Jump to content

HungryChris

participating member
  • Posts

    2,897
  • Joined

  • Last visited

Everything posted by HungryChris

  1. Ham and baby Swiss HC
  2. HungryChris

    Dinner 2018

    Shank portion, Appleton Farms ham from Aldi, heated at 350 F for a little over 2 hours to an internal temp of 160 F, scalloped potatoes and peas. Rye bread, Swiss cheese and mustard beckon ham sandwiches in the future. HC
  3. I think that an experiment is in order. I do believe that if Perdue can do it, so can you. I also think that a smaller bird would do better than a bigger one in the vacuum sealed bag in the freezer, so that is to your advantage. HC
  4. I look through the whole chickens at Aldi and if I find smaller ones, I will buy a few. They are well packed to go straight into the freezer. Another alternative is the frozen rock Cornish game hens in the freezer section. They are also vacuum sealed and tightly packaged, but thaw out quickly. They are easy to truss up and do well on the rotisserie. I hate to crash the party with a Walmart comment, but they have frozen Cornish game hens in the 1 pound / $2.50 each range that I will buy to have in the freezer, for the rotisserie. Those, I will cook 4 at a time, 2 for us and 2 for Deb's daughter and SIL. HC
  5. HungryChris

    Breakfast! 2018

    Poached eggs on a well done English muffin, home fries, pork scrapple and the last of the fresh salsa. @blue_dolphin, I almost went with kimchi, but when I saw that I could finish up the salsa, I did. HC
  6. HungryChris

    Dinner 2018

    We spent the afternoon not knowing when, or if Deb would be called into action to watch her grandson, but when the all clear signal came out, so too did the burgers and fries. HC
  7. Coming soon to Providence, RI., I hear. We have been to the one at Mohegan Sun Casino and the one in Manchester, CT., but neither has come close to the New Haven pizza. HC
  8. HungryChris

    Dinner 2018

    I found a bunch of shrimp in the freezer that were not on my radar and decided to use them all in the same dish. I tend to buy them by the pound, but seldom use a pound for dinner. Shrimp fra diavolo was put on the menu, spiked with a heavy portion of bamba calabrese, and a fresh batch of garlic bread. HC
  9. HungryChris

    Dinner 2018

    Supermarket stuffed scallops and Greek salads. I thought I could bring those scallops to life with a pat of butter and a splash of dry sherry, but they needed more than that. On the brighter side, I now have 4 shells to use when I make them the way I think they should be made. HC
  10. Between stacking a recent firewood delivery and meeting with the garage door opener guy, I skipped breakfast and by lunch time, I was pretty hungry. Fortunately, I had a roll, a head of cabbage, a few remaining slices of salami, provolone cheese, a decent tomato and some chips from Aldi. HC
  11. HungryChris

    Dinner 2018

    Chicken in red curry with cilantro, lime rice. I could not resist the urge to add a scant teaspoon of gouchujang to this. I used to add a bit of hot chili oil, but that only adds heat. The gochujang brings a bit more to the table. HC
  12. Some tiny, locally farmed oysters and an artichoke fresh out of the IP (high pressure 14 minutes, manual release) with a bit of spicy, lemon & garlic aioli. HC
  13. HungryChris

    Breakfast! 2018

    Mortadella and baby Swiss toastie, topped with an over easy egg and plenty of fresh salsa on the side. HC
  14. HungryChris

    Dinner 2018

    Leftover meatloaf, garlic and sweet pepper pizza. HC
  15. HungryChris

    Dinner 2018

    Korean BBQ chicken. Normally, I like to do these on the grill rotisserie, but these two 5 1/2 pounders would wear their skin off on the drip pan on the grill because they are too big, so I did them in the oven. It was cold today, so I was happy for the additional heat in the house. I did two, the second as a gift for Deb's daughter and son-in-law, for tomorrow. They both have the day off from their jobs at a local casino. I had not made a potato salad in a while, and decided to do one to have as a side. Even though I had these growlers filled for the super bowl, we ended up drinking white wine. I decided to break out a new favorite with this chicken, Too Many Cooks. HC
  16. I congratulate the Eagles for a well played game. Fortunately, I have a good supply of craft beer with which to drown my regrets for the final outcome. HC
  17. Just returned from a little preparation at the local craft brewery. HC
  18. Yes, it does. Saltpeter is part of the mixture. HC
  19. When I use it, I make the brine. One and a half cups of TQ and 6 cups of water, simple as that. I inject the meat with the solution and brine for at least 2 weeks. HC
  20. I can understand your grandson's lack of enthusiasm in bringing a bag of white powder through customs. Because it is also a component in gun powder, even if they knew for sure what it was, it would still be a little dicey. I have been using Morton Tender Quick to make corned beef for years, with great success. I think that if you, or your grandson could get your hands on some of that, there would be much less concern at customs. It's worth a try. HC
  21. Boy, that looks really great! HC
  22. HungryChris

    Dinner 2018

    I had to shovel a path to the grill to make it happen, but happen, it did. Steak night! HC
  23. HungryChris

    Breakfast! 2018

    More pan fried leftover scalloped potatoes, pork scrapple, poached eggs and fresh salsa. It's 23 F, but just try and take away my iced coffee and see what happens! HC
  24. They have a telling nickname. HC https://www.bonappetit.com/columns/the-foodist/article/do-jerusalem-artichokes-cause-diarrhea
×
×
  • Create New...