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Whatz for Dinner?

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    Posted: Jun 14 2012 at 7:46pm
Hi Mixey!

Yes... that part;
"The guy in the video said his father's iron pan split in 2, and he welded it back together..." ?! ...kinda freaked me out too!

At that point of catastrophic destruction... might be better to just bury it back in the earth *lol*


But Ya gotta love a good old cast iron pan... you can cook in it most of the time,
then use it as a small "wood fireplace" in an emergency, too. It multitasks!


They are awesome, and we use one exactly like this all the time for cooking over the open fire here at D'Street...
great for the veggies in olive oil, and for those petite steaks, boneless ribs, chicken breast filets, etc, etc...

Yum!
(Getting hungry again, and I just cooked burgers out there a few hours ago...

...cooking over a wood fire totally rocks!)

Now... back to the "cast iron pan" concept...
so what's cooking next in one of these babies?







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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Jun 13 2012 at 10:07pm
Geno...

Thank you so much for this! I didn't think about using salt and a potato to scrub initially... or on a pan that needs to be brought back from being rusted.

The guy in the video said his father's iron pan split in 2, and he welded it back together?! That's a bit extreme. I wonder what kind of flux he used. That's a little scary, IMO.

I'm going to ask Mom how Papa used to season his iron pans. I remember them being carefully stored and NOBODY touched them. OMG I know they were stored with a coating of olive oil in them, but I'm not sure how they were cleaned. I have a feeling it was a combination of cooking some antimicrobial food in them, like onions or garlic... and then wiping them out with the oil... but never burning or smoking anything in there. Maybe he used salt too for the antimicrobial thing. Now I'm really curious to find out. Those pans turned out the most amazing food!

When I purchased my wok years ago, I got the cheap kind that nobody wants, because it can rust, etc... but it's really the best one, because again, when it's cured... nothing can beat it. It came with a machine oil coating that had to be scrubbed off. Then I dried it and heated it on the stove until the metal had a good amount of chance to expand. Then I took some peanut oil and wiped it around the pan carefully. Peanut oil is used extensively in Asian cooking, because of the higher smoke point. Olive oil has a very low smoke point. After the pan cooled, I cooked a little onion and ginger in there with some soyu, threw it out, heated the pan up and wiped it out, heated it back up and wiped some more hot peanut oil in there. I've never used soap on it again, and it's perfect.

Mixey
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Jun 13 2012 at 1:57pm
Ii read this... and thought of Toad,
and how he would have probably posted this here,
because it's a pretty cool tip
based upon simple science and awesome cooking tools.
Enjoy!



www.apartmenttherapy.com (Click HERE)


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Apr 03 2012 at 7:50am
It's getting near BBQ time, 2012...

and good time for a look back at some history on
"burning up some grub for dinner over a wood fire on the BBQ".

How about looking back...
oh, lets say, about a million years or so?

Yup... a million!

The Guardian is reporting:


— Scientists find clue to human evolution's burning question —
The discovery in Africa of a one million year old fireplace may enable us to identify when humans first began using fire...


_
- http://www.guardian.co.uk/science/2012/apr/02/scientists-clue-human-evolution-question (Full Story - click here)



How 'bout that "energy hungry brain" concept...

so. like... as Toad (RIP) would probably be saying, right about now...
Whatz for Dinner?





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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Oct 23 2011 at 2:06pm
I'm Hungry!   This looks good right now!

Some Caribbean Fish...

            

                     or maybe this one..

Some Bacon, Eggs & Pasta!

                        

                      .... Wow!

Yum.... more here:
http://www.youtube.com/user/BBCFood

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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Oct 21 2009 at 12:13pm
Last night I had dinner at Outback Steak House... 7oz Filet mignon medium, baked potato, with the trimmings on the side, steamed mixed vegetables.
 
It was a simple dinner, which hit the spot.
 
I may want that spot hit again tonight.
 
