oh yeah,,, those are GOOD !Quote:
Originally Posted by 2dumb2kwit
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oh yeah,,, those are GOOD !Quote:
Originally Posted by 2dumb2kwit
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.Quote:
Originally Posted by 2dumb2kwit
Still have the windows open here. :innocent:
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:
That's the reason why you need to welcome with open arms anything your sweetie brings into the house.Quote:
Originally Posted by Ken
The ducks are but a small price to pay for her putting up with your lethal emissions.
Some of you may have read this in another thread, but I used the left-over chicken, and made some chicken and dumplings.Quote:
Originally Posted by 2dumb2kwit
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:
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/raspber...ch/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.Quote:
Originally Posted by Ken
About the closest thing to that for me, is a kosher dill pickle.:blushing:
(But I do like them.......the big fat ones!)
......Kosher Brisket, Kasha Varnishkes, Noodle Kugel, Knish, Kishka, Half-Sour Tomatos, Hard Kosher Salami........................ :innocent:Quote:
Originally Posted by 2dumb2kwit
I've had a biscuit, hardasa koaster.:innocent:Quote:
Originally Posted by Ken
Do what I do. :) Broaden your food horizons!Quote:
Originally Posted by 2dumb2kwit
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.
Or I could go to the chi-nee place...and get some who-flung-what.:innocent:Quote:
Originally Posted by Ken
ROLMAO !!! That was a good one !!!:clap:Quote:
Originally Posted by Ken
I had mashed tatters.
I started with tatters.
I peeled 'em, cut 'em up and boiled 'em.
Then, I mashed 'em with granny's old masher.
Next, I added butter, cheese, sour cream, chives, salt and pepper.
I cleaned out the bowl with a piece of bread.
IT WAS GREAT!
My wife's birthday is next week-end but we celebrated today. Really a great day all around.
Beer in the butt chicken
dandelion fritters
baked winter squash from last year's garden
green bean casserole
slaw
3 cheese tortellini
deviled eggs
baked bread
strawberry shortcake (I bake pie crust for the shortcake)
Iced tea
Fortunately, the computer chair is on rollers and there ARE a couple of holes left in my belt.
This is leftover night.
This is basically a leek and potato soup with leftover Ramps and Hot Italian sausage. I made this tonight without a recipe the measurements are approximate. I cook to taste when it comes to leftovers. Turned out real good. Try this at your own risk.
2 cups of leeks Cleaned and chop fine
1/2 cup ramps cleaned and chopped fine
4 lbs of potatoes peeled and cut to 1" cubes
1 lb of hot italian sausage cooked and sliced in disks.
2 cups of chicken stock
1 tbs basil dried
1 tbs majorum
1/2 tsp thyme
1 tsp butter
Celery salt
salt
pepper
hot sauce or red pepper flakes
In a dutch oven:
Heat the butter and sweet the leeks and ramps until softened, salt and pepper to taste. about 10 minutes
Add potatoes and chicken stock along with the measured ingredients. simmer for about 20 minutes.
I add the celery salt to taste (some don't like it)
salt and pepper to taste and additional herbs to taste.
Hot sauce if you like some. "heat"
Take some of the potato soup and blend it if you like a creamy soup. (we avoid dairy because of allergies)
Add the cooked sausage sliced into disks.
Heat for 10 minutes and serve.
Is it too late to come over?Quote:
Originally Posted by Rick
You've got our faves on the list.
I had a pot of snap beans and taters simmerin' with a ham hock for a couple hours, a piece of pork loin on the grill, (With dry rub.) and a small pot of rice.
The snap beans and taters were pretty good, the pork was real good, and the rice sucked. I still can't cook rice.:blushing:
Fried chicken breast with peppercorn dressing. Spaetzle, red cabbage and German potato salad.
Grilled ham steak and pan fried potatoes and onions last Saturday night.
[IMG]http://i763.photobucket.com/albums/x...th_2009029.jpg[/IMG]
[IMG]http://i763.photobucket.com/albums/x...th_2009031.jpg[/IMG]
a bowl of chocolate cheerios.........:whistling:
http://thm-a02.yimg.com/nimage/ffe588b7227bb4c0
Fried potatoes and some pork and beans,,,,,,,,
Weeds!!!!!
Looks delicious!Quote:
Originally Posted by rwc1969
Are those bacon bits in the middle?
