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Whats cookin

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  • Member since
    February 2016
  • From: Ice coated north 40 saskatchewan
Posted by German Armour on Thursday, January 17, 2019 8:03 AM

Well this is what I've been having.

Mom made this for New Years treat.

My one pot noodles with pasta sauce and cheese. Made this the other day.

Brown sugar & balsamic vinegar pork loin with salad and dr.pepper. yesterday for supper.

 Never give up, never quit, never stop modelling.Idea

 

  • Member since
    September 2012
Posted by GMorrison on Thursday, January 17, 2019 8:58 AM

Also, "cooking wine" will end up in the condiments cabinet next to the oil and vinegar, rather than in the fridge. And if used only for an ingredient, may be around a lot longer than it should.

I did once go to a cooking demo where the chef instructed his assistant to go into the larger store and grab "the cheapest wine on the shelf".

During Q and A I asked about that, always having believed that as Brad says, cook with what you drink.

"I only drink $ 100 wine" says he.

Well ok, not me. WSo I go with anything around $ 10 and I keep it in the fridge. Now, sometimes when we run out of the better stuff we'll drink it, but that keeps the supply fresh.

You guys are great, a lot of enthusiasm. It's fun how cooking is a window to much larger things in life. Just a few things:

Folks who still eat food that their moms cook. I haven't had that experience in 30 years, and many of us don't have moms any more.

Retired folks who finally got smart about their diets. We are really trying to be more veg/ fish oriented here at home.

Clever uses of common ingredients. Who hasn't "iron cheffed" the pantry?

Keep it up! 

 Modeling is an excuse to buy books.

 

  • Member since
    September 2006
  • From: Bethlehem PA
Posted by the Baron on Thursday, January 17, 2019 5:47 PM

GMorrison

...I did once go to a cooking demo where the chef instructed his assistant to go into the larger store and grab "the cheapest wine on the shelf".

During Q and A I asked about that, always having believed that as Brad says, cook with what you drink.

"I only drink $ 100 wine" says he.

Well ok, not me. WSo I go with anything around $ 10 and I keep it in the fridge. Now, sometimes when we run out of the better stuff we'll drink it, but that keeps the supply fresh...

Yeah, that's a good point, thanks for clarifying!  I don't use the top-shelf bottles of wine.  I buy the gallon jugs of California table wines, like Gallo, and that's my cooking wine.  But I can drink it.

The bigger the government, the smaller the citizen.

 

 

  • Member since
    May 2011
  • From: Honolulu, Hawaii
Posted by Real G on Thursday, January 17, 2019 7:15 PM

I still enjoy mom’s cooking though she is no longer here - what I make is based on what she used to make for me.  My most cherished are her beef stew and twice baked potatoes.  I only make the potatoes on Thanksgiving, so they are extra special.  Shucks, I should have photographed them - they came out nice last year.

“Ya ya ya, unicorn papoi!”

  • Member since
    February 2011
Posted by GreySnake on Friday, January 18, 2019 9:40 AM

Chicken gumbo with Andouille sausage. My best gumbo yet got the seasoning just right. Served it with rice and French bread.

 

Now I need to figure out what to cook tonight.

 

  • Member since
    September 2012
Posted by GMorrison on Friday, January 18, 2019 10:17 AM

Just in time for the Saints Game!

 

 

 Modeling is an excuse to buy books.

 

  • Member since
    May 2011
  • From: Honolulu, Hawaii
Posted by Real G on Friday, January 18, 2019 3:20 PM

Just for giggles:

https://flic.kr/p/QZshHc] [/url]Darth Vader Toaster-02 by N.T. Izumi, on Flickr

The toast was made with this:

https://flic.kr/p/QWQj93] [/url]Darth Vader Toaster-01 by N.T. Izumi, on Flickr

A disclaimer:  A friend gave the toaster to me as a gift.  No, really.  You should see the Wampa Snow Creature snack bowl I got this year!  Put chowder in it and he looks like he's about to vomit!

“Ya ya ya, unicorn papoi!”

