• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Knew a black dude from Louisiana (a Navy cook) who said he would never eat shrimp. Saw some dead bodies floating with shrimp eating there eyes.
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Knew a black dude from Louisiana (a Navy cook) who said he would never eat shrimp. Saw some dead bodies floating with shrimp eating there eyes.
Knew a black dude from Louisiana (a Navy cook) who said he would never eat shrimp. Saw some dead bodies floating with shrimp eating there eyes.
He should stick to crawfish then.?
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Can't stand shrimp. look Like bugs.
Can't stand shrimp. look Like bugs.
On that we can agree. Not necessarily how they look though.
How do you feel about lobster??
They can start using them for fertilizer like they used to do in the early 1800s when they were so plentiful, they'd wash up on shore.
hoorta Rule #1. If it came out of the water, I don't eat it.
Had a truly exceptional filet tonight with Pine Club leftover lyonaise potatoes ( hash browns + onions if you've not heard of them) and a bottle of California Oberon Cabernet.
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Can't stand shrimp. look Like bugs.
On that we can agree. Not necessarily how they look though.
How do you feel about lobster??
They can start using them for fertilizer like they used to do in the early 1800s when they were so plentiful, they'd wash up on shore.
hoorta Rule #1. If it came out of the water, I don't eat it.
Had a truly exceptional filet tonight with Pine Club leftover lyonaise potatoes ( hash browns + onions if you've not heard of them) and a bottle of California Oberon Cabernet.
hoorta Rule #1. If it came out of the water, I don't eat it.
Had a truly exceptional filet tonight with Pine Club leftover lyonaise potatoes ( hash browns + onions if you've not heard of them) and a bottle of California Oberon Cabernet.
Was that filet of redfish, flounder or cod Larry? A White Zinfandel is the answer, not a Cab.?
BTW that Oberon sounds intriguing. I can get it for around $20 after tax with my Vet's cash discount locally. I'll pick up one today and serve it with a T-bone & baked potato some time this week.
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hoorta Rule #1. If it came out of the water, I don't eat it.
Had a truly exceptional filet tonight with Pine Club leftover lyonaise potatoes ( hash browns + onions if you've not heard of them) and a bottle of California Oberon Cabernet.
Was that filet of redfish, flounder or cod Larry? A White Zinfandel is the answer, not a Cab.?
BTW that Oberon sounds intriguing. I can get it for around $20 after tax with my Vet's cash discount locally. I'll pick up one today and serve it with a T-bone & baked potato some time this week.
Was that filet of redfish, flounder or cod Larry? A White Zinfandel is the answer, not a Cab.?
BTW that Oberon sounds intriguing. I can get it for around $20 after tax with my Vet's cash discount locally. I'll pick up one today and serve it with a T-bone & baked potato some time this week.
We had breaded flounder the other day, not as good as fresh catch but not too bad.
Back to basics on GAMEDAY, tailgating or similar meals which is best or the most popular? Steaks, burgers, ribs, hotdogs, chicken, chili, pizza, tacos, fish, chips & dip or anything really delicious.
Well I checked around for a few ideas, here's a few I found.
Best tailgating food ranked by college students. 1. was dip and chips 10. was chili. https://spoonuniversity.com/lifestyle/best-tailgating-foods-ranked-college-students
Food Network's top 50 Tailgating Recipes. Ready to do some casual reading? I may have put this up before https://www.foodnetwork.com/holidays-and-parties/packages/tailgating/food-networks-top-50-tailgating-recipes
15 Winning Tailgate Food Recipes from around the Web. https://hip2save.com/recipes/15-winning-tailgating-recipes-from-around-the-web. I really like their #11.
There's always a good reason to have a GAMEDAY meal.
Bon appetit !
(Oh the #11, mmmmm.)
