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What’s cooking at your house?

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Post by Cass on Sun Jan 07, 2018 9:03 pm

First topic message reminder :

While watching the playoffs, I’ve been busy in the kitchen.

Made a huge pot of pasta e fagioli and there’s plenty left for lunches. Of course I omit the onion and don’t add celery as I just don’t like it, but a good sprinkling of smoked Spanish paprika is delicious. Serve it with some grated Parmesan and crusty bread and salad.

Second is banana and pecan bread. Pecans are a huge business in Arizona and just before Christmas is harvest time. I have a super lovely older lady patron who gives me a massive bag of freshly picked nuts as a Christmas present. They’re expensive so I’m grateful. I’ll probably make a pecan pie or pecan bars with the rest.

What have you got on the go?

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Post by Cass on Fri Mar 13, 2020 4:13 am

eddie wrote:
Original Quill wrote:Anything frozen is fresher than so-called fresh vegetables, gotten in the produce department.  That goes for peas and corn, I'm told.

Once frozen, vegetables retain their natural state, whereas the other have to undergo storage, and transportation...all of which deteriorate the freshness.

I’ve heard that too, although of course, if you dig something up and eat it right away that surely has to be the freshest way to eat it.

God yes. The fresh corn, peas, tomatoes, berries from my Iowa grandma’s backyard garden were amazing. I ate so many raw freshly plucked and shelled. Ahhhh memories.

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Post by Cass on Fri Mar 13, 2020 4:16 am

JulesV wrote:
Cass wrote:It ‘‘twas yummy. I prefer smokiness to spice, hence use of chipotle powder and smoked paprika. The third meat was sliced Spanish chorizo which again added to the smoke flavor.

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Looks lovely, Cass! Imagine the delicious aroma that greets you when you come thru your front door, after that lot has been slowroasting  for hours. I love you

Thanks Jules. It was yum. It’s so handy as well. Must try and get to grips with my instapot. Both my grandmothers had “incidents” with pressure cookers when I was younger. Scared me senseless.

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Post by Cass on Sat Mar 14, 2020 3:15 am

Japanese garlic fried rice with shrimp and frozen veggies from my stockpile, poached in 2 soy sauces and mirin and white pepper. The secret to the rice is Japanese mayo. First time making this. Damn delicious.

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Post by Guest on Sat Mar 14, 2020 3:20 am

Cass wrote:Japanese garlic fried rice with shrimp and frozen veggies from my stockpile, poached in 2 soy sauces and mirin and white pepper. The secret to the rice is Japanese mayo. First time making this. Damn delicious.

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Why do you constantly tease me with such delicious food

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Post by Guest on Sat Mar 14, 2020 3:32 am

Just for you me Lady

Enjoy and good night









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Post by Original Quill on Sat Mar 14, 2020 4:33 am

WOW! I'd love to feast on any one of those.

But death awaits. I've already had open heart surgery. Death is next.

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Post by Guest on Sat Mar 14, 2020 10:15 am

Original Quill wrote:WOW!  I'd love to feast on any one of those.

But death awaits.  I've already had open heart surgery.  Death is next.


Death awaits us all at some point quill.

Its inevitable, as we are all mortal.

Hence why its so important to enjoy our lives to the full

So, go ahead and feast on said treats. 

The biggest regret people have on their death beds, is the things they never did or tried

Knock yourself and enjoy the food mate

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Post by Original Quill on Sat Mar 14, 2020 4:24 pm

phil wrote:Death awaits us all at some point quill.

Its inevitable, as we are all mortal.

But we have some choices.  First and foremost, don't try to hasten it by clogging your arteries. I always hearken back to the ancient Greek motto: Nothing in excess! Wink

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Post by Cass on Wed Mar 18, 2020 4:02 am

Sorry Didge!

Sunday roast on a Tuesday. Bubble and squeak with some proper bangers and beans tomorrow night!

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Post by Cass on Wed Mar 18, 2020 4:03 am

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Post by Cass on Thu Mar 19, 2020 2:27 am

And tonight bubble and squeak casserole made with all the leftover veggies and stuffing, proper British chipolatas and beans means Heinz

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Post by Original Quill on Thu Mar 19, 2020 4:22 am

Had lemon chicken soup, tonight.

