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Tonight's Dinner
I made Cracker Barrel's hash brown casserole and used all the ingredients called for. Those included thawed, shredded hash browns, onions, and shredded Colby cheese, etc. I made it into a main dish by adding cubed ham. The result is quite good and I did want to make it as they do but I think when I make it again I will use extra sharp cheddar cheese. Colby cheese is just too mild for my taste buds; green beans were the side dish. Sorry, no pictures. |
Tonight's Dinner
On Mon, 30 Dec 2019 17:16:41 -0800 (PST), "
> wrote: > >I made Cracker Barrel's hash brown casserole and used all the ingredients >called for. Those included thawed, shredded hash browns, onions, and >shredded Colby cheese, etc. I made it into a main dish by adding cubed ham. > >The result is quite good and I did want to make it as they do but I think >when I make it again I will use extra sharp cheddar cheese. Colby cheese >is just too mild for my taste buds; green beans were the side dish. Almost the same here, but Geonellis saw-seege >Sorry, no pictures. |
Tonight's Dinner
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Tonight's Dinner
On Monday, December 30, 2019 at 9:22:31 PM UTC-6, cshenk wrote:
> > I think I would like to try that one! It seems I could cut it down well > to 1-2 servings. > Here's you go! 2 lbs. frozen hash brown potatoes, thawed 1 (10.75oz) can Campbell's condensed cream of chicken soup 1/2 medium yellow onion, diced or chopped fine 1/4 cup margarine, melted 2 cups (8 oz.) Colby cheese, shredded or diced fine in a food processor 1/2 tsp salt 1/2 tsp black pepper Combine everything except the hash browns in a large bowl. Add in the thawed hash brown potatoes and mix well. Put into a 9"x13" baking pan and bake in a preheated 350°F oven for 45-50 minutes or until golden brown and bubbly. I ended up baking mine for 60 minutes. I used butter as I don't have margarine. Let it rest for at least 10 minutes before digging in; 30 minutes is even better. |
Tonight's Dinner
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Tonight's Dinner
On Monday, December 30, 2019 at 3:16:45 PM UTC-10, wrote:
> I made Cracker Barrel's hash brown casserole and used all the ingredients > called for. Those included thawed, shredded hash browns, onions, and > shredded Colby cheese, etc. I made it into a main dish by adding cubed ham. > > The result is quite good and I did want to make it as they do but I think > when I make it again I will use extra sharp cheddar cheese. Colby cheese > is just too mild for my taste buds; green beans were the side dish. > > Sorry, no pictures. This morning I had sweet bread French toast, or as they would probably call it on the mainland, Hawaiian sweet bread French toast. This stuff is, in reality, Portuguese sweet bread French toast. This is a Hawaiian specialty and it's made with Portuguese sweet bread. I was a little bummed that it was made with slices off of a loaf. In my awesome opinion, it should be made with wedges of a round loaf. That's what makes it special for tourists and locals alike. It's the cut that's going to separate our French toast from the stuff you'd find on the mainland. http://afterglobe.net/hawaiian-sweet...-french-toast/ |
Tonight's Dinner
On Mon, 30 Dec 2019 21:38:30 -0800 (PST), dsi1
> wrote: >On Monday, December 30, 2019 at 3:16:45 PM UTC-10, wrote: >> I made Cracker Barrel's hash brown casserole and used all the ingredients >> called for. Those included thawed, shredded hash browns, onions, and >> shredded Colby cheese, etc. I made it into a main dish by adding cubed ham. >> >> The result is quite good and I did want to make it as they do but I think >> when I make it again I will use extra sharp cheddar cheese. Colby cheese >> is just too mild for my taste buds; green beans were the side dish. >> >> Sorry, no pictures. > >This morning I had sweet bread French toast, or as they would probably call it on the mainland, Hawaiian sweet bread French toast. This stuff is, in reality, Portuguese sweet bread French toast. > >This is a Hawaiian specialty and it's made with Portuguese sweet bread. Would I be correct in calling it 'sweet bread'? |