Mixey
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Oct 09 2009 at 2:26pm
Add some parsley, Toad... and you can call them Scarborough Fair sandwiches.
 
They sound wonderful!
 
Mixey
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Oct 09 2009 at 1:51pm
           I bought a 5 pound pork blade roast and oven
 roasted it last night. Made some gravy with the drippin's[and a little chicken broth] and also a batch of
 fresh mashed potatos. I seasoned the roast with just a
 pinch of
 Rosemary, thyme, and sage and it was fantastic.
    The good part: $1.09 a pound for the roast.
        After cooling overnight, I sliced it paper thin
 for sandwiches, and they are totally off the chain.Tongue
 
    toad
Down, and nearly out in Detroit......
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Oct 09 2009 at 4:54am

I slept through dinner tonight. 

Geno, I have no idea how you can have cawfee at 3 AM and still go to sleep.  Seriously, I wonder why some bodies can do this and mine can't.  I can't even have it during the daytime, without feeling like I'm going to jump out of my skin... and I LOVE the taste of coffee!!!!!!!  What's this all about?? Periodcally I try it, just to see if anything has changed... and no... can't handle it.
 
Mixey
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Oct 08 2009 at 8:29am
Originally posted by M I X E Y M I X E Y wrote:

OMG this thread is to die for!! These descriptions alone could feed the world. Tongue
 

It's 5:15 PM right now and I'm just getting up, so  don't know if I want to make dinner or breakfast.  I'll go look at the breakfast thread too.

 

Mixey

MIXEY!!! ***LoL***
I can sooo relate!!! And here I am, for some reason today, up before the crack of noon... reading posts, half out of it after a long night of endless editing, having "cawfee" for breakfast and realizing that in my world, "cawfee" IS a major food group!
*lol*
~Half Awake, Half Asleep,
Geno
p.s. and Yes, all of the food descriptions in this thread and in the breakfast thread are AWESOME!!!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Oct 08 2009 at 5:29am

I made a chicken dinner last night...

1/2" of chicken broth in a skillet + 2 spoons of coconut oil.
add about 10 chicken wings (I was cooking for 2)
add a couple of shakes of EDEN SHAKE  (white and black sesame seeds, pickled shinso leaf and nori)
add a good amount of sliced ginger- enough to cover the palm of your hand (freeze fresh ginger... it's easier to slice)
add a handful of raw almonds
boil mixture covered, until chicken is cooked.
uncover and add 2 large sliced and chopped leeks
add about an 8th of a can of refried beens with lime and chili
simmer uncovered, until mixture has thickened some more and the leeks are a vibrant green (not overcooked)
add some pre-cooked rice
 
Yummmm... has a Tai taste, for those of you who are into that.
 
Mixey
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Oct 06 2009 at 6:13pm
OMG this thread is to die for!! These descriptions alone could feed the world. Tongue
 
It's 5:15 PM right now and I'm just getting up, so  don't know if I want to make dinner or breakfast.  I'll go look at the breakfast thread too.
 
Mixey
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Oct 05 2009 at 1:28am
               I had a pkg. of chicken thighs in the freezer,
 thawed them out, and with a razor sharp knife cut them into bite sized chunks leaving the skin on most pieces.
 When i got down to the bone, I left some meat on them, and saved them too.
         I cut up equal amounts of sliced mushrooms,
 pea pods, green onion, and an equal amount of
 sproats.
         I made a pot of white rice [ washing it first in
 cold water to remove surface starch that would make it
 stick together].
       I covered the bottom of a medium sauce pan with
 about a quarter inch of chicken broth.
     When the rice was getting close to be done cooking
  I deep fried the chicken pieces in my "Fry Daddy" with
 no breading of any kind.
      then got the chicken broth boiling and reduced the
 heat on it to a simmer. Added the veggies to the broth,
 and mixed a tablespoon of corn starch[with cold water]
 into a seperate glass, and added enough of the corn starch liquid to make a gravy out of the broth full
 of veggies. I only cooked the veggies in the broth long
 enough to heat them up.
           I scooped out a nice serving of rice onto my
 plate, added the veggies w/ gravy on top of the rice,
 and placed the fried chicken pieces all around the plate,
 topped with some more chopped green onions.
     Topped it off with some excellent Show yu [soy]
 sauce that Mixey convinced me to buy, and sat down
 to eat.
          For those who may like a little spice with
 the meat, I would suggest some red pepper dipping
 sauce for the chicken in a seperate little cup.
      I liked this meal so much, it may become a regular
 event every week or so this winter around my place.
      This was dinner for me tonight, and it was GREAT !!
 TongueTongueBig%20smileBig%20smile
 
