What are you cooking?

[fishorama]

I'm making a biggish batch of chili for tonight & leftovers for the freezer. I used both kidney & black beans & will make Jiffy corn muffins to go with. Just typing & I'm getting spiitty mouthed, it's past out usual dinner time.

 

[lottabubbles]

I'm making a biggish batch of chili for tonight & leftovers for the freezer. I used both kidney & black beans & will make Jiffy corn muffins to go with. Just typing & I'm getting spiitty mouthed, it's past out usual dinner time.

it's getting to that chili & bean soup time of year. every once in a a while I like that chili over a big plate of spaghetti.

 

[fishorama]

My husband does that sometimes with canned chili (egad!). He calls it "Cincinnati style", so you're pretty close to there, geographically, lol. To me tomato sauce & macaroni is goulash, but no beans & not much spiciness. My F-I-L wanted green pepper in goulash. Not my family's version, but I was the good D-I-L & made what he liked. My in-laws thought it was funny I checked out library cookbooks to try new foods (pre-internet). So many more options now

As it gets cooler I'm thinking of oven foods like shepherd's pie, deep dish pizza, etc. + soups too.

We're having grilled burgers tonight. It's supposed to get windy starting tomorrow so we grill while we can.

 

[jaylach]

it's getting to that chili & bean soup time of year. every once in a a while I like that chili over a big plate of spaghetti.

I put chili on pasta WAY before they ever coined the term 'Cincinnati chili'. I also like chili on mashed or baked potatoes. People tell me I'm weird as to the tater side but I've never been in a diner with a potato bar that didn't also have a pot of chili...

 

[lottabubbles]

I put chili on pasta WAY before they ever coined the term 'Cincinnati chili'. I also like chili on mashed or baked potatoes. People tell me I'm weird as to the tater side but I've never been in a diner with a potato bar that didn't also have a pot of chili...

doesn't sound weird to me. I've put chili on rice, catfish fillet. I've been off the wall cooking for quite a while now and back in 1960 I made the first I the world's first peanut butter/mayo sandwich, but never got credit for it.

 

[Rocky998]

I put chili on pasta WAY before they ever coined the term 'Cincinnati chili'. I also like chili on mashed or baked potatoes. People tell me I'm weird as to the tater side but I've never been in a diner with a potato bar that didn't also have a pot of chili...

You ain't weird at all for that.

 

[Rocky998]

I put chili on pasta WAY before they ever coined the term 'Cincinnati chili'. I also like chili on mashed or baked potatoes. People tell me I'm weird as to the tater side but I've never been in a diner with a potato bar that didn't also have a pot of chili...

You should try making tater tot nachos. It's sooo good

 

[gwand]

I like finely ground chopped meat chili (no beans) on a hot dog.

 

[lottabubbles]

I like finely ground chopped meat chili (no beans) on a hot dog.

I can do the hotdog/chili either way with or without beans. Hormel has some good dog enhancement. we put the dogs on mini sub buns, I'm a bread guy.

 

[jaylach]

doesn't sound weird to me. I've put chili on rice, catfish fillet. I've been off the wall cooking for quite a while now and back in 1960 I made the first I the world's first peanut butter/mayo sandwich, but never got credit for it.

Man, the peanut butter and mayo, which I also like, made me think of something I haven't had in years, peanut butter and banana.

I like finely ground chopped meat chili (no beans) on a hot dog.

While I prefer no beans for a chili dog I can do either way. Since I usually make chili in two gallon batches there is always a couple or ten chili dogs involved. Sometimes I'll just scoop out chili without getting any beans and sometimes I'll do beans also. As to beans I use red (kidney) beans, black beans and white (Navy) beans. While I DO use ground beef I also use 'solid' beef, like what you would get for stir fry, and cut the strips in half. Doesn't do a lot as to flavor but I like the added texture. I won't even get into venison chili which is my favorite but, sadly, I rarely have any venison.

 

[lottabubbles]

Man, the peanut butter and mayo, which I also like, made me think of something I haven't had in years, peanut butter and banana.

my wife will just smear peanut butter on her banana and she also puts scoops of peanut butter in her chili. I've been eating peanut butter just about every day since 1958. I swear the old A&P peanut butter had the hulls ground up in it but I ate a ton of the stuff.

 

[jaylach]

my wife will just smear peanut butter on her banana and she also puts scoops of peanut butter in her chili. I've been eating peanut butter just about every day since 1958. I swear the old A&P peanut butter had the hulls ground up in it but I ate a ton of the stuff.

No peanut butter involved but I guess there could be... Ever had a frozen chocolate covered banana? Just shove a wood skewer through a banana and dip in melted chocolate and freeze wrapped in plastic wrap. They are to die for!

 

[jaylach]

I had a boneless pork chop thawed but threw it back in my freezer... Ya, you can do that when they are vacuum packed.

Just had an urge and ordered pizza. Actually pizza and more. Also getting 2 habanero chicken sandwiches and both a chicken Alfredo and a sausage pasta bowl. Both are actually pretty good. Two slices of pizza, half a sandwich and half a pasta bowl makes for 4 meals.

I REALLY need to order some pizza dough from my local grocery that I have delivered. For a grocery store they actually have pretty good dough. Need to see if it can be frozen. If it can I'll order several and split some in half for calzones. Need to also do a big sketti sauce batch with meatballs. I could easily do meatball subs with bell peppers, onions and black olives and mayhaps some spinach every day for life.

 

[fishorama]

I made shepherd's pie tonight. Enough "guts" for 2 more dinners with newly made mashed potatoes. It's cooling now, I can't wait much longer!

 

[jaylach]

I made shepherd's pie tonight. Enough "guts" for 2 more dinners with newly made mashed potatoes. It's cooling now, I can't wait much longer!

I love shepherd's pie but haven't made in quite a while. I always used a two part tube pan like one may use for angel-food cake. Remove the outer part of the pan and it is easy to slice to perfect sections. BTW, do you use beef or lamb? If lamb it is shepherd's pie but if beef it is actually correctly called cottage pie. Other than that they they are they same thing. LOL! I got corrected on this by a member on my computer help forums that lives in Scotland where shepherd's pie originated. Oh, I also add egg to both the meat and veggie layers to bind so the wedge slices hold their form.

For me, tonight, it is a 10 ounce bone in top sirloin (medium rare) and Brussels Sprouts with either scalloped taters or fries. I NEVER cut a steak to see how done. Learned many years ago how to tell how it is done without cutting when I worked as a cook in steak houses. You just press on the steak. The firmer it is the more done. This takes some practice to learn but is worth the effort as when you cut to check you lose a lot of the juices. Also, never use tongs to flip a steak but, rather, use a spatula. When you use tongs there will always be a bit of resistance that will 'stretch' the meat fibers which causes a loss of integrity of the cut, especially with high level cuts such as rib eye or top sirloins. Always use a spatula to flip to not stress the meat cut. Also only flip once. It is OK to lift the cut and rotate to get a hatch-work type char marks but do NOT actually flip more than once. You won't see a lot of this when cooking the first side of the steak but when cooking the second side you will see juices forming on the already cooked side. Flip it again and you throw away all those juices that would be drawn back into the meat when resting.

Sorry, I have what is probably a bad habit of going in tangents giving 'cooking lessons'. I can't help it as I live to eat rather than eat to live. I just enjoy food; it is one of the greatest pleasures of life.