Saturday Night Supper? 12/07/2024

Post by ItsJoanNotJoAnn
What's on your table this evening this eighty-third anniversary
of the attack on Pearl Harbor?? Big dinner plans, going out to
eat, or just snacking/finishing off some leftovers?
Here it will be sketti and garlic bread. The meat is cooking
down with a ¾ of a bag of thawed frozen onions along with some
fresh mushrooms. The meat is 1½ pounds of hamburger with one
pound of sweet Italian sausage that I've also added more spice
and herbs to the mixture. In a little while I'm going to open
a jar of Rao's mushroom spaghetti sauce and let the whole
concoction simmer for a bit. Rao's is excellent and it needs
to be eaten to free up some storage space as well.
Of course cooked long, thin spaghetti will be the basis for
this sauce.

+1

Com Chien - Vietnamese fried rice with sausage and shrimp.

(carrots/celery/red pepper/green beans/onions)

Finished with crushed peanuts over the top and thinly sliced Thai basil
leaves.

https://www.savorysweetspoon.com/vietnamese-fried-rice-com-chien/

2024-12-08 10:32:41 UTC

Post by ItsJoanNotJoAnn
What's on your table this evening this eighty-third anniversary
of the attack on Pearl Harbor??Â Big dinner plans, going out to
eat, or just snacking/finishing off some leftovers?
Here it will be sketti and garlic bread.Â The meat is cooking
down with a ÂŸ of a bag of thawed frozen onions along with some
fresh mushrooms.Â The meat is 1Âœ pounds of hamburger with one
pound of sweet Italian sausage that I've also added more spice
and herbs to the mixture.Â In a little while I'm going to open
a jar of Rao's mushroom spaghetti sauce and let the whole
concoction simmer for a bit.Â Rao's is excellent and it needs
to be eaten to free up some storage space as well.
Of course cooked long, thin spaghetti will be the basis for
this sauce.

+1
Com Chien - Vietnamese fried rice with sausage and shrimp.

Great minds think alike! It could be, due to time difference, that we had
Vietnamese here as well! Yesterdays dinner was Pho.

Post by clams casino
(carrots/celery/red pepper/green beans/onions)
Finished with crushed peanuts over the top and thinly sliced Thai basil
leaves.
https://www.savorysweetspoon.com/vietnamese-fried-rice-com-chien/

clams casino

2024-12-08 17:15:17 UTC

+1
Com Chien - Vietnamese fried rice with sausage and shrimp.

Great minds think alike! It could be, due to time difference, that we
had Vietnamese here as well! Yesterdays dinner was Pho.

Love it!

I scored some oxtails at WalMart, so Pho is forthcoming here as well.

🤤

Post by clams casino
(carrots/celery/red pepper/green beans/onions)
Finished with crushed peanuts over the top and thinly sliced Thai
basil leaves.
https://www.savorysweetspoon.com/vietnamese-fried-rice-com-chien/

2024-12-08 21:49:19 UTC

+1
Com Chien - Vietnamese fried rice with sausage and shrimp.

Great minds think alike! It could be, due to time difference, that we had
Vietnamese here as well! Yesterdays dinner was Pho.

Love it!
I scored some oxtails at WalMart, so Pho is forthcoming here as well.
ð€€

Nice! One of my absolute favourites when it comes to Vietnamese cuisine!
But it is also a dish where the quality can vary enormously depending on
the the restaurant. I had ones that only taste salt, and ones that were
finely balanced.

Carol

2024-12-08 19:54:53 UTC

Post by clams casino
Com Chien - Vietnamese fried rice with sausage and shrimp.

Great minds think alike! It could be, due to time difference, that we
had Vietnamese here as well! Yesterdays dinner was Pho.

Yellow (Turmeric) butter fried Basmati rice with shrimp and red bell
pepper, matched with Dashi Miso soup with squid tentacles, strips of
carrot and Gai Lan leaves.

Not very hungry so something quick and easy appeals to us both after a
big breakfast. I made up 8 sausage buttermilk biscuits with Russian
dressing and we each had 2 along with eggs and cantalope.

clams casino

2024-12-08 20:12:41 UTC

Post by clams casino
Com Chien - Vietnamese fried rice with sausage and shrimp.

Great minds think alike! It could be, due to time difference, that we
had Vietnamese here as well! Yesterdays dinner was Pho.

Yellow (Turmeric) butter fried Basmati rice with shrimp and red bell
pepper, matched with Dashi Miso soup with squid tentacles, strips of
carrot and Gai Lan leaves.

HECK YEAH!!!

2024-12-08 21:54:35 UTC

Post by clams casino
Com Chien - Vietnamese fried rice with sausage and shrimp.

Great minds think alike! It could be, due to time difference, that we
had Vietnamese here as well! Yesterdays dinner was Pho.

Yellow (Turmeric) butter fried Basmati rice with shrimp and red bell
pepper, matched with Dashi Miso soup with squid tentacles, strips of
carrot and Gai Lan leaves.
Not very hungry so something quick and easy appeals to us both after a
big breakfast. I made up 8 sausage buttermilk biscuits with Russian
dressing and we each had 2 along with eggs and cantalope.

Sounds amazing! I would definitely be up for it! Biscuits is something
I've not yet come to, but it is on my list. I do not know if I can find
buttermilk though, so will have to find some replacement. Would sourmilk
do? I use it in my bread and at least in that combination it works great.

Carol

2024-12-09 15:31:06 UTC

Post by clams casino
Com Chien - Vietnamese fried rice with sausage and shrimp.

Great minds think alike! It could be, due to time difference,
that we had Vietnamese here as well! Yesterdays dinner was Pho.

Yellow (Turmeric) butter fried Basmati rice with shrimp and red bell
pepper, matched with Dashi Miso soup with squid tentacles, strips of
carrot and Gai Lan leaves.
Not very hungry so something quick and easy appeals to us both
after a big breakfast. I made up 8 sausage buttermilk biscuits
with Russian dressing and we each had 2 along with eggs and
cantalope.

Sounds amazing! I would definitely be up for it! Biscuits is
something I've not yet come to, but it is on my list. I do not know
if I can find buttermilk though, so will have to find some
replacement. Would sourmilk do? I use it in my bread and at least in
that combination it works great.

Ypu probably do have buttermilk as it's a leftover from making butter.
It may be under another name though. It's cultured here (lightly
fermented?).

On the squid, we like it and ate alot of it in Japan (very cheap by
Japan standards). Since the tentacles cook at a different rate, we
save them for soups (they cook perfectly then, poaching with the soup).

I have quite a few squid recipes. I can post some if curious but
sounds like something not sold where you are?

2024-12-09 18:50:18 UTC

Post by clams casino
Com Chien - Vietnamese fried rice with sausage and shrimp.

Great minds think alike! It could be, due to time difference,
that we had Vietnamese here as well! Yesterdays dinner was Pho.

Yellow (Turmeric) butter fried Basmati rice with shrimp and red bell
pepper, matched with Dashi Miso soup with squid tentacles, strips of
carrot and Gai Lan leaves.
Not very hungry so something quick and easy appeals to us both
after a big breakfast. I made up 8 sausage buttermilk biscuits
with Russian dressing and we each had 2 along with eggs and
cantalope.

Sounds amazing! I would definitely be up for it! Biscuits is
something I've not yet come to, but it is on my list. I do not know
if I can find buttermilk though, so will have to find some
replacement. Would sourmilk do? I use it in my bread and at least in
that combination it works great.

Ypu probably do have buttermilk as it's a leftover from making butter.
It may be under another name though. It's cultured here (lightly
fermented?).

No, looks very dark and sinister when it comes to the butter milk
situation... this is what a quick google revealed:

"Yes, kÃŠrnemÃŠlk (literally: churn milk) is buttermilk and is called
kÃ€rnmjÃ¶lk in Swedish, itâs no longer sold in Swedish supermarkets and
hasnât been for around 20 years, so itâs no longer well-known in Sweden.
It has less than 1% fat and is a lot thinner than filmjÃ¶lk (as thin as
regular milk). Buttermilk was originally the liquid left behind after
churning butter (hence the name) out of cultured cream, since butter is
rarely made that way nowadays modern buttermilk is cultured separately

FilmjÃ¶lk (which has no generic English translation but is often called
fermented milk) is similar to Norwegian surmjÃžlk (sour milk, but sold
under the name kulturmjÃžlk, cultured milk) and has 3% fat in the regular
version and higher (3.8-4.5%) in some forms, it is always ticker than
buttermilk and is often used on breakfast products (cereals etc.) which
youâd never do with buttermilk in Denmark. It is made by fermenting cow's
milk with a variety of bacteria (not the same as is used to culture
buttermilk).

