Tonight it will be the scalloped potatoes I mentioned a couple of
weeks ago. I peeled the potatoes last night and left them in a large
bowl of water. This morning I sliced them using a mandoline slicer.
It does a great job, but I'd be just as relaxed using a switchblade knife.
Yes, I use the guard to hold whatever I'm annihilating, but that blade is
still like a razor. Those sliced potatoes went back into a fresh bowl of
water to await further attention.

There's a package of cubed ham that will go in between all the potato
layers as well as cheese and a can of cream of mushroom soup and milk
mixture. Green beans and possibly a small skillet of cornbread will round
out this meal. There will be plenty of leftovers for a couple of more suppers.

What's cooking at your house??

On Tuesday, March 16, 2021 at 4:12:12 PM UTC-5, wrote:
> Tonight it will be the scalloped potatoes I mentioned a couple of
> weeks ago. I peeled the potatoes last night and left them in a large
> bowl of water. This morning I sliced them using a mandoline slicer.
> It does a great job, but I'd be just as relaxed using a switchblade knife.
> Yes, I use the guard to hold whatever I'm annihilating, but that blade is
> still like a razor. Those sliced potatoes went back into a fresh bowl of
> water to await further attention.
>
> There's a package of cubed ham that will go in between all the potato
> layers as well as cheese and a can of cream of mushroom soup and milk
> mixture. Green beans and possibly a small skillet of cornbread will round
> out this meal. There will be plenty of leftovers for a couple of more suppers.
>
> What's cooking at your house??


Stuffed pepper...

Yours sounds nice...

--
Best
Greg

On Tuesday, March 16, 2021 at 5:04:06 PM UTC-5, GM wrote:
>
> On Tuesday, March 16, 2021 at 4:12:12 PM UTC-5, wrote:
> >
> > What's cooking at your house??
> >
> Stuffed pepper...
>
> Greg
>
I love stuffed peppers minus the bell pepper.

(B U R P)

On 2021-03-16 7:06 p.m., wrote:
> On Tuesday, March 16, 2021 at 5:04:06 PM UTC-5, GM wrote:
>>
>> On Tuesday, March 16, 2021 at 4:12:12 PM UTC-5, wrote:
>>>
>>> What's cooking at your house??
>>>
>> Stuffed pepper...
>>
>> Greg
>>
> I love stuffed peppers minus the bell pepper.
>

I like green pepper in many forms, but I never could appreciate stuffed
peppers.


Supper here was beef and been tacos. I had made some refried beans,
sauteeing some chopped onion and garlic, about 1/3 can of ancho peppers
in adobo sauce and a can of black beans. I had some leftover very rare
beef tenderloin that I sliced up and tossed into a hot pan for a minute.
I made up some guacamole and pico de gallo, grated some cheese and
chopped up some cilantro. Most delicious leftovers I ever had.

On Tuesday, March 16, 2021 at 6:16:46 PM UTC-5, Dave Smith wrote:
>
> Supper here was beef and been tacos. I had made some refried beans,
> sauteeing some chopped onion and garlic, about 1/3 can of ancho peppers
> in adobo sauce and a can of black beans. I had some leftover very rare
> beef tenderloin that I sliced up and tossed into a hot pan for a minute.
> I made up some guacamole and pico de gallo, grated some cheese and
> chopped up some cilantro. Most delicious leftovers I ever had.
>
I like about half of what you had. I love refried beans but don't care for black
beans at all. I can't handle pico de gallo as it has that cilantro in it. Everything
else sounds yummy, though.

On 2021-03-16 7:23 p.m., wrote:
> On Tuesday, March 16, 2021 at 6:16:46 PM UTC-5, Dave Smith wrote:
>>
>> Supper here was beef and been tacos. I had made some refried beans,
>> sauteeing some chopped onion and garlic, about 1/3 can of ancho peppers
>> in adobo sauce and a can of black beans. I had some leftover very rare
>> beef tenderloin that I sliced up and tossed into a hot pan for a minute.
>> I made up some guacamole and pico de gallo, grated some cheese and
>> chopped up some cilantro. Most delicious leftovers I ever had.
>>
> I like about half of what you had. I love refried beans but don't care for black
> beans at all. I can't handle pico de gallo as it has that cilantro in it. Everything
> else sounds yummy, though.
>


Well there you go. I like black beans, and I was surprised to find that
my wife, who always avoided legumes, really likes them. She also learned
to like cilantro.

