Last Night's Meal

jmcquown said:

Quoted message said:

Pan-fried tilapia

Mine wasn't anywhere near elaborate. It was one of those quick and easy
combinations of canned and frozen comfort foods! :-) Beef Steakettes which
must be served with honey mustard, frozen mac and cheese and canned peas.

Debbie

"The two most common elements in the universe are hudrogen and
stupidity." Harlan Ellison

"jmcquown" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure hope
it's a pretty fish when it's not filleted!) coated with my fav,
Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
and steamed Fordhook lima beans. Mrs. Dash garlic & herb seasoning.

http://community.webshots.com/photo/74365720/487678814RWaBlC

Jill

Looks good Jill. I've a bunch of tilapia in the freezer. Maybe this
weekend...

Michael

--
Send email to dog30 at charter dot net

Debbie said:

jmcquown said:

Quoted message said:

Pan-fried tilapia

Mine wasn't anywhere near elaborate. It was one of those quick and
easy combinations of canned and frozen comfort foods! :-) Beef
Steakettes which must be served with honey mustard, frozen mac and
cheese and canned peas.

Debbie

"The two most common elements in the universe are hudrogen and
stupidity." Harlan Ellison

Next weekend I'm making country fried steak with cream gravy. Elaborate?
Heck no! Might have mashed potatoes with it and maybe some peas (from
frozen).

Jill

On Fri 28 Oct 2005 08:19:15a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Debbie said:

jmcquown said:

> Pan-fried tilapia

Mine wasn't anywhere near elaborate. It was one of those quick and
easy combinations of canned and frozen comfort foods! :-) Beef
Steakettes which must be served with honey mustard, frozen mac and
cheese and canned peas.

Debbie

"The two most common elements in the universe are hudrogen and
stupidity." Harlan Ellison

Next weekend I'm making country fried steak with cream gravy. Elaborate?
Heck no! Might have mashed potatoes with it and maybe some peas (from
frozen).

Jill

Heh! That's my "standard" combination for a country fried steak meal,
except that I make brown gravy for the potatoes. We eat the steak without
gravy. Makes me want to buy some steak when I shop tomorrow.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

jmcquown said:

Quoted message said:

Debbie said:

jmcquown wrote:
>> Pan-fried tilapia

Mine wasn't anywhere near elaborate. It was one of those quick and
easy combinations of canned and frozen comfort foods! :-) Beef
Steakettes which must be served with honey mustard, frozen mac and
cheese and canned peas.

Debbie

"The two most common elements in the universe are hydrogen and
stupidity." Harlan Ellison

Next weekend I'm making country fried steak with cream gravy.
Elaborate? Heck no! Might have mashed potatoes with it and maybe
some peas (from frozen).

If I remember correctly, your country fried steak is made with cube steak?
When I buy cube steaks where, they are tenderized with a machine and called
minute steaks. We often have garlic mashed with them and some sort of
veggie. These steakettes on the other hand come frozen, they have the
tenderizing cube marks on them and are shaped like a burger but thinner.
They don't taste like hamburg, or even beef for that matter. They have a
taste unique to themselves. :-) They are made by Schneiders and labelled
beef steakettes. I came to learn by a young checkout clerk that alot of
younger people including herself are using them for hamburgers. The McD
generation's idea of homemade burgers I guess cause from what I can remember
of McD's they don't taste like them either.

Debbie

"The two most common elements in the universe are hydrogen and
stupidity." Harlan Ellison

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure hope
it's
a pretty fish when it's not filleted!) coated with my fav, Zatarain's fish
fry. Rice with cheese and bits of chopped broccoli and steamed Fordhook
lima beans. Mrs. Dash garlic & herb seasoning.

yum, looks good, jill. do you always garnish, or only for pics? could go
for some tilapia. i thought the fish w/ the spice mix would have more
color, though.

we had grilled, marinated chicken, pita bread, tzatziki sauce, greek salad.
yum!

tonight we're going out for burgers at a really greasy local burger joint.
:-)

chris

Quoted message said:

Back to Chris said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
hope it's
a pretty fish when it's not filleted!) coated with my fav,
Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
and steamed Fordhook lima beans. Mrs. Dash garlic & herb seasoning.

yum, looks good, jill. do you always garnish, or only for pics?
could go for some tilapia. i thought the fish w/ the spice mix would
have more color, though.

we had grilled, marinated chicken, pita bread, tzatziki sauce, greek
salad. yum!

tonight we're going out for burgers at a really greasy local burger
joint. :-)

chris

I only garnish for pics and even then I don't do a good job. Sorry but I am
not a food photographer. My lovebird, Peaches, got the garnish 🙂 It was
kale; she loves kale!

Jill

Debbie said:

jmcquown said:

Quoted message said:

Debbie wrote:
> jmcquown wrote:
>>> Pan-fried tilapia
>
> Mine wasn't anywhere near elaborate. It was one of those quick and
> easy combinations of canned and frozen comfort foods! :-) Beef
> Steakettes which must be served with honey mustard, frozen mac and
> cheese and canned peas.
>
> Debbie
>
> "The two most common elements in the universe are hydrogen and
> stupidity." Harlan Ellison

Next weekend I'm making country fried steak with cream gravy.
Elaborate? Heck no! Might have mashed potatoes with it and maybe
some peas (from frozen).

If I remember correctly, your country fried steak is made with cube
steak? When I buy cube steaks where, they are tenderized with a
machine and called minute steaks. We often have garlic mashed with
them and some sort of veggie. These steakettes on the other hand
come frozen, they have the tenderizing cube marks on them and are
shaped like a burger but thinner.

They are made from round steak. No, they aren't exactly shaped like a
burger. I would have bought a regular round steak and pounded it with a
mallet except these were less expensive 🙂 They don't have a name brand on
them because the butcher does them at the store. I'm not saying it's great
meat, just that it will work as 'country fried steak' 🙂

Jill

In article <[email hidden]>,

jmcquown said:

Debbie said:

jmcquown said:

> Pan-fried tilapia

Mine wasn't anywhere near elaborate. It was one of those quick and
easy combinations of canned and frozen comfort foods! :-) Beef
Steakettes which must be served with honey mustard, frozen mac and
cheese and canned peas.

Debbie

"The two most common elements in the universe are hudrogen and
stupidity." Harlan Ellison

Next weekend I'm making country fried steak with cream gravy. Elaborate?
Heck no! Might have mashed potatoes with it and maybe some peas (from
frozen).

Jill

Just don't let the peas touch the spuds on the plate. ;-)
I can't serve those two veggies together. It's an unpleasant childhood
memory for dad. <G>

And I mostly cook for him........ not myself.
Cooking is no fun without an appreciative audience.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

jmcquown said:

Back to Chris said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
hope it's
a pretty fish when it's not filleted!) coated with my fav,
Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
and steamed Fordhook lima beans. Mrs. Dash garlic & herb seasoning.

yum, looks good, jill. do you always garnish, or only for pics?
could go for some tilapia. i thought the fish w/ the spice mix would
have more color, though.

we had grilled, marinated chicken, pita bread, tzatziki sauce, greek
salad. yum!

tonight we're going out for burgers at a really greasy local burger
joint. :-)

chris

I only garnish for pics and even then I don't do a good job. Sorry but I am
not a food photographer. My lovebird, Peaches, got the garnish 🙂 It was
kale; she loves kale!

Jill

<snork> Ever try endive?
I've not yet, but have considered it.
I found out a few days ago that Freya LOVED Choy and Savoy cabbage!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

jmcquown said:

Back to Chris said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> Pan-fried tilapia>>>>

yum, looks good, jill. do you always garnish, or only for pics?
could go for some tilapia. i thought the fish w/ the spice mix
would have more color, though.

we had grilled, marinated chicken, pita bread, tzatziki sauce, greek
salad. yum!
chris

I only garnish for pics and even then I don't do a good job. Sorry
but I am not a food photographer. My lovebird, Peaches, got the
garnish 🙂 It was kale; she loves kale!

