• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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For Tex, Flugels, Canton Mike and Hoorta by request:
https://www.newsmax.com/FastFeatures/Groundhogs-Day-2011-Recipes/2011/02/02/id/384547/
For Tex, Flugels, Canton Mike and Hoorta by request:
https://www.newsmax.com/FastFeatures/Groundhogs-Day-2011-Recipes/2011/02/02/id/384547/
Got any recipes for crow? Seagull?
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For Tex, Flugels, Canton Mike and Hoorta by request:
https://www.newsmax.com/FastFeatures/Groundhogs-Day-2011-Recipes/2011/02/02/id/384547/
Got any recipes for crow? Seagull?
Got any recipes for crow? Seagull?
How about Dog or snake? Got a good Vietnamese one or two for ya.?
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Between the two of choose the lighter fare. I've been munching on sharp cheddar, cojack and Swiss guyere with salami and crackers for a late snack this week. Ummmm, cheese.
Oh YEAH!
Here's a hint for cheese lovers, if you ever shop at BJ's (the only place I've seen it). They have bags of individually vacuum wrapped planks of fantastic sharp cheddar...it is called "Seriously Sharp" by Cabot. Not only is it a favorite of mine, but it's a favorite at my parties, in my snack cooler that I carry for the patients I transport, tailgates, fishing, etc.
Mike
Oh YEAH!
Here's a hint for cheese lovers, if you ever shop at BJ's (the only place I've seen it). They have bags of individually vacuum wrapped planks of fantastic sharp cheddar...it is called "Seriously Sharp" by Cabot. Not only is it a favorite of mine, but it's a favorite at my parties, in my snack cooler that I carry for the patients I transport, tailgates, fishing, etc.
Mike
I've loved Cabot's cheeses for many years. Not an accident they've been voted America's best cheddar a bunch of times. That seriously sharp is a starting point of their aged cheddars. It's one of their oddballs. It goes up to Vintage choice- 2 year, and then Old School- 4 year. To celebrate their 100 year anniversary they offered a real limited collection (now sold out) of 4 one pound blocks of different cheddars going up to a 5 year cheddar. I served the Cabot 18 month from that collection at our Super Bowl Party. Along with a soft frommager d'affinous double cream, and a stilton.
If you can't find it in stores, go to their website- the Cabot co-op is now a part of Dakin Farms. I have no problems having it shipped to me when it's winter weather. I will warn you shipping costs make it pretty pricey cheese.
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How about Dog or snake? Got a good Vietnamese one or two for ya.?
I've heard rattlesnake tastes like chicken- but I'm not about to try any....
Actually Ag, in my trips out west and up to Alaska I did find out some game is ok. Like Elk or reindeer in very limited bites. Still just no to my Alaska pal's alderwood smoked salmon though.....
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How about Dog or snake? Got a good Vietnamese one or two for ya.?
I've heard rattlesnake tastes like chicken- but I'm not about to try any....
Actually Ag, in my trips out west and up to Alaska I did find out some game is ok. Like Elk or reindeer in very limited bites. Still just no to my Alaska pal's alderwood smoked salmon though.....
I've heard rattlesnake tastes like chicken- but I'm not about to try any....
Actually Ag, in my trips out west and up to Alaska I did find out some game is ok. Like Elk or reindeer in very limited bites. Still just no to my Alaska pal's alderwood smoked salmon though.....
We're going to Texas for Granddaughter's HS graduation in May/June & I am DETERMINED to find a restaurant that serves rattlesnake. It's on my bucket list of things to eat.
Mike
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How about Dog or snake? Got a good Vietnamese one or two for ya.?
I've heard rattlesnake tastes like chicken- but I'm not about to try any....
Actually Ag, in my trips out west and up to Alaska I did find out some game is ok. Like Elk or reindeer in very limited bites. Still just no to my Alaska pal's alderwood smoked salmon though.....
I've heard rattlesnake tastes like chicken- but I'm not about to try any....
Actually Ag, in my trips out west and up to Alaska I did find out some game is ok. Like Elk or reindeer in very limited bites. Still just no to my Alaska pal's alderwood smoked salmon though.....
the next time to Alaska, I would love to try the smoked salmon. And, I've always wanted to try rattlesnake.
Back in the day, at a pre-funeral get-together in WV, I tried to get my cousin to go with me up the mountain at night to hunt for a big rattler we could cook up for the big meal tomorrow. After being an advisor to S. Vietnamese troops in Laos/Cambodia/Vietnam.... I figured he'd go.
He just said he'd been through a lot, faced serious danger a lot, been wounded twice....but wasn't going up the mountain at night to get a rattler, he said that would be too much for him. lol
dammit.
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I've heard rattlesnake tastes like chicken- but I'm not about to try any....
Actually Ag, in my trips out west and up to Alaska I did find out some game is ok. Like Elk or reindeer in very limited bites. Still just no to my Alaska pal's alderwood smoked salmon though.....