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
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so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
The key to avocado is either putting it in salads with other stuff or try it alone by getting rid of the seed and filling the hole of each half with some type of salad dressing that you like. French goes well with it. Eat it with a spoon carving out a bit of the avocado with a decent amount of the dressing of choice. When I lived in Caracas we had 5 avocado trees in the back yard. We had a tin can on a long pole in which we would enclose what appeared to be a ripe one, rattle it a bit and if it was ready it would drop into the tin can. If it didn't then it wasn't quite ready. BTW there are black and there are green avocados . The secret in the store is to squeeze them for softness and buy unless they are just way too squishy. And you don't want any that feel hard as a rock either. No ripeness at all inside. If any of the avocado of either color is black inside then you just carve that part out and don't eat it because it is overripe. The rest should be just fine.
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so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
The key to avocado is either putting it in salads with other stuff or try it alone by getting rid of the seed and filling the hole of each half with some type of salad dressing that you like. French goes well with it. Eat it with a spoon carving out a bit of the avocado with a decent amount of the dressing of choice. When I lived in Caracas we had 5 avocado trees in the back yard. We had a tin can on a long pole in which we would enclose what appeared to be a ripe one, rattle it a bit and if it was ready it would drop into the tin can. If it didn't then it wasn't quite ready. BTW there are black and there are green avocados . The secret in the store is to squeeze them for softness and buy unless they are just way too squishy. And you don't want any that feel hard as a rock either. No ripeness at all inside. If any of the avocado of either color is black inside then you just carve that part out and don't eat it because it is overripe. The rest should be just fine.
The key to avocado is either putting it in salads with other stuff or try it alone by getting rid of the seed and filling the hole of each half with some type of salad dressing that you like. French goes well with it. Eat it with a spoon carving out a bit of the avocado with a decent amount of the dressing of choice. When I lived in Caracas we had 5 avocado trees in the back yard. We had a tin can on a long pole in which we would enclose what appeared to be a ripe one, rattle it a bit and if it was ready it would drop into the tin can. If it didn't then it wasn't quite ready. BTW there are black and there are green avocados . The secret in the store is to squeeze them for softness and buy unless they are just way too squishy. And you don't want any that feel hard as a rock either. No ripeness at all inside. If any of the avocado of either color is black inside then you just carve that part out and don't eat it because it is overripe. The rest should be just fine.
Avocados are my wife's area she loves them. I like them prepared correctly in a variety of dishes and dips.
Oh that tin can on a long stick thing works for various fruits. Where I grew up we had 10 different fruit trees on our property we'd pick nice pears way up there with a can with a sharp slit in the side..... capture...twist....lower. It works.
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so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
You have to be kidding me. You never had an avacado till now? You wait unti they get somewhat soft then they are ripe, not fucking black.
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so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
You have to be kidding me. You never had an avacado till now? You wait unti they get somewhat soft then they are ripe, not fucking black.
You have to be kidding me. You never had an avacado till now? You wait unti they get somewhat soft then they are ripe, not fucking black.
Ohio. I'm particular. Avocado was never on my list. I could have used it to greaze
wheel bearings all these years, but I didn't know...............
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You have to be kidding me. You never had an avacado till now? You wait unti they get somewhat soft then they are ripe, not fucking black.
Ohio. I'm particular. Avocado was never on my list. I could have used it to greaze
wheel bearings all these years, but I didn't know...............
Ohio. I'm particular. Avocado was never on my list. I could have used it to greaze
wheel bearings all these years, but I didn't know...............
Not an avocado fan either Cal. It's a texture thing with me. I like a lot of Mexican food, but no guacamole please.
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Not an avocado fan either Cal. It's a texture thing with me. I like a lot of Mexican food, but no guacamole please.
Blasphemy
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Not an avocado fan either Cal. It's a texture thing with me. I like a lot of Mexican food, but no guacamole please.
Blasphemy
Get a rope!?
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Ok folks. Make this lynching complete. I don't like (and won't eat) avocado either. Just one of those things that I've tried multiple times, but "no thanks".
Mike
IN DORSEY I TRUST -
Ok folks. Make this lynching complete. I don't like (and won't eat) avocado either. Just one of those things that I've tried multiple times, but "no thanks".
Mike
Ok folks. Make this lynching complete. I don't like (and won't eat) avocado either. Just one of those things that I've tried multiple times, but "no thanks".
Mike
?-eat me! ?
