Would someone please eat my...

[fifty5]

Ooh, Eff, I want to try that too. And something else I've heard of, bubble and squeak?

Perdita

That depends upon leftovers - but I'll try to make sure they happen while you're here.

For those who don't know - B&S is basically leftover mashed spuds, plus whatever other vegetables didn't get eaten, re-heated in a frying pan the next day. Great with bacon, sausages, pork chops, etc. etc.

Eff (adequate fry-cook)

Edited to say: two days isn't going to be enough to satisfy your culinery curiosity, P. Ya gunna have to tell me your preferences!

F

 

[OhMissScarlett]

Sorry, Miss S, but I'm afraid we all get away with what we can get away with - unless there's something in it for us (and I include the ladies in that, while acknowledging that they can't get away with as much as we blokes do).

Call his bluff! Don't let him get away with it...
RH always seems a bit too far right to me in principle. In practical details he does hit the nail on the head!

Take water with you.

Eff

I agree, RH seemed an astute observer of humans most of the time.

Oh, and I try to call the bf's bluff and not let him get away with too much. I should've picked a man far less bull-headed, but that's my own damn fault. I'm sure the same can be said for me most of the time.

 

[fifty5]

I agree, RH seemed an astute observer of humans most of the time.

Oh, and I try to call the bf's bluff and not let him get away with too much. I should've picked a man far less bull-headed, but that's my own damn fault. I'm sure the same can be said for me most of the time.

IMHO, remembering one's own faults makes it a damn sight easier to live with another flawed human being.

Eff (for whom that's worked for decades)

 

[Guest]

escargot in mushroom caps nestled in a bed of stuffing..

much mo better than ...


OKRA
sorry... but still eeeewwww

 

[Guest]

OKRA sorry... but still eeeewwww

I'm with ya, Vellala. P.

 

[OhMissScarlett]

escargot in mushroom caps nestled in a bed of stuffing..

much mo better than ...


OKRA
sorry... but still eeeewwww

I'll eat any sort of mushroom caps. Yum!

I don't know what I'm making tonight, the SO showed up with the leg of a deer that some guy gave him. I told him to put it in the deep freeze. I'm not cooking that thing. Not that I have a pot that big anyway. I think I'll just eat some chicken noodle soup and try to forget that there's an animal's whole leg shoved in with the popsicles and extra bread.

 

[carsonshepherd]

I'll eat any sort of mushroom caps. Yum!

I don't know what I'm making tonight, the SO showed up with the leg of a deer that some guy gave him. I told him to put it in the deep freeze. I'm not cooking that thing. Not that I have a pot that big anyway. I think I'll just eat some chicken noodle soup and try to forget that there's an animal's whole leg shoved in with the popsicles and extra bread.

Yeah, and you'd better not cook it up and tell me it's pork chops like my dad!!!!

 

[OhMissScarlett]

Yeah, and you'd better not cook it up and tell me it's pork chops like my dad!!!!

I know I'm a witch, but I don't have a muthufuckin' cauldron to cook it in.

 

[fifty5]

Yeah, and you'd better not cook it up and tell me it's pork chops like my dad!!!!

Your dad's a pork chop?



Eff

 

[carsonshepherd]

Your dad's a pork chop?



Eff

Okay, okay "Like my dad DID once in 1987" or whenever it was. Jeez!

 

[OhMissScarlett]

Mmm, this sounds good. A very attractive man told me if I could make this for him, that he'd worship me like a goddess forever.
Who am I to deny him that? So, I promptly went and found this recipe.


Jalapeno and Garlic Cornbread

1/4 cup bacon grease, vegetable oil or shortening
2 cups cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups buttermilk
1 large egg, lightly beaten
5 tablespoons melted unsalted butter
2 tablespoons minced jalapeno
Roasted garlic, recipe follows

Preheat the oven temperature to 450 degrees F.
Place the bacon grease in a 10-inch black cast-iron skillet and swirl to coat the sides and bottom evenly. Place skillet in the oven to heat.

In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well.

In another small bowl combine the buttermilk, egg, melted butter, jalapenos, and mashed roasted garlic. Add to dry ingredients and stir to combine.

