Split Pea Soup anyone? I desire to make this.
Calling VB! (Page 2)
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Posted by scorchedearthPosted by venusianbullPosted by scorchedearthPosted by venusianbull
Or fried chicken, or BBQ chicken, orrrrrrr. LOL Ready to be up half the night?
go on....
Fire away. I use a lot of chicken. Legs/thighs make most awesome chicken stew to ladle over biscuit or rice, chicken and noodles or to make sauce and just shred the meat and use it for whatever. Cheaper too. I refuse to buy chicken breasts all done up, I know how to butcher a chicken out.
whats your favorite thing to do with chicken?
i could ask a thousand questions about things i already know i like but it'll be interesting to see the answer to that.click to expand
One of my favorite things to do with chicken is to whiz up oatmeal in a blender, add a handful of parmesan cheese, some seasoned salt and a liberal amount of pepper. Roll chicken pieces in it, drizzle it with olive oil or melted butter and bake it.
Posted by Candeh15
Split Pea Soup anyone? I desire to make this.
Go for it. It's very forgiving. Onion, carrot, garlic, a 1 lb. bag of dried split peas, a ham hock and water.
I've read each response, each duly noted.
With that being said.
Explain some of the popular and primary spices and how they apply? My knowledge of good spice application is VERY limited.
IE, what does chives best suit? Soups/meats/veggies or what?
Also,
Let's hear a story about an "accidental" dish that turned out amazing.
Mine was what I call "hamburger soup" and I'll tell that story soon.
With that being said.
Explain some of the popular and primary spices and how they apply? My knowledge of good spice application is VERY limited.
IE, what does chives best suit? Soups/meats/veggies or what?
Also,
Let's hear a story about an "accidental" dish that turned out amazing.
Mine was what I call "hamburger soup" and I'll tell that story soon.
Mmmm or lemon chicken. Eat that for days. Lemon juice over chicken. Then dredge chicken in seasoned flour, brown it in very little oil. Pour in stock, minced onion, more lemon juice, bit of zest, a bit of brown sugar, slam a lid on it and cook on very low heat for 30-35 minutes. The 'gravy' makes itself to go over rice and the chicken about falls apart.
You're welcome scorched 🙂.
Posted by venusianbull
Mmmm or lemon chicken. Eat that for days. Lemon juice over chicken. Then dredge chicken in seasoned flour, brown it in very little oil. Pour in stock, minced onion, more lemon juice, bit of zest, a bit of brown sugar, slam a lid on it and cook on very low heat for 30-35 minutes. The 'gravy' makes itself to go over rice and the chicken about falls apart.
Gotta make this. I love lemon chicken.
Posted by Candeh15Posted by venusianbull
Mmmm or lemon chicken. Eat that for days. Lemon juice over chicken. Then dredge chicken in seasoned flour, brown it in very little oil. Pour in stock, minced onion, more lemon juice, bit of zest, a bit of brown sugar, slam a lid on it and cook on very low heat for 30-35 minutes. The 'gravy' makes itself to go over rice and the chicken about falls apart.
Gotta make this. I love lemon chicken.click to expand
Speaking of this, more rudimentary than VB's version I'm sure, but this is how I made mine.
I took a plate, cut 3 chicken breasts into 2-2.5in strips and then powedered the strip with lemon pepper. I then turned the strips and repeated. After this, I took the strips and "mixed" them much like you hamburger meat to ensure equal application of the lemon pepper. I let them sit about an hour and them baked them for around 45m with a pan-grill sitting atop the pan set-up. The steam of the juice keeps the chicken moist.
In any event, once the chicken was done, I was left with moist chicken breast tasting of lemon pepper, it was grand.
Posted by AwakenedPosted by Candeh15Posted by venusianbull
Mmmm or lemon chicken. Eat that for days. Lemon juice over chicken. Then dredge chicken in seasoned flour, brown it in very little oil. Pour in stock, minced onion, more lemon juice, bit of zest, a bit of brown sugar, slam a lid on it and cook on very low heat for 30-35 minutes. The 'gravy' makes itself to go over rice and the chicken about falls apart.