  • Member since
    April 2003
  • From: USA
Posted by keavdog on Friday, January 18, 2019 3:33 PM

Oh man.... that's too funny

Thanks,

John

  • Member since
    May 2011
  • From: Honolulu, Hawaii
Posted by Real G on Friday, January 18, 2019 3:56 PM

keavdog

Oh man.... that's too funny 

So you see, there is a problem with product development over at the Mouse House.  If the pattern was the Imperial Cog, I might still own the toaster.  But no, it’s lame “Star Wars“ lettering. How generic.

They should have made a Kylo Ren toaster that burns slash marks everywhere, then ejects the smoking shreds onto the counter.  That would be lovely.

“Ya ya ya, unicorn papoi!”

  • Member since
    March 2007
  • From: Northeast WA State
Posted by armornut on Friday, January 18, 2019 10:13 PM

  Greysnake, I'm tired of the cold, ya got any of that Chicken gumbo left?

    Real G, I'll take your Darth Vader toaster if ya wanna get rid of it. I'm a "sell out" and dig all things Star Wars, to plagerize a line from the comedian Fluffy, "I'm waiting for a call from Yoda telling me screwed up you did".

     Back on point, I really like making chili, not Texas style...yet...but beans, peppers, onions, seasoned stew meat,and ALOT of spice. Makes my dog sleep on the floor and the other half wonder why she married me.

    I tried Saurbrauton once....man whatta mess but it was edible. I would like to try thst again.

we're modelers it's what we do

  • Member since
    April 2003
  • From: USA
Posted by keavdog on Saturday, January 19, 2019 1:19 AM

Real G

 

They should have made a Kylo Ren toaster that burns slash marks everywhere, then ejects the smoking shreds onto the counter.  That would be lovely.

 

Or a Revenge Of The Sith that spits out sliced burnt toast Big Smile

Thanks,

John

  • Member since
    May 2011
  • From: Honolulu, Hawaii
Posted by Real G on Saturday, January 19, 2019 2:18 AM

keavdog

 

 
Real G

 

They should have made a Kylo Ren toaster that burns slash marks everywhere, then ejects the smoking shreds onto the counter.  That would be lovely.

 

 

 

Or a Revenge Of The Sith that spits out sliced burnt toast Big Smile

 

 

...and then it gasps “I hate you!”

But you see, even that is way better than what actually hit the market. 

“Ya ya ya, unicorn papoi!”

  • Member since
    May 2013
  • From: From the Mit, but live in Mason, O high ho
Posted by hogfanfs on Saturday, January 19, 2019 10:38 AM

I started my sauce this morning:

And here it is in the pot

It will simmer for 4-5 hours, then get put in the refridgerator over night. I'll make my Lasagna tomorrow for when my Mother-n-law comes in town. 

 

Real G,

I got this from my son for my birthday a couple years ago. I'm a big Stormtrooper fan.

I've only used him once and it burns the Empire symbol on the toast. Unfortunately, I can find the picture that took of the toast.

Lasagna pics to come tomorrow.

 

 Bruce

 

 On the bench:  1/48 Eduard MiG-21MF

                        1/35 Takom Merkava Mk.I

 

  • Member since
    February 2011
Posted by GreySnake on Sunday, January 20, 2019 7:32 AM

Made Pork Carnitas last night with gaucamole and chile pequin hot sauce. Everything was great expect for the gaucamole the avacodos weren't that great. Tonight is going to be left overs since the fridge is filled up. 

  • Member since
    January 2013
Posted by BlackSheepTwoOneFour on Sunday, January 20, 2019 10:02 AM

Since we’re “snowed in” from the storm, I’m making a nice big batch of chicken soup before I head out to clear the driveway.

  • Member since
    March 2015
  • From: Close to Chicago
Posted by JohnnyK on Sunday, January 20, 2019 10:12 AM

BlackSheepTwoOneFour

Since we’re “snowed in” from the storm, I’m making a nice big batch of chicken soup before I head out to clear the driveway.

 

Yep, same here. Chicago received about one foot of snow. We are making chicken tortilla soup today.

