What did you eat today?
Quote: Mosca
Bob, you’ll like this. The one time I did a turkey, I think it was for Christmas (we host Christmas and I always do prime rib), I made a really excellent home made stuffing, the green bean thing but I used real beans, mushrooms, and onions, and home made cranberry sauce, which home made cranberry sauce RULES. And everyone wanted the canned jelly, the canned green bean thing, and Stove Top stuffing. At least they love my prime rib. And I’ve learned to just do that with salad and baked potatoes. Anything else is wasted, either untouched or just nibbled at.
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Nothing worse than canned cranberry sauce, green bean casserole made with canned beans and cream of mushroom soup, and stove top stuffing. I always made everything from scratch and because people were used to that they liked it. In fact the only thing I really like is stuffing and I'm going make some tomorrow. I'm doing the bread right now, making croutons. I realized I have blueberries and sausage so I'm going to make a blueberry sausage walnut stuffing. I've never had blueberry stuffing but people who have had it rave about it. For a couple years I made it with cranberries and it was really really good.
Quote: EvenBob
I stopped celebrating Thanksgiving at least 15 years ago.
Your cats are missing out. Even when I was single I would buy and cook the biggest turkey available (usually 23 to 26 pounds). I would half ass carve it up probably leaving a quarter of the meat still on it because I was too lazy to do a good job and what I did get off was more than enough for me). I would then put the carcass on the floor in its pan and let the cats go at it. They were in heaven climbing on it and into the cavity to get what they could. That night they would get baths to get all of the oil and fat off of them.
Quote: EvenBobQuote: Dieter
I was sent to the store with a list this morning.
The number of people buying still-frozen turkeys made me cringe.
I hope they're buying early for something next month.
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You might be able to thaw a small 10 lb turkey overnight in a sink full of water but anything bigger than that you're just asking for trouble. A good size turkey like a 20 pounder needs 3 days minimum to thaw in the fridge.
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The ones I saw walking out the door looked to be between 18 and 22 pounders, rock solid, straight from the bunker freezer.
We got a 12 pounder last week, and it took about 2 days to thaw. This all happened before we learned that someone else was making the salmonella for the gathering this year.
Quote: Dieter
We got a 12 pounder last week, and it took about 2 days to thaw. This all happened before we learned that someone else was making the salmonella for the gathering this year.
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Salmonella is very strange. You don't feel sick, you don't have a fever, you don't feel weak, you're sitting there and all of a sudden you're projectile vomiting and you can't stop and while it's happening you don't really feel sick. Very odd. Cats on the other hand can eat raw chicken and turkey all day long in fact it's good for them. I suppose if you can eat raw rodents you can eat anything.
Quote: EvenBobQuote: Dieter
We got a 12 pounder last week, and it took about 2 days to thaw. This all happened before we learned that someone else was making the salmonella for the gathering this year.
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Salmonella is very strange. You don't feel sick, you don't have a fever, you don't feel weak, you're sitting there and all of a sudden you're projectile vomiting and you can't stop and while it's happening you don't really feel sick. Very odd. Cats on the other hand can eat raw chicken and turkey all day long in fact it's good for them. I suppose if you can eat raw rodents you can eat anything.
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You are actually surprised that a carnivore (cat) can eat another animal without cooking it? Really?
Can you just post pictures without commenting?
Quote: EvenBobQuote: Dieter
We got a 12 pounder last week, and it took about 2 days to thaw. This all happened before we learned that someone else was making the salmonella for the gathering this year.
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Salmonella is very strange. You don't feel sick, you don't have a fever, you don't feel weak, you're sitting there and all of a sudden you're projectile vomiting and you can't stop and while it's happening you don't really feel sick. Very odd. Cats on the other hand can eat raw chicken and turkey all day long in fact it's good for them. I suppose if you can eat raw rodents you can eat anything.
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"Salmonella" may be unduly harsh.
I just know that the times I've eaten there over the last decade have prompted woeful gastric distress.
