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May, 2018 ~ What did you make for dinner?

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51 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 4:18 pm

NormM

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You could have been an assistant guesser at the weather bureau

http://r2j1cp@gmail.com

52 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 6:44 pm

bethk

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Admin
Yeah, Norm.....even without an education degree I could probably qualify! LOL

*****************

Supper was way too much ~ but it all looked so good to begin with:

Meatloaf, Baked Potato, Peas & Grandma's Summer Salad (Romaine ~she always used homegrown leaf lettuce~ with a dressing of sour cream/cider vinegar syrup). It's the first time in years since I've made that salad and it was delicious! It always brings my Grandma to my table with us.


53 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 8:12 pm

Crybaby

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Bugster2 wrote:We had broccoli cheddar soup with grilled cheese on sourdough. I have been packing all day. I feel like my house is like a magician who pulls a scarf out of his sleeve and it keeps on coming out. Where the heck did I get all of this stuff?


Boy, isn't that the truth, Debbie! Moving is a great time to purge stuff -- especially those boxes you haven't touched since the last move! Brian talked me into moving boxes of stuff we hadn't touched when we moved here nearly 20 years ago -- I wanted to pitch them unopened and he had a fit. Well, they're now in two big closets here (nightmare closets that I don't open for others) and remain unopened!

I don't envy you packing and moving but I do envy the purging that you will probably do. I got a rolling rack to hang clothes on so I could clean out my over-stuffed closet in my bedroom; I guess it's been over six months since I got it. It now contains tons of clothes that currently fit and new clothes I've purchased since buying it. And the closet remains untouched.

It's such a chore but I've got to do it. Number one, I want to get rid of the rolling rack being in the middle of the room and number two, I've got a lot of nice work clothes that I can donate to Dress for Success, so I know I'll be helping some other women. I have clothes that are way too big from YEARS ago and I have clothes since I lost more weight since my PH diagnosis. So I just have to decide if any of them warrant a trip to the tailor to cut down or just pack those pieces up to help someone else out.

Brian has a lot of clothes that are still good that he'll never be able to wear again -- he's lost so much weight over the years and of course, like me, illness has caused additional weight loss. Lots of stuff with very little wear, too.

Have you found anything while packing, Debbie, that you either forgot you had or that you'd looked for and had been unable to find until now? That's what happened to me last time I packed us up for a move.

54 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 8:17 pm

Crybaby

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bethk wrote:If anyone is getting emails from 'Cooking Friends' and are wondering why.....

I'm not sure!

Well, it looks like the forum is automatically generating these emails for some reason.  I had nothing to do with the decision, nor do I know how it started.

If you don't want to get the emails you can go to your profile and turn off the email notification OK.  At least I think that's what you would need to do.  As you can see, I'm just drawing straws on ideas!


Laughed as I remember your saying you weren't doing it, B. I kind of like them to be honest. I often don't read them but it's fun seeing the pictures you guys post again, and seeing recipes I've poste that have been picked up as well.

55 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 8:44 pm

Crybaby

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Bugster2 wrote:We have seen some nice homes but most are out of our price range. I only want to spend $650,000 but Joe wants to spend $800,000. The only way we can do that is with a reverse mortgage and I have looked at the figures and don't like what I see. If we were in our seventies, no problem, we ain't gonna live forever, but in our 60's, I think it is a big mistake. What these places do is calculate that your home value is going to increase over the years offsetting any interest that is eating away at your equity. Well, what if the market crashes? What if I am dead, Joe wants to move and there is no equity left if he wants to sell it? I don't think so. Joe doesn't seem to care that I am looking out for our future and we are going to have to accept the fact that we may not get a dream house.

I've read a lot about reverse mortgages as well. They're no panacea, of course, and some of the fees you have to watch as well as what type of interest rate you sign up for, but the nice thing is you never have to worry about paying it back unless you do sell the house, or go into a nursing home or die. And you guys like us, with no kids, at least don't have kids expecting to inherit your home. It would take some time before all of your equity would be used up unless you really take a lot out to begin with, though, which I guess is what Joe is wanting to do. Plus once you get to a certain age, who wants to move again, unless you guys plan to buy a house so big that it would be too big for one of you to remain in if the other happens to pass away earlier than expected.