Jill

<snork> Ever try endive?
I've not yet, but have considered it.
I found out a few days ago that Freya LOVED Choy and Savoy cabbage!

Sorry, but I haven't tried the more expensive veggies on myself, let alone
on Peaches 🙂

Jill

Back to Chris said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
hope it's
a pretty fish when it's not filleted!) coated with my fav,
Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
and steamed Fordhook lima beans. Mrs. Dash garlic & herb seasoning.

yum, looks good, jill. do you always garnish, or only for pics?
could go for some tilapia. i thought the fish w/ the spice mix would
have more color, though.

I should have sprinkled on some mild paprika for colour. Try as I might, I
can't get it to look *brown* before it cooks through, but it's still crispy
🙂

But just wait until I batter and deep fry the pollock to make fish & chips!

Jill

Quoted message said:

we had grilled, marinated chicken, pita bread, tzatziki sauce, greek
salad. yum!

tonight we're going out for burgers at a really greasy local burger
joint. :-)

chris

On Fri 28 Oct 2005 02:25:28p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Back to Chris said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
hope it's
a pretty fish when it's not filleted!) coated with my fav,
Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
and steamed Fordhook lima beans. Mrs. Dash garlic & herb seasoning.

yum, looks good, jill. do you always garnish, or only for pics?
could go for some tilapia. i thought the fish w/ the spice mix would
have more color, though.

I should have sprinkled on some mild paprika for colour. Try as I might,

I

Quoted message said:

can't get it to look *brown* before it cooks through, but it's still

crispy

Quoted message said:

🙂

Would a higher frying temp help?

Quoted message said:

But just wait until I batter and deep fry the pollock to make fish &

chips!

Quoted message said:

Jill

Quoted message said:

we had grilled, marinated chicken, pita bread, tzatziki sauce, greek
salad. yum!

tonight we're going out for burgers at a really greasy local burger
joint. :-)

chris

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright said:

On Fri 28 Oct 2005 02:25:28p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Back to Chris said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
> hope it's
> a pretty fish when it's not filleted!) coated with my fav,
> Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
> and steamed Fordhook lima beans. Mrs. Dash garlic & herb
> seasoning.
>

yum, looks good, jill. do you always garnish, or only for pics?
could go for some tilapia. i thought the fish w/ the spice mix
would have more color, though.

I should have sprinkled on some mild paprika for colour. Try as I
might, I can't get it to look *brown* before it cooks through, but
it's still crispy 🙂

Would a higher frying temp help?

Probably not, Wayne. I did this on medium-high heat and it still looks
pale. Tilapia falls apart very fast. When I batter and deep fry the
pollock to make fish & chips there will be an appreciable difference. Gonna
do some hush puppies then, too!

Jill

On Sat 29 Oct 2005 01:22:20a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Fri 28 Oct 2005 02:25:28p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Back to Chris wrote:
> "jmcquown" <[email hidden]> wrote in message
> news:[email hidden]...
>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
>> hope it's
>> a pretty fish when it's not filleted!) coated with my fav,
>> Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
>> and steamed Fordhook lima beans. Mrs. Dash garlic & herb
>> seasoning.
>>
>
> yum, looks good, jill. do you always garnish, or only for pics?
> could go for some tilapia. i thought the fish w/ the spice mix
> would have more color, though.
>
I should have sprinkled on some mild paprika for colour. Try as I
might, I can't get it to look *brown* before it cooks through, but
it's still crispy 🙂

Would a higher frying temp help?

Probably not, Wayne. I did this on medium-high heat and it still looks
pale. Tilapia falls apart very fast.

If you wouldn't mind the flavor, a quick dip in buttermilk before coating
would cause more rapid browning. Also the sprinkle of paprika.

Quoted message said:

When I batter and deep fry the
pollock to make fish & chips there will be an appreciable difference.
Gonna do some hush puppies then, too!

Jill

What sort of batter do you use on the pollock?

