Shelby
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Posts posted by Shelby
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Very interesting. I knew an Amish man quite well through selling him lumber for years. They were always closed for Epiphany--a holiday I never had heard of before learning from him. Being Amish it wasn't the celebration that you're showing, though lol.
Getting the baby in the King cake is supposed to give you good luck for the next year. In my house it means you get to do the dishes.
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15 hours ago, KennethT said:
At the request of the rural Kansas contingent, another take out dinner...
Chicken "Dry pot"
Pea leaves stir fried with garlic
I need to get to the Asian market. Are pea leaves the same a pea shoots? I love pea shoots.
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13 minutes ago, KennethT said:
In don't usually post take out meals but I was discussing this with @liuzhou over here which got me in the mood for some....
Supposed Hunan bamboo shoots with pork underneath are rice noodles and it came with a side of broth to add to make soup noodles. Also hiding are more green and red chillies. It was quite spicy tonight, my nose was running for a good 20 minutes after. I'm sure something else will be running tomorrow morning... 🤣
ETA I ordered this "medium" which is 2 out of 4
Post more take out! Us rural Kansas people love seeing what you eat no matter what.
I'll try my best not to be envious
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Well, we might try gently bending down...it won't be a lot down, but maybe enough. Also going to leave the grow light on more. We only have two plants that are tall like that--the other is a bush type plant--so we're too scared to try cutting them off. It's definitely just for fun--I mean good tasting tomatoes in January...might as well try lol.
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2 minutes ago, KennethT said:
@Shelby First, looking at the most recent photo, I'd say the tomato plant needs more light - the internode space (vertical space between the branches) looks pretty big. Like others have said, if it's an indeterminant plant (like most heirlooms), topping the plant will NOT help. Don't ask me how I know... ok, I'll tell you - I did it, and the tomato plant became this GIANT bush that took over my apartment. Pro tomato greenhouses train the plants to grow up a strong supported by the greenhouse ceiling. As the plant gets taller, they let out more string which causes the plant to lean. You can lower the plant a few inches a day to make sure you don't snap the stem. Over time, all the lower leaves on the main stem will die off leaving only maybe 5 feet of leaves, but tomatoes will actually form on the long main stem. Rather than leaning the plant straight as is done in the greenhouses (they've got lots of space) you can actually slowly wind it around the pot its planted in in a spiral so it doesn't take any extra space. Indeterminant tomato plants can get to be 30 feet long and will keep producing for a year, even though they start to slow production after 9-10 months or so.
If it's determinant (most hybrids), then you can top it but it probably won't keep growing vegetatively after 5-6 feet or so.
Thank you! Ronnie will be inside shortly so I'll show this to him and see what his thoughts are.
We have a grow light that we turn on over nights....but it's been cloudy a lot. Maybe we should keep it on during the day, too.
I appreciate everyone's help very much!
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12 minutes ago, rotuts said:
the bending was meant just for the tips that are flexible.
re:types plants : are they bush like , or tree like ie triangular
wide base ,pointy top
what ever you do
they look healthy and those two tomatoes look tasty.
I'd definitely say tree-like.
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Thanks for your responses @rotuts and @Senior Sea Kayaker. Both Ronnie and I agree that there is no way to bend--even gently--these plants down. They would break.
It's the main stem that's getting so tall, not leafy parts that are more bendable if that makes sense.
I don't know if our tomatoes are indeterminate or not????
Picked just now:
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I'm realllllly enjoying this. Thank you so much.
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@KennethT and all others who have greenhouse/indoor gardens:
Ronnie's tomato plants in the greenhouse are ginormous. They are starting to touch the top of the ceiling--which are glass windows. Is it going to hurt the plants if we trim the tops off?
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HAPPY NEW YEAR!!!!
I hope it's a really great year for all of us.
I should have thought ahead better. We have a nice bone-in ham that I should have thawed out but by the time I thought of it yesterday it was too late. So, I thawed out a small half of a "football" ham. It was good enough and I hope that I hit many of the lucky foods lol.
