Foodie thread

[cntrlwagdnr]

I made a banana bread the other day, substituted one "needed to be used" pear for one banana., had two bananas only. Came out really good. Just another frugal thing.

That sounds delicious, Esther. Speaking of bananas, I'm going to try bananas jam and banana ketchup. The ketchup was invented towards the end of WWII in the Philippines, due to a shortage of tomatoes and it's very popular there now - especially to serve with Lumpia.

 

[Esther Knapicius]

That sounds delicious, Esther. Speaking of bananas, I'm going to try bananas jam and banana ketchup. The ketchup was invented towards the end of WWII in the Philippines, due to a shortage of tomatoes and it's very popular there now - especially to serve with Lumpia.

Yes, have heard of the banana ketchup, have not tried it. Let me know what you think.

 

[Ruderunner]

So it's St Patrick day, we roasted a couple brisket yesterday, sliced this morning and just waiting to warm up for dinner. Also a big batch of cabbage noodles and homemade German potato salad. Momma made dessert sandwiches from lemon pound cake, fresh strawberries and a cool whip cream cheese spread.

I'm waiting for next week to stock up on corned beef and cabbage. Beef will go in the freezer and cabbage will get made into kraut.

 

[Ruderunner]

Shredded about 10 pounds of cabbage, kneaded it, added salt, caraway and red pepper flakes. Packed it in a crock and it's hiding in the pantry.

Should be ready by May.

Minestrone soup today, using leftover cabbage noodles, a little leftover spaghetti sauce, V8 juice and some kidney beans. Soups are a great way to use up leftovers, especially when it's cold outside.

 

[Ruderunner]

Kraut is bubbling away looking happy.

Being Easter I suppose some of us have a spread going. We have ham, 2 kinds of kielbasa, 2 kinds of deviled eggs, pickled eggs, pickled beets, sweet potatoes, pierogis with onions and butter (and optional sour cream and mushroom gravy) sourkraut, pickled red cabbage, paska and fresh grated horseradish (with or without beets)

 

[Ruderunner]

Forgot to mention, I'm giving a go at scotch eggs!

 

[Esther Knapicius]

I love draining my Kraut, putting it in a shallow backing dish with pork fat on it, and letting it roast in the oven, getting yummy and golden, turning it over every 15 mins.

 

[Ruderunner]

Don't just dump the brine. I like to add a little to cabbage noodles to play with the sweetness of the cabbage and starch of the noodles.

 

[Esther Knapicius]

Don't just dump the brine. I like to add a little to cabbage noodles to play with the sweetness of the cabbage and starch of the noodles.

I collect lots of brine to marinate raw chicken or pork.

 

[Ruderunner]

Pork yes, never considered chicken though. Maybe for paprikash.

Going to jar up my kraut today. Smells awesome. Only had to scum it once.

Also, doing spec for party dinner tonight. Diced bacon, onion, green pepper and tomato on bread. Would have liked to do a slab over a campfire but it's supposed to rain.

 

[Esther Knapicius]

Just brined some chicken for the grill in my catch all brine jar, came out great. @Ruderunner . I don't brine my chicken for Chicken Paprikash, its cut up small enough into the "gravy", I use thigh meat for it. But the old fashioned way is total stewed chicken for several hours to get good bone broth out of it.

 

[Ruderunner]

My wife does a quick recipe that relies on cream of chicken soup.

I do it the real way. Slow simmer the bones and skin for stock. Make a roux, brown cut chicken in butter, mix together and add sour cream and paprika.

I'll serve over rice or egg noodles, whatever is handy.

 

[Esther Knapicius]

Got my yearly scapes, processed and in freezer, made two containers.

 

[dianaadr]

Hi, I'm new here but I really enjoy reading Ruderunner's posts

 

[Ruderunner]

Thanks but I'm not the only one with recipes. They're scattered throughout the forums.