What's Cooking?

[Ryan Miloshewski]

5 hours ago, snagged in outlet 3 said:

I hope this is ok here.   We’re coffee nuts.  Back when my daughter was in college she worked at a coffee joint.   The owner told her the worst thing you can do to coffee is an automatic drip coffee maker.   Not just taste but heating hot acidic liquid in plastic then running it over a plastic lid is poison.   We switched to old school percolation in stainless steel and the difference is huge!   Best tasting coffee ever.  BTW.   Black.  
 

One of the hunting camps I go to has a percolator from the 1950s. Best coffee I've ever had!

[ness]

29 minutes ago, Ryan Miloshewski said:

One of the hunting camps I go to has a percolator from the 1950s. Best coffee I've ever had!

On one of the float trips @Gavin @ColdWaterFshr did many years ago, nobody brought a coffee pot. One of the guys (Kip Sr., a character) tried to convince us that skillet coffee was really good. When we saw the grease slick on that coffee we passed   

[rps]

3 hours ago, ness said:

Last night the missus and I were invited by MIL to have dinner with her over at the 'Senior Living Center'. 'Airline steak' with gravy, roasted asparagus, mashed potatoes and blueberry pie a la mode.  

I've heard the term 'airline steak' before, but didn't know what it was. Apparently it's a very tough cut of beef, cooked to well-past well-done, and cut into little pieces so it's easier to chew with dentures.  The gravy was good, and a very deep brown that only comes from artificial coloring. It served as a lubricant to get the steak down my gullet. The asparagus was burnt - it was like eating twigs. The mashed potatoes were actually very good. I could have made a made a meal of them with that canned gravy. The blueberry pie was overcooked with the crust to a pretty dark brown. 

The upside? MIL got a little break from the routine and I scored some points with her too!

The wife and I have a duplex in a retirement to grave continuing care community. I am the chairman of the culinary committee. I have determined that no single kitchen can satisfy everyone. Marge wants her green beans steamed and with some bite left. Harriet wants them stewed with onion and pepper until they droop over a fork. Marybelle wants them pan roasted with a little char.

Having said that, the primary and ongoing problem for most senior communities is consistency. That stems from labor market factors. The line cooks and chefs at such places work there because they cannot find their perfect job in the hospitality trade or they are new and using the job as a stepping stone or they have a little "partying" problem or, or, or. The constant turnover makes it difficult for the exec chef (even if he or she truly cares) turn out consistent product. Meat temp is where it shows up first.

[rps]

We buy whole bean at a local importer and use the pour over method for single servings. Metal kettle, undyed paper filter, ceramic mugs. Google how to make coffee and be prepared for a deep rabbit hole.

[ness]

5 minutes ago, rps said:

The wife and I have a duplex in a retirement to grave continuing care community. I am the chairman of the culinary committee. I have determined that no single kitchen can satisfy everyone. Marge wants her green beans steamed and with some bite left. Harriet wants them stewed with onion and pepper until they droop over a fork. Marybelle wants them pan roasted with a little char.

Having said that, the primary and ongoing problem for most senior communities is consistency. That stems from labor market factors. The line cooks and chefs at such places work there because they cannot find their perfect job in the hospitality trade or they are new and using the job as a stepping stone or they have a little "partying" problem or, or, or. The constant turnover makes it difficult for the exec chef (even if he or she truly cares) turn out consistent product. Meat temp is where it shows up first.

I believe that. I can only imagine the amount of complaining they get. I know at this place they've been through several cooks. Other times we've been there have been better tho.  

[snagged in outlet 3]

2 hours ago, ness said:

I believe that. I can only imagine the amount of complaining they get. I know at this place they've been through several cooks. Other times we've been there have been better tho.  

The only food in the home none of them gripe about is desert😆

[BilletHead]

   We have us some Huevos, some refried Rancheros and a smoked cheddar Enchilada. Mighty good for today. 

[jdmidwest]

12 hours ago, snagged in outlet 3 said:

8 o’clock is very good coffee.  It has placed high up in several competitions.   I used to buy whole bean direct from them but they are always sold out.   Not sure if they just don’t offer it anymore.  

Walmart here has 2 varieties of whole bean 8 O Clock here, I saw it tonite.

No grinder though.

 

[MOPanfisher]

On 3/24/2026 at 3:10 PM, ness said:

Things are winding down at the old salt mine, so I have some time on my hands while still needing to be accessible. So, what have I been doing for the last hour or so, besides being accessible? Rereading this thread, that's what. Hard to imagine there are 14,000+ posts here spanning about 11 years!

But I notice a lot of folks who previously posted have gone pretty much silent. So, I'm gonna put out a call for a number of you food makers/eaters and try to gin up some posts here.

Here we go: @MOPanfisher @Ryan Miloshewski @Johnsfolly @Flysmallie @Gavin @snagged in outlet 3 @Terrierman @Daryk Campbell Sr@joeD

And, from the frequent poster club: @rps @BilletHead

Post more please, gentlemen!

Last night here was an old favorite: angel hair pasta with pancetta, mushrooms, tasty green peas, and a tomato cream sauce. The last time I made this it wasn't great because the pancetta was wrong. I found a better source and it was excellent. Repeat picture:

Got this recipe from a local restaurant called Jasper's. Here's a video of him making it, if you care. Sponsor of the video should be pretty evident.

Well despite rumors I have not yet assumed ambient temperature, just have had anything exciting or interesting to share.  Except I have a new grandson being born today in Blue Springs so there is that.  I felt bad about not having a food to post.  So here is my supper since I am home alone.  Brats and taters/onions off the blackstone.  Nothing fancy but tasty.

[ness]

27 minutes ago, MOPanfisher said:

Well despite rumors I have not yet assumed ambient temperature, just have had anything exciting or interesting to share.  Except I have a new grandson being born today in Blue Springs so there is that.

Good to hear and congrats on the new grandson!