• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
-
For dinner tonight baked yucca fries with baked whole chicken today. May finally open a red tempranillo from Spain in honor of poor Nero who missed the draft. Never got around to opening that other one for draft day. Too busy looking at picks being made by each team. Jets, Jets, Jets seemed to help themselves the most with good players in places they needed help for the new QB. Of course Browns did very well too.
For dinner tonight baked yucca fries with baked whole chicken today. May finally open a red tempranillo from Spain in honor of poor Nero who missed the draft. Never got around to opening that other one for draft day. Too busy looking at picks being made by each team. Jets, Jets, Jets seemed to help themselves the most with good players in places they needed help for the new QB. Of course Browns did very well too.
I don't see how you can eat the Yucka shit.
-
For dinner tonight baked yucca fries with baked whole chicken today. May finally open a red tempranillo from Spain in honor of poor Nero who missed the draft. Never got around to opening that other one for draft day. Too busy looking at picks being made by each team. Jets, Jets, Jets seemed to help themselves the most with good players in places they needed help for the new QB. Of course Browns did very well too.
I don't see how you can eat the Yucka shit.
I don't see how you can eat the Yucka shit.
Better'n taters.??
-
I don't see how you can eat the Yucka shit.
Better'n taters.??
Better'n taters.??
Better than these taters ? One of my grandmother's favorites a very easy and delicious meals. A GAMEDAY or maybe a Sunday or everyday dish.
Ummmmm STEAMIN' TATERS 'n' BEANS an old Southern classic. This old version is from Mr Food but it has been done for many years by others.One of my grandmother's favorite dishes. Just 5 ingredients and done in no time ! An old favorite that I might have posted a few years back for a budget friendly meal.Sometimes simple is best...like here we've got fresh green beans and red potatoes boiled up with a little salt pork. STEAMIN' TATES 'n' BEANS is a Southern classic that combines great flavor with ease -- our favorite combo! From Mr Food.
SERVES. 6. COOK TIME. 45. MINUTES
What You'll Need
- 1 (2-ounce) piece salt pork, (see note)
- 1 pound fresh green beans, trimmed and cut in half
- 1/2 teaspoon black pepper
- 12 small red potatoes (about 2 pounds), cut in half
- 2 teaspoons salt
What to Do
-
In a large pot, combine salt pork, green beans, and pepper with enough water to cover. Place potatoes on top and sprinkle with salt. Cover loosely and bring to a boil over high heat.
- Reduce heat to low and simmer 30 to 35 minutes, or until potatoes and beans are tender. Serve in bowls with broth.
Notes
-
Three slices of raw bacon will work just as well as salt pork.
- In the South, they call the broth "pot liquor" and serve it with plenty of cornbread for dunking. Here's one of our yummy cornbread recipes for you to try.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
Here’s some food porn from the weekend for you. I smoked 55 lbs of turkey breast this past weekend. Did them with cherry wood , half with savory rub and half bbq rub. Time to use some creatively. At Thanksgiving we always enjoy a sausage stuffing with turkey and gravy. Here is that as a deconstructed stuffing sandwich. Construction is savory sage French toast, caramelized onions, rosemary Gouda , more French toast, smoked turkey, rich creamy keto poultry gravy and topped with another savory French toast. It’s a knife and fork sandwich I’ll name it Myles Standwich ? What this lacks in presentation is outweighed by insane flavors. The savory sage French toast with the buttery caramelized onion and thin sausage patty nail the flavor and mouthfeel of the stuffing and the turkey and “gravy” is the bomb. The French toast is made with Aunt Millies 1 net carb wheat bread. I do the gravy with an almond flour rue, heavy cream , cream cheese and Minors chicken stock concentrate.
-
Better'n taters.??
Better than these taters ? One of my grandmother's favorites a very easy and delicious meals. A GAMEDAY or maybe a Sunday or everyday dish.
Ummmmm STEAMIN' TATERS 'n' BEANS an old Southern classic. This old version is from Mr Food but it has been done for many years by others.One of my grandmother's favorite dishes. Just 5 ingredients and done in no time ! An old favorite that I might have posted a few years back for a budget friendly meal.Sometimes simple is best...like here we've got fresh green beans and red potatoes boiled up with a little salt pork. STEAMIN' TATES 'n' BEANS is a Southern classic that combines great flavor with ease -- our favorite combo! From Mr Food.
