Mine did as well, Mert. When my cast iron was demolished I moved to the cake pans and have found it easier to do as well as overall it works better. In the cast iron there was too much cake to the pineapple gooeyness and the weight of the cast iron made the flip rather tenuous.

@panama18 wrote:

A pork loin is a blank canvas. There's the BBQ route, the pineapple route, the pork-apple juice-crock pot route, and my personal favorite, the salt-pepper-rosemary-sear-roast route.

And lots more. And pork loins are much leaner than they used to be. I get one ground up and make sausage. You actually have to add fat.

@walesmaven wrote:

While we are on the topic of pineapple, or near it, let's remember that park, bbq sauce, pineapple and yams go together even better than "peas and carrots."

I have some special maple syrup that was aged in a bourbon barrel. Gonna have to dust that off. I'm thinking tart apples and the maple syrup over pork loin....

I've got 4 cast iron skillets of varying sizes. I want to get a cast iron dutch oven. It's been on my to-do list. I picked up my existing cast iron from estate sales. My grandmother and my dad always used cast iron for most everything. My stepmother kept all of my grandma's cast iron when my dad passed away.

That sounds amazing!

@JustForFun wrote:

@JASFLALMT wrote:

Maybe reduce the pineapple juice with a little brown sugar for a homemade syrup? Pineapple pancakes sounds yummy.

Now we're getting somewhere. I think coconut is out. Pineapple chunks in the batter, syrup made from brown sugar and pineapple juice over the top, and glazed pecans tossed over the whole mess.

Tonight DD's are making dinner. Stuffed mushrooms, sauteed asparagus (fresh and came in a closed/sealed bag, will wash them well. YES!), Chicken Francese and Fettucini with garlic, olive oil and parsley. Bought Hawaiian rolls. Grapes and Godiva chocolates for dessert. Looked for yeast today but none to be found.

@Flash and @Dandydew. I am going to make the Pineapple Cake again. Bought Maraschino cherries to add to it. I make it in a rectangular pan. Flipped it over and stored it in an oblong cupcake container that I used to use to transport birthday cakes and treats while my daughters were in elementary school. So yummy. The cherries will add color, flavor and visual appeal.

Savory semolina pancakes:

Add 1/4 cup plain yogurt to a cup of semolina. Add enough water to make a thick batter. Add salt, pepper and
veggies like finely chopped cabbage, carrots and peppers. Let it rest for about 20 minutes.

Add a pinch of baking soda. Grease a pan and pour a ladle full of batter making a flat mini pancake. Cover and let it cook until the bottom is golden yellow. Flip and let the other side get toasted. They taste great with ketchup.

If you have a Ebleskiver Pan, you could make little danish pancakes with the batter. I occasionally make sweet variations of this recipe.

I watched Guy Fieri DDD tonight and this guy was making potato latkes...that looked really good, might have to give that a try sometime soon!

Potato Corn Chowder this Sunday. Will omit the bacon and add broccoli florets. [www.thereciperebel.com]

My significant other's mother was not much of a cook, but comfort food for him is what he grew up with. His recent request was right out of the '50s. Jello with a drained can of fruit cocktail stirred in before it sets. It reminded me of all the Jello we made when I was a kid--orange jello with fine shredded carrots as a 'salad', lime jello with sliced bananas, layered jello where one color sets and you then pour another color on top of it, almost set jello you 'fluff' with a mixer before letting it set the rest of the way, a pan of jello cut into cubes to serve up a jiggly bowl.

Aaaahhhhhh.... J-e-l-l-o! Haven't had that in decades.

So we are severely limiting the sugars and flours. Had pizza this week? No breads until next. This is the sort of thing that led me to a recipe involving halved brussels sprouts and... something. I forgot where I saw the specific, tantalizing and appetizing looking recipe, but I realized that I could just add practically anything and come up with something at least halfway decent. Between now and whenever I find the needed recipe, I will try several iterations of halved brussels sprouts and... something. Perhaps I will find a favorite on my own.



Edited 2 time(s). Last edit at 04/06/2020 05:37PM by Shop-et-al.

I ran across an article about making sourdough starter.

[www.theverge.com]

Step 1: Mix together equal parts flour and water in a small bowl. You can start with about a quarter cup of each. Stir well. Water activates the enzyme amylase, which breaks down starch into simple sugars that the yeast and bacteria can eat.

Step 2: Cover the bowl loosely with a lid or towel and leave the mixture on your counter at room temperature. Keeping it in a place that’s a bit warm, but not too hot, will speed up the process of the yeast and bacteria colonizing your batter.

Step 3: Twice a day, in the morning and evening, add one to two tablespoons each of flour and water. By doing this, you’re actually feeding the yeast. In about three to five days, your starter will begin to bubble. This is a good thing: the way yeast makes bread rise is by producing gas, like what you see in the bubbles. After day five, your starter should have at least doubled in volume and will be ready to use. As a rule of thumb, a bit of the starter should float in a glass of water when it’s ready.