Tonight's Dinner
On Monday, December 30, 2019 at 7:49:21 PM UTC-10, Bruce wrote:
> On Mon, 30 Dec 2019 21:38:30 -0800 (PST), dsi1 > > wrote: > > >On Monday, December 30, 2019 at 3:16:45 PM UTC-10, wrote: > >> I made Cracker Barrel's hash brown casserole and used all the ingredients > >> called for. Those included thawed, shredded hash browns, onions, and > >> shredded Colby cheese, etc. I made it into a main dish by adding cubed ham. > >> > >> The result is quite good and I did want to make it as they do but I think > >> when I make it again I will use extra sharp cheddar cheese. Colby cheese > >> is just too mild for my taste buds; green beans were the side dish. > >> > >> Sorry, no pictures. > > > >This morning I had sweet bread French toast, or as they would probably call it on the mainland, Hawaiian sweet bread French toast. This stuff is, in reality, Portuguese sweet bread French toast. > > > >This is a Hawaiian specialty and it's made with Portuguese sweet bread. > > Would I be correct in calling it 'sweet bread'? No you would not. Call it Portuguese sweet bread or pao doce. "Sweet bread" don't mean shit except in Hawaii or certain parts of the mainland with a large podage population. |
Tonight's Dinner
On Monday, December 30, 2019 at 8:16:45 PM UTC-5, wrote:
> I made Cracker Barrel's hash brown casserole and used all the ingredients > called for. Those included thawed, shredded hash browns, onions, and > shredded Colby cheese, etc. I made it into a main dish by adding cubed ham. > > The result is quite good and I did want to make it as they do but I think > when I make it again I will use extra sharp cheddar cheese. Colby cheese > is just too mild for my taste buds; green beans were the side dish. > > Sorry, no pictures. I had twice-baked potato (with plenty of bacon and cheese) and microwaved kohlrabi. Cindy Hamilton |
Tonight's Dinner
"dsi1" wrote in message
... On Monday, December 30, 2019 at 7:49:21 PM UTC-10, Bruce wrote: > On Mon, 30 Dec 2019 21:38:30 -0800 (PST), dsi1 > > wrote: > > >On Monday, December 30, 2019 at 3:16:45 PM UTC-10, > >wrote: > >> I made Cracker Barrel's hash brown casserole and used all the > >> ingredients > >> called for. Those included thawed, shredded hash browns, onions, and > >> shredded Colby cheese, etc. I made it into a main dish by adding cubed > >> ham. > >> > >> The result is quite good and I did want to make it as they do but I > >> think > >> when I make it again I will use extra sharp cheddar cheese. Colby > >> cheese > >> is just too mild for my taste buds; green beans were the side dish. > >> > >> Sorry, no pictures. > > > >This morning I had sweet bread French toast, or as they would probably > >call it on the mainland, Hawaiian sweet bread French toast. This stuff > >is, in reality, Portuguese sweet bread French toast. > > > >This is a Hawaiian specialty and it's made with Portuguese sweet bread. > > Would I be correct in calling it 'sweet bread'? No you would not. Call it Portuguese sweet bread or pao doce. "Sweet bread" don't mean shit except in Hawaii or certain parts of the mainland with a large podage population. === Or even: https://www.google.co.uk/search?q=sw... jHiEOl08a9M: WEG:) |
Tonight's Dinner
On Mon, 30 Dec 2019 20:28:52 -0800 (PST), "
> wrote: >On Monday, December 30, 2019 at 9:22:31 PM UTC-6, cshenk wrote: >> >> I think I would like to try that one! It seems I could cut it down well >> to 1-2 servings. >> >Here's you go! That's HoBo Hash! >2 lbs. frozen hash brown potatoes, thawed >1 (10.75oz) can Campbell's condensed cream of chicken soup >1/2 medium yellow onion, diced or chopped fine Unless you are going to immediately use the other half it's silly to ever use 1/2 an onion, simply choose one sized to your taste... unless you like your fridge schtinkin' of onion. Onions ar sold by weight, choose a bag with a mixture of sizes. >1/4 cup margarine, melted >2 cups (8 oz.) Colby cheese, shredded or diced fine in a food processor >1/2 tsp salt >1/2 tsp black pepper > >Combine everything except the hash browns in a large bowl. Add in >the thawed hash brown potatoes and mix well. Put into a 9"x13" >baking pan and bake in a preheated 350°F oven for 45-50 minutes >or until golden brown and bubbly. I ended up baking mine for 60 >minutes. > >I used butter as I don't have margarine. Let it rest for at least >10 minutes before digging in; 30 minutes is even better. I wouldn't use hash brown potatoes, especially not frozen... it's easy to fry diced spuds with the diced onion. Add a 12 oz can of diced SPAM to fry with the spuds and onion to make it Ukelele style. I'd prefer Cream O' Celery rather than Cream O' Shicken.. Cream O' 'Shroom is nicer than Cream O' Shicken. Can substitute wide egg noodles for the spuds... egg noodles require no peeling and they cook fast. |
Tonight's Dinner
On Mon, 30 Dec 2019 17:16:41 -0800 (PST), "
> wrote: > >I made Cracker Barrel's hash brown casserole and used all the ingredients >called for. Those included thawed, shredded hash browns, onions, and >shredded Colby cheese, etc. I made it into a main dish by adding cubed ham. > >The result is quite good and I did want to make it as they do but I think >when I make it again I will use extra sharp cheddar cheese. Colby cheese >is just too mild for my taste buds; green beans were the side dish. > >Sorry, no pictures. > > We had hot, sliced Costco rotisserie chicken on Costco dinner rolls. It's a favorite when we get home from shopping at Costco. Janet US |
Tonight's Dinner
On Tuesday, December 31, 2019 at 2:42:15 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Monday, December 30, 2019 at 7:49:21 PM UTC-10, Bruce wrote: > > On Mon, 30 Dec 2019 21:38:30 -0800 (PST), dsi1 > > > wrote: > > > > >On Monday, December 30, 2019 at 3:16:45 PM UTC-10, > > >wrote: > > >> I made Cracker Barrel's hash brown casserole and used all the > > >> ingredients > > >> called for. Those included thawed, shredded hash browns, onions, and > > >> shredded Colby cheese, etc. I made it into a main dish by adding cubed > > >> ham. > > >> > > >> The result is quite good and I did want to make it as they do but I > > >> think > > >> when I make it again I will use extra sharp cheddar cheese. Colby > > >> cheese > > >> is just too mild for my taste buds; green beans were the side dish. > > >> > > >> Sorry, no pictures. > > > > > >This morning I had sweet bread French toast, or as they would probably > > >call it on the mainland, Hawaiian sweet bread French toast. This stuff > > >is, in reality, Portuguese sweet bread French toast. > > > > > >This is a Hawaiian specialty and it's made with Portuguese sweet bread.. > > > > Would I be correct in calling it 'sweet bread'? > > No you would not. Call it Portuguese sweet bread or pao doce. "Sweet bread" > don't mean shit except in Hawaii or certain parts of the mainland with a > large podage population. > > === > > Or even: > > https://www.google.co.uk/search?q=sw... jHiEOl08a9M: > > WEG:) "Sweetbread" is a way too optimistic term for that nasty bit of flesh! |
Tonight's Dinner
On Tue, 31 Dec 2019 11:12:24 -0700, U.S. Janet B. >
wrote: >On Mon, 30 Dec 2019 17:16:41 -0800 (PST), " > wrote: > >> >>I made Cracker Barrel's hash brown casserole and used all the ingredients >>called for. Those included thawed, shredded hash browns, onions, and >>shredded Colby cheese, etc. I made it into a main dish by adding cubed ham. >> >>The result is quite good and I did want to make it as they do but I think >>when I make it again I will use extra sharp cheddar cheese. Colby cheese >>is just too mild for my taste buds; green beans were the side dish. >> >>Sorry, no pictures. >> >> >We had hot, sliced Costco rotisserie chicken on Costco dinner rolls. >It's a favorite when we get home from shopping at Costco. >Janet US We occasionally pick up a rotisserie chicken from BJs, at $3.99 it's a bargain, and I needn't do anything but pop it into the nuker for 3-4 minutes. Tonight is the rest of the Gianelli saw-seege |
Tonight's Dinner
On Monday, December 30, 2019 at 3:16:45 PM UTC-10, wrote:
