• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Making some penne today with olive oil and garlic, throwing in some cherry tomatoes, fresh mozzarella, shrimp and kalamata olives. Topping with basil.
I'm going to pass on adding rodents to it. My parents aren't related.
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Honey Baked Ham, mixture of shredded sharp cheddar and hash browns baked along with the ham plus a nice Argentine red wine. A little side salad to go with that as well. Thanksgiving out comes the Honeysuckle White 20 lb + turkey with all the fixins. Feeding the squirrels a few acorns rather than in the oven with the turkey. Fattening them up for backwoods Xmas I 'spose. ??️
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I've been experimenting with hash brown patties. I tried once with grated zucchini, but that didn't add much.
Here's some ideas:
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Good grief Cal... I don't know whether or not to laugh or throw up! ??... This is right up Dave Cantebury's alley LOL!
LOL.
I'm goin out back to go squirrel hunting soon. I wish we still had pheasants in Ohio like when I was kid..... they are good food, too...
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LOL.
I'm goin out back to go squirrel hunting soon. I wish we still had pheasants in Ohio like when I was kid..... they are good food, too...
I had Pheasant and Duck quite a bit as a kid.. Loved it!
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LOL.
I'm goin out back to go squirrel hunting soon. I wish we still had pheasants in Ohio like when I was kid..... they are good food, too...
Did pheasant hunting when I lived in Kansas. Damn those little devils can hide well!! And they are great eating like you said.?
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Thanksgiving Day feast question?
This is a question l’ve asked of various groups of people over the years but l don’t think l’ve ever asked it here.
In various discussions with people about what they and their families eat at Thanksgiving, l’ve found that by and large we all share many similar dishes. Turkey, gravy, stuffing, potatoes, cranberry something-or-other, etc.
However, l’ve also found that many families serve a dish that is not the typical Thanksgiving fare, but is specific to their families’ celebration and the feast wouldn’t be the same without it. I’m curious what that dish is for you?
For me, my mom always boils carrots and parsnips together with liberal amounts of butter and sugar. It’s not sexy, but l love it and Thanksgiving wouldn’t be the same without it.
What is the uncommon Thanksgiving dish for you and your family?
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Thanksgiving Day feast question?
This is a question l’ve asked of various groups of people over the years but l don’t think l’ve ever asked it here.
In various discussions with people about what they and their families eat at Thanksgiving, l’ve found that by and large we all share many similar dishes. Turkey, gravy, stuffing, potatoes, cranberry something-or-other, etc.
However, l’ve also found that many families serve a dish that is not the typical Thanksgiving fare, but is specific to their families’ celebration and the feast wouldn’t be the same without it. I’m curious what that dish is for you?
For me, my mom always boils carrots and parsnips together with liberal amounts of butter and sugar. It’s not sexy, but l love it and Thanksgiving wouldn’t be the same without it.
What is the uncommon Thanksgiving dish for you and your family?
Thanksgiving Day feast question?
What is the uncommon Thanksgiving dish for you and your family?
I like to make 2 large packages of fresh green beans cut into about 1 inch pieces boiled in salted water, with half fried cut up into small pieces of bacon (5 or 6 slices) adding 2 ounces liquid smoke and about 2 tablespoons of dry mustard. Cook it about 1 1/2 hours until it just starts to get about half flexible, i.e. not overcooked or under-cooked. Everybody loves my green beans and always asks if I'm making 'em again this year. Yep!!!!?
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Pumpkin pie. Our old family way is to use the recipe on a libby's can of pumpkin, but almost double the amount of sugar, and add more of the spices. Can't buy a pumpkin pie that matches that.
and extra giblets. with scalloped potatoes and WHOLE BERRY cranberry sauce.
and cowboy coffee.
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Pumpkin pie. Our old family way is to use the recipe on a libby's can of pumpkin, but almost double the amount of sugar, and add more of the spices. Can't buy a pumpkin pie that matches that.
and extra giblets. with scalloped potatoes and WHOLE BERRY cranberry sauce.
and cowboy coffee.
Pumpkin pie. Our old family way is to use the recipe on a libby's can of pumpkin, but almost double the amount of sugar, and add more of the spices. Can't buy a pumpkin pie that matches that.
and extra giblets. with scalloped potatoes and WHOLE BERRY cranberry sauce.
and cowboy coffee.
Wife makes her famous chocolate sheet cake with a triple recipe for the chocolate icing. Both made from scratch. It's a desert made to send you to heaven with a smile on your face.?
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Pumpkin pie. Our old family way is to use the recipe on a libby's can of pumpkin, but almost double the amount of sugar, and add more of the spices. Can't buy a pumpkin pie that matches that.
and extra giblets. with scalloped potatoes and WHOLE BERRY cranberry sauce.
and cowboy coffee.
Pumpkin pie. Our old family way is to use the recipe on a libby's can of pumpkin, but almost double the amount of sugar, and add more of the spices. Can't buy a pumpkin pie that matches that.
and extra giblets. with scalloped potatoes and WHOLE BERRY cranberry sauce.
and cowboy coffee.
Not too many people are in to the giblets. What do you do with them?
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Pumpkin pie. Our old family way is to use the recipe on a libby's can of pumpkin, but almost double the amount of sugar, and add more of the spices. Can't buy a pumpkin pie that matches that.
and extra giblets. with scalloped potatoes and WHOLE BERRY cranberry sauce.
and cowboy coffee.
and cowboy coffee.
Isn't that the kind you have to prove yourself by staying on a bucking bronco from one end of the corral to the other before they serve you their coffee? Ye Hah!??