I was conservative as well, Debbie, when it came to buying a home -- I didn't buy nearly as expensive a house as the bank told us we could afford as I just worried about what would happen if one of us was out of work or if something untoward happened. But it sure was nice when the recession hit and then in 2010 when I lost my job after injuring my arm, we had no fear of losing our house even though I never went back to work and Brian retired three years later. We paid it off last Fall after 19 years which I was pretty proud of since I hadn't worked in 7 years and Brian in 4. Plus we bought a house that wouldn't be too big for us in later years; since we bought later in life than most, we assumed it would be the only house we'd ever have -- so we searched long and hard before deciding on the house we're in now (and loving it even more than we did when we bought it).

Bugster2 wrote:We have been looking in Oceanside which has some sketchy areas but it is close to the beach and we get the beach air. We have also looked at Fallbrook but have decided that the place is a firetrap and I think it is too isolated. Temecula is beautiful and has all of those wineries. It also has all the stores I need and the real estate is reasonable for California. Trouble is that it is a pocket town and you have to drive 45 minutes to the beach and other entertainment. But, a huge casino is right next door where they get headliner acts. I just went to home Depot and got some boxes and I am going to start packing some things.

I guess it's a conundrum if you both prefer different things in a house but as you age, I think it's probably smarter to buy in an area that'[s close to stores and just take the extra time to go to the beach. You both need groceries and clothes, etc., but only one of you seems to go to the beach. Plus that beach usage won't be half as desirable as you age whereas not having to go too far to shop will be a lot more important to you especially if you develop age-related problems (or you just get sick like we did). You're in a tough spot as California real estate is so high as are your taxes and the cost of living there. Though salaries here aren't comparable to what they are in your part of the country, housing costs are cheap compared to CA, real estate taxes are MUCH lower and our cost of living is much lower as well. Of course, there's always a trade off no matter where you live. We have hurricanes and some areas have flooding, and you guys have fires and earthquakes. It is indeed a beautiful place to live and a year round climate that puts ours to shame -- but that's also why it's so darn popular out there and prices are so high! Brian always makes me laugh as when it's gorgeous here like it was today -- low to mid 70s and low humidity -- and I say I wish every day could be like today, he says, "No way. Everyone would want to live here then and all those people coming would ruin it!"

Good luck in your search, Debbie, and keep us posted!

56 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 8:51 pm

Crybaby

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bethk wrote: I love cannelloni beans.

Me, too!

57 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 8:57 pm

Crybaby

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NormM wrote:
muzicgirl wrote:
NormM wrote:When did Progresso start selling beans? I grabbed a can from the soup section that said Cannelloni. I thought it was some kind of bean soup. I just opened them and they were just beans.
add a little broth, Norm, and you are good to go! Wink Very Happy

Too late. I had some "Korean" chicken leftover from dinner at Houlihan’s last night.  I didn't want to keep or mess with an opened can of beans and threw them away.  By the way... someone should tell Houlihan’s that overcooking a piece of fried and breaded chicken breast and dumping some Gochujang sauce on it does not make it Korean. I have never seen rice mixed with corn in any Korean restaurant either.

Ps the rice was sort of risotto-ish too.

You'd probably always be disappointed in a "Korean" dish that's served in a place other than a Korean restaurant, Norm -- since you're so familiar with that type of cooking and so good at making it yourself. Kind of like me ordering gumbo in that type of restaurant would probably end up.

All of Louisiana howled at the recent State dinner where "jambalaya" was served. The few Louisianians who attended reported it was nothing like jambalaya created and loved down here. The local paper, The Advocate, is having a jambalaya contest and the winner will be flown to DC to bring a pot of their "real" jambalaya to the White House!

