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rebel
03-04-2010, 12:47 PM
I picked up some chicken and a box of Kung Pao. I'll cube and fry the chicken in a wok adding the sauce, peanuts and chilies. In a saucepan I'll cook the rice. It'll take about flive minute. Well, more like thirty.

Tripwire
03-04-2010, 01:24 PM
We eat cracked wheat (gruel) twice a week, today is one of those days.
Its good to keep you body used to eating such fiber rich foods.

http://www.bobsredmill.com/images/cache/BRM-39de00422832d3aba0c5524e196e3e07.jpg

We buy and store the 25lb bags. It will last two people months

rebel
03-04-2010, 02:02 PM
I picked up some chicken and a box of Kung Pao. I'll cube and fry the chicken in a wok adding the sauce, peanuts and chilies. In a saucepan I'll cook the rice. It'll take about flive minute. Well, more like thirty.

The misses didn't care for it. "Too hot". I like it spicy and thought it was excellent tasting. I would recommend and have again.

Justin Case
03-04-2010, 02:11 PM
I will Be preparing a delicious bouquet of Salami and cheese on a toasted Bagel ,, and a beer, "Bon Apetite" !

Ken
03-04-2010, 02:18 PM
Can't eat nuts, Reb. For the time being, anyway. :innocent:

Tonight is gonna' be Shrimp Scampi. A couple of pounds of those 31 - 40 size Shrimp. Butter, Garlic, EVO, Garlic, a Splash of White Wine, Garlic, some Chopped Onions, Garlic, some Spices (a little Basil, Parsley, and Oregano), Garlic, and the 2 pounds of them Shrimp tossed in for 2 or 3 minutes at most.

Served over spaghetti length Zita cooked al dente with a splash of EVO (to prevent sticking) and some Garlic. :innocent:

I'm not sure what everyone else here will be eating tonight. :blushing:

I'm also not exactly sure which room I'll be sleeping in tonight, either. :blushing:

Justin Case
03-04-2010, 02:26 PM
Oh Brother,, That sounds GOOD !

Ken
03-04-2010, 02:33 PM
I wanna' be a chef in my next life. :innocent:

Justin Case
03-04-2010, 02:40 PM
I was kinds looking forward to a salami sandwich till I read what you are having, :sneaky2:

gryffynklm
03-04-2010, 02:45 PM
First week of month is freezer rotate. I buy two for one sales which helps save quite a bit. Today is Pork back ribs.

Pork rub base recipe
3/4 cup Spanish sweet paprika
1/4 cup coarsely ground black pepper
1/4 cup salt
1/4 cup light brown sugar
2 tablespoons dried oregano
2 tablespoons chili powder
2 tablespoons garlic powder
2 teaspoons cayenne pepper
1 teaspoon dry mustard
At this point I taste the rub and may add more of any of the ingredients depending on mood.

The ribs are rubbed generously with the mixture and allowed to rest on the counter for 30 min before being placed in the oven. Can be marinated in a plastic bag over night if desired.

Oven cooked

Preheat to 475˚F (convection oven if you have one)

Place ribs on cookie sheet curved side up and bake for 15 min @ 475˚F
Turn over ribs and set oven to 350˚F Bake for 30 min
Cover with foil shiny side to the meat bake for 1 hour

I usually uncover the ribs and bake for an additional 15 min while i get the go withs together, canned baked beans salad what ever.

Serve with your favorite BBQ sauce.

I use the same recipe for smoked pulled pork shoulder.

Smoked on the grill

3.5 hours on grill 2.5 hours in oven to finish.

I can do 25 lbs in my webber.

Webber kettle hardwood charcoal or briquettes set up on one half i use aluminum foil to keep the coals in place.

The pork shoulder is rubbed and place in a ziplock overnight and allowed to marinate. I take the meat out of the fridge about 30 min before I put it on the grill.

I get my wood chips ready by soaking them in water.

I get the coals going to an even gray color with a good pile on one half of the grill.

While the coals are getting gray I set up my smoke pan. The wood chips are placed in a shallow aluminum pan. I also use foil to make a pan. 6" x 9" the wet chips are placed in the pan and it is set on the coals.

The pork is placed on an aluminum pan big enough to hold the pork fat side up. It also need to be deep so the drippings don't get all over. I use an oven thermometer to monitor heat. I start at about 325˚ to 350˚ and don't add coals until 275˚ I like to keep a 280˚ to 300˚ temp by adjusting the vents top and bottom. The top vent should be opposite the charcoal so the heat and smoke are drawn across the meat.

I check temp and add coals and chips every 45 minutes or so.
I keep the meat in the grill for 3.5 hours.

A good day to do yard work. Gives you an excuse to check the temp add wood chips and charcoal crack open some brew and contemplate your next move.

After the time on the grill I finish off in the oven at 350˚ for two hours wrapped in foil. This makes sure the meat at the bone is good and tender.

I take take the pork shoulder from the oven and let it stand for 30 min.

I can almost shake the meat from the bone.

I use a good knife to remove some of the excess fat and remove remaining meat from the bone. I use two forks to shred and pull the pork apart. I then use a cleaver to chop a bit on the larger pieces.

Serve on a Kaiser roll onion roll or roll of your choosing.

If I make BBQ sauce from scratch I make it the day before or I make it during the oven time and serve it warm.

Its a long process but well worth it.

Ken
03-04-2010, 02:47 PM
The shrimp were on sale at Stop & Shop.

I'm only allowed to eat salami when nobodys home. The dogs prefer it that way, too! :innocent:

http://nutritionresearchcenter.org/healthnews/wp-content/uploads/2007/12/dogeatingjosh.jpg


Slather a hard salami sandwich with strong horseradish sauce. OMG is it good with a cold beer. :tongue_smilie:

Ken
03-04-2010, 02:49 PM
Today is Pork back ribs.

The shrimp will keep fine until tomorrow. What time's dinner, Karl? :innocent:

rebel
03-04-2010, 02:51 PM
I think we should make this a progressive dinner. What time should we plan on being at Ken's and Karls ?

Ken
03-04-2010, 02:56 PM
I think we should make this a progressive dinner. What time should we plan on being at Ken's and Karls ?

Somebody get me a head count so I know how much garlic to pick up. :)

gryffynklm
03-04-2010, 02:57 PM
Ken, Dinner will be at 6:30 can hold till 7:30
I'm all up for doing / hosting a cast iron cooking and black smithing jamboree in WV.

2dumb2kwit
03-04-2010, 02:57 PM
I'm going to Karls. Not only do I love pork, but I'm liking his blend of spices, and his way of cooking. It sounds great!

Not only that...I'd be a lot more at home with W.Va. hillbillies, than with new england "massholes"! LOL:innocent:

Ken
03-04-2010, 03:04 PM
Ken, Dinner will be at 6:30 can hold till 7:30
I'm all up for doing / hosting a cast iron cooking and black smithing jamboree in WV.

Here comes another land-speed record....... :innocent:

The WV jamboree sounds great! I love to cast iron cook and to cast iron eat!

And we can use 2dumb to demonstrate the blacksmithing skills! Maybe he'll go with that guy standing next to him in his avatar!

gryffynklm
03-04-2010, 03:06 PM
That was a great video.

2dumb2kwit
03-04-2010, 03:08 PM
Earlier, I was thinking about dinner. I was thinking about the big ol' chicken pot pie, that I made a while back, (It was really good!) but I was also thinking about chicken and dumplin's. (The flat dumplin's....like Ken likes. LOL)
Then I got to thinking...(I know, I Know), what if I combine the two?:innocent:
Make the filling for the pot pie, but instead of putting it in a pie crust, just add dumplin's to it.

What do y'all think?

Tripwire
03-04-2010, 03:48 PM
I think we should make this a progressive dinner.

I have no problem killing those libtards, but Ill bury them, Im not that hungry.

Winnie
03-04-2010, 03:49 PM
Earlier, I was thinking about dinner. I was thinking about the big ol' chicken pot pie, that I made a while back, (It was really good!) but I was also thinking about chicken and dumplin's. (The flat dumplin's....like Ken likes. LOL)
Then I got to thinking...(I know, I Know), what if I combine the two?:innocent:
Make the filling for the pot pie, but instead of putting it in a pie crust, just add dumplin's to it.

What do y'all think?

We call it Teviot pie over here. Do it, roll out the dumpling mix to about1/4" thick to fit inside the pie dish. run a knife over to make a pretty criss cross pattern brush with milk. bake as for pie. Ohhh heavenly!
PS, add some herbs to the dumpling mix!

Winnie
03-04-2010, 03:51 PM
Oh and we had roast turkey, cauliflower cheese and roast veg. Baked apples and homemade custard sauce for pudding.

Ken
03-04-2010, 03:55 PM
PS, add some herbs to the dumpling mix!