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Ok folks. Make this lynching complete. I don't like (and won't eat) avocado either. Just one of those things that I've tried multiple times, but "no thanks".
Mike
?-eat me! ?
?-eat me! ?
That's the thing about food it's one of the most subjective things in this whole wide world. What some people absolutely love others think is awful.
But whatever you like eat well !
So any special GAMEDAY meals or activities planned for SUPER BOWL 54 ?
My brother is supposed to come over this weekend but he's a vegetarian. Talk about subjective eaters. We have two nice big beautiful rib eye steaks planned for the ? grill with all of the steak fixens...... with a cold Sam Adams beer !
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?-eat me! ?
That's the thing about food it's one of the most subjective things in this whole wide world. What some people absolutely love others think is awful.
But whatever you like eat well !
So any special GAMEDAY meals or activities planned for SUPER BOWL 54 ?
My brother is supposed to come over this weekend but he's a vegetarian. Talk about subjective eaters. We have two nice big beautiful rib eye steaks planned for the ? grill with all of the steak fixens...... with a cold Sam Adams beer !
That's the thing about food it's one of the most subjective things in this whole wide world. What some people absolutely love others think is awful.
But whatever you like eat well !
So any special GAMEDAY meals or activities planned for SUPER BOWL 54 ?
My brother is supposed to come over this weekend but he's a vegetarian. Talk about subjective eaters. We have two nice big beautiful rib eye steaks planned for the ? grill with all of the steak fixens...... with a cold Sam Adams beer !
The wine crowd gets together. It's been the Soup-er Chilli Bowl for years, but it might be different this time, other than massive quantities of great wine. Different venue this year because the long time host's wife is going through chemotherapy, and it was too much for him to handle with 20-30 guests.
Haven't decided what I'm bringing yet though it will probably be some beef, or French onion soup if I get motivated.
Also, and Ag might be interested in this- bringing some wine up to Gene's for a future tasting that's been talked about for years, but long delayed. A vertical (that's one bottle from each year) of one of my favorite wines- Clio. From every year the wine's ever been produced. 2002-2016. I'm trying to find the 2017, but haven't seen it released yet.
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I rarely do a Mr Food recipe but I just saw this one on TV now their HALFTIME BACON CHEESE DIP. It would fall under the quick and easy no clean up snack.
- SERVES 12 COOK TIME 45 Min
Ready to win big at the game day party? This recipe will always be a big win: our Halftime Bacon Cheese Dip is ooey-gooey, and bacon-studded making it the ultimate football cheese dip. Everyone on game day will be clamoring for more as these delicious flavors score a taste bud touchdown.
What You'll Need
- 1 (1-pound) oval loaf Italian or sourdough bread, unsliced
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups shredded Swiss cheese
- 1 1/2 cups shredded Cheddar cheese
- 1 cup cubed mozzarella cheese
- 1/2 cup crumbled crispy cooked bacon
- 3 scallions, sliced
- 1 tablespoon whole grain mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons beer
- 1 teaspoon garlic powder
- What to Do
- Preheat oven to 375 degrees F. Cut the top off the bread about 1/3 of the way down and set top aside. Hollow out inside, leaving about 1-inch of bread around edges. Cut top of the bread and the bread that you removed into 1-inch cubes; set aside.
- In a large bowl, mix together remaining ingredients until thoroughly combined. Spoon mixture into bread loaf, then loosely wrap the bread loaf in aluminum foil.
- Bake 45 to 50 minutes or until hot in center. Serve with cut-up bread pieces.
Serving Suggestion!
-
You can also serve this with your favorite veggies and frozen pretzel bites that you can bake right alongside the bread loaf.
-
We've got more Unbelievably Good Dip Recipes that you're going to love!
- For more delicious game day recipes, try our Honey BBQ Chicken Bites, our Huddled-Up Chicken Tots, or our Slow Cooker Pizza Dip.
If you love these recipes, then you'll love this FREE eCookbook!
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
Blasphemy
Get a rope!?
