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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 gelico on Sat Mar 28, 2020 9:02 pm

Cass wrote:Here is the meatloaf with roasted carrots (they come out so sweet), green peas and beans, whipped potatoes and garlic gravy.

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so your pot roast looked enormous on my screen. i said to my boy that it looked like a cat had walked into whatever that was and got lost in it and all you could see was it's bum'ole. i then clicked on the image and it came up in a different tab with the words ''report this as adult/offensive content'' wtf

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ps, once i'd zoomed out loads it looked great but not at first


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Post by Cass on Sat Mar 28, 2020 9:24 pm

gelico wrote:
Cass wrote:Here is the meatloaf with roasted carrots (they come out so sweet), green peas and beans, whipped potatoes and garlic gravy.

What’s cooking at your house? - Page 6 5162ec10



so your pot roast looked enormous on my screen.  i said to my boy that it looked like a cat had walked into whatever that was and got lost in it and all you could see was it's bum'ole.  i then clicked on the image and it came up in a different tab with the words  ''report this as adult/offensive content''  wtf

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ps, once i'd zoomed out loads it looked great but not at first


lol! same here. Offensive or not it’s bloody delicious What’s cooking at your house? - Page 6 2984306523

It’s meatloaf ya big goof.

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Post by Cass on Mon Mar 30, 2020 2:58 am

Lasagna and home made bread.

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Post by Cass on Fri Apr 03, 2020 10:42 pm

Crustless Quiche Lorraine tarted up with spinach and cherry tomatoes and some French herbs. What’s cooking at your house? - Page 6 74db5210

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Post by Guest on Fri Apr 03, 2020 10:46 pm

Cass wrote:Lasagna and home made bread.

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Post by Cass on Sat Apr 04, 2020 5:07 am

Didge it was a new recipe and I think it will be my go to now. Instead of a white cheese sauce, you mix ricotta and heavy cream and Parmesan and blob it on top of the red sauce (made with Italian sausage).

Both recipes came from the New York Times cooking app which is offering a free months trial. Bazinga! When I get my stimulus check, I’m treating myself to an instapot and a subscription!

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Post by Guest on Sat Apr 04, 2020 5:16 am

Cass wrote:Didge it was a new recipe and I think it will be my go to now. Instead of a white cheese sauce, you mix ricotta and heavy cream and Parmesan and blob it on top of the red sauce (made with Italian sausage).

Both recipes came from the New York Times cooking app which is offering a free months trial. Bazinga! When I get my stimulus check, I’m treating myself to an instapot and a subscription!

Sounds lovely me Lady

I shall have to give this a try


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Post by Cass on Sat Apr 04, 2020 5:35 pm

For Ben and Quill (and anybody else who wants to drool)
Home made biscuits and sausage gravy!!! Thanks for the inspiration!

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Post by Original Quill on Sat Apr 04, 2020 5:45 pm

Wow! What a great idea. And I've got bulk sausage in the freezer. I always go big on Sunday morning. Now I know what to cook.

Thx Cass.

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Post by Cass on Wed Apr 08, 2020 4:22 am

Tonight was German Night! Home made pork schnitzel with jaeger mushroom sauce, buttered spatzle, roasted carrots and edamame.

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Post by Cass on Sun Apr 12, 2020 4:15 am

Healthy General Tso’s Chicken. Normally the chicken is deep fried first but that’s too heavy for me. Threw in baby corn, spinach and bean sprouts

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Post by Cass on Sun Apr 12, 2020 4:33 am

And wish me luck for tomorrow. It’s sourdough time. I’ve only made 1 before and it was okay. The beginning of this starter was sent to me from an online e friend I a cooking group. It’s been brewing for a week and a half. Instead of a boule shape I am going to try a loaf.

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Post by Original Quill on Sun Apr 12, 2020 5:01 am

You are such a genius. I can hardly keep up. But I'm only cooking for one...Becky spends most most of her time in LA. When I follow your recipes, it's three meals or more. What’s cooking at your house? - Page 6 2190311264

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Post by Cass on Sun Apr 12, 2020 9:05 pm

Original Quill wrote:You are such a genius.  I can hardly keep up.  But I'm only cooking for one...Becky spends most most of her time in LA.  When I follow your recipes, it's three meals or more.  What’s cooking at your house? - Page 6 2190311264

Thanks Quill. What a lovely thing to say. I really appreciate that.

Try cutting them in half.

Happy Sunday x

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Post by Cass on Mon Apr 13, 2020 4:54 pm

The sourdough was a bust Sad

Going to start a new starter this morning. I am determined to get this right!