> I made Cracker Barrel's hash brown casserole and used all the ingredients > called for. Those included thawed, shredded hash browns, onions, and > shredded Colby cheese, etc. I made it into a main dish by adding cubed ham. > > The result is quite good and I did want to make it as they do but I think > when I make it again I will use extra sharp cheddar cheese. Colby cheese > is just too mild for my taste buds; green beans were the side dish. > > Sorry, no pictures. I ordered a lemongrass chicken plate at the Vietnamese restaurant down the street. While waiting, I noticed something moving across the floor. It was a big ass roach of the kind you don't see on the mainland. The owner of the joint saw it too and moved into the dining room to stop it's excursion about the room. I was sitting in the corner of the restaurant so I could see it moving under the tables. It ran by the feet of two old ladies working on bowls of noodles. From my vantage, I could spot the beast and silently gave the owner cues on its location. It reached the far end of the place where the owner smashed the life out of it. Those old ladies never knew a thing. Had that thing ran up one of their legs, things would have gotten real exciting real fast. Just another day in paradise. |
Tonight's Dinner
On 2019-12-31 11:59 a.m., dsi1 wrote:
> On Tuesday, December 31, 2019 at 2:42:15 AM UTC-10, Ophelia wrote: >> "dsi1" wrote in message >> ... >> >> On Monday, December 30, 2019 at 7:49:21 PM UTC-10, Bruce wrote: >>> On Mon, 30 Dec 2019 21:38:30 -0800 (PST), dsi1 >>> > wrote: >>> >>>> On Monday, December 30, 2019 at 3:16:45 PM UTC-10, >>>> wrote: >>>>> I made Cracker Barrel's hash brown casserole and used all the >>>>> ingredients >>>>> called for. Those included thawed, shredded hash browns, onions, and >>>>> shredded Colby cheese, etc. I made it into a main dish by adding cubed >>>>> ham. >>>>> >>>>> The result is quite good and I did want to make it as they do but I >>>>> think >>>>> when I make it again I will use extra sharp cheddar cheese. Colby >>>>> cheese >>>>> is just too mild for my taste buds; green beans were the side dish. >>>>> >>>>> Sorry, no pictures. >>>> >>>> This morning I had sweet bread French toast, or as they would probably >>>> call it on the mainland, Hawaiian sweet bread French toast. This stuff >>>> is, in reality, Portuguese sweet bread French toast. >>>> >>>> This is a Hawaiian specialty and it's made with Portuguese sweet bread. >>> >>> Would I be correct in calling it 'sweet bread'? >> >> No you would not. Call it Portuguese sweet bread or pao doce. "Sweet bread" >> don't mean shit except in Hawaii or certain parts of the mainland with a >> large podage population. >> >> === >> >> Or even: >> >> https://www.google.co.uk/search?q=sw... jHiEOl08a9M: >> >> WEG:) > > "Sweetbread" is a way too optimistic term for that nasty bit of flesh! > I remember the dish I had at a French restaurant in London in 1971. "Ris de veau forestière" - my first experience of sweetbreads, and how delicious they were. The last time I bought them here, I could only get a 5lb box by special order. I then spent a few hours blanching them and splitting into meal-sized freezer packs. |
Tonight's Dinner
On 2019-12-31 1:59 p.m., dsi1 wrote:
> On Tuesday, December 31, 2019 at 2:42:15 AM UTC-10, Ophelia wrote: >> No you would not. Call it Portuguese sweet bread or pao doce. "Sweet bread" >> don't mean shit except in Hawaii or certain parts of the mainland with a >> large podage population. >> >> === >> >> Or even: >> >> https://www.google.co.uk/search?q=sw... jHiEOl08a9M: >> >> WEG:) > > "Sweetbread" is a way too optimistic term for that nasty bit of flesh! > The only times I ever had sweetbreads was when my wife ordered them in restaurants and let me sample it. As delicious as they were, I have never been able to bring myself to order them for myself. |
Tonight's Dinner
On 2019-12-31 11:12 a.m., U.S. Janet B. wrote:
