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post #1411 of 1539
3/18/10 at 12:17am
Quote:
Originally Posted by boar_d_laze View Post

Charron,

As promised.  Here's my interpretation and explanation of The One, The True, The Original, and The Real Version of Fettuccine Alfredo.

BDL
 

Thanks for this link / article, I like seemingly genuine stuff.

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post #1412 of 1539
3/18/10 at 12:30am
Nothing exciting to report, but I haven't been using the Ol MES lately, so thought I would do something simple..

London Broil (Ed says this isn't London broil, I'm just posting what is on the pkg), I decided to try a different marinade, and it didn't produce a tender piece of meat, though this LB had good flavor, enough smoke, it was not tender (I may have missed cutting on the bias). Still it was ok, I just sliced it thin.

Smoker: MES 40", older 750w model
Preheat: 1 hrs. 265º
Outdoor Ambient 72º
Cook temp: 230º
Meat Start Temp: 52º
Total Smoker Time: 90 min. followed by Broiler 5 min per side. (I pulled LB from the smoker at 140º)

Cook notes: Because the outdoor ambient was a comfortable 72º the LB hit 130 in about 50 min. I wanted more smoke time, so I had to open the hatch dump heat, and set the controller to 165º. Fortunately there was enough ash and smoldering wood chips to keep newly added wood chips smoldering, however that only worked for the first chips added or about 15 min. I decided to finish up the meat (since the wife got home from work and we could go ahead and eat), so I cranked up the heat, to get the meat temp up to 140º.

You will notice in the Smoker pic, that the drip tray is full of liquid. I had about 5/8 cup of Beef Stock getting old in the fridge so I added that to the drip pan before smoking.

Click the image for larger pic.

post #1413 of 1539
3/18/10 at 9:27am
I hate breakfast. I'm convinced that all cooks have that one thing that is their ultimate downfall in the kitchen, and mine is breakfast. For some unknown reason I just can't cook bacon and eggs in the morning. I tried eggs twice this morning with no success, and the bacon ended up eaten by the dogs cause it was burned to a beautiful crisp. I had coffee and fruit for my morning meal.
It's a wonderful thing to be spoiled in the way of food.
post #1414 of 1539
3/18/10 at 9:47am
Mm same, brekfast is a pain.. brain dosen't work well that early!

One exception - Eggs Benedict, mmmm. =)
post #1415 of 1539
3/19/10 at 12:07am
Gummy Bear - your dog must love mornings!

It's Friday - got major mum taxi duties - its frozen pizza (with additions) and frozen garlic bread.  One will, of course, cook them first.  It's been a much too busy week for anything else. 

Tomorrow I'll have time to do my favourite dish, Lasagna - very long cooked sauce (about 4 hours), then layered with ricotta, parmesan (oops gotta go to shop), cheddar, and bechamel done goodly and proper on stove top   Seem to be in Italian mode here....

Breakfast....what is this thing? Oh, it happens about 11am and is called "brunch" - Usually a sandwich of some sort.  Most often nibbled on in the car while driving.  Anyone offering to vacuum my car? heh

I love doing a fry up for breakfast on the weekends for the family (bacon, eggs, beef patties, sausages, tomatoes, onions etc etc), but by the time they've all got up at various times and been fed - I've seen that much food it really doesn't appeal to me.  So lunch - where they can fend for themselves - for me tends to be a bowl of instant noodles with chopsticks and spiced up plenty with a heap of chopped scallion tops, maybe an egg broken into it at last minute.  That is my Saturday treat.  Sounds cheap and nasty, but it keeps me happy.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1416 of 1539
3/19/10 at 7:35am

Sunday breakfast at Chez Mimi depends on the evening menu . Usually The Lord's Day is hubs regular time to fry up whatever fish he has dragged home from his saltwater adventure on Saturday. So we will have bisquits and sausage gravy, scrambled or poached eggs with plenty of fruit preserves or jam (whatever is left from last summer's bounty). This is consumed at around 11am, giving our tummies plenty of time to digest before the 6pm onslaught of fat. The time between is spent on yard work...lots. (got to keep our girlish figures dont'cha know)!

post #1417 of 1539
3/19/10 at 9:57am
Now I feel odd.  Brekkie is something I can do on autopilot.  Each morning, whether my eyes are open or not, my hand finds the knob for the grill first and the button for the coffee maker second.  On goes the bacon and sausage before my first sip of java.  By the time my first cup is done the bacon is done, and the sausage follows soon after.  It took a while to get the right combo of equipment for perfect eggs but now I have it: iCook pans seasoned with onion butter, and a small spatula.  It is foolproof for me, which is good 'cause I can be pretty foolish.

