Food, weather, and other completely mundane, trivial, meaningless topics

[widower2]

I found this total kick butt sauce in the clearance section of the grocery store last time out that I like so much I'm going back to (hopefully) buy the rest out. In fact I found it online (but it was on sale at the grocery store for a buck 35!):  
https://thewsauce.com/products/bear-burtons-breakfast-sauce

I don't know why it's called "breakfast sauce"...it's a general sauce which could be used for many things. It has a heat I love because it doesn't knock you out, but it lingers with a nice peppery flavor, slightly sweet.

[Gail 8588]

Made right here in Florida.  I'll  have to give it a try. Thanks for the recommendation Widower2.

[KayC]

On 1/24/2024 at 8:17 PM, widower2 said:

And I specifically suggest staying as far away as possible from GE ("Hotpoint" is GE, btw). Complete junk.

So sad because 46 1/2 years ago this place was outfitted with all GE appliances.  My ovens and stove top still work, never had a heating element go out.  My refrigerator lasted about 35 years...how I wish I'd had it repaired instead of replacing it with the Kenmore Junk that lasted five years and now another five years.  The dishwasher didn't last long though and my son eventually replaced it with a Frigidaire.

It didn't come with washer and dryer so we had Kenmores put in, the dryer is still original and was worked on once.  I wish I'd had my last washer worked on instead of replaced, the new ones beat your laundry to death and you can't see where it is in the process.  Also takes a full load of water even for a small load.  Maybe it came with a bad sensor, who knows.  More cost to get someone out than it's worth.

[KayC]

On 1/24/2024 at 8:25 PM, Griefsucks810 said:

Omg varmints can get in through the wall vent?

You can put a screen on the outside so they can't get in and then remove it to clean now and then.  I used to have that issue with mice.  I also placed an electronic mouse trap on the other end, inside the house.  It's amazing to me how small a space they can get through!

[SSC]

My Maytag microwave died a week before I left for Florida.  It’s the type that is over the stove so it has the vent around it as well so it’s not an easy replacement for me.  At least I don’t think.  I’ll have to watch some YouTube videos and see if I can install a new one by myself.  I’m just so irritated by it all.  Not only do I not want to spend money on a new microwave but I feel like it should have lasted longer than 13 years.  I mean the thing was doing crazy stuff like continuing to run after the door was open, sparking in the vents and cooking when it appeared the unit was totally shut down and broken… I could hear the food sizzling and cracking…

I unplugged the microwave before I flew out to Florida but maybe I should have flipped the breaker as well.  Stupid thing will probably explode while I’m gone.

[widower2]

4 hours ago, KayC said:

So sad because 46 1/2 years ago this place was outfitted with all GE appliances.  My ovens and stove top still work, never had a heating element go out.  My refrigerator lasted about 35 years...how I wish I'd had it repaired instead of replacing it with the Kenmore Junk that lasted five years and now another five years.  The dishwasher didn't last long though and my son eventually replaced it with a Frigidaire.

It didn't come with washer and dryer so we had Kenmores put in, the dryer is still original and was worked on once.  I wish I'd had my last washer worked on instead of replaced, the new ones beat your laundry to death and you can't see where it is in the process.  Also takes a full load of water even for a small load.  Maybe it came with a bad sensor, who knows.  More cost to get someone out than it's worth.

Wow, I guess they were great back when and went downhill. Or I had a REALLY bad streak of luck with them...

[foreverhis]

15 hours ago, Gail 8588 said:

@foreverhis

Hope you are not being blown or washed away. These "atmospheric rivers" are pretty awful. Not something I remember being talked about when I was a kid.

These rivers are new to us and getting worse over the last few years. This is “only” our second this season. So far Cosi and I and all our friends and family are safe. Cosi’s Catmother who lives 2-1/2 blocks down the street may end up with us tonight because her neighbor’s tree had a branch break off and get blown right onto her brand new roof! Same tree that had a huge split that took out the mutual fence last January. She can’t assess the damage until tomorrow.

