• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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This was more like a 10. I couldn't decide whether it was my eyes and nose running from the heat or my crying from it because it was so damn hot nothing could stop the fire inside my mouth and every nasal cavity in there.?
EDIT: And on the menu instead of 5 peppers showing the heat it had 5 nuclear mushrooms, every one well deserved.
It's like a horrible sunburn. It doesn't dissipate and just intensifies.
It's like a horrible sunburn. It doesn't dissipate and just intensifies.
If it’s hot enough it’ll burn on the way out too.
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Damn, I threw Pepe Le Pew into the trash when I found him dead outside on the road. ? What was I thinking!! Next week maybe armadillo on the half shell. I could get lucky with so much traffic these days. Send me a jar of that jam. I'm sure it would really improve that recipe.?
Hey, younger groundhog is actually good. I would never eat raccoon or possum, or ...ok, maybe I might try armadillo. I wanted to try alligator in Louisiana one time we were traveling to Texas, but it was out of season.
I picked a bunch of Autumn Olive berries. Quite edible - they are like oblong cranberries with a seed inside. Won't make much jam, but I wanted to try it.
I am disappointed though, not one store has frog legs around here in Ohio. I'll just have to grow my own in a friend's pond.
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
You'd be proud of my 17 (almost 18) y.o. grandson. On a trip over New Years week with his other grandparents he had and liked pine needle tea while they were camping in Colorado. I had never heard of it until you mentioned it and he came home saying the same thing just by coincidence. I asked him if it as white pine needles and he said no it was regular pine needles.
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French Onion Soup.
I’ve probably made french onion soup a good half dozen times, but l’m not sure l’ve ever used the same recipe twice. This is what l used for this go around.
https://thesuburbansoapbox.com/baked-french-onion-soup/#wprm-recipe-container-16722
This was a good batch. French onion soup recipes are all pretty similar with only minor differences on the fresh herbs or booze used, and tweaks in ratios. This one really worked for me.
For whatever reason l just love cooking onions low and slow. I took photos of just onions in a pot, before and after adding the red wine.
One difference where l strayed from the recipe is l used sourdough bread instead of a baguette. My gf is a sourdough bread-head so that’s what we had. It worked and added a certain chewy factor that you don’t always get with a baguette.
It scratched all the french onion soup itches. 3rd degree burns in your mouth on the first few bites, big gooey bites of gruyere cheese, and subtly dynamic bites with bits of onion that were charred up more than other pieces of onion.
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French Onion Soup.
I’ve probably made french onion soup a good half dozen times, but l’m not sure l’ve ever used the same recipe twice. This is what l used for this go around.
https://thesuburbansoapbox.com/baked-french-onion-soup/#wprm-recipe-container-16722
This was a good batch. French onion soup recipes are all pretty similar with only minor differences on the fresh herbs or booze used, and tweaks in ratios. This one really worked for me.
For whatever reason l just love cooking onions low and slow. I took photos of just onions in a pot, before and after adding the red wine.
One difference where l strayed from the recipe is l used sourdough bread instead of a baguette. My gf is a sourdough bread-head so that’s what we had. It worked and added a certain chewy factor that you don’t always get with a baguette.
It scratched all the french onion soup itches. 3rd degree burns in your mouth on the first few bites, big gooey bites of gruyere cheese, and subtly dynamic bites with bits of onion that were charred up more than other pieces of onion.
For whatever reason l just love cooking onions low and slow.
Low and slow is the way to go!
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Here's one of my favorites.. Bucatini Alfredo with Pancetta and Mushrooms...
Explain what Bucatini and Pancetta are please. Pancetta sounds like some kind of bread but I don't see any.
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Explain what Bucatini and Pancetta are please. Pancetta sounds like some kind of bread but I don't see any.
Pancetta is fancy pork belly.
Bucatini is the one l had to look up. It’s apparently hollow pasta noodles, like a pasta straw.
The varieties of pasta out there is mind-boggling man. What we see on the shelves at Kroger is just the tip of the iceberg.
For whatever reason, l settled on ditalini as my favorite pasta. Don’t judge me. However, there is such a thing as ditali pasta, and l literally just discovered ditaloni pasta yesterday. What’s the difference? See below.
I assumed there was such a thing as bucatoni, and there sorta is, but it’s not called bucatoni. Pasta man…
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I'm going to smoke a chuck roast Sunday. Poor man's brisket lol.
My 3 sons bought me a smoker about 10 years ago. I was never into cooking until I got it, now I'm addicted.
I tend to use Malcom Reed's recipes, yum yums
I'm going to smoke a chuck roast Sunday. Poor man's brisket lol.
My 3 sons bought me a smoker about 10 years ago. I was never into cooking until I got it, now I'm addicted.
I tend to use Malcom Reed's recipes, yum yums
Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
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I'm going to smoke a chuck roast Sunday. Poor man's brisket lol.
My 3 sons bought me a smoker about 10 years ago. I was never into cooking until I got it, now I'm addicted.
I tend to use Malcom Reed's recipes, yum yums
Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
Karlis Missed -
I’ve been chomping at the bit to make falafels from scratch for my gf and her kids and l finally checked that box last night. I thought they were fantastic and the gf liked them, but they were a spectacular crash and burn with her kids. 2 out of the 3 tried them and didn’t care for them, and the 3rd kid made a horrified face and demanded chicken nuggets.