We're going to Texas for Granddaughter's HS graduation in May/June & I am DETERMINED to find a restaurant that serves rattlesnake. It's on my bucket list of things to eat.
Mike
We're going to Texas for Granddaughter's HS graduation in May/June & I am DETERMINED to find a restaurant that serves rattlesnake. It's on my bucket list of things to eat.
Mike
You don't need no damn restaurant Mike. I'll watch the road for cars while you chow down!?
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oh, and the next time we are in Louisiana, I want to try a basket of crawfish and alligator.
The last time we were there, in West Munroe- home of the "Duck Dynasty" Robertson family...
both were out of season.
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oh, and the next time we are in Louisiana, I want to try a basket of crawfish and alligator.
The last time we were there, in West Munroe- home of the "Duck Dynasty" Robertson family...
both were out of season.
oh, and the next time we are in Louisiana, I want to try a basket of crawfish and alligator.
The last time we were there, in West Munroe- home of the "Duck Dynasty" Robertson family...
both were out of season.
Meet me in my hometown of Beaumont (Cajun for beautiful mountain-but there are none there in that swamp) and I'll treat you to a mess of crawfish tails and fried alligator. I'll bring you one of those "got here as soon as I could" Texas bumper stickers. There are lots of places in Beaumont that serve both because it is more Louisiana than it is Texas. So I'll grant you that much on your more Texan than you comments. I don't ride horses either. And you won't find me in one of these? even though I inherited a nice Stetson from my dad. It stays in a box in my closet.?
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oh, and the next time we are in Louisiana, I want to try a basket of crawfish and alligator.
The last time we were there, in West Munroe- home of the "Duck Dynasty" Robertson family...
both were out of season.
Meet me in my hometown of Beaumont (Cajun for beautiful mountain-but there are none there in that swamp) and I'll treat you to a mess of crawfish tails and fried alligator. I'll bring you one of those "got here as soon as I could" Texas bumper stickers. There are lots of places in Beaumont that serve both because it is more Louisiana than it is Texas. So I'll grant you that much on your more Texan than you comments. I don't ride horses either. And you won't find me in one of these? even though I inherited a nice Stetson from my dad. It stays in a box in my closet.?
Meet me in my hometown of Beaumont (Cajun for beautiful mountain-but there are none there in that swamp) and I'll treat you to a mess of crawfish tails and fried alligator. I'll bring you one of those "got here as soon as I could" Texas bumper stickers. There are lots of places in Beaumont that serve both because it is more Louisiana than it is Texas. So I'll grant you that much on your more Texan than you comments. I don't ride horses either. And you won't find me in one of these? even though I inherited a nice Stetson from my dad. It stays in a box in my closet.?
Thanks, but Munroe/West Munroe is way up on route 20, east of Shreveport - it's a straight shot from there to Dallas/McKinney Texas, where we would be going. You are way, way south down Houston way. There's no cell phone service that way, you would never want to break down, especially at night. Father-in-law is going on 98, ...we'd probably fly down anyways.
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Meet me in my hometown of Beaumont (Cajun for beautiful mountain-but there are none there in that swamp) and I'll treat you to a mess of crawfish tails and fried alligator. I'll bring you one of those "got here as soon as I could" Texas bumper stickers. There are lots of places in Beaumont that serve both because it is more Louisiana than it is Texas. So I'll grant you that much on your more Texan than you comments. I don't ride horses either. And you won't find me in one of these? even though I inherited a nice Stetson from my dad. It stays in a box in my closet.?
Thanks, but Munroe/West Munroe is way up on route 20, east of Shreveport - it's a straight shot from there to Dallas/McKinney Texas, where we would be going. You are way, way south down Houston way. There's no cell phone service that way, you would never want to break down, especially at night. Father-in-law is going on 98, ...we'd probably fly down anyways.
Thanks, but Munroe/West Munroe is way up on route 20, east of Shreveport - it's a straight shot from there to Dallas/McKinney Texas, where we would be going. You are way, way south down Houston way. There's no cell phone service that way, you would never want to break down, especially at night. Father-in-law is going on 98, ...we'd probably fly down anyways.
In that case try a Pappadeauxs up in the Dallas area. They have it all including the alligator. One of the owners is Harris Pappas, a class of '66 A&M grad from my Corps outfit. You will find their locations here as well as menu. Type in "Dallas" and it shows all locations in the area.
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Thanks, but Munroe/West Munroe is way up on route 20, east of Shreveport - it's a straight shot from there to Dallas/McKinney Texas, where we would be going. You are way, way south down Houston way. There's no cell phone service that way, you would never want to break down, especially at night. Father-in-law is going on 98, ...we'd probably fly down anyways.
In that case try a Pappadeauxs up in the Dallas area. They have it all including the alligator. One of the owners is Harris Pappas, a class of '66 A&M grad from my Corps outfit. You will find their locations here as well as menu. Type in "Dallas" and it shows all locations in the area.
