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haven't been around this thread in a few weeks. I have been busy doing so many things, but have been cooking up a storm until yesterday. One hint I made was a pork roast with carrots and potatoes. Mom and I really liked it but hubby would rather have chops. I won't make that mistake again. I bought ground beef to make meat sauce for tortellini a, but hubby informs me that he doesn't feel comfortable with red sauce and his stomach yet, so I am waiting on tortellini until I can get Alfredo sauce. I took the beef and made patty melts, one of his favorites. My allergies have been acting up and I am feeling really crappy. I am not sure if it is allergies ( they are cutting my roof open for the new room and all that crap is in the air) or a cold. If it is a cold, I don't want to share it with Mom so hubby made soup out of the can for everyone. I had chicken and rice, but they split a can of split pea, bacon and ham.today, I thought I would do something in the crockpot so ai took sirloin steaks and put that with onions, spices and beef broth and will see in a few hours. I will probably serve with baked potatoe and broccoli.
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Erm Send I didn't fancy your dinner at all....lukewarm doesn't cut it for me unless it is quiche. I do understand though ...poor you xxxx huge hugs
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Blenderized Clam Chowder, served lukewarm, the inside of cheescake dessert with cherry pie filling on top-take out the cherries and crumb pie crust-give that to jack spratt ( we share one dessert), soft, room temp string cheese ( a mozzarella), and coffee, lukewarm. Extra-strength Tylenol and Lactaid for dessert. Dinner!
He had something else. Microwaved yam. His specialty.
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Oh I love their red beans and rice! That reminds me of something to make that I enjoy that you can make and enjoy all week long!!! There is a box mix (yes I said it) that actually makes a really great red beans and rice but I don't know if I'm supposed to say it on here..but it is really good. I also saw on a news program this morning a place in Louisiana where you can order big half gallons and gallons of gumbo...I think I'm going to check it out..that would be perfect for Christmas as it will only be myself...and Mama of course but all she "eats" will be the ensure....I will jazz hers up with some eggnog or something...

I am hoping if SIL feels up to it she might come again....We'll have to play that one by ear I know because I can't begin to imagine how she is feeling...but brother says she is doing well considering...thank God for that....
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For lunch, sis took me to Popeye's Chicken, which is only found inside the military base. A bit expensive. More expensive than KFC, but not oily like KFC. Sis got the seafood (and didn't finish it.) I got the 2pc chicken platter (so that I can get 2 side orders instead of one.) I chose for the sides - red beans with rice and cole slaw.

That red beans with rice reminds me so much of our local dish: mongo beans with shrimp and pumpkin tips. Mom would make rarely make this dish (guess the shrimp is expensive and to feed 8 kids and 2 adults.) But I remember how she would make a large pot of this, then we pour it onto the rice that's on our plate. Yum!!! As I was eating that small container of beans/rice, it was reminding me of mom and her cooking.
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Induction burners may have been around a while but I don't know anyone who actually has one, and they are still expensive. I think they would be a brilliant solution for older people who might not need too much supervision when they cook, just an added level of safety. Wouldn't stop them from leaving a pan on for hours and making a charcoal sandwich though ;)
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Well held Pam I forgot about the new induction burners (listen they are new over here - OK OK so we are backward!!!) grins xxx
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The burner is faulty.
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Pam, I just learned something I didn't know. Thank you.
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bookluvr, if that is an induction hot plate, it won't work with aluminum pans, copper bottoms or ceramic cookware. The pan has to be steel. If a magnet won't stick to the bottom of the pan, find another pan.
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Book, I would take the burner back. Sound like it may not be working properly.

The gray ring is probably graysh green indicating it is cooked too long.
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My previous burner would boil the water. I was able to then transfer the whole pot of eggs from the burner to the counter, cover the pot, and leave it for 15-20 minutes. Then, I empty the hot water, turn on the faucet water to the pot of eggs. Keep running the water for about minute to cool off the eggs. Then transfer the hot eggs into a pyrex bowl of cold water. My hard boiled eggs were perfect.

Then I got this different brand burner. And the water doesn't boil! No bubbles coming up. I think the burner automatically shuts off before it reaches boiling point.

I will try your last comment - about covering it til it boils. Then test it 15 minutes later to take out one egg and see if it's raw or soft boiled. Maybe this will work better on this brand of burner.

Ahem... with this new burner, I've been consistently getting thick gray ring around the yolk.
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30 minutes to boil an egg? What sort of eggs are we talking here? In the UK we have almost exclusively chicken eggs so I am being cautious but I soft boil this way. I put them in cold water bring to a simmer not a boil and keep it simmering for about 2-3.5 minutes and medium eggs where the yolk is soft but not runny take about 5 minutes and for solid yolk and solid white about 8-15 depending on the size of the egg (small medium large jumbo sized)

If you get a green ring round your egg you have OVER cooked it

As for peeling. I crack the shells and them put cold water in the pan and let them cool right down (not the runny one obviously) then I peel them under water BUT the fresher the egg the more difficult they are to shell - for some reason fresh eggs stick to the shell and you end up with an egg that looks like a moon crater

Sometimes I take a different approach - especially if I have company for then I am likely to let the damned things boil dry and that is not a good smell trust me. I again put the eggs in cold water bring them to the boil in a pan with the lid on and I leave the lid on throughout. Once the water has come to the boil I turn them off but leave them in the pan for about half an hour - they don't overcook because they can't and it seems to work well for me
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I'm inept at cooking. Have absolutely no patience at it. Ever since I got this new single burner, I cannot seem to boil Dad's eggs right. I cooked it on high for 30 minutes (yes, yes, I know it's suppose to be 15 minutes but the water Never Boils on this burner.) I took one egg out and it was still raw! So, now I'm 'boiling' eggs for 1 hour. I figured I must be doing something wrong. I went on the iPad and googled boiling eggs on a burner.

