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BS: Recipes - what are we eating?
Related thread:
BS: The other recipe thread is too long (888)
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 12 Jun 19 - 09:18 AM Chicken legs on the barbecue! With Old Bay seasoning! Green salad, and maybe some boiled patates tossed in butter with black pepper and chopped green onion. And a bottle of rosé. The Liquor Control Board of Ontario sent me an email declaring Rosé Day on Saturday, but I was too sick then to take part -- and besides, surely that is a moveable feast? If not, it should be. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 12 Jun 19 - 11:42 PM I buy avocados when they're on sale, make guacamole, then freeze it in an ice cube tray, heaped up on each cube space. I store the green "cubes" in a zip lock freezer bag, pulling out one or two at a time. They defrost fairly quickly at room temperature; microwaving them can go from frozen to cooked quickly. Only do a few second bursts at a time if you must defrost that way.
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 15 Jun 19 - 12:26 AM Leftover chicken breast was pulled apart and added to a skillet of sauteed slices of onion and bell peppers, plus a little smoke flavor, resulting in a nice filling for fajitas. Corn tortillas came out of the freezer and were heated then filled. Topped with guacamole and shredded lettuce. Taptatio sauce added a great accent. |
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Subject: RE: BS: Recipes - what are we eating? From: WalkaboutsVerse Date: 15 Jun 19 - 06:37 PM Another thing to do with avocado - after you remove the kernel, fill the cavity formed with honey or, in my case, maple syrup..."My Diet" |
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Subject: RE: BS: Recipes - what are we eating? From: leeneia Date: 15 Jun 19 - 10:14 PM I was surprised to read that Liquid Smoke is actually made with smoke. I had assumed it was just a bunch of flavorings. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 16 Jun 19 - 09:03 AM I heard that yesterday, and was also surprised. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 16 Jun 19 - 10:54 AM I've been aware of that for a long time. However, smoke flavor is like smoke - not good for you if you do too much too often. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 01 Jul 19 - 11:15 AM This morning a quick breakfast of a square of broccoli cornbread. Here is my recipe, using a gluten-free mix of a brand called Firenza. It's a sweet recipe, and is one of many products I've had in my freezer from when I was eating a pretty exclusively gluten-free diet. The full recipe here is meant to be baked in a 9" by 13" cake pan. I half the recipe and bake it in an 8" x 8" glass pan. 2 boxes Jiffy (popular American brand) cornbread mix 1 medium onion, chopped 2 sticks butter (American sticks are 4 oz or 1/2 cup) 1 carton (16 oz) small curd cottage cheese (I used ricotta) 4 eggs 1 small box or bag of chopped frozen broccoli, thawed.
My observations: I fry the onion in a small amount of butter and melt the rest carefully in the microwave so it isn't super warm, just melted. There is so much butter in this that greasing the pan seems redundant. I usually have to bake for about 50 minutes. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 01 Jul 19 - 11:32 AM Sounds yummy. Big fan of cornbread here, don't make it well though. Like gazpacho. Found some single-serve gazp online, delish. But I am ashamed. |
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Subject: RE: BS: Recipes - what are we eating? From: Joe_F Date: 01 Jul 19 - 06:24 PM Chili as before, but dessert will be F DESSERT On a slice of pound cake, pour a capful of brandy or rum. Cover with sour cream. Spread jam or marmalade on top. Sprinkle with Brownulated & cinnamon. |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 01 Jul 19 - 08:34 PM Brown rice pilaf with chicken — onion, garlic, olive oil, sun-dried tomatoes, sauté until the onion is soft, add a cup of brown rice and stir it around for a while until the grains look a bit translucent on the ends, then add about two and a half cups of chicken stock. Bring to a boil, then clap a lid on and turn down the burner as low as it will go. When the rice is about half cooked (try with a fork), brown some chicken pieces — legs are best— and put them on top of the rice. Put the lid back on and cook until all is done. I use a large sauté pan for this. If you put Old Bay seasoning on the chicken, it’s extra good. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 01 Jul 19 - 10:18 PM Charmion, I make a variety of rice and chicken in my rice cooker that sounds similar. I start sauteing the chicken pieces (thighs, cut up chicken breast, any of it without skin) and let it finish cooking in the rice cooker (I usually use brown Basmati rice). I like to add sliced mushrooms to the chicken cooking then that is also put in with the rice. Comfort food. :) |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 02 Jul 19 - 09:02 AM SRS, I make that pilaf often because Himself just loves it. It's easy, savoury and nourishing, and it usually generates a substantial quantity of leftover rice that makes a great lunch when nuked with an egg in it. Yesterday, Himself drove all the way home to Stratford from Altamont, NY, a suburb of Schenectady, where he had been camping at the Old Songs festival. A freaky wind that pushed the tent around meant he got little to no sleep, so he was running on fumes. I worry about that man. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 03 Jul 19 - 02:45 PM Bison or venison spaghetti tonight? Bison feels more American somehow... Not that deer-hunting isn't American... But deer are international. Happy 4th to you ex-colonials! |
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Subject: RE: BS: Recipes - what are we eating? From: WalkaboutsVerse Date: 03 Jul 19 - 05:58 PM I do love a peanut butter and jam sandwich and will be packing one for the office tomorrow (4/7/19) morning - the other will have iceberg lettuce, vegan cheese, black olives, butter beans and ketchup (photo here ). |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 05 Jul 19 - 08:48 AM Mrrzy, Poland and Belarus also have bison, known to science as Bison bonasus, but they are too endangered to eat. Here's a Wikipedia article about them. I like Zubrowka Bison vodka, which is flavoured with Hierochloe odorata (buffalo grass) harvested from the Bialowieza Forest, home of the last herd of European bison. Both the bison and the forest are very, very protected, if Wikipedia is to be believed. |
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Subject: RE: BS: Recipes - what are we eating? From: Big Al Whittle Date: 05 Jul 19 - 11:31 AM Just reading through this thread. Very impressed Steve Shaw with all this posh stuff you know about food. I find it all quite hard to relate to. I think maybe one's attitude to food says something about your character. I think maybe one chooses ones battles. The thing you tussle with. To me its all about six fucking strings and a lump of wood - a conundrum, I face up to every day - and never seems to resolve itself. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 05 Jul 19 - 11:40 AM Big Al, what do you eat when you eat? |
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Subject: RE: BS: Recipes - what are we eating? From: Big Al Whittle Date: 05 Jul 19 - 04:11 PM just stuff. nothing clever. i fry spanish onions in a wok add curry powder. can of sweet corn uncle bens rice. can of tuna. or fry spanish onions in a wok add curry powder. can of tomatoes. can of red beans. two veg oxo cubes. quorn mince. or fry spanish onions in a wok add curry powder. shredded cheese. put in 5 minute chef - add whipped up egg. or fry spanish onions in a wok add curry powder, add corned beef. add baked beans, serve on toast or baked spud. got a pressure cooker, when i feel adventurous. the pressure cooker is good and quick for cassweoles. but you've got to boil off the watery consistency - cos the water can't escape. we like oven fish and chips. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 05 Jul 19 - 08:19 PM Don't like curry much, do you... |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 05 Jul 19 - 09:47 PM . . . or onions. |
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Subject: RE: BS: Recipes - what are we eating? From: Big Al Whittle Date: 06 Jul 19 - 02:00 AM I use a medium curry powder. It helps the onions caramelise. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 06 Jul 19 - 11:19 AM Fish tacos today for lunch with friends; the corn tortillas are still hot from the Mexican grocery store that has a bakery inside. Cebeche appetizer and guacamole and pico de gallo to go with them. |
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Subject: RE: BS: Recipes - what are we eating? From: Big Al Whittle Date: 06 Jul 19 - 11:57 AM you got Mexicans coming round, or do you eat that stuff regularly? |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 07 Jul 19 - 12:15 PM She lives in Texas, Big Al, where that stuff is normal grub. |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 07 Jul 19 - 12:24 PM Big Al, your recipes remind me of my Dad, whose cooking always began with chopping up an onion. I don't honestly remember him making anything that did not have onions in it. That might be a Brit thing. Dad made five dishes: beans out of a can with stuff added (starting with onions); omelette; curry according to a British Army recipe; lasagna from the recipe on the side of the pasta box; and coq au vin for when people came to dinner. He could also fry an egg, more or less. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 07 Jul 19 - 12:41 PM Charmion is correct&mash;I live in Texas where there is "TexMex" that I'm not particularly fond of (it's a stylized mashup where everything is greasy and topped with gobs of tomato sauce and melted cheese) and then there is the closer to authentic regional food from different parts of Mexico and further south. I lived in Arizona for a couple of years, right at the border. There was a town two miles across the border that had excellent little restaurants (versus the nearest American town 35 miles away that didn't have such great restaurants). So I ate out in Mexico several times a week. And we were about an hour's drive from the northern end of the Sea of Cortez, so there was a lot of fish on the menu along with the typical chicken, beef, pork, etc. My side of town here in North Texas has a lot of large grocery stores that serve clientele from South of the Border. Not just Mexico, but Central and South America as well, but I'd say the lion's share of customers are from Columbia northward. The grocery store a couple of miles north of me has a tortilla bakery running every day that has excellent quality flour and corn tortillas and a few other flattened breads I'm not sure what they're called. This is in contrast to many Middle Eastern stores near the campus where I worked, where I bought a different array of spices and foods, and the flat breads are pita and tandoori (Iraqi flat bread - the size of a modest pizza). There are plenty of American grocery stores here with all of the advertised products and brands, and they try to carry International foods, but really, if you want a better selection and fresher products, you go to the store frequented by that particular segment of the immigrant culture here. I didn't grow up down here, I grew up in the Pacific Northwest where the International food at the time was Chinese and Japanese, and then I lived for a while in New York City where you eat just about anything that suited you, you simply needed to travel to the right neighborhood. The fastest way to get to know people is to share your food and their food while you speak together and listen. Trump needs to stop going to McDonalds and KFC and eating those tough over-cooked steaks of his and get out into neighborhoods and eat a more International diet. |
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Subject: RE: BS: Recipes - what are we eating? From: Steve Shaw Date: 07 Jul 19 - 09:43 PM I cook a good number of Italian dishes these days. I can't be bothered with a pasta machine so I buy dried pasta. I've found that the bronze-die pasta, especially from Gragnano in Campania, is by far the best (try Tesco!). There are some unwritten rules. First, garlic and onions shouldn't be in the same dish. Mostly, it's onion that is left out. Second, pasta dishes don't need half as much sauce as some Brits think. Third, pasta sauces from jars are invariably way too claggy. Too much onion and tomato. It's so bloody easy to make your own! Fourth, no parmesan with fish, ever. Fifth, do not use a garlic crusher. Use more garlic but slice it up. Even better, use four times as much but just smash the peeled cloves with your fist. Sixth, don't bother skinning tomatoes. If the skin bothers you, just cut the toms up first. But tinned plum tomatoes are brilliant anyway. Seventh, any dish that contains any amount of tomatoes is infinitely improved by the addition of half a teaspoon of sugar. Eighth, ignore the idiots who tell you not to cook with extra virgin olive oil. Use it but just don't let it smoke. Any other oils are simply inferior. Ninth, never use dried basil. Vile. Dried oregano is fine, especially on pizzas. Most Italians use far less herbs than you'd think. We spent a week in Puglia, eating at superb restaurants in Lecce, and hardly whiffed a herb all week. Tenth, any pasta dish is improved in the serving with a goodly drizzle of your best olive oil on top. Eleventh, parmesan absolutely must be freshly grated on top of the dish. No need to give anyone any choice here. Twelfth, there is no such dish as spaghetti bolognese. Use tagliatelle or pappardelle or fettuccini instead, and. mix the sauce with the pasta. A pile of pasta with a puddle of sauce on top is just risible. Last, always conserve a cupful of pasta water. More often then not your sauce will be too dry/thick. The pasta water is used to thin the sauce to the correct consistency. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 07 Jul 19 - 10:05 PM We will have to agree to disagree. Not only do onion and garlic go together, they are essential parts of many dishes I make (and the Puerto Rican dishes I learned from my mother-in-law; her sofrito is based on peppers, onion, garlic, and cilantro). I picked up ceviche (various spellings - it's a Mexican dish, raw fish marinated in citrus with onions and peppers and cilantro) for lunch with friends yesterday and had the rest for dinner tonight. Mmmmm! |
