What's for supper?

Share recipes and tips, or memorable restaurant experiences here.
Rufus
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Re: What's for supper?

Post by Rufus » Wed Mar 06, 2019 4:50 am

Pancakes and sausages last night for Shrove Tuesday.
Bryan

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ShadowsDad
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Re: What's for supper?

Post by ShadowsDad » Wed Mar 06, 2019 7:29 am

Chris I had a problem with my homemade mayo having the right consistency, not thick enough, and not tasting eggy enough. Then I discovered dehydrated egg powder. Now I need to find some egg white powder to goose the eggy taste a bit more.
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square

EL Alamein
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Re: What's for supper?

Post by EL Alamein » Wed Mar 06, 2019 6:51 pm

Brian you might want to try hard boiled egg yolks. I seem to remember that Julia Child mentioned in her book "Mastering the Art of French Cooking" that they make a very thick mayonnaise, so much so that you have to make it by hand otherwise it clogs a blender etc.

Never tried it myself but offer it as a possibility.

Chris

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ShadowsDad
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Re: What's for supper?

Post by ShadowsDad » Wed Mar 06, 2019 10:28 pm

Never even considered that, but it's in the memory banks now. Thanks! But I'm trying to do it w/o adding more yolks since that would cut down on my consumption (not that it's high). It sux being on as strict a diet as I have myself on. Everything is much more difficult and small successes are major achievements.

But for now the egg whites are on order and I'm just waiting for them to arrive. Thanx for Amazon Prime! "Free" shipping is a by product when we pay our monthly fee. I now order lots of groceries that are difficult to find locally from Amazon.
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square

EL Alamein
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Re: What's for supper?

Post by EL Alamein » Thu Mar 07, 2019 6:57 pm

Brian, got it. Maybe just try one yolk? I don't know.

When I made my most recent mayo it was following a clone recipe for Hellman's (and it seems pretty faithful in terms of ingredients) I only used one egg - the whole egg, white and all. It was raw and the mayo turned out much like what you'd make by hand - not stiff like Hellman's, but creamy. And I used a hand wand blender to make it. It doesn't make very much mayo but enough for me and I'm the only one eating it right now. The taste is very similar to Hellman's.

Anyway, if you can get away with one yolk (I don't know how much mayo you require for your household) then maybe it might work for you.

Either way, good luck.

Chris

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ShadowsDad
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Re: What's for supper?

Post by ShadowsDad » Thu Mar 07, 2019 9:49 pm

The recipe I use fills a wide mouth pint canning jar to the very top. Mayo made with vinegar doesn't spoil (despite what the "lawyers" write along with their recipes), so I don't mind making a pint. When I bought it I'd buy a qt. at a time with no problems. FWIW, mayo will attract and capture bacteria so leaving mayo based foods out is a no-no. I don't make or tolerate lemon juice based salad dressing, erroneously called mayo' by some, so I don't address that product at all re: spoilage. It might very well spoil in refrigeration.
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square

brothers
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Re: What's for supper?

Post by brothers » Fri Mar 08, 2019 6:26 pm

Corned beef and cabbage! Yummy! I've been craving this for a long time and I enjoyed it very much.
Gary

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Rufus
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Re: What's for supper?

Post by Rufus » Fri Mar 08, 2019 9:27 pm

brothers wrote:
Fri Mar 08, 2019 6:26 pm
Corned beef and cabbage! Yummy! I've been craving this for a long time and I enjoyed it very much.
One of my favourites, especially with boiled potatoes.
Bryan

brothers
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Re: What's for supper?

Post by brothers » Sun Jan 26, 2020 1:16 pm

Tonight we'll have a couple of charcoal grilled ribeyes with some oven baked cubed potatoes and broccoli.
Gary

SOTD 99%: soaps & creams, synthetic/boar/badger brushes, General V2 by Colonial, Kai & Schick blades, Superior 70 aftershave splash + menthol + 444

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fallingwickets
Clive the Thumb
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Re: What's for supper?

Post by fallingwickets » Mon Jan 27, 2020 5:05 am

that's my menu for tonight although local supermarket has a big t-bone sale going on so i might do that instead :D \:D/

clive

p.s. ive never understood why a t-bone isnt cheaper than a porterhouse...makes no sense
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John Rose
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Re: What's for supper?