SERVES. 6. COOK TIME. 45. MINUTES
What You'll Need
- 1 (2-ounce) piece salt pork, (see note)
- 1 pound fresh green beans, trimmed and cut in half
- 1/2 teaspoon black pepper
- 12 small red potatoes (about 2 pounds), cut in half
- 2 teaspoons salt
What to Do
-
In a large pot, combine salt pork, green beans, and pepper with enough water to cover. Place potatoes on top and sprinkle with salt. Cover loosely and bring to a boil over high heat.
- Reduce heat to low and simmer 30 to 35 minutes, or until potatoes and beans are tender. Serve in bowls with broth.
Notes
-
Three slices of raw bacon will work just as well as salt pork.
- In the South, they call the broth "pot liquor" and serve it with plenty of cornbread for dunking. Here's one of our yummy cornbread recipes for you to try.
Better than these taters ? One of my grandmother's favorites a very easy and delicious meals. A GAMEDAY or maybe a Sunday or everyday dish.
Ummmmm STEAMIN' TATERS 'n' BEANS an old Southern classic. This old version is from Mr Food but it has been done for many years by others.One of my grandmother's favorite dishes. Just 5 ingredients and done in no time ! An old favorite that I might have posted a few years back for a budget friendly meal.Sometimes simple is best...like here we've got fresh green beans and red potatoes boiled up with a little salt pork. STEAMIN' TATES 'n' BEANS is a Southern classic that combines great flavor with ease -- our favorite combo! From Mr Food.
SERVES. 6. COOK TIME. 45. MINUTES
What You'll Need
- 1 (2-ounce) piece salt pork, (see note)
- 1 pound fresh green beans, trimmed and cut in half
- 1/2 teaspoon black pepper
- 12 small red potatoes (about 2 pounds), cut in half
- 2 teaspoons salt
What to Do
-
In a large pot, combine salt pork, green beans, and pepper with enough water to cover. Place potatoes on top and sprinkle with salt. Cover loosely and bring to a boil over high heat.
- Reduce heat to low and simmer 30 to 35 minutes, or until potatoes and beans are tender. Serve in bowls with broth.
Notes
-
Three slices of raw bacon will work just as well as salt pork.
- In the South, they call the broth "pot liquor" and serve it with plenty of cornbread for dunking. Here's one of our yummy cornbread recipes for you to try.
Oh, I do those too. Throw in about 1 1/2 to 2 teaspoons of dry mustard with that. Yummy!
Or instead of salt pork, dice up about 5 think slices of bacon and pan fry them about halfway to crisp (half cooked). Throw it in with the rest of the stuff.
-
Better than these taters ? One of my grandmother's favorites a very easy and delicious meals. A GAMEDAY or maybe a Sunday or everyday dish.
Ummmmm STEAMIN' TATERS 'n' BEANS an old Southern classic. This old version is from Mr Food but it has been done for many years by others.One of my grandmother's favorite dishes. Just 5 ingredients and done in no time ! An old favorite that I might have posted a few years back for a budget friendly meal.Sometimes simple is best...like here we've got fresh green beans and red potatoes boiled up with a little salt pork. STEAMIN' TATES 'n' BEANS is a Southern classic that combines great flavor with ease -- our favorite combo! From Mr Food.
SERVES. 6. COOK TIME. 45. MINUTES
What You'll Need
- 1 (2-ounce) piece salt pork, (see note)
- 1 pound fresh green beans, trimmed and cut in half
- 1/2 teaspoon black pepper
- 12 small red potatoes (about 2 pounds), cut in half
- 2 teaspoons salt
What to Do
-
In a large pot, combine salt pork, green beans, and pepper with enough water to cover. Place potatoes on top and sprinkle with salt. Cover loosely and bring to a boil over high heat.
- Reduce heat to low and simmer 30 to 35 minutes, or until potatoes and beans are tender. Serve in bowls with broth.
Notes
-
Three slices of raw bacon will work just as well as salt pork.
- In the South, they call the broth "pot liquor" and serve it with plenty of cornbread for dunking. Here's one of our yummy cornbread recipes for you to try.
Oh, I do those too. Throw in about 1 1/2 to 2 teaspoons of dry mustard with that. Yummy!
Or instead of salt pork, dice up about 5 think slices of bacon and pan fry them about halfway to crisp (half cooked). Throw it in with the rest of the stuff.
Oh, I do those too. Throw in about 1 1/2 to 2 teaspoons of dry mustard with that. Yummy!
