What's cookin' boys?

[slamin81]

Syracuse won!!

Probably was the prepared stuff we had for snacks…..chicken chunks and pizza rolls.

We don’t often do that kind of stuff but it tasted great today….

View attachment 146554

KNOW THAT WHAT IM TALKIN ABOUT

 

[Siesta Sundance]

Happy Friyay Y'all!
Make the best of it!

The Toasted American Sourdough Muffin, with egg, sausage and cheese.

 

[Sidekick]

Zojirushi makes really nice bread without much interaction. First try at a loaf of banana bread that came out great

and a 9 inch tall loaf of white bread.

The most used appliance in our kitchen.

 

[BBFarmer]

Zojirushi makes really nice bread without much interaction. First try at a loaf of banana bread that came out great
View attachment 150829
and a 9 inch tall loaf of white bread.
View attachment 150830
The most used appliance in our kitchen.

First try and it came out like that? Looks delicious!

Touche' sir.

I'd eat half that banana bread loaf right now if given the chance LOL.

 

[Moose7060]

Happy Friyay Y'all!
Make the best of it!

View attachment 150826

The Toasted American Sourdough Muffin, with egg, sausage and cheese.

 

[Sidekick]

Pasta from Italy, light sauce made with last years Roma tomatoes and fresh basil, and some of last years Rosa Bianca eggplant we bread and freeze then airfry. Enjoying the garden year round.

We freeze a bunch of eggplant every summer because they taste like fresh after air frying

San marzano tomatoes also freeze well.

 

[RCW]

Pasta from Italy, light sauce made with last years Roma tomatoes and fresh basil, and some of last years Rosa Bianca eggplant we bread and freeze then airfry. Enjoying the garden year round.
View attachment 150853
We freeze a bunch of eggplant every summer because they taste like fresh after air frying
View attachment 150854
San marzano tomatoes also freeze well.
View attachment 150855

That looks awesome!

I’ve got a Love/Hate thing with eggplant Parmesan.

Always hated dealing with it in the restaurant business. Lot of bother when preparing for 100-300 people.

At home I like it. Much less quantity to deal with. My trouble is I love veal parm SO much more….

 

[RCW]

I’m going to try Scallop Stir Fry today. First venture with scallops in a stir fry.

I hope I have enough veggies…..had to break out another cutting board…

 

[Sidekick]

That looks awesome!

I’ve got a Love/Hate thing with eggplant Parmesan.

Always hated dealing with it in the restaurant business. Lot of bother when preparing for 100-300 people.

At home I like it. Much less quantity to deal with. My trouble is I love veal parm SO much more….

We freeze a bunch of the Rosa Bianca eggplant every year because of the flavor and how great they freeze. It is an Italian heirloom that has a very mild, sweet flavor and firm texture. Completely different then the middle eastern varieties that are commercially available and we used to mix in. https://gardenersmag.com/rosa-bianca-eggplant/
We don't waste it on parmesan because the cheese completely masks the flavor. One of our favorite winter treats.
The chamber sealer really keeps it nice and frost free for over a year

Freezing Eggplant with the Vevor chamber sealer without squishing

Just wanted to show you by adjusting the vacuum time fragile items can be packaged for freezing without squishing. I've had people tell me it squishes everyt...

www.youtube.com

 

[RCW]

Scallop Stir Fry done.

Got some basmati rice to go with it.

 

[BBFarmer]

Always hated dealing with it in the restaurant business. Lot of bother when preparing for 100-300 people.

At home I like it. Much less quantity to deal with. My trouble is I love veal parm SO much more….

That's stressful just thinking about it.

Caponata is really the only eggplant dish I do. A decent amount of prep, but a one pot meal that can feed the five of us in a reasonable amount of time.

The eggplant parm dish that my grandma made and the only one I've made is thinly sliced, lightly breaded, and assembled/layered 4-6 a stack or per serving. Sauced and cheesed and into the oven for a couple minutes

I do this like twice a year when my pops comes or when the wife begs for it. I'll do 5 per serving, 2 servings per person for the guys usually.

This has me frying like 60 slices and takes foreverrrrrrrrrrrrrrrrr! Delicious but way to time consuming.

Pasta from Italy, light sauce made with last years Roma tomatoes and fresh basil, and some of last years Rosa Bianca eggplant we bread and freeze then airfry. Enjoying the garden year round.
View attachment 150853
We freeze a bunch of eggplant every summer because they taste like fresh after air frying
View attachment 150854
San marzano tomatoes also freeze well.
View attachment 150855

That looks absolutely stunning. Well done sir.

I need to try it like that sometime.

 

[BBFarmer]

Saturday my youngins wanted chicken marsala and mashed potatoes, always a favorite.

Then yesterday was 2 1.7lb flank steaks. Marinated, seared, then finished off in the oven for a few minutes. Thinly sliced with some fried potato, fry, chip sorta things. Wanted to slice the potatoes thinner but I was too many drinks in once the mandoline came out, just had to roll with it.

I can make several different sauces. My pops taught me years ago how to make a few after asking about a hollandaise one night. He taught me how to make hollandaise, bearnaise, bordelaise, diane, & au poivre.

With that said, I can just about chug A1 sauce....my love for it is that strong. Had to have it last night.