Post by John Rose » Wed Jan 29, 2020 2:38 am

Leftovers!
- 1/3 of a smallish Margherita pizza, with an extra 1/4 tomato added,
- A bit of meatloaf reheated in a frying pan with olive oil and a squirt of Worcester sauce, some old cheddar melted on top, then served as a sandwich on whole wheat toast and ketchup.
- My goto beverage is Pink Lemonade Crystal Light, mixed with plain unsweetened Orange Pekoe iced tea.

The Crystal Light is made with only 2 of those Singles tubes in a 2 liter pitcher of water, so it's only about half strength to begin with.
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Rufus
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Re: What's for supper?

Post by Rufus » Thu Jan 30, 2020 1:02 pm

Seafood stew tonight: salmon, clams, mussels, bay scallops and shrimp.
Bryan

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fallingwickets
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Re: What's for supper?

Post by fallingwickets » Fri Jan 31, 2020 6:42 am

salmon, clams, mussels, bay scallops and shrimp.
fedex leftovers :D
de gustibus non est disputandum

EL Alamein
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Re: What's for supper?

Post by EL Alamein » Fri Jan 31, 2020 7:16 pm

Pizza and shrimp scampi with zucchetti.

No leftovers (sorry Clive).

Chris

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fallingwickets
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Re: What's for supper?

Post by fallingwickets » Sat Feb 01, 2020 5:54 am

:cry: :cry: :cry:

Ive been messing around with meatloaf lately. partner is on the whole30 diet and so Ive been looking for a breadcrumb alternative. started out with almond flour which is ok when using chopped meat, but if using turkey (zero fat) the meatloaf is so dry. Anyway, cruising around the www i found a recipe that adds chopped mushrooms for the specific purpose of moisture. i tried it and the results were excellent. next time you guys make a meatloaf, try the mushroom add ( its 4oz chopped per 2lbs meat). you add to recipe in addition to the bread crumbs. so delicious and easy to make

clive
de gustibus non est disputandum

EL Alamein
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Re: What's for supper?

Post by EL Alamein » Sat Feb 01, 2020 7:08 pm

Clive, thanks for the mushroom suggestion it sounds wonderful! I'm going to give it a try next time I make meatloaf.

I love meatloaf and usually just omit the breadcrumbs but meatloaf doesn't get much respect around here so this is a great alternative.

Chris

EL Alamein
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Re: What's for supper?

Post by EL Alamein » Wed Feb 05, 2020 7:25 pm

Had meatloaf tonight and added the mushrooms. Instead of chopping them (those in the family that dislike mushrooms would notice straight away that they are in there) I turned them into a paste in the food processor. No one noticed.

It went over well with most saying it was delicious (sans one daughter who was sick and is not eating most anything at this time) .

I myself liked it very much and will continue to add them in future meatloaves.

Thanks again for the suggestion it was a wonderful addition.

Chris

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fallingwickets
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Re: What's for supper?

Post by fallingwickets » Thu Feb 06, 2020 6:25 am

twenty seven thumbs up! :D

clive
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ShadowsDad
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Re: What's for supper?

Post by ShadowsDad » Fri Feb 07, 2020 7:41 am

Sure, mushrooms would work and also lend umami.

Other things that can be added is a panade. This is not breadcrumbs but they can be used for the base of the panade. A panade is bread and milk turned into a paste, not chunky, but a literal paste. It helps retain moisture but also helps to prevent the protein strands from linking together making for a tough meatloaf. A few slices of bread will do it with enough liquid to get it done. Starch might also work since it's the starch in the bread that does the work. But I've never tried starch alone; always bread.

Some Sodium Bicarb can also be added to change the pH and help to retain moisture. It will also be an aid to browning. It's also known as baking soda (not powder).

Fat also helps it stay moist. Yes, one can add fat/oil to ground turkey. Before I knew better I would add what I thought was a "healthy" oil to it to make ground turkey palatable. FWIW, sausage should be close to 20% fat to be considered moist. But when adding oil you'll use far less.

Any one of those will help but all of them can be done in the same meatloaf.
Brian

Maker of Kramperts Finest Bay Rum and Frostbite http://www.krampertsfinest.com/
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square

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