Norm Matthews

Todays dinner was chuck roast with onions carrots and mushrooms with skillet hash browns. No salad LOL

Son made bohn mi sandwiches today

Here is how dinner came out. The rice was flavored with Sazon Goya con culantro Y achiote and chicken base. Salad dressing was olive oil, balsamic vinegar and lime juice with salt and pepper.

This tread reminds me of the Julia Child skit on SNL where she (Dan Ackroyd) cut herself. I have taken the end of my finger off a couple times with a Santoku- which I never use any more-. I used elevation, pressure and bandaids designed for knuckles and fingertips in fabric. The first day I go through several bandaids and lots of Neosporin. I don't keep the bandaids in the kitchen though. Don't need them all that often. I do have an Aloe plant in the kitchen, partly because that is where the best growing sunlight is but also for minor burns.

Getting ready for dinner tonight and for sandwiches tomorrow. There were two pork tenderloins in one package-as always- so cut one up for sauteing tomorrow for bohn mi sandwiches and tonight will roast the other one with garlic, chilies and lime juice.

They make hot water dispensers for your sink. Not just the hot water from your tap but a separate devise can be installed that will dispense really how water on demand. Not nearly as glamorous as a Zouirushi but very practical. I use to have one and made tea one cup at a time with it whenever I wanted some. No prior set up required. Just have it installed and it is ready to go whenever you want hot water for soup or coffee or tea or whatever.

My son made dinner last night. It was Korean style chicken wings which were crispy wings with a sweet ginger glaze. He also made fried rice with kimchee. It was very good.

Hi Kaye. Martini chicken is a recipe from Chef Pino Luongo. Chicken breasts are pounded flat, dipped in flour, then beaten egg then finally in grated Parmigiano-Reggiano cheese only-no bread crumbs, browned in a skillet with some oil then finished in the oven with some dry white wine and blanched carrots and green beans (Haricot verts), I usually serve it with linguine and a butter sauce. You can probably find the recipe if you google Breast of Chicken, Martini-Style.

Came home from antiquing this evening and discovered both Cassie and Charles were going to be home for dinner so took a flatiron steak from the fridge and made Sukiyaki. Soup is beef broth left over from the recipe with some water and green onions. Salad is knife cut romaine lettuce with radish and plum. We also had kimchi that we already had gotten from the Korean restaurant/market not far from us and steamed rice. It took about 30-40 minutes to make the meal and cost was around $6.00 per person. There were enough leftovers for another serving.

Hassouni, thank for the explaination.

I made Chicken Cutlet Parmesan for dinner tonight. It was a hit. Son loved Martini Chicken so much I had stopped making this but it's back in the rotation now I guess. The pasta was gluten free. The breading was not. Cassie was on a gluten free diet for a few weeks and this was left over from then so I used it up. She still cuts gluten back but isn't leaving it out completely. Anybody know why Chicken Parmesan is called Parmesan when the only cheese in it is Mozzarella? I don't know, just wondering if anyone else knows why. I did add some Romano cheese to the Mozzaarella and squeezed a little lemon juice over the cutlets before I stuck it under the broiler to melt the cheese.

Later I confirmed the story with other family members at a couple of different times and they all said yes and didn't seem to think anything of it. My uncle said she'd sit on the back porch and almost never miss. I am quite sure that they didn't have a scope but I never thought to ask about that.

Iin the case of mom's chickens, they were not caged or fed by the family. They fended for themselves. They didn't just let themselves get caught. Shooting one was easier.

Ever try to catch an uncaged, semi wild chicken? When I was a teen, we were at the county fair in Buffalo NY with mom's childhood best friend. We passed a booth where you shoot out the star on the target with a 22. Now days they use an automatic air rifle but then it was a .22. Mom's friend said mom should try it since she was a great shot. It was the first time I'd ever heard that. I'd never seen her even touch a gun before. She demurred several times but was finally talked into giving it a try. She knocked that star into oblivion. That was when I was told the story by her friend. Mom just got red and smiled and never mentioned it again.

My mom also put stale cornbread in a glass with milk and ate it with a spoon. She also made wonderful green beans cooked for a few hours with salt pork. My son won't eat it any other way. I use bacon instead of salt pork. It isn't quite the same but it gets by. Mom told me that for a time there was a neighbor who had a cow and they bartered for milk from time to time. Before they lost the farm, they had one hog a year hanging in the smoke house. It had to last through the winter and when they wanted chicken, they gave mom the .22 and a bullet. She was the best shot in the family and the chickens were 'free range" ie they couldn't afford a hen house. FWIW, the stroganoff recipe I have does not use paprika either.

