Red Mosquito

doug rr wrote:

Sgt. Crackpot wrote:

doug rr wrote:

Sgt. Crackpot wrote:

doug rr wrote:

Sgt. Crackpot wrote:

doug rr wrote:poached salmon. sauteed yellow squash with garlic and onions. baked potatoes

Have you tried the salmon steak seared in a pan, with crispy skin?

I do that every now and then..good stuff...I've been on a poaching kick lately...make it early, throw it in the fridge and eat it a few hours later with a dill sauce

Do you poach it in a pot on the stove? Does it still hold together in one piece?

I poach it in a cast iron pan with 1/2 cup of each of water and dry white wine..so simple and quick..and just a sauce with mayo, oil, garlic, dill and egg..

Sounds tasty. I'll give it a go.

I hope you like it but I dont give a fuck if you dont

I don't give a fuck that you don't give a fuck.

I've got some venison cooking in a crock pot right now, and I think I'm going to try and get a little cute with the sausage, a soft boiled egg, and top raman after the meat is done cooking.

surface the north wrote:I've got some venison cooking in a crock pot right now, and I think I'm going to try and get a little cute with the sausage, a soft boiled egg, and top raman after the meat is done cooking.

*precious

thick spaghetti pasta with homemade sauce and whole hot italian sausage links

A respectable farewell to a gas stove, if I may be bold enough to say so.

Pumpkin Risotto

surface the north wrote:A respectable farewell to a gas stove, if I may be bold enough to say so.

I agree but truth be told it's about all I have at the moment to make a complete meal..I'd be lying if I didnt say I'm very curious to how a whole sausage will cook within the sauce on an electric stove top

I'm thrilled to hear about the rediscoveries you'll be making in the next few months. What's so great about this new place that made you and the missus sacrifice in the kitchen appliance department, anyway?

surface the north wrote:I'm thrilled to hear about the rediscoveries you'll be making in the next few months. What's so great about this new place that made you and the missus sacrifice in the kitchen appliance department, anyway?

bigger space, another bathroom, beautiful fireplace and most importantly only steps to the sand

doug rr wrote:

surface the north wrote:I'm thrilled to hear about the rediscoveries you'll be making in the next few months. What's so great about this new place that made you and the missus sacrifice in the kitchen appliance department, anyway?

bigger space, another bathroom, beautiful fireplace and most importantly only steps to the sand

Oh, well then.

doug rr wrote:

surface the north wrote:A respectable farewell to a gas stove, if I may be bold enough to say so.

I agree but truth be told it's about all I have at the moment to make a complete meal..I'd be lying if I didnt say I'm very curious to how a whole sausage will cook within the sauce on an electric stove top

do you seer the links first? I always do (electric stove top) then add to the sauce. how long to you simmer the sauce for though? that makes a difference.

malice wrote:

doug rr wrote:

surface the north wrote:A respectable farewell to a gas stove, if I may be bold enough to say so.

I agree but truth be told it's about all I have at the moment to make a complete meal..I'd be lying if I didnt say I'm very curious to how a whole sausage will cook within the sauce on an electric stove top

do you seer the links first? I always do (electric stove top) then add to the sauce. how long to you simmer the sauce for though? that makes a difference.

I rarely seer them only because I like the texture of them being cooked within the sauce..I always make too much sauce to freeze later..I let it simmer on low for at least 2 hours..I'll usually break up one link and crumble it and then toss in a couple of whole ones.

doug rr wrote:

malice wrote:

doug rr wrote:

surface the north wrote:A respectable farewell to a gas stove, if I may be bold enough to say so.

I agree but truth be told it's about all I have at the moment to make a complete meal..I'd be lying if I didnt say I'm very curious to how a whole sausage will cook within the sauce on an electric stove top

do you seer the links first? I always do (electric stove top) then add to the sauce. how long to you simmer the sauce for though? that makes a difference.

I rarely seer them only because I like the texture of them being cooked within the sauce..I always make too much sauce to freeze later..I let it simmer on low for at least 2 hours..I'll usually break up one link and crumble it and then toss in a couple of whole ones.

2 hours is ok, but I always simmer the sauce longer. more like 4 hours. the texture of the sausage after seering/frying/whatever is softened by then, I suppose...
this kind of cooking is full of variables. you might want to try seering them once and simmering longer with the electric stove, see how that works out... just a thought.

malice wrote:

doug rr wrote:

malice wrote:

doug rr wrote:

surface the north wrote:A respectable farewell to a gas stove, if I may be bold enough to say so.

I agree but truth be told it's about all I have at the moment to make a complete meal..I'd be lying if I didnt say I'm very curious to how a whole sausage will cook within the sauce on an electric stove top

do you seer the links first? I always do (electric stove top) then add to the sauce. how long to you simmer the sauce for though? that makes a difference.

I rarely seer them only because I like the texture of them being cooked within the sauce..I always make too much sauce to freeze later..I let it simmer on low for at least 2 hours..I'll usually break up one link and crumble it and then toss in a couple of whole ones.

2 hours is ok, but I always simmer the sauce longer. more like 4 hours. the texture of the sausage after seering/frying/whatever is softened by then, I suppose...
this kind of cooking is full of variables. you might want to try seering them once and simmering longer with the electric stove, see how that works out... just a thought.

I like to simmer longer as well but most times is 2-3 hours...I'll give the searing a try

suggestions needed for dinner- please only include ingredients I have in the house. kthx.

chili

lennytheweedwhacker wrote:chili

all gone.

malice wrote:

lennytheweedwhacker wrote:chili

all gone.

what is?

lennytheweedwhacker wrote:

malice wrote:

lennytheweedwhacker wrote:chili

all gone.

what is?

the chili you're making for dinner, duh

malice wrote:

lennytheweedwhacker wrote:

malice wrote:

lennytheweedwhacker wrote:chili

all gone.

what is?

the chili you're making for dinner, duh

how so?