Whats for dinner???

[cycloneman]

Originally Posted by BETH

ok what does red fish taste like? what is black drum?

Red fish is also known as a red drum. Black drum is also in the same family. Red fish has a real good flavor and firm meat. It can be cooked many different ways because of that. It can be blackened, grilled, fried or you can make a soup with it. We make what is called a red fish court bullion or coobeon like its called. years ago i posed the dish and how to make it. I will be remaking it here again since this is the season for them. I'll post it for you when i do. Black drum have black and white strips on them like a convict would wear. They are ok when they are small between 16 to 22". As they get larger we thow them back cause they get worms as they reach reproductive age. A long time ago a good 25 years ago we had a problem with red fish and worms. However today even the big bulls are usually clean. It is unlikely to find worms in red fish today.

Ok i know you now want to know about the worms. The worms are a parasite that the shrimp carry. It is passed to the fish thru the shrimp. There is one kind of marsh fish that does not get worms. It is the sheepshead. They have a natural defense aganist them. Worms are really no big deal. If you filet a fish and spot them you can cut them out or if the fish is clustered with them i simply throw it away. That is a good reason to allways filet your fish, so you can inspect the meat. You can't find worms if you gut and dehead them.

[JoeV]

Tonight was center cut pork loin chops done on the Geo. Foreman grill, broccoli. and pan fried redskin taters cooked in lard.



Dessert was the last two pieces of strudel made by one of my elderly customers...Maria Kovacic.



How's that, 76Highboy?

[Shooter45]

Joe, everytime you make a post, I gain a few pounds.

The bread always looks awesome.

Were you ever in the baking business ?

If not, where did you learn.

Inquiring minds want to know.

[JoeV]

Originally Posted by Shooter45

Joe, everytime you make a post, I gain a few pounds.

The bread always looks awesome.

Were you ever in the baking business ?

If not, where did you learn.

Inquiring minds want to know.

Thanks for the compliment, Shooter45. As a teenager I worked in an Italian deli making donuts at Oh-by God early every Saturday and Sunday mornings, but that was the extent of any sort of training in a bakery. It wasn't until five years ago that I baked my first loaf of bread, and that was out of necessity. My MIL died and my wife and her sisters decided to maintain the holiday gatherings of Christmas eve and Easter brunch, and to move the gatherings between their homes, The first time it was our turn to host Easter brunch, we planned the meal and I asked my wife to query her sisters as to who was bringing the homemade bread that their mother always made for Easter (old fashion white bread and cinnamon bread). Neither admitted to knowing how to make the bread, and my wife certainly never allowed dough get stuck to her fingers, so the ball was back in our court, and if we were going to have homemade bread for 18 people on Easter morning, it was up to me.. Long story short, the Internet was my teacher. Bread websites, food websites and the best resource, IMHO, was YouTube videos. I learned how to knead dough by hand by watching older ethnic ladies work dough like a masseuse on a fat broad (sorry to the fat broads). After that it was a lot of trial and error to learn what worked and what didn't. I have learned a lot about bread baking in five quick years, and I have put many of my recipes on my website at www.flyfishohio.us . I make about 150 loaves of bread each year, which uses about 1-1/2# of instant yeast (1# of yeast makes about 90-100 loaves of bread).
Try out some of my recipes, and when you taste that first loaf of homemade bread, you'll be hard pressed to ever buy a loaf of store-bought bread. The no-knead bread is the easiest to make, and the best in flavor. If you have a covered pot and an oven, you can make no-knead bread.

[JoeV]

Had a houseful for dinner, and I made a loaf of Babka just for fun. I made chicken stir-fry with veggie fried rice, and the wife made brownies and chocolate chip cookies for dessert.

[woolleyworm]

Tonight was stuffed pork loin, mashed taters and sweet peas.

JoeV - gotta agree with Sam; you have some talent in the kitchen!

I don't fly-fish or tie near as much as I used to, but I certainly still love it.

pic of the loin, the fat-cap was perfectly crisp and meat fork tender:

[JoeV]

Thanks, woolleyworm (are you a fly tyer/fisherman?? I do both.), Tonight was idiot proof. Thawed out some shredded beef au jus (this would have been a great Italian beef sandwich) then made some mashed redskins, steamed corn and a salad. Brownies for dessert. May have some cookies & cream ice cream later.

[JoeV]

This was really a simple and quick dinner. Pasta Primavera with basil infused whole wheat pasta. The veggies were tossed in a butter/olive oil mix with a sprinkling of mixed Italian herbs, and topped with grated Parmesan-Romano cheese.

[B27]

Peanut butter....and cat if I don't watch out.



....I gotta go to the grocery store......

[JoeV]

It's not dinner, but we were almost out of bread, so I got busy and cranked out a loaf of Babka, a loaf of Honey whole wheat and a dozen sandwich thins.

[jedwil]

Whataburger tonight------sometimes easy and quick is good....

[JoeV]

We have our granddaughter Alexa (almost 2) for today and tomorrow while Mommy & Daddy have a day to themselves before the new baby comes on or about 11-28-12. They're going out for a nice dinner and a movie, then settle in for an uncomfortable evening of baby boy kicking the daylights out of Mommy.

Anyhooo, we let Alexa pick what she wanted for dinner, and here's what she chose with Yellow Jello for dessert. it was really pretty good with my meatballs and sweet marinara. Grandma forgot to put on the cheese, so Alexa hollered "CHEESE, PLEEZE!"

