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Keepin' it simple
Â* So tonight it's grilled country style ribs and baked potatoes (on the
grill) withÂ* sides of canned southern style white beans and a green salad . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
Keepin' it simple
On 10/20/2018 7:00 PM, Terry Coombs wrote:
> Â* So tonight it's grilled country style ribs and baked potatoes (on the > grill) withÂ* sides of canned southern style white beans and a green salad . > Sounds good. :) Did you marinate the country style ribs or use a dry rub? I usually marinate them. Jill |
Keepin' it simple
Terry Coombs wrote:
> Â* So tonight it's grilled country style ribs and baked potatoes (on > the grill) withÂ* sides of canned southern style white beans and a > green salad . For us it was trout, rice, mustard greens and roasted carrots. Nothing to scream home about but we liked it! |
Keepin' it simple
"cshenk" > wrote in message
... > Terry Coombs wrote: > >>  So tonight it's grilled country style ribs and baked potatoes (on >> the grill) with sides of canned southern style white beans and a >> green salad . > > For us it was trout, rice, mustard greens and roasted carrots. Nothing > to scream home about but we liked it! Sounds good to me. Cheri |
Keepin' it simple
On Sat, 20 Oct 2018 19:23:12 -0500, cshenk wrote:
> Terry Coombs wrote: > >> * So tonight it's grilled country style ribs and baked potatoes (on >> the grill) with* sides of canned southern style white beans and a >> green salad . > > For us it was trout, rice, mustard greens and roasted carrots. Nothing > to scream home about but we liked it! It sure sounds a lot better than that awful-sounding slop your crock pots regurgitate. |
Keepin' it simple
Fava Ben wrote:
> On Sat, 20 Oct 2018 19:23:12 -0500, cshenk wrote: > > > Terry Coombs wrote: > > > >> * So tonight it's grilled country style ribs and baked potatoes (on > >> the grill) with* sides of canned southern style white beans and a > >> green salad . > > > > For us it was trout, rice, mustard greens and roasted carrots. > > Nothing to scream home about but we liked it! > > It sure sounds a lot better than that awful-sounding slop your crock > pots regurgitate. aioie hits again with spam.... |
Keepin' it simple
On 10/20/2018 6:21 PM, jmcquown wrote:
> On 10/20/2018 7:00 PM, Terry Coombs wrote: >> Â*Â* So tonight it's grilled country style ribs and baked potatoes (on >> the grill) withÂ* sides of canned southern style white beans and a >> green salad . >> > Sounds good. :)Â* Did you marinate the country style ribs or use a dry > rub?Â* I usually marinate them. > > Jill Â* Marinated about 2 1/2 hours in white wine and season salt . They wuz very tasty ! -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
Keepin' it simple
Cheri wrote:
> "cshenk" > wrote in message > ... > > Terry Coombs wrote: > > > > >  So tonight it's grilled country style ribs and baked potatoes > > > (on the grill) with sides of canned southern style white beans > > > and a green salad . > > > > For us it was trout, rice, mustard greens and roasted carrots. > > Nothing to scream home about but we liked it! > > Sounds good to me. > > Cheri It was! Today for lunch is a simple southern pulled pork. I made a big one about 3 weeks ago and froze the excess. Fresh bread will be ready this afternoon but the pulled pork will go on the last of the last baking buns from Wednesday. I did up a fairly traditional savory type of cole slaw to go with it. (Savory, not sweet, no sugar added). Dinner so far is shaping up to be a sort of mostly vegetarian goulash. Yup, checked the crisper first! I know, I'm odd in that but it works for us well. This one will be a stove top as the crockpot space is in use with some red sauce developing on low. Some of the red sauce will go as the base for the 'goulash' while the rest is tucked away for the remainder of the week and some reduced for pizza sauce (on the stove). I'm sorry if my 'goulash' is not traditional at all. Perhaps another name might match better? 3 yellow summer squash 3 green summer squash 2 largish onions 2 cups diced eggplant 1lb mustard greens 3 small baby bok choy 3 largish carrots 2C navy white beans in the natural bean soup with a little ham 5C of my red sauce above 2 small turnips 8oz Okra ~6oz King Oyster mushroom, diced fine Spices to be decided later Will be about 13C volume. We'll have 1.5C each for 4.5C or a remaining 2 meals or so for us 3 that will go for lunches or a dinner during the week. |
