• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Like their version of Cincinnati chili… the whole chili over pasta thing
Correct
Our Steak 'n Shake to their Skyline.
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Like their version of Cincinnati chili… the whole chili over pasta thing
Correct
Our Steak 'n Shake to their Skyline.
Correct
Our Steak 'n Shake to their Skyline.
The Steak n Shake that was in Willoughby was replaces by Canes... I thought Steak n Shake was overrated and I didn't care for the grease they brushed over the buns... I'd like to eat my burger without getting my fingers all mucky.. And as I said in the past... 5 guys is the absolute worst food I ever ate... I wouldnt feed that shit to a dog... Even Dogs deserve better...
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Made chili yesterday, and I'm curious how everyone makes theirs...
I get two large spicy v8s, two pounds of hamburger, one pound of beef tips, one large can of kidney beans, two smaller cans of chili beans and black beans, two small cans of green Chiles, three fresh jalapenos, two green peppers, one white onion and a packet of chili powder, chopped garlic, other spices...
What goes in your chili?
Made chili yesterday, and I'm curious how everyone makes theirs...
I get two large spicy v8s, two pounds of hamburger, one pound of beef tips, one large can of kidney beans, two smaller cans of chili beans and black beans, two small cans of green Chiles, three fresh jalapenos, two green peppers, one white onion and a packet of chili powder, chopped garlic, other spices...
What goes in your chili?
Now this is a good topic for GAMEDAY food. I believe we have to specify that every so often to justify a recipe sharing thread in a football forum, lol.
I don’t necessarily have a stock chili recipe that l use every time l make it, but there are certain elements that l prefer in chili.
I like actual tomatoes, preferably big chunks of them, and San Marzano if l can find them. I usually try to get a large can of whole tomatoes and half ass chop them up in the can before l plop them in the mix.
I like a lean ground red meat from an animal that can outrun me, ideally buffalo or bison, and l like to half ass chop that up too so that there’s big chunks of it in there.
I generally prefer yellow onion over any other onion. I’m still trying to decide if there’s such a thing as “too much garlic”, so l throw a bunch of that in there too.
I do like kidney beans, they’re probably my preferred beans in chili.
I make my own chili powder! Years ago l stumbled on a vegetarian chili cook book that, surprisingly, doesn’t have a lot of great recipes, but it has a formula for making chili powder so l keep it around for that reason. I’ll photograph and attach the page in question, but feel free to branch out from there with different dried chilis. All you need is a spice grinder, rubber gloves, and a couple hours.
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Made chili yesterday, and I'm curious how everyone makes theirs...
I get two large spicy v8s, two pounds of hamburger, one pound of beef tips, one large can of kidney beans, two smaller cans of chili beans and black beans, two small cans of green Chiles, three fresh jalapenos, two green peppers, one white onion and a packet of chili powder, chopped garlic, other spices...
What goes in your chili?
I'd say this is solid.
I'm surrounded by pagans that believe elbow macaroni are supposed to go in chili.
Nearly as important is what goes ON chili.
I'm a fan of (shredded at home) Cabot Habañero Cheddar, Sour Cream and Tabasco Chipotle.
I'd say this is solid.
I'm surrounded by pagans that believe elbow macaroni are supposed to go in chili.
Nearly as important is what goes ON chili.
I'm a fan of (shredded at home) Cabot Habañero Cheddar, Sour Cream and Tabasco Chipotle.
My gal is a Hoosier too and she puts spaghetti in her chili. I’m ok with it. A lot of stuff like that hearkens back to the day when folks were poor and tried to “stretch the meat.” Similar concepts with meatloaf and yes, Skyline chili 3 ways.
I’m a connoisseur of hot sauces and have yet to find a go-to for chili, oddly enough, so thanks for the tip on Tabasco chipotle.
I’m not a big sour cream on anything guy.
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Made this last night for the big game. We invited Chuck Norris over for a round robin Connect 4 tournament. That mofo can win a game of Connect 4 in just 3 moves.
https://bitesinthewild.com/the-best-spanish-lentil-stew/
I mostly stuck to the recipe except l used some boar meat instead of pork belly. It turned out quite well.
