|
Post by w8n4dave on May 11, 2012 22:32:57 GMT -5
Nice tx , We had a roast beef with mashed taters and gravy Hubbs has to make the gravy I have never been able to do it RIGHT anyway lol it was very good I used the carrots I had dehydrated , Wow is was very pleasantly surprised ...Hubbs didn't even know it I might dehydrate more
|
|
|
Post by txdirtdog on May 17, 2012 12:52:04 GMT -5
That's great W8in. I think I'm going to expand my carrot patch next time. I was happy with the result. Well, not much cookin involved, but this was lunch today!
|
|
|
Post by w8n4dave on May 18, 2012 9:08:37 GMT -5
Very nice TX We just planted our maters yurs look purty nice
|
|
|
Post by txdirtdog on May 18, 2012 10:09:00 GMT -5
It was pretty good W8in. The maters don't seem to have quite as much flavor this year across the board. I think it has to do with how much rain we had to start with, and a few good storms since then. I bet the flavor intensifies later on if we don't continue getting gully-washers.
Good luck with your maters!
|
|
|
Post by catgrass on May 18, 2012 12:29:28 GMT -5
I've got bell pepper overload again this year-so this weekend it's gonna be stuffed bell peppers!
|
|
bella
New Member
Posts: 6
|
Post by bella on May 18, 2012 13:35:11 GMT -5
We just cannot grow good bell peppers. We take good care of them, but just get tiny ones, or they are misshapen for some reason. Keep tryin' every year, tho. ETA: I know; wrong forum for that, but just sayin'. Hey, we had Taco Bell tacos for dinner tonight - near $10 for 8 small ones. OK in a hurry, but homemade ones are better. Eating is sure getting pricey.
|
|
|
Post by marielouise on May 19, 2012 16:58:49 GMT -5
Outlaws Bbque
|
|
|
Post by gulfcoastguy on May 19, 2012 17:10:55 GMT -5
Going to the catfish house with a lot of my relatives. My aunt with pancreatic cancer came down and wants to go. It'll probably be the last time I see her.
|
|
|
Post by catgrass on May 29, 2012 9:49:46 GMT -5
I hope you filled that lady up with catfish! Last weekend we had steaks, fresh cucumbers & tomatoes from the garden and grilled zuchinni. Also took some jalapenoes, seeded them and stuffed with cheese and cooked on the grill,too. A lot better than I thought they would be!
|
|
|
Post by gulfcoastguy on May 29, 2012 12:38:49 GMT -5
We did, she is back in Knoxville TN and spending a lot of time in bed.
|
|
|
Post by w8n4dave on Jun 1, 2012 9:36:13 GMT -5
Wow must be nice to eat outta your garden right now in a few months patients is a virtue lol We had left over bb'd chicken and the last few bites of tater salad yesterday ... might find a new recipe for a new salad today hmmmmmm it's a thinking thing ... Thats all I'm gunna do today is think ohhh and be on the puter! LOL
|
|
|
Post by txdirtdog on Jun 1, 2012 17:42:05 GMT -5
This level of picking won't last too long, but cooking marinara sauce, mater soup, frozen maters, blanching beans, etc.
|
|
|
Post by bluelacedredhead on Jun 1, 2012 20:40:32 GMT -5
Wow TX thats quite the haul. Gulfie, I'm glad you got to spend some time with your Aunt. (Hugs) Supper was fried chicken, smashed taters and fresh asparagus, none of which came out of my garden. Too early for that yet. But it was tasty if I do say so myself.
|
|
|
Post by w8n4dave on Jun 2, 2012 6:00:46 GMT -5
This level of picking won't last too long, but cooking marinara sauce, mater soup, frozen maters, blanching beans, etc. You def got a karma for this one
|
|
|
Post by w8n4dave on Jun 2, 2012 6:02:43 GMT -5
We had tuna noodle casserole ... hubbs eats that carp not me, he likes too much tuna , too much cream of mush soup and too much cheese for me lol
|
|
|
Post by gulfcoastguy on Jun 2, 2012 9:36:43 GMT -5
Rump roast in the crockpot, brownies later.