Keepin' it simple
Terry Coombs wrote:
> On 10/20/2018 6:21 PM, jmcquown wrote: > > On 10/20/2018 7:00 PM, Terry Coombs wrote: > > > Â*Â* So tonight it's grilled country style ribs and baked potatoes > > > (on the grill) withÂ* sides of canned southern style white beans > > > and a green salad . > > > > > Sounds good. :)Â* Did you marinate the country style ribs or use a > > dry rub?Â* I usually marinate them. > > > > Jill > > Â* Marinated about 2 1/2 hours in white wine and season salt . They > wuz very tasty ! I like that! I have an aversion to use of much wine cooking, but that's an old roomate im my college years. She'd actually add 2 cups of wine to a dish and all you could taste was the wine. IE, she didnt use it as a simple marinade. |
Keepin' it simple
On 10/21/2018 11:21 AM, cshenk wrote:
> Terry Coombs wrote: > >> On 10/20/2018 6:21 PM, jmcquown wrote: >>> On 10/20/2018 7:00 PM, Terry Coombs wrote: >>>> Â*Â* So tonight it's grilled country style ribs and baked potatoes >>>> (on the grill) withÂ* sides of canned southern style white beans >>>> and a green salad . >>>> >>> Sounds good. :)Â* Did you marinate the country style ribs or use a >>> dry rub?Â* I usually marinate them. >>> >>> Jill >> >> Â* Marinated about 2 1/2 hours in white wine and season salt . They >> wuz very tasty ! > > I like that! I have an aversion to use of much wine cooking, but > that's an old roomate im my college years. She'd actually add 2 cups > of wine to a dish and all you could taste was the wine. IE, she didnt > use it as a simple marinade. > I agree, wine should be used sparingly and not overpower the dish. Even in a marinade, sometimes. I have an aversion to adding salt to what is mostly a wine marinade. Might as well just use the "cooking wine" that's sold next to vinegar in the grocery store. JMHO, of course. Jill |
Keepin' it simple
jmcquown wrote:
> On 10/21/2018 11:21 AM, cshenk wrote: > > Terry Coombs wrote: > > > > > On 10/20/2018 6:21 PM, jmcquown wrote: > > > > On 10/20/2018 7:00 PM, Terry Coombs wrote: > >>>> Â*Â* So tonight it's grilled country style ribs and baked potatoes > > > > > (on the grill) withÂ* sides of canned southern style white > > > > > beans and a green salad . > > > > > > > > > Sounds good. :)Â* Did you marinate the country style ribs or use > > > > a dry rub?Â* I usually marinate them. > > > > > > > > Jill > > > > >> Â* Marinated about 2 1/2 hours in white wine and season salt . They > > > wuz very tasty ! > > > > I like that! I have an aversion to use of much wine cooking, but > > that's an old roomate im my college years. She'd actually add 2 > > cups of wine to a dish and all you could taste was the wine. IE, > > she didnt use it as a simple marinade. > > > I agree, wine should be used sparingly and not overpower the dish. > Even in a marinade, sometimes. > > I have an aversion to adding salt to what is mostly a wine marinade. > Might as well just use the "cooking wine" that's sold next to vinegar > in the grocery store. JMHO, of course. > > Jill With the exception of Mirin at times, I use very little wine in cooking. It's not bad to use it, but the memory of that roomate kinda wreaked it for me. Took me years to accept 'greens' as well because of the high vinegar uses in the south. I actually love Mustard greens but none of the southern USA preparations where the liquid is pretty much just soaking them in vinegar. BLECH. |
Keepin' it simple
On 10/21/2018 10:12 AM, cshenk wrote:
> With the exception of Mirin at times, I use very little wine in > cooking. Agree. My recipe fer minestrone only calls fer 3/4 C fer almost 5 qts. > I actually love Mustard greens but > none of the southern USA preparations where the liquid is pretty much > just soaking them in vinegar. I don't use vinegar. I use chicken stock, instead. I finally mastered the "Greens That Will Rule the World", recipe that I had at a Thanksgiving dinner I ate, in Oakland. I also toss in a couple strip o' bacon, before I start cooking the greens. Greens NEED some kinda pork fat (no wine, although I may jes try a white). ;) nb |