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Subject: RE: BS: Recipes - what are we eating? From: Steve Shaw Date: 07 Jul 19 - 10:17 PM You can mix onion with garlic in non-Italian dishes, but honest-to-goodness Italian chefs don't mix them. Feel free to check it out. The onion makes pasta sauces too claggy/gloopy. You're not disagreeing with me. You're disagreeing with Italian tradition! And no self-respecting Italian would ever use the abomination which is dried basil... |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 08 Jul 19 - 11:08 AM You get no argument from me on dried basil, Steve, or the onion-or-garlic issue with respect to pasta sauce. Most non-Italians attempting to cook Italian food are using inferior ingredients (well, inferior to Italian standards), especially tasteless tomatoes, hence the effort to boost the flavour any way they can. I like Marcella Hazan's advice to put an onion in whole and fish it out when the sauce is done, thus avoiding the claggy texture. I made her tomato, butter and onion sauce the other day to eat with linguine. But I had only Mexican tomatoes shipped all the way to Ontario to work with (they were on special!), so I tossed in a bunch of fresh oregano from the garden to help out. The result was so good I wanted to eat it with a spoon right out of the saucepan -- but not Marcella's classic sauce. So sue me. Sofrito, on the other hand, is not Italian, and does require both onions and garlic. I know it as the first stage of paella and a whole lot of other Spanish dishes; I have never been to Puerto Rico and never expect to go, but I'm not at all surprised to learn that PR cooking starts with sofrito. The other cuisine I attempt that goes in for both onion and garlic in the same dish is Indian -- practically every dal dish in Madhoor Jaffrey calls for both, plus a whole whack of other stuff to add flavour to otherwise pretty well tasteless, if nourishing, legumes and grains. The function of onions in a dal dish often seems to be to thicken the sauce; you chop them so finely that they go into the pan as a mass of aromatic fibre. Garlic, on the other hand, goes in at the end, with the spices fried in oil that make up the tarka. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 08 Jul 19 - 03:29 PM When I was in Ireland in the 90's they hardly ever cooked with garlic, but fed it to their pigs. You have taught me a new word: claggy. |
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Subject: RE: BS: Recipes - what are we eating? From: Steve Shaw Date: 08 Jul 19 - 06:20 PM Soffritto is the basis of many an Italian dish, including bolognese ragu (great for lasagne too) and some soups. It includes extra virgin olive oil, onions, celery and carrots. Maybe some pancetta, depending on the recipe. But never garlic. Never. Not in Italian dishes. Marcella's onion and butter sauce is so simple and so amazing. We have it as is on spaghetti with parmesan. The best thing is to buy a white onion. It's easier to remove at the end. I made a large batch two days ago. I'm thinking of using it in gnocchi alla sorrentina. There'll be basil in there and a ton of mozzarella (never buffalo - not worth the money). I never bake that gnocchi dish. Not worth the hassle. |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 09 Jul 19 - 09:02 AM Chicken fricassee. The Monday night supper when imagination has hit bottom and people must still be fed. One chicken leg or two chicken thighs per person Olive oil At least one onion Garlic ad lib Shallots if you have them Dried thyme and oregano, if liked Salt and black pepper Zest and juice of one lemon, or about half to three-quarters of a cup of wine if you happen to have it lying around. 1. Slice up the onion, shallot and garlic (note Steve Shaw, above). 2. Put a tablespoon or so of olive oil in a sauté pan and brown the chicken pieces. Salt and pepper them liberally, and scatter with herbs. 3. Add the sliced onion, shallot and garlic to the pan around the chicken pieces and scatter the lemon zest over the chicken. Put the lid on the pan and turn the gas to a low murmur. Leave it alone until the chicken is cooked. 4. Take the chicken pieces out of the pan and add the lemon juice; turn up the gas and reduce the contents of the pan (the onions etc) to a thick sauce. Spoon it over the chicken and serve. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 09 Jul 19 - 11:05 AM Chick fric. A fave but the skin is never crispy. |
