
HungryChris
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Everything posted by HungryChris
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I also believe the engine sound was that of an American V8, that was dubbed in. HC
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Fried egg, baby Swiss cheese and a fried zucchini round. This was one of those squash that hides in the garden until it's just too big to miss. I fried up 2 slices, one to put in this sandwich and one to have by itself. I have to admit I was a bit skeptical about it, but it was pretty darn good! HC
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Pork tenderloin schnitzel sandwiches with lettuce and tomato on snowflake rolls with a bit of mayo. On the side we had one of Deb's favorite summer salads with fresh garden tomatoes and cucumbers in a garlic, dill mayo sauce. The farm stand corn from down the street was almost over kill, but we powered through half of it. HC
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Since the Aldi nearest me is closed for expansion, and I have become dependent on them for quite a few items, I made the modest road trip up the highway to another of their stores, and planned my subsequent shopping in that same area. I scored half gallon canning jars at a new place called Runnings and will process the abundance of cukes I find myself with using them. Once I got home, and put the car away, lunch (with a beer) was the order of business, and ramen was it's name'o. HC
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We had some fantastic corn on the cob from an honor system stand at a dairy farm down the road and my version of a legendary salad from this area in years past, the Hughie's "Love Salad" and garlic bread with the requisite copious amount of garlic. https://www.theday.com/article/20171023/NWS01/171029762 HC
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The last of my mortadella, some thick cut marinated zucchini ribbons, baby Swiss cheese, roasted peppers on Tuscan bread with mayo and Dijon mustard. This basic combination in a sandwich remains one of my high flyers and I have come to realize that the marinated zucchini really helps keep it in the air, for me. HC
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What Are You Preserving, and How Are You Doing It? (2016–)
HungryChris replied to a topic in Cooking
I set this gallon of brine pickles on its journey to become half sours this morning, using @kayb's method. Looking forward to trying them out. HC -
Two 'little' sliders with slices of corned pork tongue and Dijon mustard topped with some Greek salad left over from last night. HC
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Greek salad, zucchini cooked in foil on the grill with olive oil, garlic, S&P and grated Romano cheese and some Korean BBQ wings. HC
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It is shamefully simple. I use Trader Joe's Thai Red Curry Sauce (which I see is now available on Amazon: Trader Joe's Thai Red Curry Sauce) and usually use leftover chicken. This time it was pieces I cut from the Korean BBQ chicken I did the other night. I start with a little peanut oil in a hot wok, to which I add any vegetables suitable for stir fry, this time it was onion, cubanelle peppers, zucchini coins, carrot slivers and some chopped garlic. When the vegetables are just about done, I add the curry sauce, chicken, and a wee bit of chili oil to bring up the heat a little bit and serve it with jasmine rice. HC
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A fried egg, some slices of pan seared corned pork tongue and fontina cheese on a snowflake roll. HC
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What Are You Preserving, and How Are You Doing It? (2016–)
HungryChris replied to a topic in Cooking
Yesterday, I cooked the corned pork tongues that have been curing in a solution of Morton Tender Quick for 2 weeks. I cooked them at high pressure for 50 minutes in the IPot with a slow release (that took 35 minutes). Here they are: Here is one sliced up: They are almost impossible to peel because the skin is very tender, so I left it on and made a Reuben sandwich with kraut and baby Swiss. My take is this: These are every bit as good as beef, in fact, if it were not for the size of the slices, I do not think I could tell one from the other. Very tender and full of flavor. I will be looking for these again. I hope to try smoking them as well. The price is right too! HC -
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The rain clouds refused to move on out today, so the clamming trip was put off. Around 1 PM, a lite snack was the order of business, as I listened to the sound of distant thunder. Cold hickory smoked salmon, marinated zucchini, some baked brie on crackers and a cold Grove Stand DIPA took care of things. Stuffed clams for dinner tonight, will have to come from the freezer HC
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So glad you like them @kayb! Would you care to share you half sour method? I had a file that included a recipe for them that was supposedly posted by a long time employee of the Second Avenue Deli, but I lost it to a computer crash before I ever got to use it. TIA, HC
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Mortadella, fontina cheese, marinated zucchini, roasted red peppers on Tuscan bread. This sandwich is really a late breakfast, but I am thinking of going clamming today and the tide is low around 1 PM. HC
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Five pound and up is the norm, here. The rotisserie is off limits to birds that big, they will simply destroy their skin by dragging it over the catch tray. I always do two and give one to Deb's daughter and SIL, so they need to be of similar weights. Today, the smallest I found were about 4.8 pounds. HC
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More ramen for me today. My local Aldi has closed for a little over a month and I have become dependent on them for small chickens (4 - 4 1/2 LB). Because I intend to do Korean BBQ rotisserie chicken tonight, and chickens bigger than that will not fit on the rotisserie, I ventured a few exits up the highway to another Aldi, not too far away. Hence the flowers, which were $3.99 and worth it, I thought. Since I am in the rolling in zucchini mode, I skipped the baby bok choy and used some more squash with a few sugar snaps. HC