What's on the stove, oven, or crockpot today?

[Rebel SS]

Ooh ick....hey! How about a couple cornish hens cooked up? 

think those would work too!!!!!

oh i'd add some kind of tomatoes also!!!!!!

to me and keep in mind next time down the road..like chicken.......... grill it first a whole bird.......you can cut it in pieces, extra meat throw in the soup........ that grilled flavor in the soup is lights out awesome!!!!!!

Tomatoes belong sliced on a plate with salt!  Ya know, I never thought of grillin' a whole chicken and using that in my chicky soop......gonna now! Thanks! No matter what they say, yer an alright l'il feller! 

[glenn57]

any more questions.........fire away!!!!

Yes, what does a Bay leaf taste like?
[/quote] you've never cooked or used bay leaves??????? hard to explain..........but i know you need to not use to many it can get overpowering. its just an added flavoring like a seasoning.

we put them in soups, on a roast when you throw them in the oven, in my pickled fish. if you ever use pickling spices....that one of the ingredients!!! its definelty optional!!!!!!

[Rebel SS]

any more questions.........fire away!!!!

Yes, what does a Bay leaf taste like?

you've never cooked or used bay leaves??????? hard to explain..........but i know you need to not use to many it can get overpowering. its just an added flavoring like a seasoning.

we put them in soups, on a roast when you throw them in the oven, in my pickled fish. if you ever use pickling spices....that one of the ingredients!!! its definelty optional!!!!!!
[/quote]


GOTTA have those in with a crack-pot beef roast!!!!!

[glenn57]

Ooh ick....hey! How about a couple cornish hens cooked up? 

think those would work too!!!!!

oh i'd add some kind of tomatoes also!!!!!!

to me and keep in mind next time down the road..like chicken.......... grill it first a whole bird.......you can cut it in pieces, extra meat throw in the soup........ that grilled flavor in the soup is lights out awesome!!!!!!

Tomatoes belong sliced on a plate with salt!  Ya know, I never thought of grillin' a whole chicken and using that in my chicky soop......gonna now! Thanks! No matter what they say, yer an alright l'il feller! 

yeppers......chef Glenn at your service!!!!!!!! AND maters are good anyway ya cook, slice or can'em!!!!!

[Rebel SS]

Ooh ick....hey! How about a couple cornish hens cooked up? 

last time I looked cornish hens they were very spendy...

Cripes! Last couple years I picked them up dirt cheap!  I 'spose some silly reason now that they aren't available...

[Rebel SS]

Well, Mikey sure is right...gad!!!!!!! Scratch THAT one! 


https://shop.cub.com/landing?product_id=43391&region_id=4762252684&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_pbi_cubfoods_rp&utm_content=accountid-8757748949_campaignid-10253589492_adgroupid-102622422656_device-c&gclid=CjwKCAjwmqKJBhAWEiwAMvGt6NfQUG7cbUvLbgsjcM2zwDzIfH4F8OWqoWX1Skx3Oyh3GeaXRZc8nBoCxBoQAvD_BwE

[Steve-o]

any more questions.........fire away!!!!

Yes, what does a Bay leaf taste like?

you've never cooked or used bay leaves??????? hard to explain..........but i know you need to not use to many it can get overpowering. its just an added flavoring like a seasoning.

we put them in soups, on a roast when you throw them in the oven, in my pickled fish. if you ever use pickling spices....that one of the ingredients!!! its definelty optional!!!!!!
[/quote]

If you have a tin of dried up Schilling Bay Leaves that your wife bought 16 years ago in the back of the spice cabinet - they don't taste like nothing.

If you buy a glass jar of "premium" bay leaves from a place like Byerlys, they don't look all dried up.  They look fresh and taste wonderful in a soup or stew - especially chicky. 

The fresher the bay leaves are, the less time you need to leave the leaf in the pot.  Sometimes, they can overpower the dish if they are too fresh and strong and are left in too long.

My uncle from California had a neighbor with a bay leaf tree and he gave me a bag of freshies.  10 minutes in the pot was all it needed.  They were the best.

[Rebel SS]

Spices should never be kept more than a year, and never kept near the stove like a lot do. Heat is bad for them. I'm a spice-a-holic....about the only spice I don't like is Saffron.

[LPS]

I am bad about that.  Some of my spices are years old.  I had some bay leaves that were so old that I can't remember what house I lived in when I bought them. lol  Then when I get a new bottle of something it tastes great!  I bought some new garlic powder awhile back and we couldn't believe how good it smelled and tasted.

[Bobberineyes]

Us also,  right off the side of the oven although have too many so a cupboard is half full. Looking like Ruebens paired with chips n homemade pickles tonight,  if the queens are playing well I just might split a bowl of ice cream with the pooches! 

[glenn57]

If my seasonings are older.... I just add more. 

[Rebel SS]

Tried out the new toaster oven on a Lotsa Slopsa...perfect! *burp* 

[Cooperman]

If my seasonings are older.... I just add more. 

That doesn’t always work? The other day I was making chili sauce, but couldn’t taste any chili flavor. I kept adding and adding, no taste. I put some in my hand and tasted it, nothing only a stale taste. I do go through my spices about every year and throw out expired ones. also, I used to buy those big spice containers from Costco or Sam’s. Now I just buy the small containers, and try and buy better quality name brand spices. I Guess it depends on the spice too. Some just last longer than others?

[glenn57]

If my seasonings are older.... I just add more. 

