Thread: Whatch cooking today?

Julie Bove wrote:
>
> Sadly I will not be cooking much this week. We are trying to use up some
> turkey and hummus that is about to expire.

Hi Julie, I did buy a can of Campbells "Bean with Bacon" soup yesterday.
$1.79 for a 11.5 oz can. yikes! That's pretty steep to me but I bought one
anyway since you reminded me of it. I haven't had it in about 100 years but
I used to love that with a can of milk added, not water.

G.

On 23-Sep-2012, "Julie Bove" <[email protected]> wrote:

>
For our Sunday family gathering:
- beer-can roast chicken, simply seasoned with salt, pepper and, maybe, a
hint of garlic
- steamed green beans with size B redskin potatoes
- roasted radishes - without radish greens this time, they were kind of sad
looking
- collard greens, with diced tomatoes, onion and a splash of cider vinegar
- biscuits with butter and choice of applebutter, preserves, honey or
sorghum

* Exported from MasterCook *

Awesome Collard Greens

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb collard greens -- (or 1/2 collards 1/2 kale)
1 medium onion -- chopped
1 3/4 cups canned tomatoes -- 1 15 oz can, chopped
2 cloves garlic -- chopped (2 to 4)
1 1/2 cups water
1/2 cup cider vinegar
salt -- to taste
hot sauce -- to taste

Wash greens in a colander.

Chop into bite-sized pieces.

Throw all ingredients into a large pot and cover.

Bring to a boil, stirring occasionally, the reduce heat and simmer.

Greens are done when they have shrunk down and are cooked through, usually
about a half hour, but you can let it simmer much longer.

Serve with its liquid.

Source:
"Adapted from recipe on Recipezaar"
S(Internet Address):
"http://www.recipezaar.com/Awesome-Collard-Greens-69475"
Copyright:
"© 2008 Scripps Networks, Inc."
Start to Finish Time:
"0:40"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 47 Calories; trace Fat (6.9% calories
from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;
122mg Sodium. Exchanges: 2 Vegetable; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Beer Butt Chicken Recipe

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
4 pounds Chicken -- 4-5 pounds, whole
1/2 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/2 Can beer

Preheat the oven to 375 degrees; make sure that it is heated all the way,
don't throw the bird in to the cold oven. Check the temperature using an
oven thermometer. Open the can of beer, take a good swig, and enjoy the
cold refreshing drink.

If you take small drinks take another sip leaving just over half the liquid
in the can. Resist the temptation of finishing what is left, you need this
for the roasting. The beer will make the chicken exceptionally juicy and
moist.

Set chicken on can, inserting can into the cavity of the chicken. The
chicken should be standing on its legs supported by the beer can inserted in
the cavity, hence the name of beer butt chicken. Lightly oil, using enough
to make the entire surface of the meat glisten, but not so much that you
leave a puddle.

Season the chicken well. Kosher salt and freshly ground peppers are all the
seasonings you need. Most people go too easy on them, I say don't be shy.
See below for other seasoning variations.

Place baking sheet with beer and chicken in the pre-heated oven. Word of
advice: two sets of hands here are better than one! The chicken is done when
the internal temperature reaches 180 degrees. For a 4~5lbs bird, you are
looking at any where from an hour to an hour and half, at the most. But
don't let the time decide the fate of your dinner guests; stick an instant
read thermometer to make sure that you don't undercook, or even worse
overcook.

Once the chicken is done, let the bird rest for 10~15 minuets so that your
guest have time to view and wow over it Okay, so this is to allow the
juices to settle back into the meat, but there's nothing wrong with
impressing. Remove the chicken from the beer can using oven mitts and
spring-loaded tongs. Be very careful, the can is still very hot. Again, two
sets of hands are best.

Description:
"The end result, is roasted chicken without the usual hassle. Brown and
crusty all over, juicy and flavorful inside; and some argue, superior to
the standard oven roasted bird."
Source:
"WasabiBratwurst is a food blog full of simple & easy recipes"
S(Internet Address):
"http://www.wasabibratwurst.com/beer-butt-chicken-recipe/"
Copyright:
"© 2008 WasabiBratwurst"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 523 Calories; 39g Fat (68.8% calories
from fat); 38g Protein; 2g Carbohydrate; trace Dietary Fiber; 199mg
Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 4
1/2 Fat.

