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What Are You Eating Today?

 
 
 
bilby said:
TV and credit cards said:
gmbteach said:
TV and credit cards said:
gmbteach said:
d_harp said:
This morning was a quintessential English-style breakfast—sausages, eggs, toast, and of course, a steaming cup of coffee to kickstart the day. There's something so satisfying about the hearty spread, especially when paired with a rich, aromatic coffee. Speaking of which, I've recently delved into exploring the world of coffee machines, and let me tell you, stumbling upon the best Nespresso machines has been a revelation. The convenience and quality they offer make mornings feel like a delightful ritual.
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A full English breakfast includes bacon, baked beans, mushrooms and a hash brown, and is usually served with tea!
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And some dark reddish mushy stuff that is completely unidentifiable even after eating it.
It was a bar in Kowloon before the Chinese took over. I was severely hungover and would have eaten anything.
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That might be whole canned tomatoes heated In a secret sauce. :)
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What kind of secret sauce? Never mind.
I think it was black/blood pudding. I'm sure it was harboring plenty of its own secrets.
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A "full English" breakfast isn't full without black pudding.
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How remiss of me.. of course!
 
When I was a kid I lived for a while an Italian uncle who married into the family, he liked to cook.

On Sunday the tomato sauce and meatballs started early in the mooring and simmered for hours filling the house with the aroma.

Left overs for the next day or two. Meatball sandwiches and reheated spaghetti. There is something about leftover spaghetti and sauce.
 
steve_bank said:
When I was a kid I lived for a while an Italian uncle who married into the family, he liked to cook.

On Sunday the tomato sauce and meatballs started early in the mooring and simmered for hours filling the house with the aroma.

Left overs for the next day or two. Meatball sandwiches and reheated spaghetti. There is something about leftover spaghetti and sauce.
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I made 'taco mince' in Cassie on Saturday and we had tortilla pie last night (really like a lasagna with two layers with mince and cheese between the tortillas) and tonight I had two tortillas with some mince in them wrapped up a bit like a burrito. Not traditional mexican food, but still delicious. I have one for serving of the mince so will probably have the same tomorrow night. Bilby is on lates, so he doesn't need dinner.
 
Years ago, there was a comedian who joked once, "You ever notice that bachelors eat stuff for dinner that don't go together? Like the other day, I asked my friend what he had for dinner, and he said, "corn and bacon". That applies to my dinner tonight... brocolli and popcorn.
 
This week I'll make a shoo-fly pie from an excellent recipe I found in a little booklet-style collection of Amish recipes. I bought it in scenic Intercourse, Pennsylvania. Shoo-fly pie is good hot from the oven or the next day from the refrigerator. Just be sure to have whipped cream on hand. God, it's good. Almost makes me want to change my name to Abner Schutzman and get me a buggy.
 
Just replace my old non stick pan with a new one.

My new quick breakfast.

Put vegetables and some greens in the pan on medium heat until they are hot. Not hi temp stir fry. No oil. Add in scrambled eggs and let the eggs cook .Tastes great plain without any seasoning. The pan cleans up with a paper towel and hot water.
 
Steve replaced his nonstick pan, Mrs E did the same a month or two ago.
At about the same time, I broke down and got a carbon steel pan, and spent a few weeks seasoning it. Finally put it to the test with an omelet - it was quite a thin egg mixture, and the pan is way bigger than the ns pan, but I was amazed how it just slid out.
My only “complaint” is that the carbon steel is such a crappy heat conductor, it needs to be fully heated to whatever temp is desired or it will develop hot spots- at least over gas. Other than that, I love how it behaves and how it handles various foods.
Anyone else using carbon steel pan(s)?
 
The pan I got is a ceramic coating with diamond dust. The first one lasted about 3 years.

As to ho dogs and mixing things.

Once in a while I buy a package of hot digs and put it the freezer. I work through it.

I cut one up and boil it with peppers and onions. Top with mustard, plain old Frenches yellow.

Cut up hot dog with diced pickles and sauerkraut, always topped with mustard.

A grilled cheese with a hot dog inside.

A hot dog ad potatoes, with mustard.

Hot dogs and eggs.
 
There’s another quarter pound of lobster tail in the fridge - left over from Mrs E’s Christmas dinner. Today she announced that her appetite is back to nonexistent. That’s unusual, and more than a little worrisome. But on the bright side, MORE FOR ME!!!
Yesterday’s lobster sandwich turned out so spectacular, I might try it again. Bisque sounds a lot harder, and I don’t see how it could be any better. 🤷‍♂️
 
Had to get up early for a meeting at the credit union so no time for breakfast. Very hungry on the way home so thought about fast food. Not in the mood for a crappy burger so I pulled into a Little Caesar's and got a Hot And Ready.
 
