Of Viands and Victuals

[Marshal Mo Hare, SASS #45984]

3 hours ago, Linn Keller, SASS 27332, BOLD 103 said:

... yeast ... that was it ...

Packets of Fleischmann's Yeast that, until I read your timely reminder ... I think those envelopes were something like twenty years old!

Sound and timely advice and thank you both for that!

I’ve used old yeast that was fine, but never twenty years!

Edited March 11 by Marshal Mo Hare, SASS #45984

[Marshal Mo Hare, SASS #45984]

Ignoring the quibble about “salt is not a spice”, about how many spices & herbs does anyone keep on hand?  I have too many and am trying to organize and downsize. Had three pint jars of red pepper flakes, two of cumin, etc., but more than fifty overall.  There, did my confession.

[Subdeacon Joe]

6 hours ago, Marshal Mo Hare, SASS #45984 said:

Ignoring the quibble about “salt is not a spice”, about how many spices & herbs does anyone keep on hand?  I have too many and am trying to organize and downsize. Had three pint jars of red pepper flakes, two of cumin, etc., but more than fifty overall.  There, did my confession.

 

Probably about the same.  Quite a few "Gee...that looks and smells interesting!" spice blends that we used maybe half a dozen times and then got bored with them. What we actually use:

Salt, black pepper, basil, oregano, dill, three types of paprika, Italian Seasoning, Poultry Seasoning, ground cumin, ground coriander, bay leaves, Berberi, Ras al Hanute, garlic powder, onion powder, cinnamon, ginger, cloves, nutmeg.  Do vinegars and lemon zest count?

[Marshal Mo Hare, SASS #45984]

Lemon zest, only if it’s dried and in a jar, not on the fruit.    Squeezable lemon juice, that’s an unforgivable sin. 
 

I wouldn’t count coffee, or dark rum either. Now espresso powder, the jury’s out on that.

[Marshal Mo Hare, SASS #45984]

so today i determined to make my Pico de Gallo. it turns out my helper knows how to do it. Philipino lady, 55, didn't know how to make mashed potato but knows PdG.

[Subdeacon Joe]

Want to make pizza but need to cut back on carbs?  Or don't feel like making dough?
 

Easy Chicken Pizza Crust

1 12 oz can Chicken Breast (can use shredded roast, fried, or boiled chicken)
1/4 cup Grated Parmesan Cheese (cheap green can parm works well)

1 Egg

OPTIONAL;
Salt, Black Pepper, Dry Oregano, Dry Basil (or Italian Seasoning Blend), Red or Aleppo Pepper Flakes.

Heat oven to 450 F.  Mix all ingredients in a bowl, you want to really break up the chicken.  Line a baking sheet with parchment paper - don't try it without because that stuff will STICK.  Dump mix onto parchment and pat it out to a thin layer.  I get about an 8 x 10 or so rectangle.  Bake for about half an hour.  
Remove from oven and let cool for a few minutes.  Spread on your favorite pizza sauce (I suppose you could use one you hate, but why?) , add cheese and other toppings.  Bake for 10 to 15 minutes.  Let rest a few minutes before cutting.

You can also just bake off the crust and have it as a flatbread.  

 

 

[DeaconKC]

A page of fun Ramen recipes!

https://www.allrecipes.com/how-to-upgrade-instant-ramen-8785846?utm_source=Klaviyo&utm_medium=email&absrc=klaviyo&abid=NWSLTR Issue 75 - 03-16-25&_kx=Xibx_dKV4utYyiHawIkzzoDC9Tvu4_-KrAI1BvoEKXT4pZPi6_dbMoaxGNk1a_w1.XvM6gy

[Marshal Mo Hare, SASS #45984]

Mayonnaise…

I’ve been using Hellman’s which is a cut above whatever else is available here.  I see many recommendations for Duke’s which is available through Amazon.  Is it worth the little extra charge just to try?

