes of stirring and standing, but I usually have about a half cup of roux in a ramekin in the fridge for pan sauces and the like.) Making fried shallots this easily means I will use them a lot more often; can't wait to make Brian a nice roast beef sandwich and surprise him by putting some fried shallots on it.

Fried Shallots (Microwaved)
Recipe from Cook’s Illustrated, May/June 2018

3 shallots, peeled and thinly sliced
1/2 cup vegetable oil

1. Place shallots in medium bowl with 1/2 cup vegetable oil. Microwave at full power for 5 minutes. Stir, then microwave for 2 minutes. Repeat stirring and microwaving in 2-minute increments until shallots began to brown (4 to 6 minutes), then stir and microwave in 30-second increments until shallots are deep golden (30 seconds to 2 minutes).
2. Using slotted spoon, transfer shallots to paper towel-lined plate; season with salt. Let drain and turn crisp, about 5 minutes, before serving.

Tips! Sprinkle on salads and sandwiches; use cooked oil in dressing.

Crybaby wrote:

So how did Dane remake it if the innards were rusting and the base, too, Beth?

I'm with you -- I like the flavor of charcoal. If I had tons of room and tons of money, I'd have a gas grill too but we don't have a garage or any outdoor storage so I wouldn't have any place to store backup cans of gas. Plus 1 Weber grill and 2 Weber water smokers are enough!  But in warm climates, it's nice to have that gas one to do a whole chicken or something like that so you don't have to turn the oven on when it's in the 90s!

bethk wrote:Michelle ~ do you have Amazon Prime?

Here's a link to the Korean BBQ Sauce I buy:

https://www.amazon.com/Korean-BBQ-Beef-29-63fl-Pack/dp/B00L16XBDA/ref=sr_1_3_a_it?ie=UTF8&qid=1524318942&sr=8-3&keywords=Korean+BBQ+sauce


and here's the Fried Onions:

https://www.amazon.com/Fried-Red-Onion-Hanh-phi/dp/B00BDW9DGQ/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1524319072&sr=1-2&keywords=Asian+fried+onions



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