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Finnforest 
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Joined: February 03 2007
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 Posted: November 14 2012 at 21:08 |
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And the cool part is this stuff (yams and squash) are really good for you! win/win!
(we need a "hungry" emoticon....max?)
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Atavachron
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Posted: November 14 2012 at 21:05 |
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my Mom used to butter/brownsugar-bake squash in the oven, and then under the broiler for a nice browning
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Finnforest
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Joined: February 03 2007
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Posted: November 14 2012 at 21:00 |
I'm partial to this bad boy, the hubbard, which I used to grow when I was a kid. Really good with butter and brown sugar if you like. 
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Atavachron
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Joined: September 30 2006
Location: Pearland
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Points: 65806
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Posted: November 14 2012 at 20:56 |
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not sure about our local varieties, I do like squash but I tend more toward sweet potatoes-- I like to fry up baked sweet tates in a pan with sliced onion as a side dish, good way to use them up
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Finnforest
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Joined: February 03 2007
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Points: 17529
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Posted: November 12 2012 at 17:16 |
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Just did up a nice acorn squash, the winter squashes are abundant and tasty right now.
Anyone have a favorite local variety?
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Epignosis
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Joined: December 30 2007
Location: Raeford, NC
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Points: 32581
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Posted: October 16 2012 at 19:28 |
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Instead of salting the pumpkin seeds this year, I tossed them in cinnamon and sugar. After baking them, they taste just like Honey Smacks.
Diggum would be proud.
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Finnforest
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Joined: February 03 2007
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Points: 17529
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Posted: October 15 2012 at 21:46 |
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That sounds pretty good man, I like the fried green toms I've had.
I whipped up another hotdish tonight like the one below, but meatless, with more tomato and veggies. Turned out really good. I love meat but I don't always feeling like cooking it and cleaning up after it. So I'm occasionally vegetarian for laziness sake.
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Epignosis
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Joined: December 30 2007
Location: Raeford, NC
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Points: 32581
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Posted: October 15 2012 at 19:59 |
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Tonight I fried red tomatoes dredged in flour. I topped them with mozzarella cheese and then drizzled them with hot maple syrup.
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Jim Garten
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Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
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Points: 14693
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Posted: October 08 2012 at 03:16 |
 Dean wrote:
I have to admit having not eaten haggis since I lived in Edinburgh back in 1979/80, it didn't impress me much back then but you've got my foodie curiosity intrigued now. |
Haggis is one of those great comfort foods, especially the ones made by Halls (nice & peppery)... often eaten just with mashed potatoes & baked beans (don't even need a knife  ), but combined with a good steak mince takes on a whole new flavour
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Jon Lord 1941 - 2012
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Raccoon
Forum Senior Member
Joined: February 17 2012
Location: 444 Grove St RZ
Status: Offline
Points: 763
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Posted: October 07 2012 at 21:53 |
I came here just to look at food  That casserole looks godly.
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Check out my FREE album: A one-man project The Distant Dynasty
https://distantdynasty.bandcamp.com/
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Atavachron
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Joined: September 30 2006
Location: Pearland
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Points: 65806
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Posted: October 07 2012 at 20:15 |
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sliced round for dinner Chinese style with rice wine, garlic, soysauce, Sriracha, ginger and scallions over steamed Basmati
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Atavachron
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Joined: September 30 2006
Location: Pearland
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Points: 65806
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Posted: October 07 2012 at 01:07 |
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^ hey that does sound tasty and quick, I may just try it (but I'd probably use penne).
Had a cheese & fruit plate tonight; a nice hunk of Cambozola (a gorgonzola/Camembert mutation), some Gruyère, red grapes, honeycrisp apple wedges, and a big baguette. Very refreshing.
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King Manuel
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Joined: October 16 2010
Location: South Africa
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Points: 952
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Posted: October 06 2012 at 06:20 |
A very simple quick dish, that is always a winner:
Fry chopped onions, diced bacon, add one or two cans chopped tomatoes, let it simer for a while, add some fresh creme (100 to 200 ml, depending on your taste), season with salt and pepper to taste. serve on pasta (I recomend Fusili) and with lots of grated cheese.
