Do you serve that on square plates? How about the vino? LOLQuote:
Originally Posted by Sourdough
Printable View
Do you serve that on square plates? How about the vino? LOLQuote:
Originally Posted by Sourdough
When you get tired of the bean'glop and it gets too thick you can form it into patties pat bread crumbs in the surface and pan fry it (bacon grease optional).
Quote:
Originally Posted by 2dumb2kwit
With some shredded sharp cheddar on top, I would think a bold Cabernet would serve nice. ;-)
A "Real'Man" just eats it out of the pot, using a table spoon in his right hand, and a bottle of Tequila in his left hand to wash each spoonful down.Quote:
Originally Posted by 2dumb2kwit
I am thinking a "French Maid" would serve nice.Quote:
Originally Posted by intothenew
I think, you're thinking, of dessert.Quote:
Originally Posted by Sourdough
I think you are correct................HeheheheheQuote:
Originally Posted by intothenew
That's really depressing. I look at the stuff Grrlscout is cooking up and then all this talk of beanglop. By the way, if you hold a table spoon in your right hand and a bottle of Tequila in the left how do you hold the pot? On second thought, I don't want to know.
The pot just lives/stays on the woodstove 24/7Quote:
Originally Posted by Rick
Are you sure it's safe to mix alcohol, beans and an open flame? accidents will happen, and Rick never did get 2Dumb to sort out the non-return valve for the F.A.R.Ts
If I was into recycling, I could put a propane bottle in a backpack with proper plumbing and have "Natural'Gas".Quote:
Originally Posted by Winnie
Which brings up an important Wilderness Survival tip. If your sleeping bag has a hole in it, be sure said hole is pointed away from the campfire.:whistling:
I would think a mummy bag would tend to levitate under those conditions. Lighter than air and all.
Nothing fancy: ribeye, roasted potatoes, brocc with parm, good beer.
http://farm8.staticflickr.com/7017/6...88b0dfa5_b.jpg
BTW, I highly recommend this recipe for the roast taters. A real PAIN, but worth it. I used bacon fat in lieu of duck fat.
I just finished a ham sammich. It was ham left over from last night. (Cooked on the grill...with some sweet-taters.)
This afternoon, I'll be cooking a turkey. When I was in the store yesterday, getting a ham, I saw that they had fresh turkey, (Not frozen) so I brought one home and put it in a brine last night.
(Brine= salt, sugar, molasses, black peppercorns, rosemary, and thyme in chicken stock.)
Thanks for the tater recipe, will be trying it tonight.Quote:
Originally Posted by grrlscout
Funny, I had a nice 14 oz ribeye myself! I cooked it sous vide @ 128 F for 50 minutes, then seared it in a screaming hot skillet. Not only did I not manage to take a picture, I didn't even make anything to go with it, just ate it standing up by the sink!:tongue_smilie:
Today we're having boiled lobster with oyster stuffing on the side. And beer.
Oyster stuffing = 3/4cup saltines crushed, 3/4 cup chopped celery, 1tsp salt, and 1/4 tsp pepper mix together dry. Pour 1/2 in buttered 9x9 baking dish. Slice up 1pt of oysters (save the slime) and drop on mix in pan. Pour in oyster snot (about 4tbs), distribute evenly, put other half of dry mix on top, pour 1/3 cup butter evenly over top then pour on 4tbs of light cream. Bake 350 for 30 minutes or until just toasty on top.
Tomorrow is roast duck stuffed with cinnamon-apples and raisins, yams, beans from the garden, home made bread, home grown cranberry sauce and some kind of alcoholic beverage, probably cider.
Dummy proof cream cheese pie.
1 block of philly cream cheese.
1 can of sweetened condensed milk.
1 teaspoon vanilla extract.
1 teaspoon lemon juice.
(I go a little heavy on the vanilla and the lemon juice.)
Mix it all up.
Pour it into a graham cracker pie crust.
Put in the fridge for about 30 minutes.
Dump a can of pie filling/topping on it.(I like blueberry.)
Stick it back in the fridge for about 30 minutes.
Enjoy.
(Just so that Rick isn't confused.......Take it out of the fridge, get a slice and eat it.)LOL
I appreciate your exactness. I get confused easily.
Whew! Thanks for 'splaining that. Last time I chipped a tooth on that danged fridge.