In my experience filmjÃžlk/kulturmjÃ¶lk has a âsharperâ taste than Danish
buttermilk (which is made to replicate the softer taste from butter
production), and since itâs ticker drinking it feels quite different. In
Norway kulturmjÃžlk is marketed by the dairy company âTineâ as a product
for tough guys, âkulturmjÃžlk, drunk by tough Norwegians for generationsâ
etc. which youâd never do with the softer buttermilk (and not just because
of differences in Norwegian and Danish culture)."

Sourmilk it is then. =/

Post by Carol
On the squid, we like it and ate alot of it in Japan (very cheap by
Japan standards). Since the tentacles cook at a different rate, we
save them for soups (they cook perfectly then, poaching with the soup).
I have quite a few squid recipes. I can post some if curious but
sounds like something not sold where you are?

Sadly no. I really enjoy squid and always have it when I go to spain, but
it is definitely lacking in the supermarkets here. =(

Carol

2024-12-09 22:02:54 UTC

Post by Carol
Ypu probably do have buttermilk as it's a leftover from making
butter. It may be under another name though. It's cultured here
(lightly fermented?).

No, looks very dark and sinister when it comes to the butter milk
nowadays modern buttermilk is
cultured separately

Same here. It's thicker and apt to be what we use or close enough.

Sadly no. I really enjoy squid and always have it when I go to spain,
but it is definitely lacking in the supermarkets here. =(

It's not in regular markets here either but may be at the pier where
the fishermen sell at the market. It's sourced at 2 of the Asian
groceries here best. Sadly, most are smaller so not really stuffable.
For stuffing, you need a core about 7inches long. They sell mostly
ones with 4 inch body core here.

Ah well, it's just one of many foods.

2024-12-10 13:48:27 UTC

Post by Carol
Ypu probably do have buttermilk as it's a leftover from making
butter. It may be under another name though. It's cultured here
(lightly fermented?).

No, looks very dark and sinister when it comes to the butter milk
nowadays modern buttermilk is
cultured separately

Same here. It's thicker and apt to be what we use or close enough.

I think I will try one of Cowboy Kents biscuit recipes and use sourmilk
instead to see how it will turn out. Question is if I'll have time before
I go back to sweden for christmas or not. If not, it will be an experiment
for mid to late january instead. =)

Sadly no. I really enjoy squid and always have it when I go to spain,
but it is definitely lacking in the supermarkets here. =(

This is a good point! I will have to visit an asian super market in
Stockholm and see if I can find something there!

Jill McQuown

2024-12-09 22:49:55 UTC

Post by Carol
Ypu probably do have buttermilk as it's a leftover from making butter.
It may be under another name though. It's cultured here (lightly
fermented?).

A time-tested method way to make a quick buttermilk substitute is to add
1 Tbs. of white vinegar or lemon juice to 1 c. of regular milk. Stir
and let it stand until slightly thickened.

Jill

2024-12-10 13:49:35 UTC

Post by Carol
Ypu probably do have buttermilk as it's a leftover from making butter.
It may be under another name though. It's cultured here (lightly
fermented?).

A time-tested method way to make a quick buttermilk substitute is to add 1
Tbs. of white vinegar or lemon juice to 1 c. of regular milk. Stir and let
it stand until slightly thickened.
Jill

Interesting! Thanks for the tip Jill, this is noted!

2024-12-10 13:51:08 UTC

Post by Carol
Ypu probably do have buttermilk as it's a leftover from making
butter. It may be under another name though. It's cultured here
(lightly fermented?).

A time-tested method way to make a quick buttermilk substitute is to
add 1 Tbs. of white vinegar or lemon juice to 1 c. of regular milk.
Stir and let it stand until slightly thickened.
Jill

Yes but it's not very good in breads. Tastes 'off' to me. He'd be
better off with powdered buttermilk (I keep it as a backup and it's not
bad in a pinch.

Hmm, I wonder if I might dilute the sourmilk instead? The combo milk +
acid would take it closer to the sour milk I can buy in stores, but the
sourmilk might be a bit too thick, so maybe slightly diluted sourmilk
might be the way to go?

Carol

2024-12-10 22:03:49 UTC

Post by Carol
Ypu probably do have buttermilk as it's a leftover from making
butter. It may be under another name though. It's cultured
here (lightly fermented?).

A time-tested method way to make a quick buttermilk substitute is
to add 1 Tbs. of white vinegar or lemon juice to 1 c. of regular
milk. Stir and let it stand until slightly thickened.
Jill

Yes but it's not very good in breads. Tastes 'off' to me. He'd be
better off with powdered buttermilk (I keep it as a backup and it's
not bad in a pinch.

Hmm, I wonder if I might dilute the sourmilk instead? The combo milk
+ acid would take it closer to the sour milk I can buy in stores, but
the sourmilk might be a bit too thick, so maybe slightly diluted
sourmilk might be the way to go?

Might be! The buttermilk I get is thicker The powdered type is
thinner but tastes right. Try taste testing it? It's not hugely sour.

Jill mentioned the 2 hacks lemon or vinegar, but I find both just taste
like lemon or vinegar. In a pinch, just use regular milk for the bread
and forget about buttermilk (grin), but I think your 'sour milk' is apt
to be it.

Look at the recipe. Does it use more combined liquid that regular
breads do? Thats it.

My standard recipes use 1.5 cups liquid (water and/or milk) to 4 cups
flour. Butter milk ones use 1 2/3 cup liquid to 4 cups flour. It's
got more milk solids in it I think, so a little more is used to make up
for it.

Jill McQuown

2024-12-11 00:46:22 UTC

Post by Carol
Ypu probably do have buttermilk as it's a leftover from making
butter. It may be under another name though. It's cultured
here (lightly fermented?).

A time-tested method way to make a quick buttermilk substitute is
to add 1 Tbs. of white vinegar or lemon juice to 1 c. of regular
milk. Stir and let it stand until slightly thickened.
Jill

Yes but it's not very good in breads. Tastes 'off' to me. He'd be
better off with powdered buttermilk (I keep it as a backup and it's
not bad in a pinch.

Hmm, I wonder if I might dilute the sourmilk instead? The combo milk
+ acid would take it closer to the sour milk I can buy in stores, but
the sourmilk might be a bit too thick, so maybe slightly diluted
sourmilk might be the way to go?

The times I've used that age-old faux buttermilk "hack" was when I was
baking a skillet of cornbread or cornbread muffins or cornsticks. I
rarely have buttermilk on hand. If it turned out tasting like lemon or
vinegar I'd say you added too much of either one. I have, sometimes,
used buttermilk powder added to the dry ingredients. I don't bake a lot
of bread but any of those methods work when it comes to baking cornbread.

Jill

Dave Smith

2024-12-11 01:42:11 UTC

Post by Carol
Jill mentioned the 2 hacks lemon or vinegar, but I find both just taste
like lemon or vinegar. In a pinch, just use regular milk for the bread
and forget about buttermilk (grin), but I think your 'sour milk' is apt
to be it.

I have used it for pancakes and waffles and had great results. I also
used it once for a lemon and blueberry scone recipe that were fantastic.

I have to confess that I succumbed to buttermilk pancake mix. Mixes had
been a pet peeve of mine because of the times I heard people saying
wanted pancakes but had run out of mix, and I figured they are easy
enough to make from scratch. Ed told me about a premium brand. I ended
up getting a bag of it from Costco. It was dirt cheap and all I need to
do is add water and stir.

Ed P

2024-12-11 02:10:47 UTC

Post by Dave Smith
I have to confess that I succumbed to buttermilk pancake mix. Mixes had
been a pet peeve of mine because of the times I heard people saying
wanted pancakes but had run out of mix, and I figured they are easy
enough to make from scratch. Ed told me about a premium brand. I ended
up getting a bag of it from Costco. It was dirt cheap and all I need to
do is add water and stir.

I'll be using it to make blueberry pancakes tomorrow. I get 16 out of a
batch, so four breakfasts. I'll have them every other day and eggs in
between.

They have a couple of varieties but this is the one I get

https://www.krusteaz.com/products/pancakes-waffles/buttermilk-pancake/

INGREDIENTS WE’RE PROUD OF: Breakfast purists will be happy to know that
Krusteaz Buttermilk Pancake Mix is made with no artificial flavors, no
artificial colors, and no artificial preservatives.