[Subdeacon Joe]

59 minutes ago, Marshal Mo Hare, SASS #45984 said:

Mayonnaise…

I’ve been using Hellman’s which is a cut above whatever else is available here.  I see many recommendations for Duke’s which is available through Amazon.  Is it worth the little extra charge just to try?

 

I tried it.  It's not worth it.  It's bland and has a weird texture.  Stick with Hellmann's/Best Foods.

 

If you want to try something different,  try https://www.mccormick.com/spices-and-flavors/mayonnaise/mayonnaise-with-lime-juice

[Subdeacon Joe]

I've got to try making these eggs.

 

https://youtu.be/s5ue-cMv-Ng?si=11g1SG6BzJ4T4fGF

 

https://www.instagram.com/reel/DHUBW0ptD0t/?igsh=MzRlODBiNWFlZA==

Edited March 19 by Subdeacon Joe

[Calamity Kris]

4 hours ago, Subdeacon Joe said:

I've got to try making these eggs

 

 

 

https://www.instagram.com/reel/DHUBW0ptD0t/?igsh=MzRlODBiNWFlZA==

 

I hope you take the pop top out first.  I imagine that would hurt to ingest. 

[Subdeacon Joe]

I got some 16/20 shrimp down to thaw the other day.   My wife didn't want to just season or bread them for the air fryer,  so she did some on the internet and found:

 

https://www.tasteofhome.com/recipes/rosemary-garlic-shrimp/#RecipeCard

 

 

 

Rosemary Garlic Shrimp
Ingredients
1-1/4 cups chicken or vegetable broth
3 tablespoons chopped ripe olives
1 small cayenne or other fresh red chile pepper, finely chopped
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined

Directions
In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half.
Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

=========≈=================

Only made about 3/4:# of shrimp, didn't have ripe olives so used Walmart brand stuffed green olives, and a 3-finger pinch of Aleppo pepper flakes in place of the hot red pepper.   A definite Do Again.   Maybe play around with types of olives,  capers, and types of paprika.    

 

It would also work well,  I think,  with cubes of Chicken Breast.   Not sure about Pork. Maybe Button Mushrooms. 

 

 

 

 

[Subdeacon Joe]

17 minutes ago, Calamity Kris said:

 

I hope you take the pop top out first.  I imagine that would hurt to ingest. 

 

Distracting,  isn't it?  You'd think he would have pulled it out and then edited the video. 

[Marshal Mo Hare, SASS #45984]

5 hours ago, Subdeacon Joe said:

I've got to try making these eggs

 

 

 

https://www.instagram.com/reel/DHUBW0ptD0t/?igsh=MzRlODBiNWFlZA==

Remember Google translate is not to be trusted 100%….

 

eggs in coca cola. if you throw boiled eggs, spices, a little soy sauce into a frying pan, pour cola over it all. stew a little and sprinkle with sesame and green onions, you get a great snack. shorten the life hack and surprise

 

[Subdeacon Joe]

7 minutes ago, Marshal Mo Hare, SASS #45984 said:

Remember Google translate is not to be trusted 100%….

 

eggs in coca cola. if you throw boiled eggs, spices, a little soy sauce into a frying pan, pour cola over it all. stew a little and sprinkle with sesame and green onions, you get a great snack. shorten the life hack and surprise

 

 

Odd....now I'm just seeing the black square on the YouTube I posted.   

 

Watching the Instagram, and going just on visual,  I got: Eggs, Soy Sauce, Coca-Cola, Green 6nion,  Ginger, and Red Peppers. Cook, let it reduce,  garnish with Sesame Seed and Green Onion.

[Subdeacon Joe]

My wife found a pork receipt that we tried - although I used a small center cut pork loin, about 2 pounds. (safeway "managers special"  dropped the price to under $2/lb so it was affordable).

 

Glazed Rosemary Pork

Ingredients

 

1/4 cup reduced-sodium chicken broth

3 tablespoons honey

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1 tablespoon Dijon mustard

1 teaspoon balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon pepper.