[hstout1143]

It's going to cold here tonight, low 40's, so I made some ham and beans with cornbread.

[JoeV]

Chicken Cordon Bleu, rice and broccoli. Oh, and one hungry granddaughter. She had two big helpings for dinner.

[JoeV]

Had company for dinner last night, so I made Chicken Parmesan with homemade basil-infused whole wheat pasta, my marinara sauce and fresh Italian baguette.

[Silencer]

Beef and Cheddar Cheese Enchiladas with Spanish Rice again.

[BETH]

thanks cyclone, wooley i will be right over for dinner

[Silencer]

Made an Onion Bagel London Broil Sandwich for dinner tonight! AWESOME!!!

Onion bagel, onion & chive cream cheese, baby leaf spinach, london broil and mustard.

[BETH]

sounds good-gonna make chuck roast in bag with carrots and potatoes onion soup dry mix and cream mushroom soup sooooo gooood

[mjp28]

Originally Posted by Silencer

Made an Onion Bagel London Broil Sandwich for dinner tonight! AWESOME!!!

Onion bagel, onion & chive cream cheese, baby leaf spinach, london broil and mustard. ]

That looks GOOD! We occasionally do a London Broil, can't beat it!

[JoeV]

Pulled pork sandwiches, red beans & rice and broccoli. Leftovers from the deep...freezer, that is.

[mjp28]

Originally Posted by JoeV

Pulled pork sandwiches, red beans & rice and broccoli. Leftovers from the deep...freezer, that is.]

Ever wonder why this forum thread has 22,000+ views?

I check this section first when I log on.

[ozo]

JoeV....
I really need a recipe for sandwich thins
that stay moist, don't taste like cardboard,
and don't crumble during use......
can ya help?
I do/can grind my own flour.....not quite to 'pastry'
but am not opposed to even buying some.....if that is
what it takes.....
Of course, they need to be sliceable......

[ozo]

Originally Posted by B27

Peanut butter....and cat if I don't watch out.



....I gotta go to the grocery store......

What...for more JIF....or another cat from near the dumpster...?
I am no chef, but I read on the internet....so it's gotta be true....
if you used a smaller knife for the peanut butter, you would have
better control.......unless the 'cat' was part of tonight's recipe.....
jus sayin'......

[JoeV]

Originally Posted by ozo

JoeV....
I really need a recipe for sandwich thins
that stay moist, don't taste like cardboard,
and don't crumble during use......
can ya help?
I do/can grind my own flour.....not quite to 'pastry'
but am not opposed to even buying some.....if that is
what it takes.....
Of course, they need to be sliceable......

Without getting into a dissertation on bread baking essentials, here is a great recipe for a moist, well structured bread dough (any of my bread recipes will work as well, and I've made thins from almost every one of these recipes). It is critical to use butter, not margarine, and bread flour, not pastry or all-purpose flour. Bread flour has the protein required for gluten development that equates to good structure. If you grind your own flour, use hard winter wheat, as it has 11-14% protein. The Honey Whole Wheat Recipe will make two loaves of bread or 12 sandwich thins and one loaf of bread.

After the first rise divide the dough in half so it's easier to work with the dough. Divide the dough into 2.2oz. portions and roll them into a ball, then allow to rest for 5 minutes. A simple scale from Harbor Freight Tools is fine for this, and weighing your ingredient (including liquids) insures repeatability of the recipes.

After the rest, begin shaping the balls into a disc, about 5" in diameter. I use a small, 8" rolling pin that is used for making roti bread and tortillas. Take your time rolling in two directions so you don't destroy the gluten structure. They will shape out to rounds, and let them rest for about 5 minutes.





I roll out all the rounds on my granite island, and while they are resting I prepare a sheet pan with parchment paper, and dust it with corn meal. The next step is to dock the rounds before placing them on the sheet pan. Docking can be done with a docker or with a fork. If the rounds are not docked to allow heat to escape through the holes, the dough will expand under the skin and you will get large air bubbles under the skin. Pizza shops do this to prevent air bubbles under the crust. Here are some dockers to consider, and you don't need to spend a lot of money. This one is plenty good, but I own this one because I could buy it at a local restaurant supply, and I like to buy pro grade equipment with as much bread as I bake (100-150 leaves annually). Here's what they look like docked and on the sheet pan. Roll the docker from the middle out, then in reverse. Don't worry about too many holes, it's tough to do.



Once docked and on the pan, cover with a tea towel and allow to rise for 25 minutes. Preheat the oven to 400F at this point.

After the 25 minute rise brush the rounds with egg wash and sprinkle with oatmeal flakes (optional).



Pop them in the oven for 13 minutes, or until the tops turn golden brown. Immediately remove from the sheet pan and put on cooling racks to cool. If left in the pan they will overbake and dry out. Get them out ASAP.





Once cooled, you can slice the thins, bag them and put them in the freezer. They will keep just fine in the freezer for 2 weeks, and 15-17 seconds in the microwave will give you a fresh sandwich thin.





Sorry if I overwhelmed you with detail, but if you follow the plan you will have great, flavorful sandwich thins. They don't really take a lot of time to make, but it takes awhile to explain it. I really need to make a YouTube video of this process, because I get a lot of requests just like yours. Maybe this is the kick in the pants I need to do it. LOL

ENJOY!!