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Everything posted by Norm Matthews
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Charlie asked me if we could have our annual corned beef brisket a day early or late this year because his car club is having its monthly meeting on Sunday. He tried to tell the president that finding a quiet corner for 15 guys in a bar on St. Patricks day was unlikely but they are going ahead with the plan. I decided this morning to make it today. Along with the corned beef, I made Irish soda scones because I have a rotten record of making Irish soda bread. Also roasted cabbage wedges which looked fine in the oven until I took them out and found they were burnt on the bottom. Everything else came out well. It was Irish roast potatoes,Parsnips, carrots and rutabaga cooked in the strained beef broth after it was cooked. It may seem strange that we had Scotch eggs too but the recipe came out of an Irish Bar Food cookbook and is the best one I have ever made.
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Hen House market sometimes has some steaks on sale and so far they have always been very good. I was going to grill these yesterday but it rained all day and today it was too cold so they got cooked inside today. We had Pioneer Woman stuffed baked potatoes, a cut way down version of Ollie Gates BBQ beans and Southern Style green beans
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These are the ingredients in the recipe I used. 2 tablespoons plus 1 teaspoon cornstarch, divided 1 1/2 tablespoons Shaoxing wine 1 1/2 tablespoons light soy sauce 1/4 teaspoon Chinese five-spice powder 1 teaspoon toasted sesame oil 1 large egg 3/4 cup vegetable oil, for frying 2 tablespoons all-purpose flour For the sauce 3 tablespoons ketchup 3 tablespoons hoisin sauce 3 tablespoons Worcestershire sauce 3 tablespoons water 2 teaspoons Chinese five-spice powder 1 teaspoon granulated sugar 1/2 teaspoon chili oil 1/4 teaspoon fine salt Cooked white or brown rice, for serving (optional) Sliced scallions, for serving (optional)
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I didn't know there was a green borscht. I suppose it isn't made with beets.
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I found a couple of small pork chops in the refrigerator that I got a couple days ago and forgot about them, so when I saw them I knew I'd cook them now before I forgot they were there again. I used a recipe titled Peking Pork Chops. They were marinated then breaded in flour and corn starch ,fried and coated in a spicy sauce. We had it with rice.
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Charlie was making mac & cheese and garlic bread from the last of some French bread while I was taking a picture of the rest of the meal: steak and corn on the grill, BBQ beans, and store salad bar salad.
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It was so nice for the last two days that yesterday I got a slab of pork ribs to cook outside today. Right after I got them prepped and in the refrigerator last night, I stepped outside to get the smoker ready and it had turned quite cold and very windy. This morning it was colder and a light coat of snow on the car. Fortunately by noon, the snow was gone and it had warmed up to the high 30's. It helped greatly that I had the thermometer my son gave me for Christmas. It let me monitor the temp. in the smoker from my phone. I never would have got that thing on my own but I have been using it a lot now.
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For the past few years, whenever I cook a city ham I have used Smuckers apricon preserves mixed about four parts to one part Boar's Head Brown Sugar and Spice Ham Glaze.
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I made some milk bread starting late this morning. Somewhat later couple of teens-or they might be early 20's- that Charlie is friends with and is paying to do some yard work came over. Around 4:30, he came in the kitchen and wanted to order some food for them but then asked if I could make some chicken breasts, Martini style. I figured I could if he would watch the bread in the oven. I ran to the store, he got one loaf out of the oven while I was gone and the second one came out as I was walking into the kitchen. ( they had alarm probes in them). it was over an hour later when the chicken was done along with some pasta and jarred Alfredo sauce and a mixed vegetables from the freezer dept. at the store. Charlie cut up the bread and make garlic bread with the slices. We were done eating sometime after 6 PM but it didn't think to take pictures.
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Since I am on a bread making jag, I thought I'd try some decorative scoring. I looked at examples on line. Some of them use dark bread and brushed a layer of white flour over the top for contrast. I didn't see any examples of what i did but it was worth a try. I used white flour for the bread and mixed a small amount of cocoa with white flour to dust over the top. I have read that they use cocoa in rye flour to make it dark so I hope it tastes OK. We will make sandwiches with it for supper. This was my third attempt. I have some ideas for way to improve my earlier failures.
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I have made bread three or four times so far this month and as a result am getting enough day old bread to start thinking about doing something with it...like croutons. So I made Ribollita with bread in the soup and as a topper with cheese sprinkles.
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I had not made any bread in a while so when I made some a few days ago, Charlie told me about the first day he came back from Seattle. I had made some game hens and bread, the air conditioner was on, and he had his room back. Apartments in Seattle don't generally have air condition. He remembered how good if felt to have all those things again. He asked me if I'd make Cornish hens and more fresh bread again and so today I did. We also had rice and kimchi.