I posted a status report in the “Positives” thread and will check in tonight or earlier if we get power back. Hugs to everyone.🤗

[widower2]

Tried my mini quiche in the muffin pan thing again. Cooked at 325 vs 350 this time and for a little shorter time. That eliminated the "spongey" texture I had before but the problem is they act like they're being cooked in the micro...done on the edges, still basically raw in the middle. ? I thought ovens weren't supposed to do that. I think I might give up on this idea and next time I feel like having some eggs, just buy some and cook the old-fashioned way. 

[KayC]

5 hours ago, widower2 said:

Wow, I guess they were great back when and went downhill. Or I had a REALLY bad streak of luck with them...

No I think they made things well back then, I think they're making everything disposable now.

3 hours ago, foreverhis said:

I posted a status report in the “Positives” thread and will check in tonight or earlier if we get power back.

When  ours is out we can't use anything, cellphones or phones or anything.

[widower2]

? Why can't you use a cell phone?

[widower2]

19 hours ago, widower2 said:

I found this total kick butt sauce in the clearance section of the grocery store last time out that I like so much I'm going back to (hopefully) buy the rest out. In fact I found it online (but it was on sale at the grocery store for a buck 35!):  
https://thewsauce.com/products/bear-burtons-breakfast-sauce

I don't know why it's called "breakfast sauce"...it's a general sauce which could be used for many things. It has a heat I love because it doesn't knock you out, but it lingers with a nice peppery flavor, slightly sweet.

Went back and bought two more.  Actually one of the same and another they make called "Breakfast Sauce 2" - it is billed as a "verde" version of the first one. I almost bought a third bottle, but I thought wait, it'll take awhile just to use one up and they don't last forever. Just a shame it won't be carried around here anymore. 

[KayC]

14 hours ago, widower2 said:

? Why can't you use a cell phone?

When Spectrum was down nothing worked, we couldn't go out of town because of their historical ice storm that shut the towns down.  Tower was out.  No texting most of the time, no wifi, no landline, no internet.

And apparently no credit.

[widower2]

Back to meaningless food talk...

I don't know how it is where you are, but here for some reason there's no such thing as decent quality, moderately priced hot dog rolls. About the only good ones are $4-5 each which IMO is a lot for such a thing...but I've tried cheaper ones like wonderbread's and the store brands, which are about half that much, and they suck. And I use these a lot (oddly, almost never for hot dogs). 

[SSC]

What do you use them for?

[widower2]

Mostly what I'd use sausage rolls for (they're too big for my taste), like sausages  or sandwiches. I don't buy a loaf of bread often because it takes too long to use up. 

 

[Gail 8588]

I use them for meatball sandwiches.  I buy a small tray of  6 meatballs in marinara sauce from the deli in my grocery store.  I cut the meatballs in half, spoon into a hot dog bun, spoon on the sauce to cover them, shake on oregano, and  top with mozzarella  cheese. Pop under the broiler so the cheese is all melty.  Delicious!   I get 4 sandwiches from the 6 meatballs.

[Rey Dominguez Jr]

6 hours ago, widower2 said:

Back to meaningless food talk...

Have you tried Kings Hawaiian rolls?  My son has used those for brats and they are pretty good.  Better than the standard Wonder Hot Dog buns.  

[widower2]

Appreciate the idea, but they're too high in saturated fat and sugar for me (probably pricey too, though I haven't looked recently). They do taste good though   

[HisMunchkin]

10 hours ago, widower2 said:

I don't buy a loaf of bread often because it takes too long to use up. 

I freeze bread - doubled bagged.  Let thaw at room temperature.  They remain quite fresh, unless you leave them in there for months, then they start to taste the freezer.

