What Are You Having For Dinner

Homesteading & Country Living Forum

Help Support Homesteading & Country Living Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
I’m not sure what it was! 🤣 Food someone had brought to the house (neighbors have been good about that lately). Anyway, it had a crust like a pie, veggies, hamburger in a cream sauce, baked with cheese melted over the top. It was good! There was a whole pan of it, sure to have it again tomorrow. 😁
 
hashbrown said:
Baked chicken breast, risotto and broccoli. It looks like hospital food but it was tasty.

View attachment 121751
Click to expand...

That looks good - one of my favorite types of meal - simple, but oh so good!

I thought you have a schnitzel there. A friend of mine just sent a link to a new craft brewery that opened up here, that also serves German food. I was just looking at the schnitzel on their menu yesterday. And I looked up recipes to see if I could make it myself. Well, what the internet calls "pork schnitzel", I call "a breaded pork chop". I guess I've been making pseudo-schnitzel all along and never realized it. The only step I was missing was pounding the meat with a hammer into a thin cutlet first. And I guess technically schnitzel is fried in a fairly deep amount of oil, but I only pan-fry mine in very little oil, or nowadays I air fry it with almost no oil at all.

Pound meat fairly flat (pork, chicken, beef, veal, whatever). Add salt and pepper to both sides. Dredge through flour. Dredge through beaten eggs. Dredge through your favorite seasoned bread crumbs. Fry in about an inch of oil (or in my case air fry, bake in oven, or pan-fry). So schnitzel is nothing more than my basic breaded pork chop, except with the meat pounded flat in the beginning. I learn something new every day!
 
Haertig said:
That looks good - one of my favorite types of meal - simple, but oh so good!

I thought you have a schnitzel there. A friend of mine just sent a link to a new craft brewery that opened up here, that also serves German food. I was just looking at the schnitzel on their menu yesterday. And I looked up recipes to see if I could make it myself. Well, what the internet calls "pork schnitzel", I call "a breaded pork chop". I guess I've been making pseudo-schnitzel all along and never realized it. The only step I was missing was pounding the meat with a hammer into a thin cutlet first. And I guess technically schnitzel is fried in a fairly deep amount of oil, but I only pan-fry mine in very little oil, or nowadays I air fry it with almost no oil at all.

Pound meat fairly flat (pork, chicken, beef, veal, whatever). Add salt and pepper to both sides. Dredge through flour. Dredge through beaten eggs. Dredge through your favorite seasoned bread crumbs. Fry in about an inch of oil (or in my case air fry, bake in oven, or pan-fry). So schnitzel is nothing more than my basic breaded pork chop, except with the meat pounded flat in the beginning. I learn something new every day!
Click to expand...
I love schnitzel!
 
Bacpacker said:
I haven't had good schnitzel since 1999 when I was in Vienna Austria. No one around here makes anything close
Click to expand...
The Bavarian Inn just south of us in Eureka Springs Arkansas has great Schnitzel! Every bit as good as you find in Vienna. Jake and I were down there last June and I took him over there just for the schnitzel

IMG_1714.png
 
Haertig said:
That looks good - one of my favorite types of meal - simple, but oh so good!

I thought you have a schnitzel there. A friend of mine just sent a link to a new craft brewery that opened up here, that also serves German food. I was just looking at the schnitzel on their menu yesterday. And I looked up recipes to see if I could make it myself. Well, what the internet calls "pork schnitzel", I call "a breaded pork chop". I guess I've been making pseudo-schnitzel all along and never realized it. The only step I was missing was pounding the meat with a hammer into a thin cutlet first. And I guess technically schnitzel is fried in a fairly deep amount of oil, but I only pan-fry mine in very little oil, or nowadays I air fry it with almost no oil at all.

Pound meat fairly flat (pork, chicken, beef, veal, whatever). Add salt and pepper to both sides. Dredge through flour. Dredge through beaten eggs. Dredge through your favorite seasoned bread crumbs. Fry in about an inch of oil (or in my case air fry, bake in oven, or pan-fry). So schnitzel is nothing more than my basic breaded pork chop, except with the meat pounded flat in the beginning. I learn something new every day!
Click to expand...
Ever eaten at Helga's? It is the only place I have ever had schnitzel. It was not something we had growing up in spite of some of my ancestors being Bavarian.
 
