So besides me, anyone making any food today? I'm curious to see what.

I've started a lamb curry and have some rye bread crumbed and drying
out.
--

"cshenk" wrote in message
...


So besides me, anyone making any food today? I'm curious to see what.

I've started a lamb curry and have some rye bread crumbed and drying
out.
--

===================

I made some chestnut and sausage meat balls for stuffing with turkey,
chicken and leek soup, a big batch of chicken and veg for my dog's dinners.
All now in the freezer.

For dinner I made potatoes gratin with pork and apple sausages.

For tomorrow's dinner I have ready maple pork and will probably make some
roast potatoes and other veg.


--
http://www.helpforheroes.org.uk

On 12/17/2016 2:16 PM, cshenk wrote:
>
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.
>

Farmer's Soup.

Bought the package on the last trip to Nodines.
https://www.nodinesmokehouse.com/

The pack has seven types of beans, spice pack, instructions. You simmer
the beans in 3 quarts of water with a ham hock. Later add celery,
onions, canned tomatoes. 90 minutes latter add 2 smoked chicken breasts
and sausage. It calls for andouille but lacking that I used chorizo and
kielbasa.

Should be ready about 5 PM but will probably be even better tomorrow.

We went for our Christmas ham but we also pick up bacon, sausage, other
assorted goodies to hold us until Easter.

On Sat, 17 Dec 2016 13:16:36 -0600, "cshenk" > wrote:

>
>So besides me, anyone making any food today? I'm curious to see what.
>
>I've started a lamb curry and have some rye bread crumbed and drying
>out.

Nice. I cooked some chicken pieces yesterday and made a chicken salad
for dinner. Still have plenty of leftover cooked chicken, I'll do
something with that for dinner, although I havent decided what to do
with it as yet.

On 2016-12-17 2:16 PM, cshenk wrote:
>
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.

I made two batches of shortbread cookies and a dozen and a half mince
meat tarts. I made another three dozen tarts yesterday. I was going to
make a batch of brownies but we were a little short on eggs. Tomorrow.
.... after I check to make sure we have room to store this stuff in the
freezer.

On Saturday, December 17, 2016 at 1:16:45 PM UTC-6, cshenk wrote:
>
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.
>
>
I'm toying with the idea of getting up off my butt and making
some fruitcake cookies. I've got everything but the want to.

On Saturday, December 17, 2016 at 2:16:45 PM UTC-5, cshenk wrote:
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.
> --

Not as such. I had a kielbasa Reuben for lunch: browned kielbasa
in frying pan, sautéed some minced onion, added sauerkraut. Made
a quick fake Russian dressing, smeared it on rye bread.

For dinner, I've got a leftover chicken breast that needs to be
eaten. I also have some baby bok choy that isn't getting any
younger, so I thought I'd see if I can combine them in a pleasing
way. I'm sure garlic will be involved.

Cindy Hamilton

cshenk wrote in rec.food.cooking:

>
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.

So far, 2lbs lamb shoulder (2tooth) going in a deep curry made with a
blend of brown sauce, rogan josh, Jamaican curry, Galangal, bit of
wasabi and some black pepper then later will be glossed with cornstarch.

Taking breaks as I chop the rye bread up for stuffing. Rye stuffing
doesnt really match lamb to me but I'm looking at many dishes and one
is the frozen duck bits saved off from the one we made last month that
only needs some gravy and a bed of stuffing for a nice lunch.

I have a standard buttermilk bread making to which I added assiago
(about 1/2C).

I'm about to make rice to go with some dishes (and rice balls with
seasoning).

--

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
>
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.

Interesting, your stuff doesnt quote.

Chicken and leek sounds interesting! Got a recpe of sorts for it?

Carol

--

On 12/17/2016 2:16 PM, cshenk wrote:
>
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.
>
I'm par-boiling some brussels sprouts to roast along with a couple of
sweet potatoes. The sweet potatoes I treat like regular russets: rub
with butter, sprinkle with salt then roast them. I'll also be making
pan-fried cod. A simple and tasty meal.

Jill

l not -l wrote in rec.food.cooking:

>
> On 17-Dec-2016, "cshenk" > wrote:
>
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
> > --
> Breakfast required cooking. Pan fried diced potatoes served with a
> green chile and cheese omelet.
>
> Lunch will be a garden salad and chili mac; but, the chili will be
> reheated leftovers.
>
> There are a couple of boneless pork chops in the fridge for dinner;
> though, I haven't yet decided how I'll use them.

Sounds good! We just pulled the new bread from the machine and loaded
the pullman pan. I am *trying* a high hydration again. It doesnt
always work for me. I won't know if this one came out right for an hour
of rising time.

I noted along the way of cooking, that I am about out of rice.

--

Ed Pawlowski wrote in rec.food.cooking:

> On 12/17/2016 2:16 PM, cshenk wrote:
> >
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
> >
>
> Farmer's Soup.
>
> Bought the package on the last trip to Nodines.
> https://www.nodinesmokehouse.com/
>
> The pack has seven types of beans, spice pack, instructions. You
> simmer the beans in 3 quarts of water with a ham hock. Later add
> celery, onions, canned tomatoes. 90 minutes latter add 2 smoked
> chicken breasts and sausage. It calls for andouille but lacking that
> I used chorizo and kielbasa.
>
> Should be ready about 5 PM but will probably be even better tomorrow.
>
> We went for our Christmas ham but we also pick up bacon, sausage,
> other assorted goodies to hold us until Easter.

That works! I'm going shopping tomorrow morning for some things we want
for Christmas dinner. We have no solid traditional food for that one
and Don wants ribs. He wants beef ones and Charlotte and I want pork
ones.

LOL, don't beef ones are ok when hot but the leftovers somehow are not
edible. His pork ones are great hot from the oven and as leftovers, so
gonna get both types (makes him and us happy).

--

I had beans and franks for supper using light red kidney beans with chili powder added.

Je_us wrote in rec.food.cooking:

> On Sat, 17 Dec 2016 13:16:36 -0600, "cshenk" > wrote:
>
> >
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
>
> Nice. I cooked some chicken pieces yesterday and made a chicken salad
> for dinner. Still have plenty of leftover cooked chicken, I'll do
> something with that for dinner, although I havent decided what to do
> with it as yet.

My Lamb Curry is done and I'm waiting for it to cool so I can debone it.

If looking for something different for the chicken, debone and add to a
bean soup (not a real cassolet but fun and tasty).

--

Dave Smith wrote in rec.food.cooking:

> On 2016-12-17 2:16 PM, cshenk wrote:
> >
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
>
> I made two batches of shortbread cookies and a dozen and a half mince
> meat tarts. I made another three dozen tarts yesterday. I was going
> to make a batch of brownies but we were a little short on eggs.
> Tomorrow. ... after I check to make sure we have room to store this
> stuff in the freezer.

WOW! I will admit I'm bringing up the bread prodution here (cheap but
appreciated gift is fresh bread still hot from the oven).

I may make cookies on the 24th for my neighbors who come here all the
time for simple fun.

--

Sqwertz wrote in rec.food.cooking:

> On Sat, 17 Dec 2016 13:16:36 -0600, cshenk wrote:
>
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
>
> 3 pound piece of seasoned pork butt in the sous vide cooker for 18
> hours @ 165F. Not quite sure what I'll be doing with it, just seeing
> what will happen (only costs $1 lb). It should be falling
> apart/pullable and fairly juicy. I'm also curing another 3-lb portion
> for a butt ham. And I have another 3 pounds of the fatty end I'll
> slice up thinly for Vietnamese thit nuong.
>
> -sw

I'm not a sous vide sort (lack counter space and unwilling to remove my
crockpot for it) but your pulled pork may not be far off mine? Just a
different method of making it.

http://www.hungryhuy.com/bun-thit-nu...grilled-bbq-po
rk-with-rice-vermicelli-vegetables/

Now that is very interesting! I don't know if it matches what you did
but I am looking at making something like that.



--

wrote in rec.food.cooking:

> On Saturday, December 17, 2016 at 1:16:45 PM UTC-6, cshenk wrote:
> >
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
> >
> >
> I'm toying with the idea of getting up off my butt and making
> some fruitcake cookies. I've got everything but the want to.

LOL, that's fine.

--

"cshenk" > wrote in message
...
>
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.
> --

I'm making a pot roast, carrots, potatoes for dinner. I already had the oven
going for cookies and banana bread earlier, so decided to do it today
instead of tomorrow. Lamb curry sounds really good.

