Tri2Cook

That's looking really tasty as I contemplate the leftovers from Saturday night's pizza that I ate last night, am eating tonight and will still have enough left for tomorrow night. I'm not generally a fan of wasting good food but this thing just won't go away...

I wish I'd had a few of those back during my catering days. Instead, I have a big pile of the 12-cavity mini muffin pans. Which I guess is a good thing now, since they fit in my home oven, but fewer of the bigger pans would have been nice at the time.

I think, based on the above, troubleshooting is probably not called for on this one. I think they just got a dud goose. And I'm only mildly disappointed that neither Kerry or Anna started their dinner post with "our goose is cooked".

I didn't actually think that at all, just being an ass because I forgot my orange when I went to the store yesterday.

Ahh, the ol' salt in the wound. I may have to go get an orange tomorrow...

I was already pondering the goose carcass remaining after their meal and, being a fan of the duck noodle soup I used to get at a Thai restaurant, was wondering what goose noodle soup would be like. Edit: I initially mentioned we were thinking alike and then realized you were referring to the meal itself while I was thinking about the leftovers.

Funny how that happens, isn't it?

I thought I was going to join in on the evening cocktail tonight with an Eeyore's Requiem. Got home from grocery shopping, put everything away and realized I forgot to grab an orange. I didn't want it bad enough to go back.

Me too.

Fridge cleaning today. I have some purchased extra hot 5 pepper sausage, a yellow bell pepper, some mushrooms and 1/2 a Vidalia onion needing to be used. I fried some Thai red curry paste that I had in the freezer in a little coconut fat and whisked in a can of tomato sauce, some fish sauce, a little lime juice and a little palm sugar. Let it cook a bit and tossed in a handful of basil and cilantro. Tastes pretty good. I browned the sausage and cut up the veggies. Earlier this morning, I got a batch of dough going. Later this evening, just before the Tour de France stage rebroadcast, all of that plus some unsalted cashews and mozzarella are going to become a pizza.

I'm definitely going to give them a try. I was planning all kinds of things to eat over the next week that I've been meaning to try or revisit. The kid is pretty picky about what she'll eat but she was supposed to be away for a week so it seemed like a good time to do that. But the trip got postponed until later in the summer so I'm back to taking what she'll eat into consideration. Not that I always do. She's 16, so every now and then I tell her she can eat what I'm eating or make herself something. She usually ends up making Kraft Dinner on those nights.

Shrimp and corn fritters... hmmm. I have a couple lbs. of shrimp in the freezer. Started out with 5 lbs. but I did a shrimp boil one Saturday and I've been tossing a few in the smoker every time I have it going for something else. They're slowly disappearing. Might have to check google regarding these shrimp and corn fritters. I like corn fritters, never occurred to me to add shrimp to them.

Well, I'm in complete agreement with Kira... I like warm pudding.

Another one I'm a fan of.

Would 10 Hail Mustards and 5 Our Onions absolve me? I'm a fan of the mustard and onion dog but sometimes I like a chili cheese dog or a slaw dog or a junkyard dog* or a Chicago dog or... *Edit: what I call a junkyard dog (mustard, onion, relish, chili, cheese, coleslaw) and what the popular version consists of are two different things but I'm not putting french fries on my hot dogs.

It appears I've eaten a large number of hot dogs abnormally...

Splice in a "Mc" and you have Special Sauce.

Thank you... I was afraid to ask that question.

That's okay, I know how to say and spell it. That was a Looney Tunes reference. Some of my childhood refused to be left behind, I'm still a fan of Looney Tunes.

Chuck roast is in the smoker along with a pan of beans seasoned with bacon, onions, garlic, molasses, brown sugar, mustard, tomato sauce, wooster-cester-shister-shyster-schuster-shister-sister-shire and assorted seasonings. Made up a batch of German potato salad, it's doing it's thing in the fridge. When the chuck gets about 4 hours of smoke, I'm going to wrap it in foil on a bed of onions with a little beef broth and stick it in a 225 F oven to finish. I'll toss the beans in the oven at that point as well, I need the smoker for some shrimp I'm going to toss in when the beef comes out and I think that will be plenty of smoke on the beans by that point. Should all be ready to eat just in time for the evening rebroadcast of today's stage of the Tour de France. Had to go in to work for a bit this morning so I missed the live broadcast.

That's funny (not as in I'm laughing, maybe "interesting" would be a better choice of word). I got a pretty much identical visit from an OPP officer last Thursday. Apparently the lady that lives in the house behind us was attacked in her home and severely injured ("life threatening injuries" and "induced coma" have been mentioned) during the afternoon or early evening of July 4. The officer's visit on Thursday was the first I knew anything about it. Unfortunately, I didn't have anything helpful to offer either. You can barely even see the house from my house during the summer when the trees and hedges have leaves. He took my 16 y.o. daughter's name and d.o.b. but didn't ask to talk to her. The lady involved associates with a crowd that leaves one not really feeling as much surprise as you'd expect to feel that something like this happened but it's still sad. She's always been friendly and polite to us.

Those tarts just reminded me that I have about 150 chocolate mini tart shells in a container in the deep freezer. I made them for something I was going to do back in April that got postponed due to other circumstances. And then, as happens way too often with me, I forgot about them. I should figure out something to use those for. Thanks for the reminder!

They haven't started ripening here yet, from what I've been told. I very seriously doubt I'll be out getting them this year.

I'll give it a shot. I did leave mine at room temp each time. For almost a week with the first batch and it never fermented, went off, molded or anything else. I ate some of it, nothing dangerous had happened. That convinced me that batch must have been as over salted as I suspected. It was practically sterile I think.

I may have to give your process a shot. I've attempted kimchi 3 times now and never got a satisfactory result. The first time, there was no fermentation. Based on a taste test, I strongly suspected I'd over salted so I tried another batch with much more care given to the salting process. Again, no fermentation. It made for a fairly tasty veggie condiment but was definitely not kimchi. Attempt three was the "if it doesn't work this time, screw it" point. It did better than both previous attempts, there was some light fermentation beginning to happen... then it just stopped and went no further. It was the closest thing to kimchi I've managed to produce but still wasn't there. I used the same recipe all three times which doesn't show a lot of intelligence I guess but I really don't think it was the recipe. Not sure what the problem actually was. But this rice porridge method looks interesting so maybe it's worth another shot. I still have plenty of the Korean chile flakes left.