58 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 8:59 pm

Crybaby

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NormM wrote:I'll keep an eye out for a beanstalk sprouting out of the disposer.




59 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 9:10 pm

Crybaby

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Niagara Visitor wrote:I also found this group after having "lost" it a while ago. 

And we were so glad you came back, too, Lore! I was worried about you and we spoke of you often around these parts.

Muzicgirl and JetFan coming back is a double plus! Muzicgirl used to post amazing pictures of vegetarian meals that rivaled Imelda's in fresh looking beautiful food. She sounds like she's got a lot more on her plate but I"m sure she's going to post some pretty meals just the same.

Me? I just cook and talk -- no pictures! Brian has been bugging me to get the camera out I bought last year and figure out how to use it. I keep telling myself I will but there's so much going on around here still that I rarely think about it until I'm in bed at night!

60 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 9:36 pm

Niagara Visitor


20:33:56
Crybaby wrote:
bethk wrote: I love cannelloni beans.

Me, too!


I love all beans.  I was born in Germany at the end of WWII............... there wasn't much food around, my mom was unable to breastfeed for any length of time, she said that she was able to get beans, cooked them up and put them in a bottle for me................. No wonder I love them, right???

61 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 9:38 pm

Crybaby

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bethk wrote:Muzicgirl, I'm with your husband.......NO to cheese, except for melted mozzarella or a bit of melted parmesan.  That's probably why I'm not a good choice for a vegetarian diet, although I could probably do without meat protein on a regular basis.  But it's not an easy choice when you have to also cook for a man who wants his meat or fish every night.  We do what we can and then we punt......LOL

I'm in that number as well though I'm lucky that Brian cooks, too. He made the paneed chicken last night which is a pain to me -- slicing the boneless chicken breasts in half (they're huge lately), cutting the fat and the tenderloins off, hammering them where needed, and then flouring, egging and putting them in the breadcrumbs. He doesn't mind doing that at all and it's not hard but it's time consuming to me -- yet he gives me all the credit for the dinner since I made the tarragon cream sauce!  So I have it pretty good so I shouldn't complain. I just think about what I'd make with shrimp or crabmeat sometimes and miss it -- cooks quickly, too, so I can knock out some seafood meals with ease.  

bethk wrote:Tonight I was amazed that I got a couple pork chops and sweet potato cooked on the grill BEFORE it started to pour rain.  Phew!  Nothing I hate more than standing by the grill holding an umbrella just because Mother Nature decides to rain on my parade at supper time.  We have local sweet corn in season right now ~ really quite good.  Mr. Amazing prefers I cut it off the cob for him (he's such a baby.....) but I really don't mind because then I can season it with some of my yummy Dixie Dust seasoning (from Ms. Kathie's Southern Cotillion Restaurant) and it's just the right amount of spice go give it a real kick.  The sweet potato got a pre-cook in the microwave and then finished up and browned a bit on the hot coals.

And corn, Beth -- I drool when you mention corn. If only he liked corn. And broccoli and cauliflower and this and that!  I just bought some little kitchen tools in sale online the other night and one was a corn stripper -- Brian had to ask me what it was when it came. And now he's encouraging me to buy some corn so I can use it (I think he just wants to see it work). I might make some shrimp and corn stew for myself -- something my mom made all the time as it doesn't take too too long and she'd knock it out when she came home from work, or I'd make it before she got home from work so dinner would be ready. She used frozen corn which is fine in it but it would be really good with fresh corn as I'd throw the cobs in for a while after I stripped the corn off.  Yum.  The nice thing here is you can easily pick up nice sized fresh heads-on shrimp at the grocery. It's so easy to make some shrimp stock from the heads and the shrimp peels -- so it tastes a lot better than when we made it when I was younger.  No store bought stock back then so water and sometimes some wine served as the stock. Now with shrimp stock, wine and fresh herbs, it's even better.  I often wish both my mom and my dad were here to just cook something for them. Do you guys ever have those kinds of longings?