These Herbs? :blink: :gagged:


http://t0.gstatic.com/images?q=tbn:3OGQE_XXU3DrVM:http://herbchamberstv.com/wp-content/uploads/2009/05/herbchambers_1.jpg (http://images.google.com/imgres?imgurl=http://herbchamberstv.com/wp-content/uploads/2009/05/herbchambers_1.jpg&imgrefurl=http://herbchamberstv.com/&usg=__uR5ehHj9EwjuiXqWjR8Rvblt4xU=&h=396&w=396&sz=32&hl=en&start=63&itbs=1&tbnid=3OGQE_XXU3DrVM:&tbnh=124&tbnw=124&prev=/images%3Fq%3Dherb%26start%3D54%26hl%3Den%26sa%3DN% 26gbv%3D2%26ndsp%3D18%26tbs%3Disch:1) http://t1.gstatic.com/images?q=tbn:L05hdB9auSfpRM:http://homepages.wmich.edu/~hfynewever/HerbFynewever.jpg (http://images.google.com/imgres?imgurl=http://homepages.wmich.edu/~hfynewever/HerbFynewever.jpg&imgrefurl=http://homepages.wmich.edu/~hfynewever/&usg=__BSbqecP1pZDd7HcFq55c1ZbAhwI=&h=800&w=533&sz=66&hl=en&start=72&itbs=1&tbnid=L05hdB9auSfpRM:&tbnh=143&tbnw=95&prev=/images%3Fq%3Dherb%26start%3D54%26hl%3Den%26sa%3DN% 26gbv%3D2%26ndsp%3D18%26tbs%3Disch:1) http://t0.gstatic.com/images?q=tbn:sKjcxJZeIALbMM:http://www.blogsouthwest.com/files/imagecache/post_large_image/files/blusk/Herb%2520Laughing.jpg (http://images.google.com/imgres?imgurl=http://www.blogsouthwest.com/files/imagecache/post_large_image/files/blusk/Herb%2520Laughing.jpg&imgrefurl=http://www.blogsouthwest.com/blog/a-salute-herb&usg=__iiVOVe-Rbsam12GA9gf3Yg6A7zk=&h=647&w=500&sz=38&hl=en&start=78&itbs=1&tbnid=sKjcxJZeIALbMM:&tbnh=137&tbnw=106&prev=/images%3Fq%3Dherb%26start%3D72%26hl%3Den%26sa%3DN% 26gbv%3D2%26ndsp%3D18%26tbs%3Disch:1) http://t2.gstatic.com/images?q=tbn:_6buGMKv9-8l_M:http://www.secular.org/images/Herb_Silverman_1.jpg (http://images.google.com/imgres?imgurl=http://www.secular.org/images/Herb_Silverman_1.jpg&imgrefurl=http://www.secular.org/bios/Herb_Silverman.html&usg=__F9zGwvG0cgY7tkcnhodVOOHXLH4=&h=419&w=516&sz=44&hl=en&start=84&itbs=1&tbnid=_6buGMKv9-8l_M:&tbnh=106&tbnw=131&prev=/images%3Fq%3Dherb%26start%3D72%26hl%3Den%26sa%3DN% 26gbv%3D2%26ndsp%3D18%26tbs%3Disch:1)

Pal334
03-04-2010, 04:01 PM
put a London Broil in the crock pot about 4:30 am, covered with potatoes, carrots, and butter beans. Put a can of beef gravy over it, and 2 cups of beef brothe and a handful of chopped onions. Should be falling apart shortly, served with Portugese rolls and all is right with the world

rebel
03-04-2010, 04:02 PM
cast iron / blacksmith / home-brew tasting jamboree?

gryffynklm
03-04-2010, 04:07 PM
Home brew? I haven't tried that, Still... It sounds interesting. I have a friend that knows some amazing tricks with peaches, dandelions, apples.... Still.. hasn't shown me how he does it. Something I've been interested in.

Ken
03-04-2010, 04:08 PM
served with Portugese rolls.......

You can still get a dozen of them for under two bucks around here. I remember when they were 35 cents a dozen......... :innocent:

http://3.bp.blogspot.com/_iNT01nAj7_g/RiQRE1hRxaI/AAAAAAAAA3s/AkkzvG-Iu64/s320/hardroll(L).jpg

gryffynklm
03-04-2010, 04:13 PM
put a London Broil in the crock pot about 4:30 am, covered with potatoes, carrots, and butter beans. Put a can of beef gravy over it, and 2 cups of beef brothe and a handful of chopped onions. Should be falling apart shortly, served with Portugese rolls and all is right with the world

That sounds good, slow cooking. mmmmm Comfort food. I'm ready for a food coma just reading these.

Pal334
03-04-2010, 04:15 PM
The rolls are 35 cents each down here, but worth every penny.

Yup comfort food and will be even better for lunchtomorrow :)

Ken
03-04-2010, 04:16 PM
The rolls are 35 cents each down here, but worth every penny.

Yup comfort food and will be even better for lunchtomorrow :)

Big Portuguese population in Jersey. Same in Mass, R.I., Conn, Cali., and Hawaii.

Ken
03-04-2010, 04:19 PM
The rolls are 35 cents each down here, but worth every penny.

Try them with some of that hard Sao Jorge Cheese.

http://t2.gstatic.com/images?q=tbn:wfz6jFDx9widiM:http://www.igourmet.com/images/productsLG/saojorge.jpg (http://images.google.com/imgres?imgurl=http://www.igourmet.com/images/productsLG/saojorge.jpg&imgrefurl=http://www.igourmet.com/reviews/pwr/product-reviews/Cheese/Portugal/p/766S-Sao-Jorge.html&usg=__yKIyuLAHr6JrIYqPZbtz7jsoouM=&h=500&w=500&sz=17&hl=en&start=4&itbs=1&tbnid=wfz6jFDx9widiM:&tbnh=130&tbnw=130&prev=/images%3Fq%3Dsao%2Bjorge%2Bcheese%26hl%3Den%26sa%3 DG%26gbv%3D2%26tbs%3Disch:1) http://t2.gstatic.com/images?q=tbn:pgS6vgRcCOsRDM:http://www.sousawine.com/catalog/TOPO.JPG (http://images.google.com/imgres?imgurl=http://www.sousawine.com/catalog/TOPO.JPG&imgrefurl=http://www.sousawine.com/servlet/the-813/Topo-Cheese-Sao-Jorge/Detail&usg=__eoixIsxgsEBXOzzo7O-Z93Xprp8=&h=362&w=336&sz=38&hl=en&start=1&itbs=1&tbnid=pgS6vgRcCOsRDM:&tbnh=121&tbnw=112&prev=/images%3Fq%3Dsao%2Bjorge%2Bcheese%26hl%3Den%26sa%3 DG%26gbv%3D2%26tbs%3Disch:1)

Just don't go breathing around anyone else for a few days. :innocent:

rebel
03-04-2010, 04:19 PM
put a London Broil in the crock pot about 4:30 am, covered with potatoes, carrots, and butter beans. Put a can of beef gravy over it, and 2 cups of beef brothe and a handful of chopped onions. Should be falling apart shortly, served with Portugese rolls and all is right with the world

You can almost smell it way over here. MMmmm.

Pal334
03-04-2010, 04:43 PM
Try them with some of that hard Sao Jorge Cheese.

http://t2.gstatic.com/images?q=tbn:wfz6jFDx9widiM:http://www.igourmet.com/images/productsLG/saojorge.jpg (http://images.google.com/imgres?imgurl=http://www.igourmet.com/images/productsLG/saojorge.jpg&imgrefurl=http://www.igourmet.com/reviews/pwr/product-reviews/Cheese/Portugal/p/766S-Sao-Jorge.html&usg=__yKIyuLAHr6JrIYqPZbtz7jsoouM=&h=500&w=500&sz=17&hl=en&start=4&itbs=1&tbnid=wfz6jFDx9widiM:&tbnh=130&tbnw=130&prev=/images%3Fq%3Dsao%2Bjorge%2Bcheese%26hl%3Den%26sa%3 DG%26gbv%3D2%26tbs%3Disch:1) http://t2.gstatic.com/images?q=tbn:pgS6vgRcCOsRDM:http://www.sousawine.com/catalog/TOPO.JPG (http://images.google.com/imgres?imgurl=http://www.sousawine.com/catalog/TOPO.JPG&imgrefurl=http://www.sousawine.com/servlet/the-813/Topo-Cheese-Sao-Jorge/Detail&usg=__eoixIsxgsEBXOzzo7O-Z93Xprp8=&h=362&w=336&sz=38&hl=en&start=1&itbs=1&tbnid=pgS6vgRcCOsRDM:&tbnh=121&tbnw=112&prev=/images%3Fq%3Dsao%2Bjorge%2Bcheese%26hl%3Den%26sa%3 DG%26gbv%3D2%26tbs%3Disch:1)

Just don't go breathing around anyone else for a few days. :innocent:


No doubt it would be good. We have property in Puerto Rico for many years, so we are partial to queso de pais". But it all is good

Pal334
03-04-2010, 04:44 PM
And it does smell heavenly in my office here at the house :) Glad the wife is out for the day with her church :)

2dumb2kwit
03-04-2010, 06:47 PM
And it does smell heavenly in my office here at the house :) Glad the wife is out for the day with her church :)

Hmmm....and while she was gone, I noticed that you didn't use any bread, milk, or eggs in your recipe. :innocent: LOL

Pal334
03-04-2010, 08:26 PM
Ignoring Mr. 2d's jealous jab,:smash:
May I report that my repast was splendid. I even graciously shared some with a fellow gourmet neighbor:tabletalk:.
Now I shall sit back with my pipe :sailor:and a glass of wine:wine: and gloat a bit

2dumb2kwit
03-04-2010, 08:37 PM
Ignoring Mr. 2d's jealous jab,:smash:
May I report that my repast was splendid. I even graciously shared some with a fellow gourmet neighbor:tabletalk:.
Now I shall sit back with my pipe :sailor:and a glass of wine:wine: and gloat a bit

OK....I'm a little jealous.......It did sound pretty dang good!:innocent::blushing:

Pal334
03-04-2010, 08:50 PM
As a CYA though, I did save her a little bit :) Just to show here that I am more than just a pretty face. I am still on probation for the , well you know the incident :(

gryffynklm
03-04-2010, 09:23 PM
Ding goes the timer

Yuuummm,

Ken, couldn't wait any longer.

Thats all I'm saying.

