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A place to talk about all your food and cooking desires. Post your recipes, tips and tricks or whatever you want as long as it applies to food/cooking in some way.
  1. What's new in this club
  2. Yeah it'll be just about 1.5 months then it'll be time for us to worry about the 2023 Thanksgiving menus. I'm again thinking at least with the turkey of asking my family in Iowa to have a couple 10 to 12 pound turkeys ready. One for the oven and the traditional means of cooking and one to deep fryer like what we've been doing these past few years. Maybe when I go down in a couple weeks I'll get one while I'm in Iowa and ask them to keep it until Thanksgiving and then start thawing it before Thanksgiving. I don't know about anyone else but deep fried turkey is so fornicating good. Then of course I'll see about bringing down some fruit of the vine from Minnesota and my brother can bring some oat sodas over for dinner too from his own place so dinner ought to be nice and lubricated.
  3. Post your menus if you have them! With the turkey shortage, we decided months ago to forgo the turkey this year, and instead consider alternative animal based proteins. So we'll likely just have: Pork w/apples (not sure of the cut yet Dressing/Stuffing whatever you want to call it. I don't know the recipe, but it has Italian sausage, some sort of nut, and possibly cranberries? It's good and I look forward to it every year, I don't have to make it, which is nice. Roasted veggies Mashed potatoes by Emeril Pumpkin cream pie or pumpkin roll Coffee Wine Cocktails charcuterie And then we go to bed early so we can go to the Nordic Spa that opened last year.
  4. Clearly Canadian hasn't been available in my area for many, many years; about 20 or so, if not more. I campaigned with them to start selling in the area again, & they have! I'm sure that I wasn't the only person/factor that convinced them to do so, but it doesn't hurt to add my 2¢. 😏
  5. PennySycamore

    Fun Food Finds

    The only thing that I've eaten lately that was new to me was some poached pears at the family reunion dinner allowing my father-in-law's memorial service. I was the only person at my table that ate it all. I thought it was delicious, but apparently I was the only one who did. I wasn't going to buy the season 5 Milk Street cookbook, but I've seen a few recipes I really want to make like the Z'aatar oil flatbread they made this afternoon. The flatbreads looked divine! Maybe I need the new cookbook after all.
  6. I found this @ an HMart a few months ago, & found that they are super tasty. I highly recommend them. 👍 On the alternate side of things, I've tried the green tea & orange flavors of KitKats (from a local import store), & wasn't super impressed. To me, the green tea was super chalky & gross tasting, & the orange wasn't overly exciting. That being said, I always love to try new foods, especially if they're rare to me/international. It doesn't always work out well, certainly, but that's part of the fun. Have you tried anything new lately?
  7. That should be two things I like. Fucking auto-correct. Märzen beer is about my favorite ahead of all the other styles. Goes along quite well with chili. I stopped and picked up a bowl of chili from the supermarket which should be nice tomorrow and Friday before it warms up again this weekend.
  8. Soon the preview will be over and fall will be upon us. Both I and the maternal unit will be making chili again. I like to joke that this is mine when I don’t hold back. That’s not quite hot enough though. Too thinks I like about early fall is Oktoberfest beer and chili.
  9. LadyCrow1313


    Rehashing an old thread again. [emoji14] In the last several months, I tried cooking quinoa in a rice cooker. (I'd always cooked it in a pot before, but wanted to try the rice cooker route.) And you know what? It actually came out pretty good! :: Mind blown :: Trying to get better with actually Cooking Things instead of just winging it. [emoji1696] Sent from my moto z3 using Tapatalk
  10. Maggie Mae

    Best Ever Homemade Fries!