Gotta make this. I love lemon chicken.
Speaking of this, more rudimentary than VB's version I'm sure, but this is how I made mine.
I took a plate, cut 3 chicken breasts into 2-2.5in strips and then powedered the strip with lemon pepper. I then turned the strips and repeated. After this, I took the strips and "mixed" them much like you hamburger meat to ensure equal application of the lemon pepper. I let them sit about an hour and them baked them for around 45m with a pan-grill sitting atop the pan set-up. The steam of the juice keeps the chicken moist.
In any event, once the chicken was done, I was left with moist chicken breast tasting of lemon pepper, it was grand.click to expand
I've done something like this before, but your way sounds far more promising. I hope you don't mind if I try this one day. Anything to do with lemon pepper is solid in my book.
I usually pair chive with potato. Baked with sour cream, potato soup, a garnish and flavoring for oriental dishes.
Garlic - gotta have it in all forms. I use it a lot. Same with good pepper, not pepper dust.
Salt- I like kosher. You use less because the flake is bigger. More salt taste banging around on your tongue.
Ginger - Baked goods, but also for stir fries, Oriental dishes.
Cinnamon - Predominantly sweet baked goods but also a most excellent way to spark meat.
Cardamom, mace, nutmeg - Baked goods again.
Chipotle - I usually always use this in chilis, burrito or taco meat
Sage - I use it sparingly, as well as rosemary and thyme. It's easy for it to overpower something. You just want it in the background of a dish.
Parsley - Garnish only predominantly. It's flavor is almost null unless fresh.
Allspice - Baked goods, drinks, and again good paired with meats. Usually more robust ones like game or beef.
Garlic - gotta have it in all forms. I use it a lot. Same with good pepper, not pepper dust.
Salt- I like kosher. You use less because the flake is bigger. More salt taste banging around on your tongue.
Ginger - Baked goods, but also for stir fries, Oriental dishes.
Cinnamon - Predominantly sweet baked goods but also a most excellent way to spark meat.
Cardamom, mace, nutmeg - Baked goods again.
Chipotle - I usually always use this in chilis, burrito or taco meat
Sage - I use it sparingly, as well as rosemary and thyme. It's easy for it to overpower something. You just want it in the background of a dish.
Parsley - Garnish only predominantly. It's flavor is almost null unless fresh.
Allspice - Baked goods, drinks, and again good paired with meats. Usually more robust ones like game or beef.
Posted by AwakenedPosted by Candeh15Posted by venusianbull
Mmmm or lemon chicken. Eat that for days. Lemon juice over chicken. Then dredge chicken in seasoned flour, brown it in very little oil. Pour in stock, minced onion, more lemon juice, bit of zest, a bit of brown sugar, slam a lid on it and cook on very low heat for 30-35 minutes. The 'gravy' makes itself to go over rice and the chicken about falls apart.
Gotta make this. I love lemon chicken.
Speaking of this, more rudimentary than VB's version I'm sure, but this is how I made mine.
I took a plate, cut 3 chicken breasts into 2-2.5in strips and then powedered the strip with lemon pepper. I then turned the strips and repeated. After this, I took the strips and "mixed" them much like you hamburger meat to ensure equal application of the lemon pepper. I let them sit about an hour and them baked them for around 45m with a pan-grill sitting atop the pan set-up. The steam of the juice keeps the chicken moist.
In any event, once the chicken was done, I was left with moist chicken breast tasting of lemon pepper, it was grand.click to expand
That sounds really nice. 🙂
LOL And don't ask me about fish. I know how to prepare it but don't often. I adore seafood but despise fish. Something about the texture and taste sets off my gag button.
Mmmm the fact that the Bulls have the staying power and da boom? Bwahahaha.
LMAO Oh dear, I'm a Cougar.
HAHAHHAHA, summat!
I'm sure I'll be referencing that spice list you complied often, thank you.
I have two, relatively obscure questions.
How do you prepare sweet plantains? The "sweet" sauce should be close to caramelized. Cuban Dish.
This question is reaching.
