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Target chit chat
July 25, 2007 at
02:54 PM
Welcome to the Target Chat thread. This thread is for everyone, and is for off topic chat. Which more often than not pertains to poop 
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All this food talk, yummy I'm going to try some of these receipes.I love pork chops and mushroom soup and rice..... so does my granddaughter... A staple in our house.
Thanks for sharing some great receipes.. Haven't used my cast iron skillet in 20 years.. time to pull it out..
PS - Hope everyone had a great 4th of July!!! We celebrated yesterday in Wa. ... as we had to come home today, my DD has to go in for surgery tomorrow and I have to watch my new grandson.. love it.. only problem, he wouldn't take a bottle yesterday when we tried... So I bought 4 different kinds of formula today. My DD had bought some Enfamlic (?) he did not like that one.
Anyone have suggestions, I bought Good Start, Similac, can't remember the other two brands (out in truck, to lazy to go look)
Everyone's recipes sound out of this world. I wish I liked pork, I would love to try some of those recipes. Being the voracious meat eater I am, surprisingly, I have only eaten pork a few times and I have never tried duck, lamb, veal or venison. It drives DH absolutely crazy...especially since I won't be a guinea pig and try his test dishes.
Yummy on the pasta salad and kabobs. I am going to make a pasta salad tomorrow. MMMMM...
Ank - Watermelon is the same as drinking GALLONS!!!!! LOL
You could come and hang out at my nutty house and watch me slowly losing my mind! LOL Hope your day was not too dull
[snip]
Thanks! I have never heard of it! I want to be able to cook fish ... but I am always afraid of undercooking it & don't know how to prepare it. Can you give me any tips? How do you know when fish is cooked? Some easy recipies that are good for beginners and not fish lovers (I am sure my kids will grow to like it ---- if I learn to make it!)
[snip]
Ok - I think the food I make is just too boring .... I blame it on the English upbringing --- just drop everything in a pot and boil until it is all the same color, consistency, & texture of a boot. ROFL So you mix the sage, salt, pepper & flour in a bag ... do you rinse the pork chops with water to make the breading stick? Or do you use yogurt like Ank mentioned --- I think she said she dips the meat in it first (I might have that wrong.) Then how long do you cook it in the pan ... it is brown on the outside but still not cooked in the middle? And how long do you simmer in the mushroom soup? (And doesn't the soup just make the breading come off?) LOL I am sorry to ask so many questions - but I really want to broaden my repetoire in the kitchen!
Do you boil these with a ham hock? I looked up speckled butter beans and it said to boil it with a ham hock ... that just seemed like overkill with the pork chops. What are zipper peas? I couldn't find a straight answer online LOL
Okay, first I have to say: "Your mom NEVER made cornbread???"
I hate when my toddler messes with my keyboard!! OY! And if eating watermelon is the same as drinking gallons - well, then I have definitely drank gallons today!!!
How is it that you have more kids than me AND more sanity? I have 2 kids, 1 on the way, and I *know* my mind is gone...
Most people rarely under cook fish. The problem is that they tend to overcook it. And that makes it yucky. The way that I can tell if fish is done is by the change in color, and the way it flakes. Most good fish recipes will tell you exactly how long to cook the fish - and I have always had success in cooking it the way they say to cook it. The only adjustment you may need to consider is if your fish is a lot thinner or thicker than the one they use. You may want to pick recipes or things online that have pictures you could compare your fish to until you get the hang of cooking fish. I bet there's some good ones on the food network website. Also, another good way you know if it's done right is when it will flake easily with fork. It will not flake well if it's undercooked, nor will if flake well if you cook it too long! Fish is one of those dishes I don't walk away from because I think it is so temperamental.
For the pork chops - you could do it whatever way you wish. You could rinse them with water, shake in a bag and cook (which you may want to do for this recipe since you add so much liquid to finish the cooking), or you could use an egg/milk wash, yogurt, or mayo. If I'm doing a breaded meat recipe that I'll be pan frying or cooking in the oven, I like to use the mayo or the yogurt. I think it helps with moisture and flavor - especially if you've removed any excess fats or skin from the meat. In something that you are browning and then going to cook for a while in additional liquids, you probably don't "need" the mayo/yogurt or even egg coating.
