What are you eating… right now?

Ozzie_Isaac

I have made it in  2 hours before, as long as the chicken was already cooked.  However, if you can let it simmer for 3-4 it is much better.

fishlessman

Ozzie_Isaac said:

Not eating yet, but making a very very very fancy one pot lasagna.  Daughter sent me a tik-tok so I am trying to recreate it.  Added a few different tricks to get more depth of flavor, but basically a 20min internet generation meal.  Daughter’s friends are coming over too.  Whenever I do one of these throw-away meals her friends always come and try them 😂😂🤦‍♂️

I am using some of the concepts from Spaghetti All’assassina

Ragu.....that's my mother's recipe....add milk to it, makes a decent tomato soup

JohnInCarolina

fishlessman said:

Ragu.....that's my mother's recipe....add milk to it, makes a decent tomato soup

fishlessman

JohnInCarolina said:

fishlessman said:

Ragu.....that's my mother's recipe....add milk to it, makes a decent tomato soup

in later years the ragu was changed to a cold can of hunts poured directly on the pasta.........i would not go to school without 45 cents for the chefboyarde from the vending machine, no way was i letting mom make lunch......i remember company coming over for dinner, mom pulled the lasagna out of the oven, the ricotta and mozz were still on the counter not a cook

Gulfcoastguy

fishlessman said:

JohnInCarolina said:

fishlessman said:

Ragu.....that's my mother's recipe....add milk to it, makes a decent tomato soup

in later years the ragu was changed to a cold can of hunts poured directly on the pasta.........i would not go to school without 45 cents for the chefboyarde from the vending machine, no way was i letting mom make lunch......i remember company coming over for dinner, mom pulled the lasagna out of the oven, the ricotta and mozz were still on the counter not a cook

Mine wasn’t that bad but I still remember the horrible things that she did to steak. Ketchup could barely fix it.

StillH2OEgger

Gulfcoastguy said:

Mine wasn’t that bad but I still remember the horrible things that she did to steak. Ketchup could barely fix it.

I hated steak as a kid and then I found out it doesn't always have to have the texture and/or taste of shoe leather. It was a real eye opener.

Legume

RSVP to a wedding in May.  Filet, blackened salmon, chicken parm and veg pasta are the four entree choices.  What say you for a big wedding?

shtgunal3

Filet

DoubleEgger

shtgunal3 said:

Filet

Agreed. It’s a good base for the booze. Salmon can be iffy (it will be overcooked) and chicken parm is too heavy and messy. No need to comment on the veggie pasta…

JohnInCarolina

fried rice with chorizo, shishito peppers, a bit of Italian sausage, and corn.  A riff on one of Kenji’s recipes.

shtgunal3

^^^I’d hit it^^^

Dyal_SC

Double decker pb&j.  Has homemade strawberry jam and hot honey, then the sticky edges rolled in graham cracker crumbs. Usually use granola for the edges. 

fishlessman

Gulfcoastguy said:

fishlessman said:

JohnInCarolina said:

fishlessman said:

Ragu.....that's my mother's recipe....add milk to it, makes a decent tomato soup

in later years the ragu was changed to a cold can of hunts poured directly on the pasta.........i would not go to school without 45 cents for the chefboyarde from the vending machine, no way was i letting mom make lunch......i remember company coming over for dinner, mom pulled the lasagna out of the oven, the ricotta and mozz were still on the counter not a cook

Mine wasn’t that bad but I still remember the horrible things that she did to steak. Ketchup could barely fix it.

Frozen supermarket mashed potatoes.....ma, these potatoes are still frozen...they are fine.....I can't stick a fork in it.....😁
I had two second moms growing up on the street......I did eat well

Ozzie_Isaac

Legume said:

RSVP to a wedding in May.  Filet, blackened salmon, chicken parm and veg pasta are the four entree choices.  What say you for a big wedding?

Going against the grain here, I would go with the salmon.

Gulfcoastguy

Ozzie_Isaac said:

Legume said:

RSVP to a wedding in May.  Filet, blackened salmon, chicken parm and veg pasta are the four entree choices.  What say you for a big wedding?

Going against the grain here, I would go with the salmon.

What are the booze choices? Can’t have red wine with fish. The chicken parm is an open invitation to a suit stain and veg pasta seems like a punishment.

Legume

I went with the salmon, sent it in before I posted.

If it wasn't blackened I probably would've chosen filet.

Gulfcoastguy

StillH2OEgger said:

Gulfcoastguy said:

Mine wasn’t that bad but I still remember the horrible things that she did to steak. Ketchup could barely fix it.

I hated steak as a kid and then I found out it doesn't always have to have the texture and/or taste of shoe leather. It was a real eye opener.

Yes once I headed off to college I tried medium well steak, then medium and even medium rare. All as funds permitted, that is so over 2 or 3 years. A revelation indeed.

RRP

Amazing read with the Mother admissions! Growing up the only "steak" I ever heard about much less NEVER had any was annually on my Father's birthday my Mother would buy and cook him a small round steak! While I never had any of it he would always love giving that small round bone to our dog. Honestly I think that was the only "extravagance" my Father ever got!