Your comments and questions are always welcome.

  • Member since
    February 2011
Posted by GreySnake on Sunday, January 20, 2019 12:35 PM

BlackSheepTwoOneFour

Since we’re “snowed in” from the storm, I’m making a nice big batch of chicken soup before I head out to clear the driveway.

 

 

Snow what's that? LOL. Looking at it be almost eighty degrees in southern Arizona today

  • Member since
    September 2012
Posted by GMorrison on Sunday, January 20, 2019 12:40 PM

I made chicken noodle soup the other night. It's been crazy weather with a lot of outages.

Took one of those grocery store roasted chickens. Removed all of the white meat and the thigh meat. Simmered the carcass in a covering of water for four hours, with garlic, bay leay and a bunch of parsley stems left over.

Strained it, used as the stock for the soup which included the reserved meats cubed up.

 Modeling is an excuse to buy books.

 

  • Member since
    April 2015
Posted by Mopar Madness on Sunday, January 20, 2019 1:11 PM

Chicken flavored Ramen Noodles.  The two main ingredients are loneliness and despair!  I know I should have outgrown these in college but I really do love them! 

Chad

God, Family, Models...

At the plate: 1/48 Airfix Bf109 & 1/35 Tamiya Famo

On deck: Who knows!

  • Member since
    May 2013
  • From: From the Mit, but live in Mason, O high ho
Posted by hogfanfs on Sunday, January 20, 2019 4:13 PM

Here's the finished Lasagna:

It's funny, I started working on the sauce at 8AM and finished around 5PM on Saturday. Then about 1:30PM today, I started to layer the pan, and it cooked for about 2 hours. 

It took all of 20 minutes to eat! But, it was well worth it. I made my family, and the Mother-n-law, fat and very happy! lol!

 Bruce

 

 On the bench:  1/48 Eduard MiG-21MF

                        1/35 Takom Merkava Mk.I

 

  • Member since
    May 2013
  • From: From the Mit, but live in Mason, O high ho
Posted by hogfanfs on Sunday, January 20, 2019 4:13 PM

GreySnake

Made Pork Carnitas last night with gaucamole and chile pequin hot sauce. Everything was great expect for the gaucamole the avacodos weren't that great. Tonight is going to be left overs since the fridge is filled up. 

GreySanke, that looks really good!

 

 Bruce

 

 On the bench:  1/48 Eduard MiG-21MF

                        1/35 Takom Merkava Mk.I

 

  • Member since
    May 2013
  • From: Indiana, USA
Posted by Greg on Sunday, January 20, 2019 6:13 PM

A toaster is one thing we still need to get.

Anyone want to place bets as to whether the wife will let me buy one like RealG's or Bruce's?

Stick out tongue

And speaking of eating like grownups (which my wife has mastered but I suck at), take a look at our first oven-baked steak. We are operating without a proper kitchen exhaust fan or an outside grill. I've heard of oven-broiling, but the boss-lady didn't want to smoke up the kitchen.

It came out great, really surprised me.

Maybe tomorrow I will start to eat sensibly?

  • Member since
    October 2016
  • From: .O-H-I-O....
Posted by DasBeav on Sunday, January 20, 2019 8:46 PM

Mopar Madness

Chicken flavored Ramen Noodles.  The two main ingredients are loneliness and despair!  I know I should have outgrown these in college but I really do love them! 

 

I will fight anyone on this Forum who besmerches the fine, high sodium goodness of Ramen!!!

About once a month, I either have to have my fix of Ramen or Kraft macaroni and cheese.

 Sooner Born...Buckeye Bred.

 

  • Member since
    May 2011
  • From: Honolulu, Hawaii
Posted by Real G on Monday, January 21, 2019 12:46 PM

DasBeav - But remember not all instant ramen is created equal!  Top Ramen, despite its name, is not at the top.  I like Myojo Chuka-Zanmai.  It's not in a cup ramen format though, and requires a pot for boiling.  And no fixins' - it's all DIY.  But it is one of the better ramens.