Carol

2024-12-11 21:14:34 UTC

Post by Carol
Ypu probably do have buttermilk as it's a leftover from
making butter. It may be under another name though. It's
cultured here (lightly fermented?).

A time-tested method way to make a quick buttermilk
substitute is to add 1 Tbs. of white vinegar or lemon juice
to 1 c. of regular milk. Stir and let it stand until
slightly thickened.
Jill

Yes but it's not very good in breads. Tastes 'off' to me.
He'd be better off with powdered buttermilk (I keep it as a
backup and it's not bad in a pinch.

Hmm, I wonder if I might dilute the sourmilk instead? The combo
milk + acid would take it closer to the sour milk I can buy in
stores, but the sourmilk might be a bit too thick, so maybe
slightly diluted sourmilk might be the way to go?

The times I've used that age-old faux buttermilk "hack" was when I
was baking a skillet of cornbread or cornbread muffins or cornsticks.
I rarely have buttermilk on hand. If it turned out tasting like lemon
or vinegar I'd say you added too much of either one. I have,
sometimes, used buttermilk powder added to the dry ingredients. I
don't bake a lot of bread but any of those methods work when it comes
to baking cornbread.
Jill

Possibly Jill, I used a bad recipe for it? Not sure, I looked up
several and they agreed. Also it's faint but might be cornbread masks
it?

Jill McQuown

2024-12-11 23:12:08 UTC

Post by Carol
Ypu probably do have buttermilk as it's a leftover from
making butter. It may be under another name though. It's
cultured here (lightly fermented?).

A time-tested method way to make a quick buttermilk
substitute is to add 1 Tbs. of white vinegar or lemon juice
to 1 c. of regular milk. Stir and let it stand until
slightly thickened.
Jill

Yes but it's not very good in breads. Tastes 'off' to me.
He'd be better off with powdered buttermilk (I keep it as a
backup and it's not bad in a pinch.

Hmm, I wonder if I might dilute the sourmilk instead? The combo
milk + acid would take it closer to the sour milk I can buy in
stores, but the sourmilk might be a bit too thick, so maybe
slightly diluted sourmilk might be the way to go?

The times I've used that age-old faux buttermilk "hack" was when I
was baking a skillet of cornbread or cornbread muffins or cornsticks.
I rarely have buttermilk on hand. If it turned out tasting like lemon
or vinegar I'd say you added too much of either one. I have,
sometimes, used buttermilk powder added to the dry ingredients. I
don't bake a lot of bread but any of those methods work when it comes
to baking cornbread.
Jill

Possibly Jill, I used a bad recipe for it? Not sure, I looked up
several and they agreed. Also it's faint but might be cornbread masks
it?

I have no idea since I never actually made any other bread that called
for buttermilk. Just batter breads, which is what cornbread is. I
wouldn't use it in yeast breads that require kneading, rising and
punching down dough.

Jill

2024-12-11 10:44:39 UTC

Post by Carol
Ypu probably do have buttermilk as it's a leftover from making
butter. It may be under another name though. It's cultured
here (lightly fermented?).

A time-tested method way to make a quick buttermilk substitute is
to add 1 Tbs. of white vinegar or lemon juice to 1 c. of regular
milk. Stir and let it stand until slightly thickened.
Jill

Yes but it's not very good in breads. Tastes 'off' to me. He'd be
better off with powdered buttermilk (I keep it as a backup and it's
not bad in a pinch.

Hmm, I wonder if I might dilute the sourmilk instead? The combo milk
+ acid would take it closer to the sour milk I can buy in stores, but
the sourmilk might be a bit too thick, so maybe slightly diluted
sourmilk might be the way to go?

Might be! The buttermilk I get is thicker The powdered type is
thinner but tastes right. Try taste testing it? It's not hugely sour.
Jill mentioned the 2 hacks lemon or vinegar, but I find both just taste
like lemon or vinegar. In a pinch, just use regular milk for the bread
and forget about buttermilk (grin), but I think your 'sour milk' is apt
to be it.
Look at the recipe. Does it use more combined liquid that regular
breads do? Thats it.
My standard recipes use 1.5 cups liquid (water and/or milk) to 4 cups
flour. Butter milk ones use 1 2/3 cup liquid to 4 cups flour. It's
got more milk solids in it I think, so a little more is used to make up
for it.

Makes perfect sense. I think we'll crack this one together! =)

Cindy Hamilton

2024-12-07 22:36:50 UTC

Tuna with lemon zest and minced parsley on a salad (lettuce,
cucumber, celery, tomato), dressed with lemon vinaigrette.

Post by ItsJoanNotJoAnn
Here it will be sketti and garlic bread.

No veg?

--
Cindy Hamilton

Bruce

2024-12-07 22:47:06 UTC

On Sat, 7 Dec 2024 22:36:50 -0000 (UTC), Cindy Hamilton

Tuna with lemon zest and minced parsley on a salad (lettuce,
cucumber, celery, tomato), dressed with lemon vinaigrette.

Post by ItsJoanNotJoAnn
Here it will be sketti and garlic bread.

No veg?

Isn't wheat a plant?

--
Bruce
<Loading Image...

ItsJoanNotJoAnn

2024-12-07 22:56:25 UTC

Tuna with lemon zest and minced parsley on a salad (lettuce,
cucumber, celery, tomato), dressed with lemon vinaigrette.

Post by ItsJoanNotJoAnn
Here it will be sketti and garlic bread.

No veg?

I'm thinking the mushrooms, tomatoes, onions, and the
wheat in the bread counting as the needed vegetables. 😁

clams casino

2024-12-07 23:04:04 UTC

Post by ItsJoanNotJoAnn

Tuna with lemon zest and minced parsley on a salad (lettuce,
cucumber, celery, tomato), dressed with lemon vinaigrette.

Post by ItsJoanNotJoAnn
Here it will be sketti and garlic bread.

No veg?

I'm thinking the mushrooms, tomatoes, onions, and the
wheat in the bread counting as the needed vegetables. 😁

Yeah that was a wooooosh... જ⁀➴

Jill McQuown

2024-12-08 19:04:34 UTC

Post by ItsJoanNotJoAnn

Tuna with lemon zest and minced parsley on a salad (lettuce,
cucumber, celery, tomato), dressed with lemon vinaigrette.

Post by ItsJoanNotJoAnn
Here it will be sketti and garlic bread.

No veg?

I'm thinking the mushrooms, tomatoes, onions, and the
wheat in the bread counting as the needed vegetables. 😁

Wheat is a grain but whatever. ;) I usually grate a fresh zucchini into
my sauce.

Jill

ItsJoanNotJoAnn

2024-12-08 19:34:18 UTC

Post by ItsJoanNotJoAnn
Here it will be sketti and garlic bread.

I usually grate a fresh zucchini into
my sauce.
Jill

Zucchini doesn't cross my threshold unless it's cooked into
something like zuke muffins. BUT I found this recipe online
(YouTube?) that sounds quite good. Years ago I would buy
Lean Cuisine 'Zucchini Lasagna' and it was very, very good.
I'm hoping this will be as tasty when I get around to making
it and yes, I have a jar of Rao's marinara sauce on the shelf,
too.

Lasagna Bites

1. Layer sliced zucchini in a muffin tin.

2. Add browned and seasoned hamburger.

3. Add a tablespoon or so of marinara sauce

4. Add another layer of zucchini.

5. Add more seasoned hamburger.

6. Add another tablespoon or so of marinara sauce.

7. Top with shredded mozzarella cheese.

8. Bake at 400° for 20 minutes.

Dave Smith

2024-12-08 20:12:45 UTC

Post by ItsJoanNotJoAnn
Zucchini doesn't cross my threshold unless it's cooked into
something like zuke muffins. BUT I found this recipe online
(YouTube?) that sounds quite good. Years ago I would buy
Lean Cuisine 'Zucchini Lasagna' and it was very, very good.
I'm hoping this will be as tasty when I get around to making
it and yes, I have a jar of Rao's marinara sauce on the shelf,
too.

My wife makes a zucchini dish that always tastes great. She cuts it into
rounds about 1/4" thick and blanches them. Then they she fries them with
some olive oil and tops them with grated Parmesan.

Jill McQuown

2024-12-08 20:56:24 UTC

My wife makes a zucchini dish that always tastes great. She cuts it into
rounds about 1/4" thick and blanches them. Then they she fries them with
some olive oil and tops them with grated Parmesan.

Fried zucchini is good stuff. :)

Jill

Bruce

2024-12-08 21:07:34 UTC

On Sun, 8 Dec 2024 15:56:24 -0500, Jill McQuown

My wife makes a zucchini dish that always tastes great. She cuts it into
rounds about 1/4" thick and blanches them. Then they she fries them with
some olive oil and tops them with grated Parmesan.