We almost finished off the paneed chicken tonight, alongside some cranberry orange sauce I still had in the fridge alongside it; last night made a salad alongside the chicken, rice and sauce so I could finish off the heirloom tomatoes I'd bought. I shingled them with sliced fresh mozzarella with pesto sauce on top (I still had some left in a jar in the fridge from the last time I made some). Two pieces of chicken left so I can use those for some chicken sandwiches for lunch this week -- I have some homegrown mung bean sprouts in the fridge that I just love putting on sandwiches. Brian likes them, too, which always seems to surprise him but he loves crunch so I TOLD him he'd like it when I started growing my own sprouts in a jar!  The mung bean sprouts take the longest to grow so once summer rolls around and the house isn't as cool at night, I can't grow those but the other smaller sprouts grow faster so I can make those year round.

62 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 9:49 pm

Crybaby

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muzicgirl wrote:So, no grandboy tonight - and, I am trying not to spend extra $ until next payday ... so it was a "use up whatever's in the frig night" Smile
I split the leftover spinach rice and white beans with hubby.  He added supermarket deli chicken strips to his.  I sauteed up some sliced mushrooms and chopped seitan in some butter/olive oil, soy sauce, lemon juice, salt, pepper, garlic, etc.  When the mushrooms and seitan began to brown a bit, I threw in a splash of half and half and stirred it all up to make a creamy, savory gravy and ate that over my rice.

I had to look up seitan (thank you Google!) but your dish looks really good and hearty. We all do the clean out the fridge nights around here and also another one: Make meals out of what's in the freezer in order to not only save some bucks but to make some room in there. My freezer is always PACKED. I squeezed in some cleaned and prepped chicken in FoodSaver bags last night -- so the next time Brian makes Paneed Chicken, the chicken will be all ready save for the pounding of it where needed.

God I love that FoodSaver. Have been using the special zipper top bags for deli meat and cheese storage that you can seal tightly using the accessory button, too. Love using those. Now I've just got to make use of the clear FoodSaver containers I bought to keep leftovers in the fridge! Had them for a while and have yet to use them though I did use the quick marinade container and that feature on the FoodSaver. Brian loves gadgets, too, so he's using it as well.

63 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 9:59 pm

Crybaby

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Niagara Visitor wrote:20:33:56
Crybaby wrote:
bethk wrote: I love cannelloni beans.

Me, too!


I love all beans.  I was born in Germany at the end of WWII............... there wasn't much food around, my mom was unable to breastfeed for any length of time, she said that she was able to get beans, cooked them up and put them in a bottle for me................. No wonder I love them, right???

Funny!!!  I just find beans so versatile -- there are so many different kinds of them. Brian likes them but never liked them leftover, when I think they're better. But he's gotten out of that lately and looks forward to leftover beans. I've learned to freeze the cooked beans after the second meal, though!  It's nice on a night you don't feel like cooking when you can defrost some red beans in the microwave and fry up some sausage to serve alongside with some white rice. I never make beans with sausage cooked in the beans anymore -- just ham and ham bone used while cooking my beans. The beans taste soooo much better if you serve the sausage on the side. I read it many years ago in a Creole cookbook from an old French Creole Louisiana cook who I'd come to respect, Leon Soniat. So I stopped cooking my sausage in the beans -- and darn if he wasn't right. The beans taste a lot better and the sausage tastes better cooked on the side.

64 Re: May, 2018 ~ What did you make for dinner? on Sun May 06, 2018 10:01 pm

UNCLE JIMMY

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Crybaby wrote:
bethk wrote: I love cannelloni beans.

Me, too!

Progresso beans are great. Especially the chick peas !

Progresso was started in New Orleans, LA. Vincent Taormina, and later, his relative, Frank Taormina, came from Italy to join him.
I knew Frank personally, as I did work on the refrigeration in his retirement house in New Jersey.
I'll never forget, he had 8 squab stuffed and tied with twine, and sitting in a giant 18 inch cast iron pan, on the cooktop, and he was basting it with the hot wine and juices and oils from the pan.
It was so unbelievably delicious smelling.

