• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.

[mjp28]

@marvin-the-martian said:

Well I am a common sewer of fine food

Marvin, you've come to the right place.  So how've you been lately ? Watch any exciting football ?   

[DieHardBrownsFan]

@mjp28 said:

It's just one of many groups out there.  Here's one of the charts I like to refer to on cuts and grades, the "main three".  I know what I want on my grill.

[The Gipper]

@diehardbrownsfan said:

I am looking forward to her Playboy Spread....and I do mean spread.

[Marvin the Martian]

@mjp28 said:

Marvin, you've come to the right place.  So how've you been lately ? Watch any exciting football ?   

Watched the game.  That was exciting and disappointing

[hoorta]

@mjp28 said:

It's just one of many groups out there.  Here's one of the charts I like to refer to on cuts and grades, the "main three".  I know what I want on my grill.

Yes-we're on the same page. The "gold standard"- if you can afford it, or even find it- is  14-21 day dry aged prime beef. Not only is "prime" beef only around 6% of all cows. Then hanging it to let it naturally tenderize results in even further weight loss.  We're talking almost fork tender. $$$.  Some folks (including me) think it gets too weird if you overdo it. One of my pals has a contact in a butcher store up in Wisconsin. We'll age that beef as long as you want me to- if you pay for it in advance. Six week aged beef is just too much of a good thing. MHO.  

[mjp28]

@hoorta said:

Yes-we're on the same page. The "gold standard"- if you can afford it, or even find it- is  14-21 day dry aged prime beef. Not only is "prime" beef only around 6% of all cows. Then hanging it to let it naturally tenderize results in even further weight loss.  We're talking almost fork tender. $$$.  Some folks (including me) think it gets too weird if you overdo it. One of my pals has a contact in a butcher store up in Wisconsin. We'll age that beef as long as you want me to- if you pay for it in advance. Six week aged beef is just too much of a good thing. MHO.  

Oh yes the good stuff like fine wines or cheese or spirits or beer or in my case premium handmade cigars.  When it comes to beef I like to refer to the USDA BEEF GRADES there are EIGHT GRADES but I also stick with the top three and a good butcher and meat store. Bon appetit and enjoy a good beverage and a good after dinner cigar !

There are eight different USDA beef grades: prime, choice, select, standard, commercial, utility, cutter and canner. Prime being the highest beef quality and canner being the lowest. When talking steaks the focus is on prime, choice and select. The main criteria that the USDA used when grading beef are intramuscular fat and the maturity of the beef. Color and texture of the beef are also taken into consideration when grading beef.

What is intramuscular fat and why is it important? Intramuscular fat, also known as marbling, is the dispersion of fat within the beef. The grade is judged by the amount and dispersion of fat in the ribeye, which is cut between the 12th and 13th rib. It is important because the marbeleization is responsible for giving the beef its tenderness and boost of flavor. Simply put, the fat is where it’s at! If you want to put this theory to the test, check out our steak taste test experiment, where we taste test the different beef grades.

[hoorta]

@mjp28 said:

Oh yes the good stuff like fine wines or cheese or spirits or beer or in my case premium handmade cigars.  When it comes to beef I like to refer to the USDA BEEF GRADES there are EIGHT GRADES but I also stick with the top three and a good butcher and meat store. Bon appetit and enjoy a good beverage and a good after dinner cigar !

1) I can tell what prime beef is just by looking at it in the meat counter- on by what you said about marbling. It gets tougher in the rare event the aged stuff actually gets put out there for sale.  

2) I'm a cigar wimp. Give me a Macanudo crystal cafe.    

PS- I should mention. The taste test mentioned salting- which I highly recommend.  Dayton's nationally recognized Pine Club's steaks are 14 day wet aged top choice. In a weak moment- a former Assistant manager gave me a bottle of their seasoning- that I managed to closely replicate, no need now. Indianapolis' St. Elmo's equally renowned steak joint (Payton Manning had the key to the private dining room) started selling their steak seasoning- which is mighty close to the Pine Clubs.  

PPS- and I also should mention. If you're ever down Tampa way- DO NOT hesitate to get a reservation to Bern's Steakhouse. Not only is the cow of supurlative excellence, they also have (for us winos) the largest collection of wines to go with your steak in the world. This list resembles a small telephone book, or you can avail yourself to 150 wines by the glass.     

[jcam222]

Brunch before the game yesterday. Sous vide green Chile and adobo egg bites with ranchero sauce and crema. A griddled chorizo hash of sugar free chorizo, poblano, red bell pepper, daikon radish , onion, spinach and cilantro. Served with fried tomatillos topped in avocado. Crazy good and keto of course. 