Cheri

Cindy Hamilton wrote in rec.food.cooking:

> On Saturday, December 17, 2016 at 2:16:45 PM UTC-5, cshenk wrote:
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
> > --
>
> Not as such. I had a kielbasa Reuben for lunch: browned kielbasa
> in frying pan, sautéed some minced onion, added sauerkraut. Made
> a quick fake Russian dressing, smeared it on rye bread.
>
> For dinner, I've got a leftover chicken breast that needs to be
> eaten. I also have some baby bok choy that isn't getting any
> younger, so I thought I'd see if I can combine them in a pleasing
> way. I'm sure garlic will be involved.
>
> Cindy Hamilton

Humm! I'd go steamed here for that one but interested to see what
worked for you!


--

"cshenk" wrote in message
...

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
>
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.

Interesting, your stuff doesnt quote.

Chicken and leek sounds interesting! Got a recpe of sorts for it?

Carol

===================

Oops I should have said Chicken and mushroom but it does have leek in it)


Anyway ...

Butter and oil
chicken diced
Mushrooms diced
carrot diced
leek diced
onion diced
Garlic
Flour
Chicken stock
Cream
(sorry,not in order, just as I thought of them)

Cook onion and garlic till tender but not brown. Add everything else and
when chicken is nearly cooked add mushrooms. When they are cooked add some
flour to thicken and then the stock.
I usually simmer it until everything is cooked through and before serving I
add heavy cream.

I expect you will want to add your own choice of herbs and seasoning.

It freezes well.

--

--
http://www.helpforheroes.org.uk

"cshenk" wrote in message
...



I noted along the way of cooking, that I am about out of rice.

====

Which reminds me, I cooked a batch of rice to day for Poppy's dinners as
well)



--
http://www.helpforheroes.org.uk

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
> Ophelia wrote in rec.food.cooking:
>
> > "cshenk" wrote in message
> > ...
> >
> >
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
>
> Interesting, your stuff doesnt quote.
>
> Chicken and leek sounds interesting! Got a recpe of sorts for it?
>
> Carol
>
> ===================
>
> Oops I should have said Chicken and mushroom but it does have leek in
> it)
>
>
> Anyway ...
>
> Butter and oil
> chicken diced
> Mushrooms diced
> carrot diced
> leek diced
> onion diced
> Garlic
> Flour
> Chicken stock
> Cream
> (sorry,not in order, just as I thought of them)
>
> Cook onion and garlic till tender but not brown. Add everything else
> and when chicken is nearly cooked add mushrooms. When they are
> cooked add some flour to thicken and then the stock. I usually
> simmer it until everything is cooked through and before serving I add
> heavy cream.
>
> I expect you will want to add your own choice of herbs and seasoning.
>
> It freezes well.

Ok thanks! Nice general chicken with a but of flair to it.

BTW my high hydration bread came out. Not bad but a little flat. I
think I got it wrong but it will make nice toast.

--

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
>
>
> I noted along the way of cooking, that I am about out of rice.
>
> ====
>
> Which reminds me, I cooked a batch of rice to day for Poppy's dinners
> as well)

Yeah, time for another 20lb bag here. I'll check the chest freezer
though as there may be one there.

--

Sqwertz wrote in rec.food.cooking:

> On Sat, 17 Dec 2016 12:43:22 -0800 (PST), Cindy Hamilton wrote:
>
> > Not as such. I had a kielbasa Reuben for lunch: browned kielbasa
> > in frying pan, sautéed some minced onion, added sauerkraut. Made
> > a quick fake Russian dressing, smeared it on rye bread.
>
> I think that's what I'll have for dinner. I've got that awesome La
> Brea cheese bread from Costco I need to use up. Plus swiss and
> Havarti and a fresh jar of Claussen sauerkraut. I make a fake
> Russian-Thousand Island for my Reubens - Mayo, ketchup,
> worcestershire, chopped pickle, onion powder, paprika, and
> horseradish. I don't know what to call it but it's good.
>
> -sw (taking sausage out of freezer and making dressing)

THat does sound good! Have you a rough (need not be exact) proportion
for the dressing?

--

jmcquown wrote in rec.food.cooking:

> On 12/17/2016 2:16 PM, cshenk wrote:
> >
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
> >
> I'm par-boiling some brussels sprouts to roast along with a couple of
> sweet potatoes. The sweet potatoes I treat like regular russets: rub
> with butter, sprinkle with salt then roast them. I'll also be making
> pan-fried cod. A simple and tasty meal.
>
> Jill

I love the simple meals you make even if I add all sorts of fancy
spices to mine. Much of mine is also very simple but i guess I don't
post those too often.