On 3/16/2021 7:06 PM, wrote:
> On Tuesday, March 16, 2021 at 5:04:06 PM UTC-5, GM wrote:
>>
>> On Tuesday, March 16, 2021 at 4:12:12 PM UTC-5, wrote:
>>>
>>> What's cooking at your house??
>>>
>> Stuffed pepper...
>>
>> Greg
>>
> I love stuffed peppers minus the bell pepper.
>
> (B U R P)
>

Better with red peppers. I don't get the burp that way.

On Tue, 16 Mar 2021 14:12:02 -0700 (PDT), "
> wrote:

>
>Tonight it will be the scalloped potatoes I mentioned a couple of
>weeks ago. I peeled the potatoes last night and left them in a large
>bowl of water. This morning I sliced them using a mandoline slicer.
>It does a great job, but I'd be just as relaxed using a switchblade knife.

You never said you were from Brooklyn. Mine are at the bottom of my
socks drawer with the zip guns. 1950s Mercury
antennas made the best zip gun barrels.

>Yes, I use the guard to hold whatever I'm annihilating, but that blade is
>still like a razor. Those sliced potatoes went back into a fresh bowl of
>water to await further attention.
>
>There's a package of cubed ham that will go in between all the potato
>layers as well as cheese and a can of cream of mushroom soup and milk
>mixture. Green beans and possibly a small skillet of cornbread will round
>out this meal. There will be plenty of leftovers for a couple of more suppers.
>
>What's cooking at your house??

On Tue, 16 Mar 2021 16:23:12 -0700 (PDT), "
> wrote:

>On Tuesday, March 16, 2021 at 6:16:46 PM UTC-5, Dave Smith wrote:
>>
>> Supper here was beef and been tacos. I had made some refried beans,
>> sauteeing some chopped onion and garlic, about 1/3 can of ancho peppers
>> in adobo sauce and a can of black beans. I had some leftover very rare
>> beef tenderloin that I sliced up and tossed into a hot pan for a minute.
>> I made up some guacamole and pico de gallo, grated some cheese and
>> chopped up some cilantro. Most delicious leftovers I ever had.
>>
>I like about half of what you had. I love refried beans but don't care for black
>beans at all. I can't handle pico de gallo as it has that cilantro in it. Everything
>else sounds yummy, though.

Black beans are my favourite beans. I don't know if I'd have bothered
to try them if it wasn't for RFC.

--
The real Bruce posts with Eternal September

On Tue, 16 Mar 2021 14:12:02 -0700 (PDT),
wrote:

> What's cooking at your house??

Argentine red shrimp scampi

https://i.postimg.cc/wv7JBrym/Argent...p-Scampi-2.jpg

-sw

On Tue, 16 Mar 2021 19:52:15 -0400, Sheldon Martin wrote:

> On Tue, 16 Mar 2021 14:12:02 -0700 (PDT), "
> > wrote:
>
>>
>>Tonight it will be the scalloped potatoes I mentioned a couple of
>>weeks ago. I peeled the potatoes last night and left them in a large
>>bowl of water. This morning I sliced them using a mandoline slicer.
>>It does a great job, but I'd be just as relaxed using a switchblade knife.
>
> You never said you were from Brooklyn. Mine are at the bottom of my
> socks drawer with the zip guns. 1950s Mercury
> antennas made the best zip gun barrels.

Sheldon Katz - the midget Jewish greaser car vandal from Brooklyn.

-sw

On Tue, 16 Mar 2021 19:16:39 -0400, Dave Smith wrote:

> Supper here was beef and been tacos. I had made some refried beans,
> sauteeing some chopped onion and garlic, about 1/3 can of ancho peppers
> in adobo sauce...

