Whatcha Cooking today?

[worth1]

Leftover Thursday for me.
Had a wee bit of leftover shrimp fettuccine Alfredo leftover and the rice concoction as well.
Lots of shrimp.
Just mixed it all up to heat on the stove on medium low.
Added more Alfredo sauce because I need to get rid of that too.
Plus a can of diced tomatoes with green chilies and habanero I had opened and drained but didn't use.
Whatever; it's going to be good because I'm starving.
This will be the end of the three pounds of shrimp I bought.

[karstopography]

NY Strips on the BGE. Scalloped potatoes. Oven asparagus. Sautéed mushrooms. My daughter is leaving for Alberta, Canada tomorrow morning for several weeks. I’ll miss her.

[Tormato]

Today was day two of my body recovering from the snow clearing beat down.

Spaghetti, butter, parmesan.

[karstopography]

My daughter lived on that for years.

[Sue_CT]

Another Breakfast Burrito. This time all healthy eating diets have been suspended for the near future. Double sausage (Pepperhead's recipe@), home fries with poblano and sweet italian peppers, scrambled eggs, lots of Jalapeno Cheddar Cheese, Salsa and Sour cream on homemade flour tortillas. Odd thing has been happening with this batch of tortillas. When I put them in the pan to heat them up and make them pliable again, they puff up all over again, lol. I feel like an over achiever, lol. Still not pretty, but boy did it taste good! Getting better at rolling them and not over filling them, though.

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[karstopography]

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Pulled one of my remaining three bulb fennels. HEB had wild caught medium gulf brown shrimp for 4.97/#. Medium shrimp is the perfect size for boiled shrimp. Cooks very quickly and evenly. My wife and I both agree we give the nod on flavor and texture to the gulf brown shrimp over the key west pink shrimp.

[Danny]

Early for St. Pat's, but the sale on corned beef points swayed me to make some tomorrow, along with the usual suspects with it.

[worth1]

Frito pie with homemade chili.
Topped with sour cream red onion and habanero chopped up in it.
Ranch dressing added too.

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[worth1]

Above Frito pie review and history.
I forgot to put fresh chopped tomatoes on it.
I was so hungry and wore out yesterday.
I drove my 80 miles to work after leaving house at 4:45 AM.
Pulled monster cable through a ceiling that we had to cut holes in to get the cable through every 23 feet.
Long story and I was ticked about it and have been for days.
Covered in sheetrock dust.
Plus had meetings while at work and trying to keep everyone busy.
Then drove 2 hours to Roundrock Texas down 35 to Pflugerville to pick up parts and then fight traffic for another hour and 45 minutes to get to Bastrop and go shopping.
I checked out at 4:24 PM and it took about 15 minutes to get home.
Total miles driving was around 230 before shopping.
So let's say I started meal somewhere around 5:15 PM.
The picture was taken at exactly 6:10 PM.
less than one hour after I started the chili and made the cream sauce for the topping.
exactly 14 and hours and 10 minutes after I got up.

So if you will, please forgive me if I forgot to put the darn tomatoes on the chili.
I'll try and do better next time.

[worth1]

I go back and read it and it sounds like a police report as to what I did on 3/3/2023.
I couldn't have possibly been the murder suspect.

[Tormato]

Another snowstorm beat down.

More spaghetti, butter, parmesan.

If this weather keeps up, I'll be running low on parmesan.

[worth1]

Undoubtedly one of the more adventurous concoctions I've dreamed up.
Been thinking about it for days and I have no idea how it's going to turn out, I used White Wing flour tortilla mix and rolled the stuff out paper thin.
So it's uncooked flour tortillas rolled out square and not round.
Not round means I get more coverage on the ends to help seal.
Thusly making it larger.
It's all in the maths.
Next comes the frying part because it's going to be a giant chimichanga.
But that's later.
I need to prepare the toppings whatever the devil that might be.

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[worth1]

Well here it is for what its worth.
I can only get half of it down.
Great idea but needs better filling.
Not saying it isn't good.
Too much flour product with the pasta and the tortilla combined.
Obviously.

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[Tormato]

Undoubtedly one of the more adventurous concoctions I've dreamed up.
Been thinking about it for days and I have no idea how it's going to turn out, I used White Wing flour tortilla mix and rolled the stuff out paper thin.
So it's uncooked flour tortillas rolled out square and not round.
Not round means I get more coverage on the ends to help seal.
Thusly making it larger.
It's all in the maths.
Next comes the frying part because it's going to be a giant chimichanga.
But that's later.
I need to prepare the toppings whatever the devil that might be.
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You should have let us know before you made it,

I've already done the "same food" stuffed into food, a few times. It almost always comes out wrong.

