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Old Codger's Club
- Thread starter Dr. Bob
- Start date
following-Him
Active Member
And domesticated too, good job Jan has done there Dan
Doing the same here, Dan. Wife had a huge day and not home until almost 9 pm. I had dinner in the steamer and ready.
If I cook, then she cleans up. But I told her to enjoy dinner (I'd eat at 8:15 when I got home) and then put her feet up and relax. So I have sink full of dishes this morning!
And, btw, she went into the back room and "relaxed" by ironing 6 shirts of mine. God blesses us with some really great women, eh?
If I cook, then she cleans up. But I told her to enjoy dinner (I'd eat at 8:15 when I got home) and then put her feet up and relax. So I have sink full of dishes this morning!
And, btw, she went into the back room and "relaxed" by ironing 6 shirts of mine. God blesses us with some really great women, eh?
Evening Doc!
I know I have a great wife - she cooked supper again tonight - even though she had a migraine - dishes in the sink again - I'll probably do them again in the AM - though this time I rinsed them off real good - the only thing lacking was the dish soap!
Dan
PS - Pork and Pasta (how does that sound?)
I know I have a great wife - she cooked supper again tonight - even though she had a migraine - dishes in the sink again - I'll probably do them again in the AM - though this time I rinsed them off real good - the only thing lacking was the dish soap!
Dan
PS - Pork and Pasta (how does that sound?)
I still do the cooking. Had a stir fry with 8 oz of shrimp and 8 oz of immitation crab meat. Made some Terryaki rice to go with it (wife is on South Beach so no carbs for her). And a big salad. Enough "dinner" left over for lunch tomorrow!
Used that big "turbo-cooker" (covered steamer/wok and amazed that the veggies (including carrots) were tender in just a few minutes.
One pot and a couple plates to clean. Even I can do the dishes tonight!
Used that big "turbo-cooker" (covered steamer/wok and amazed that the veggies (including carrots) were tender in just a few minutes.
One pot and a couple plates to clean. Even I can do the dishes tonight!
I Am Blessed 24
Active Member
Hubby does dishes only if I have stitches and a bandaged hand and then he has to have an excuse from the doctor!
Some old codgers never learn!
§ue (who keeps paper plates for emergencies)
Some old codgers never learn!
§ue (who keeps paper plates for emergencies)
Dr. Bob cooked:
Sue - you should use paper plates and plastic utensils all the time. Then Dale would be involved - if it's his job to take out the trash!
Dan - being silly (as usual) with helpful suggestions - all at the same time!
What is immitation crab meat made out of - PLASTIC?
Sue - you should use paper plates and plastic utensils all the time. Then Dale would be involved - if it's his job to take out the trash!
Dan - being silly (as usual) with helpful suggestions - all at the same time!
The recipe actually called for "stressed" crab meat, but I just couldn't get the little suckers upset enough. You'd think seeing the boiling pot of water on the stove might bother them, but No.
Anyone know what kind of fish is used in that? Some white fish, then flavor and pressed together to look like crab.
Probably sewer bass or something.
Anyone know what kind of fish is used in that? Some white fish, then flavor and pressed together to look like crab.
Probably sewer bass or something.
I Am Blessed 24
Active Member
Imitation crab meat is a process using fish, usually Alaskan pollack. The fish are deboned, rinsed, and mixed with seaonings or flavorings and sugar. Crab meat is also added for flavor. The amount varies with each processor.
What is The Nutritive Value Of Imitation Crab Meat?
A 3 1/2 ounce portion provides 90-100 calories, one to two grams fat, approximately 10 grams carbohydrates, 500 to 100 miligrams sodium. Again the amounts vary according to the process.
(Does imitation crab meat still make you crabby?)
§ue (who is NOT crabby, but uses imitation crab meat for salads)
I Am Blessed 24
Active Member
It must be a man thing! A woman gives them the facts they asked for and all they do is 'mock'!
In the UK, a great sea food country, shark is used by the packers to supplement real "fish". One would not care for shark alone, but mixed in goes unnoticed.
I prefer crab to lobster, and have had the odd dish of "imitation" crab, but much prefer the real thing.
Cheers,
Jim
I prefer crab to lobster, and have had the odd dish of "imitation" crab, but much prefer the real thing.
Cheers,
Jim