AUGUST 2016 ... WHAT'S COOKING FOR DINNER ?

Beth wrote:The tomatoes he brought me got a bit warm sitting in the utility room in Ohio and then the trip in the car must have been pretty warm, too. 99% have started to turn black on the tops. I'll have to get them processed today, to be sure. A couple will become sliced for BLT's for lunch after trimming. I ended up putting them all in the refrigerator to stop the rotting.....

NormM wrote:The fried chicken was good and I might try it again to see if I can make it come out better. I haven't pan fried a chicken in a long time and maybe I am a little rusty. It came out darker than KFC. The seasonings are really high in ratio to the flour compared to any other recipe I've seen.

NormM wrote:The fried chicken was good and I might try it again to see if I can make it come out better. I haven't pan fried a chicken in a long time and maybe I am a little rusty. It came out darker than KFC. The seasonings are really high in ratio to the flour compared to any other recipe I've seen.

Uncle Jimmy wrote:I know the Greek style hamburger / hot dog chili calls for powdered oregano, and it does make a difference in the taste as opposed to using just dried leave oregano.

NormM wrote:This recipe has had some changes over the years.  The last change came when Charlie's mom looked at the recipe and suggested that I change red pepper flakes to red pepper paste.

PORK BULGOGE

Recipe from Norm Matthews

1 Boston  butt pork roast, sliced wafer thin
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
2 tablespoons sesame salt
1/4 teaspoon ground black pepper
6 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 tablespoons sake or dry sherry or Chinese cooking wine
2 tablespoons  Korean red pepper paste (Gochujang)
8 green onion, sliced i-inch, diagonally
toasted sesame seeds
peanut oil-for frying   Cooked on stove top grill or outside on the grill.

Mix all ingredients except oil.  Set aside for a few minutes.  Heat oil in wok or large frying pan.  Add pork and marinade mixture and stir fry until meat is no longer pink.  Serve with rice.

Imelda HL wrote:We had a friend came for dinner last Sunday, his wife is on vacation visiting their children in PA and DE, so he is home alone for 3 weeks, he was happy to come by and had dinner with us ( when I was away to visit my mom, they liked to invite Dirk over for dinner too ).. I cooked some Chow mien, Indonesian style pork satay with peanut sauce and some egg rolls, as for dessert, Cream cheese pound cake soaked in lemon sugar glaze

Pork satay with peanut butter sauce, I marinated my pork ( pork butt or chicken thigh meats are good too ) with coriander powder, cumin powder, garlic powder, oil, chili sauce, brown sugar, soy sauce... as for the peanut  sauce, I used shortcut this time, chunky peanut butter with tomato ketchup, a bit of honey, a bit of lemon juice, salt, chili sauce and crushed fried shallots ( or fried onion )



Chow mien, with various veggies, chicken and shrimps, garnished with omelet ribbons and fried onions, I also cooked this for my friend's mother in-laws' 90th birthday party last Friday.. my friend and the guests in the party said, my chow mien has completely taste than the ones they've eaten in Chinese restaurants    



and egg rolls, with ground shrimps, ground chickens, cabbage and carrots



and my almost perfect pound cake, a bit sticky on the bottom

Imelda HL wrote:We had a friend came for dinner last Sunday, his wife is on vacation visiting their children in PA and DE, so he is home alone for 3 weeks, he was happy to come by and had dinner with us ( when I was away to visit my mom, they liked to invite Dirk over for dinner too ).. I cooked some Chow mien, Indonesian style pork satay with peanut sauce and some egg rolls, as for dessert, Cream cheese pound cake soaked in lemon sugar glaze

Pork satay with peanut butter sauce, I marinated my pork ( pork butt or chicken thigh meats are good too ) with coriander powder, cumin powder, garlic powder, oil, chili sauce, brown sugar, soy sauce... as for the peanut  sauce, I used shortcut this time, chunky peanut butter with tomato ketchup, a bit of honey, a bit of lemon juice, salt, chili sauce and crushed fried shallots ( or fried onion )



Chow mien, with various veggies, chicken and shrimps, garnished with omelet ribbons and fried onions, I also cooked this for my friend's mother in-laws' 90th birthday party last Friday.. my friend and the guests in the party said, my chow mien has completely taste than the ones they've eaten in Chinese restaurants    



and egg rolls, with ground shrimps, ground chickens, cabbage and carrots



and my almost perfect pound cake, a bit sticky on the bottom

bethk wrote:I put the Italian Beef Roast in the Crock Pot early this morning and it cooked all day....but it didn't cook like it always has in the past.  It was still 'firm' after 11 hours.  I'm thinking it was the quality of beef, full of gristle and not marbled with fat like I was use to.  The taste was OK, but I was still disappointed.  Then, when I tried to empty the 'bag' of cooking juice into the fat separator container the bag slipped and 80% of the juices dumped down the drain.  On the bright side, at least I was doing the task IN the sink instead of on the countertop where it would have splattered all over the counter, down the cabinets and on to the floor!  



Normally the beef is shredding instead of being sliced .....



But it all tasted OK.  The leftover half roast is in a pot with the salvaged cooking juices and a bit of water to simmer until it DOES fall apart.  

bethk wrote:I'm the same way with my tarragon.  I prefer the stuff that I cut and hang to dry, then crunch up and store in a jar.

UNCLE JIMMY wrote: They don't cook for diabetics, and they just feed them regular food, and shoot them up with insulin to lower their glucose level.

So Tina just had to check and see how he is doing.
I guess i just cannot sit and enjoy a nice meal, when the wife is there, and taking care of all the crap.

UNCLE JIMMY wrote:. The visit to get measured for my cataract removal next thursday was such a pain in the axx .
A 10:30 appointment, and didn't get out of there till 12:30, because they scheduled like 8 people for 1030.... Last week I was there 3 hours.... I was like shxx or get off the pot people!!

bethk wrote:

UNCLE JIMMY wrote: They don't cook for diabetics, and they just feed them regular food, and shoot them up with insulin to lower their glucose level.

So Tina just had to check and see how he is doing.
I guess i just cannot sit and enjoy a nice meal, when the wife is there, and taking care of all the crap.

WHAT?  You tell Tina to get hold of his Dr. and have his office give them he(double)l......That is ridiculous AND dangerous.  If they kill him they'll be out the money they get for him being there.  Idiots.  If that doesn't work then get hold of a social worker and have Tina schedule a meeting with the head of nursing and dietary.  They know what he's suppose to be eating and it's up to them to provide it.