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What's Cooking (Take Two!)

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Howie Hart

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Re: What's Cooking (Take Two!)

by Howie Hart » Sun Mar 01, 2015 6:54 am

Bean-O is a pill that one can take to prevent gas.
I've posted this before, but you may want to try this recipe:
Grandpa Lemay's Baked Beans
Grandpa LeMay was my maternal grandfather - French-Canadian. He actually used to bake these beans in an earthenware pot, overnight, in his coal furnace. This simple recipe makes beans that are absolutely wonderful.
1 lb. dried Pea Beans (or Navy beans)
1 small onion (peeled whole)
1 large piece salt pork (approx. ½ lb. - or bacon)
1 tbsp. salt
1 cup molasses
½ tsp. baking soda
Soak beans overnight, changing water several times. Add baking soda. Cook on stove top until beans are tender. Drain. Preheat oven to 300degF. Put onion, salt pork, salt, molasses and beans in heavy pot with lid. Add water to cover beans. Bake for 6 - 8 hours with lid on. Remove lid for last hour.
The canned beans closest to this recipe are Bush's Boston Style.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
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Peter May

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Re: What's Cooking (Take Two!)

by Peter May » Sun Mar 01, 2015 11:39 am

Cooking today:

Fruit scones for lunch
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Jeff Grossman

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Re: What's Cooking (Take Two!)

by Jeff Grossman » Sun Mar 01, 2015 7:18 pm

So, the posting here put the idea in my head: gumbo.
Last edited by Jeff Grossman on Sun Mar 01, 2015 8:36 pm, edited 1 time in total.
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Jenise

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Re: What's Cooking (Take Two!)

by Jenise » Sun Mar 01, 2015 7:35 pm

No ideas here. Not hungry, and almost surprised I'm not eating hospital food by now. Will probably finish off the chicken soup I made on Thursday.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Mike Filigenzi

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Re: What's Cooking (Take Two!)

by Mike Filigenzi » Sun Mar 01, 2015 9:13 pm

Yesterday was cold and breezy, so I decided that today's meal would be a hearty winter soup. Of course, today it was crystal clear, warm, and gorgeous. But I still wanted soup, dammit, so I went to the farmers' market and picked up onions, carrots, collards, and celery. These went into the soup along with some very concentrated homemade chicken stock, a smoked ham hock, and some of last summer's tomatoes that I had in the freezer. We'll be having that tonight with an Acme sweet batard and ice cream for dessert.
"People who love to eat are always the best people"

- Julia Child
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Jenise

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Re: What's Cooking (Take Two!)

by Jenise » Mon Mar 02, 2015 1:53 pm

Today's the first day in a very tough week that I actually feel better than I did the day before--I have never been so scared for myself--and I do by quite a bit. Presuming the trend continues, I should be up for having some real food tonight. Might be barbecued chicken and a green salad--it's a pretty, sunny day for cooking outside.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Two!)

by Mike Filigenzi » Mon Mar 02, 2015 10:49 pm

Nice to hear that you're on the mend, Jenise! If you have what I had, then it may take a few more days for you to really get your energy back and another day or two for the coughing/head congestion to completely clear up.
"People who love to eat are always the best people"

- Julia Child
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Re: What's Cooking (Take Two!)

by Peter May » Tue Mar 03, 2015 6:21 am

Thanks for the BeanoO info, Howie

And the recipe, but it won't be making it as it has molasses and meat in it...

Reason I'm making my own baked beans instead of opening a can of Heinz Beanz or Branston's is that they're too sweet.


I alos make a bean main meal dish, based on the beans I had in Greece, which is large white beans, soaked over night then boiled, then slow cooked for hours with thinly sliced onions, chopped carrots, tomatoes and celery and lots of EVO until the onions dissolve. Served with country bread, to scoop them up, salad and Retsina
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Paul Winalski

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Re: What's Cooking (Take Two!)

by Paul Winalski » Wed Mar 04, 2015 12:03 pm

Dinner tonight will be red-cooked chicken. I'm going to try something slightly different this time--I'm going to use Thai mushroom soy sauce instead of Chinese dark soy.

-Paul W.
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Jenise

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Re: What's Cooking (Take Two!)

by Jenise » Wed Mar 04, 2015 12:28 pm

Peter May wrote:I also make a bean main meal dish, based on the beans I had in Greece, which is large white beans, soaked over night then boiled, then slow cooked for hours with thinly sliced onions, chopped carrots, tomatoes and celery and lots of EVO until the onions dissolve. Served with country bread, to scoop them up, salad and Retsina


That sounds awesome, though I'm not sure about the Retsina. ;)
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Two!)

by Peter May » Thu Mar 05, 2015 12:39 pm

Jenise wrote:

That sounds awesome, though I'm not sure about the Retsina. ;)



Unfortunately I can't get the freshly made retsina they make on the islands and bottles in pint beer bottles with a crown cap, and the exported stuff is toned down for foreign tastes even though no-one who doesn't like Retsina is going to buy any bottle with Retsina on the table.