Yep! Bacon bits, country crock, pepper, asparagus, cattail shoots, ramps, curly dock leaves, garlic mustard buds, and stinging nettle tops.
It was quite good.
I'm not cooking, today. I think I'm going to watch other people do it, and see how their cooking taste. This is about 35-45 minutes away from my house.
http://chowanfair.com/hogfest.htmQuote:
2010 NORTH CAROLINA STATE CHAMPIONSHIP
BBQ COMPETITION
Now that sounds like a worthwhile trip.Quote:
Originally Posted by 2dumb2kwit
That looks like Fun ! Enjoy :)
That's one of the greatest little towns in America!Quote:
Originally Posted by 2dumb2kwit
Historic and picturesque.
I envy you 2D.
Spaghetti: 1.5 lbs ground deer burger, 3 sliced and diced tomatoes, wild garlic and onions from the yard, a little vinegar and a heap of black pepper.
That was Thursday night supper and I ate so much I almost puked. YUM!
Anyone notice the flavor difference in wild and cultivated garlic? The wild stuff seems a bit more peppery than what we normally get at the store, and I probably used only about half as much to the same effect.
leftover hamburger gravy and mashed potatoes,,,,
@YCC,, Is there a big difference in taste of deer burger vs hamburger in the sauce ?
Not to me, but I let mine bleed on ice for about a week (cut the main veins so the blood escapes). Once it's in the sauce, there's not much difference in the taste.
OK....I confess....I couldn't help myself. I even brought some home. LOL:blushing:
:sneaky2::sneaky2::sneaky2:
Look at the bright side.....at least you aren't this guy. :innocent: LOLQuote:
Originally Posted by Justin Case
Roasted Pork tenderloin, Macaroni Salad , Bushes Baked beans and a Cold beer or two to wash it all down,, Its Beautiful today so I think I will sit outside and have a picnic ;)
(Got the tenderloin on sale, 3 lbs for 6 bucks )
You can get some great deals on pork tenderloin at BJ's or Sam's Club. Gotta' say I was surprised at first, but I've bought some awesome meats at low low prices at those places.Quote:
Originally Posted by Justin Case
For a neat change of pace, try stuffing the pork tenderloin roast.
I got it at Smiths ,, They were having a great meat sale,,, I looked at different recipes online,, Didnt have any of the marinade stuff,,, (mostly fruit sauces) so I just used the normal stuff,, salt, pepper, onion powder, etc,,, Havent tried it yet,,, still cooking,, but it sure smells good ! :)Quote:
Originally Posted by Ken
You can easily make your own marinades. Canned pineapple, apricot jelly, orange marmalade, you name it......... use some soy, teriyaki, or hoison sauce, or some vinegar and brown sugar. Maybe some chopped garlic.....Quote:
Originally Posted by Justin Case
I make a sauce for tuna filets that has gone over really big.
Slice fresh tuna steaks about an inch thick. Lightly rub a small amount of EVO on both sides, and grill for one minute on each side. (Very rare.)
Heat up some Kikoman low sodium soy sauce and 1/2 as much water in a sauce pan. Whisk in some smooth peanut butter (Skippy! :)) until it melts and the sauce just begins to thicken. Slice up some scallions (green onions) and add them to the pan for 30 seconds and remove from the heat. Drizzle sauce and scallions over the tuna and serve with extra sauce on the side. I love this dish with a large side of Kimchee!
Dang,,,,, That sounds Delicious,, (peanut butter seems a little weird) LOL,, lets see, Out of all that stuff,, I may have some Jam,, LOL,,
I took a Cruise once and in the buffet kitchen of the ship they had a Teriaki Glazed Salmon,,, OMG,,,,, That was one of the best things I have ever tasted !!!!!
It's actually quite common in many Asian dishes. Often, peanut sauce (which is a "thinner" peanut butter - essentially peanut butter with added peanut oil) is used.Quote:
Originally Posted by Justin Case
Ever make Chicken Satay? http://www.cooks.com/rec/view/0,1718...237195,00.html
Coat the salmon with teriyaki and HONEY. Grill the salmon over high heat for a very short while. After you turn the salmon, reglaze the "grilled side" and sprinkle some crushed almonds (or wasabi almonds) over the top.Quote:
Originally Posted by Justin Case