"I drink a great deal. I sleep a little, and I smoke cigar after cigar. That is why I am in two-hundred-percent form." -- Winston Churchill "LET'S GO FRANCIS" Peter
Made two boxes of jambalaya with ten Italian hot sausages and five Italian sweet sausages. We ate half. Forgot to put the rest in the fridge. Was still sitting on the stove this morning. What a waste.
Trapped in the People's Communits Republic of Massachusetts.
@ShawnOL said:
Made two boxes of jambalaya with ten Italian hot sausages and five Italian sweet sausages. We ate half. Forgot to put the rest in the fridge. Was still sitting on the stove this morning. What a waste.
That's ok, the white chili we had last night, was to hot to go in the fridge, it's now frozen solid, sitting on the carport
Don't let the wife know what you spend on guns, ammo or cigars.
Corn and Chicken fried rice on a bed of fresh spinach. Lemon zest and juice, onions, garlic, ginger, chicken thighs, fresh corn, eggs, and Golden Mt. sauce. Fuel for this cold weather.
Out of the blue my son decides he wants me to make beef stew. I've never made it. I kind of know what goes in it so I'm giving it a try. I already have four cans of diced and sliced potatoes. Picked up some carrots (don't know why. We won't eat them.) Onions, garlic cloves, celery and rice. Have a decent sized pot roast to use. I guess I can't really **** up a boiled dinner so it'll all just go in a crock of water and boil low for six hours. Any suggestions are welcome.
Trapped in the People's Communits Republic of Massachusetts.
Shawn, first salt and pepper the roast. Next crank up a oiled skillet over med-high heat and brown the roast on all sides and ends. The browning is where the flavor is. About three minutes a side on med high heat. . Put the browned roast on a plate. Dice up the onions, celery, and garlic. Sauté the onions, celery and garlic in the skillet till wilted. Put the onions, celery and garlic in the crock taking care to deglaze the skillet with water and scrape all the fond [browning] and put it in the crock. Put the browned roast in the crock and use chicken or beef stock instead, not water. I add whole peeled potatoes and peeled carrots and half onions to round out the pot roast. I like rosemary and thyme along with salt and pepper for some spice.
Good luck and don't skip the browning step.
After the cooking is done you can remove all solids, make a slurry of cornstarch and water, add to the sauce and reduce for ten to fifteen minutes to thicken into a gravy.
Came out horrible. Never again. The rice didn't cook and the meat was blah. The potatoes were perfect. What a waste. My kid won't touch the leftovers. He had 3 bites and walked away. Oh, well. Now I know I can't make a boiled dinner. I'll stick to chili.
Trapped in the People's Communits Republic of Massachusetts.
Damn Shawn, Rodger gave you a bullet proof recipe for the meat and add ins, what didn't you like? Rice can be a mf, I usually cook it on its own and add in last. Brother I have never in my life cooked. When working if I didn't have a cook in tow it was microwave or fast food lines but since retiring I have enjoyed cooking a bit more. You saw my lamb chops up above here, lol. It all come down to experimenting to see what you like.
I have a pot of green chili going today using a cheap pot roast instead of pork like usual. Used Rodgers browning technique only difference being I sliced it into 1 inch slabs to get more seasoning on it, after 4 hr in the crock I pulled those slabs out and shredded them, added more green chili's, Serranos and jalapeños. All back in the crock.
Lol, couldn't fix it if I tried. Our green chili's were hot af this year, we get a 40lb bag when the roasters come around in August but you never know what you're going to end up with heat wise. That's why I added the potatoes, carrots, celery and a couple pablano peppers to finish it.
Ok FYI the one and only cook book you will ever need is " The Joy of Cooking " first printed in 1931 has been reprinted almost 20 times. Saved my azz a number of times. Found my current copy at a thrift store.
Comments
-- Winston Churchill
"LET'S GO FRANCIS" Peter
Made two boxes of jambalaya with ten Italian hot sausages and five Italian sweet sausages. We ate half. Forgot to put the rest in the fridge. Was still sitting on the stove this morning. What a waste.
Trapped in the People's Communits Republic of Massachusetts.
Meh, just bring it to a good boil.
That's ok, the white chili we had last night, was to hot to go in the fridge, it's now frozen solid, sitting on the carport
Don't let the wife know what you spend on guns, ammo or cigars.
