Yes, it's still early to be thinking about heading to the kitchen, but what
are you plans for chow this evening?

The scrubbed petite red potatoes made me think about posting this thread. But
they will be joining a pot of cabbage along with coarsely chopped ham and possibly
a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
cooking water to amp up the ham flavor.

On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:

> Yes, it's still early to be thinking about heading to the kitchen, but what
> are you plans for chow this evening?
>
> The scrubbed petite red potatoes made me think about posting this thread. But
> they will be joining a pot of cabbage along with coarsely chopped ham and possibly
> a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
> since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
> cooking water to amp up the ham flavor.

Baked fennel with tomato and garlic :)

On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:

> Yes, it's still early to be thinking about heading to the kitchen, but what
> are you plans for chow this evening?
>
> The scrubbed petite red potatoes made me think about posting this thread. But
> they will be joining a pot of cabbage along with coarsely chopped ham and possibly
> a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
> since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
> cooking water to amp up the ham flavor.

Fix your line length. 60 is a good number

Let me buy you a real news server (you're gonna hate what you're
using now). Actually, just tell them I sent you and they'll give
you one. I've reserved three account figuring on you, David
(weird, eh?), and Dave (since he pays way too much).

I'm having either American crispy tacos or loaded potato skins
(not from T.G.I. Friday) I'm considering shallow frying them
already loaded so they get crispy, but shallow enough the oil
doesn't enter the vessels with the fillings.

-sw

On 2/22/2024 2:58 PM, ItsJoanNotJoAnn wrote:
> Yes, it's still early to be thinking about heading to the kitchen, but what
> are you plans for chow this evening?
>
> The scrubbed petite red potatoes made me think about posting this
> thread.  But they will be joining a pot of cabbage along with coarsely
> chopped ham and possibly a small skillet of cornbread.  Potatoes and ham
> will get a head start on the cabbage since it cooks rather quickly.  I
> think I'll add a spoonful of BTB ham base to the cooking water to amp up
> the ham flavor.

I just got home from work so I'm winging it. I've got some cooked
kielbasa and a small head of cabbage. I'm thinking a skillet dinner
with the kielbasa sliced into coins and fried in just a little oil.
Remove the kielbasa and add chopped cabbage to the skillet. Season with
S&P, a little garlic powder and a smidge of smoked paprika. Cook the
cabbage until just tender. Add a splash of apple cider vinegar, add the
kielbasa back, stir and done. :)

Jill

On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
> Yes, it's still early to be thinking about heading to the kitchen, but what
> are you plans for chow this evening?

Lunch was a pastrami on rye with a big, fermented pickle.

Dinner will be a salad.

Thus is balance achieved.

--
Cindy Hamilton

On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
> Yes, it's still early to be thinking about heading to the kitchen, but what
> are you plans for chow this evening?

Marie Callender's chicken pot pies. Every other Thursday, my wife goes
to Red Robin with her oldest friend. She's not hungry when she comes
home, so it's chef's choice for me. I choose "easy".

Retro Guy wrote:

> On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:

>> Yes, it's still early to be thinking about heading to the kitchen, but what
>> are you plans for chow this evening?
>>
>> The scrubbed petite red potatoes made me think about posting this thread. But
>> they will be joining a pot of cabbage along with coarsely chopped ham and possibly
>> a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
>> since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
>> cooking water to amp up the ham flavor.

> Baked fennel with tomato and garlic :)
>
Well, that sounds rather tasty!! I've had baked fennel but never with tomato
or garlic. Hmmmmm, I might have to try that.

Sqwertz wrote:

> On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:

>> Yes, it's still early to be thinking about heading to the kitchen, but what
>> are you plans for chow this evening?
>>
>> The scrubbed petite red potatoes made me think about posting this thread. But
>> they will be joining a pot of cabbage along with coarsely chopped ham and possibly
>> a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
>> since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
>> cooking water to amp up the ham flavor.

> Fix your line length. 60 is a good number
>
Too long, huh?
>
> Let me buy you a real news server (you're gonna hate what you're
> using now). Actually, just tell them I sent you and they'll give
> you one. I've reserved three account figuring on you, David
> (weird, eh?), and Dave (since he pays way too much).

