• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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I learned of my new game day coffee.
No more drippy coffee makers.
Make Cowboy Coffee.
about a quart of water in a pan, let the water warm up good, add 1/4 cup of your favorite coffee,
and rolling boil it up for a few minutes.
The grounds settle on the bottom, after a few minutes - or Kent Rollins
says you can pour just a bit of cold water around the top edge...
it's amazing. That is why I have missed the old perc coffee makers.
Next auction/garage sale item to find - old stainless steel perc coffee pot.
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@dutch-oven said:
Since Snowmageddon starts tomorrow morning, making some stuffed pepper soup for the weekend.
Super good, super easy.
My Bride made stuffed pepper soup yesterday. Great with garlic bread & beer. Just picked up some Old Leghumper (Thirsty Dog Brewing) & Conway's Irish Ale (Great Lakes Brewing).
Mike
My Bride made stuffed pepper soup yesterday. Great with garlic bread & beer. Just picked up some Old Leghumper (Thirsty Dog Brewing) & Conway's Irish Ale (Great Lakes Brewing).
Mike
I make stuffed green peppers from time to time, but I'm not familiar with stuffed pepper soup. How do you do that?
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My Bride made stuffed pepper soup yesterday. Great with garlic bread & beer. Just picked up some Old Leghumper (Thirsty Dog Brewing) & Conway's Irish Ale (Great Lakes Brewing).
Mike
I make stuffed green peppers from time to time, but I'm not familiar with stuffed pepper soup. How do you do that?
I make stuffed green peppers from time to time, but I'm not familiar with stuffed pepper soup. How do you do that?
Bill, there are many various recipes online. Just brown the beef, chop the peppers, and throw it in the crockpot with your other ingredients. I like food a good bit spicier than Colleen does, so I grind black peppercorns in it & maybe add some hot sauce after I fill my bowl.
Mike
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This is as good as soup gets!! (my "tweeks" are in bold). I got this recipe from the Ohio Game Fishing website:
Here is one of my favorite cold weather recipes. It feeds 6 people.
1.5 pds. mild or hot italian sausage (I always use 1/2 mild & 1/2 hot & I prefer Giant Eagle's)
3-4 cups beef broth (I use beef STOCK & always add up to 32 oz more if soup gets too thick)
1 (28oz) can crushed or pureed tomatoes
1 onion chopped
1 large carrot chopped
1 square package frozen chopped spinach
1/2 teaspoon garlic powder
salt and pepper to taste (I ONLY use fresh cracked pepper)
1 package frozen CHEESE tortellini
Remove sausage from casing and brown, break it up. Drain sausage and transfer to pot. add remaining ingredients to pot, EXCEPT TORTELLINI!!!! slow boil or simmer for at least 45min-1hr, until vegetables are tender. The longer you cook it, the thicker it will get. (I cook this in a crockpot on low, that's why the extra beef stock).
5-10 min before serving, place tortellini in pot.
Tips##
Make sure you buy CHEESE tortellini
Beware, addiction is possible.Mike
IN DORSEY I TRUST -
This is as good as soup gets!! (my "tweeks" are in bold). I got this recipe from the Ohio Game Fishing website:
Here is one of my favorite cold weather recipes. It feeds 6 people.
1.5 pds. mild or hot italian sausage (I always use 1/2 mild & 1/2 hot & I prefer Giant Eagle's)
3-4 cups beef broth (I use beef STOCK & always add up to 32 oz more if soup gets too thick)
1 (28oz) can crushed or pureed tomatoes
1 onion chopped
1 large carrot chopped
1 square package frozen chopped spinach
1/2 teaspoon garlic powder
salt and pepper to taste (I ONLY use fresh cracked pepper)
1 package frozen CHEESE tortellini
Remove sausage from casing and brown, break it up. Drain sausage and transfer to pot. add remaining ingredients to pot, EXCEPT TORTELLINI!!!! slow boil or simmer for at least 45min-1hr, until vegetables are tender. The longer you cook it, the thicker it will get. (I cook this in a crockpot on low, that's why the extra beef stock).