Justin Case
03-04-2010, 09:25 PM
Getting ready to throw a New York steak on the grill , Its a beautiful evening,, 68 degrees,,, I will have that, a salad and maybe a baked potato ,, or maybe some corn,,,,,, Oh and Another Beer !

Ken
03-04-2010, 09:27 PM
Ding goes the timer

Yuuummm,

Ken, couldn't wait any longer.

Thats all I'm saying.

I just merged onto Route 64. :blushing:

gryffynklm
03-04-2010, 09:39 PM
I have your Addy. I'll ship the leftovers overnight.

gryffynklm
03-04-2010, 09:39 PM
Oh Sorry, someone ate the leftovers.

Ken
03-04-2010, 09:39 PM
I have your Addy. I'll ship the leftovers overnight.

I'm setting the table! :clap:

Ken
03-04-2010, 09:40 PM
Oh Sorry, someone ate the leftovers.

WHAT? :sneaky2:

COWBOYSURVIVAL
03-04-2010, 09:49 PM
Chicken Cor' don bleu~ Not sure if it is spelled right...This is a first attempt. I am sure Ken could help!

Ken
03-04-2010, 09:51 PM
Chicken Cor' don bleu~ Not sure if it spelled right...This is a first attempt. I am sure Ken could help!

Oooooooow. Try it with a Camembert Cheese sauce! :tongue_smilie:

COWBOYSURVIVAL
03-04-2010, 09:53 PM
Oooooooow. Try it with a Camembert Cheese sauce! :tongue_smilie:

I used real bleu cheese crumbles....

canid
03-04-2010, 10:04 PM
lazy gorditas:

1 box jiffy cornbread mix, 2 cups flour, 1 teaspoon salt, 1/3 cup oil, 2/3 cups water. mix well, adding more flour if needed until it's not sticky, press thin between wax paper and fry in a skillet with hot oil.

i ran out of my last batch of beans, but will make more soon.

harvested sone lettuce for a salad later this evening.

Ken
03-04-2010, 10:07 PM
I used real bleu cheese crumbles....


That'll work fine. Send samples. :)

Rick
03-05-2010, 12:07 AM
Stew in the crockpot and cornbread in the skillet.

2dumb2kwit
03-05-2010, 07:57 PM
Me and the other half had dinner with some friends, at a little place in town. (A semi-regular thing on Friday nights. (When it's not racing season.))

Tonight I had Ham and Cabbage....with boiled taters. It wasn't the best ham and cabbage I've ever had, but it was OK.:innocent:

rebel
03-05-2010, 09:06 PM
Me and the other half had dinner with some friends, at a little place in town. (A semi-regular thing on Friday nights. (When it's not racing season.))

Tonight I had Ham and Cabbage....with boiled taters. It wasn't the best ham and cabbage I've ever had, but it was OK.:innocent:

Is that called "bubble and squeak"?

rebel
03-05-2010, 09:08 PM
We stopped at the local bar for a burger and beer. Pub grub, I love it!

Rick
03-05-2010, 09:11 PM
Is that called "bubble and squeak"?

In 2Ds case it's called "rumble and squeeeeeeeeeek." Generally followed by, "Eeeew. What's that smell?"

crashdive123
03-05-2010, 09:20 PM
*walks away shaking head*

Some things are just better left unsaid.

rebel
03-08-2010, 06:19 PM
Smoked pork ribs and pork roast (pulled pork). Beans, coleslaw and corn bread.

Justin Case
03-08-2010, 07:11 PM
Damn, That sounds good,, I am having Hamburger Helper :blushing:

Winnie
03-08-2010, 07:11 PM
Meatballs in creamy tomato sauce with pasta and cheese. Yum!

crashdive123
03-08-2010, 07:37 PM
I was working outside all day and wanted a treat - grilled a couple of ribeyes with mashed taters and cauliflower.

Justin Case
03-08-2010, 07:59 PM
I Hate you guys :sneaky2:

rwc1969
03-09-2010, 01:57 AM
Boneless pork loin, taters, carrots, sugar snap peas, onions, slow cooked served with some homeade sour cream biscuits.

nothin too fancy, but it was mighty good.

Durtyoleman
03-09-2010, 02:36 AM
Cold leftover papa johns works pizza and beer. Too tired to cook and cold pizza and beer is almost as good as hot pizza and beer.

D.O.M.

Rick
03-09-2010, 09:13 AM
It shall be a bacon day!

gryffynklm
03-09-2010, 09:52 AM
Ahh, Bacon in all its varieties, the only stripped meat. Try this one. Twinkly wrapped in bacon and deep fried. Use toothpicks to pin the bacon in place.

This is the travel day so its crackers, dried fruit, nuts and beef jerky store bought. :crying:

When we get home in WV pulled pork or venison Chile that I put up in the freezer. :drool:

Durtyoleman
03-09-2010, 12:31 PM
Ahh, Bacon in all its varieties, the only stripped meat. Try this one. Twinkly wrapped in bacon and deep fried. Use toothpicks to pin the bacon in place.:drool:

Perhaps one could stuff the bacon in with the cream filling to save on chokin' on a toothpick?

rwc1969
03-09-2010, 01:37 PM
Today it's papaya for breakfast, corn beef sammy for lunch and beef and barley soup for dinner.

Winnie
03-09-2010, 02:25 PM
It shall be a bacon day!

Ditto! with scrambled eggs, sausage, mushrooms, black pudding, pan fried potatoes and grilled tomatoes:)

Sourdough
03-09-2010, 03:24 PM
Baked Wild Alaska Red Salmon and Baked Potato, both smothered in Lighthouse brand "Chunky" Bleu Cheese Dressing. A large Margrettia.....OK three Margaretta's)

Julie362
03-09-2010, 03:50 PM
This is gonna sound crazy, but I DETEST shrimp. Yech. I do not know what we are having tonight... I want some of those ribs, though!

Rick
03-09-2010, 04:23 PM
(sniff)(sniff) Is this black pudding or is it something I should toss? Oh, silly me. Black pudding IS something you toss.

crashdive123
03-09-2010, 05:00 PM
Calzones tonight.

Winnie
03-09-2010, 06:08 PM
(sniff)(sniff) Is this black pudding or is it something I should toss? Oh, silly me. Black pudding IS something you toss.

Black(blood) pudding.... Mmmm, peasant food at it's best:)

rebel
03-09-2010, 06:28 PM
Just leftovers. An easy cook day, works for me.

Ken
03-09-2010, 06:32 PM
Black(blood) pudding.... Mmmm, peasant food at it's best:)


Morcela: http://www.melloschourico.com/products.html

That stuff smells SOOOOOO gross when it's cooking. For the life of me, I don't know how anyone could put that crap in their mouth. :innocent: However, the Chourico and the Linguica are a staple around here. :)

Ken
03-09-2010, 06:39 PM
Just leftovers. An easy cook day, works for me.

C'mon over, Reb! :) Short Ribs of Beef, parsley and garlic buttered shell noodles, sauteed spinach, and some of them Pillsbury Crescent rolls 'cause I'm too lazy to make the Bisquick kind tonight. Oh yeah, Heineken Dark - gotta' run out to pick up a six-pack. :innocent:

cowgirlup
03-09-2010, 07:33 PM
Just leftovers. An easy cook day, works for me.

Same here.

We have left over steak tips with home made portobello mushroom gravy, sauteed spinich and mashed potatos.

mmmm.....

rebel
03-09-2010, 08:45 PM
C'mon over, Reb! :) Short Ribs of Beef, parsley and garlic buttered shell noodles, sauteed spinach, and some of them Pillsbury Crescent rolls 'cause I'm too lazy to make the Bisquick kind tonight. Oh yeah, Heineken Dark - gotta' run out to pick up a six-pack. :innocent:

Maybe you should be own a restaurant, you make great meals!

Ken
03-09-2010, 08:47 PM
Maybe you should be own a restaurant, you make great meals!

An honest living? :innocent:

Rick
03-09-2010, 08:48 PM
No he doesn't, Reb. He reads about those meals in Ladies Home Journal.

Ken
03-09-2010, 09:01 PM
No he doesn't, Reb. He reads about those meals in Ladies Home Journal.

Looks like somebody just got crossed off the list for the next dinner party. :sneaky2: I was thinking of Boeuf Wellington. :tongue_smilie:

And now, dessert is simple yet refined. A few of those Pepperidge Farm Bordeaux cookies and a glass of milk. Perhaps a small espresso and a snifter of Grand Marnier a bit later on. :innocent:

Remember: The best way to lose weight is to combine two servings od dairy into your diet each day.

Rick
03-09-2010, 09:03 PM
Barf Wellington?! Just my luck to get crossed off that dinner party.

Ken
03-09-2010, 09:08 PM
Barf Wellington?! Just my luck to get crossed off that dinner party.

Go ahead. Laugh, you, you, you..........

Grill tenderloin steaks to a rare perfection. :innocent:

While grilling.............

wait a minute here............. :sneaky2:

http://www.wilderness-survival.net/forums/showthread.php?t=7218&highlight=Beef+Wellington

2dumb2kwit
03-09-2010, 09:54 PM
Black(blood) pudding.... Mmmm, peasant food at it's best:)

Eeeewwwww....you drink the blood of peasants???:innocent:

Rick
03-09-2010, 10:57 PM
It was tough. But I just polished off a couple of bacon sandwiches. Yeah, I have Ken's 10:00 covered.

Tripwire
03-10-2010, 02:29 AM
What are you cooking today and how

400 and 500 gr .458 boolits.

In a pie tin, at 200 degrees, simmered in bees wax, lard, and corn oil.

