Author Topic: What's Cooking  (Read 64238 times)

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Offline Tinker

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Re: What's Cooking
« Reply #450 on: April 20, 2019, 09:07 PM »
I am one of those readers.  I enjoy this thread, although I don’t fancy myself a good cook.  I have a very limited range.  Meatloaf and sloppy joes are solid.  Lefse tastes perfect, but I haven’t been successful in rolling it out perfectly round.  My Swedish potato sausage and fresh walleye tacos are excellent (in my opinion).  However it pales in comparison to what I see posted here.

My one daughter (she’s 10) has taken an interest in cooking and I am trying learn and be supportive for her.  She can handle the lefse fairly well and enjoys making the spicy mayo and cabbage slaw for the fish tacos.  She doesn’t do too well with meat yet, too gross in her eyes, especially when I pull out the grinder to make sausage.


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Altho I am no high quality chef, I do enjoy good food.

I was a very finicky eater until i was left at my uncle's farm. there were always plenty of children at the table, especially at holiday diners. All of us children would pitch in for the preparations. I, especially enjoyed preparing the raw cranberry relish. The attraction for me, and most of the children, was not that we were chopping and mixing, but there was a lot of sneaked tasting involved. One thanksgiving dinner, the preparations were assigned by my cousin (like a mom to me). She happened to put me onto chopping the cabbage for coleslaw. I thought i should be chopping the cranberry relish and was only half heartedly weighing into the cabbage. As i was muttering under my breath and chopping slower and slower, my cousin came over and sort of mentioned that I should put a little energy into my chopping. now, whenever Mary sort of mentioned an increased effort, one just sort of changed gears and that's when i got to chopping with just a bit more effort.  Soon, Mary came over to check on my progress.

She looked at the copped cabbage and said, "Did you already add pepper?"

"No."

She looked a little closer and started to chuckle. "You are chopping up the bowl!"

I agreed, sure enough, those little peppers were indeed particles of the wooden bowl.

"Don't you breath a word. Just take it a little easier with the chopping." The slaw turned out great and nobody suffered from eating the saw (chop) dust flavoring.

Tinker
Wayne H. Tinker

Offline Jesse Cloud

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Re: What's Cooking
« Reply #451 on: April 21, 2019, 12:16 PM »
Thursday's meal...Shrimp, Prosciutto and Lemon Pasta.

Delicious...sauteed prosciutto, garlic, cherry tomatoes, and shrimp served on angel hair pasta with a grating of Reggiano, some fresh basil and just a squeeze of lemon...nummy.

(Attachment Link)

I tried this the other day and loved it.  Simple, easy, quick.  Light but very flavorful!  I think it will become a regular here!

Offline six-point socket II

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Re: What's Cooking
« Reply #452 on: April 21, 2019, 01:04 PM »
Easter Sunday dinner classics.

Scampi.



Vol-au-vent.



Kind regards,
Oliver
Kind regards,
Oliver

Online Cheese

  • Posts: 6447
Re: What's Cooking
« Reply #453 on: April 22, 2019, 09:55 AM »
Scampi looks great Oliver.

What filling is in the Vol-au-vent?

Offline six-point socket II

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  • aka @the_black_tie_diyer
Re: What's Cooking
« Reply #454 on: April 22, 2019, 01:41 PM »
Hi,

@Cheese

Chicken and mushrooms.

Chicken goes into pressure cooker for 20 mins. Keep broth/stock.

Clean mushrooms (200g) and dice. Braise for a couple of minutes, add salt, pepper and a little bit of lemon juice.

Remove bones and skin from chicken and kinda "pluck"/pull the meat into pieces.

Make white roux (40g fat, 60g flour) and add 500ml from the chicken broth/stock. Maybe add some chicken broth/stock concentrate to intensify taste.

Add chicken. Some more salt, pepper.