> I'm having either American crispy tacos or loaded potato skins
> (not from T.G.I. Friday) I'm considering shallow frying them
> already loaded so they get crispy, but shallow enough the oil
> doesn't enter the vessels with the fillings.

> -sw
>
The potato skins I had last night were rather crispy, mostly. I
was pleased with the results.

jmcquown wrote:
>
> I just got home from work so I'm winging it. I've got some cooked
> kielbasa and a small head of cabbage. I'm thinking a skillet dinner
> with the kielbasa sliced into coins and fried in just a little oil.
> Remove the kielbasa and add chopped cabbage to the skillet. Season with
> S&P, a little garlic powder and a smidge of smoked paprika. Cook the
> cabbage until just tender. Add a splash of apple cider vinegar, add the
> kielbasa back, stir and done. :)

> Jill
>
Everybody's dinner that I've read so far sounds very good; that could be
because I'm starving but yes, the kielbasa does sound good.

Kroger has their brand of either kielbasa or smoked sausage 'on sale' this
week, 2 for $6. I think they'll find their way into my cart and with them
being vacuum sealed there's no hurry to cook them immediately. I will say
either version that they offer has no chicken parts in them unlike the
national brands I've looked at.

Leonard Blaisdell wrote:

> On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>>
>> Yes, it's still early to be thinking about heading to the kitchen, but what
>> are you plans for chow this evening?

> Marie Callender's chicken pot pies. Every other Thursday, my wife goes
> to Red Robin with her oldest friend. She's not hungry when she comes
> home, so it's chef's choice for me. I choose "easy".
>
Well, you missed your chance for a Swanson's TV dinner IF you could find
one.

On 2/22/2024 6:04 PM, ItsJoanNotJoAnn wrote:
> jmcquown wrote:
>>
>> I just got home from work so I'm winging it.  I've got some cooked
>> kielbasa and a small head of cabbage.  I'm thinking a skillet dinner
>> with the kielbasa sliced into coins and fried in just a little oil.
>> Remove the kielbasa and add chopped cabbage to the skillet.  Season
>> with S&P, a little garlic powder and a smidge of smoked paprika.  Cook
>> the cabbage until just tender.  Add a splash of apple cider vinegar,
>> add the kielbasa back, stir and done. :)
>
>> Jill
>>
> Everybody's dinner that I've read so far sounds very good; that could be
> because I'm starving but yes, the kielbasa does sound good.
>
> Kroger has their brand of either kielbasa or smoked sausage 'on sale' this
> week, 2 for $6.  I think they'll find their way into my cart and with them
> being vacuum sealed there's no hurry to cook them immediately.  I will say
> either version that they offer has no chicken parts in them unlike the
> national brands I've looked at.

Yes, vacuum sealed and already smoked/cooked so they don't have to be
used right away. I agree about the ones made with chicken parts.
Chicken does not belong in so-called kielbasa. That's just a way to
manufacture the product for less money without necessarily a reduction
in price at the register.

Jill

On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:

> Retro Guy wrote:
>
>> On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
>
>>> Yes, it's still early to be thinking about heading to the kitchen, but what
>>> are you plans for chow this evening?
>>>
>>> The scrubbed petite red potatoes made me think about posting this thread. But
>>> they will be joining a pot of cabbage along with coarsely chopped ham and possibly
>>> a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
>>> since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
>>> cooking water to amp up the ham flavor.
>
>> Baked fennel with tomato and garlic :)
>>
> Well, that sounds rather tasty!! I've had baked fennel but never with tomato
> or garlic. Hmmmmm, I might have to try that.

Slice the fennel and tomato, place tomato slices on fennel slices, and
sliced garlic on top.

Cover and bake at 350deg (or some metric temp, lol) for 40 minutes. Then
uncover and bake another 10 minutes.

When done, sprinkle with fennel fronds and a little lemon juice.

Simple and tasty :)

On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
> On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>> Yes, it's still early to be thinking about heading to the kitchen, but what
>> are you plans for chow this evening?
>
>
> Marie Callender's chicken pot pies. Every other Thursday, my wife goes
> to Red Robin with her oldest friend. She's not hungry when she comes
> home, so it's chef's choice for me. I choose "easy".