Fried zucchini is good stuff. :)

I agree. Don't steam it.

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

Carol

2024-12-08 01:20:34 UTC

Works for me! I've heard Rao's is good. I'm just stuck in my ways and
like to make my own sauce.

Anyways, leftovers tonight. About 7oz leftover catfish done in lots of
butter with Montreal steak seasoning (Yes! Works fine). Also steamed
bok choy with more butter. Let the dog lick the container with one
little crunchy bit of bok choy (actually good for dogs in moderation).
He likes the crunchy bits.

ItsJoanNotJoAnn

2024-12-08 01:27:45 UTC

Works for me! I've heard Rao's is good. I'm just stuck in my ways and
like to make my own sauce.

99% of the time I make my own spaghetti sauce, too. But
this jar was setting on the shelf begging for me to open
it. Rao's has several different varieties to choose from
and all are exceptionally good.

Carol

2024-12-08 19:22:58 UTC

Post by ItsJoanNotJoAnn

Works for me! I've heard Rao's is good. I'm just stuck in my ways
and like to make my own sauce.

One of the things I like to do is make an Anise seed bread to match
'sketti sauce'. It sounds unusual but it's actually quite good
andcomplements the sauce. Just me playing around in the kitchen!

At this season, I'm still filtering cabinets to use up 'gently expired'
items. That means some odd recipes rolling out but so far, no bad ones.

I'm also filtering spices. Some last almost forever but some have to
be replaced annually. Parsley, chives, and my 'Italian Blend' need
replacement. Savory Spice shop soon! Tis the season here!

songbird

2024-12-08 01:37:57 UTC

yes, leftovers from the fridge, but not much of them.
a few squares of chocolate and some peanuts.

tomorrow we'll be making fish sticks so in the morning
i have to mix up some tartar sauce and while i'm doing
food prep i'll also cut up some apples.

songbird

2024-12-08 10:31:41 UTC

Post by ItsJoanNotJoAnn
What's on your table this evening this eighty-third anniversary
of the attack on Pearl Harbor?? Big dinner plans, going out to
eat, or just snacking/finishing off some leftovers?
Here it will be sketti and garlic bread. The meat is cooking
down with a ÂŸ of a bag of thawed frozen onions along with some
fresh mushrooms. The meat is 1Âœ pounds of hamburger with one
pound of sweet Italian sausage that I've also added more spice
and herbs to the mixture. In a little while I'm going to open
a jar of Rao's mushroom spaghetti sauce and let the whole
concoction simmer for a bit. Rao's is excellent and it needs
to be eaten to free up some storage space as well.
Of course cooked long, thin spaghetti will be the basis for
this sauce.

Tonight, we'll most likely have FlÃ€skpannkaka!

https://en.wikipedia.org/wiki/Fl%C3%A4skpannkaka

FlÃ€skpannkaka is a Swedish oven-made pancake baked from eggs, milk, flour,
salt (similar to a Yorkshire pudding) containing pieces of sliced pork or
bacon. The ingredients are placed in a pan and baked in the oven. It is
commonly served with lingonberry jam. Varieties of the dish contain onion,
apples, blueberries or garlic. Our variety also contains apples.

clams casino

2024-12-08 17:10:48 UTC

Tonight, we'll most likely have Fläskpannkaka!
https://en.wikipedia.org/wiki/Fl%C3%A4skpannkaka
Fläskpannkaka is a Swedish oven-made pancake baked from eggs, milk,
flour, salt (similar to a Yorkshire pudding) containing pieces of sliced
pork or bacon. The ingredients are placed in a pan and baked in the
oven. It is commonly served with lingonberry jam. Varieties of the dish
contain onion, apples, blueberries or garlic. Our variety also contains
apples.

Wow!

This looks _really tasty_!

https://www.allrecipes.com/recipe/231389/flaskpankaka-swedish-pork-pancake/

Directions
"Set oven rack about 6 inches from the heat source and preheat the
oven's broiler.

Spread bacon squares into a 9x13-inch baking dish.

Cook bacon under preheated broiler until brown, 7 to 10 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Beat eggs, sugar, and salt together in a bowl; add milk and flour
alternately while mixing with a spoon to make a thin batter. Pour batter
into the hot baking dish with the bacon.

Bake in preheated oven until puffy and brown, 20 to 30 minutes."

I might be tempted to add some grated Gruyere cheese over the top as
well, sound reasonable?

2024-12-08 21:48:17 UTC

Tonight, we'll most likely have FlÃ€skpannkaka!
https://en.wikipedia.org/wiki/Fl%C3%A4skpannkaka
FlÃ€skpannkaka is a Swedish oven-made pancake baked from eggs, milk, flour,
salt (similar to a Yorkshire pudding) containing pieces of sliced pork or
bacon. The ingredients are placed in a pan and baked in the oven. It is
commonly served with lingonberry jam. Varieties of the dish contain onion,
apples, blueberries or garlic. Our variety also contains apples.

Wow!
This looks _really tasty_!

Yes! It is one of my favourites! =)

Post by clams casino
http://youtu.be/wH76DeP6KP0

We made two small changes from the video.

1. We used cold smoked pork instead of salted, and didn't fry it before
hand, but just diced it and threw it in the batter. The slight smokiness
was excellent!

2. We added diced apples on top.

Post by clams casino
https://www.allrecipes.com/recipe/231389/flaskpankaka-swedish-pork-pancake/
Directions
"Set oven rack about 6 inches from the heat source and preheat the oven's
broiler.
Spread bacon squares into a 9x13-inch baking dish.
Cook bacon under preheated broiler until brown, 7 to 10 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Beat eggs, sugar, and salt together in a bowl; add milk and flour alternately
while mixing with a spoon to make a thin batter. Pour batter into the hot
baking dish with the bacon.
Bake in preheated oven until puffy and brown, 20 to 30 minutes."
I might be tempted to add some grated Gruyere cheese over the top as well,
sound reasonable?

Never tried it, but it is quite a mild dish, so as long as it doesn't over
power the other ingredients, I think it should be fine. We had (surprise,
surprise) lingonberry jam with it as well.

Jill McQuown

2024-12-08 19:01:59 UTC

I picked up some ribs after work last Thursday. I cut three of them off
what's left of the slab and heated them in the microwave.

Post by ItsJoanNotJoAnn
Here it will be sketti and garlic bread. The meat is cooking
down with a ¾ of a bag of thawed frozen onions along with some
fresh mushrooms. The meat is 1½ pounds of hamburger with one
pound of sweet Italian sausage that I've also added more spice
and herbs to the mixture. In a little while I'm going to open
a jar of Rao's mushroom spaghetti sauce and let the whole
concoction simmer for a bit. Rao's is excellent and it needs
to be eaten to free up some storage space as well.
Of course cooked long, thin spaghetti will be the basis for
this sauce.

I did that the weekend before Thanksgiving. I didn't use Rao's sauce;
I'll have to look for that in the future. Meanwhile, I'm using up
what's left from a case of canned plain tomato sauce. I used two 15.5
oz. cans of sauce, a bit of tomato paste, onion & garlic, & Italian herb
seasoning. A pound of sweet Italian sausage. The pasta was angel hair
and yes, garlic bread.

Jill

Leonard Blaisdell

2024-12-09 01:03:02 UTC

A day late and a dollar short. We had Michael Angelo's shrimp scampi
with extra shrimp and previously frozen garlic bread.
Tonight will be Sapporo Ichiban Japanese noodles with original flavoring
and leftover roast pork cubes, sliced radishes and sliced green onions
added into it.
For the first time ever, I bought a side of precooked, barbecued pork
ribs at the market, a couple of days ago. The expiration date is 03/15/25.
I wonder what that'll taste like? I *think* it was on sale.

Carol

2024-12-09 16:12:13 UTC

Sounds good! Looks like several of us went Asian. I like that brand
the few times I make ramin, easy to adapt from. Other things that work
nicely is sliced hard boiled eggs, kamaboko, fake crab or lobster (on
sale this week here for 1.99 for a 10 or 12 oz package (forgot exact
size).
- I use the fake crab/lobster as sort of a garnish to many of my soups
and tend to Dashi/miso bases with dried udon-noodle vs ramen.

Post by Leonard Blaisdell
For the first time ever, I bought a side of precooked, barbecued pork
ribs at the market, a couple of days ago. The expiration date is
03/15/25. I wonder what that'll taste like? I think it was on sale.