I just want a baked sweet potato (no candying, no spices), maybe some steamed vegetables, and to not have 2 hours of stomach cramps.
It wasn't looking promising; they were cooking turkey on Monday, with an eye to reheat it for tomorrow.
Quote: Dieter
I just know that the times I've eaten there over the last decade have prompted woeful gastric distress.
I just want a baked sweet potato (no candying, no spices), maybe some steamed vegetables, and to not have 2 hours of stomach cramps.
It wasn't looking promising; they were cooking turkey on Monday, with an eye to reheat it for tomorrow.
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I don't ever eat anybody else's home cooking, I was forced to eat at my daughter's when I got sick. I don't even eat out anymore because restaurant food usually sucks. People love it because they don't know what really good food should taste like cuz they eat so much crap at home. If you want to spend a lot of money to eat in the top end restaurant but I would never do that no matter how much money I had. The only time I eat out is when I'm forced to when I'm not at home but we don't go to casino anymore so we don't travel. I love cooking, I look forward to it everyday. I'm looking forward to making this blueberry stuffing tomorrow and I got some fresh green beans for a casserole.
Latino empanadas are a total crush when done right
beats the hell out of beef or chicken on a common roll or piece of bread
.
Quote: DieterQuote: EvenBobQuote: Dieter
I was sent to the store with a list this morning.
The number of people buying still-frozen turkeys made me cringe.
I hope they're buying early for something next month.
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You might be able to thaw a small 10 lb turkey overnight in a sink full of water but anything bigger than that you're just asking for trouble. A good size turkey like a 20 pounder needs 3 days minimum to thaw in the fridge.
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The ones I saw walking out the door looked to be between 18 and 22 pounders, rock solid, straight from the bunker freezer.
We got a 12 pounder last week, and it took about 2 days to thaw. This all happened before we learned that someone else was making the salmonella for the gathering this year.
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Couldn't you just saw it in half or in quarters first?
Then you just glue it together later. (Three Stooges recipe)
Quote: rxwineQuote: Dieter
The ones I saw walking out the door looked to be between 18 and 22 pounders, rock solid, straight from the bunker freezer.
We got a 12 pounder last week, and it took about 2 days to thaw. This all happened before we learned that someone else was making the salmonella for the gathering this year.
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Couldn't you just saw it in half or in quarters first?
Then you just glue it together later. (Three Stooges recipe)
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All I know is I'm having a big bowl of oatmeal right now (cinnamon, yellow sweetner packet, and a sliver of butter melted on top), and not trusting there will be anything I can survive eating later.
Ashly is upstairs making green bean casseroles and some obnoxious new way of defiling brussels sprouts, despite my protestations that some of us like it plain.
I had to back off the 5 year old from the kitchen table blackjack game last night. She was harassing the other patrons. (She took it well. I told her she was done, and she just left. I heard her complaining to gaming Mom afterwards.)
The nearest casino is advertising a +EV promo tomorrow on the radio, but they also make it sound like the value is capped low enough that it's not worth the trip for me.
Quote: EvenBob
I don't ever eat anybody else's home cooking, I was forced to eat at my daughter's when I got sick. I don't even eat out anymore because restaurant food usually sucks. People love it because they don't know what really good food should taste like cuz they eat so much crap at home. If you want to spend a lot of money to eat in the top end restaurant but I would never do that no matter how much money I had. The only time I eat out is when I'm forced to when I'm not at home but we don't go to casino anymore so we don't travel. I love cooking, I look forward to it everyday. I'm looking forward to making this blueberry stuffing tomorrow and I got some fresh green beans for a casserole.
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I think that at least on Thanksgiving, for a lot of people it’s more about the familiar than it is about the good. And there’s no point in projecting one’s own preferences, because there’s no right or wrong about it. I like this, you like that: Cheers!
It’s all good. Have a wonderful day, even though you don’t celebrate it, be at peace.
Quote: massonmithcellEnjoyed a leisurely brunch with some pancakes and maple syrup. Sometimes you need that weekend treat!Quote: rxwineQuote: DieterQuote: EvenBobQuote: Dieter
I was sent to the store with a list this morning.
The number of people buying still-frozen turkeys made me cringe.
I hope they're buying early for something next month.
link to original post
You might be able to thaw a small 10 lb turkey overnight in a sink full of water but anything bigger than that you're just asking for trouble. A good size turkey like a 20 pounder needs 3 days minimum to thaw in the fridge.
link to original post
The ones I saw walking out the door looked to be between 18 and 22 pounders, rock solid, straight from the bunker freezer.
We got a 12 pounder last week, and it took about 2 days to thaw. This all happened before we learned that someone else was making the salmonella for the gathering this year.
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Couldn't you just saw it in half or in quarters first?
Then you just glue it together later. (Three Stooges recipe)
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Sounds like something a bot would say
Quote: DRichI had the traditional turkey, mashed potato's, stuffing, corn, and pecan pie.
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Wife made sides for T day dinner. With one other family. Total of 9 adults. Two of the adults are wife’s daughters. Between them and wifey they may eat what a ‘regular’ adult would.
Her side of (delicious!) mashed potatoes was made from TEN POUNDS of potatoes. The green bean casserole had to be 5 pounds. And she made a spinach artichoke dip appetizer. The leftovers of just the dip could not be fit in two large bowls. The host made a 24 pound Turkey. Maybe 1/3 was eaten? Stuffing up the wazoo. And the corn too….
Three guesses as to what I’m having for breakfast, lunch, and dinner for the next couple of weeks…..
Quote: SOOPOO
Three guesses as to what I’m having for breakfast, lunch, and dinner for the next couple of weeks…..
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...Turkey sandwiches? Turkey cacciatore? Smoked brisket?
Daughter woke up sick, and requested that I slice and stir-fry vegetables to go with her rice this morning. The kid wants to eat vegetables, the kid gets to eat vegetables.
Yesterday was a total bust. The food smelled too disgusting to even think about. I had a few tastes (about a whole brussels sprouts worth), and suspicions were confirmed - too salty, too fatty, poorly seasoned, and they were cooking everything with the exact type of margarine they warned us against in health class.
Maybe it's time to see if I still have dining privileges at the residence co-op. The nutloaf was never good, but it wasn't ever entirely inedible, either.
Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.
Quote: Dieter
Yesterday was a total bust. The food smelled too disgusting to even think about. I had a few tastes (about a whole brussels sprouts worth), and suspicions were confirmed - too salty, too fatty, poorly seasoned, and they were cooking everything with the exact type of margarine they warned us against in health class.
Maybe it's time to see if I still have dining privileges at the residence co-op. The nutloaf was never good, but it wasn't ever entirely inedible, either.
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Margarine? Seriously? Margarine has its uses, like greasing squeaky hinges. It's not meant for human consumption.
Quote: EvenBobQuote: Dieter
Yesterday was a total bust. The food smelled too disgusting to even think about. I had a few tastes (about a whole brussels sprouts worth), and suspicions were confirmed - too salty, too fatty, poorly seasoned, and they were cooking everything with the exact type of margarine they warned us against in health class.
Maybe it's time to see if I still have dining privileges at the residence co-op. The nutloaf was never good, but it wasn't ever entirely inedible, either.
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Margarine? Seriously? Margarine has its uses, like greasing squeaky hinges. It's not meant for human consumption.
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I don't regret not eating that nonsense yesterday.
Just got dragged to another Thanksgiving dinner that couldn't be beat, so we'll see. There are possibilities of edible food, since a greater number of heart patients are here, but also a higher tendency to "try new recipes I found last night on Pinterest" and the disappointments that come along with.
The smells are somewhat less objectionable - so far.
All the sides are full of excessive amounts of butter, and the turkey is swimming in grease.
Kudos on the butter.
I just can't eat it - looking at it was enough to tighten my chest.
edit: The other heart patients only managed half a plate, so I don't think I'm wrong in my estimates.