Weedygarden said:
Ever eaten at Helga's? It is the only place I have ever had schnitzel. It was not something we had growing up in spite of some of my ancestors being Bavarian.
Click to expand...
I have not. I just looked it up. It's a bit of a drive for me, in Aurora. We're not in that area much, it's on the opposite end of the Denver metro area from where we live. But we do Day Trading classes in Aurora maybe once a year. Maybe we can stop by after the next class.
 
Tonight is shrimp cocktail, tossed salad, smoked salmon, wild rice and broccoli. We may substitute some black beans that I just made for the broccoli. Tomorrow we are having cornish game hens and I don't know if those will go better with the broccoli or with the beans. I'm looking forward to the beans in either case. Per my daughters suggestion, I soaked them for 12 hours, then did several rinse and drain cycles over the next three days until they just started sprouting. Mixed them in with chicken stock and added diced onion and garlic. And some oregano, cumin, paprika, pepper, and salt. Then I cooked them in the slow cooker for 14 hours on low. Canned beans are certainly much easier and faster, but when I did my little taste test after cooking finished, these were much more tasty than the canned ones! I'm leaning towards saving the beans to go with the mini-chickens tomorrow. I'm not sure salmon and beans is really a thing.
 
Today we cooked for my Vegan daughter and her husband. We made a 15 pound Butterball turkey in a bag, cooked her a Toferky, made green bean casserole, green beans almadine, Vegan green bean almadine, Mashed potatoes, vegan mashed potatoes, Hawaiian rolls, stuffing, and yams in brown surar and butter, with chopped pecans, and a vegan yam casserole with pecans. We finished with a slice of apple pie and for my daughter, 4 small vegan cupcakes. Damn, Im exhausted.

Tomorrow, a 3 pound tomahawk steak, (2) 24 ounce prime rib eyes, and two cornish game hens. G/F's daughter, who is gluten free, will make her own mashed potatoes, more green bean almadine, left over stuffing, real mashed potatoes, and the rest of the apple pie and another gluten free dessert. Just call me Chef Boyardee
 
I thought potatoes were vegan, oops...the milk and butter for mashed.
Our daughter is normally vegetarian, but had a bit of prime rib last night. And then she had alka seltzer, but thought it was mostly a dehydration problem from traveling so much and limited fluids. So I gave her some electrolytes, and she seemed better. Tonight is turkey, and I'll make a vegetarian cream gravy for her, but she can eat everything else. Stuffing, mashed potatoes, dutch oven fried sweet potatoes, homemade cranberry sauce, rolls and little extras...she made the pies yesterday. Cherry and pumpkin. I did get a shrimp ring and a good slice of salmon to bake for her if she wants it.
 
Magus said:
Food poisoning... Merry Xmas to me. :p
Click to expand...
Wow!
I stood in line a week ago to buy our tamales. I heard there were people lining up at 5 in the morning so they would get their green tamales when the place opened at 7. I was there around 10 and they were sold out of green, so we ended up with red. It was fine. Knowing that Christmas was still a week away, I took them home and put them in the freezer. I also heard people saying it was their second visit to get tamales in a week, or two. And people were buying dozens of tamales.

We have had tamales a few times for Christmas. I have wondered how tamales have become a thing for a Christmas meal. We know a family, originally from Mexico, who gets together before Christmas and makes dozens of them. They have a large family and they make up the corn masa and the filling the day before. They have huge pots for steaming them. The children, grandchildren and great grandchildren stop in and contribute to the tamale making process. There were men and women working on making tamales.
tamale making.JPG
tamale making men.JPG
 
Weedygarden said:
Wow!
I stood in line a week ago to buy our tamales. I heard there were people lining up at 5 in the morning so they would get their green tamales when the place opened at 7. I was there around 10 and they were sold out of green, so we ended up with red. It was fine. Knowing that Christmas was still a week away, I took them home and put them in the freezer. I also heard people saying it was their second visit to get tamales in a week, or two. And people were buying dozens of tamales.

We have had tamales a few times for Christmas. I have wondered how tamales have become a thing for a Christmas meal. We know a family, originally from Mexico, who gets together before Christmas and makes dozens of them. They have a large family and they make up the corn masa and the filling the day before. They have huge pots for steaming them. The children, grandchildren and great grandchildren stop in and contribute to the tamale making process. There were men and women working on making tamales.View attachment 121838View attachment 121839
Click to expand...
I buy 20$ worth at a time!
 
You must log in or register to reply here.

Latest posts

Back
Top