Progresso was bought by General Mills in 1985 I think!

65 Sunday night dinner was taiyaki on Mon May 07, 2018 12:34 am

muzicgirl

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Here's a photo of the taiyaki grandboy and I made (taiyaki=Japanese fish-shaped pancake with filling) ... we eschewed the traditional red bean paste filling in favor of peanut butter and jelly (some were strawberry, some were blueberry) ...

We had fruit salad, too, and Oren made the cinnamon honey greek yogurt dressing

yum!





66 Re: May, 2018 ~ What did you make for dinner? on Mon May 07, 2018 8:19 am

NormM

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Crybaby wrote:
NormM wrote:
muzicgirl wrote:
NormM wrote:When did Progresso start selling beans? I grabbed a can from the soup section that said Cannelloni. I thought it was some kind of bean soup. I just opened them and they were just beans.
add a little broth, Norm, and you are good to go! Wink Very Happy

Too late. I had some "Korean" chicken leftover from dinner at Houlihan’s last night.  I didn't want to keep or mess with an opened can of beans and threw them away.  By the way... someone should tell Houlihan’s that overcooking a piece of fried and breaded chicken breast and dumping some Gochujang sauce on it does not make it Korean. I have never seen rice mixed with corn in any Korean restaurant either.

Ps the rice was sort of risotto-ish too.

You'd probably always be disappointed in a "Korean" dish that's served in a place other than a Korean restaurant, Norm -- since you're so familiar with that type of cooking and so good at making it yourself. Kind of like me ordering gumbo in that type of restaurant would probably end up.

All of Louisiana howled at the recent State dinner where "jambalaya" was served. The few Louisianians who attended reported it was nothing like jambalaya created and loved down here. The local paper, The Advocate, is having a jambalaya contest and the winner will be flown to DC to bring a pot of their "real" jambalaya to the White House!  


When I lived in Junction City, I was often amazed about how naive people were about food.  Most of the time I seemed as if most of the fellow teachers and other people I came across didn't know much about what good food really was.  Once the Arts Council put on a 'gourmet' dinner.  It was going to be prepared by a CIA chef.  I debated going since it was kind of expensive but decided to go because one of the items on the menu was gumbo.  It turns out that- apparently- the MENU was planned by the chef and the food was prepared by a local caterer.  When I went, I could not find the gumbo on the buffet table.  When I was walking by one of the dining tables I heard someone say this was good gumbo. I looked and she was eating fried okra.  I asked one of the servers where was the gumbo and she went back kitchen to ask and when she came back, she pointed to the fried okra.

http://r2j1cp@gmail.com

67 Re: May, 2018 ~ What did you make for dinner? on Mon May 07, 2018 9:23 am

bethk

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Admin
muzicgirl wrote:Here's a photo of the taiyaki grandboy and I made (taiyaki=Japanese fish-shaped pancake with filling) ... we eschewed the traditional red bean paste filling in favor of peanut butter and jelly (some were strawberry, some were blueberry) ...

We had fruit salad, too, and Oren made the cinnamon honey greek yogurt dressing

yum!


Oh, my goodness, Muzicgirl! What a fun meal to make with a 4 year old! Is the pan cast iron like a Danish aebleskiver maker?

I miss the days of cooking with my young grandchildren (youngest is now 14 and can out-cook me!). My favorite story is when our first grandson, Joshua, was visiting. My daughter mentioned as we were fixing breakfast that Joshua liked to crack the eggs. He was standing on a chair next to the table where I had placed a mixing bowl. I thought, well, if he likes breaking the eggs then we'll have fun. I gave him the first egg to crack and "SPLAT !" ~ it hit the table and oooooozzzed down the table leg to the floor. I looked at my daughter and she simply stated, "I said he LIKES to crack the eggs ~ I didn't say he was good at it."