Quote: EvenBobI made 7 lb of sausage, walnut, blueberry stuffing. Maybe the best stuffing I've ever made and I've been making stuffing since 1968. I should have leftovers for 4 or 5 days at least and stuffing is always better as a leftover.
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My dogs each got about a pound of stuffing on their dinner last night. The stuffing was too bland for me. I always put sausage in my stuffing for flavor but I didn't make this stuffing.
I snagged the turkey carcass from the in-laws and made turkey vegetable soup with stuffing dumplings.
Quote: MoscaI don’t care for nutmeg, either. It’s not that I don’t like it; but it always seems out of place and calling attention to itself. It never seems to blend right in and make me think, “Hmmm, What is that?”, because I know. It’s nutmeg.
I snagged the turkey carcass from the in-laws and made turkey vegetable soup with stuffing dumplings.
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I'm one up on you. I took some of the stuffing and mixed it with cubed turkey and more blueberries and filled six zero carb tortilla shells covered it in homemade enchilada sauce and cheese and put it in the microwave for 10 minutes on reheat. It was really really good. The blueberries make a real good counterbalance to the savoriness of everything else.
I love making soup. I make it from leftover anything. I’ve made it from everything from lasagna to kielbasa and sauerkraut, and everything in between. Bacon soup. You name it I’ve either made soup from it, or thought about making soup from it.
Btw, I tried two different bacon specialty gimmicks before made just for bacon. Not that they didn't work, but too much trouble to clean afterwards. A plate is so much easier. .
Quote: rxwineJust going to mention, still love my air fryer. Still only make steak in it. Thought about maybe making bacon it, but easier to microwave bacon on a plate with a paper towel covering it.
Btw, I tried two different bacon specialty gimmicks before made just for bacon. Not that they didn't work, but too much trouble to clean afterwards. A plate is so much easier. .
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I got an outdoor propane griddle, it's a bacon machine. I do 2 pounds at once. I use it year round, when the weather gets cold I wheel it to the door and stand inside while cooking outside. Cleanup is a breeze, the grease drains into the trap and you discard the insert (they're cheap, like 25¢ each).
Quote: Mosca
I got an outdoor propane griddle, it's a bacon machine. I do 2 pounds at once. I use it year round, when the weather gets cold I wheel it to the door and stand inside while cooking outside. Cleanup is a breeze, the grease drains into the trap and you discard the insert (they're cheap, like 25¢ each).
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Wish I could eat bacon but pure fat and nitrates are no longer on my diet. Very sad. I do eat real bacon bits but in small quantity and only occasionally.
Quick Food Trivia Quiz #12 Answers
Vietnam is #2.
The coffee bean was introduced by French missionaries in the mid 1800s. With French colonization, vast coffee plantations were created to make a commodity for export. By the early 1900s, coffee production was second only to rice in the colony's agricultural output. War ended French rule and curtailed production for obvious reasons but it rebounded and eventually surpassed that of (now #3) Columbia. Vietnam grows mainly robusta beans which give the preferred flavor to Asian coffee consumers.
French Press
The French Press was created as a sort of portable coffee maker. These days it's mainly used by coffee fanatics who like to experiment. What type or mix of coffee should be used? How hot should the water be? How far should the plunger be depressed? How long should be the steep time? All these factors are tinkered with by those in search of the perfect cup.
The Unicorn
A frappuccino is essentially a coffee milkshake. Not all frappaccinos (such as the unicorn), however, contain coffee. The unicorn was a 2017 promotional drink. It was attacked immediately by health organizations who were appalled at the amount of sugar and cholesterol a single drink contained. More famously, it was hated by Starbucks baristas who took to social media begging people not to order the drink. It was very time consuming to make (slowing down lines) and the people making them got covered in sticky goo. These calls fell on deaf ears as the drink became a smash hit, particularly with teenagers. Starbucks located near a high school would often get over 50 unicorn orders the hour after school let out.
Fortunately for the health nazis and the beleaguered baristas the drink was only available for a limited time. It's rarity has made it a legend. Sort of like a, well, unicorn.