> On Mon, 30 Dec 2019 17:16:41 -0800 (PST), " > > wrote: > >> >> I made Cracker Barrel's hash brown casserole and used all the ingredients >> called for. Those included thawed, shredded hash browns, onions, and >> shredded Colby cheese, etc. I made it into a main dish by adding cubed ham. >> >> The result is quite good and I did want to make it as they do but I think >> when I make it again I will use extra sharp cheddar cheese. Colby cheese >> is just too mild for my taste buds; green beans were the side dish. >> >> Sorry, no pictures. >> >> > We had hot, sliced Costco rotisserie chicken on Costco dinner rolls. > It's a favorite when we get home from shopping at Costco. > Janet US > Friends used to host an "at home" during xmas/NY week. They'd invite people to a casual meal where the guests helped themselves to salad and hot roast beef sandwiches. My mouth is watering at the memory:-) |
Tonight's Dinner
"dsi1" wrote in message
... On Tuesday, December 31, 2019 at 2:42:15 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Monday, December 30, 2019 at 7:49:21 PM UTC-10, Bruce wrote: > > On Mon, 30 Dec 2019 21:38:30 -0800 (PST), dsi1 > > > wrote: > > > > >On Monday, December 30, 2019 at 3:16:45 PM UTC-10, > > >wrote: > > >> I made Cracker Barrel's hash brown casserole and used all the > > >> ingredients > > >> called for. Those included thawed, shredded hash browns, onions, and > > >> shredded Colby cheese, etc. I made it into a main dish by adding > > >> cubed > > >> ham. > > >> > > >> The result is quite good and I did want to make it as they do but I > > >> think > > >> when I make it again I will use extra sharp cheddar cheese. Colby > > >> cheese > > >> is just too mild for my taste buds; green beans were the side dish. > > >> > > >> Sorry, no pictures. > > > > > >This morning I had sweet bread French toast, or as they would probably > > >call it on the mainland, Hawaiian sweet bread French toast. This stuff > > >is, in reality, Portuguese sweet bread French toast. > > > > > >This is a Hawaiian specialty and it's made with Portuguese sweet bread. > > > > Would I be correct in calling it 'sweet bread'? > > No you would not. Call it Portuguese sweet bread or pao doce. "Sweet > bread" > don't mean shit except in Hawaii or certain parts of the mainland with a > large podage population. > > === > > Or even: > > > https://www.google.co.uk/search?q=sw... jHiEOl08a9M: > > WEG:) "Sweetbread" is a way too optimistic term for that nasty bit of flesh! === LOL I agree!!! Not something we will touch and I don't know who gave them such a name but ... ewwwwwww |
Tonight's Dinner
On Tue, 31 Dec 2019 12:38:06 -0700, graham > wrote:
>On 2019-12-31 11:59 a.m., dsi1 wrote: >> >> "Sweetbread" is a way too optimistic term for that nasty bit of flesh! >> >I remember the dish I had at a French restaurant in London in 1971. >"Ris de veau forestière" - my first experience of sweetbreads, and how >delicious they were. The last time I bought them here, I could only get >a 5lb box by special order. I then spent a few hours blanching them and >splitting into meal-sized freezer packs. When I still ate meat, it was one of my favourites. |
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On Mon, 30 Dec 2019 17:16:41 -0800 (PST), "
> wrote: > >I made Cracker Barrel's hash brown casserole and used all the ingredients >called for. Those included thawed, shredded hash browns, onions, and >shredded Colby cheese, etc. I made it into a main dish by adding cubed ham. > >The result is quite good and I did want to make it as they do but I think >when I make it again I will use extra sharp cheddar cheese. Colby cheese >is just too mild for my taste buds; green beans were the side dish. > >Sorry, no pictures. > > I was thinking about going with a shrimp scampi with a few veggies, maybe some broc and cauliflower. Then I though that maybe I did not need all the cholesterol from that crap so I will just have a salad. -- ____/~~~sine qua non~~~\____ |
Tonight's Dinner
On Tuesday, December 31, 2019 at 11:49:53 AM UTC-6, Sheldon wrote:
> > Unless you are going to immediately use the other half it's silly to > ever use 1/2 an onion, simply choose one sized to your taste... unless > you like your fridge schtinkin' of onion. Onions ar sold by weight, > choose a bag with a mixture of sizes. > I buy frozen onions in 12 ounce bags. I opened a bag and took out a generous cup and placed them and the 1/2 stick of butter in the microwave to thaw and melt. The rest of the bag will be vacuum sealed for future use. > > I wouldn't use hash brown potatoes, especially not frozen... it's easy > to fry diced spuds with the diced onion. > The recipe called for thawed hash browns so they'd easier to mix with the other ingredients and not take as long to cook once in the oven. > > Add a 12 oz can of diced > SPAM to fry with the spuds and onion to make it Ukelele style. I'd > prefer Cream O' Celery rather than Cream O' Shicken. > I made the recipe as it's made at Cracker Barrel and wanted to duplicate their recipe. I am definitely not a Spam fan but I did have leftover ham and this was a good way to use it up. > > Cream O' 'Shroom > is nicer than Cream O' Shicken. > When I make scalloped potatoes I do use cream of mushroom soup but this is entirely a different recipe. > > Can substitute wide egg noodles for > the spuds... egg noodles require no peeling and they cook fast. > That would make it completely different than a hash brown casserole. |
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On 12/31/2019 2:39 PM, Dave Smith wrote:
> On 2019-12-31 1:59 p.m., dsi1 wrote: >> On Tuesday, December 31, 2019 at 2:42:15 AM UTC-10, Ophelia wrote: > >>> No you would not. Call it Portuguese sweet bread or pao doce. "Sweet >>> bread" >>> don't mean shit except in Hawaii or certain parts of the mainland with a >>> large podage population. >>> >>> === >>> >>> Â*Â*Â*Â* Or even: >>> >>> >>> https://www.google.co.uk/search?q=sw... jHiEOl08a9M: >>> >>> >>> Â*Â* WEG:) >> >> "Sweetbread" is a way too optimistic term for that nasty bit of flesh! >> > > > The only times I ever had sweetbreads was when my wife ordered them in > restaurants and let me sample it.Â* As delicious as they were, I have > never been able to bring myself to order them for myself. Had them once at a French restaurant. OK, but not good enough to make it a regular thing. |
Tonight's Dinner
On Tuesday, December 31, 2019 at 9:39:38 AM UTC-10, Dave Smith wrote:
> On 2019-12-31 1:59 p.m., dsi1 wrote: > > On Tuesday, December 31, 2019 at 2:42:15 AM UTC-10, Ophelia wrote: > > >> No you would not. Call it Portuguese sweet bread or pao doce. "Sweet bread" > >> don't mean shit except in Hawaii or certain parts of the mainland with a > >> large podage population. > >> > >> === > >> > >> Or even: > >> > >> https://www.google.co.uk/search?q=sw... jHiEOl08a9M: > >> > >> WEG:) > > > > "Sweetbread" is a way too optimistic term for that nasty bit of flesh! > > > > > The only times I ever had sweetbreads was when my wife ordered them in > restaurants and let me sample it. As delicious as they were, I have > never been able to bring myself to order them for myself. It's the exact same way with me - well, except for the fact that I've never tasted that kind of sweetbread. I've never seen it sold in the stores or served in the restaurants around here. |
Tonight's Dinner
On 2019-12-31 7:12 p.m., Ed Pawlowski wrote:
> On 12/31/2019 2:39 PM, Dave Smith wrote: >> On 2019-12-31 1:59 p.m., dsi1 wrote: >>> On Tuesday, December 31, 2019 at 2:42:15 AM UTC-10, Ophelia wrote: >> >>>> No you would not. Call it Portuguese sweet bread or pao doce. "Sweet >>>> bread" >>>> don't mean shit except in Hawaii or certain parts of the mainland >>>> with a >>>> large podage population. >>>> >>>> === >>>> >>>> Â*Â*Â*Â* Or even: >>>> >>>> https://www.google.co.uk/search?q=sw... jHiEOl08a9M: >>>> >>>> >>>> Â*Â* WEG:) >>> >>> "Sweetbread" is a way too optimistic term for that nasty bit of flesh! >>> >> >> >> The only times I ever had sweetbreads was when my wife ordered them in >> restaurants and let me sample it.Â* As delicious as they were, I have >> never been able to bring myself to order them for myself. > > Had them once at a French restaurant.Â* OK, but not good enough to make > it a regular thing. That's much the same for most offal and the average N.American has an aversion to it. I love kidneys and liver as well, and on my trips to France, I usually eat boudin blanc for one lunch. I used to prepare and eat lamb's brains in garlic butter but they are just about impossible to find. |
