Armed Polite Society
Main Forums => The Mess Hall => Topic started by: K Frame on December 08, 2017, 10:47:00 AM
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And cod is on sale at the local grocery...
So it's time for a nice, big creamed cod and potato casserole!
God I love that stuff.
And, they have a good sale on store hams, as well, so I think I'm going to grab one, bake it, and slice it up and freeze most of it for future use, especially another batch of ham and bean soup as we get deeper into the winter.
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It may be cold and snowy, but it is also Army/Navy game day, so that means a pot of chili and a pot of potato soup (wife prefers soup over chili).
Oh, and GO ARMY!
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I picked up fixings for chili WITH BEANS!!!
The beans are soaking now. I'll just let them sit overnight and throw everything in the crockpot in the morning.
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Creamed cod and potato casserole? Never heard of such a thing. Probably want to try it on that basis alone. What makes it so good?
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Shouldn't this be French Toast Recipes??
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Crab and corn chowder time. Made a batch tonight and it's GONE. Round two tomorrow.
Oh, and go Navy beat Army!
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Creamed cod and potato casserole? Never heard of such a thing. Probably want to try it on that basis alone. What makes it so good?
That's the question.
It's very simple, it's sort of bland (potatoes and white sauce) when you get right down to it, but it's so damned good. I've always loved it.
I absolutely love cod, so that helps a lot. In some ways its like fish chowder, which I also really like. Hum... I wonder how it would be with some clam juice added...
You can do a lot with it in the kind of cheese you add to the white sauce, the herbs and spices, etc.
I normally add dry mustard, oregano, basil, onion, garlic, and pepper to the sauce and use a decent sharp cheddar, but you could certainly use asiago or one of the other melting cheeses like fontina.
A sprinkling of smoked paprika on top is also nice.
I really don't have a recipe. It's one of those dishes that I just make, but I describe what I do in this thread: http://www.armedpolitesociety.com/index.php?topic=55486.msg1127119#msg1127119
I just had the idea that a squeeze of lemon juice over it would also be kind of good...
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Oh, and GO NAVY! BEAT ARMY!
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No cod. It looked rather sketchy...
Chili today!
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We made a big pot of vegetable beef soup in the InstantPot yesterday.
2lbs cubed beef roast
2 onions diced
2 potatoes cubed
4 carrots cut into largish pieces
3 stalks celery sliced
3 tablespoons tomato paste
2 cans of beef broth
2 cans of Rotel.
Salt/pepper to taste
You brown the beef on Saute mode, then cook everything but the Rotel in Pressure Cooker mode for 11 minutes, allowing the pressure to naturally reduce to the point the pot unlocks. Add the Rotel, then cook on Saute mode for at least 10min.
The original recipe came from a book of instant pot recipes, but I modified it by substituting Rotel for regular diced tomatoes and adding more beef and onions (1.5lbs beef and 1 onion originally).
ETA: the end result is super tender beef and a rich flavorful broth as if you cooked it in a slow cooker all day. I started prep and cooking at 5pm. We sat down to eat at 7pm.
Chris
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Crab and corn chowder time. Made a batch tonight and it's GONE. Round two tomorrow.
Oh, and go Navy beat Army!
Oh, and GO NAVY! BEAT ARMY!
SUCK IT !!!! :P :P :P :P :P :P :P :P :P :P
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SUCK IT !!!! :P :P :P :P :P :P :P :P :P :P
Erudite and sophisticated as always. :rofl:
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I can't wait to get my pig from the locker, going to have to make some posole.
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I wish I could find dried hominy locally. Going to have to order it, I guess.
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I wish I could find dried hominy locally. Going to have to order it, I guess.
I just use canned, easier to find. Got any Mexican grocery stores near you?
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It may be cold and snowy, but it is also Army/Navy game day, so that means a pot of chili and a pot of potato soup (wife prefers soup over chili).
Oh, and GO ARMY!
Army was unfortunately doomed: the Commies never win.
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I just use canned, easier to find. Got any Mexican grocery stores near you?
