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?
“”There is a place inside loop 610 off of Richmond Ave called Ragin Cajun. It used to be called Ray Hay’s. Great South Louisiana cooking. My buds and I used to skip lunch while we were seniors in high school to go there and eat boiled crawfish.””
Used to go to Willie G’s on Post Oak for lunch for their crawfish etoufee and crab legs. Never been to Ragin Cajun, though.
That’s sweet of you — bringing some sunshine into a senior’s life.
When cooking, I don't "think", I just DO, when it comes to family recipes...it's because of how I grew up...watching others cook and being taught how to do certain things. Besides which, to give you an idea...the Hungarian version of crepes, calls for "1/2 and egg shell of water" and X number of teaspoon fulls of sugar per person. LOL
We’re at our rural compound tonight living la Vida loca in our RV. We grilled out steak, zucchini, and I made twice baked potatoes. Not fancy but we ate it while watching 6 deer chow down on the corn pile outside our window.
I love when my son does that!
He was a picky eater growing up. Then in middle school, he discovered Emeril Lagasse and BAM! Cooking meant something really cool to him.
When he turned 14, he asked for a Kitchen Aid stand mixer for Christmas. He loved his sports and music, but seriously, who asks for a stand mixer? Ok, maybe someone who is in love with food and food prep, with amazing presentations.
Fast forward 15+ years, and he’s now a line chef at a high end Italian restaurant in his hometown. Hoping to learn more and work his way up. (This is the kid who wanted butter only on his pasta, no marinara.)
You never know what life will bring you. Knowing how to cook from scratch is a great skill!
Hey, after all these years…I wore her down! She likes me now! ;)
*** “1/2 and egg shell of water” and X number of teaspoon fulls of sugar per person***
I love that! This is how recipes were passed down!
I will try to add some of my more recent favorites tomorrow. Maybe we can keep this thread going with fresh ideas.
Tomorrow.
Right now I’m ready for some shuteye.
Beef brisket cooked low & slow overnight for tomorrow.
And most of the ancient family recipes also come with family stories, which helps one remember it all and which get told over and over again as a child/children are with you in the kitchen, as you are cooking. :-)
You forgot fish sauce. It really enhances fried rice.
I was lucky with my MIL. We hit it off quickly. For you, must be the way to a mother-in-law’s heart is through her stomach.
Look up some of the DDD shows on Food Network. I see things that I want to make but around this house the rest are not interested in trying much of anything new. They don’t like spicy 🌶️ stuff, citrus and other flavors. I’m the only one that likes Lamb, Bison/Buffalo, Bambi, Elk, Moose, Emu (not LiMu), Ostrich and such.
I made multiple meat Lasagna, Meatballs once and they were eating it just fine until they found out I had used Beef/Pork/Lamb mixed together and they bitched, moaned and whined about it for a couple of years !!! (real years not just a figure of speech)
Chicken and Turkey are the only “approved” birds for consumption by them. No Duck, Quail, etc. I got stink eye when I joked about Buzzard !🤪
They took the fun out of Me cooking so I very rarely cook anymore... It sucks because it was one way I could relax. I HATE cleaning up and doing dishes. Had enough of that when I was in the Food Service Biz.
I don’t know how to post pictures but here’s the description. It’s on Amazon
Everglades All Purpose Seasoning Signature Blend of Herbs & Spices for Bold Southern Flavor, Perfect for Meats, Vegetables, Soups & More All-in-One Seasoning for Cooking & Table Use 16oz
I’m only up to about 20,000 meals served over the past 15 years. I’m sure I hit your 50,000 from age 20-50 when I had three teen boys, a husband and a moocher BIL to feed 3x a day!
And I agree - I am totally unmotivated these days. Beau leaves for Canada for hunting and fishing for 10 days. I’ll get my mojo back after a nice break from cooking.
I am seriously considering using my Mom’s method of : Meatloaf on Monday, Spaghetti on Tuesday, a Roast Chicken for Sunday, etc. She had it down to a science. It would be easy to do with 5 core meals and then leftovers every-other day or so. Back then I was in charge of the side salad and desserts. There was a total method to her madness. ;)
“I am seriously considering using my Mom’s method of : Meatloaf on Monday, Spaghetti on Tuesday, a Roast Chicken for Sunday, etc. She had it down to a science. It would be easy to do with 5 core meals and then leftovers every-other day or so”
I get the logic behind that kind of planning..... but I would get bored out of my mind after about 2 weeks. I was using a meal prep delivery service for a while. It was good in that I would make choices for the next month so come dinnertime I didn’t have to figure out what to fix, just decide which bag to do tonight. We had the opportunity to try things I never would have considered. (Bibimbap is delicious!) But then our daughter came back home and making meals for 2 extend to meals for 3 meant I might as well start from scratch.
Wish I could afford to be like friends of ours. They don’t cook. Ever. They order in or go out every night. Of course they also have the “what’s for dinner” decision tree..
Yep... the “Whore’s Sauce” as my grandma used to call it.
I could never get into boudin. It’s the texture. It tastes good, but I just don’t like chewing it.
It’s just a sausage... meat and rice. Nothing fancy.
According to a dem neighbor of mine, I am going to have very little to eat because the alphabet channels she watches are reporting beef and chicken prices are going up 25% because of Trump.
Everyday it gets worse and worser. You know, prices were so much better under Biden. /sarc
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