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noyd666
i wipped this up real quick for lunch.
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i wipped this up real quick for lunch.
Butter fried Cream of wheat
Butter fried Cream of wheat
I pour hot cream of wheat into a non stick cookie sheet and let it set in the fridge.
Cut into desired shapes. and sautee in hot butter
Lightly browned, and they will still be soft inside.
I douse them with syrup, powdered sugar, and cinnamon.
Butter fried Cream of wheat
I pour hot cream of wheat into a non stick cookie sheet and let it set in the fridge.
Cut into desired shapes. and sautee in hot butter
Lightly browned, and they will still be soft inside.
I douse them with syrup, powdered sugar, and cinnamon.
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toughmudderdave
...
joe guy
Member
Mmmm quail simmered in a beer and butter mix and a rub called cowboy rub on a bed of white rice with few mixed veggies and mushroom soup to make it nice and creamy....
Must add first time I've had let alone made quail just kinda winged it as I went along... Must add no water just butter and beer
Oh You did great Joe! It looks awesome!
Banana nut sour dough hotcakes
Banana nut sour dough hotcakes
Served with Tupelo Honey
Banana nut sour dough hotcakes
Served with Tupelo Honey
joe guy
Member
Thanks purpur it was awesome lol told the son it big sparrows that keep wakin me up...
And drivin bell and bus nuts ( the dog and cat) lol guess what the lil punk said " how come u didn't let me help catch the birdies, I wanna hunt too daddy" he's almost 4
But wow those sour cakes sound amazing as well along with a nice cup strong coffee
And drivin bell and bus nuts ( the dog and cat) lol guess what the lil punk said " how come u didn't let me help catch the birdies, I wanna hunt too daddy" he's almost 4
But wow those sour cakes sound amazing as well along with a nice cup strong coffee
Tweetybird
Member
Food Porn...
Little ones have cream cheese inside. Big ones have strawberry jam inside.
Little ones have cream cheese inside. Big ones have strawberry jam inside.
They look Great!
DP
DP
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toughmudderdave
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Looks good Dave and Seamaiden.
Heres a 3/4 pounder of fresh ground Chuck. Two slices American cheese and two pieces of natural bacon. Topped with Tomato, Shallots, Dill slices, and red leaf lettuce, on a large sesame bun.
Served with old fashion potato chips
Heres a 3/4 pounder of fresh ground Chuck. Two slices American cheese and two pieces of natural bacon. Topped with Tomato, Shallots, Dill slices, and red leaf lettuce, on a large sesame bun.
Served with old fashion potato chips
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SeaMaiden
I guess I will have to post my quick breads! Gotta find the card with the pix on it, first, though.
In the meantime, I can tell you about the squash I used to make the breads. It's an Italian winter heirloom squash called Marina di Chiogga. It is ugly as sin, but incredibly easy to grow. You'll get at least 2-3 good sized squashes from each plant, and one of the smaller squashes weighed in at 7lbs. The one I cooked this weekend had to be cooked because rats had found them (the squashes) and were eating them. I couldn't figure out why the squash was more appealing than the peanut butter, apples, cashews, and dogfood we were leaving on the traps. It took 2-3 weeks, and at least three sprung, but empty traps, and we finally got one of the little motherfuckers! That pic is on the card I can't find, too.
In the meantime, while I look for the card, here are some pix of the squash.
This is not powdery mildew on the leaves. It's the natural coloration. The leaves were HUGE, large enough for jays to stand on them and hunt for bugs, large enough for jays to shade under them when it was hot out. I was very surprised that I observed absolutely NO powdery mildew in my cucurbits this year. Small favor, my cole crops were decimated by cabbage aphids.
These squashes can become rather gray or taupe-colored, not necessarily an appetizing coloration or appearance, but don't be fooled!
The largest squash was about 1.5' across. The smallest was about 1' across. All quite weighty for their size, which made harvest a wee bit of a bitch because I tried to harvest more than one at a time!
The best cooking method for this squash I've found is to cut it up into sections, wrap it in foil, add a tiny bit of water and roast at about 300*F until very tender. This can take a couple of hours. But once it's done, good luck not standing there and just eating it all up, scooping it out of the skin while standing by the oven!
Ok, let's see if this card has mounted so I can share some pix. I use the Joy of Cooking recipes, tweaked a bit. I usually reduce the amounts of sugar, often by half. Aha! Dave got me the card. Here we go!
In the meantime, I can tell you about the squash I used to make the breads. It's an Italian winter heirloom squash called Marina di Chiogga. It is ugly as sin, but incredibly easy to grow. You'll get at least 2-3 good sized squashes from each plant, and one of the smaller squashes weighed in at 7lbs. The one I cooked this weekend had to be cooked because rats had found them (the squashes) and were eating them. I couldn't figure out why the squash was more appealing than the peanut butter, apples, cashews, and dogfood we were leaving on the traps. It took 2-3 weeks, and at least three sprung, but empty traps, and we finally got one of the little motherfuckers! That pic is on the card I can't find, too.