Yum Yum

trax
03-11-2010, 05:31 PM
Tonight it's going to be fresh Lake Manitoba perch fillets with a bit of lemon and some tartar sauce, cornmeal biscuits and spinach salad. Think I'll pick up a small black forest cake for dessert (I've actually begun to tire of moose and caribou, sigh, it's tough sometimes folks,I'll tell ya...)

Rick
03-11-2010, 05:36 PM
Moose and caribou will gladly be accepted by me. I hate it that you may have to force yourself to partake in either. So just box them with a little dry ice and ship them south. Of course, if we're talking a freezer full I could come get it.

Justin Case
03-11-2010, 06:00 PM
I would be happy with one steak :drool:

Rick
03-11-2010, 06:01 PM
Hey! Get back.

Justin Case
03-11-2010, 06:09 PM
Selfish :sneaky2: (I would send YOU one )

Sourdough
03-11-2010, 06:15 PM
Just set out a hunk of Bristol Bay Red Salmon, most likely bake it and dip in chunky Blue Cheese sauce.

gryffynklm
03-11-2010, 06:32 PM
That sounds good Sourdough, my frozen venison chile just went down a notch or seven.

Ken
03-11-2010, 06:57 PM
Tonight is a night for grilled beef! :tongue_smilie: At the other house. Be leaving here in an hour or so.

I was in court in Wrentham today, and stopped by Nicky's for lunch. Huge open faced turkey sandwich with mashed 'taters, carrots, and cranberry sauce for only $4.99! Excellent meal.

Some of you may remember that Nicky's was the scene of a well publicized victory breakfast earlier this year. The daily "U.S. Senator Scott Brown Victory Breakfast Special" is prominently advertised on the wall right over the hostess' station: "French Toast, Bacon and Hot Chocolate with Whipped Cream" all for $5.95. http://www.wmur.com/politics/22313917/detail.html

Justin Case
03-11-2010, 07:07 PM
Tonight, its Sauerkraut and Polish Sausage, Mashed Potatoes ,, and a Beer or two,, or three,,,,,,,,, :blushing:

2dumb2kwit
03-11-2010, 07:26 PM
I was in court in Wrentham today, and stopped by Nicky's for lunch. Huge open faced turkey sandwich with mashed 'taters, carrots, and cranberry sauce for only $4.99! Excellent meal.


So....how many "open turkey faces" does it take, to make a good sammich?:innocent:

2dumb2kwit
03-11-2010, 07:28 PM
So....how many "open turkey faces" does it take, to make a good sammich?:innocent:

Oh, wait.......is "open faced" a breed of turkey?:innocent: LOL

Ken
03-11-2010, 07:29 PM
So....how many "open turkey faces" does it take, to make a good sammich?:innocent:

With (extra-crunchy) or without (original recipe) the beaks? :sneaky2:

2dumb2kwit
03-11-2010, 07:39 PM
With (extra-crunchy) or without (original recipe) the beaks? :sneaky2:

I like original recipe. I think it's the 11 erbs and spices, that does it.:drool:
(I figured I'd spell it "erbs", so that Winnie would know how we say it. LOL)

rwc1969
03-12-2010, 02:59 AM
I was cooking maple syrup today, all day long, now I'm done!!!!!!!!!!!

crashdive123
03-12-2010, 08:11 AM
I was cooking maple syrup today, all day long, now I'm done!!!!!!!!!!!

Well?

How did it turn out?

Winnie
03-12-2010, 03:10 PM
I like original recipe. I think it's the 11 erbs and spices, that does it.:drool:
(I figured I'd spell it "erbs", so that Winnie would know how we say it. LOL)

What's wrong with Herbs? If it was supposed to be pronounced "erbs" ther wouldn't be an H there.....:innocent:


BTW, Tacos with meat filling, salsa, lettuce, sour cream, and spring onion tonight.:)

Justin Case
03-12-2010, 04:03 PM
homemade stew .

2dumb2kwit
03-12-2010, 05:16 PM
What's wrong with Herbs? If it was supposed to be pronounced "erbs" ther wouldn't be an H there.....:innocent:


Next, you'll be telling me that we pronounce aluminum wrong. LOL:innocent:

crashdive123
03-12-2010, 05:18 PM
Next, you'll be telling me that we pronounce aluminum wrong. LOL:innocent:

Don't get her started. Next thing you know it we'll find out that we've been saying vitamins all wrong.

2dumb2kwit
03-12-2010, 05:19 PM
I put a roast in the oven, with a package of Lipton's onion soup mix, and a can of cream of chicken soup, dumped on top of it. In a little while, I'll cut up some taters, and throw them in there, with it.:tongue_smilie:

2dumb2kwit
03-12-2010, 05:21 PM
Don't get her started. Next thing you know it we'll find out that we've been saying vitamins all wrong.

Yeah, but I don't care what she tells us....I'm not peeing in any kind of closet!:blushing: LOL

Winnie
03-12-2010, 05:23 PM
Oh isn't the English language a wonderful thing! BTW 2D it's Tatties not Taters!

Rick
03-12-2010, 05:41 PM
Tacos!? In the UK? It's bad enough that a chubby old Swede would eat Mexican but a proper English Woman?

erunkiswldrnssurvival
03-12-2010, 08:46 PM
I like using bracket funguses to burn as stoves, they work great and talk about pancakes!! a cast iron pan over a bracket stove is to die for.

canid
03-13-2010, 11:53 AM
whole wheat toast, stone ground brown mustard, mayo, colby-jack cheese, fried egg, slightly runny, dill, salt, black pepper, young mustard greens. best sandwich so far today.

laughingbeetle
03-13-2010, 12:28 PM
Baked 3 cheese lasagna with garlic bread are on the menue for dinner tonight.

rwc1969
03-13-2010, 01:05 PM
French toast, on the stove, w' maple syrup.

Ken
03-13-2010, 01:11 PM
French toast, on the stove, w' maple syrup.

Those maple syrup samples are on their way to Quality Control, right, rwc? :innocent:

Winnie
03-13-2010, 01:49 PM
Tacos!? In the UK? It's bad enough that a chubby old Swede would eat Mexican but a proper English Woman?

Well I don't know whether you'd call them Tacos, but it's the nearest thing to junk food we eat These; http://www.oldelpaso.co.uk/mexican-recipes/Crunchy-beef-tacos.htm

And who's the chubby old Swede?

Ken
03-13-2010, 01:56 PM
Well I don't know whether you'd call them Tacos, but it's the nearest thing to junk food we eat These; http://www.oldelpaso.co.uk/mexican-recipes/Crunchy-beef-tacos.htm

The stuff's okay in a pinch. If you find a seasoning blend you prefer, the ones you make from "scratch" can be awesome.


And who's the chubby old Swede?

The portly guy over there. The one wearing the thong. :innocent:

Winnie
03-13-2010, 02:06 PM
Ahhhh- him. Now I see, no, I'll rephrase that, now I know.

Mexican food is only really popular in London. Stuff that cosmopolitan haven't made it here yet!

Sourdough
03-13-2010, 02:27 PM
Breakfast: Huge Baked Potato w/butter & mild Cheddar Cheese.

Dinner: Bristol Bay "Sockeye Salmon" Baked ever so lightly, and smothered in creamy rich "Extra-Chunky Bleu Cheese" sauce. (Note: I kind'a like both) & lots of Margaretta's.

Ken
03-13-2010, 02:37 PM
Breakfast: Huge Baked Potato w/butter & mild Cheddar Cheese.

Dinner: Bristol Bay "Sockeye Salmon" Baked ever so lightly, and smothered in creamy rich "Extra-Chunky Bleu Cheese" sauce. (Note: I kind'a like both) & lots of Margaretta's.

I hate EVERYONE who has regular access to fresh caught Pacific wild salmon. :sneaky2: Especially when they fix it plank-grilled with sliced almonds on top. :innocent:

Ken
03-13-2010, 02:47 PM
Tonight was gonna' be Zuppa Esquire. (My recipe so I named it myself. :innocent:)

But my son just called and said, "Hey Dad, wanna' go out for dinner tonight?" (Translation: "Dad, buy me dinner tonight, will ya'?) We're inviting my Mom to join us.

So, it's gonna' be Lobster Newberg for Ken.........:tongue_smilie:

Sourdough
03-13-2010, 02:48 PM
I hate EVERYONE who has regular access to fresh caught Pacific wild salmon. :sneaky2: Especially when they fix it plank-grilled with sliced almonds on top. :innocent:


Contact: 10th & M Seafoods and Lockers, Anchorage, Alaska

Ken
03-13-2010, 02:50 PM
Contact: 10th & M Seafoods and Lockers, Anchorage, Alaska


Okay. But it still ships HERE frozen. :sad:

Winnie
03-13-2010, 02:52 PM
Something simple tonight. Fresh eggs from the girls, lightly scrambled on wholemeal toast.

Ken
03-13-2010, 03:01 PM
Something simple tonight. Fresh eggs from the girls, lightly scrambled on wholemeal toast.

Yeah. :innocent: This morning was one of them breakfast sandwiches, all done on the griddle. Grilled LARGE sandwich size SWEET Portuguese-English Muffin (Do you call them "crumpets?") with a half pound of thick slab bacon and two eggs over easy topped with a slice of Muenster cheese. Orange juice and coffee.

The mutts each got a scrambled egg with bacon. Clyde prefers his scrambled eggs with some ketchup on top. Snooper likes hers plain. :innocent:

[/URL]
But no muffins for the dogs.[URL="http://www.amaralsbakery.com/images/bolos-6.jpg"]http://t1.gstatic.com/images?q=tbn:7iI52L1Exlqt5M:http://www.amaralsbakery.com/images/bolos-6.jpg (http://www.amaralsbakery.com/images/bolos-6.jpg)

Sourdough
03-13-2010, 03:06 PM
Okay. But it still ships HERE frozen. :sad:


War is Hell; Mine is frozen year a round all be 5 weeks of fresh. This will gall you........I get a subisitance permitt to Dip Net 35 Red Salmon per year.

