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Whatz for Dinner?

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Gene_Leone_Mix View Drop Down
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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 06 2009 at 3:35am

I took this shot two days ago...
It must mean something...


— DStreet Black Capped Chickadee - Photo: Gene_Leone_Mix - April 2009 —
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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 06 2009 at 3:41am

Please Meet Our Newest Addition to
The 'D'Street Deck & SoulfulPlanet Cuisine Thread Family!

— DStreet Black Capped Chickadee - Photo: Gene_Leone_Mix - April 2009 —
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: May 04 2009 at 8:23pm
         I know for sure that Geno will soon be showing us pictures of his crew grilling out on the "D street" deck...
 using his make-shift wood fired grill.
       I am fighting back!!! I just bought a grill on-line
 that I can use at my apartment complex, with no deck.
     It's called: Son of Hibachi   They have a web site
 where you can check it out. It is cool as hell if you like
 cooking on wood or charcoal. I, Like Gene prefer wood.
    I can cook with this grill, fold it up, and take it
 inside my apartment...all very quickly..smooth and
 seamless. No fire hazard. I will be posting photos
 in a while when this little sucker shows up at my door.
 Stay tuned for wild Motown grillin' !!!! wit wood !!!!
   Da web site:
 
 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: May 11 2009 at 8:01pm
          I cooked two steaks on my "Son of Habachi"
 and it works GREAT. I will be grilling a large pork
 steak tuesday night. They are going for cheap because
 of the swine flu scare.  I wish there was a Kobi beef scare !!!
 
 grillin' toad
Down, and nearly out in Detroit......
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jeff Quote  Post ReplyReply Direct Link To This Post Posted: May 12 2009 at 8:01am
LOL  I hear you on that, Toad ... Kobi beef scare. LOL  If only.
 
Yes!... 'tis the season for outdoor grillin' again and I do a lot of grilling myself.
Maggie is thumbs-upping the purchase of a new grill. The old gas unit we had was in very bad shape. We usually need to be expeditious in the evening with our weekday dinners, and a gas grill is convenient and fast.
 
However, we do have the ability to cook over a wood fire and it's nice when we have the time. We have what Maggie refers to as the "witchy pot" - a big cast iron cauldron her parents had in their back yard that she inherited. It is about 28" deep with a diameter about the same. We've always used it to make big bonfires out in the yard at night when we or the girls have had friends over, or we've hosted a party. Everybody loves cozying up to a big fire.
 
But when we have a little time to lavish on grilling the witchy pot is great for that too. Once I get a big 8" thick bed of coals going in the bottom of it I lay a rack over the top of it and  I can literally cook for hours. It's a nice way to go.  
Jeff
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: May 25 2009 at 1:52pm
          Since the "Swine flu" scare, the price of pork
 has dropped like a rock. I bought pork steaks, made from blade roasts for $1.09 a pound. It don't get no
 cheaper than that. They are marbled with fat, and
 great for grilling.
        I did up a skillet-full of Chicken Rice-a-Roni,
 made up some secret weapon BarBQ sauce,
 and grilled a big pork steak on my "Son of Hibachi"
 compact grill. Next night I grilled some Beef short ribs,
 and ate the remaining Rice.
     My idea of a simple salad is as follows:
   Chunked up tomatos, green and red peppers,sweet onions, diced radishes, and cucumber. adding thin slices
 of fresh garlic,coarse ground black pepper,Marjoram,
 corn oil, and cider vinegar.
       Sure is fun grillin' on the holiday !!!Tongue
  Monday, it got a little cool where I live so I decided
 to cook inside. Made a pot roast using a large slab of chuck,thin sliced fresh garlic, sweet onion, and baby
 carrots. I made the gravy nice and rich adding some
  soy sauce. Had some mashed potatos, and some
 salad as described above.
      It's been a while since I had a pot roast, and it
 was a welcome treat....Super good !! I will finish it
 off tuesday night for sure.
 
 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: May 25 2009 at 8:27pm

Hi EVERYBODY!!!!!!

The winter is officially over.... ***LOL***

I COOKED a few Rib Eye Round STEAKs this evening over a good old wood fire... blazing on the good old 'D'Street Deck....

The little family of Chickadees kept doing their thing all day out there, in the once, very snow covered birdhouse still in the same place on the railing less than 3 feet away from where I was sitting. Too funny. Talk about being very comfortable with us around. *lol*

AND OMG!!!! i forgot just how good grilled steaks ... and all of this can taste..... and the smell of wood and garlic in the fresh air.......... Ohhhhhhh Yeah!!!!!

So I'm back inside here now, and I'm in tummy heaven at this moment, with a fresh brewed cup of cawfee, reading posts here on the good old SoulfulPlanet Forum, and listening to various Internet Radio Stations...
(((AmysFM is reeeealy sounding good right now, too! Go Jean!!!))))
and, also .... just as any good holiday should also most defintly include...

I feel a nice nap coming on!