I had a mexican dish when I was younger than was basically soup. It had meat and vegetables in it and was basically the consistency of something between a broth and a sauce. In any event, the thing I remember most was a vegetable in it that was around the size of a corn kernel, around the same appearance but was tougher and chewier. I WISH I knew the name of this soup/stew as it was amazing.
I have two, relatively obscure questions.
How do you prepare sweet plantains? The "sweet" sauce should be close to caramelized. Cuban Dish.
This question is reaching.
I had a mexican dish when I was younger than was basically soup. It had meat and vegetables in it and was basically the consistency of something between a broth and a sauce. In any event, the thing I remember most was a vegetable in it that was around the size of a corn kernel, around the same appearance but was tougher and chewier. I WISH I knew the name of this soup/stew as it was amazing.
Not sure why this didn't post, but thank for you the spice usage list VB. I'm quite sure I'll be using it often.
Good grief. I took my son ( he's 15 ) in for yearly sign up and some kid was giving me 'the eye'. I thought 'You cheeky devil'. He was all of 17, if that.
Woops! The Pisces is back... *primly folding hands, placing them in lap and adjusting glasses*. LOL
Posted by scorchedearth
what about something super simple but awesome... like nachos or potato soup?
anyone have anything interesting to add?
Potato soup is awesome. I lurve it.
You know? I've never made plantain. I do like jicama though.
Posted by venusianbull
Woops! The Pisces is back... *primly folding hands, placing them in lap and adjusting glasses*. LOL
😛
😛 What a complete LOAD, eh? LOL
I've had a bit to drink my dear 😢
Anyhoo. My potato soup is ham or hock ( or thick cut bacon ), potatoes, onion, celery, garlic, salt and pepper simmered until the potatoes are tender. Shred the meat off the bone, return it to pot. Add milk, very sharp cheddar cheese and thicken it with mashed potato or good instant buds.
Posted by venusianbull
Anyhoo. My potato soup is ham or hock ( or thick cut bacon ), potatoes, onion, celery, garlic, salt and pepper simmered until the potatoes are tender. Shred the meat off the bone, return it to pot. Add milk, very sharp cheddar cheese and thicken it with mashed potato or good instant buds.
I'll keep this handy.
Good. 🙂
Hobo Stew..( makes a buttload ). 1 lb. ground meat, a huge onion, chunked potatoes, at least 6 carrots, large can each of tomatoes, tomato sauce, large can of V-8, minced garlic, good amount of pepper, can of corn, can of green beans, one entire medium head of cabbage, shredded. Brown your meat, chuck in the rest and let it simmer.
I rarely salt anything until serving time. Gawd knows there's enough in canned anything.
Hobo Stew..( makes a buttload ). 1 lb. ground meat, a huge onion, chunked potatoes, at least 6 carrots, large can each of tomatoes, tomato sauce, large can of V-8, minced garlic, good amount of pepper, can of corn, can of green beans, one entire medium head of cabbage, shredded. Brown your meat, chuck in the rest and let it simmer.
I rarely salt anything until serving time. Gawd knows there's enough in canned anything.
Posted by AwakenedPosted by venusianbull
Wilt the collards or kale in bacon drippings on the stove with a bit of garlic salt and pepper. Like you, I rip and never cut greens. I was at work, bring on the cooking. Cow is ready and standing by.
This is a new way of preparing greens that I've never heard of. So fry some bacon, remove the bacon and then apply the greens without draining the pan? Add the suggested spices and fry 'till wilting? I then proceed as normal?click to expand
Sorry, missed this one. Yes, removing all but at max 3 Tbsp. of fat. A bit of water too, you're still steaming them while the bacon flavors them. Pack that cast iron skillet up high and toss a lid on it.
Posted by venusianbull
Good. 🙂
Hobo Stew..( makes a buttload ). 1 lb. ground meat, a huge onion, chunked potatoes, at least 6 carrots, large can each of tomatoes, tomato sauce, large can of V-8, minced garlic, good amount of pepper, can of corn, can of green beans, one entire medium head of cabbage, shredded. Brown your meat, chuck in the rest and let it simmer.
