What are you cooking?

[gwand]

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Ground sirloin cheese burger with taters and green beans with bacon and red bell peppers all from my now favorite food source, Omaha Steaks. LOL! sounds like I'm now a walking ad for Omaha Steaks but I'm finding that I love this outfit.

 

[jaylach]

Doing anything special for St Patty's day?

Traditionally I'd normally do corned beef and cabbage and WILL do a slow cooked 2.5 pound corned beef but may go from tradition and just have with roasted taters and Brussels Sprouts. LOL! If I do Brussels Sprouts it would almost be corned beef and cabbage as both Brussels Sprouts and cabbage are from the family, brassica oleracea.

Then again I MAY run out tomorrow and get a head of green cabbage, carrots and fingerling taters and stay with tradition. Just looked and would also need to get some vinegar, preferably tarragon vinegar. Can't believe I'm actually out of vinegar. Nothing like smashed up taters and cabbage covered in butter and tarragon vinegar and slow cooked carrots are always good with anything. Apple cider vinegar would probably be my second choice. If I go this route I don't cook the cabbage all through the corned beef cooking as I'm not a fan of cabbage being all mushy. I take a quarter wedge of cabbage and add to the slow cooker 20-30 minutes before done. Doing this allows the cabbage to still have texture. With the rest of the cabbage I could always make slaw but don't. I toss the leftover corned beef back in the slow cooker's stoneware pot and put in the fridge. Next day I heat back up in the slow cooker and add and add another 1/4 wedge of cabbage. In between this I'll thin slice some corned beef to make Reuben sandwiches. Happy to say that I actually do have a meat slicer so can slice a lot thinner than I can with a knife.

A 2.5 pound corned beef could possibly feed me for a week, at least 6 days if I don't go back and munch a slice here and there... OK, call it 5 days.

 

[jaylach]

Wahh!... sniffle, sniffle, WAHH! I messed up with my corned beef. OK, drama king routine over. Just that I tend to eat later in the evening and the thing won't be done until around 8:00 PM and the smell is torturing me... One of these days I'll learn to plan for an earlier dinner with something that is going to have a long cook time so I don't sit and suffer withering away from hunger.

Of course another bonus of planning for an earlier dinner with something like this is that it would, by the laws of nature, become totally legit to have a sandwich later. It is actually true that the laws of nature support this concept. I even checked with Mother Nature and she is in total agreement. I was going to ask if Father Nature agreed but he can't speak right now as he has a broken jaw that is wired shut. Seems that Mother Nature caught him opening the oven to sneak an early taste and blasted him. Not really sure what she blasted him with but rumor says that she is even more upset as she now has to fix up a branch on one of her favorite trees. Obviously Father Nature has no comment...

Actually a leprechaun offered to help Mother Nature with fixing the damaged tree but she slapped him to the other side of the rainbow and claimed the pot of gold for herself. Not really sure as to why she wanted the gold as she considers a prime mint leaf more valuable than a ton of gold but suspect that it was done out of spite due to her feeling that it was greed generated by the leprechaun that caused Father Nature to make the mistake of taking an early taste of the corned beef.

The moral of all this is to just not mess with Mother Nature.

For any and all that celibate St Patty's Day I hope that it was good for you.

 

[jaylach]

Finally going to do a ham I have had in my chest freezer for at least a month, probably Sunday as I need to thaw. It was a freebee from Omaha Steaks, 2.5 pound country ham. The only real reason that I'm posting this is that I find their cooking instructions interesting. I normally do a boneless ham on my indoor rotisserie or covered with foil in my oven... I'll do in the oven. The difference in their instructions is that they suggest covering with parchment paper and then foil for oven cooking. This makes sense but I probably never would have thought of it. The foil will keep in moisture which is why you do foil but the parchment paper will give a barrier between the ham and foil preventing the possibility of the ham picking up that slight metallic taste from the foil.

Normally, especially if done on my rotisserie, I'd poke with whole cloves and baste with a brown sugar and mango juice glaze but I'll do this first one just as it came to check it out. It is a Duroc country pit ham which, to be honest, I've never heard of but, looking at a few independent review sites, it is rated as the #1 on-line ham.