    Correction: Step three requires baking soda to make the water alkaline.
  11. I made these last night and wanted to share. Of course, I didn't get a picture because I didn't decide to share until after they were gone. Step One: Infuse some oil (I like olive oil, but it has a lower smoke point than vegetable oil, so keep that in mind) with garlic, rosemary, and thyme. (Or whatever herbs you like. I think next time I do this I might try dill - we have a ton if it.) With the garlic, keep in mind that it burns, so you'll want to heat it and then remove from heat before you burn it. I use the jarred stuff, because I find that fresh garlic doesn't have enough pay off for the amount of work it requires. But If we lived in a place that garlic came from, I might change my mind on that. Put the infused oil aside away from heat. I don't know how much of anything I used. It was an experiment. Step two: (Or step 1A) chop up some potatoes. We used yukon gold that came in our coop produce box. I made them into wedges, just big enough to be dippable. Step three; Par boil those potatoes in water. This creates an outer layer. I can not stress this enough: Do NOT skip this step. You have to kind of guess how long, based on your potatoes and how thick you cut them. You want them to be softish on the outside and still undercooked - get a layer on the outside that will crisp up nicely. Drain, pat dry. Five minutes is probably long enough, but again, this depends on how you cut them and what kind of potato. Just check them every so often by poking them with a fork. Step Four: toss in the infused oil. Step Five: bake. 450F, 15-20 minutes. Again, just check them every so often to make sure they are done. Eat and enjoy with your favorite dipping sauce. Hopefully it's not Stephen's Fry Sauce, but if that's your thing, great!
  12. We all have some foods that we might be embarrassed about, but the nostalgia and other factors overrule our general sensibilities around these things. Here are some of mine. Kraft (Dinner) Mac & Cheese, no milk, add mustard. I don't eat this very often (maybe once every 5 years or so) but when I do, I'm instantly satisfied and have good memories of eating this with my childhood best friend and her little sister. I don't know. I love mustard but I'm not a big mac & cheese person, and in theory they shouldn't go together. scrambled eggs with feta - brings me back to college. For added calories, I like to serve this on toast with a slice of gyro meat. So bad for you and yet so good. homemade bread and butter pickles - my family used to eat these at my grandmother's house. I think you have to source the cucumber pickles from a very specific patch of dirt in rural Michigan. Mixed nuts in the shell, reminds me of my family and how we'd all fight over the good nutcracker (not the dolls). What are some of your favorite comfort foods?
  13. I am halfway through day 5 of eating clean, which for me (right now) is no added sugar/sweeteners, no overly processed foods, lots of produce (fruits raw and not juiced* and veg raw and cooked.) I've gone through some of my favorite recipes and found they were already clean (cream of asparagus soup for example) but am looking for suggestions of things that are yummy made with clean ingredients. My "coach" is my youngest who has been eating clean for a long time, but he doesn't like to cook so basically eats the same things every day and I would like to do this without giving up cooking. My focus is on eating to fuel my body and develop healthy eating habits, not focusing on the scale or appearance but on making good choices. Top of my list is a cream of tomato soup recipe I can make from scratch. Does anyone have one?
  14. I hated spaghetti for a while as a child. We had it fit one meal while camping. A bird stole a noodle from my plate. Everyone jokes that it looked like worms. I could not eat spaghetti for a few years. I was convinced that it had worms in it.
  15. Ugh, i hate Jello so much. And cool whip. Whipped cream does not make jello better, but it's still better than cool whip. There was aslo a jello pudding covered with cool whip. I don't understand my midwest family. I didn't understand it then and I don't understand their food choices now.
  16. Did anyone else grow up with that Weight Watchers dessert of jello mixed with cool whip? As a kid, I thought it was atrocious and my mom made it so often! Now as an adult, I actually kind of miss it. ?
  17. School dinners were pretty interesting for us in the 90s/2000s. My primary school served us "cake and custard" which was a very soft, underbaked sponge cake covered in incredibly runny custard. There was also semolina which is just gross. High school wasn't much better once they "deskilled" the kitchen staff and we got microwaved meals instead of freshly cooked stuff. The worst one was the "curry" which tasted vaguely of washing up liquid and was incredibly runny. Supposedly this was a "healthier" meal than what we had before when the meals were cooked in the kitchen. We found out later that it's the same stuff they serve in care homes, it's deliberately "mushy" so that people with few teeth can still eat it. Please kill me before I get old, it was bad enough the first time round.
  18. I grew up with most of the meals mentioned in the original post. Goulash, for us, was the same as spaghetti but served with macaroni instead of spaghetti. ?‍♀️ My brother’s favorite meal was “Hash Burgers.” Open a can of corned beef, mix it with a bit of horseradish and ketchup, I think. Spread that deliciousness on a hamburger bun. Then add ONE HALF of a Kraft American cheese slice. Wrap each sandwich in foil and bake. The best part was the crispy bun...and the melted cheese, of course. My mom called sloppy joes “scrambled hamburger,” and I still love salmon patties and tuna casserole.
  19. Maggie Mae