5-10 min before serving, place tortellini in pot.
Tips##
Make sure you buy CHEESE tortellini
Beware, addiction is possible.Mike
This is as good as soup gets!! (my "tweeks" are in bold). I got this recipe from the Ohio Game Fishing website:
Here is one of my favorite cold weather recipes. It feeds 6 people.
1.5 pds. mild or hot italian sausage (I always us e 1/2 mild & 1/2 hot & I prefer Giant Eagle's)
3-4 cups beef broth (I use beef STOCK & always add up to 32 oz more if soup gets too thick)
Beware, addiction is possible.Mike
We have done well with our local GE meats in Boardman, there are two ours is the Boardman/Poland store. We also like a good beef broth/stock soup!
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I make stuffed green peppers from time to time, but I'm not familiar with stuffed pepper soup. How do you do that?
Bill, there are many various recipes online. Just brown the beef, chop the peppers, and throw it in the crockpot with your other ingredients. I like food a good bit spicier than Colleen does, so I grind black peppercorns in it & maybe add some hot sauce after I fill my bowl.
Mike
Bill, there are many various recipes online. Just brown the beef, chop the peppers, and throw it in the crockpot with your other ingredients. I like food a good bit spicier than Colleen does, so I grind black peppercorns in it & maybe add some hot sauce after I fill my bowl.
Mike
Down here we call that beef and sausage chili podnah. Just throw out the cheese and add chili pepper powder.??
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Anyone play around with lobster Mac and cheese, or shrimp lobster Mac and cheese? It took me a bit to actually try it. The name doesn’t suggest 5 star but once it finally hit my taste buds, I’m hooked. I double dawg dare you to try it!
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Anyone play around with lobster Mac and cheese, or shrimp lobster Mac and cheese? It took me a bit to actually try it. The name doesn’t suggest 5 star but once it finally hit my taste buds, I’m hooked. I double dawg dare you to try it!
Anyone play around with lobster Mac and cheese, or shrimp lobster Mac and cheese? It took me a bit to actually try it. The name doesn’t suggest 5 star but once it finally hit my taste buds, I’m hooked. I double dawg dare you to try it!
Is this fresh made and do you have a recipe.?
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Today's football fair will be fresh cut raw veggies - green & red peppers, cherry tomatoes, sliced cucumbers, sweet petite carrots and a small bowl of light dill dip to go with them.
Drinking fair will be a Bottle of 2016 Juan Gil Silver Label Jumilla (Spanish red wine) as recommended by hoorta. If I like it I will stock up because @ $11.70 a bottle with my vet's cash discount it may be the steal that hoorta described to me. I trust his judgement of red wines for sure.
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Anyone play around with lobster Mac and cheese, or shrimp lobster Mac and cheese? It took me a bit to actually try it. The name doesn’t suggest 5 star but once it finally hit my taste buds, I’m hooked. I double dawg dare you to try it!
Is this fresh made and do you have a recipe.?
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Today's football fair will be fresh cut raw veggies - green & red peppers, cherry tomatoes, sliced cucumbers, sweet petite carrots and a small bowl of light dill dip to go with them.
Drinking fair will be a Bottle of 2016 Juan Gil Silver Label Jumilla (Spanish red wine) as recommended by hoorta. If I like it I will stock up because @ $11.70 a bottle with my vet's cash discount it may be the steal that hoorta described to me. I trust his judgement of red wines for sure.
Is this fresh made and do you have a recipe.?
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Today's football fair will be fresh cut raw veggies - green & red peppers, cherry tomatoes, sliced cucumbers, sweet petite carrots and a small bowl of light dill dip to go with them.