Remove the hot skillet from the oven and carefully swirl to evenly distribute the hot grease. Quickly pour the cornmeal batter into the skillet and bake until firm and golden brown on top, 25 to 30 minutes. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot, with butter on the side.


hot stuff

 

[SlickTony]

This is also the woman that nailed the Christmas tree stand(with the fully decorated tree inside) to the floor of our mobile home so that it would stop falling over all the time.

I can relate to that. For years, I made sure to have a swag lamp hook in the ceiling at a point over the Christmas tree, and I would anchor the tree to the hook. This is on account of a Siamese cat we had when I was coming up who, her first Christmas in our house, took it into her head to climb the Christmas tree. It had been put up and decorated and everything. Before anybody even had time to holler "Tim-berrrrrrrrr...!" down it came in all its glory. Scared the bejasus out of all of us, the cat included. She never did it again, but when my husband and I had our first Christmas together, we also had a cat. And I remembered that disastrous experience with Ophelia and that's the solution I came up with. However, none of my cats ever tried to climb the tree. Mostly they preferred to just lounge decoratively under it, as if they were one of the presents. Well, there was the time that I wrapped up a package of fancy Hawaiian coffee beans that I'd gotten my husband at World Market, Ziba was so intrigued by it, she opened it up and I had to hide it in the cabinet...

That mac and cheese recipe sounds similar to mine, except I've never tried it with eggs, nor sour cream. I dunno about the eggs, but if they really work...and the sour cream sounds like a good idea. What I usually do is make a bechamel sauce and put in as much cheese at it will absorb. And I use the sharpest Cheddar I can get.

Miss Scarlett, what you need to do with that deer leg is to marinate it in mojo criollo, and cook the thing at a fairly low temperature for a good long while. Mojo improves practically any meat that's put into it, and you'll avoid the toughness you sometimes get with venison. You're so lucky!

 

[The_Fool]

I'll eat any sort of mushroom caps. Yum!

I don't know what I'm making tonight, the SO showed up with the leg of a deer that some guy gave him. I told him to put it in the deep freeze. I'm not cooking that thing. Not that I have a pot that big anyway. I think I'll just eat some chicken noodle soup and try to forget that there's an animal's whole leg shoved in with the popsicles and extra bread.

The best way to cook that venison is to debone it and pop it in the crockpot for about 80 gazillion hours. Then shred it and use some really good barbeque sauce, then crock it some more.

Mushroom caps and/or Escargot sounds pretty damn appetizin' as well...

Sometime ask me about the racoons that were in MY freezer...

 

[BlackShanglan]

The best thing to do with a nice leg of venison is to mail it to any horses you might know.

Grind it like any ground beef. It's delicious. Make venison pasties. Or Bambiburgers. Or chili - very nice chili that. Or chunk it, roll it flour seasoned with thyme, salt, and pepper, smother it in onions, carrots, and wine, and bake it for a couple of hours. It's all good.

My mother's recipe for macaroni and cheese has seen lots of wear and tear. I was a vegetarian for five years and it became a regular part of our Thanksgiving dinner. It had sour cream, grated cheese (no sauce), Worcestershire sauce and sauteed diced onions. Damn. I think I need to go make some ...

 

[The_Fool]

The best thing to do with a nice leg of venison is to mail it to any horses you might know.

Grind it like any ground beef. It's delicious. Make venison pasties. Or Bambiburgers. Or chili - very nice chili that. Or chunk it, roll it flour seasoned with thyme, salt, and pepper, smother it in onions, carrots, and wine, and bake it for a couple of hours. It's all good.

My mother's recipe for macaroni and cheese has seen lots of wear and tear. I was a vegetarian for five years and it became a regular part of our Thanksgiving dinner. It had sour cream, grated cheese (no sauce), Worcestershire sauce and sauteed diced onions. Damn. I think I need to go make some ...

The best thing about ground venison (other than the taste)? No grease....

 

[OhMissScarlett]

Thanks to everyone for all their great ideas for the deer leg. Usually I make a TexMex chili with whatever venison I happen to get. Every male member of my family has a freezer full of it at any given time.