Kahlua
Kahlua was invented in 1936 in Veracruz, Mexico by a couple of friends who thought it would be a good (if not original) idea to mix coffee with liquor. (Perhaps they wanted to both mellow out and stay awake.) As it happens, it was indeed a good idea as the first coffee liqueur was embraced by bartenders. Kahlua achieved world fame when it became a specified ingredient in a Black Russian drink. This led to its inclusion in the White Russian. Other cocktails that specify it include: Espresso Martini, B-52, Baby Guinness, Moose Milk, Mudslide and Spanish coffee. Pastry chefs will also dribble some on certain desserts.
Although there are now many coffee liqueurs, with its pop culture fame Kahlua easily remains the #1 brand.
Central Perk = Friends
CC Jitters = The Flash
Stan Mikita's Donuts = Wayne's World
Farbucks = Shrek 2
Crashdown Cafe = Roswell
Raisin Bran and Granny Smith apples have been working great!
Best of luck -D
Quote: DieterSomeone mentioned fiber in another thread.
Raisin Bran and Granny Smith apples have been working great!
Best of luck -D
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Prune juice, coffee, and pears here. Too much fiber is an overcorrection for me.
Quote: DieterSomeone mentioned fiber in another thread.
Raisin Bran and Granny Smith apples have been working great!
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I eat zero carb bread which is 15 G of carbohydrate per slice but it's also 15 G of non water soluble carbohydrate which makes it zero G net carbs and it's a huge amount of fiber and I've never been more regular in my life. And I'm 74. It's like eating 10 bowls of Grape Nuts cereal a day.
Quote: EvenBobQuote: DieterSomeone mentioned fiber in another thread.
Raisin Bran and Granny Smith apples have been working great!
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I eat zero carb bread which is 15 G of carbohydrate per slice but it's also 15 G of non water soluble carbohydrate which makes it zero G net carbs and it's a huge amount of fiber and I've never been more regular in my life. And I'm 74. It's like eating 10 bowls of Grape Nuts cereal a day.
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Clearly you are not on Nifedipine because I crap bricks.
Quote: DRich
Clearly you are not on Nifedipine because I crap bricks.
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The kind of bricks they build houses with? Ouch...
Quote: EvenBobQuote: DRich
Clearly you are not on Nifedipine because I crap bricks.
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The kind of bricks they build houses with? Ouch...
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Yes, CMU's.
Folks are really divided on capsaicin; it seems we either crave it or avoid it. I’m a craver. In cheese, the oils help dissipate the burn, so it hits hard, then by the time you’ve chewed and swallowed it’s gone. I think that’s the best use for the super-hots (scorpions, ghosts, nagas, reapers, etc); they’re so potent that you can only taste the pepper in that instant before your head explodes. Use sparingly! I took a bite out of a Carolina Reaper, once. That was a big mistake. I take no pride in having done that, only shame in having been so full of hubris that I did it. I only write that as a warning: “Don’t go in the swamp, there are alligators there.” Do it if you want to. I was warned, I ignored, I paid.
Tomato season is solidly over here in the northeast. We get GREAT tomatoes from mid June until the middle of September, then it’s back to the red rocks. Heirloom tomatoes used to be an expensive but viable solution, but for the past few years they’ve been mealy and watery, too. The “tomatoes on the vine” are the best option in my area. As a slicing tomato they’re below average, but acceptable (barely) when salted; cooked, they’re okay because they have more meat and less gel/seed. So they worked here.
Avocados. Man. Even though there is no more shortage, they are still expensive as hell around here. And if I buy a bag of four to get the volume discount, they all get ripe for the same 45 minutes that avocados seem to be perfectly ripe during. Instead I buy those little sealed cups of mashed avocado at Sam’s Club. They’re more expensive on the face, but factoring in the waste involved with buying fresh, they come out cheaper. And a bag of the cups lasts a couple months. EB, here is where I make a concession to processed foods; the ingredient list is “mashed avocados”, and they taste exactly like that. Sometimes it’s advantageous.
Quote: MoscaTomato and ghost pepper omelet with mashed avocado (not guacamole).