Serving Ideas : Variation: Beer Can Chicken
Try adding the spice/herb listed below to your classic salt and pepper
seasoning.
1/4 cup of minced rosemary and crushed and minced garlic
1/4 teaspoon each of cayenne pepper, paprika, garlic powder, onion powder,
dried oregano
Ground coriander, cumin, and cayenne pepper equal portions


Nutr. Assoc. : 0 0 0 0 0


* Exported from MasterCook *

Roasted Radishes with Radish Greens

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bunches small radishes -- with greens attached
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice

Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

In a large ovenproof skillet, heat the oil until shimmering. Add the
radishes, season with salt and pepper and cook over high heat, stirring
occasionally, until lightly browned in spots, about 2 minutes. Transfer the
skillet to the oven and roast the radishes for 15 minutes, until
crisp-tender.

Return the skillet to the burner and stir in the butter to coat the
radishes. Add the radish greens and cook over moderate heat until they are
wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the
radishes right away.

Source:
"Food & Wine (March 2009)"
S(Internet Address):
"http://thebittenword.typepad.com/thebittenword/2009/05/roasted-radishes-with-radish-greens.html"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 75 Calories; 8g Fat (97.2% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0


--

Change Cujo to Juno in email address.


If you have dietary issues that make nutrition information very important
to you, please calculate your own; the nutrition information supplied with
this recipe is approximate and should NOT be used by those for whom the
information is critical.

On Sun, 23 Sep 2012 09:41:52 -0400, Gary <[email protected]> wrote:

>Julie Bove wrote:
>>
>> Sadly I will not be cooking much this week. We are trying to use up some
>> turkey and hummus that is about to expire.
>
>Hi Julie, I did buy a can of Campbells "Bean with Bacon" soup yesterday.
>$1.79 for a 11.5 oz can. yikes! That's pretty steep to me but I bought one
>anyway since you reminded me of it.

Campbell's soup is garbage.

With a can of beans ('bout a buck), a smidge of seasoning, and two
slices of bacon you can make a quart of soup for under $1.79... and
you'll know who's in it. If you feel ambitious you can buy a #10 can
of beans, a couple three smoked ham hocks, and some veggies and make a
huge pot of soup, enough to freeze portions for later. With the low
price of large cans of beans it hardly pays to cook dried beans. Next
you shop keep your eyes out for canned beans on sale and stock up...
canned beans are about the handiest foods to keep in your larder.

On 23/09/2012 10:38 AM, l, not -l wrote:
>
> On 23-Sep-2012, "Julie Bove" <[email protected]> wrote:
>
>>
> For our Sunday family gathering:
> - beer-can roast chicken, simply seasoned with salt, pepper and, maybe, a
> hint of garlic
> - steamed green beans with size B redskin potatoes
> - roasted radishes - without radish greens this time, they were kind of sad
> looking
> - collard greens, with diced tomatoes, onion and a splash of cider vinegar
> - biscuits with butter and choice of applebutter, preserves, honey or
> sorghum
>
I am doing lamb shanks tonight. I always keep an eye out for them and
pick them up when the price is right. I got two packages ( 3 per pack),
one for tonight and one for another time.


But now I am thinking.... our son is coming down this week and we were
planning on taking him to one of our favourite restaurants. That place
sells wonderful lamb shanks and at a decent price. Given the cots of
shanks most of the time, the extra ingredients and the time it takes to
prepare them, we are just as well off to got here for them. I have been
to this place several times and the shanks were so good that I go them
every time. Maybe this will force me to try something different.

"Julie Bove" <[email protected]> wrote in message
news:k3mm0b$thf$[email protected]..
> Sadly I will not be cooking much this week. We are trying to use up some
> turkey and hummus that is about to expire. So it will be that and some
> tamales that I have in the freezer. I will be making some kidney beans
> from dried. I got some online that appear to be the darker ones which I
> have been unable to find in the stores.
>
> Looks like it will be awhile before I get to use those new pans that I
> bought.

I always have beanless chili with lots of cheese and Evergood hot dogs
sliced up in it on Football Sundays, though right now I'm more interested in
baseball.