I'm laughing now just thinking about what fun it was........Hahahahahahaha

68 Re: May, 2018 ~ What did you make for dinner? on Mon May 07, 2018 11:55 am

muzicgirl

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bethk wrote:
Oh, my goodness, Muzicgirl!  What a fun meal to make with a 4 year old!  Is the pan cast iron like a Danish aebleskiver maker?  

I miss the days of cooking with my young grandchildren (youngest is now 14 and can out-cook me!).  My favorite story is when our first grandson, Joshua, was visiting.  My daughter mentioned as we were fixing breakfast that Joshua liked to crack the eggs.  He was standing on a chair next to the table where I had placed a mixing bowl.  I thought, well, if he likes breaking the eggs then we'll have fun.  I gave him the first egg to crack and "SPLAT !" ~ it hit the table and oooooozzzed down the table leg to the floor.  I looked at my daughter and she simply stated, "I said he LIKES to crack the eggs ~ I didn't say he was good at it."

I'm laughing now just thinking about what fun it was........Hahahahahahaha

hahahahahahahahahahaha     Very Happy  Laughing  Laughing  Very Happy

Yes, this is a fun one to make with the grandboy Smile
The pan is cast aluminum w/ a nonstick coating. They have them at Amazon and other places.

69 Re: May, 2018 ~ What did you make for dinner? on Mon May 07, 2018 2:15 pm

Crybaby

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NormM wrote:When I lived in Junction City, I was often amazed about how naive people were about food.  Most of the time I seemed as if most of the fellow teachers and other people I came across didn't know much about what good food really was.  Once the Arts Council put on a 'gourmet' dinner.  It was going to be prepared by a CIA chef.  I debated going since it was kind of expensive but decided to go because one of the items on the menu was gumbo.  It turns out that- apparently- the MENU was planned by the chef and the food was prepared by a local caterer.  When I went, I could not find the gumbo on the buffet table.  When I was walking by one of the dining tables I heard someone say this was good gumbo. I looked and she was eating fried okra.  I asked one of the servers where was the gumbo and she went back kitchen to ask and when she came back, she pointed to the fried okra.

Hilarious, Norm -- we've seen strange when it comes to "Louisiana food" more often than not but trying to pass off fried okra as gumbo is a new one! So sad you paid for a dinner that was passed off as prepared by a chef and then prepared by a caterer, a rather inept one at that. Hope the rest of the food made up for your disappointment. I think it helps when people are trying to recreate a dish if they've actually HAD the dish before but you see the opposite many times I'm afraid.

I was up late last night and watched an episode of America's Test Kitchen, as they were making chicken and sausage gumbo and red beans and I was curious as to what they were going to do. I was stunned when they finished their gumbo as it was served on top of a huge amount of rice (we use some rice in it but not that much -- maybe a quarter cup of cooked rice in the middle of the bowl is what you most often see served, though in some homes I've often seen a lot more rice used, which I always assumed was to stretch the gumbo or fill people up with carbs) and it was thick like beans -- the gumbo sat ON TOP of the rice rather than surrounding it like a soup. It was that thick! It looked like it might have tasted good given the preparation but they thickened it up so much that it was no longer gumbo -- more like stewed chicken with small pieces of andouille in it and served over rice. Now granted, there are thick gumbos and thinner gumbos (my family's gumbo was a thicker version of the thinner kind, something I always strive for when I make it) but they're still soup-like dishes, never thick enough to sit on top of rice like beans would. I was stunned as they didn't mention anything about their version being a bit unusual.

And jambalaya is massacred on a much more regular basis it seems than gumbo is so don't get me started on that! But I guess that's par for the course of dishes that some areas of the country are renowned for -- I'm sure all of you must have your tales of the same kind of thing...