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On 2019-12-31 9:48 p.m., dsi1 wrote:
> On Tuesday, December 31, 2019 at 9:39:38 AM UTC-10, Dave Smith > >> >> The only times I ever had sweetbreads was when my wife ordered them >> in restaurants and let me sample it. As delicious as they were, I >> have never been able to bring myself to order them for myself. > > It's the exact same way with me - well, except for the fact that I've > never tasted that kind of sweetbread. I've never seen it sold in the > stores or served in the restaurants around here. > They are actually pretty darned good. My wife certainly has no qualms about ordering them in a restaurant. I had posted before about my nephew being a chef in a local winery restaurant and telling me about someone sending back her order of sweetbreads. She ws a vegetarian and didn't know they were meat. |
Tonight's Dinner
On 2019-12-31 9:55 p.m., graham wrote:
> That's much the same for most offal and the average N.American has an > aversion to it. I love kidneys and liver as well, and on my trips to > France, I usually eat boudin blanc for one lunch. I used to prepare and > eat lamb's brains in garlic butter but they are just about impossible to > find. That's understandable. Most lambs are blond. ;-) |
Tonight's Dinner
On Tuesday, December 31, 2019 at 5:09:57 PM UTC-10, Dave Smith wrote:
> On 2019-12-31 9:48 p.m., dsi1 wrote: > > On Tuesday, December 31, 2019 at 9:39:38 AM UTC-10, Dave Smith > > > >> > >> The only times I ever had sweetbreads was when my wife ordered them > >> in restaurants and let me sample it. As delicious as they were, I > >> have never been able to bring myself to order them for myself. > > > > It's the exact same way with me - well, except for the fact that I've > > never tasted that kind of sweetbread. I've never seen it sold in the > > stores or served in the restaurants around here. > > > > They are actually pretty darned good. My wife certainly has no qualms > about ordering them in a restaurant. > > > I had posted before about my nephew being a chef in a local winery > restaurant and telling me about someone sending back her order of > sweetbreads. She ws a vegetarian and didn't know they were meat. I'll try it the next time I get a chance although, I'd say my chances of that happening are pretty slim - thank God. |
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graham wrote:
> On 2019-12-31 7:12 p.m., Ed Pawlowski wrote: >> On 12/31/2019 2:39 PM, Dave Smith wrote: >>> On 2019-12-31 1:59 p.m., dsi1 wrote: >>>> On Tuesday, December 31, 2019 at 2:42:15 AM UTC-10, Ophelia wrote: >>> >>>>> No you would not. Call it Portuguese sweet bread or pao doce. >>>>> "Sweet bread" >>>>> don't mean shit except in Hawaii or certain parts of the mainland >>>>> with a >>>>> large podage population. >>>>> >>>>> === >>>>> >>>>> Â*Â*Â*Â* Or even: >>>>> >>>>> https://www.google.co.uk/search?q=sw... jHiEOl08a9M: >>>>> >>>>> >>>>> Â*Â* WEG:) >>>> >>>> "Sweetbread" is a way too optimistic term for that nasty bit of flesh! >>>> >>> >>> >>> The only times I ever had sweetbreads was when my wife ordered them >>> in restaurants and let me sample it.Â* As delicious as they were, I >>> have never been able to bring myself to order them for myself. >> >> Had them once at a French restaurant.Â* OK, but not good enough to >> make it a regular thing. > > That's much the same for most offal and the average N.American has an > aversion to it. I love kidneys and liver as well, and on my trips to > France, I usually eat boudin blanc for one lunch. I used to prepare and > eat lamb's brains in garlic butter but they are just about impossible to > find. Same with pork brains. Sometimes you can find them at small rural grocery stores that cater to older people, but never at a place like kroger, publix et. all. |