I rarely salt anything until serving time. Gawd knows there's enough in canned anything.
Strike me pink. Are we making this in a cauldron?
I think VB was camp cook on a cattle station in her previous life.
Posted by Candeh15Posted by venusianbull
Mmmm or lemon chicken. Eat that for days. Lemon juice over chicken. Then dredge chicken in seasoned flour, brown it in very little oil. Pour in stock, minced onion, more lemon juice, bit of zest, a bit of brown sugar, slam a lid on it and cook on very low heat for 30-35 minutes. The 'gravy' makes itself to go over rice and the chicken about falls apart.
Gotta make this. I love lemon chicken.click to expand
Would this work if you made up your marinade, popped the chicken in it and then froze them? Then you would have a flock of dead marinating chickens in your freezer, and you can grab a couple out in the morning and let them thaw in the fridge for the day, come home from work, throw them in/on the heat and they are ready to eat by the time you have knocked over a couple of drinks?
Just wondering if the marinade would be too much for the chicken to cope with long term. (had a bad experience "marinating" a lovely piece of fish once😢)
Awake, I think the ham hocks are too salty, too fatty, and too many bones. The smoked turkey butts taste great w/o all the extra stuff. They cook down well too.
Oh and sugar cuts the bitter taste of the greens.
Posted by ReallyNiceAriesPersonPosted by venusianbull
Good. 🙂
Hobo Stew..( makes a buttload ). 1 lb. ground meat, a huge onion, chunked potatoes, at least 6 carrots, large can each of tomatoes, tomato sauce, large can of V-8, minced garlic, good amount of pepper, can of corn, can of green beans, one entire medium head of cabbage, shredded. Brown your meat, chuck in the rest and let it simmer.
I rarely salt anything until serving time. Gawd knows there's enough in canned anything.
Strike me pink. Are we making this in a cauldron?
I think VB was camp cook on a cattle station in her previous life.click to expand
May as well. I use an enamel water bath canner to make it in. It's hard for me to scale back when I cook. 3 kids, ran daycare ( so at times there were 10 children scampering about ) had to make a lot.
Posted by ReallyNiceAriesPersonPosted by Candeh15Posted by venusianbull
Mmmm or lemon chicken. Eat that for days. Lemon juice over chicken. Then dredge chicken in seasoned flour, brown it in very little oil. Pour in stock, minced onion, more lemon juice, bit of zest, a bit of brown sugar, slam a lid on it and cook on very low heat for 30-35 minutes. The 'gravy' makes itself to go over rice and the chicken about falls apart.
Gotta make this. I love lemon chicken.
Would this work if you made up your marinade, popped the chicken in it and then froze them? Then you would have a flock of dead marinating chickens in your freezer, and you can grab a couple out in the morning and let them thaw in the fridge for the day, come home from work, throw them in/on the heat and they are ready to eat by the time you have knocked over a couple of drinks?
Just wondering if the marinade would be too much for the chicken to cope with long term. (had a bad experience "marinating" a lovely piece of fish once😢)click to expand
I wouldn't recommend it. If anything grab your chicken pour in your marinade, skip to the pub merrily, come back and cook. Carefully. Hehehe.
Wow, a food topic on a Taurus board, imagine that!
LOL I know. I think music should be next. Then maybe sex to round up the trifecta of delight. Then again, perhaps not. I rather like the whole surprise element.
Posted by venusianbull
One of my first rules. There are some things you should never, EVER low fat or mess with. Some things are meant to be enjoyed. Let that roll around in your mouth with your eyes closed. Included in this list are decadent desserts, meat pies, real mashed potatoes, good sawmill gravy..and hell I'd write a novel. I will slap someones hands with a ruler.
AbsoDAMNlutely!
Posted by venusianbullPosted by ReallyNiceAriesPersonPosted by venusianbull
Good. 🙂
Hobo Stew..( makes a buttload ). 1 lb. ground meat, a huge onion, chunked potatoes, at least 6 carrots, large can each of tomatoes, tomato sauce, large can of V-8, minced garlic, good amount of pepper, can of corn, can of green beans, one entire medium head of cabbage, shredded. Brown your meat, chuck in the rest and let it simmer.
