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?
Tonight is Szechuan-Style-Shredded-Beef-w-Carrots-Celery, only I substitute bok choy for celery. I already marinated the beef and froze it into dinner size packages and have one defrosted. It gets stir-fried multiple times with added shredded carrots and bok choy sticks and ginger sticks and various Chinese spices. Not too difficult after original marinating out of the way.
I do the same marinating and freezing for chicken for Kung Pao chicken and will will defrost one of those for another night.
‘Grilled spotted owl breasts with snail darter sauce’
I’ve never had Boudin (or heard of it) and it’s sounds interesting. Never have used Cajun spices either but something new :)
Fresh tomatoes from the garden. You lucky duck! I’d be making Italian sauce with that and freezing it for the winter.
Gonna check out the boudin :)
Dirty Rice to night.
Last night was grilled lemon veal chops, Hungarian cauliflower, and red cabbage.
Love Szechuan. Bok Choy is a better choice than celery, imho.
I once had bought Bok Choy and in the middle it was flowering. I put it in water, it grew roots and I planted it. Became the more gorgeous little houseplant but only lasted a season.
Always looking for another like that ;) Naturally I did not cook that Bok Choy. Had to go get a new one.
Oh man, killin’ me.
These recipes on here are really gold!
A freakishly large pork butt I got on sale. Will slow toast at 250 for maybe four hours.
Slow ROAST. I don’t plan on ruining my toaster!!
I will! I’ll pick up the ingredients at the grocery store next week and give it a try.
Carne Guisada...6 hours in the cast iron Dutch oven made from whole chunk cut bison using my great great grandmother’s recipe. Hand made tortillas using beef tallow as the fat. Boracho beans Shiner Bock based. Spanish rice also a 100+ year old recipe from the Basque country.
baked potato and chicken
...”You’re a better man than I, Gunga Din....”
C-O-O-K a four-letter word....
B-A-K-E a four-letter word....
I absolutely despise cooking and baking....I have no basis for saying this, but would imagine a lotta guys also feel the same way....
I’m thinking that year old Szechuan peppercorns must lose their tingle as I’ve been increasing the amount I grind and put in with every version and still not getting the restaurant tingle.
“”I’ve never had Boudin (or heard of it) and it’s sounds interesting. Never have used Cajun spices either but something new :)””
I’m particularly fond of Cajun cuisine, having been to New Orleans multiple times and had a BF that was an excellent cajun cook that taught me how to blacken meats, filet mignon having been my favorite at the time (can’t afford it now...lol).
Back in the day, I used to post on the Chileheads forum, mistakenly thinking that I liked culinary heat. That all ended when I took a cute little yellow/orange habinero pepper that I’d grown and proceeded to dice it up and use it in an egg dish. The taste was wonderful. I had an immediate gratification response. About 20 minutes later...I thought I was gonna die. The burn, like I had never even imagined possible, lasted on my hands, face, everywhere I had even thought about touching with that damned pepper late into the night. I tried everything the internet “remedy” suggested. Nothing worked. So...never again. But I do love cayenne pepper... lightly applied.
“”Fresh tomatoes from the garden. You lucky duck! I’d be making Italian sauce with that and freezing it for the winter.””
Only, using them in any way but as “fresh” is just wasting the taste, IMO. Ergo, the perceived “rush and urgency” to eat them ASAP with anything requiring fresh tomatoes. Tonite I’ll have my burger on two slices of rye bread instead of a hamburger bun... with 3 kinds of sliced cheese (sharp cheddar, Gouda and Muenster) and with a mushroom/garlic spread on top ... and with, fresh from the garden, Lemon Boy Tomato slices.
I have grown fond of yellow and gold/orange tomatoes over the past two decades. I grew an Orange Oxeheart tomato in Houston that was as big as a grapefruit... and tasted better than ANYthing I’d ever had in the fruit or tomato category. Have never been able to duplicate that since. Hence, my ‘enjoy every good thing in life while you can....’ perspective.
Tonight we’re having Himalayan Possum...because I found him-a-layin’ in the road! ;)
I’ve been looking for easy hot-weather-no-cook meals to make. Found these ideas:
30 No-Cook Summer Meals to Chill Out a Heat Wave
https://www.allrecipes.com/gallery/no-cook-summer-meals/
I pretty much cook ‘seasonally’ as we raise our own beef, have chickens and grow a big garden. It also saves money because you’re buying fruits and veggies ‘in season’ and they’re usually cheaper, then. (But, not always!) Who wants to eat a bowl of steaming hot Beef Stew in the middle of Summer? Not me!
Seasonal Cooking - Cooking seasonally? Trusted recipes using spring asparagus, summer berries, fall squashes, and winter citrus will provide all the ideas you need to succeed.
https://www.allrecipes.com/recipes/186/everyday-cooking/seasonal/
Seasonal Recipes - We love the excitement that comes with the changing seasons. And our seasonal recipes make it easy to get into the spirit! Find tasty ideas for fall, winter, spring and summer.
https://www.tasteofhome.com/holidays-events/seasonal/
And don’t forget to crank up that grill! It’s not unusual for us to grill all year long. Shovel a path to the grill, brush the snow off of her and you’re golden. ;)
possum innards....that’s the thing about possum innards... they is just as good the second day
I had a half a cantaloupe, cottage cheese, an apple with peanut butter and blueberries and cherries. Basically, whatever sounded good from my fridge. I didn’t have time to do the grass-fed beef stir fry with broccoli, onion, and mushrooms I had planned. Tomorrow night.
“it’s always a challenge to come up with something new.”
Yes. That’s my favorite part of cruising — not having to think about what to prepare. I don’t mind the preparing; it’s the thinking I hate. Like Curly said, “I’m trying to think, but nothing happens…..”
I did make chicken noodle casserole this week for the first time in 40 years.
Sounds great and ovens don’t take stir time... you’ve found a winner.
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