Ross!! I Am Calling You Out!!!! Cook-off!!!!

[zeehag]

Mix brown sugar with sour cream for strawberry dip.

brown sugar
and have chocolate powder--like cocoa mix--or, if ye like sweet, hot choc mix.. to dip or choc sprinkles for that....nothing like strawberries and brown sugar and sourcream
except strawberries chocolate and sweetcream..LOL...yeah, am a brat and yeah, i DO have sweet tooth!!
.

 

[Ross]

Re: Next time ...

Leftovers for supper. I had about a half cup of chicken left from a half chicken I roasted eariler in the week. I peeled about 3 inches of carrot and half an onion and cut them into julienne strips, same with two short celery stalks and two mushrooms and steamed them with a couple of teaspoons of chicken fat, I added the leftover gravy, about a third of a cup, and a bit of water and a heaping teaspoon of curry powder and served it with the leftover rice and some pear chutney.

 

[jimmcgee]

Try hot pepper jelly instead of salsa.

Yum!

 

[jimmcgee]

I'm doing some home made cream of onion soup tomorrow.

Now if I could find a Maryland cream of crab the way Pusser's Annapolis used to make it for the boat show I'd really be a happy camper.

Jim

 

[jimmcgee]

BTW, I think this thread officially marks the end of the sailing season and the begining of stir crazy season.

Jim

 

[zeehag]

BTW, I think this thread officially marks the end of the sailing season and the begining of stir crazy season.

Jim

in my case is ending of crazy season and beginning of sailing season...i leave for mazatlan in dec-- prolly nearer to end, at this point...

 

[Ross]

Jim this thread really marks the season that we start canning and freezing provisions for next summer. There is a local grocery that is offering whole beef tenderloin for 3 dollars per pound. Turkey will be had fresh for less than fifty cents per pound. Google turkey pastrami for recipes for that. very worth the effort. Tenderloin is the muscle from which they cut fillet mignon and make also chateaubriand. If you like your steak start watching the food sales.
Remember that what you don't spend you don't have to earn and pay taxes on.

 

[zeehag]

ye got leftover fajitas??? whip up some not machaca scrambled eggies--heat the pan with extra virgin olive oil or butter(i like butter-- must be the dane in me) add the leftovers to this and add eggs -- just crack 'em into the fajitas..... cook to desired doneness stirring as cooks.....heat tortillas--corn or flour--and serve together. makes a great brunch on a sunday or a hearty breakfast any day.

 

[jimmcgee]

Jim this thread really marks the season that we start canning and freezing provisions for next summer. There is a local grocery that is offering whole beef tenderloin for 3 dollars per pound. Turkey will be had fresh for less than fifty cents per pound. Google turkey pastrami for recipes for that. very worth the effort. Tenderloin is the muscle from which they cut fillet mignon and make also chateaubriand. If you like your steak start watching the food sales.
Remember that what you don't spend you don't have to earn and pay taxes on.

Ross,
I already buy whole loin and tenderloin (I cut rib-eyes out of the loin) and freeze the steaks. Definitely worth the time spent cutting. I never really got into canning, but I keep looking at the vacuum baggers as an easy way to stock the boat for good quick meals.

Jim

 

[jimmcgee]

in my case is ending of crazy season and beginning of sailing season...i leave for mazatlan in dec-- prolly nearer to end, at this point...

Zee I forgot, you're in SoCal right? I'm going down to the yard on Wednesday to winterize the engine and change the oil ahead of our first hard freezes on Thursday and Friday nights. :cry:

I envy you sailing where it's warm. Enjoy your trip south of the border and sample lots of local street food.

Jim

 

[zeehag]

Zee I forgot, you're in SoCal right? I'm going down to the yard on Wednesday to winterize the engine and change the oil ahead of our first hard freezes on Thursday and Friday nights. :cry:

I envy you sailing where it's warm. Enjoy your trip south of the border and sample lots of local street food.

Jim

wish it were warm --- was coldest summer on record in 77yrs, now we are in winter storms--- i am just looking for a window long enough to get me south of this bs and into warmer waters!!!!! dont envy me this yr, sweetie--isnt all is cracked up to being...LOL
i think someone forgot to pay the heat and light bills here in a while and we got turned off....
i cant wait to get to mazatlan and feel a lil warmer and be intro'd to their street foods by my friends--getting itchy...i just KNOW i am gonna get stuck in here in this stuff... eeewwwwww....