Greg - Go with the Stormtrooper toaster, as it burns the Imperial Cog, much cooler than "Star Wars" lettering.

Hogfanfs - That lasagne looks great!  I can see someone has already gotten in before you could take a photo, so it MUST be good!

I stretched some teriyaki steak into three dinners last week by eating less steak and more salad.  Surpisingly it was OK.  I gently reheated the steak and recarmelized the sauce on the second and third days and was able to get nice, hot, gooey teri steak which was still pink in the middle.  This is teri steak dinner #3:

https://flic.kr/p/Sa5jbA] [/url]Teriyaki Steak - Part Deux by N.T. Izumi, on Flickr

I make my own teriyaki sauce because it is so easy (the recipie I use was taken from a cookbook meant for children, college kids, and senior citizens with limited cullinary skills).

 

“Ya ya ya, unicorn papoi!”

  • Member since
    May 2013
  • From: From the Mit, but live in Mason, O high ho
Posted by hogfanfs on Monday, January 21, 2019 6:05 PM

I almost forgot about the best part:

Dessert!!

 

Brownies and Cheese Cake from my wife and Mother-n-law!

 

Real G, that teriyaki steak does look really good, even if it's the third day!

 Bruce

 

 On the bench:  1/48 Eduard MiG-21MF

                        1/35 Takom Merkava Mk.I

 

  • Member since
    May 2013
  • From: Indiana, USA
Posted by Greg on Monday, January 21, 2019 7:21 PM

hogfanfs
Brownies and Cheese Cake from my wife and Mother-n-law!

Now you're talkin'!

(Oh, I forgot, today I was going to start eating sensibly)

Waffle House for brunch was probably a bad start, no?

  • Member since
    April 2015
Posted by Mopar Madness on Monday, January 21, 2019 8:24 PM

No sir, Waffle House is never a bad idea! Wink   

Chad

God, Family, Models...

At the plate: 1/48 Airfix Bf109 & 1/35 Tamiya Famo

On deck: Who knows!

  • Member since
    September 2012
Posted by GMorrison on Monday, January 21, 2019 10:17 PM

Up here in the B we need a piece of fried chicken with that brake pad.

Cooking Gumbo tonight. Was going to show all of the mis en place but it's not Rachel's show all.

This one is Chef Paul, but my own version. So here's my book on gumbo, and I am not from NOLA so take it for what it's worth.

Most good Nola cooking, whether cajun or creole, has three main parts.

Ingredients.

Thickener and vegetables.

Starch to serve it on.

Ingredients are the proteins, whether sea food or land animal, amphibian or bird. Orthodoxy in both gumbo and other stews like paella state that they can't be mixed, but I don't agree as long as the cook doesn't go over the top. Tonight's gumbo won't have seafood, although I live in one of the seafood capitals of the US.

Holiday, big storms; boats didn't go out.

I'm going with chicken and smoked sausage.

Thickener falls into either a roux, which as you know is a flour/ fat glue; okra; or file which is ground sassafras leaves. I have never liked file that much.

I really like roux but I also like okra, so I go with both. It's a little tricky, but if you keep the roux on the side until you finish the gumbo, then add it by the spoon; it can be the thing.

Rice.

So it's on simmer, your cook will return in 30.

 

 Modeling is an excuse to buy books.

 

  • Member since
    July 2008
Posted by Est.1961 on Tuesday, January 22, 2019 4:55 AM

Real G

I still enjoy mom’s cooking though she is no longer here - what I make is based on what she used to make for me.  My most cherished are her beef stew and twice baked potatoes.  I only make the potatoes on Thanksgiving, so they are extra special.  Shucks, I should have photographed them - they came out nice last year.

 

A lovely post Real G touched a chord my mum passed away suddenly in May last year, have been making favourite dishes lamb stew being at the top and her caraway seed cake she always had whenever I popped in.

  • Member since
    September 2012
Posted by GMorrison on Tuesday, January 22, 2019 9:19 AM

So 1961 we have Father Murphy coming for dinner in March. Tell me about the lamb stew.

 Modeling is an excuse to buy books.

 

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