What's Cooking?

[Flysmallie]

1 hour ago, ness said:

Seems like somebody -- maybe Chief or Flysmallie -- was talking about Chinese food in Springfield some time ago. I got off on a Wikipedia tangent and ran into this surprising link. You guys got a style and a Wikipedia entry!

I was explaining this to one of my daughters after she had some chinese in Los Angeles. Leong created what this city knows as Cashew Chicken. And that method has ran over into other chinese dishes. It's about as authentic as Taco Bell is to mexican food but it's still darn good. 

[Flysmallie]

Leong's family owns Leong's Asian Diner and serves up the recipes that made it famous. I shall go check on them tonight to see that they are keeping everything up to par.

 

 

[MOPanfisher]

I have not been cooking much lately, but tonight I got home,wife was napping and there was a package of polish sausage on the counter, obviously planning on my grilling them, pffffht.  Sliced them up and browned them in a skillet abit, found some rough looking g little yellow squash, chunker them and added to the skillet, then a couple handfuls if some little bitty tomatoes from a plant my wife just had to have.  Darn little things are tasty bit no bigger than my thumbnail, so they got sliced in half and added, finally a half head of cabbage that was languishing in the fridge made its contribution, added some Cavenders seasoning and some sprite for d glazing and steaming because it was close by, covered with foil and VIOLA,  hillbilly ratatouille, or whatever you want to call it.  Sliced up some nice ripe maters, and set out cottage cheese.  Supper is served.

[Johnsfolly]

19 hours ago, MOPanfisher said:

I have not been cooking much lately, but tonight I got home,wife was napping and there was a package of polish sausage on the counter

MOPanfisher

We had a cabbage sitting about and I thought about an old polish/Slovak recipe that my grandmother would make called haluski (or halupki depending upon whom you spoke with). Basically you carmelize thin slices of cabbage and onions adding a small amount of brown sugar and S&P. We also added caraway seeds to the mix. then mix in butter and thick egg noodles and cook that all together. We served it with kielbasa slices. I think grandma would be proud.

[Johnsfolly]

Lunch today was farmer's market Cherokee purple tomatoes and microgreens on toasted multigrain bread sandwich. I just love that variety of tomato!!

[Gavin]

Cashew Chicken is Sprinfield's signature dish. Is good! Made some paella last night, extended relatives did not eat it, but our Cuban neighbors loved it. So goes SW Florida.

[Mitch f]

58 minutes ago, Gavin said:

Cashew Chicken is Sprinfield's signature dish. Is good! Made some paella last night, extended relatives did not eat it, but our Cuban neighbors loved it. So goes SW Florida.

Those dang extended relatives!!😂

[ness]

3 hours ago, Johnsfolly said:

Lunch today was farmer's market Cherokee purple tomatoes and microgreens on toasted multigrain bread sandwich. I just love that variety of tomato!!

I love the Cherokee Purples too, but my Brandywines are winning the flavor contest this summer for some reason. But I've only gotten about 4 off of two plants though. 

[ness]

BTW, I got a call from our CFO (Chief Foraging Officer) BilletHead and the Mrs. and they were darn near giddy. I'll let Marty tell the story, but I can tell you -- it's gonna be a goodun. 

[podum]

On 8/4/2017 at 4:16 PM, Mitch f said:

Those dang extended relatives!!😂

My extended relatives tend to stay extended.