Hey, I've mentioned a bunch of times I have a pretty limited diet. Guess I can throw eggs at you- that I don't eat either, unless they're well blended in some cake mix. To this day just the smell of scrambled eggs gets my stomach churning, and pretty sure I'd puke if I tried eating them.
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I rarely do a Mr Food recipe but I just saw this one on TV now their HALFTIME BACON CHEESE DIP. It would fall under the quick and easy no clean up snack.
- SERVES 12 COOK TIME 45 Min
Ready to win big at the game day party? This recipe will always be a big win: our Halftime Bacon Cheese Dip is ooey-gooey, and bacon-studded making it the ultimate football cheese dip. Everyone on game day will be clamoring for more as these delicious flavors score a taste bud touchdown.
What You'll Need
- 1 (1-pound) oval loaf Italian or sourdough bread, unsliced
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups shredded Swiss cheese
- 1 1/2 cups shredded Cheddar cheese
- 1 cup cubed mozzarella cheese
- 1/2 cup crumbled crispy cooked bacon
- 3 scallions, sliced
- 1 tablespoon whole grain mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons beer
- 1 teaspoon garlic powder
- What to Do
- Preheat oven to 375 degrees F. Cut the top off the bread about 1/3 of the way down and set top aside. Hollow out inside, leaving about 1-inch of bread around edges. Cut top of the bread and the bread that you removed into 1-inch cubes; set aside.
- In a large bowl, mix together remaining ingredients until thoroughly combined. Spoon mixture into bread loaf, then loosely wrap the bread loaf in aluminum foil.
- Bake 45 to 50 minutes or until hot in center. Serve with cut-up bread pieces.
Serving Suggestion!
-
You can also serve this with your favorite veggies and frozen pretzel bites that you can bake right alongside the bread loaf.
-
We've got more Unbelievably Good Dip Recipes that you're going to love!
- For more delicious game day recipes, try our Honey BBQ Chicken Bites, our Huddled-Up Chicken Tots, or our Slow Cooker Pizza Dip.
If you love these recipes, then you'll love this FREE eCookbook!
I rarely do a Mr Food recipe but I just saw this one on TV now their HALFTIME BACON CHEESE DIP. It would fall under the quick and easy no clean up snack.
- SERVES 12 COOK TIME 45 Min
Ready to win big at the game day party? This recipe will always be a big win: our Halftime Bacon Cheese Dip is ooey-gooey, and bacon-studded making it the ultimate football cheese dip. Everyone on game day will be clamoring for more as these delicious flavors score a taste bud touchdown.
What You'll Need
- 1 (1-pound) oval loaf Italian or sourdough bread, unsliced
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups shredded Swiss cheese
- 1 1/2 cups shredded Cheddar cheese
- 1 cup cubed mozzarella cheese
- 1/2 cup crumbled crispy cooked bacon
- 3 scallions, sliced
- 1 tablespoon whole grain mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons beer
- 1 teaspoon garlic powder
- What to Do
- Preheat oven to 375 degrees F. Cut the top off the bread about 1/3 of the way down and set top aside. Hollow out inside, leaving about 1-inch of bread around edges. Cut top of the bread and the bread that you removed into 1-inch cubes; set aside.
- In a large bowl, mix together remaining ingredients until thoroughly combined. Spoon mixture into bread loaf, then loosely wrap the bread loaf in aluminum foil.
- Bake 45 to 50 minutes or until hot in center. Serve with cut-up bread pieces.
Serving Suggestion!
-
You can also serve this with your favorite veggies and frozen pretzel bites that you can bake right alongside the bread loaf.
-
We've got more Unbelievably Good Dip Recipes that you're going to love!
- For more delicious game day recipes, try our Honey BBQ Chicken Bites, our Huddled-Up Chicken Tots, or our Slow Cooker Pizza Dip.
If you love these recipes, then you'll love this FREE eCookbook!
Interesting, may try just the dip, minus the bread, serve with nachos. Looks to be wine friendly. Now about the mustard. Another Larry no-no, LOL. McDonald's double cheese, NO mustard. Actually, I have a recipe for swiss onion soup that calls for some powdered mustard, and I love it.
I'll post the recipe later, it's time consuming, but worth it.
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