Cheri

On 9/23/2012 10:36 AM, Brooklyn1 wrote:
> Campbell's soup is garbage.
>
> With a can of beans ('bout a buck), a smidge of seasoning, and two
> slices of bacon you can make a quart of soup for under $1.79... and
> you'll know who's in it. If you feel ambitious you can buy a #10 can
> of beans, a couple three smoked ham hocks, and some veggies and make a
> huge pot of soup, enough to freeze portions for later. With the low
> price of large cans of beans it hardly pays to cook dried beans. Next
> you shop keep your eyes out for canned beans on sale and stock up...
> canned beans are about the handiest foods to keep in your larder.


Sheldon, if you ever tasted Becca's pinto beans you would change your
mind. She starts with 2 pounds of dry beans and adds whatever meat we
can find... ham hocks, ham bones, bacon, etc. plus whatever other
ingredients and seasoning she uses. It makes a huge pot of beans and we
portion and freeze most of the batch. Nice to have on hand for a quick
meal or side dish.

I have nothing against canned beans... but Becca's cooked from scratch
are infinitely better.

George L

Julie Bove wrote:
>
> Sadly I will not be cooking much this week. We are trying to use up some
> turkey and hummus that is about to expire. So it will be that and some
> tamales that I have in the freezer. I will be making some kidney beans from
> dried. I got some online that appear to be the darker ones which I have
> been unable to find in the stores.

What a heapin' helpin' of dreary and depressin'.
You may as well give up now, life won't get any
better for you than this. If you're lucky, it
will rain this week.

I, on the other hand, have another whole week of
great food to look forward to. I rarely plan as
much as a day ahead. I visit the wonderful markets
so close to me -- a large Asian supermarket, two
Trader Joe's, a small produce market, and a Whole
Foods, and then decide what to eat based on what
looks good that day. I may be thinking about
one thing, but if another looks good I change my
plans and get that. I live in a Golden Age of
Plenty! Emporers and pharoahs didn't have the
wealth of food choices I have.

Life is too short to spend any of it eating a
frozen tamale.

On Sun, 23 Sep 2012 12:46:12 -0500, George Leppla
<[email protected]> wrote:

>On 9/23/2012 10:36 AM, Brooklyn1 wrote:
>> Campbell's soup is garbage.
>>
>> With a can of beans ('bout a buck), a smidge of seasoning, and two
>> slices of bacon you can make a quart of soup for under $1.79... and
>> you'll know who's in it. If you feel ambitious you can buy a #10 can
>> of beans, a couple three smoked ham hocks, and some veggies and make a
>> huge pot of soup, enough to freeze portions for later. With the low
>> price of large cans of beans it hardly pays to cook dried beans. Next
>> you shop keep your eyes out for canned beans on sale and stock up...
>> canned beans are about the handiest foods to keep in your larder.
>
>
>Sheldon, if you ever tasted Becca's pinto beans you would change your
>mind. She starts with 2 pounds of dry beans and adds whatever meat we
>can find... ham hocks, ham bones, bacon, etc. plus whatever other
>ingredients and seasoning she uses. It makes a huge pot of beans and we
>portion and freeze most of the batch. Nice to have on hand for a quick
>meal or side dish.
>
>I have nothing against canned beans... but Becca's cooked from scratch
>are infinitely better.

Canned are plain cooked beans. The same ingredients one adds to dried
can be added to canned, same difference except recipes using canned
are prepared much faster and bean doneness is more consistant. I've
done bean dishes both ways, many times, there's no differece
whatsoever except what one anticipates in their mind... if you didn't
see the cans you'd never know. Years ago dried beans cost a lot less
than canned but not anymore, nowadays canned cost less, I buy canned
black beans by the case, they cost less than dried and I don't have to
cook them for hours. And with canned beans I never have to plan
ahead, they're always ready to go... If I decide to make rice and
beans it's ready to eat in under 30 minutes. I still occasionally use
dried beans but only for a huge amount of bean soup that will cook for
many hours anyway, but I never ever prepare dried beans in advance.
For most dishes canned work much better, espcecially if I want to do a
marinated bean salad with assorted beans... cooking an assortment of
dried beans together never works, by the time all are cooked most will
be mush. The only real advantage to dried beans is if one has l
imited storage space, like aboard ship.