[KayC]

Keto Sub Rolls
Ingredients

·       4 ounces Almond Flour

·       ½ cup Golden Flax Meal

·       ¼ cup Psyllium Husk Powder

·       2 teaspoons Baking Powder

·       ½ teaspoon Salt

·       4 large Egg Whites

·       2 teaspoon Apple Cider Vinegar

·       1 cup Water room temperature

 

Instructions

1.    Preheat your oven to 175C/350F. Line a cookie sheet with parchment paper and set aside.

2.    In a mixing bowl, add the dry ingredients and mix well. Set aside.

3.    Add the egg white to a large mixing bowl and beat with your hand mixer until foamy.

4.    Add the vinegar and water and continue mixing.

5.    While continuously mixing, pour ½ a cup of the dry ingredients into the bowl, followed by the rest.

6.    Stop the mixer as soon as it comes together and give a quick stir with a spatula.

7.    Leave to sit for about 5 minutes so that the dry ingredients can soak up the liquids.

8.    Once the dough feels firmer and sticky, spoon out onto a piece of parchment and shape into a thick rectangle.

9.    Cut into 4 evenly sized rectangles and place onto your prepared cookie sheet.

10.                   Gently round the edges and cut 3 deep slices in the tops of each bun.

11.                   Bake for 20-25 minutes until the buns are golden brown and sound hollow when tapped on the base.

12.                   Leave to cool completely before slicing (if sliced hot they will deflate).

2 net carbs
#recipe
https://www.myketokitchen.com/keto-recipes/keto-sub-rolls/?fbclid=IwAR08ff-nqplx7epkEdkSmGLGkHFuWAOxlOmneMAUhN4tYsczaDO4MnQX4kU
 

[shawnt]

I love a meatball sub. When I am feeling ambitious I will make them from scratch and use them for subs, spaghetti sauce or mix with sausage and peppers over rice. They freeze well when pre-cooked.

Time for lunch.

[KayC]

Just made these!  Wonderful!  Cut horizontally before serving.

[widower2]

31 minutes ago, shawnt said:

I love a meatball sub. When I am feeling ambitious I will make them from scratch and use them for subs, spaghetti sauce or mix with sausage and peppers over rice. They freeze well when pre-cooked.

Time for lunch.

That's another thing I use the hot dog rolls for. I'm too lazy to make meatballs though! 

[KayC]

I get it!  I often do the Subway marinara without the bread (I cube it and save it for Kodie to put a little on his dogfood), they may use some breading in their meatballs but I doubt if much or it'd raise my BS and close up my nose (gluten intolerance).  They only give you 4 in a 6" sub.  I add all the veggies and cheese and serve on a bed of spinach.

[widower2]

I recently re-discovered something I'd forgotten: buffalo wing sauce. Not just for wings; it's great on chicken breasts, pork chops, even veggies. I'm partial to Moore's but really any sauce will do

[Rey Dominguez Jr]

3 hours ago, widower2 said:

buffalo wing sauce

Have to try that.  Better if it’s not too vinegary.  Bet it goes good on scrambled eggs,

[KayC]

Been up since 1:45, after laying there for two hours.  Did laundry, fed the animals and let Kodie out, loaded the fire, put heat on in the water tank/pipes room (it's 24 here) and made a large pot of soup!
 

Keto Dump Soup

Chop bratwurst, bacon (or chicken), vegetables, to beef or chicken broth in Dutch oven, half full of water.  Bring to high, turn off and cover, leave for an hour, then cool and store. I don’t measure the water but about half pan full with 4 tsp bouillon, ½ tsp sea salt.  *Optional: Homemade Cream of Mushroom Soup

I call this dump soup because it’s whatever I have on hand!

Dash pepper & ½ tsp. sea salt,  in small saucepan mix ingredients, add chopped mushrooms, tomatoes, bok choy, cauliflower, celery, cabbage, brussel sprouts, broccoli, spinach, red bell pepper, bring to boil, simmer covered on low an hour. Turn off to let cool if making ahead.

* Keto Cream of Mushroom Soup
1 c. HWC
Xanthan Gum to thicken
1 ½ T. Butter
1 tsp chicken bouillon
½ tsp sea salt

Dash pepper in small saucepan mix ingredients, add chopped mushrooms, bring to boil, simmer on low a couple of minutes.

