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Weekly Cooking (and related issues) Thread

Posted on 01/14/2016 4:32:14 PM PST by Jamestown1630

We were scheduled to attend a luncheon-function last Saturday; but we woke up tired to a very gray day, and weren't feeling terribly sociable; so we decided to ditch our plans, and go off on our own :-)

First, we were hungry. Someone on last week's cooking thread had mentioned pulled pork, and I was hankering for it; so we thought we'd check out a new eatery in the neighborhood: Mission Barbecue.

Decent BBQ places are few and far between in our area - the best local one was bought-out by a larger firm a couple of years ago, and we felt that the quality of food and service had deteriorated; so we were curious about this new 'Mission' place.

Almost as soon as we arrived at Mission and were standing in line to place our order, an announcement came over the PA system: everyone was asked to stand for the playing of the National Anthem. Apparently, Mission Barbecue, which is dedicated to celebrating the work of our Armed Forces, plays the Anthem every day at 12 noon. Everything in the kitchen stops, and everyone in the house stands. It was gratifying to see this take place - almost everyone stood and placed their hands over their hearts, and some were saluting. (I appreciated this very much, because I had begun to worry that respect for the flag and anthem were waning - the last time I attended a large ceremonial function, many of the older adults didn't even place their hands over their hearts while the anthem was played! But our experience at Mission was very different, and most of the people there were young adults - hope for the Future!)

The walls at Mission are covered in photographs of the exploits of the various Services, and a special area of wall is dedicated to September 11, and the FDNY and others who responded to the crisis.

Now: to the Food!

Living in the Mid-Atlantic and not traveling much, I've probably not been exposed to the best BBQ; but the pulled pork at Mission was wonderful to this untrained palate, very moist and well-flavored, and they give very generous servings; and the Mac-and-Cheese is also very good. But what amazed us was the cost: all of that food was very reasonably priced, and even though we bought two sturdy and reusable 'Wounded Warrior' drinking cups (proceeds go to the Project) we got out of there for less than $25.00 dollars for two people. An excellent meal for two, a good price, and a great community experience. (And I can't recall when I've been in a little eatery like this, where all of the employees were so friendly and engaging.)

I have no connection to this company; it's just a new chain restaurant that opened here not long ago, and I really enjoyed the food, and the ambience. So far, they seem to be only in the Mid-Atlantic and SE; but I predict that they will go far. If there's one in your area, try it out - and try to get there a little before noon, for the playing of the Anthem. Here is a link to their website:

http://mission-bbq.com

*********************************************************

Next stop was the Dollar Tree, where we shop about twice per year, basically for storage items. We found these cheerful cylindrical containers, with red screw-on tops and nice 'grippy' indentations on the side. I bought two, for storing whole wheat flour and powdered milk in the fridge, but will be going back for more. They are marked as BPA-free, dishwasher safe - and cost $1 each! They actually come in two sizes, one slightly smaller than this:

www.dollartree.com/Food-Snacks-Drinks/food-storage/Plastic-Canisters-with-Red-Twist-on-Lids-4-qt-/1149c512c512p359079/index.pro

*******************************************************

Our last stops were the drug and grocery stores, where all the Christmas stuff was also on sale for 50 to 75 per-cent off. We bought all the ribbon, wrapping paper, gift card containers, and some great ornaments that we will need next year, for less than twelve bucks, at the drugstore. DO NOT BUY this stuff new every year! Buy it after the holidays for next year, and save a bundle! I've been doing this for decades, and haven't had to pay full price for any Christmas decor, wrapping, cards, etc. You just have to have the energy to get out there, after the holiday, and beat all the rest of the knowledgeable horde :-)

The grocery store also had Christmas specialties at great reductions. A few weeks ago, some of us got to talking about Fruitcake - which isn't very popular nowadays, but there are lots of us who still like it - and I promised to post my old-fashioned recipe.

Since my husband and I are the only ones in our circle who really like this, I usually buy the fruit and nuts AFTER the first of the year, when they are on sale at a great discount - and those dried fruits have a shelf life of a couple of years, so buying them AFTER Christmas gives you all the fruit you need for next year, if you still make fruitcake 'in season' ;-).

I make our cakes in January, and cut them into slices that are then vacuum-packed, and we enjoy fruitcake all year. But if someone might really like a fruitcake for next year's Christmas, I've got all the fruit I'll need.

