watchamakalit Posted October 28, 2022 Share Posted October 28, 2022 Unfortunately, I'm not the cook in the house. Its potatoes, and some other tasty stuff in a bowl. Lol Link to comment Share on other sites More sharing options...
jdog Posted October 28, 2022 Author Share Posted October 28, 2022 Lol OK Link to comment Share on other sites More sharing options...
watchamakalit Posted October 28, 2022 Share Posted October 28, 2022 By special request from Mrs. Watchamakalit: 3lbs largely diced potatoes. Rinse and placed in large pot. Add enough water to cover potatoes. (Can also use 1/2 water, 1/2 chicken broth.) Add garlic and onion salt. Bring to boil and cover. Boil till you can poke with fork, but not fully fork tender. Turn down to simmer. Add 1 block cream cheese, diced melts faster. Once melted, add 1 can cream mushroom, 1 can cream celery, 1 stick butter, 1 cup milk. Continue to simmer until potatoes are fork tender. Scoop into bowl and add freshly shredded cheese and bacon bits. Link to comment Share on other sites More sharing options...
Pete M Posted October 28, 2022 Share Posted October 28, 2022 there are lots of ways to make potato soup. I know because I just looked through a half dozen online recipes to find something that felt close to what I remember my grandma made, and I have a feeling every time she made it it was a bit different. (except no spicy things were added as in this one). it's good to have a bit of instant potatoes on hadn to thicken it if needed. oh, and we always leave the skins on. https://sugarspunrun.com/creamy-potato-soup-recipe/ Link to comment Share on other sites More sharing options...
jdog Posted October 28, 2022 Author Share Posted October 28, 2022 42 minutes ago, watchamakalit said: By special request from Mrs. Watchamakalit: 3lbs largely diced potatoes. Rinse and placed in large pot. Add enough water to cover potatoes. (Can also use 1/2 water, 1/2 chicken broth.) Add garlic and onion salt. Bring to boil and cover. Boil till you can poke with fork, but not fully fork tender. Turn down to simmer. Add 1 block cream cheese, diced melts faster. Once melted, add 1 can cream mushroom, 1 can cream celery, 1 stick butter, 1 cup milk. Continue to simmer until potatoes are fork tender. Scoop into bowl and add freshly shredded cheese and bacon bits. Much appreciated Mrs. Watchamakalit Thank you Link to comment Share on other sites More sharing options...
FrankTheDog Posted October 28, 2022 Share Posted October 28, 2022 3 hours ago, Pete M said: there are lots of ways to make potato soup. I know because I just looked through a half dozen online recipes to find something that felt close to what I remember my grandma made, and I have a feeling every time she made it it was a bit different. (except no spicy things were added as in this one). it's good to have a bit of instant potatoes on hadn to thicken it if needed. oh, and we always leave the skins on. https://sugarspunrun.com/creamy-potato-soup-recipe/ The skins are the best part of potatoes. That’s where all the nutrients are. Also l don’t care for whipped potatoes. I like smashed potatoes, hit a whole potato once with a masher and call it good. Pepper and butter are all you need. Link to comment Share on other sites More sharing options...
gogmorgo Posted October 29, 2022 Share Posted October 29, 2022 This is arguably a potato soup. Potato and leak with shrimp, if you will. Excellent for warming you up on a cold and wet day. I think there's a mistake in the recipe though. If you only add 1-1/2 cups of stock you don't really end up with soup. It'll still cook, but it's just barely enough liquid for the potatoes and you just end up with some messy vegetables by the end. I usually end up using about a quart of stock to get enough liquid in it. I also usually do a combo of curry and cayenne, and a bit of heat in it is nice. And yes, this is a recipe from a series of children's novels. It's a staple food among otters, and the original recipe is made up of ingredients that can be found in and around water. Bulrushes, mare's tail, and watercress rather than leaks, and their tubers and rhizomes instead of potatoes, possibly water chestnuts. But then those ingredients aren't on the shelf at most grocery stores, and the alternatives aren't so bad. There's a fair bit of speculation on what the hotroot is. You might think a horseradish, but the fictional plant in the books, ditchnettle, is more of an herb, and they don't necessarily use the roots of it. The best guesses point towards smartweed, also known as water pepper, which apparently is more of a pepperminty sort of pepper than a chilli pepper, but the chilli does do nicely. Link to comment Share on other sites More sharing options...
mjeff87 Posted October 31, 2022 Share Posted October 31, 2022 Wild watercress can have quite a bite to it...I used to work at a country club as a line cook years ago. There was a crazy old guy who lived up in the hills that grew it. Every once in awhile he'd show up at the back door with a paper grocery bag full of it. Chef would give him $10-$20 for it so he could go buy some wine and we'd use the 'cress for soups and plate garnishes. And it was HOT. Link to comment Share on other sites More sharing options...