I like a drop of Worcester(shire)sauce added. And I enjoy a Maraschino-Cherry or two - it's a really great and interesting taste ... :)

--

Today Roastbeef and Asparagus (from the oven). Since I'm on a pretty strict diet, none of the self made sauce hollandaise for me.



Kind regards,
Oliver
« Last Edit: April 22, 2019, 01:46 PM by six-point socket II »
Kind regards,
Oliver

Offline GoingMyWay

  • Posts: 883
Re: What's Cooking
« Reply #455 on: April 22, 2019, 03:33 PM »
Nice to see you posting food pictures again Oliver!

The roast beef and potatoes look great.  I love me potatoes so long as they're peeled.  The white asparagus reminded me of one of my grandpa's favorite dishes, Veal Oscar.
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Offline neilc

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Re: What's Cooking
« Reply #456 on: April 22, 2019, 08:51 PM »
Here's one for you - It's an easy recipe and perfect for several meals.
Low in calories too!

Chicken with Rice Soup

Ingredients:
1 cup diced onions
1 cup diced carrots
1 cup diced celery
1 tablespoon of olive oil
Salt and pepper to taste.

1/2 can of drained petite diced tomatoes.
1/2 cup fresh parsley
2 boxes of Swanson’s Chicken Broth
1 cup white rice uncooked
1 cooked double chicken breast

Combine and sweat the vegetables in a warm skillet with olive oil and light salt and pepper. 
Don’t cook them too long - maybe 5 minutes at low heat. 

Next, cut up and debone a fully cooked chicken breast - store bought or one you have roasted. 
Dice the chicken breast and add to the mix.

Add in:
1/2 can of drained petite diced tomatoes
1/2 cup fresh parsley
2 boxes of Swanson’s Chicken Broth or similar

Cook on low heat for 45 minutes in a soup pan. 


Let this sit in the refrigerator overnight or until ready to serve.



When reheating, add in:

1 cup white rice uncooked.

Cook for 20 minutes till the rice is ready.

Easy to reheat leftovers on the stove or in the microwave.

Goes great with toasted french bread on the side!
« Last Edit: April 22, 2019, 09:00 PM by neilc »

Offline GoingMyWay

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Re: What's Cooking
« Reply #457 on: April 24, 2019, 05:34 PM »
That soup seems quick and easy!  I'll have to try it sometime.

Last night we had chicken cordon bleu, wild rice, and asparagus.  It's a bit of cheating since the chicken cordon bleu was premade/frozen and just needed to be baked in the oven and the wild rice was Uncle Ben's.







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Offline Peter Halle

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Re: What's Cooking
« Reply #458 on: April 24, 2019, 06:08 PM »
@GoingMyWay , if it works - it works.

When I finally caved and got cable tv I got hooked by the Food Network.  I then spent one year making all our meals totally from scratch.  Nothing pre-processed or frozen.

That was an interesting and expensive experiment.

My wife is a mashed potato snob.  One of the few things she makes.  Always had to make from scratch and perfectly beaten.  No lumps for her.  When I was going thru chemo food was my diversion.  I would walk around grocery stores leaning on my cart for exercise, an excuse to get out of the house, fighting depression, and looking for interesting food to try that I hadn't tried before.  I figured that if I hadn't had it before, my messed up tastebuds couldn't tell my brain it didn't taste like it should.  Weird, but it worked.  Anyway, I discovered the new versions of ready to make mashed potatoes that are around a buck a bag.  They hit the spot.

Guess what; my wife liked them enough that they are now in the pantry!

Rock on and keep cooking'

Peter

Offline six-point socket II

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Re: What's Cooking
« Reply #459 on: April 25, 2019, 08:38 AM »
Here's one for you - It's an easy recipe and perfect for several meals.
Low in calories too!

Chicken with Rice Soup

Ingredients:
1 cup diced onions
1 cup diced carrots
1 cup diced celery
1 tablespoon of olive oil
Salt and pepper to taste.