Gary wrote:
> Julie Bove wrote:
>>
>> Sadly I will not be cooking much this week. We are trying to use up
>> some turkey and hummus that is about to expire.
>
> Hi Julie, I did buy a can of Campbells "Bean with Bacon" soup
> yesterday. $1.79 for a 11.5 oz can. yikes! That's pretty steep to
> me but I bought one anyway since you reminded me of it. I haven't
> had it in about 100 years but I used to love that with a can of milk
> added, not water.

Yeah, the price has gone WAY up! I got some somewhere for 99 cents a can.
Maybe the military commissary? Can't remember.

l, not -l wrote:
> On 23-Sep-2012, "Julie Bove" <[email protected]> wrote:
>
>>
> For our Sunday family gathering:
> - beer-can roast chicken, simply seasoned with salt, pepper and,
> maybe, a
> hint of garlic
> - steamed green beans with size B redskin potatoes
> - roasted radishes - without radish greens this time, they were kind
> of sad
> looking
> - collard greens, with diced tomatoes, onion and a splash of cider
> vinegar
> - biscuits with butter and choice of applebutter, preserves, honey or
> sorghum
>
> * Exported from MasterCook *
>
> Awesome Collard Greens
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:10
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb collard greens -- (or 1/2 collards 1/2 kale)
> 1 medium onion -- chopped
> 1 3/4 cups canned tomatoes -- 1 15 oz can, chopped
> 2 cloves garlic -- chopped (2 to 4)
> 1 1/2 cups water
> 1/2 cup cider vinegar
> salt -- to taste
> hot sauce -- to taste
>
> Wash greens in a colander.
>
> Chop into bite-sized pieces.
>
> Throw all ingredients into a large pot and cover.
>
> Bring to a boil, stirring occasionally, the reduce heat and simmer.
>
> Greens are done when they have shrunk down and are cooked through,
> usually
> about a half hour, but you can let it simmer much longer.
>
> Serve with its liquid.
>
> Source:
> "Adapted from recipe on Recipezaar"
> S(Internet Address):
> "http://www.recipezaar.com/Awesome-Collard-Greens-69475"
> Copyright:
> "© 2008 Scripps Networks, Inc."
> Start to Finish Time:
> "0:40"
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 47 Calories; trace Fat (6.9%
> calories
> from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg
> Cholesterol; 122mg Sodium. Exchanges: 2 Vegetable; 0 Other
> Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Beer Butt Chicken Recipe
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tablespoons extra virgin olive oil
> 4 pounds Chicken -- 4-5 pounds, whole
> 1/2 teaspoon kosher salt
> 1 teaspoon fresh ground pepper
> 1/2 Can beer
>
> Preheat the oven to 375 degrees; make sure that it is heated all the
> way,
> don't throw the bird in to the cold oven. Check the temperature using
> an
> oven thermometer. Open the can of beer, take a good swig, and enjoy
> the
> cold refreshing drink.
>
> If you take small drinks take another sip leaving just over half the
> liquid
> in the can. Resist the temptation of finishing what is left, you need
> this
> for the roasting. The beer will make the chicken exceptionally juicy
> and
> moist.
>
> Set chicken on can, inserting can into the cavity of the chicken. The
> chicken should be standing on its legs supported by the beer can
> inserted in
> the cavity, hence the name of beer butt chicken. Lightly oil, using
> enough
> to make the entire surface of the meat glisten, but not so much that
> you
> leave a puddle.
>
> Season the chicken well. Kosher salt and freshly ground peppers are
> all the
> seasonings you need. Most people go too easy on them, I say don't be
> shy.
> See below for other seasoning variations.
>
> Place baking sheet with beer and chicken in the pre-heated oven. Word
> of
> advice: two sets of hands here are better than one! The chicken is
> done when
> the internal temperature reaches 180 degrees. For a 4~5lbs bird, you
> are
> looking at any where from an hour to an hour and half, at the most.
> But
> don't let the time decide the fate of your dinner guests; stick an
> instant
> read thermometer to make sure that you don't undercook, or even worse
> overcook.
>
> Once the chicken is done, let the bird rest for 10~15 minuets so that
> your
> guest have time to view and wow over it Okay, so this is to allow
> the
> juices to settle back into the meat, but there's nothing wrong with
> impressing. Remove the chicken from the beer can using oven mitts and
> spring-loaded tongs. Be very careful, the can is still very hot.
> Again, two
> sets of hands are best.
>
> Description:
> "The end result, is roasted chicken without the usual hassle. Brown
> and crusty all over, juicy and flavorful inside; and some argue,
> superior to the standard oven roasted bird."
> Source:
> "WasabiBratwurst is a food blog full of simple & easy recipes"
> S(Internet Address):
> "http://www.wasabibratwurst.com/beer-butt-chicken-recipe/"
> Copyright:
> "© 2008 WasabiBratwurst"
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 523 Calories; 39g Fat (68.8%
> calories
> from fat); 38g Protein; 2g Carbohydrate; trace Dietary Fiber; 199mg
> Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean
> Meat; 4 1/2 Fat.
>
> Serving Ideas : Variation: Beer Can Chicken
> Try adding the spice/herb listed below to your classic salt and
> pepper
> seasoning.
> 1/4 cup of minced rosemary and crushed and minced garlic
> 1/4 teaspoon each of cayenne pepper, paprika, garlic powder, onion
> powder,
> dried oregano
> Ground coriander, cumin, and cayenne pepper equal portions
>
>
> Nutr. Assoc. : 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Roasted Radishes with Radish Greens
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 bunches small radishes -- with greens attached
> 2 tablespoons extra-virgin olive oil
> Salt and freshly ground pepper
> 2 tablespoons unsalted butter
> 2 tablespoons fresh lemon juice
>
> Preheat the oven to 500°. Trim the radishes and wash the greens; pat
> dry.
>
> In a large ovenproof skillet, heat the oil until shimmering. Add the
> radishes, season with salt and pepper and cook over high heat,
> stirring
> occasionally, until lightly browned in spots, about 2 minutes.
> Transfer the
> skillet to the oven and roast the radishes for 15 minutes, until
> crisp-tender.
>
> Return the skillet to the burner and stir in the butter to coat the
> radishes. Add the radish greens and cook over moderate heat until
> they are
> wilted, about 2 minutes. Add the lemon juice and season with salt.
> Serve the
> radishes right away.
>
> Source:
> "Food & Wine (March 2009)"
> S(Internet Address):
>
> "http://thebittenword.typepad.com/thebittenword/2009/05/roasted-radishes-with-radish-greens.html"
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 75 Calories; 8g Fat (97.2%
> calories
> from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber;
> 10mg
> Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 1/2 Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0

