Tropicalsenior

Not amusing but oh so true. Is there one of us that it hasn't happened to? Usually more than once.

When you say pasteurized milk, do you mean the milk that is sold in the wax cartons in the store? That is the milk that I am using. It's pasteurized but not the ultra pasteurized that stays good unrefrigerated. I use plain old 2% supermarket milk. It works just fine, just remember to bring it up to between 190 to 200 degrees.

I've got a friend staying with me for a few days so I made @Duvel's Kharcho soup and it was a big winner. This time I made it with beef shank instead of pork. It is so good with so many layers of flavor. I added a little bit of spinach to it and served it with homemade Greek yogurt, homemade rolls and a green salad. Thanks again, Duvel.

Happy anniversary. Congratulations on 40 Years and may you have many more.

I'm so sorry not to have gotten back to you quicker but I had to write down my recipe. I make my own cottage cheese because down here, 2 cups of horrible, rubbery cottage cheese costs over $8 and I can make the same amount or a little more for less than $2. It is so easy and you just need milk from the dairy case and plain white vinegar.

Homemade Cottage Cheese Making cottage cheese couldn't be easier. Just two ingredients and about an hour and a half of your time. 1/2 gallon whole milk 6 tablespoons white vinegar 1/2 teaspoon salt 2 tablespoons heavy cream or sour cream Pour milk into a large, heavy bottomed pan. Heat slowly on medium-high heat to 190°F/88°C stirring occasionally so that the milk doesn’t burn on the bottom of the pot. Remove from heat, pour in vinegar and stir a few times. The milk will immediately start to separate. Cover and let rest for 30 minutes. Meanwhile, line a colander with a clean tea towel. Pour the solids from the pot into the lined colander. Let drain completely. Rinse gently with cold water until the cheese starts to cool. Gather the ends of the cloth tightly and squeeze out the moisture. Turn the cheese out of the cloth into a bowl and use a spoon to break it into small curds. Stir in salt to taste. For creamy cottage cheese, stir in the heavy cream or sour cream 1 tablespoon at a time until it reaches the desired consistency. Check taste and add more salt if needed. Chill for at least 1 hour then stir before serving. Use within five days. Note: I used 2% milk because that is all that I can get. It works just fine. I get about 2 cups of cottage cheese. The yield will be a bit more with whole milk.

This is pretty much how I make my meatloaf and I agree, mix it well and pack it tight for a good solid loaf. About the only thing that I do differently is add homemade Italian seasoning. I can't use onions or garlic so I have to go a little heavier on other seasonings. This is my favorite way to use leftover meatloaf. You have to have good thick slice of homemade bread and plenty of good homemade gravy. Served it with broccoli and a green salad with homemade cottage cheese, tomato, and cucumber with homemade Russian dressing.

That sounds very much like what I grew up with but then, my mother was trying to make a pound of hamburger stretch to feed seven people. I think the main difference is in the seasoning. Ours just had salt and pepper and probably much more bread crumbs or cracker crumbs. Compared to meatloaf, mine were quite a bit more solid but still soft. The flavor was delicious.

I made @Duvel's Frikadellen last night and they turned out great. I served them with rice and mushroom gravy. They got a big thumbs up so they are something that will go in my regular menu.

I made mine yesterday and they turned out really good. I went the Nutmeg, Ginger route. Next time I will try the parsley and paprika version. I kind of went non-traditional in serving them. I served them with rice and mushroom gravy and they got a big thumbs up. This will be a permanent item on my menu. Thank you so much.

Beautiful! I do so admire your knife skills.

You are beginning to scare me. I was looking at this recipe yesterday thinking to work it into the menu this week. I wanted to add something Danish to our world tour of food. I don't suppose that you know a good recipe for those rolls, do you?

I don't care about the photography, although it is amazing, I'd like to know more about those potatoes. They look delicious.

Okay, you did it to me again! I made bao with a with a Japanese ginger beef filling for lunch so I hadn't planned on much of anything for dinner. But that pizza made me so hungry for pizza that I just had to do it. Olives, salami, two kinds of mozzarella, parmesan and anchovies. Yes, I love cheese. I always order extra cheese when I get it out.

Made something tonight that I haven't made for years and it got a big thumbs up. Ukrainian borscht With homemade rolls And a green salad with tomatoes, cucumber, Asiago cubes and cottage cheese. Oh, and Kalamata olives.

Since we both had a heavy lunch, I fixed a light dinner of homemade ham, potato pancakes, broccoli with butter lemon sauce and Texas toast on homemade bread. The ham was almost an experiment because I haven't made it in so long and I only brined about 1 lb. It turned out so well that I wish that I had made more. Oh, and we had apple crisp for dessert.

As I remember, it makes about 2 cups. I've never tried to double it and I think that the cook time would be enough longer that it would be easier just to make a double batch.

Interesting article but it's still not the method that I used. I just put the whole head in the microwave without wrapping it and the garlic cloves slipped right out of the peel.

Dinner got delayed so the gravy is thicker than yours but it was wonderful. This is something that I will be making often. Thank you. ps. This recipe is so easy and so quick.

Thank you, thank you. This showed up in my email just as I was wondering what to have for dinner. Looks great!

Just checked for recipes on the internet and at first glance I came up with about 38,000 recipes. Yours looks better than most of them that I have checked out. Would you mind sharing another recipe?

Thank you for this. I've done it that way for years and I thought I was just being lazy. Same thing here and again I just chalked it up to being lazy but it really works better this way.

That's the very best part.

Looks delicious. I've cooked a ton of them in restaurants but never cooked one at home. I always got a sad twinge because growing up on a farm those little piglets were some of my favorite animals.

This is my favorite. It has a wonderful Smoky flavor.