Humm, I'd be scared of it unless frozen right after cooking. (grin).
I have tried the premade deli racks of ribs in the warmer at HT and
found them good, as is the rotisserie chicken and fried double-dipped
parts.

Bruce

2024-12-09 16:39:03 UTC

On Mon, 9 Dec 2024 16:12:13 -0000 (UTC), "Carol"

Sounds good! Looks like several of us went Asian. I like that brand
the few times I make ramin, easy to adapt from.

Of course you like that brand. It's full of crap:
"Enriched wheat flour (wheat flour, niacin, reduced iron, thiamine
mononitrate, riboflavin, folic acid), palm oil (tbhq & citric acid
added to protect flavor), tapioca starch, soy sauce (water, wheat,
soybeans, salt, sodium benzoate-preservative), salt, guar gum, sodium
carbonate, tocopherols, potassium carbonate."

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

Cindy Hamilton

2024-12-09 18:24:22 UTC

Post by Bruce
On Mon, 9 Dec 2024 16:12:13 -0000 (UTC), "Carol"

Sounds good! Looks like several of us went Asian. I like that brand
the few times I make ramin, easy to adapt from.

"Enriched wheat flour (wheat flour, niacin, reduced iron, thiamine
mononitrate, riboflavin, folic acid), palm oil (tbhq & citric acid
added to protect flavor), tapioca starch, soy sauce (water, wheat,
soybeans, salt, sodium benzoate-preservative), salt, guar gum, sodium
carbonate, tocopherols, potassium carbonate."

Is there a brand of packaged ramen that isn't full of crap?

Incidentally, sodium carbonate and potassium carbonate are what
make ramen, ramen.

https://thejapanesefoodlab.com/ramen-science/

--
Cindy Hamilton

Bruce

2024-12-09 18:51:05 UTC

On Mon, 9 Dec 2024 18:24:22 -0000 (UTC), Cindy Hamilton

Post by Bruce
On Mon, 9 Dec 2024 16:12:13 -0000 (UTC), "Carol"

Sounds good! Looks like several of us went Asian. I like that brand
the few times I make ramin, easy to adapt from.

Is there a brand of packaged ramen that isn't full of crap?

I don't know. I never eat it and if this brand's representative, I'm
not in a hurry to try it either.

Post by Cindy Hamilton
Incidentally, sodium carbonate and potassium carbonate are what
make ramen, ramen.
https://thejapanesefoodlab.com/ramen-science/

There's a bit more in there.

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

dsi1

2024-12-09 19:37:28 UTC

Post by Bruce
On Mon, 9 Dec 2024 16:12:13 -0000 (UTC), "Carol"

Sounds good! Looks like several of us went Asian. I like that brand
the few times I make ramin, easy to adapt from.

Instant ramen allowed poor people and people that didn't have the time
or cooking skills or a fancy kitchen/pans to cook up a hot meal in a
short time at home. Its invention in 1958 is one of the most significant
events in food history and changed everything.

I don't eat much instant ramen these days because there's ramen shops in
my little town and I can get fresh Sun Noodles at the supermarket to
make at home.

This is Shiina Ringo with a 3 minute tune to contemplate while you make
instant cup noodles. How considerate.

Michael Trew

2024-12-10 15:25:28 UTC

Post by dsi1
Instant ramen allowed poor people and people that didn't have the time
or cooking skills or a fancy kitchen/pans to cook up a hot meal in a
short time at home. Its invention in 1958 is one of the most significant
events in food history and changed everything.
I don't eat much instant ramen these days because there's ramen shops in
my little town and I can get fresh Sun Noodles at the supermarket to
make at home.
This is Shiina Ringo with a 3 minute tune to contemplate while you make
instant cup noodles. How considerate.
http://youtu.be/28uWiQ_Q5LY

Those instant cup noodles in foam are awful, but the packaged ramen is
OK. A ramen shop is a rare sight in my area. Some can be found in
parts of Pittsburgh. I hear that they are good, but expensive. I'll
have to try for myself some day.

Cindy Hamilton

2024-12-10 16:31:13 UTC

Expensive is a relative term. Paying $10 or $20 for a bowl of
noodles seems expensive, but they still have to pay the same
labor costs and fixed costs as if you'd ordered steak and
lobster. Maybe more in labor, since the prep for a steak is
negligible, but the ramen toppings can take some time.

--
Cindy Hamilton

dsi1

2024-12-10 16:58:25 UTC

If you're really hungry, cup noodle could seem like an attractive
proposition. I find that Korean instant noodles are a cut above the
Japanese instant noodles. They are chewier and thicker. For some reason,
Koreans like to eat the dried instant noodles rather than fresh noodles.
They're going to be more expensive than usual instant ramen but in the
scheme of things, still pretty cheap for a meal. You might have some
problem with the spice level of Korean noodles.

Michael Trew

2024-12-11 18:09:06 UTC

Post by Michael Trew
Those instant cup noodles in foam are awful, but the packaged ramen is
OK. A ramen shop is a rare sight in my area. Some can be found in
parts of Pittsburgh. I hear that they are good, but expensive. I'll
have to try for myself some day.

True, if I'm hungry enough, one of those cups will do it. Of course, if
I'm hungry, I'm perfectly fine with cheap beans and rice or potatoes
cooked any way.

I like spicy, a nice "kick", but I don't like painful hot. I'm not too
interested in any spice level about "average" buffalo hot wings.

A ramen shop is normally what I'd consider wasteful spending, but it's
one of those things that I'd like to try at least once.

Carol

2024-12-11 23:05:34 UTC

Post by Michael Trew
Those instant cup noodles in foam are awful, but the packaged
ramen is OK. A ramen shop is a rare sight in my area. Some can
be found in parts of Pittsburgh. I hear that they are good, but
expensive. I'll have to try for myself some day.

If you're really hungry, cup noodle could seem like an attractive
proposition. I find that Korean instant noodles are a cut above the
Japanese instant noodles. They are chewier and thicker. For some
reason, Koreans like to eat the dried instant noodles rather than
fresh noodles. They're going to be more expensive than usual
instant ramen but in the scheme of things, still pretty cheap for a
meal. You might have some problem with the spice level of Korean
noodles.

True, if I'm hungry enough, one of those cups will do it. Of course,
if I'm hungry, I'm perfectly fine with cheap beans and rice or
potatoes cooked any way.
I like spicy, a nice "kick", but I don't like painful hot. I'm not
too interested in any spice level about "average" buffalo hot wings.
A ramen shop is normally what I'd consider wasteful spending, but
it's one of those things that I'd like to try at least once.

They are fun! Have some odd bits about to add to them (assuming you
meant store). Any 3 of this set and small amounts like 2TB or so:

- fake crab/lobster
- couple of peeled shrimp
- bit of pulled pork
- bit of pulled cooked chicken
- sliver of kamaboko (fish paste, cooked, white and pink usually)
- couple of siices of hard boiled egg
- couple of slices of radish
- bits of green onion, minced bulb too
- piece of bacon broken up
(soy sauce but you my want to flavor just a spoon to see if you like it
better without)
- a Banana pepper or poblano (mild chiles) or jalapeno if you like
hotter

Just pick 2-3 from the list. Add to the cooked ramen bowl with the
soup packets. I tried to keep it simple with things you likely have on
hand.

Enjoy!

Jill McQuown

2024-12-11 00:56:05 UTC

(snippage)

IMO it would be a waste of money, Michael.

Jill

Bruce

2024-12-11 01:06:29 UTC

On Tue, 10 Dec 2024 19:56:05 -0500, Jill McQuown

(snippage)

IMO it would be a waste of money, Michael.

Signed: Jill McQuown, expert on Asian food (and steamed broccoli).

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

Cindy Hamilton

2024-12-11 10:14:46 UTC

(snippage)

IMO it would be a waste of money, Michael.

IMO anything but a diet of rice and beans is a waste of money.

Honestly, all restaurant food is more expensive than making it at
home. A bowl of ramen in a good restaurant is light-years better
than making it from a packet. The ramen they use are not the dried,
pre-fried things in the packet. Either they make their own, or they
use a decent brand like Sun ramen.

https://sunnoodle.com/our-process/

--
Cindy Hamilton

dsi1

2024-12-11 17:26:28 UTC

Post by Cindy Hamilton
Honestly, all restaurant food is more expensive than making it at
home. A bowl of ramen in a good restaurant is light-years better
than making it from a packet. The ramen they use are not the dried,
pre-fried things in the packet. Either they make their own, or they
use a decent brand like Sun ramen.
https://sunnoodle.com/our-process/

I wouldn't expect dried instant noodles served in a restaurant on this
rock - it's always fresh noodles. Things are different in Korea. They
will use off-the-rack, packaged, dried, instant noodles in restaurants.
If you want to try a restaurant quality bowl of noodles, just buy Korean
noodles. The heat level would probably kill most rfc'ers.

