What are you cooking?

[gwand]

Early dinner with my 2 year old granddaughter.

 

[fishorama]

That looks yummy, gwand! What is the fish tail? I'm very not used to kids, was it a total mess? Glad to see you had an adult beverage to go with it, lol.

jaylach, I grew up on Miracle Whip & never really liked it too much, too sweet. Now, I'm all mayo or sour cream. I used to give blood all the time & tell them to just skim out the sour cream. (no wonder I need a statin, lol) Your pork & potatoes sounded good until you got to adding eggs. What is it with eggs on everything these days? Have you tried microwaved poached eggs? It sounds easy enough, but to me poached eggs have to have canned deviled ham on toast. Husband only does scrambled w/cheddar, not my thing unless w/onion, peppers, mushrooms etc. Fried taters are always good! Especially in bacon grease!

I have to admit to being less than "in shape". I made baked ham & pineapple for xmas & the next day. But I'm still sore from slicing up the rest of the ham to freeze. My husband wanted Spanish rice yesterday, but we didn't have any gr. beef, so we had cheese rice instead (brown rice, pepper jack cheese, sour cream & garlic). So today he bought a BIG package of ground beef. I usually do a couple small meatloaves, a few burgers & clumps for casseroles, tacos etc...but not today...It'll have to wait until tomorrow after my NFL Eagles game in our am.

 

[gwand]

That was Mexican corn on the cob. Corn rolled in Mexican cheese, Mayo and cilantro. Eating out with a two year old and a five year old requires at least one alcoholic beverage.

 

[jaylach]

Your pork & potatoes sounded good until you got to adding eggs. What is it with eggs on everything these days? Have you tried microwaved poached eggs? It sounds easy enough, but to me poached eggs have to have canned deviled ham on toast. Husband only does scrambled w/cheddar, not my thing unless w/onion, peppers, mushrooms etc. Fried taters are always good! Especially in bacon grease!

Shoot, I've been cracking eggs on hash browns for as long as I can remember.

I've never tried a microwave for poached eggs but would think that the texture would be different than in water or steam.

 

[lottabubbles]

Shoot, I've been cracking eggs on hash browns for as long as I can remember.

I've never tried a microwave for poached eggs but would think that the texture would be different than in water or steam.

the texture is a little different but that's the only way we cook our poached eggs for the last 10 years. I've got those cute silicon poaching cups I use just light spray the cup with pam and 1.5minutes later we are eating. I use power level 7 and after 50seconds I keep opening the door and restarting for 8 seconds. till they are done.

 

[Essjay]

I keep opening the door and restarting for 8 seconds. till they are done.

I'll have to suggest that to my husband. I'm fed up with cleaning exploded egg out of the microwave. When quizzed he says yes he did stab the yolk and yes he did use the 400 watt setting as advised in the instructions, but they still explode.

 

[fishorama]

Thanks to gwand's pics, we're having tacos. But I'm kind of wishing we could try Mexican corn on the cob...without the DIY effort. I've never seen it on a menu but now I know to look for it. Maybe more seasonal here? But were you in Florida for this meal? (from your other thread) It might be different there.

lottabubbles, is there a butter or olive oil option for zapping poached eggs other than Pam? It goes rancid for me long before it's gone. I won't buy it anymore. I tried an olive oil "mister", but it clogged fast...

Essjay, does your husband clean the microwave? Mine sure doesn't, even when "stuff" may rain down on new food, coffee, etc., eww!!

 

[Essjay]

No, cleaning the microwave is my job, as is cleaning the rest of the kitchen. However, he is quite willing to wash the dishes and has done since we were married 40 odd years ago. Strange job demarcation

 

[lottabubbles]

cooking one of these on the rotisserie tomorrow. can't think of a better way to celebrate!!!

 

[jaylach]

I had never even heard of birch syrup. It is similar to maple syrup but due to its much stronger flavor profile, is not normally served with pancakes or waffles but more likely with pork or salmon. It is also a lot more expensive than maple syrup.

Birch syrup - Wikipedia

en.wikipedia.org

 

[jaylach]

Did a medium batch of sketti sauce with meatballs a few days ago. Medium means that it fits in my 12 inch wide by 4 inch deep pan. Large batch would be in my 2 gallon crock pot and about twice the yield.

