What are you feeding your Ranger owner tonight?

[5thranger]

Taco Tuesday became TexMex Tuesday with Frito Pie! AKA, hearburn in a bowl! =D

Keep the plunger near by.

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[subquark]

Keep the plunger near by.

Hmm, brings a new meaning to a blow-off valve! =)

 

[KNI]

Some Japanese people dropped by and requested fish soup and later on a recipe.

So let's share it. Pictures you can probably find on some Japanese social media.

Simple Finnish Fish Soup.

Ingredients:
700g warm smoked salmon (or raibow trout, or trout, or arctic char)
1kg potatoes (peeled & cut to pieces, firm variant. Add one or two mushy potatoes (which breaks up during boiling (or use fork)) to thicken the soup)
300g carrots
5-10cm leek or 1 onion
1-2l water (so that potatoes and carrots are under water)
1 fish stock cube
3 bay leafs
10 Allspice seeds (Pimenta dioica)
5dl cream
1/2-1 tea spoon of salt
Generous amount of dill

Instructions:
1. Peel and cut the potatoes, put in the pot
2. Peel and cut the carrots, put in the pot
3. Add water until potatoes and carrots are just underwater.
4. Add fish stock cube, bay leafs, allspices and salt
5. Put on stove and heat to boil. Let it gently boil until potatoes/carrots are almost cooked

While waiting...
6. Cut the dill to pieces and place aside in bowl
7. Cut the leek or onion
8. Cut the salmon

When the potatoes/carrots are almost ready..

9. Put in the smoked salmon
10. Put in the leek/onion
11. Put in the cream
12. Heat to boil, and move aside.. too much heat here and the soup will leave the pot
13. Set the stove to very low/warm and when the stove has cooled down put the pot back on stove. If you do it too soon or stove is too warm, the soup will again try to leave the pot
14. Taste and add salt if needed
15. Let it sit there until you're 15mins from time to eat
16. Move the pot aside and let it cool down
17. Heat piece of rye bread and add butter to the top
18. Stir the pot and laddle soup to bowl and add dill on top (or you can just put the dill into the soup, but it will lose taste if you reheat it later)
19. Enjoy the soup with rye bread


And yes, I ate Pizza.


Edit:

Reheated and ate the rest today. Here's a pic.

 

[Doc]

Tacos ..

 

[Doc]

https://tenor.com/view/mothers-day-flower-sparkle-roses-happy-mothers-day-gif-7710520346887937282

 

[Big Blue]

Had venison roast with wild rice and broccoli fresh from the garden.

 

[DukeCanBuildit]

?

 

[DukeCanBuildit]

The grill really gets a workout at the lake. Mostly, because food just tastes so good when it’s cooked over a flame and also because it means fewer dishes to wash. Tonight, we’re having lamb loin chops, corn on the cob, and zucchini on the grill.

Fingerling beets are simmering on the side burner.

Everything in this meal is from local farmers, including the peaches for the galette I baked for dessert.

It is so satisfying to enjoy such a great meal with food grown and raised by locals who care. Often, “What’s for dinner?” depends on what’s available that day at the farmers market and the roadside stands at the end of a farm’s lane. Great food, friendly folks and honesty boxes - man, I just love being back in my hometown for the summer.

 

[Doc]

The grill really gets a workout at the lake. Mostly, because food just tastes so good when it’s cooked over a flame and also because it means fewer dishes to wash. Tonight, we’re having lamb loin chops, corn on the cob, and zucchini on the grill.

Fingerling beets are simmering on the side burner.

Everything in this meal is from local farmers, including the peaches for the galette I baked for dessert.

It is so satisfying to enjoy such a great meal with food grown and raised by locals who care. Often, “What’s for dinner?” depends on what’s available that day at the farmers market and the roadside stands at the end of a farm’s lane. Great food, friendly folks and honesty boxes - man, I just love being back in my hometown for the summer.

Nice !

 

[KNI]

Got old rye bread, so I did

I did some traditional finnish cuisine from the 40s shortage period. Got the recipe from my grandmother ages ago.

Ingredients:
- 300g rye bread, cut to 1x1cm pieces (hard crust is best)
- 100g butter
- 1cl water (or milk)

Instructions:
1. Heat the butter
2. Fry the rye bread pieces to crisp (some black burn marks are good)
3. Pour and stir in the water
4. Eat

If you're rich land owner bastard, you can add 100g of bacon when frying (I did).

P.S. It's really good

Had some dried out hard as brick rye bread so did this once again.

Fried, soft and mushy rye bread, dripping melted butter with fried eggs and sausages.

Damn good.

 

[Doc]

Tacos (Fajita Style ) …

 

[Rinn69]

Tacos

x2 "Taco Tuesday, Taco Tuesday !!! 2 tacos just 99 cents !!" Except 2 tacos ain't 99 cents any more...

 

[underwhelmed]

Chinese takeout, no one felt like cooking today

 

[DukeCanBuildit]

Lmao, Skittles

Skittles?

Breakfast of Champions!

 

[DukeCanBuildit]

We have some friends visiting us for a few days here at the lake, staying in the boat shed that I turned into a 2-BDR guest cottage. They brought a basket of fresh plum tomatoes, basil, hot peppers, peaches, and some other goodies from their garden. The first words out of my mouth were “Thank You”, which were quickly followed by, “I can use some of this to make pizza in our wood-fired pizza oven!“

Like me, he can eat just about anything. She cannot eat gluten, so I was happy to experiment with a special pizza dough for her using a gluten-free flour blend - it didn’t rise or spread out the same as regular pizza dough but it cooked up nicely in the oven.

Mrs. DukeCanBuildit also has dietary considerations, so her pizza had a white sauce of ricotta and fresh mozzarella. The garden basket had a couple of small peaches, so I used one on my wife’s pizza along with some mushrooms and fresh basil. Folks will say you can’t put fruit, especially pineapple, on pizza but when you think of it, fruit is literally the first ingredient on just about every pizza.

She loved her pizza, our guests loved their pizzas, and I love any pizza that comes out of my oven.

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