 

[Ross]

Jim, If you get the loins with the bone in then plan to roast the bones with onions, carrots, celery, and perhaps some yellow turnips until everything is nicely browned. Then put all of that into a pot with enough water to cover the bones and simmer for a day or more. Then strain the bones and veggies out and pick the meat. This makes the very best soup stock for beef soup or for chili.

 

[Freedom77]

Now we're talking - a recipes forum!! Zee, you're making me hungry!! Pozole sounds like a good hangover food as well.

I'll have to dig through my recipes folder tonight. (My Momma's gumbo, for one.)

Hey Winkfish - We live in the heathen west, tranplanted from Texas. Many times I have gone to a local beanery and seen some kinda Gumbo on the menu. I always ask the waiter, "does it have okra in it." If the answer is no I tell them to tell the idiot chef that the African word for okra is gumbo and it ain't gumbo with out okra. I got chased outa one place. My dear mom is, as we speak, makin' fried okra in heaven. I'd love to get your Mama's gumbo recipe.

I also have a Spam cookbook with gourmet treats like Spam Wellington, Spam Cordon Bleu, Spam kabobs and Spam on a rope for shower snacking In the Army we said that Spam was pork that failed it's physical.

I think a seagoing dining forum is a great idea. Who do we talk to? Fair Winds and Full Sails

 

[Ross]

Spam is in the same catagory as canned corned beef, very usefull but not to be confused with real ham or canned beef.

 

[jimmcgee]

Jim, If you get the loins with the bone in then plan to roast the bones with onions, carrots, celery, and perhaps some yellow turnips until everything is nicely browned. Then put all of that into a pot with enough water to cover the bones and simmer for a day or more. Then strain the bones and veggies out and pick the meat. This makes the very best soup stock for beef soup or for chili.

Ross, OK I'll admit to being lazy when it comes to making stock. We have a great supermarket chain here called Wegman's and they sell a good pre-made stock that doesn't kill you with salt the way a lot of them do. They even have their own brand of demi-glace

Jim

 

[jimmcgee]

I think a seagoing dining forum is a great idea. Who do we talk to? Fair Winds and Full Sails

I think we kinda started one already :dance:

 

[Ross]

Ross, OK I'll admit to being lazy when it comes to making stock. We have a great supermarket chain here called Wegman's and they sell a good pre-made stock that doesn't kill you with salt the way a lot of them do. They even have their own brand of demi-glace

Jim

They are building a new store here.

 

[zeehag]

try thanksgiving foods--ye think??!!

seagoing dining forum-good idea.. they should make a sticky of some of this stuff--is classic!!!!
- whatchye gonna have thursday when we all give thanks for our situations, friends and what we have??
my favorite relish is cranberry - orange relish.
1bag cranberries...allegedly fresh!!
1 valencia orange( is juicy and is needed for the sweet juice these have, but will work with 2 navels...lol)
1 cup sugar
this is not a cooked relish--is foodprocessed fresh..when done making minced meat of this mixture, place overnite in fridge. taste next day for sweetness. should make taste buds tingle and not overwhelm ye with sweet....can make this in a blender or food processor... happy thanksgiving and enjoy!..

 

[Ross]

The home page for the National Center for Home Food Preservation has been up dated, with a link to a free self paced home study course from University of Georgia.
Worth another read.

 

[Ross]

seagoing dining forum-good idea.. they should make a sticky of some of this stuff--is classic!!!!
- whatchye gonna have thursday when we all give thanks for our situations, friends and what we have??
my favorite relish is cranberry - orange relish.
1bag cranberries...allegedly fresh!!
1 valencia orange( is juicy and is needed for the sweet juice these have, but will work with 2 navels...lol)
1 cup sugar
this is not a cooked relish--is foodprocessed fresh..when done making minced meat of this mixture, place overnite in fridge. taste next day for sweetness. should make taste buds tingle and not overwhelm ye with sweet....can make this in a blender or food processor... happy thanksgiving and enjoy!..

I have a hand cranked food chopper/grinder that I do this relish in and add a handful of chopped pecans when I have mixed the rest.
A friend has invited us so we will get turkey and ham, I am taking mince pie and pumpkin pie. There is always more food than twenty people could eat and we will be only ten.