Sourdough
03-13-2010, 03:08 PM
Okay. But it still ships HERE frozen. :sad:

You could Move to Alaska.............:):):)

Ken
03-13-2010, 03:10 PM
War is Hell; Mine is frozen year a round all be 5 weeks of fresh. This will gall you........I get a subisitance permitt to Dip Net 35 Red Salmon per year.

I had an older friend, he passed away at a young age back in '79, who spent 2 years in Alaska while in the Air Force. I nearly strangled him on several occassions when he wouldn't stop talking about the great salmon fishing and how FANTASTIC fresh caught Alaska salmon tasted. :sneaky2:

Ken
03-13-2010, 03:11 PM
You could Move to Alaska.............:):):)

It's mid-March and I'm freezing to death in Massachusetts........

rebel
03-13-2010, 03:12 PM
grilled cheese w/ tomato sandwich.

Ken
03-13-2010, 03:13 PM
grilled cheese w/ tomato sandwich.

You've gotta' have a cup of tomato soup with that. Campbells.

http://t2.gstatic.com/images?q=tbn:CMPyepd6VMc4BM:http://saysomethingfunny.files.wordpress.com/2009/01/campbell-s-soup-i-1968.jpg (http://images.google.com/imgres?imgurl=http://saysomethingfunny.files.wordpress.com/2009/01/campbell-s-soup-i-1968.jpg&imgrefurl=http://saysomethingfunny.wordpress.com/tag/sticking-it-to-the-man/&usg=__Wo2kEACa4SwWYO2R15aGtYN8Ij4=&h=450&w=269&sz=42&hl=en&start=4&itbs=1&tbnid=CMPyepd6VMc4BM:&tbnh=127&tbnw=76&prev=/images%3Fq%3Dcampbell%2527s%2Btomato%2Bsoup%26hl%3 Den%26gbv%3D2%26tbs%3Disch:1)

rebel
03-13-2010, 03:18 PM
You've gotta' have a cup of tomato soup with that. Campbells.

http://t2.gstatic.com/images?q=tbn:CMPyepd6VMc4BM:http://saysomethingfunny.files.wordpress.com/2009/01/campbell-s-soup-i-1968.jpg (http://images.google.com/imgres?imgurl=http://saysomethingfunny.files.wordpress.com/2009/01/campbell-s-soup-i-1968.jpg&imgrefurl=http://saysomethingfunny.wordpress.com/tag/sticking-it-to-the-man/&usg=__Wo2kEACa4SwWYO2R15aGtYN8Ij4=&h=450&w=269&sz=42&hl=en&start=4&itbs=1&tbnid=CMPyepd6VMc4BM:&tbnh=127&tbnw=76&prev=/images%3Fq%3Dcampbell%2527s%2Btomato%2Bsoup%26hl%3 Den%26gbv%3D2%26tbs%3Disch:1)

That's right! One of my favorites.

Winnie
03-13-2010, 04:08 PM
Ah Ken these are Crumpets! Hot with lashings of butter and honey.... heaven!

http://images.google.co.uk/images?client=firefox-a&rls=org.mozilla:en-GB:official&channel=s&hl=en&source=hp&q=crumpets&cr=countryUK|countryGB&um=1&ie=UTF-8&ei=XvCbS9znI4n00gTP6-jmAQ&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CBsQsAQwAw

Ken
03-13-2010, 04:47 PM
Ah Ken these are Crumpets! Hot with lashings of butter and honey.... heaven!

http://images.google.co.uk/images?client=firefox-a&rls=org.mozilla:en-GB:official&channel=s&hl=en&source=hp&q=crumpets&cr=countryUK|countryGB&um=1&ie=UTF-8&ei=XvCbS9znI4n00gTP6-jmAQ&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CBsQsAQwAw

Pretty much the same, Winne. Ex-mother-in-law was from Ellesmere Port.

She did a far better job making crumpets than she did making daughters. :innocent:

gryffynklm
03-13-2010, 05:47 PM
Braised Beef Brisket
Americas Test Kitchen recipe

Ingredients:

2 tbs Veg Oil
2 lb Beef Brisket
2.5 lbs yellow onion
2 tbs brown sugar
6 medium cloves garlic finely minced
1 tsp tomato paste
1/4 cup all purpose flour
1/2 cup of dry red wine
1 cup beef broth
1 cup chicken broth
4 bay leaves
4 sprigs fresh thyme
1 tbs cider vinegar

Set oven to 300˚ rack at center of oven

Salt and Pepper brisket generously

Heat oil in Dutch oven to smoking and brown brisket well about 5 min both sides. Remove to a plate and set aside.

Reduce heat to medium and add onions finely sliced, brown sugar and 1/4 tsp salt. Use a wooden spoon to scrape the brown bits from the bottom. Stir freequently until the onion is softened and starting to brown bout 10 minutes. Stir in garlic and tomato paste. Then add the flour and cook for about 1 minute. Stir in the wine and cook until almost dry about 1 minute. Stir in beef and chicken broth, toss in the bay leaves, and thyme. Return the brisket to the Dutch oven with the juices, cover and bake 2.5 to 3 hours.

Transfer the brisket to a cutting board and tent with foil and let it rest for 15 minutes. Remove the bay leaves and thyme sprigs from the sauce. Stir in the vinegar and salt and pepper the sauce to taste.

I'm going to saute additional onions green pepper and poblano peppers on the side until soft but not mushy. Then I'll add the sauce form the dutch oven.

I haven't made this before so I don't know what other modifications I will make to the sauce.

The brisket will be thin sliced, cut across the grain.

I'll update this in a few hours after dinner.

NOTE:

The flavor is good. I added extra course ground black pepper.
If you add the green and poblano peppers at the end add then with 20min left on cook time.

The meat was drier then I was hoping for. Ether my oven temp is off, the meat was in to oven to long or the heat was to high. Next time I will bake at 280˚ F and check internal temp at two hours. The dryness may be a temperature issue, to high and you drive the moisture out of the meat.

2dumb2kwit
03-13-2010, 06:03 PM
I put some of my favorite rub on a chunk of pork shoulder, and have it on the grill (in-direct heat) at about 250°.


My favorite pork rub is copied from BBQ pitboys.

1 Tablespoon brown sugar
1 Tablespoon salt
1 Tablespoon paprika
1 Tablespoon chili powder
½ Tablespoon cumin
½ Tablespoon granulated garlic
½ Teaspoon cayenne pepper
½ Teaspoon black pepper

gryffynklm
03-13-2010, 06:10 PM
Slow pork, mmmmm mmmmm How long you grilling for. The rub sounds good.

2dumb2kwit
03-13-2010, 07:00 PM
Slow pork, mmmmm mmmmm How long you grilling for. The rub sounds good.

Funny you should ask. LOL
I guess that piece was smaller than I thought. After about 2 hours, I just checked it...and it was already 185-190 in the middle. It's now sitting on the counter, in the kitchen....resting for a few minutes.:drool:

I have started leaving the pork in a roasting pan, on the grill. When that juice mixes with those spices, I think it turns into magic....and I have to drizzle a little of it on the meat after I pull it apart. :drool:
(You can still get a dry "bark", on ½ to ¾ of it.)

Ken
03-13-2010, 07:05 PM
(You can still get a dry "bark", on ½ to ¾ of it.)

I can only take so much dry bark.

http://www.youtube.com/watch?v=XCcB-gEsCbc

Ken
03-13-2010, 07:06 PM
Of course, now that I played that video, my mutts are going nuts......... :innocent:

2dumb2kwit
03-13-2010, 07:10 PM
Of course, now that I played that video, my mutts are going nuts......... :innocent:

LOL...mine just came down the hall, barking. He stood by me, looking at the computer speakers, with his head cocked sideways! LOL:smash:

Ken
03-13-2010, 07:12 PM
LOL...mine just came down the hall, barking. He stood by me, looking at the computer speakers, with his head cocked sideways! LOL:smash:

Saving that video in your favorites for when you get bored? :innocent:

gryffynklm
03-13-2010, 07:20 PM
Great, thanks Ken now I have to pull the cats from under the couch.

2d, 185˚ to 190˚ Ding its done.

gryffynklm
03-13-2010, 08:04 PM
Brisket was good, however the temperature may have been to high because the meat was drier then I wanted. I added notes to the recipe in the Beef brisket post earlier.

Rick
03-13-2010, 08:22 PM
It has been raining here all day so a little comfort food was in order. Fried potatoes, scrambled eggs with Spam and toast.

crashdive123
03-13-2010, 08:52 PM
A long day of classes. No cooking. Chinese take-out on the way home today.

rebel
03-13-2010, 11:02 PM
A long day of classes. No cooking. Chinese take-out on the way home today.

What're you taking?

Ken
03-13-2010, 11:04 PM
What're you taking?

Probably a Chinese Cooking class. :innocent:

Ken
03-13-2010, 11:08 PM
Went out for dinner as planned. Wouldn't you know, the Lobster Newberg isn't available on the regular menu anymore. It's only available for banquets and take-out. :sneaky2:

So I had to settle for one of these. :innocent:

http://ep.yimg.com/ca/I/ronfer343_2082_22940

crashdive123
03-14-2010, 12:04 AM
What're you taking?

Shrimp with lobster sauce, honey chicken, fried wontons, and egg rolls.

Ken
03-14-2010, 12:06 AM
What're you taking?


