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Louis,

I'm a digital disaster for uploading pic's. I've only had a smartphone 2.5 years.
I forgot that the Thai pizza has cilantro on it. If you can't get it fresh there, use dry coreander.
I took delivery yesterday via post of an ESU Ecos2 central control unit from Germany for my model eisenbahn. Has motorized dual locomotive throttles, a 7 inch touch screen, stylus, route control, interfaces, ethernet connection, sound, 3,000 possible digital addresses, about a 1,500 locomotive database, etc., etc. It's baffling! It connects to a tablet, phone, and or extrnal monitor as well as other wired and wireless remote throttle and control devices. More than I'll ever use. I've been on haiatus from the hobby, but with the stay home order, and not ebing able to travel for a winter vacation, I finally took the expasnion and update leap. I'm adding another 6 to 8 feet in length, and 4 ft. width to my layout. I've had the extra track, and buildings for years now.
Won't be a "Miniatur Wunderland" like in Hamburg, but will be nice. My pension begins in June, so I can now afford it.
I have yet to try using the Instagram app. to do a video. I'm leary of the app. I've heard of people's accts. being hacked. Although they may be private, I get follow requests daily from those I'd never follow, nor allow to follow me even without being logged on.
Others from our gym post workout pics and videos often. I don't objectify myself, usually. I've posted a few, but I take lousy pic's, and hubby won't do it, nor likes being photographed.
 
Artichokes Hearts with Olives and Feta

 

<span style="font-family: georgia, palatino;">SO......we picked up this recipe a couple of years ago at the Le Creuset outlet.  It presents as a side dish but when we looked at it we both immediately thought pasta.  We make this every few weeks and add pasta and shrimp.</span>

 

<span style="font-family: georgia, palatino;">It is really good.  There is some prep which I try to get out of the way in advance because once you start cooking it goes pretty fast.  I usually add a little extra Feta then a whole lot of Parmesan cheese at the table.  And...make sure you have some nice hard crusted bread on hand because the olive oil in the bottom of the pan is plentiful and sure tastes good when soaked up with some hard bread.  The recipe reads like it's a lot of oil.  I usually double the recipe (yup that's two cups of olive oil) and by time you add the pasta there won't be as much oil left over as you would think but what's there sure is YUMMY!  I promise you it tastes as good as it looks.  This pan is two pounds of pasta and about one and one-half pounds shrimp.  As I have mentioned before we cook for another family so half will go to them and the other half for us.</span>

 

<span style="font-family: georgia, palatino;">The other thing I like about this recipe is the ingredients are usually all things you have in your pantry.</span>

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Mike (vacerator)- Shucks. I was gonna add my voice to the pic request for the Thai pizza!

Mike (PArunner)- how was the crust and the chew on your bagels? I'm looking for a new recipe as I think something may be off on the one I'm using (right- it's the recipe and not me- LOL!!!!). The crust has a tiny bit of chew but the inside is still more bread-like; on the denser side, but more bread-like.

Thanks,
Chuck
 
They were both pretty good, crispy on the outside and chewy on the inside. They bagel i did the boil for 2 minute, the recipe said that would make them more chewy.

This is the link for the pizza dough. hope the link works, I have it on my facebook page.

 
It is a Tappan bought in late 1987-88. I think for it's time this was an older model still on the sales floor. The cooktop florescent bulb just went on it.I don't think we ever changed it.
 
It's extremely reminiscent of the TOL Tappan with Self Cleaning oven that came with the house I built Spring 1985.  I still miss it.  It was so beautiful too!!!
 
It is a Tappan bought in late 1987-88. I think for it's time this was an older model still on the sales floor. The cooktop florescent bulb just went on it.I don't think we ever changed it.

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The oven you remember then Bob was kind of smallish but it bakes very well.The cooktop light and the same size burners is why I don't upgrade. Can't get any stove with cooktop lights anymore.

Pat

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Pat, the model I had in my house was selected by the builder as an upgrade because I requested a SC oven.  Does you stove have little visual color indicators over the burner knobs indicating how "high/hot" the flame is?  The oven had a "preheat" setting that you switched to bake when preheating was complete.  
 
Yes Bob It had different color marking behind the glass panel in the front.

Mine has a preheat selection which I use every time I bake.I just leave it in that position as it also just bakes.My pot roast is almost done. Another half hour.

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I hope you will cherish that range as long as you can.   Sounds like you definitely do.  I lived in that house for 10 months before being transferred.  
 
The shame of it is is that I will be moving soon and I will have to leave it behind. The new people will probably toss it for shiny and new.
 
Frig:

I take my Grilling/Broiler cooking or BBQ very seriously.  That is a big part of my reputation both in and out of commercial kitchens.  Thank you for noticing.  No matter if I am Smoking a rack of ribs or working 40 steaks on a Char-Broiler I strive to do it right.  I once had an Executive Chef (I was working under him) ask me "Do you ever get a steak back?" My response was "Only if the customer don't know how he wants it done Chef".  He got a good laugh.

WK78
 
For dinner tonight I made a “chicken noodle curry casserole”. Um, a “chicken curry noodle casserole”? How about a “noodle curry chicken casserole”? Wait, I’ve got it, a “curried chicken noodle casserole”! 😜

I only used 1 Tbsp of the curry powder, but I should have used more. It’s got a little heat that comes in, but the curry flavor is subtle. Regardless it’s still tasty and I’ll have it for my lunch the next couple days. The red and green bits are diced ortega chili and leftover pimento.

Kevin

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