Keepin' it simple
On 10/21/2018 10:21 AM, cshenk wrote:
> Terry Coombs wrote: > >> On 10/20/2018 6:21 PM, jmcquown wrote: >>> On 10/20/2018 7:00 PM, Terry Coombs wrote: >>>> Â*Â* So tonight it's grilled country style ribs and baked potatoes >>>> (on the grill) withÂ* sides of canned southern style white beans >>>> and a green salad . >>>> >>> Sounds good. :)Â* Did you marinate the country style ribs or use a >>> dry rub?Â* I usually marinate them. >>> >>> Jill >> Â* Marinated about 2 1/2 hours in white wine and season salt . They >> wuz very tasty ! > I like that! I have an aversion to use of much wine cooking, but > that's an old roomate im my college years. She'd actually add 2 cups > of wine to a dish and all you could taste was the wine. IE, she didnt > use it as a simple marinade. > Â* The wine is to help tenderize mostly . It adds flavor , but the wine is meant to accentuate the flavor of the dish , not drown it . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
Keepin' it simple
cshenk wrote:
> > > 3 yellow summer squash > 3 green summer squash > 2 largish onions > 2 cups diced eggplant > 1lb mustard greens > 3 small baby bok choy > 3 largish carrots > 2C navy white beans in the natural bean soup with a little ham > 5C of my red sauce above > 2 small turnips > 8oz Okra > ~6oz King Oyster mushroom, diced fine > Spices to be decided later > > Will be about 13C volume. We'll have 1.5C each for 4.5C or a remaining > 2 meals or so for us 3 that will go for lunches or a dinner during the > week. What's with all the precisely measured amounts for your meals. Doesn't anyone there ever ask for seconds? Sounds like prison meals...this is what you get and that's all. Imo, meals shouldn't be so scientific unless all of you are on strict diets. Maybe you are? |
Keepin' it simple
cshenk wrote:
> > I have an aversion to use of much wine cooking, but > that's an old roomate im my college years. She'd actually add 2 cups > of wine to a dish and all you could taste was the wine. IE, she didnt > use it as a simple marinade. Agree - that's too much wine. I see on cooking shows occasionally where someone will add some bourbon to a dish. I watch them upend a bottle and add almost a cup to some side dish. Arrghhh! I cook with bourbon occasionally and it's very strong. I measure mine in teaspoons, not cups of... |
Keepin' it simple
"cshenk" > wrote in message
... > Cheri wrote: > >> "cshenk" > wrote in message >> ... >> > Terry Coombs wrote: >> > >> > >  So tonight it's grilled country style ribs and baked potatoes >> > > (on the grill) with sides of canned southern style white beans >> > > and a green salad . >> > >> > For us it was trout, rice, mustard greens and roasted carrots. >> > Nothing to scream home about but we liked it! >> >> Sounds good to me. >> >> Cheri > > It was! > > Today for lunch is a simple southern pulled pork. I made a big one > about 3 weeks ago and froze the excess. Fresh bread will be ready this > afternoon but the pulled pork will go on the last of the last baking > buns from Wednesday. I did up a fairly traditional savory type of cole > slaw to go with it. (Savory, not sweet, no sugar added). > > Dinner so far is shaping up to be a sort of mostly vegetarian goulash. > Yup, checked the crisper first! I know, I'm odd in that but it works > for us well. This one will be a stove top as the crockpot space is in > use with some red sauce developing on low. > > Some of the red sauce will go as the base for the 'goulash' while the > rest is tucked away for the remainder of the week and some reduced for > pizza sauce (on the stove). > > I'm sorry if my 'goulash' is not traditional at all. Perhaps another > name might match better? > > 3 yellow summer squash > 3 green summer squash > 2 largish onions > 2 cups diced eggplant > 1lb mustard greens > 3 small baby bok choy > 3 largish carrots > 2C navy white beans in the natural bean soup with a little ham > 5C of my red sauce above > 2 small turnips > 8oz Okra > ~6oz King Oyster mushroom, diced fine > Spices to be decided later It all sounds good to me, in our family we call hamburger, red sauce, and macaroni, goulash but I'm sure there are many different types. I love pulled pork sandwiches and cole slaw so that sounds excellent. I got some reduced lamb chops, so I will have that with a salad. DH will have ham, Rice-A-Roni (requested) and veggies for dinner. Lentils for lunch. Cheri |