Shrimp with lobster sauce, honey chicken, fried wontons, and egg rolls.

Foolish me. I thought Rebel was asking what CLASS you are taking. :innocent:

crashdive123
03-14-2010, 12:09 AM
Foolish me. I thought Rebel was asking what CLASS you are taking. :innocent:

I taught five classes today. That was enough.

Ken
03-14-2010, 12:12 AM
I taught five classes today. That was enough.

The mystery goes unanswered........ :innocent:

Rick
03-14-2010, 12:19 AM
You know, after five classes and translating the Chinese meal. "Number 21 please". I'm just glad he found his way home. You know, old dog, new trick comes to mind.

You did make home, right Crash?

Ken
03-14-2010, 12:21 AM
You did make home, right Crash?


He'll be home in 5 minutes. :innocent:

crashdive123
03-14-2010, 12:29 AM
我在回家行。至少我覺得我做到了。

Rick
03-14-2010, 09:42 AM
This is not good. No, sir, not good at all.

Winnie
03-14-2010, 09:52 AM
You know Crash, language like that could get you banned:innocent:

Pal334
03-14-2010, 12:51 PM
Today is going to be shredded cabbage and bacon. Fry the bacon in a wok, then add the cabbage and you have a fast, simple and delicious meal!!!!!

I of course will be sitting in the Command chair, surveying the carnage from yesterdays rain and wind storm, while the wife prepares the meal

2dumb2kwit
03-14-2010, 12:54 PM
A long day of classes. No cooking. Chinese take-out on the way home today.

Ken has plenty of time to cook.....'cuz he has no class.:innocent: LOL

Ken
03-14-2010, 01:01 PM
Ken has plenty of time to cook.....'cuz he has no class.:innocent: LOL

Maybe I should choose my friends more carefully, 2dumb. :sneaky2:

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Justin Case
03-14-2010, 01:05 PM
You know, after five classes and translating the Chinese meal. "Number 21 please".

Is #21 "Kitty Kitty Casserole" or "Poodles and Noodles" ?

2dumb2kwit
03-14-2010, 01:07 PM
Maybe I should choose my friends more carefully, 2dumb. :sneaky2:

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I rest my case! LOL:smash:

LowKey
03-14-2010, 03:38 PM
Made 3 loaves of homemade bread today. Too cold and rainy today to get at the garden.

The chicken with cornbread stuffing is cooking for dinner. The last of the carrots on the side.

rebel
03-14-2010, 08:02 PM
Brats w/ sourkraut and spicy mustard.

2dumb2kwit
03-14-2010, 08:17 PM
Made 3 loaves of homemade bread today. Too cold and rainy today to get at the garden.

The chicken with cornbread stuffing is cooking for dinner. The last of the carrots on the side.

That sounds pretty good.:tongue_smilie:

2dumb2kwit
03-14-2010, 08:17 PM
Brats w/ sourkraut and spicy mustard.

Ohhhhh man are you gonna be right, later! LOL:tongue_smilie:

Ken
03-15-2010, 08:53 PM
Swordfish. Grilled with a nice thick coating of mayonnaise, and a generous bit of garlic and black pepper. Potato puffs, lettuce wedge (with some blue cheese dressing I swiped from Sourdough) and citrus rainbow-pepper salad.

Mmmmmmmmmmmmmmmmmmm. :tongue_smilie:

Justin Case
03-15-2010, 08:54 PM
I Hate you :sneaky2:

crashdive123
03-15-2010, 08:55 PM
Cheese sammich - wasn't very hungry.

Ken
03-15-2010, 08:56 PM
I Hate you :sneaky2:

Now, which one are you? :toomany:

Ken
03-15-2010, 08:57 PM
Cheese sammich - wasn't very hungry.

Kinda' cheese? :)

Justin Case
03-15-2010, 08:58 PM
Now, which one are you? :toomany:

The hungry one :sneaky2:

Ken
03-15-2010, 09:01 PM
The hungry one :sneaky2:

C'mon over. I'll fire up the grill again. :)

crashdive123
03-15-2010, 09:02 PM
Kinda' cheese? :)

Boars Head Provolone.

Justin Case
03-15-2010, 09:04 PM
C'mon over. I'll fire up the grill again. :)

too weak from hunger but thanks anyway :innocent:

Ken
03-15-2010, 09:06 PM
Boars Head Provolone.

Good choice. Love their cold cut and meats.

Ever do cheese on English?

Ken
03-15-2010, 09:07 PM
too weak from hunger but thanks anyway :innocent:

2dumb said he'll pick you up. :)

Justin Case
03-15-2010, 09:08 PM
2dumb said he'll pick you up. :)

Would I have to ride on his a$$? I mean Donkey ? Thanks, but no thanks,

rebel
03-15-2010, 09:41 PM
Chicken noodle soup. I over-cooked the carrots but, it was O.K.

BLEUXDOG
03-15-2010, 10:00 PM
HELLO PEOPLE!
Ever heard of a Crock Pot?
Beats a can of soup for at least two or three days?

rebel
03-15-2010, 10:04 PM
HELLO PEOPLE!
Ever heard of a Crock Pot?
Beats a can of soup for at least two or three days?

LOL. Are you the soup Nazi?

BLEUXDOG
03-15-2010, 10:11 PM
No, but I come from a place that is all about food.

Every family gathering has a meal. Every meal has another meal planned.

Soup! Unless you are sick you are talking rations. Ya just can't plan a left over meal off a can of soup!

Justin Case
03-15-2010, 10:12 PM
What about 2 cans ? :innocent:

rebel
03-15-2010, 10:15 PM
No, but I come from a place that is all about food.

Every family gathering has a meal. Every meal has another meal planned.

Soup! Unless you are sick you are talking rations. Ya just can't plan a left over meal off a can of soup!

Well, EXCUSE me.

Ken
03-15-2010, 10:15 PM
What about 2 cans ? :innocent:

I don't know. Never ate one. :innocent:

http://www.tropical-rainforest-animals.com/image-files/rainforesttoucan.jpg

Ken
03-15-2010, 10:17 PM
Well, EXCUSE me.

Why? Did you fart, Reb? :innocent:

rebel
03-15-2010, 11:05 PM
Why? Did you fart, Reb? :innocent:

No but, from the response you'd have thought I did.

Ken
03-15-2010, 11:15 PM
No but, from the response you'd have thought I did.

Then it's probably just one of my dogs. :innocent:

rebel
03-15-2010, 11:18 PM
Then it's probably just one of my dogs. :innocent:

A burp if it's bleux.

Ken
03-15-2010, 11:21 PM
A burp if it's bleux.

http://www.myemoticons.com/avatars/images/bad-boys/burp.jpg

BLEUXDOG
03-16-2010, 10:46 AM
A burp if it's bleux.

Be nice Rebel or I'll send "Coldwater" to do your dishes.

3190

Ken
03-16-2010, 07:37 PM
DiGiorno Frozen Pizza. Topped with garlic and a ton of large shrimp (gently placed on top for the last 2 minutes of baking :)).

And beer! http://www.wilderness-survival.net/forums/showthread.php?t=11137

Sourdough
03-16-2010, 07:44 PM
Baked Alaska Wild, Sockeye "RED" Salmon covered with Fischer & Wieser "Charred Pineapple Bourbon Sauce". Yes, I am giving the Bleu Cheese sauce a night off.............:)

rebel
03-16-2010, 08:01 PM
Frozen pizza w/ ham and pineapple.

2dumb2kwit
03-23-2010, 06:50 PM
This morning, I put some great northern beans (Aren't they the same thing as navy beans?), water and some salt pork in the crock pot.

This afternoon, since I can't leave well enough, alone, I added some cubed ham and some more black pepper. I'm working on my first bowl of it now....and it's pretty dang good!:innocent:

Pal334
03-23-2010, 07:20 PM
Out of concern, may I offer this to Mrs 2d? Seems the lady has had to endure so much already :)

Rick
03-23-2010, 07:23 PM
She may prefer this...

http://www.ssplprints.com/lowres/43/main/22/101150.jpg

Or this.

http://www.suscc.edu/SubTopicPages/NewsAndEvents/NYC2003/SUChoir2003TriptoCarnegieH/images/GrandHyattHotelSign.jpg

Justin Case
03-23-2010, 07:37 PM
grilled cheese and a bowl of soup,,, maybe??? i have to look ,LOL

rwc1969
03-23-2010, 09:59 PM
Chicken and steak pita wraps, rice and beans.

rebel
03-24-2010, 05:12 PM
I found a pork loin on sale. Tonight will be a slice of pork loin marinated with maple syrup, rice pilaf and green beans.

Ken
03-24-2010, 05:28 PM
I found a pork loin on sale. Tonight will be a slice of pork loin marinated with maple syrup, rice pilaf and green beans.

That sounds real good, Reb. For lunch today, I finished the left-over chicken pot pie I made. Tonight is gonna' be sit down Chinese Reataurant food. Combo Appetizer and a Mai Tai, Wonton Soup, Butterfly Shrimp with veggies, white rice, and a mess of them fortune cookies and almond cookies with hot Oolong Tea. :drool:

mountain mama
03-24-2010, 05:36 PM
barbeque pulled pork slow cooked for 8 hours in an iron skillet....with potato salad and coleslaw

2dumb2kwit
03-24-2010, 05:53 PM
barbeque pulled pork slow cooked for 8 hours in an iron skillet....with potato salad and coleslaw


Dang it, MM!!! I was happy with my leftover beans, until you posted that.:sneaky2: LOL

Winnie
03-24-2010, 06:09 PM
I had steak and kidney pudding, cabbage, carrots and roast potatoes mmmm! It was a hard day in the garden, needed refuelling:)

Rick
03-24-2010, 07:56 PM
Kidney pudding? Heeeckt! What is with you and your animal parts pudding? Why can't you go with tapioca pudding or chocolate pudding?