( I just zizzed this, along with the galic listed below in a small food processor)

===================================================

2 pork tenderloins (1 pound each)

(left whole, scored the fat cap in a diamond pattern, only used a total of about 1 tsp of vegetable oil)

2 tablespoons olive oil, divided

4 garlic cloves, minced

Directions

Whisk together first 7 ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145°, 3-4 minutes per side. Remove from pan.

In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through.

 

I left the pork roast whole, seared it off in a lightly oiled black iron skillet, took some hard White Nectarines from the food bank and cut them up, tossed them into the pan, poured the glaze over it, rinsed the bowl of the food processor with about 1/3 cup of water and poured that into the pan.

Baked at 375 F to an internal of 151 F,  removed from oven. Put pork on a plate to rest, put ban on stove and reduced the pan juices to a thick glaze.  After slicing the pork about 1/8 inch thick, I returned it to the pan and coated it with the glaze.  Pretty good stuff.

I'm thinking that this glaze would also work with Shrimp and Chicken.

[Subdeacon Joe]

Southen Sushi 

 

 

 

[MizPete]

On 3/13/2025 at 8:25 AM, Marshal Mo Hare, SASS #45984 said:

Squeezable lemon juice, that’s an unforgivable sin. 

Not if it's Minute Maid. It is essential to my lemons squares - give the best fresh flavor.  That stuff that comes in the fruit-shaped bottles - you are totally right.  Isn't it reconstituted (whatever that means).

[Marshal Mo Hare, SASS #45984]

13 minutes ago, MizPete said:

Not if it's Minute Maid. It is essential to my lemons squares - give the best fresh flavor.  That stuff that comes in the fruit-shaped bottles - you are totally right.  Isn't it reconstituted (whatever that means).

Generally means dehydrated, frozen, thawed, water added.

[MizPete]

No longer food.

[Subdeacon Joe]

Huh....a page is missing in this thread.  Or at least a couple of posts.

Edited April 23 by Subdeacon Joe

[Subdeacon Joe]

Found on FB

 

Kentucky Blackberry Dumpling
Ingredients
For the Dumplings:
2 cups King Arthur bread flour
1 tablespoon baking powder
Dash of sea salt
1 cup sweet milk or water
For the Berry Mixture:
4 cups blackberries (frozen or fresh)
Water (enough to cover the berries)
About 3 cups of cane sugar (adjusted to taste)
Instructions
Prepare the Dumplings:
In a large mixing bowl, combine the flour, baking powder, and a dash of sea salt.
Slowly add the milk or water, stirring until a dough forms.
Knead the dough gently, then roll it out flat and thin. Use a knife, pizza cutter, or whatever tool you prefer to slice the dough into strips or squares. These dumplings should be thin and slick, rather than thick or fluffy, so aim for a good, even thickness that holds together well.
Cook the Berries:
Place your blackberries in a large pot and add just enough water to cover them.
Traditional Southern Blackberry Dumplings Recipe

Bring the water and berries to a rolling boil, then reduce to a medium boil.
Add cane sugar to the boiling berry mixture. Start with a couple of cups, then taste the mixture as it cooks. As the water turns purple from the berries, continue adjusting the sweetness to taste. For a more traditional, sweet Southern flavor, you might want around 3 cups of sugar, but feel free to adjust based on your preference and the tartness of your berries.
Add the Dumplings:
Once the berry mixture is sweetened to your liking and at a medium boil, begin dropping in the dumpling pieces. Be careful not to overcrowd the pot, as the dumplings need space to cook evenly.
Let the dumplings cook for about 20 minutes, or until they reach your desired consistency. They should be chewy and slick, with a texture that’s thinner than the fluffy dumplings often found in other dishes.
Serve:
Serve the dumplings warm in a bowl with plenty of the sweet berry sauce. This dish can be enjoyed as is or with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent.
Tips for Perfect Blackberry Dumplings
Use Frozen or Fresh Berries: Freshly picked or frozen berries both work well, though frozen berries may add a hint of tartness, which you can balance with a little extra sugar.
Sweeten to Your Taste: Traditional Southern recipes often call for a generous amount of sugar, so feel free to adjust the sweetness to fit your preference or your family’s tastes.
Achieve the Right Dumpling Texture: This isn’t your typical fluffy dumpling recipe—these dumplings should be thin, chewy, and slick. If you prefer a different texture, you can try experimenting with the thickness of the dough, but for authenticity, aim for a thinner roll-out.

