Whatcha Cooking today?

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worth1
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Re: Whatcha Cooking today?

#921

Post: # 49373Unread post worth1
Sat Jun 26, 2021 8:01 am

I always loved the Paul Bunyan stories where the lumberjacks would skate around with pork fat tied to their feet to grease up the giant skillet.
I spent all of my life growing up cutting trees and logs for the wood stove or the sawmill across the road.
In boy scouts I was the most sought after kid to have on the axe team cutting logs and tieing knots and ropes.
I was tiny compared to the other boys but could swing an axe like nobody's business.
Now that I think of it Paul Bunyan and Babe the Blue Ox is what influenced me to have a big pet blue grey Brahman bull and my love of food and giant skillets and kettles.
I must have read those stories a thousand times growing up.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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Sue_CT
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Re: Whatcha Cooking today?

#922

Post: # 49409Unread post Sue_CT
Sat Jun 26, 2021 3:28 pm

Around here a lumberjack's breakfast is eggs, sausage, bacon, ham pancakes or potatoes, etc. Basically the largest breakfast a restaurant offers with multiple meats. Breakfast for dinner? Glad you are OK!

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MissS
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Re: Whatcha Cooking today?

#923

Post: # 49444Unread post MissS
Sun Jun 27, 2021 8:09 am

[mention]worth1[/mention]If you love Paul Bunyan then your life won't be complete until you visit the Wisconsin Dells. There is even a restaurant called 'Paul Bunyan'. Big ole Blue right out front. There are log cutting competitions and lumberjack's breakfast.
~ Patti ~

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worth1
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Re: Whatcha Cooking today?

#924

Post: # 49461Unread post worth1
Sun Jun 27, 2021 11:56 am

MissS wrote: Sun Jun 27, 2021 8:09 am @worth1If you love Paul Bunyan then your life won't be complete until you visit the Wisconsin Dells. There is even a restaurant called 'Paul Bunyan'. Big ole Blue right out front. There are log cutting competitions and lumberjack's breakfast.
I saw the statues in northern California in the redwood forest years ago
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#925

Post: # 49561Unread post worth1
Mon Jun 28, 2021 6:39 pm

Couldn't make my mind up as to what I want for supper.
One thing led to another and I came up with a variation of the old classic Italian peppers and sausage.
Ingredients are......
Meyers smoked sausage from up the road.
Mount Olive fire roasted peppers and garlic with olive oil.
Green onions.
Small can of diced tomatoes.
Paprika.
Fennel seeds.
Black pepper.
One fresh jalapeño chopped and roasted no seeds.
The juices from the peppers in the jar.
Basil at the last as always.
The smell is killing me.
Going to have it on pasta..
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#926

Post: # 49726Unread post worth1
Thu Jul 01, 2021 5:39 pm

Not really cooking.
Folks you have all heard of Rum Raisen ice cream.
Well here is a rather odd twist.
I haven't looked on line so as far as I'm concerned no outside influences.
What we have here are cherries soaking in gin.
Once I'm good with them I will mix them all up with vanilla ice cream and chunks of dark simi sweet chocolate.
I'll temper the ice cream first and do it in the KitchenAid mixer and back in the freezer as fast as I possibly can.
Who knows i might even add some toasted pecan.
My motto is if ya can't buy it make it.
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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Amateurinawe
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Re: Whatcha Cooking today?

#927

Post: # 50257Unread post Amateurinawe
Sun Jul 11, 2021 5:06 am

A naughty breakfast. Half pounder home made burger and mushrooms cooked in butter...
IMG_20210711_105520_hdr_kindlephoto-34987851.jpg
And with a surprise brie cheese middle....
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The behaviour of light means you observe me as i was then, and not as I am now.
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pepperhead212
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Re: Whatcha Cooking today?

#928

Post: # 50388Unread post pepperhead212
Tue Jul 13, 2021 12:43 am

I actually made this sambar for Sunday, and took most of it over to a friend's house. I made it with two bottle gourds and one eggplant, a large onion, and a small amount of cooked, shredded turkey, that I had in the freezer. They made some flatbreads to go with it, and we made some sort of quick pickles, with two of the bitter melons I took over. Funny thing - the lady is Indian, but I'm taking them these Indian ingredients from my garden, and she's asking me how to make them! She says she remembers some of the dishes that her GM used to make, but not the actual recipes.

I made this with moong dal, as the legume, and I put some quinoa in it, for more nutrition - much of what the black specks are. The rest is the mustard seed in the tarka, added at the end.
ImageA sambar, made with a couple of bottle gourds, an eggplant, and some cooked, shredded turkey. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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bower
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Re: Whatcha Cooking today?

#929

Post: # 50664Unread post bower
Sat Jul 17, 2021 4:10 pm

I got a new stove! Nya nya ne na na. :twisted:
Seriously holy smokin stove. This thing has so many bells and whistles I don't even know how to use it yet. :shock:
No, a stove is not "a stove". This is something completely different. Instantly hot burners.. I sort of mangled the breakfast trying to figure it out and have much experimenting to do.
However this strange machine did produce in its oven a perfect apple crisp last night for it's inaugural test. ;) What? No more blackened edges a la toaster oven? :o
This is just a mind blowing thing... my son and DIL decided to buy me a stove. It's true I just got used to the 'countertop oven' and it's products and it's easy to be lazy about expensive and very cumbersome things. :oops: They not only chose this amazing beast, they also carried the old one out to the curb and brought the new one in up my double set of stairs. I am equally impressed with their athletic form as I am with their generosity and choice of cooking appliance! :D :o
Anyway they are gone back to their home this evening and it is too hot to cook for my own sake. But I do believe there will be some fine meals coming out of this shiny hot appliance. I'm stoked! :)
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yearly precip 61 inches/1550 mm

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MissS
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Re: Whatcha Cooking today?

