|
|
Post by rick on Jan 30, 2011 8:21:37 GMT -5
I just thought Id throw that out there  |
|
|
|
Post by rick on Jan 30, 2011 8:25:18 GMT -5
What would you like? I can serve it right up to ya! Well how about some bacon and egss, ( over easy) Hash browns and toaste. And a tall glass of milk I already have my coffee |
|
josie
Established Member
Joined: Dec 17, 2010 23:02:28 GMT -5
Posts: 440
|
Post by josie on Jan 30, 2011 8:31:16 GMT -5
Good morning Rick, SS |
|
|
|
Post by rick on Jan 30, 2011 8:32:39 GMT -5
Good morning Rick, SS Morning Joise |
|
|
|
Post by rick on Jan 30, 2011 8:33:17 GMT -5
Good morning! Btw, we call them "dippy eggs" around here, not over easy. LOL what ever you call them, get to cracken |
|
|
|
Post by rick on Jan 30, 2011 8:34:03 GMT -5
Sorry Rick, I'm all out of poptarts. Thats ok, I got someboby to cook for me |
|
|
|
Post by rick on Jan 30, 2011 8:37:16 GMT -5
I am barefoot and pregnant and in the kitchen right now! sizzle, sizzle Well, skip the breggars part. LOL so you are a good woman That ought to start some shit lol |
|
|
|
Post by rick on Jan 30, 2011 8:47:08 GMT -5
Now the eggs are over cooked  |
|
|
|
Post by rick on Jan 30, 2011 8:52:42 GMT -5
Yup. Sorry, expired eggs! As done as they are, might just as well have fried Chicken now |
|
|
|
Post by rick on Jan 30, 2011 8:56:08 GMT -5
|
|
Malarky
Junior Associate
Truth and snark are equal opportunity here.
Joined: Dec 18, 2010 21:00:51 GMT -5
Posts: 5,313
|
Post by Malarky on Jan 30, 2011 9:17:20 GMT -5
Rick,
I'm cooking up a big batch of steel cut oats with cinnamon and brown sugar. Want some?
There's OJ in the fridge, a fresh pot of coffee and the fruit bowl is on the counter to the left of the sink.
|
|
|
|
Post by rick on Jan 30, 2011 9:23:34 GMT -5
Never heard of steel cut oats. But sure, I will try anything once
|
|
Malarky
Junior Associate
Truth and snark are equal opportunity here.
Joined: Dec 18, 2010 21:00:51 GMT -5
Posts: 5,313
|
Post by Malarky on Jan 30, 2011 9:40:19 GMT -5
Steel cut have more fiber. I think they're roasted so they have a bit of a nutty flavor. They have a bit of texture, rather than being mushy. They take a lot longer to cook, hence the big batch. I only cook them once a week and just nuke a portion most mornings.
Did I mention that breakfast is self serve here? Don't be sitting there waiting for me to bring it to you. Get off your lazy butt and come and get it. ;D
|
|
|
|
Post by rick on Jan 30, 2011 9:53:14 GMT -5
Steel cut have more fiber. I think they're roasted so they have a bit of a nutty flavor. They have a bit of texture, rather than being mushy. They take a lot longer to cook, hence the big batch. I only cook them once a week and just nuke a portion most mornings. Did I mention that breakfast is self serve here? Don't be sitting there waiting for me to bring it to you. Get off your lazy butt and come and get it. ;D Im already done eating, what are you waiting for lol |
|
DebMD (banned)
Junior Associate
"Banned," they say. "Don't worry," they say. But beneath their words lurks a dark, terrible secret.
Joined: Dec 24, 2010 20:29:00 GMT -5
Posts: 6,614
|
Post by DebMD (banned) on Jan 30, 2011 11:00:11 GMT -5
Im already done eating, what are you waiting for lolAre you sure?  
|
|
TD2K
Senior Associate
Once you kill a cow, you gotta make a burger
Joined: Dec 19, 2010 1:19:25 GMT -5
Posts: 10,931
|
Post by TD2K on Jan 30, 2011 14:07:07 GMT -5
I made tart cherry tarts last night, they turned out pretty good.
|
|
TD2K
Senior Associate
Once you kill a cow, you gotta make a burger
Joined: Dec 19, 2010 1:19:25 GMT -5
Posts: 10,931
|
Post by TD2K on Jan 30, 2011 14:10:02 GMT -5
Steel cut have more fiber.
Steel-cut oats are whole grain groats (the inner portion of the oat kernel) which have been cut into only two or three pieces by steel rather than being rolled. They are golden in color and resemble small rice pieces.[1]
I can't see how that this type of processing affects the amount of fiber. That said, I like the old fashioned or slow cooking oats over the instant, more texture. I just cook them, my parents on the other hand like their oats cooked for ages till it's the consistency of Elmer's white glue, ugh.
|
|
Malarky
Junior Associate
Truth and snark are equal opportunity here.