I rarely salt anything until serving time. Gawd knows there's enough in canned anything.
Strike me pink. Are we making this in a cauldron?
I think VB was camp cook on a cattle station in her previous life.
May as well. I use an enamel water bath canner to make it in. It's hard for me to scale back when I cook. 3 kids, ran daycare ( so at times there were 10 children scampering about ) had to make a lot.click to expand
we could probably make it an old washing machine tub?
Posted by USCTaurusGalPosted by venusianbull
One of my first rules. There are some things you should never, EVER low fat or mess with. Some things are meant to be enjoyed. Let that roll around in your mouth with your eyes closed. Included in this list are decadent desserts, meat pies, real mashed potatoes, good sawmill gravy..and hell I'd write a novel. I will slap someones hands with a ruler.
AbsoDAMNlutely!click to expand
😄
Posted by ReallyNiceAriesPersonPosted by venusianbullPosted by ReallyNiceAriesPersonPosted by venusianbull
Good. 🙂
Hobo Stew..( makes a buttload ). 1 lb. ground meat, a huge onion, chunked potatoes, at least 6 carrots, large can each of tomatoes, tomato sauce, large can of V-8, minced garlic, good amount of pepper, can of corn, can of green beans, one entire medium head of cabbage, shredded. Brown your meat, chuck in the rest and let it simmer.
I rarely salt anything until serving time. Gawd knows there's enough in canned anything.
Strike me pink. Are we making this in a cauldron?
I think VB was camp cook on a cattle station in her previous life.
May as well. I use an enamel water bath canner to make it in. It's hard for me to scale back when I cook. 3 kids, ran daycare ( so at times there were 10 children scampering about ) had to make a lot.
we could probably make it an old washing machine tub?click to expand
Definitely. LOL Huge kettle over an open fire would work too.
YES a thread about food ♥ ♥ ♥ ♥
We do our asparagus like MsP was saying...also the greens...except we use a ham hock.
We do our asparagus like MsP was saying...also the greens...except we use a ham hock.
oh & we usually add cabbage to our greens too.
Sounds weird, but it's ridiculously delicious
Sounds weird, but it's ridiculously delicious
My dad makes brussel sprouts by marinating them in olive oil and seasonings (I'm not sure exactly, but he tells people to use whatever they like when they ask) and then roasts them in the oven until they're brown.
It's the only way I'll eat them.
It's the only way I'll eat them.
^ That sounds good to me, and I don't care for sprouts, I'll eat any other vegetable with wild abandon though. Mmmm add fennel to the list. Anything that smacks of anise is a big peeeeyuuuuuuuu with me.
Yea I don't like brussel sprouts either, unless cooked that way.
Brussel sprouts and cheese are good, if not a big ghetto.
It's funny, they say that people that only eat steak well done and people that use ranch are poor, as if it's an indicator of status. Always found that strange but regardless, I eat well done meat few and far between but better believe if I'm eating pizza and there's ranch around...it's going on the pizza 🙂
It's funny, they say that people that only eat steak well done and people that use ranch are poor, as if it's an indicator of status. Always found that strange but regardless, I eat well done meat few and far between but better believe if I'm eating pizza and there's ranch around...it's going on the pizza 🙂
eat what you like. most people are full of shit - who cares what they think?
To Peel or Not To Peel? That is the Question....
how does everyone feel about roasting (and eating) sweet potato/kumara with the skin on?
I've seen it done on the telly by Nigella, that poncy pommie VB wannabe but never actually been game to go thru with it. I always cave in and peel them but as an Aries I feel it is my duty to live on the edge at all times.
Including dinner time.
how does everyone feel about roasting (and eating) sweet potato/kumara with the skin on?
I've seen it done on the telly by Nigella, that poncy pommie VB wannabe but never actually been game to go thru with it. I always cave in and peel them but as an Aries I feel it is my duty to live on the edge at all times.
Including dinner time.
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