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Post by Original Quill on Mon Apr 13, 2020 6:00 pm

Cass wrote:The sourdough was a bust Sad

Going to start a new starter this morning. I am determined to get this right!

Sourdough bread is a tricky thing. The San Francisco Boudin bakery sourdough is the best I've ever tasted. That bakery goes back to 1839, when Isidor Boudin came over from Burgundy, Fr.

It does seem to make a difference where it is made. Boudin's uses natural, wild yeasts from the air of San Francisco. The result is a tangy, sweet tasting bread. It's not all that different from others, but whatever it is, their bread is much more so. Something about our salty, foggy air adds a little something extra that makes San Francisco bread special.

Try it at Taddich Grill, in the financial district, with a bowl of chowder. I swear, the bread is the main course.

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Post by Cass on Mon Apr 13, 2020 6:30 pm

Original Quill wrote:
Cass wrote:The sourdough was a bust Sad

Going to start a new starter this morning. I am determined to get this right!

Sourdough bread is a tricky thing.  The San Francisco Boudin bakery sourdough is the best I've ever tasted.  That bakery goes back to 1839, when Isidor Boudin came over from Burgundy, Fr.

It does seem to make a difference where it is made.  Boudin's uses natural, wild yeasts from the air of San Francisco. The result is a tangy, sweet tasting bread.  It's not all that different from others, but whatever it is, their bread is much more so.  Something about our salty, foggy air adds a little something extra that makes San Francisco bread special.

Try it at Taddich Grill, in the financial district, with a bowl of chowder.  I swear, the bread is the main course.

When I visit that is one of the first places I go. And the last. I pick up a take home box. The sister FORGOT to bring me some at Christmas. I stole her Tootsie Rolls in return.

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Post by Star24 on Mon Apr 13, 2020 8:15 pm

Left overs tonight.

Lamb and potatoes dauphinois

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Post by Cass on Mon Apr 13, 2020 9:15 pm

Star24 wrote:Left overs tonight.

Lamb and potatoes dauphinois

Ohhhh yum.

What’s your recipe for the potatoes please?

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Post by Star24 on Mon Apr 13, 2020 9:36 pm

Cass wrote:
Star24 wrote:Left overs tonight.

Lamb and potatoes dauphinois

Ohhhh yum.

What’s your recipe for the potatoes please?

Maris piper potatoes
Cream
Gruyere cheese
Salt and pepper.

You can use chopped fresh garlic if you want.
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Post by eddie on Mon Apr 13, 2020 10:25 pm

Star24 wrote:
Cass wrote:
Star24 wrote:Left overs tonight.

Lamb and potatoes dauphinois

Ohhhh yum.

What’s your recipe for the potatoes please?

Maris piper potatoes
Cream
Gruyere cheese
Salt and pepper.

You can use chopped fresh garlic if you want.

I love dauphinois potatoes!

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Post by Cass on Tue Apr 14, 2020 2:48 am

Star24 wrote:
Cass wrote:

Ohhhh yum.

What’s your recipe for the potatoes please?

Maris piper potatoes
Cream
Gruyere cheese
Salt and pepper.

You can use chopped fresh garlic if you want.

Sounds good to me. I’ll make them Sunday probably. With some steak tip marinated in red wine and rosemary. Thanks for the reminder!

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Post by eddie on Wed Apr 15, 2020 9:59 pm

I baked some really nice Basa fish tonight. Roasted purple veg and spicy rice....

I keep tasting the rice every time I burp. I said to Ben “I keep tasting curry and I haven’t eaten it!”

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Post by Cass on Wed Apr 15, 2020 11:05 pm

eddie wrote:I baked some really nice Basa fish tonight. Roasted purple veg and spicy rice....

I keep tasting the rice every time I burp. I said to Ben “I keep tasting curry and I haven’t eaten it!”

How did you make it Eds? Both the fish and rice.

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Post by eddie on Wed Apr 15, 2020 11:46 pm

Cass wrote:
eddie wrote:I baked some really nice Basa fish tonight. Roasted purple veg and spicy rice....

I keep tasting the rice every time I burp. I said to Ben “I keep tasting curry and I haven’t eaten it!”

How did you make it Eds? Both the fish and rice.

Just baked the fish - it was smoked so didn’t add too much seasoning, just a little smoked paprika and garlic.
The rice was store bought today but when I’ve made it from fresh I would use dried coriander, paprika, garlic and lemon to season the rice before and after it’s cooked.