Keepin' it simple
"cshenk" > wrote in message
... > Terry Coombs wrote: > >> On 10/20/2018 6:21 PM, jmcquown wrote: >> > On 10/20/2018 7:00 PM, Terry Coombs wrote: >> > >   So tonight it's grilled country style ribs and baked potatoes >> > > (on the grill) with sides of canned southern style white beans >> > > and a green salad . >> > > >> > Sounds good. :) Did you marinate the country style ribs or use a >> > dry rub? I usually marinate them. >> > >> > Jill >> >>  Marinated about 2 1/2 hours in white wine and season salt . They >> wuz very tasty ! > > I like that! I have an aversion to use of much wine cooking, but > that's an old roomate im my college years. She'd actually add 2 cups > of wine to a dish and all you could taste was the wine. IE, she didnt > use it as a simple marinade. I've never cared for wine in cooking, though I have used a bottle of beer in stew often, I prefer broth in place of the wine. I'm not a wine drinker though which probably makes a difference. Cheri |
Keepin' it simple
On Sun, 21 Oct 2018 11:51:31 -0400, jmcquown >
wrote: >On 10/21/2018 11:21 AM, cshenk wrote: >> Terry Coombs wrote: >> >>> On 10/20/2018 6:21 PM, jmcquown wrote: >>>> On 10/20/2018 7:00 PM, Terry Coombs wrote: >>>>> ** So tonight it's grilled country style ribs and baked potatoes >>>>> (on the grill) with* sides of canned southern style white beans >>>>> and a green salad . >>>>> >>>> Sounds good. :)* Did you marinate the country style ribs or use a >>>> dry rub?* I usually marinate them. >>>> >>>> Jill >>> >>> * Marinated about 2 1/2 hours in white wine and season salt . They >>> wuz very tasty ! >> >> I like that! I have an aversion to use of much wine cooking, but >> that's an old roomate im my college years. She'd actually add 2 cups >> of wine to a dish and all you could taste was the wine. IE, she didnt >> use it as a simple marinade. >> >I agree, wine should be used sparingly and not overpower the dish. Even >in a marinade, sometimes. > >I have an aversion to adding salt to what is mostly a wine marinade. >Might as well just use the "cooking wine" that's sold next to vinegar in >the grocery store. JMHO, of course. > >Jill Many of the ingredients I use in marinades already contain enough salt, like soy sauce, ketchup, hosien sauce... pimento stuffed olives and some of the juice works well for chicken with rice and beans. |
Keepin' it simple
On 2018-10-21 9:51 AM, jmcquown wrote:
> On 10/21/2018 11:21 AM, cshenk wrote: >> Terry Coombs wrote: >> >>> On 10/20/2018 6:21 PM, jmcquown wrote: >>>> On 10/20/2018 7:00 PM, Terry Coombs wrote: >>>>> Â*Â*Â* So tonight it's grilled country style ribs and baked potatoes >>>>> (onÂ* the grill) withÂ* sides of canned southern style white beans >>>>> and aÂ* green salad . >>>>> >>>> Sounds good. :)Â* Did you marinate the country style ribs or use a >>>> dryÂ* rub?Â* I usually marinate them. >>>> >>>> Jill >>> >>> Â*Â* Marinated about 2 1/2 hours in white wine and season salt . They >>> wuz very tasty ! >> >> I like that!Â* I have an aversion to use of much wine cooking, but >> that's an old roomate im my college years.Â* She'd actually add 2 cups >> of wine to a dish and all you could taste was the wine.Â* IE, she didnt >> use it as a simple marinade. >> > I agree, wine should be used sparingly and not overpower the dish.Â* Even > in a marinade, sometimes. > > I have an aversion to adding salt to what is mostly a wine marinade. > Might as well just use the "cooking wine" that's sold next to vinegar in > the grocery store.Â* JMHO, of course. > > Jill I rarely cook without wine (either in the dish or my glass). However, the amount in a dish can vary from a splash to 2/3 of a bottle. |
