[KEVIN]

We also eat our favorite meals yr round.
Stew...corned beef and cabbage...boiled ham dinner....turkey (wife's fav) ..roast beef..chickens or pork in the oven....FISH CAKES...beans and weenies...pea soup...turkey soup...chicken soup ( I save all my bones and scraps from anything done in my roast pan in the oven) that gets boiled for my stock base.
100 dollar Seafood chowder..couple times a yr..lol....home made lasagna with cottage cheese and spinach center...chili and my home made "kitchen sink" sketti sauce ! Almost all of the above is childhood memory meals as well.
Most Sundays at home there was 2 things cooked. Nothing was ever wasted..we grew up on leftovers...soups..stews...the smell of making pickles and jams and always smelling something cooking in the oven ...baked bread reminds me of growing up.
Jeezus....I'm only scratching the surface

 

[KEVIN]

oh yea...Then there's the meatloaf and tomato sauce...saurkraut and weiners with new potatoes, my goulash (macaroni, diced tomatoes, hamburg, onions, mushrooms, tomato soup) ...lol

 

[KEVIN]

LIVER N ONIONS...YESSSSSS ! forgot all about it

 

[KEVIN]

Just made my pea soup stock yesterday afternoon. We had a big baked ham few days ago. Saved some meat, added a diced onion and boiled the bones, trimmings and fat for 1 3/4 hrs. Turnip, carrots and 2 bags of split yellow peas to go in this afternoon. Some fresh rolls, salted crackers and lots of pepper !!
Can't wait !

 

[KEVIN]

I use the BBQ a fair bit in Winter - just something about cooking outside when temps are cold.
Cook up a pot of potatoes or rice. Dump the potatoes or rice in a hot, greased/oiled pan/pot (cast iron works good), add bottled meat, stir in gravy. Add some peas to taste, plus herbs/spice you like. Stir a few times - not too much.
Take inside and let pot sit a few minutes then serve with a slab of toast.

Me too Gary...not uncommon for neighbors walking bby saying ..aren't you froze sittin out there ? ME..." nope", as I raise my large glass of straight CR Black on ice !

Last winter we decided to cook a roast and a whole chicken in the oven the day of a big forecasted storm. Bout an hour in..we lost power. Wife was pizzed...I said no biggie. Flashed up the bar b ...removed the top rack and put both roast pans in it. Kept an eye on it as it needed more water added to it a few times...several hrs later they were cooked to perfection !!! For some strange reason we all agreed, they even tasted better ! The drippings were more concentrated I believe !

 

[KEVIN]

I've had that "cracken" now for 11 days...don't care much for it at all !

 

[KEVIN]

2 cleared...1 on the verge...then there's me & the cracken ! I am feeling better today...fair bit better too.

 

[KEVIN]

My goulash is made in the largest roast pan we have.
4 cans diced tomatoes
3 cans mushrooms
900 gram pk of macaroni
2 lge onions diced and fried
3 lb burger
2 cans of tomato soup mixed in the final product
and 1 more can spread all over the top !

Into a 350 degree oven for 1 hr with lid on...remove lid and cook for 30 mins longer
BIG pan of deeeelishiousness for 2 days !

 

[KEVIN]

This recipe is for a 2 lb loaf
2 lb medium ground beef
2 tsp cayenne pepper
2 tsp oregano
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1.5 tsp salt
1 tsp black pepper
Mix everything together. Form it in a ball and throw it on your counter with some force ( i usually do 30-40 times)
Shape it to a uniform size and I always wrap it in plastic and refrigerate over night.
put it on a rack on a foil lined cookie sheet (what I use)
bake at 350 for approx 1 hr or until 160-170 internal temp. Let cool … slice … and throw it in a frying pan to heat it up. I don’t do the homemade sauce. I just buy it.
**** sometimes I just bake it in a loaf pan.
**** not entirely sure if refrigerating it overnight will benefit it much or not... But I always do.

MERCI BUCKETS !!!

 

[KEVIN]

Only 2 more sleeps then it's fish cake Friday...beans and smothered in moms home made green tomato chow !!
I'll get y'all a pic..lol

 

[KEVIN]

Good " struck" salt fish won't freeze. The old guys used to say 17 days till hard struck ! I used to salt mackeral, cod and hake filets and sell them a long time ago. I used 33 lb honey buckets I got from Ben's Bakery. Kept them ( full of salt fish) in the freezer in the summer months...never froze.

 

[KEVIN]

Yep...that's how it was done. Once struck it was taken out and placed on flakes (racks) till it was dried...had to be turned over every now and then.

 

[KEVIN]

20 lbs of spuds...5 lb of salt hake and cod...3 lb of yellow onions fried till nice n brown.
Yielded me 64 fishcakes. There's at least 5 families having em tonight for supper....mmmmm !!
Once every 5 or 6 weeks I have fishcakes...the odd time sooner. Got some friends and elderly that look forward to it. My wife's aunt is 92 and still bakes the best apple pie on the planet !! She's my first goto...lmao

 

[KEVIN]

The potatoes suck a lot of salt outta the fish when they're cooked together. I rinse my fish off first, then soak it for an hour or so, rinse, then add it to my spuds. When it almost comes to a boil I'll ladle off a quart or two and replace it with fresh water.

 

[KEVIN]

yes...some. Sounds like you may want to make "fresh fish" fish cakes...(( yuck ! )) LOL

 

[KEVIN]

I will be trying this for certain thanks for sharing.Can i use salt herring instead of cod or hake?

Never heard tell of it myself. I think the deboning process would be enuff for me to forget about the herring...lol

 

[KEVIN]

Now dont forget the bottle of beets that seems to disappear when im having fish cakes. Open a bottle when i sit down and its empty when i get up

Green tomato chow ...first choice with my fishcakes. I had 5 for supper, 4 for breaky this am and 1 1/2 bottles of chow...lol

 

[KEVIN]

this is another great thread !!!! THANKS ALL !!

 

[KEVIN]

One of my favorites !! It's a goulash kinda nite.

 

[KEVIN]

Mines 100 bucks when I make it...and I get my lobster for free !!