I've never seen such a product. Did you chipotles?

-sw

On Tuesday, March 16, 2021 at 1:33:56 PM UTC-10, Dave Smith wrote:
> On 2021-03-16 7:23 p.m., wrote:
> > On Tuesday, March 16, 2021 at 6:16:46 PM UTC-5, Dave Smith wrote:
> >>
> >> Supper here was beef and been tacos. I had made some refried beans,
> >> sauteeing some chopped onion and garlic, about 1/3 can of ancho peppers
> >> in adobo sauce and a can of black beans. I had some leftover very rare
> >> beef tenderloin that I sliced up and tossed into a hot pan for a minute.
> >> I made up some guacamole and pico de gallo, grated some cheese and
> >> chopped up some cilantro. Most delicious leftovers I ever had.
> >>
> > I like about half of what you had. I love refried beans but don't care for black
> > beans at all. I can't handle pico de gallo as it has that cilantro in it. Everything
> > else sounds yummy, though.
> >
> Well there you go. I like black beans, and I was surprised to find that
> my wife, who always avoided legumes, really likes them. She also learned
> to like cilantro.

I think black beans are trending these days. I like 'em too. I don't know why. They just taste like beans to me. I've had the peppers in adobo sauce. They are interesting. On this rock, "adobo" means something completely different.

https://panlasangpinoy.com/filipino-...-adobo-recipe/

On 2021-03-16 10:19 p.m., Sqwertz wrote:
> On Tue, 16 Mar 2021 19:16:39 -0400, Dave Smith wrote:
>
>> Supper here was beef and been tacos. I had made some refried beans,
>> sauteeing some chopped onion and garlic, about 1/3 can of ancho peppers
>> in adobo sauce...
>
> I've never seen such a product. Did you chipotles?

I stand corrected.... they were chipotle peppers in adobo sauce.

On Tuesday, March 16, 2021 at 5:12:12 PM UTC-4, wrote:
> Tonight it will be the scalloped potatoes I mentioned a couple of
> weeks ago. I peeled the potatoes last night and left them in a large
> bowl of water. This morning I sliced them using a mandoline slicer.
> It does a great job, but I'd be just as relaxed using a switchblade knife.
> Yes, I use the guard to hold whatever I'm annihilating, but that blade is
> still like a razor. Those sliced potatoes went back into a fresh bowl of
> water to await further attention.
>
> There's a package of cubed ham that will go in between all the potato
> layers as well as cheese and a can of cream of mushroom soup and milk
> mixture.

What, no garlic?

I've only made scalloped potatoes two ways:

1. When I was a kid, from the Betty Crocker box
2. With a white sauce made from scratch

I've seen a recipe where you basically simmer the potatoes in
light cream, which forms the basis of the sauce. Intriguing,
but it sounds too fatty for me.

> Green beans and possibly a small skillet of cornbread will round
> out this meal. There will be plenty of leftovers for a couple of more suppers.
>
> What's cooking at your house??

Not much is cooking. I had a salad with red-wine vinaigrette and a
piece of garlic bread with cheese melted onto it.

Cindy Hamilton

On Tuesday, March 16, 2021 at 7:23:15 PM UTC-4, wrote:
> On Tuesday, March 16, 2021 at 6:16:46 PM UTC-5, Dave Smith wrote:
> >
> > Supper here was beef and been tacos. I had made some refried beans,
> > sauteeing some chopped onion and garlic, about 1/3 can of ancho peppers
> > in adobo sauce and a can of black beans. I had some leftover very rare
> > beef tenderloin that I sliced up and tossed into a hot pan for a minute.
> > I made up some guacamole and pico de gallo, grated some cheese and
> > chopped up some cilantro. Most delicious leftovers I ever had.
> >
> I like about half of what you had. I love refried beans but don't care for black
> beans at all. I can't handle pico de gallo as it has that cilantro in it. Everything
> else sounds yummy, though.