Corn and Chicken fried rice on a bed of fresh spinach. Lemon zest and juice, onions, garlic, ginger, chicken thighs, fresh corn, eggs, and Golden Mt. sauce. Fuel for this cold weather.
That sounds wonderful, Rodger. What is Golden Mt. sauce?
Edward Golden Mountain sauce is a Thai soy sauce. Pretty much a staple in Thai cooking and GF. I got it at a little asian grocery in Asheville NC.
Last night I made roasted butternut squash pasta with asparagus and overcooked chicken thighs. Meh....
Black Bean & Chorizo Soup with Cornbread.
Leftoverburrito and a salad.
I can't eat shrimp, but the kids liked this scampi. I may have gone heavy on the parsley 😂
A little off-the-cuff 🥦 🐄
Garlic/rosemary lamb chops, potatoes and asparagus
Out of the blue my son decides he wants me to make beef stew. I've never made it. I kind of know what goes in it so I'm giving it a try. I already have four cans of diced and sliced potatoes. Picked up some carrots (don't know why. We won't eat them.) Onions, garlic cloves, celery and rice. Have a decent sized pot roast to use. I guess I can't really **** up a boiled dinner so it'll all just go in a crock of water and boil low for six hours. Any suggestions are welcome.
Trapped in the People's Communits Republic of Massachusetts.
Do I cut up the roast before it goes in the pot or cook it whole?
Trapped in the People's Communits Republic of Massachusetts.
Shawn, first salt and pepper the roast. Next crank up a oiled skillet over med-high heat and brown the roast on all sides and ends. The browning is where the flavor is. About three minutes a side on med high heat. . Put the browned roast on a plate. Dice up the onions, celery, and garlic. Sauté the onions, celery and garlic in the skillet till wilted. Put the onions, celery and garlic in the crock taking care to deglaze the skillet with water and scrape all the fond [browning] and put it in the crock. Put the browned roast in the crock and use chicken or beef stock instead, not water. I add whole peeled potatoes and peeled carrots and half onions to round out the pot roast. I like rosemary and thyme along with salt and pepper for some spice.
Good luck and don't skip the browning step.
Thanks for the tips, Rodger. I have to hit the supermarket today for coffee so I'll pick up some beef stock while I'm there.
Trapped in the People's Communits Republic of Massachusetts.
After the cooking is done you can remove all solids, make a slurry of cornstarch and water, add to the sauce and reduce for ten to fifteen minutes to thicken into a gravy.
Nolite Oblivisci Peniculus Dentes
Came out horrible. Never again. The rice didn't cook and the meat was blah. The potatoes were perfect. What a waste. My kid won't touch the leftovers. He had 3 bites and walked away. Oh, well. Now I know I can't make a boiled dinner. I'll stick to chili.
Trapped in the People's Communits Republic of Massachusetts.
I saved the meat, potatoes and some of the broth. I'll be trying to finish it for days.
Trapped in the People's Communits Republic of Massachusetts.
Damn Shawn, Rodger gave you a bullet proof recipe for the meat and add ins, what didn't you like? Rice can be a mf, I usually cook it on its own and add in last. Brother I have never in my life cooked. When working if I didn't have a cook in tow it was microwave or fast food lines but since retiring I have enjoyed cooking a bit more. You saw my lamb chops up above here, lol. It all come down to experimenting to see what you like.
I've never done rice with a pot roast like that, the potatoes are the starch in that meal.
I have a pot of green chili going today using a cheap pot roast instead of pork like usual. Used Rodgers browning technique only difference being I sliced it into 1 inch slabs to get more seasoning on it, after 4 hr in the crock I pulled those slabs out and shredded them, added more green chili's, Serranos and jalapeños. All back in the crock.
Edit: I'll show you the empty bowl later.
It's sushi night here.
Looks like one of those Olan Mills glamour shots women used to get in the 80’s
Cigars are great and so is this
Lol, couldn't fix it if I tried. Our green chili's were hot af this year, we get a 40lb bag when the roasters come around in August but you never know what you're going to end up with heat wise. That's why I added the potatoes, carrots, celery and a couple pablano peppers to finish it.
Ok FYI the one and only cook book you will ever need is " The Joy of Cooking " first printed in 1931 has been reprinted almost 20 times. Saved my azz a number of times. Found my current copy at a thrift store.
Had some pork chops, pan sauce, a little sauteed zucchini, and some rutabaga chips yesterday