Kevin's Watch

Lord Foul wrote:

Avatar wrote:Man that's weird.

--A

Which part? Eating at a hospital or hash brown triangles?

Neither to me!

I just discovered a half a pound of fresh mushrooms in fridge. Sliced thinly, those would have gone nicely in the sauce, simmered with the pressed garlic and parsley. Oh well...

Lord Foul wrote:

Avatar wrote:Man that's weird.

--A

Which part? Eating at a hospital or hash brown triangles?

Definitely eating at a hospital.

(I have terrible associations with hospitals and food. As a kid, I refused to eat hospital food. My parents had to bring me food from home. )

--A

Avatar wrote:

Lord Foul wrote:

Avatar wrote:Man that's weird.

--A

Which part? Eating at a hospital or hash brown triangles?

Definitely eating at a hospital.

(I have terrible associations with hospitals and food. As a kid, I refused to eat hospital food. My parents had to bring me food from home. )

--A

Well, I do eat at Chinese buffets, so my taste for good/healthy food my be a little off-kilter. Heh.

Tonight UF hosts it's musical extravaganza/fireworks show starting at 6:00 pm. It traditionally started on the third so as to not conflict with Gator Town's Independence Day celebrations. But although Gator Town itself has stopped having it's own fireworks display a decade ago due to budget cuts, the free Fanfare and Fireworks celebration at UF continues to be on the 3rd.

Should rain happen earlier in the day, or hold off until after the fireworks, I think tonight I'll plan on a picnic meal and bring it with us. Now to decide what it will consist of...

Tonight I am whipping up:

1) Homestyle meatloaf made with onions, oatmeal, celtic sea salt and ground pepper with egg as a binder, and catsup as a topper
2) baby Yukon Gold potatoes fresh from my Mom's organic garden (nearly two acres in size at last count)
3) fresh corn

I'm debating about baking something. . . I'm thinking maybe cookies for the comfort-food factor.

Tonight it's some leftovers, the last from the Independence Day barbecue. BGB and I both make incredible potato salad but we have completely different recipes. For the BBQ this time, I made mine.

Red potatos chunked bite sized and boiled
celery chopped fine
eggs, hardboiled and also chopped fine
mayo
dijon
stoneground mustard
red wine vinegar
salt
pepper
fresh dill, lots of it minced so that every tattie has lots of green on it.

If you like raw onion, red or vidalia chopped fine is a nice additive to this recipe.

For the meats we had:

Grilled rib eye steaks with nothing more than a nice dusting of fresh ground sea salt and fresh ground medley pepper (red, white and black)

Pork ribs rubbed with oil and mustard then slow cooked on the grill for a few hours and then liberally coated in bbq sauce and here's the cheat, Jack Daniels original number 7 is like crack in a bottle. It's the best bottled sauce on the market. The best part is it doesn't TASTE bottled. Its heavenly.

Wylde, I like to add a splash or two of soy sauce to my meatloaf. Keep in mind that you need not add salt if you do this.

Menolly, for the pre FBH finale bbq I was thinking of making my infamous grilled burgers. I mix the meat with soy sauce, finely diced mushrooms, finely diced onion, finely diced garlic and bleu cheese, crumbled what else? but fine! and a sprinkling of fresh ground pepper. I then grill these yummy hockey pucks and put a thin sliced triangle of sharp cheddar and one of muenster on top after they turn. Yes, I am a total ascetheticist and I do them cross wise, so the cheese looks pretty. In my defense I've been told my burgers were the best ever eaten on more than one occasion. If your taste runs to less powerful, substitute feta for bleu cheese. I also often mix the beef with a pack of ground buffalo from Trader Joe's. Let me try to get proportions in order here:

2 lbs ground meat
3 teaspoons of soy sauce
four cloves of garlic
1/4 lb of mushrooms, preferably crimini
one medium white onion
1 teaspoon of pepper
4 ounces of crumbled cheese

On the tattie salad proportions:

This might get confusing, sorry....

Approximately a three to one ratio of potato to egg, so for every three parts potato, one egg.

mustards should be half and half to one another, dijon to stone ground or brown equal parts but on a ratio of one teaspoon mustard mix to two tablespoons of mayonnaise.

salt and pepper to taste

oh, and for every mustard mayo measure, one half teaspoon of red wine vinegar

dill aplenty, just go wild.