I'm not familiar with your grocery store. You should perhaps check to
see if they have some "fresh" chicken pot pies in the cold case. Publix
Supermarket has them on occasion. They are not already baked (although
the filling is already cooked). You have to put it on a baking sheet
and bake the pie for nearly an hour to brown the crusts and heat it
through. It beats the heck out of any frozen pot pie. Plus there are
leftovers to reheat since it's a full size pie. Just a thought. :) At
any rate, enjoy your dinner!

Jill

jmcquown wrote:

> On 2/22/2024 6:04 PM, ItsJoanNotJoAnn wrote:
>>
>> Kroger has their brand of either kielbasa or smoked sausage 'on sale' this
>> week, 2 for $6.  I think they'll find their way into my cart and with them
>> being vacuum sealed there's no hurry to cook them immediately.  I will say
>> either version that they offer has no chicken parts in them unlike the
>> national brands I've looked at.

> Yes, vacuum sealed and already smoked/cooked so they don't have to be
> used right away. I agree about the ones made with chicken parts.
> Chicken does not belong in so-called kielbasa. That's just a way to
> manufacture the product for less money without necessarily a reduction
> in price at the register.

> Jill
>
The Walmart brand also is chickenless although I've not eaten either of their
sausages. But you are right, the national brands that I've looked at add
chicken to stretch their product but offer no reduction in price.

Retro Guy wrote:

> On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:

>> Retro Guy wrote:
>>
>>> On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
>>
>>>> Yes, it's still early to be thinking about heading to the kitchen, but what
>>>> are you plans for chow this evening?.
>>
>>> Baked fennel with tomato and garlic :)
>>>
>> Well, that sounds rather tasty!! I've had baked fennel but never with tomato
>> or garlic. Hmmmmm, I might have to try that.

> Slice the fennel and tomato, place tomato slices on fennel slices, and
> sliced garlic on top.

> Cover and bake at 350deg (or some metric temp, lol) for 40 minutes. Then
> uncover and bake another 10 minutes.

> When done, sprinkle with fennel fronds and a little lemon juice.

> Simple and tasty :)
>
Mmmmmmmm, saved!

I don't know if you're vegetarian or not, but Jill's kielbasa sounds good
tucked under that foil and cooked along with fennel, tomatoes, and garlic.

On 2/22/2024 4:11 PM, Leonard Blaisdell wrote:
> On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>> Yes, it's still early to be thinking about heading to the kitchen, but what
>> are you plans for chow this evening?
>
>
> Marie Callender's chicken pot pies. Every other Thursday, my wife goes
> to Red Robin with her oldest friend. She's not hungry when she comes
> home, so it's chef's choice for me. I choose "easy".
>
You choose lazy. Shitty, TV dinner quality pot pie.

It's National Chili Day.
https://photos.app.goo.gl/7xvyb4UrkfwqEjJL7

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

On Thu, 22 Feb 2024 22:59:20 +0000, ItsJoanNotJoAnn wrote:

> Sqwertz wrote:
>
>> On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
>
>>> Yes, it's still early to be thinking about heading to the kitchen, but what
>>> are you plans for chow this evening?
>>>
>>> The scrubbed petite red potatoes made me think about posting this thread. But
>>> they will be joining a pot of cabbage along with coarsely chopped ham and possibly
>>> a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
>>> since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
>>> cooking water to amp up the ham flavor.
>
>> Fix your line length. 60 is a good number
>>
> Too long, huh?

Huh.

>>
>> Let me buy you a real news server (you're gonna hate what you're
>> using now). Actually, just tell them I sent you and they'll give
>> you one. I've reserved three account figuring on you, David
>> (weird, eh?), and Dave (since he pays way too much).
>
>> I'm having either American crispy tacos or loaded potato skins
>> (not from T.G.I. Friday) I'm considering shallow frying them
>> already loaded so they get crispy, but shallow enough the oil
>> doesn't enter the vessels with the fillings.
>
>> -sw
>>
> The potato skins I had last night were rather crispy, mostly. I
> was pleased with the results.

I had American tacos. 80% Ground beef with 10% added 'pink slime',
Taco Bell seasoning, sharp cheddar cheese, crispy taco shells,
sour cream, tomatoes, lettuce, and Herdez roasted tomato salsa
rather than my usual San Marcos Chipotle Salsa (pantry was too
crowded and couldn't find it, said fuggit). I had four of them.