Very first time I went to Greece, many many yeasr ago, was with a package tour and they warned us on the first day about the amount of olive oil used to 'drench' the salads, which they said would give us the runs and taught us the Greek for 'no oil' , and warned us not to have Retsina as that was horrible and would make us ill.

Turned out I loved both.

Poor waiters in the hotel had had enough pasty white Brits trying to say 'no oil' they didn't bother putting any on -- I had to learn the Greek for 'more oil', and never had a problem with ordering Retsina. And a pint was ideal size with lunch...
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Re: What's Cooking (Take Two!)

by Peter May » Thu Mar 05, 2015 12:43 pm

Last night I made 'Toad in the Hole'

toadinhole.jpg



No amphibians were hurt in preparing the dish.

Served with gravy, steamed carrots and broccoli and cauliflower florets
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Jenise

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Re: What's Cooking (Take Two!)

by Jenise » Thu Mar 05, 2015 1:24 pm

Peter May wrote:Poor waiters in the hotel had had enough pasty white Brits trying to say 'no oil' they didn't bother putting any on -- I had to learn the Greek for 'more oil', and never had a problem with ordering Retsina. And a pint was ideal size with lunch...


Love that story! Annoys that such silly thinking becomes dogmatic. Reminds me that while living in England I booked a trip to Greece and someone warned me that if booking a tour (which we did a sit was cost effective for the hotel and air fare alone even if we blew off the rest as we intended to do, we'd never booked tours before) that we try to book with a German group instead of through an English company as the food would be better for the Germans. Your story suggests why that might have been true.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Jeff Grossman

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Re: What's Cooking (Take Two!)

by Jeff Grossman » Fri Mar 06, 2015 3:00 am

Peter May wrote:Last night I made 'Toad in the Hole'

That looks good, Peter.
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Tom NJ

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Re: What's Cooking (Take Two!)

by Tom NJ » Fri Mar 06, 2015 7:40 am

Jenise wrote:No ideas here. Not hungry, and almost surprised I'm not eating hospital food by now. Will probably finish off the chicken soup I made on Thursday.


How are you doing since you posted this, Jenise? Any improvements?
"He ordered as one to the Menu born...."
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Jenise

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Re: What's Cooking (Take Two!)

by Jenise » Fri Mar 06, 2015 1:59 pm

Tom NJ wrote:
Jenise wrote:No ideas here. Not hungry, and almost surprised I'm not eating hospital food by now. Will probably finish off the chicken soup I made on Thursday.


How are you doing since you posted this, Jenise? Any improvements?


You're so sweet to ask! Better, but still struggling to heal. We were supposed to be on vacation right now but I'm not up to travelling yet. Upper respiratory infections are murder, especially if you have asthma. And I do.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Two!)

by Tom NJ » Fri Mar 06, 2015 4:16 pm

Jenise wrote:We were supposed to be on vacation right now but I'm not up to travelling yet. Upper respiratory infections are murder, especially if you have asthma. And I do.


Wow, that IS rough. Geez, I hope you manage to lick the infection soon. Having a depressed appetite is bad enough, but missing a vacation? That's just not fair. Hang in there!
"He ordered as one to the Menu born...."
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Robin Garr

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Re: What's Cooking (Take Two!)

by Robin Garr » Fri Mar 06, 2015 5:38 pm

Tom NJ wrote:Wow, that IS rough. Geez, I hope you manage to lick the infection soon. Having a depressed appetite is bad enough, but missing a vacation? That's just not fair. Hang in there!

What Tom said!
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Re: What's Cooking (Take Two!)

by Robin Garr » Sun Mar 08, 2015 9:08 pm

Free-range frittata with browned onions and lots of garlic!

(And spinach, d'oh!)

sm-fritatta0308.jpg
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Barb Downunder

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Re: What's Cooking (Take Two!)

by Barb Downunder » Mon Mar 09, 2015 2:18 am

Hey Robin, how many frittatta per acre? Do they sleep in barns at night?
:P
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Re: What's Cooking (Take Two!)

by Robin Garr » Mon Mar 09, 2015 7:48 am

Barb Downunder wrote:Hey Robin, how many frittatta per acre? Do they sleep in barns at night?
:P

Oh, you wacky ozzies! :lol:
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Paul Winalski

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Re: What's Cooking (Take Two!)

by Paul Winalski » Mon Mar 09, 2015 11:04 am

Dinner Saturday was Sichuan dry-fried beef with celery. Tonight's dinner will be Thai stir-fried beef with bird chiles and holy basil (pad prik nu bai krapow).

-Paul W.
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Jeff Grossman

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Re: What's Cooking (Take Two!)

by Jeff Grossman » Sat Mar 14, 2015 2:38 pm

I hope everyone is remembering to eat. :P
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Mike Filigenzi

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Re: What's Cooking (Take Two!)

by Mike Filigenzi » Sun Mar 15, 2015 1:10 am

Dang! No wonder I'm so hungry.

I've been buried in work and kid stuff the last week or two and so have not been cooking much. My wife made a Chinese braised mushroom stew a couple of days ago, though. Pretty nice stuff over steamed rice.
"People who love to eat are always the best people"

- Julia Child
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