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Pumpkin pie. Our old family way is to use the recipe on a libby's can of pumpkin, but almost double the amount of sugar, and add more of the spices. Can't buy a pumpkin pie that matches that.
and extra giblets. with scalloped potatoes and WHOLE BERRY cranberry sauce.
and cowboy coffee.
Not too many people are in to the giblets. What do you do with them?
Not too many people are in to the giblets. What do you do with them?
I'm the only one in our family, lol, you eat them, they are great.
Or, you could dehydrate them after cooking, and use them for Monopoly pieces....
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I smoked some chicken wings last night and they were freaking fantastic.
Ingredients:
4-5 lbs chicken wings
Kosher salt (to taste)
1 Tbsp baking powder
2 tsp brown sugar
2 tsp onion powder
2 tsp Lebanese 7 spice
1 tsp Piment D’Ville chili powder
Olive oil brush strokes (about 2 Tbsp)
Steps:
1) cut up the chicken wings to make flats and drums.
2) pat them dry and rub them down with some Kosher salt. Note: l got a little heavy handed with the salt, it’s my one complaint with how they turned out.
3) let them sit uncovered in the fridge for up to 24 hours. In my case it was 5 hours.
4) combine the rest of the dry ingredients and toss/rub down the wings with it and let them sit out in room temperature for at least a half hour. I let them sit for around 1.5 hours.
5) heat up the smoker to 250 degrees with apple wood chips.
6) smoke the wings until they hit an internal temp of between 175 to 190 degrees. 2 to 3 hours should do. I got mine to 190.
7) remove the wings from the smoker, brush them down with olive oil, and finish them off in the oven at 400 degrees for about 10 minutes. Note: l did this to “crisp up the skin” but l don’t think this step was necessary at all.
Notes:
I know that’s an oddball spice mixture. Using baking powder is a new one for me, but l keep reading about how it helps crisp up the skin and seal in moisture on poultry in a smoker, and l’ve now done a spatchcocked chicken and a whole damn turkey in the smoker and it seems to do the trick.
Lebanese 7 spice is basically a mix of allspice, black pepper, cumin, cinnamon, cloves, coriander and nutmeg, and it has basically turned in to one of my go to’s for curries and meat rubs.
Piment D’Ville is made from Espelette chilis, which are native to the Basque region in Europe, except they’re grown and cultivated a bit differently in California. It has a mild kick so it won’t blow your doors off. I was cooking for myself and my crew, which includes a few kids. They all indicated the kick was well below their tolerance so l may kick it up a notch with something spicier for the next batch.
The finished product was fantastic. Maybe a bit salty, but great flavor and the “fall off the bone” thing was on point.
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I smoked some chicken wings last night and they were freaking fantastic.
Ingredients:
4-5 lbs chicken wings
Kosher salt (to taste)
1 Tbsp baking powder
2 tsp brown sugar
2 tsp onion powder
2 tsp Lebanese 7 spice
1 tsp Piment D’Ville chili powder
Olive oil brush strokes (about 2 Tbsp)
Steps:
1) cut up the chicken wings to make flats and drums.
2) pat them dry and rub them down with some Kosher salt. Note: l got a little heavy handed with the salt, it’s my one complaint with how they turned out.
3) let them sit uncovered in the fridge for up to 24 hours. In my case it was 5 hours.
4) combine the rest of the dry ingredients and toss/rub down the wings with it and let them sit out in room temperature for at least a half hour. I let them sit for around 1.5 hours.
5) heat up the smoker to 250 degrees with apple wood chips.
6) smoke the wings until they hit an internal temp of between 175 to 190 degrees. 2 to 3 hours should do. I got mine to 190.
7) remove the wings from the smoker, brush them down with olive oil, and finish them off in the oven at 400 degrees for about 10 minutes. Note: l did this to “crisp up the skin” but l don’t think this step was necessary at all.
Notes:
I know that’s an oddball spice mixture. Using baking powder is a new one for me, but l keep reading about how it helps crisp up the skin and seal in moisture on poultry in a smoker, and l’ve now done a spatchcocked chicken and a whole damn turkey in the smoker and it seems to do the trick.
Lebanese 7 spice is basically a mix of allspice, black pepper, cumin, cinnamon, cloves, coriander and nutmeg, and it has basically turned in to one of my go to’s for curries and meat rubs.
Piment D’Ville is made from Espelette chilis, which are native to the Basque region in Europe, except they’re grown and cultivated a bit differently in California. It has a mild kick so it won’t blow your doors off. I was cooking for myself and my crew, which includes a few kids. They all indicated the kick was well below their tolerance so l may kick it up a notch with something spicier for the next batch.
The finished product was fantastic. Maybe a bit salty, but great flavor and the “fall off the bone” thing was on point.
Olive oil brush strokes (about 2 Tbsp)
I'm pretty sure that's what I did with the Clabber Girl in my youth.?
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Olive oil brush strokes (about 2 Tbsp)
I'm pretty sure that's what I did with the Clabber Girl in my youth.?
She is a cutie. Talk about a company that hasn’t done a rebrand in a 100 years or so. That’s a rarity. From the 1930s…
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She is a cutie. Talk about a company that hasn’t done a rebrand in a 100 years or so. That’s a rarity. From the 1930s…
She is a cutie. Talk about a company that hasn’t done a rebrand in a 100 years or so. That’s a rarity. From the 1930s…
You might be interested to know.. My Aunt is the real life Morton Salt girl.. She won a contest when she was young and the image of her has been on every container label since..
Nickers...."There are no old running QB's in the NFL "~Sam Rutigliano~
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