The purple veg was the best! Purple broccoli, purple mange tout and purple mini leeks.
I always bake my veg in olive oil with seasoning as I can’t abide boiled vegetables.

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Post by Cass on Wed Apr 15, 2020 11:49 pm

eddie wrote:
Cass wrote:

How did you make it Eds? Both the fish and rice.

Just baked the fish - it was smoked so didn’t add too much seasoning, just a little smoked paprika and garlic.
The rice was store bought today but when I’ve made it from fresh I would use dried coriander, paprika, garlic and lemon to season the rice before and after it’s cooked.

The purple veg was the best! Purple broccoli, purple mange tout and purple mini leeks.
I always bake my veg in olive oil with seasoning as I can’t abide boiled vegetables.

Sounds similar to what I do to couscous.

Roasting veg is just fab. Have never had purple mange tout before. Different to regular? I know purple broccoli has a great nut flavor.

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Post by eddie on Thu Apr 16, 2020 12:05 am

Cass wrote:
eddie wrote:
Cass wrote:

How did you make it Eds? Both the fish and rice.

Just baked the fish - it was smoked so didn’t add too much seasoning, just a little smoked paprika and garlic.
The rice was store bought today but when I’ve made it from fresh I would use dried coriander, paprika, garlic and lemon to season the rice before and after it’s cooked.

The purple veg was the best! Purple broccoli, purple mange tout and purple mini leeks.
I always bake my veg in olive oil with seasoning as I can’t abide boiled vegetables.

Sounds similar to what I do to couscous.

Roasting veg is just fab. Have never had purple mange tout before. Different to regular? I know purple broccoli has a great nut flavor.

I love couscous. I’ve never had purple mange tout before either. I baked it until it was crispy. It was lovely Cass. You could the same to ordinary mange tout. I like the way broccoli goes crispy when it’s baked too. Brussels are divine when baked.

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Post by Cass on Thu Apr 16, 2020 12:10 am

eddie wrote:
Cass wrote:

Sounds similar to what I do to couscous.

Roasting veg is just fab. Have never had purple mange tout before. Different to regular? I know purple broccoli has a great nut flavor.

I love couscous. I’ve never had purple mange tout before either. I baked it until it was crispy. It was lovely Cass. You could the same to ordinary mange tout. I like the way broccoli goes crispy when it’s baked too. Brussels are divine when baked.

Have you tried putting goats cheese and balsamic vinegar on the Brussels just before they are done? Oh my!

Never thought about roasting mange tout. Will have to give that a go.

I love couscous too. But I prefer the Israeli type. I always brown them in olive oil before adding the liquid. Brings out a nice nutty flavor.

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Post by eddie on Thu Apr 16, 2020 12:13 am

Cass wrote:
eddie wrote:
Cass wrote:

Sounds similar to what I do to couscous.

Roasting veg is just fab. Have never had purple mange tout before. Different to regular? I know purple broccoli has a great nut flavor.

I love couscous. I’ve never had purple mange tout before either. I baked it until it was crispy. It was lovely Cass. You could the same to ordinary mange tout. I like the way broccoli goes crispy when it’s baked too. Brussels are divine when baked.

Have you tried putting goats cheese and balsamic vinegar on the Brussels just before they are done? Oh my!

Never thought about roasting mange tout. Will have to give that a go.

I love couscous too. But I prefer the Israeli type. I always brown them in olive oil before adding the liquid. Brings out a nice nutty flavor.

Balsamic vinegar sounds good, I’ll have to try that.
Goats cheese....hmmmm I only like the stuff that doesn’t taste like feet mixed with cat vomit.

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Post by Cass on Thu Apr 16, 2020 12:43 am

eddie wrote:
Cass wrote:

Have you tried putting goats cheese and balsamic vinegar on the Brussels just before they are done? Oh my!

Never thought about roasting mange tout. Will have to give that a go.

I love couscous too. But I prefer the Israeli type. I always brown them in olive oil before adding the liquid. Brings out a nice nutty flavor.

Balsamic vinegar sounds good, I’ll have to try that.
Goats cheese....hmmmm I only like the stuff that doesn’t taste like feet mixed with cat vomit.

Try one rolled in herbs or pepper.

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Post by eddie on Thu Apr 16, 2020 12:44 am

Okay...as long as it isn’t the smelly kind. Razz

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Post by Cass on Thu Apr 16, 2020 3:14 am

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Toad in the hole served with baked bubble and squeak casserole and Heinz beans!

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Post by Star24 on Sun Apr 19, 2020 8:07 pm

Roast chicken and greek potatoes
Yorkshire puddings and green beans and
Gravy

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Post by Maddog on Sun Apr 19, 2020 9:08 pm

Leftover deep dish sicilian, made by some Albanians.