Keepin' it simple
Gary wrote:
> cshenk wrote: > > > > > > 3 yellow summer squash > > 3 green summer squash > > 2 largish onions > > 2 cups diced eggplant > > 1lb mustard greens > > 3 small baby bok choy > > 3 largish carrots > > 2C navy white beans in the natural bean soup with a little ham > > 5C of my red sauce above > > 2 small turnips > > 8oz Okra > > ~6oz King Oyster mushroom, diced fine > > Spices to be decided later > > > > Will be about 13C volume. We'll have 1.5C each for 4.5C or a > > remaining 2 meals or so for us 3 that will go for lunches or a > > dinner during the week. > > What's with all the precisely measured amounts for your meals. > Doesn't anyone there ever ask for seconds? Sounds like prison > meals...this is what you get and that's all. > > Imo, meals shouldn't be so scientific unless all of you are on > strict diets. Maybe you are? It's not precisely measured at all, more of a guideline. In fact, we ended up having this over rice so used about 1 cup rice each and have a peach cobbler for dessert (best name for it, a soda bread with peach dish) I have been asked before for a sense of volume is all, so tend to give it. It relates to other asking about USA general over eating threads and I grant, most USA folks do over eat hence our weight epidemic. We actually I think eat a larger 'volume' than most but it's more vegetable based. With PLENTY of leftovers for 2 more meals, we had about 2.5 cups of rice and vegetable bean stew each and about 1-1.5 cups each of peach pie due out of the oven shortly. |
Keepin' it simple
On 10/21/2018 12:12 PM, cshenk wrote:
> I actually love Mustard greens but > none of the southern USA preparations where the liquid is pretty much > just soaking them in vinegar. BLECH. That would be BLECH. A little bit of white vinegar (a splash or two) is added to the cooking water in a deep pot. I've never had greens (mustard, turnip, or collards) that were literally *soaked* in vinegar. Jill |
Keepin' it simple
On Saturday, October 20, 2018 at 1:00:00 PM UTC-10, Terry Coombs wrote:
> Â* So tonight it's grilled country style ribs and baked potatoes (on the > grill) withÂ* sides of canned southern style white beans and a green salad . > > -- > Snag > Yes , I'm old > and crochety - and armed . > Get outta my woods ! I always keep it simple because I have only about a half hour to work with. Last night I made seared ahi with chili/garlic sauce on top of wasabi coleslaw. This was served with cold tofu and two types of kim chee. https://www.amazon.com/photos/share/...TdugAKruljjm43 |
Keepin' it simple
On 10/21/2018 5:27 PM, dsi1 wrote:
> On Saturday, October 20, 2018 at 1:00:00 PM UTC-10, Terry Coombs wrote: >> Â* So tonight it's grilled country style ribs and baked potatoes (on the >> grill) withÂ* sides of canned southern style white beans and a green salad . >> >> -- >> Snag >> Yes , I'm old >> and crochety - and armed . >> Get outta my woods ! > I always keep it simple because I have only about a half hour to work with. Last night I made seared ahi with chili/garlic sauce on top of wasabi coleslaw. This was served with cold tofu and two types of kim chee. > > https://www.amazon.com/photos/share/...TdugAKruljjm43 Â* I couldn't live like that ... I often cook dishes that require extended prep times - though often a lot of that is wait time . Time is a luxury , and I really enjoy being retired . What I want , when I want .. I think sometimes that irritates my wife . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
Keepin' it simple
On Sunday, October 21, 2018 at 5:27:26 PM UTC-5, dsi1 wrote:
> On Saturday, October 20, 2018 at 1:00:00 PM UTC-10, Terry Coombs wrote: > > Â* So tonight it's grilled country style ribs and baked potatoes (on the > > grill) withÂ* sides of canned southern style white beans and a green salad . > > > > -- > > Snag > > Yes , I'm old > > and crochety - and armed . > > Get outta my woods ! > > I always keep it simple because I have only about a half hour to work with. Last night I made seared ahi with chili/garlic sauce on top of wasabi coleslaw. This was served with cold tofu and two types of kim chee. > > https://www.amazon.com/photos/share/...TdugAKruljjm43 I LOVE delicious things I can make, eat and clean up after in an hour. And I have several snacks I love! Healthy and filling! Like the banana, avocado and banana nut ice cream on it and I usually drizzle with Hershey's Syrup but my male Indian housemate who makes a wicked Goat Biryini had some Nutella so I made him one too and we tried it with Nutella! YUM ON STEROIDS!!! John Kuthe... |
Keepin' it simple
Cheri wrote:
> "cshenk" > wrote in message > ... > > Cheri wrote: > > > >>"cshenk" > wrote in message > > > ... > >>> Terry Coombs wrote: > > > > > >>> >  So tonight it's grilled country style ribs and baked potatoes > >>> > (on the grill) with sides of canned southern style white beans > >>> > and a green salad . > > > > > >>> For us it was trout, rice, mustard greens and roasted carrots. > >>> Nothing to scream home about but we liked it! > > > > > > Sounds good to me. > > > > > > Cheri > > > > It was! > > > > Today for lunch is a simple southern pulled pork. I made a big one > > about 3 weeks ago and froze the excess. Fresh bread will be ready > > this afternoon but the pulled pork will go on the last of the last > > baking buns from Wednesday. I did up a fairly traditional savory > > type of cole slaw to go with it. (Savory, not sweet, no sugar > > added). > > > > Dinner so far is shaping up to be a sort of mostly vegetarian > > goulash. Yup, checked the crisper first! I know, I'm odd in that > > but it works for us well. This one will be a stove top as the > > crockpot space is in use with some red sauce developing on low. > > > > Some of the red sauce will go as the base for the 'goulash' while > > the rest is tucked away for the remainder of the week and some > > reduced for pizza sauce (on the stove). > > > > I'm sorry if my 'goulash' is not traditional at all. Perhaps > > another name might match better? > > > > 3 yellow summer squash > > 3 green summer squash > > 2 largish onions > > 2 cups diced eggplant > > 1lb mustard greens > > 3 small baby bok choy > > 3 largish carrots > > 2C navy white beans in the natural bean soup with a little ham > > 5C of my red sauce above > > 2 small turnips > > 8oz Okra > > ~6oz King Oyster mushroom, diced fine > > Spices to be decided later > > It all sounds good to me, in our family we call hamburger, red sauce, > and macaroni, goulash but I'm sure there are many different types. I > love pulled pork sandwiches and cole slaw so that sounds excellent. I > got some reduced lamb chops, so I will have that with a salad. DH > will have ham, Rice-A-Roni (requested) and veggies for dinner. > Lentils for lunch. > > Cheri What is your lentl recipe? I have been poking at them recently for a quick cooking side dish. |
Keepin' it simple
notbob wrote:
> On 10/21/2018 10:12 AM, cshenk wrote: > > > With the exception of Mirin at times, I use very little wine in > > cooking. > > Agree. > > My recipe fer minestrone only calls fer 3/4 C fer almost 5 qts. > > > I actually love Mustard greens but > > none of the southern USA preparations where the liquid is pretty > > much just soaking them in vinegar. > > I don't use vinegar. I use chicken stock, instead. > > I finally mastered the "Greens That Will Rule the World", recipe that > I had at a Thanksgiving dinner I ate, in Oakland. I also toss in a > couple strip o' bacon, before I start cooking the greens. Greens > NEED some kinda pork fat (no wine, although I may jes try a white). > ;) > > nb Might be I'd like your version! |
Keepin' it simple
On Sunday, October 21, 2018 at 11:40:04 AM UTC-5, notbob wrote:
> > I finally mastered the "Greens That Will Rule the World", recipe that I > had at a Thanksgiving dinner I ate, in Oakland. I also toss in a couple > strip o' bacon, before I start cooking the greens. Greens NEED some > kinda pork fat (no wine, although I may jes try a white). ;) > > nb > I thought everyone knew that to have tasty greens you MUST have some sort of 'pork' seasoning. That would be either bacon grease, a strip or two of bacon, or a smoked ham hock. Without that addition to the cooking water all you have cooked is a bunch of greens that will taste akin to cooked lawn clippings. |