Can use Broccoli or celery instead of mushrooms.
#recipe

[SSC]

Thanks @Gail 8588 for the restaurant recommendations in St Augustine.  Smokin’ D’s was a big hit!  What delicious BBQ!  We knew just walking up by the smell we were gonna love it.  We tried the brisket, pork and turkey.  All so good!  Our favorite sauce is the datil barbecue sauce even tho we tried the Texas and Memphis as well.  My daughter found a spice rub of the datil pepper at the local farmers market and makes a chicken dish with it so we knew we’d love the bbq sauce.  Luckily, I found the rub at the Ace Hardware of all places so I have my own bottle to take home.  It’s the perfect amount of heat for me, not too much but with great flavor!  Thanks again!

[widower2]

I think that Datil pepper is the key ingredient in the sauces I bought the other day. Never heard of it. 

[SSC]

Me either but I’m a big fan now!

[Gail 8588]

So glad you liked Smokin' Ds.  It's  the real thing. 

In addition to the delicious  human food, they would always give me a bag of trimmed off fatty pork for my dog (for free, you just have to ask).  I would parcel that out in little tidbits to my sweet old beagle.  He loved it!  He was a tad obese, but he lived to 15, so it couldn't  have been too bad for him.

[KayC]

No, 15 is good.  My Kitty was addicted to Easy Cheese, I'd buy the spray can for her, she knew the cupboard it was in and she'd be on her stepstool, meowing loudly and pawing at the cupboard door until I gave her some.  She lived to 25 1/2 so I figured it must not have been too bad for her either.

 

[widower2]

On 2/13/2024 at 3:11 AM, Rey Dominguez Jr said:

Have to try that.  Better if it’s not too vinegary.  Bet it goes good on scrambled eggs,

Interesting idea...I'll have to get some eggs and try! 

[Boggled]

Made a cherry pie with almond paste rolled out and stuck in the middle (between pouring in the 1st can of pie filling and the 2nd can of pie filling.)   We have a local thrift store that sells marked-down good stuff like almond paste ... it's delicious.

Baked a butternut squash last night (sliced in half lengthwise), started at 350F but seemed to be baking too darned slow to keep up with the cabbage I was sauteeing on the stove ... brought it up to 385, then 400, then 425F ... I'd guess with butternut squash, they're kind of like potatoes, you can bake 'em at high heat and just have to watch more toward the end so they don't burn.

[widower2]

Knock on wood but it looks like we're going to escape this winter with mostly mild weather. 

[KayC]

That's what I'm hoping too.  40 degrees this morning.  They underpredicted the cold yesterday by 13 degrees though so who knows.

I can't believe the burst of energy I had yesterday and all I did, started early am until 6 pm!

[widower2]

That is great Kay....you're like the anti-me, I haven't done jack lately! 

[widower2]

OK you had me feeling guilty so I did a little  Not too much...cleaned out the pantry, swifter-ed the kitchen floor, and shook out the front porch rug. I need to do laundry, but I need to save some fun for tomorrow

[KayC]

I'm taking it easier today. Made the worst brownies of my life!  Do others eat their flops too because they don't want to waste them?  Or is it just me?

[widower2]

I'm a huge throwing-out-food-is-a-sin kinda guy, so it it would have to be really bad for me to just throw out (and even then I'd probably just throw it in the wooded part of my back yard). 

[HisMunchkin]

1 hour ago, KayC said:

I'm taking it easier today. Made the worst brownies of my life!  Do others eat their flops too because they don't want to waste them?  Or is it just me?

Not just you.  Although it really depends.  If it's badly burnt, then ya, toss.  If it's so bad that I feel like gagging when I try to eat it, then ya, toss.  Otherwise, no way would I waste it!

[foreverhis]

8 hours ago, KayC said:

Do others eat their flops too because they don't want to waste them?  Or is it just me?

Oh heck yes we eat them.  Unless something is absolutely inedible (not just "not right" or too salty or whatever) or unsafe (I'm a nut about food safety), we're eating it!

