What's for dinner ( or lunch )

C'est Moi said:
This is fairly interesting.
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Thanks for that. I generally like their reviews. I've bought stuff specifically because I've seen them review it (like a 4-pak of flexible cutting boards and my insta-read thermometer.)

That review confirmed some of the things I've seen in my cheap ($30) Black & Decker.
-It toasts two pieces, and I gotta move the bread around and manually flip it for it to be evenly browned.
-I calibrated it with a thermometer, and without food in it the temp swung WAY high and WAY low...tens of degrees, over & over.

I find the narrow range of temps their ovens had interesting. That tells me that they are likely to be well-insulated and pretty efficient...no fast large heat loss that has to get recovered from like mine. A 2°-3° operating range is insanely good...way better than an oven.

I don't see the attraction of baking only a few cookies, unless you're hung up on freshly-baked cookies so only do a serving at a time. Who mixes up 1/10th of recipe? I don't understand.

Good to see them pick the Breville. Confirms what you & Pinky have experienced. Too bad I don't have room for the high-end one, but as you said, I can "air fry" in the model you have.
 

I had a loaf of cheap white bread kicking around because I needed a few slices to make meatloaf.
(You know it's kwalitee at 69¢ for a 2 foot loaf.)

So I made an egg sandwich with it (I get farm eggs here.) Haven't had one of those with the "quicker picker-upper" absorbent qualities of cheap white bread in a while. Brought back memories. Still looking for ways to use the rest of this cheap bread.
 
In The Sticks said:
I had a loaf of cheap white bread kicking around because I needed a few slices to make meatloaf.
(You know it's kwalitee at 69¢ for a 2 foot loaf.)

So I made an egg sandwich with it (I get farm eggs here.) Haven't had one of those with the "quicker picker-upper" absorbent qualities of cheap white bread in a while. Brought back memories. Still looking for ways to use the rest of this cheap bread.
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If you're making meatloaf, make enough to have leftovers... meatloaf sandwiches are great- on white bread with mayonnaise, of course! :) and it's equally good whether you reheat the meatloaf or eat it cold.
 
JaniceM said:
If you're making meatloaf, make enough to have leftovers... meatloaf sandwiches are great- on white bread with mayonnaise, of course! :) and it's equally good whether you reheat the meatloaf or eat it cold.
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Oh, yeah.

1 1/2# burger + 1/2# ground pork = Leftovers
Fresh meatloaf for dinner Friday night, cold meatloaf sandwiches last night...on white bread ;)

It's a nice change. I can't recall the last time I made it.
Did a cauliflower casserole alongside of it since I was firing up the oven.
 
Pickled turnips, delicious.
Kabees lifet (Pickled Turnips)

https://food.fwcpd.org/2019/05/kabees-lifet-pickled-turnips-arabic.html
 
In The Sticks said:
I had a loaf of cheap white bread kicking around because I needed a few slices to make meatloaf.
(You know it's kwalitee at 69¢ for a 2 foot loaf.)

So I made an egg sandwich with it (I get farm eggs here.) Haven't had one of those with the "quicker picker-upper" absorbent qualities of cheap white bread in a while. Brought back memories. Still looking for ways to use the rest of this cheap bread.
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Cheap baloney sandwiches, lol
 
In The Sticks said:
I got on that kick for a while.

I saw some show or was on some food website whee the guy made fried bologna sandwiches. So I had to go buy some bologna and start making these (I am so impressionable.) I bet I still have some bologna in the freezer.

Great idea, R²!
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Yes, fried is better than cold.. but if you don't want to wash a greasy pan afterward, put a slice on a fork and heat it over the flame on your stove. If you have a gas stove, that is!!!
 
JaniceM said:
Yes, fried is better than cold.. but if you don't want to wash a greasy pan afterward, put a slice on a fork and heat it over the flame on your stove. If you have a gas stove, that is!!!
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Really? I would never have though of that. I have a propane tank specifically for the stove because I don't cook with electric.

I'll give that a shot. Thanks!

Now, does it have enough grease in it so that it will drip on the burners? I could fire up one of the 3 burners in my propane grill and do it that way.
 
In The Sticks said:
Really? I would never have though of that. I have a propane tank specifically for the stove because I don't cook with electric.

I'll give that a shot. Thanks!

Now, does it have enough grease in it so that it will drip on the burners? I could fire up one of the 3 burners in my propane grill and do it that way.
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Keep the flame relatively low, and it shouldn't affect your stove's burners.
 
RadishRose said:
Last night was pan fried haddock and broccoli.

Brunch was leftover haddock, 2 slices of toast and some provolone cheese.

Supper will have to be either that frozen eggplant parm I just know will be lousy (dunno why I bought it)-or a ham sandwich. Don't feel like cooking.
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I just went to my seafood guy the other day to replenish my stock of tuna. Instead of cutting it up and packaging it fresh himself as he has been doing, he's now buying frozen vacuum-sealed steaks. The package says to open the package (break the seal) before defrosting. Neither of us knew why.

I looked it up this morning. I know that botulism grows in an oxygen-free environment (people get sick from soaking cloves of garlic in olive oil to infuse the flavor), but never thought about the risk defrosting fish under vacuum (air-free.) That's why they are saying: "Let the air get to it as it thaws."

I only mention this to you because I spoke of defrosting haddock in a vacuum sealed bag in a bowl of water. Heck, this risk would apply to any fish. I've done it more times than I can recall. Maybe I've not gotten sick because I always put the bowl of water in the fridge while the fish or chicken is defrosting (not so much with beef), and I keep my fridge at 37°F.

I don't know how great the risk would be, but thought I'd pass this on since I gave what might be bad advice.
 
In The Sticks said:
I just went to my seafood guy the other day to replenish my stock of tuna. Instead of cutting it up and packaging it fresh himself as he has been doing, he's now buying frozen vacuum-sealed steaks. The package says to open the package (break the seal) before defrosting. Neither of us knew why.

I looked it up this morning. I know that botulism grows in an oxygen-free environment (people get sick from soaking cloves of garlic in olive oil to infuse the flavor), but never thought about the risk defrosting fish under vacuum (air-free.) That's why they are saying: "Let the air get to it as it thaws."

I only mention this to you because I spoke of defrosting haddock in a vacuum sealed bag in a bowl of water. Heck, this risk would apply to any fish. I've done it more times than I can recall. Maybe I've not gotten sick because I always put the bowl of water in the fridge while the fish or chicken is defrosting (not so much with beef), and I keep my fridge at 37°F.

I don't know how great the risk would be, but thought I'd pass this on since I gave what might be bad advice.
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Thank you!
 
hollydolly said:
Butt Rub?? :oops:o_O
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I was at my local grocery store not too long ago looking for a pork butt of a specific weight. Two women were working the meat department and they went through the inventory they had in the back, found what I wanted, then packed & labeled it for me.

I thanked them, and said I was going to send an email to HQ commending then for all the time they spent with me weighing our butts. Let corporate decide what to do with that one!
 
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