Made a not very authentic Hoppin' John--my homemade rotel tomatoes, garlic, carrots, celery, onions, bacon, a bit of chicken broth and black eyed peas
Brussels sprouts to hit the leafy green luck bit, Hoppin' John and ham steaks with mustard sauce
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1 hour ago, Senior Sea Kayaker said:
Nice to learn something new. I had never heard of wipers and had to look it up. Sounds like it's a fun fish to hook.
They fight like crazy so yeah they are fun!
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Happy New Year everyone!
Seems to be the year of the lobster tail for a lot of us
. We splurged and bought 4 tails. I decided to make two last night and save the others for Valentine's Day. Thanks so much to @Kim Shookfor making the best way to cook lobster tails topic and thanks to everyone who responded. I ended up doing them the way @KennethTrecommended because I made shrimp for shrimp cocktail and thought the shrimp water would be perfect to use on the tails. I added salt and some lemon. Put a skewer through the tails to keep them straight. Brought the shrimp water to a simmer, put the tails in, covered and removed from heat for 15 minutes. PERFECT. It's been a long time since I've had lobster tail....this might have been the best I ever had.
Along with the tails I reheated the prime rib leftover from Christmas dinner in the SV bath at 127F for a couple of hours. Also made my first ever béarnaise sauce. Phew. It tasted good....it might have been a bit too thick... Also did asparagus and @Mmmpompsroasted potatoes.
My mom and stepdad sent some Italian cookies to go with the cioppino we had on Christmas Eve but we were too full so I saved them for last night.
I also made kind of a fun dessert. Berries in champagne jelly:
You mix plain gelatin, sugar and water together over medium heat until dissolved. Remove from heat and add some sparkling grape juice and champagne. Let set up over night and then layer with berries. Tastes so fun and festive.
See you over on the 2024 dinner thread
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1 hour ago, lindag said:
I don't have any dried BEPs on hand either and my store no longer stocks many of the 'old fashioned' products due to space constraints (much of their space has gone over to the more modern prepared foods that so many people want today).
So my choice is either Eden or Melissa's brands.
I'm not familiar with either since I've always used dried.
I like Melissa's products.
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6 minutes ago, TicTac said:
Interesting observation re the birds.
I have heard some folks say that the geese are not migrating south anymore (though I have seen V formations heading down that way...) - have yet to dig into this much, but I am curious if there is something to it....
We watch the weather north of us--Canada....the Dakotas etc. There has been snow and cold. Maybe not enough...maybe migration has slowed....I hope not
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I can't believe it's the last day of the year already.
My b-i-l has been making Canadian bacon. I asked for his recipe which he sent me....but then for Christmas (we had agreed not to give each other any gifts)he dropped off a nice package of it! It's absolutely delicious. I'll be getting some tenderloin soon and making it for us. Decided to make a pizza for the first round of eating it
Tired of potatoes after eating heavy over Christmas so I made a pasta salad and hot wings
For the 29 years that Ronnie and I have been together he's always said "fishing is a warm weather event". He's changed his tune. I think mostly because there are just no ducks and geese around. I've never seen such a sparse year. Duck season closes today. He's out making one last attempt so we will see if he gets anything. Anyway he went fishing Friday. It was COLD. He really wanted to get some walleye, but none to be found. He did come home with some nice bass and a wiper.
So, fish piccata
Cleaning out the fridge--had some turkey and salami that needed used to paninis last night.
I'm off to figure out side dishes for tonights lobster and steak
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I'm too scared to skip all the lucky foods lol. Definitely having RG BEP's. Was thinking about making Texas Caviar.
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I bought lobster tails from Luke's Lobster for NYE dinner. There are 4 of them....I don't know if I'm going to do them all ...probably just two as I plan on having prime rib too. I'd like to SV them. I think --just like @weinoosaid--that would make the best results for me. Two questions:
Time and Temp?
Do I need to take them out of the shell? I'd rather not but I will if that's the best way.
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11 minutes ago, Maison Rustique said:
@Shelby, I had forgotten about those mushrooms. It looks perfect for that meal! I wish now that I'd added mushrooms to my food order.
This was my favorite thing out of the whole meal! I have a little dab left. I need to get to it before Ronnie does lol.
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1 hour ago, pastrygirl said:
yes
Agree. They will be wonderful just keep a close eye. I love the small ones.
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Happy Boxing Day! It's lightly snowed off and on all night and it's supposed to continue all day today
. Knock on wood that we don't have to go anywhere and can just stay snug and cozy.