Keep in mind that you can’t just swap out store-brought yeast with the same amount of the starter you’ve made. You’ll want to find recipes for baking with a sourdough starter; there are a few on the Bread Lab’s website. If you’re not using it all right away, you can keep feeding it daily or put it in the fridge and feed it once a week.

With all the millions of yeasts out there, you are likely to get something to develop, but whether it eventually will produce a satisfactory bread you can only determine by going through the process. If your garage or laundry room is warm, I would suggest trying your starter there rather than in your kitchen where your sanitation may have seriously limited the bacterial population.

You can get much the same effect by purchasing a ball of dough from your grocery store (or Walmart) bagged for you to make a pizza from 'scratch'. Put a golf ball size chunk of the dough into your starter mix and stir it in. Go ahead and make your pizzas from the rest of the dough. You will know that you have a starter strong enough to replicate quickly and get your bread to rise.

Old world style bakeries tend to reserve a fair amount of dough from today's bake as the starter for tomorrow's.

I'm experimenting with this, too. Why not?

@Sandy Shopper wrote:

I ran across an article about making sourdough starter.

[www.theverge.com]

Do you remember the Ginger Ale Salad from the Joy of Cooking? Thats my favorite jello salad. The ginger ale gave it such a good twist and different from the traditional fruit- flavored jello.

@Flash wrote:

My significant other's mother was not much of a cook, but comfort food for him is what he grew up with. His recent request was right out of the '50s. Jello with a drained can of fruit cocktail stirred in before it sets. It reminded me of all the Jello we made when I was a kid--orange jello with fine shredded carrots as a 'salad', lime jello with sliced bananas, layered jello where one color sets and you then pour another color on top of it, almost set jello you 'fluff' with a mixer before letting it set the rest of the way, a pan of jello cut into cubes to serve up a jiggly bowl.

Edited 1 time(s). Last edit at 04/07/2020 02:54AM by kimmiemae.

Don't know that I ever had that with Jello. Jello was a thing of my childhood and when I moved out of my parents' home I was happy to leave behind Jello, instant pudding, overcooked vegetables and meat cooked to shoe leather.

I made Coke Salad for a BBQ last year and it was a big hit. It was one of my Grandma's recipes from the 1950s.

6 oz box black cherry Jell-o
12 oz coca-cola
20 oz can bing cherries
20 oz can crushed pineapple
8 oz pckg cream cheese cut in small pieces
1 cup chopped pecans

Drain the juice from the cans of pineapple and cherries. Heat the juice and add jello to it. Add coke and let sit 45 minutes or until it gets slightly thick. Add the pineapple, cherries, cream cheese and nuts. Refrigerate until it's firm.

Hubby and I decided that since Easter will be nontraditional this year Easter dinner might as well be, too. The main dish will be BLT sandwiches-hopefully I can find a tomato that tastes like more than cardboard, although I'm not very hopeful. I'll serve potato salad and fresh green beans next to it. Maybe deviled eggs. Haven't decided on dessert, other than to know it WILL be chocolate!

Now I have to come up with something for breakfast. An egg dish if I don't devil them for dinner? Sweet bread? Pancakes? SO many choices!

Try Campari or Kumato tomatoes. They come in a clamshell and usually are attached to a vine. They are pricey but worth it. They aren't very large, but large enough where you could put a few thin slices on each sandwich.
I like them because they aren't mushy or overly juicy and won't make your bread all soggy. It's better to have a good but slightly overpriced tomato than to have one that ruins your sandwich. Either that, or leave off the tomato and add cucumber slices or something else to make it interesting. My husband like to put sliced cheese on his. Yeah, it's not a BLT anymore...

@KathyG wrote:

Hubby and I decided that since Easter will be nontraditional this year Easter dinner might as well be, too. The main dish will be BLT sandwiches-hopefully I can find a tomato that tastes like more than cardboard, although I'm not very hopeful. I'll serve potato salad and fresh green beans next to it. Maybe deviled eggs. Haven't decided on dessert, other than to know it WILL be chocolate!

Now I have to come up with something for breakfast. An egg dish if I don't devil them for dinner? Sweet bread? Pancakes? SO many choices!

That's a sugar overload, LOL!!! I am sure it's tasty, though.

@roflwofl wrote:

I made Coke Salad for a BBQ last year and it was a big hit. It was one of my Grandma's recipes from the 1950s.

6 oz box black cherry Jell-o
12 oz coca-cola
20 oz can bing cherries
20 oz can crushed pineapple
8 oz pckg cream cheese cut in small pieces
1 cup chopped pecans

Drain the juice from the cans of pineapple and cherries. Heat the juice and add jello to it. Add coke and let sit 45 minutes or until it gets slightly thick. Add the pineapple, cherries, cream cheese and nuts. Refrigerate until it's firm.