Right now, however, is lunch.  A nice steak 'n egg ceasar salad.  I like it enough that I think it'll be on the summer menu along with some other 'hearty' salads.
post #1418 of 1539
3/19/10 at 11:31am
DC: even my dogs hesitated to eat it, it was pretty bad.

Decided not to try this morning, I had a bagel with cream cheese and managed to fry an egg without disaster. Since it's Spring Break over here, I slept until 11 (oh my gosh did I need it!) and ate breakfast at noon so lunch doesn't appeal yet. I'll probably eat right before running out the door for work.
It's a wonderful thing to be spoiled in the way of food.
post #1419 of 1539
3/19/10 at 1:06pm
Quote:
Originally Posted by Gummy-Bear View Post

DC: even my dogs hesitated to eat it, it was pretty bad.

Decided not to try this morning, I had a bagel with cream cheese and managed to fry an egg without disaster. Since it's Spring Break over here, I slept until 11 (oh my gosh did I need it!) and ate breakfast at noon so lunch doesn't appeal yet. I'll probably eat right before running out the door for work.
 

Gummy Bear: oh dear it must have been bad - dogs usually chow down on the worst kitchen disasters

Might I suggest poaching an egg instead?  It really is hard to get that wrong, just don't have the water boiling like all heck, gentle simmer - then a little white vinegar into water, crack the egg into a teacup, swirl the water, gently put the egg into it from as close as you can get it.  3 mins does it for me, white is set, insides still gooey and unctuous.  Pull it out, put onto some toast or a toasted english muffin spread with lots of butter.  It's a favourite here, along with some crispy fried bacon.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1420 of 1539
3/19/10 at 8:45pm
I didn't think of poaching, it's worth a shot. And I got the crispy bacon part DOWN.
It's a wonderful thing to be spoiled in the way of food.
post #1421 of 1539
3/19/10 at 9:03pm
Trick with bacon is to bake it (350 oven) or make sure you keep turning it often in a pan. Bacon will get a foamy look to the fat as it is frying and that is a good signal it is close to done. Crack the eggs into the bacon pan after it is done, splash the fat over the top and maybe flip.
post #1422 of 1539
3/20/10 at 7:57pm
I actually did breakfast because for the first time in who knows how long, I was up more than five minutes before the kiddos.

We had bacon the only way I can make it edible (baked in over a drip pan like above), whole wheat carrot muffins that no one really likes but I keep making anyway and scrambled farm eggs w/ frozen spinach thrown in...that turns them this crazy neon green color my 4.5 year old can't get enough of. It doesn't work with store eggs, though.

Because we ate so ridiculously much at breakfast, no one was that into lunch.

Dinner was pan fried cod with lemon juice and pepper, steamed haricots verts and fresh pineapple.
post #1423 of 1539
3/21/10 at 11:58am
Last Night
• Parmesan Chicken
• Fettuccine Alfredo
• Wedge Salad

I didn't have fresh "parmigiana reggiano cheese" to try BDL's linked Fett.Alf. recipe.
So all I had was that taboo already graded canned stuff.  I know, I know how pedestrian right, I wouldn't dare call it cheese.  But it was tasty, of course lots of butter always is tasty.


Today...

Granny wants BB Ribs!

My Mom lives 70+ miles away, and we do 3 or 4 BBQs at my sister's which I do the Q-ing and bring the smoked ribs and other stuff.  Grammy turned 84 and says she may not be here when we get together on Memorial Day.  So I am doing a smoke of BB Ribs, so Grammy gets her ribs.

Menu
- BB Ribs done low n slow on the smoker (they are being kissed by sweet smoke right now).
- Double baked Potato
- Green Salad
- Garlic toast

All cooked and delivered 70 miles to Grandma's house...  Hope the Big Bad Wolf doesn't get us.
post #1424 of 1539
3/21/10 at 12:56pm
these posts are making me hungry!!!
post #1425 of 1539
3/21/10 at 6:32pm
Quote:
Originally Posted by deltadude View Post

Last Night
• Parmesan Chicken
• Fettuccine Alfredo
• Wedge Salad

I didn't have fresh "parmigiana reggiano cheese" to try BDL's linked Fett.Alf. recipe.
So all I had was that taboo already graded canned stuff.  I know, I know how pedestrian right, I wouldn't dare call it cheese.  But it was tasty, of course lots of butter always is tasty.


Today...

Granny wants BB Ribs!

My Mom lives 70+ miles away, and we do 3 or 4 BBQs at my sister's which I do the Q-ing and bring the smoked ribs and other stuff.  Grammy turned 84 and says she may not be here when we get together on Memorial Day.  So I am doing a smoke of BB Ribs, so Grammy gets her ribs.

Menu
- BB Ribs done low n slow on the smoker (they are being kissed by sweet smoke right now).
- Double baked Potato
- Green Salad
- Garlic toast

All cooked and delivered 70 miles to Grandma's house...  Hope the Big Bad Wolf doesn't get us.