Joined: Dec 18, 2010 21:00:51 GMT -5
Posts: 5,313
|
Post by Malarky on Jan 30, 2011 16:03:36 GMT -5
I thought they had more fiber.  On a related note, my two kids, who have never in their lives shown the merest inclination to eat oatmeal, have eaten most of what I made to last me ten days.  |
|
|
|
Post by rick on Jan 30, 2011 16:09:36 GMT -5
Well its almost dinner time and Im going to whip up some pork steak, smashed taters and green beans tonight
|
|
TD2K
Senior Associate
Once you kill a cow, you gotta make a burger
Joined: Dec 19, 2010 1:19:25 GMT -5
Posts: 10,931
|
Post by TD2K on Jan 30, 2011 16:13:09 GMT -5
I'm going to pick up some pork chops, brine them and then barbeque them. Aspargus off the grill and I'll think what else to make.
|
|
Mad Dawg Wiccan
Administrator
Rest in Peace 
Only Bites Whiners
Joined: Jan 12, 2011 20:40:24 GMT -5
Posts: 9,693
|
Post by Mad Dawg Wiccan on Jan 30, 2011 16:15:14 GMT -5
What do you brine them in? I prefer a soy sauce/red wine/garlic marinade.
|
|
The J
Senior Member
Joined: Dec 18, 2010 11:01:13 GMT -5
Posts: 4,821
|
Post by The J on Jan 30, 2011 16:16:09 GMT -5
I think I'm going to pan roast some chicken breast, finish it with a little balsamic, and then maybe a salad
|
|
TD2K
Senior Associate
Once you kill a cow, you gotta make a burger
Joined: Dec 19, 2010 1:19:25 GMT -5
Posts: 10,931
|
Post by TD2K on Jan 30, 2011 16:17:47 GMT -5
The brine is white sugar and some salt dissolved in water and I let the chops sit in it for an hour or two (I don't remember the exact amounts, I always need to look it up). Makes them much more moist.
|
|
Malarky
Junior Associate
Truth and snark are equal opportunity here.
Joined: Dec 18, 2010 21:00:51 GMT -5
Posts: 5,313
|
Post by Malarky on Jan 30, 2011 16:18:31 GMT -5
I have ribs in the crockpot, I'll be making corn muffins and a green salad.
And karma to you, J.
|
|
TD2K
Senior Associate
Once you kill a cow, you gotta make a burger
Joined: Dec 19, 2010 1:19:25 GMT -5
Posts: 10,931
|
Post by TD2K on Jan 30, 2011 16:19:21 GMT -5
Ribs were my other choice on the smoker. There's a place here in town that does pretty good ribs, will have to make a trip back there.
|
|
Sammy
Senior Member
Joined: Dec 17, 2010 17:01:55 GMT -5
Posts: 3,335
|
Post by Sammy on Jan 30, 2011 16:20:31 GMT -5
Coat the chops with mustard then bake. Keeps them moist and the flavor is excellent.
|
|
NancysSummerSip
Community Leader
Joined: Dec 19, 2010 19:19:42 GMT -5
Posts: 36,347
Today's Mood: Full of piss and vinegar
Favorite Drink: Anything with ice
|
Post by NancysSummerSip on Jan 30, 2011 16:21:47 GMT -5
Tonight's menu is crock pot beef stroganoff with mushrooms and sauteed onions. DH is having noodles with his and I will have a salad.
Beverge of choice is a Linganore Cellars Steeple Chase Red, which I also used to deglaze the pan after I seared the beef.
|
|
TD2K
Senior Associate
Once you kill a cow, you gotta make a burger
Joined: Dec 19, 2010 1:19:25 GMT -5
Posts: 10,931
|
Post by TD2K on Jan 30, 2011 16:21:50 GMT -5
I've done that also. CI had a recipe that called for mayonaise and mustard as the base to hold the coating on. I had my doubts but it was wonderful.
|
|
Mad Dawg Wiccan
Administrator
Rest in Peace
Only Bites Whiners
Joined: Jan 12, 2011 20:40:24 GMT -5
Posts: 9,693
|
Post by Mad Dawg Wiccan on Jan 30, 2011 16:39:17 GMT -5
I'm going to go really upscale tonight and grill up some Spam.
|
|
|
|
Post by rick on Jan 30, 2011 16:43:12 GMT -5
Coat the chops with mustard then bake. Keeps them moist and the flavor is excellent. Thats why I use Pork steak, Better flavor and they dont dry out |
|