[DieHardBrownsFan]

[calfoxwc]

my simplest game meal is a few packages of Jimmy Dean sage sausage, well browned, and

simmered with a chunked up smallish cabbage. Add butter, salt pepper... I haven't decided to add any herbs yet.

It's a lot quicker than my hunkie junk, also using the same sage sausage, but with one or two small yellow and red bell peppers, a bunch of sweet banana peppers diced... and a bunch of green tomatoes diced added in. Maybe one Hungarian semi-hot banana pepper, but I can't find them anymore, nor even the seed....

[The Gipper]

@jcam222 said:

Brunch before the game yesterday. Sous vide green Chile and adobo egg bites with ranchero sauce and crema. A griddled chorizo hash of sugar free chorizo, poblano, red bell pepper, daikon radish , onion, spinach and cilantro. Served with fried tomatillos topped in avocado. Crazy good and keto of course. 

That looks atrocious.

[TexasAg1969]

@diehardbrownsfan said:

Screw that shit!!    Beef and Rice LRP is the way to go.! Traded all those C-rations with cigarettes to get these babies. Glad I was not a smoker.?

The ration’s final 11 ounces (310 g) weight was a compromise between the original packet’s target weight of 5 ounces (140 g) and the base 1 pound (0.45 kg) target weight of the larger experimental Meal, Ready-to-Eat, Individual (MRE-I), a forerunner of the later MRE.

LRP rations of the mid-1960s were packed in a large cardboard box of twenty-four meals in eight varieties: 1) Beef hash, 2) Beef and rice, 3) Beef stew, 4) Chicken and rice, 5) Chicken stew, 6) Chili con carne, 7) Pork and scalloped potatoes, and ? Spaghetti with meat sauce. Each meal came in a tinfoil packet covered with olive-drab cloth, with a brown-foil accessory packet.

Since the LRP ration needed water to be hydrated before eating more water had to be carried or consumed if the ration was eaten dry. This defeated the purpose of the weight reduction. Water had to be carried extra for the ration or used locally. Of course local water in the tropics of Asia was a bad idea so iodine tablets had to be used to make the water safe. Because of these drawbacks production was limited and the ration issued to SOF troops. The LRP was used until the 80s when the MRE became the standard ration.

[jcam222]

@the-gipper said:

That looks atrocious.

Lol it was fantastic. Most of my feedback on multiple cooking sites was positive on the plating as well.  I’m always good with honest uncensored feedback though. 

[mjp28]

@jcam222 said:

Lol it was fantastic. Most of my feedback on multiple cooking sites was positive on the plating as well.  I’m always good with honest uncensored feedback though. 

How true.  People who don't try new things miss out on a  world of interesting experiences in our case here new GAMEDAY or anyday meals and a lot of things that go along with it.......including me  In the past maybe 10 (+/-) years my wife and I have expanded our culinary world -and- cookbook collection !  

This has led us to try new things and dishes some from scratch and shared them with guests and I have shared here and in my friends email list which has 20+ friends and ncludes several people here (anyone is welcome).  I also enjoy looking at everybody else's comments, pictures and recipes.

So try something new or different and bon appetit !     

[Marvin the Martian]

@jcam222 said:

Lol it was fantastic. Most of my feedback on multiple cooking sites was positive on the plating as well.  I’m always good with honest uncensored feedback though. 

It looks fantastic and droolworthy

[mjp28]

Well it's time to get some GAMEDAY food ideas for the upcoming final NFL games and some anytime wintertime nice warming soups, stews and of course my favorite casserole dishes !

Hmmmmm, some new and maybe favorite old dishes , I have a few and.......

[TexasAg1969]

@mjp28 said:

Well it's time to get some GAMEDAY food ideas for the upcoming final NFL games and some anytime wintertime nice warming soups, stews and of course my favorite casserole dishes !

Hmmmmm, some new and maybe favorite old dishes , I have a few and.......

 ?

https://thestayathomechef.com/

[mjp28]

@texasag1969 said:

 ?

https://thestayathomechef.com/

Yes..... and I will have to try the classic french onion soup !

....... edit, I already have the recipe ready to go. Looks nice !

[mjp28]

What's better before a GAMEDAY or any Sunday or just any cold winter day than a good bowl ? of homemade chicken soup !  I have picked a CHICKEN & WILD RICE SOUP this one is from Mr Food.  Why Mr Food, well I like his easy well tested often economical and always delicious recipes that don't need much tweaking. So here it is. (and see below for the chicken noodle soup)

https://www.mrfood.com/Soup-Recipes/Chicken-and-Wild-Rice-Soup-202922W

SERVES 8 and 1 hr 45 MINUTES for that homemade smell and taste.