--

wrote in rec.food.cooking:

> I had beans and franks for supper using light red kidney beans with
> chili powder added.

Grin, works for me! It's not my normal thing but then I'd be happy for
some.

--

Red kidney beans are high on the orac scale but they do have a lot more bean toxin than other beans. Canned ones are safe tho.

On Saturday, December 17, 2016 at 11:16:45 AM UTC-8, cshenk wrote:
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.
> --

I'm frying up some chicken livers I found in the freezer. Had some leftover white rice so I'm making fried rice with some mixed veggies I found in the freezer.

On 12/17/2016 6:24 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 12/17/2016 2:16 PM, cshenk wrote:
>>>
>>> So besides me, anyone making any food today? I'm curious to see
>>> what.
>>>
>>> I've started a lamb curry and have some rye bread crumbed and drying
>>> out.
>>>
>> I'm par-boiling some brussels sprouts to roast along with a couple of
>> sweet potatoes. The sweet potatoes I treat like regular russets: rub
>> with butter, sprinkle with salt then roast them. I'll also be making
>> pan-fried cod. A simple and tasty meal.
>>
>> Jill
>
> I love the simple meals you make even if I add all sorts of fancy
> spices to mine. Much of mine is also very simple but i guess I don't
> post those too often.
>

Thanks, Carol.

Don't get me wrong, I do enjoy spicy food (I made chicken enchiladas
last week that had a bit of a kick to them in the sauce... added heat
provided by Tabasco). What I eat isn't bland, it's just easy to make.

I'll admit I use Zatarain's fish fry coating for the pan fried fish.
It's nicely seasoned and the coating is as fine as masa harina. I
dredge the fish in an egg wash first. I do add a little sprinkle of
cayenne pepper to the dry coating because yes, I do like spicy and well
seasoned food.

I'm not a fan of curry. I've tried but just don't like it. I'm also
not a fan of rice. I've got a bag of brown rice and a bag of white rice
in the pantry. I moved them here with me, going on 9 years ago. Still
unopened. <shrug> Different strokes.

Jill

Jill

jmcquown wrote in rec.food.cooking:

> On 12/17/2016 6:24 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > On 12/17/2016 2:16 PM, cshenk wrote:
> > > >
> > > > So besides me, anyone making any food today? I'm curious to see
> > > > what.
> > > >
> > > > I've started a lamb curry and have some rye bread crumbed and
> > > > drying out.
> > > >
> > > I'm par-boiling some brussels sprouts to roast along with a
> > > couple of sweet potatoes. The sweet potatoes I treat like
> > > regular russets: rub with butter, sprinkle with salt then roast
> > > them. I'll also be making pan-fried cod. A simple and tasty
> > > meal.
> > >
> > > Jill
> >
> > I love the simple meals you make even if I add all sorts of fancy
> > spices to mine. Much of mine is also very simple but i guess I
> > don't post those too often.
> >
>
> Thanks, Carol.
>
> Don't get me wrong, I do enjoy spicy food (I made chicken enchiladas
> last week that had a bit of a kick to them in the sauce... added heat
> provided by Tabasco). What I eat isn't bland, it's just easy to make.
>
> I'll admit I use Zatarain's fish fry coating for the pan fried fish.
> It's nicely seasoned and the coating is as fine as masa harina. I
> dredge the fish in an egg wash first. I do add a little sprinkle of
> cayenne pepper to the dry coating because yes, I do like spicy and
> well seasoned food.
>
> I'm not a fan of curry. I've tried but just don't like it. I'm also
> not a fan of rice. I've got a bag of brown rice and a bag of white
> rice in the pantry. I moved them here with me, going on 9 years ago.
> Still unopened. <shrug> Different strokes.
>
> Jill
>
> Jill

No problem Jill! If we all ate alike, it would be a very boring world!

BTW the brown rice is sure to be skunked by now. I'd toss it for the
birds (who do not actually blow up and die from rice).

--

ImStillMags wrote in rec.food.cooking:

> On Saturday, December 17, 2016 at 11:16:45 AM UTC-8, cshenk wrote:
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
> > --
>
> I'm frying up some chicken livers I found in the freezer. Had some
> leftover white rice so I'm making fried rice with some mixed veggies
> I found in the freezer.