Anyway, first night I had with small cheese ravioli, second night with spaghetti.

After the initial meals I bagged for freezing this evening and now have two vacuum bags with two meatballs each for pasta meals and five vacuum bags with three meatballs and enough sauce for meatball subs.

The way I do sketti sauce is not cheap. I figure that this batch cost me around $60.00 USD, including sub rolls but, when I get 9 meals out of it, it is really quite low cost on a per meal basis. Let's see... $60.00 and 9 meals... $6.67 per meal. Actually boils down to many good and cheap meals. It is always cheaper to do large batches than small.

Tonight is a cheese burger with fries. Cheese will be Swiss and may or may not add bacon. Fries will be Ore-Ida Steak Fries. May or may not add some sauteed shroom and/or onions to the burger. If I go all out on a burger it can be a bit on the messy side...

Sigh, while I DO eat healthy at times it is more important to me to eat what I actually like. I eat a lot of green veggies and use very little salt as enough salt is already included in what we normally eat.

I'm 70 years old and take zero prescription drugs. This seems to tell me that my eating habits are OK.

 

[fishorama]

lottabubbles, that pork roast looks really good! I have a pork tenderloin in the freezer...But we had au gratin potatoes w/ham last night, so I'll give my "not too keen on pork" husband a break. To me pork roast, chops & shredded pork are all very different from & ham; not so much to him & he prefers ham in many ways.

jaylach, I make smaller parmesan meatballs but now bake them thanks to my S-I-L. They used to be a few times/year treat. Now we almost expect them! I write spag & 6 or whatever # of meatballs. We each usually have at least 2 & get 1 or 2 for brunch. They never make it to subs, lol.

Goulash tonight. I'm pretty sure it's not "real" by most folks' ideas. It's from my earliest days of cooking when I was 11. Almost everything started with gr. beef, onion & tomato. Add rice & peppers = Spanish rice; macaroni & paprika = goulash (now with green pepper); beans & chili powder = chili. Almost spaghetti sauce & deep dish pizza sauce too.

Is it any wonder I'm slightly allergic to tomato? It took a long time to figure that out. When we grew our own, I'd eat them 2 or 3 times/day. I gave up bacon thinking that was the problem...& it got worse!

 

[lottabubbles]

lottabubbles, is there a butter or olive oil option for zapping poached eggs other than Pam? It goes rancid for me long before it's gone. I won't buy it anymore. I tried an olive oil "mister", but it clogged fast...

with those silicon poaching cups I probably wouldn't need to use the pam, I only spray them to make the egg slide out smoothly. they might just slip our as easily without it. if I didn't use pam any oil or butter or margarine would do the same thing.

 

[jaylach]

with those silicon poaching cups I probably wouldn't need to use the pam, I only spray them to make the egg slide out smoothly. they might just slip our as easily without it. if I didn't use pam any oil or butter or margarine would do the same thing.

I don't use it often but I actually have a steam egg cooker. It does hard/soft boiled and has a tray for poaching. It actually does quite well as to hard/soft boiled but I've never tried the poaching tray; need to give it a try sometime. The poaching tray has cups to hold individual eggs. In all cases it is all steam cooked. Now that I think of it a steak house where I worked as a cook did Eggs Benedict as part of their brunch menu and the poached eggs were steamed.

As a note on poached eggs done in water a bit of vinegar in the water will cause the whites to set a bit quicker so there is not as much waste as to bits of the whites separating and floating around as waste. Still have some waste but not as much. Should also stir the water to make a bit of a water funnel before adding the eggs. The bit of a whirlpool will help congeal the whites around the yolks making for better consistency of the white wrapping around the yolk.

 

[fishorama]

That sound better lotatbubbles. I have muffin cups, both glass & coated aluminum but no silicone beyond spatulas, lol. Once I have deviled ham I may try it.

Uh oh, jaylach, you lost me at vinegar & whirlpool. LOL, I think I'm not ready for egg poaching & I really need deviled ham...I think I did poach eggs once or twice long ago since adulthood...Probably the same can of deviled ham, lol.