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#Post#: 9595--------------------------------------------------
Hey, 2Fat! What's for supper?
DIR By: Linda Lou
Date: December 6, 2013, 8:24 am
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I thought we needed to add this category, as we love hearing
about the succulent meals 2Fat prepares! :)
#Post#: 9600--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
DIR By: 2fat
Date: December 6, 2013, 9:06 am
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--- Quote from: Linda link ---
>
> I thought we needed to add this category, as we love hearing
about the succulent meals 2Fat prepares! :)
>
--- End Quote ---
even when it is going to be creamed peas on toast?? 8)
Well only can cook what Linda calls succulent 'cause of the
blessings of my life---the ability to retire relatively young
while in ok health, the love of a wife that doesn't always like
what is served but loves the fact that she only has to clean up
after me, the ability to know that even most "mistakes" in the
kitchen are still better then something that Sysco is selling to
every restaurant in the area!!
But maybe the biggest thing is to be able to see that cooking is
really easy only requiring the ability to read and follow
direction--cooking is mostly grunt work-basic repetitive actions
towards a repeatable result
and thanks again
#Post#: 9601--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
DIR By: luvcats
Date: December 6, 2013, 10:11 am
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This has always been my favorite thread.
#Post#: 9604--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
DIR By: luvcats
Date: December 6, 2013, 10:32 am
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--- Quote from: Linda link ---
>
> I thought we needed to add this category, as we love hearing
about the succulent meals 2Fat prepares! :)
>
--- End Quote ---
I thought that is what the "What's new with FEAF thread was
for?" I thought that it meant "What's new with Fine Eating and
Friends?"
#Post#: 9608--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
DIR By: trollslayer
Date: December 6, 2013, 12:48 pm
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--- Quote from: 2fat link ---
>
> even when it is going to be creamed peas on toast?? 8)
> Well only can cook what Linda calls succulent 'cause of the
blessings of my life---the ability to retire relatively young
while in ok health, the love of a wife that doesn't always like
what is served but loves the fact that she only has to clean up
after me, the ability to know that even most "mistakes" in the
kitchen are still better then something that Sysco is selling to
every restaurant in the area!!
> But maybe the biggest thing is to be able to see that cooking
is really easy only requiring the ability to read and follow
direction--cooking is mostly grunt work-basic repetitive actions
towards a repeatable result
>
> and thanks again
>
--- End Quote ---
I was wondering how you trained your wife to clean up after you.
I still haven't mastered that one.
#Post#: 9622--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
DIR By: 2fat
Date: December 6, 2013, 3:18 pm
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--- Quote from: trollslayer link ---
>
> I was wondering how you trained your wife to clean up after
you. I still haven't mastered that one.
>
--- End Quote ---
Its really two things---she is happy to have a real meal without
cooking and if she doesn't do it the mess may languish for
awhile in our small kitchen ;)
#Post#: 9811--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
DIR By: 2fat
Date: December 12, 2013, 8:41 am
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yesterday made one of our favorites--tourterie--french canadien
meat pie
easy(reasonably) and leftovers are great
[attachment deleted by admin]
#Post#: 9812--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
DIR By: luvcats
Date: December 12, 2013, 8:56 am
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Your wife has it 2good.
I make chicken pie and it is one of my favorite meals.
When I make chicken soup I dice up a McIntosh apple and cook it
in there. What is your thought on that? I do it to add some
nutrition. I think it blends nicely with the parsnips I put in.
#Post#: 9813--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
DIR By: trollslayer
Date: December 12, 2013, 9:06 am
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--- Quote from: 2fat link ---
>
> yesterday made one of our favorites--tourterie--french
canadien meat pie
> easy(reasonably) and leftovers are great
>
--- End Quote ---
That looks yummy!! Whats the difference between this and a
pasty?
#Post#: 9814--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
DIR By: 2fat
Date: December 12, 2013, 9:20 am
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--- Quote from: trollslayer link ---
>
> That looks yummy!! Whats the difference between this and a
pasty?
>
--- End Quote ---
regionality<LOL> Traditionally a tourtiere is made with a mix
of pork,beef and game(and some mashed spuds too) with a basic
mirepoix and seasonings like savory,allspice--maybe cloves and
cinnamon too. Usually a xmas eve treat not a regular meal. I
got called out on one food group for putting corn in this
one(not traditional), they couldn't see the minced jalapeno<sf>.
Did use my basic pasty crust rather a more french style pastry
too but stuck to tradition with three meats to make the filling
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