#930

Post: # 50665Unread post MissS
Sat Jul 17, 2021 4:37 pm

Congratulations [mention]Bower[/mention]! It's about time. Your son and DIL have done themselves proud. I'm glad that they are taking care of 'Mom'.
~ Patti ~

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Amateurinawe
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Re: Whatcha Cooking today?

#931

Post: # 50667Unread post Amateurinawe
Sat Jul 17, 2021 4:47 pm

Well congrats, [mention]Bower[/mention] , I can appreciate a great new oven. Now, the difficult bit is "what to cook first !" :lol: :lol: :lol: :lol:
The behaviour of light means you observe me as i was then, and not as I am now.
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bower
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Re: Whatcha Cooking today?

#932

Post: # 50668Unread post bower
Sat Jul 17, 2021 4:57 pm

I have a chest freezer full of things to cook, so indeed what first? :) Ah, but you'd never think I'd be wishing for a cool day in July... :roll: Seriously the humidex in the 30's today is a bit much for me.
One thing for sure, there's turkey and fruitcake in my future (okay, not in July but... ;))

We had green salad, potato salad and jamaican patties last night - the patties were made and baked in yon serviceable toaster, and frozen in anticipation of a quick reheat on a hot day.
I like to put a lot of apple in my potato salad, so it's not a heavy bite. A couple of organic galas chopped up. And garlic scapes, and a few sweet gherkins. Dressing whipped up in a minute, Hellmans (of course!), horeseradish mustard, red wine vinegar. No garlic this time on account of the scapes.
AgCan Zone 5a/USDA zone 4
temperate marine climate
yearly precip 61 inches/1550 mm

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Sue_CT
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Re: Whatcha Cooking today?

#933

Post: # 50682Unread post Sue_CT
Sat Jul 17, 2021 6:44 pm

Congratulations, Bower, use it well and in good health! What a treat now isn't it? You will appreciate this new beast so much more for having done without one for so long!

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wildcat62
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Re: Whatcha Cooking today?

#934

Post: # 50733Unread post wildcat62
Sun Jul 18, 2021 12:43 pm

Happy for you Bower.

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worth1
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Re: Whatcha Cooking today?

#935

Post: # 50761Unread post worth1
Sun Jul 18, 2021 7:53 pm

I honestly thought of you often without a proper stove.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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bower
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Re: Whatcha Cooking today?

#936

Post: # 50763Unread post bower
Sun Jul 18, 2021 8:15 pm

I got a lot of good meals out of that Hamilton Beach all the same. :)

Today was so stinkin hot, all I cooked besides breakfast was to fry a ham steak to make a sandwich for supper. Rye bread, horseradish mustard and mayo, fried ham, old white cheddar, big leaf of romaine lettuce.
And a non alcoholic beer with that. 8-)

The new burners are nothing like the old coil stove - it's electronically temperature controlled. :o So it cuts in and turns red hot right away, but then it cuts in and out to keep the burner temperature steady. Compared to the old burners on the Kenmore, they are super hot... I'm cooking everything on "2" for starters. :oops: :lol:
AgCan Zone 5a/USDA zone 4
temperate marine climate
yearly precip 61 inches/1550 mm

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pepperhead212
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Re: Whatcha Cooking today?

#937

Post: # 50764Unread post pepperhead212
Sun Jul 18, 2021 9:01 pm

I made a batch of lentil salad tonight, with a bunch of cut up tomatoes, and those first ripe Gold Bullets ripening in the garden. Always a favorite in hot weather.
ImageLentil salad, made with the first Gold Bullet Habaneros of the season. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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pepperhead212
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Re: Whatcha Cooking today?

#938

Post: # 51122Unread post pepperhead212
Sat Jul 24, 2021 11:08 pm

Mostly leftovers today, plus all those tomatoes and refrigerator pickles I have been making. But since the weather was nice for one more day, I decided to grill some chicken. I got this idea when adding some veggies to the freezer - I had to take some things out! This is one of my favorites - simply chicken marinated in a simple cilantro pesto, before grilling, and a simple sauce, which is just a sugar syrup made by boiling sugar, water, and vinegar with crushed Thai peppers and minced garlic. Super simple, and delicious on seasoned grilled meats.
ImageThai grilled chicken thigh, with some nam jeem gratiem on it. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#939

Post: # 51213Unread post worth1
Mon Jul 26, 2021 8:54 pm

Talk about making Maine Yankees madder than a wet hen in a washing machine.
I added 4 more jalapeños.
1 10 ounce can of oysters juice and all.
A goodly dollop of Gochujang.
A 3 finger pinch of tarragon.
The flavor is amazing.
I can hear it now.
"That's not New England clam chowder. :x
My reply.
"You screw with my Texas chili, I'll screw with your clam chowder; so kiss off." :lol:
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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karstopography
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Re: Whatcha Cooking today?

#940

Post: # 51215Unread post karstopography
Mon Jul 26, 2021 9:14 pm

Speaking of Chili, that’s what my wife made tonight. Casi Terlingua chili mix, pretty good. Aldi 85/15 Grass fed ground beef is about right for this. Served over Fritos doesn’t hurt things either.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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