Folks are really divided on capsaicin; it seems we either crave it or avoid it. I’m a craver. In cheese, the oils help dissipate the burn, so it hits hard, then by the time you’ve chewed and swallowed it’s gone. I think that’s the best use for the super-hots (scorpions, ghosts, nagas, reapers, etc); they’re so potent that you can only taste the pepper in that instant before your head explodes. Use sparingly! I took a bite out of a Carolina Reaper, once. That was a big mistake. I take no pride in having done that, only shame in having been so full of hubris that I did it. I only write that as a warning: “Don’t go in the swamp, there are alligators there.” Do it if you want to. I was warned, I ignored, I paid.
Tomato season is solidly over here in the northeast. We get GREAT tomatoes from mid June until the middle of September, then it’s back to the red rocks. Heirloom tomatoes used to be an expensive but viable solution, but for the past few years they’ve been mealy and watery, too. The “tomatoes on the vine” are the best option in my area. As a slicing tomato they’re below average, but acceptable (barely) when salted; cooked, they’re okay because they have more meat and less gel/seed. So they worked here.
Avocados. Man. Even though there is no more shortage, they are still expensive as hell around here. And if I buy a bag of four to get the volume discount, they all get ripe for the same 45 minutes that avocados seem to be perfectly ripe during. Instead I buy those little sealed cups of mashed avocado at Sam’s Club. They’re more expensive on the face, but factoring in the waste involved with buying fresh, they come out cheaper. And a bag of the cups lasts a couple months. EB, here is where I make a concession to processed foods; the ingredient list is “mashed avocados”, and they taste exactly like that. Sometimes it’s advantageous.
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I eat an avocado every day for the Last 5 Years. I buy the small bags of small avocados at Walmart and as soon as they look like they're starting to ripen they go into the fridge and I never have a problem. It's the big ones that I try to avoid because they go bad pretty fast but the small ones will keep a lot longer.
Quote: MoscaThanks, I’ll give that a try. In my mind I’ve always sorted avocados into the “do not refrigerate” category.
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Refrigeration stops them from ripening further. So if you feel like they're just starting to get ripe put them in the fridge and they'll keep for a week to 10 days. I always have a bag of five in the fridge and another bag of five sitting on the shelf in the pantry and when I'm just about done with the one in the fridge it's time to put the other one in there and buy another one for the shelf. Because I hate to run out of ripe avocados. I have the same thing for lunch everyday, an avocado, a can of sardines, a ripe tomato, and two slices of not buttered keto toast. I do not drain the avocados because on top of them I put a teaspoon of turmeric and I need the water in the can to mix in the turmeric. It's not that I love turmeric it's just that it's so good for you.
I don’t like fish, nor most other seafood. I wish I did, and even at my age (69) I keep trying it, hoping it clicks. I can eat it if I have to, like to be polite, and fried it is okay enough. But sardines and anchovies? Nope, never. And again, I wish I liked them, it would be another great thing to eat!
It is a source of great regret that more than half of the world’s great food is unappealing to me. What’s curious is that I can make it for other people; I do okay by paying attention to the appearance and texture.
Quote: MoscaI don’t eat lunch, just breakfast and dinner. I’ll go on kicks where I’ll eat variations on a theme, and then eventually and gradually my pantry shifts, and I’ll go on a different kick, until it shifts again. Avocados come and go in this pattern. When they’re in rotation, they go in salads, on breakfast or dinner tacos, in omelets, or just eaten with a fork, or anything else I can think of. I love them.
I don’t like fish, nor most other seafood. I wish I did, and even at my age (69) I keep trying it, hoping it clicks. I can eat it if I have to, like to be polite, and fried it is okay enough. But sardines and anchovies? Nope, never. And again, I wish I liked them, it would be another great thing to eat!
It is a source of great regret that more than half of the world’s great food is unappealing to me. What’s curious is that I can make it for other people; I do okay by paying attention to the appearance and texture.