1/2 can of drained petite diced tomatoes.
1/2 cup fresh parsley
2 boxes of Swanson’s Chicken Broth
1 cup white rice uncooked
1 cooked double chicken breast

Combine and sweat the vegetables in a warm skillet with olive oil and light salt and pepper. 
Don’t cook them too long - maybe 5 minutes at low heat. 

Next, cut up and debone a fully cooked chicken breast - store bought or one you have roasted. 
Dice the chicken breast and add to the mix.

Add in:
1/2 can of drained petite diced tomatoes
1/2 cup fresh parsley
2 boxes of Swanson’s Chicken Broth or similar

Cook on low heat for 45 minutes in a soup pan. 


Let this sit in the refrigerator overnight or until ready to serve.



When reheating, add in:

1 cup white rice uncooked.

Cook for 20 minutes till the rice is ready.

Easy to reheat leftovers on the stove or in the microwave.

Goes great with toasted french bread on the side!


Hi Neil,

thank you so much, that sounds delicious! I will try one of these days and post pictures! :)

Thank you!!

Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

  • Posts: 883
Re: What's Cooking
« Reply #460 on: April 25, 2019, 10:06 AM »
@GoingMyWay , if it works - it works.

When I finally caved and got cable tv I got hooked by the Food Network.  I then spent one year making all our meals totally from scratch.  Nothing pre-processed or frozen.

That was an interesting and expensive experiment.

My wife is a mashed potato snob.  One of the few things she makes.  Always had to make from scratch and perfectly beaten.  No lumps for her.  When I was going thru chemo food was my diversion.  I would walk around grocery stores leaning on my cart for exercise, an excuse to get out of the house, fighting depression, and looking for interesting food to try that I hadn't tried before.  I figured that if I hadn't had it before, my messed up tastebuds couldn't tell my brain it didn't taste like it should.  Weird, but it worked.  Anyway, I discovered the new versions of ready to make mashed potatoes that are around a buck a bag.  They hit the spot.

Guess what; my wife liked them enough that they are now in the pantry!

Rock on and keep cooking'

Peter

Yup it is a tasty meal.  I used to make it for my parents long time back.  It was quick and simple to make.  I couldn't even imagine trying to make chicken cordon bleu from scratch.

What brand of mashed potatoes do you buy?  I also love mashed potatoes (so long as there are no potato skins in there).  I think I may like the gravy that goes on top even more though.  Does anyone have a good recipe for homemade gravy?  I've never really had any luck attempting to make it myself.

Last night I made sous vide steaks with baked potatoes and some grilled corn.  Sort of a repeat, but this is the first time I showed grilled corn.  My wife made her corn mexican style with mayo, chili powder, and parmesan cheese.













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Online Cheese

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Re: What's Cooking
« Reply #461 on: April 25, 2019, 12:49 PM »
I love mashed potatoes but the only way I know how to get them creamy without any lumps is by using a ricer. I've tried all types of mashers and even tried using a fork...lumps. 

Consequently, I seldom make them now except for the holidays...too much work with that ricer. And that's too bad because I've got a great recipe for Leek Mashed Potatoes.

Then about 3 years ago I stumbled on these, I was amazed...still am amazed.  For the last several years I've served this with the holiday meal and everyone raves when I tell them the taters are packaged. They're in the refrigerator section with the milk and eggs.




Offline GoingMyWay

  • Posts: 883
Re: What's Cooking
« Reply #462 on: April 25, 2019, 12:53 PM »
Have you ever tried using a food mill?  I believe that would eliminate the lumps, with maybe a little less effort than using a ricer (cleanup might be a different story?).  I wanted to buy a food mill, but my wife said we don't need another kitchen gadget!