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Post by JulesV on Thu Mar 19, 2020 3:02 pm

Delicious pea-and-ham-hock soup last night.
Cooked by ......………………………….. the supermarket's suppliers!!! tongue

For lunch today, had camembert brie on oatmeal bread, so yummy!

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Post by Guest on Thu Mar 19, 2020 4:58 pm

Cass wrote:Sorry Didge!

Sunday roast on a Tuesday. Bubble and squeak with some proper bangers and beans tomorrow night!

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Post by nicko on Thu Mar 19, 2020 5:05 pm

Bubble and Squeak on plate, and some between slices of Bread @Butter ,try it !
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Post by eddie on Thu Mar 19, 2020 8:08 pm

I’m so weird with food. I either eat tons of it and can’t fit into my own house or I hardly eat at all.

Mostly, food really bores me but I really like proper food, junk food and cheap food, is nasty.

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Post by Ben Reilly on Thu Mar 19, 2020 8:13 pm

I once said that eddie eats like a teenager whose parents are out, and I stand by that.

I take my hat off to her tonight, though, for sensing that not getting McDonald's once a week will make me stressed and antsy, and bringing me home a Big Mac!

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Post by eddie on Thu Mar 19, 2020 8:14 pm

Ben Reilly wrote:I once said that eddie eats like a teenager whose parents are out, and I stand by that.

I take my hat off to her tonight, though, for sensing that not getting McDonald's once a week will make me stressed and antsy, and bringing me home a Big Mac!

You’re just a cave man Rolling Eyes

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Post by Cass on Thu Mar 19, 2020 8:38 pm

Original Quill wrote:Had lemon chicken soup, tonight.

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Yum. I have made one similar with orzo. That’s given me an idea. Thanks!

And Jules thanks for the reminder. I have some ham in the freezer so pea and ham with some beer bread next week!

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Post by Cass on Thu Mar 19, 2020 8:39 pm

Ben Reilly wrote:I once said that eddie eats like a teenager whose parents are out, and I stand by that.

I take my hat off to her tonight, though, for sensing that not getting McDonald's once a week will make me stressed and antsy, and bringing me home a Big Mac!

I could really do with a hash brown and sausage McMuffin right about now.

Instead I’ll make do with a ham sandwich.

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Post by eddie on Thu Mar 19, 2020 8:48 pm

Cass wrote:
Ben Reilly wrote:I once said that eddie eats like a teenager whose parents are out, and I stand by that.

I take my hat off to her tonight, though, for sensing that not getting McDonald's once a week will make me stressed and antsy, and bringing me home a Big Mac!

I could really do with a hash brown and sausage McMuffin right about now.

Instead I’ll make do with a ham sandwich.

Hahahahahaha you are funny.

But.

Where are my Fucking cookies???

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Post by Cass on Thu Mar 19, 2020 11:25 pm

eddie wrote:
Cass wrote:

I could really do with a hash brown and sausage McMuffin right about now.

Instead I’ll make do with a ham sandwich.

Hahahahahaha you are funny.

But.

Where are my Fucking cookies???


Did someone say something? Must be an echo in here grin angel

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Post by Maddog on Thu Mar 19, 2020 11:30 pm

I have no idea. I have a house guest and I hope she's cooking something so I can eat when I get home.

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Post by eddie on Thu Mar 19, 2020 11:33 pm

Cass wrote:
eddie wrote:
Cass wrote:

I could really do with a hash brown and sausage McMuffin right about now.

Instead I’ll make do with a ham sandwich.

Hahahahahaha you are funny.

But.

Where are my Fucking cookies???


Did someone say something? Must be an echo in here grin angel


Evil or Very Mad

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Post by Victorismyhero on Fri Mar 20, 2020 12:21 am

well since the supermarkets are empty its just going to have to be best quality, terrier caught, "rat on a stick"

as gaspode said....how do you like your rat....fried or boiled
(disc world series)

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Post by Original Quill on Fri Mar 20, 2020 4:32 am

Who boils anything as delicate as a rat.

Korean Bar-B-Que.

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Post by Cass on Sun Mar 22, 2020 1:26 am

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If we can’t go out for our regular Saturday breakfast then I’ll sacrifice one of my packs of proper British bacon.

Going to support a local and very delicious Vietnamese restaurant tonight by getting takeout.