I may have lied, about the 30 minute part. (Or maybe it's just that "watched pot" thing.) I swear,....it seemed like the pie I made just didn't want to set up. LOL
I have a feeling dinner tonight will be ramen of some sort. Get hot water out of a gas station coffee maker. Probably toss in some corn and some variety of single serving meat.
Yup, it's Cthulhumas and I'll be driving across country starting around 5 or 6 tonight.
I got raided.... Winnie jnr and accomplice swooped in ate most my 3 bird roast, Roast potatoes, Parsnips, Sweet potatoes, Red cabbage, Stuffing and gravy. I managed to salvage some and a small(one spoonful) Christmas pudding. I love those boys to bits, but sheesh I wish they'd lose those appetites!
They'd already eaten 6 mince pies, 8 sausage rolls and a batch of cheese straws. I hid my chocolate.
LOL, we had a big Christmas breakfast of Biscuits and gravy, Belgian waffles, biscuits and jam or honey. Rib sticking food!Quote:
Originally Posted by Winnie
The only thing "I" cooked was a couple of hams for Christmas dinner. And I smoked them with a blend of oak and hickory wood.
Turkey jerky, well it's marinating. It'll go on the racks tomorrow evening.
http://intothenew.smugmug.com/photos...cVRgFkq-XL.jpg
The rest of the turkey scraps are on boil right now, gots to get it all off the bone. Then it's turkey/white bean/noodle soup. And, turkey/wild rice/mushroom soup.
http://intothenew.smugmug.com/photos...46fdMR9-XL.jpg
I just got the ham warmed back up enough to finish carving, slices as much as I can get. Then, ham/navy bean soup.
http://intothenew.smugmug.com/photos...-d86KL7S-L.jpg
It's not too hard to figure out what I'm having for lunch for the next few weeks, assuming the freezer holds.
I was off the hook for Christmas dinner too. I just did apps and dessert.
I laid out a cheese board, to start:
http://farm8.staticflickr.com/7006/6...9da0d0dd_b.jpg
Followed by dates, stuffed with goat cheese and pickled jalapeno, wrapped in bacon, and broiled.
http://farm8.staticflickr.com/7162/6...9fdde2b9_b.jpg
Dessert was chocolate pots de creme, with cherry whip, toasted almonds, and a bit of that matzoh toffee.
http://farm8.staticflickr.com/7011/6...124c755f_b.jpg
Where I come from there is an old belief that if you eat a frugal meal on the first day of the year you will be prosperous all year long. I grew up with it and I've carried on the tradition every year. Today we will have ham and beans with cornbread along with a slice of onion and some vinegar that has been fermenting with peppers. You can expect F.A.R.T.s to show up, too.
Same thing we're having her Rick. I'll be doing a shoulder outback, the girls will cook black eyed peas and okra, and skillet corn bread. Yummm!Quote:
Originally Posted by Rick
I'm been working on integrating more french fries in my diet. First, a french fry omelet for breakfast on Saturday:
http://farm8.staticflickr.com/7173/6...ce79d65a_b.jpg
Then, an unholy union of fries, pintos in cayenne sauce, and a fried egg for breakfast on Sunday:
http://farm8.staticflickr.com/7154/6...e16d5771_b.jpg
Man oh, man. You know I was wounded in my attempt to push away from the table on Christmas. I was awarded a Purple Pie for the injury. Just when I thought I was going to heal you come along with this! Now I'm having flashbacks of fried foods and carbohydrates. Yum. Yum.
Im with Rick .. just practicing my " pushaways" and you post yummy stuff LOL !
Fret not, friends. For, in light of the results of my new year's weigh-in, I'm cooking nothing but healthy and somewhat low calorie / low fat foods these days.
Starting with some poblano peppers, stuffed with chicken, corn, and other good things. Some whole grain ricey stuff and lots of sauteed squarsh on the side:
http://farm8.staticflickr.com/7174/6...ff9d3a20_b.jpg
Well under 500 calories.
What's for the main course?
French fries covered with bacon and cheese.
Trust me, that meal was FILLING! I was stuffed.
But if you want dessert, how about some tiny s'mores?
http://farm8.staticflickr.com/7142/6...ab4fdcd8_b.jpg
http://farm8.staticflickr.com/7151/6...3fb852e0_b.jpg
Yummmmmmmmmm. That will teach little bunny foo foo.
Today cooking Jambalaya and Gumbo . I love this stuff.
I have to stop looking at this thread just before I eat. Leftover root vegetable minestrone.
Carrots, Potato Parsnips and turnips in a tomato bisque. Fresh basil on top.