What are you cooking?

[fishorama 10]

We're back off the healthy thing. The last burgers yesterday; hot dogs, baked beans & corn on the cob tonight.

Jay, my mom made awesome buttermilk waffles from my dad's sister. I always got them when I visited. Then the last time the oil was rancid I never asked for them again. That may have been an early sign of her Alzheimer's or her idiot 2nd husband influence.

What kind is your "white cheese"? I'm not a big Swiss fan but I do like ham & broccoli, separately if not together

 

[jaylach21 137]

We're back off the healthy thing. The last burgers yesterday; hot dogs, baked beans & corn on the cob tonight.

Jay, my mom made awesome buttermilk waffles from my dad's sister. I always got them when I visited. Then the last time the oil was rancid I never asked for them again. That may have been an early sign of her Alzheimer's or her idiot 2nd husband influence.

What kind is your "white cheese"? I'm not a big Swiss fan but I do like ham & broccoli, separately if not together

Not sure about the cheese blend in the stuffed breast but it is a blend of white cheeses.

I prefer white cheeses normally. Even on a burger I want Swiss or Provolone. Actually I REALLY like smoked Provolone but it does not melt well. Of course there are exceptions, such as a breakfast burrito, where it just has to be Cheddar. Then there is a grilled cheese sandwich which demands American cheese which isn't even real cheese but nothing else melts as well. Actually most think American cheese is a USA thing but it was actually developed in Canada.

 

[fishorama 10]

"Real American" cheese is a blend of colby & cheddar, a semihard cheese, it comes in white or yellow from a deli (we prefer white). Not the processed "cheese food" like Kraft slices & Velveeta. I only eat Velveeta as a nacho cheese dip & only sometimes. It does melt very well, maybe too well for our grilled cheese sandwiches, they're gooey enough with cheddar &/or white American.

 

[jaylach21 137]

"Real American" cheese is a blend of colby & cheddar, a semihard cheese, it comes in white or yellow from a deli (we prefer white). Not the processed "cheese food" like Kraft slices & Velveeta. I only eat Velveeta as a nacho cheese dip & only sometimes. It does melt very well, maybe too well for our grilled cheese sandwiches, they're gooey enough with cheddar &/or white American.

Oh, you just had to bring up Velveeta. The stuff is awesome. Melt some down and mix with green chili Rotel caned diced tomatoes and it makes an awesome dip for tortilla chips.

 

[gimme301]

I use it for baked mac and cheese. Pops used to put it on toasted peanut butter and pickle sandwiches, which apparently was a thing back then. Blech!

It's t-bones on the grill for me tonight with tempura battered jumbo shrimp, Texas toast, and brussels sprouts for greens. I normally wouldn't go to all the trouble just for myself but I'm trying to impress a new lady friend.

 

[Fishmanic21 137]

Saturday I will grill a New York sirloin steak. Will serve mashed potatoes and a salad .

 

[fishorama 10]

Cheese rice today (brown rice, pepper jack, sour cream & garlic, baked) with corn on the cob.

We've been having lots of cherries & blueberries lately. I caught a nice sale 2lbs blueberries for $5. I washed ~1/2lb & husband them all

My quick version of nachos is Velveeta & Pace chunky salsa half each. Pace covers the tomato, peppers & onions

gimme, I hope you checked that your new lady friend likes Brussels sprouts. My 1st big argument with my now husband was over them. I said if you don't like them don't take any. He said just the smell was more than off-putting. I do them sometimes but not often...

 

[Fishmanic21 137]

Grilled New York sirloin steak tonight with a side of mashed and a salad.

 

[gimme301]

@Fishmanic do you make actual mashed potatoes or are they from a box? The real deal is a lot of work!

gimme, I hope you checked that your new lady friend likes Brussels sprouts. My 1st big argument with my now husband was over them. I said if you don't like them don't take any. He said just the smell was more than off-putting. I do them sometimes but not often...

Funny what couples will argue about. I had some doozies with the ex over the stupidest things but never Brussels sprouts.
Anyway, I got lucky, turns out she likes the little stinkers. They actually don't smell so bad served in garlic butter. And they don't stink up the house like cabbage.
Should I press my luck with Spam when she wakes up?

 

[FattyFish]

Just made tagliatelle pasta with mushroom and Stilton sauce. Sorry, it wasn't around long enough to take a photo!

 

[Fishmanic21 137]

50-50
sometimes I make real mashed. Sometime boxed. This time I used Idaho brand boxed potatoes. I don't have any trouble making real mashed. I use a paddle wheel mixer to mash the preboiled potatoes.
I don't like buying potatoes in bulk this time of year as they tend to go bad fairly quickly--turning mushy and growing multiple white stems. lf made right, boxed potatoes come out pretty good and is so quick to make.

 

[gwand21 137]

50-50
sometimes I make real mashed. Sometime boxed. This time I used Idaho brand boxed potatoes. I don't have any trouble making real mashed. I use a paddle wheel mixer to mash the preboiled potatoes.
I don't like buying potatoes in bulk this time of year as they tend to go bad fairly quickly--turning mushy and growing multiple white stems. lf made right, boxed potatoes come out pretty good and is so quick to make.

I keep my potatoes in the refrigerator. They last a long time.

 

[jaylach21 137]

50-50
sometimes I make real mashed. Sometime boxed. This time I used Idaho brand boxed potatoes. I don't have any trouble making real mashed. I use a paddle wheel mixer to mash the preboiled potatoes.
I don't like buying potatoes in bulk this time of year as they tend to go bad fairly quickly--turning mushy and growing multiple white stems. lf made right, boxed potatoes come out pretty good and is so quick to make.

I also do both ways. Probably due to my adding some sour cream to either way I can't tell much of a difference except that, with real mashed, I also use the skins especially if using red taters and intentionally leave them chunky; more like smashed taters then the creamy whipped.

Boxed is for more than mashed taters. It also makes for a great thickener for stews and such.

I keep my potatoes in the refrigerator. They last a long time.

Me too. Unless doing a baked tater I use baby ones; red, gold and rainbow. In the veggie drawer at the bottom of my fridge they last next to forever. LOL! BTW, smashed taters made with purples is good but looks really odd on the plate.

 

[jaylach21 137]

Tonight is plain and simple but good. Just oven baked chicken tenders and seasoned fries. BBQ sauce on the plate for dipping the tenders and cat soup for the fries.

LOL! I have odd nick names for some condiments. 'Cat Soup" == ketchup. Mouse turd == mustard. Hey, a duck is nothing but a 'flat billed floating chicken'. Anyone else have weird nick names for food stuff?

 

[Fishmanic21 137]

My American Chop Suey came out perfect. I only made enough pasta for one meal. I will repeat tomorrow and then will freeze the left over sauce with the ground beef and veggies in several freezer bags to make individual meals in the future. When I defrost each serving of sauce, I will make fresh pasta as pasta doesnt freeze well.
Bon Appetit