If you make your own pico de gallo (as Dave did), you can leave out the cilantro.

Cindy Hamilton

On Wednesday, March 17, 2021 at 4:41:35 AM UTC-4, Cindy Hamilton wrote:
> On Tuesday, March 16, 2021 at 7:23:15 PM UTC-4, wrote:
> > On Tuesday, March 16, 2021 at 6:16:46 PM UTC-5, Dave Smith wrote:
> > >
> > > Supper here was beef and been tacos. I had made some refried beans,
> > > sauteeing some chopped onion and garlic, about 1/3 can of ancho peppers
> > > in adobo sauce and a can of black beans. I had some leftover very rare
> > > beef tenderloin that I sliced up and tossed into a hot pan for a minute.
> > > I made up some guacamole and pico de gallo, grated some cheese and
> > > chopped up some cilantro. Most delicious leftovers I ever had.
> > >
> > I like about half of what you had. I love refried beans but don't care for black
> > beans at all. I can't handle pico de gallo as it has that cilantro in it. Everything
> > else sounds yummy, though.
>
> If you make your own pico de gallo (as Dave did), you can leave out the cilantro.

With mayo, mustard and relish, that is great on hamburgers.

On 3/16/2021 5:12 PM, wrote:
>
> Tonight it will be the scalloped potatoes I mentioned a couple of
> weeks ago. I peeled the potatoes last night and left them in a large
> bowl of water. This morning I sliced them using a mandoline slicer.
> It does a great job, but I'd be just as relaxed using a switchblade knife.

Yes, I can see you owning a switchblade knife. lol

> Yes, I use the guard to hold whatever I'm annihilating, but that blade is
> still like a razor. Those sliced potatoes went back into a fresh bowl of
> water to await further attention.
>
> There's a package of cubed ham that will go in between all the potato
> layers as well as cheese and a can of cream of mushroom soup and milk
> mixture. Green beans and possibly a small skillet of cornbread will round
> out this meal. There will be plenty of leftovers for a couple of more suppers.

Sounds good. Similar to a "cottage pie" as with ingredients especially
if you add the green beans to the dish.

On 3/16/2021 8:40 PM, Bruce wrote:
> On Tue, 16 Mar 2021 16:23:12 -0700 (PDT), "
> > wrote:
>
>> On Tuesday, March 16, 2021 at 6:16:46 PM UTC-5, Dave Smith wrote:
>>>
>>> Supper here was beef and been tacos. I had made some refried beans,
>>> sauteeing some chopped onion and garlic, about 1/3 can of ancho peppers
>>> in adobo sauce and a can of black beans. I had some leftover very rare
>>> beef tenderloin that I sliced up and tossed into a hot pan for a minute.
>>> I made up some guacamole and pico de gallo, grated some cheese and
>>> chopped up some cilantro. Most delicious leftovers I ever had.
>>>
>> I like about half of what you had. I love refried beans but don't care for black
>> beans at all. I can't handle pico de gallo as it has that cilantro in it. Everything
>> else sounds yummy, though.
>
> Black beans are my favourite beans. I don't know if I'd have bothered
> to try them if it wasn't for RFC.

I like black beans mashed and used for one of the ingredients in burritoes.

On Tuesday, March 16, 2021 at 11:12:12 AM UTC-10, wrote:
> Tonight it will be the scalloped potatoes I mentioned a couple of
> weeks ago. I peeled the potatoes last night and left them in a large
> bowl of water. This morning I sliced them using a mandoline slicer.
> It does a great job, but I'd be just as relaxed using a switchblade knife..
> Yes, I use the guard to hold whatever I'm annihilating, but that blade is
> still like a razor. Those sliced potatoes went back into a fresh bowl of
> water to await further attention.
>
> There's a package of cubed ham that will go in between all the potato
> layers as well as cheese and a can of cream of mushroom soup and milk
> mixture. Green beans and possibly a small skillet of cornbread will round
> out this meal. There will be plenty of leftovers for a couple of more suppers.
>
> What's cooking at your house??