70 Re: May, 2018 ~ What did you make for dinner? on Mon May 07, 2018 2:28 pm

NormM

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I've seen America's Test Kitchen get many regional dishes from outside of New England wrong in one way or another.  Their idea of BBQ is an example.  I have seen jambalaya butchered too.  The first time I had it, (in Junction City-by a local) I thought it was awful. The second time, it was made by someone from NOLa and it was great.

http://r2j1cp@gmail.com

71 Re: May, 2018 ~ What did you make for dinner? on Mon May 07, 2018 3:48 pm

bethk

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Admin
I make what I refer to as "FAUX" jambalaya ~ it's nothing like 'real' jambalaya but it's what we like. Mine is more of a tomato based stew with smoked sausage, chicken and shrimps with a good assortment of peppers and lots of onion. I like to mold my rice in a buttered coffee mug and spoon my jambalaya sauce around. But I'm pretty sure the 'REAL' jambalaya has the rice cooked in the dish and that's not the way we like it.

So that's why I always warn people that mine isn't traditional.

72 Re: May, 2018 ~ What did you make for dinner? on Mon May 07, 2018 5:45 pm

Crybaby

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NormM wrote:I've seen America's Test Kitchen get many regional dishes from outside of New England wrong in one way or another.  Their idea of BBQ is an example.  I have seen jambalaya butchered too.  The first time I had it, (in Junction City-by a local) I thought it was awful. The second time, it was made by someone from NOLa and it was great.

I was kind of surprised, Norm, as I would've thought they would've said something akin to "our version of chicken and sausage gumbo" or something like that. Plus they began by poaching boneless chicken breasts in the liquid and aromatics they began with, which was kind of weird. Then they shredded the breast meat like you would do for a BBG chicken sandwich or something -- it was just so alien to me, as even when I make gumbo and take the bones out, there are larger pieces of chicken in in and not those little shredded pieces. I know that's kind of picky of me but the whole thing was kind of alien to me from start to finish.

Most people use dark meat chicken AND white meat chicken in gumbo but the dark has a lot more flavor so it's always used. If people don't make their stock first and/or are making gumbo with leftover chicken or turkey, they usually start by browning BONE-IN poultry to make use of the flavor you get from the bones. It was kind of like trying to make stewed or fricassee chicken but only out of whole breasts and no dark meat -- something I'd never do as it just wouldn't have enough chicken flavor in it. (We always say "fricasseed" chicken down here.)

I purchased that cookbook from the 18 years of that show a couple of months ago since I've seen a lot of recipes on the show that really appealed to me and it was only $20 which was cheap for all those recipes, plus I love reading the science of the dishes as well. I'm going to have to open it up and read their printed recipe for gumbo to see where they went wrong besides some of the obvious differences. I'll look up jambalaya while I've got it open too and see how they handle that. I've never made as good a pot of jambalaya as I would have liked to -- mine never tastes as good as the best ones I've had.

There's a man who ended up buying the local place not far from us, The Dry Dock (restaurant and bar), who makes the best jambalaya I've ever had. His name is Ron. One Christmas he was there (before he bought the place) and he'd made big quart size Ziploc bags of jambalaya as gifts for the bartenders and waitresses. As he was leaving, Brian and I were sitting at one of the couple of tables they have outside. He stopped and said, "Hey, I have an extra quart -- would you like it?" and I quickly said we'd love it. I've had it once since then and even asked him to let me watch him the next time he made it, as I told him it was the best I'd ever had, not only flavor wise but texture wise as his rice is never gooey or sticky. He told me he only makes it in HUGE amounts and doesn't even know if he could make a small amount anymore. What really surprised me was when he told me he uses that parcooked rice in it, something I'd not only never seen but when I told him his rice grains were always perfectly cooked and seasoned, he confessed. I was surprised that I couldn't tell, too, as I'm really not a fan of what we either call Minute Rice or Uncle Ben's. He said it's why his rice grains come out so nicely. I'm determined to find a recipe I like and try to get mine to come out as good as I've had before, even though I'm not prepared to use Minute Rice as I wouldn't know how to handle that kind of rice as I've never made it before.


