What are you cooking?

[jaylach]

I made things for tacos last for dinner

They tasted good

I LOVE a good taco! Do you use soft or hard tortillas? Flour or corn? For myself I prefer soft flour but will do semi hard corn by using soft corn and deep frying to a medium crisp. I just don't care for the totally hard shells that pretty much shatter when you bite.

For me, tonight, it will be a smoked pork chop but not sure what as to a tater. I may do mashed with gravy or I may do some halved fingerlings roasted and a bowl of apple cider vinegar to dip. LOL! I don't know if you like fries with salt and vinegar but I love. If you like salt and vinegar chips you would like what I mean. I got turned on to the concept way back when I was a kid that hitch hiked to an amusement park. The place had booths that served fries in a large paper cone. The fries were with a lot of salt and drenched in vinegar. They were totally awesome!

In many ways vinegar is ignored as a condiment but can be one of the best. Still you have to match the vinegar to the food. I LOVE corned beef and cabbage and use butter and tarragon vinegar to top the taters and cabbage. If a burger and fries with vinegar I'd normally use apple cider vinegar for the fries. It is just like my wanting yellow mustard on a burger but brown mustard on a hotdog. It is the same with vinegar.

Some flavored vinegar is REALLY good but can be hard to find in a grocery as they just don't sell well enough. You can use white vinegar to make about any flavor you want. Say I want tarragon vinegar which I can't get at my local grocery. A bottle of white vinegar with sprigs of fresh tarragon added to the bottle. In a couple of weeks you have tarragon vinegar. Thyme and basil also work well for this. The thing is that you have to use fresh herbs, dried just don't do it.

 

[fishorama]

I like several different vinegars; apple cider, rice, red wine, balsamic, etc I use white vinegar for cleaning mostly, I may have to up my game, lol. I also use lemon juice & Meyer lemons for that touch of acidity. I have a Meyer lemon tree in my yard. It has a tiny bit of tangerine in its genetics, so it smells a tiny bit orange-y & is not quite as tart as Eureka lemons (most "regular" 1s). Meyer's are especially good for some desserts. We sometimes trade our neighbor lemons for eggs.

BigDog, I could eat tacos a few times/week. Soft flour, corn or hard, they almost count as different things at my house, lol.

 

[Fishmanic]

I made stuffed cabbage. Mixed ground beef with one egg, rice, bread crumbs, oregano, garlic, basil, and a bit of red sauce mixed in the meat for moisture. Poured red sauce on top. Sauce was made with bertoli tomato and basil spaghetti sauce, lemon, brown sugar, and raisins. Cooked on stovetop for 90 minutes. Mmm Mmm Mmm.

 

[MaloK]

I made decadent Egg salad sandwiches. Sided with sour pickled hot spike pipers. And Flat salted corn chips.

Added a good thick spruce beer to the mix.

I don't have a wood stove... So sometimes we sit in the kitchen with our electric stove the door open at 350° for a while... To compensate.

* PM me for the egg salad recipe, divulging it publicly could get me banned.

 

[BigDog]

I love to eat hard tacos with everything on top

Tomorrow I plan to cook shishkebabs with vegetables

With baked potatoes or mashed potatoes

 

[BigDog]

I love a real good egg salad sandwich

 

[Fishmanic]

PM me for the egg salad recipe, divulging it publicly could get me banned

You can divulge it here. I promise I wont ban you.

 

[fishorama]

LOL! Do tell MaloK, I want the secret recipe. I'll never tell, shh.

 

[Fishmanic]

I won’t tell either. Scout’s honor.
(Full disclosure… I was never a boy scout)

 

[Fishmanic]

I’ll be grilling filet mignon soon. Temps going to be in the 50s here in the Northeast. Snow and ice will be melting.



.

 

[Lateral Line]

Shop bought frozen quiche lorraine, customised with chopped sausage slices, red peppers and chilli sauce. Girl is at fitness this evening, so quick, easy and tasty junk.
It has been above zero C today, spring is well on its way.

 

[jaylach]

Just curious.

Does anyone else freeze cheese? I do but have never tried doing so with block cheese, just shredded or shaved. As an example I can get 3 pounds of shredded cheddar for around the same price as a couple of 12 ounce packages and it is the same brand. I just portion it out to vacuum bags and freeze. It works fine and even after thawing there is no clumping or anything which is likely due to packages of shredded cheese have a coating of cellulose on the cheese to prevent clumping. LOL! This coating is why it is often the case that using shredded cheese on a burger or whatever ends up looking like a bunch of worms. Still tastes the same so no issue but can give some dishes a sort of bad look as it will not melt smoothly together.

Anyway I've frozen Swiss slices, shredded cheddar and a flaked/shaven Italian mix and all three thaw out to be just the same as before it went in the freezer. Just thought I'd throw this out as it can save money on groceries by buying in bulk. I do the same with 3 pound packages of frozen sweet corn and, also, frozen peas. I won't do canned peas as they are just mush but the frozen has good texture.

 

[lottabubbles]

I have frozen cheddar block cheese before and both times it was crumbly when thawed. it was the mild version. it melted well though.

 

[Fishmanic]

What brand of pre-packaged block cheddar cheese do you favor? I like Cabots extra sharp cheddar. It cuts into cubes easily. I sometimes buy a stop and shop store brand pre-sliced cheddar. Very convenient.

 

[MaloK]

You can divulge it here. I promise I wont ban you.

Like you probably guess, 90% of the success of egg salads sandwiches is from the right cooked eggs...

The eggs must have the white completely cooked but not rubbery and the yolk must be firm but not powdery.

Then it's the classic mix of home made mayo with "Maille" Dijon mustard, Minced shallot and Black pepper. I make a little runny.

I use the softest white bread possible, because everything blow off at the other end when you take a bite. When I go on a big job, I bring a couple of these with a very big thermos of coffee.

Makes a perfect dinner when you're caught for 16 hours on a really cold job site installing CCTV cameras... In "Sur-Gelators" running -50°C at 30 feet high. The hot pepper helps too, loll.

It was the most difficult cable installation we did in a long time... Even with silicone TCP network cable, everything was stiff beyond belief. And we had to get out of there every hour or so because... It's just too cold. The power tools batteries where dying in no time. The fun part is seeing the staff operating the lifts in the warehouse they look like a bunch of Michelin Man. loll. So our -20°C gear was not cutting it.