Ahhhh, the brown sugar and mango glaze I often use... Most doing a brown sugar glaze would probably use pineapple juice but that is very acidic while mango is less acidic allowing the sweetness of the brown sugar to come through more. Also I find that mango juice gives a bit more tang,

 

[Oldspartan]

We are frying some chicken drums southern style this morning and making a pasta salad. Adding a bottle of bubbly and another of cranberry juice for mimosas, a chunk of sage cheese and a bit of summer sausage. Packing it all into a cooler, loading the boat and heading to Lake George for an island picnic with some friends. Do not know what they are bringing but pasta salad and cold southern fried chicken is all I need.

 

[lottabubbles]

found some large treys of super white large stuffing mushrooms at the grocery store yesterday and cut and fried them up this morn in butter and Food Saver vacuumed in packs to use with grilled burgers later on. life is good!!

 

[WhistlingBadger]

About to get a put of steel cut oats going. Maybe with strawberries and peaches today.

 

[jaylach]

found some large treys of super white large stuffing mushrooms at the grocery store yesterday and cut and fried them up this morn in butter and Food Saver vacuumed in packs to use with grilled burgers later on. life is good!!

If by white large shrooms you mean big buttons I love the things. I normally use to saute for going with a steak or on a burger but my favorite is to beer batter and deep fry. When I lived in Ohio where I grew up anyplace that served food probably had batter fried shroom on the menu. After I left Ohio in 1987 I have not seen them in either Texas or Florida and, now, Wyoming. Deep fried beer batter shrooms are SOOO GOOD! I DO like stuffed shrooms but will take batter fried over stuffed any day.

About to get a put of steel cut oats going. Maybe with strawberries and peaches today.

OK, you got me curious. Exactly what are 'steel cut oats'? Not sure that I've heard the term. I DO like oatmeal but just use Quaker Oats (never instant or quick cook) and normally do with brown sugar and raisins. Peach sounds good but I've never tried in oats. May be anti-American but I'd take a peach pie over apple any day. Actually I take peach cobbler over peach pie as I'm not a big fan of pie crust.

Hmmmmmm! I wonder what would happen if one were to grind oats to flour to make an oat pie crust, or cobbler, and do with peaches? Sounds good to me!

 

[jaylach]

Sort of doing a double dip on cooking this evening. Tonight will be a stir fry with pork, red and green bell peppers, red onions and shrooms. The sauce will be sweet pepper. It will be serve3d over egg noodles as I'm really not that big of a rice fan.

Since I was slicing and dicing anyway I also started a sketti sauce as many of the ingredients are the same such as the onion, bell peppers and shrooms. Might as well get the chopping done all at once and it takes my sketti sauce 2-3 days of cooking anyway. Oh, the sketti sauce also includes meatballs, black olives and chicken.

 

[jaylach]

I have a bit of a weird thought.

I REALLY like grilled corn on the cob wrapped in a slice of bacon. For some off the wall reason I came with the idea of doing the bacon wrapped corn cob but dipped in tempera batter, or beer batter, and deep fried.

Any thoughts??

 

[Fishmanic]

I have a bit of a weird thought.

I REALLY like grilled corn on the cob wrapped in a slice of bacon. For some off the wall reason I came with the idea of doing the bacon wrapped corn cob but dipped in tempera batter, or beer batter, and deep fried.

Any thoughts??

Now that’s how to make a healthy food (corn) into a very unhealthy food ( bacon wrapped and then fried)

 

[WhistlingBadger]

I have a bit of a weird thought.

I REALLY like grilled corn on the cob wrapped in a slice of bacon. For some off the wall reason I came with the idea of doing the bacon wrapped corn cob but dipped in tempera batter, or beer batter, and deep fried.

Any thoughts??

Sounds delicious. You'll die very happy. Seriously, I'm not a huge fan of tempura (and I really wouldn't advise coating food with tempera, though it would be very colorful). It tends to cover up the taste of the food. Grilled corn with butter and a sprinkle of salt. Why mess with perfection?

 

[gwand]

Mexican style. Grill the cob, roll in butter and grated Mexican cheese then sprinkle with cilantro.

 

[jaylach]

Sounds delicious. You'll die very happy. Seriously, I'm not a huge fan of tempura (and I really wouldn't advise coating food with tempera, though it would be very colorful). It tends to cover up the taste of the food. Grilled corn with butter and a sprinkle of salt. Why mess with perfection?

Actually I doubt that I'll ever actually make it but it seemed interesting. I DO like grilled bacon wrapped corn though. I don't leave the bacon on the whole cooking time though as I want the char on the corn. The bacon is just for taste although, if doing burgers, it is crisped up to go on the burgers.

 

[gwand]

What’s your cholesterol level?