 toad
Down, and nearly out in Detroit......
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MickeyMac Quote  Post ReplyReply Direct Link To This Post Posted: Aug 18 2009 at 3:23pm
Lucky you Toad, you sure are eating good.   Me I am living on frozen dinners, and cereal.
Anybody else missing George Bush besides me?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Aug 18 2009 at 12:12pm
         After eating leftover turkey all week, I made
 a huge pot of Chile. I put enough spices in it, it could
 possibly chew the paint off your car.Shocked
       I usually like to put kidney beans in it, but I
 didn't have any on the pantry shelf during construction.
     I bought a box or two of "Johnny cake" type corn
 bread mix to go with the chile.
     Before I make the cornbread, I will have the first
 bowl of my chile with yet another turkey sandwich ! Tongue
        There is something magical about the way men
 like to devour large bowls of chile. Some men make
 a total ritual about how they approach a bowl of chile.
    They sprinkle grated cheese, or fold-in slabs of cheese....ad tons of oyster, or regular crackers, and add
 hot sauce, and maybe more chile powder. It is wild to watch !! They take chile serious !!! Shocked
       Personally, I like it when it is not too thick, and
 has a truly wonderful broth that can only come from
 making it yourself from scratch.
        I have a rough time eating the type that comes
 ready made in a can. Instant heartburn for me with
 that stuff !!!
        I will post my recipe if you'all are interested..
 [Not sure if I did already in another thread....]
      Ask any man and they will tell you that there
 is no time when they won't eat a bowl of really
  good chile. Most think it is the perfect food.. in
 one bowl ! Tongue
 
 toad
Down, and nearly out in Detroit......
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Aug 09 2009 at 8:21pm
            Well, The meal was fantastic. I ate way too
 much, but I couldn't stop. You know the condition...
 only had a doughnut and coffee for breakfast, and went nuts piggin' out. My Pals freaked over everything, and
 really went wild for the "Fried corn."
     It was only a twelve pound turkey, but there is a ton
 of leftovers.
       This was one of the best turkeys I ever cooked.
   When it was done, I tried to lift it from the
 roasting pan, and the thing fell apart....Plus it was
 moist, with plenty of flavor.
       This meal was the first one I made for guests
 since moving into my apartment..a year and a half ago.
     It may not be a holiday, but there was one at
 my place today !!! Wish you all could have come over.
 Tongue
 
 toad
Down, and nearly out in Detroit......
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gene_Leone_Mix Quote  Post ReplyReply Direct Link To This Post Posted: Aug 09 2009 at 1:10pm
Toad!!!

Sounds totally delicious!!!!

(((and You've got an hour 'til Ya get to eat it... I just got good and hungry reading this!)))

Food wise, I haven't eaten anything yet today... as I am still recuperating from Phil Hurtt's Daughter "Gabby"s Beautiful & Totally Blown Out Wedding yesterday...
It was an Awesome, Formal Gala Event with lots and lots of delicious Food, Celebration, and MuchLove to go around... with full blown fireworks, too, etc.
(((GO GABBY & DERRICK!!!)))