-sw

On 2024-02-23, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
> Retro Guy wrote:
>
>> On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:
>
>>> Retro Guy wrote:
>>>
>>>> On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
>>>
>>>>> Yes, it's still early to be thinking about heading to the kitchen, but what
>>>>> are you plans for chow this evening?.
>>>
>>>> Baked fennel with tomato and garlic :)
>>>>
>>> Well, that sounds rather tasty!! I've had baked fennel but never with tomato
>>> or garlic. Hmmmmm, I might have to try that.
>
>> Slice the fennel and tomato, place tomato slices on fennel slices, and
>> sliced garlic on top.
>
>> Cover and bake at 350deg (or some metric temp, lol) for 40 minutes. Then
>> uncover and bake another 10 minutes.
>
>> When done, sprinkle with fennel fronds and a little lemon juice.
>
>> Simple and tasty :)
>>
> Mmmmmmmm, saved!
>
> I don't know if you're vegetarian or not, but Jill's kielbasa sounds good
> tucked under that foil and cooked along with fennel, tomatoes, and garlic.

Italian sausage, I think. Then again, I always buy cured and smoked
kielbasa. YMMV if you buy fresh kielbasa.

--
Cindy Hamilton

On 2/23/2024 5:24 AM, Cindy Hamilton wrote:
> On 2024-02-23, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>> Retro Guy wrote:
>>
>>> On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:
>>
>>>> Retro Guy wrote:
>>>>
>>>>> On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
>>>>
>>>>>> Yes, it's still early to be thinking about heading to the kitchen, but what
>>>>>> are you plans for chow this evening?.
>>>>
>>>>> Baked fennel with tomato and garlic :)
>>>>>
>>>> Well, that sounds rather tasty!! I've had baked fennel but never with tomato
>>>> or garlic. Hmmmmm, I might have to try that.
>>
>>> Slice the fennel and tomato, place tomato slices on fennel slices, and
>>> sliced garlic on top.
>>
>>> Cover and bake at 350deg (or some metric temp, lol) for 40 minutes. Then
>>> uncover and bake another 10 minutes.
>>
>>> When done, sprinkle with fennel fronds and a little lemon juice.
>>
>>> Simple and tasty :)
>>>
>> Mmmmmmmm, saved!
>>
>> I don't know if you're vegetarian or not, but Jill's kielbasa sounds good
>> tucked under that foil and cooked along with fennel, tomatoes, and garlic.
>
> Italian sausage, I think. Then again, I always buy cured and smoked
> kielbasa. YMMV if you buy fresh kielbasa.
>
I buy the cured smoked kielbasa. I agree Italian sausage would probably
be better with this fennel dish.

Jill

jmcquown wrote:

> On 2/23/2024 5:24 AM, Cindy Hamilton wrote:
>>
>>>>>> On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
>>>>>
>>>
>>> I don't know if you're vegetarian or not, but Jill's kielbasa sounds good
>>> tucked under that foil and cooked along with fennel, tomatoes, and garlic.
>>
>> Italian sausage, I think. Then again, I always buy cured and smoked
>> kielbasa. YMMV if you buy fresh kielbasa.
>>
> I buy the cured smoked kielbasa. I agree Italian sausage would probably
> be better with this fennel dish.

> Jill
>
I buy the cured smoke kielbasa as well, but yes, in retrospect, the Italian
variety would probably be better in this dish. However, I'd not refuse
either one.

ItsJoanNotJoAnn wrote:
> jmcquown wrote:
>> I buy the cured smoked kielbasa.  I agree Italian sausage would
>> probably be better with this fennel dish.
>
>> Jill
>>
> I buy the cured smoke kielbasa as well, but yes, in retrospect, the Italian
> variety would probably be better in this dish.  However, I'd not refuse
> either one.
>
>
As long we don't know what went into making it, we do enjoy it. :-)