Hank Rogers

2024-12-11 22:22:50 UTC

I wouldn't expect dried instant noodles served in a restaurant on this
rock - it's always fresh noodles.

Naturally, Uncle. Everything is perfect on da rock. Cause of da hawaiians!

clams casino

2024-12-11 18:58:09 UTC

Post by Cindy Hamilton
IMO anything but a diet of rice and beans is a waste of money.

You're very toxic.

dsi1

2024-12-09 19:00:41 UTC

Pork is awesome with Japanese noodles. My favorite pork would be a
rolled Japanese pork belly made in a Chinese BBQ style. This one is
served with a tonkotsu bone broth. It's okay but a really good tonkotsu
broth would be so amazing that you get disoriented.

https://photos.app.goo.gl/dgwsscwCbFhPpuv28

Carol

2024-12-09 22:12:45 UTC

Post by dsi1
Pork is awesome with Japanese noodles. My favorite pork would be a
rolled Japanese pork belly made in a Chinese BBQ style. This one is
served with a tonkotsu bone broth. It's okay but a really good
tonkotsu broth would be so amazing that you get disoriented.
https://photos.app.goo.gl/dgwsscwCbFhPpuv28

Well for me, I don't worry much on fats but pork belly is a bit too
much. Thanks though!

Dave Smith

2024-12-09 22:39:43 UTC

Well for me, I don't worry much on fats but pork belly is a bit too
much. Thanks though!

I have been interested in trying pork belly but they tend to have more
fat than I can handle.

Graham

2024-12-09 22:54:57 UTC

Well for me, I don't worry much on fats but pork belly is a bit too
much. Thanks though!

I have been interested in trying pork belly but they tend to have more
fat than I can handle.

I roasted some a couple of weeks ago. I had not seen fresh PB in the
supermarket before and bought it but it was in a long, 2" wide strip.
So by the time the skin was "crackling" the meat was overdone.

Carol

2024-12-09 23:23:04 UTC

Post by dsi1
Pork is awesome with Japanese noodles. My favorite pork would
be a rolled Japanese pork belly made in a Chinese BBQ style.
This one is served with a tonkotsu bone broth. It's okay but a
really good tonkotsu broth would be so amazing that you get
disoriented.
https://photos.app.goo.gl/dgwsscwCbFhPpuv28

Well for me, I don't worry much on fats but pork belly is a bit
too much. Thanks though!

I have been interested in trying pork belly but they tend to have
more fat than I can handle.

A shred of memory surfaces on that comment. I think that's what the
pre-boiling was about?

Carol

2024-12-09 23:21:22 UTC

Post by dsi1
Pork is awesome with Japanese noodles. My favorite pork would be a
rolled Japanese pork belly made in a Chinese BBQ style. This one
is served with a tonkotsu bone broth. It's okay but a really good
tonkotsu broth would be so amazing that you get disoriented.
https://photos.app.goo.gl/dgwsscwCbFhPpuv28

Well for me, I don't worry much on fats but pork belly is a bit too
much. Thanks though!

I have been interested in trying pork belly but they tend to have
more fat than I can handle.

Yes and sorry to say, after your heart issue, you likely should steer
well clear of it.

Dave Smith

2024-12-10 00:04:24 UTC

Post by Dave Smith
I have been interested in trying pork belly but they tend to have
more fat than I can handle.

Yes and sorry to say, after your heart issue, you likely should steer
well clear of it.

True, but decades of living with a bad gall bladder taught me to avoid
fatty pork.

Leonard Blaisdell

2024-12-10 23:01:26 UTC

Post by Dave Smith
True, but decades of living with a bad gall bladder taught me to avoid
fatty pork.

I have the easiest gall bladder extraction story in history. I never,
ever had stomach aches. Then I had one. I rationalized that the problem
was my beer-soaked liver; then the pain disappeared by the next day.

Six months went by, and it happened again. It hurt more, so I went to
emergency to get the bad news about my liver. Six hours later, my gall
bladder was yanked. I demanded to spend the night in the hospital,
because I didn't want my wife to possibly deal with another emergency,
and they made it so.

That's it. I didn't know I had a problem, but it was gone in a flash.
I overheard two medical professionals say, "His liver isn't that bad".
Well...that didn't help. I went right back to my old habits.

Dave Smith

2024-12-10 23:54:27 UTC

Post by Dave Smith
True, but decades of living with a bad gall bladder taught me to avoid
fatty pork.

I have the easiest gall bladder extraction story in history. I never,
ever had stomach aches. Then I had one. I rationalized that the problem
was my beer-soaked liver; then the pain disappeared by the next day.
Six months went by, and it happened again. It hurt more, so I went to
emergency to get the bad news about my liver. Six hours later, my gall
bladder was yanked. I demanded to spend the night in the hospital,
because I didn't want my wife to possibly deal with another emergency,
and they made it so.

In my case it was cramps and gastric issues after eating too much fat,
and in my case it didn't take much to be too much. I tolerated it for
decades. Then I had an episode of nausea. It went on for a few days of
feeling if I could puke and get rid of whatever was stuck my guts I
would be done with it. That went away but then returned a few months
later and coinciding with a stomach flu that was afflicting people.My
nephew's wife had it and said it lasted about 5 days. After 6 days my
wife made me got to the hospital. I agreed to go first thing the next
morning. That night it started to hurt. I went to the ER at about 6 am
that morning. There was no one else there so they saw me quickly. I was
admitted by 9 am and had surgery the next morning.

Post by Leonard Blaisdell
That's it. I didn't know I had a problem, but it was gone in a flash.
I overheard two medical professionals say, "His liver isn't that bad".
Well...that didn't help. I went right back to my old habits.

Why change now?

dsi1

2024-12-11 07:41:56 UTC

Post by Dave Smith
True, but decades of living with a bad gall bladder taught me to avoid
fatty pork.

I have the easiest gall bladder extraction story in history. I never,
ever had stomach aches. Then I had one. I rationalized that the problem
was my beer-soaked liver; then the pain disappeared by the next day.
Six months went by, and it happened again. It hurt more, so I went to
emergency to get the bad news about my liver. Six hours later, my gall
bladder was yanked. I demanded to spend the night in the hospital,
because I didn't want my wife to possibly deal with another emergency,
and they made it so.
That's it. I didn't know I had a problem, but it was gone in a flash.
I overheard two medical professionals say, "His liver isn't that bad".
Well...that didn't help. I went right back to my old habits.

Luckily, your liver isn't very important.

dsi1

2024-12-10 00:59:20 UTC

Well for me, I don't worry much on fats but pork belly is a bit too
much. Thanks though!

Americans don't care much for pork belly - unless it's bacon. I can't
handle too much fats either. All one has to do is know when to stop.

https://photos.app.goo.gl/FfKaVizrntQwqaRb8

Hank Rogers

2024-12-10 01:59:25 UTC

Well for me, I don't worry much on fats but pork belly is a bit too
much. Thanks though!

Americans don't care much for pork belly - unless it's bacon. I can't
handle too much fats either. All one has to do is know when to stop.
https://photos.app.goo.gl/FfKaVizrntQwqaRb8

Uncle, do da hawaiians eat pork belly?

Dave Smith

2024-12-10 02:03:10 UTC

Post by dsi1
Americans don't care much for pork belly - unless it's bacon. I can't
handle too much fats either. All one has to do is know when to stop.

I guess that explains why close to 25% of restaurants featured on Triple
D and similar Food Network shows feature pork belly. I can't think of
any cut of meat that gets as much coverage as pork belly.

dsi1

2024-12-10 07:13:12 UTC

Post by dsi1
Americans don't care much for pork belly - unless it's bacon. I can't
handle too much fats either. All one has to do is know when to stop.

I don't believe in television cooking shows. Most of the time, they're
just ridiculous. Dinner tonight was cabbage rolls. The head of cabbage
was dipped in boiling water until the leaves got soft. The leaves were
peeled off and boiled until somewhat translucent. Then they were stuffed
with a hamburger mixture and simmered in a tomato sauce. It's excellent.

https://photos.app.goo.gl/SxsRimfYiremN1W29

Dave Smith

2024-12-10 13:53:22 UTC

Post by Dave Smith
I guess that explains why close to 25% of restaurants featured on Triple
D and similar Food Network shows feature pork belly. I can't think of
any cut of meat that gets as much coverage as pork belly.