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright said:

On Sat 29 Oct 2005 01:22:20a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Fri 28 Oct 2005 02:25:28p, jmcquown wrote in rec.food.cooking:

> Back to Chris wrote:
>> "jmcquown" <[email hidden]> wrote in message
>> news:[email hidden]...
>>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
>>> hope it's
>>> a pretty fish when it's not filleted!) coated with my fav,
>>> Zatarain's fish fry. Rice with cheese and bits of chopped
>>> broccoli and steamed Fordhook lima beans. Mrs. Dash garlic &
>>> herb seasoning.
>>>
>>
>> yum, looks good, jill. do you always garnish, or only for pics?
>> could go for some tilapia. i thought the fish w/ the spice mix
>> would have more color, though.
>>
> I should have sprinkled on some mild paprika for colour. Try as I
> might, I can't get it to look *brown* before it cooks through, but
> it's still crispy 🙂

Would a higher frying temp help?

Probably not, Wayne. I did this on medium-high heat and it still
looks pale. Tilapia falls apart very fast.

If you wouldn't mind the flavor, a quick dip in buttermilk before
coating would cause more rapid browning. Also the sprinkle of
paprika.

Quoted message said:

When I batter and deep fry the
pollock to make fish & chips there will be an appreciable difference.
Gonna do some hush puppies then, too!

Jill

What sort of batter do you use on the pollock?

Akin to Long John Silver's (a fast-food fish chain LOL)... flour, egg,
baking powder, salt and water. I don't own a deep fryer but I have a 'wok
pan' which should work pretty well if I only fry a couple of pieces at a
time. Looks like there are 5 pieces of fish in the package. I'll have to
make the fries and hush puppies first 🙂 Wonder if I should batter and fry
some sliced zucchini rounds too?

Jill

OmManiPadmeOmelet said:

In article <[email hidden]>,

jmcquown said:

Debbie said:

jmcquown wrote:
>> Pan-fried tilapia

Mine wasn't anywhere near elaborate. It was one of those quick and
easy combinations of canned and frozen comfort foods! :-) Beef
Steakettes which must be served with honey mustard, frozen mac and
cheese and canned peas.

Debbie

"The two most common elements in the universe are hudrogen and
stupidity." Harlan Ellison

Next weekend I'm making country fried steak with cream gravy.
Elaborate? Heck no! Might have mashed potatoes with it and maybe
some peas (from frozen).

Jill

Just don't let the peas touch the spuds on the plate. ;-)
I can't serve those two veggies together. It's an unpleasant childhood
memory for dad. <G>

LOL I don't have a problem with peas & mashed taters touching but I know
where you're coming from. Get your dad a plate with compartments.

Jill

Michael 'Dog3' Lonergan said:

"jmcquown" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
hope it's a pretty fish when it's not filleted!) coated with my fav,
Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
and steamed Fordhook lima beans. Mrs. Dash garlic & herb seasoning.

http://community.webshots.com/photo/74365720/487678814RWaBlC

Jill

Looks good Jill. I've a bunch of tilapia in the freezer. Maybe this
weekend...

Michael

I was going to grill them but it got rainy. I'm not so much a die-hard
griller that I'll stand in the rain with an umbrella when I can cook inside
🙂

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

jmcquown said:

Debbie wrote:
> jmcquown wrote:
>>> Pan-fried tilapia
>
> Mine wasn't anywhere near elaborate. It was one of those quick and
> easy combinations of canned and frozen comfort foods! :-) Beef
> Steakettes which must be served with honey mustard, frozen mac and
> cheese and canned peas.
>
> Debbie
>
> "The two most common elements in the universe are hudrogen and
> stupidity." Harlan Ellison

Next weekend I'm making country fried steak with cream gravy.
Elaborate? Heck no! Might have mashed potatoes with it and maybe
some peas (from frozen).

Jill

Just don't let the peas touch the spuds on the plate. ;-)
I can't serve those two veggies together. It's an unpleasant
childhood
memory for dad. <G>

LOL I don't have a problem with peas & mashed taters touching but I
know
where you're coming from. Get your dad a plate with compartments.

I haven't heard of that one before. Why is it a problem if veggies
touch on the plate?