What are you cooking?

[lottabubbles]

we chow down on the big bell pepper type. I just wish I could grow them like I used to do before the garden quit yielding results like
it did 50 years ago.

 

[jaylach]

Tonight I think I'm having a cheese burger with Swiss Cheese and sauteed onion and shrooms. A while back I tried my first ever burger with a runny yolk fried egg. I think I'll do that again as it was pretty tasty. Just not sure yet on the taters. It will either be frozen steak fries or cut in half baby taters done with rosemary and garlic Will probably be the spiced baby taters. I'll do the taters stove top with half butter and half oil. Ends up pretty much like super flavored fries as I cook until well browned and sort of crusty.

And what is it about beef? It is fine to have a burger, steak or BBQ with just a tater of some sort but with chicken, pork or fish there will almost always be a veggie involved? Not saying that I never have a burger and just a veggie but that just does not seem the norm. Mayhaps we've been brain washed by the fast food burger places and steak houses.

 

[lottabubbles]

Tonight I think I'm having a cheese burger with Swiss Cheese and sauteed onion and shrooms.

we do the burgers the same way except we use Provolone instead of the Swiss. nothing like that melting cheese picking up the smoke on the grill.

 

[jaylach]

we do the burgers the same way except we use Provolone instead of the Swiss. nothing like that melting cheese picking up the smoke on the grill.

I also often use Provolone but tonight will be Swiss. Most people would likely think either American (Actually developed in Canada) or Cheddar but I mostly use white cheeses. For me Cheddar is for a burrito, chili or omelette. Even with an omelette it isn't always Cheddar. To me a full blown omelette is ground breakfast sausage, onions, shrooms, maybe or maybe not bell peppers, either red or yellow, not green, and cream cheese. Ya, cream cheese as odd as it may sound. Hey, cheese cake is basically cream cheese and eggs. What I do ends up sort of like a cheese cake egg quiche. Actually really good!

Wish I could do burgers on an open grill but I'm in a third floor apartment. Not the same but my indoor grill and some liquid smoke cones pretty close. Even if on the first floor I still could not use a gas or charcole grill as they are banned in the complex for fire safety reasons.

 

[fishorama]

Meatloaf, baked potatoes, carrots & maybe peas tonight.

Real American cheese is a blend of colby & cheddar. We get it at the deli, my husband's go to for sandwiches. Not that squishy Velveeta or Kraft singles although Velveeta does make nice nachos. Cheddar is our usual for many things, sometimes Monterrey pepper jack. I don't care for Swiss except maybe on a Reuben, provolone on some food too. I prefer plain burgers, no cheese; my husband likes cheese on almost everything. Parm & cream cheese are in a different category. Edam & gouda just for snacking as are some like manchego & meadowkass. I like goat cheeses once in a while, but my husband dislikes the "tanginess".

 

[lottabubbles]

I also often use Provolone but tonight will be Swiss.

something I've noticed, the melted Swiss cheese with sautéed mushrooms enhance the taste of the mushrooms somehow.

 

[jaylach]

something I've noticed, the melted Swiss cheese with sautéed mushrooms enhance the taste of the mushrooms somehow.

To be honest I never really noticed. Might just be that Swiss is milder than Cheddar so the shrooms stand out more with Swiss while Cheddar sort of hides them.

Tonight I'm having a smoked pork chop with mac and cheese. May dump some broccoli in the mac. Of course I'll dump some apple sauce on the mac and cheese. May sound odd but I love apple sauce on mac and cheese and Cheddar cheese on apple pie. Thinking pie... I need a peach pie or cobbler. I like apple but will take peach any time.