LOL. A few hours ago I saw a good 'ole Southern classic recipe remake and had to shake my head and wonder what they were thinking. It was for Chicken Fried Steak. The whole purpose of that is to make something palatable out of something inedible. Take a piece of beef as tough as shoe leather and pound the behaysoos out of it, then cover up the crime with flour, deep fry it and-quick- hide it under some thick white gravy... In the South, sausage gravy is for breakfast. Milk gravy is for dinner. Anyway this one used lean filet mignon, whole wheat flour, whole wheat panko breadcrumbs and baked it in the oven. The gravy was made with Italian turkey sausage and non fat Greek yogurt. HMMM now that I think about it i can see why some people complain about improvements. But I think this one missed the whole point.

Or sukiyaki

I suppose it comes down to a matter of degree and what you think of as original or classic. If you make a sandwich with toasted white bread, mayo, lettuce and bologna, you have no business calling it a Rueben. On the other hand, my mother got a recipe about 60 years ago from someone else. No telling who originated the recipe but it was a yellow squash casserole. All it had was squash, cream, onion and egg. It was topped with buttered bread crumbs. Over time that recipe has evolved or changed with the times. I see versions of it with carrots, eggplant, sour cream, cracker crumbs and cheddar cheese mixed in. You can find all of them online if you search for yellow squash casserole. If Louis Diat had created the original recipe, there would be people weeping and wailing and gnashing their teeth over the awful changes people had made and saying it was not original. Squash casserole with sour cream isn't original but since it isn't a famous recipe with a famous name or romantic location attached, most people don't know or care what changes have been made. They either like it or don't. When a recipe is moved to a new location on the globe some changes are inevitable. Why worry and fuss about something added that might not have been a choice or maybe even been available to the original a couple hundred years ago? Paprika? I was an old man before I knew it came any way other than as a flavorless red decorative powder.

Jonnycake (fried gruel) is a New England term. In the South it's called hoecake and may sometimes be sweetened. My mother was from an extremely pour Southern family. They were migrant farm workers who worked the cotton fields during the depression. Sugar was a luxury item. So was white bread.

Does Chili need a new name when you add beans? I'd say no but lots of people way chili does not have beans. How about if you add cinnamon and serve it over spaghetti? I'd say OMG that is not chili but lots of people in Ohio would argue with me. Are Potage Parmentier, Cawl Cennin, Minestra e Patate, hot Vichyssoise, and potato and leek soup different dishes because they have different names? Does Vichyssoise need a new name if one uses sour cream, creme fraiche or light cream instead of heavy cream? I don't think so. It is nice to recognize the differences though. However I agree that there is some point when ingredients make a dish something entirely different and needs a new name (like Cincinnati Chili, IMHO). As for jonnycake, Johnny Cake or Journey cake, it is a recipe that has evolved. As time has gone by, other ingredients have become available and added. Now days it may have eggs, flour, sugar, baking powder and lard. It does not taste like the original recipe (thank goodness) but it is still called Johnny Cake. Again it is nice to understand what it once was and be happy you don't have to eat it that way anymore.

Recipes grow and evolve. Just because one becomes well known is no reason to solidify it's ingredients in stone. Some people will always be gnashing their teeth and weeping and wailing over the sacrilege of adding something the first person didn't use.

You can put green garden tomatoes in a cool dark place and they will ripen slowly as long as they don't get chilled. Once they are perfectly ripe, you must eat them or process them. If you can't do either, storing them in the refrigerator for three or four days is not... not... going to hurt them. They won't go mealy and if you bring them back to room temperature they will taste as good. Certainly much better tasting that if you had left them out to rot. Unripened or gassed tomatoes turn mealy in the refrigerator but not home grown fully ripe ones. Refrigerating them prematurely makes the ripening process stop. The texture and taste are ruined. It won't pick up when warmed up again but ripe tomatoes keep a little longer in the refrigerator than out.

never say never

How would he know if he wasn't told?

It is called a panade. It is a binder, somewhat of an extender and as rotuts said, it helps keep it tender, apparently extra necessary in your recipe since everything is mixed so much. It