I got distracted by "how to unpeel' the shell fast. My hard boiled eggs have lately been so hard to peel. The shell pokes my fingers when I peel it off. And then chunks of white eggs come out with the shell. By the time I'm done, my hard boiled egg for dad - looks like a swiss cheese with holes all around it.

So, I saw this advice to Roll the egg on the table. And it ended with a warning to be careful because it can split the egg in half. ???? So, this morning, I wanted to try it. Tired of my fingers being pricked by the shells. I rolled it enthusiastically on the table, the shell cracked and ... the egg split opened in half. Ohhhh. Now I know what they meant.... Tomorrow, I will go back to the old fashion of peeling the shell off the egg.

Dinner? It's almost 8:30pm and bro of next door is having a late night BBQ. They're STILL cooking the food.
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Dinner was squash soup from the grocery store (campbells?), but Jude's decadent chocolate mousse recipes on the favorite recipe thread have me eying that bottle of Baileys in the back of the fridge, dessert and booze all in one!
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And cookies.
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Eggplant parmesan, by Michael Angelos, 5 min. in the microwave.
Green salade` with ranch dressing. That was dinner, 7:00 p.m.
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Leftovers all day today, sick of them already. As usual, I cooked too much, sent stuff home with everyone that was here (and sent more home with brother today for his dinner tonight), and still have a glut of food left. Hate to waste food, but it's going...I can't eat any more of it and don't want to freeze it.

On a good note, I did the cheesecloth treatment on my turkey for the first time this year and am happy to report it works like a charm. The turkey was so moist that even my picky teen nephew raved over it, calling it "something you'd see in a movie or a tv commercial" because it was just so perfect. Even re-heated, the turkey was still moist and juicy - couldn't believe it. Definitely doing it this way in the future.
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It's not that I've never cooked a good steak before, it is more that I can not get this gas range to work as I want it to. I've always had electric at home before, although I did cook on gas in a restaurant. I never thought about lowering the broiler rack, seems kind of counter intuitive though.
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Cwillie, lower your broiler rack so it is not as close to the flame.your goal is to start with high heat to sear both sides. You can do that in the frying pan if you want. Then put it in the broiler. My favorite way to cook is on the gas grill. If you don't have one of those, invest in one. You can cook all winter on it.
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Cooking that steak for just one or two: There is just no way to cook it unless you disconnect the fire alarm. Then, if you don't cover it, you can cook the last part on low once it's seared. Or, ask Sharadale.

What about a little hibachi or barbeque?

I am also tired of messing up steaks.
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All right, I give up. I just can't cook a decent steak, my mini george foreman grill doesn't get hot enough, the gas stove top sets off the smoke alarms, the broiler overcooks the meat before it gets brown (medium rare please!). From now on I'm saving my steak dinners for when I eat out at a restaurant, unfortunately I haven't eaten in a sit down restaurant in years. And to go with the lacklustre steak I have overcooked veggies too, sigh.
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Tonight's dinner was chili. I had already made it and took it out of the freezer tonight. I had steaks, but hubby didn't want to eat so that was it.
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I know what it is and love it, but for Thanksgiving we have turkey and fresh ham, e g. white pork.
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I use my cast iron skillet several times a week. I just leave it on top of the stove instead of putting it away. Using coconut oil to fry eggs is nice, because the eggs won't stick to the pan. (don't cook on high..use medium) and leave the coconut oil in the pan, for it will help season the pan. I microwave the bacon..
Coconut oil is really good to make popcorn. I use an electric popcorn popper.
You can also fry chicken using coconut oil. That's when the cast iron skillet is nice. But as I said, I just leave the skillet on the stove and occasionally wipe it out with paper towels. The more it is seasoned, the better the food tastes. marymember
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Don't hold your breath! I am not cooking either.
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Can you imagine a spatchcocked turkey on the bar-be-que?
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Yes, that is such a weird name! That's what made it interesting, the name. Overheard on twitlive. Thinking I might cook one up, just for turkey sandwiches. We are staying home, alone, with no expectations, by choice.
After years of non-invitation invitations, we decline as a rule. What is a non-invitation invitation, you say?
1) At the last minute, "if you are not doing anything tomorrow, you can eat with us" 2) At church, "if you don't have anywhere to go today, we have some very good cooks willing to invite you to dinner, raise your hand".
OR, the rudest R.S.V.P. we ever heard: "Well, I'll t r y to come, but don't ho l d your breath!".
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OK, curiosity got the better of me and I googled it. I never knew there was a name for it, let alone such a weird name!
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SPATCHCOCKED TURKEY, it's not just for thanksgiving anymore. With the good prices on turkeys google this partially de-boned and flattened way of cooking a turkey faster.
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