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Post by Cass on Wed Mar 25, 2020 1:43 am

Chicken enchiladas with Mexican rice. Very good for a first time effort. Made some extra for mum and dropped them off on her porch this morning.

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Post by Original Quill on Wed Mar 25, 2020 4:42 am

Cass, you inspired me so much last week, that I only have left-overs this week.

But it's still good...especially the chicken lemon soup.

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"What's yours is mine, and what's mine is mine." ― Old Republican proverb.

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“That's libertarians for you — anarchists who want police protection from their slaves.” ― Kim Stanley Robinson, Green Mars (1993).

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Post by Cass on Wed Mar 25, 2020 6:38 pm

Original Quill wrote:Cass, you inspired me so much last week, that I only have left-overs this week.

But it's still good...especially the chicken lemon soup.

Glad to be of help.

In case your interested, or anyone else, the New York Times Cooking App is giving free month access. You can save recipes to your own box. There are so many I want to try AND NOT ENOUGH TIME!!!

But seriously in case you can’t access your box after the free month ends, I downloaded the Paprika Recipe Organizer app for a one off $4.99 and I can save them there. I think I have about 300+ saved so far!

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Post by Original Quill on Wed Mar 25, 2020 7:11 pm

Great. I used word to create my own recipe box, back before apps came into being. I have hundreds, also. Primitive, but it still works.

But given the availability of recipes on-line, we should all become great cooks!

cheers

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Post by Cass on Wed Mar 25, 2020 7:21 pm

Original Quill wrote:Great.  I used word to create my own recipe box, back before apps came into being.  I have hundreds, also.  Primitive, but it still works.

But given the availability of recipes on-line, we should all become great cooks!

cheers

I’ve got a cupboard full of cook books (and more on my book shelves) plus a HUGE loose leaf binder that has so much crammed into it.

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Post by JulesV on Wed Mar 25, 2020 8:43 pm

Cass wrote:
Original Quill wrote:Great.  I used word to create my own recipe box, back before apps came into being.  I have hundreds, also.  Primitive, but it still works.

But given the availability of recipes on-line, we should all become great cooks!

cheers

I’ve got a cupboard full of cook books (and more on my book shelves) plus a HUGE loose leaf binder that has so much crammed into it.

If there is any recipe online you wish to try, you can use the 'no contact' technique. Waving at your device whilst cooking, scrolls thru the pages, without you having to worry about soiling your keyboard or screen. The device picks up remote hand movement. A cute lil feature of Windows 10.

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Post by JulesV on Wed Mar 25, 2020 8:48 pm

Some of the posts in this thread are really funny. lol!

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Post by eddie on Wed Mar 25, 2020 9:37 pm

Pfff. Still no cookies.... Rolling Eyes

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Post by Cass on Thu Mar 26, 2020 12:08 am

Gosh look is that the time? I must get on with...stuff...

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Post by Original Quill on Thu Mar 26, 2020 2:18 am

Cass wrote:
Original Quill wrote:Great.  I used word to create my own recipe box, back before apps came into being.  I have hundreds, also.  Primitive, but it still works.

But given the availability of recipes on-line, we should all become great cooks!

cheers

I’ve got a cupboard full of cook books (and more on my book shelves) plus a HUGE loose leaf binder that has so much crammed into it.

I've got a number of them too. But I've pared them down. The ones I keep are the ones that tell you how to taste, and what cooking, and kind of cooking, does to things. For example, I've to a book called Herb Cookery. Doesn't have a recipe, but it describes what effect such and such herb will have on such and such foods.

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"I don't stand by anything."  ― Donald Trump, interview with John Dickerson, 5.1.17...

“That's libertarians for you — anarchists who want police protection from their slaves.” ― Kim Stanley Robinson, Green Mars (1993).

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Post by Cass on Thu Mar 26, 2020 2:46 am

Original Quill wrote:
Cass wrote:

I’ve got a cupboard full of cook books (and more on my book shelves) plus a HUGE loose leaf binder that has so much crammed into it.

I've got a number of them too.  But I've pared them down.  The ones I keep are the ones that tell you how to taste, and what cooking, and kind of cooking, does to things.  For example, I've to a book called Herb Cookery.  Doesn't have a recipe, but it describes what effect such and such herb will have on such and such foods.

