What are you cooking today and how?

[intothenew]

............I'm cooking nothing but healthy and somewhat low calorie / low fat foods these days..........

Well then, somebody's gotta pick up the slack.

Wedge some tators and soak in salt water for fifteen. Dry em' and season em'. Bake em', turning every ten minutes, for your taste minus your preferred baked bacon time. LOL. That may make sense in just a moment.

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While the tators are warming, we prepare bacon. The amount of bacon strips required equals the number of potato wedges divided by two, plus one. Stay with me, this gets easier. Slice each piece of bacon lengthways.

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A lite dry rub and some EVOO on a couple of slabs of Bovinae, and we broil. Martha likes it kilt, and killed again. Mine needs a little bit of quiver left.

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Now, let's start trying to bring this together. Pull the hot tators, and wrap them each with a half strip of bacon. The two extra strips are for testing/ hors d'oeuvre. :-) Put them back in the oven until the bacon is to your liking.

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A field salad with shredded jack and colby, and a few bacon bits. Dress it with balsamic vinaigrette. Serve some ranch dressing on the side of the tators. A nice buttered wheat roll to round it out.

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TSPSBAVAO

[sh4d0wm4573ri7]

Biscuits n gravy is on the menu this glorious day anyone have any good old fashioned recipes?

[intothenew]

Tuna, rinse and pat dry. Simply salt, pepper, and sprinkle some sesame seeds on. Give the seeds a little pat so they will stick.

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Grate some parmesan.

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Butter up some bread.

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The dipping sauce: green onion, soy, lime juice, butter, wasabi. I like it a little warm, so it goes on warm hold with the bread in a few.

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Egg noodles.

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Warm the bread, sauce, and plates.

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Flash the Tuna.

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Parmesan on the noodles, and a loaded salad.

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TSPSBAVAO

[Rick]

I can be there in about 30 minutes. Keep it warm.

[Rick]

I read an article today that Swedish researchers have found a link between bacon and pancreatic cancer. As much as it pains me I'm going to give up news articles from Swedish researchers..

[intothenew]

I would hope to think there was something lost/gained in the interpretation.


Sorry, you're a few hours late on the meal. The dishes are even done. I've got some hot coffee though.

[Rick]

What?! You posted that after the meal was done? I call foul. False advertising. Bait and switch. I'm sure I'll think of something else. But the coffee will do while I think about it.

[intothenew]

My interweb cunekshun bein slow.

[Rick]

Oh well, there you go. Can't blame a man for that.

[crashdive123]

OK - I think we now have two chefs that we need to shanghai for the next Jamboree.

[intothenew]

My interweb conekshun seems to be much mo betta this mornin, but ya betta hurry. I even rolled out the C & I for ya.

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[2dumb2kwit]

I have some chicken legs in a brine, that I plan on putting in the smoker with a dry rub. My problem is that I've never done this before and I can't decide what to use for the rub. I'm thinking about my favorite pork rub, but with less red pepper. (Lower meat to spice ratio with chicken legs vs. pork loin or boston butt. If it's too "spicy", the other half won't eat it.)

[crashdive123]

More for you then.

[Rick]

I have some chicken legs

Try working your lower body. I do it by forcing my legs to carry weight all the time.

[2dumb2kwit]

Try working your lower body. I do it by forcing my legs to carry weight all the time.

Mine carry PLENTY of weight. They just don't carry it far enough, often enough. LOL

[1stimestar]

Got some sourdough rising on top of the Toyo stove.

[crashdive123]

Doesn't that burn his butt?

[1stimestar]

Doesn't that burn his butt?

It's an Alaskan sourdough, tough. He can take it.

[Rick]

That's why he's rising you silly.

[Aurelius95]

I got a new Weber charcoal grill for Christmas from my father-in-law. It's the full size, 22.5" model. I have had a Weber for 15 years, but it's the smaller one. Yesterday I tried my very first beer can chicken. Using indirect heat (also a first), I wasn't sure how it'd go. Both my wife and my older son said it was the best chicken I've ever made. The trick is in the beer can up the keester (of the chicken).