Keepin' it simple
Gary wrote:
> cshenk wrote: > > > > I have an aversion to use of much wine cooking, but > > that's an old roomate im my college years. She'd actually add 2 > > cups of wine to a dish and all you could taste was the wine. IE, > > she didnt use it as a simple marinade. > > Agree - that's too much wine. I see on cooking shows occasionally > where someone will add some bourbon to a dish. I watch them upend > a bottle and add almost a cup to some side dish. Arrghhh! I cook > with bourbon occasionally and it's very strong. I measure mine in > teaspoons, not cups of... I have a bread recipe that uses bourbon but it uses 2TS or so. Works well at that level. |
Keepin' it simple
On Sun, 21 Oct 2018 18:20:36 -0700 (PDT), "
> wrote: >On Sunday, October 21, 2018 at 11:40:04 AM UTC-5, notbob wrote: >> >> I finally mastered the "Greens That Will Rule the World", recipe that I >> had at a Thanksgiving dinner I ate, in Oakland. I also toss in a couple >> strip o' bacon, before I start cooking the greens. Greens NEED some >> kinda pork fat (no wine, although I may jes try a white). ;) >> >> nb >> >I thought everyone knew that to have tasty greens you MUST have some sort >of 'pork' seasoning. That would be either bacon grease, a strip or two >of bacon, or a smoked ham hock. This rule only applies to descendants of Count Dracula. |
Keepin' it simple
|
Keepin' it simple
On Sunday, October 21, 2018 at 8:39:14 PM UTC-5, Brice wrote:
> > On Sun, 21 Oct 2018 18:20:36 -0700 (PDT), " > > wrote: > > >I thought everyone knew that to have tasty greens you MUST have some sort > >of 'pork' seasoning. That would be either bacon grease, a strip or two > >of bacon, or a smoked ham hock. > > This rule only applies to descendants of Count Dracula. > Come here and let bite your, er, ah, um, let me whisper in your ear. |
Keepin' it simple
On Sunday, October 21, 2018 at 8:48:40 PM UTC-5, cshenk wrote:
> > wrote: > > > I thought everyone knew that to have tasty greens you MUST have some > > sort of 'pork' seasoning. That would be either bacon grease, a strip > > or two of bacon, or a smoked ham hock. Without that addition to the > > cooking water all you have cooked is a bunch of greens that will > > taste akin to cooked lawn clippings. > > Not everyone is making them southern style. There are other ways to > cook them. > Ok, that's good. Give me a recipe for other ways to cook them. I'm always up for other treatments for greens. |
Citation, please? (WAS: Keepin' it simple)
On 10/21/2018 12:12 PM, cshenk wrote:
> Took me years to accept 'greens' as well because of > the high vinegar uses in the south. I actually love Mustard greens but > none of the southern USA preparations where the liquid is pretty much > just soaking them in vinegar. I've never had any type of "southern USA" greens (mustard, turnip or collard) that were literally soaked in vinegar. A splash or two of vinegar is added to the cooking water. Lemon juice would work just as well. It's mostly added to retain the colour of the greens as they cook down. :) I can't say I'm a "greens" expert but I never heard of soaking green leafy vegetables in vinegar. Doing so would certainly put me off wanting to eat them. Jill |
Keepin' it simple
On Sun, 21 Oct 2018 18:54:52 -0700 (PDT), "
> wrote: >On Sunday, October 21, 2018 at 8:39:14 PM UTC-5, Brice wrote: >> >> On Sun, 21 Oct 2018 18:20:36 -0700 (PDT), " >> > wrote: >> >> >I thought everyone knew that to have tasty greens you MUST have some sort >> >of 'pork' seasoning. That would be either bacon grease, a strip or two >> >of bacon, or a smoked ham hock. >> >> This rule only applies to descendants of Count Dracula. >> >Come here and let bite your, er, ah, um, let me whisper in your ear. lol |
Keepin' it simple
On Sun, 21 Oct 2018 10:26:30 -0700, "Cheri" >