In that case try a Pappadeauxs up in the Dallas area. They have it all including the alligator. One of the owners is Harris Pappas, a class of '66 A&M grad from my Corps outfit. You will find their locations here as well as menu. Type in "Dallas" and it shows all locations in the area.
that is doable. Thanks !
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In that case try a Pappadeauxs up in the Dallas area. They have it all including the alligator. One of the owners is Harris Pappas, a class of '66 A&M grad from my Corps outfit. You will find their locations here as well as menu. Type in "Dallas" and it shows all locations in the area.
that is doable. Thanks !
that is doable. Thanks !
It's one of our favorite places to go for seafood & cajun food in Austin. Harris and his siblings expanded their parents original Pappas Restaurant in Houston to become a statewide chain which is run very well. Funny that they were able to incorporate their family name into a cajun sounding restaurant, but the family is originally from Greece.
PS-if you get the dinner be prepared to ask for boxes. You get a ton of food.
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Tommy's Pizza on High St in Columbus
Looks interesting. https://tommyspizza.com/campus_menu.html
GO BUCKEYES !
Looks interesting. https://tommyspizza.com/campus_menu.html
GO BUCKEYES !
weird picture as their pizza's are served as a square it is one of the first places i go when i make it back there
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@dutch-oven said:
Like Italian heaven!
Another benefit of home cooking especially in the cold weather months the house really smells good like home cookin'.
Although our rib eyes on the grill were excellent especially on an unusually warm February day. Won't be too long until the grills are out again.
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@dutch-oven said:
Like Italian heaven!
Another benefit of home cooking especially in the cold weather months the house really smells good like home cookin'.
Although our rib eyes on the grill were excellent especially on an unusually warm February day. Won't be too long until the grills are out again.
Another benefit of home cooking especially in the cold weather months the house really smells good like home cookin'.
Although our rib eyes on the grill were excellent especially on an unusually warm February day. Won't be too long until the grills are out again.
Doesn't matter to me how cold it is outside to fire up the Weber. Well maybe 10 degrees or colder might give me second thoughts.
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Another benefit of home cooking especially in the cold weather months the house really smells good like home cookin'.
Although our rib eyes on the grill were excellent especially on an unusually warm February day. Won't be too long until the grills are out again.
Doesn't matter to me how cold it is outside to fire up the Weber. Well maybe 10 degrees or colder might give me second thoughts.
Doesn't matter to me how cold it is outside to fire up the Weber. Well maybe 10 degrees or colder might give me second thoughts.
We've had a mild winter so far. As long as there's no blowing snow or rain we try to occasionally get out to grill. Especially sunny days which have been few this winter.
Deep winter generally just for convienance and a nice warm good smelling kitchen we do our casseroles, soups, stews, chili and the Sunday roast chicken and beef meals.
And then of course are the GAMEDAY, tailgating and all that good stuff! Mmmmm, making me hungry ! Time to throw a good menu together.
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Well my wife surprised me yesterday and made one of our GAMEDAY recipes the Contadina Meatball Subs by their recipe with a few slight modifications 1. She used the Contadina thick and zesty tomato sauce and 2. she used the 80/20 ground beef and not the lean beef. It came out good -but- to be honest I like my wife's 3 meat mix beef/veal/pork and a few slightly different spice combinations but here it is:
CONTADINA MEATBALL SUBS, from the Contadina foods recipes. An easy and old time favorite recipe. https://www.contadina.com/recipes/collections/our-favorites/meatball-subs
Serves 4 Prep time 10 minutes Cook time 35 mintues
Ingredients
2 Tbsp. olive oil
3/4 cup minced onion, divided
1 1/2 tsp. minced garlic, divided
1 1/4 tsp. dried oregano, divided
2 Tbsp. Contadina
Italian Herb Tomato Paste or Contadina Tomato Paste
1 can (15 oz.) Contadina Tomato Sauce
1 slice white sandwich bread, torn into very small pieces
1/4 cup milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup grated Parmesan cheese
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. thinly sliced fresh basil leaves
4 soft French sandwich rolls, split and toasted, if desired
4 slices mozzarella cheeseDirections
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Heat oil in a large, deep skillet over medium heat. Add 1/4 cup onion, 1/2 tsp. garlic and 1/2 tsp. oregano; and cook 2 to 3 minutes or until softened. Add tomato paste and cook about 1 minute, stirring constantly, until paste browns slightly. Stir in tomato sauce; cover and simmer on medium-low heat while preparing meatballs.
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Place bread, milk and egg in a large bowl; smash with a fork until bread is moistened and a paste forms. Mix in 1/2 cup onion, 1 tsp. garlic, 3/4 tsp. oregano, ground beef, Parmesan, salt and pepper just until combined. Form into 1 1/2-inch meatballs (about 2 Tbsp. each) and drop into simmering sauce in a single layer. Do not stir.
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Cover and simmer about 20 minutes, stirring gently halfway through, until meatballs are cooked through and tender. Sprinkle with basil. Place a slice of mozzarella in each sandwich roll, then top with meatballs and serve with sauce for dipping, if desired.
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