Cornelius_Gotchberg wrote: ↑Sat Apr 26, 2025 5:11 pm

karstopography wrote: ↑Sat Apr 26, 2025 4:15 pmThese brats aren’t precooked like some out there.

Brat Purists wouldn't have them any other way; you's have any WESconsin heritage...?

The Gotch

My dad’s mother had some connection to Wisconsin, but I can’t remember the details at the moment. Was she born there? I’ll see what dad says.

One of these everything from the garden except the meat meals that are fun for a gardening type of person.

Dang good, too.

I worked around people from Wisconsin and they all griped about the spicy food that one of the Mexican chefs cooked..
Where's my chicken noodle soup one exclaimed.

Lazy day today, had a big old sloppy ham sandwich for a late lunch/supper. Maybe if still cooler and rainy tomorrow will get around to making the ham and potato gratin. Was a half sleepy, cat on the lap day.

I made a one dish meal tonight in which I used some red lentils, chana dal, and some oat groats; even though not traditional, I often add some oat groats, or other whole grain, to complement the proteins in legumes. I started it a few hours earlier, soaking the equivalent of 1½ lbs dried eggplant (just over 2 oz dried) in hot water, then rinsed 1/2 each of red lentils and chana dal, and 2/3 c oat groats. Then I started like I do many of these dishes, with a diced onion in a couple tb of oil in the Instant Pot, in Sauté mode, stirring occasionally, while prepping the other ingredients. A diced red bell pepper was then added, cooked another 5 minutes, then about 2 tsp of that frozen ginger/garlic paste (thaws quickly, while doing the other work) and about 1½ tb rasam powder, stirred it about a minute, then added about 4½ c of water, the dals, and the groats. I added about 1½ tsp of salt (more later), then set the IP to Manual/20 min, and let the pressure release naturally. While cooking, I cut up about 1½ c of cabbage, and drained the soaked EP, saving the water. When the pressure was released, I stirred up the dal, added about 3/4 c soaking water, the vegetables, and a little more salt, plus 3/4 tsp garam masala, mixed well, then set the IP to Manual/4 min, and let the pressure release naturally. While cooking, I chopped up about 3 tb cilantro, and measured out the ingredients for the tarka - 3/4 tsp each cumin seed and black mustard seeds, and in the other container above a dozen curry leaves, cut in half, and about half tsp of asafoetida. When dal is finished, 2 tsp oil was heated in the 1 qt saucepan, over med-low heat, with the seeds added. When the seeds started crackling, the curry leaves and asafoetida powder were added, mixed until crispy (only takes several seconds), then the tarka got scraped on top of the dal, then stirred in, along with the cilantro. Made a generous serving, plus a packed 2 l container of leftovers.
Almost finished dal, with some whole oats added, along with cabbage, a bell pepper, and some rehydrated eggplant. by pepperhead212, on Flickr

Ingredients for the tarka, to cook in a little oil. by pepperhead212, on Flickr

Sizzling tarka, ready to stir into the dal, along with about 3 tb chopped cilantro. by pepperhead212, on Flickr

Tripe and onions.,

The tripe is cooked in a rich buttery cream sauce with lots of onions and sliced potatoes. One of my favorite things to eat.

Bought some thick fatty pork steaks bone in ribeye from the hog.
Going to use my fish sauce and smoked honey habanero and dark soy sauce in the ingredients somehow.
I tested the three ingredients in a spoon and it was pretty good but added lime juice red chili powder from India and a dash of bourbon.
Now it's really good.
I think I'll use it in some ramen noodles too.

ATTN: @Tormato/@Tormahto The (many splendored) Open-Faced Reuben has a cousin...The Open-Faced Rachel (https://stljewishlight.org/jewishfood/t ... iwQAvD_BwE) in which Turkey replaces the Ham, and Slaw replaces the Kraut.