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That's too bad, sardines are a superfood. There's a doctor who started eating five cans of sardines a day for 6 months and when he got his blood work done everything was off the charts positive. You know you can take sardines and mix it with something else that would be palatable to you. It's definitely worth it.
Quote: MoscaI don’t like fish, nor most other seafood. I wish I did, and even at my age (69) I keep trying it, hoping it clicks. I can eat it if I have to, like to be polite, and fried it is okay enough. But sardines and anchovies? Nope, never. And again, I wish I liked them, it would be another great thing to eat!
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I've met a number of people who "don't like fish".
Most of them don't seem to try to understand it, just shrug in resigned acceptance of fact - as if it were immutable genetic predispostion.
For reasons unfathomable, I dislike cilantro, and enjoy seafood just fine.
A dash of fish sauce seems to enhance tomato dishes, if you can manage.
Quote: Dieter
A dash of fish sauce seems to enhance tomato dishes, if you can manage.
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Ever see how they make fish sauce? Turned me off to it forever, They basically put every part of the fish that they don't harvest into barrels and let the barrels sit for months and months with the fish parts rotting inside and then they strain it and you got fish sauce.
Quote: EvenBobQuote: Dieter
A dash of fish sauce seems to enhance tomato dishes, if you can manage.
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Ever see how they make fish sauce? Turned me off to it forever, They basically put every part of the fish that they don't harvest into barrels and let the barrels sit for months and months with the fish parts rotting inside and then they strain it and you got fish sauce.
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I understand how they make those delicious sausages, too.
Quote: EvenBobQuote: Dieter
A dash of fish sauce seems to enhance tomato dishes, if you can manage.
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Ever see how they make fish sauce? Turned me off to it forever, They basically put every part of the fish that they don't harvest into barrels and let the barrels sit for months and months with the fish parts rotting inside and then they strain it and you got fish sauce.
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I’m surprised you’re not okay with that, Bob. It’s all edible. That’s a really efficient way to maximize its nutritional and caloric value. I’m okay with the taste of fish sauce in Asian food, and Worcestershire in European food. But put one anchovy in a tomato sauce, and I know it’s there.
Last I tried anything fishy was this last summer I tried some caviar. I ate it, tasted it, let it move around my tongue to make sure, swallowed it, and then did it again. It’s just not for me. And believe me, I wish it was. My dad didn’t like fish, either. And my daughter doesn’t. Neither did my brother. But my wife does, my sisters do, and my mom did. I dunno. Again, I’m not going to stop trying.
I used to hate cilantro, and now I LOVE it. I don’t know how that changed; but that’s why, even now after 69 years, I keep trying fish things.
It uses a simple Turkey Pot Pie recipe (cubed turkey, mixed vegetables, milk, cream of chicken soup, cheddar cheese), but instead of cooking it in a pie crust, I took a tube of biscuit dough, sliced the biscuit pieces in half through their width (so they were the same radius but half as thick), put half of them at the bottom of a casserole dish, added the filling, topped with the remaining biscuit pieces, and put it in the oven. Well, actually I cooked the filling (without the cheese) in a baking dish for 20 minutes first, as I didn't want to burn the biscuits, but at the same time, I needed to cook the filling for at least 30 minutes total.
Quote: ThatDonGuyFor dinner tonight: Turkey Pot Pie - er, Turkey Pot Casserole:
It uses a simple Turkey Pot Pie recipe (cubed turkey, mixed vegetables, milk, cream of chicken soup, cheddar cheese), but instead of cooking it in a pie crust, I took a tube of biscuit dough, sliced the biscuit pieces in half through their width (so they were the same radius but half as thick), put half of them at the bottom of a casserole dish, added the filling, topped with the remaining biscuit pieces, and put it in the oven. Well, actually I cooked the filling (without the cheese) in a baking dish for 20 minutes first, as I didn't want to burn the biscuits, but at the same time, I needed to cook the filling for at least 30 minutes total.
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I'm surprised 20 minutes was enough I would think 40 or 45 minutes would have been needed to get it hot and cooked and then another 10 minutes for the biscuits.