Ken
03-24-2010, 08:01 PM
Tonight is gonna' be sit down Chinese Reataurant food. Combo Appetizer and a Mai Tai, Wonton Soup, Butterfly Shrimp with veggies, white rice, and a mess of them fortune cookies and almond cookies with hot Oolong Tea. :drool:

I did it. Buuuurp. Over an hour (buuuuuuurp) of non-stop eating. I am sooooo(buuuuuurp)ooooooooo stuffed I'm having trouble breathing. :blushing:

roar-k
03-24-2010, 10:05 PM
I made turkey burgers for me and my best friend using the stove I take backpacking. He was quite surprised what I could do with that beast.

And not to mention they were quite tasty!

rwc1969
03-24-2010, 11:01 PM
Today it was Ken's favorite-Squirrel soup, w' wild leeks, king boletes and morels.

Rick
03-24-2010, 11:29 PM
Ken - I was the same way. I was so stuffed I had trouble breathing. Then I realized my belt was too tight. (shrug). Had to make a new hole. Cheap dang belts keep shrinking.

Winnie
03-25-2010, 04:43 AM
Kidney pudding? Heeeckt! What is with you and your animal parts pudding? Why can't you go with tapioca pudding or chocolate pudding?

Dumpling, silly! Like this:

http://www.youtube.com/watch?v=fCvKxyOZiYY

Justin Case
03-28-2010, 07:44 PM
Pork Chops, Mashed Potatoes, Gravy and green beans :drool:

(thanks to DOC and WSF)

Thank you !!!!!

Rick
03-28-2010, 07:47 PM
That's some good eatin' that's for sure.

Badawg
03-29-2010, 12:41 AM
I made Roast pork and curried lentils Madras style.

rebel
03-29-2010, 01:24 AM
Cheese toast under the broiler for breakfast.

justin_baker
04-03-2010, 02:03 AM
Hot pocket.
Microwave.

smhg
04-03-2010, 09:25 PM
Day's over for today here, but tomorrow we'll be cooking some amazing Brazilian bbq (called Churrasco.) Here's an idea of what we'll be having - a link about Churrasco and a pic!

http://www.maria-brazil.org/brazilian_barbecue.htm

http://api.ning.com/files/Fs0373muCgnwvbv379EwW8b*HKlOzWwX5wTe-KVy4Vvv3vRObAqIf-1UQuuL96SToU--mBVlH3YGizSDS86N3NGYSuOQuaAd/Churrasco_carioca.jpg

huntermj
04-03-2010, 09:54 PM
Over an hour (buuuuuuurp) of non-stop eating. I am sooooo(buuuuuurp)ooooooooo stuffed I'm having trouble breathing. :blushing:
__________________
Yaaa, ummmmm
that might be an indication there is a problem
No joke, if a person eats till they cant breath properly, i am concerned about their well being. But thats your business not mine.
I only mentaion it because if a family member said somethung like this to me i would call them on it.

Ken
04-04-2010, 11:18 AM
Day's over for today here, but tomorrow we'll be cooking some amazing Brazilian bbq (called Churrasco.) Here's an idea of what we'll be having - a link about Churrasco and a pic!

Ah, yes. Carne Espeto!

http://www.guiaderivera.com/divisa/images/espeto_g.jpg

Justin Case
04-04-2010, 11:36 AM
Ah, yes. Carne Espeto!

http://www.guiaderivera.com/divisa/images/espeto_g.jpg

Oh Man, That looks GOOD !! :drool:

justin_baker
04-04-2010, 01:46 PM
Oh Man, That looks GOOD !! :drool:

I second this statement.

Ken
04-04-2010, 05:18 PM
Drool, guys! This is an annual event I attend. :drool:

http://www.portuguesefeast.com/entertain/images/Espeto2.jpg


Carne de Espeto

Feast-goers of all ages are drawn by the wonderful aromas wafting through the air to our giant outdoor Carne de Espeto barbecue pit. Here, hundreds of hungry visitors gather to skewer our delicious beef sirloin cubes and do their own cooking. After rubbing some aromatic salt on the beef and finding just the right spot over the coals, its just a matter of minutes before the tender and flavorful Carne de Espeto is ready to eat. Lava rock ensures that the temperature of the gas-fired barbecue stays evenly hot.


http://www.portuguesefeast.com/entertain/images/food3.jpg

Madeira WineOne of the most special treats for any feast-goer of age is the Madeira wine. (http://www.madeiratourism.org/pls/wsm/wsmwhom0.home?p_lingua=en&p_sub=1)Shipped in barrels, directly from The Island of Madeira, (http://www.madeiratourism.org/pls/wsm/wsmwhom0.home?p_lingua=en&p_sub=1)this wine is served exclusively at the Feast of the Blessed Sacrament. Because of new regulations, the exporting of authentic Madeira wine is strictly controlled. Through an exclusive and special agreement between Feast organization officials and the President of Madeira, permission has been given for the Feast to sell this world renowned sweet and delicious wine. For those with other tastes, the Feast offers a full bar for mixed drinks. In addition, sangria and white wines are available along with Madeira wine at the wine shed beneath the santana house across from the main stage. The very popular Budweiser Beer (http://www.budweiser.com/) is sold on tap throughout the Feast grounds. Also bottled water, many flavors of soft drinks, coffee and espresso are available. The Feast of the Blessed Sacrament acknowledges its responsibility to the community in making certain that alcoholic beverages are served in moderation only to those persons of legal drinking age. Color wrist bands, available at no charge with proof of age, must be worn by anyone who would like to enjoy an alcoholic refreshment at the feast.


http://www.portuguesefeast.com/entertain/images/food.jpg
Description of Foods & Beverages

ATUM - Marinated tuna pieces with onion and parsley served cold in a Portuguese bread roll or as cooked tuna steaks.
BACALHAU - Codfish chunks in a flavorful "molho" of Portuguese spices, garlic, parsley and onions.
CABRA - Tender young goat meat cooked in tomatoes, herbs and Portuguese spices.
CAÇOILA - Pork butts marinated in wine-vinegar, then stewed.
CARNE de ESPETO - Tender barbequed cubes of top-grade beef spiced with coarse salt, bay leaves and garlic powder.
CARNE GALINHA - Roasted chicken, prepared Portuguese style, mildy seasoned with an aromatic blend of spices and served with vegetables.
CARNE GUISADA - Stewed beef steeped in natural juices, seasoned and spiced to perfection.
CARNE de VINHO e ALHOS - Delicious pork cubes marinating in Madeira wine, garlic and Portuguese spices and herbs and cooked to perfection.
COELHO - Stewed tender young rabbit cooked Portuguese style.
FAVAS - Large, flat beans cooked and simmered in a savory, spicy sauce.
LINGUIÇA - A spicy, tangy Portuguese sausage, grilled and served in a Portuguese bread roll.
MALASSADAS - Deep-fried Portuguese dough, soft and fluffy and coated with sugar.
TREMÔÇOS - Small yellow Portuguese beans served cold as a delicious appetizer to compliment your beverage.
VINHO - Madeira wine and sangria full of flavor from the vineyards of Madeira.
CERVEJA - Beer always served cold from the tap. ÁGUA - The finest spring water served in bottles.


The Feast of the Blessed Sacrament is sponsored by
The Club Madeirense S.S. Sacramento, Inc.
50 Madeira Avenue
New Bedford, MA 02746
508-992-6911

Justin Case
04-04-2010, 05:49 PM
Sorta like Oktoberfest :) :drool::drool:

2dumb2kwit
04-04-2010, 08:41 PM
Sorta like Oktoberfest :) :drool::drool:

'Cept with yankees, instead of Germans.:innocent:

LowKey
04-04-2010, 08:53 PM
I am soooo looking that up Ken. That looks great!

Ken
04-04-2010, 09:04 PM
I am soooo looking that up Ken. That looks great!

Let's just say that I've gone to the feast almost 50 times. :innocent: The food is great. Best to go early on Saturday afternoon. The place gets kinda' crowded on Saturday night, when over 50,000 people crowd into a 4 city-block area.

Here's the website: http://www.portuguesefeast.com/index.htm

http://www.portuguesefeast.com/feastphotos/feast07/saturdaynight/images/1076sat_JPG.jpg (http://www.portuguesefeast.com/feastphotos/feast07/saturdaynight/images/1076sat_JPG.jpg)

huntermj
04-04-2010, 09:15 PM
Today, beef brisket. Boiled with cabbage, carrotes, celery,onions,potatoes,spices, after 3 hours of boiling i could cut it with a fork. OMG!!

2dumb2kwit
04-11-2010, 06:45 PM
This morning, I put some butter beans in the crock pot with a ham hock and some pepper. Just a few minutes ago I had a bowl, of them.




OK....I had two bowls, of them.....with a little more pepper......and some saltines.:blushing:
Mmmmmm, mmmmmm!:clap:

2dumb2kwit
04-12-2010, 07:48 PM
I'm not cooking......my other half is.

I'm not sure if she's making jerky, or sacrificing hamburgers to the grill gods, but she put hamburgers on the grill and came in the house. Shes been in the house about 15 minutes, now.:blushing::sneaky2:

Ken
04-12-2010, 07:59 PM
My youngest guy called me and asked me if I had time for lunch today. We headed over to a Japanese restaurant.

