• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Cool. I don't do sloppy. If a burger looks too big I use a knife and fork.
You're just a pussy like my wife. Damn R.I. Yankee thinks she needs a knife and fork to eat fried chicken too?. If Ya wanna eat ribs right ya gotta be able to gnaw on 'em. And if a steak doesn't say "Moo!" when ya cut into it, ya left it on the coals too long.???
You're just a pussy like my wife. Damn R.I. Yankee thinks she needs a knife and fork to eat fried chicken too?. If Ya wanna eat ribs right ya gotta be able to gnaw on 'em. And if a steak doesn't say "Moo!" when ya cut into it, ya left it on the coals too long.???
You're just a pussy like my wife. Damn R.I. Yankee thinks she needs a knife and fork to eat fried chicken too?. If Ya wanna eat ribs right ya gotta be able to gnaw on 'em. And if a steak doesn't say "Moo!" when ya cut into it, ya left it on the coals too long.???
I eat ribs with my hands for the most part and make sure the bones are clean. I just don't like sauce all over my hands and everywhere else. I agree for the most part on steaks. i may not do them rare but they have plenty of life in them and just warm.
Chicken, it depends...hands for fried, fork for most else. My Grandmama was a Cajun from Louisiana, Gramps was from Alabama. I am not quite the Yankee my Ohio birth might indicate. I know how to get after a mess of crawdads on a picnic table covered with newspaper. My Mom cooked true to her upbringing.
If everybody had like minds, we would never learn. -
You're just a pussy like my wife. Damn R.I. Yankee thinks she needs a knife and fork to eat fried chicken too?. If Ya wanna eat ribs right ya gotta be able to gnaw on 'em. And if a steak doesn't say "Moo!" when ya cut into it, ya left it on the coals too long.???
You're just a pussy like my wife. Damn R.I. Yankee thinks she needs a knife and fork to eat fried chicken too?. If Ya wanna eat ribs right ya gotta be able to gnaw on 'em. And if a steak doesn't say "Moo!" when ya cut into it, ya left it on the coals too long.???
I eat ribs with my hands for the most part and make sure the bones are clean. I just don't like sauce all over my hands and everywhere else. I agree for the most part on steaks. i may not do them rare but they have plenty of life in them and just warm.
Chicken, it depends...hands for fried, fork for most else. My Grandmama was a Cajun from Louisiana, Gramps was from Alabama. I am not quite the Yankee my Ohio birth might indicate. I know how to get after a mess of crawdads on a picnic table covered with newspaper. My Mom cooked true to her upbringing.
Chicken, it depends...hands for fried, fork for most else.
You can cook chicken some other way than fried? Heresy! ???
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You can....try it, you might like it!lol
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I edited my earlier comment. You might want to read to get some context.
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You're just a pussy like my wife. Damn R.I. Yankee thinks she needs a knife and fork to eat fried chicken too?. If Ya wanna eat ribs right ya gotta be able to gnaw on 'em. And if a steak doesn't say "Moo!" when ya cut into it, ya left it on the coals too long.???
You're just a pussy like my wife. Damn R.I. Yankee thinks she needs a knife and fork to eat fried chicken too?. If Ya wanna eat ribs right ya gotta be able to gnaw on 'em. And if a steak doesn't say "Moo!" when ya cut into it, ya left it on the coals too long.???
I eat ribs with my hands for the most part and make sure the bones are clean. I just don't like sauce all over my hands and everywhere else. I agree for the most part on steaks. i may not do them rare but they have plenty of life in them and just warm.
Chicken, it depends...hands for fried, fork for most else. My Grandmama was a Cajun from Louisiana, Gramps was from Alabama. I am not quite the Yankee my Ohio birth might indicate. I know how to get after a mess of crawdads on a picnic table covered with newspaper. My Mom cooked true to her upbringing.
I eat ribs with my hands for the most part and make sure the bones are clean. I just don't like sauce all over my hands and everywhere else. I agree for the most part on steaks. i may not do them rare but they have plenty of life in them and just warm.
Chicken, it depends...hands for fried, fork for most else. My Grandmama was a Cajun from Louisiana, Gramps was from Alabama. I am not quite the Yankee my Ohio birth might indicate. I know how to get after a mess of crawdads on a picnic table covered with newspaper. My Mom cooked true to her upbringing.
Right it depends on the meal and the company and other factors how you prepare and eat stuff.
If it's just my wife and me we generally keep it simple and cleanup easy. A bigger group and a whole bunch of food might be different.
And yes I often eat things with a knife and fork it all depends on the details, number of guests, etc.
