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Smoked ribs done. Not pull of the bone, I wanted texture this time . I still got teeth . Dang they taste sooooo good.LOL

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6 hours ago, misfish said:

Smoked ribs done. Not pull of the bone, I wanted texture this time . I still got teeth . Dang they taste sooooo good.LOL

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How did you do them, Brian?  Did you finish them on the BBQ or eat them like that?
Doug

 

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Good morning  Doug

I kept 3 to fry in the pan like bacon the other in the oven as the mrs,s want off the bone meat.

I did eat a couple of pieces just the way their were .

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Home made bread day ,Newfie style,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

 

 

Off to the kitchen,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

 

Stay tooned ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

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27 minutes ago, misfish said:

Home made bread day ,Newfie style,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

 

 

Off to the kitchen,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

 

Stay tooned ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

Newfie style???? I love homemade bread, please share recipe

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18 hours ago, misfish said:

 I still got teeth .

 

 

 

I can fix that Brian, I have some very dry cured Summer Sausage in the fridge.  ;)

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Smoked ribs... what a great idea! You just reminded me I should have one or two in the freezer.

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4 hours ago, Big Cliff said:

Newfie style???? I love homemade bread, please share recipe

It is back a page or 2 Cliff.

 

 i AM NOT A BAKER, I AM NOT A BAKER,,,,,,,,,,,,,,,,,,,

 

But I will try anything once.

 

1st batch went to the bin. I was in to much a rush and did not let the yeast activate. I AM NOT A BAKER . LOL

The 2nd batch did work out, but need to work on making the 3 sections in the pan equal ..

The large 10" bun on the right ,will make a great sandwich for me later on .

 

I AM NOT A BAKER

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Since I need practice, maybe make raisin bread in a couple days .

 

Edited by misfish
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On 3/27/2020 at 5:27 AM, misfish said:

Funny you mention making bread J. I too am thinking about it . Watched this video as she be a homer .

 

I just watched that video, very interesting, but I can't for the life of me catch what she calls the bread fried in the pan.  It sounds like "troutin" to my ears, but I know that troutin is fishing in a brook.  Brian, what is she saying?

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12 minutes ago, akaShag said:

I just watched that video, very interesting, but I can't for the life of me catch what she calls the bread fried in the pan.  It sounds like "troutin" to my ears, but I know that troutin is fishing in a brook.  Brian, what is she saying?

The word is Toutons . Basically a version of your Bannock bread .

https://www.newfoundlandlabrador.com/trip-ideas/travel-stories/5-foods-you-must-experience-in-nl

 

Was talking to mudder and pop this morning . When I said I was making bread, pop said dont make bricks and mudder said ,you got to make some toutons . I was going to make a few, but had enough of a mess on my hands already .LOL 

  Pop would make them when we were kids . Sprinkle sugar and cinnamon on them when warm and had with ice cream . You could even say they were the early day Beaver Tails they cook up these days .

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OMG

 

Talk about a flash back 40 years . Why I have not been making this way before now, is beyond me . I am going to make bread more often . If you figure the price of a loaf these days, I can make 3 for the price of 1 and I know whats in it . The 1st taste was wow and a bit of a crunch from the crust of the bread .

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1 hour ago, misfish said:

The word is Toutons . Basically a version of your Bannock bread .

https://www.newfoundlandlabrador.com/trip-ideas/travel-stories/5-foods-you-must-experience-in-nl

 

Was talking to mudder and pop this morning . When I said I was making bread, pop said dont make bricks and mudder said ,you got to make some toutons . I was going to make a few, but had enough of a mess on my hands already .LOL 

  Pop would make them when we were kids . Sprinkle sugar and cinnamon on them when warm and had with ice cream . You could even say they were the early day Beaver Tails they cook up these days .

Thanks Brian.  I see that I have only eaten two of the four "must eat" NF dishes on that link.  I'd just as soon have a root canal as eat anything with cabbage in it, so Jiggs Dinner is out the window, but I liked fish and brewis, and I liked bakeapple jam.  Now to try some toutons!  Funny I never saw any word of them when I was in NF for three weeks last summer.  And my late mother-in-law (from NF) never mentioned them that I know of either.  You learn something new every day.............

Doug

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48 minutes ago, akaShag said:

I'd just as soon have a root canal as eat anything with cabbage in it, so Jiggs Dinner

Just don,t add cabbage. LOL

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30 minutes ago, misfish said:

Just don,t add cabbage. LOL

I also hate turnip............

.........and don't care for split peas......

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3 minutes ago, akaShag said:

I also hate turnip............

.........and don't care for split peas......