This is the chili recipe I swiped from Emeril's site and it's become a favorite within our family:

1/4 cup vegetable oil
1 1/2 pounds boneless venison rump, cut into 1/2-inch cubes
1/2 pound ground venison, or ground pork
1 tablespoon Essence, recipe follows
2 cups chopped yellow onions
2 tablespoons minced garlic
2 to 3 large jalapenos, seeded and minced, to taste
3 tablespoons chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 (15 1/2-ounce) can crushed tomatoes and their juices
1 (12-ounce) bottle beer
1 1/2 cups beef stock
2 tablespoons masa harina
1/4 cup water
1/4 cup chopped fresh cilantro leaves

In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Essence, and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.
In a small bowl, dissolve the masa in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.


Come to think of it, this would go great with the cornbread recipe from above. Damn this diet!

Oh, and The_Fool must remember to tell us all about the raccoons in his freezer.

Tony, I'll have to tell my mom about your lamp hook idea for the Christmas tree, this may save her some hammering this year.

 

[carsonshepherd]

Yeek. I could never make chili with that many ingredients.

As promised, here's that potato casserole. Poetically called, "Potato Casserole." I'm a real corn fed lad because I love anything containing Campbell's Cream of Anything soup. This recipe was given to me by an old southern lady... Great stuff.

2 lb bag frozen hasbrowns
1 stick margarine, melted (reserve half for top)
1/2 cup chopped onion
10 oz grated Cheddar
1 can cream of chicken soup
1 tsp salt
1/2 tsp pepper
1 cup sour cream
breadcrumbs.

Mix all ingredients ina big bowl, except half of the melted margarine and breadcrumbs. Put in large, greased cassrole. Sprinkle with crumbs and melted margarine. Bake 1 hour, 10 minutes in 350 degree oven.

You could make this with tater tots as well, I bet. I looooovvve Tater Tots (drool). I'm gonna go eat leftovers right now

 

[OhMissScarlett]

I make those potatoes for just about every family gathering. We call them "Party Potatoes" but I've heard them called just about everything else you can think of. Some people put Cornflakes on top instead of breadcrumbs.

 

[carsonshepherd]

What about Tater Tots?

 

[LadyJeanne]

Tater tots! Yes! The best my high school cafeteria had to offer.

Damn, those were good.

 

[OhMissScarlett]

What about Tater Tots?

Yeah yeah. There's another one you can do with green beans, tater tots, mushroom soup ,and cheddar cheese on top.

 

[BlackShanglan]

It's a cold rainy day here

And I crave ...

Short Ribs and White Beans

1 pound (roughly) meaty beef short ribs
2 cans white beans or navy beans
1 carrot
2 ribs celery
1 medium onion
A tomato or two if you have them
Red wine
1 beef boullion cube
seasoning: thyme, bay leaf, pepper
olive oil


Grind some pepper over the ribs and brown them in a tablespoon or two of olive oil over a medium-high heat. Put them in an over-proof dish with a lid. Chop up the veggies and saute them until they are just beginning to soften a little, then smother the ribs with them. Add thyme and several bay leaves, then pour over wine, crumble on a boullion cube, and add water until it's about halfway up the meat - enough that it won't boil dry.

Cover and place in a 350 degree oven. Bake about an hour and a half to two hours, or until the meat is perfectly tender. Check about every half hour to make sure the liquid hasn't boiled out. Serve with the resulting gravy drizzled over.

 

[OhMissScarlett]

Re: It's a cold rainy day here

And I crave ...

Short Ribs and White Beans

1 pound (roughly) meaty beef short ribs
2 cans white beans or navy beans
1 carrot
2 ribs celery
1 medium onion
A tomato or two if you have them
Red wine
1 beef boullion cube
seasoning: thyme, bay leaf, pepper
olive oil


Grind some pepper over the ribs and brown them in a tablespoon or two of olive oil over a medium-high heat. Put them in an over-proof dish with a lid. Chop up the veggies and saute them until they are just beginning to soften a little, then smother the ribs with them. Add thyme and several bay leaves, then pour over wine, crumble on a boullion cube, and add water until it's about halfway up the meat - enough that it won't boil dry.

Cover and place in a 350 degree oven. Bake about an hour and a half to two hours, or until the meat is perfectly tender. Check about every half hour to make sure the liquid hasn't boiled out. Serve with the resulting gravy drizzled over.

This sounds really good. I'm in a bit of a funk today, can you come over and cook for me?
I'm too exhausted from shopping for Thanksgiving groceries to even cook tonight. My son is eating chips, lol.

 

[fifty5]

Mutton Stew

I've heard that mutton is becoming available again, but lamb will do...

A huggin of a cheap cut of mutton or lamb. (Technical note: "a huggin" is something like 3 times what you expect the folk to eat at a sitting. 4 times could be wise, 'cos folk eat more when it's good!)
Onions
Root veg
A few taters
Pearl barley (optional)
Other stuff you've got lying around...

Either bone the meat and use the bones to make stock, or pick the bones out when it's all cooked - so the stock stays in the stew...

Either way, cut the meat into smallish lumps (about an inch or two, unless the bones get in the way - bigger don't matter much), roll them in flour and fry until browned, then chuck 'em into a big pot.

Dice whatever root veg you've got handy, or happened to find in the shops to a similar size & chuck them in too.

A spud per person (or more if you want) should be treated as above.

Take the skins off a few onions (at least one per person - more if they like 'em) and drop those in whole.

Add salt in proportion to the total quantity (NB the intent is to produce about double what they can eat at a sitting).

If you like it richer, slosh in some red wine, or beer, maybe a stock-cube or so (but they shouldn't be necessary if you left the bones in).

Some bay leaves are good, if you've got them - and if you like it, pearl barley goes well.

If you like Worcester sauce, stick some of that in too. - Basically whatever herbs or seasonings take your fancy to enhance the flavour, but be subtle - this is all about the taste of the meat!

Add pretty much anything else you've got lying around that might go off if it isn't cooked within the next day or two.

Add lots of water: enough to drown everything deep (even though some bits float).

Stick it in a slow oven for a long time. Noon, ready to eat at 7 is excellent, but anything over 3 or 4 hours will do - and so will 8 to 10 hours, just make sure there's enough water!

-------

First serving is the broth.

If you like croutons, have some of those ready to serve with the broth - otherwise plain bread is fine. (NB, the flavour is in the broth, so don't serve flavoured bread.)

While they're drinking that, drop dumplings in (they take about 15 mins to cook, so judge when you put them in according to how leasurely the company eats, but a bit early doesn't matter, they don't start to go soggy until at least twice that).

-------

Second serving is the stew itself. Make sure everyone gets an onion and a dumpling or two - and that there's plenty of liquor with it.

-------

Third serving is the next day.

Warm the leftovers enough for the fat to melt, then drain off all the remaining liquor for gravy - thicken it if you want, but it doesn't matter.

Take all the rest and put it through a mincer, together with some extra onion and a stale crust or two (fresh is also OK).

Make a savoury short-crust pastry, line a suitably sized pie-tin (again, the aim is to ensure left-overs) and fill with the mince mix. Cover with a pastry topping and cut some breather holes. The holes can be decorative if you can be arsed - it tastes just as good if they look crap!

Bake in the oven for the sake of the pastry - the filling is already cooked, so just needs heating - and if some of the new onions are undercooked, that's fine.

Serve with chips ('French Fries' for the US contingent) and the liquor you drained off as gravy. Peas, corn, whatever veg you like, add vitamins and stuff like that.

-------

Fourth serving is the cold pie - maybe for the 'lunch box' the next day, or pour hot gravy over it and make that into yet another main meal.


All 4 servings are delicious.

The only things that really matter are plenty of meat to start with and the long, slow original cooking, so all the flavours have time to marry. Given those two, you can't go wrong. Different proportions and extras alter it a bit - and the variety is welcome - but the essence remains.


Shit, why do I live with a vegetarian?

Eff

 

[OhMissScarlett]

Shit, why do I live with a vegetarian?

They're lovable, that's why.