|
|
|
Post by txdirtdog on Jun 2, 2012 18:14:13 GMT -5
Why thank ya kindly W8in.
|
|
|
Post by gulfcoastguy on Jun 2, 2012 21:45:10 GMT -5
Cheese snacks for the wedding shower:sharp cheddar cheese, flour, paprika, cayene, worchestshire, pecans, butter.
|
|
|
Post by bluelacedredhead on Jun 2, 2012 23:36:56 GMT -5
The only thing I cooked today was a toasted bagel with peanut butter and honey. My nieces weddings was today. Veal, risotto with porcini mushrooms, pasta, salad, asparagus, grilled peppers and some kind of potato in a crust that I've never seen before but happily scarfed down tonight
|
|
|
Post by marielouise on Jun 4, 2012 23:03:50 GMT -5
enchiladas and burritos
sliced maters
black berry cobbler
|
|
|
Post by w8n4dave on Jun 5, 2012 0:06:29 GMT -5
I think mexican will be for tomorrow Thanks ml
|
|
|
Post by txdirtdog on Jun 5, 2012 9:36:03 GMT -5
I picked a couple of Beaver Dam peppers yesterday. I think I'll try my hand at chili rellenos tonight. Picked up a bag of corn tortillas as part of a "meal deal" at HEB, so I'll try cheese enchiladas also.
Ooooohhhhhh, blackberry cobbler sounds gooooooood!
|
|
|
Post by txdirtdog on Jun 6, 2012 8:21:57 GMT -5
Well, made the rellenos and enchiladas last night. Found out enchilada sauce is not hard to make and really tastes better than canned. Also found out the hard part (well one of the hard parts) about making chili rellenos is whipping up the egg whites if you are foolish enough to try to do it with a whisk. Think boy scout holding a stick between the palms and spinning the stick as fast as possible to try to make fire! Only way I could get the egg whites to whip up even using cold eggs and a glass bowl I put in the freezer for a while. Lol. Still, was a darn good meal.
Of course I've got myself a pile of dishes to work through. Lol.
|
|
|
Post by LinFL on Jun 6, 2012 11:13:26 GMT -5
MMM, sounds good. I have little bitty Anchos on my plants. If they size up that's what I am going to do with them (rellenos). That's the main reason I am growing them, actually. Tx, you need to ask for a mixer for Father's Day. Got my first ripe bell peppers (red & yellow) yesterday. I'm thinking either sausage and peppers or fajitas for tonight. But first I gotta put up some more pickles.
|
|
|
Post by txdirtdog on Jun 6, 2012 17:37:37 GMT -5
Hey Laura, if you have the space to experiment next year, try the Beaver Dam. I am also growing Ancho Grande, and the Beaver Dam is similar in width, but a good bit longer. I was was going to use the Anchos to try to make rellenos and I think I'll stick with the Beaver Dams for that.
We have a hand mixer that would have done the job up fine, but I'm just too stupid and bull-headed to pull the thing out last night. Lol.
Yay on the peppers. I'm just getting color on some Quattro D'Asti Rossos, Roumanian Rainbows and the Jimmy Nardellos (a lot of folk grow them instead of bells as they are supposed to be more productive).
|
|
|
Post by txdirtdog on Jun 8, 2012 19:29:26 GMT -5
Pizza - 1/2 cheese for da kiddos, 1/2 with onions, maters and peppers from the garden for me and my bride. Squash casserole - Had a Long of Naples seperate from the stem for some reason while green. We'll see how this turns out. Blackberry cobbler - blackberries from oldest boy's blackberry plants fresh. And what I'm most looking forward to: Sweet corn just picked out of the garden, boiled for a very short time. Dang that feels good to say - first corn I've ever grown to maturity.
|
|
|
Post by txdirtdog on Jun 11, 2012 16:58:33 GMT -5
Not sure whatall yet. Next to the last legacy Argonaut from last fall roasted and done up with brown sugar and cinnamon. They have kept well, and I'm close to picking 2 more from this season. I may process the other one and freeze it today as well.
