Dinner Tonight 5/25/20

[jmcquown]

Pan-fried cod fillet, first dredged through egg wash, then shaken off
and dredged in finely ground seasoned cornmeal. S&P, garlic powder,
pepper, and at least a dash of cayenne pepper. Dredged in both then set
aside on waxed paper. I'll pan fry it in a in just enough oil to
shimmer. Add a little butter and cook the fillet until nicely browned on
both sides, about 4 minutes each side.

Vegetable sides with dinner will be steamed yellow squash and Fordhook
limas. Maybe a slice of toasted/grilled bakery bread with cheese. I
have lots of cheese in the fridge.


Jill

[itsjoan...@webtv.net]

It all sounds good but I don't know what my supper will be.

[Sheldon Martin]

On Mon, 25 May 2020 17:44:23 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Living all alone Jill's dinner is more likely a can of Campbells soup.

[itsjoan...@webtv.net]

No, it's not. She just posted what her dinner will be and you quoted what
she posted.

[jmcquown]

Bullshit, but you know that.

Jill

[jmcquown]

Don't mind him. I didn't take a picture so it can't be true.

Jill

[Hank Rogers]

You know Popeye can't read, dammit!

[Christ...@deathtochristianity.pl]

On Mon, 25 May 2020 17:44:23 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I had bought some german sausages the other day I think they were
called farfegnugen's or something.. I dont remember and dont care.
What I did do was cut them in half then take that half (they were
fairly long) and split that lengthways down the middle and then nuke
them for a few seconds. I then took a gluten free tortilla and heated
that up in the nukemaster 1000 then added a dollop of dijon and diced
up some kimchi and threw that in there. I then wrapped it up and
almost swallowed it whole. It was freakin GOOD!!!!!
The meat was on sale so it tasted even better plus they were gluten
free!!
Soon after I inhaled 2 I then inhaled 2 more. Thought about going in
for a last round but considered that they most likely had 6 million
MG's of cholesterol so I passed on the last round!

--

____/~~~sine qua non~~~\____

[Cindy Hamilton]

After burgers for lunch, we didn't feel like a big dinner.

Salad dressed with red-wine vinaigrette and a piece of cheesy garlic toast.
(Toast a slice of bread, rub with a cut garlic clove, butter lightly [heh],
lay on a little provolone and top-brown in the toaster oven until bubbly.)

Cindy Hamilton

[Bruce]

I've never understood 'rub with a cut garlic clove". To me that's like
having a glass of wine by sniffing it. Smells nice, but gimme the real
thing!

[Cindy Hamilton]

You can pretty much dispense and entire half a clove of garlic onto a
piece of toast by rubbing--in essence, using the toast as a grater.
How much garlic do you want on your garlic toast?

Cindy Hamilton

[Bruce]

On Tue, 26 May 2020 03:11:45 -0700 (PDT), Cindy Hamilton

My stomach is the limit.

[Gary]

Bruce wrote:
>
> I've never understood 'rub with a cut garlic clove". To me that's like
> having a glass of wine by sniffing it. Smells nice, but gimme the real
> thing!

I agree. Sounds like a very minimal garlic taste.

Have you ever roasted a whole garlic bulb?
It tones down the taste and turns the bulbs somewhat
creamy and you can squeeze it out and spread on toast
just like butter

There's even a middle eastern clay thing made to
roast whole garlic. I used to have one. Maybe I still
do?

[Cindy Hamilton]

On Tuesday, May 26, 2020 at 7:51:11 AM UTC-4, Gary wrote:
> Bruce wrote:
> >
> > I've never understood 'rub with a cut garlic clove". To me that's like
> > having a glass of wine by sniffing it. Smells nice, but gimme the real
> > thing!
>
> I agree. Sounds like a very minimal garlic taste.
>
> Have you ever roasted a whole garlic bulb?

Yes. I don't like roasted garlic.

> It tones down the taste and turns the bulbs somewhat
> creamy and you can squeeze it out and spread on toast
> just like butter

I'd rather have a sharp garlic taste and some real butter.

Cindy Hamilton

[Gary]

jmcquown wrote:
>
> Maybe a slice of toasted/grilled bakery bread with cheese.

In real life - toasted white Wonder bread with a slice
of cheese product. lol

[Gary]

Cindy Hamilton wrote:
>
> I'd rather have a sharp garlic taste and some real butter.

Whenever I make garlic bread, I'll alway smash a clove then
mince it and stir into softened butter.
Or sometimes lazy, I'll just add some garlic powder.

The roasted garlic is good but I don't do that often.

[jmcquown]

Maybe in *your* real life. I've never bought Wonder bread, ever. (Not
even Wonder hamburger or hotdog buns.) The cheeses I have in the fridge
are French brie, a small wedge of gouda, Sargento brand sliced swiss and
sliced provolone. I have some shredded "mexican blend" cheese, too.
That's what I sprinkled on the bakery sourdough slice. Stuck it under
the broiler until the cheese was melted and the bread was lightly crisped.

Jill

[Cindy Hamilton]

On Tuesday, May 26, 2020 at 10:10:36 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > I'd rather have a sharp garlic taste and some real butter.
>
> Whenever I make garlic bread, I'll alway smash a clove then
> mince it and stir into softened butter.

My husband is in charge of garlic bread. I believe he melts
butter, infuses it with minced fresh garlic, and then cools
it to a spreadable consistency.

He won't make less than a whole loaf.

> Or sometimes lazy, I'll just add some garlic powder.

That's what we did when I was a kid.

What I did yesterday was what I do when I'm lazy. There was
plenty of garlic flavor (half a clove for a single slice of toast).
The bread started out frozen, so I had to toast it anyway.

