WHAT DID YOU HAVE FOR DINNER TODAY?

[jimimac71]

We have an electric smooth top stove. We also have a cloth tortilla warmer for the microwave.
Out here in progressive California, some are trying to eliminate the use of natural gas.
I spent a lot of my life with wood heat exclusively and a propane stove.
While I'm no expert, a cast iron skillet probably works best for your tortillas.
Hope your leftovers were good Sepiatone.
There are so many great chefs on PBS. You might like Patti's Mexican Table.

[jimimac71]

We use cold water and ice cubes.
Spot on Thompson.
Why put an egg in your pocket?
If you want to be left alone, let a Hershey bar melt in your back pocket.
A direct quote from the late, great Dr. Don Rose.

[Swithin]

Boiled eggs, hard boiled, like the movie genre, like that fella Robert Mitchum, like that gal Jane Greer. First, put six eggs in cold water that covers the eggs in a saucepan. Turn the burner on high and keep an eye on the boiling water. When the water starts to rumble turn the burner to medium but still keep on eye on the water. Boil on medium for ten minutes. Take the saucepan off the burner and prepare a bowl of ice water large enough for the six eggs. Dump the hot water while running cold water on your new hard boiled eggs then put all six into the bowl of ice water. Wait ten minutes. Then pat dry the eggs with a pat dryer. The reason for the ice water is to facilitate the peeling process. Don’t be discouraged (be patient) when the peeling process seems too labored. The fresher the egg, the harder it is to peel, but ice water helps. Always keep a hard boiled egg in a loose pocket when you venture out.

Etienne Girardot played Dr. Doremus, the coroner, in several Philo Vance movies, always exasperated because he's called away from a meal to examine a corpse. In The Dragon Murder Case (1934), Sergeant Heath, played by Eugene Pallette, tells the exasperated Doremus: "Why don't you carry a hard boiled egg in your pocket?"

[Feinberg]

Thompson, sounds like a heart attack on a plate lol

I had to laugh when an old friend of the family once told us about working in a factory just after the war in Coventry. She said on Mondays you would have to hurry to the cafeteria as it was 'bread and dripping' day. Of course, 'dripping' is the concealed beef fat from the Sunday roast. Spreading it on white bread was a big treat!

[Sepiatone]

Columbo was always peeling and eating a hard boiled egg that he carried around in the pocket of his famous raincoat. He also preferred chili over caviar. I’m not sure if he favored chili with or without beans. Speaking for myself, I always opt for chili with beans. Fiber, you see, and the magical fruit. The more you eat the more you . . .

Actually, beans aren't the magical fruit, but instead, the musical fruit. You know, the more you eat, the more you toot!

And Columbo and chili is legendary. And I'm in agreement when he once said concerning chili in an episode, "You see, it's the crackers that make the dish!" And I'm betting he preferred chili instead of caviar. Putting chili over caviar won't really help the taste of caviar.

And more on heating tortillas... My younger daughter has a glass topped electric stove and heats 'em up on just the top, no pan involved.

Sepiatone

[jimimac71]

When we have chili and tomales, it pretty much means it's time to go to the store.
As for green beans, they go good with bacon. It smells so good while cooking.
It is different from frying bacon.
Heating tortillas directly on our electric stove sounds tricky. Low is not predictable.
We cheat our way with tacos, using the ready-made shells. They are microwave friendly.
Cinco de Mayo is just around the corner.

[jimimac71]

Thompson ... A blind friend taught me the trick to pouring without looking.
Put a finger around the top of the glass and leave it there.
Pour until your finger gets wet.
Spilling beer constitutes alcohol abuse.
How can beer be off-topic?
Beer is liquid bread.
I also know the trick to opening the proper side of a milk carton with my eyes closed.
Feel the top of the carton for the 45 degree crease, and that's the side to open.

[TikiSoo]

Beer is liquid bread.

Any beer I don't care for becomes the liquid ingredient for home baked loaf of bread. Yummy delicious for any dough recipe, like pizza!

Right now we're drinking:

Of course we love the picture of the oldey timey PO. Aside from the fruited/sours "trendy kids" beers, I have loved EVERYTHING this brewery makes, a MUST STOP whenever in Ohio.

And my private stash, a New Years gift almost gone:


In cans...just doesn't taste the same as I remember when made at Dixie Brewery, in bottles. Tastes kind of syrup-y.
Is it me or has it changed?

[Masha]

[Feinberg]

A friend of mine from the Great White North was in South Carolina in the 80's and told a waitress that there was an odd taste to the white wine that she had just ordered. To which the waitress replied, "no problem, I'll just open another can."

[jimimac71]

This is so hilarious!
I suspect it could come in a 12 or 24 pack.
Didn’t think Jack could expire.
That’s the size for my school lunch, right?

[Masha]

Any beer I don't care for becomes the liquid ingredient for home baked loaf of bread. Yummy delicious for any dough recipe, like pizza!

My little Fuzzy uses beer for his best roast.

A sirloin tip roast of three to five pounds is seared and allowed to cool. He then freezes it for a minimum of two days. The bottom of a dutch oven is covered with new potatoes. A bag of baby carrots is scattered on top of them. The roast goes on top. A bottle of beer is poured over the roast. Onion soup mix is sprinkled onto the roast. One onion is cut into quarters and placed between roast and walls of dutch oven. One onion is sliced and papered over the roast. The top of the dutch oven is placed and sealed to the bottom with a strip of aluminum foil. It is roasted at two hundred degrees for several hours.

I do not know why the freezing is so important. I have duplicated all ingredients and steps except freezing the roast first and it is very good but it is not as wonderful as his.

Using a single bottle of beer is much better than the several cups of beef broth which many recipes require.

[Masha]

That’s the size for my school lunch, right?

Perhaps if you are the teacher.

[TikiSoo]

Wow-I cut & sent that recipe to MrTiki (the chef of the house) he eats meat & always "sears" it too. That sounds GREAT although I don't eat beef.

It's always funny to see him furiously cooking or planting flowers on our weekends....while I'm repairing windows, plumbing or hot wiring a chandelier.

[Feinberg]

Coronation Chicken