Re: Dinner in the year of our lord 20241031.

On Wed, 13 Nov 2024, Carol wrote:

D wrote:
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On Mon, 11 Nov 2024, Carol wrote:
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jmcquown wrote:
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On 11/10/2024 5:37 PM, Cindy Hamilton wrote:

On 2024-11-10, Bruce <Bruce@invalid.invalid> wrote:

On Sun, 10 Nov 2024 19:03:41 -0000 (UTC), "Carol"
<cshenk@virginia-beach.com> wrote:

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Sorry, this is both to keep Don out of my bacO's and
stretch a dollar here and there.

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Sometimes I think I don't know any English.

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Carol has trouble with it.  However:
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BacOs are bits of artificial bacon.
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Carol is using the term BacOs to refer to crumbled bacon bits.
However, she's talking about making them using cooked crumbled
turkey "bacon", so technically it's not either one.
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Defatted Soy Flour, Partially Hydrogenated Soybean Oil,
Salt, Water, Sugar, Naturan And Artificial Flavor, Caramel Color
And Red 40, Tocopherol (preservative).
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I haven't had them in about 50 years.  They were pretty nasty,
as I recall.
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Mainly, they're large, salty crumbs that people with degraded
taste buds sprinkle on salads, baked potatoes, etc.
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Yes, I remember those.  Hey, they're made from soy, so Bruce
should have no problem with them!
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Jill

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LOL!  Have a laugh with me but Don likes both the real bacon bits
and the false ones that seem vegetarian. For all we know, he may
like these too for all I know!  Now hush, and let me enjoy my
little experiment!
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Because Mom's cooking was bland and very repetitive, there's lots of
things I still haven't tried.  I set a task to try 'something new'
each trip to the store and I still do it.  This is one of them.
Maybe Turkey, lettuce, tomato and cheese club sandwich?
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Hmm, for a winner, I'd recommend my bacon, bacon and bacon club
sandwich! ;)

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LOL, The point is to try a new food.  I wasn't impressed with huumus at
first but it grew on me.  Same for turnips but I found I like them as
one part of the mix with a vegetable soup and the peelings work really
nice in vegetable broth (simmered peels and ends then double strained).

I'm skeptical when it comes to turnips. My grandmother used to overcook them, so never been a fan, but in soups I can see it working, since it won't matter that much.

Not everynight is a fantastic adventure of something new, I normally
try something 'new to me' at least once a week.

Hmm... when did I try something new last time? I went to a new meat shop and bought dried beef chips (kind of beef jerky, but with less sweet spices). It was good and I would buy it again!

Tonight I made fully scratch Beef Stroganoff using thin slices of
marbled beef (cut was pot roast, against the grain) and with sour cream
and heavy cream.  Built a small old fashioned way.
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1- melt butter then add sliced onions and mushrooms (cremeni and oyster
were what I had), mashed 2 garlic cloves and crushed fenugreek seeds.
Melted 2 beef boullion and added that then flour to make a paste and
built up from there with vegetable broth, egg noodles, beef, bit of red
wine and once almost finished, sour cream and heavy cream.  Don now has
a new version of his comfort food of Hamburger helper (grin).  Other
than the cut of meat, it looks like hamburger helper but tastes better
and a LOT healthier!
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The Fenugreek is the 'humm what's that?  It's good'.

Sounds like a winner! One of my fathers favourites when I Was a child was "Sausage Stroganoff". He did a similar stew but replaced meat with tasteless swedish Falukorv (sausage) which I've never been a fan off.