 

There's nothing more warm and cozy than a big bowl of chicken soup. And when we're looking for a way to add even more heartiness to our bowls, noodles aren't the only option - wild rice is great too! Our Chicken & Wild Rice Soup is a warm-ya-up favorite that's full of flavor. 

What You'll Need

• 1 (3- to 4-pound) chicken, cut into quarters
• 4 quarts water
• 2 tablespoons chicken base
• 3 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 2 onions, cut into chunks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (8-1/2-ounce) package cooked wild rice

What to Do

1. Rinse chicken under cold running water. In a soup pot over medium-high heat, combine all ingredients except wild rice; bring to a boil.
    
2. Reduce heat to low and simmer about 1-1/2 hours, or until chicken falls off bones. Cool slightly, then separate chicken from bones, discarding bones. Add chicken pieces and rice to soup, heat for 5 minutes and serve.

Up Next:

Good Ol' Chicken Noodle Soup

[mjp28]

For TexAG and all you soup aficionados out there here is a classic FRENCH ONION SOUP recipe that is good enough for company or Sunday or even a special GAMEDAY meal.

Definitely a restaurant quality soup from the stay at home chef, check ️ it out !      https://thestayathomechef.com/french-onion-soup

French Onion Soup is made the classic way with a delicious caramelized onion soup topped with a toasted baguette and gooey melted Gruyere cheese. This soup is a restaurant favorite

SERVES 4.....PREP TIME  10 MINUTES    COOK TIME  1 HOUR    TOTAL TIME  1 HOUR 10 MINUTES

★  INGREDIENTS......and see the notes below.

2 tablespoons olive oil

6 medium yellow onions sliced

2 tablespoons butter

1 tablespoon minced garlic

8 cups beef broth

1/4 cup dry sherry (optional)

1 teaspoon dried thyme

1 teaspoon salt , or to taste

1/2 teaspoon black pepper , or to taste

Soup Topping

8 slices french bread baguette

2 tablespoons olive oil

4 slices gruyere or provolone cheese

2 tablespoons grated parmesan cheese

★  INSTRUCTIONS

Heat olive oil in a large pot over medium high heat. Add in onions and saute until tender, about 5 to 7 minutes. Reduce heat to medium low and continue to cook onions until caramelized and golden, about 15 to 25 minutes, stirring every 3 to 5 minutes.

Add in butter and garlic. Let cook until butter melts and garlic is fragrant, about 2 minutes.

Pour in beef broth and sherry (if using). Season with thyme, salt, and black pepper. Add more seasoning to taste. Bring to a simmer and continue to simmer over medium-low heat for 20-30 minutes.

While the soup is simmering, brush each slice of baguette with olive oil on both sides. Place on a baking sheet and toast in the oven underneath the broil setting until golden brown, about 2-3 minutes. Flip and toast the other sides.

Place 4 oven-safe bowls onto a baking sheet. Ladle soup into bowls. Place two slices of toasted baguette on each one. Top with a slice of grueyere cheese and finish with 1/2 tablespoon of parmesan cheese on each bowl.

Slide baking sheet carefully into the oven underneath the broil setting until cheese is bubbling and starting to brown, about 2-3 minutes. Watch closely as broil times may vary. Serve immediately.

★  NOTES

If you do not have oven-safe bowls, you can simply put your cheeses onto your toasted French bread slices and melt under the broiler to make little cheesy toasts. When your soup is ready to serve, ladle soup into regular soup bowls and top with your cheesy toasts. 

WHAT BREAD IS BEST FOR FRENCH ONION SOUP?

We think that a good quality French baguette just can’t be beat in this recipe. However, any artisan bread should work, and we’ve even seen croutons used! The higher the quality of your bread or croutons, the better this will taste.

DRY SHERRY: OPTIONAL

The use of dry sherry is completely optional in this recipe. You can substitute with white wine if you simply don’t have access to sherry. You can also omit the alcohol entirely. 

WHAT KIND OF BOWLS CAN I USE FOR INDIVIDUAL SERVINGS?

A broiler-safe and deep bowl is the name of the game with French Onion Soup. If you’ve never used your soup bowls under the broiler and they don’t say oven/broiler safe, you will want to find something else to use. We’re a big fan of the traditional soup crocks or large ramekins.

If you do not have oven-safe bowls, you can simply put your cheeses onto your toasted French bread slices and melt under the broiler to make little cheesy toasts. When your soup is ready to serve, ladle soup into regular soup bowls and top with your cheesy toasts. 

MAKE-AHEAD INSTRUCTIONS:

You can prepare your soup earlier in the day or the night before and refrigerate. When you are getting ready to serve, reheat it on the stovetop and then proceed with toasting your bread and adding the cheese and broiling.