So now, mid afternoon, i am just starting to hungry again.
*LoL*
Anyway... Toad,
Enjoy, Enjoy, Enjoy!
~GEno
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Aug 09 2009 at 9:55am
          Woke up today a 6:00 AM and started preparing
 my Turkey. I cut up the fixings for my dressing last
 night, and also broke up the bread, allowing it to dry out a bit.
       I put the gizzard,liver,neck, and the wing tips in
 a pot with chicken broth to later use for gravy stock.
      I rubbed the outside of the turkey with solid
 Crisco, stuffed the bird,after placing a whole stick
 of butter next to the breast meat inside..above the dressing. Butter is 70% water, and will not foul up
 the dressing. [A trick my Father-in-law taught me]
    It keeps the breast meat VERY moist, and juicy.
       I put a small amount of diced Oysters in the bird
 dressing, and made another amount to put in a baking
 pan minus the oysters.
       I have the potatos already cut up for boiling, and
 in a pot.
      I wrote in an earlier thread about making "Fried
 corn." I bought a dozen ears, and prepped them to
 cook. I was watching Paula Dean's TV show, and she
 added bacon bits to the corn. I tried this method,
 and was not happy with the result At ALL.
       Forget the Bacon, if you make the corn. It does
 not need any outside embelishments to enhance
 the flavor.
       The turkey will take six hours at 325 degrees,
 and I go it going at 10 AM. I have two friends that
 go to car shows with me, and I invited them over
 for dinner, at 4:00. I'll let you know how things go.
    I can't wait !!!Tongue
 
 toad
Down, and nearly out in Detroit......
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Aug 06 2009 at 7:08pm
       Mixey writes:
 "Snap beans, if there not done quite right give me the
 creeps." "They get this slimy coating that peels off
  like a bad sunburn, and when you bite into them,
  they're sort of like a rubber worm that squirts water,
  while making this strange auditory objection."
 
      This lady has a way with words that never fail to
 get me laughing like a fool.
     I may never look at green beans the same way
 again.Confused  I have had folks serve up the rubber worm,
  sunburn peeling beans, and understand the description very well. Finding really fresh beans can pose problems.
       Very much like tomatos, when they are picked
 fresh off the vine, they really rock with flavor.
   No skin, or rubber issues if fresh picked.
  The frozen ones in a bag can be very good, and fresh
 tasting. Cooking beans of any sort is an art form
 that I would like to one day master. When cooked right,
 they are very special..anytime.
     There can be auditory issues, but not on the way down...just on the way out !WinkShockedEmbarrassed
 
 toad
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M I X E Y Quote  Post ReplyReply Direct Link To This Post Posted: Aug 06 2009 at 1:46pm
What kind of green beans are you making Toad?  Are they cut string beans, or are they whole? 
 
Whenever I've made snap green beans, I take the string off an just boil them for a short time.  If they're Chinese green beans, I stir fry them lightly in peanut and sesame oil.
 
Snap beans, if they're not done quite right give me the creeps.  They get this slimy coating that peels off like a bad sunburn, and when you bite into them, they're sort of like a rubber worm that squirts water, while making this strange auditory objection.
 
I don't think I've ever had a green bean that's almost transparent, but it sure sounds different... and could open up a whole new perspective on green beanage for me.
 
As for kombu...
It's another name for a large broadleafed seaweed.  It's used in Asian foods all of the time. A small piece of this dried vegetable swells up to make quite a large piece.  It's used in soup stocks and to tenderize meats and beans. 
 
Whack scientists wanted to figure out what was so magical about the taste, and they figured out that it stimulates the glutimate receptors in the brain... so what these follow the money jerks did, is isolate the chemicals in kombu that accomplish this... and bingo... now we have to deal with MSG... since the 60's. 
 
There's nothing natural about MSG, but it's in so much food now that we have been conditioned to think of it as a "flavor enhancer", that some people have "a sensitivity" to... when it's actually a powerful neurotoxin that was made in a laboratory.
 
Mixey
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