Drinking fair will be a Bottle of 2016 Juan Gil Silver Label Jumilla (Spanish red wine) as recommended by hoorta. If I like it I will stock up because @ $11.70 a bottle with my vet's cash discount it may be the steal that hoota described to me. I trust his judgement of red wines for sure.
It's currently 13 degrees here and we got probably over a foot of snow last night. Having Wings (chinese style) marinated overnight in select liquids and spices, baked with rice and miso soup.
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The AFC & NFC GAMEDAY meals today:
3 pm - Pimento stuffed Spanish Manzilla olives, small salad with thousand island, thick breaded oven roasted pork chops with potatoes, onions, carrots......ummmmm still stuffed.
Tonight (whenever) bologna sandwiches with provolone on dark pumpernickel and lettuce, chips and whatever. Mmmmmm.
The SB LIII GAMEDAY - TBD.
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The AFC & NFC GAMEDAY meals today:
3 pm - Pimento stuffed Spanish Manzilla olives, small salad with thousand island, thick breaded oven roasted pork chops with potatoes, onions, carrots......ummmmm still stuffed.
Tonight (whenever) bologna sandwiches with provolone on dark pumpernickel and lettuce, chips and whatever. Mmmmmm.
The SB LIII GAMEDAY - TBD.
The AFC & NFC GAMEDAY meals today:
3 pm - Pimento stuffed Spanish Manzilla olives, small salad with thousand island, thick breaded oven roasted pork chops with potatoes, onions, carrots......ummmmm still stuffed.
Tonight (whenever) bologna sandwiches with provolone on dark pumpernickel and lettuce, chips and whatever. Mmmmmm.
The SB LIII GAMEDAY - TBD.
Around games & snow related duties, I have snacked & drank beer today. Just one of those days.
Mike
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Cheap frozen pepperoni pizza doctored up with extra sauce, cheese, some bacon, and canadian bacon, (hey it's around 10 degrees here Dayton way) but finished off with a 2011 Columbia Crest Cabernet Reserve that was heavily discounted from $50 down to $20.. Us guys on retirement income are always on the lookout for bargains...
Currently watching the Lunar eclipse through broken clouds...
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Anyone play around with lobster Mac and cheese, or shrimp lobster Mac and cheese? It took me a bit to actually try it. The name doesn’t suggest 5 star but once it finally hit my taste buds, I’m hooked. I double dawg dare you to try it!
Is this fresh made and do you have a recipe.?
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Today's football fair will be fresh cut raw veggies - green & red peppers, cherry tomatoes, sliced cucumbers, sweet petite carrots and a small bowl of light dill dip to go with them.
Drinking fair will be a Bottle of 2016 Juan Gil Silver Label Jumilla (Spanish red wine) as recommended by hoorta. If I like it I will stock up because @ $11.70 a bottle with my vet's cash discount it may be the steal that hoorta described to me. I trust his judgement of red wines for sure.
Is this fresh made and do you have a recipe.?
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Today's football fair will be fresh cut raw veggies - green & red peppers, cherry tomatoes, sliced cucumbers, sweet petite carrots and a small bowl of light dill dip to go with them.
Drinking fair will be a Bottle of 2016 Juan Gil Silver Label Jumilla (Spanish red wine) as recommended by hoorta. If I like it I will stock up because @ $11.70 a bottle with my vet's cash discount it may be the steal that hoorta described to me. I trust his judgement of red wines for sure.
I have only had it out to eat. Seems to me tho that you would just take your favorite Mac and cheese and stir in a bit of lobster meat. I bet crab would be good too. One place is serving a fish sandwich with a scoop of lobster mac and cheese on it. Now that’s some good stuff Maynard
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Normally this is done over coals but I opted for the easy (lazy) route.
I had seven beef back rib bones that got a couple coats of olive oil and rub. I foiled them and left them in a 250° degree oven for five hours, then broiled to get a crust.
My only complaint about beef ribs is the amount of flesh. The first two ribs on the shoulder end are nice and meaty. Towards the short loin end, they cut them a little slim...there's so much meat on the prime rib roast a butcher can spare a little less for the roast and more for the ribs.