On 2024-02-23, jmcquown <j_mcquown@comcast.net> wrote:
> On 2/23/2024 5:24 AM, Cindy Hamilton wrote:
>> On 2024-02-23, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>>> Retro Guy wrote:
>>>
>>>> On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:
>>>
>>>>> Retro Guy wrote:
>>>>>
>>>>>> On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
>>>>>
>>>>>>> Yes, it's still early to be thinking about heading to the kitchen, but what
>>>>>>> are you plans for chow this evening?.
>>>>>
>>>>>> Baked fennel with tomato and garlic :)
>>>>>>
>>>>> Well, that sounds rather tasty!! I've had baked fennel but never with tomato
>>>>> or garlic. Hmmmmm, I might have to try that.
>>>
>>>> Slice the fennel and tomato, place tomato slices on fennel slices, and
>>>> sliced garlic on top.
>>>
>>>> Cover and bake at 350deg (or some metric temp, lol) for 40 minutes. Then
>>>> uncover and bake another 10 minutes.
>>>
>>>> When done, sprinkle with fennel fronds and a little lemon juice.
>>>
>>>> Simple and tasty :)
>>>>
>>> Mmmmmmmm, saved!
>>>
>>> I don't know if you're vegetarian or not, but Jill's kielbasa sounds good
>>> tucked under that foil and cooked along with fennel, tomatoes, and garlic.
>>
>> Italian sausage, I think. Then again, I always buy cured and smoked
>> kielbasa. YMMV if you buy fresh kielbasa.
>>
> I buy the cured smoked kielbasa. I agree Italian sausage would probably
> be better with this fennel dish.
>
> Jill

I just bought some chicken and wild mushroom sausage with Italian
spices. I ordinarily don't like chicken sausage, but this looked
pretty good. It's not pretending to be anything but what it is.
It's already cooked in the package; I'll brown it up and add some
vegetables and maybe some farro. If the farro hasn't gone rancid.

There are plenty of old recipes for forcemeat that use ground
or choppeed poultry or fish. As long as they aren't masquerading
as pork, beef, or veal, I don't have a problem with them.

--
Cindy Hamilton

On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
> Leonard Blaisdell wrote:

>> Marie Callender's chicken pot pies. Every other Thursday, my wife goes
>> to Red Robin with her oldest friend. She's not hungry when she comes
>> home, so it's chef's choice for me. I choose "easy".
>>
> Well, you missed your chance for a Swanson's TV dinner IF you could find
> one.

I'd buy a bunch of turkey and dressing on the aluminum plate if
available. Maybe it's just thoughts from my childhood, and they really
don't taste that good.
Another taste from my childhood was finnan haddie. I haven't tasted that
in over sixty years either. My mother probably didn't cook it properly,
and I remember a distinct, strong flavor, but I'd just like to taste it
one more time without jumping through hoops to get it.
My wife likes fish, but she probably wouldn't like finnan haddie. Who
knows?

On 2024-02-23, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
> jmcquown wrote:

>> On 2/22/2024 6:04 PM, ItsJoanNotJoAnn wrote:
>>> Kroger has their brand of either kielbasa or smoked sausage 'on sale' this
>>> week, 2 for $6.  I think they'll find their way into my cart and with them
>>> being vacuum sealed there's no hurry to cook them immediately.  I will say
>>> either version that they offer has no chicken parts in them unlike the
>>> national brands I've looked at.

>> Yes, vacuum sealed and already smoked/cooked so they don't have to be
>> used right away. I agree about the ones made with chicken parts.
>> Chicken does not belong in so-called kielbasa. That's just a way to
>> manufacture the product for less money without necessarily a reduction
>> in price at the register.

> The Walmart brand also is chickenless although I've not eaten either of their
> sausages. But you are right, the national brands that I've looked at add
> chicken to stretch their product but offer no reduction in price.

I just checked the Hillshire Farms kielbasa in my meat drawer. It does
not contain chicken! It *does* contain mechanically separated turkey as
the third ingredient. I'll choke it down, although "mechanically
separated" does sound brutal.

Leonard Blaisdell wrote:
>
> I just checked the Hillshire Farms kielbasa in my meat drawer. It does
> not contain chicken! It *does* contain mechanically separated turkey as
> the third ingredient. I'll choke it down, although "mechanically
> separated" does sound brutal.
>
😖

Check if your store offers their storebrand and if it's all beef, pork, or
beef & pork. Or next time you're at Walmart pick up their house brand of
these sausages. Today, a package each of kielbasa and smoked sausage landed
in my grocery cart. 2/$6.