ness

You and my bossy sister would get along just fine! I like onion too....

I've got several good stew recipes, and sometimes I'll just wing it too. But -- this one is a family favorite so I don't mess with it. My bossy big sister however, who can't leave well enough alone, has modified this a lot and has also tried to tart it up by renaming it 'French Stew'. The reason I happen to have a picture of the recipe is because when she visited last weekend she claimed it had 'always been called French Stew'. I had to prove her wrong.

From mom’s old cookbook, Company Beef Stew. Been a few minor tweaks over the 50 years we’ve been making it. No onions, 2 cans of potatoes, whole can of consommé and less tapioca.

Love me some jaegerschnitzel! I wouldn't have squirted lemon on gravy either.

Looks like a great trip to an area I like a lot!! Congrats.

That looks like a pretty 'pure' recipe, with the crab front and center. That's the way I want it. Thanks.

So, what's the assessment on this? I've never wrecked a boat. Did the guy slam into something? Seems like the front would be jacked up if so.

Another goodun this morning. One right on top of the other.

I hope we see something about cooking those bad boys soon! I love me some crab. A little side bar: I had crab cakes a few times in my younger days and just didn’t care for something in them. In the seasoning I think, because I love crab. (I’m not a big fan of Old Bay, though I see it mentioned here quite a bit. That may have been it). Anyhoo, several years ago I was in DC and stayed at the Embassy Suites in Georgetown. Went to the bar to grab something quick to eat and figured I’d give crab cakes a try. Dayum! That changed my mind forever, and is still my gold standard for crab cakes. Been a few years but I remember pretty subtle seasoning that let the crab shine, and a slightly spicy aioli-type sauce. I’ll occasionally order them out now but I’ve never quite equaled those.

The way I look at it, this isn’t a contest. Good on you for getting creative and making something you like.

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.

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

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. 😄

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.

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?

What’s the liquid made of?

I've found stuff that looks closer by Googling Chinese clear sauce. Similar to lobster sauce without the egg white.

T'is the season to put the nipples away. Nice report!

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

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??

How is that a disaster for brown trout?

NFW!

Check sent.

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.

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.