@KathyG wrote:

Now I have to come up with something for breakfast. An egg dish if I don't devil them for dinner? Sweet bread? Pancakes? SO many choices!

Ever try shirred eggs? It is a holiday favorite for us. [www.myrecipes.com] though I do them somewhat differently and put in milk and a pat of butter instead of using heavy whipping cream and I don't usually add cheese. Holiday breakfast is usually sausage patties, shirred eggs and a quick bread homemade coffee cake.

For breakfast on special days with special dinners planned I like to get big fluffy muffins and bagels from Dunkin Donuts or any bakery and set up a self serve breakfast so that we have more time for visiting before cooking has to happen. I put out a selection of juices and baked stuff and coffee and Im done.

Breakfast? Swiss cheese and mushroom omelettes. Our favorites.

So since there's just going to be two of us I wonder how big of a selection I would get ? :-)

@CoffeeQueen wrote:

For breakfast on special days with special dinners planned I like to get big fluffy muffins and bagels from Dunkin Donuts or any bakery and set up a self serve breakfast so that we have more time for visiting before cooking has to happen. I put out a selection of juices and baked stuff and coffee and Im done.

Today, leftover potato corn chowder and tortilla chicken wraps with spinach, tomato, red onion and cheese. Planning on avocado toast with eggs tomorrow for breakfast. Sent DH to buy avocados. They were $2.50 each. I usually get them for $1.

I found an English recipe I want to try called Toad in the Hole. It's basically sausage cooked in a biscuit batter.

Awhile back I had done an O'Charley's shop and I still had a certificate with about $22 on it (originally it was $35). My last day of merchandising work (over two weeks ago) I was working nearby, so I used their takeout service (our governor had shut down all the restaurants the day before).

Anyway, I got a family sized meal that consisted of a tray of (25) fried chicken tenders, a 6 serving amount of broccoli, and a 6 serving amount of macaroni and cheese, plus a dozen rolls with cups of whipped butter, all for $29.99, which is a really good deal. Oh they also included a few large containers of Buffalo sauce and ranch dressing. I put all of the broccoli in a ziplock and froze it and I froze 1/2 the macaroni and cheese.

The first night I just reheated the chicken tenders in my air fryer and "doctored" up the mac and cheese with a homemade cheese sauce, baking it with some crumbled bacon on top (we finished off the mac and cheese the first night) and a salad. The second night I made a Buffalo garlic parmesan sauce and we had the chicken tenders as a "boneless wing" appetizer for our entree sized salads. The third night I made chicken parmesan with the chicken tenders with spaghetti and marinara sauce.

Today I took out the broccoli and made a pot of broccoli cheese soup. I diced 5 baby carrots, some garlic, and onion, and cooked it in chicken stock in a large pan on the stove. I added a large can of condensed cream of chicken soup and about 1 cup of 1/2 n 1/2, then melted in about 3/4 lb of yellow sharp cheddar cheese. I finely chopped up the broccoli and simmered until the broccoli was tender, shutting it off while the broccoli still retained its green color. I made some thick slabs of garlic bread out of the last part of the loaf of bread I made a few days ago. That was some pretty darned good soup!!!

If any of you have certificates left for O'Charley's or gift cards and certificates for any other restaurants, you might want to use them for takeout soon, just in case. I would hate for the restaurants to go under, but we just never know what might happen

I grew up in a household where the standard was to shuck fresh corn and scrub to get all the 'hairs' out of it before putting it in boiling water for 20 minutes. PITA

2018 I saw a neat trick. Wet down the whole ear of corn unshucked. Put it in the microwave on high for 3-4 minutes and then carefully move to your cutting board. On the stalk end the ear rises to a little hump which is the base of the cob. Go just a little further up than that and chop off the stalk end. You should lose a ring or so of kernels with that stalk end. With your pot holder on the tassel end begin to squeeze, opening the husk a bit on the cut end if needed, and squirt the ear out of the husk. You will find it leaves almost all of the hairs in the husk as it comes out. Ready to eat.

For 2 ears I usually do about 7 min, for 4 ears about 12 min.

My online day has ended at 3 PM today. It was not enjoyable for the past two days. Yesterday was pizza, Spanokapita, garlic knots and a chicken Parmigiano hero delivery from another family owned pizzeria that we occasionaly frequent. DDs made a salad. Now, for Easter. DDs making sauce overnight in the slow cooker and will put together a lasagna tomorrow. I have fresh, pre-made Perdue chicken breast cutlets that I bought maybe last month? Chicken Parmigiano, lasagna, stuffed mushrooms, peas and Italian bread for Easter. DDs tell me they are going to make a pound cake and Brownies (from a mix) as well. Tomorrow? They are on their own.
Ladies and gents, I now longer want to cook anymore. Uuuuughhhhh!