Or instead of salt pork, dice up about 5 think slices of bacon and pan fry them about halfway to crisp (half cooked). Throw it in with the rest of the stuff.
I've had nothing but great reviews about this recipe for many years now.
It was great when my grandmother made it in her kitchen when I was young too. Ummmmmm.
-
Here’s some food porn from the weekend for you. I smoked 55 lbs of turkey breast this past weekend. Did them with cherry wood , half with savory rub and half bbq rub. Time to use some creatively. At Thanksgiving we always enjoy a sausage stuffing with turkey and gravy. Here is that as a deconstructed stuffing sandwich. Construction is savory sage French toast, caramelized onions, rosemary Gouda , more French toast, smoked turkey, rich creamy keto poultry gravy and topped with another savory French toast. It’s a knife and fork sandwich I’ll name it Myles Standwich ? What this lacks in presentation is outweighed by insane flavors. The savory sage French toast with the buttery caramelized onion and thin sausage patty nail the flavor and mouthfeel of the stuffing and the turkey and “gravy” is the bomb. The French toast is made with Aunt Millies 1 net carb wheat bread. I do the gravy with an almond flour rue, heavy cream , cream cheese and Minors chicken stock concentrate.
Here’s some food porn from the weekend for you. I smoked 55 lbs of turkey breast this past weekend. Did them with cherry wood , half with savory rub and half bbq rub. Time to use some creatively. At Thanksgiving we always enjoy a sausage stuffing with turkey and gravy. Here is that as a deconstructed stuffing sandwich. Construction is savory sage French toast, caramelized onions, rosemary Gouda , more French toast, smoked turkey, rich creamy keto poultry gravy and topped with another savory French toast. It’s a knife and fork sandwich I’ll name it Myles Standwich ? What this lacks in presentation is outweighed by insane flavors. The savory sage French toast with the buttery caramelized onion and thin sausage patty nail the flavor and mouthfeel of the stuffing and the turkey and “gravy” is the bomb. The French toast is made with Aunt Millies 1 net carb wheat bread. I do the gravy with an almond flour rue, heavy cream , cream cheese and Minors chicken stock concentrate.
Jcam with another outstanding spread. Good enough to eat right off the page !
-
Here’s some food porn from the weekend for you. I smoked 55 lbs of turkey breast this past weekend. Did them with cherry wood , half with savory rub and half bbq rub. Time to use some creatively. At Thanksgiving we always enjoy a sausage stuffing with turkey and gravy. Here is that as a deconstructed stuffing sandwich. Construction is savory sage French toast, caramelized onions, rosemary Gouda , more French toast, smoked turkey, rich creamy keto poultry gravy and topped with another savory French toast. It’s a knife and fork sandwich I’ll name it Myles Standwich ? What this lacks in presentation is outweighed by insane flavors. The savory sage French toast with the buttery caramelized onion and thin sausage patty nail the flavor and mouthfeel of the stuffing and the turkey and “gravy” is the bomb. The French toast is made with Aunt Millies 1 net carb wheat bread. I do the gravy with an almond flour rue, heavy cream , cream cheese and Minors chicken stock concentrate.
Jcam with another outstanding spread. Good enough to eat right off the page !
Jcam with another outstanding spread. Good enough to eat right off the page !
Thank God those things come calorie free.?
-
Thank God those things come calorie free.?
Oh yes calorie free....... just shut your eyes and dig in. Somehow this picture did catch my eye, oh I'm sure it is calorie free, the picture that is.
-BUT- for a great GAMEDAY why not cook up a batch and go for it.
When this March in May is over in NE OHIO we will be smack in Memorial Day, graduation and Fourth of July grilling season !
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
Did this just today ! Dandelion blossoms. Wash well, pat dry with paper towels... Some equal? parts egg and milk, whisked well. Coat with Kentucky Kernel seasoned flour. Fry to suit. This is good stuff.
-
Did this just today ! Dandelion blossoms. Wash well, pat dry with paper towels... Some equal? parts egg and milk, whisked well. Coat with Kentucky Kernel seasoned flour. Fry to suit. This is good stuff.
Did this just today ! Dandelion blossoms. Wash well, pat dry with paper towels... Some equal? parts egg and milk, whisked well. Coat with Kentucky Kernel seasoned flour. Fry to suit. This is good stuff.
I guess it's better'n weed spray on those pesky little varmints. ?