In the meantime, while I look for the card, here are some pix of the squash.
This is not powdery mildew on the leaves. It's the natural coloration. The leaves were HUGE, large enough for jays to stand on them and hunt for bugs, large enough for jays to shade under them when it was hot out. I was very surprised that I observed absolutely NO powdery mildew in my cucurbits this year. Small favor, my cole crops were decimated by cabbage aphids.
These squashes can become rather gray or taupe-colored, not necessarily an appetizing coloration or appearance, but don't be fooled!
The largest squash was about 1.5' across. The smallest was about 1' across. All quite weighty for their size, which made harvest a wee bit of a bitch because I tried to harvest more than one at a time!
The best cooking method for this squash I've found is to cut it up into sections, wrap it in foil, add a tiny bit of water and roast at about 300*F until very tender. This can take a couple of hours. But once it's done, good luck not standing there and just eating it all up, scooping it out of the skin while standing by the oven!
Ok, let's see if this card has mounted so I can share some pix. I use the Joy of Cooking recipes, tweaked a bit. I usually reduce the amounts of sugar, often by half. Aha! Dave got me the card. Here we go!
Attachments
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SeaMaiden
Ok, a question for the bakers. I didn't have enough room to show the banana bread that I also made. It was half banana, half squash. The bread came out very, very dense, almost sludgey, and I can't figure out why. The two recipes are almost identical: same amounts and ratios of flour, butter, eggs.
But where things get different is here: squash bread recipe calls for milk, vanilla, and several spices vs banana bread has none of these ingredients.
Squash bread uses 1.5tsp baking SODA with 1/4tsp baking POWDER, whereas banana bread is just 1.5tsp baking POWDER.
That's it, those are the only differences. Both recipes use 1.5C flour + 1-2 eggs + 1.3C sugar (I use less in all these recipes) + .75 stick of butter. Both recipes are put together in pretty much exactly the same way, starting off by creaming the butter with the sugar, then addition of eggs+pulp, then dry ingredients are added, alternating with wet in the squash bread, and just added in 3parts in the banana.
So! I would dearly like to know, why did the banana bread come out so heavy and the squash bread come out so heavenly? Tender crumb, feels like velvet in your mouth, the squash bread is.
Oh.. wait, I can attach banana bread pix to this post. <smacks forehead> Here, you folks can compare the breads.
But where things get different is here: squash bread recipe calls for milk, vanilla, and several spices vs banana bread has none of these ingredients.
Squash bread uses 1.5tsp baking SODA with 1/4tsp baking POWDER, whereas banana bread is just 1.5tsp baking POWDER.
That's it, those are the only differences. Both recipes use 1.5C flour + 1-2 eggs + 1.3C sugar (I use less in all these recipes) + .75 stick of butter. Both recipes are put together in pretty much exactly the same way, starting off by creaming the butter with the sugar, then addition of eggs+pulp, then dry ingredients are added, alternating with wet in the squash bread, and just added in 3parts in the banana.
So! I would dearly like to know, why did the banana bread come out so heavy and the squash bread come out so heavenly? Tender crumb, feels like velvet in your mouth, the squash bread is.
Oh.. wait, I can attach banana bread pix to this post. <smacks forehead> Here, you folks can compare the breads.
Attachments
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SeaMaiden
I'm saving all the seed from this squash, I'm telling you, IT IS INCREDIBLE. Once I tasted it, just as it had finished roasting, I knew exactly why that rat had been so eager to eat it and not anything else I'd put out. It also explains why it never touched any of the other vegetables I have stored in the same area, including other heirloom winter squashes. If you can get a hold of these seeds, GROW THIS SQUASH, use it for stuff like pumpkin pie and other squash dishes where a sweeter, more starchy squash is desirable. Oh, and it purees beautifully, does not need passing through a food mill or sieve.
Hehhehe, more pix. The seeds, they're huge.
Hehhehe, more pix. The seeds, they're huge.
Attachments
I find when I make banana bread it is always a little denser than other breads, almost like pound cake but moister. It does make sense that squash or zucchini bread has a better crumb.
A bit of asian influence with the dinner last night ...
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SeaMaiden
Oo! Look at all those microgreens in that salad, supah-healthee. Looks delicious.
It's been decades since I've made zucchini bread, never done any other kind of squash bread that I can recall. But, I usually add a wee bit extra baking powder to the banana bread and it'll come out nice and cakey. This time I forgot to add the extra, but didn't think it would come out quite so dense.
It's been decades since I've made zucchini bread, never done any other kind of squash bread that I can recall. But, I usually add a wee bit extra baking powder to the banana bread and it'll come out nice and cakey. This time I forgot to add the extra, but didn't think it would come out quite so dense.
