Just Food and Drink

[reinhard1]

All these years making dumplings using that ricer but never thought of using the ricer for a sub for mashed.  I will do that next time.  However the only time I peel potatoes is for making dumplings.  I even leave the peeling on when making mashed potatoes.  Guess there will be two things I peel potatoes for  now.  good luck

[leechlake]

I hear you on the peeling.  My wife and prefer them on and it also makes it easier but our kids hate the skins so when they are eating the spuds get peeled.  Frankly it's almost a trade off having to peel and then ricing, little less messy but we hate peeling potatoes.

[RebelSS]

All these years making dumplings using that ricer but never thought of using the ricer for a sub for mashed.  I will do that next time.  However the only time I peel potatoes is for making dumplings.  I even leave the peeling on when making mashed potatoes.  Guess there will be two things I peel potatoes for  now.  good luck

reinhard!!!! I can't believe you of all folk hasn't done that!!! Look in any old (50's and back) cookbook, and that's what they all seem to do....  By the way, ya ever come across any pre-1920's cookbooks, let me know! I'll buy! (Have quite a collection from them to present)

[reinhard1]

That just shows you what I thought the riser was for since I was a kid.  I grew up on dumplings from Germany up to now with that thing.  I've got two of them.  As a kid we never had mashed potatoes.  My mom just cut them in chunks [peeling on] and boiled them and that's how they were served.  Always had the best gravy though.  Then I got into just stomping them up a bit and then someone showed me mashed.  I've been old school most of my life in a lot of ways, especially cooking.  Ya, I got some old cook books that I got from my in-laws.  Some dating back to the 20's but not prior to that.  One cook book in some recipe's don't even give measurements just some of this and that [kind of like I cook].   One of my favorites is a cook book titled " Recipes From Alexandria Area Resort Assoc. Inc.  Alexandria, Minn."  All the recipes are from that area and members of the association.  That cookbook is dated in 1968.   Better than on the puter unless from here.  good luck.

[RebelSS]

I have some of those "resort" cook books, too...they're great! A lot I have are the church cook books put out years ago.They seem to have the best home made recipes in them. The ones from the 20's normally have no quantities listed, and just generic terms like 'fat' or 'lump of lard'. They're great reading!

[reinhard1]

Have about 3 Church cookbooks from years ago.  I agree.  good luck.

[RebelSS]

Reinhard, thought ya might like this...it's from  a hardcover 1933 cookbook entitled "Hungarian-American Cookbook" I have. Notice the not-real-exact quantities,...copied exactly as printed.

 

Sauerbraten

 

4 lbs round steak

2 Tbsp fat

1 pint vinegar

water

4 bay leaves

2 Tbsp flour

1 Tbsp sugar

1 bunch carrots

6 onions, sliced

12 ginger snaps

1 tsp Allspice

salt, pepper, paprika

 

Select meat with good layer of fat. Put in bowl, add vinegar and enough water to cover meat. Add bay leaves, peppercorns and put in icebox for three days. Drain; rub meat with flour, salt, pepper, allspice and brown on all sides in hot fat, Add sliced carrots, onions, and 2 cups of the vinegar in which the meat was pickled. Cover and cook over a low fire about 2 hours. Crumble the gingersnaps and add with the sugar to the liquid around the meat. Add more salt to the gravy. Serve with potato pancakes or potato dumplings

 

Notice they never say what to do with the paprika.....I imagine it's "in the rub". .

Edited December 3, 2015 by RebelSS

[leechlake]

fat, icebox, and cook over a low "fire".  Awesome.

[RebelSS]

Tonite is gonna be Mexican. Tacos, burrito's, chilito's, refried beans with jalapeno's and melted cheddar. The easy stuff. In other words, stuff my face until I can't move nite.   How many tacos can I eat tonite?! 

 

PS...we're always sharing our little ideas on here...about ten years ago, got sick of my taco's tipping over on me when filling, so I made this quick. I cooking oiled a piece of pine 1x2", and bent some brass rod stock I had left from gunsmithing to fit 1/32 holes I bored in the wood. A metal hanger would work, too...sit this on paper plate, fill taco, stuff that spills over can be shaken off plate into next taco....     

 

Edited December 5, 2015 by RebelSS

[bobberineyes]

Nicely done reb, Mexican food is awesome. .

[leechlake]

since you're having burritos and chilitos I'd go with two.  A taco is a lay up.

I just started Bolognese sauce.  I'd post the recipe but I don't have one.

Take onion, garlic, and celery and cook a bit.  Add ground beef ( I used my vennyitalian sausage)and brown. After brown add a cup of milk and simmer til the milk can't be seen anymore.   Add crush, diced, or whole tomatoes and simmer for a few more hours up to five.  Keep an eye and add a little water to it.  Most add wine I don't.

You want it to be not like normal pasta sauce. It's basically a meat sauce with some solid tomato parts to it.

[RebelSS]

I hate to admit it, but it's usually 4 taco's, 2 big burrito's, and a chilito......I just go insane around Mexican food. Can't help myself! 

[Bryce]

Been wearing it wrong all these years.

[Boar]

that so right!!!!

[delcecchi]

brilliant. 

 

[Boar]

yuo, now thats putin on the feed bag!! He needs to fil it with nachos and cheese..

[reinhard1]

Made some teriyaki chicken wings the other day!!  good luck.

 

 

[RebelSS]

  

[bobberineyes]

How was the grub rebel? that tarp over the window says it all..

Edited December 14, 2015 by bobberineyes

[RebelSS]

I posted this years ago for my ice fishing buddies....

 

Reb's Snappy Meatloaf 

 

 The leftovers (if there are any) are great for those meatloaf sandwiches while ice fishing!
All measurements are approximate; been doing this one from memory for many years. Adjust to suit your needs.


1 1/2 lbs of good 85% lean ground chuck
1 egg
10-12 Ritz crackers, crushed very fine
1/2 green bell pepper; diced small
1 small to med white onion, diced small
1/4 tsp rosemary
1/4 tsp chopped basil
1/4 tsp garlic powder
1/4 tsp celery salt
1 1/2 Tbsp Worcestershire sauce

For the topping:
Equal parts of ketchup, Heinz 57, and bottled chili or cocktail sauce, (Like Heinz) all blended together well and chilled.

Put burger in large bowl, add all 9 ingredients, and slowly knead in. Do not overknead, burger will break down. Form into loaf and put into greased 5 x 9 loaf pan, pressing firmly so top is fairly "flat".
Put in a 350* oven for 30 minutes, remove and pour off any grease, and lay a paper towel on top of loaf to absorb any grease, so topping will stick. Spoon topping evenly over loaf, return to oven for 20-25 mns.  Do NOT overcook! Remove and let rest 5 minutes before slicing.

Crushed seasoned croutons can also be used in place of the Ritz. Saltines just do not taste as well...

And those "Meatloaf pans' ya see on TV with the lift-out rack for grease to drain through/lift loaf? They ARE great!!! Wouldn't be without mine.

Edited December 14, 2015 by RebelSS

[bobberineyes]

Great day to be inside looking out. Might as well whip up some soft boiled eggs on e muffins and wash it down with some 1%..

[reinhard1]

Looks good!!! Had some home smoked ham and eggs this morning also with 1%.  good luck.

[Duffman]

Had a mango grilled tuna salad last night. One of the best salads I've ever had. Yum.

[Boar]

heres my suplimental pork shoulder shredded for ork sandhiches. i had the shoulder in the the rings, shkulder turned out awsome!

[smurfy]

Dang Boar you sure killed this cooking thread!