-
I guess it's better'n weed spray on those pesky little varmints. ?
yeah, all our dandelions are organic....I'm thinkin about making some burdock root bread this week...stupid rain.
-
I guess it's better'n weed spray on those pesky little varmints. ?
yeah, all our dandelions are organic....I'm thinkin about making some burdock root bread this week...stupid rain.
-
If you combine two of my favorites deviled eggs and Buffalo style food and you get the perfect GAMEDAY appetizer BUFFALO-STYLE DEVILED EGGS ! And see links below for additional appetizer ideas.
This ain't your momma's deviled egg recipe! We decided to give this recipe a Buffalo-style twist! That's right, we took all the classic flavors and added in some hot wing sauce. Top it off with some bleu cheese crumbles, and you better believe our Buffalo-Style Deviled Eggs will have everyone saying, "OOH IT'S SO GOOD!!"
SERVES. 6. https://www.mrfood.com/Eggs/Buffalo-Style-Deviled-Eggs
What You'll Need
- 6 eggs
- 3 tablespoons blue cheese dressing
- 1 tablespoon buffalo wing sauce (you can use your favorite, I like Franks)
- 1 tablespoon blue cheese crumbles
- salt and pepper optional use to taste
What to Do
- Place eggs in a single layer in a medium saucepan and cover them with about an inch of cold water; bring to a boil. Once they come to a boil, remove saucepan from heat, cover it, and let it sit about 18 minutes for large eggs. Run them under cold water to cool them; continue to cool them further with some ice. Gently tap each egg until the shell is finely cracked, then peel under running water.
- Cut eggs in half horizontally and remove yolks. In a small bowl, combine egg yolks, blue cheese dressing, and wing sauce; mix well.
- With a spoon, plastic storage or pastry bag, fill egg white halves with yolk mixture and place on a platter. Evenly sprinkle each with blue cheese. Cover with plastic wrap and refrigerate until ready to serve.
Test Kitchen Tip
-
Deviled eggs recipes come in handy for so many occasions! If you want to keep it fresh, check out our Ways with Deviled Eggs collection!
- If you're thinking of serving these up for game day, check out our Winning Game Day Menus and our Best Party Appetizer Recipes for even more amazing ideas!
If you love these recipes, then you'll love this FREE eCookbook!
Our Best Appetizer Recipes: 32 Easy Pary Appetizers for Any OccasionFor more of our best appetizer recipes, download our free eCookbook!
-
What have you got for someone with bad acid reflex or an ulcer? I am serious.
-
Here’s some food porn from the weekend for you. I smoked 55 lbs of turkey breast this past weekend. Did them with cherry wood , half with savory rub and half bbq rub. Time to use some creatively. At Thanksgiving we always enjoy a sausage stuffing with turkey and gravy. Here is that as a deconstructed stuffing sandwich. Construction is savory sage French toast, caramelized onions, rosemary Gouda , more French toast, smoked turkey, rich creamy keto poultry gravy and topped with another savory French toast. It’s a knife and fork sandwich I’ll name it Myles Standwich ? What this lacks in presentation is outweighed by insane flavors. The savory sage French toast with the buttery caramelized onion and thin sausage patty nail the flavor and mouthfeel of the stuffing and the turkey and “gravy” is the bomb. The French toast is made with Aunt Millies 1 net carb wheat bread. I do the gravy with an almond flour rue, heavy cream , cream cheese and Minors chicken stock concentrate.
Here’s some food porn from the weekend for you. I smoked 55 lbs of turkey breast this past weekend. Did them with cherry wood , half with savory rub and half bbq rub. Time to use some creatively. At Thanksgiving we always enjoy a sausage stuffing with turkey and gravy. Here is that as a deconstructed stuffing sandwich. Construction is savory sage French toast, caramelized onions, rosemary Gouda , more French toast, smoked turkey, rich creamy keto poultry gravy and topped with another savory French toast. It’s a knife and fork sandwich I’ll name it Myles Standwich ? What this lacks in presentation is outweighed by insane flavors. The savory sage French toast with the buttery caramelized onion and thin sausage patty nail the flavor and mouthfeel of the stuffing and the turkey and “gravy” is the bomb. The French toast is made with Aunt Millies 1 net carb wheat bread. I do the gravy with an almond flour rue, heavy cream , cream cheese and Minors chicken stock concentrate.
Jesus fucking Christ, salivating here
-
What have you got for someone with bad acid reflex or an ulcer? I am serious.