I'll have to see if that brand is carried by a local grocery store.  I suspect it is, I just never noticed them.
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Offline six-point socket II

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Re: What's Cooking
« Reply #463 on: April 25, 2019, 12:57 PM »
Yes, passe-vite it is. :) Tell your wife, @six-point socket II said it's a must have in the kitchen. lol.  [big grin] [big grin] [big grin]

Try to get one of the originals, like the moulin-legumes.

Kind regards,
Oliver

Kind regards,
Oliver

Offline Tinker

  • Posts: 3719
Re: What's Cooking
« Reply #464 on: April 25, 2019, 01:05 PM »
I like my mashed spuds all lumpy. My wife even leaves the skins on when mashing. she dices before cooking so the skins are in tiny pieces scattered thru. We both love our baked potatoes with the skins on. She likes them done in the micro, but I like them old fashioned way baked to crisp. I slice them open, scoop the center out, pack in the butter >>> Yummy.
Tinker
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Offline Michael Kellough

  • Posts: 4216
Re: What's Cooking
« Reply #465 on: April 25, 2019, 01:12 PM »
I like my mashed spuds all lumpy. My wife even leaves the skins on when mashing. she dices before cooking so the skins are in tiny pieces scattered thru. We both love our baked potatoes with the skins on. She likes them done in the micro, but I like them old fashioned way baked to crisp. I slice them open, scoop the center out, pack in the butter >>> Yummy.
Tinker

I’m with you!

Offline rvieceli

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Re: What's Cooking
« Reply #466 on: April 25, 2019, 02:52 PM »
Me too on the lumps and the skins. I just use an old fashioned wire masher. I add butter, sour cream and heavy cream and then have at them with the masher,

Ron

Offline Tinker

  • Posts: 3719
Re: What's Cooking
« Reply #467 on: April 25, 2019, 08:24 PM »
I do them the same way with the old wire masher. I just smashed them if we are alone or if I know the company likes them lumpy. If they prefer them with no lumps, I just do the final mash by extra whirling with the masher. Lots of butter, and milk or as @ rvieceli, sour milk and sometimes, cottage cheese mixed in. I figure with butter, I don't need to add cream. Of course, by adding cream, if I whipped them hard enough and long enough, maybe the cream would turn to butter ;-)
Tinker
Wayne H. Tinker

Offline tjbnwi

  • Posts: 6075
  • Cedar Tucky Indiana
Re: What's Cooking
« Reply #468 on: April 25, 2019, 10:30 PM »
My mashed potatoes;

Smooth, no lumps. Hand mashed with a waffle head masher.

https://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-smooth-potato-masher/1011586082

5 pounds potatoes, washed and peeled, quartered if size dictates

1 medium size onion, peeled

Place in large pot, cover 2" with water add 1 tea spoon coarse salt

Boil until soft, drain, add potatoes back to pot

Add,

Warm to 130° 3/4 cup milk

1 stick butter

Mash away

Add some Parmesan cheese to taste if desired

Remove from pot to bowl (oven safe, see below)

another option;

Flatten top of potatoes

Cover with 1/8" of milk

Place under broiler until browned

Enjoy......

Tom











Offline Dick Mahany

  • Posts: 511
Re: What's Cooking
« Reply #469 on: April 27, 2019, 06:45 PM »
Well nothing is cooking today except me.  It's 102 degrees on my covered patio and I'm enjoying my favorite Labatts Blue Canadian beer which is a rare find in the SoCal desert. Kept cool courtesy of Festool. Hmm, maybe time for one more  [big grin]


Offline GoingMyWay

  • Posts: 883
Re: What's Cooking
« Reply #470 on: April 28, 2019, 10:12 AM »
Yes, passe-vite it is. :) Tell your wife, @six-point socket II said it's a must have in the kitchen. lol.  [big grin] [big grin] [big grin]

Try to get one of the originals, like the moulin-legumes.

Kind regards,
Oliver

I had to look up what passe-vite translates to.  LOL - it's food mill!  I was surprised to see the original, moulin-legumes is only about $10 more than the Oxo that I had planned to buy.