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pa·ter·nal·ism

noun

The policy or practice on the part of people in positions of authority of restricting the freedom and responsibilities of those subordinate to them in the subordinates' supposed best interest.
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Post by Cass on Sun Apr 19, 2020 9:19 pm

Yummy to you both.

I’m about to attempt my sourdough. And we are having pasta with home made meatballs and home made sauce later.

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Post by nicko on Sun Apr 19, 2020 10:20 pm

A sandwich of cold Lamb slices from the Sunday Roast, followed by Peach Slices with Cream !
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Post by Original Quill on Mon Apr 20, 2020 12:17 am

Yum, nicko...but the poor lil lammies. Did you ever read Silence of the Lambs, or see the movie?

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Post by Cass on Mon Apr 20, 2020 3:33 am

Sourdough. It’s good but not great. Because I want it loaf shaped as opposed to a traditional boule, I think the recipe I use is really for one loaf rather than 2 as I didn’t get a tall enough loaf. It’s sour but not as sour as I wanted. So I’ll make it again but leave the starter to mature a bit longer than a week and just do one loaf. It’s very tasty though, still slightly warm with butter.

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Post by nicko on Mon Apr 20, 2020 6:11 am

Saw the Movie Quill, but nothing to do with cold slices of Lamb ?
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Post by Original Quill on Mon Apr 20, 2020 4:12 pm

nicko wrote:Saw the Movie Quill, but nothing to do with cold slices of Lamb ?

It's the source of the title.  When Clarice was a child she went to live with relatives on a sheep farm in Montana.  She fell in love with the tiny lambs, and ran away when she witnessed a slaughter.  She tells the story to Dr. Lecter, and ends it saying: "I couldn't believe the silence of the lambs."

I guess it's a metaphor about victims facing their fate quietly.

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

"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 nicko on Mon Apr 20, 2020 4:36 pm

I worked in a Slaughter House, believe me, Lambs went to slaughter bleating very loudly. The Sheep, in contrast were thrown on there backs into a " Cradle", the only sound was the gurgling of Blood after their throats were cut. It sickened me. That's how many Thousands die every Day in Halal Slaughter Houses !
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Post by Original Quill on Mon Apr 20, 2020 4:50 pm

It was Clarice's story...I don't stand by it or anything.

In this country they slaughter very few sheep.  The meat of mature sheep--mutton--is tough and grizzly, so only lamb makes it to the dinner table.

I love it, but when I read that book it became hard to eat lamb.  In Arizona, there are many, many sheep farms.  I'd drive by one on the way to my office.  In the spring, the crop of lambs were sooo cute.  That added to my reluctance.

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

"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 nicko on Mon Apr 20, 2020 6:44 pm

Over in the UK some Muslims are slaughtering Sheep in their Houses and back Gardens, Last week 3 were arrested for this offence by Officers following a trail of Blood up a path. In England and Wales hundreds of Sheep are being stolen from Farms. Is this where they end up ? I think it is !
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Post by Original Quill on Mon Apr 20, 2020 6:51 pm

nicko wrote:Over in the UK some Muslims are slaughtering Sheep in their Houses and back Gardens, Last week 3 were arrested for this offence by Officers following a trail of Blood up a path. In England and Wales hundreds of Sheep are being stolen from Farms. Is this where they end up ? I think it is !

We haven't had that problem...at least I haven't heard of it. The Muslims in America are good citizens, good people altogether. Very much like my impression of Asians: brilliant, quiet and diligent. When you pass them on the street, they are first to smile and wave or say Hello. Very polite, etc.

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

"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 Victorismyhero on Mon Apr 20, 2020 7:46 pm

My turn to cook tonite....

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pork schnitzel, home made potato salad and salad veggies

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Post by nicko on Tue Apr 21, 2020 3:01 am

I could eat that now, at 3am this morning !
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Post by Original Quill on Tue Apr 21, 2020 3:50 am

Wow. I lov German cooking. My wife spent time living in Germany during her college days. She came home with some horrendous stories ("das only thing Hitler vas wrong, Frau Doe, vas to lose da Var"), but some wonderful recipes.

They could do sweet & sour better than anyone...pork with apple, vinegar and red onions. That potato salad looks familiar.

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“Little thieves are hanged, but great thieves are praised.” — Old Russian proverb, offered by Vladimir Putin to Donald Trump, Helsinki, July, 2018.

