|
Post by Luckyn'nooga on Oct 20, 2015 7:02:23 GMT -6
Well, the season is changing (or has changed). What's your favorite meal for the season, just ahead? For the folks in the Southern, summer nears. For those of us in the Northern, "Winter, is Coming."
For myself, I build a big batch of chilli. It serves as a 'main meal', or can be served as a side with breakfast omelets, lunch sandwiches, etc. when we're at The Farm, a batch on the stove awaits friends and relations as they arrive from their journeys, or for those moments when a bit of bowled snackage is just the thing, following a morning in the woods.
|
|
|
Post by piney on Oct 20, 2015 7:58:03 GMT -6
My mother always made wonderful chili, I must be over-complicating it because I can never replicate it; of course it probably was unreasonably mild northern chili because it was not overly spicy.
I sort of dread the cold weather season, with all the holidays looming with their individual fares it's more like the eating season. My favorites are always soups or stews, I could eat soup twice a day, but I can't resist a lasagna or pulled pork sandwich, a tender beef roast with all the veggies. I make all my own bread. How about the myriad ways of preparing potatoes? I wish I could cook like my mother!
|
|
|
Post by eddien on Oct 20, 2015 8:38:20 GMT -6
I love chili for lunch at work in the cold season. I just buy the cans and nuke it. Anything hot on those cold days. Home made bread? I wish I knew how.
|
|
|
Post by piney on Oct 20, 2015 8:52:36 GMT -6
Well, I am a very good baker, the most important thing is to measure ingredients accurately. Measuring cups and spoons with dry ingredients need to be leveled off with a knife. Of course there are prepackaged mixes or frozen doughs, which are very nice and simple. I use a bread machine (still going strong after 24 years) and a recipe that closely resembles bakery bread, my favorite of all the recipes I've tried so far, but I also have a couple of favorite hand-made bread and biscuit recipes.
|
|
|
Post by Luckyn'nooga on Oct 20, 2015 12:28:48 GMT -6
Well, I am a very good baker, the most important thing is to measure ingredients accurately. Measuring cups and spoons with dry ingredients need to be leveled off with a knife. Of course there are prepackaged mixes or frozen doughs, which are very nice and simple. I use a bread machine (still going strong after 24 years) and a recipe that closely resembles bakery bread, my favorite of all the recipes I've tried so far, but I also have a couple of favorite hand-made bread and biscuit recipes. Good grief, ms pine! That bread machine must be older than you! Would love to know the brand of that unit, as I'm branching into cooking for a hobby, as I fear the shooting aspects as we know them are soon to be a thing of the past. At any rate, having loaves of freshly baked bread awaiting at The Farm would be a new, and muchly appreciated tradition! Speaking ood baking: Have you been viewing the British Baking Show? It is amazingly competitive, yet quaintly civilised!
|
|
|
Post by piney on Oct 20, 2015 12:55:46 GMT -6
It is the trusty West Bend bread machine, America's Favorite, according to the label. I may have mistyped, it's more like 20 years old. Haha! The West Bend makes the strange tall tube-shaped loaf, sometimes I look at the ones that make regular loaf shapes as if they were baked in a pan.
Certain ingredients are crucial to a great loaf of bread, but once you have them on hand it's just a matter of dumping them in. Believe it or not, my favorite baking tool is an infrared temperature gun. It allows me to make sure the water isn't overly hot, which would kill the yeast.
|
|
|
Post by Luckyn'nooga on Oct 20, 2015 15:05:34 GMT -6
Yep. Got an infred gun. Use it during the Seasoning In process on new barrels.
|
|
|
Post by shooteruk on Oct 20, 2015 15:06:48 GMT -6
Er, a tin of Heinz tomato soup with a dash of Worcestershire sauce and some crusty white bread on the side. Not classy, but really nice and warming.
BTW, Worcestershire is pronounced wooster-sheer Otherwise everyone knows your American.
|
|
|
Post by Luckyn'nooga on Oct 21, 2015 5:04:35 GMT -6
Er, a tin of Heinz tomato soup with a dash of Worcestershire sauce and some crusty white bread on the side. Not classy, but really nice and warming. BTW, Worcestershire is pronounced wooster-sheer Otherwise everyone knows your American. Oh heck! You guys knew I was a Yank, afore I even spake a word. Clothes/shoes/demeanour gave me away, LOL!
|
|
|
Post by eddien on Oct 21, 2015 9:07:34 GMT -6
Er, a tin of Heinz tomato soup with a dash of Worcestershire sauce and some crusty white bread on the side. Not classy, but really nice and warming. BTW, Worcestershire is pronounced wooster-sheer Otherwise everyone knows your American. You forgot hot sauce.
|
|
|
Post by shooteruk on Oct 21, 2015 11:10:48 GMT -6
Er, a tin of Heinz tomato soup with a dash of Worcestershire sauce and some crusty white bread on the side. Not classy, but really nice and warming. BTW, Worcestershire is pronounced wooster-sheer Otherwise everyone knows your American. Oh heck! You guys knew I was a Yank, afore I even spake a word. Clothes/shoes/demeanour gave me away, LOL! The word is 'confidence'. Most Yanks I have known, and its more than a few gave off an air of confidence. Thats a compliment by the way. Of course, most Yanks I have known also know the MV of a 7.62x51 and what a Mozambique is. Most Yanks I have known would watch your back and stay by your side, even when the odds were bad. Most were people you would just be glad to have on your side. Also, the best compliment I ever had, perhaps the only one I valued was from a Yank, that he would be glad to have me on his side in a tight corner. Maybe I have been fortunate in those I have had the honour know.
|
|
|
Post by Luckyn'nooga on Oct 21, 2015 12:59:41 GMT -6
Shooter, you've listed items of high phrases. Lucky is he (or she) that shares a tight spot with such. I imagine there's a few that might have you in mind, were they to write the same; seeing how it takes 'one' to know one.
|
|
|
Post by armedandsafe on Oct 21, 2015 14:36:19 GMT -6
There are few whom I would want at my back or side in a "situation." There are even fewer whom I would feel comfortable calling on for that. Most of those are in this group.
Pops
|
|
|
Post by shooteruk on Oct 21, 2015 14:57:32 GMT -6
There are few whom I would want at my back or side in a "situation." There are even fewer whom I would feel comfortable calling on for that. Most of those are in this group. Pops Pops, you may be surprised how far some of us would go for you and others here. It is very much to my regret I was not there for Rich however. There was one other I was not there for once, I deeply regret that also. They lived but were badly injured, and worse. Taken from behind, the attack started with a severe blow to the head, a rock I believe. I had no way of knowing at the time, had I known nothing and no one could have saved the assailant. Too late for threats now. No matter, the person injured is OK now, and helping others. Funny old world. Hey I just finished a few hours chatting with a Russian. Really very interesting, I hope to continue tomorrow and learn more. Been invited to Moscow as well. Doubt I will accept however. Maybe once another pressing and somewhat worrying matter is behind me. Life is indeed a very funny thing.
|
|
|
Post by armedandsafe on Oct 21, 2015 21:54:03 GMT -6
Shooter, (and you others) I don't think I would be surprised at members of this tribe standing up for one of us. I've learned enough about each of you to know that you will do what needs as best you can, without a second thought. I am proud and humbled to be a member of this crowd.
Pops
|
|