 

If you keep making them ribs (very nice description of them being kissed by the smoke) she'll see 90 at least - that is so kind and generous of you.  Keep up the good works.  Thing that keeps people going is family &/or friends....Even if it were to be her last meal - hey, she would go happy.

Re the parmigiano - I join the guilt club on using the powdered stuff, well most of the time (it's h e l l ish expensive here) but more butter makes it better.

Kids are all at school or college or uni now, including our boarder,  talk about a busy stage of life for all!  Hubby travelling for business again (grrr), me running a business,  but luckily the young 'uns can cook or forage the pantry well enough to survive.  So I've stocked up on all the root veg. and greens, got some rib eyes, - they'll live thru dinner and wake up tomorrow.

Running taxi service once more tonight until 10pm -so for me it'll be a blue rib eye, fried tomatoes, some sour cream, loads of pepper and off to the land of Nodd.  Maybe accompanied by a glass of claret. Treat night after a hard day/week/month..... Can't wait.  aaarrghh still about 10 hours away....
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1426 of 1539
3/23/10 at 12:14am
This weekend we had guests spend the night and for breakfast served :

--Bloody Mary's
--Eggs Benedict with salmon and dill-hollandaise
--Roasted asparagus

It turned out to be a warm and sunny Sunday, so we all took a long leisurly walk with the dogs and popped into the pub for a pint. Before they left in the late afternoon :

--Sautéd Queen scallop "Po boys"
--Oven chips/fries
--Sliced tomatoes with basil and fig-balsamic syrup

Dinner that evening for just the two of us (we were knackered!) :

--A bowl of Cherrios and sliced bananas
Cookie in the Wildwood
post #1427 of 1539
3/25/10 at 4:15pm
Mulligatawny Soup for lunch

It's the ultimate Chicken Vegetable add Basmati rice ,Cumin, Coriander,Dandilion Greens and Cocoanut Milk to finish ....and fresh lemon at the table .....hot chilis or sauce for those who like it hot!



Comfort soup after a big walk around the lake today
My feet are firmly planted in mid air
post #1428 of 1539
3/28/10 at 8:31am
I'd love to get hold of the mulligatawny recipe from the steakhouse I used to work at.  The soup-dude won't gimmie   I could eat that stuff all day long.


Right now I'm munching a bowl of rice & green lentils with some soy and cracked black pepper.  It's better than I expected, but now since I'm hyper-aware of my food intake I'm wondering if there is enough (or any) protein represented here...
post #1429 of 1539
3/28/10 at 10:50am
I Like to do Italian omletes in the style of Julia Child.

For tonight I'm slowly reheating a Salsa di pomodoro alla sciciliana, that I did yesterday.  The love has grown.
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
post #1430 of 1539
3/30/10 at 9:43pm
Charron,

Maybe not enough protein - what about putting some tinned tuna in right at the end to heat thru?  Get the one in brine (unless salt is an issue), or maybe same mackerel in tomato sauce, even sardines in tomato sauce could work.   Mackerel, while being fatty, has good fat, Omega 3 which we all need, and bones (soft) for calcium intake.

Don't know how the tinned fish would go with the soy....
Or even some of those tiny 3 oz tins of tuna with various dressings could come in handy (excellent for portion control)- dunno about over  there, but we seem to have umpteen varieties at the store.  Easy to use too - easier than poaching a piece of fish or chicken.

Or even a poached egg on top (not fried!). 

P.S. chef2727 - I had always thought that Mulligatawny was using lamb?



DC
Edited by DC Sunshine - 3/30/10 at 10:15pm
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1431 of 1539
3/31/10 at 9:04am
I was thinking of something simple, since its the weekday. 

French toast and egg white omelette for breakfast.

A Monte Cristo Sandwich for lunch and

Lemon Buttered Chicken and fried rice for dinner!

YUM!
post #1432 of 1539
3/31/10 at 9:32am
tonight is roast chicken and wild rice...figure out what I want for a vege when  get to the store.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
post #1433 of 1539
3/31/10 at 11:03am
It's 5 am and I'm up roasting chicken for the teens lunch rolls.....I'll pay for it later, just forgot to get any lunch meat yesterday at the store.  Ugh...oh well its in the oven so have to stay up now.

Last night was potato mash, tossed mixed salad, seared steak (we all like it rare so that saved time) and a mushroom and onion sauce, fresh soda bread with real butter. Yummers.   Then cheat's dessert - tinned peaches and icecream.

Not sure about tonight - will have to battle the crowds at the shops before Easter.  Everyone acts as if there were a cyclone coming and stock up hugely. Shops are all shut on Good Friday and Easter Sunday here.  Fish prices are at an all time high - so I'll give that a miss.  Maybe a roast of some sort - or takeout hehe.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1434 of 1539
3/31/10 at 5:18pm
Just had a tooth, that got broken years ago, pulled today.  I think I'll drink supper tonight.

