Feed Me Friday ~ January 27, 2023

[Cooking Goddess]

I wanted comfort food but couldn't pick which dish. Himself picked mashed potato soup over Longhorn Colby cheese, topped with minced raw onions (just one of two times I eat raw onions), and vinegar. I like a big splash of apple Cider and a little dribble of Balsamic, Himself tops his with a generous glue of malt vinegar.



What did you eat tonight?

 

[taxlady]

I wanted comfort food but couldn't pick which dish. Himself picked mashed potato soup over Longhorn Colby cheese, topped with minced raw onions (just one of two times I eat raw onions), and vinegar. I like a big splash of apple Cider and a little dribble of Balsamic, Himself tops his with a generous glue of malt vinegar.

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What did you eat tonight?

I have never heard of this. Please elaborate.

 

[taxlady]

We had a Thai inspired dish for supper. There was Thai green curry paste, onions (maybe it should have been shallots), garlic, Asian stir fry mix veggies, chicken breast, and coconut milk. I served it with brown basmati rice. Oh, and I added some halved mushrooms (that DH can easily find and remove them from his serving.). They were good, but they didn't seem "to go with" the rest of the meal.

 

[GinnyPNW]

I've got a seasoned pork loin in the sous vide. I'll finish it on the gas grill. We'll have that with baked taters and steamed green beans. 'Nuf said.

 

[Cooking Goddess]

I have never heard of this. Please elaborate.

It's basically runny mashed potatoes poured over cheese. Starchy potatoes like russets work best. Simmer potatoes in salted water, save the water when you drain it from the potatoes. After you mash them, add water back until it's pretty loose. Make a bit of Roux to add into the loose potatoes. You really need to do that step - just mixing in a tablespoon or two of butter to thicker potatoes doesn't work. Simmer a few minutes to thicker a bit and blend the flavors. Chop up any flavorful cheese - sharp cheddar works good.

 

[taxlady]

It's basically runny mashed potatoes poured over cheese. Starchy potatoes like russets work best. Simmer potatoes in salted water, save the water when you drain it from the potatoes. After you mash them, add water back until it's pretty loose. Make a bit of Roux to add into the loose potatoes. You really need to do that step - just mixing in a tablespoon or two of butter to thicker potatoes doesn't work. Simmer a few minutes to thicker a bit and blend the flavors. Chop up any flavorful cheese - sharp cheddar works good.

Sounds interesting. Danes often use "potato water" to thin mashed potatoes. Please tell me more about the onions and vinegar.

 

[Cooking Goddess]

I use either yellow or Vidalia onions, chopped fine. Add as much as you like on top of the soup, add vinegar to taste (I use at least a cap full of ACV to about 10 ounces of soup). Mix it up, eat it up.

 

[blissful]

Stir fry (steamed): cook: onions, peppers, carrots, cabbage, mushrooms, then add a little honey, soy sauce, garlic powder, water chestnuts, broccoli trees, yellow peppers, some corn starch slurry, stir and cover for 2 minutes, ready to eat. Served with veggie brown basmati rice.

 

[Aunt Bea]

Leftover pork loin and sauerkraut.

Aldi’s pecan shortbread cookies and a glass of ice cold skim milk for afters.

 

[dragnlaw]

Supper was Gruyere cheese and Rosemary/Oregano Crackers. (a fantastic find from the Dollar Store, I might add, - light delicate crackers)

Late lunch was the jambalaya. Actually was better, corn and shrimp had time to meld in. But should have added more seasoning originally.

 

[GotGarlic]

Bangers and mash! ? The sausages are actually bratwurst from Aldi. So flavorful! Onion gravy on top and peas on the side.

 

[Cooking Goddess]

GG, the Aldi near us sometimes sells actual bangers at this time of year. I need to check them soon. I didn't bring any back from the butcher in Amish Country this time.