Elixir said:
There’s another quarter pound of lobster tail in the fridge - left over from Mrs E’s Christmas dinner. Today she announced that her appetite is back to nonexistent. That’s unusual, and more than a little worrisome. But on the bright side, MORE FOR ME!!!
Yesterday’s lobster sandwich turned out so spectacular, I might try it again. Bisque sounds a lot harder, and I don’t see how it could be any better. 🤷‍♂️
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I hope Mrs E is ok.
 
Elixir said:
Steve replaced his nonstick pan, Mrs E did the same a month or two ago.
At about the same time, I broke down and got a carbon steel pan, and spent a few weeks seasoning it. Finally put it to the test with an omelet - it was quite a thin egg mixture, and the pan is way bigger than the ns pan, but I was amazed how it just slid out.
My only “complaint” is that the carbon steel is such a crappy heat conductor, it needs to be fully heated to whatever temp is desired or it will develop hot spots- at least over gas. Other than that, I love how it behaves and how it handles various foods.
Anyone else using carbon steel pan(s)?
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Not really. I have a wok of indeterminate metal, which needs seasoning and if not cleaned and re-oiled, will rust.
I have a couple of non-stick pans for sautéing mushrooms, and a couple of stainless steel ones for steaks.

And I have Cassie the Le Creuset, which will get used tonight for a mild chicken curry.

I would love the whole Le Creuset range, which was recently for sale at Costco for $4500, and has 157 pieces… but I would have to throw everything out of my kitchen, and it’s red, not blue.
 
gmbteach said:
Elixir said:
Steve replaced his nonstick pan, Mrs E did the same a month or two ago.
At about the same time, I broke down and got a carbon steel pan, and spent a few weeks seasoning it. Finally put it to the test with an omelet - it was quite a thin egg mixture, and the pan is way bigger than the ns pan, but I was amazed how it just slid out.
My only “complaint” is that the carbon steel is such a crappy heat conductor, it needs to be fully heated to whatever temp is desired or it will develop hot spots- at least over gas. Other than that, I love how it behaves and how it handles various foods.
Anyone else using carbon steel pan(s)?
Click to expand...
Not really. I have a wok of indeterminate metal, which needs seasoning and if not cleaned and re-oiled, will rust.
I have a couple of non-stick pans for sautéing mushrooms, and a couple of stainless steel ones for steaks.

And I have Cassie the Le Creuset, which will get used tonight for a mild chicken curry.

I would love the whole Le Creuset range, which was recently for sale at Costco for $4500, and has 157 pieces… but I would have to throw everything out of my kitchen, and it’s red, not blue.
Click to expand...

We bought a heavy, stainless steel pan a few months ago and it's been fantastic. I guess it's a sign that you've become a real cook when you buy based on weight.

We also have a nice cast iron pan but rarely use it now since I became a vegetarian and after buying the stainless steel. It was great for steak, but we don't eat a lot of red meat anymore.

These days about 90% of what we do is baking or steaming so the pans don't get a lot of use.
 
For tonight, though, I'm just having sauteed perogies. I keep forgetting to buy sour cream to mix with some lovely dill for the sauce, so ranch will have to do. 😐 I'll make the soup in the next day or so.
 
I made a batch of what I laughingly call Mexican mince - please don't shoot me - its a poor imitation of true Mexican chilli type mince but I use it in a variety of ways. Last night Bilby and I had Mexican Tortilla Pie - a bit like a lasagna using tortilla's and cheese - not cheese sauce. Or for Nachos, or put into a stand and stuff tortilla, with some beans and cheese on top and baked in the oven.

This is my menu for a couple of days.
 
There is a peanut crisis !!!!

My grocery store is devoid of peanuts, apparently the crop was not good due to planting conditions.

I ofud a jar of peanuts in a Walgreens that wett fr around $6.00. Usually around $3.75.
 
I made some souped up baked tomatoes for Christmas, and they ended up sticking in our rotation:

- Cut desired number of Roma Tomatoes in Half, place in a 9 inch glass dish
- Rub each of them with garlic paste, drizzle with fish sauce and balsamic vinegar
- Season with salt/pepper/dried Cilantro and anything else you want
- Bake for 20 minutes at 425

Only about 5 minutes to prepare and they make a great side.

I also made a caramelized onion / carrot dish that turned out pretty well, and did us for both family dinners.
 
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