Well my friend, yer missing out, but so are so many . LOL

One loaf has been devoured . Not sure why they slice bread,when you can just chunk it off and spread butter on it and put a swipe of BP & jelly on top. .LOL

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31 minutes ago, akaShag said:

I also hate turnip............

.........and don't care for split peas......

When I am trying to cut carbs, I use turnips in soups and stews.  The key to a turnip not being bitter is never use one larger than a tennis ball. Emeril Lagasse <sic> tip.

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49 minutes ago, Crimsongulf said:

When I am trying to cut carbs, I use turnips in soups and stews.  The key to a turnip not being bitter is never use one larger than a tennis ball. Emeril Lagasse <sic> tip.

Today they call a turnip up here a  rutabaga . No where near the sweet taste nor the same texture, and the one I bought this past weekend cost me a dear $5. Stupid crazy price, but I had to have it.

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1 hour ago, misfish said:

Today they call a turnip up here a  rutabaga . No where near the sweet taste nor the same texture, and the one I bought this past weekend cost me a dear $5. Stupid crazy price, but I had to have it.

A rutabaga and a turnip are two totally different veggies.  My mother cooked rutabagas when I was growing up and the house stunk for days.

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Turnips, rutabaga, parsnips, beets, brussel sprouts, cabbage, all spawn of the devil.  Good food for pigs....🙄

Vegetables are what FOOD eats.

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Two nights ago, BBQ venison steaks and corn bread, both of which I did photograph, and Asparagus Impossible Pie, which I neglected to photograph.  The venison are bottom round steaks at the bottom of the pan, and loin steaks at the top, cooked nice and rare.

BBQ ven stks.jpg

corn bread.jpg

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1 hour ago, akaShag said:

Vegetables are what FOOD eats

 

1 hour ago, akaShag said:

Asparagus Impossible Pie

You were saying ?

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Impossible pie is a Bisquick-based recipe with either broccoli or asparagus, diced onion, shredded cheese and baked in the oven.  It is delicious.  My recipe:

Doctor Doug’s Broccoli (or Asparagus) Impossible Pie

1 good-size head of broccoli, cut into bite-sized pieces

OR about a pound of asparagus, woody ends broken off and discarded, then cut into pieces

 

2 cups shredded cheddar cheese 

2/3 cup chopped onion

1 1/3 cup milk

3 eggs

3/4 cup Bisquick (packed down)  see note 2.

1/2 tsp Hy’s seasoned salt

1/4 tsp pepper

 

Preheat oven to 400 F.  Mix the broccoli, the cheese and the onion in a greased pie plate (or 2 pie plates, usually, see note 2).  Beat the eggs, milk, Bisquick and S&P until smooth, pour over the broccoli/etc.  Bake 25-35 minutes until cooked.  

 

My batch always ends up too big for one pie plate so I make two.  I use whatever comes as a "head" of broccoli in the grocery store, usually two to three heads of course, using both the flowerlets and most of the stalk, down to about the last inch and a half, which is too tough and stringy.  I use less cheese than the recipe calls for, and never top it at the end with more cheese.  I always use more Bisquick than the recipe calls for, and the batter is still about the consistency of pancake batter.  I find it takes longer than 35 minutes, usually closer to 45 minutes, but I keep a close eye on it.  It is cooked when you can put a skewer or toothpick or similar into the pie and it comes out clean.  The top should be a nice golden brown.

 

You can make the recipe with asparagus instead of the broccoli, but do include the onion whether you use broccoli or asparagus, it really adds a lot of flavour.  Indeed, I like the asparagus better than the broccoli.

 

Bon appetit!

“Doctor” Doug

 

Notes from April 2020:

 

  1.  Pre-heat the oven!  This is important!!!

  2. A better cooking pan is a rectangular cake pan, just make a bit more of the batter.  The end product is nicer and it doesn’t over-flow the rim and make a mess.

  3. Italiano shredded cheese also makes a very nice flavoured pie.

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On 4/6/2020 at 3:19 PM, misfish said:

Just don,t add cabbage. LOL

Have you had cabbage fried ?  Always add a splash of red wine vinegar and a dash of sugar at the end.

 

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Been working from home for the last few weeks due to the Corona's.

Seems I can manage more energy fer the cooking when working from my couch all day.  😂

Tonight's dinner was pineapple chicken with Chinese veggies and Canton noodles.

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Here's a few past dinners.

Beef burritos with lettuce and cheese.

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Spaghetti with meat sauce.

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Beef stew with baby red taters.

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Orange ginger chicken stir fry with rice.

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Ham with scalloped potatoes and baby carrots.

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A robust bacon cheese burger and fries.

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