Here is a link to the recipe that I've used for years - it comes out just like the fruitcakes that I remember from the 1950s and '60s:

http://www.paradisefruitco.com/candied-fruit-recipes/90-holiday-fruitcake-recipe

All in all, a pretty productive weekend, if not according-to-plan :-)

-JT


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: fruitcake; pulledpork
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To: Jamestown1630

This is an excellent recipe for fruit cake, for those of us who like fruit cake :)
https://www.youtube.com/watch?v=t3ybHGZxjjQ
Fruit Cake Recipe Demonstration - Joyofbaking.com


41 posted on 01/15/2016 2:20:24 PM PST by libertarian27 (FR Cookbooks - On Profile Page)
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To: Original Lurker

Please post your potato salad recipe, if you should have time.

-JT


42 posted on 01/15/2016 7:54:01 PM PST by Jamestown1630 ("A Republic, If you can keep it.")
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To: amorphous

I had never heard of dehydrated tomato powder. Do you use the same amount as the recipe calls for paste?

A few months ago I dried celery and zucchini; I want to try making my favorite soup with it, and see if it’s very different from the soup from fresh ingredients.

-JT


43 posted on 01/15/2016 7:57:26 PM PST by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

Sure thing. This is the original recipe that’s for a crowd.
Proportion to requirements.

Mrs. Miller’s Potato Salad (Safford, AL).


10 lb potatoes - peeled - cooked whole or in halves.
Cook potatoes in salted water with 1/2 cup vinegar.
Cube after cooking and cooling.
Let cool completely before mixing with dressing.

Dressing:
8-10 eggs boiled and either ground or mashed with a fork but NOT chopped. (I use a ricer).
Mayonnaise (to taste).
1 Tablespoon prepared mustard.
1 bunch celery chopped.
Onion powder (to taste - (no fresh onion).
4 oz. chopped pimento.
Chopped sweet pickles (to taste - I like bread and butter best).
Morton’s seasoning salt (to taste)
Mix all the above and add cooled potatoes. (I think it’s always best to mix tater salad by hand using a pair of thin, food prep plastic gloves)

(I like crunch (pickles/celery) in every bite of potato salad)


44 posted on 01/16/2016 5:36:55 AM PST by Original Lurker
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To: Original Lurker

That looks very good. I like crunchies in my ‘tater salad, too.

I’ve never seen the potatoes cooked in vinegar; is that done?

-JT


45 posted on 01/16/2016 8:56:37 AM PST by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

Sorry; ‘Why’ is that done?

-JT


46 posted on 01/16/2016 8:57:13 AM PST by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

Must be because there’s not a lot of prepared mustard in the dish. Cooking the potatoes in vinegar will add a different tangy flavor.

(this recipe is somewhat similar to New Orleans style potato salad except they will add the vinegar into the dressing)


47 posted on 01/16/2016 9:51:07 AM PST by Original Lurker
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To: Jamestown1630
I didn't know about it either. I found the dehydrated tomato powder while looking for bell pepper and decided to try it after reading some of the rave reviews. The ratio is about the same for paste, or you can make sauce, after taking into consideration the amount of water the dehydrated tomato powder absorbs. A recipe for both is on the can of what I received from Wally World. I just add it directly to the sauce (about a tbsp at a time) and it starts thickening immediately. Takes about 2-1/2 tbsp for a sauce that serves about 4 people. I'm sure it would make a great tomato soup base as well. It's not bad dry, a pinch at a time. ;-)

I'm going to try mixing my own dehydrated soup mix as well, like you. I hope to try dehydrated mushrooms next. There are never any of the fresh ones on hand, here, when the urge hits to cook something which requires 'em.

Here is another potato salad recipe you may like. It's kind of different but delicious! You can buy the ranch dressing mix dry, then add mayonnaise and a little milk to make your own ranch dressing, or just use what you have in the fridge.

Ranch Picnic Potato Salad

6 med. potatoes, cooked, peeled & diced
1/2 c. chopped celery
1/4 c. sliced green onions
2 tbsp. parsley
1 tsp. salt
1/8 tsp. pepper
1 tbsp. Dijon mustard
1 c. prepared ranch salad dressing
2 hard boiled eggs, chopped
Paprika

Combine potatoes, celery, onion, parsley, salt and pepper. In another bowl, mix mustard into salad dressing and pour over potatoes. Toss lightly. Sprinkle paprika and eggs. Refrigerate for several hours. Makes 8 servings.

We live in an age where you can literally have enough food on hand to last years. It might be what saves many from our Achilles heel of no longer being much of an agrarian society.

