1. The jalapeños are just slightly hot because the seeds & membranes have been removed. It's that slight heat at the back of your throat contrasted with the sweetness of the corn meal & brown sugar crust and the sour cream.
2. The Swedish meatballs look delicious, just the way I remember them. What's the sauce on the meatballs & potatoes?
3. I needed some lingonberry jam for a recipe. Found it at the local grocer...made in France...$9.99...tasted like cranberries.
Then I found some lingonberry jam at Williams Sonoma...made in Italy...$14.99...tasted like cranberries.
I'll not travel that path again. ![Smile [smile]](https://www.festoolownersgroup.com/Smileys/default/smile.gif)
4. I like to cut the potatoes into quarters and then boil in heavily salted water, it's easy & quick to cook.
5. The corned beef hash & egg looks delicious. I've never cooked that but I think I'm going to try it.
1. Ah, you removed the "good" parts of the jalapeno
![Wink [wink]](https://www.festoolownersgroup.com/Smileys/default/winksmiley.gif)
.
2. This was the first time ever making Swedish meatballs. The sauce is just the remnants of the canola oil used to fry the meatballs, the fat/juice from the meatballs themselves, some butter, and finally heavy cream. One of the recipes I saw made the gravy from 4 cups of veal stock and 2 cups of heavy cream. That seemed like a lot of extra work whereas the other recipe just pan the pan sauce from the drippings and heavy cream.
3. I kinda wished I had done a bit more research on what exactly lingonberries tasted like. On the other hand, I might have read other's descriptions as "cranberry" and probably not believed it until I tried it myself. I wonder if frozen whole berries taste any different - I suspect they most likely taste just like a cranberry.
4. The whole potatoes (albeit were on the small size) surprisingly only took about 20-22 minutes to cook through. I might have actually slightly over cooked them as some of them split in half and fell apart as I was using a fork to transfer the cooked potato into the ricer. I do really like the idea of cooking in salted water. I think that seasons the potatoes more than just adding salt at the end. That should have been obvious to me as I always insist on seasoning a soup broth at the beginning versus adding salt at the very end. I also always cook my pasta in very heavily salted water.
5. We always buy Mary Kitchen Corned Beef Hash:
https://www.amazon.com/Hormel-Mary-Kitchen-Corned-Hash/dp/B07GG7FNZW/ref=sr_1_1_sspa. It's much better than Libby's in my opinion. For some reason the corned beef hash at home never tastes like the generic kind served at most diners. This is sorta like my quest to find the same tasting cottage cheese that you find on salad bars. I've even bought the large industrial sized can of corned beef hoping it would taste the same as a diner, but alas it didn't.
Wow, I love corned beef hash with an egg on top! My mom used to make that all the time when I was a kid. ![Smile [smile]](https://www.festoolownersgroup.com/Smileys/default/smile.gif)
Having the yolk run on top of the corned beef hash is the best!
Sometimes, something simple is very good and satisfying
. Working at my desk yesterday, and Mrs. Z delivered this to me.
With the bonus slice of ham included ! ![Big Grin [big grin]](https://www.festoolownersgroup.com/Smileys/default/biggrin.gif)
Is that a grilled cheese and ham sandwich? What kind of cheese is that? The way it's melted looks amazing.