ForumGarden

fried potato salad and steak.

I made lasagne. Cooking is my relaxation. I can't wait for the garden to come in so I can put food by.

nvalleyvee;1215218 wrote: I made lasagne. Cooking is my relaxation. I can't wait for the garden to come in so I can put food by.




You have a lasagne garden ?

Meatball sandwiches and garlic caesar salad

home made sauce, pasta, salad........

Odie;1219689 wrote: home made sauce, pasta, salad........


I seriously doubt that. Its too "out there", too preposterous to be true.

Im inclined to believe your having canned Chef Boyardee ravioli.

Nomad;1220206 wrote: I seriously doubt that. Its too "out there", too preposterous to be true.

Im inclined to believe your having canned Chef Boyardee ravioli.


:yh_rotfl:yh_rotfl

Nomad;1220206 wrote: I seriously doubt that. Its too "out there", too preposterous to be true.

Im inclined to believe your having canned Chef Boyardee ravioli.


oh please no!:yh_rotfl:yh_rotfl:yh_rotfl



but alpha-gettis on toast are good!:yh_rotfl:yh_rotfl

Chicken in a cream of chicken sauce with peas & stuffing...not made by me...hubs does that recipe better:wah::-4

salmon steaks and broccoli

I might have breakfast for dinner. Dont try to stop me either. It'll just make me more determined.

Nomad;1223108 wrote: I might have breakfast for dinner. Dont try to stop me either. It'll just make me more determined.


I won't try to stop you, I'll join you. I need help to eat all of it.

Attached files

The half eaten balony-banana sandwich I found under the sofa my drunk uncle sleeps on.

Lon;1223117 wrote: I won't try to stop you, I'll join you. I need help to eat all of it.


You dont need help. Just keep shoveling it in your piehole. Youll probably finish before you pass out.

hoppy;1223144 wrote: The half eaten balony-banana sandwich I found under the sofa my drunk uncle sleeps on.


you must get rid of uncle!:yh_rotfl:yh_rotfl

hoppy;1223144 wrote: The half eaten balony-banana sandwich I found under the sofa my drunk uncle sleeps on.






He slept on a baloney-banana sandwich?

I have a loaf of gluten free bread, so I made me a grilled cheese sandwich. That's all, it was kind of too hot to eat much today.

2 chicken thighs and corn on the cob......yummy!:guitarist:guitarist

Grilling:

Ribeye

Stuffed chick breast (pineapple)

grilled asparagus

sweet pot

rice pudding

Thank you,

Nomad

Oatmeal stew. Ya puts water on ta boil, toss in any leftovers, thicken it up wit oatmeal, add ketchup. Yummy.

hoppy;1224109 wrote: Oatmeal stew. Ya puts water on ta boil, toss in any leftovers, thicken it up wit oatmeal, add ketchup. Yummy.


and uncle's leftovers!:yh_rotfl:yh_rotfl

Hotdogs & burgers...how exciting:wah:

chicken and brocolli

I have pumpkin pie in my fridge. Do you?

Nomad;1224922 wrote: I have pumpkin pie in my fridge. Do you?


I wish I had pumpkin pie in my fridge...my fave pie:-4...tonight is just the same old same old...spaghetti & garlic bread. I need to branch out & find diff stuff to cook.

Lasagne and Salad, then Pinapple and ice cream:D

kazalala;1225176 wrote: Lasagne and Salad, then Pinapple and ice cream:D


I love pineapple on a kebob with prawns, red peppers & onions and grilled.:-4

Chicken ala king w/ rice over rolls & tapioca pudding.

Thank you,

Nomad

Nomad;1225415 wrote: Chicken ala king w/ rice over rolls & tapioca pudding.

Thank you,

Nomad


no no, you had chicken a la king over rice with rolls, silly.

Going to have some Sea Bass with whatever i fancy.

dont know yet ,, eating out:D

BLT's & manhattan clam chowder:-4

I'm having chicken and rice today :-6

pinkchick;1225748 wrote: I'm having chicken and rice today :-6


Baked chicken grilled, roasted???

White rice, wild, yellow???

Lay it down for us!

4 bowls of cereal!

theDC;1226124 wrote: 4 bowls of cereal!


Big cereal fan here. Whats your pleasure ?

Im a Honey Nuts Cluster or Grape Nuts kind of guy.

If it ever stops raining later, I want to grill some hot and spicy chicken with homemade homefries, caesar salad, carrots and chocolate, hazlenut swirl coffee ice cream with berries:)...oh, and corn on the cob.....by the time I finish all of this food, I will blow up like a balloon...watch out:o

Kathy Ellen;1226166 wrote: If it ever stops raining later, I want to grill some hot and spicy chicken with homemade homefries, caesar salad, carrots and chocolate, hazlenut swirl coffee ice cream with berries:)...oh, and corn on the cob.....by the time I finish all of this food, I will blow up like a balloon...watch out:o








1. Get the Grill Screaming Hot

For steaks, chops, and burgers, hold your hand three inches above the grill grate and start counting, "One Mississippi, two Mississippi, etc." If "ouch" comes at two or three Mississippi, your grill is properly preheated.

2. ...and Squeaky Clean

Always clean your grate immediately before and after cooking, using a long-handled stiff wire brush. In a pinch, you can scour the grate with a ball of crumpled aluminum foil held in tongs.

3. ...and Well-Lubricated

Use a tightly folded paper towel dipped in vegetable oil or a chunk of bacon fat held at the end of your tongs to oil the grate before you put on the food. Or do as Israeli grill masters do: Impale half an onion on the end of a barbecue fork. Dip the onion in oil and rub it across the bars of the grate.

4. Edible Skewers

Skewer meat or seafood on sprigs of fresh rosemary (great for lamb), cinnamon sticks (great for pork and peaches), or lemongrass stalks (great for chicken, shrimp, and swordfish).

5. The Beer Bottle Basting Brush

Open a longneck bottle of beer, cover the mouth of the bottle with your thumb, then shake it. Gradually slide back your thumb and direct the resulting stream of beer on the meat.

6. The Four-Finger Thermometer

Form the "okay" sign, touching the tip of your thumb to the tip of your forefinger. The pad of flesh at the base of your thumb will feel soft and squishy — exactly the same way a rare steak feels when you poke the top with your forefinger. Now move the tip of your thumb to the tip of your middle finger: That's medium-rare. Thumb to the tip of your ring finger: medium. Thumb to pinkie: well-done.

7. Cook on the Coals

Lay sweet potatoes, onions, and even corn in the husk directly on the embers. Roast, turning with tongs, until the skins are coal black. When you scrape off the burned skin, the vegetable inside will be supernaturally sweet and smoky.

8. The Indirect Method

Solves several potential problems: Large or tough foods have time to cook through without burning. Fatty foods don't cause flare-ups. And because you measure the cooking time in hours, you don't have to worry about split-second timing. To set up a charcoal grill for indirect grilling, light the coals (ideally, lump charcoal) in a chimney starter and dump or rake them into two mounds at opposing sides of the grill. Place an aluminum drip pan in the center. (The pan serves to catch the dripping fat, while obliging you to configure your fire the correct way for indirect grilling.) Next, place the food to be grilled in the center of the grill, away from coals, over the drip pan. Close the lid and adjust the vent holes (more air, hotter fire; less air, cooler fire) to obtain the desired temperature — usually moderate (300 to 350 degrees) for roasting whole poultry or pork shoulder. The ultimate meat for indirect grilling is that barbecue icon of the Carolinas: pork shoulder (sometimes called Boston butt). The relatively high heat (higher than the true low and slow barbecue of the American South) produces succulent meat with a crackling-crisp crust, while deftly eliminating the risk of flare-ups.

A soup sandwich. When I picked up the sandwich to eat, most of the soup ran down my T-shirt. Had to wring out my shirt over a bowl to drink the soup.

BLT sandwiches with organic lettuce & tomatoes...the bread/bacon weren't & homemade manhattan clam chowder....delish.:-4

quack, quack!:yh_rotfl:yh_rotfl

Nomad;1226172 wrote: 1. Get the Grill Screaming Hot

For steaks, chops, and burgers, hold your hand three inches above the grill grate and start counting, "One Mississippi, two Mississippi, etc." If "ouch" comes at two or three Mississippi, your grill is properly preheated.



2. ...and Squeaky Clean

Always clean your grate immediately before and after cooking, using a long-handled stiff wire brush. In a pinch, you can scour the grate with a ball of crumpled aluminum foil held in tongs.



3. ...and Well-Lubricated

Use a tightly folded paper towel dipped in vegetable oil or a chunk of bacon fat held at the end of your tongs to oil the grate before you put on the food. Or do as Israeli grill masters do: Impale half an onion on the end of a barbecue fork. Dip the onion in oil and rub it across the bars of the grate.



4. Edible Skewers

Skewer meat or seafood on sprigs of fresh rosemary (great for lamb), cinnamon sticks (great for pork and peaches), or lemongrass stalks (great for chicken, shrimp, and swordfish).



5. The Beer Bottle Basting Brush

Open a longneck bottle of beer, cover the mouth of the bottle with your thumb, then shake it. Gradually slide back your thumb and direct the resulting stream of beer on the meat.