The lovely and long suffering Mrs. Gotch assembled her Rachels using leftover Kraut: Please note that the melted WESconsin Swiss Cheese deliciously employs gravity to spectacularly, and with aplomb, secure The Rachel's accoutrements

The Gotch

Cornelius_Gotchberg wrote: ↑Sun Apr 27, 2025 6:10 pm ATTN: @Tormato/@Tormahto The (many splendored) Open-Faced Reuben has a cousin...The Open-Faced Rachel (https://stljewishlight.org/jewishfood/t ... iwQAvD_BwE) in which Turkey replaces the Ham, and Slaw replaces the Kraut.

The lovely and long suffering Mrs. Gotch assembled her Rachels using leftover Kraut:
thumbnail_IMG_3785.jpg

Please note that the melted WESconsin Swiss Cheese deliciously employs gravity to spectacularly, and with aplomb, secure The Rachel's accoutrements

The Gotch

I'd say that the Swiss employs grabity.

I'm out of my 4 year refrigerator aged Swiss cheese.
That stuff was good.

Had a simple romaine leaves salad with thinly sliced coins of yellow squash ( raw) and also thin shaves of ham ( yes, ham again !), all dressed with a bit of home made ranch. Very full as I am a pig for green salads, so maybe something later as a snack. Maybe a mango or apple, or even one of those with yet more ham !! Can't believe I did not put any onion shards in it, but I was hangry a bit and impatient to get food in my mouth.

Some issues make it unlikly for me to eat much at a time, and I get busy with nothing and forget to eat as well. PIC has been gone up into the midwest on work stuff and then had a bit of a shock re a relative passing on in Kansas, so off to the funeral she went. Luckily for me, she was already up there and so I got to skip out on a funeral. I seem to know more and more dead people. Being off lead at times prompts naughty behaviors with my diet ! I am still practicing my angelic look for PIC's return.

worth1 wrote: ↑Mon Apr 28, 2025 6:29 pm I'm out of my 4 year refrigerator aged Swiss cheese.
That stuff was good.

Poor you ! I know what you mean _ bought a 2 pound hunk of Parm/regg a couple years ago and I think it is growing itself in the fridge. Use a lot of it, but I swear it 's not getting smaller.

I grilled one of the packages of those chicken drumsticks I got at lidl yesterday (put the other almost 3½ lb package into a vacuum package, and stuck it in the freezer). I did a simple marinade - since I already had that "green adobo" from a couple weeks ago, which is very similar to the Thai cilantro pesto, and I used a generous quarter cup of that, plus 2 tb soy sauce, mixed together, then mixing to coat the chicken, then refrigerated about 4 hours, before grilling. I served it with some of the Thai hot, sweet, and sour sauce to drizzle on - Nahm Jeem Gratiem. I made a quick SF with the last 2 c+ of bok choy I had, with a small amount of oil, then at the the end, tossed it with a heaping tb of nam prik pao. My friend and I finished all of the bok choy, but "only" ate half of the chicken - 2 pieces each.

Basic Frito pie
Just homemade chili and Fritos.
No extra stuff like cheese onions and sour cream.
I have them but not interested.
Just hungry.

worth1 wrote: ↑Tue Apr 29, 2025 8:05 pm Basic Frito pie
Just homemade chili and Fritos.
No extra stuff like cheese onions and sour cream.
I have them but not interested.
Just hungry.

Know that feeling !

PIC back and I am in trouble, sigh, sweet face did not work too well. Maintaining innocence, but my character is known...

Side of baked salmon tonight, salad and either rice or some sliced potatoes. Not a punishment as I like all of those.

Sliced up a cucumber no skin and put on some fish sauce for the salt.
Dollops of Greek yogurt.
After the salad I'm having chilli with large elbow macaroni.

Cheddar cheese, once-frozen chives (lots), once-frozen wonderberries, and extra virgin olive oil on a once-frozen Great Value Rising crust cheese pizza:
Edit: I consider this Idahoan delicacy extremely satisfying. The more frozen chives and cheese you add the better. Baked on 450° F. for 30 minutes (no pre-heat). This isn't the baking temperature you'd probably want to use with sparse toppings.