SEPTEMBER 2015.."What's For Dinner??"

Seen one of my stirfries....seen 'em all.....Beef & Mushroom w/Bok Choy

Beef stir fry..

Bugster2 wrote:The stories I have heard from store clerks would make your hair stand on end.

I also don't buy anything pre-spiced in a grocery store.

Trade ya......

I also don't buy anything pre-spiced in a grocery store.


Neither do I.......

bethk wrote:Trade ya......

leftover steak from last night. I bought a ton of veggies for minestroni so stir fry  was made..

Niagara Visitor wrote:

Bugster2 wrote:The stories I have heard from store clerks would make your hair stand on end.

I also don't buy anything pre-spiced in a grocery store.

Exactly! The marinade or spice hides the rotten smell.

I am half tempted to do what Tina did but for some reason I think I would get arrested.

UNCLE JIMMY wrote:

Bugster2 wrote:The stories I have heard from store clerks would make your hair stand on end.

You know what's funny? Tina will go into the supermarket, and will grab a cart....pull apart the case with the bacon; hot dogs and packaged lunch meats, and she will pull all the out dated or spoiled product, and then run up to the office up front, and tell the store manager to tell the meat manager that all the bad and outdated meats are in the cart in the middle of the isle!  

It only took her like 8 minutes to pull it. That was part of her job when she worked in the meat department.

Believe you me, there wasn't one sour chicken or slimy package of meat in the store she worked in.  

I was getting worried about you..You were MIA for a few days..


All I can say is I am thrilled I do not have to put up with rotten meat and poultry and any thing in my stores I shop at. One store from time to time has a rack of veggies on sale.I bought 2 16oz bags of yellow fingerlings for .50 a bag..Not a dang thing wrong with them.
If I go to wal mart for something, I go to the back and buy bread items off the sale rack. I make croutons and bread crumbs from them.Or french toast.

NOT a thing wrong buying sale food items........I am frugal.

Barbara101 wrote:Bavarian dumplings,?????

Is that the same as spaetzle?   drop noodle.....

OK, so I just did a Google....

Potato dumpling.

Sounds like a potato Matzo Ball.

stick to your ribs food

*************Man, if you go to youtube and inquire, there must be 50 different versions. Guess it's like everything else ~ depends upon what you have first or what you grow up eating.

It's like my friend, Barb. Her 'family recipe' for pierogis is so far from anything I've ever seen or experienced. But, to her, the way she makes them is the 'true and traditional pierogi'.

Mr. Amazing grew up with a Grandma straight from Germany. She made Liver Dumplings Soup ~ but his stepmother called it 'Matzo Ball Soup'. I'm sure that was to try to fool them into eating them. So, he always thought Matzo Balls had liver in them. The stepmother insisted I eat that soup just once and I tried to politely explain that was not possible...liver did not agree with me. She insisted it was Matzo Ball Soup and I ended up walking away. She was the type person who insisted everyone eat what was on the table, unlike my upbringing where if you did not care for something there was always something else on the table you could eat, even if it was bread and butter.

I've never understood the force feeding of food that a person finds gross.

You'll never be expected to get sick from my table.....

The Spaetzle I grew up with were plain sort of round egg noodles.  However, now they have them in various shapes, all still like a noodle some short, some longer, one they had in the local German deli which were twisted like a loose spiral.  

I think Germany has as many types of dumplings as France has cheeses. Small like the tiniest spaetzle, and then up to a potato/flour combination as large as a baseball.  Getting those fluffy takes an expert.  I am no expert. 

Liver dumpling soup is a Bavarian specialty.  I tried it once, I love regular liver and onions, did not like the soup at my aunt's house in Bavaria. I ate it, because I didn't want to be rude, my kids called it meatball soup.  

I have a German cookbook called "The cuisines of Germany" by Horst Scharfenberg in which he says that he feels that the German Spaetzle came from Italy.  He writes that as Roman Legionaires crossed the Alps into Germany, they brought flour, water and egss (via hens) and made the Spaetzle on the trecks.  Spaetzle is the diminuative of the word Spatz, which is a sparrow.  So a Spaetzle is a little sparrow/bird.   

Spaetzle are THE specialty of the area of Germany where my family lived.  My hubby did not like noodles in any form.  He would eat them (Spaetzle) the next day, fried in a little butter, with a couple of eggs on top.

http://www.amazon.com/Cuisines-Germany-Regional-Specialties-Traditional/dp/0671631977/ref=sr_1_1?s=books&ie=UTF8&qid=1443103669&sr=1-1&keywords=The+cuisines+of+Germany

I bought rhubarb the other day,lol so pie it is..

