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ness last won the day on August 8

ness had the most liked content!

About ness

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  • Birthday 10/18/1919

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  • Gender
  • Location
    Shawnee, KS
  • Interests
    Fly fishing, fly tying, rod building, bird hunting, photography, cooking.

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21,189 profile views
  1. ness

    What's Cooking?

    Haven’t made that but do love it at Olive Garden. Know there are knockoff recipes out there. Tonight did a baked ziti. Scimeca’s Italian sausage, Cupini’s marinara, mozzarella, Parmesan and some dollops of sour cream in there. Haven’t made this in a while. Good stuff. Scimeca‘a has been making Italian sausage in KC for a long time. My favorite. Cupini’s is a local Italian joint that does a great job with things. Took a cooking class there a year or two ago. Lotsa fun — Cupini was a hoot.
  2. ness

    What's Cooking?

    I’ve been growing a great variety of cherries the last few years.Prolific, with great flavor but they’re a little finicky. Too much water and they crack, too little and their skin is leathery. We were sick of them by the end of July 😄 Sun gold
  3. ness

    What's Cooking?

    We had a chili contest in our loan department a couple years ago. Guy that won had gone to Wendy’s and bought a gallon. 😄
  4. ness

    What's Cooking?

    Molasses brined thick chops done on the kettle. Ho’made mashed taters with plenty of butter and sour cream. Also ho'made applesauce. Green beans too. Dang.
  5. ness

    What's Cooking?

    This is pretty cool. I see, I think, some really good looking thin sliced beef, squid, couple kinds of mushrooms, cabbage, shrimp. Can’t overlook the bass. What am I missing? How does the meal go? Any customs, order, whatever?
  6. ness

    What's Cooking?

    What’s the liquid made of?
  7. ness

    What's Cooking?

    I've found stuff that looks closer by Googling Chinese clear sauce. Similar to lobster sauce without the egg white.
  8. T'is the season to put the nipples away. Nice report!
  9. ness

    What's Cooking?

    They velly tight ripped. (Pretending it's the 70's and hoping no one will be offended.)
  10. ness

    What's Cooking?

    Looking for ideas or help to reverse-engineer a Chinese restaurant recipe. I've had it at multiple places, so it's a pretty well known recipe. Our favorite place in town doesn't even list it on their menu but will make it if you know to order it. 'Chicken and Snow Peas'. Recently had it in Colorado and now it's become my quest to figure it out. The way we've seen it is thin sliced chicken, snow peas and water chestnuts in a nearly translucent, whitish sauce. Plenty of garlic, seems to be a chicken broth based sauce. I don't detect vinegar or wine or ginger, and since it's white I don't think there's any soy or other dark sauce in it. It's fairly simple but flavorful. Thickened slightly. Chicken is thinly sliced and has no browning. Peas are crisp and green. Looked at a bunch of recipes online and they varied widely and had many ingredients that didn't fit what I was looking for. So... Gave it a shot last night starting with just chicken broth from Better than Bouillon and minced garlic. Simmered until the garlic was cooked and tasted. Needed something else (no surprise) so I added a splash of white wine -- nope, then a little soy sauce -- nope, then a dash of oyster sauce -- nope. Went ahead and added the chicken and let it simmer a bit then added the snap peas (like them better than snow, and had some small, stringless ones). Pretty tasty dish, but not what I was shooting for. So -- any ideas??
  11. Why are they grilled or smoked? Because that’s what the freakin brochure says!!! This is a great organization. Put me down for $40. Think I’ve got your address, but shoot me a pm to confirm.
  12. ness

    What's Cooking?

    ness 2.3 birthday celebration. Got a couple ribeyes. Medium rare for us, medium for the boy—which is an improvement from medium-well when he was younger. On the kettle with Montreal seasoning, finished with butter and rosemary. Kathy made this beauty from scratch. Old crust recipe with lard. Granny Smith apple. Waiting for half time to cut into it.
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