Interesting! Never tried roasted radishes before.

Cheri wrote:
> "Julie Bove" <[email protected]> wrote in message
> news:k3mm0b$thf$[email protected]..
>> Sadly I will not be cooking much this week. We are trying to use up
>> some turkey and hummus that is about to expire. So it will be that
>> and some tamales that I have in the freezer. I will be making some
>> kidney beans from dried. I got some online that appear to be the
>> darker ones which I have been unable to find in the stores.
>>
>> Looks like it will be awhile before I get to use those new pans that
>> I bought.
>
> I always have beanless chili with lots of cheese and Evergood hot dogs
> sliced up in it on Football Sundays, though right now I'm more
> interested in baseball.

Never heard of Evergood!

On 23-Sep-2012, "Julie Bove" <[email protected]> wrote:

> Interesting! Never tried roasted radishes before.
Delish - especially for folks who don't normally like radishes - they are
quite different.
--

Change Cujo to Juno in email address.

"Julie Bove" <[email protected]> wrote in message
news:k3ntr1$ihh$[email protected]..
> Cheri wrote:
>> "Julie Bove" <[email protected]> wrote in message
>> news:k3mm0b$thf$[email protected]..
>>> Sadly I will not be cooking much this week. We are trying to use up
>>> some turkey and hummus that is about to expire. So it will be that
>>> and some tamales that I have in the freezer. I will be making some
>>> kidney beans from dried. I got some online that appear to be the
>>> darker ones which I have been unable to find in the stores.
>>>
>>> Looks like it will be awhile before I get to use those new pans that
>>> I bought.
>>
>> I always have beanless chili with lots of cheese and Evergood hot dogs
>> sliced up in it on Football Sundays, though right now I'm more
>> interested in baseball.
>
> Never heard of Evergood!

I believe they're made in San Francisco. They're really good as are
Casper's.