neohic Posted November 25, 2022 Share Posted November 25, 2022 Pickled Peppers I put these things on just about anything. Sandwich? Yup. Eggs? Why not. They’re mildly time consuming as I don’t have any sort of chopping device or food processor… it’s an activity. They’re also a “choose your own adventure” in terms of spice or sweetness. All depends on your choice of peppers. Here’s my list from this time but I usually make it up when I can get fresh produce from my local farmer’s market… 1/2 pound jalapeños Few fresnos One habanero One pasilla … sweeter recipes can use a red pepper or poblano instead of the pasilla. Using a habanero is totally up to you also. Just be careful when handling the peppers. Don’t tough your eyes and wash your hands immediately afterwards! You’ll definitely find all those little cuts on your fingers that you forgot about. Anyhow, cut up the peppers however you want. I try to make my cuts no thicker than 1/8” and I remove all seeds. Cram it all into a mason jar and add about two cloves worth of fresh garlic. Brine time. Use a small sauce pan and put this stuff in it… 1 cup of water 1/2 cup white distilled vinegar 1/2 cup apple cider vinegar 1 teaspoon salt 2 tablespoons honey Don’t get a rolling boil, but warm it all up to dissolve the salt and honey. Let it go until it just barely starts boiling. Slowly add it to the jar of peppers. It’ll just about fill it completely. Put a lid on it. Give it a good shake to get everything all raving together. Let it cool on your counter then put it in the fridge. Forget about it for at least a week. Enjoy on tons of stuff. Link to comment Share on other sites More sharing options...
Smokeyyank Posted December 21, 2022 Share Posted December 21, 2022 Got a new Akorn Kamado grill that has an auto temp feature so tried my hand at smoking. Had the regular Akorn before and I absolutely loved it, but setting the temp took some work so never smoked in it. It was starting to get beat up and I got the new one for insanely cheap. I went it to this completely blind, never smoked anything before but have always wanted to. Did a chicken with a homemade chili lime seasoning and added pecan wood chunks. Overall came out decent. Next go around think I'll brine it and I messed up not soaking the wood chunks so little on the unsmokey side. Also think I'll mix up some seasoning and rubs. Temp was 250 for about 4 hours to get 165*. Fun experience overall. Link to comment Share on other sites More sharing options...
jdog Posted March 23, 2023 Author Share Posted March 23, 2023 On 4/19/2020 at 2:35 PM, dasbulliwagen said: Potato cheese soup. Awesome! The recipe is scalable, and it's a little smoother if you substitute heavy cream for the milk. I'm not sure why it's called cheddar, because there's no cheddar in it. Made this tonight, you are correct Link to comment Share on other sites More sharing options...
jdog Posted April 2, 2023 Author Share Posted April 2, 2023 https://kentrollins.com/stuffed-mexican-poblano-peppers/ Link to comment Share on other sites More sharing options...
Pete M Posted April 8, 2023 Share Posted April 8, 2023 tacos!! sooooo many different tacos! https://themodernproper.com/best-taco-recipes Link to comment Share on other sites More sharing options...
Armyvet25 Posted April 8, 2023 Share Posted April 8, 2023 I'm the Baker in the house, family recipe * DEAN FAMILY NUT COOKIES.pdf DEAN FAMILY NUT COOKIES2.docx Link to comment Share on other sites More sharing options...
jdog Posted May 12, 2023 Author Share Posted May 12, 2023 Rain rain all day, guess I'll fix something inside? How's your weather? Link to comment Share on other sites More sharing options...
jdog Posted August 28, 2023 Author Share Posted August 28, 2023 Anybody cooking anything for the holiday weekend? Link to comment Share on other sites More sharing options...
Pete M Posted August 28, 2023 Share Posted August 28, 2023 crap, that's this weekend!? well, I'm trapped in Michigan until my crowns come in on the 7th. I wonder if I can convince my buddy Mike to break out that smoker he bought and used exactly once. Link to comment Share on other sites More sharing options...
Pete M Posted September 6, 2023 Share Posted September 6, 2023 ended up at my Aunt's for Labor day. she made some custom fancy turkey burgers for me (cow bothers my gut) plus regluar burgers for everyone else, plus deep fried perch and some homemade fish cakes (though I forget what fish was used). plus some tater tots, extra crispy. Link to comment Share on other sites More sharing options...
jdog Posted February 7 Author Share Posted February 7 Got some smoked salt and pepper, grilled some steak with it. Link to comment Share on other sites More sharing options...
Pete M Posted February 10 Share Posted February 10 my bro in law bought a smoker and has been have a lot of fun with it. I think it's time to get father a small version so there's one at the house I can play with. Link to comment Share on other sites More sharing options...
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