I've seen mac & cheese filled pastry type foods in the frozen food section of stores. Pass.

I've tried a turducken grilled cheese sandwich, that had corn bread/white bread stuffing included. Too much bread.

I can't remember the things that I've cooked, that had 2 variations of the same food combined into a meal. It almost always comes out wrong.

About the only thing that comes out OK is when stuffing peppers, chopping up the thinly sliced off tops, and putting that into the stuffing mix.

[rxkeith]

yesterday, i made turkey soup with wild rice.
this is how i make soup. put turkey backs, and necks in pot with water.
put the pot on simmer, and take the dog for about a 45 minute walk.
throw in some wild rice, and start chopping veggies. takes about another half
hour depending on the size of the pot. take out the turkey parts, and get the
meat off the bone. throw in veggies, seasonings, and let them cook. add some white
rice to the pot about 15 minutes before done. add the meat back to the pot, and start eating.
using uncooked rice makes for a thicker soup if you like it that way.

a local grocery sells turkey backs, necks, and giblets priced at 0.99 cents/lb
you can make a big pot of soup on the cheap at that price.

today, my wife made senate bean soup WITH OUT supervision. i had to work.
she knows how to cook, but usually leaves the soup making to me. problem is she
will be thinking about too many things, and lose track if she added something already
to the pot or not.


keith

[Rockporter]

Tonight was simple tomato soup and grilled cheese sandwiches. Hubby requested it, so hey I won't complain at such an easy meal.

I am trying to decide if I really want to make tea with the catnip I just cut back, or do I want to let it dry and see if I can find someone that wants it for their cats. Has anyone ever made tea with catnip before?

https://champagne-tastes.com/catnip-tea/

https://www.healthline.com/health/catnip-tea#uses

[Tormato]

yesterday, i made turkey soup with wild rice.
this is how i make soup. put turkey backs, and necks in pot with water.
put the pot on simmer, and take the dog for about a 45 minute walk.
throw in some wild rice, and start chopping veggies. takes about another half
hour depending on the size of the pot. take out the turkey parts, and get the
meat off the bone. throw in veggies, seasonings, and let them cook. add some white
rice to the pot about 15 minutes before done. add the meat back to the pot, and start eating.
using uncooked rice makes for a thicker soup if you like it that way.

a local grocery sells turkey backs, necks, and giblets priced at 0.99 cents/lb
you can make a big pot of soup on the cheap at that price.

today, my wife made senate bean soup WITH OUT supervision. i had to work.
she knows how to cook, but usually leaves the soup making to me. problem is she
will be thinking about too many things, and lose track if she added something already
to the pot or not.


keith

On an extremely cold day, I take a roasted turkey carcass, setting aside all removed meat, putting everything else into a very large stock pot with about 6-8 quarts of water, simmer for an hour or two, adding water if needed. I then strain all broth with a fine mesh strainer.

Only with the strained broth, do I then start to add all of the other ingredients for soup. I crack a lot of those thinner bones on the turkey carcass, so that it all will sit below the simmering water line. I don't want any splinters in the soup.

With true US Senate bean soup (yuck, in my opinion), there are too few ingredients to likely lose track of what already went in.

Perhaps I'll dig out my recipe for a variation on the soup.

[worth1]

@Tormato
You hit directly on the reason I've never ate at Chipotle or Freebirds.
I walked into both years ago and saw them spooning giant dollops of rice in a burrito.
Turned around and walked out.
What's the matter my companions asked.
I'm not paying 10 or more dollars for a flour tortilla stuffed with beans and rice.
I'll politely wait outside.
If I were the richest man on earth wouldn't pay for it.

[worth1]

To help alleviate myself of the stuffed burrito fiasco I'm making an old favorite.
This time is leftover lumpy buttery mashed potatoes.
I fried up some bacon ends and pieces and mixed them in too
Added two eggs some flour and a little baking powder.
Mashed potato version of kartoffelpuffers is on the menu.
Just prep cooking for later but the test one was out of this world.
It took me many tries and failures to perfect the fine art of making these critters.

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[karstopography]

I’ve never been into rice and bean stuffed with bits of meat or whatever burritos. There’s proportions are all wrong and there’s too much filler and I don’t like them all commingled. Put the rice in one place on the plate and the beans in another. Give me some warm tortillas and if I want to put a little rice or beans with some meat in the tortilla, I’ll do it my way.

Kind of like sandwich wraps. Pretty much can’t stand those either.