Interesting. We had cabbage noodles and pork for dinner.
That sounds good also Lou. It reminds me of a funny anecdote between the wife and I. We grew up very differently when it came to domestic chores. She was never encouraged to be in the kitchen and never learned to cook. I on the other hand was encouraged to be in the kitchen when I was tall enough to stand on a chair and help. When we became a couple and started our life together, on day one I became the family cook. My wife will make dinner, basic meals, about half of the days of the week. She mainly takes the week days and then I cook Friday-Sunday.
One of her chief complaints/comments is that âwe have nothing in the house to cookâ. Mind you we have two freezers full of food, a pantry full of food, cupboards full of food, and two grocery stores within 5 minutes from our house. Her definition of having nothing to cook means nothing that is premade that she can throw in the oven or microwave or in a box to throw on the stove top.
Now to the point of why your meal reminded me of this. One day I came home and she wanted to go out for dinner because there was, you guessed it, nothing in the house to cook. I said I have it covered. In less than half an hour we had ground pork cooked in cabbage with a cheesy cream sauce. All made from scratch with ingredients on hand. I do this regularly.
Donât get me wrong. Its not a complaint. Like I tell her all the time, cooking to her is a chore, cooking to me is a hobby/passion. That makes a big difference when you are âhavingâ to do something and when you are âwantingâ to do something. She more than makes up for it by doing all the other domestic chores. The kitchen is my domain, I cook and do the dishes most of the time.
Just last night, she was at her bowling league, and I had to make my dinner. When she got home she said it smelled good in the kitchen and asked me what I made. Took left over steak (sliced up), left over diced onions, leftover half a bell pepper and sauted them in butter. Put it on a hoagie roll and topped with Provolone cheese and broiled for a minute or two. Took about 5 minutes using leftovers.
Devon,
Thatâs funny because my wife has the same approach as your wife. She didnât grow up cooking with her family were I did. She is slowly getting better about having the kids or I in the kitchen when she is making dinner. Last night we both looked at each other for dinner. I looked at the fridge, and veg drawer. 20 minutes later we had some yellow curry with all the fixings going with the kids helped chop the potatoes.
My boys are slowly learning to help with the annual jam making. The oldest has graduated from sticking the lids on to pouring the jam now and stirring the boiling pot. The youngest still only gets to smash the berries. 
The one thing I will say I hate about cooking is cooking when Iâm hungry. if Iâm hungry lets just eat a PB &J and call it good.
We all know the answer to âwhat do you want for dinnerâ is, I donât know.
I married a railroad gardener. Thatâs the right order isnât it?
We planted a vegetable garden this year. Herself experimented with, heirloom type tomatoes, broccoli, cauliflower, carrots, lettuce, strawberries, celery, Brussel sprouts, big assortment of herbs and spicesâŚ
Oh, and rhubarb and peach donuts, bringing in the freshest of foods into our home.
The garden railroader in the house, on the other hand who purchases vegetables Herself believes to be an abomination to nature, I am generally directed to use the bottom drawer in the fridge because those veggies arenât allowed in the nice veggie neighbourhood. This year I have harvested an amazing assortment of moulds and funguses to the point I am finding purified penicillins in that drawer! I forget that they are thereâŚ
Keep an eye open for my name on the Nobel Prize Science finalistâs list. A cure is in there, somewhere.
oh, and congrats to Devon who is on the list for starting this thread and is being recognised for his contribution to WORLD PEAS 
Folks;
Back in the day when I worked on the Dry Gulch Railroad, Mama was afraid I wasnât getting enough warm meals, so she taught me how to cook. Once I got the hang of it, I would pre-cook some hamburger, wrap it in foil, and place it in my âlunchboxâ with a cold pack. Shortly before my supper break, I would take the foil wrapped goody out and place it on the backhead of the locomotive boiler (1 trip per side). It was like having a Binford 4,000 grill!
Best, David Meashey
The art of cooking on a locomotive is a wonderful skill set to learn.
In my short railroad career, I enjoyed EMD units for cooking. The oil expansion tank was a nice warm spot that you could âslow cookâ stuff. I never did it beyond reheating, but there was a few guys that would slow cook raw steak and potatoes in a freezer ziplock bag.
I do remember a few âoh sh**â moments at the hotel with the train many many miles away with food left on the âheaterâ or in the fridge.
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Dave
I like that!
30 or so years ago I successfully circumnavigated the coast of Oz in a Mazda 121. Some of the roads were dirt and often the distance between petrol stops was the same as the capacity of our fuel tank.
I had a cookbook with recipes that you cooked on the cars manifold. Recipes were not timed, the instructions were, âturn the foil wrapped food at 130km, and driveâŚâ another number of kilometres then puncture the foil etc.
Sometimes the aromas got into the car. It was a nice way to avoid the greasy spoon offerings at the roadhouses.
I love moose. Favorite game meat.
What does it taste like?
moose . . . Basically like a very lean beef. But it does have a game flavor but not strong. Certainly not as strong as deer and even more mild than elk. It has a coarse grain to the meat so some people will tell you it is âstringyâ but that is just because of the coarseness of it I think. Its really hard to say what it tastes like because it tastes like moose. I think it has a distinct flavor of its own.
Sounds like roo. Ok for steak but not good for a roast.
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Bill, we, (well I) have made chili, roasts and stew with the chunks o Bullwinkle and it has all been good. The flavor is more mild than any other big game meats, the Ribeye was very tender and todays sirloin was a little chewy er, but not near tough.
Pete, did you say chili?
I must say the best chili Iâve ever had was in New Mexico in a small town called Mesilla. It was blacker than black, and created watery eyes and a brow that needed a little mopping. Itâs on our return list.
I was going to show off the 2 chilis I made this week on Devonâs âDonât call me a Chefâ LSC cooking Thread, but they did not hit the mark. Devonâs thread stipulates âfun foodsâ. My chili brought me little joy.
The black one was meaty, slightly bitter, had a background taste of smoked chilies but lacked heartiness. The Red one had flavour, but not quite a chili. ( I used ground beef and veal in #2)
So Pete, please donât tell me your chili recipe is a secret recipeâŚ
Not at all, pulled off the internet, only difference is I normally use either ground Bison or Moose. Other than that normal everyday chili!
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Pete is this available at your butcher, or are you hunting? If hunting, just how big is your freezer?