It is amazing how many different types of drop noodles there are. And, personally, I love 'em all! I mean, what's not to like about flour, eggs & a bit of salt?

Mr. Amazing's family grew up on his German grandma's spetzlof & pork w/sauerkraut (spaetzle & pork ribs) and he always told me how good it was ~ but the recipe was a 'secret' family recipe. The first time I tasted it I recognized the noodles as MY grandma's Chicken & Ribble (rivel) soup. SECRET recipe ~ NOT. Hahahaha. The next week I was able to recreate the meal for him and we had it regularly.

His two sisters never did get it right, as far as I was concerned. His youngest sister insisted she had gotten the recipe from her mother's 'secret' file.....but she made the noodles with eggs, flour, salt and milk. And the spaetzle she made had a habit of falling apart when boiled. My grandma always taught me to only use egg, saving some egg white back in case you got too much flour and needed to moisten just a bit. But she warned me not to use any liquid other than the egg or the noodles would fall into tiny bits when dropped into the boiling water or broth.

One year we were visiting his brother for Thanksgiving and I made turkey stock out of the leftover turkey carcass. I just made a batch of noodles to cook in the stock so the kids could all have turkey noodle soup the next week. My sister-in-law asked me if I knew how to make the famous 'Grandma Braun's spetzlof & pork'. She wanted to learn how to make the dumplings and only knew it was a 'secret'. When she found out how easy she was po'd. They were exactly the same as some drop noodles SHE grew up eating in beef vegetable soup as a child in back-woods southern Ohio. (Big surprise! EVERYONE makes drop noodles.....) It does take some practice to get the correct amount of egg so the batter flows over the edge of the plate or paddle to be cut into the boiling water, but even my DD#1 has it down after watching & helping for 30 years. She just wishes her family would learn to like sauerkraut so she could make it once in a while. When she came to visit last year it was the one meal she asked me to make because she missed it so much.

I have never eaten nor made drop noodles. Dumplings, yes.

I find it's the biggest compliment if someone asks me for a recipe.  My former neighbour on the farm who truly is a gourmet cook and has a degree in food sciences asked for my rabbit recipe, and also for my chicken wings.  That's how her family now makes both of those.  

I can understand a restaurant keeping some of their dishes secret, though.

UNCLE JIMMY wrote:

Barbara101 wrote:Bavarian dumplings,?????

TThese are so easy to make... 1 package makes 18 - 1-1/4 inch size. We like them smaller than the recommended 2 inch size. Add 2 cup milk or water... let sit for 10 minutes, and form the balls . In boiling water salted, and cover and simmer 20 minutes.
The pork was so good, and the pan gravy Tina made. I suffered all night with stomach issues, but it was well worth it.

I suffered all night with stomach issues


Me too.All of a sudden. 3 nights in a row I had gurd.Then it made my throat sore. I had to sleep siting up..

Barbara101 wrote:I suffered all night with stomach issues


Me too.All of a sudden. 3 nights in a row I had gurd.Then it made my throat sore. I had to sleep siting up..

I was doing fine till I ate that Pork Loin. After 6:30.
I was up at 4:00.....Gabe fell down getting out of bed. Just on his butt, and was ok, but I could not lift him. Finally pulled him by two hands while poor Tina pushed.
He refuses to use the walker. He uses a cane, but last night and this morning, he was back and forth in the bathroom with no cane. He refuses to walk a little for exercise of his legs. He is just plain L A Z Y !

The dr said take the zantac 3 days in a row, then stop. If it persists, do three more days, but twice a day then.

Well, Jimmy, if he falls and breaks a hip he'll be in a facility.......he knows that, I'm sure. There is no way Tina could care for him if he's completely bedridden.

If it were me, I would have pulled a blanket off the bed and a pillow and said, 'Nighty-night'.

((No, I wouldn't have. But I would have THOUGHT it!)

No supper here tonight....well, Mr. Amazing is having a bowl of chili I just warmed for him.

I met Lyn for a late lunch after my exercise class - didn't eat until about 2:30 (slow waitress....). I just had a cup of Matzo Ball Soup but it was enough to fill me up for now.

Jimmy,
Did you think of calling the fire department? I had to do that several times when my dad fell. Just tell them it is not an emergency. They will not do the sirens.