I don't believe in television cooking shows.

You don't believe in them? They are real.
Are you just averse to believing in them because they example of the
amount of time they spend dealing with the pork belly that you said
Americans aren't interested in?

dsi1

2024-12-10 15:56:48 UTC

I don't believe in television cooking shows.

Most Americans are interested in bacon - they aren't interested in pork
belly. Americans don't really deal with pork belly unless they're
Filipino, or Chinese, or Korean, or Okinawan.

Most Americans aren't interested in pork belly because it's considered
to be too fatty and Americans are fearful of fat. Just because you see
it on TV doesn't mean it's popular. OTOH, pork belly has gotten more
popular in the last 10 years or so in America. That's the younger
generation for you. Americans of my generation still consider it to be a
weird piece of meat.

I'm certainly interested in pork belly but don't spend a lot of time
cooking it. I like to order it in restaurants though.

https://photos.app.goo.gl/JooGJfTRyWvEYguY7

https://photos.app.goo.gl/8BAoY7VpuRM16kGk6

Jill McQuown

2024-12-11 01:10:05 UTC

I don't believe in television cooking shows.

Most Americans are interested in bacon - they aren't interested in pork
belly. Americans don't really deal with pork belly unless they're
Filipino, or Chinese, or Korean, or Okinawan.

(snipped)

Please stop with the misguided posts about "Americans".

Jill

dsi1

2024-12-11 02:06:49 UTC

I don't believe in television cooking shows.

Most Americans are interested in bacon - they aren't interested in pork
belly. Americans don't really deal with pork belly unless they're
Filipino, or Chinese, or Korean, or Okinawan.

(snipped)
Please stop with the misguided posts about "Americans".
Jill

What's the problem? You think I don't qualify as an American? I think
you're the one that's misguided.

clams casino

2024-12-11 18:52:45 UTC

I don't believe in television cooking shows.

Most Americans are interested in bacon - they aren't interested in pork
belly. Americans don't really deal with pork belly unless they're
Filipino, or Chinese, or Korean, or Okinawan.

(snipped)
Please stop with the misguided posts about "Americans".
Jill

What's the problem? You think I don't qualify as an American? I think
you're the one that's misguided.

I think the new kitty buzz has completely worn off.

¯\_(ツ)_/¯

Carol

2024-12-11 21:48:40 UTC

Post by Dave Smith
I guess that explains why close to 25% of restaurants
featured on Triple
D and similar Food Network shows feature pork belly. I
can't think of any cut of meat that gets as much coverage
as pork belly.

I don't believe in television cooking shows.

You don't believe in them? They are real.
Are you just averse to believing in them because they example
of the amount of time they spend dealing with the pork belly
that you said Americans aren't interested in?

Most Americans are interested in bacon - they aren't interested
in pork belly. Americans don't really deal with pork belly unless
they're Filipino, or Chinese, or Korean, or Okinawan.

(snipped)
Please stop with the misguided posts about "Americans".
Jill

What's the problem? You think I don't qualify as an American? I think
you're the one that's misguided.

David, you insert all sorts of things that are not true and you know it.

dsi1

2024-12-11 22:08:02 UTC

Post by Dave Smith
I guess that explains why close to 25% of restaurants
featured on Triple
D and similar Food Network shows feature pork belly. I
can't think of any cut of meat that gets as much coverage
as pork belly.

I don't believe in television cooking shows.

You don't believe in them? They are real.
Are you just averse to believing in them because they example
of the amount of time they spend dealing with the pork belly
that you said Americans aren't interested in?

Most Americans are interested in bacon - they aren't interested
in pork belly. Americans don't really deal with pork belly unless
they're Filipino, or Chinese, or Korean, or Okinawan.

(snipped)
Please stop with the misguided posts about "Americans".
Jill

What's the problem? You think I don't qualify as an American? I think
you're the one that's misguided.

David, you insert all sorts of things that are not true and you know it.

I call your bluff. Name one.

Jill McQuown

2024-12-11 23:23:59 UTC

Post by Dave Smith
I guess that explains why close to 25% of restaurants
featured on Triple
D and similar Food Network shows feature pork belly. I
can't think of any cut of meat that gets as much coverage
as pork belly.

I don't believe in television cooking shows.

You don't believe in them? They are real.
Are you just averse to believing in them because they example
of the amount of time they spend dealing with the pork belly
that you said Americans aren't interested in?

Most Americans are interested in bacon - they aren't interested
in pork belly. Americans don't really deal with pork belly unless
they're Filipino, or Chinese, or Korean, or Okinawan.

(snipped)
Please stop with the misguided posts about "Americans".
Jill

What's the problem? You think I don't qualify as an American? I think
you're the one that's misguided.

David, you insert all sorts of things that are not true and you know it.

I call your bluff. Name one.

"Most Americans are interested in bacon - they aren't interested
in pork belly. Americans don't really deal with pork belly unless
they're Filipino, or Chinese, or Korean, or Okinawan."

Back that up, David.

Jill

dsi1

2024-12-12 00:02:14 UTC

Post by Dave Smith
I guess that explains why close to 25% of restaurants
featured on Triple
D and similar Food Network shows feature pork belly. I
can't think of any cut of meat that gets as much coverage
as pork belly.

I don't believe in television cooking shows.

You don't believe in them? They are real.
Are you just averse to believing in them because they example
of the amount of time they spend dealing with the pork belly
that you said Americans aren't interested in?

Most Americans are interested in bacon - they aren't interested
in pork belly. Americans don't really deal with pork belly unless
they're Filipino, or Chinese, or Korean, or Okinawan.

(snipped)
Please stop with the misguided posts about "Americans".
Jill

What's the problem? You think I don't qualify as an American? I think
you're the one that's misguided.

David, you insert all sorts of things that are not true and you know it.

I call your bluff. Name one.

I would think that to be self-evident. Most of yoose people aren't
interested in pork belly. When was the last time you cooked up pork
belly? Do you have a favorite family recipe for pork belly? You might
but I doubt it - because most Americans aren't interested in pork belly.
My guess is that yoose guys think it's low class meat.

Just to clarify: the younger generation of Americans are more interested
in pork belly than the boomers ever were. The younger generation of
Americans are doing things with pork belly but they're not making
American bacon. They're making ethnic foods. The Mexicans love pork
belly too. We can't forget about the Mexicans.

Hank Rogers

2024-12-12 00:09:17 UTC

Post by Dave Smith
I guess that explains why close to 25% of restaurants
featured on Triple
D and similar Food Network shows feature pork belly. I
can't think of any cut of meat that gets as much coverage
as pork belly.

I don't believe in television cooking shows.

You don't believe in them? They are real.
Are you just averse to believing in them because they example
of the amount of time they spend dealing with the pork belly
that you said Americans aren't interested in?

Most Americans are interested in bacon - they aren't interested
in pork belly. Americans don't really deal with pork belly unless
they're Filipino, or Chinese, or Korean, or Okinawan.

(snipped)
Please stop with the misguided posts about "Americans".
Jill

What's the problem? You think I don't qualify as an American? I think
you're the one that's misguided.

David, you insert all sorts of things that are not true and you know it.

I call your bluff. Name one.

Why not ban this sorry bastard? He always gets your majesty's blood
pressure through the roof.

This man will destroy your highness, unless you ban the sorry fucker.

Gregory Morrow

2024-12-11 22:40:53 UTC

Post by Carol
David, you insert all sorts of things that are not true and you know it.

Oh the irony!
--
GM

Hank Rogers

2024-12-11 22:57:47 UTC

Post by Gregory Morrow

Post by Carol
David, you insert all sorts of things that are not true and you know it.

Oh the irony!
--
GM

They are both experts at pulling shit out of their ass and presenting it
as fact.

dsi1

2024-12-12 00:04:49 UTC

Post by Hank Rogers

Post by Gregory Morrow

Post by Carol
David, you insert all sorts of things that are not true and you know it.

Oh the irony!
--
GM

They are both experts at pulling shit out of their ass and presenting it
as fact.

As we all know, you do so love the ass and shit. How creepy is that?
Totally.

Jill McQuown

2024-12-11 23:18:30 UTC

Post by Dave Smith
I guess that explains why close to 25% of restaurants
featured on Triple
D and similar Food Network shows feature pork belly. I
can't think of any cut of meat that gets as much coverage
as pork belly.

I don't believe in television cooking shows.