Cheri

Cheri wrote:
> "Julie Bove" <[email protected]> wrote in message
> news:k3ntr1$ihh$[email protected]..
>> Cheri wrote:
>>> "Julie Bove" <[email protected]> wrote in message
>>> news:k3mm0b$thf$[email protected]..
>>>> Sadly I will not be cooking much this week. We are trying to use
>>>> up some turkey and hummus that is about to expire. So it will be
>>>> that and some tamales that I have in the freezer. I will be
>>>> making some kidney beans from dried. I got some online that
>>>> appear to be the darker ones which I have been unable to find in
>>>> the stores. Looks like it will be awhile before I get to use those new
>>>> pans
>>>> that I bought.
>>>
>>> I always have beanless chili with lots of cheese and Evergood hot
>>> dogs sliced up in it on Football Sundays, though right now I'm more
>>> interested in baseball.
>>
>> Never heard of Evergood!
>
> I believe they're made in San Francisco. They're really good as are
> Casper's.

Haven't heard of those either!

Julie Bove wrote:
> Sadly I will not be cooking much this week. We are trying to use up some
> turkey and hummus that is about to expire. So it will be that and some
> tamales that I have in the freezer. I will be making some kidney beans from
> dried. I got some online that appear to be the darker ones which I have
> been unable to find in the stores.
>
> Looks like it will be awhile before I get to use those new pans that I
> bought.


ZITI!!!!!

On 9/22/2012 11:50 PM, Julie Bove wrote:
> Sadly I will not be cooking much this week. We are trying to use up some
> turkey and hummus that is about to expire. So it will be that and some
> tamales that I have in the freezer. I will be making some kidney beans from
> dried. I got some online that appear to be the darker ones which I have
> been unable to find in the stores.
>
> Looks like it will be awhile before I get to use those new pans that I
> bought.
>
>

Some kind of hamburger thing today with mashed potatoes and gravy.

Tomorrow morning I'm going to get a pork butt and sprinkle it liberally
with Hawaiian salt, pepper, and maybe liquid smoke. I will wrap the butt
in a pound of taro leaves, stick that in a pan, covered, then put into
the oven. The oven will then be set to 200 degrees and then I'm going to
work. When I come home, it will be done. If I spend more than 5 minutes
on this, I'm not doing it right.

On Sun, 23 Sep 2012 02:50:16 -0700, Julie Bove wrote:

> Sadly I will not be cooking much this week. We are trying to use up some
> turkey and hummus that is about to expire.

Sounds like a really boring week. If you have a weeks worth of
anything, then the freezer is your friend.

For me, today was chicken and fermented fish fried rice (a Cantonese
specialty), an Italian hoagie, and some seafood ceviche cocktail here
in a minute.

-sw

"tert in seattle" <[email protected]> wrote in message
news:[email protected]..
> Julie Bove wrote:
>> Sadly I will not be cooking much this week. We are trying to use up some
>> turkey and hummus that is about to expire. So it will be that and some
>> tamales that I have in the freezer. I will be making some kidney beans
>> from
>> dried. I got some online that appear to be the darker ones which I have
>> been unable to find in the stores.
>>
>> Looks like it will be awhile before I get to use those new pans that I
>> bought.
>
>
> ZITI!!!!!

Oh yum! I haven't had that for a while.

"dsi1" <[email protected]> wrote in message
news:k3oc1l$rv$[email protected]..
> On 9/22/2012 11:50 PM, Julie Bove wrote:
>> Sadly I will not be cooking much this week. We are trying to use up some
>> turkey and hummus that is about to expire. So it will be that and some
>> tamales that I have in the freezer. I will be making some kidney beans
>> from
>> dried. I got some online that appear to be the darker ones which I have
>> been unable to find in the stores.
>>
>> Looks like it will be awhile before I get to use those new pans that I
>> bought.
>>
>>
>
> Some kind of hamburger thing today with mashed potatoes and gravy.
>
> Tomorrow morning I'm going to get a pork butt and sprinkle it liberally
> with Hawaiian salt, pepper, and maybe liquid smoke. I will wrap the butt
> in a pound of taro leaves, stick that in a pan, covered, then put into the
> oven. The oven will then be set to 200 degrees and then I'm going to work.
> When I come home, it will be done. If I spend more than 5 minutes on this,
> I'm not doing it right.

Sounds good!