Oddly enough, no really good ones. Asian markets, you can't swing a plate of Kung Pao Cat without hitting an asian market in this area.
There is a place called World Market that carries a TON of different ethnic foods; I'll have to try there.
I like the texture of the dried hominy for some things over the canned.
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There is a place called World Market that carries a TON of different ethnic foods; I'll have to try there.
Good luck, the one in Des Moines really didn't have much ethnic foods.
If you got a middle eastern grocery store you might find it there.
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I might be thinking of the wrong store. World Market is more like a department store. The one I'm thinking of is more of a grocery store.
Global Food. That's the one I was thinking of. And I just found that they carry Goya dried hominy corn.
The closest one to me is out near Mtnbkr's place. I'll have to hit it next time I'm out there.
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I was going to suggest look for Goya brands.
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I was going to suggest look for Goya brands.
... Well, I must be in a weird city. They carry Goya at our Food Lions...
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... Well, I must be in a weird city. They carry Goya at our Food Lions...
They make a lot of foods.
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Just about every grocery store in the country carries at least some Goya products, whether they're in a hispanic market or not. Goya is a major food producer in the United States and overseas.
It's a question of whether they have the dried hominy.
I was at the Wallyworld this morning before work in an area that has a large hispanic population. The hispanic branded food section in that particular store is quite large, but they don't have dried hominy.
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So it's time for a nice, big creamed cod and potato casserole!
God I love that stuff.
And you have a problem with my Spam cream cheese wraps... ? :rofl:
Brad
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Cod is a natural fish. Not out of a can.
Potatoes are natural tubers. Not out of a can.
The cream sauce is homemade with butter, milk, and flour. Not out of a can.
Spam is pig anuses. Ground and put into a can.
That said, I don't recall saying anything about your pig anus and cream cheese wraps.
Your move.
:rofl:
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Your move.
:rofl:
Just because sugar is all natural doesn't mean you have to put a bunch of it in cornbread.
Brad
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Spam is pig anuses.
(https://img.buzzfeed.com/buzzfeed-static/static/2014-02/enhanced/webdr08/21/12/enhanced-29942-1393002152-13.jpg?downsize=715:*&output-format=auto&output-quality=auto)
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Just because sugar is all natural doesn't mean you have to put a bunch of it in cornbread.
Brad
You do if you want to make that unnatural *expletive deleted*it edible... barely...
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I had spam and eggs for breakfast last weekend...
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(https://img.buzzfeed.com/buzzfeed-static/static/2014-02/enhanced/webdr08/21/12/enhanced-29942-1393002152-13.jpg?downsize=715:*&output-format=auto&output-quality=auto)
If you slice spam thin and fry it up, it gets crispy and can be a bacon proxy.
Note: I did not say it was as good as bacon or a replacement for bacon. That's blasphemy. What I said is it's a proxy. It's pretty good, but as we all know there is no replacement for bacon.
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Fried wall paper paste could be a proxy for bacon...
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Fried wall paper paste could be a proxy for bacon...
I guess if you fry it in bacon fat... :rofl:
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I guess if you fry it in bacon fat... :rofl:
Turkey bacon fat.
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I'm disappointed. All this talk of pig anii along other things supposedly gross and not a single one of you has mentioned surströmming. Tsk... tsk...
Brad
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And we're not going to mention it, either.
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I'm disappointed. All this talk of pig anii along other things supposedly gross and not a single one of you has mentioned surströmming. Tsk... tsk...
Brad
NAZI
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Cod is a natural fish. Not out of a can.
Potatoes are natural tubers. Not out of a can.
The cream sauce is homemade with butter, milk, and flour. Not out of a can.
Spam is pig anuses. Ground and put into a can.
That said, I don't recall saying anything about your pig anus and cream cheese wraps.
Your move.
:rofl:
WOW! Really?
Any right thinking 'merican knows damn good and well that Spam also contains snouts.
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Well it is warmer than it should be, but card was on sale at the store so I'm making creamed Cod and potatoes tonight. Mixing it up a little bit this time though in that I'm using a really sharp cheddar.
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