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Subject: RE: BS: Recipes - what are we eating? From: Steve Shaw Date: 09 Jul 19 - 06:41 PM My point was that Italian dishes rarely if ever contain both onion and garlic. Non-Italian dishes may differ. I don't see the point of using both onions and shallots in a dish. Shallots are onions. In fact, I use banana shallots instead of onions in most dishes. If you like crispy chicken skin, which I do, you'll like this one-tray dish. And it has garlic AND onion, but not as you know it. Per person, you need either two large or three smaller free-range chicken thighs, bone-in, skin on. Not legs, which, unless part of a whole roast chicken, are cat food. You also need some best-quality salad potatoes, about 250g per person, scrubbed (not peeled) and cut into small chunks. You also need a few shallots OR onions, cut into big chunks or wedges. That'll do for now, but later you'll need one bell pepper per person cut into four large pieces, a generous amount of fresh parsley and two heads of garlic broken into unpeeled cloves. Get one, two or three large oven trays. Your stuff needs to be spread out. Slick the chicken, onion and potatoes with extra virgin olive oil. Season. Chicken skin side up. That goes into a 200C oven for fifteen minutes. After that time, throw in the unpeeled garlic cloves and the pieces of red pepper. Slick them with the oil in the trays. You may need to loosen the spuds and onion pieces. Put the trays back in the oven for another 25-30 minutes. Your chicken will be beautifully cooked and will have crispy skin. Sprinkle the whole lot with chopped parsley and serve up. It's gorgeous but will stink out an unventilated kitchen all the next day. Thanks to Nigella Lawson for the inspiration. Make sure everyone gets a fair share of the garlic cloves. You can suck out the incredibly sweet, soft middles with gay abandon. Now THAT'S how to eat garlic. And chicken skin, Mrrzy. |
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Subject: RE: BS: Recipes - what are we eating? From: Big Al Whittle Date: 10 Jul 19 - 02:31 AM The thing I never understand about Italian cooking is those sachets of pasta they sell in the supermarket. They all reputedly have things in them that I like - but I can never taste what its supposed to be. I have a friend who lived in Italy a number of years and she eats the sachets with a bit of olive oil. Mind you, she is a weird cook - she made me a fish pie once and I swear to God, I reckon there was maybe one fish finger in the whole bloody thing. That lasagne thing in Goodfellas that they did in prison looked good. |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 12 Jul 19 - 07:59 AM Steve, that sheet-pan chicken thing looks like a cousin to half a dozen recipes in any given Jamie Oliver collection. I make it without the slices of red pepper; next time, I'll toss those in, too. Roasted red pepper is always good. (Except, of course, when I burn it a bit too much. But hey.) Yes, shallots are onions, but they taste slightly different from yellow onions, and they caramelize faster -- presumably because they are sweeter. I like the combined effect, which I'm sure is lost on others. YMMV. By the way, what's a banana shallot? I have never seen anything of that name in an Ontario supermarket. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 12 Jul 19 - 09:03 AM That sounds great, with all that garlic. Would be good with cauliflower, ya think? |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 12 Jul 19 - 10:03 AM Why not, Mrrzy? With enough olive oil, most anything will roast nicely. Stronger-tasting members of the cabbage family might not be so successful, however — oh, wait. Perhaps Brussels sprouts? |
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Subject: RE: BS: Recipes - what are we eating? From: Dave Hanson Date: 12 Jul 19 - 10:12 AM I buy Pakistani/Indian ingrediants at the Halal Supermarket in Bradford and Chinese ingrediants at the Chinese Supermarket in Leed, NEVER EVER buy British supermarket oriental sauces [ Tesco etc ] I once ran out of preserved black beans so to save a trip to Leeds I got a sachet of black bean sauce from Tesco's, it tasted like it was made with 4 ounces of sugar in it, bloody awful, so sickly sweet it was unpalatable to me. Dave H |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 12 Jul 19 - 10:55 AM The tomato plants in my yard are large but producing zero, so I bought some "vine ripe" tomatoes a while back. Didn't get around to using them all for slicing, so now they're simmering for sauce. And I realize this is a summer smell I've missed - cooking tomatoes as I prepare for canning. The grapes across the road survived the clear-cut by bulldozer, but they're still not ripe. It's a late year for them, mostly because of the overcast and extra rain. They're usually ready around the Fourth of July. I make mustang grape jelly, and the house smells wonderful with the steam juicer perking away. |
