What’s cookin’ good lookin?
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Yup. And chocolate. Ambrosia, food of the gods.
10 oz can of Skyline chili
6 oz spaghetti
4 oz shredded mild cheddarCook spaghetti
Pour chili over and heat through
Divide betewen 2 bowls and top with cheese.Serves 2, 650 calories each.
Proper beverage is diet cola, although a nice Rhone red is a great match if you want wine.
I add this to it. Great combo, better than Skyline's hot sauce. Excellent, not too hot, great actual flavor.
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I’ve seen hundreds of pepper sauces but I’ve never seen that one.
I’ll look for it!
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Non-cooking eating...well, I did bake the bread...but...
Went to Costco for the morning Executive member hours; love the store being mostly empty. Bought some prosciutto. And these very tasty spicy cocktail sticks. Olive, pickle, onion, pepper on a little skewer.
Those pickled things are fabulous. Spicy enough to be interesting. Have to go back and buy a few more jars to stash away in the pantry; they were marked as going away. From Spain.
Had some Shropshire Blue and Double Gloucester. Put it all together and it's dinner.
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Anybody tried the Fishwife line of tinned fish? Happened to catch the rerun of Shark Tank where they appeared. Their stuff looks fabulous but definitely not cheap. Tiny tins are $11-12 each.
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
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They claim to have super high quality stuff and all the sharks on Shark Tank thought the items they tasted were wonderful. I don't know if they really have wonderful fish, or if their packaging/branding is appealing and gets people to pay a premium for something you could get elsewhere.
edit: I just looked at their store locator, and it looks like their products are sold at a number of places in my area. Including a couple of Costcos. Will investigate further.
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Ha! It's at Costco in Glenview. Albacore Tuna in Spicy Olive Oil. Three cans for $15, like half the price of buying directly from Fishwife.
edit: Also checked the Costco in Cincy, the one they call Deerfield on Waterstone. They have the same spicy tuna. Low stock. The Costco app lets you look at items in individual stores. Just click on Warehouse at the bottom of the app to get to the warehouse search.
edit edit: Also Amazon, from Fishwife, at prices lower than directly through their website. And Target.
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
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My favorite is cheap fish steaks in Louisiana hot sauce. We didn't used to get them in our grocery store so thecomputerdude would order them in bulk from Amazon and give them to me for Christmas.
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Ha! It's at Costco in Glenview. Albacore Tuna in Spicy Olive Oil. Three cans for $15, like half the price of buying directly from Fishwife.
edit: Also checked the Costco in Cincy, the one they call Deerfield on Waterstone. They have the same spicy tuna. Low stock. The Costco app lets you look at items in individual stores. Just click on Warehouse at the bottom of the app to get to the warehouse search.
edit edit: Also Amazon, from Fishwife, at prices lower than directly through their website. And Target.
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Anybody tried the Fishwife line of tinned fish? Happened to catch the rerun of Shark Tank where they appeared. Their stuff looks fabulous but definitely not cheap. Tiny tins are $11-12 each.
@wtg said in What’s cookin’ good lookin?:
Anybody tried the Fishwife line of tinned fish? Happened to catch the rerun of Shark Tank where they appeared. Their stuff looks fabulous but definitely not cheap. Tiny tins are $11-12 each.
We've tried fishwife. It's pretty good, and I'm not one for canned fish in general. I like their anchovies, mackerel with lemon, and they've just added mussels that I'd like to try. But they are spendy so not on our steady rotation.
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Exactly. It’s very popular but a lot if people hate it.
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WTG, have you tried Kimchi? I recently tried it for the first time and wish I’d tried it sooner. It’s very good!
I know you like fermented foods so maybe you’d like it.
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Exactly. It’s very popular but a lot if people hate it.
@Steve-Miller said in What’s cookin’ good lookin?:
Exactly. It’s very popular but a lot if people hate it.
I'm not a fan of jarlic. Never quite tastes right to me.
But I do like kimchi. Tasty and good for you.
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WTG, have you tried Kimchi? I recently tried it for the first time and wish I’d tried it sooner. It’s very good!
I know you like fermented foods so maybe you’d like it.
@Steve-Miller I first tried kimchi many years ago but am a little conflicted about it. I love the spicy fermented cabbage part but am not a fan of garlic. I know, I know, you can all disown me now. And like its German cousin sauerkraut, it's very high in sodium. I mean, that's how they preserve it! I continue to be able to manage my blood pressure without meds, so I do watch my sodium pretty carefully.
There was a kimchi brand that had super interesting variations that were really wonderful. I used to get it at Fresh Thyme and I think Costco may have carried it back then, maybe six or seven years ago. I'll be damned if I can remember the name of the company.
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Julia Child's recipe for chicken salad. Sounds like it could be a real winner.
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
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In an effort to eliminate doom scrolling, which was harshing my mellow, I’ve been watching YouTube cooking shows and listening to cooking podcasts.
The internet will just have to get along without me.
I’ve learned a lot, and I’ve especially learned that even classically trained chefs do things differently from one another. So I ask you:
Apron or no? Towel hanging from apron?
Bench scraper? Or scrape cutting board with knife? Blade up or blade down?
Garlic in with the aromatics or just for the last minute for fear of burning?
Jarlic? Frozen garlic?
Countertop trash bowl when chopping?
Mis en place?
Clean as you go or all at once?
Where do you stand?
@Steve-Miller said in What’s cookin’ good lookin?:
In an effort to eliminate doom scrolling, which was harshing my mellow, I’ve been watching YouTube cooking shows and listening to cooking podcasts.
The internet will just have to get along without me.
I’ve learned a lot, and I’ve especially learned that even classically trained chefs do things differently from one another. So I ask you:
Apron or no? Towel hanging from apron?
Usually no. But I’m warming to the idea after splattering food on nice clothes.Bench scraper? Or scrape cutting board with knife? Blade up or blade down?
I have a bench scraper somewhere but can’t find it. Essential for baking but not average cooking. I use a knife, blade up.Garlic in with the aromatics or just for the last minute for fear of burning?
Depends.Jarlic? Frozen garlic?
No.Countertop trash bowl when chopping?
Since we now have mandatory composting, all food scraps go into the compost container…next to the counter, at counter level.Mis en place?
When I need lots of ingredients, as in a stir fry.Clean as you go or all at once?
If I need to use a lot of bowls or utensils then I will try to clean at least some as I go.Where do you stand?
In front of the counter! -
Julia Child's recipe for chicken salad. Sounds like it could be a real winner.
@wtg said in What’s cookin’ good lookin?:
Julia Child's recipe for chicken salad. Sounds like it could be a real winner.
I like that it has tarragon. Walnuts might be a little strong. Maybe pecans or pistachios.
