What's For Dinner, Volume II

[linen53]

Oh, gemma. Lol. Well Cheers!

Tonight we will have Belgium waffles with butter, syrup and raspberry or peach jam, breakfast sausage and 2 duck eggs over easy.

[jojobean]

sounds awesome Linen... what time should I be over?

[linen53]

Lol, we eat at 7:30.

I usually make a whole bunch of waffles at once then store them in the freezer in a plastic container with paper towels in between the waffles. That keeps the frost from forming. Then pop a couple for hubby and me in the oven at 400 degrees (frozen) till they thaw and crisp up. So tonight will be just pulling some waffles out of the freezer and frying sausages and eggs. But you're right, I can't wait till dinner

[linen53]

Antelope Carbonnade (meat, floured and fried, set on a bed of raw onions, with equal amounts of beef broth and beer added on top and cooked in a slow cooker), mashed taters and a tomato salad.

[dream jo]

sosags
carod potod
rost potos
curd pspri a gravy
in slo cookr
1 ovr fr lft ovrs

[Silver]

Originally Posted by linen53

Antelope Carbonnade (meat, floured and fried, set on a bed of raw onions, with equal amounts of beef broth and beer added on top and cooked in a slow cooker), mashed taters and a tomato salad.

sounds good (everything you make sounds good)!

Have you ever carmelized the onions for the antelope bed? When you cut the onions, are they thick, thin or both? Just curious.

[Clover]

Has anyone ever tried Plumb and Ginger sauce on their meat for flavouring?! I ordered an already cooked roasted chicken from the fresh market today marinated with this flavoring.... Wow ! I am going to have to slow cook or crock pot this flavoring. It's really great. Linen, I have a feeling you mentioned this flavoring before and I googled back, and I believe you said to use dark meat for best flavour. I don't know why, but plumb sounded just like an odd sour taste to me, but no way, tried it, it's great.I was loosing motivation in the kitchen and just eating salads lately, but here is a new experiment to work on for this weekend, Ill try and not to screw it up!


Could use a delicious dessert right now..

[dream jo]

Originally Posted by Clover

Has anyone ever tried Plumb and Ginger sauce on their meat for flavouring?! I ordered an already cooked roasted chicken from the fresh market today Wow ! I am going to have to slow cook or crock pot this flavoring. It's really great. Linen, I have a feeling you mentioned this flavoring before and I googled back, and I believe you said to use dark meat for best flavour.

I don't know why, but plumb sounded just like an odd sour taste to me, but no way, tried it, it's great.I was loosing motivation in the kitchen and just eating salads


Could use a delicious dessert though

let me no ifs its yum thnx ifs its yuc let me no 2

[linen53]

Originally Posted by Silver

sounds good (everything you make sounds good)!

Have you ever carmelized the onions for the antelope bed? When you cut the onions, are they thick, thin or both? Just curious.

No, I didn't caramelize the onions. I was thinking as long as they were going to be in the crock pot they'd be mush by the time the meat was done cooking so I just put them in raw.

Forgot to mention, the Carbonnade will be served on the mashed potatoes.

[linen53]

Originally Posted by Clover

Has anyone ever tried Plumb and Ginger sauce on their meat for flavouring?! I ordered an already cooked roasted chicken from the fresh market today marinated with this flavoring.... Wow ! I am going to have to slow cook or crock pot this flavoring. It's really great. Linen, I have a feeling you mentioned this flavoring before and I googled back, and I believe you said to use dark meat for best flavour. I don't know why, but plumb sounded just like an odd sour taste to me, but no way, tried it, it's great.I was loosing motivation in the kitchen and just eating salads lately, but here is a new experiment to work on for this weekend, Ill try and not to screw it up!


Could use a delicious dessert right now..

Well, I made some Asian Plum sauce this summer out of plums. Is that what you are talking about?

Ingredients for the plum sauce (this is a big batch for canning)
5 lbs plums
2 2/3 c sugar
1 tsp molassas
1 rounded tbsp dry mustard
2 tbsp + 1 tsp dry ginger
3-4 cloves garlic
1 onion
2 1/2 tsp red pepper flakes
1 1/4 c red wine vinegar

Pit the plums. Chop plums, onions and garlic and add red pepper flakes in a food processor and puree it till it's smooth (or as smooth as you can get it). Might take several batches to get all the plums pureed. Put all ingredients in a stainless steel, or enamel coated dutch oven (or ceramic crock pot-but it will take longer to cook down). Bring to a boil, stirring constantly to dissolve the sugar. Simmer 2-3 hours on low heat until desired consistency. Pour into canning jars. Leave 1/4 inch headspace. Process in a hot water bath for 27 minutes. This makes 8-9 cups. Bet you could freeze it too!

I think this would be good on any kind of meat. Usually there is plum sauce, and other sauces combined. Like soy, stir fry, etc.