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Subject: RE: BS: Recipes - what are we eating? From: leeneia Date: 12 Jul 19 - 02:24 PM Long ago, the newspaper had a recipe for Alabama white sauce. It's delicious on chicken. Some people use lots of ingredients, including hot sauce, but I don't. Roast, saute or grill some chicken Mix the following: one-half cup good mayonnaise (serves 2-3 people) about 4 tsp apple-cider vinegar 12-15 grindings of black pepper Stir till smooth. Consistency should be that of gravy. Serve the chicken and spoon the Alabama white sauce over it. Since measuring mayonnaise in a measuring cup is a pain, I just take a big spoon and eyeball approx half cup. After that, amounts are a judgment call. Cooks here can handle it. We had this on the 4th of July with a tossed salad and carrots with butter and ginger. Watermelon for dessert. |
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Subject: RE: BS: Recipes - what are we eating? From: Steve Shaw Date: 13 Jul 19 - 12:44 PM Banana shallots are also called echalions. They're bigger then typical shallots and are elongated. The traybake chicken idea comes from Nigella's book How To Eat. She puts everything in at the start. I found that if I do that the peppers and garlic cloves burn. That's why I delay putting them in for the first 15 minutes. |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 13 Jul 19 - 01:56 PM Thanks, Steve. I’ll try that next week. Echalions are unknown to me, at least by that name, but I have noticed that the shallots sold around here are much bigger and longer than shallots (échallottes) we’re back in the day. Maybe what Sobey’s Is peddling as shallots are actually the other thing. Dave H’s point about Chinese sauces is spot on. There’s the real stuff, and then there’s the imitation made for non-Asian Americans and Canadians who want to believe they’re cooking a bit on the wild side without running any risk of an unfamiliar flavour. I find that a good way to identify the real stuff is to look for Chinese or Japanese characters on the label. Fortunately, North American cuisine has integrated enough Asian dishes that a basic range of real Chinese, Indian and Japanese ingredients is available in most supermarkets, alongside the fake sugary American version. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 15 Jul 19 - 09:40 PM Copper River salmon - sockeye salmon from a particular river drainage in Alaska. They're running now, so get them while you can. A rich red meat, and usually very expensive. It came in today at Costco for a modest $12 a pound, so I bought a couple for myself, called my ex and bought a couple for him and tomorrow I'll get two for my daughter and one for a friend. They're about 2.5 - 3.0 pounds per package. I have three fillets cut into pieces and brining overnight. I'll smoke them tomorrow. And my ex will use the same brine for overnight tomorrow and I'll smoke his on Wednesday. Repeat for daughter. Friend wants to freeze what she can't eat. The high end grocery store up the road will have the larger fish whole or in larger fillets, and it will be half again or double the price per pound. I wish Costco had the larger fillets, you really get the good fat flavor out of those. |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 16 Jul 19 - 10:33 AM Wow, SRS. Bounty indeed. We don't have a Costco membership, mostly because I find the place profoundly intimidating, but occasionally I regret that policy. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 16 Jul 19 - 10:53 AM You can go with a friend, Charmion. I do that every coupla years. And echalion is a great word. Makes me think of the onion knight... A shallot escutcheon. On a stallion. |
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Subject: RE: BS: Recipes - what are we eating? From: Jon Freeman Date: 16 Jul 19 - 11:08 AM Wiltshire Farms tonight as neither mum or I (both had bad nights and a few daytime things to deal with) feel like cooking. These frozen meals aren’t brilliant but pretty acceptable all the same and I think are used a fair bit particularly amongst elderly and other groups that might find cooking difficult. We order 10 meals at a time and that stock probably lasts a month and I suppose we regard them as a useful standby. Hopefully I’ll do a Quorn mince “cottage pie” tomorrow. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 16 Jul 19 - 11:17 AM Jon, I found some Lean Cuisine Chile Lime Chicken with rice frozen meals at my local discount grocery (2 for $3) and loaded up as long as they had them. I figure $1.50 for a 250 calorie lunch or dinner is pretty good, and they were actually quite good. Up until this point I never bothered with frozen meals. Now I glance into that frozen food section to see if anything interesting turns up. |