Big quantities or easy meals for two. No matter what bon appetit, and enjoy your meals.
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You're just a pussy like my wife. Damn R.I. Yankee thinks she needs a knife and fork to eat fried chicken too?. If Ya wanna eat ribs right ya gotta be able to gnaw on 'em. And if a steak doesn't say "Moo!" when ya cut into it, ya left it on the coals too long.???
You're just a pussy like my wife. Damn R.I. Yankee thinks she needs a knife and fork to eat fried chicken too?. If Ya wanna eat ribs right ya gotta be able to gnaw on 'em. And if a steak doesn't say "Moo!" when ya cut into it, ya left it on the coals too long.???
I eat ribs with my hands for the most part and make sure the bones are clean. I just don't like sauce all over my hands and everywhere else. I agree for the most part on steaks. i may not do them rare but they have plenty of life in them and just warm.
Chicken, it depends...hands for fried, fork for most else. My Grandmama was a Cajun from Louisiana, Gramps was from Alabama. I am not quite the Yankee my Ohio birth might indicate. I know how to get after a mess of crawdads on a picnic table covered with newspaper. My Mom cooked true to her upbringing.
My Grandmama was a Cajun from Louisiana, Gramps was from Alabama. I am not quite the Yankee my Ohio birth might indicate. I know how to get after a mess of crawdads on a picnic table covered with newspaper. My Mom cooked true to her upbringing.
Ok, now we're talkin'! Born and lived my first 12 plus 7 mo. in Beaumont (yeah French for beautiful mountain but there were none), Texas just miles from Cajunland, but far more Cajun than any other part of Texas and deep in the heart of rice growing lands. I love crawfish better'n lobster!!? And there's no Cajun food I won't eat with gusto.?
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My Grandmama was a Cajun from Louisiana, Gramps was from Alabama. I am not quite the Yankee my Ohio birth might indicate. I know how to get after a mess of crawdads on a picnic table covered with newspaper. My Mom cooked true to her upbringing.
Ok, now we're talkin'! Born and lived my first 12 plus 7 mo. in Beaumont (yeah French for beautiful mountain but there were none), Texas just miles from Cajunland, but far more Cajun than any other part of Texas and deep in the heart of rice growing lands. I love crawfish better'n lobster!!? And there's no Cajun food I won't eat with gusto.?
Ok, now we're talkin'! Born and lived my first 12 plus 7 mo. in Beaumont (yeah French for beautiful mountain but there were none), Texas just miles from Cajunland, but far more Cajun than any other part of Texas and deep in the heart of rice growing lands. I love crawfish better'n lobster!!? And there's no Cajun food I won't eat with gusto.?
Never cared for Cajun cuisine... But I love Muffaletta... Which is actually a Sicilian creation brought over by Sicilian immigrants... I was raised on Tapenade and Olive salad... My grandfather came from Sicily...
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Ok, now we're talkin'! Born and lived my first 12 plus 7 mo. in Beaumont (yeah French for beautiful mountain but there were none), Texas just miles from Cajunland, but far more Cajun than any other part of Texas and deep in the heart of rice growing lands. I love crawfish better'n lobster!!? And there's no Cajun food I won't eat with gusto.?
Never cared for Cajun cuisine... But I love Muffaletta... Which is actually a Sicilian creation brought over by Sicilian immigrants... I was raised on Tapenade and Olive salad... My grandfather came from Sicily...
Never cared for Cajun cuisine... But I love Muffaletta... Which is actually a Sicilian creation brought over by Sicilian immigrants... I was raised on Tapenade and Olive salad... My grandfather came from Sicily...
I'm not a fan of olives in general, but I love it in a really good Mexican dip down here that includes black olives, guacamole, cheese, bean paste, tomatos, sauce, etc. I don't mind it on the "everything you can load on Pizza" either. But stranger still is that when I can find it I'm the only one who loves just a plain ole anchovy with cheese and tomato sauce pizza. Never had a pizza before I lived in Venezuela, but they had a pizzaria owned/operated by Italian immigrants just a few blocks away and that is what they started me with. Love those salty little devils on pizza.?
That gives my age away. Pizza Hut was founded in Kansas in 1958 and had several locations there within a year. Left for Venezuela in 1959. I'm sure cal would say stopping for a refueling at the Havana airport made a commie outa me.?? It was a 4 prop DC-7. Damn I'm old!?
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Oh yes ! I've been on an olive appetizer kick lately with black olives, green Manzanillo olives and some artichoke hearts right out of the jar......Mmm-mmm. Oh yeah.