Jenn. . . I'm not even a burger fan, and those burgers sound fabulous!

Wylde, when you cook it in the meat it is a whole new ballgame. It doesn't need condiments.

When, and notice I say WHEN not if, you make your way into my kitchen, I will regale you with delicious food. Just ask Creator. He had my stroganoff!

Cameraman Jenn wrote:Menolly, for the pre FBH finale bbq I was thinking of making my infamous grilled burgers. I mix the meat with soy sauce, finely diced mushrooms, finely diced onion, finely diced garlic and bleu cheese, crumbled what else? but fine! and a sprinkling of fresh ground pepper. I then grill these yummy hockey pucks and put a thin sliced triangle of sharp cheddar and one of muenster on top after they turn. Yes, I am a total ascetheticist and I do them cross wise, so the cheese looks pretty. In my defense I've been told my burgers were the best ever eaten on more than one occasion. If your taste runs to less powerful, substitute feta for bleu cheese. I also often mix the beef with a pack of ground buffalo from Trader Joe's. Let me try to get proportions in order here:

2 lbs ground meat
3 teaspoons of soy sauce
four cloves of garlic
1/4 lb of mushrooms, preferably crimini
one medium white onion
1 teaspoon of pepper
4 ounces of crumbled cheese

Shall I start a sticky thread?

It sounds fantabulous!! I so wish I could be there!

Cameraman Jenn wrote:I also often mix the beef with a pack of ground buffalo from Trader Joe's.

I have heard about this place for years on the various food message boards I frequent, but have never even seen one, much less been inside one. Based on reading other foodies pilgrimages to this store, I do have a bit of a list of items I want to try should they ever open in Florida! I must try a tri-tip one day! I simply must!!

I am at the point where I am beginning to wonder if Creator has met the most Watchers. Is anyone else even close?

Cameraman Jenn wrote:Wylde, when you cook it in the meat it is a whole new ballgame. It doesn't need condiments.

When, and notice I say WHEN not if, you make your way into my kitchen, I will regale you with delicious food. Just ask Creator. He had my stroganoff!

Heh. . . the only thing a foodie likes better than cooking her own delicious food and eating it is eating delicious food made by a fellow foodie!

And I'd love to come see you sometime. . .

Tonight I'm going to "kasher" a roaster chicken, rub it with olive oil, season it with granulated garlic, sweet Hungrian paprika, and lime pepper, and cook it on the rotisserie.

Garlic mashed potatoes

Sauteed broccoli florets

We'll be running around all day buying and washing last minute things to pack for Beorn, and Hyperception also wants to hit the gym. On top of that, Beorn and Hyperception want to watch the first two Die Hard movies, with the third tomorrow, so we can try to get to see the 4th in the theater before we leave on Wednesday.

So, whether I'll actually get to making the chicken is up in the air. But...that's the plan.

Tonight I'm making Quesadilla's.

I never make them with Chicken of beef...a throw back to my vegatarian days; I make them with kidney beans (Through a can in the Food Processer with some salsa, cummin, onion, and cilantro)-although I do use cheese (as I'm not a vegatarian anymore)

Yeah...

I have some adapted classic recipes I made during my vegetarian days that I still prefer making without meat. To me, for those certain recipes, the meat seems to weigh it down or something.

Wife still makes spagetti sause without meat.
When I make pizza's..I make two..one for the kids with pepperonni..and sometimes cut up hot dogs...one for me and Her, with no meat...and sometimes no cheeese.

I prefer my lasagna without meat sauce, so it's usually lacto-ova vegetarian (not vegan, as I gotta have me lots of cheese and I use eggs as a binder) unless I go through the trouble of cooking and slicing up some Italian sausages. I do like to grill up some portobellos and slice them as a layer in my lasagna.

I must admit...the hardest thing to give up is cheese.

I prefer my fajitas with 'Quorn' pieces instead of real chicken for some reason...

www.quorn.us/

Edit - can't you get veggie cheese over there?

When I make chicken cheese lasagna, I use Quorn instead, unless I have planned over poultry (usually turkey) to use up.

Edit - can't you get veggie cheese over there?

It's okay on a sandwich...but it just doesn't melt right on a pizza...If i'm not going to use real cheese; I'd rather use none.

Ah melting! most important aspect of a cheese after taste imo.