What have you got for someone with bad acid reflex or an ulcer? I am serious.
After consulting with the nurse here who also occasionally has a similar problem she has an Rx for the full strength Prilosec (also available OTC in lesser strength).
She also watches her diet and extra spicy foods.
If you suspect an ulcer please get it checked out ASAP for a better diagnosis. If you need more information please ask.
-
Thank God those things come calorie free.?
Oh yes calorie free....... just shut your eyes and dig in. Somehow this picture did catch my eye, oh I'm sure it is calorie free, the picture that is.
-BUT- for a great GAMEDAY why not cook up a batch and go for it.
When this March in May is over in NE OHIO we will be smack in Memorial Day, graduation and Fourth of July grilling season !
Oh yes calorie free....... just shut your eyes and dig in. Somehow this picture did catch my eye, oh I'm sure it is calorie free, the picture that is.
-BUT- for a great GAMEDAY why not cook up a batch and go for it.
When this March in May is over in NE OHIO we will be smack in Memorial Day, graduation and Fourth of July grilling season !
Speaking of grilling.... I'll assume you've noticed "American" Wagu is starting to show up.... But it's buyer beware- and look before you buy. I saw some stuff branded as Wagu- that was probably no better than "choice".... You want A5 Wagu?- You're not going to see it for $20 bucks a pound.
At least the domestic stuff isn't going to set you back $250 bucks a pound...
I guess it's better'n weed spray on those pesky little varmints. ?
I know what dandelion petals taste like from my failed experiment making dandelion wine. My nephew who regularly posts his culinary creations posted his tempura dandelions... We got into a discussion- and you had better not get any of the green stuff underneath the petals into your creation- like the leaves, they're not meant for human consumption. Though there are recipes for dandelion salad- if you're a masochist.
-
el wrongo.
The stems are bitter, just not tasty to eat. The green part underneath the yellow blossoms hold the petals together.
If you cut off the green part, you have petals.
You fry up the blossoms whole, just not the stems. Early in the year, the roots make good coffee. Later on, you can mix chicory roots with them (roasted and ground), and make coffee that isn't too bitter. You do cut off the green part as much as possible to make the dandelion jelly. Our friends rave about it. But the wild blackberry jam is absolutely amazing.
btw, another thing I'm going to do this spring/summer, is make birch beer and try it.
-
Oh yes calorie free....... just shut your eyes and dig in. Somehow this picture did catch my eye, oh I'm sure it is calorie free, the picture that is.
-BUT- for a great GAMEDAY why not cook up a batch and go for it.
When this March in May is over in NE OHIO we will be smack in Memorial Day, graduation and Fourth of July grilling season !
Speaking of grilling.... I'll assume you've noticed "American" Wagu is starting to show up.... But it's buyer beware- and look before you buy. I saw some stuff branded as Wagu- that was probably no better than "choice".... You want A5 Wagu?- You're not going to see it for $20 bucks a pound.
At least the domestic stuff isn't going to set you back $250 bucks a pound...
I guess it's better'n weed spray on those pesky little varmints. ?
I know what dandelion petals taste like from my failed experiment making dandelion wine. My nephew who regularly posts his culinary creations posted his tempura dandelions... We got into a discussion- and you had better not get any of the green stuff underneath the petals into your creation- like the leaves, they're not meant for human consumption. Though there are recipes for dandelion salad- if you're a masochist.
Speaking of grilling.... I'll assume you've noticed "American" Wagu is starting to show up.... But it's buyer beware- and look before you buy. I saw some stuff branded as Wagu- that was probably no better than "choice".... You want A5 Wagu?- You're not going to see it for $20 bucks a pound.
At least the domestic stuff isn't going to set you back $250 bucks a pound...
Absolutely true, caveat emptor.
Caveat emptor is Latin for "Let the buyer beware". It has become a proverb in English. Generally, caveat emptor is the contract law principle that controls the sale of real property after the date of closing, but may also apply to sales of other goods.
Reminds me of when people go to the Caribbean or Canada and buy "genuine Cuban cigars" and end up buying very expensive junk cigars.
Same with beef that people try to push as USDA PRIME which is not or on sale for $4.89/lb. I know my beef -but- wouldn't know what "American Kobe" would really look like or cost.
When in doubt go to a good meat store or trusted butcher. Now will I try it.....I might if I liked what I personally heard from our butcher.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register Login