BigDog
Head Chef
Okay folks, I think I've made it fairly clear that Mirs. Big Dog is not fond of spice. Not even salt and pepper, let alone anything interesting. I, on the other hand, play with spice like a kid in a sand box (bad metaphore, but oh well). I'm trying to figure out how to add to the basic bland food we eat most of the time.
For example, breakfast this morning was home made homefries with eggs and cheese "scrambled" in just before they were done. For myself, I normally add Emeril's Southwest Essence while the potatoes cook. Otherwise, some garlic powder, onion salt, fresh ground black pepper, ground white pepper, parsley, and maybe some paprika, cayenne, or crushed red pepper (the southwest seasoning has all three, so I use that if I want to turn up the heat), Today I used the first group of ingredients, quite reduced from how I would prefer, and it was met with a scrunched nose.
As I look at a lot of our normal dishes, the ingredients are pretty blah. Meat of some sort, often made in a cream type sauce (maybe with cheese too) and potatoes or bread. Chicken, with cream of chicken soup, cheese, maybe some milk and potatoes or bread (i.e. crescent rolls) can only be done so many ways, and they all taste about the same. Pork isn't commonly found on the menu, but what is either is bacon or a pork chop recipe that actually does involve some seasoning (worcestershire, ground mustard, and a couple other things). Beef usually consists of being ground, and the famous layers of beef, creamed veggies, and potatoes (including tater tots) gets kind of redundant. Pasta is usually spaghetti with traditional jar sauce, fettuccini alfredo (heavy cream, butter, white pepper, and parm cheese make the sauce), or a pasta bake with spirals (I forget the proper name), traditional jar sauce, and ground beef. Any time I try to add anything to the ground beef, it is not liked. Welcome to the Big Dog house menu (not by choice).
So, what's a guy to do to try to snaz it up, jazz it up, or otherwise prepare delicious dishes involving more then meat, dairy, and starch?
Any and all help and suggestions are appreciated. I've not experimented much with herbs, and I wonder if that may be a way to go. I've thought about having my own herb garden, but since we rent and have cats, I don't. Maybe during the warm weather I could, but if I brought 'em indoors, one cat would at least sample 'em all, and likely make a mess of the soil, etc.
For example, breakfast this morning was home made homefries with eggs and cheese "scrambled" in just before they were done. For myself, I normally add Emeril's Southwest Essence while the potatoes cook. Otherwise, some garlic powder, onion salt, fresh ground black pepper, ground white pepper, parsley, and maybe some paprika, cayenne, or crushed red pepper (the southwest seasoning has all three, so I use that if I want to turn up the heat), Today I used the first group of ingredients, quite reduced from how I would prefer, and it was met with a scrunched nose.
As I look at a lot of our normal dishes, the ingredients are pretty blah. Meat of some sort, often made in a cream type sauce (maybe with cheese too) and potatoes or bread. Chicken, with cream of chicken soup, cheese, maybe some milk and potatoes or bread (i.e. crescent rolls) can only be done so many ways, and they all taste about the same. Pork isn't commonly found on the menu, but what is either is bacon or a pork chop recipe that actually does involve some seasoning (worcestershire, ground mustard, and a couple other things). Beef usually consists of being ground, and the famous layers of beef, creamed veggies, and potatoes (including tater tots) gets kind of redundant. Pasta is usually spaghetti with traditional jar sauce, fettuccini alfredo (heavy cream, butter, white pepper, and parm cheese make the sauce), or a pasta bake with spirals (I forget the proper name), traditional jar sauce, and ground beef. Any time I try to add anything to the ground beef, it is not liked. Welcome to the Big Dog house menu (not by choice).
So, what's a guy to do to try to snaz it up, jazz it up, or otherwise prepare delicious dishes involving more then meat, dairy, and starch?
Any and all help and suggestions are appreciated. I've not experimented much with herbs, and I wonder if that may be a way to go. I've thought about having my own herb garden, but since we rent and have cats, I don't. Maybe during the warm weather I could, but if I brought 'em indoors, one cat would at least sample 'em all, and likely make a mess of the soil, etc.