Probably some corn, maybe some green beans.
|
|
|
Post by gulfcoastguy on Jun 17, 2012 14:33:30 GMT -5
Breaking out the Green Egg for tonight. I bought an enameled fish, veggie grill topper this week so grilled salmon with grilled Tahitian Melon Squash and salad from the salad bar at the store. Dang that salmon is high!
|
|
|
Post by bluelacedredhead on Jun 17, 2012 22:07:00 GMT -5
Grilled Cheese with Chicken Bologna, real Gour-Met fare tonight, hahaha
Mmmmmm, Green Eggs and Salmon. Mmmmmm
|
|
|
Post by lieblingxdasxkraut on Jun 19, 2012 8:58:33 GMT -5
Jumping in lol
I love our adonized pots and pans and honestly don't think I could cook withought them anymore I also love my Asian knives
You have to understand my mom is *not* the sort to cook asking her to make hot chocolate when I shovel (which was and is the deal) is actually a lot of work for her not because it's hard to make but because she hates cooking that much her "blackened" is my inedible she had a kinda scraped up Teflon set of pots and pans most were tfal (her favourite) her knives? Well I think the preference to steak knives (like using them for most cutting jobs) says a bit and that there is only one knife left from that set says even more
So it was after x-mas I had a gift card and ended up adding a little more to it I was looking for a pan that looked nice felt nice (wasn't too light or heavy) that was professional grade could be fine in the oven and if my mom got lazy could be thrown in the dishwasher too oh! And was a decent price (aka not in excess of like 50 before my gift card) yes y'all can call me crazy this is also knife/metal safe to use on it (which while we're good we do occasionally use metal with it) it also has a silicone handle it's oven safe to like 425 or 450 (the silicone makes it lower) *and* it was originally like 80 bucks after all said and done I paid 30 bucks for it (my gift card plus an extra 5) my mom paid like 28 for it and it's a kitchen aide!
The 12" was in pretty bad shape we could have used it but it just wasn't all good and I was being kinda fussy
I can say first hand these things are fantastic! They hold heat superbly! (I once sautéed onions with a heated 8" I had used it for something else before that and I had it moving around at the time too--I did have the fire off till about the very end) one of ours is a little fussy with its temp when covered it boils over or it dosent boil so it needs watching (mom picked it) it's a known with that one
Eventually we replaced our set of pots and pans and when we were nearly done we baught a tfal set of adonized in total only about 3 aren't dishwasher safe and those are easy to spot some we have 2 of and one (that 8"?) I managed to destroy lol (it's colour changed and over all that's about it) on occasion they do need a refresh on the non-stick but just put some oil in the bottom heat then let cool dump oil and make certain it gets moved around (yup that's a trick of mine I saw it *nowhere* I just kinda knew to do it)
I even got one for my uncle to replace a Teflon in terrible shape that he hasn't tossed 3 years later
We also have a nearly new set of Asian knives the blades my mom had before well the one that's left if I were using my uncles knives I woulda lost a finger or it woulda stopped at my bone that blade? I was uninjured it started with me and uncle getting her a 4" and a 7" santoku we were looking for good quality that she would be comfortable with as well so we opted for the silicone grips (she is blonde and does live up and they I thought were easyier to hold on to with less grip) eventually we also got a nikiri another little santoku and ditched all but one of her old blades and the one I do keep around is dull byond dull but thats where I know it won't cut and if I'm a little angry I can pull it and be fine or if I'm teaching her something and she is worried about hurting herself I can have her pull that one and she will be fine it's also the one that "felt" the best it has a decent weight the rest of her blades were just too light to do much and had dull dull dull blades we also have 2 ginzu blades (we each got one free lol)
The nakiri was initally an 80 buck blade that I'd been eyeballing for a whole it ended up being 16 bucks!
So she has a superb kitchen and I still do most of the cooking talk about luck lol but I do occasionally get her to help out with the process and all
|
|