Botch

Gulfcoastguy said:

StillH2OEgger said:

Gulfcoastguy said:

Mine wasn’t that bad but I still remember the horrible things that she did to steak. Ketchup could barely fix it.

I hated steak as a kid and then I found out it doesn't always have to have the texture and/or taste of shoe leather. It was a real eye opener.

Yes once I headed off to college I tried medium well steak, then medium and even medium rare. All as funds permitted, that is so over 2 or 3 years. A revelation indeed.

Same here, except my revelation didn't occur until after college (steak in college?!?  )  Entering the USAF, after finishing college/ROTC scholarship, was the best damn thing that could've happened to me: flying to Orlando for seafood/fresh fruit/palm trees, the NE for crabs/oysters/REAL pizza/paella, LA for other seafood/REAL chinese, Dallas/Austin for mex/tex-mex/REAL BBQ (and Steaks!), Albuquerque for NM chile, Seattle for alder-smoked salmon and Dungeness; week after week after week!  
What a great Awakening for a clueless farmboy from SE South Dakota, living on Ladies Home Journal casseroles, TV dinners & Hee-Haw, Chef Boy-ar-Dee box mixes, the occasional K-Mart subs and Dad's wonderful, well-done steaks lovingly grilled over Texaco 69 Octane.      

Gulfcoastguy

I would go to college until my funds were exhausted and then work construction until I could go to school again. So that took me about as long as you took to get your BS and MS. Steak was a rarity but every few months I would indulge.

Growing up my family would buy a half or whole calf from my farmer uncle. Steak cost no more than hamburger that way, it’s all in how the local butcher packaged it for us. It even made us appreciate liver because we could only have it 3 or 4 times a year. A large portion of our diet actually came from gardens and we also did some fishing.

ColtsFan

Funny! Our nephew is wrapping up his freshman year at IU. Since he’s here, we treat him to the usual laundry service, Target trips, and food. He called me last week asking for something off the egg. I suggested steaks. He came back with “I was thinking burgers. I don’t like steak!” Growing up we ate steak often. I decided at a young age the a medium rare ribeye was my jam. 

fishlessman

Legume said:

RSVP to a wedding in May.  Filet, blackened salmon, chicken parm and veg pasta are the four entree choices.  What say you for a big wedding?

when i see choices like this i envision it served on small plates......smuggling in an italian sub is always an option veg pasta is an entree?

Corv

All very interesting. I've had too many poor steak experiences at second-rate restaurants, so unless the place is clearly good at it, I'd much rather have a burger. In fact, cheeseburgers are my all-time favorite food. But at home with me cooking it, I'll take the steak. There are two cuts I go to: NY Strip for eatin' and Tri-Tip for sandwiches later.

When I was a kid, steaks were about 1 cm thick and tough. Mom (and Dad, too) just hadn't had the opportunity to learn otherwise.

Canugghead

Salisbury steak with gravy for the win 

Ozzie_Isaac

Canugghead said:

Salisbury steak with gravy for the win 

Yum!  With mashed potatoes and a gravy made with mushrooms?

lkapigian

Corv said:

All very interesting. I've had too many poor steak experiences at second-rate restaurants, so unless the place is clearly good at it, I'd much rather have a burger. In fact, cheeseburgers are my all-time favorite food. But at home with me cooking it, I'll take the steak. There are two cuts I go to: NY Strip for eatin' and Tri-Tip for sandwiches later.

When I was a kid, steaks were about 1 cm thick and tough. Mom (and Dad, too) just hadn't had the opportunity to learn otherwise.

I am firmly in this camp!

fishlessman

Canugghead said:

Salisbury steak with gravy for the win 

mom would say pick a number 1-10. kids would say for her to write it down first. mom would say fine and just took the hungryman frozen salisbury steak tv dinner everytime for herself.......that was the only good one in the freezer. im thinking that one just cost a little more than the others because why not buy 5 salisbury steak dinners. childhood memories, almost want to go buy one,.......

Ozzie_Isaac

fishlessman said:

Canugghead said:

Salisbury steak with gravy for the win 

mom would say pick a number 1-10. kids would say for her to write it down first. mom would say fine and just took the hungryman frozen salisbury steak tv dinner everytime for herself.......that was the only good one in the freezer. im thinking that one just cost a little more than the others because why not buy 5 salisbury steak dinners. childhood memories, almost want to go buy one,.......

A real treat for me was the Boston Market Meatloaf frozen dinner.  The meatloaf dipped in the rehydrated potato mash was heavenly.  No dessert though.

The Hungary Man came with a brownie that tasted great if you just imagined brownie flavor while chewing the play-doh like bar.

fishlessman

these are what got me thru college, 6 for a buck and sometimes they went on sale.  mom prepared me for this......

Gulfcoastguy

@fishlessman, could she cook them without burning the crust? Rice a Roni, Mac and cheese, and pop tarts were popular in my dorm. Though a guy from Philadelphia PN did teach me how to make great spaghetti.