How many of you guys here really, really enjoy cooking and planning meals?

[2LaneCruzer]

Missed dinner at the Elks last night; car club meeting, and being the President, I am sorta expected to attend. Cruised by the Elks and they had saved me a take-out...Corned Beef & Cabbage, Potato & Leak Soup; Irish Soda Bread. Sampled the Corned Beef last night and it is awesome...but it's what I expected from a cook named O'Riley! Maybe I can persuade him to give me the recipe...I know it wasn't from WalMart.

 

[tcreeley]

-Speaking of zucchini- I dehydrated most of ours and vacuum packed them. As we cook quiche, stew, cabbage stew, etc. we shred up the dried zucchini and toss it in. It does not alter the taste, but adds some "green/white matter -aka vegetable" to the mix! Besides- it gives me a reason to plant zucchini that grows so wonderfully! - I am still wondering about uses for the cucumbers that I dehydrated as well!

- the other day my wife stopped in front of the corned beef in the super market, thinking it would go with our cabbage in the freezer. Then we checked the sodium content on the label. Back it went into the case. Corned beef is delicious, but with my bp and her bone density concerns and salt intake - it wasn't worth it!

 

[DFB]

This is my favorite Zucchini EVER!

Costata-romanesco

Has such a distinct flavor and pan fry it or grill oven bake breaded slices just like breaded eggplant.

I especially like the ridges..looks cool when its cut!





I have tried a lot of different zucchini's...even grew a GMO one once

Had to sign and file a permit to get the seeds too

 

[tractorgp]

My wife and I share the cooking for the most part but when we have people over I do most of the cooking with the wife with me all the way as sous chef. Had some family over last night and wanted to try a couple of different ideas and also to recognize St. Patricks Day (early).
Here's what we had:
Moose stew with pastry made from Irish soda bread recipe
Corned beef and cabbage rolls... a new idea that everyone liked. Boiled corned beef in water with pickling spices, steamed cabbage leaves, cut corned beef in small pieces and wrapped in cabbage leaves (held together with toothpicks)- mustard dipping sauce
Cod au gratin but with salt cod fish. Soaked and boiled the cod fish and then used it in a more or less standard cod au gratin recipe (white sauce, onions, grated cheese)
Teriyaki skinless chicken strips (just fried strips of chicken breasts in olive oil with the teriyaki sauce added near the end of the frying)
Blueberry pudding
A reasonable supply Guinness draft

(Moose, salt cod, and blueberries are local favourites)

 

[DFB]

Corned beef and cabbage rolls... a new idea that everyone liked. Boiled corned beef in water with pickling spices, steamed cabbage leaves, cut corned beef in small pieces and wrapped in cabbage leaves (held together with toothpicks)- mustard dipping sauce

(Moose, salt cod, and blueberries are local favourites)

Wow what a novel idea...I like it.

And all the rest sounds pretty darn good too!

 

[DFB]

Wow this "Green" recipe just came my way.

Sounds pretty wild and has most all the favorites anyone could want!

Bacon
Sweet Potatoes
Garlic
Kale

Sweet Potato And Kale Colcannon Recipe - Food.com

 

[jrclark]

Just stumbled on this thread. When my wife and I decided to get married, we each took a primary role - she would clean and I would cook. As a result, cooking has become something that I truly enjoy.

Earlier today I made a sweet potato chili. Basically seasoned and roasted sweet potatoes, onions and garlic while making the base from black beans, salsa, veggie stock, cilantro and a spicy concoction. Threw it all together and topped it off with a whole smoked jalapeño and let it simmer down. The wife took half to her friends that just had a baby, we kept the other half for tomorrow's dinner. Chili is always better the next day, in my opinion.

For tonight, we had locally sourced, Szechuan flavored bacon to use as a key ingredient in an Asian-inspired dish. I prepped a sauce featuring soy sauce, powdered ginger, cayenne, dry mustard, brown sugar and a few other things I can't remember. Sautéed the mushroom medley with the sauce and topped the bacon and noodle dish with them. Turned out really well.

Anyone venture into Indian cuisine? I love to eat it, especially curried dishes, but have never really attempted to make anything authentic. I've stolen some spice techniques and used them in a few dishes, but that's about it.

 

[sodamo]

?... In my day, men didn't cook and the food was terrible...

Just curious as to when was your day???

I'm 68. My Dad cooked, but not that often, mostly grill.
His brother was a professional cook.
My wife's father was an Army mess sgt and I don't remember seeing many female army cooks until the 80's. He also cooked at home and according to my wife better than her Mom.
Both my grandmothers were awesome in the kitchen, my Mom cooked and baked and none was terrible.

My mother taught me to cook. Much like any other survival skill, she raised us to be able to take care of ourselves. No doubt in my mind that I out cook any of my three sisters.

Here at home I cook more than my wife, but she has some things I wouldn't begin to challenge, like her lasagna. She bakes more than I, but I will do bread from time to time and she never has.

We have a number of gatherings throughout the year, sometimes just a dinner for 8-12 of us, other times a potluck with anywhere from 40 to 100. I will do whatever "meat" and she will some sort of salad or potato salad, or maybe something in the crockpot like meatballs. The major holiday meals I usually do the majority.

Cooking is a major pleasure in life. I really do NOT like doing the dishes.

David Sent from my iPad Air using TractorByNet

 

[sodamo]

As a serious consumer of Franzia and Vella, I resemble that remark. A retiree's budget rarely allows for Asti and the related stuff. And didn't you mean "short"?

As are we Vintage box wine is all we proudly serve at our gatherings. Now we do have friends who make claims and they do bring bottles of various reds or whites, but I've never had to dispose of a box with anything left. Having lived in Germany 6 years and my best German friend a true wine buff who would take us on wine tasting tours that would result in bringing cases home we have consumed plenty of the really good stuff.

David Sent from my iPad Air using TractorByNet

 

[OldMcDonald]

McDonald you do know you can add to or edit a Wiki article. Share your own experiences and especially if there is something you see that may need correction.

Yes. I know a little about a great many agricultural and horticultural things, having had 5 farms of my own in 4 different countries (plus brought up on my father's smallholding) and always had a kitchen garden too; but I know a lot about very few things, so, whilst willing to express an opinion and offer suggestions, including writing a book, I am not prepared to TELL people what is right.

As an example - Zucchini. To me, and most other folks who call the fruit Courgette, Zucchini is a variety developed in Italy, and sold under that name in the UK. Some varieties are not suited to use when small, and grow to a large size. These are known as Marrows, or Vegetable Marrows, although they are a fruit. Easy to put that on here, but I would not put it on Wiki because it does not apply universally.

Perhaps I should have added to my previous post that we carved the swedes for Guy Fawkes' Night (5 Nov) not Hallow'een. Fawkes and fellow plotters had intended to blow up the Houses of Parliament, specifically the House of Lords, but he was discovered on 5 Nov 1605.