• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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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.
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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. ?
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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.
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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.
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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
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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!
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What have you got for someone with bad acid reflex or an ulcer? I am serious.
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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
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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.
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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.
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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.
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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.
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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.
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Made my famous (or infamous) Portuguese soup yesterday with a newly opened bottle of a Spanish tempranillo. A perfect Iberian Peninsula meal. ????
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A sweet and easy side dish for GAMEDAY or anyday ROASTED SWEET ONIONS and the oven does the work. And some handy ideas below.SERVES. 3. COOK TIME 1 HOUR 10 MINUTES. https://www.mrfood.com/Vegetables/roasted-sweet-onions
To celebrate Earth Day, we're using one of our favorite natural ingredients! Our Roasted Sweet Onions are everything perfect about dinnertime, and your guests won't see them coming! Plus, this recipe only has five ingredients, so it's as easy as can be. One bite, and we're sure you'll agree that this yummy side dish recipe is a super special, feel good way for you and for Mother Nature to enjoy a meal together.
What You'll Need
- 3 sweet onions, unpeeled. (Vidalia onions are good here.)
- 1 tablespoon olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 6 sprigs fresh thyme
What to Do
- Preheat oven to 375 degrees F.
- Trim both ends off onions (do not peel), then set each onion on a piece of aluminum foil. Drizzle onions evenly with oil and sprinkle with salt and pepper. Place 2 sprigs of thyme on top of each onion. Wrap each onion loosely in foil and place in baking dish.
- Roast 70 to 75 minutes or until a knife can be easily inserted in center of each onion. Carefully remove foil and allow onions to sit until cool enough to handle. Before digging in, remove onion skin and thyme.
Test Kitchen Tip!
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As for the type of sweet onions, they can be anything from Texas 1015’s, Vidalia, or Maui-Maui onions from the great state of Hawaii.
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We love onions in any form! Be sure to try our Cheesy Onion Potatoes, our Crispy Buttermilk Onion Rings, and our California Onion Dip!
- Plus, if you're going to make our classic French Onion Soup, you'll need to know How to Store Onions at home.
If you love these recipes, then you'll love this FREE eCookbook!
Up Next:
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Who doesn't love CRISPY BUTTERMILK ONION RINGS ? One of our favorites, restaurant taste at home ! Great too for any GAMEDAY or late night munchies mmmm-mmmm .
SERVES 6 PREP TIME (including soak time) 30 MINUTES. COOK TIME 10. MINUTES. https://www.mrfood.com/Vegetables/Crispy-Buttermilk-Onion-Rings
Ever wonder how the restaurants make their onion rings so crispy-special? With our recipe for Crispy Buttermilk Onion Rings, you can too! Now, all you need to figure out is what you'll be dipping 'em into! Any suggestions ?
What You'll Need
- 2 Spanish-type onions. (Vadalias are nice.)
- 3 cups buttermilk
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 1 teaspoon lemon juice
- 1 egg, beaten
- 2/3 cup water
- 1 cup vegetable oil for frying
What to Do
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Peel onions and cut into 1/3-inch slices; separate into rings.
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Pour buttermilk into a large bowl; add onion rings and soak 30 minutes.
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In another large bowl, combine flour, baking powder, salt, cayenne pepper, 1 tablespoon vegetable oil, the lemon juice, egg, and water; stir until smooth.
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In a large skillet over medium-high heat, heat 1-inch of oil until hot but not smoking. Remove onion rings from buttermilk and dip into batter mixture, then place in skillet and fry until golden brown, turning to brown evenly on both sides. Drain onion rings on paper towels.
Notes, and what about dipping sauce ? Horsey, cocktail, honey mustard, ketchup or just plain.
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If your onions are small, use 4. These rings come out crunchiest when made in an electric skillet, because it's easier to keep the oil at a consistent temperature.
- Looking for more recipes with buttermilk? Our Best Buttermilk Recipes: 12 Recipes with Buttermilk can help you!
- The nutrition provided for this recipe is an estimate. The ingredients used for breading and frying were measured both at the beginning and end of the recipe process. Nutrition was calculated based on the amount of ingredients actually used and excludes any waste. Individual results may vary.
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Now this is some game day chow.https://patch.com/ohio/cleveland/you-can-eat-17-year-cicadas-emerging-ohio
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I actually have a manchurian scorpion sent to me to eat, haven't tried it yet. (it's dried)
don't know if it's cooked yet.
but ...cicada's might be good as a survival food. Of course, you can only use them
once every 17 years?
here's some recipes.
pizza? interesting.
https://www.cleveland.com/entertainment/2016/05/cicada_recipes_how_to_cook_the.html
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They taste kind like shrimp. I've eaten fried grasshoppers and chocolate covered ants.
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