• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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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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They taste kind like shrimp. I've eaten fried grasshoppers and chocolate covered ants.
They taste kind like shrimp. I've eaten fried grasshoppers and chocolate covered ants.
I've eaten boiled dog. It tasted like bark.??
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Remember (I do) when mom or grandma used to put a steak in a bag and let it keep overnight in the frig ? Well this just might be it a BALSAMIC FLANK STEAK and it helped stretch the food budget -plus- it tasted pretty darn good ! If you haven't had one since mom or grandma made you one here's your chance. This also might make a GAMEDAY or anyday dinner. Plus check out the links below for some other handy tips.
SERVES 6. CHILL 4 HOURS OR OVERNIGHT. COOK TIME. 8 MINUTES. https://www.mrfood.com/Beef/Balsamic-Flank-SteakLet's get back to our roots with an old steak favorite! The perfectly flavorful marriage of balsamic vinegar, olive oil, and Dijon mustard, along with a few fresh herbs and spices, makes lively marinade for our grilling favorite: Flank steak! Our Balsamic Flank Steak is a juicy, flavor-packed steak that will really shake up dinnertime.
What You'll Need
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh basil
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (1-1/2- to 2-pound) beef flank steak
What to Do
- In a large resealable plastic bag, combine all ingredients except steak; mix well.
- Score steak on both sides by making shallow diagonal cuts 1-1/2 inches apart, creating a criss-cross pattern. Place steak in bag, seal, and marinate in the refrigerator at least 4 hours or overnight, turning bag over occasionally.
- Preheat grill or grill pan to medium-high heat.
- Remove steak from marinade and discard excess marinade. Grill steak 4 to 5 minutes on each side, or until center is cooked to medium.
- Allow steak to rest 5 minutes before slicing on an angle across the grain. Serve and enjoy.
Check This Out!
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We'd serve this Balsamic Flank Steak with our "Steak Out" Veggies and our Cheddar Herb Potatoes, but that's just us!
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For more easy streak recipes, try our Dining Car Steak or our Garlicky Steak.
- Try our Peanut Butter Cream Cheese Pie for dessert!
If you love these recipes, then you'll love this FREE eCookbook!
Up Next:
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crap - now I just HAVE to try that steak !
meanwhile, a simple treat for a game - pepperoni rolls.
Take a bag of RHODES DINNER ROLLS. Let them thaw just until you can work with them, and they are still cold and not sticking together.
then flatten them out, add some pepperoni and mozzarella cheese, wrap them back up, and bake at 350 degrees for ? minutes tile the tops turn brownish a bit.
Add in some good root beer, and you're ready to roll for a Browns game.
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crap - now I just HAVE to try that steak !
meanwhile, a simple treat for a game - pepperoni rolls.
Take a bag of RHODES DINNER ROLLS. Let them thaw just until you can work with them, and they are still cold and not sticking together.
then flatten them out, add some pepperoni and mozzarella cheese, wrap them back up, and bake at 350 degrees for ? minutes tile the tops turn brownish a bit.
Add in some good root beer, and you're ready to roll for a Browns game.
crap - now I just HAVE to try that steak !
meanwhile, a simple treat for a game - pepperoni rolls.
Take a bag of RHODES DINNER ROLLS. Let them thaw just until you can work with them, and they are still cold and not sticking together.
then flatten them out, add some pepperoni and mozzarella cheese, wrap them back up, and bake at 350 degrees for ? minutes tile the tops turn brownish a bit.
Add in some good root beer, and you're ready to roll for a Browns game.
As a general rule I'm pretty much a steak purist I like my ribeye or porterhouse or whatever with salt and pepper very occasionally take a stick of butter and when done cooking rub it on both sides and let it set a few minutes while the steak is resting......adds some additional flavor. However this BALSAMIC FLANK STEAK is an exception it is not a super expensive steak to begin with good for a crowd or 8 of us when I was growing up the whole idea is to give it a delicious kick !
It would also make some good steak sandwiches for the gang -or- it would make a really good steak salad hot off the grill if that's your thing.
And pepperoni is always a great GAMEDAY treat. Would you believe that my wife actually bought 3 frozen ? pizzas from Aldi's the other day and I had a thin crust pepperoni pizza for dinner last night. Now it sure wasn't a Wedgewood 12" pizza for $10-15 but was crisp and done in ~12 minutes.......for $2.25 ! Great for a quick meal when you don't want to fuss.