Who cares if it's 10:30pm, right? The day is yet young!
*LoL*
~~~~Happy Unofficial Start of Summer To All!!!!!!~~~
~BigSmiles.
Geno


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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 04 2009 at 1:05pm
Hi EVERYBODY!!!!!!

it is sooooo SUMMER, and every excuse that we can get here lately to light up the Fire on the 'D'Street Deck and cook something... anything... in vetween the crazy schedules this summer... so we've been doing that (in between some torrential downpours, too *LoL*)...

OHHH yeah, Jean (from AMYsFM) wrote me an email question, and so I thought I'd answer it here....

When Jean was here a few weeks back, it was a windy day, but we cooked out on the deck anyway...

Jean wrote me yesterday asking this...
"... I wanted to know if you can give me the recipe to do your wonderful, fabulous, awesome .......bread on the BBQ ?"

Sure... and Jean, it could not be more simple...
(You know me... simple is good! *LoL*) Any how... here's what I do for the...
'D'Street Wood Fired Bread Thing :

First...
get any fresh baked, small petite loaf of bread from a bakery or supermarket...
(I usually use one of these here...)
like...
a Country White Sourdough Petite Round Natural Loaf (La Bria)
or
a French Bread Petite Round Natural Loaf Baguette (La Bria)
or
any of these babies... La Brea Bakery’s first-born breads ((Yum!)))

Then I cut slices down to the bottom of the loaf, but not all the way through... so it becomes like an accordion *LoL*

in between EACH fold... I insert a pad of butter... and sprinkle garlic over the whole thing.

Then,,, I make a sort of dutch oven "envelope" out of tin foil... with an extra layer on the bottom...

While the wood fire is heating up with a lot of flame going... I throw it on the grill and move it around a lot, while it heats up and the butter melts... I know it's done when the bottom of the loaf almost starts to almost char.
(((*LOL* note: windy days will make it burn on the bottom much quicker... as Jean witnessed ***LOL***))) ... but even a bit charred it is still FANTASTIC to eat later with the meal... or the next day. The melted butter, the roasted garlic, and the wood fire cooked smell makes it special and awesome.

Did I mention that it smells incredible? And it is an awesome leftover the next day with fresh cawfee, too. I am eating some of the "Sourdough Petite Round 'D'Street Wood Fired Bread Thing" as I type this... Ruthie stopped over yesterday and we cooked out... so that's why I have some to munch on right now *LoL*

So like I said... simple is good.
Try it!

ALSO.... ON SUNDAY NIGHT,,, during DELMAR's Show on Sunday Night
I ran the remote speakers out to the deck while we all cooked out... I wrote this to Delmar:

"Delmar... nice show Sunday night... it was a blast having YOU broadcasting live over the 'D'Street Deck under the stars while I was BBQing... too funny... everybody enjoyed the vibe!" ...

Did I say I LOVE Summer?

~Have Fun & Happy Continued Summer To All &
Ok so Who's been cooking Whaaaaatz for Dinner, lately?

Genooooooooooooo



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Post Options Post Options   Thanks (0) Thanks(0)   Quote AmysFM Quote  Post ReplyReply Direct Link To This Post Posted: Aug 04 2009 at 2:47pm
What can I say  my friend ?? Wink
 
Many thanks !!!!!!!!!!!!!!!!!!!!
I'll try the next week end send you the pics LOL ....
 
I'm laughing because I remember this great time !! too awesome .... and I totally agree with you ".... simple is good" !!
 
All the best Geno !!!!!!!!!!!!!!!!
 
Have a very nice week
 
Much love
 
Jean
 
 
AmysFM "The most féline internet station" !
Soul, Funk , Dance, Pop-Rock
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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 04 2009 at 8:03pm
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Post Options Post Options   Thanks (0) Thanks(0)   Quote toad Quote  Post ReplyReply Direct Link To This Post Posted: Aug 05 2009 at 4:31pm
         Iv'e been in a rut trying to figure out something
 really good to cook lately. I fixed that today.
        Went to the store today and bought a small turkey. It will take a few days to thaw out, so I figure
  this weekend I will oven bake the little devil with all
 the usual thanksgiving things to go with it....
  Oyster dressing, fresh mashed potatos, lots of gravy...
          I'm not waiting for Thanksgiving to indulge
 myself in this type feast. I can almost taste it now !
 TongueTongueTongue
      While i'm waiting for the weekend, I bought a
 large mess of fresh green beans that I am now
 simmering in a pot, with some smoked pork neck bones,
 a little onion, and salt and pepper. I might make a
 loaf of corn bread while I'm waiting on the beans.
     I may be smilin' for the next week..Ya dig?
  Big%20smileLOLBig%20smileTongueBig%20smileLOLBig%20smile
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: Aug 06 2009 at 9:18am
That sounds good Toad.
 
Yesterday I made a stew of red kidney beans, onions, tomatos, pork, walnuts, kombu, ginger, red pepper and brown rice flour macaroni in a large pot. 
 
After 2 bowls of it, I fell asleep.  When I woke up, I had another bowl plus a Righteously Raw 90% Cacao bar... chocolate covered goji berri superfood truffle.  I was wired all night.
 
Now I just had another cup of my stew and I feel like going back to sleep.
 
The next time I make this stuff, I'm going to make enough for 2 people, dah... not enough for a whole army.
 
Geno... so much for how I'm hardly eating anything these days.  That just went out the window.
 
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: Aug 06 2009 at 9:20am
Toad your mess of greens with smoked pork neck bones sounds super!!  What kind of greens are you making... Collard???  Mustard??? Kale ???
 
I love the bitter, harsher tasting longer cooking greens made like 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: Aug 06 2009 at 9:24am
Oh... you said green BEANS!  I didn't see that.  I've never had green beans made like that.  Interesting.  That sounds very German.
 
Mixey
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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 10:03am
        The key to how good the beans turn out is
 to keep it real simple. The fresh green beans, the smoked pork, a small amount of onion,[or not] and
 cooking them low and slow untill they get almost
 tranparent. They melt in your mouth, and the flavor
 is magical. Corn bread is the perfect side with them.
         Your stew sounds good...What is kombu?
 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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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
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 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
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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 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
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