Cindy Hamilton

[itsjoan...@webtv.net]

On Tuesday, May 26, 2020 at 6:51:11 AM UTC-5, Gary wrote:
>
> Have you ever roasted a whole garlic bulb?
> It tones down the taste and turns the bulbs somewhat
> creamy and you can squeeze it out and spread on toast
> just like butter
>
> There's even a middle eastern clay thing made to
> roast whole garlic. I used to have one. Maybe I still
> do?
>

Or you can just cut the top off the bulb of garlic, pour a dribble of oil
over the cut portion and wrap tightly in aluminum foil. Roast/bake in the
oven for about an hour at 400°. No special roasting dish needed.

[graham]

My father couldn't stand the smell of garlic breath. When he picked me
up from the rail station, after I'd visited my then girlfriend in London
and eaten garlic-rich dishes, he'd open the car windows for the drive
home, complaining all the way:-)

[itsjoan...@webtv.net]

On Tuesday, May 26, 2020 at 12:24:23 PM UTC-5, graham wrote:
>
> My father couldn't stand the smell of garlic breath. When he picked me
> up from the rail station, after I'd visited my then girlfriend in London
> and eaten garlic-rich dishes, he'd open the car windows for the drive
> home, complaining all the way:-)
>

It's some powerful strong-smelling stuff especially if you've not been eating
it.

[Gary]

OK, here's my two garlic bread versions:

- Cheap/lazy version - just butter a piece or two of toasted
white bread then sprinkle with garlic
powder and a sprinkle of dried parmesan

- deluxe version - slice a fresh loaf of italian bread
spread with mix of smashed and minced
garlic mixed with softened butter
sprinkle on fresh parmesan heavily
put slices under broiler until cheese browns

[Gary]

True enough. I just happened to have one. The wife bought it, not
me.
BTW, yes you cut off the top of the bulb but no oil on top is
necessary.

[itsjoan...@webtv.net]

On Tuesday, May 26, 2020 at 1:15:59 PM UTC-5, Gary wrote:
>
> BTW, yes you cut off the top of the bulb but no oil on top is
> necessary.
>

Whatever.

[Bruce]

On Tue, 26 May 2020 07:49:10 -0400, Gary <g.ma...@att.net> wrote:

>Bruce wrote:
>>
>> I've never understood 'rub with a cut garlic clove". To me that's like
>> having a glass of wine by sniffing it. Smells nice, but gimme the real
>> thing!
>
>I agree. Sounds like a very minimal garlic taste.
>
>Have you ever roasted a whole garlic bulb?
>It tones down the taste and turns the bulbs somewhat
>creamy and you can squeeze it out and spread on toast
>just like butter

Yes, that's very nice.

[Sheldon Martin]

Penzys sells roasted garlic. A little pricy but it's very good, saves
time and effort, and your fingers won't schtink:
https://www.penzeys.com/online-catalog/penzeys-roasted-garlic/c-24/p-1690/pd-s

[Sheldon Martin]

Can't blame him with all your atomic garlic farts.

[dsi1]

I loved my now-wife's garlic breath back before we were married. It wasn't really her breath but the stuff was coming out of her pores. The heady smell would make me all dizzy. It was the hard-core Korean kim chee she was eating at home that was the cause. The Koreans used a ridiculous amount of garlic in kim chee at the time. They still do but the rest of the world has gotten used to the ideal of using ridiculous amounts of garlic. The smell went away when she got away from her mom's cooking. Occasionally, she would eat lunch with her mom and if she was picking me up from work, I'd tell her that it smelled like a garlic truck crashed into a kim chee factory.

[Hank Rogers]

But sadly, they are faggots Popeye.

[graham]

There's a Szechwan eggplant dish that has the same effect. You exude a
garlic smell from every pore for at least 3 days after eating it. And
it's delicious!

[itsjoan...@webtv.net]

On Tuesday, May 26, 2020 at 2:14:29 PM UTC-5, Sheldon wrote:
>
> Penzys sells roasted garlic. A little pricy but it's very good, saves
> time and effort, and your fingers won't schtink:
> https://www.penzeys.com/online-catalog/penzeys-roasted-garlic/c-24/p-1690/pd-s
>

Wear rubber gloves when cutting the top off the garlic bulb and roast/bake
that bulb when you're doing other baking such as potatoes.

[dsi1]

We always order spicy garlic eggplant when we go to Chinese restaurants - it's my wife's favorite dish. I also make an awesome Korean eggplant. We love eggplant!

https://www.amazon.com/photos/shared/_P_JYpUYRpip-yKn_D5wQw.N0ILKIuIJv1sv2kkLYVyc0

[Bruce]

I've had very good Japanese eggplant too.

[dsi1]

I only buy Japanese eggplant. The American variety is way too big. I suppose I should try doing something with those monsters.

[U.S. Janet B.]

On Tue, 26 May 2020 20:00:03 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

snip

>
>I only buy Japanese eggplant. The American variety is way too big. I suppose I should try doing something with those monsters.

Perfect for Baba Ghanoush

Janet US

[Bruce]

On Tue, 26 May 2020 20:00:03 -0700 (PDT), dsi1

Did you know you can cut them up or slice them? Makes them a lot
smaller to work with.

[Sheldon Martin]

On Tue, 26 May 2020 20:00:03 -0700 (PDT), dsi1

We grow both types, the Japanese ones are long and thin, we slice them
lengthwise, season, oil, and grill them. We do the same with the
large bulbous ones only we slice them into 1/2" thk round slabs...
excellent in a bun with a burger and a grilled onion slice.