I find it interesting to hear about the different ways people like their mashed potatoes.  Some like it "rustic" with the lumps and others prefer it to be perfectly smooth.  I guess it may largely depend on what you grew up with and is familiar or comforting to you.  Or maybe some people just like some texture in what they're eating.

Well nothing is cooking today except me.  It's 102 degrees on my covered patio and I'm enjoying my favorite Labatts Blue Canadian beer which is a rare find in the SoCal desert. Kept cool courtesy of Festool. Hmm, maybe time for one more  [big grin]

(Attachment Link)

102 degrees already?  It's not even May.  With that heat you gotta stay "hydrated" [wink]!  I don't know that I've ever had a Labatt's before.

All the talk about meatloaf on here inspired me to take another stab at it.  My wife had also been asking for meatloaf for a while.  I already had the "base" recipe, I just needed a better cooking technique.  I've always used dry italian breadcrumbs, but to my horror we didn't have any in the cupboard so I had to make some fresh breadcrumbs with Wonder Bread in the food processor.

















I microwaved on high for 5 minutes, drained out about 1/2 cup of fat.  Put on 3 tbsp of ketchup and microwaved for another 20 minutes at 50% power.  Sadly the ketchup didn't really caramelize like it did when my grandmother made it.  Probably 30-35++minutes at 50% power would have been better.  I thought about adding some brown sugar to the ketchup for the glaze, but I thought that might be too much sugar and it might burn.  I don't recall my grandmother adding brown sugar.  I'm pretty sure we just dumped some ketchup out of the big glass bottle and spread it around.

We used 93% lean ground beef.  I was a little surprised by how much fat and grease was in the pan, even after draining out about 1/2 cup.  I remember it being greasy, but not that greasy.  I actually bought my grandparents a special plastic microwave meatloaf pan.  It was like a tray within another pan so the grease could easily drain away.  My grandpa thought it was a really good idea.

The mashed potatoes were the Simply Potatoes.  They were very tasty!

I have the meatloaf sandwich to look forward to today.

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Offline tjbnwi

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Re: What's Cooking
« Reply #471 on: April 28, 2019, 10:20 AM »
passe-vite---I've known it as a Foley Mill, turned that crank many a times as a youngin' helping mom (I use the word "helping" loosely).

http://fantes.net/manuals/foley-food-mill-75-ways-to-use.pdf

Never used it for mashed potatoes.

Tom

Offline GoingMyWay

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Re: What's Cooking
« Reply #472 on: April 28, 2019, 10:28 AM »
I primarily wanted it to make tomato sauce from whole San Marzano tomatoes.  It's obviously much more versatile than that.

That old instruction book is neat.  Skimming through it made me think of an infomercial - but wait... there's more!
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Offline tjbnwi

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Re: What's Cooking
« Reply #473 on: April 28, 2019, 10:36 AM »
I primarily wanted it to make tomato sauce from whole San Marzano tomatoes.  It's obviously much more versatile than that.

That old instruction book is neat.  Skimming through it made me think of an infomercial - but wait... there's more!

I recall moms primary directions was to make tomato sauce also. I should have keep it along with her cookbook.

Worst kitchen disaster was------ my brother recycled all her Nordic Ware bundt cake pans, she had at least 50 of different designs and sizes. Now I'm out buying them....

Tom

Offline GoingMyWay

  • Posts: 883
Re: What's Cooking
« Reply #474 on: April 28, 2019, 10:49 AM »
I learned that you shouldn't be in too much of a hurry to get rid of person's belongings after they have passed away.  I learned that the hard way.  I took someone's advice too much to heart.  He said something to the effect of "one person's stuff just becomes another person's junk."   At the time it sounded like very sage advice.  We already had too much of our own junk, no need to kind of hoard all of my grandparents belongings - most of which had no use or significance.  On the other hand, there were a few items that I wished I had thought a little bit more about before being tossing.