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

"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 Original Quill on Tue Apr 21, 2020 6:47 pm

nicko wrote:I worked in a Slaughter House, believe me, Lambs went to slaughter bleating very loudly. The Sheep, in contrast were thrown on there backs into a " Cradle", the only sound was the gurgling of Blood after their throats were cut. It sickened me. That's how many Thousands die every Day in Halal Slaughter Houses !

I went and found the script, the part where the title came in.  Nicko, you are right.  The lambs were bleating.
But they wouldn't run.  The story goes as follows:

Movies & TV wrote:Her story begins with her upbringing in West Virginia with her father. He was later shot. She lived with her mother, but was sent away to live with her uncle as she couldn't afford to keep her. Her uncle owned a sheep and horse farm, and she learned one night that the lambs on the farm were slaughtered - in horror, she ran away.

Clarice (voiceover): Lambs. The lambs were screaming...

Dr. Lecter: They were slaughtering the spring lambs?

Clarice: Yes...! They were screaming.

Dr. Lecter: So you ran away...

Clarice: No. First I tried to free them... I opened the gate of their pen - but they wouldn't run. They just stood there, confused. They wouldn't run...

Dr. Lecter: But you could. You did.

Clarice: I took one lamb. And I ran away, as fast as I could...

Dr. Lecter (voiceover): Where were you going?

Clarice (voiceover): I don't know. I had no food or water. It was very odd. I thought - if I can even save just one... but he got so heavy. So heavy...

Clarice (voiceover): I didn't get more than a few miles before the sheriff's car found me. The rancher was so angry he sent me to live at the Lutheran Orphanage in Bozeman. I never saw the ranch again...

Dr. Lecter (voiceover): But what became of your lamb?

(no response)

Dr. Lecter (voiceover): Clarice...?

Dr. Lecter: You still wake up sometimes, don't you? Wake up in the dark, with the lambs screaming?

Clarice: Yes.

Dr. Lecter: Do you think if you saved Catherine, you could make them stop...? Do you think, if Catherine lives, you won't wake up in the dark, ever again, to the screaming of the lambs? Do you...?

Clarice: Yes! I don't know...! I don't know.

The Catherine referred to is the U.S. Senator's daughter who is kidnapped and who Clarice is trying to locate.

The implication is that by saving Catherine, by saving this innocent girl (innocent like the lambs), she'll no longer be woken by the howling of the lambs in her dreams - the lambs she was too weak to save. Instead, she'll have saved the innocent and she'll be able to sleep in peace.

https://movies.stackexchange.com/questions/47288/what-did-the-title-of-silence-of-the-lambs-refer-to

So, the silence of the lambs was not their failure to run away, but the silencing of the haunting memories in Clorice's memory.

Still, it's a story that makes you want to stop eating lamb. Wink


Last edited by Original Quill on Tue Apr 21, 2020 6:59 pm; edited 1 time in total

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“Little thieves are hanged, but great thieves are praised.” — Old Russian proverb, offered by Vladimir Putin to Donald Trump, Helsinki, July, 2018.

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

"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 Victorismyhero on Tue Apr 21, 2020 6:54 pm

Original Quill wrote:Wow.  I lov German cooking.  My wife spent time living in Germany during her college days.  She came home with some horrendous stories ("das only thing Hitler vas wrong, Frau Doe, vas to lose da Var"), but some wonderful recipes.

They could do sweet & sour better than anyone...pork with apple, vinegar and red onions.  That potato salad looks familiar.

Mother was german and taught me to cook......

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If at any time in 2018 I have annoyed you, pissed you off or said the wrong thing....Suck it up snowflake, cause 2019 AINT gonna be any different

Patience my Ass......I' m gonna KILLsomething

.(It's hard to remember that the task is to drain the swamp, when you are up to your arse in alligators)

[b]I DONT BELIEVE IT!!!!!!!!!!!!!!!
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Post by Original Quill on Tue Apr 21, 2020 7:01 pm

Victorismyhero wrote:
Original Quill wrote:Wow.  I lov German cooking.  My wife spent time living in Germany during her college days.  She came home with some horrendous stories ("das only thing Hitler vas wrong, Frau Doe, vas to lose da Var"), but some wonderful recipes.

They could do sweet & sour better than anyone...pork with apple, vinegar and red onions.  That potato salad looks familiar.

Mother was german and taught me to cook......

My wife lived with a German family, and the women in that household taught her how to cook, as well.

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“Little thieves are hanged, but great thieves are praised.” — Old Russian proverb, offered by Vladimir Putin to Donald Trump, Helsinki, July, 2018.

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

"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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