What's Cooking?

[ness]

On 3/18/2017 at 6:48 AM, Chief Grey Bear said:

I'd recognize that place setting anywhere! 

You need to straighten that knife up though. And they are a little close to the plate. I like to have a minimum of 1.25 inches from the edge. I'm more comfortable with a space of 1.5 inches. Looks more proper. But very well done! 

My mother was a stickler for dinner-table protocol. Therefore I know how set a table. 

I keep a napkin in my lap, I keep my elbows off the table, and I don't talk with food in my mouth. I don't strictly adhere to 'grasp with the left and pass with the right', but I'm ready if the situation presents itself.

In addition to the flaws you pointed out, Mr. Grey Bear, I reapectfully submit that there was no spoon to the right, and the napkin should have been on the left. Careful cropping hid the stains on the table cloth, which emphasizes the fact that internet tables look better than the ones we all eat on. 

To sum things up, I loved my mother. She wasn't a prude, but wanted things right. I'm ok with that. 

Probably most importantly, I have learned that you gotta let some things slide. So lighten-the-#*^%-up Chief ?

[DADAKOTA]

On 3/13/2017 at 6:28 AM, rps said:

http://www.ozarkrevenge.com/2017/03/walleye-chowder.html

Made this last Friday and it was outstanding.  Decided to microwave the last of it for lunch today.  It tasted the same, but totally lost the thickness and creaminess of the original.  It was this like soup, but was still very tasty.  Any ideas as to why the change from chowder like to soup like?

[rps]

38 minutes ago, DADAKOTA said:

Made this last Friday and it was outstanding.  Decided to microwave the last of it for lunch today.  It tasted the same, but totally lost the thickness and creaminess of the original.  It was this like soup, but was still very tasty.  Any ideas as to why the change from chowder like to soup like?

Two factors contribute to the change. First the amount of flour added to create a roux is minimal. The "gravy" effect is not strong. Second, the fish and vegetables  continue to give off liquid as they chill and then reheat, thus thinning the sauce. I always find the reheated to be a bit sweeter as well.

[rps]

Bachelor dinner tonight.

http://www.ozarkrevenge.com/2017/03/breakfast-for-dinner.html?spref=fb

[BilletHead]

   Breakfast for dinner is always good! Especially Belgian Waffles

BilletHead

[Johnsfolly]

So yesterday was and Indian chicken dish. I braised whole chicken legs in chicken stock, garlic powder, and galena spices until the meat fell off the bone. I tore the meat off the bone and cooked it in a prepared sauce to make hyderabadi korma chicken (a Kitchens of India cashew and cumin cooking sauce). Served this over basmati rice that was cooked using the remaining chicken stock. Label stated that the sauce was mild, but there was a bit of heat to it.

[Johnsfolly]

Tonight was a cardiac arrest evening at the Folly household. All fried all night! So we were going to have the crappie that Livie and I have caught this weekend. My betterhalf made panko crusted crappie (also the fillets of one redear sunfish) and served with our home made tartar sauce. Then there was thick kettle potato chips. But the topper was cheese stuffed onion rings. She and Livie took large onion slices and separated them and added string cheese between two rings and held the rings together with toothpicks then coated them with batter and then fried. I didn't realize that the onion rings had cheese. By the time that I figured out the surprise, all of them were eaten and I could not get a photo. Guess they didn't happen (at least until I weigh myself this week).

[Terrierman]

On ‎3‎/‎19‎/‎2017 at 9:00 PM, ness said:

My mother was a stickler for dinner-table protocol. Therefore I know how set a table. 

I keep a napkin in my lap, I keep my elbows off the table, and I don't talk with food in my mouth. I don't strictly adhere to 'grasp with the left and pass with the right', but I'm ready if the situation presents itself.

In addition to the flaws you pointed out, Mr. Grey Bear, I reapectfully submit that there was no spoon to the right, and the napkin should have been on the left. Careful cropping hid the stains on the table cloth, which emphasizes the fact that internet tables look better than the ones we all eat on. 

To sum things up, I loved my mother. She wasn't a prude, but wanted things right. I'm ok with that. 

Probably most importantly, I have learned that you gotta let some things slide. So lighten-the-#*^%-up Chief ?

My grandmother, who mostly raised me, was a professional caterer.  Which no doubt got me the job as waiter in the fine dining room at the local finishing school for young women from good families.  Some day when you want know all of the ins and outs of setting a proper table and serving and clearing dinner, let me know.  But I warn you.  It will take a while.

[Terrierman]

Tonight we got home late from grandson's baseball season opener.  I made a cheeseburger.  Toasted buttered bun, Iowa ground beef and Colby jack.  Browned that burger, melted the cheese, got out four big leaves of spinach, three dill pickle slices and Heinz 57.  And a Coors.  It worked.  Oh and they won.  He threw out one guy stealing second and one guy who had a passed ball on strike three.  And some offense.  Good day.

[Gavin]

Pan first some scallops in butter last night. Looked great, wife loved it. Kids did not like the texture, but ate it anyway. Best result you can get with kids and new to them foods mostly.