Although, if I'm feeling particularly naughty, I'll do a mayo or yogurt coating first, coat with crumbs, then dip in an egg mix and re-coat with the bread crumbs. Yeah... that's bad for you... lol.
And I think the peas may also be called crowder peas - but I could be really wrong on that.
Oh, and for southern cooking - cooking pretty much ANYTHING with ham hocks, bacon, or salt pork is an automatic "Yes, do it..."
Hmm... with all this food talk I think we need an SD potluck!!
Ummmmmm - mental note - my friends live TOOOOOO far away ... if they were closer I could just 'be in the neighborhood' and stop by .... don't think they would buy that from where I live now
Wow - I have never heard of that .... must go investigating ... sounds interesting ... could one spread the marshmallow stuff REALLY thinly so that it was more fruit than spread? How thick was the crust?
Thanks! I have never heard of it! I want to be able to cook fish ... but I am always afraid of undercooking it & don't know how to prepare it. Can you give me any tips? How do you know when fish is cooked? Some easy recipies that are good for beginners and not fish lovers (I am sure my kids will grow to like it ---- if I learn to make it!)
Do you boil these with a ham hock? I looked up speckled butter beans and it said to boil it with a ham hock ... that just seemed like overkill with the pork chops. What are zipper peas? I couldn't find a straight answer online LOL
All this food talk, yummy I'm going to try some of these receipes.I love pork chops and mushroom soup and rice..... so does my granddaughter... A staple in our house.
On the great cornbread debate
I'm southern, and true southern cornbread does not have sugar in it. When we put sugar in the mix, we bake it in muffin tins and call it cornbread muffins.
The secret to good cornbread is two things IMO. A VERY hot cast iron skillet, and bacon grease. The skillet should be put in a hot oven while you are making the mix (like 400 -425*) with the bacon grease in it. When you pour the cornbread batter in the skillet it should sizzle. The result will be cornbread that is crispy on the edges. Southern cornbread is dense, not light and fluffy. For that, try cornbread muffins (Jiffy mix). Some recipes for cornbread will call for just corn meal and no flour, but I prefer a little flour in mine...ie 1 1/2 cups cornmeal to 1/2 cup flour.
Another dish we have alot is Red Rice. It seems to be a very local dish to SC, GA. I'm curious if Tootsie has heard of/made this. It's a staple here at any church social, family reunions, etc and oh so good!
Just putting that out there....
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Just putting that out there....
they are good for you and soo good too! I bought one and also found a canteloupe on the mark down at Teeter for .50 and made melon balls. so refreshing!!
He's actually sleeping right now! GRR!!! S'okay - I'm gonna take a nap when he gets up.
ETA:
ha ha ha... my toddler is playing and she comes to me and says "Mommy, my Mavis is hungry..." and she lifts up her shirt and sticks out her belly...
I'm southern, and true southern cornbread does not have sugar in it. When we put sugar in the mix, we bake it in muffin tins and call it cornbread muffins.
The secret to good cornbread is two things IMO. A VERY hot cast iron skillet, and bacon grease. The skillet should be put in a hot oven while you are making the mix (like 400 -425*) with the bacon grease in it. When you pour the cornbread batter in the skillet it should sizzle. The result will be cornbread that is crispy on the edges. Southern cornbread is dense, not light and fluffy. For that, try cornbread muffins (Jiffy mix). Some recipes for cornbread will call for just corn meal and no flour, but I prefer a little flour in mine...ie 1 1/2 cups cornmeal to 1/2 cup flour.
You're right- crispy on the edges, and dense, not light.
Hot cast iron with bacon grease- YES!!
I use about 2 parts cornmeal per one part flour.
.
I should get my butt in gear though....need to stock up on food.
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