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Is this fresh made and do you have a recipe.?
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Today's football fair will be fresh cut raw veggies - green & red peppers, cherry tomatoes, sliced cucumbers, sweet petite carrots and a small bowl of light dill dip to go with them.
Drinking fair will be a Bottle of 2016 Juan Gil Silver Label Jumilla (Spanish red wine) as recommended by hoorta. If I like it I will stock up because @ $11.70 a bottle with my vet's cash discount it may be the steal that hoorta described to me. I trust his judgement of red wines for sure.
I have only had it out to eat. Seems to me tho that you would just take your favorite Mac and cheese and stir in a bit of lobster meat. I bet crab would be good too. One place is serving a fish sandwich with a scoop of lobster mac and cheese on it. Now that’s some good stuff Maynard
I have only had it out to eat. Seems to me tho that you would just take your favorite Mac and cheese and stir in a bit of lobster meat. I bet crab would be good too. One place is serving a fish sandwich with a scoop of lobster mac and cheese on it. Now that’s some good stuff Maynard
Basically, you are correct. It's best to boil your own lobster, then use the water you boiled the lobster in to boil your pasta. Otherwise, just tossing some lobster meat in the mac and cheese is somewhat bland. It tastes like mac and cheese with some lobster in it.
Don't toss that lobster water down the drain. Reserve it after cooking to use if you need to thin out the dish a bit.
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I have only had it out to eat. Seems to me tho that you would just take your favorite Mac and cheese and stir in a bit of lobster meat. I bet crab would be good too. One place is serving a fish sandwich with a scoop of lobster mac and cheese on it. Now that’s some good stuff Maynard
Basically, you are correct. It's best to boil your own lobster, then use the water you boiled the lobster in to boil your pasta. Otherwise, just tossing some lobster meat in the mac and cheese is somewhat bland. It tastes like mac and cheese with some lobster in it.
Don't toss that lobster water down the drain. Reserve it after cooking to use if you need to thin out the dish a bit.
Basically, you are correct. It's best to boil your own lobster, then use the water you boiled the lobster in to boil your pasta. Otherwise, just tossing some lobster meat in the mac and cheese is somewhat bland. It tastes like mac and cheese with some lobster in it.
Don't toss that lobster water down the drain. Reserve it after cooking to use if you need to thin out the dish a bit.
I hear using the shells imparts a lot of flavor too.
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No doubt. After you peel the meat, toss the shells back in to the water to cook the pasta. I should have added that earlier.
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If I want bug meat (lobster) I'll eat it (never).
"You planning on having a long relationship with that glass or are you going to drink it? Drink up, man. Maybe we can get another.” - Janis Joplin, 1970. -
If I want bug meat (lobster) I'll eat it (never).
If I want bug meat (lobster) I'll eat it (never).
Lobster is only recently deemed an edible critter, at least in America. In my trip out to the Maine coast Bar Harbor way I found out back in colonial times lobsters were so plentiful, they'd wash up on the shore after a big storm. Farmers prized them so highly- they'd gather them up, and toss them on their fields- for fertilizer.
One thing I did get a charge out of as a side trip that time was visiting the Boston Aquarium, and getting to see Larry the Lobster- the putative world's biggest, weighing in at 52 pounds.
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If I want bug meat (lobster) I'll eat it (never).
If I want bug meat (lobster) I'll eat it (never).
Had a friend once who was averse to ever trying crawfish. So I invited him over for baby lobster tails on the grill. He loved those baby lobster tails in draw butter and wondered where I had gotten them. So I told him they were in season if you walked up the tributary to Horsetooth Reservoir near Ft. Collims at night with a flashlight and just picked them out of the stream. Now he thought lobsters were saltwater so I explained that in Colorado they were freshwater and in Louisiana they called them crawfish. LOL! He kept right on eating them though.??
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