[Subdeacon Joe]

Sauerkraut Balls

https://www.pbswesternreserve.org/blogs/lets-eat/fried-sauerkraut-balls/

 

https://gypsyplate.com/german-sauerkraut-balls/

 

https://www.milb.com/news/ducks-to-become-sauerkraut-balls-in-august

 

 

[Hardpan Curmudgeon SASS #8967]

5 hours ago, Subdeacon Joe said:

Found on FB

 

Kentucky Blackberry Dumpling
Ingredients
For the Dumplings:
2 cups King Arthur bread flour
1 tablespoon baking powder
Dash of sea salt
1 cup sweet milk or water
For the Berry Mixture:
4 cups blackberries (frozen or fresh)
Water (enough to cover the berries)
About 3 cups of cane sugar (adjusted to taste)
Instructions
Prepare the Dumplings:
In a large mixing bowl, combine the flour, baking powder, and a dash of sea salt.
Slowly add the milk or water, stirring until a dough forms.
Knead the dough gently, then roll it out flat and thin. Use a knife, pizza cutter, or whatever tool you prefer to slice the dough into strips or squares. These dumplings should be thin and slick, rather than thick or fluffy, so aim for a good, even thickness that holds together well.
Cook the Berries:
Place your blackberries in a large pot and add just enough water to cover them.
Traditional Southern Blackberry Dumplings Recipe

Bring the water and berries to a rolling boil, then reduce to a medium boil.
Add cane sugar to the boiling berry mixture. Start with a couple of cups, then taste the mixture as it cooks. As the water turns purple from the berries, continue adjusting the sweetness to taste. For a more traditional, sweet Southern flavor, you might want around 3 cups of sugar, but feel free to adjust based on your preference and the tartness of your berries.
Add the Dumplings:
Once the berry mixture is sweetened to your liking and at a medium boil, begin dropping in the dumpling pieces. Be careful not to overcrowd the pot, as the dumplings need space to cook evenly.
Let the dumplings cook for about 20 minutes, or until they reach your desired consistency. They should be chewy and slick, with a texture that’s thinner than the fluffy dumplings often found in other dishes.
Serve:
Serve the dumplings warm in a bowl with plenty of the sweet berry sauce. This dish can be enjoyed as is or with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent.
Tips for Perfect Blackberry Dumplings
Use Frozen or Fresh Berries: Freshly picked or frozen berries both work well, though frozen berries may add a hint of tartness, which you can balance with a little extra sugar.
Sweeten to Your Taste: Traditional Southern recipes often call for a generous amount of sugar, so feel free to adjust the sweetness to fit your preference or your family’s tastes.
Achieve the Right Dumpling Texture: This isn’t your typical fluffy dumpling recipe—these dumplings should be thin, chewy, and slick. If you prefer a different texture, you can try experimenting with the thickness of the dough, but for authenticity, aim for a thinner roll-out.

 

Like an Inside-Out Cobbler!   

[Subdeacon Joe]

29 minutes ago, Hardpan Curmudgeon SASS #8967 said:

 

Like an Inside-Out Cobbler!   

Or something.   The noodel-lije dumplings are interesting.  

 

[Subdeacon Joe]

https://www.instagram.com/reel/DFxmoe8O3ER/?igsh=MzRlODBiNWFlZA==

 

 

[Marshal Mo Hare, SASS #45984]

Quote

“Food you could eat at a train station” was how Cardinal Mauro Piacenza, a conclave veteran from the Italian city of Genoa, famous for its pesto, described the fare at the Casa Santa Marta, a guesthouse in the Vatican where the cardinals will be staying during the conclave. By train station food, he said he meant pastas with “watery sauce,” simple cutlets and salads: “Not exciting.”