It does hurt having to go out and buy something again that you used to have.  It's even worse considering that most things aren't made the same way they used to be.  I bought a set of metal measuring cups around 2008.  I really liked em so I wanted to get another set (because one set is just never enough when cooking).  I bought a new set just a couple of years later.  It looks identical, but the weight and feel is much lighter than the original set. 
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Offline Tinker

  • Posts: 3719
Re: What's Cooking
« Reply #475 on: April 28, 2019, 03:36 PM »
>>>I find it interesting to hear about the different ways people like their mashed potatoes.  Some like it "rustic" with the lumps and others prefer it to be perfectly smooth.  I guess it may largely depend on what you grew up with and is familiar or comforting to you.  Or maybe some people just like some texture in what they're eating.<<< Quote

I like to eat my soup with a fork. Does that explain anything?
Tinker
Wayne H. Tinker

Offline six-point socket II

  • Posts: 1034
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Re: What's Cooking
« Reply #476 on: April 28, 2019, 03:53 PM »
Yes, passe-vite it is. :) Tell your wife, @six-point socket II said it's a must have in the kitchen. lol.  [big grin] [big grin] [big grin]

Try to get one of the originals, like the moulin-legumes.

Kind regards,
Oliver

I had to look up what passe-vite translates to.  LOL - it's food mill!  I was surprised to see the original, moulin-legumes is only about $10 more than the Oxo that I had planned to buy.

I find it interesting to hear about the different ways people like their mashed potatoes.  Some like it "rustic" with the lumps and others prefer it to be perfectly smooth.  I guess it may largely depend on what you grew up with and is familiar or comforting to you.  Or maybe some people just like some texture in what they're eating.

(...)

Hi!

I don't exactly dislike any kind of mashed potatoes. If I get to choose, and if it's a dish with a great sauce, I prefer the totally smooth kind as it mixes better. ;) But then again.

What I also like to do with bigger portions of mashes potatoes: put them under the oven's grill with some butter and panko/breadcrumbs (really, really fine)

A bit like duchess potatoes.

Kind regards,
Oliver
Kind regards,
Oliver

Offline Peter Halle

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Re: What's Cooking - There are failures
« Reply #477 on: April 28, 2019, 05:33 PM »
So last night was part of a boneless rib roast that was frozen at Christmas.  The other half was great!  This half (3 lbs. or so) was cold smoked for about an hour and a half over oak - my favorite, and then cooked sous vide for 4 hours at 132 F.  Then seared on a cast iron pan coated with coconut oil.

Let's just say that my dogs will enjoy this for a few days as fortification on top of their dogwood.  It was cooked perfectly.  The smoke flavoring would have been something that maybe everyone else would love - but not me.

I love smoking food - fish, meat, cheese for others but then I can't eat it.

The twice baked potato initially cooked on the grill was wonderful.  Yes, finished in the oven with panko bread crumbs sprayed with oil and it was great.

On to hamburgers with Hellman's potato salad - potatoes grilled instead of boiled and with Montreal Steak seasoning.- tonight.

Peter

Offline tjbnwi

  • Posts: 6075
  • Cedar Tucky Indiana
Re: What's Cooking
« Reply #478 on: April 28, 2019, 07:13 PM »
I get my mashed potato texture buy smothering them with cream style corn [thumbs up].

I really like cottage cheese, that had a little texture....

I did score another All-Clad pan, wife wanted to go to Marshals for shoes, I wonder by the cooking stuff. Caught the pan out of the corner of my eye, $120.00 pan for $30.00. They had a few Lodge cast iron, going back in a week to see if they’re still there and price drops.

Tom

Online Cheese

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Re: What's Cooking
« Reply #479 on: April 29, 2019, 12:48 AM »
I like to eat my soup with a fork. Does that explain anything?
Tinker

Well it explains to me that you probably also eat peas with a knife.   [popcorn] [popcorn]