6. The Four-Finger Thermometer

Form the "okay" sign, touching the tip of your thumb to the tip of your forefinger. The pad of flesh at the base of your thumb will feel soft and squishy — exactly the same way a rare steak feels when you poke the top with your forefinger. Now move the tip of your thumb to the tip of your middle finger: That's medium-rare. Thumb to the tip of your ring finger: medium. Thumb to pinkie: well-done.



7. Cook on the Coals

Lay sweet potatoes, onions, and even corn in the husk directly on the embers. Roast, turning with tongs, until the skins are coal black. When you scrape off the burned skin, the vegetable inside will be supernaturally sweet and smoky.



8. The Indirect Method

Solves several potential problems: Large or tough foods have time to cook through without burning. Fatty foods don't cause flare-ups. And because you measure the cooking time in hours, you don't have to worry about split-second timing. To set up a charcoal grill for indirect grilling, light the coals (ideally, lump charcoal) in a chimney starter and dump or rake them into two mounds at opposing sides of the grill. Place an aluminum drip pan in the center. (The pan serves to catch the dripping fat, while obliging you to configure your fire the correct way for indirect grilling.) Next, place the food to be grilled in the center of the grill, away from coals, over the drip pan. Close the lid and adjust the vent holes (more air, hotter fire; less air, cooler fire) to obtain the desired temperature — usually moderate (300 to 350 degrees) for roasting whole poultry or pork shoulder. The ultimate meat for indirect grilling is that barbecue icon of the Carolinas: pork shoulder (sometimes called Boston butt). The relatively high heat (higher than the true low and slow barbecue of the American South) produces succulent meat with a crackling-crisp crust, while deftly eliminating the risk of flare-ups.


Oh Nommy:-4



I love you....I really, really, really do....Thank you for the great advice. I've copied and pasted it for future reference.



I am not an adventerous eater and do not eat a lot of meat and fish....just a bit of chicken, pork and sabrette hot dogs, and of course pasta and lots of salads and some veggies....that's it.



So, I let the guys do the grilling when I have a lot of company because I tend to burn meat as I don't like it so how can I cook it right.....

Kathy Ellen;1226616 wrote: Oh Nommy:-4



I love you....I really, really, really do....Thank you for the great advice. I've copied and pasted it for future reference.



I am not an adventerous eater and do not eat a lot of meat and fish....just a bit of chicken, pork and sabrette hot dogs, and of course pasta and lots of salads and some veggies....that's it.



So, I let the guys do the grilling when I have a lot of company because I tend to burn meat as I don't like it so how can I cook it right.....


Oh Kath you should practice. Do you use charcoal or gas?

Its so easy to cook those items on the grill. Just turn the flame down, put a chair nearby, get a magazine and a cold refreshing beverage of your choice then keep an occassional eye on it.

Closing the lid will reduce flare ups and cook the meat a little quicker.

Grilling is to be an experience enjoyed. Its an event.

If it stops raining I might grill some chops

Thank you for your interest

Nomad

Nomad;1226767 wrote: Oh Kath you should practice. Do you use charcoal or gas?

Its so easy to cook those items on the grill. Just turn the flame down, put a chair nearby, get a magazine and a cold refreshing beverage of your choice then keep an occassional eye on it.

Closing the lid will reduce flare ups and cook the meat a little quicker.

Grilling is to be an experience enjoyed. Its an event.


Nomad,



I have not eaten beef, except for hot dogs, or steaks in 20 years or so ever since I dissected a chicken leg with my 6th graders and visually saw what I was eating....Chicken legs are so much like human legs.



I do like pork chops once in a while...I can eat pork and chicken easily...it's just a psychological thing:-1



I do love, love, love grilling though...

Kathy Ellen;1227246 wrote: Nomad,



I have not eaten beef, except for hot dogs, or steaks in 20 years or so ever since I dissected a chicken leg with my 6th graders and visually saw what I was eating....Chicken legs are so much like human legs.



I do like pork chops once in a while...I can eat pork and chicken easily...it's just a psychological thing:-1



I do love, love, love grilling though...




Exactly. Thats why I firmly believe that if cannibals like Dahmer had only been educated in the similarities between chicken and human legs disaster could have been diverted.

Nomad;1227247 wrote: Exactly. Thats why I firmly believe that if cannibals like Dahmer had only been educated in the similarities between chicken and human legs disaster could have been diverted.


Mega funny:yh_rotfl

I'm making penne pasta a la vodka with arriabita sauce and hot and spicy sausage, peppers and onions.

Kathy Ellen;1227256 wrote: I'm making penne pasta a la vodka with arriabita sauce and hot and spicy sausage, peppers and onions.


what can I bring?:yh_rotfl:yh_rotfl

A beer and a bark sandwich. A bark sandwich is fillet of fido.