That doesn’t always work? The other day I was making chili sauce, but couldn’t taste any chili flavor. I kept adding and adding, no taste. I put some in my hand and tasted it, nothing only a stale taste. I do go through my spices about every year and throw out expired ones. also, I used to buy those big spice containers from Costco or Sam’s. Now I just buy the small containers, and try and buy better quality name brand spices. I Guess it depends on the spice too. Some just last longer than others?

yea i was kinda joking........this has got me to thinking i need to clear out some and start over. i also know its not a good idea to by the generic stuff.......of pretty much anything,

it depends on what spice i need, things like pickling spices, chili powder, bay leaves i get the bigger container cause we use a fair amount of them!!!!!

[Rebel SS]

I've had no issue with generic spices.....like chives (which are spendy as heck now anyway) garlic powder, onion powder, peppercorns. I use a lot of rosemary in the grinder bottles, and that's one you don't want to get old, along with the bay leaves and parsley. But...my chili powder and smoked chili powders, and paprika's I buy all brand name. I've found Litehouse brand to be really good, fresh, and far cheaper than McCormick or Schilling brands. Just my .02 worth.

Click on the "about us" tab....interesting story! 

https://www.litehousefoods.com/products/categories/herbs

[mike89]

use that blu cheese dressing but have not looked at the seasonings... 

[Rebel SS]

Way cheaper on the chives...$4.25 compared to $6-7 for the big name brands.
I go thru 2-3 jars of them easy in a year. Make my own cottage cheese with chives, since it's really
hard to find down here.  Put a lot of 'em in my 'tater 'n snausage soup, too. 

https://www.walmart.com/ip/Litehouse-Freeze-Dried-Chives-0-25-Oz/42124212?wmlspartner=wlpa&selectedSellerId=0&wl13=1971&&adid=22222222227031223589&wl0=&wl1=g&wl2=c&wl3=538400278738&wl4=aud-1183291748582:pla-337733781096&wl5=9019794&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=42124212&veh=sem&gclid=CjwKCAjw4KyJBhAbEiwAaAQbE2Rij8MeD7n2IpMfNsY2Bm1nvr-JnRuY6zBbmb8WTqJOBLsJAGI4tRoCIFMQAvD_BwE&gclsrc=aw.ds

[mike89]

ok I'll bite, are they by the other seasonings or some place else??

[Cooperman]

I've had no issue with generic spices.....like chives (which are spendy as heck now anyway) garlic powder, onion powder, peppercorns. I use a lot of rosemary in the grinder bottles, and that's one you don't want to get old, along with the bay leaves and parsley. But...my chili powder and smoked chili powders, and paprika's I buy all brand name. I've found Litehouse brand to be really good, fresh, and far cheaper than McCormick or Schilling brands. Just my .02 worth.

Click on the "about us" tab....interesting story! 


https://www.litehousefoods.com/products/categories/herbs

I didn’t know they had all those freeze dried product. I hate buying parsley, cilantro, and throwing half of it away. I’ll have to try some of them. We do buy their blue cheese dressing also, good stuff.
Reb, that pizza looks dam good! I’m in the danger zone for high cholesterol, so I haven’t had a pizza in over a year.

[Rebel SS]

It was...if ya can keep the cheese from sliding off!!! IMO, they use way too much sauce,with with the moisture from the cheese....*SLIDE*PLOP*
I'v found if I let them cool way down, and chomp down hard, it's not too bad.
They make a great cold bfast pizza, though! Get my cholesterol checked tomorrow for my yearly physical...it's been 150. Was 110 two years ago. But a combined level of anything below 200 is OK. I still indulge, life is too short and too many no-no's anyway.

[glenn57]

I've had no issue with generic spices.....like chives (which are spendy as heck now anyway) garlic powder, onion powder, peppercorns. I use a lot of rosemary in the grinder bottles, and that's one you don't want to get old, along with the bay leaves and parsley. But...my chili powder and smoked chili powders, and paprika's I buy all brand name. I've found Litehouse brand to be really good, fresh, and far cheaper than McCormick or Schilling brands. Just my .02 worth.

Click on the "about us" tab....interesting story! 


https://www.litehousefoods.com/products/categories/herbs

I didn’t know they had all those freeze dried product. I hate buying parsley, cilantro, and throwing half of it away. I’ll have to try some of them. We do buy their blue cheese dressing also, good stuff.
Reb, that pizza looks dam good! I’m in the danger zone for high cholesterol, so I haven’t had a pizza in over a year.

coopy, i'm in the danger zone.......and take meds for it........dont stop me from a good greasy fattening pizza........or other goodies that are bad fer ya!!!!!

[Rebel SS]

Yer always in the danger zone!!!  That's why ya keep getting pkgs in the mail! 

[mike89]

ok I'll bite, are they by the other seasonings or some place else??

hey Reb!!

[Rebel SS]

*snork*ZZZ*  Huh! What??!!   Oh, ya...with the other spices. Usually seperate and with the "non name brand ones". You know how they have generic ones in their own display, usually in or around those. Depends on how the store decides to merchandise 'em though, I guess.

[mike89]

 

[mike89]

threw some onions and maters in the fry pan, whipped up a couple eggs and a very tasty breakfast!! 

[mike89]

well got some taters cooking away..  going to make the not your Grandma's tater salad or loaded baked tater salad..  decisions!!    cook the bacon will be next for it and the create it in the morning so it melds together all day... 

[LPS]

This may not happen until tomorrow but as wet as it is there is a limit to what I want to do outside so could happen today.  I got a nice 3 1/2 lb beef arm roast.  Thinking of doing a pot roast with it.  Add spuds, carrots, celery, onions to it and let it cook till very tender. 

[Rebel SS]

 That sounds good! I was thinking about a roast yday...Fall must be in the air...

[mike89]

tater salad is made, tastes good!!  pig wings are soaking in a raspberry jalapeno marinate and will go in the over later today!!!