 

[Subdeacon Joe]

I gave these a try tonight

 

Crispy Oyster Mushroom Tacos
Ingredients
6 ounces Oyster Mushrooms shredded
1 Bell Pepper sliced
1 Red Onion sliced
2 TBS Olive Oil separated
2 TBS Taco Seasoning separated
1/4 cup Mayonnaise
1/4 cup Salsa Verde
1/2 Lime juiced
8 Corn Tortillas
pickled onions optional
lime wedges, cilantro
Instructions
Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
Use your hands to shred the mushrooms and add them to a baking sheet with 1 tablespoon of oil & 1 tablespoon of taco seasoning. Toss to coat and spread in an even layer.
Add the onion, bell pepper and remaining oil & taco seasoning to the other baking sheet. Toss to coat and spread in an even layer. Place both baking sheets in the oven for 15 minutes. Toss and place back in the oven for 5 minutes. Baking time will vary depending on thickness of vegetables.  After 15 minuts check and see if they need that extra 5 minutes.
Meanwhile, combine the mayo, salsa verde & lime juice in a bowl.
Remove the veggies from the oven and replace the parchment paper on one of the baking sheets. Heat the tortillas and working one at a time, brush one side with oil, flip it over and spread out 1 tablespoon of sauce. Add some veggies and fold to close. Place on the prepared baking sheet and repeat with the remaining ingredients. Place in the oven for 10 minutes, flip and cook for another 5-7 minutes. Remove from the oven.
Serve hot with your favorite toppings.

 

A few small changes....yellow onion rather than red onion,  lemon juice instead of lime juice,  and a red salsa. The tortillas I had were on the old side,  so they split when I folded them.

 

Verdict: definitely do again,  but use less oil,  and maybe put the mushrooms and vegetables on paper towels when they come out of the oven. And use fresh tortillas.  

 

Variations might be use flour tortillas,  and make a Refried Beans and Mushroom Burrito.  Or use the filling in eggroll wrappers.

 

The shredded mushrooms baked with a BBQ seasoning,  then mixed with BBQ Sauce will make a good faux pulled pork sandwich. 

[Subdeacon Joe]

 

[Father Kit Cool Gun Garth]

https://www.foodtalkdaily.com/recipes/salads/potato-salad/french-potato-salad-44727895

 

[MizPete]

On 3/13/2025 at 8:25 AM, Marshal Mo Hare, SASS #45984 said:

Squeezable lemon juice, that’s an unforgivable sin. 

I'm telling you:Minute Maid frozen.  It's real (not reconstituted) lemon juice.  It's the ONLY thing I'll use in my lemon squares.

Edited May 11 by MizPete

[Marshal Mo Hare, SASS #45984]

“When cooking pasta the water should be salty like the sea.”  That’s what they tell you in culinary school without ever getting specific. Nobody does that really. But how salty is the sea?  Googling will come up with 35 grams salt per liter. Weight to volume depends on how finely the salt is ground, BUT using Forty’s favorite REAL SALT fine ground salt I got 30 ml salt or 2 TBS weigh 35 grams. That’s a lot!
 

this video says 1 TBS per liter is good, clearly more than ‘a pinch’.

 The sea is least salty near the poles and equator.

I suspect that he was using kosher salt which is more coarsely ground.  Perhaps a half TBSP of my salt per liter is sufficient.

Edited May 12 by Marshal Mo Hare, SASS #45984

[Alpo]

How about a nice steak sandwich?

 

https://www.instagram.com/reel/C4IvEgLSm5z/?utm_source=ig_web_button_share_sheet

[Subdeacon Joe]

2 hours ago, Alpo said:

How about a nice steak sandwich?

 

https://www.instagram.com/reel/C4IvEgLSm5z/?utm_source=ig_web_button_share_sheet

 

That's a slider, which is a form of sandwich, but not what most people think of as a sandwich. 

[Alpo]

A piece of meat between two pieces of bread. Isn't that the classic definition? Isn't that what the Earl started?