We had steak. It was grilled on a Korean grill on a butane stove. I haven't used the grill before and it performed great. How was it able to sear the steak with so little oil and without splattering? Perhaps it is some kind of Korean magic. The pan has a granite/Maifan coating, not a Teflon or ceramic coating. You should use a little oil on this coating. I think the pan has a double wall construction that reduces the heat transfer to the surface. This is probably to protect the cooking surface. I normally wouldn't cook at such a reduced temperature but it seems to work fine.

https://photos.app.goo.gl/URDnLG8byYYqz5HL8
https://photos.app.goo.gl/DE3ScMULoe9v7cnN9

On Wednesday, March 17, 2021 at 3:39:30 AM UTC-5, Cindy Hamilton wrote:
>
> What, no garlic?
>
Nah, this recipe from a set of ancient "Southern Living" cookbooks did not call
for garlic. It's tasty enough without that addition.
>
> I've only made scalloped potatoes two ways:
>
> 1. When I was a kid, from the Betty Crocker box
>
I've ever eaten those.
>
> 2. With a white sauce made from scratch
>
This recipe did not call for a white sauce. Just milk and cream of mushroom
soup.
>
> I've seen a recipe where you basically simmer the potatoes in
> light cream, which forms the basis of the sauce. Intriguing,
> but it sounds too fatty for me.
>
> Cindy Hamilton
>
I recall seeing a recipe demonstration on "America's Test Kitchen/Cooks
Country" where they simmered the potatoes in cream. Duchess or Light
House potatoes or something similar to that if I'm remembering correctly.

On Wednesday, March 17, 2021 at 7:09:35 AM UTC-5, bruce bowser wrote:
>
> On Wednesday, March 17, 2021 at 4:41:35 AM UTC-4, Cindy Hamilton wrote:
>
> > If you make your own pico de gallo (as Dave did), you can leave out the cilantro.
>
> With mayo, mustard and relish, that is great on hamburgers.
>
All of that slopped on a burger sounds stomach churning.

On Wed, 17 Mar 2021 10:18:36 -0400, Gary > wrote:

>On 3/16/2021 8:40 PM, Bruce wrote:
>> On Tue, 16 Mar 2021 16:23:12 -0700 (PDT), "
>> > wrote:
>>
>>> On Tuesday, March 16, 2021 at 6:16:46 PM UTC-5, Dave Smith wrote:
>>>>
>>>> Supper here was beef and been tacos. I had made some refried beans,
>>>> sauteeing some chopped onion and garlic, about 1/3 can of ancho peppers
>>>> in adobo sauce and a can of black beans. I had some leftover very rare
>>>> beef tenderloin that I sliced up and tossed into a hot pan for a minute.
>>>> I made up some guacamole and pico de gallo, grated some cheese and
>>>> chopped up some cilantro. Most delicious leftovers I ever had.
>>>>
>>> I like about half of what you had. I love refried beans but don't care for black
>>> beans at all. I can't handle pico de gallo as it has that cilantro in it. Everything
>>> else sounds yummy, though.
>>
>> Black beans are my favourite beans. I don't know if I'd have bothered
>> to try them if it wasn't for RFC.
>
>I like black beans mashed and used for one of the ingredients in burritoes.

They already taste good to me when I pan fry them in a bit of oil and
add some salt. Black bean tempeh is also great.

--
The real Bruce posts with Eternal September

On Wednesday, March 17, 2021 at 9:15:07 AM UTC-5, Gary wrote:
>
> Sounds good. Similar to a "cottage pie" as with ingredients especially
> if you add the green beans to the dish.
>
Good grief, absolutely n.o.t.h.i.n.g. like cottage pie. Not even close.

