Posted on 06/04/2025 1:31:46 PM PDT by Beowulf9
I just wondered what you out there do for dinner. I like to cook and it's always a challenge to come up with something new. I do make recipes I've seen on the net. Some are good, some not.
Last night I made pork fried rice, which I've made before. It's better than the one you get at the restaurant, no so dried out and very easy to make and really doesn't cost a whole heck of a lot.
I put the basic recipe up here but me, I didn't put any broccoli in it, but it could go no problem just doesn't seem to fit for me and I use a fresh chunk of ginger, about an inch, which I cut to about an eight of an inch little pieces and saute with ab onion.
I also used a little sesame oil in the rice with the soy sauce, makes a nice flavor, I scramble five eggs, one is not enough at all. Lots more pork than this recipe, cut into 1/2 inch chunks and sauteed (this recipe is done in stages, saute pork, then saute onion and ginger, then saute peas and carrots then scramble eggs, flavor the rice in the pan and then add all together. Frozen peas and carrots if you can get them. Lately they use too many peas so I measure out the peas amount I want and chopped up some fresh carrots to small pieces, same size as you would get in the frozen stuff.
Got any good ideas? Recipes?
“”I could never get into boudin. It’s the texture. It tastes good, but I just don’t like chewing it.””
The way I prepare it, there is no “chew” factor. I wouldn’t like that texture either. Which is why I cook the sausages in water and butter, and then remove the casings and mix in other ingredients before serving. I have even added carmalized onion, garlic and mushrooms... but not everyone likes mushrooms, so that add is usually just for my own taste.
Thats a cool story. I saw the grand ole oprey with my folks as a young boy in the early 70’s (it was actually the week Elvis died, it was all over the radio when we arrived in Nashville). The cast at the GOO had a lot of the Hee Haw characters along with other musical guests. Another short story, I got an autograph from Jr Samples at a county fair in Ga somewhere in that time frame as well.
Well, I never thought of cooking it that way. Guess I’m going to have to get some and try it out. Thanks!
It was confusing to me as a child. She said her Dad was called Grandpa by everyone. She would stay with the lady who lived next door to us for a week or so at a time. I think she was Alisa’s grandma, but maybe she was an aunt. There’s no one around to ask anymore who might know. Except Alisa. She would know, I’m sure.
Thank you. I’ll have to give that a try sometime.
“”Well, I never thought of cooking it that way. Guess I’m going to have to get some and try it out. Thanks!””
You’re welcome. I’m just surprised nobody else seems to have cooked it that way, either.... at least, as far as I can see on the net. If you like heat, cayenne is your best bet for this dish.
“Wish I could afford to be like friends of ours. They don’t cook. Ever. They order in or go out every night”.
I get going out for dinner, which I do maybe once a week. However, it’s not all it’s cracked up to be. Honestly I have been so frustrated with nearly ever single meal out I’ve ever had. I get breakfast with sunny side eggs or over easy but in both cases, soft yolks which I like to dip my toast in. Every time toast comes late or they give me it with cold tubs of butter which can’t be spread without breaking the toast up or the toast is cold or not enough butter. Italian sauce never as good as my own and often not pleasant to eat. Steaks, just cannot get a good steak and I have paid the higher prices of about 30 dollars, admittedly now they go for between 47 and 60 which I have not paid but the best steak I ever had out was Ruth Chris and I just cannot afford it. When we barbeque the steak they are good (not as good as Ruth Chris though) but way less money if I get them as NY prime from costco. Sandwich shops, they don’t use Best Foods (Hellmans) mayo and it’s never so great because of that. Chinese food out very expensive and not very good, I live in Phoenix maybe that is why but when I have made Chinese food at home it is way way better. It’s not that hard, I’m not Chinese but the recipes are not so hard to follow and the food is fresher with more meat and just better.
Eating out is not all it’s cracked up to be and really sometimes I think it’s just that ones have not had good home cooking and do not know what they are paying so much for is not as good as they think.
At a party last week, there was some high-class folks
Ev’rything on the table, an’ that ain’t no joke
They had barbecue possum, rattlesnake gravy
Chicken fried skunk, an’ it smelt real crazy
Ev’rything went fine, but one thing made me blue
A cat reached across my plate, for some armadillo stew
Now when you at the table, you act real nice
You say, “pass me that” or “pass me the platter”
But just because you hungry, an’ happen to come in late
Don’t you go reachin’, across MY plate
h/t Albert Collins
https://www.youtube.com/watch?v=KFp3TCSNwgI
1-1/2 egg shells of water ! Interesting. Does that cover Quail eggs to Ostrich eggs ?
Sue’s Anya used to make those crepes and spread fruit paste (jam/jellies) then roll them up and sprinkled with powdered sugar, YUMMMMMY !!!
Subject change.
Do You by chance have the Recipe for the Holiday Bread that’s sweet and covered with poppyseeds ?
What about the cheek meat ?
Re the poppyseed bread...sorry, don't have a recipe for that, not the one for the poppyseed and golden raisin horseshoe puff pastry ring; sadly.
Thanks, yes please send Me that Recipe.
The Poppy Seed Bread I’m referring to is not a flaky pastry type but it is a Sweet Dough with a light smooth Bread texture with the Poppy Seed on the top. I don’t remember there being any Raisins in the one I’m referring to.
I have to deal with stuff at this moment but I will reply to You soon on the FRMail You sent
🙏🇺🇸🇭🇺
Sending you my family’s palacsinta recipe, via FRmail, and it’s sans real measurements. If you need help with it; just ask.
I’m a Retired Chef, I’m sure I can handle it. Thanks
I hope that you make them soon and enjoy them!
Just in case you don't know, lekvar is prune jam.
Thanks, I’ll make some this weekend after I finish up the rest of the Biscuits and Gravy.
I didn’t know that but sounds like a good opportunity to kick it up a notch by making some using prunes, sugar, pinch of salt and cooking them in some Japanese Plumb Wine until reduced to the desired consistency.
I’ll call it Adult Lekvar...
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