Oh! Hawaii memory of 'dirty rice' there? I'm sure other places have
that name but that is where I learned it.

--

On 12/17/2016 8:07 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 12/17/2016 6:24 PM, cshenk wrote:
>>> jmcquown wrote in rec.food.cooking:
>>>
>>>> On 12/17/2016 2:16 PM, cshenk wrote:
>>>>>
>>>>> So besides me, anyone making any food today? I'm curious to see
>>>>> what.
>>>>>
>>>>> I've started a lamb curry and have some rye bread crumbed and
>>>>> drying out.
>>>>>
>>>> I'm par-boiling some brussels sprouts to roast along with a
>>>> couple of sweet potatoes. The sweet potatoes I treat like
>>>> regular russets: rub with butter, sprinkle with salt then roast
>>>> them. I'll also be making pan-fried cod. A simple and tasty
>>>> meal.
>>>>
>>>> Jill
>>>
>>> I love the simple meals you make even if I add all sorts of fancy
>>> spices to mine. Much of mine is also very simple but i guess I
>>> don't post those too often.
>>>
>>
>> Thanks, Carol.
>>
>> Don't get me wrong, I do enjoy spicy food (I made chicken enchiladas
>> last week that had a bit of a kick to them in the sauce... added heat
>> provided by Tabasco). What I eat isn't bland, it's just easy to make.
>>
>> I'll admit I use Zatarain's fish fry coating for the pan fried fish.
>> It's nicely seasoned and the coating is as fine as masa harina. I
>> dredge the fish in an egg wash first. I do add a little sprinkle of
>> cayenne pepper to the dry coating because yes, I do like spicy and
>> well seasoned food.
>>
>> I'm not a fan of curry. I've tried but just don't like it. I'm also
>> not a fan of rice. I've got a bag of brown rice and a bag of white
>> rice in the pantry. I moved them here with me, going on 9 years ago.
>> Still unopened. <shrug> Different strokes.
>>
>> Jill
>>
>> Jill
>
> No problem Jill! If we all ate alike, it would be a very boring world!
>
> BTW the brown rice is sure to be skunked by now. I'd toss it for the
> birds (who do not actually blow up and die from rice).
>
LOL I *know* birds don't blow up and die from eating rice. I'm still
not going to throw it out for them. I'll toss it in the trash and not
look back. It only cost a few pennies. Rice is pretty much just a
filler AFAIK. I do not eat a lot of rice. I did use a small bit of
white rice in the chicken enchiladas.

I much prefer grains like pearled barley, making barley pilaf with some
good stock. (Chicken or beef stock, depends on what you're serving it
with). Barley added to vegetable/beef soup is wonderful.

Rice fits well with things like Jambalaya or Red Beans & Rice, but I
don't make those dishes very often. I definitely don't use as much rice
as you do. I sure wouldn't panic if I found I was out of rice.

Jill

On 12/17/2016 8:10 PM, cshenk wrote:
> ImStillMags wrote in rec.food.cooking:
>
>> On Saturday, December 17, 2016 at 11:16:45 AM UTC-8, cshenk wrote:
>>> So besides me, anyone making any food today? I'm curious to see
>>> what.
>>>
>>> I've started a lamb curry and have some rye bread crumbed and drying
>>> out.
>>> --
>>
>> I'm frying up some chicken livers I found in the freezer. Had some
>> leftover white rice so I'm making fried rice with some mixed veggies
>> I found in the freezer.
>
> Oh! Hawaii memory of 'dirty rice' there? I'm sure other places have
> that name but that is where I learned it.
>
The "dirty rice" I am aware of is Cajun, not Hawaiian.

Jill

cshenk wrote:
>
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.


I made a ham and cheese sandwich

it was ok

On Sat, 17 Dec 2016 20:28:45 -0500, jmcquown >
wrote:

>On 12/17/2016 8:10 PM, cshenk wrote:
>> ImStillMags wrote in rec.food.cooking:
>>
>>> On Saturday, December 17, 2016 at 11:16:45 AM UTC-8, cshenk wrote:
>>>> So besides me, anyone making any food today? I'm curious to see
>>>> what.
>>>>
>>>> I've started a lamb curry and have some rye bread crumbed and drying
>>>> out.
>>>> --
>>>
>>> I'm frying up some chicken livers I found in the freezer. Had some
>>> leftover white rice so I'm making fried rice with some mixed veggies
>>> I found in the freezer.
>>
>> Oh! Hawaii memory of 'dirty rice' there? I'm sure other places have
>> that name but that is where I learned it.
>>
>The "dirty rice" I am aware of is Cajun, not Hawaiian.
>
>Jill
Cajun, Creole -- a wonderful dish. I do like dirty rice. I haven't
made any in a long time. Do you make it, Jill? For us it is a good
winter comfort food, for the folks of Louisiana it is a common dish.
Janet US

In article >, cshenk
> wrote:

> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.