You're making me hungry for it now -but- that's what the GAMEDAY favorite foods thread is all about everyone sharing their favorite foods and recipes on just one nice common thread on The BROWNS BOARD.
★ Going strong here since 2017 and about 18 years now on another now closed board and still on my private email for friends and family -and- available to any of you if you're interested, just give me your email address.
That's why I do this thread and private email for all of you to exchange ideas and enjoy new recipes. I thank you for over 57,000 views and over 2,400 replies and of course........bon appetit ! ?
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
I love Olives... I hate seafood or anything that swims in the water... However... I love NE clam chowder... I absolutely can't stand Guac! ???? Or Avacado for that matter.. And Cilantro makes me GAG!!
Nickers...."There are no old running QB's in the NFL "~Sam Rutigliano~ -
Smoked Chicken Wings. You will not do it any other way again.
Dry Rubbed hours In advance. I use Chica Licka Bam Bam Bird Rub and some Franks Red Hot Dry Rub and generous with salt and pepper.
If you can’t find this rub The Bird Rub is Black Pepper, Paprika, Cayenne, Garlic, Mustard, Thyme.
I use apple and mesquite wood chips for my smoker. Apple is great wood chip for anything chicken. I cook the first hour and half on low 225 and then I crank the heat the last 30- 45 mins - I get it up to 325. You see a little bourbon in the pic- you can’t smoke without the bourbon.
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I love Olives... I hate seafood or anything that swims in the water... However... I love NE clam chowder... I absolutely can't stand Guac! ???? Or Avacado for that matter.. And Cilantro makes me GAG!!
I love Olives... I hate seafood or anything that swims in the water... However... I love NE clam chowder... I absolutely can't stand Guac! ???? Or Avacado for that matter.. And Cilantro makes me GAG!!
I remembered that you like the olives and artichokes which are a big part of my appetizers.
I buy them by the 12 can box from Amazon and delivered to our house with a asparagus, French style green beans, spinach and other canned and bottled products. Saves us a lot of carrying and I do check prices.
★ And I checked for SD's chicka licka bam bam rub there on Amazon pantry not listed so it will be hard to find.
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I love Olives... I hate seafood or anything that swims in the water... However... I love NE clam chowder... I absolutely can't stand Guac! ???? Or Avacado for that matter.. And Cilantro makes me GAG!!
I remembered that you like the olives and artichokes which are a big part of my appetizers.
I buy them by the 12 can box from Amazon and delivered to our house with a asparagus, French style green beans, spinach and other canned and bottled products. Saves us a lot of carrying and I do check prices.
★ And I checked for SD's chicka licka bam bam rub there on Amazon pantry not listed so it will be hard to find.
I remembered that you like the olives and artichokes which are a big part of my appetizers.
I buy them by the 12 can box from Amazon and delivered to our house with a asparagus, French style green beans, spinach and other canned and bottled products. Saves us a lot of carrying and I do check prices.
★ And I checked for SD's chicka licka bam bam rub there on Amazon pantry not listed so it will be hard to find.
I see it regularly at a Place called Food4Less. It is like the East cost ALDIs.
I just did a search online and Walmart has it.
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I remembered that you like the olives and artichokes which are a big part of my appetizers.
I buy them by the 12 can box from Amazon and delivered to our house with a asparagus, French style green beans, spinach and other canned and bottled products. Saves us a lot of carrying and I do check prices.
★ And I checked for SD's chicka licka bam bam rub there on Amazon pantry not listed so it will be hard to find.
I see it regularly at a Place called Food4Less. It is like the East cost ALDIs.
I just did a search online and Walmart has it.
I see it regularly at a Place called Food4Less. It is like the East cost ALDIs.
I just did a search online and Walmart has it.
Ta da at our local Aldis in boardman ohio.....well Walmart. $6.98.
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I love Olives... I hate seafood or anything that swims in the water... However... I love NE clam chowder... I absolutely can't stand Guac! ???? Or Avacado for that matter.. And Cilantro makes me GAG!!
I love Olives... I hate seafood or anything that swims in the water... However... I love NE clam chowder... I absolutely can't stand Guac! ???? Or Avacado for that matter.. And Cilantro makes me GAG!!
Green and black olives straight were two of my gag reflex foods as a kid, the other being cold canned asparagus?. But the one year I lived in Caracas we had several year round avocado bearing trees and we used a long pole with an open ended tin can to fit over them up in the tree. If they rattled off with a gentle rattle, they were perfect for eating. We had them every day in so many different ways I lost track. Nothing like a half avocado with French Dressing in the hole where the seed resided. Just use a decent sized spoon to dig some out along with the dressing for a good side snack with dinner. Our local grocer makes a really great guacamole dip too. YUM!!!?