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Today it's kick back at home and on the grill. Breakfast was my nourishing yogurt, meal bar, cocoa. Lunch will be my wife's golden brown toasted cheese sandwich dill ? pickle, olives and chips.
Dinner is a sirloin burger on the grill with a garden ripe tomato ? and whatever fixens. Yes eating at home has it's perks.
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I rarely do a Mr Food recipe but I just saw this one on TV now their HALFTIME BACON CHEESE DIP. It would fall under the quick and easy no clean up snack.
- SERVES 12 COOK TIME 45 Min
Ready to win big at the game day party? This recipe will always be a big win: our Halftime Bacon Cheese Dip is ooey-gooey, and bacon-studded making it the ultimate football cheese dip. Everyone on game day will be clamoring for more as these delicious flavors score a taste bud touchdown.
What You'll Need
- 1 (1-pound) oval loaf Italian or sourdough bread, unsliced
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups shredded Swiss cheese
- 1 1/2 cups shredded Cheddar cheese
- 1 cup cubed mozzarella cheese
- 1/2 cup crumbled crispy cooked bacon
- 3 scallions, sliced
- 1 tablespoon whole grain mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons beer
- 1 teaspoon garlic powder
- What to Do
- Preheat oven to 375 degrees F. Cut the top off the bread about 1/3 of the way down and set top aside. Hollow out inside, leaving about 1-inch of bread around edges. Cut top of the bread and the bread that you removed into 1-inch cubes; set aside.
- In a large bowl, mix together remaining ingredients until thoroughly combined. Spoon mixture into bread loaf, then loosely wrap the bread loaf in aluminum foil.
- Bake 45 to 50 minutes or until hot in center. Serve with cut-up bread pieces.
Serving Suggestion!
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You can also serve this with your favorite veggies and frozen pretzel bites that you can bake right alongside the bread loaf.
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We've got more Unbelievably Good Dip Recipes that you're going to love!
- For more delicious game day recipes, try our Honey BBQ Chicken Bites, our Huddled-Up Chicken Tots, or our Slow Cooker Pizza Dip.
If you love these recipes, then you'll love this FREE eCookbook!
I rarely do a Mr Food recipe but I just saw this one on TV now their HALFTIME BACON CHEESE DIP. It would fall under the quick and easy no clean up snack.
- SERVES 12 COOK TIME 45 Min
Ready to win big at the game day party? This recipe will always be a big win: our Halftime Bacon Cheese Dip is ooey-gooey, and bacon-studded making it the ultimate football cheese dip. Everyone on game day will be clamoring for more as these delicious flavors score a taste bud touchdown.
What You'll Need
- 1 (1-pound) oval loaf Italian or sourdough bread, unsliced
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups shredded Swiss cheese
- 1 1/2 cups shredded Cheddar cheese
- 1 cup cubed mozzarella cheese
- 1/2 cup crumbled crispy cooked bacon
- 3 scallions, sliced
- 1 tablespoon whole grain mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons beer
- 1 teaspoon garlic powder
- What to Do
- Preheat oven to 375 degrees F. Cut the top off the bread about 1/3 of the way down and set top aside. Hollow out inside, leaving about 1-inch of bread around edges. Cut top of the bread and the bread that you removed into 1-inch cubes; set aside.
- In a large bowl, mix together remaining ingredients until thoroughly combined. Spoon mixture into bread loaf, then loosely wrap the bread loaf in aluminum foil.
- Bake 45 to 50 minutes or until hot in center. Serve with cut-up bread pieces.
Serving Suggestion!
-
You can also serve this with your favorite veggies and frozen pretzel bites that you can bake right alongside the bread loaf.
-
We've got more Unbelievably Good Dip Recipes that you're going to love!
- For more delicious game day recipes, try our Honey BBQ Chicken Bites, our Huddled-Up Chicken Tots, or our Slow Cooker Pizza Dip.
If you love these recipes, then you'll love this FREE eCookbook!
Well this is from January 2020 here and I do more Mr Food recipes here now. Why, because they are well tested recipes and pretty good !
With Memorial Day and ? summer on the way this is a great GAMEDAY or get-together dip that I have had good reviews on.......it's delicious !
Bon appetit ! Dig in.
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Can anyone here recommend a good smoker? And any good tools for one that are needed?
Nothing too elaborate with regard to the smoker maybe something middle of the road
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