I made a meatloaf with too much rice filler yesterday and served my
wife a crumbled meat something with a microwaved baked potato and
salad. I squirted ketchup on the crumble and butter and sour cream on
the potato. She said she liked it.
I didn't really cook anything, so no.
We did clean out and clean the refrigerator and freezer compartment in
time for Christmas. Never did that before.

leo

On Saturday, December 17, 2016 at 9:01:55 PM UTC-10, Leonard Blaisdell wrote:
> In article >, cshenk
> > wrote:
>
> > So besides me, anyone making any food today? I'm curious to see what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
>
> I made a meatloaf with too much rice filler yesterday and served my
> wife a crumbled meat something with a microwaved baked potato and
> salad. I squirted ketchup on the crumble and butter and sour cream on
> the potato. She said she liked it.
> I didn't really cook anything, so no.
> We did clean out and clean the refrigerator and freezer compartment in
> time for Christmas. Never did that before.
>
> leo

Hell, I'd eat that and be happy. Meatloaf and potato. I love that kind of fare.

On Sat, 17 Dec 2016 13:16:36 -0600, "cshenk" > wrote:

>
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.

Nope. Clearing out (eating) leftovers.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"cshenk" wrote in message
...

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
> Ophelia wrote in rec.food.cooking:
>
> > "cshenk" wrote in message
> > ...
> >
> >
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
>
> Interesting, your stuff doesnt quote.
>
> Chicken and leek sounds interesting! Got a recpe of sorts for it?
>
> Carol
>
> ===================
>
> Oops I should have said Chicken and mushroom but it does have leek in
> it)
>
>
> Anyway ...
>
> Butter and oil
> chicken diced
> Mushrooms diced
> carrot diced
> leek diced
> onion diced
> Garlic
> Flour
> Chicken stock
> Cream
> (sorry,not in order, just as I thought of them)
>
> Cook onion and garlic till tender but not brown. Add everything else
> and when chicken is nearly cooked add mushrooms. When they are
> cooked add some flour to thicken and then the stock. I usually
> simmer it until everything is cooked through and before serving I add
> heavy cream.
>
> I expect you will want to add your own choice of herbs and seasoning.
>
> It freezes well.

Ok thanks! Nice general chicken with a but of flair to it.

BTW my high hydration bread came out. Not bad but a little flat. I
think I got it wrong but it will make nice toast.

==================

I find that happens too) Waste not want not ... especially when you enjoy
it



--

--
http://www.helpforheroes.org.uk

On Saturday, December 17, 2016 at 5:35:39 PM UTC-5, cshenk wrote:
> Cindy Hamilton wrote in rec.food.cooking:
>
> > On Saturday, December 17, 2016 at 2:16:45 PM UTC-5, cshenk wrote:
> > > So besides me, anyone making any food today? I'm curious to see
> > > what.
> > >
> > > I've started a lamb curry and have some rye bread crumbed and drying
> > > out.
> > > --
> >
> > Not as such. I had a kielbasa Reuben for lunch: browned kielbasa
> > in frying pan, sautéed some minced onion, added sauerkraut. Made
> > a quick fake Russian dressing, smeared it on rye bread.
> >
> > For dinner, I've got a leftover chicken breast that needs to be
> > eaten. I also have some baby bok choy that isn't getting any
> > younger, so I thought I'd see if I can combine them in a pleasing
> > way. I'm sure garlic will be involved.
> >
> > Cindy Hamilton
>
> Humm! I'd go steamed here for that one but interested to see what
> worked for you!

Ahh. What worked for me was me saying, "I'm too tired from shoveling
snow to go to a lot of bother." I made a salad and ate the leftover
chicken breast cold. I'll have to devise a new plan for the baby
bok choy. I'm making soup today, so perhaps that'll be it.

Cindy Hamilton