You don't believe in them? They are real.
Are you just averse to believing in them because they example
of the amount of time they spend dealing with the pork belly
that you said Americans aren't interested in?

Most Americans are interested in bacon - they aren't interested
in pork belly. Americans don't really deal with pork belly unless
they're Filipino, or Chinese, or Korean, or Okinawan.

(snipped)
Please stop with the misguided posts about "Americans".
Jill

What's the problem? You think I don't qualify as an American? I think
you're the one that's misguided.

David, you insert all sorts of things that are not true and you know it.

According to David "Americans don't really deal with pork belly unless

Post by dsi1
they're Filipino, or Chinese, or Korean, or Okinawan." He's

obviously ignored the posts from people of non-Asian origins who have
said they tried pork belly and were not impressed. BTW, "America"
includes more than just the USA.

Jill

Hank Rogers

2024-12-12 00:06:19 UTC

Post by Dave Smith
I guess that explains why close to 25% of restaurants
featured on Triple
D and similar Food Network shows feature pork belly. I
can't think of any cut of meat that gets as much coverage
as pork belly.

I don't believe in television cooking shows.

You don't believe in them?Â They are real.
Are you just averse to believing in them because they example
of the amount of time they spend dealing with the pork belly
that you said Americans aren't interested in?

Most Americans are interested in bacon - they aren't interested
in pork belly. Americans don't really deal with pork belly unless
they're Filipino, or Chinese, or Korean, or Okinawan.

(snipped)
Please stop with the misguided posts about "Americans".
Jill

What's the problem? You think I don't qualify as an American? I think
you're the one that's misguided.

David, you insert all sorts of things that are not true and you know it.

According to David "Americans don't really deal with pork belly unless

Post by dsi1
they're Filipino, or Chinese, or Korean, or Okinawan." He's

obviously ignored the posts from people of non-Asian origins who have
said they tried pork belly and were not impressed. BTW, "America"
includes more than just the USA.
Jill

I believe it's time for your Majesty to jump carol and david's asses for
displeasing your royal Highness!

Long live Queen Quown!

clams casino

2024-12-11 18:48:11 UTC

I don't believe in television cooking shows.

Most Americans are interested in bacon - they aren't interested in pork
belly. Americans don't really deal with pork belly unless they're
Filipino, or Chinese, or Korean, or Okinawan.

(snipped)
Please stop with the misguided posts about "Americans".
Jill

He however IS an American, so please quit trying to control the beliefs
and experiences of others.

New kitten in home and yet still you rail at one and all here, it's
embarrassing frankly.

(⸝⸝⸝-﹏-⸝⸝⸝)

2024-12-11 21:12:33 UTC

I don't believe in television cooking shows.

You don't believe in them?Â They are real.
Are you just averse to believing in them because they example of the
amount of time they spend dealing with the pork belly that you said
Americans aren't interested in?

Most Americans are interested in bacon - they aren't interested in pork
belly. Americans don't really deal with pork belly unless they're
Filipino, or Chinese, or Korean, or Okinawan.

(snipped)
Please stop with the misguided posts about "Americans".
Jill

He however IS an American, so please quit trying to control the beliefs and
experiences of others.
New kitten in home and yet still you rail at one and all here, it's
embarrassing frankly.
(âžâžâž-ï¹-âžâžâž)

This is the truth! All that energy could be spent taking care of kitty the
cat, but you are wasting it on trolling. Very sad and the cat thinks so
too! =(

Cindy Hamilton

2024-12-10 16:28:02 UTC

I don't believe in television cooking shows.

In a statistical sense, he's not wrong. The sample is biased.

My biased sample says that 95% of the restaurants around here that
serve pork belly are Asian. The rest serve barbecue.

--
Cindy Hamilton

Jill McQuown

2024-12-11 01:07:29 UTC

Post by dsi1
Americans don't care much for pork belly - unless it's bacon. I can't
handle too much fats either. All one has to do is know when to stop.

You don't believe in cooking shows? Yet you love Youtube videos. I'm
not familiar with the cooking shows you mention constantly featuring
pork belly. Then again, most of the TV cooking shows I watch are on PBS.

As for the cabbage rolls, looks nice and you know you recently got that
idea here. Except the cooked rice should have been included *in* the
meat filling, not served on the side. :)

Jill

clams casino

2024-12-11 18:46:05 UTC

Post by dsi1
Americans don't care much for pork belly - unless it's bacon. I can't
handle too much fats either. All one has to do is know when to stop.

You don't believe in cooking shows? Yet you love Youtube videos.

Long form /entertainment/ vs. focused lessons - this confuses you?

I'm not familiar with the cooking shows you mention constantly featuring
pork belly. Then again, most of the TV cooking shows I watch are on PBS.

Then you have selectively filterd it out or you're lying.

You'll find pork belly on Ming Tsai, Steven Raichlen, The Mind of a
Chef, Epicurious, frankly all the stalwart PBS franchise shows.

As for the cabbage rolls, looks nice and you know you recently got that
idea here.

Oh my - so now you're claiming initial pwnership of this?

Except the cooked rice should have been included *in* the
meat filling, not served on the side. :)
Jill

Perhaps it was _both_ ever grok that one?

Can't you ever let down your buttress of snark and merely celebrate
shared culinary pleasures?

🤦🏼‍♀️ ( ｡ •̀ ⤙ •́ ｡ )

Cindy Hamilton

2024-12-10 10:09:20 UTC

Post by dsi1
Americans don't care much for pork belly - unless it's bacon. I can't
handle too much fats either. All one has to do is know when to stop.

Besides, what's not to love about bacon? Pork belly, salt, and smoke?

--
Cindy Hamilton

clams casino

2024-12-10 21:30:17 UTC

Post by dsi1
Americans don't care much for pork belly - unless it's bacon. I can't
handle too much fats either. All one has to do is know when to stop.

This is totally true!

2024-12-10 13:52:42 UTC

Well for me, I don't worry much on fats but pork belly is a bit too
much. Thanks though!

Americans don't care much for pork belly - unless it's bacon. I can't
handle too much fats either. All one has to do is know when to stop.
https://photos.app.goo.gl/FfKaVizrntQwqaRb8

Heavenly! Divine!

Michael Trew

2024-12-10 15:27:54 UTC

Well for me, I don't worry much on fats but pork belly is a bit too
much. Thanks though!

Americans don't care much for pork belly - unless it's bacon. I can't
handle too much fats either. All one has to do is know when to stop.
https://photos.app.goo.gl/FfKaVizrntQwqaRb8

That looks pretty good, although I can feel the heartburn without
tasting it, LOL

clams casino

2024-12-10 21:26:41 UTC

Well for me, I don't worry much on fats but pork belly is a bit too
much. Thanks though!

Americans don't care much for pork belly - unless it's bacon. I can't
handle too much fats either. All one has to do is know when to stop.
https://photos.app.goo.gl/FfKaVizrntQwqaRb8

I would stop at 2..or 3...yeah 3.

( ´ཀ` )

clams casino

2024-12-09 23:39:58 UTC

+1

You continue to peg the unctuosity meter...

🍝🥢♡ ༘*.ﾟ

The fatty bubbles in that broth say it all.

2024-12-10 13:42:16 UTC

That looks great!! =)

dsi1

2024-12-09 02:38:12 UTC

I watched the movie "Midway." It was okay, although it had the standard
Hollywood treatment of events.

2024-12-09 19:34:31 UTC

I watched the movie "Midway." It was okay, although it had the standard
Hollywood treatment of events.
http://youtu.be/KGIdQcLZ4dw

Exclusive - NEW YORK POST:

Person of interest in fatal shooting of UnitedHealthcare CEO Brian
Thompson ID’d as Luigi Mangione, an ex-Ivy League student

"On the Goodreads website, Mangione’s account shows quotes he
particularly likes ranging from Socrates to Bruce Lee — to wacky
anti-establishment Ted Kaczynski, the infamous “Unabomber’’ who
terrorized the country for nearly two decades by planting deadly bombs
before he was nabbed in 1996...

" Imagine a society that subjects people to conditions that make them
terribly unhappy then gives them the drugs to take away their
unhappiness,’’ Kaczynski wrote at one point in a quote liked by
Mangione...

“Science fiction - It is already happening to some extent in our own
society...

Instead of removing the conditions that make people depressed modern
society gives them antidepressant drugs...

In effect, antidepressants are a means of modifying an individual’s
internal state in such a way as to enable him to tolerate social
conditions that he would otherwise find intolerable..."

👽

--
GM

--

clams casino

2024-12-09 23:40:44 UTC

Post by gm