48 posted on 01/16/2016 10:55:49 AM PST by amorphous
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To: Jamestown1630

Btw, we had pulled pork sandwiches last night with french fries and RC Colas! D-e-l-i-c-i-o-u-s-!


49 posted on 01/16/2016 11:00:57 AM PST by amorphous
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To: amorphous

You left out your Moon Pie dessert :-)

https://www.youtube.com/watch?v=loamVbAOsPo


50 posted on 01/16/2016 5:20:23 PM PST by Jamestown1630 ("A Republic, If you can keep it.")
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To: amorphous
We live in an age where you can literally have enough food on hand to last years. It might be what saves many from our Achilles heel of no longer being much of an agrarian society.

It's been gratifying to me, that so many of the young folks today seem to be interested in 'back-to-the-land'. They are posting their experiences in "homesteading' all over the internet!

-JT
51 posted on 01/16/2016 5:46:17 PM PST by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

I was all out of Moon Pies! lol


52 posted on 01/17/2016 7:29:52 AM PST by amorphous
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To: Jamestown1630

I’ve never tried this.......but an individual who juices whole vegetables for health drinks said she took the leftover pulp, spread it out on a sheetpan, and dried it.

Said the dried veg pulp was a nice addition to recipes.

Could do this w/ pulp leftover from juicing tomatoes, carrots, beets......and so on.


53 posted on 01/17/2016 7:52:44 AM PST by Liz (SAFE PLACE? A liberal's mind. Nothing's there. Nothing can penetrate it.)
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To: Liz

My first thought was adding it to meatloaf.

-JT


54 posted on 01/17/2016 3:07:02 PM PST by Jamestown1630 ("A Republic, If you can keep it.")
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To: mrsmith

I don’t know if this is what you mean, but I saw it today and thought of you and your request; it’s a variation on Alabama style white bbq sauce:

http://foodwishes.blogspot.com/2015/09/alabama-style-white-bbq-sauce-almost.html

(I think Chef John of ‘Food Wishes’ has the absolute best cooking blog and YouTube channel out there; I’ve lost hours of my life watching him :-)

-JT


55 posted on 01/17/2016 3:43:44 PM PST by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

Mmmmm....meatloaf would be a good addition.

Apparently the pulp dries into a powder....so it can also be sprinkled into sauces, soups, etc.

As I’ve said....I’ve never done this.


56 posted on 01/18/2016 8:26:39 AM PST by Liz (SAFE PLACE? A liberal's mind. Nothing's there. Nothing can penetrate it.)
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To: Original Lurker

Sorry for the late reply.
I really appreciate the recipe, a couple of the ingredients especially intrigue me.
I did a terrible job of describing what I was looking for though.
Ive discovered I am a BBQ idiot and I have induced you to cast pearls before a swine.

“A pork butt has all the glorious fat needed to flavor the flesh, that in all honesty, could get by with just salt and pepper..”
Why it isn’t the MOST expensive cut of meat is beyond me!


57 posted on 01/18/2016 7:31:12 PM PST by mrsmith (Dumb sluts: Lifeblood of the Media, Backbone of the Democrat/RINO Party!)
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To: Jamestown1630

I feel like a cheap old lazy bachelor at a Culinary Institute LOL!
Frankly, I’m going to try just sprinkling vinegar on the pulled pork next time for a start.

Be a while though, I’ve got to make a dent in this $2/lb Clifty Farm ham I’ve started on.
Here’s a cheap old lazy bachelor recipe: equal parts by weight pinto beans and country ham slow cooked in however much water the beans require.
Delicious.


58 posted on 01/18/2016 7:42:32 PM PST by mrsmith (Dumb sluts: Lifeblood of the Media, Backbone of the Democrat/RINO Party!)
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To: All
APPLE FRITTERS / A perfect sweet to serve w/ pork BBQ.

METHOD Roll out leftover dough (from biscuit or pie-making).
Top w/ small-diced apples mixed w/ sugar and cinnamon.

Roll up into tube shape. Slice and dice. Gather diced segments into fritter shapes.

Deep-fry golden brown.

SERVE Rolled in granulated sugar...or sprinkled w/ conf.

59 posted on 01/19/2016 6:24:26 AM PST by Liz (SAFE PLACE? A liberal's mind. Nothing's there. Nothing can penetrate it.)
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To: mrsmith

Here’s a book for you ;-):

http://www.amazon.com/Man-Can-Plan-Great-Meals-ebook/dp/B000SEIX02

-JT


60 posted on 01/19/2016 6:26:14 AM PST by Jamestown1630 ("A Republic, If you can keep it.")
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