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Finnforest 
Special Collaborator 
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17527 |
 Posted: October 03 2012 at 15:48 |
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Well tonight I whipped up one of Mom's "hotdishes". Hotdish is a midwest word for any and all manner of family created "casseroles". This is one of those retro dishes I favor, that she has made for our family since the Kennedy Administration.
Inside is some high quality beef, tomatoes, mushrooms, egg noodles, onion, celery, sour cream, spices, cottage cheese, fine cheddar, and some crunchy noodles for the top. It may not look glamorous but OMG, trust me.....it works. Scuse me now while I serve the wife a plate of this stuff and follow up myself.  
Edited by Finnforest - October 03 2012 at 16:14 |
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zachfive
Forum Senior Member 
Joined: November 13 2005 Location: Kitsap WA Status: Offline Points: 770 |
Posted: September 07 2012 at 23:41 |
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Skillet. Deep fry only for Holidays/Special Events, then it is typically a bigger bird in a big fryer. I use my skillet for 80% of home cooking, I love how easy it is to clean. Wish I had a gas range but I've gotten to know my electric one fairly well. If I can I like to use the oven and bake in the skillet, or at least use it to bring it up to a high temp.
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Epignosis
Special Collaborator
Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32581 |
Posted: September 07 2012 at 21:21 |
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Is it sad that I'm more upset that I used an apostrophe where one should not have been?  I searched about Prosciutto and read it had a bad smell but tasted fine. That was my understanding of it. It smelled like a soiled nappy, but tasted okay. I would just as well use thinly sliced bacon. |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: September 07 2012 at 21:10 |
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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. |
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What?
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Epignosis
Special Collaborator
Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32581 |
Posted: September 07 2012 at 20:35 |
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By the way, my beef Wellington was average. I now know I don't much like Prosciutto. It smell's like a baby's diaper.
 I will do it again, but do it my way. Once I follow a recipe, I usually know how to adjust and make it my own (and therefore, far superior). Next time will be the pork idea I mentioned on the last page. We have a beautiful pork tenderloin, freshly picked apples from a North Carolinian orchard, and beautiful cinnamon. Can't wait. |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65801 |
Posted: September 07 2012 at 19:45 |
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Slartibartfast
Collaborator 
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: September 07 2012 at 19:39 |
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OK for those remarks you are sentenced for life to only subsist on durian.   MMMMM you know you want it. Don't mind the smell, it just wants to be friends with you. mmmmmm Edited by Slartibartfast - September 07 2012 at 19:41 |
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Released date are often when it it impacted you but recorded dates are when it really happened...
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zachfive
Forum Senior Member
Joined: November 13 2005 Location: Kitsap WA Status: Offline Points: 770 |
Posted: September 07 2012 at 19:19 |
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I cook for a living and love it. Right now I got equal prep and dinner shifts. It's nice some days not having to go at the pace of a busy restaurant and focus on making a single item. It has jaded me to cooking at home sometimes, but it really is more about the dirty dishes rather than the cooking part. I've been living in a place with no dishwasher so doing dishes at work then coming home to to do them by hand is not appealing. Favorite thing to cook at work - veal scallopini. Favorite thing to cook at home - fried chicken, simple yes, but some of the best thing to eat are.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: September 07 2012 at 10:45 |
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I really cannot be bothered issuing warnings that are never heeded - leave this thread alone Ian and allow us that do enjoy food to take what little pleasure we can from it. Or to put it bluntly - piss off.
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What?
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Vibrationbaby
Forum Senior Member
Joined: February 13 2004 Status: Offline Points: 6898 |
Posted: September 07 2012 at 10:34 |
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 this is my latest recipe : Put a dozen eggs in a blender and get your old flying budd who will do anything to down it in 5 seconds. Make sure that you have a pot to catch the vomit. Then mix all the vomit with ground up cat guts. Heat it at 450 degrees and let it sit in the fridge overnight. When you scrape it out of the pot take freshly killed 10 mouse heads and call a professional chef to be creative and make a culinary masterpiece out of it. This will really taste great. Edited by Vibrationbaby - September 07 2012 at 10:35 |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65801 |
Posted: September 06 2012 at 23:32 |
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love Wellington, how'd it come out?-- ever tried Steak
au Poivre ? It's pretty easy, you just coat a nice fillet in
crushed peppercorns, sauté
in a hot skillet till medium, remove to rest, turn down heat and add
some brandy & burn off, add a bit of heavy cream, pinch of salt,
cook on low till reduced and rich, pour over rested chop. Yum.
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Epignosis
Special Collaborator
Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32581 |
Posted: September 05 2012 at 17:22 |
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Attempting my very first beef Wellington tonight. I'm using fresh mushrooms, Prosciutto, and Dijon mustard.
If it goes well, I'm already thinking how lovely a "pork Wellington" would be, only with a cinnamon paste and apple compote. Perfect late summer dish. |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65801 |
Posted: September 04 2012 at 01:38 |
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^ very nice, I like the addition of sugar
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: September 03 2012 at 13:17 |
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That looks cool! And probably tastes the same.
No pictures, but this is what I make every few months: pickled chillies. 5 red chilli peppers 5 green chilli peppers 250 ml of rice vinegar 2-3 tbsp of cane sugar 1 tsp sea salt Slice chillies, and put in a bowl. Cover with boiling water and leave for 5-10 minutes. Transfer to a glass jar. Put other ingredients in a pan, and boil until sugar has dissolved. Poor over chillies in jar and close the lid. Great with any asian rice dish, or on a meat sandwich for a bit of bite. Sometimes I also add a stalk of lemon grass, cut to small pieces. If I do, I put it in the boiling water together with the chillies. Edited by Angelo - September 03 2012 at 13:19 |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65801 |
Posted: September 02 2012 at 19:59 |
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yes only the outer rind (no pith or fruit)-- not weird at all, I adore Old World foods
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Finnforest
Special Collaborator
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17527 |
Posted: September 02 2012 at 19:07 |
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Orange sounds luscious and I will have to try it.....just the skin, no chunks?
Garlic and hot peppers I have tried for sure.....I like to experiment. I'm also big on the retro cooking thing, so this time it was Grandma's basic recipe. I love the whole concept of family recipes being handed down gen to gen. It adds something for me, to know I'm making something my Grandma made so long ago. I'm just weird I guess  |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65801 |
Posted: September 02 2012 at 18:56 |
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oh Jim those look great, or as you say, will look great-- ever try throwing in some orange zest, or garlic cloves?
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Finnforest
Special Collaborator
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17527 |
Posted: September 02 2012 at 18:50 |
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Done. They may not look like much right now, but in 72 hours they will be fantastic to the tongue!
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Finnforest
Special Collaborator
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17527 |
Posted: September 01 2012 at 15:15 |
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Epignosis
Special Collaborator
Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32581 |
Posted: September 01 2012 at 15:10 |
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Thanks for nothing Jim.
 I totally want a pickle now. |
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Atavachron wrote: