What are you cooking?

[jaylach]

Just to follow up I tried the Omaha Steaks' sweet smoky apple wood mix as they describe it and it was quite good. I went about medium as to how much I used and the smoke was there and there was a hint of apple.

 

[jaylach]

Tonight is chicken Cordon Blu with a side of shell pasta with left over Alfredo sauce and a bunch of broccoli.

 

[fishorama]

We're (finally!) having au gratin potatoes & ham. A late start but yummy! I bought asparagus today but ran out of prep steam. It's ok, we had big salads for lunch & a leftover slice of meatloaf.

 

[jaylach]

We're (finally!) having au gratin potatoes & ham. A late start but yummy! I bought asparagus today but ran out of prep steam. It's ok, we had big salads for lunch & a leftover slice of meatloaf.

I also add ham to au gratin or scalloped taters. I do both but do you just cut up the ham and add or do you use ham steaks like a bottom crust with the taters on top in a casserole? I do both ways and they ARE different. With dicing/cubing the ham you get the ham flavor. Using ham steaks on the bottom gives a more heavy ham taste as the ham caramelizes.

Just curious.

 

[gimme30]

I bought asparagus today but ran out of prep steam.

I LOVE asparagus but not the skinny stuff found in cans. Unfortunately the veggie department only has the thin stuff too. I guess I'll have to try one of those pricey "natural" type stores.

Maybe you guys can help with this....I'm going to make french toast today. I always make sure it's soaked through with egg but can never get the center cooked as well as I'd like. It's still tasty, but kinda soggy. I cook it on an electric griddle. It will firm up if I let it go longer but then the outside gets too crunchy. Any tips?

 

[jaylach]

I LOVE asparagus but not the skinny stuff found in cans. Unfortunately the veggie department only has the thin stuff too. I guess I'll have to try one of those pricey "natural" type stores.

Maybe you guys can help with this....I'm going to make french toast today. I always make sure it's soaked through with egg but can never get the center cooked as well as I'd like. It's still tasty, but kinda soggy. I cook it on an electric griddle. It will firm up if I let it go longer but then the outside gets too crunchy. Any tips?

Try a lower heat and cook longer.

 

[fishorama]

@gimme30 I hate canned asparagus! slimy & woody ends. Fresh, skinny or fat, is great! I know some people can taste the difference but to me both are good. I've never tried white asparagus, that's what my dad's family ate.

I've never made French toast or pancakes.

jaylach, I do ham bits in au gratin potatoes. I fry slices.

 

[Fishmanic]

I ate leftover stuffed peppers tonight. I split it in half lengthwise for even cooking in the microwave set on 5 minutes. This time, I put a large slice of cheddar cheese on each half before warming them up. The cheese really made it taste even better.

 

[jaylach]

@gimme30 I hate canned asparagus! slimy & woody ends. Fresh, skinny or fat, is great! I know some people can taste the difference but to me both are good. I've never tried white asparagus, that's what my dad's family ate.

White asparagus is more 'woody' and should really be peeled. I like it but don't usually buy. Just not enough difference in taste to justify the extra cost. It is really just regular asparagus that isn't allowed any sun.

 

[Back in the fold]

Sigh, a lot of my family were not people I'd choose to associate...

You can pick your friends but not your relatives .

 

[fishorama]

Thanks Jay.

We had canned asparagus when I was young, yuck! Then later we had fresh. My dad carefully cut off the "scales" along the stems & broke or cut off the woody ends. It was often grown in sandy soil so I can understand there might be grit. But in all my adulthood, I don't bother with "scale removal" & have very rarely had any grit at all. I think he may have pared the stems a bit too, meh, too much bother for little return, lol.

I just bend the stems working my way to the tip until it breaks easily, pretty fast & easy for 2 slightly piggy servings. We're not quite into really cheap asparagus season (closer to Easter) but I couldn't resist. $2.50/lb vs off season $5-7+...but soon lots less. Our "local season" might be a bit earlier than for some. We get it from south of us & later northward. Less expensive produce is 1 of the few perks of living here...& the weather of course, lol

 

[fishorama]

Olive burgers tonight with mayo, onion & romaine.

 

[Fishmanic]

You can pick your friends but not your relatives .

And you can also pick your nose but not your relatives

 

[Back in the fold]

And you can also pick your nose but not your relatives

When your nose is on strike you picket .

 

[Fishmanic]

When your nose is on strike you picket .