What are you cooking?

[Back in the fold 9]

Best part of meatloaf is a day or two later as a cold sandwich with heavy ketchup. Has to be a thick slice of meatloaf.

You’re preaching to the choir Man !

 

[jaylach1 137]

Oh, to add on to a bacon cheese burger and tater wedges... I cook the bacon first to very crisp and then pan fry the tater wedges in the rendered bacon fat with salt and crushed rosemary added.

I used to normally use Ore-Ida Steak Fries which I actually do like but haven't used in ages. Using baby taters cut to wedges I know that all there is is tater and whatever spices I add and the cost is less. With a packaged item who knows what else might be in there. Cooking time is pretty much the same and my wedges taste better. Not even an added pan to clean as I use the same pan as the bacon.

 

[fishorama 10]

I have to disagree with ketchup on meatloaf sandwiches. It's mustard all the way here! Actually, I prefer just leftover plain meatloaf, no bread, no condiments...but I let my husband get his leftover sandwich 1st on rye bread.

We had a new curry from a pouch tonight. Pretty spicy hot but not bad on brown rice.

I learned cooking with bacon grease from my great grandma. She made everything with that or butter Awesome! I wish I learned dinner rolls & cinnamon rolls from her.

 

[Cisco_Ray]

Sweet and Sour Pork with sweet peppers and noodles for lunch today.

 

[Fishmanic21 137]

Sweet and Sour Pork with sweet peppers and noodles for lunch today.
View attachment 374904

Looks delicious and healthy

 

[jaylach1 137]

Looks delicious and healthy

I LOVE sweet and sour but prefer the red version over the yellow.

I have a Chinese place right across the street from my apartment that I used to get take out but quit. Main issue was no consistency. Get one time and it is great but the next time it may be almost nothing but beansprouts. Any type of restaurant has to have consistency. This is one of the first things that was drilled into my head way back when I did restaurant work. The customer has the right to expect the dish to be the same every time.

Another issue is that they don't offer duck sauce which is made from either plum and/or apricot. Duck sauce is my dip of choice for egg rolls. Never experienced a Chinese place that didn't have duck sauce.

 

[gwand21 137]

One of the things I like about visiting my son in LA is the plethora of Asian restaurants. I love Asian cuisine. There is China town, Korea town, Little Tokyo and Thai town. Each neighborhood has fantastic, rustic, traditional cuisine.

 

[jaylach1 137]

One of the things I like about visiting my son in LA is the plethora of Asian restaurants. I love Asian cuisine. There is China town, Korea town, Little Tokyo and Thai town. Each neighborhood has fantastic, rustic, traditional cuisine.

I love Thai but messed up the first time I had. LOL! No one told me that you should not try to eat the lemon grass in lemon grass soup.

Two best Chinese places I've had were one in Ohio and one in Florida. The one in Ohio was old style where you picked up the food in those lite cardboard boxes that can serve as a bowl. The one in Florida served in tins but had the advantage of delivering. Best beef and broccoli I've ever had. The actual owner did most of the deliveries. LOL! First time she showed up with the food I tried to give a tip and got yelled at. She said that my liking her food was all the tip she needed and I should just enjoy and not insult by trying to pay her for bringing it. She said that it was a pleasure to bring it to me and made her happy that I liked. I ended up ordering fairly often and got to know her a bit. She was a really cool lady but hard core as to her heritage.

<edit>
I'm cheating tonight. Actually having sketti and ball on only a one day cook. Still, it has been a 9 hour cook. Will still be better after a second cook but still good. Don't know why but I haven't done garlic bread in ages. Doing with an onion roll buttered and heavy garlic. Over that is an Italian three cheese flaked cheese mix with sketti sauce on top.

 

[Cisco_Ray]

Beef with Udon noodles and veg for lunch

.

 

[jaylach1 137]

Using sketti sauce again tonight but with cheese filled ravioli. No, I don't make my own ravioli. I use a product put out by Celentano called 'mini rounds' which are of a perfect size for a spoon. I don't even bother boiling the raviolis. I just put on a plate to thaw and add directly to the sauce to finish. Works well and allows the pasta shell of the ravioli to absorb flavor from the sauce.

There are only two times that you can add flavor to any pasta. Most obvious is when it is made and you can add stuff to the pasta dough. The other is when you are cooking the pasta. This needs dry pasta for cooking time. I'll prep my pasta water with the spices I want and simmer for an hour to infuse the water with the spices. Since dry pasta cooks by absorbing the cooking water it also absorbs the spices in the water.

Man, when I lived in Florida I worked right across the street from a fresh market that also sold home made pasta. Consider making a sweet pasta salad with the pasta infused with raspberries. Or mayhaps a fall pasta salad with squash and pumpkin infused penne pasta. I SO much miss that place!

 

[Cisco_Ray]

Lunch for me and the mrs.

 

[Cisco_Ray]

Salmon, Rice, Stir fry veg and a salad for dinner.

 

[Cisco_Ray]

We love Curry in the UK..

Curry Chicken, Rice and salad for dinner today.

 

[jaylach1 137]

Tonight is total comfort food...

Pan fried t-bone cut pork chop with baked beans. To go along is mac & cheese with broccoli added in.

 

[MattW21 137]

I love Thai but messed up the first time I had. LOL! No one told me that you should not try to eat the lemon grass in lemon grass soup.

I made that mistake once Thai cuisine has taken my no.1 spot over the last few years. We have quite a selection of places in Manchester and even a couple of restaurants/takeouts in the village. So far, my favourite dish and one I always get whenever we get takeout is Pad See Ew with beef.