caseydog
Master Chef
Aren't you supposed to favor fried cheese curds and a hearty tater-tot hot dish?
CD
Supper tonight - 1-18-2025
- Thread starter grumpyoldman
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Aren't you supposed to favor fried cheese curds and a hearty tater-tot hot dish?
CD
To others, "Bro won't give us his secret Popeyes recipe."
He won't give out his "secret recipe." He's done the same thing on other forums, bragged about his supposedly great recipe but won't share.
Kathleen
Cupcake
To be honest, I have a recipe that I won't share only because I was sworn to secrecy by the person who gave it to me. I was not blood-relation and my friend feared family retribution.
Steve Kroll
Wine Guy
Believe it or not I bought cheese curds at the store today. But I hate the fried ones. It's kid food, like the mozzarella sticks you get at Denny's. As someone born and raised in Wisconsin, I'm kind of a cheese curd "purist." No breading. No ketchup. Just good quality cheese.Aren't you supposed to favor fried cheese curds and a hearty tater-tot hot dish?
CD
Hot dish is something best served at funeral luncheons.
There was a recipe for a salad with halloumi cheese that was browned in a skillet, leaf lettuce and radicchio, pickled cauliflower, chickpeas, and I don't remember what else. Halloumi is kind of like cheese curds in that it doesn't really melt and is squeaky when you eat it. Anyway, the recipe looked good and I printed it out. It was vegetarian, maybe even vegan, I just thought the salad looked good and wanted to make it eventually. I can try to send it tobuoh via DM if you want as it was a PDF from ATK or CC.Believe it or not I bought cheese curds at the store today. But I hate the fried ones. It's kid food, like the mozzarella sticks you get at Denny's. As someone born and raised in Wisconsin, I'm kind of a cheese curd "purist." No breading. No ketchup. Just good quality cheese.
Hot dish is something best served at funeral luncheons.
Well, that's not very friendly on a food forum. The name of this forum is Discuss Cooking, not brag about cooking.
Steve Kroll
Wine Guy
Yes please, and thank you! I love haloumi cheese.
I didn't feel much like cooking and there was still one serving of that chicken stroganoff left, so I reheated that and made a salad (greencrisp lettuce, upland cress, carrot, cucumber, and thinly sliced red and cippolini onion) to go with it.
pepperhead212
Master Chef
After finishing up the last of those leftover lentils, I made another batch of dal - this time similar to dal palak, with only 2/3 c each chana dal and masoor dal, plus I added 1/4 c black quinoa. First, I soaked a half ounce of dried tomatoes in a cup of hot water. Then, I started in the Instant Pot in Sauté mode, with a chopped medium onion, in about 3 tb olive oil, adding a tb of ginger/garlic paste for the last minute, then adding a half cup of water, to slow down the cooking. Meanwhile, I put the soaked tomatoes and water in the Vitamix, and added 3 tb raw cashews, 3 tb fresh coconut (from the freezer), 3 dried Byadagi peppers, 2 whole cloves, and 1 tsp coriander/cumin powder, and blended it until totally smooth. I added this to the IP, then rinsed the VM out with 4 more cups of water, then added the 2/3 c each of the chana dal and masoor dal, and 1/4 c black quinoa, plus 1 tsp turmeric, and 1½ tsp garam masala, salt to taste, then put the lid on, and set the timer to Manual/12 min (will cook a little more later), and let the pressure release naturally. Meanwhile, I harvested much of the mizuna, in the hydroponics, chopped it up, and washed it and spun it dry. There was over 6 c of mizuna when I finished. When the dal was finished, I stirred the mizuna into the dal, and set it to Manual/2 min, letting the pressure release naturally. Then I stirred in a few tb of chopped cilantro.
Almost finished dal palak, using chana dal and masoor dal, plus adding some black quinoa. by pepperhead212, on Flickr
Cilantro ready to stir into the dal palak. by pepperhead212, on Flickr
Finished dal palak, made with chopped Mizuna, added at the end. by pepperhead212, on Flickr
The mizuna I harvested was from 2 varieties, the original variety being the most productive, but the new variety having wider stems, as well as leaves, and has flavor just as good.
Mizuna from hydro, regular on L, and Landrace variety on R, one plant each. And about 1/2 c cilantro above. by pepperhead212, on Flickr
Almost finished dal palak, using chana dal and masoor dal, plus adding some black quinoa. by pepperhead212, on FlickrCilantro ready to stir into the dal palak. by pepperhead212, on FlickrFinished dal palak, made with chopped Mizuna, added at the end. by pepperhead212, on FlickrThe mizuna I harvested was from 2 varieties, the original variety being the most productive, but the new variety having wider stems, as well as leaves, and has flavor just as good.
Mizuna from hydro, regular on L, and Landrace variety on R, one plant each. And about 1/2 c cilantro above. by pepperhead212, on Flickr
caseydog
Master Chef
Believe it or not I bought cheese curds at the store today. But I hate the fried ones. It's kid food, like the mozzarella sticks you get at Denny's. As someone born and raised in Wisconsin, I'm kind of a cheese curd "purist." No breading. No ketchup. Just good quality cheese.
Hot dish is something best served at funeral luncheons.
I'm not from there, but I was raised Lutheran. I've eaten many pot luck supper meals.
Believe it or nowt, there's lot's of Lutherans in Texas, mostly between Austin and Houston. CD
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Apparently, many households all over the country were baking pizzas on that day, well, better late than never! 