Edit: oh, l read that you can make a broth out of the green parts of leeks, so l sorta did that and threw the leek broth in the mix. I’m not sure l could tell a difference but it was cool boiling leek water for an hour or so.
A super random question for you GAMEDAY cooks out there. I was a big fan of the recipe app Yummly, but it has gone the way of the dodo. Any of you got a recipe app you really like that l can peruse?
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Dandelion Fritters
pick blossoms, no stems. Dip in egg screambled up, roll in favorite
seasoned flour, add parsely, or pepper, add salt, what you like....
and fry in olive oil, or whatever oil you use.
They are great. Very nutritional....Pick them when the sun is out, or they are closed up - and make sure they are organic - not sprayed etc.
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Dandelion Fritters
pick blossoms, no stems. Dip in egg screambled up, roll in favorite
seasoned flour, add parsely, or pepper, add salt, what you like....
and fry in olive oil, or whatever oil you use.
They are great. Very nutritional....Pick them when the sun is out, or they are closed up - and make sure they are organic - not sprayed etc.
Dandelion Fritters
pick blossoms, no stems. Dip in egg screambled up, roll in favorite
seasoned flour, add parsely, or pepper, add salt, what you like....
and fry in olive oil, or whatever oil you use.
They are great. Very nutritional....Pick them when the sun is out, or they are closed up - and make sure they are organic - not sprayed etc.
Very interesting!
I never knew...
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Dandelion Fritters
pick blossoms, no stems. Dip in egg screambled up, roll in favorite
seasoned flour, add parsely, or pepper, add salt, what you like....
and fry in olive oil, or whatever oil you use.
They are great. Very nutritional....Pick them when the sun is out, or they are closed up - and make sure they are organic - not sprayed etc.
Dandelion Fritters
pick blossoms, no stems. Dip in egg screambled up, roll in favorite
seasoned flour, add parsely, or pepper, add salt, what you like....
and fry in olive oil, or whatever oil you use.
They are great. Very nutritional....Pick them when the sun is out, or they are closed up - and make sure they are organic - not sprayed etc.
That is interesting. I’ve eaten dandelion leaves before, they’re not bad if you like leafy greens. Had no idea you could eat the flower.
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Dandelion Fritters
pick blossoms, no stems. Dip in egg screambled up, roll in favorite
seasoned flour, add parsely, or pepper, add salt, what you like....
and fry in olive oil, or whatever oil you use.
They are great. Very nutritional....Pick them when the sun is out, or they are closed up - and make sure they are organic - not sprayed etc.
That is interesting. I’ve eaten dandelion leaves before, they’re not bad if you like leafy greens. Had no idea you could eat the flower.
That is interesting. I’ve eaten dandelion leaves before, they’re not bad if you like leafy greens. Had no idea you could eat the flower.
I've drank dandelion wine before, made I would guess from the flowers.
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That is interesting. I’ve eaten dandelion leaves before, they’re not bad if you like leafy greens. Had no idea you could eat the flower.
I've drank dandelion wine before, made I would guess from the flowers.
I've drank dandelion wine before, made I would guess from the flowers.
Huh! Didn’t know that was a thing either.
Dandelions are a pretty cool weed.
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I've drank dandelion wine before, made I would guess from the flowers.
Huh! Didn’t know that was a thing either.
Dandelions are a pretty cool weed.
Huh! Didn’t know that was a thing either.
Dandelions are a pretty cool weed.
Yeah, I guess my German relatives back in the day made it in wood barrels.
My grandma had a really old bottle of it - we estimated it was like 30 years old - and I took a shot of it. It was very thick by then and packed a helluva punch.
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Dandelion Fritters
pick blossoms, no stems. Dip in egg screambled up, roll in favorite
seasoned flour, add parsely, or pepper, add salt, what you like....
and fry in olive oil, or whatever oil you use.
They are great. Very nutritional....Pick them when the sun is out, or they are closed up - and make sure they are organic - not sprayed etc.
Very interesting!
I never knew...
Very interesting!
I never knew...