    Beef Caldereta (Kaldereta)

    *** Careful to NOT burn the garlic *** The whole "don't burn the garlic thing is why I always do all of the chopping before starting. (I also clean as I go so I don't have a ton of dishes.) I can't believe I made a point to say "burn the garlic." Nooooo - do not burn the garlic. It will ruin everything.
  20. I hope this is OK. I don't know if we are supposed to keep all of our recipes to a mega thread or if we can post them individually. Okay. So Beef Caldereta is basically stew. It's a filipeno dish, but there's nothing too crazy about it**. **I know, picky eaters abound and there's a good portion of you who will NOPE right out when I say the word liver. Bear with me. First, you'll want to gather the ingredients and prep them. Get some potatos and cube them. If you use canned potatoes, don't add them until the end, with the bell pepper. Two large carrots - cubed. These should be somewhat large cubes 1-2 inches. Chop up an onion. Chop up 4 cloves of garlic two pounds or so of bottom round roast. You can buy the stew meat, but it's cheaper and more flavorful to just cut a bottom round yourself. Two cups tomato sauce (16 ounces, two small cans) Two tablespoons tomato paste Two cups water. Mince up ten or so thai chiles. We chop the ends off and stick them in this tiny food processor that I wanted to link for you but doesn't seem to exist anymore. 1/2 cup pitted green olives 1/2 cup Filipino liver spread (Or white people liver pate if you don't want to drive across town to the asian market.) 1/2 cup shredded cheese. I have "mexican blend" on hand 350+ days of the year so I use that. Cheddar is fine also. One Red and One Green bell pepper, cube those up. Okay, so once you've prepped everything, you have some options here. The carrots and potatos need to be browned first, and then removed from the heat. I usually use a separate pan for this. Then cook up the onions and garlic, being careful to burn the garlic, add the meat. I do this step in the pot that it will stay in. Once the beef is browned on the outside, you can add water, tomato sauce, tomato paste, and the chili peppers. Bring to a boil. If you have that foamy stuff from the connective tissue, skim that off the top. Add salt and pepper. Lower the heat. cover and set a timer for 90 minutes. Add the carrots, potatoes, and then cook until tender or you feel like you've done enough. Add the liver paste and shredded cheese and stir. The liver and cheese thicken the sauce and give it a bit of a complex flavor. If you aren't into liver, put like half a cup of peanut butter in, but skip the cheese. We like to add some ginger as well. A few minutes before you want to serve it, add the green peppers and olives and stir well. Serve with rice.
  21. I make this all the time! Except I add green peppers, oregano and basil, and celery seed. My mother always added cumin, but I don't. I make it with more meat than I used to, and less macaroni because of my diabetes, and sprinkle (okay, more than sprinkle!) shredded mozzarella on top, and walla! pure comfort food. I'm a child of the 60s, so I grew up on the aforementioned tuna casseroles, sloppy joes, spaghetti, meat loaf, and shit on a shingle. Never had navy beans with ketchup, though, @CTRLZero !
  22. Most of what is mentioned above showed up at one point or another in my household. Did anyone else have navy beans with ketchup? That was my mom's go-to, and I didn't realize navy beans could be served any other way for the longest time, lol!
  23. Yep! I have three versions of this in my repertoire....two are family favorites. And a little something from the 70's called "Spanish Rice." which in my house was white rice mixed with cans of diced tomatoes, hot dogs cut lengthwise laid over the top and that covered with sliced of American cheese. it is not Spanish, it is barely food, but now and again it's yummy. It is absolutely worthy of the Duggar table.
  24. it's this: https://www.thecountrycook.net/grandmas-goulash/ but without the Italian spices, because why would we use anything in the spice cabinet? We might run out!
  25. HerNameIsBuffy

    Deviled, Evil, or Picnic Eggs - Share!

    I just noticed the other day, in the Duggars forum, that Michelle calls them "yellow pocket angel eggs." The lengths these people will go to in order to avoid using the word devil ...he who must not be named, I guess. I use it in sloppy joes. So if you wonder who is buying the one small jar a year, that's me.
  26. Mulligan? I make this, kids love it still. It's one of my most Duggaresque recipes and if Jill were to post it FJers would tear her apart. (lots of people here call it goulash)

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    • church_of_dog

      church_of_dog  »  47of74

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