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HungryChris

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About HungryChris

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    Connecticut

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  1. HungryChris

    Dinner 2018 (Part 1)

    Inspired by a recent trip to Italy, where we both enjoyed creamy pasta with pears, I chose to try my hand at it tonight. Here is my first effort, papparadelle pasta, with a gorgonzola sauce, with cooked pears from our tree and toasted walnuts. HC
  2. HungryChris

    Lunch! What'd ya have? (2018)

    I was so taken by the freshness, size and price (75 cents each) of the local (Noank, CT) oysters I bought for dinner yesterday, that I made another trip to my go-to fish market this morning. They had gotten a fresh delivery and I was able to choose from an excellent collection buried in the ice today. These were bigger and fresher still! Noank Blue Points and Dogs and Boats makes the sun shine, in spite of this cold and rainy day. I even got out the ice shaver and put them on a bed of the stuff. HC
  3. HungryChris

    Dinner 2018 (Part 1)

    Local oysters of decent size were 75 cent each this week. Char-grilled oysters quickly went on the menu tonight. Leftover potato salad, roasted beet salad, with crumbled blue cheese and hot bread for dippage came along for the ride. HC
  4. HungryChris

    Breakfast! 2018

    Home fries with onion, pan sautéed slices of corned pork tongue, blistered shishito peppers and a copious amount of fresh salsa. HC
  5. HungryChris

    Dinner 2018 (Part 1)

    I like a cocktail sauce that has some heat to it, but from the horseradish, rather than added hot sauce, so finding the horseradish with the needed heat is the trick. In my area, I have come to rely on Kelchner's, paying close attention to the use by date. I start with about 4 heaping TBS of that, followed by the juice of half a lemon, a dash of Lea & Perrins Worcestershire and about half a cup of Heinz Chili Sauce, if I have it, and ketchup, if I don't. HC Many years ago, I loved skiing and bought a camp trailer that I kept up in Vermont for that purpose. I would go up there after work on Sunday nights in the winter and ski all day on Monday, my only day off. On days when the weather was bad or it was too icy to ski I would drive around to places of local interest and one of them was the Grandville Bowl Mill. I loved their wooden bowls, but was not able to do more than just admire them. Some years later, in a bit better shape financially, I made a trip up there and happened to hear about the "cull shed, out back". It was something the locals all knew about, but they did not readily explain about it to the tourists. I was out there in a heartbeat and opened the garage style door. Inside was another whole shop of seconds, some with almost imperceptible flaws, at deep discounts. I left there with several wooden bowls and made a few trips back in the years to come. I am sure that is too much information, but there it is. I break them out and proudly use them at any excuse. HC
  6. HungryChris

    Dinner 2018 (Part 1)

    Caesar salad and shrimp cocktail always wins Deb's approval, and got mine as well, last night. Cocktail sauce made from decently hot horseradish, U-15 gulf shrimp, steamed for 4 minutes and plunged into ice water produced some shrimp that squeaked when you bit into them. That is when I know I have done it right! HC
  7. HungryChris

    DARTO pans

    Mine is supposed to arrive on Tuesday as well and I am quite a bit farther down the alphabet at S. HC
  8. HungryChris

    Dinner 2018 (Part 1)

    I happened upon some good looking haddock yesterday and could not resist. Beet greens, potato salad and broiled haddock made the table last night. HC
  9. HungryChris

    Breakfast! 2018

    Toasted English muffin with pan fried corned pork tongue, melted cheese and a fried egg with some comfort food home fries with onion......and yes, a diet orange soda. I just want to go clamming, but hurricane Michael has pretty much insured that the beds will remain closed for another few weeks. I feel like a shut-in. HC
  10. HungryChris

    Dinner 2018 (Part 1)

    I started off making chicken salad for Deb's lunch, but quickly changed direction, thinking that I could make soup, use up all the leftovers and put a check in the dinner box as well. Tonight I used the Red Lobster Rosemary Garlic Parmesan biscuit mix, which we both loved! HC
  11. HungryChris

    Breakfast! 2018

    A piece of rye toast, half with ramp compound butter and half with homemade bomba calabrese, scrapple with the requisite fresh salsa, garlic butter mushrooms and some roasted asparagus, both left over from dinner. HC
  12. HungryChris

    Lunch! What'd ya have? (2018)

    It is not for the faint of heart, but once you get the moves down, it is pretty simple. This is the industrial version of a soda stream, that I bought on Amazon for about $169. Instead of the cartridges you have a five pound CO2 tank, that, once you get filled, should last a year or more of everyday use and costs about $20 to fill. This is what it looks like. The gauge on the left, tells you the pressure in the tank and the gauge on top is adjusted by the red knob. I have read that just below 40 PSI is about perfect for this application, so that is where I have it set. I bought stopper top glass bottles to store the product in, but the stoppers let too much of the fizz out, so I have come to use 1 liter, screw top soda bottles for both CO2 injection and storage. I add the juice of half a lime to each bottle. And add 3 packets of sucralose (from Aldi) to each as well. You need a little "head space" in each bottle to allow for CO2 absorption, so they are not filled with tap water all the way to the top. Then the carbonator cap is screwed on just enough to allow you to squeeze out the air, then tightened down. The whole thing is assembled by connecting it all up. Then you open the valves to turn on the CO2, turn the bottle upside down, and shake the heck out of it, noticing that every time you do, more CO2 flows in. Keep doing that until the CO2 flow slows way down telling you that the solution is just about saturated with carbonation. Having the liquid as cold as possible allows for more CO2 absorption, so chill it down first. HC
  13. HungryChris

    Dinner 2018 (Part 1)

    Too hot today to do much of anything. Found a whole chicken in the freezer and thawed it out in a big pot of cool water. Made up a marinade of Dijon mustard, minced garlic, lemon juice, olive oil and tajin and brushed it all over the spatchcocked bird halves and let them commiserate in the fridge for most of the day. Deb had a hair appointment after work, so I had plenty of time to pull it all together for a 7:30 dinner. Garlic butter shrooms and roasted asparagus rounded things out. HC
  14. HungryChris

    Lunch! What'd ya have? (2018)

    Homemade corned pork tongue, grilled Reuben sandwich and a new favorite, homemade, lightly sweetened lime acqua frizzante. HC
  15. HungryChris

    Dinner 2018 (Part 1)

    Chicken soup with leftover salads and Cheddar Bay Biscuits. Because this soup was made from Korean BBQ chicken, the normal chicken soup format doesn't work, as the broth is too dark, this has to be a more robust soup, which I achieve with a bit of tomato base and stronger spices. HC
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