Anyway, if you’ve never made falafels from scratch, it’s a huge pita. Ironically l also put them in pita pockets, but that’s the easy part.
Falafels are basically fritters made from a batter of soaked garbanzo beans, fava beans, and a boatload of fresh herbs like parsley, cilantro and mint, plus some onion, garlic jalapeño and sesame seeds. You painstakingly grind it up in a food processor.
Then you roll them in to little balls a little bigger than golf balls and deep fry them. I used peanut oil for this batch. Anything deep fried is great, right?
There’s a sauce involved too, made from yogurt, tahini, salt, minced garlic and lemon juice.
Here’s the recipe l used.
https://maureenabood.com/authentic-lebanese-falafel/
Like l said, l thought they were fantastic. My one complaint was l thought the sauce was a little salty.
I made falafel sandwiches by putting a couple falafel balls in a pita pockets with some sauce, red onion, tomato and cucumber slices. You can eat them as a standalone thing though, and just dip them in the sauce.
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Explain what Bucatini and Pancetta are please. Pancetta sounds like some kind of bread but I don't see any.
Bucatini is a thick hollow pasta.. Pancetta is seasoned cured Italian bacon pretty much.. Its 'basically rolled cured pork belly and you can get pinwheel slices cut to order for soups and various pasta dishes.. Another product of Italy is Guanciale.. Its is another bacon like product that is basically cured Hog Jowls.. one of the main ingredients in Pasta Carbonara..
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Explain what Bucatini and Pancetta are please. Pancetta sounds like some kind of bread but I don't see any.
Bucatini is a thick hollow pasta.. Pancetta is seasoned cured Italian bacon pretty much.. Its 'basically rolled cured pork belly and you can get pinwheel slices cut to order for soups and various pasta dishes.. Another product of Italy is Guanciale.. Its is another bacon like product that is basically cured Hog Jowls.. one of the main ingredients in Pasta Carbonara..
Bucatini is a thick hollow pasta.. Pancetta is seasoned cured Italian bacon pretty much.. Its 'basically rolled cured pork belly and you can get pinwheel slices cut to order for soups and various pasta dishes.. Another product of Italy is Guanciale.. Its is another bacon like product that is basically cured Hog Jowls.. one of the main ingredients in Pasta Carbonara..
Guess I better dig out my armadillo on the halfshell recipe.? But if your not fast at night all your gonna find is???
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Watching the Bills vs Broncos with some Henri Willig Extra Aged Goat Cheese from Holland for an Old Goat along with Papa Paulo Double Barrel Port Wine from Messina Hof Winery in Bryan, Texas. Yum?
PS-From the cheese website: "Our Extra Aged Goat Cheese has been awarded the title of best hard goat cheese in the world. At the World Championship Cheese Contest in Madison, Wisconsin (USA), we received this prestigious distinction."
Private Reserve Papa Paulo Port
This dessert wine has a complex richness defined by strong black cherry and dark chocolate flavors and aromas. Oak aging adds undertones of cinnamon, nutmeg, and vanilla. This spectacular wine is an exquisite dessert for all wine lovers and can also be the perfect pairing with fine chocolates.
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Watching the Bills vs Broncos with some Henri Willig Extra Aged Goat Cheese from Holland for an Old Goat along with Papa Paulo Double Barrel Port Wine from Messina Hof Winery in Bryan, Texas. Yum?
PS-From the cheese website: "Our Extra Aged Goat Cheese has been awarded the title of best hard goat cheese in the world. At the World Championship Cheese Contest in Madison, Wisconsin (USA), we received this prestigious distinction."
Private Reserve Papa Paulo Port
This dessert wine has a complex richness defined by strong black cherry and dark chocolate flavors and aromas. Oak aging adds undertones of cinnamon, nutmeg, and vanilla. This spectacular wine is an exquisite dessert for all wine lovers and can also be the perfect pairing with fine chocolates.
Watching the Bills vs Broncos with some Henri Willig Extra Aged Goat Cheese from Holland for an Old Goat along with Papa Paulo Double Barrel Port Wine from Messina Hof Winery in Bryan, Texas. Yum?
PS-From the cheese website: "Our Extra Aged Goat Cheese has been awarded the title of best hard goat cheese in the world. At the World Championship Cheese Contest in Madison, Wisconsin (USA), we received this prestigious distinction."
Private Reserve Papa Paulo Port
This dessert wine has a complex richness defined by strong black cherry and dark chocolate flavors and aromas. Oak aging adds undertones of cinnamon, nutmeg, and vanilla. This spectacular wine is an exquisite dessert for all wine lovers and can also be the perfect pairing with fine chocolates.
“Best hard goat cheese in the world” is badass. I kinda wanna meet that goat. She’s basically the goat of goats.
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Smoked chuck roast turned out great today ( roast beast lol)
Yep, looks like a real great heart stopping addition to the diet.??
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Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
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https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
Agree. I actually stopped at his store in Hernando, Mississippi last fall & got some supplies, but he wasn't there.
He explains things simple, makes it easy on us.
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I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
Agree. I actually stopped at his store in Hernando, Mississippi last fall & got some supplies, but he wasn't there.
He explains things simple, makes it easy on us.
Agree. I actually stopped at his store in Hernando, Mississippi last fall & got some supplies, but he wasn't there.
He explains things simple, makes it easy on us.
I checked out the recipe and he mentioned that at a certain temp the meat will no longer take in any more smoke. I didn’t realize that was a thing and l thought that little nugget of info was helpful.
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