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Hank Rogers wrote:
> Same with pork brains. Sometimes you can find them at small rural > grocery stores that cater to older people, but never at a place like > kroger, publix et. all. In the old days (store gone now) I used to stop in to a grocery store occasionally located in the po' section of town. I liked it. I always made a point to check out the meat section. Often contained things you don't normally see. That's where I saw a 2-3 lb package of chicken feet. That freaked me out. Looks like a package of giant spiders. Also notable, saw a whole hog's head there once too. wow That was kind of scary. :o |
Tonight's Dinner
wrote:
> On Tuesday, December 31, 2019 at 6:36:12 PM UTC-6, cshenk wrote: > > > > wrote: > > > > > Here's you go! > > > > > > 2 lbs. frozen hash brown potatoes, thawed > > > 1 (10.75oz) can Campbell's condensed cream of chicken soup > > > 1/2 medium yellow onion, diced or chopped fine > > > 1/4 cup margarine, melted > > > 2 cups (8 oz.) Colby cheese, shredded or diced fine in a food > > > processor 1/2 tsp salt > > > 1/2 tsp black pepper > > > > > > Combine everything except the hash browns in a large bowl. Add in > > > the thawed hash brown potatoes and mix well. Put into a 9"x13" > > > baking pan and bake in a preheated 350°F oven for 45-50 minutes > > > or until golden brown and bubbly. I ended up baking mine for 60 > > > minutes. > > > > > > I used butter as I don't have margarine. Let it rest for at > > > least 10 minutes before digging in; 30 minutes is even better. > > > > Thanks! > > > > Really easy to 1/2 that. My 8x8 pan would work for it. Bake at > > 350F and check at 20 minutes due to smaller load? Seems right. > > > Yes, I'd check after about 20 minutes. But at 20 minutes the onions > might not be cooked through. The finished dish is supposed to be > lightly browned and crispy around the edges and ever so lightly > browned on top. Yes, and at 20 minutes, it's about right to check it and see how much longer. Estimating 35 minutes is probably right as it's going to be a 1/2 load. At the moment, I don't have any frozen hashbrowns but agree, that is the way to go for this dish. I normally have a stash of them as Don likes them for breakfast but he must have run out and forgotten to tell me. Wish I'd checked earlier! One of my traditions is on New Years Day, (if not at sea) to cook something 'new to me'. Meaning, something I've not made before. Looking about for ideas now that seem simple yet fun! Just like all of us here, there's a bazillion things I've never tried to make myself. I have a few ideas in mind.... |
Tonight's Dinner
Gary wrote:
> Hank Rogers wrote: > > Same with pork brains. Sometimes you can find them at small rural > > grocery stores that cater to older people, but never at a place like > > kroger, publix et. all. > > In the old days (store gone now) I used to stop in to a grocery > store occasionally located in the po' section of town. I liked > it. I always made a point to check out the meat section. > Often contained things you don't normally see. > > That's where I saw a 2-3 lb package of chicken feet. > That freaked me out. Looks like a package of giant spiders. > > Also notable, saw a whole hog's head there once too. wow > That was kind of scary. :o LOl, you can find both at the International Market off Newtown. Take VB BLVD to Newtown and turn left. It will be on the right a couple of street lights away. |
Tonight's Dinner
> wrote in message ... > > I made Cracker Barrel's hash brown casserole and used all the ingredients > called for. Those included thawed, shredded hash browns, onions, and > shredded Colby cheese, etc. I made it into a main dish by adding cubed > ham. > > The result is quite good and I did want to make it as they do but I think > when I make it again I will use extra sharp cheddar cheese. Colby cheese > is just too mild for my taste buds; green beans were the side dish. > > Sorry, no pictures. No Cracker Barrel here but I love that casserole. Always get it when I go there. |
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