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Don't Bore Us, Get To The Chorus
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Dean
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Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: October 05 2012 at 11:01 |
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I've made chili-con-carne cottage pie - that works surprisingly well, then smother practically any "stew" with mashed spud and cheese and I'll eat it. I have to admit having not eaten haggis since I lived in Edinburgh back in 1979/80, it didn't impress me much back then but you've got my foodie curiosity intrigued now.
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What?
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: October 05 2012 at 10:53 |
Tell you what does work as a cottage pie - combine steak mince with haggis (yes, haggis), a wee dram of whiskey, cook that off & top with a combination of white & sweet potatoes + cheese...
Now that's a cottage pie to die for 
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Jon Lord 1941 - 2012
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Dean
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Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: October 05 2012 at 10:51 |
^ That venison cottage pie sounds scrummy 
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What?
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: October 05 2012 at 10:45 |
Last weekend, soaked a couple of pounds of diced venison in red wine & rosemary overnight & after browning on the stove, this with a load of fresh veg went into the slow cooker (a much under-used & cheap device for the kitchen & so easy to use).
As it's just Vicky and I, a full slow cooker can & does produce an excellent casserole which will last 3 days, so:
Sunday - served with home baked bread
Monday - served with jacket potatoes
Tuesday - the remains topped with mashed potatoes & good cheddar, then in the overn for 30 minutes... served with baked beans.
OK, not exactly cordon bleu, but certainly not cordon bleaugh either 
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Jon Lord 1941 - 2012
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: October 05 2012 at 10:11 |
Having been limited to one local supermarket for the past 15 years, which while not being bad or anything, does get a little samey and predictable, we often travel to a neighbouring town (or city, we have four to choose from within a 30 mile radius) just to buy provisions from a different supermarket. We also shop locally in small grocery and butcher shops when we can and have vegetable-box deliveries once in a while to supplement the small amount of veg we grow ourselves. Now Waitrose (top-end UK supermarket) have opened a local branch so now our choice has improved considerably - it's more expensive than Sainsburys, but bargains can be found and the occasional luxury treat is always welcome, (I picked up a Heston Blumenthal's Hidden Orange Christmas Pud last night - we had one last year and it was quite special).
Although our supply of basic ingredients has "improved" of late, our enthusiasm for knocking up tasty meals in the kitchen has been a little lacking. Even my lunchtime bento box creations have been underwhelming for some reason (under-cooked noodles didn't help on Wednesday and the flavour of the Teryaki chicken was just wrong).
However, last night Debs made a superb Toad-in-the-Hole using prime pork and herb sausages roasted in the oven for 20 minutes with a few extra fresh herbs (rosemary and thyme of course) before pouring over Yorkshire Pudding batter (basic "pancake" batter of simply flour, eggs and milk whisked to the constituency of double cream) and baking for a further 20 minutes until it was puffed-up and golden - I threw together a quick herb enriched gravy (Crosse & Blackwell gravy browning, corn-starch and some chopped fresh rosemary & thyme) and served it with fresh runner beans and carrots from this week's veg-box.
For mid-day lunch today I made us a Gordon Ramsay inspired miso noodle soup with poached egg and shiitake mushrooms - unfortunately while I enjoyed it, Debs did not, citing her heavy cold as the reason - hopefully tonight's chili-dogs will go someway to remedying that.
Edited by Dean - October 05 2012 at 10:14
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What?
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Padraic
Special Collaborator
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Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31169
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Posted: October 05 2012 at 08:50 |
There is no way you had good Prosciutto, Rob. I have never had any that smelled bad in any way.
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Atavachron
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65806
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Posted: October 05 2012 at 03:38 |
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How inactive this thread has gotten, pitty... I wonder if it's just
so few here who like to cook or that most members are too shy to
post. Bring it on people! As in Finny's
post above, the homier the better. Use a hotplate to burn
steak? Post here. Have a 3-ingredient recipe for
cupcakes? Post. Use an old deep-fryer on
everything? Post.
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I think that may have been off. Prosciutto smells fresh, salty and very bacon like, if it smells bad then it is bad.