This started out as cabbage rolls, but I realized tonight I'm too lazy to do them right.
I cored and stuffed a small cabbage with rice, beef, onions, cheese,
carrots, an egg and my usual spices.
I think it'll firm up in the fridge tonight, and be good with a side of roasted yam sticks tomorrow.
I cored and stuffed a small cabbage with rice, beef, onions, cheese,
carrots, an egg and my usual spices.I think it'll firm up in the fridge tonight, and be good with a side of roasted yam sticks tomorrow.
Nuts and bolts. It’s a salty snack food. Commercially sold as Bits and Bites.
Popular in these parts from decades ago. Ours Moms made them in the fall usually.
It was the go to snack food as the others were way more expensive and not neear as good for you.
Now it's my preferred nibbler. A couple months back I realized this year's batch was missing so I went shopping before the Mrs. woke up and now we have enough what you see.
Popular in these parts from decades ago. Ours Moms made them in the fall usually.
It was the go to snack food as the others were way more expensive and not neear as good for you.
Now it's my preferred nibbler. A couple months back I realized this year's batch was missing so I went shopping before the Mrs. woke up and now we have enough what you see.
Attachments
That sounds like it should be bang on but I confess to not knowing about the Bits and Bites until I moved out of the house. It was only nuts and bolts growing up, and it came from mason jars in the household pantry. It was there because she had not used them all up in canning.
The commercial version is not quite what Mom made and I have tried to bring back those early memories when making my own. I know the ingredients, just not if there was ever any sort of recipe. I am guessing I am doing it in a similar fashion as she did.
Butter
Wooster
Seasoned salt
Granulated garlic
(No hot sauce or anything funky this year)
Each element is treated separately before combining so when you eat them one at a time, you get a different flavour profile.
I for one separate and eat all the crappy stuff before moving onto the yummy ones.
What order that happens to be, is completely up to the eater.
That's the whole fun of it. I can go back into my childhood anytime and have as much fun as I did then. Nowadays that might include a beer in place of sarsaparilla, but there really isn't that much of a difference. You still have a smile on you face and wonderful selective memories.
When food can do that, then you have won not even knowing there was an opponent.
a sugary salty snack food by the look of it
For a given value of 'good' of course. What's the old saying 'a little bit of what you like does you good'.
Anyway when do you get time to snack with all the stuff you cook?
Holy crap. I had no idea the history of this and have no idea what to believe.
This is like naming a casserole dish and saying you did it first.
Jumping Jimminy Batman. I can only tell you what I grew up with and maybe why.
Pretzels: Sticks only, those are the bolts. The folded arms were introduced by an alien species that had yet to grasp the title yet.
Cheerios: Those are the nuts.
Shreddies: They are the washers and taste better than Chex cereal, that simply collapse under the pressure of stirring.
Nuts: well, they’re the guests who showed up on the invitation list by name only.
Cheese sticks: I have no idea how these guys snuck in the back door, but there they are like that cousin at your bachelor party, dying for acceptance. No one likes him but there he is again and again because his name is cheese.
This is like naming a casserole dish and saying you did it first.
Jumping Jimminy Batman. I can only tell you what I grew up with and maybe why.
Pretzels: Sticks only, those are the bolts. The folded arms were introduced by an alien species that had yet to grasp the title yet.
Cheerios: Those are the nuts.
Shreddies: They are the washers and taste better than Chex cereal, that simply collapse under the pressure of stirring.
Nuts: well, they’re the guests who showed up on the invitation list by name only.
Cheese sticks: I have no idea how these guys snuck in the back door, but there they are like that cousin at your bachelor party, dying for acceptance. No one likes him but there he is again and again because his name is cheese.
Bill, many times, or at least a few, I mention Hanh and I like to share.
Family, neighbours and even strangers trust us not to poison them.
Doesn’t mean we don’t use some of them for experiments, it means that all has gone well for the most part to this point.
It doesn’t mean you might not hear about me in the news.
Enough for now, there is much to do in the kitchen tonight and…
WTF are you still doing up my friend?
Family, neighbours and even strangers trust us not to poison them.
Doesn’t mean we don’t use some of them for experiments, it means that all has gone well for the most part to this point.
It doesn’t mean you might not hear about me in the news.
Enough for now, there is much to do in the kitchen tonight and…
WTF are you still doing up my friend?
Came back from a really nice easter holiday visiting my brother yesterday. Today the kids scrambled outside to socialise with their friends so we decided to have a "date" with some really nice pieces of Sashi certified Cote de boeuf.
My poor wife suffered from acute rice deficiency and she likes the meat well done, so the important thing for me is to have a "keep everyone happy" kind of experience.
But the beef was still very juicy and ridiculously good, I agree with the hype, well worth it. Made some nice chanterelle gravy with a respectable dose of butter and meat juices and some Shiraz on the side, will thoroughly enjoy about 50$ value of lunch tomorrow.
My poor wife suffered from acute rice deficiency and she likes the meat well done, so the important thing for me is to have a "keep everyone happy" kind of experience.
But the beef was still very juicy and ridiculously good, I agree with the hype, well worth it. Made some nice chanterelle gravy with a respectable dose of butter and meat juices and some Shiraz on the side, will thoroughly enjoy about 50$ value of lunch tomorrow.
Putting lipstick on a pig today. Pounded and then dressed up some pork as a schnitzel but without flour or egg, just some bean flour and spices, Asian yams, onions, mushrooms and disguised Brussels sprouts on a pear, tomato and apricot purèe.
Turned out better than expected from winging it.
Pigs On The Wing was playing, so maybe that helped?
Turned out better than expected from winging it.
Pigs On The Wing was playing, so maybe that helped?
Had a very lovely evening out with the missus to celebrate her getting a promotion and raise tonight.
Ibirico jamon over a frothed tomato puree, charcuterie spread, shrimp, beet and goat cheese salad, rosemary foccacia. Great little tapas bar down the street from us. They have a great selection of spirits too, but not drinking tonight. Finished off with a chocolate mousse cake.
Got more bread proofing, as usual, too.
Ibirico jamon over a frothed tomato puree, charcuterie spread, shrimp, beet and goat cheese salad, rosemary foccacia. Great little tapas bar down the street from us. They have a great selection of spirits too, but not drinking tonight. Finished off with a chocolate mousse cake.
Got more bread proofing, as usual, too.