Sounds interesting. Do you know the author?

I’ve been reading Julia Child, Alison Roman and Melissa Clark cookbooks the last few days. Melissa Clarke’s instapot book has decided me to order one. I’m also planning on binge watching some of Julia on DVD. Loved her when I was younger. Just finished her My Life In France and now on the book of letters between her and Avis DeVoto. Just started but fascinating.

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Post by Original Quill on Thu Mar 26, 2020 3:55 pm

Cass wrote:Sounds interesting. Do you know the author?

I pulled it down and looked at it.  Been a while.  I stand corrected: it definitely has recipes.  But the book is organized by herbs and spices, then applications.

Its called Herb Cookery...from the Ranch House Restaurant, by Alan Hooker, put out by Edwin House Publishing (Library of Congress #96-83173; ISBN #0-9649247-0-6).

It starts out with a section on herbs (which is what I was talking about), then goes into sauces, breads...then goes into soups and salads, etc.  It also has a section on cheeses, describing tastes and applications, etc.

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Post by Cass on Fri Mar 27, 2020 1:56 am

Original Quill wrote:
Cass wrote:Sounds interesting. Do you know the author?

I pulled it down and looked at it.  Been a while.  I stand corrected: it definitely has recipes.  But the book is organized by herbs and spices, then applications.

Its called Herb Cookery...from the Ranch House Restaurant, by Alan Hooker, put out by Edwin House Publishing (Library of Congress #96-83173; ISBN #0-9649247-0-6).

It starts out with a section on herbs (which is what I was talking about), then goes into sauces, breads...then goes into soups and salads, etc.  It also has a section on cheeses, describing tastes and applications, etc.

Cool thanks for the info. I’ll try and get hold of a copy once our ILL system is back up running and libraries are open.

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Post by eddie on Fri Mar 27, 2020 9:05 pm

Cass wrote:Gosh look is that the time? I must get on with...stuff...

Pffff. Know what time it is???

Huh?

It’s baking bloody cookies time!!

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Post by Cass on Sat Mar 28, 2020 3:45 am

Feeling a bit blurgh today so to cheer myself up made a big pot of smoked salmon pasta ina wine/cream/dill sauce.

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Post by Cass on Sat Mar 28, 2020 3:46 am

eddie wrote:
Cass wrote:Gosh look is that the time? I must get on with...stuff...

Pffff. Know what time it is???

Huh?

It’s baking bloody cookies time!!

What’s cooking at your house? - Page 5 3201073460

Haven’t you heard? All cookies are in self-isolation. Terrible tragedy.

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Post by eddie on Sat Mar 28, 2020 2:41 pm

I often make that dish, salmon and pasta. I use Philadelphia cream cheese, single cream and white wine for the sauce. I use parsley instead of dill though as I overdosed on dill once.
Let me tell you, I was burping dill burps for days.

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Post by Cass on Sat Mar 28, 2020 5:14 pm

eddie wrote:I often make that dish, salmon and pasta. I use Philadelphia cream cheese, single cream and white wine for the sauce. I use parsley instead of dill though as I overdosed on dill once.
Let me tell you, I was burping dill burps for days.

I’ve never thought about using cream cheese in this but I do when I make a smoked salmon dip. Cheers for the idea.

There’s an image I’ll have in my head all day now...swell

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Post by Victorismyhero on Sat Mar 28, 2020 5:15 pm

Victor.........Is baking.................cookies

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Post by Victorismyhero on Sat Mar 28, 2020 5:16 pm

and apple upside down cake...........


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Post by Cass on Sat Mar 28, 2020 5:19 pm

Victorismyhero wrote:and apple upside down cake...........


Ohhhh yummy. What’s your recipe please? I feel like having a crumble but I’ve not got any oats in.

Mum has made us 3 types of scones so far last week cheers

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Post by Cass on Sat Mar 28, 2020 6:08 pm

Self isolation brunch made with proper British sausages, and binge watching Luther season 5. Happy Saturday y’all.What’s cooking at your house? - Page 5 Fc7f1010

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Post by eddie on Sat Mar 28, 2020 7:24 pm

Victorismyhero wrote:Victor.........Is baking.................cookies


Pffffff. Whatever.

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