Hey Grandpa, What's for Supper? Part 2

[MiddleMan]

Tonight, pork fried brown rice.

Pork Sirloin roast, about 2 lbs, salt and pepper liberlly, roast in oven for 45 mintues at 350.

cook off 6 cups of brown rice, turn out on to a sheet pan to cool, turn rice every 10 mintues till room temperature. (helps the rice dry and be ready to absorb flavors when you fry it later.)

aquire some nice veggies, I chated today and used a frozen mixed veggie bag from the grocery store.


pull the meat from the oven, let rest for 5 minutes. heat up the wok. cut four slices of pork from the roast about 1/4 inch thick and cube, the center will not be fully cooked.
drop a tbs of oil in the wok, drop the pork in the pan, stirfry for 1 to 1 1/2 mintues. add 2 cups rice, 1 tbs garlic powder, 1tbs soy sauce 1tbs Teriyaki sauce (I like kikkoman.) stirfry for an additional mintue. Add 1/4 of the veggies, stirfry till the veggies are done.(2 mintues.)

put in bowl and serve.

quick scrub the wok and repeat till you run out of rice. You can also add a tsp of cayanne if you want it spicy.

 

[ScoobyRoo]

Quote:
I LOVE it!!! The pumpkin taste is not overwhelming. It is just right! It is seasonal and My Mother found it for me. Okay, I told you what my beer taste like,,,,what does Belgian White Beer taste like?

hee hee. That's a lot like asking "what does beer taste like?". Each one has its own characteristics and thechickenchick will have to answer for her specific Belgian White. In brief, a Belgian White is a beer made primarily of wheat rather than barley, but unlike most of the German wheat beers, the Belgians like to spike theirs with things like spices and orange peel. So, depending on what was added to thechickenchick's particular favorite, it'll determine what her beer tastes like.

Like I said, I love Belgian beers. There are so many different varieties and over there each beer is served in its own glass that was designed to bring out the qualities of that particular beer. My favorite style is the Belgian Tripel, particularly one favorite that is made by monks. It comes in a bottle with a cork in it because it's bubbly like champagne, light in color like straw, but don't plan on drinking a lot of it. It'll kick your backside! We toured Belgium a number of years ago and did a lot of tasting along the way. You can taste anything from an aged brown beer (great with Belgian farm cheeses, much like an aged port) to a beer spiked with a lot of fruit. Some of their beers are produced by open air fermentation, which means that even with the same recipe, you couldn't replicate the beer because the fermentation is provided by the landscape around the brewery.

Here's some Wikipedia reading for you:
http://en.wikipedia.org/wiki/Beer_in_Belgium

But if you want more in depth info, Michael Jackson (the beer guy, not the musician or all the other guys by the same name) wrote a book called "Michael Jackson's Great Beers of Belgium" that'll teach you all you wanted to know and more.

Our copy went with us to Belgium. Even though we traveled for 3 weeks (with carry-on luggage only for a 5 country trip), this was worth the weight in the bag!

Thanks for the info! It is VERY interesting. I love tasting different beers! I don't think I can tour the country tasting beer even though I would love to do that. Will go out and buy some and see for myself then.

 

[Dragonfly Ranch]

Watched "Dinner Impossible" yesterday while canning a new Chutney called "Golden Gossip" - mainly made of carrots and apples. Anyway, the chef was making Cornish Pasties. My mom made these when I was growing up so made some for myself for dinner and they were great.

Sandee

 

[DawnSuiter]

Tonight, my Italian Sausage Stoup!
I also baked Sweet Potato Bread (from my garden

)

 

[DawnSuiter]

Chicken Scampi over Angel Hair Pasta with Broccoli/Cauliflower/Carrot Veggie Mix

YUM!

and sweet potato pound cake

 

[Sir Birdaholic]

Pork stew for us tonite.

 

[chickabator]

15 bean soup, fried cabbage, mac cheese with ham and cornbread

 

[chicknmania]

OK, FINALLY....PUMPKIN SEED BRITTLE UPDATE!!! Sorry, I didn't make it til a couple of days ago. The brittle part came out perfect, but, the seeds were a little fiber-ey. and chewey, I just baked em I read somewhere that if you want em crispier you can boil them first, but I didn't do that. Anyway, it was pretty good, and a lot more filling than nut brittle. Here's the recipe:

1/4 C butter
1/2 C dark brown sugar
1/4 C corn syrup
2/3 C Pumpkin seeds, washed, dried, toasted

Line 9x13 inch pan with foil or parmchment, and grease with extra butter (not part of that butter listed above). Melt butter in small saucepan over medium heat. Stir in sugar and corn syrup and bring to boil. Stir constantly (will burn if you don't!) for 5 to 8 minutes til it reaches 280 on a candy thermometer, or hard ball stage. Stir in seeds. Pour mixture quickly into prepared pan, and spread with the back of a greased spoon. Let cool completely until hardened, and break into pieces.

This does not make very much obviously. Feel free to double. We just made this amount the first time, since we were trying it out.

 

[chickabator]

corn dogs and tater tots

 

[DawnSuiter]

Smothered pork & rice