Shelby

Fridge pickles

It's that time again. I already have enough to can and pickle a few jars....BUT, I'm not going to can them. I'm going to do fridge pickles for now. I just don't fee like dragging the canner out yet. I'll wait until it's time to do the tomatoes. We've been eating them simply with salt, pepper and dip or two of Ranch dressing. Last night I made a really good Greek salad using the usual ingredients but also adding some slightly roasted zucchini.

Lovely squid, Baron and Wapi. Makes me wish I had more in my freezer to eat!

Tomatoes must be from my Kansas garden. Period.

I'll bet, alone. Hooboy. You win the prize!*Shelby takes a bow*

They weren't guilty pleasures in college, they were survival rations. I used to cook and drain the ramen noodles, scramble the seasoning packet into a couple eggs and stir fry the eggs and noodles together. That sounds very palatable........mine sounds like.....ick lol.

Ramen noodles minus the seasoning packet topped with mushroom Ragu spaghetti sauce. Used to eat that in my studio apartment after college classes. Don't hate me. I still eat it once in a while. Alone.

Thank you, Soba! I always enjoy when you do this

Just wow.

Thanks, everyone.

Good questions and I don't know. So, if ham is steamed too long, it would become sticky and mushy like that? Everyone ate the ham like it was normal and no one said a word lol.

I've googled and googled and I can't find the answer to my question. Thus, I'm posing it to you guys because I bet you know the answer! A family member placed an already cooked and spiral cut ham in foil and smoked on the smoker. The ham had a pretty good "crust" on the outside so you could tell it had been smoked for a while. The ham looked perfectly normal, but when eating it, it was MUSH. I literally took a piece, mushed it up and made a dough ball out of it. Seriously. It was the strangest texture. Any ideas what happened to that ham?

OHHHHH you were in Dubai! I want to be you! This week will be the Dubai World Cup if you're in town again

How lovely, Kim!

I'm jealous.

David, I'm sorry your dish didn't work, but it sure is a pretty octopus. They sure do shrink up a bunch! Frankly, I really appreciate you posting when something doesn't work out quite right.....because I sure have a lot of failures, too, and that makes me feel better

Here's dinner last night. It was pretty good. Very tender. My husband just does not like squid, though. I have about 1/2 a pound left so I'm going to do a more , shall we say, plain version.

You need 4 Italian Grandmothers around the table helping stuff those devils. YES! Ok, so I have a huge, nice salad made (as nice as it can be for winter in Kansas), pasta water is on, homemade sauce with meatballs is stewing and the stuffed calamari is simmering in sauce. I told my husband he could go ahead and eat once the pasta is done. He responded by telling me the more wine he has, the more he may be able to eat the stuffed calamari. Sigh.

Ok, it's tedious as hell stuffing these. I'm just keepin' it real.

Not sure about Heidi, but I always keep the tentacles in one piece. I like the presentation of all those curly little tentacles, but I also like the texture of that part of the squid so I keep it in one piece. It's fairly small and will shrink during cooking. One of my dishes is squid braised in a spicy tomato sauce with tentacles (one piece, not chopped), then the bodies cut in rings. Not sure about Heidi, but I always keep the tentacles in one piece. I like the presentation of all those curly little tentacles, but I also like the texture of that part of the squid so I keep it in one piece. It's fairly small and will shrink during cooking. One of my dishes is squid braised in a spicy tomato sauce with tentacles (one piece, not chopped), then the bodies cut in rings. Ok, that's what I'll do then, thanks!

One more question, Heidi, sorry to be a pain. What or how did you incorporate the tentacle parts of the squid into the dish? Maybe just dice them and put them in the sauce that the stuffed parts braise in?

Thank you, Heidi! That's exactly what I was needing to know

My squid is thawing out along with some (crappy) hot sausage. I am planning on something like Heidi mentioned up-thread, but I'm nervous lol. My husband claims to NOT like squid. He will eat a few fried rings if they aren't chewy. I've never had squid baked before and hope it gets really tender and doesn't resemble a hunk of leather. Question: If I make a spaghetti type sauce (or red gravy if you will) is that ok to bake the squid in? I can't find a recipe that I'm in love with. Plus, if my husband won't eat the squid I can switch him to spaghetti and meatballs.

How timely! I just got a pound of squid from Pike Place Fish Market a few weeks ago. I tucked it in the freezer for later use. I hope to learn a new prep on this thread.

Oh yes, they do. I just ran across it on Twitter and thought I'd post it