 

[RCW]

We freeze a bunch of the Rosa Bianca eggplant every year because of the flavor and how great they freeze. It is an Italian heirloom that has a very mild, sweet flavor and firm texture. Completely different then the middle eastern varieties that are commercially available and we used to mix in. https://gardenersmag.com/rosa-bianca-eggplant/
We don't waste it on parmesan because the cheese completely masks the flavor. One of our favorite winter treats.
The chamber sealer really keeps it nice and frost free for over a year

Freezing Eggplant with the Vevor chamber sealer without squishing

Just wanted to show you by adjusting the vacuum time fragile items can be packaged for freezing without squishing. I've had people tell me it squishes everyt...

www.youtube.com

I probably misspoke with eggplant parmesan. Parm was the typical menu item I had to do in the restaurant business.

I sometimes do other eggplant dishes at home that aren't breaded, but we occasionally do breaded cutlets for parm.

Watched your video with the chamber sealer. Pretty neat. Looked at some chamber sealers before I got a large Weston sealer years ago with 15" working width.

Works great so far but is large and heavy. Usually is stored in garage and only brought out for large projects. Keep a small FoodSaver sealer in the kitchen for occasional use.

I'll keep a chamber sealer in mind should I be in the market again.

 

[Sidekick]

I probably misspoke with eggplant parmesan. Parm was the typical menu item I had to do in the restaurant business.

I sometimes do other eggplant dishes at home that aren't breaded, but we occasionally do breaded cutlets for parm.

Watched your video with the chamber sealer. Pretty neat. Looked at some chamber sealers before I got a large Weston sealer years ago with 15" working width.

Works great so far but is large and heavy. Usually is stored in garage and only brought out for large projects. Keep a small FoodSaver sealer in the kitchen for occasional use.

I'll keep a chamber sealer in mind should I be in the market again.

If you freeze a lot of meat and poultry a chamber sealer is worth it. The weston / foodsaver type pull the juices from the meat that affects flavor when thawed. A chamber sealer actually pushes the juices back into the meat making it stay better. We also freeze a lot of soups, fresh cider, and sauces in the chamber machines. Also can do 50 bags in a row without cool down breaks. Biggest issue we have found is size for things like whole fish and racks of ribs.

 

[RCW]

If you freeze a lot of meat and poultry a chamber sealer is worth it. The weston / foodsaver type pull the juices from the meat that affects flavor when thawed. A chamber sealer actually pushes the juices back into the meat making it stay better. We also freeze a lot of soups, fresh cider, and sauces in the chamber machines. Also can do 50 bags in a row without cool down breaks. Biggest issue we have found is size for things like whole fish and racks of ribs.

Hmm...we freeze A LOT of tomato sauce, other sauces and marinades, prepped chicken speidies w/sauce, other marinated meats, etc. Meats with marinades are a hassle with our sealers.

Freeze sauces in "Tupperware-type" or re-used containers. Works for us.

A chamber sealer would/could be very helpful there.

I never thought about the limitation to bag size with a chamber sealer. Most of the bags that I pre-make from rolled material and keep on hand are 18-24" in length.

I often buy 10# of IQF haddock or cod from Maines. Put 3-4 filets in a bag and seal. Same with racks of baby back ribs or chicken wings. Keeps them in a single layer and thaw more efficiently.

Wouldn't fit in a chamber sealer.

That said, I'll definitely consider looking at a chamber sealer. Has some aspects we could certainly use.

Many thanks.

 

[skeets]

OK guys, I have a question. Today I was rooting around in a closet I never get into, I found a Power XL pressure cooker thingie. I found one of those air fryers too but that for another time. Looking at the book, I dont think it has ever been used, it seems to be nothing more than an electric pressure cooker, but has all kinds of buttons. So before I burn the house down, has anybody ever used one? I looked in youtube, and it looks to be stupid simple, the instruction book leaves something to be desired,, so anybody give old dad a hand here ?

 

[RCW]

OK guys, I have a question. Today I was rooting around in a closet I never get into, I found a Power XL pressure cooker thingie. I found one of those air fryers too but that for another time. Looking at the book, I dont think it has ever been used, it seems to be nothing more than an electric pressure cooker, but has all kinds of buttons. So before I burn the house down, has anybody ever used one? I looked in youtube, and it looks to be stupid simple, the instruction book leaves something to be desired,, so anybody give old dad a hand here ?

Skeets - I don’t have one, but I think those are pretty common and easy to use anymore.

Had some coworkers that swore by them if it’s what I think it is.

I will look into on the interwebs to see if I can find something more helpful.

 

[RCW]

OK guys, I have a question. Today I was rooting around in a closet I never get into, I found a Power XL pressure cooker thingie. I found one of those air fryers too but that for another time. Looking at the book, I dont think it has ever been used, it seems to be nothing more than an electric pressure cooker, but has all kinds of buttons. So before I burn the house down, has anybody ever used one? I looked in youtube, and it looks to be stupid simple, the instruction book leaves something to be desired,, so anybody give old dad a hand here ?

Bet you already saw this?

How to Use the Power Pressure Cooker XL - Pressure Cooking Today™

 

[Sidekick]

OK guys, I have a question. Today I was rooting around in a closet I never get into, I found a Power XL pressure cooker thingie. I found one of those air fryers too but that for another time. Looking at the book, I dont think it has ever been used, it seems to be nothing more than an electric pressure cooker, but has all kinds of buttons. So before I burn the house down, has anybody ever used one? I looked in youtube, and it looks to be stupid simple, the instruction book leaves something to be desired,, so anybody give old dad a hand here ?

We have one. Here's a simple recipe from the book that we have made. Just follow the instructions and recipes that came with yours. This is an old video and the only thing we use it for anymore. I trust my pressure cooker on the stove more.

 

[Sidekick]

Pasta again tonight. Pasta Primavera with more eggplant. Slim pickings at the end of the month using what you find left in the freezer from last summers garden. Time for a Costco shopping trip.