As I said before I had a small prime rib salted and resting in the fridge. Took it out of the fridge around 1 so it could come to room temp. I put it in the CSO at 5 yesterday evening--temp of 200F. Checked after an hour. Continued for another 45 mins. Perfect. Pulled it with an internal temp of 125F. Let it rest until around 7:30 then put it back in on broil at 500F. Did that for about 10 mins.
Reading last years Christmas thread I came across a recipe that @Maison Rustiquereally liked--Parmesan Mushroom Casserole . I had a ton of cremini mushrooms --perfect idea! Thank you Maison!! Really delicious and went great with the prime rib.
@Norm Matthewsmade melting potatoes for his Christmas Eve meal so I copied him because they looked so good
Broccoli salad leftover from brunch to go with
I ordered a Yule log cake from a place on Goldbelly. I was impressed. It was wrapped and packed so well. Not a lick of damage from shipping
And it was super delicious
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4 hours ago, Duvel said:
Ahh … @rotuts is correct on the amount of plates and on the location. The picture was the prelude to the Escudella i carn d‘olla, the non-negotiable „lunch“ (~16.00h-21.30h) on the first Christmas day. Over the years I have graduated to play a bigger part of the preparation, and this year I did most of the work (under the watchful eye of my MIL) and all of the service. 24 adults and 9 kids - it was a busy evening …
But starting from the beginning: my in-laws have a huge rooftop terrace, and in a sheltered corner the magic starts to happen two days before the meal …
In different stages vegetables, organ meats, ears, bones, salted pork products and cured ham scraps are boiled for hours and eventually removed.
It yields a rich, unsalted stock not unlike a good ramen base. Some hours before serving, the stock is salted and divided. In the larger part a variety of sausages, potatoes and cabbage are introduced and simmered for some more time.
In the smaller part, huge garlic-heavy pilotas (meatballs) are simmered, then renoved and a special kind of pasta (huge shell shaped) filled with sausage meat are cooked. When done, the stocks are combined again and it’s time for service.
First course (and what all are eagerly waiting for the whole year): the soup with pasta. You wont believe how much some Catalans can eat of that …
Second course: boiled meats (beef, pork, chicken, lamb), ears, sausages, potatoes, cabbage and pilota, served as per request and dressed on the table with olive oil and salt. To be repeated until ~75% full …
Third course (cooked in the meantime): roasted chicken with plums, raisins and pine nuts, that were marinated overnight in brandy, white wine and some proto-stock. Simmered until reduced and well caramelized.
Fourth course: roasted apples with minced meat filling …
Fifth course: coffee, brandy, cookies. Plus the kids reciting Christmas poems and collecting money from the grown-ups …
Sixth course: Champagne & the Christmas toast.
No complaints (even a foreigner made the soup 😜) !
Bon nadal 🙏
AMAZING! Thank you for showing us. I'd give you guys a run for your money on that pasta.
33 people
. I bet you guys are kinda tired today!
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*patiently waiting for #4*
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And I'm a basket case with 6
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12 minutes ago, TdeV said:
@Shelby, such a lot of glorious looking treats! Up to your usual style, I see. Can you tell us a bit more about @ElsieD's Moose Farts and @ChocoMom's Apple Snickers Salad?
Good luck to your family, @Maison Rustique - hope the weather improves.
@chromedome, it's always a joy to read your writing.
@Tropicalsenior thanks for your good wishes; they are fully returned 😀
Welcome to a fine place, @mazza.
@Katie Meadow, yours is a Christmas to envy.
@gulfporter, I've been contemplating your marvellous Christmas story for a couple days now.
Such a lot of good friends . . .
Here's the link that @ElsieDsent me for the Moose Farts
and here's the recipe that @ChocoMomgave me:
1 bag of mini-marshmellows
4-6 large Granny Smith Apples, washed and chopped
1- 22oz pkg of Snicker bars, diced fairly small
1 large tub of Cool Whip. (I know, I know...but it works!)
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Feliz Día de Los Reyes Magos....Jan. 6, 2024
in Food Traditions & Culture
Posted
I love this.
Also, it gives me a whole other reason to turn the Christmas lights on tonight lol.