EDIT: Seafood? Baked in butter, broiled, blackened, etc. is great with the only exception being catfish that tastes just like the bottom dweller that it is. I can eat a pound or more of shrimp any ole way you want to give it to me. Fried crawfish tails are great too.?
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Oh yes ! I've been on an olive appetizer kick lately with black olives, green Manzanillo olives and some artichoke hearts right out of the jar......Mmm-mmm. Oh yeah.
You're making me hungry for it now -but- that's what the GAMEDAY favorite foods thread is all about everyone sharing their favorite foods and recipes on just one nice common thread on The BROWNS BOARD.
★ Going strong here since 2017 and about 18 years now on another now closed board and still on my private email for friends and family -and- available to any of you if you're interested, just give me your email address.
That's why I do this thread and private email for all of you to exchange ideas and enjoy new recipes. I thank you for over 57,000 views and over 2,400 replies and of course........bon appetit ! ?
Oh yes ! I've been on an olive appetizer kick lately with black olives, green Manzanillo olives and some artichoke hearts right out of the jar......Mmm-mmm. Oh yeah.
You're making me hungry for it now -but- that's what the GAMEDAY favorite foods thread is all about everyone sharing their favorite foods and recipes on just one nice common thread on The BROWNS BOARD.
★ Going strong here since 2017 and about 18 years now on another now closed board and still on my private email for friends and family -and- available to any of you if you're interested, just give me your email address.
That's why I do this thread and private email for all of you to exchange ideas and enjoy new recipes. I thank you for over 57,000 views and over 2,400 replies and of course........bon appetit ! ?
No matter what kinds of olives or other appetizers and different types of seafood it's interesting to see what other people eat and how they cook it.
Thanks again for your input and ideas.
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Oh yes ! I've been on an olive appetizer kick lately with black olives, green Manzanillo olives and some artichoke hearts right out of the jar......Mmm-mmm. Oh yeah.
You're making me hungry for it now -but- that's what the GAMEDAY favorite foods thread is all about everyone sharing their favorite foods and recipes on just one nice common thread on The BROWNS BOARD.
★ Going strong here since 2017 and about 18 years now on another now closed board and still on my private email for friends and family -and- available to any of you if you're interested, just give me your email address.
That's why I do this thread and private email for all of you to exchange ideas and enjoy new recipes. I thank you for over 57,000 views and over 2,400 replies and of course........bon appetit ! ?
No matter what kinds of olives or other appetizers and different types of seafood it's interesting to see what other people eat and how they cook it.
Thanks again for your input and ideas.
No matter what kinds of olives or other appetizers and different types of seafood it's interesting to see what other people eat and how they cook it.
Thanks again for your input and ideas.
I will post my wife's recipe for fresh picked blackberry crisp as soon as she makes some from the fruit off our in-laws blackberry farm. They are so good I had a bowlful of 'em with just cream & sucralose yesterday.?
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Blackberry Crisp
2 lbs. fresh farm picked blackberries
1 TBS Water
1 1/2 cups sugar
1 1/2 cup light brown sugar, packed
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
3/4 tsp salt
2 1/4 cup flour
1 1/2 cup very softened butter
Put the blackberries in the bottom of a butter greased 9 X 13 X 2 in deep glass pan. Combine all other ingredients with an electric mixer and spread evenly over the berries. Cover with alum. foil and bake at 350F for 30 min. Uncover and bake at same temp another 30 minutes. Cool until you can stand the heat. Yummy!!
PS-you can put a little fresh cream on it in a bowl if you want.
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^^^^ Showed my wife your wife's recipe, she is going to make it.
Takes me way, way back we had fields full of blackberries behind our house. As kids we'd get pots, bowls, whatever and go picking blackberries and take them to my aunt Ann or aunt Julie they generally made blackberry pies out of them.
Super delicious memories as kids. We also ate tons of them in the fields, so good along with the occasional scratches.
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^^^^ Showed my wife your wife's recipe, she is going to make it.
Takes me way, way back we had fields full of blackberries behind our house. As kids we'd get pots, bowls, whatever and go picking blackberries and take them to my aunt Ann or aunt Julie they generally made blackberry pies out of them.
Super delicious memories as kids. We also ate tons of them in the fields, so good along with the occasional scratches.
^^^^ Showed my wife your wife's recipe, she is going to make it.
You can also use that on 2 lbs. sliced fresh apples or peaches. Even better when it's peaches and blackberries together. Anyway let me know how you liked it.
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