October, 2017.....What's for dinner?

NormM wrote:
I made two pizzas in my new oven. I used my sourdough bread dough for the crusts and topped with whatever cheeses were in the fridge plus Italian sausage, pepperoni, onions and mushrooms.  Charlie thinks I put too much on them.

NormM wrote:I complained about how much time it took to keep the old one clean but I will probably spend as much time cleaning this one but I don't care.

Niagara Visitor wrote:I have a London Broil in the oven for me.  There will be some broccoli to go with it.

UNCLE JIMMY wrote:Tina made beef soup; with little tiny beef meatballs. I tried a 1/2 cup, but couldn't eat it.
She put Melon Seed Pasta ( Orzo ), and I cannot eat that without it getting stuck in my nasal passage .
Some people have that problem, and I guess I am one of them.
Same goes for pastina, or those tiny stars or alphabet pasta.

bethk wrote:The whole chicken cooked in the Instant Pot was cooked in about 35 minutes....but we all agreed it was a 'fail' due to the texture of the meat.  It was almost 'spongy'....not a nice mouth feel at all.  I ended up putting the sliced pieces under the broiler to dry it out a bit and firming up the meat.  Thank goodness I made a sauce from the drippings....but don't even ask about the skin ~ YUCK!

It got eaten, however, and it did taste like chicken.  But it won't be one to be repeated.

UNCLE JIMMY wrote:I am watching the weather channel, and there is a storm that may hit New Orleans saturday night. (  Nate is the name )
Crybaby.... are you prepping for this??   Please keep us posted...

Beth wrote:This morning Robin, Andrea & I made 3 boutineers and 3 bouquets....Just the bride, groom & their 3 children get flowers. I was sweatin' it for fear we'd screw it up but Robin was pleased with how they all came out. Then Andrea & I had to go to the bakery to pick up their 2-tier wedding cake and take it to the restaurant where the wedding feast will be ~ I just prayed it would get there without any incidence or a thumb in the side of it. But, mission accomplished without a problem.

Jimmy wrote:They agreed to take the chair back, and swap it with an electric adjustable, and only $200.00 more. The best part is, they are delivering the new chair tomorrow.

NormM wrote:
I made two pizzas in my new oven. I used my sourdough bread dough for the crusts and topped with whatever cheeses were in the fridge plus Italian sausage, pepperoni, onions and mushrooms.  Charlie thinks I put too much on them.

NormM wrote:I complained about how much time it took to keep the old one clean but I will probably spend as much time cleaning this one but I don't care.

Crybaby wrote:Norm, as usual, your bread looked divine!  Like Jimmy, I too have that same loaf baking pan!  I've only used it a couple of times over the years as I only baked bread in spurts.  

I just know you're having fun with your new stove as we went gaga over ours when we got it -- hell, we're still commenting to one another how much we love it.  I'm sorry we waited so long to replace the last one -- sure is nice when we do bake something to have an accurate oven again.  I tend to use the convection feature more than Brian does as I like not having to rotate the pans when I'm baking something on a sheet pan or cooking sheets.

Did you try out the convection oven yet?  And I've got to ask:  Have you had both ovens going at the same time yet?  Brian would've MADE me do that right away, I just know it!

Crybaby wrote:Lore, you never did tell us how the pig roast was.  Roast pig lovers like me want to know!  Must've been fun seeing your old neighbors, too.

Norm wrote:I had a GE electric convection oven at the last house I had and didn't use the convection more than once or twice. I have not used the lower oven with convection yet but am thinking about making a turkey in it later this month. It isn't my turn to do the T dinner this year but I always make a turkey and dressing so we can have "left-overs"

Norm wrote:On Thursday, they are going to replace the vent over the range with a matching microwave. That will give me some extra counter space.

Niagara Visitor wrote:Thanks for asking............... pig roast was fun, but I think not organised as well as it might have been.  I was told to come any time after 3, dinner would be about 6.  I thought right away, 6 pm.???? October??? It could be quite chilly by then.  Anyway, I arrived about 3:45 with 120 devilled eggs!  I decorated some with a slice of radish or pepper, parsley.  But the favourite of the adults were the ones with caviar and dill.  

Anyway, all the yummy salads etc. were out, and people were eating 'cause it looked so good and everyone was hungry.  The pork wasn't ready until about 5, and lots of people had filled up on the appies.  It was really good, especially the crispy spicy skin!  Marion had hired a professional who did the pig on/in a huge roaster fired with real wood!  

It sure was simpler than when we had pig roasts years ago, we had a hand crank and everyone had to take a turn.  We did two with the hand crank, then graduated to attaching a rotisserie motor for the next two.  The roast guy sure did a better job of carving it also.  Lots of fun, there were lots of children, weather was great, everyone had thought of a sweatshirt or jacket, so that cool was not a problem.  It was great to see old neighbours and friends.

Niagara Visitor wrote:P.S. someone mentioned boil overs on top of the stove being difficult to clean up.  I just bought a ceramic disc, about 3 inches in diameter which is supposed to stop boil overs.  My mother-in-law had something like that 50 years ago to use when she heated her milk up.  It really worked, I hope mine works on soups etc. also.  

I bought mine at a Dollar-type store, for $1.25, unfortunately I have thrown the wrapper away and there's nothing on the disc to identify it.

NormM wrote:My previous house had the hood vented through the roof but I don't think this one is vented. I made sure that the microwave I ordered had a kit to compensate for an unvented hood just in case. I want a microwave over the oven to open up counter space and to make the hood over the stove match the stove instead of looking like the stove we had when we first moved in.

Niagara Visitor wrote:P.S. someone mentioned boil overs on top of the stove being difficult to clean up.  I just bought a ceramic disc, about 3 inches in diameter which is supposed to stop boil overs.  My mother-in-law had something like that 50 years ago to use when she heated her milk up.  It really worked, I hope mine works on soups etc. also.  

I bought mine at a Dollar-type store, for $1.25, unfortunately I have thrown the wrapper away and there's nothing on the disc to identify it.

Niagara Visitor wrote:I had a Panasonic Genius countertop Microwave from 1985 to 2011.  Loved it, and then it died. I bought what I called a "toy" one, it was so lightweight.  Didn't like that, then I bought my condo.  It had the micro over the stove............. Hated that too, because I feel that it is dangerous, I had problems removing liquids like soup out and was always afraid of getting burned.  I am not very tall, but at 5 ft. 5 in., also not really short.  I have taken the over the stove one out, gave it away,  and put one in my large, walk in pantry.   Pantry is only about 6 feet from my stove and island.  I think this is the best solution for me.