ness

You know I’m funnin’. If I was retired and had the time, and was cooking for more folks I’d put in the effort. Just doesn’t fit at the moment. Love the idea of a long, slow cook with thin slivers of garlic and spices that have time to seep into the meat as it cooks. Also love the idea of a perfectly cooked piece of meat or fish.

Yeah, I think I saw that post from one of them crazy Susie VD guys. Heck, I could show you how to cook them chops in under 30 minutes in one skillet and an appliance you already own 🤪

If you'd like, I can post step-by-step instructions for preparing frozen pot stickers a'la ness (or, you could buy a bag and do what they say right there on the side of it)

When this was originally posted, I swiped this recipe and kept it off site. Searched this thread for ‘nagging’ and found it 😄

Mitch posted one a while back...probably in this thread somewhere.

Had frozen potstickers tonight. 9 minutes, one skillet. Boom.

Over at a friends house last night. She cooked up a great meal of roasted pork loin, potatoes, asparagus and green beans. Simple stuff made and seasoned well = good eats!

Myron Mixon would be proud.

But, it’ll also keep stuff from chilling if you’re starting from room temp. Unless you’ve got one of those one-way coolers. 😀

Been there. My champagne was chilled outdoors, but I set a timer.

Nah—I just snap my fingers 😄

Never have had a food tradition for New Years at my house. Closest thing is because I always serve a ham Christmas Eve, I usually make a big old pot of ham and beans sometime after that and give a lot of it away to family. The bone is in the freezer now though — just too much food sloshing around the place and at work the last few weeks. Sadly, I’ve thrown stuff out it’s been so over the top. Nothing any of you sent me, of course 😄 Tonight it was baked flounder filets with lemon and dill, sautéed zucchini and onions, and a rice side with a nice champagne.... Last week, I had grabbed a few different bottles of champagne to take elsewhere for Christmas Day, including a new one to me called Gruet—because it had one of those tags saying somebody ranked it a 90. It was being sacrificed for mimosas, but I tasted a little and thought it was very nice. So, today I bought a couple more bottles. I spun the bottle around and was shocked to see it was produced in New Mexico of all places. About $16 a bottle here.

Trying to find more quick, lo-cal meals. I can see seasoning and controlled cooking temp benefits from sous vide, just can’t get excited about it at this point. Cooking for one, sometimes two, and trying to lose some weight too, kinda stymies things. ness’ contributions here might get pretty boring. Some may say continue to be boring 😄 Tonight was baked cod with a lemon, wine and caper sauce. Roasted veggies including beets from the garden, onions, carrots and sweet potatoes. Trying to use up the veggies I have on hand. Learned tonight: beets take a lot longer than sweet potatoes.

I remember the name manimal.

Well...my primary interest in this system is in a long, slow cook with a quick sear at the end—something I can do all day and come home to quick finish. Not sure I’m interested in sous vide if I’ve got to do it 1, 2, or 3 hours, which means weekends. If I’ve got three hours, I can do most anything.

Dang—that’s hilarious. How on earth did you come up with that? I don’t remember it at all — it didn’t last long. http://www.imdb.com/title/tt0075532/

This was my dream years ago, but circumstance and age interfered in my quest. Good for you for putting in the effort and finding them. So, where was this? 😀

Yeah—St. Louis. Which explains a lot. 😄

Reminds me of some investment advice I got a long time ago. We sold an investment and my boss said, ‘Take that one off your monitor. It’s like an old girlfriend...you wouldn’t keep a picture of her on your desk.’ Be happy and quit looking for something to make you second guess your decision. 😄 I’m looking forward to seeing pictures of this build.

I wonder which one is the client? 😄

Made some clam chowder today. Served it with a little ho’made sourdough with BilletHead gooseberry jam and some JK’s Scrumpy. Dangx4

Wow! That’s a production. Thanks for sharing. Keep thinking I’d like to make pasta but also know I don’t need a whole lot of pasta in my diet.

Would love to hear more details. Hand rolled or pasta machine? Filling? Sauce?

I can’t say for sure how many years this recipe has been going, but it’s more than 60 and likely many, many more. It’s my grandmother’s recipe, and my mom made it every Christmas when we were growing up. I’ve carried the torch since before she passed away 30 years ago. It’s a ‘pudding’ of the cake variety with dates and pecans and a sauce made of butter, sugar and cream. I debated whether to make it this year, because only an uncle and me really like it, but I’m too big a sentimental sap to stop it. Grandmother Mildred’s Date Nut Pudding: Another old favorite, with a broader appeal, is good old shortbread. Just butter, sugar and flour. Inspired by our old family friend Mrs. Gilfedder who was from Scotland. She made us shortbread every year at Christmas until she passed away in the 70’s. Being a sentimental sap, I continue to make this too. Here’s a fancy-looking piece from a mold, but the cookie version (which are all gone) is better due to having more edges. Hope everyone had a nice Christmas! We sure did here.

...Not from scratch. Rotisserie chicken and Reemes frozen dumplings. But...dismantled the chicken, discarded the skin, cut out the back and deboned the thighs, legs and the rest. Tossed all the bones into a stock pot with an onion, some celery, carrots, peppercorns, bay leaves and let simmer for a couple hours. Then cooked the noodles, adjusted seasoning and added back in the chicken. Broth was outstanding. Been experimenting with ciders a lot lately, and have zeroed in on a few that I like. All on the dry side. Last night was Crispin's Browns Lane -- very dry, billed as an English-style. Really tasty -- just can't do the really sweet ones. Crispin Original, Samuel Smith's Organic and JK's Scrumpy are all good too.