I like the America's Test Kitchen show SOOOOO much better now with the two chicks on it instead of the dreaded Chris Kimble or whatever his name is. I confess that I broke down and subscribed to his new magazine though, as I was dying of curiosity. It's a pretty good magazine though sometimes an issue features just too much of one type of cuisine that doesn't appeal to me. I like when a variety of food articles/recipes are included. Like CI, there are no ads and it's not a cheap subscription. I'm still deciding if I'm going to resubscribe when it's time but knowing me, I probably will. ]

Do any of you subscribe to any cooking magazines? Which ones? I just re-upped to Bon Appetit which I've been getting since I was living at home with my mom! I haven't liked it as much over the last couple of years and thought about letting my subscription run out but I signed up for another 3 years to get a better rate. They don't have as many recipes in each issue that they used to have and again, too often the entire magazine is featuring some type of cuisine I'm not wild about. It gripes me to see it offered at such a low rate to new subscribers like all magazines do -- shouldn't the loyal subscribers get at least a matching rate?!

I've subscribed to way too many magazines over the past couple of years and will be letting several of them run out. But I recycle my catalogs and magazines to the lady who cleans for me and she loves it, especially the catalogs. Often I've not read one issue of a magazine when another one arrives in the mail -- you know that means you're getting too many!

73 Re: May, 2018 ~ What did you make for dinner? on Mon May 07, 2018 5:56 pm

Crybaby

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bethk wrote:I make what I refer to as "FAUX" jambalaya ~ it's nothing like 'real' jambalaya but it's what we like.  Mine is more of a tomato based stew with smoked sausage, chicken and shrimps with a good assortment of peppers and lots of onion.  I like to mold my rice in a buttered coffee mug and spoon my jambalaya sauce around.  But I'm pretty sure the 'REAL' jambalaya has the rice cooked in the dish and that's not the way we like it.

So that's why I always warn people that mine isn't traditional.

Yes, Beth, but you've always said it was your "take" on jambalaya and it looks delicious. Yes, jambalaya down here has everything mixed together in the liquid and then you add the raw rice in and put the cover on. Much like cooking rice on the stove, too, you don't lift the lid until a certain time period has passed. The resulting dish has moist rice of course, but there's no excess liquid in it as it has all been absorbed. Natch, the sausage, chicken or other meats have been cooked before they're mixed in but we do put raw shrimp in there to cook as the rice does. Yours has pretty much the same ingredients ours have yet simply prepared differently, without including the rice in the dish. We've got to season our broth heavily when we make it as the rice sucks up all the seasoning in the liquid as do the shrimp if you're including them, so it needs to be heavily seasoned in the beginning so it doesn't end up being underseasoned or heaven help us ( Laughing ) bland!

74 Re: May, 2018 ~ What did you make for dinner? on Mon May 07, 2018 6:02 pm

Crybaby

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Beth wrote:My favorite story is when our first grandson, Joshua, was visiting. My daughter mentioned as we were fixing breakfast that Joshua liked to crack the eggs. He was standing on a chair next to the table where I had placed a mixing bowl. I thought, well, if he likes breaking the eggs then we'll have fun. I gave him the first egg to crack and "SPLAT !" ~ it hit the table and oooooozzzed down the table leg to the floor. I looked at my daughter and she simply stated, "I said he LIKES to crack the eggs ~ I didn't say he was good at it."

I just loved this, Beth. So funny on your daughter's part!

75 Re: May, 2018 ~ What did you make for dinner? on Mon May 07, 2018 6:19 pm

muzicgirl

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Tonight's dinner will be roasted pork tenderloin with pineapple teriyaki sauce, a favorite of grandson's. Hubby likes it, too.  (I just take a can of crushed pineapple, mix it up with enough TJ's "Island Soyaki" sauce until it's a nice, thick, gooey sauce, then slather it all over)
I do cook meat for them, but prefer as little prep as possible!
I am also going to teach grandboy tonight how to make hassleback potatoes, that will be fun.
And we'll also have steamed broccoli.
I, of course, will not eat the pork.  I'm going to whip up a version of Bitchin' Sauce to pour over my potato for a protein hit.  I don't have any nutritional yeast on hand, so I'll be punting. Wish me luck! Smile

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