Got me a Beef Teriyaki Bento Box. Came with miso soup, salad with ginger dressing, 10 thick perfect slices of beef teriyaki, 2 pork gyoza, 8 pieces of assorted tempura, a huge pile of fried rice, and tea. All for $9.25. (I'm not gonna' mention the Kirin Ichiban I had.) I skipped the sushi, 'cause I try to keep my meals on the lighter side these days. :innocent:

That was over 6 hours ago. I'm still stuffed.......... :blushing:

2dumb2kwit
04-12-2010, 08:11 PM
While I was eating my tasty burger,:innocent:, I flipped the TV to FLN. Emeril live is on. Tonight is all duck recipes.:tongue_smilie: LOL

Ken
04-12-2010, 08:21 PM
While I was eating my tasty burger,:innocent:, I flipped the TV to FLN. Emeril live is on. Tonight is all duck recipes.:tongue_smilie: LOL

I once told him in person, at a book signing, just how much I enjoyed his recipe for duck pastrami. I've been talking about it a lot, at home, in the past couple of days. :innocent:

Duck Pastrami

http://img.foodnetwork.com/FOOD/2008/08/13/av-emeril-lagasse.jpg (http://www.foodnetwork.com/emeril-lagasse/index.html)


Ingredients

1 tablespoon black peppercorns
3 teaspoons dried thyme
3 bay leaves, crumbled
1 teaspoon whole cloves
2 tablespoons minced garlic
1 teaspoon whole juniper berries, plus 1/3 cup coarsely ground juniper berries
4 cups water
1/2 cup packed light brown sugar
1/2 cupkosher salt
1 whole boneless duck breast, split in half (2 to 2 1/2 pounds)
1/4 cup coarsely ground black pepper
Thinly sliced French bread, accompaniment
Creole mustard, accompaniment
Pickled onions, accompaniment

Directions

In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and 1 teaspoon whole juniper berries.

In a saucepan combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat, add spice mixture, and steep for 1 hour.

Place the duck breast in a glass or plastic container. Pour the seasoned brine over the duck to cover completely. Cover with plastic wrap and refrigerate for 48 hours, turning the breasts several times.

Remove the duck breasts from the brine and rinse thoroughly under running water. Pat dry with a towel.

Preheat the oven to 250 degrees F.

In a small bowl, combine the crushed juniper berries and ground black pepper. Using the palm and heel of your hands, press 2/3 of the berry and pepper mixture into the underside of the breasts. Press the remaining mixture onto the skin side.

Place the breasts, skin side down, on a rack in a roasting pan and cook for 1 to 1 1/2 hours.

Remove and let cool for 30 minutes. Wrap the breasts tightly in plastic wrap and place in an airtight container. Store in the refrigerator for at least 1 week before using.

To serve, remove the meat from the plastic wrap and slice thinly. Serve with sliced French bread and other accompaniments as appetizers or hors d'oeuvres.

Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Inactive Prep Time: 9 days

http://www.foodnetwork.com/recipes/emeril-lagasse/duck-pastrami-recipe/index.html

2dumb2kwit
04-12-2010, 08:44 PM
Mmmmmm.....'strami.:drool:

lucznik
04-12-2010, 09:46 PM
Today (and most of this week) I'm smokin' venison and a little bit of salmon.

Asger
04-13-2010, 10:17 AM
Im going to make something simple tonight, yet still tastes amazing.

You need:
2 cans of tuna in oil
Half a garlic
Some mayonaise (spelled?)
Pepper, (salt) and some spices.

You put the tuna in a bowl, mash the garlic, add mayonaise and pepper, salt if you like that, and some spices - i often eat it, and its simple and tastes amazing.

Winnie
04-13-2010, 02:26 PM
Today we had a real treat. Panfried 28 day aged Aberdeen Angus sirloin steak, new potatoes, spring greens and gravy. Heaven!

Pal334
04-13-2010, 03:45 PM
Today we had a real treat. Panfried 28 day aged Aberdeen Angus sirloin steak, new potatoes, spring greens and gravy. Heaven!

Makes my mouth water mmmmm

Winnie
04-13-2010, 03:50 PM
It was a rare treat, Pal. I enjoyed it for you!

2dumb2kwit
04-13-2010, 05:33 PM
Today we had a real treat. Panfried 28 day aged Aberdeen Angus sirloin steak, new potatoes, spring greens and gravy. Heaven!

I think I just drooled, on myself.:drool:

Ken
04-13-2010, 05:59 PM
I'll be fixing up a couple of duck breasts with a reduced white port sauce tonight.

Let the war begin. :sneaky2:

Justin Case
04-13-2010, 06:00 PM
hard salami on a bagel ,,,,,,,

2dumb2kwit
04-13-2010, 06:08 PM
I cheated, tonight.
I was at the store....thinking about getting some chicken, to cook for supper. I couldn't decide how I was gonna cook it, so I was standing there, looking at chicken parts. I was kinda thinking about roasting a whole bird, when I walked by the deli, and smelled the rotisserie chickens. They smelled real, real good.

A whole roasting chicken was $4.49. A whole rotisserie chicken (That smelled real, real good!) was $4.98.:innocent:

Heck....$4.98 was such a bargain, I got a container of baked beans and a container of tater salad!:clap: LOL

Justin Case
04-13-2010, 06:09 PM
I cheated, tonight.
I was at the store....thinking about getting some chicken, to cook for supper. I couldn't decide how I was gonna cook it, so I was standing there, looking at chicken parts. I was kinda thinking about roasting a whole bird, when I walked by the deli, and smelled the rotisserie chickens. They smelled real, real good.

A whole roasting chicken was $4.49. A whole rotisserie chicken (That smelled real, real good!) was $4.98.:innocent:

Heck....$4.98 was such a bargain, I got a container of baked beans and a container of tater salad!:clap: LOL

oh yeah,,, those are GOOD !

Ken
04-13-2010, 06:14 PM
Heck....$4.98 was such a bargain, I got a container of baked beans and a container of tater salad!:clap: LOL

About 1:30 this morning, I started to get really hungry. So I opened a can of them Bush's Best Baked Beans, tossed in some ham, and microwaved it for 90 seconds. Washed it down with a Corona.

Still have the windows open here. :innocent:

2dumb2kwit
04-13-2010, 06:34 PM
OK...here's my report. LOL

Tater salad.......not so great.
Chicken...pretty dang good.
Baked beans.....Real good! In fact, the baked beans were the best out of all of it.:clap:

BENESSE
04-13-2010, 06:56 PM
About 1:30 this morning, I started to get really hungry. So I opened a can of them Bush's Best Baked Beans, tossed in some ham, and microwaved it for 90 seconds. Washed it down with a Corona.

Still have the windows open here. :innocent:

That's the reason why you need to welcome with open arms anything your sweetie brings into the house.
The ducks are but a small price to pay for her putting up with your lethal emissions.

2dumb2kwit
04-14-2010, 07:27 PM
OK...here's my report. LOL

Tater salad.......not so great.
Chicken...pretty dang good.
Baked beans.....Real good! In fact, the baked beans were the best out of all of it.:clap:

Some of you may have read this in another thread, but I used the left-over chicken, and made some chicken and dumplings.

For some reason, it didn't seem to have as much taste, as I expected.:blushing:

(It was still pretty good, though......I did have seconds.):innocent:

Ken
04-14-2010, 07:47 PM
I attended a funeral this afternoon. My friends are Jewish, and after the service we were invited to my friend's home for a traditional meal, called a "seudat havra’ah" or "meal of consolation."

Smoked whitefish, lox, whitefish salad, chopped liver, a huge variety of Kosher meats and salads, and, of course, bagels and cream cheese. Tons of pastries as well, including one of my favorites, Raspberry Rugelach.

For anyone who's never tasted Rugelach, here's a recipe worth trying. http://allrecipes.com/recipe/raspberry-and-apricot-rugelach/detail.aspx

Needless to say, I'm stuffed at the moment. :innocent:

2dumb2kwit
04-14-2010, 07:56 PM
I attended a funeral this afternoon. My friends are Jewish, and after the service we were invited to my friend's home for a traditional meal, called a "seudat havra’ah" or "meal of consolation."

Smoked whitefish, lox, whitefish salad, chopped liver, a huge variety of Kosher meats and salads, and, of course, bagels and cream cheese. Tons of pastries as well, including one of my favorites, Raspberry Rugelach.

For anyone who's never tasted Rugelach, here's a recipe worth trying. http://allrecipes.com/recipe/raspberry-and-apricot-rugelach/detail.aspx

Needless to say, I'm stuffed at the moment. :innocent:

That sounds like good food, but I must confess....I'm an old country boy, from the south. I don't really have any frame of reference, for Kosher food.
About the closest thing to that for me, is a kosher dill pickle.:blushing:
(But I do like them.......the big fat ones!)

Ken
04-14-2010, 08:14 PM
That sounds like good food, but I must confess....I'm an old country boy, from the south. I don't really have any frame of reference, for Kosher food.

......Kosher Brisket, Kasha Varnishkes, Noodle Kugel, Knish, Kishka, Half-Sour Tomatos, Hard Kosher Salami........................ :innocent:

2dumb2kwit
04-14-2010, 08:18 PM
......Kosher Brisket, Kasha Varnishkes, Noodle Kugel, Knish, Kishka, Half-Sour Tomatos, Hard Kosher Salami........................ :innocent:

I've had a biscuit, hardasa koaster.:innocent:

Ken
04-14-2010, 08:34 PM
I've had a biscuit, hardasa koaster.:innocent:

Do what I do. :) Broaden your food horizons!

It's simple. All you do is make a list of your friends of different cultures and national origins. Obtain their phone numbers and their mother's phone numbers.

Call their mothers and ask them to make dinner for you. Beg if necessary. :blushing: Bring wine, flowers, and your girlfriend with you.