What are you cooking?

[jaylach]

I'm having stir fry but over egg noodles instead of rice as I seldom use rice other than wild and/or black. Black rice is just processed with squid ink giving a very briny taste and the black color. Actually quite good as a side. also makes for a good base for stuffing Cornish hens as the brine of the squid ink balances the sweetness of the hen.

Anyway I'm having a stir consisting of pork, red/yellow/green bell peppers, shrooms, red onion, broccoli and a sweet chili sauce.

Did you know that the first evidence of pasta was actually developed in Chine, not Italy as many would assume.

 

[jaylach]

Hey, do you use egg noodles? If so, do you have a favorite brand? I consider them their own food group. I usually use 'No Yolks' brand as I'm used to them but often try others but, so far, none have really stood out.

If you have any recommendations I would appreciate. Don't suggest that I make my own. I've been going to do from scratch for over 40 years and have not done so, probably not going to happen. I REALLY should make myself try it as they don't seem hard to do and I could add flavors such as black peeper or basil to the dough.

 

[WhistlingBadger]

Hey, do you use egg noodles? If so, do you have a favorite brand? I consider them their own food group. I usually use 'No Yolks' brand as I'm used to them but often try others but, so far, none have really stood out.

If you have any recommendations I would appreciate. Don't suggest that I make my own. I've been going to do from scratch for over 40 years and have not done so, probably not going to happen. I REALLY should make myself try it as they don't seem hard to do and I could add flavors such as black peeper or basil to the dough.

I've tried several different brands; they all taste the same to me. I think the store usually has American Beauty. Whatever's on sale!

 

[Oldspartan]

Hey, do you use egg noodles? If so, do you have a favorite brand? I consider them their own food group. I usually use 'No Yolks' brand as I'm used to them but often try others but, so far, none have really stood out.

If you have any recommendations I would appreciate. Don't suggest that I make my own. I've been going to do from scratch for over 40 years and have not done so, probably not going to happen. I REALLY should make myself try it as they don't seem hard to do and I could add flavors such as black peeper or basil to the dough.

We use a noodle made by an Amish farm. They are very buttery and they add a bit of Basill if we order in advance.

 

[fishorama]

No cooking for me 3 days in a row. My b'day was Thurs but I wasn't in the mood for Thai take out I'd planned on. Had it yesterday, pumpkin red curry w/chicken & shrimp, green beans baby corn, red peppers & carrots, yum! I had my husband's left over beef w/basil for brunch today & curry for dinner again

Ground beef was on sale this week, so I had made many things for the freezer: meatloaves, parm. meatballs (but no sauce yet), meat cakes, burger patties & multi-beans. I feel happy now I have a freezer full of more than chicken, broths & veggie choices.

My faraway friend has offered to teach me noodle/pasta making next time she visits. I understand it's not hard, but there's a technique to it that youtube vids just don't work for. It sounds like flour all over the kitchen & drying noodles draped everywhere...I hate to ask a guest to do a major project but I'm hoping she offers again when they're here in May

 

[jaylach]

We use a noodle made by an Amish farm. They are very buttery and they add a bit of Basill if we order in advance.

Sigh, I miss having an Amish community near like I did in Ohio! Best sweet corn in the world!!!!!

 

[jaylach]

Tonight I'm having a cheese burger and fries again. Usually when I do stove top fries I use garlic, rosemary and pepper. Tonight I'm using basil instead of rosemary. The burger patty is also different as I was going through my chest freezer and found o box of burger patties made from rib eye steak ground.

 

[Oldspartan]

Sigh, I miss having an Amish community near like I did in Ohio! Best sweet corn in the world!!!!!

We now have a growing Amish community here in the North Country, actually two about 30 miles apart. They are transplants from Pa and Ohio. Apparently, the cost of land became onerous in their former locations. Our local land seems expensive to us locals but was cheap in their opinion.

The local's districts made several accommodations to encourage the transplanting of these communities. Building codes were waived, cutouts were made regarding education, and roads were posted for safety. I was actually surprised the Amish were so well organized that they sent delegations to explore the suitability of local rules.

The family we get our noodles from came from Lancaster County, Pa. They husband, wife, grandfather, and three young children. We met them at a community wide yard sale where they were filling their wagon with other people's castoffs. I approached the wife, (she was alone), and asked if her family had any use for some horse tack, I had no use for, harnesses and such that Linda's grandfather had used when he farmed with horses. She expressed no interest until I mentioned the price, free. She then gave me directions to her farm. A couple of weeks later I loaded the truck with heavy leather and off we went. They had a bake goods stand in front of an old farmhouse where we parked and began looking at the goods. Soon a young lady came out, perhaps 9 or 10 years young and asked if she could help. She ran back to the house when I told her why we were visiting and soon pa came out. He took our offering gratefully and invited us to sit on the porch and visit. We enjoyed ice water and some brownies. In truth neither Linda nor I enjoyed the brownies. Found them wanting in sweetness, but hey they could not grow sugar cane, and they buy as little as possible from the English. Soon they sent us on our way with some biscuits and Blackcap jam.

They have become fast, if occasional friends that we visit a few times a year. I even participated in a barn raising a couple of years back. It was fun and the food was a great tradeoff for my labor.

 

[Beastije]

First time trying bean 'meatloaf' with oats and carrot and ketchup glaze. Was lovely I won't say it 'tasted like meat' but the texture was surprisingly similar.
For dinner we had it with boiled potatoes, lunch with a piece of bread and a side salad. Even took a picture (sans the salad)

 

[jaylach]

IT'S JELLO TIME!!!!!

Already have the Jello boxes and canned fruit cocktail on my counter to make later. Fill short glasses half way with raspberry Jello and chill. Next comes a layer of the fruit cocktail then more raspberry Jello to finish, Nothing can be bad when it's raspberry!

 

[jaylach]

Probably going to be making beef stew with sirloin tips in a few days. Normally I'll add fire roasted diced tomatoes, pearl onions, taters, corn and green beans. I'm thinking about trying Brussels Sprouts instead of the beans this time. Good idea or bad?

 

[jaylach]

BTW, I cheat with beef stew, also chili for that matter... I use McCormick seasoning packs, love some of them. I DO doctor it a bit but not a lot is needed. Have to add some whole rosemary, garlic, black pepper and a bit of cayenne pepper.

Have to decide whether to do in my 5 quart or 2 gallon crock pot. 5 quart would be 1 pound of sirloin tips. 2 gallon pot would be 2 pounds of tips and a lot more to bag and freeze.

One thing I don't like about Omaha Steaks products is that, at times, sizes are not cut consistent. For example, the sirloin tips. They are great and I often BBQ the things but some tips will be a lot larger than others. No big deal as I just cut the big ones in half but one would expect such an outfit to cut to consistent size.

 

[gwand]

Probably going to be making beef stew with sirloin tips in a few days. Normally I'll add fire roasted diced tomatoes, pearl onions, taters, corn and green beans. I'm thinking about trying Brussels Sprouts instead of the beans this time. Good idea or bad?

Brussels sprouts have a strong flavor. Could be overpowering.

 

[Ceez]

Prime rib smoked. All American red meat, mashed potatoes with brown gravy and corn. Medium rare or still mooing deliciousness melts in your mouth not in your hand

 

[WhistlingBadger]

@jaylach Brussels sprouts are always a bad idea. Almost as bad as kale. (Mrs. Badger disagrees with me--she loves them. That's OK--everyone has a right to be wrong.)