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My mom had only one knife and one sharpening stone, actually half a stone. It was shaped like an elongated football but it was broken. When she sharpened with it, she ran the stone along the whole surface of the knife so it got thinner and thinner as time went along. By the time she had to stop using it, it was so thin that it was about as flexible as a piece of spring steel and it must have been two inches shorter.
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It was decent enough to cook outside and test a Christmas present from my son today. The gift was a thermometer that can monitor four things at once and send it all to my phone. I tested the ambient temperature of the front and back of the smoker interior. I usually cook ribs by time and appearance. Its hard to stick a probe in a slab of ribs. The sides were coleslaw, BBQ beans, green beans, Mexican street corn ( I wanted to do corn on the cob but all they had was packages of five) and store bought potato salad. I had company when I posted the recipes a little while ago.
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I imagine it would be really difficult to recreate a 1300 old recipe from a photograph. There were lots of things to wonder about in his reconstruction but something you said added a concern. You said savory wheaten foods outnumber sweet wheat foods by a lot. If the original report mentioned the morsels found in the tomb were described as biscuits, ( presumed to be savory in the USA) but it is quite possible that someone from the United Kingdom read biscuits as meaning cookies, (sweet) When English and Australians refer to biscuits it means cookies to lots or people everywhere else.
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This recipe was included in a Kansas City Star article ( Jan 21, 2024) about a cookie found in a 1300 year old tomb in China. The headline of the article was “This simple 1300-year-old ancient tomb cookie recipe blew me away” A quote from the article said: “ After seeing a picture online of the cookies, Nadeem Ahmad, the founder of Eran ud Turan, a living history group based in the United Kingdom, took it upon himself to reverse-engineer the ancient dessert for the modern-day cookie lover. Ahmad says he decided on grapes and apricot jam since the Turpan basin is still famed for its grapes and apricots hail from Central Asia and China.” A picture of the ingredients shows the flour to be White Lily which is a low gluten flour. I substituted cake flour. I read once, quite a while ago, that wheat is grown in the northern part of China. Google tells me that Turpan is in a region where winter and spring wheat is grown. Recipe is included in the blog address below When Charlie saw I was busy with this he made Hamburger Helper and that was supper. The cookies will be dessert. PS I added a tsp. of salt to the recipe and used red grapes. I haven't seen purple grapes in the store for a long time and they weren't seedless.
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I got a large pork shoulder with making carnitas in mind but Charlie wanted it cut up for spicy pork bulgogi so that is what I did. I don't know why it turned out so dark. It should have been red but it wasn't burnt. It tasted like it should. Maybe it was the cast iron grill that is the cause. It's going to take a long time to get it cleaned up. Next time I'll use the wok. This is about a third of the whole. The rest is portioned out and in the freezer.
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This is the recipe I used today. I lost the original recipe years ago and reconstructed it from what I could remember and with a few adjustments along the way. I've used it this way for a long time and everyone likes it. HONEY LACQUERED GAME HENS II 2 game hens 1/4 C. triple sec 1 C. orange juice 1/3 C. soy sauce 3 inch strip orange zest 1/3 C. honey 1/2 tsp salt 1/4 C. dry vermouth 1/8 tsp red pepper flakes 1/4 C. sesame oil 1/2 inch thin slice of ginger 1/4 tsp. sesame salt 1 garlic clove, split and peeled 2 tsp. cornstarch dissolved in water to make a paste 3 green onions Mix all ingredients except cornstarch and hens and bring to a boil. Simmer 5-10 minutes, add cornstarch and water, boil until thickened. Preheat oven to 350 degrees. Place birds in shallow bakingpan, bake 1 hour or according to package directions, basting hens every 15 minutes. Tent with foil if browning too much. Pour some more sauce over birds, serve rest on the side. Garnish with orange peel.
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We shared a Cornish hen with a sauce made with orange juice, honey, soy sauce and sesame oil. We had a salad and rice to go with it.
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New Years Day dinner was Standing Rib roast, Blackeyed pea chip dip, Potatoes Dauphinoise, green beans, collards, and creamed onions
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After the ham dinner on Christmas eve, I used leftover ham to make ham and egg salad. By the time I remembered to take a picture, it was almost gone. Early this morning Charlie asked if I would make a tuna casserole. While I was trying to remember if I had ever made one before, he explained that he had first had one when someone I was dating in the early 1990's made it for us. He was surprised that he liked it. Then his cousin's wife had made it a few years ago when he was visiting. He described what was in it and I found a recipe that covered those ingredients. It was topped with potato chips. He said it was good.