When my baking partner and I were just learning sourdough and creating our starter, we never had an inedible loaf, but there were a few that could be called "edible" and nothing more.

I've long taken leftover this and that to create a new meal out of whatever is on hand because wasting food is wrong.  It's not just wasting money in a modest budget, though that factors in too, it's that food is a precious resource that we should not take for granted.  And I enjoy being creative.  For years, every Wednesday was, "What's left in the produce drawer?" night because we were going to a Thursday farmers market and doing the rest of our weekly shopping then.  Other times, I'd end up making up a dish because of seasonal bounty and farmers specials.  A few of my best recipes came from those Wednesday and Thursday "Have to make something and don't have 4 hours to spend cooking" dinners.

I will tell you my most shameful, yet ultimately understandable, food waste ever.  I don't mean the stray few stalks of celery that might get shoved in the back of the drawer and forgotten or the last tiny bit of cheese that went south, I'm talking $200 worth of food.

When I had to have the house and garage tented for termites a few years ago, I had to go through and remove or properly bag so much stuff.  I'm a cook and baker and have a lot more than the average person.  It took hours each day for a week.  For the fridge and freezers, everything had to be double fume bagged and then put back inside.  I hadn't gone through and done a real inventory for a long time because I couldn't deal with it.  In the end, there were so many things that were no longer edible (dinner trays, containers of soups or stew, favorite cookies) because I had made them specifically for John and could never bring myself to eat them.  It's a really good freezer, but nothing last forever.

At first I felt tremendous guilt, thinking John would be so ashamed of my wastefulness, but multiple friends and my sister, all "don't waste food" people too, reminded me that my mental health was more important during those early months and years than the cost of throwing away some food.

I am pretty sure that I would have eaten your brownies no problem.

[widower2]

25 minutes ago, foreverhis said:

It's not just wasting money in a modest budget, though that factors in too, it's that food is a precious resource that we should not take for granted. 

Bingo, exactly. I never got the "millions of kids starving in Africa" parental speech, but my attitude is as if I had, because there is truth to it...countless people who would jump for joy at getting things that people across this country thoughtlessly toss away, and it steams me to no end. When I was in the Air Force early on, I like most low-ranking guys was on a "meal card" where you go to the chow hall, show your card, and get whatever you want. There were these mindless slugs who would get a full tray of food, take like two bites, and walk out. If I was in charge they wouldn't have left that chow hall until it was ALL consumed. I so wanted to smack them silly. 

[KayC]

11 hours ago, widower2 said:

I'm a huge throwing-out-food-is-a-sin kinda guy, so it it would have to be really bad for me to just throw out (and even then I'd probably just throw it in the wooded part of my back yard). 

Except with so much chocolate in it, it'd make animals sick.

It's not like it'll make me sick, just I won't enjoy it like I would if they'd turned out better.  I'll probably eat them but won't make them again.

[widower2]

Yeah, I didn't mean that per se, but food in general. I don't bake, at least not sweets! It's a more exact science than cooking.

[widower2]

Can anyone tell me what it is with beauticians (or whatever barbers are called now) that they seemingly never stay at a job for more than about a year if that? It seems when I find someone I like, before you know it "oh she doesn't work here anymore..." 

[KayC]

Choose the owner. I just   got back from getting mine cut!  Been with her for years now. In the last 47 years I've had three not counting the one time I had my husband's XW do it...NOT a good idea!  I went back to the clinic I worked at with a scalded scalp!  (Yes, on purpose)

[widower2]

Choose the owner? ? 

[Gail 8588]

Widower2,

In salons, usually there is one person who owns the building, or is the leasee, and who owns the business name. The other staff work for the owner. Those folks come and go, always looking for a shop that will let them keep more of the money they earn or that has better benefits, like health insurance  or paid sick leave.  The owner is the person who remains constant, year after year. 

Your choice is to identify the owner and see how she does cutting your hair, or ask around and find out where your stylist moved to.  Good luck. 

 

[widower2]

ah OK thanks. I usually go to chain places like Hair Cuttery so I wonder if they are even involved in the day/day business...