wrote: >"cshenk" > wrote in message ... >> Cheri wrote: >> >>> "cshenk" > wrote in message >>> ... >>> > Terry Coombs wrote: >>> > >>> > >  So tonight it's grilled country style ribs and baked potatoes >>> > > (on the grill) with sides of canned southern style white beans >>> > > and a green salad . >>> > >>> > For us it was trout, rice, mustard greens and roasted carrots. >>> > Nothing to scream home about but we liked it! >>> >>> Sounds good to me. >>> >>> Cheri >> >> It was! >> >> Today for lunch is a simple southern pulled pork. I made a big one >> about 3 weeks ago and froze the excess. Fresh bread will be ready this >> afternoon but the pulled pork will go on the last of the last baking >> buns from Wednesday. I did up a fairly traditional savory type of cole >> slaw to go with it. (Savory, not sweet, no sugar added). >> >> Dinner so far is shaping up to be a sort of mostly vegetarian goulash. >> Yup, checked the crisper first! I know, I'm odd in that but it works >> for us well. This one will be a stove top as the crockpot space is in >> use with some red sauce developing on low. >> >> Some of the red sauce will go as the base for the 'goulash' while the >> rest is tucked away for the remainder of the week and some reduced for >> pizza sauce (on the stove). >> >> I'm sorry if my 'goulash' is not traditional at all. Perhaps another >> name might match better? >> >> 3 yellow summer squash >> 3 green summer squash >> 2 largish onions >> 2 cups diced eggplant >> 1lb mustard greens >> 3 small baby bok choy >> 3 largish carrots >> 2C navy white beans in the natural bean soup with a little ham >> 5C of my red sauce above >> 2 small turnips >> 8oz Okra >> ~6oz King Oyster mushroom, diced fine >> Spices to be decided later > >It all sounds good to me, in our family we call hamburger, red sauce, and >macaroni, goulash but I'm sure there are many different types. Goulash is a Hungarian dish with stewed meat and paprika. But, of course, that's before you guys perfected it and made it with hamburgers :) |
Keepin' it simple
"Brice" > wrote in message
> Goulash is a Hungarian dish with stewed meat and paprika. But, of > course, that's before you guys perfected it and made it with > hamburgers :) There is Hungarian Goulash and American Goulash, of course ours is much improved. ;-) Cheri |
Keepin' it simple
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Keepin' it simple
cshenk wrote:
> > With PLENTY of leftovers for 2 more meals, we had about 2.5 cups of > rice and vegetable bean stew each and about 1-1.5 cups each of peach > pie due out of the oven shortly. "1-1.5 cups each of peach pie" lol Such a funny description of dessert, imo. Never seen *that* on a restaurant menu. heh heh Is that how you describe a slice of peach pie or did you make individual pies in ramekins, measured out exactly ? Ps - what was the weight in ounces or grams of all that? :-o ;) |
Keepin' it simple
Janet wrote:
> > In article >, says... > > > > "Brice" > wrote in message > > > > > Goulash is a Hungarian dish with stewed meat and paprika. But, of > > > course, that's before you guys perfected it and made it with > > > hamburgers :) > > > > > > There is Hungarian Goulash and American Goulash, of course ours is much > > improved. ;-) > > American goulash is as great as Trump and Spam. > Hungary and the rest of the world are just jealous. > > Janet UK I am 25% Hungarian which is completely worthless info. The USA fixes or wants to fix everything in the world. That seems to be our biggest problem and why so many hate us. That said, don't screw with us too much... We still carry the biggest stick, like it or not. :) |
Keepin' it simple
On Monday, October 22, 2018 at 8:06:55 AM UTC-4, Janet wrote:
> In article >, says... > > > > "Brice" > wrote in message > > > > > Goulash is a Hungarian dish with stewed meat and paprika. But, of > > > course, that's before you guys perfected it and made it with > > > hamburgers :) > > > > > > There is Hungarian Goulash and American Goulash, of course ours is much > > improved. ;-) > > American goulash is as great as Trump and Spam. > Hungary and the rest of the world are just jealous. > > Janet UK Considering the etymology of "goulash" traces back to the Hungarian word for "herdsman", the real question should be: Is your goulash made out of real herdsmen? Cindy Hamilton |
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