DC, I am a freak for those little cans of flavoured tuna.  The Thai chili is my favourite, followed closely by the lemon & dill.  I eat em up straigh outta the can with all the couth I can muster.

Have you tried Alton Brown's method for cooking fowl?  The brine, then half-hour-at-500o-then reduce to 350o method?  I was suspicious with the first one, but since then we have done our birds that way ever since with no-fail results.  Our monster holiday turkeys are done in 3 hours, tops.  Succulent, juicy, flavourful birds.  So good.   Prolly too late for kiddie's lunches, but maybe for next time?
post #1435 of 1539
4/1/10 at 4:12am
Quote:
Originally Posted by Charron View Post

Just had a tooth, that got broken years ago, pulled today.  I think I'll drink supper tonight.

DC, I am a freak for those little cans of flavoured tuna.  The Thai chili is my favourite, followed closely by the lemon & dill.  I eat em up straigh outta the can with all the couth I can muster.

Have you tried Alton Brown's method for cooking fowl?  The brine, then half-hour-at-500o-then reduce to 350o method?  I was suspicious with the first one, but since then we have done our birds that way ever since with no-fail results.  Our monster holiday turkeys are done in 3 hours, tops.  Succulent, juicy, flavourful birds.  So good.   Prolly too late for kiddie's lunches, but maybe for next time?
Charron, I love those tunas too - the spicier the better.  Sorry to hear about your tooth.  Hope you have good pain relief to manage any pain with.  Plus the drinks help - don't mix the two together...too much.

Re the brining - Haven't tried that - will have a google on it.  Was just doing a few thighs, so a bit of oil and lemon juice, some parika and dried oregano on top.  Worked out pretty well.  About 1 thigh per sandwich once you lose the bones and the skin.  Geez 3 hours is fast for a monster bird!  Thanks for the tip.

Made some pork curried meatballs with curry sauce and spirelli pasta with a gratin cheddar/grated parmesan crust tonight - wierd mix, but worked well.  It fed the hungry hoards.

Tomorrow (being Good Friday) won't be fish here - the local supermarkets fish counter stinks of ammonia <shudder> so I'll do a corned silverside with nice mustard cream and all the ususal odds and sods.  Kids are travelling on Saturday to stay at friends places at last place we lived, so chocolate will feature heavily in some shape or form, rather than our normal Sunday routine.  Then both of us can relax for a few days - bliss.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1436 of 1539
4/1/10 at 8:27am
Sausage puffs and asparagus. Sausage puffs are simply finely-chopped smoked sausages wrapped in squares of thin yeast dough and baked in a hot oven. Asparagus is blanched. I have a fresh-baked ground walnut pie for our sweet tooth (teeth?).
George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
post #1437 of 1539
4/1/10 at 8:30am
I do brine poultry too but to start in a 500-degree oven you need a commercial exhaust system. In a home situation smoke fills the air, smoke detectors go off and everything smells of burnt grease for days. I use moderate oven.
George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
post #1438 of 1539
4/1/10 at 9:17pm
As someone who eats mostly raw foods at home and cooks haute cuisine as a career this thread is pure inspiration.  Tons of foodies describing the food they are proud of.  Keep it up.
post #1439 of 1539
4/2/10 at 7:35pm
Last night and tonights the left overs..

Chili Colorado  (slow cooked stew beef in crock pot)
Refried Bean
Mex Rice
Garnished with Cheese & chopped green onion over top and then put under broiler for 1 or 2 min.
-on the side pico de gallo
- heated flour tortillas

Totally impromptu type cooking, using only what was on hand.  I will share the Chili Colorado recipe in another thread.  Mex rice no big deal.  The refried beans were right out of can.  We use canned refried beans for a quick meatless tostadas, so I had a can or two in the pantry.  However everyone knows how flavorless canned refried beans can be so to get a little extra flavor.
bacon, 1/2 fine chopped small onion, fresh ground blk pepper, 1/2 tsp of Mex spice mix.
fry 4 strips of bacon, use just the bacon fat with a 16oz can of refried beans, (I used the actual bacon in the Mex rice, you could chop and use in beans too). 

Tomorrow cooking ribs, tri-tip, chicken, some appetizers for 25-30. .....
post #1440 of 1539
4/2/10 at 9:09pm
deltadude - nice tip on adding bacon to the refried beans beans.  I add bacon to normal baked beans in sauce plus a bit of chilli, so I can see how that would work.

Night off tonight, curled up dozing on the lounge watching the idiot box- day off.  Kids away, hubby getting takeaway.  Don't care what hehe.  I need this right now.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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