cooking

[redneck joe]

to close the weekend food, i reached back into my childhood and spent a couple hours in grammas kitchen, standing next to her trying to remember how she made her tuna. I did the same on her bacon gravy over biscuits a few years back - that one took some trying but then thinking this thru on some other dishes I've used my 'remembery' of time spent with her in the kitchen on how she would make this. Unfortunately i didn't get any visual ques but did have a good couple hours anyway up in my head. But, i took an educated guess and nailed it. I only made one change and that is adding some pepper mix grind we get from a friend in Japan. Not sure what it is, cannot find it here even at specialty stores/online but it give the perfect (late and background) warmth I like.

Butter / flour roux, salt (quite a bit and in layers) black pepper (she always used white but i don't), canned tuna and jar pimentos over well toasted english muffin. Looks horrid, its canned tuna, but i always - always - asked her to make this when we stayed with them, which was often and even a whole year after my folks split up.

ALWAYS paprika on everything she cooked. ALWAYS.

 

[Bob_VT]

I think I am getting fatter from your posts!!!! They look great!

 

[sphelps]

Well we know who’s in charge of the food if we ever do an iboats get together !

 

[redneck joe]

i'm an hour south of Nashville, door is literally always open.

 

[redneck joe]

They let the farmers market open so strawberries were in order. My wife had never had a 'real' shortcake only that gawd awful yellow cake crap from the store. Some heavy whipping cream in the mixer and .....

 

[redneck joe]

i'm doing a 'wild' garden this year (more on that later) but turns out dill is surprisingly easy to grow, which is odd given how much they charge for it at the store. This was for the salmon steak and the tarter sauce.

 

[jbcurt00]

We love dill. My favorite bread of all time is an onion dill that I make, which is saying something given how much I really like good sourdough or a nice garlic rustic boule.....

Wish our lot got better summer sun... and I was actually home more then 2 days a month (barely) to tend to it..

 

[Bob_VT]

We plant fresh dill seeds every two weeks. They go past usable quickly and the giant variety is great. This way we always have it throughout the summer....easy to grow!

 

[redneck joe]

We love dill. My favorite bread of all time is an onion dill that I make, which is saying something given how much I really like good sourdough or a nice garlic rustic boule.....

Wish our lot got better summer sun... and I was actually home more then 2 days a month (barely) to tend to it..

Chainsaw should do the trick....


What recipe do you use for your boule? I struggle with bread, other than my new found two ingredient recipe. I am fairly successful with bread. I'm not consistent even after going by weight on ingredients

 

[redneck joe]

leftover cod two ways - the cooked leftover was the breaded, then i just pan fried in butter two chunks i didn't do the night before. Little chopped salad with farmers market tomatoes.

 

[redneck joe]

small brisket on the egg.

 

[redneck joe]

ok just so yall don't think I'm a complete food snob, i am a slave to taco bell. Back when I could afford the calories the #5 was my standard with a diet coke. I like diet coke, not regular.

So for fun when I had another fake grandkid here for a few days we got the meal kit they started for the pandemic plus a coule of the $1 nacho/cheese things. Gotta say, I nailed something even better than the nacho bell grande. I mean nailed it.

 

[redneck joe]

Being a very early riser - 3 to 4 am - and not a huge eat right away person, I do a brunch most days about 4 or so hours after I get up. When you make a cold meatloaf sandwich on seeded rye and after the first half you realize the second half would go much better with a beer instead of coffee.

side note, my mom gave me that coffee cup over 40 years ago. Its one of the very few things that has made it thru the divorces.

 

[redneck joe]

and first tomato got its own two slices of bread, no bacon...

 

[gm280]

and first tomato got its own two slices of bread, no bacon...

I can remember back in the days when I was still working, we used to pitch in 50 cents each and a guy that grew tomatoes would bring in a paper grocery bag filled with fresh tomatoes. And someone else would buy loaves of bread and mayonnaise, and of course salt and pepper, and we all would down as many tomato sandwiches as we could hold... Yum Yum!

 

[redneck joe]

and this tomato told me he wanted to cuddle up to some bacon and lettuce

 

[redneck joe]

...

 

[redneck joe]

not a great pic, but crispy skin salmon with my garden fresh dill and home made pickles, with an iceburg and garden tomato salad. And home made naan.

 

[redneck joe]

Last night I grilled directly on the coals.

Corn, no husk, took about one minute. Inch thick strip steak took about four.


Life changing. Really.


Make sure as always your meat is completely room temp.







This PSA was brought to you by the Lump Charcoal Association of Middle Tennessee.

 

[sphelps]

I’ve ate my share of mater samiches that’s for sure ... B & L is a nice condiment also ..