Kevin's Watch

Menolly wrote:Beorn still prefers the blue box stuff. :::sigh:::

Heh! I know what you mean. My KJ is the same with cheese: he takes processed cheese over gouda, parmesan or chedar any day. *Double sigh*. But "Vee have wayz of making him eet"......

Sorry. You are right. South Australia is MUCH dryer, and rosemary is a xerophile. And dill prefers cooler, if humid. So yes. You probably have the worst climate in the world for growing herbs. Except perhaps for Greenland.

Water cress and mint springs to mind as possible crops for that climate.

Sometimes there are moments when the processed stuff is just more appealing for the junk food factor. I know when I am not feeling all that well, a nice box of mac&cheese with exta cheese and white chunk tuna really hit's the spot.

CMJ wrote:Sometimes there are moments when the processed stuff is just more appealing for the junk food factor.

Absolutely. The day after a real bender, noting beats filthy cheese-burgers (minced, not ground beef though. I have a real problem with ground beef) chunky fries and mayo. Yes. It's right. "We f*ckin' drown them in that sh*t!"

Prebe wrote:(minced, not ground beef though. I have a real problem with ground beef)

Is it the texture of ground beef that bothers you Prebe? Or what may be in it if bought pre-ground? I grind my own with the food mill attachment on my KA mixer, so I know exactly what I'm putting in it.

Yeah, texture. And the fact that you can't grill it pink & juicy the way I like it. And it reminds me of "soy protein enhanced" meat. Or erasers. Blood plasma steaks as one of my friends call them.

I'm sure it would be different if homemade. The tradition in Denmark is to mince though. Just meat. Nothing but a springle of salt and pepper before grilling.

So I never tried home-made ground beef. Except once in Scotland, and that was not revolting, merely somewhat disapointing.

But Brittish cuisine...

Edit: There you go. Now I've got the muchies! That's why I daren't come to the galley that often!

Prebe wrote:Yeah, texture. And the fact that you can't grill it pink & juicy the way I like it. And it reminds me of "soy protein enhanced" meat. Or erasers. Blood plasma steaks as one of my friends call them.

I'm sure it would be different if homemade. The tradition in Denmark is to mince though. Just meat. Nothing but a springle of salt and pepper before grilling.

My burgers I make for me (neither Hyperception nor Beorn can even watch me eat them) are still mooing when I eat them. I despise the "recommendation" here in Florida that makes the restaurants refuse to cook and serve a burger any less than medium now. But I've never had a problem cooking ground beef rare on the grill.

Oh, and when I meant knowing what I put into the ground beef, I meant the type of meat used to grind. Supposedly some stores are not all that pure in what they call ground "beef."

Prebe wrote:So I never tried home-made ground beef. Except once in Scotland, and that was not revolting, merely somewhat disapointing.

But Brittish cuisine...

I canna say on that point, even though I am 1/4 Scot. My paternal grandfather, who was the Scot immigrant in my heritage, died when my Dad was but seven, and he never met any of his father's family. And I have only been to Italy, with a flight layover in France, over three decades ago as my only exposure to Europe.

Prebe wrote:Edit: There you go. Now I've got the muchies! That's why I daren't come to the galley that often!

Nah, you're stronger willed than that, surely! I won't buy that excuse!

mixed green salad w/red pepper, cucs, grape tomatoes, roasted filberts, feta and currants
sauteed brussel sprouts
chicken with a dry rub roasted with carrots & taters
sweet potato pie

How do you do your sauteed brussel sprouts, BGB? I usually shred mine, saute them in butter, and then splash on a little balsamic vinegar.

Prebe, that curry recipe you just put into the Cookbook truly sounds awesome. I tend to crush my whole seeds in an electric coffee mill that I devote to the purpose. I don't even own a mortar and pestle, although I can easily get one. Can I make the paste in the coffee mill?

Dinner will most likely consist of a trip to Ryan's: meat, veggies, and possibly some carrot cake!

:::sigh:::

Beorn loves Ryan's. Our's closed several years ago.

Enjoy!!

Sorry to hear that. You can have ours! Heh. Actually, our Ryan's is good on select days--kind of up and down. The weekend breakfast buffet is a favorite in my house.

Also: apparently plans have changed; tonight will be IHOP instead. I love eating breakfast for dinner, anyway. Already thinking I'll get one of their big steak omelets, as well as a stack of pancakes.

So Menolly...just what is for dinner tonight, eh?

Sure Menolly! No problem. Just pour the powdered spices into another bowl before you add the wet ingredients. I don't think coffe grinders can take wet stuff.

Remember the dry-roasting. It makes a world of difference.

Hyperception wrote:So Menolly...just what is for dinner tonight, eh?

Uhm...uhm...uhm...

Hey! Are you off work already? Where are you posting from, school?

Heh, like your custom title, btw.

Prebe wrote:Sure Menolly! No problem. Just pour the powdered spices into another bowl before you add the wet ingredients. I don't think coffe grinders can take wet stuff.

Thanks Prebe!

Prebe wrote:Remember the dry-roasting. It makes a world of difference.

Definitely. It like, kick-starts the flavor or some such.

Menolly wrote:It like, kick-starts the flavor or some such.

Exactly! And removes the shelf-paper aroma of some of the innevitably over the hill spices

Hyperception wrote:So Menolly...just what is for dinner tonight, eh?

Well, while you and Beorn went off to the matinee of Silver Surfer, I finalized dinner. It should be ready shortly after y'all both walk in. I am hopeful y'all didn't fill up on junk while at the theater...

I took chicken leg quarters, dusted them with granulated garlic and rubbed them with lime pepper seasoning, and then browned them on the top of the stove in our cast iron skillet. Then, I put some condensed cream of mushroom soup over the browned chicken, covered the skillet, and put it into the oven at 350º to bake.

In 30 minutes, I'll put some water on to boil, cook up some capellini, and then toss it with some premade pesto sauce. Put the baked chicken on top, serve some steamed and then sauted in olive oil and fresh garlic broccoli florets, and call it dinner.

How does that sound?

Leftover lasagna. yum

Lasagna is always yummy in its various forms.

Also: I've had lasagna in Milan, Italy, and it tasted no better to me than my town's local Italian restaurant. Then again, the name of our town is Rome.

As for me: headed to IHOP soon. I think I'll be getting one of their "big steak omelets," which is a giant monstrosity of egg and steak, accompanied by three pancakes. Man, I love pancakes. I want to go to the place where condemned people must be force-fed pancakes for eternity.

Lord Foul wrote:Lasagna is always yummy in its various forms.

Also: I've had lasagna in Milan, Italy, and it tasted no better to me than my town's local Italian restaurant. Then again, the name of our town is Rome.

Ha!

I'll put my own home made lasagna up against anyone's anytime (except perhaps Jenn's...)

Lord Foul wrote:As for me: headed to IHOP soon. I think I'll be getting one of their "big steak omelets," which is a giant monstrosity of egg and steak, accompanied by three pancakes.

Enjoy, LF.

Lord Foul wrote:Man, I love pancakes. I want to go to the place where condemned people must be force-fed pancakes for eternity.

Hyperception absolutely loves it when IHOP does their all you can eat pancake special in February. Before we moved in December, we were within walking distance of an IHOP and he would go everyday to take advantage of the special.

Me, I prefer the pancakes at The Original Pancake House, especially their dutch baby. Although I do know how to make them myself. It's just nice when someone else makes them for you.



But, they are a special treat, as we only go when we're in south Florida, as there are none around here. That may be why I like them so much better.