July, 2023! Happy Canada Day for us, let's start that outside summer cooking!

UNCLE JIMMY wrote:

Cookin Lore wrote:If you use a potato pancake mix,  are there potato flakes?  maybe they would have been easier to use than grating my own.  Hated that.  

Yeah Lore. They are actually dried potato granules. The final is like a farina or polenta. Fried in just a coating of oil in a large pan slow and till browned and crunchy on the outside. God love Tina. She ate the last 4 that were left over.
She gets them in the Kosher section of the store.
Actually, when we are in the mood to make them, and that's after getting up off our butts to prep them, hahahaha ......we actually grate the potatoes, coarse like hash browns, and onions, then squeeze the excess water out through a clean towel. Add flour and egg, and fry them till crispy edges and browned on both sides. Would you believe, I had my share last night, but I am still wishing for more.

Cookin Lore wrote:Happy Birthday, Norm, and many, many more!

Beth, your comment about beets reminds me of something.  I went to visit a friend last week, had a lovely outdoor lunch, with BEETS!  Now, I have probably said here, as I've said many times, beets just don't do anything for me.  Lisa had made roasted squash, a spinach artichoke dish, and beets.  She apologized for the overdone squash and beets, and I found that the overdone beets were delicious.  I think the fact that they were, according to her, "ruined", intensified the flavour enough that I really liked them.  As I took a fairly large second helping, she said "Well, look at that, I'm going to burn my food more often." Lol

bethk wrote:Lake Erie Perch !!!

You KNOW how much I love, Love, LOVE LAKE ERIE PERCH !!!!

And you also know I can't get it in Florida.  Nothing even close to that flavor.....

So, did Danny just happen to go out fishing and say, "Hey, Mom, would you like some of my excess fish?  Just thought you'd like some....."

Go ahead,

Rub it in.........

That looks So Good!

I (almost) feel guilty when I mention perch. And yes, I am very lucky, he always shares. Unfortunately, or maybe fortunately for me, his wife does not he enjoy his fish. She has some food issues. I did it in the oven, because I was tired from a very busy shift at thrift, and oven is easier than breading and frying. But, I do really like it very plain so I taste the fish and not all the breading around it.




((   sigh   ))

NormM wrote:Thanks Beth.  

Happy Birthday Norm. I'm right behind you.

bethk wrote:What is it about rainy days that just 'forces' you to cook?

I think I've spent way too much time in the kitchen ~ just putzing around with this & that.  I mentioned I had to break down the spareribs ~ trimmed the fat & multiple bits of silver skin and cut into meal sized slabs.  Got them wrapped and stashed in zip bags and into the freezer.

One of the half racks is about to be placed into the oven to braise and then brown up under the broiler to make the glaze all sticky & gooey.

And I made chicken stock.  The other day I went to the store and picked up a rotisserie chicken.  I didn't have plans for it except to make some chicken salad with grapes for my lunch for a couple days.  But I did pull the meat all off and stashed the skin & carcass into a container that I knew I would be using for chicken stock.  And today was that day.  Oh, and I used some of the meat for the Buffalo Chicken Dip last night.  HE likes to slice up the breast meat for a sandwich once in a while so that's where the last of it will be used.

The bones, etc. went into a pot with two leeks that I didn't have any real use for....they needed to be used before they went bad.  I had saved the center of a stalk of celery and it was getting wilty....along with a carrot that was a bit large and had a big split running down it ~ still good to boil up after trimming.  The only seasoning I added was about a tablespoon of salt.  The rest of the flavor came from the seasoning that was used on the rotisserie chicken.

I just strained the broth and had a chance to give it a good taste (yes, about 1/4 c. in a small container that I drank like a shot of vodka!  LOL).  It's REALLY good.  And it looks like I've got about a quart and a half.  It'll go into the refrigerator over night so I can spoon off the fat and then into containers and into the freezer for whenever I need it.

Cookin Lore wrote:Cream gravy?  What's that?