ness Posted January 18 Author Posted January 18 An homage to my big (age, not stature) sister Nancy. A classic first-child-female, my brother and I couldn’t possibly measure up to Miss Perfect. Cooking wise, she took flight in elementary home economics. We experienced many things, especially Beany Weanies. At some point she came across Waikiki Meatballs, probably from mom’s Betty Crocker cookbook. Well, we all liked it and I wrote the recipe down many, many years ago. I made it tonight and it honestly was pretty good. It’s still around and out on Allrecipes if you care. I give you Waikiki Meatballs (less the nasty green pepper): BilletHead, ColdWaterFshr, Johnsfolly and 2 others 5 John
rps Posted January 18 Posted January 18 3 hours ago, ness said: An homage to my big (age, not stature) sister Nancy. A classic first-child-female, my brother and I couldn’t possibly measure up to Miss Perfect. Cooking wise, she took flight in elementary home economics. We experienced many things, especially Beany Weanies. At some point she came across Waikiki Meatballs, probably from mom’s Betty Crocker cookbook. Well, we all liked it and I wrote the recipe down many, many years ago. I made it tonight and it honestly was pretty good. It’s still around and out on Allrecipes if you care. I give you Waikiki Meatballs (less the nasty green pepper): You are such a picky eater! To date. I have discovered few "no go" foods. Calves liver, bananas, pickled sea cucumber, and ...... I wish somebody had videoed me cooking the assigned liver in culinary school. When I put it on the grill, it was at arms length. I gave it a few moments on one side and then a few on the other. The chef who graded complimented me on not overcooking the liver. I never told him that I simply could not stand the smell any longer. BilletHead, ness, Foghorn and 2 others 1 4
ness Posted January 18 Author Posted January 18 13 hours ago, rps said: You are such a picky eater! To date. I have discovered few "no go" foods. Calves liver, bananas, pickled sea cucumber, and ...... I wish somebody had videoed me cooking the assigned liver in culinary school. When I put it on the grill, it was at arms length. I gave it a few moments on one side and then a few on the other. The chef who graded complimented me on not overcooking the liver. I never told him that I simply could not stand the smell any longer. I don’t care for liver either, though I have had it breaded and fried a couple times and it was passable. We used to do a “turkey shoot” at an old Catholic Church in the country. They put out a big spread of chicken livers and gizzards. Loved those gizzards! nomolites, rps and BilletHead 3 John
BilletHead Posted January 18 Posted January 18 2 hours ago, ness said: I don’t care for liver either, though I have had it breaded and fried a couple times and it was passable. We used to do a “turkey shoot” at an old Catholic Church in the country. They put out a big spread of chicken livers and gizzards. Loved those gizzards! Thumbs up on gizzards. The only thing livers are good for is the part of dirty part in dirty rice the rest of the dirty is hearts and gizzards. We are talking fowl parts. There is no place in our life for mammal livers of any sort. We do like deer heart. rps and ness 2 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Johnsfolly Posted Saturday at 11:27 PM Posted Saturday at 11:27 PM I browned some hot Italian sausage then added sliced zucchini and cooked a couple of mins. Added sliced onion and thick.cremini mushroom slices and cooked till onions were translucent. Mixed.in a small can of tomato paste and tomato sauce. Added dried oregano and dried basil and a fair amount of powdered garlic. Salt and pepper. Put it all into a ceramic baking dish. Cooked at 350 for 12 mins then topped with Parm and mozzarella cheese. Cooked for another 10 mins. Not sure what to call this but it was very tasty. ness, rps and BilletHead 3
BilletHead Posted Sunday at 01:24 AM Posted Sunday at 01:24 AM 2 hours ago, Johnsfolly said: I browned some hot Italian sausage then added sliced zucchini and cooked a couple of mins. Added sliced onion and thick.cremini mushroom slices and cooked till onions were translucent. Mixed.in a small can of tomato paste and tomato sauce. Added dried oregano and dried basil and a fair amount of powdered garlic. Salt and pepper. Put it all into a ceramic baking dish. Cooked at 350 for 12 mins then topped with Parm and mozzarella cheese. Cooked for another 10 mins. Not sure what to call this but it was very tasty. Did it look as good as it tasted? Sounds good. Did you try to load a picture. I can't seem to get one on here this evening. "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Johnsfolly Posted Sunday at 01:27 PM Posted Sunday at 01:27 PM 12 hours ago, BilletHead said: Did it look as good as it tasted? Sounds good. Did you try to load a picture. I can't seem to get one on here this evening. Nope didn't take a photo 🙄
BilletHead Posted Sunday at 02:03 PM Posted Sunday at 02:03 PM Well I have some pictures for yesterday's meal. Something we haven't eaten in three months. Split a ribeye steak. From Sam's club. Thin streaks of marbling throughout the meat. Sides of smashed potatoes and Cesar salad with homemade creamy dressing. There is something to be said even though not the healthiest thing to put into your system about taking a bite of red meat and the silky fat melting in your mouth. Feeling kinda guilty it was a two pack and the other was rubbed with seasoning vac sealed and frozen. I think we will wait and three months before we cook it. VID_20250118_125025832.mp4 rps, Quillback, nomolites and 1 other 4 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
nomolites Posted Sunday at 02:12 PM Posted Sunday at 02:12 PM 7 minutes ago, BilletHead said: Well I have some pictures for yesterday's meal. Something we haven't eaten in three months. Split a ribeye steak. From Sam's club. Thin streaks of marbling throughout the meat. Sides of smashed potatoes and Cesar salad with homemade creamy dressing. There is something to be said even though not the healthiest thing to put into your system about taking a bite of red meat and the silky fat melting in your mouth. Feeling kinda guilty it was a two pack and the other was rubbed with seasoning vac sealed and frozen. I think we will wait and three months before we cook it. VID_20250118_125025832.mp4 9.82 MB · 0 downloads Can’t go wrong there. Sous vide is definitely the bomb….my thanks to RPS for enlightening me to that method! Mike rps and BilletHead 2
BilletHead Posted Sunday at 02:32 PM Posted Sunday at 02:32 PM 18 minutes ago, nomolites said: Can’t go wrong there. Sous vide is definitely the bomb….my thanks to RPS for enlightening me to that method! Mike Pretty much fool proof! Very versatile tool for the kitchen. rps 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
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