On Wednesday, March 17, 2021 at 10:15:07 AM UTC-4, Gary wrote:
> On 3/16/2021 5:12 PM, wrote:
> >
> > Tonight it will be the scalloped potatoes I mentioned a couple of
> > weeks ago. I peeled the potatoes last night and left them in a large
> > bowl of water. This morning I sliced them using a mandoline slicer.
> > It does a great job, but I'd be just as relaxed using a switchblade knife.
>
> Yes, I can see you owning a switchblade knife. lol

Damn skippy! With the two or three half-cracks in here walking around? I welcome any woman in here to carry mace and a knife. in case one of us shows up in person !!

On Tuesday, March 16, 2021 at 8:32:34 PM UTC-5, Sqwertz wrote:
>
> On Tue, 16 Mar 2021 14:12:02 -0700 (PDT),
> wrote:
> >
> > What's cooking at your house??
> >
> Argentine red shrimp scampi
>
> https://i.postimg.cc/wv7JBrym/Argent...p-Scampi-2.jpg
>
> -sw
>
Oh WOW! That looks fabulous!!

On Wednesday, March 17, 2021 at 2:25:39 PM UTC-4, wrote:
> On Wednesday, March 17, 2021 at 3:39:30 AM UTC-5, Cindy Hamilton wrote:
> >
> > What, no garlic?
> >
> Nah, this recipe from a set of ancient "Southern Living" cookbooks did not call
> for garlic. It's tasty enough without that addition.
> >
> > I've only made scalloped potatoes two ways:
> >
> > 1. When I was a kid, from the Betty Crocker box
> >
> I've ever eaten those.
> >
> > 2. With a white sauce made from scratch
> >
> This recipe did not call for a white sauce. Just milk and cream of mushroom
> soup.

Cream of mushroom soup is basically a very thick white sauce with mushrooms
in it.

Cindy Hamilton

On Wednesday, March 17, 2021 at 3:34:18 PM UTC-4, Cindy Hamilton wrote:
> On Wednesday, March 17, 2021 at 2:25:39 PM UTC-4, wrote:
> > On Wednesday, March 17, 2021 at 3:39:30 AM UTC-5, Cindy Hamilton wrote:
> > >
> > > What, no garlic?
> > >
> > Nah, this recipe from a set of ancient "Southern Living" cookbooks did not call
> > for garlic. It's tasty enough without that addition.
> > >
> > > I've only made scalloped potatoes two ways:
> > >
> > > 1. When I was a kid, from the Betty Crocker box
> > >
> > I've ever eaten those.
> > >
> > > 2. With a white sauce made from scratch
> > >
> > This recipe did not call for a white sauce. Just milk and cream of mushroom
> > soup.
> Cream of mushroom soup is basically a very thick white sauce with mushrooms
> in it.

That's tastes great over chicken fried steak! I wonder if cream of chicken is the same sauce only with diced chicken instead of the mushrooms.

On Tue, 16 Mar 2021 20:32:20 -0500, Sqwertz >
wrote:

>On Tue, 16 Mar 2021 14:12:02 -0700 (PDT),
>wrote:
>
>> What's cooking at your house??
>
>Argentine red shrimp scampi
>
>https://i.postimg.cc/wv7JBrym/Argent...p-Scampi-2.jpg
>
>-sw

I would eat that anytime.
Janet US

On 3/17/2021 2:31 PM, wrote:
> On Wednesday, March 17, 2021 at 9:15:07 AM UTC-5, Gary wrote:
>>
>> Sounds good. Similar to a "cottage pie" as with ingredients especially
>> if you add the green beans to the dish.
>>
> Good grief, absolutely n.o.t.h.i.n.g. like cottage pie. Not even close.

Similiar ingredients, love.
Meat, veggies, gravy, potatoes.
That's all I said.

bruce bowser wrote:
> Cindy Hamilton wrote:
>> Cream of mushroom soup is basically a very thick white sauce with mushrooms
>> in it.
>
> That's tastes great over chicken fried steak!
> I wonder if cream of chicken is the same sauce only with diced
chicken instead of the mushrooms.

The two combined is the ultimate soup gravy. I used to do that...one can
of each. Eventually, Campbells learned about that combo and started
making a can of condensed mushroom and chicken soup.

Don't know if they still sell that but the combination is good.