What's Cooking?

[bfishn]

49 minutes ago, ness said:

Why "shoop" ness? Well, a bunch of us used to go to this restaurant for lunch called Sweet Tomatoes. It was an upscale buffet with soups, salads, flatbreads, whatever. There was an older Eastern European lady that was the greeter and she always gave a rundown on the "shoops" being offered that day. So, that's why "shoop".

I thought we were friends until...

One day, as a joke, I reached over the glass and picked up a plastic display apple and put it on my tray. She scolded the heck out of me and told me *never* to reach over the glass or the health department would blitzkrieg in there and shut them down. 

So, I don't do that.

No shoop for you!!

[ness]

On 10/26/2023 at 6:44 AM, BilletHead said:

                   Hey you,

    How was the Huevos Rancheros?

Good!

[BilletHead]

2 hours ago, ness said:

Good!

Most excellent!

[ness]

https://foodwishes.blogspot.com/2019/04/easy-baked-beef-brisket-slow-and-low-is.html?m=1

This was pretty tasty. 

 

[BilletHead]

Good food being seen,

  This was good too. Venison front shoulder gets a bum rap IMO. When being utilized as burger meat much is not used because of sinew or gristle. Brazing breaks some of that down and the rest can be cut off. After dinner still had three quarters of a gallon of meat for leftovers. This recipe is the bomb and used at least once a year. Nice to go to garden for three of fresh herbs called for. Recipe included for those inclined to try. Thank you too Hank Shaw for such a great cookbook. 

[ness]

20 hours ago, BilletHead said:

Nice to go to garden for three of fresh herbs

Agree. It's one of the best things about the little kitchen garden we have. We love to go out and snip off some fresh herbs. Basil is long gone but parsley is holding on. Still plenty of thyme, sage, rosemary, chives and oregano out there. More than we'll use. I probably ought to get a dehydrator and dry it. 

[BilletHead]

32 minutes ago, ness said:

Agree. It's one of the best things about the little kitchen garden we have. We love to go out and snip off some fresh herbs. Basil is long gone but parsley is holding on. Still, plenty of thyme, sage, rosemary, chives and oregano out there. More than we'll use. I probably ought to get a dehydrator and dry it. 

              We have two types of thyme. German and lemon. Standard oregano and Mexican oregano. Only have dehydrated both types of oregano the sage and rosemary. Tried to dehydrate lemongrass and garlic chives. Neither one turned out right. 

[Ryan Miloshewski]

@ness @BilletHead what's your kitchen garden setup look like? I need to make one instead of buying herbs. I use rosemary, thyme, oregano and sage a ton.

[ness]

54 minutes ago, Ryan Miloshewski said:

@ness @BilletHead what's your kitchen garden setup look like? I need to make one instead of buying herbs. I use rosemary, thyme, oregano and sage a ton.

Mine is three 4x8 foot x 12 inch high raised beds, but I grow a bunch more than herbs. I suspect you could do one 4x8, have plenty of herbs and room for some tomatoes too. 

I used to do pots for herbs, and that works, but this works better for us. More herbs, less watering, etc.

[ness]

Shrimp and cheesy grits adapted from ATK. Shrimp marinated in olive oil with salt, pepper and cayenne. Onion and garlic sweated then water and a little heavy cream for the grits. When done, add some shredded cheddar then nestle the marinated shrimp in. Finish in the oven. The missus loves this. I like this better this go around because I put in less cheese and more cream