Foodie thread

[pepper2.0]

Epic! Do you make hollandaise sauce for your Yorkshire pudding or prefer it with butter?

Dumb question, I'm guessing if you are using the juices you're making a gravy or roux sauce

 

[Esther Knapicius]

Epic! Do you make hollandaise sauce for your Yorkshire pudding or prefer it with butter?

prefer it dipping in good beef gravy or wipping the plate with it. Eric---you must have been typing same time I typed this.

 

[pepper2.0]

Any sweet potato connoisseurs? I picked up some sweet potatoes from 2 difference places. They all look the same.. long fat and orange. But slicing into them is very different. The ones from one market are hard like cutting into turnips. The others are just slightly harder/crisp than a regular large russet potato. Are they different kinds, or is it more to do with how early they are picked? I cut them into wedges to make in the air fryer.. I don't think there is much difference once they are cooked. But the softer ones are way easier to work with.

 

[Oliver Buckle]

My wheat flour is from a local farm that grows it organically. Mine is just flour, yeast, pink salt , good olive oil and a tablespoon of sugar. 5 ingredients.

Mine comes to six because I included the water. We nearly always make stone ground wholemeal, and I do use oil sometimes, but usually unsalted butter.

 

[Ruderunner]

Pepper, your soft ones are probably just older.

Was a busy day yesterday. Went and picked up 10 pounds of fresh kielbasa and 10 pounds ground beef, mixed with rice. Then rolled stuffed cabbage, 12 dozen regular cabbage and 4 dozen or so wrapped in sour kraut leaves.

Tried a small batch of each last night. I should have rinsed the kraut 1st, very salty by itself but OK if you got a bite of filling as well. Decided to roast the whole batch and added water to let the salt dissipate into the meat.

The traditional cabbages got individually frozen and bagged yesterday. Now that the kraut ones have cooled, we'll freeze them today.

Oh, and made 2 pans of lasagna, white veggie and red with sausage.

Speaking of mopping up drippings, anyone ever try spec?

 

[Esther Knapicius]

Spec?? Are you spelling that right? I know Speck. @Ruderunner

 

[pepper2.0]

Any retired military members? I found a new item for my bucket list I'd like to try, apparently it's almost unheard of now. The USA military refered to it as SOS (s*** on a shingle) but Canada and UK refered to us as chipped beef in cream sauce. An online buddy was telling me about it because I was mentioning the salmon pâté sandwich I made for supper and how no one knows what that is.

 

[pepper2.0]

Sockeye salmon sandwiches.. one of my favorite comfort meals. A little mayo, spring onion, salt and lots of pepper on bread, not toasted. I've been in the woods since sunrise and this is my energy bars before bed lol.

 

[Ruderunner]

Spec?? Are you spelling that right? I know Speck. @Ruderunner

I've seen various spellings but, basically a chunk of bacon over a campfire. Hold it in the fire to render the drippings onto bread with diced peppers, onions and tomatoes on it. Pass it around. Eventually the bacon is cooked and everyone shares the bacon.

SOS is something that has various definitions. I associate it with ground beef and gravy over toast, looks more like the 1st S. Creamed chipped beef on toast is good too but usually made with dried beef and a white sauce. I sprinkle a little chopped dill on mine.

 

[Esther Knapicius]

I've seen various spellings but, basically a chunk of bacon over a campfire. Hold it in the fire to render the drippings onto bread with diced peppers, onions and tomatoes on it. Pass it around. Eventually the bacon is cooked and everyone shares the bacon.

SOS is something that has various definitions. I associate it with ground beef and gravy over toast, looks more like the 1st S. Creamed chipped beef on toast is good too but usually made with dried beef and a white sauce. I sprinkle a little chopped dill on mine.

The speck I use is sliced very thin. In fact last week made dinner using it. Sauted mushrooms with some garlic scape, toss in sliced up sprck and some frozen peas, heavy cream, pasta water and pasta. Of course salt and pepper. And begin it all with olive oil and some butter. I used spinach pasta for this one.

 

[Ruderunner]

Growing up, spec wasn't just the meal. It was an event.

 

[pepper2.0]

It's a rainy cold lazy day today, been in the bush all week and this morning so it's a break day. I don't have much of a sweet tooth but this time of year I get sugar cravings lol. I made a chocolate lazy daisy cake today.. usually I make a spice cake for that topping but I didn't feel like it. I haven't tried it yet, I'm going to make a lazy supper first..baked potatoes with butter and a can of mushroom soup and corn niblets poured over it and some old fort cheddar. No meat added but should still be good. Maybe I'll take a pic or two once it's on the plate.

Funny enough, I have allergies to fungus but it's worth it once in a while even if it's from a can and not fresh harvested from picking in the woods.

 

[Esther Knapicius]

Just got home from our trip. Opened a can of soup. Peanut butter and jelly sandwiches. That's it. Food shopping tomorrow. Tired . To bed early.

 

[pepper2.0]

Just got home from our trip. Opened a can of soup. Peanut butter and jelly sandwiches. That's it. Food shopping tomorrow. Tired . To bed early.

Soup and PB&J.. that is a perfect go-to when tired and hungry. Just curious, what kind of jam? Raspberry is my usual go-to.

PB&J also reminds me of school when I was a kid, that was the usual lunch I had.. by choice. Can't pass it onto my son though, sending peanut butter to school in his lunch is like sending anthrax lol.. they go full blown global Defcon 5 when there is a trace of peanut butter in lunches now lol.

 

[Ruderunner]

We went through the same thing when my son was in elementary school. Seems one teacher had a baby at home with nut allergy so nobody was allowed to bring nuts to school.

That was revolted against pretty quickly.