The entire plant is edible, the stems are bitter, though. I made dandelion patties, edible, but a bit too much like a grass burger. lol
The fritters are great. In the Civil War days, pioneer days, they took dandelion and chicory roots, roasted them up til they were brittle, ground them up, and made coffee.
I collected some roots but haven't made coffee with it yet.
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I think @mjp28 would've been tickled with this draft!
Boneless/Skinless Chicken Thighs seasoned with salt, pepper, garlic powder, red pepper, sugar and glazed with the BBQ sauce of your choice...I'm a Stubbs guy.
Kielbasa
Over coals.
I think @mjp28 would've been tickled with this draft!
Boneless/Skinless Chicken Thighs seasoned with salt, pepper, garlic powder, red pepper, sugar and glazed with the BBQ sauce of your choice...I'm a Stubbs guy.
Kielbasa
Over coals.
thank you for reviving this thread and getting it back on page 1 so we can see all this great food and recipes. this is definatly a thread that should be pinned
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I think @mjp28 would've been tickled with this draft!
Boneless/Skinless Chicken Thighs seasoned with salt, pepper, garlic powder, red pepper, sugar and glazed with the BBQ sauce of your choice...I'm a Stubbs guy.
Kielbasa
Over coals.
thank you for reviving this thread and getting it back on page 1 so we can see all this great food and recipes. this is definatly a thread that should be pinned
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winter is just around the corner, I happened across this
mac n cheese chili
Ingredients-
1 tablespoon
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2Garlic Cloves (minced)
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1Onion (finely chopped)
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1Bell Pepper (red capsicum/, chopped)
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500 gramsGround Beef (mince, I use lean)
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800 gramsCanned Tomato (crushed)
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420 gramsRed Kidney Beans (drained)
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2 ½ cupsBeef Broth (chicken broth also ok)
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250 gramsElbow Macaroni Pasta (elbow pasta, uncooked)
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2 cupsCheese (shredded, cheddar, Monterey Jack, tasty cheese)
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¼ cupCilantro (coriander/finely chopped, for garnish)
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½ teaspoonCayenne Pepper (or pure chilli powder, adjust spiciness to taste, Note 1)
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2 teaspoons
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2 teaspoons
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1 ½ teaspoonsOnion Powder (can sub garlic powder)
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1 teaspoon
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½ teaspoon
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1 ¼ teaspoons
Directions1. Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.2. Add beef and cook, breaking it up as you go.3. Once the beef turns from red to brown, add remaining ingredients except c... -
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Very interesting!
I never knew...
The entire plant is edible, the stems are bitter, though. I made dandelion patties, edible, but a bit too much like a grass burger. lol
The fritters are great. In the Civil War days, pioneer days, they took dandelion and chicory roots, roasted them up til they were brittle, ground them up, and made coffee.
I collected some roots but haven't made coffee with it yet.
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***********
The entire plant is edible, the stems are bitter, though. I made dandelion patties, edible, but a bit too much like a grass burger. lol
The fritters are great. In the Civil War days, pioneer days, they took dandelion and chicory roots, roasted them up til they were brittle, ground them up, and made coffee.
I collected some roots but haven't made coffee with it yet.
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Cafe' Du Monde makes a pretty good coffee & chicory. Been serving it in New Orleans since the 1860's.
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Chicken Parmigiana today is on the menu.
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Lazy grilled hamburgers with make your own fixin's is what I'm doing. I will add cheese for the last flip over for anyone who wants it. Personally I don't like cheese on mine. Mustard and tomato with a sprig of lettuce.?
And for dessert.............................?.
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I roasted a Patty Pan squash.
I didn’t take a photo of the Patty Pan squash l bought, so l had to use an internet photo for those. I photographed the seeds and finished product half eaten.
A Patty Pan squash is about a handful, good for a single serving. Skin is fairly soft and edible when cooked.
I cut it up in to bite sized pieces and tossed it in a concoction of olive oil, minced garlic, parmesan, a random green apple l found, toasted sesame oil, Mango Haneñero hot sauce, and S + P.
Roasted it in the Pyrex at 425 for 20 min with the lid on, took out and stirred the roasted another 10 min more lid off.
It was pretty good Patty Pan squash.
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