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rinemb - Posted - 03/17/2021: 11:08:42
I am hoping my wife surprises me tonight.
rinemb - Posted - 03/18/2021: 14:02:51
A throw together paddy day dinner. With stuff we has...roast potatoes carrots and leeks with ham. Plus I made an herb cream sauce with parsley.
Brian T - Posted - 03/18/2021: 16:06:46
Bottom of the bin. With the sprouts pruned off, I baked a bunch of potatoes and a layer of oiled and herbed carrots last night. Ate some, really good. I'll bake some herbed chicken breast
tonight and reheat the veg.
The organic farm farmer brought over 5 lbs FREE baker potatoes this afternoon.
I'll surprise him end of July with some grape vines.
STUD - Posted - 03/18/2021: 16:10:37
Nachos with "everything" tonight:
Wet Spaniel - Posted - 03/18/2021: 19:43:17
Corned beef hash with a couple of fresh cackle berries and HP sauce.
STUD - Posted - 03/19/2021: 00:02:14
Breakfast fer dinner...works...
Brian T - Posted - 03/19/2021: 00:37:22
Reheated baked spuds as part of supper.
A whop of strawberry jam smartened them right up.
rinemb - Posted - 03/19/2021: 05:44:34
quote:
Originally posted by Wet Spaniel
Corned beef hash with a couple of fresh cackle berries and HP sauce.
"Cackle" berries? Ok.....I figured it out..EGGS.
Edited by - rinemb on 03/19/2021 05:45:16
STUD - Posted - 03/20/2021: 06:11:39
Venison enchiladas:
STUD - Posted - 03/20/2021: 06:20:15
quote:
Originally posted by rinemb
quote:
Originally posted by Wet Spaniel
Corned beef hash with a couple of fresh cackle berries and HP sauce.
"Cackle" berries? Ok.....I figured it out..EGGS.
You can ponder....Busted Nuts...
Hint....
Think Beet Juice..... :0)
STUD - Posted - 03/20/2021: 06:27:50
Heh...
Here's ah ...Scream'ah.... ;0)
slammer - Posted - 03/20/2021: 06:38:24
Loaded Venison Nachos last night on Black corn tortilla chips!!!
Slammer!!!
Edited by - slammer on 03/20/2021 06:39:23
Brian T - Posted - 03/20/2021: 10:19:24
eggs hen fruit cackle berries butt nuts.
Guess I should boil a bunch. I like egg salad sandwiches extremely bigly.
STUD - Posted - 03/20/2021: 16:19:19
Bruschetta.
slammer - Posted - 03/20/2021: 18:29:39
My son had gotten a whole lamb at Costco and I had a chunk of it in the freezer. I don’t even know what region of the critter it came from but I’m assuming it was shoulder or hind quarter. Trimmed it up and made lamb kabobs. Marinated in olive oil, oregano, cracked pepper, cumin, smoked paprika, sweet vermouth, garlic and lemon juice late in the process. Grilled with onions, roasted red peppers, zucchini and the Mrs. makes homemade pitas that are awesome!!! Served with some aromatic rice and homemade tzatziki sauce!!!
The whole deal tasted very Mediterranean and almost Lebanese!!! NAILED IT !!!
Slammer!!!
Edited by - slammer on 03/20/2021 18:31:39
rinemb - Posted - 03/20/2021: 18:42:47
quote:
Originally posted by slammer
My son had gotten a whole lamb at Costco and I had a chunk of it in the freezer. I don’t even know what region of the critter it came from but I’m assuming it was shoulder or hind quarter. Trimmed it up and made lamb kabobs. Marinated in olive oil, oregano, cracked pepper, cumin, smoked paprika, sweet vermouth, garlic and lemon juice late in the process. Grilled with onions, roasted red peppers, zucchini and the Mrs. makes homemade pitas that are awesome!!! Served with some aromatic rice and homemade tzatziki sauce!!!
The whole deal tasted very Mediterranean and almost Lebanese!!! NAILED IT !!!
Slammer!!!
Wonderful. Slammer. Wish I were there. Brad
rinemb - Posted - 03/20/2021: 18:54:14
Chicken thighs, with peas, fresh home grown spinach, leftover pots and carrots, And artisan bread. With a chenin blanc blend.
Thighs: dry in fridge overnight, oil and s&p to taste, pre heat ci skillet in oven at 425*f, put skillet on stove burner at md high, add oil- 1 T, cook skin down for 15 min, move around every 5 min. After 15 min transfer skillet to oven for another 15 min still skin down, when temp reaches 165 plus. Pull from oven. * Use screen on skillet while on stove top to reduce mess. Brad
Edited by - rinemb on 03/20/2021 18:54:43
rinemb - Posted - 03/20/2021: 19:05:49
More pic
Edited by - rinemb on 03/20/2021 19:06:52
slammer - Posted - 03/21/2021: 06:39:06
BRAD, the Colonel ain’t got nothin over you!!! The only thighs I’ve seen that looked better we’re on an old poster of Raquel Welch !!! LOL
Slammer!!!
STUD - Posted - 03/21/2021: 07:08:26
Brad that's some good lookin home cookin..! :0)
rinemb - Posted - 03/21/2021: 07:41:58
quote:
Originally posted by figmo59
Brad that's some good lookin home cookin..! :0)
Figmo, you would be proud of me. Note the splatter screen on skillet. I had some bronze door screen leftover , so I put two pieces together, cut em round, rolled the edge, then pounded the edge flat. Brad
Edited by - rinemb on 03/21/2021 07:45:17
rinemb - Posted - 03/21/2021: 07:44:28
quote:
Originally posted by slammer
BRAD, the Colonel ain’t got nothin over you!!! The only thighs I’ve seen that looked better we’re on an old poster of Raquel Welch !!! LOL
Slammer!!!
Thx, you don't know how much that means to me. I had her poster in the cave woman two-piece in my college dorm room. Such a complement, for sure.
DC5 - Posted - 03/21/2021: 08:23:06
quote:
Originally posted by rinemb
quote:
Originally posted by slammer
BRAD, the Colonel ain’t got nothin over you!!! The only thighs I’ve seen that looked better we’re on an old poster of Raquel Welch !!! LOL
Slammer!!!
Thx, you don't know how much that means to me. I had her poster in the cave woman two-piece in my college dorm room. Such a complement, for sure.
I can't count the number of times I held that poster up with one hand. 
rinemb - Posted - 03/21/2021: 09:46:16
Well, 4th time may be the charm. This morning I made another French almond cake. This I fixed some stupid, made adjustments, and hopefully it tastes as good as it looks. It will be dessert after our family dinner of cassoulet. Wife doing the cassoulet. Brad
slammer - Posted - 03/21/2021: 17:41:59
I’m not a big dessert guy, rather have a extra scoop of taters or hunk of meat, but that damn almond cake looks amazing and right up my alley!!! If it can’t be chocolate or lemon cake, I’ll take anything almond flavor. Save me a piece!!! I’m imagining a piece of that with a little fresh whipped cream and a cup of strong coffee with a splash of whiskey in it . Good night!!!
Slammer!!!
Wet Spaniel - Posted - 03/21/2021: 18:17:01
quote:
Originally posted by slammer
My son had gotten a whole lamb at Costco and I had a chunk of it in the freezer. I don’t even know what region of the critter it came from but I’m assuming it was shoulder or hind quarter. Trimmed it up and made lamb kabobs. Marinated in olive oil, oregano, cracked pepper, cumin, smoked paprika, sweet vermouth, garlic and lemon juice late in the process. Grilled with onions, roasted red peppers, zucchini and the Mrs. makes homemade pitas that are awesome!!! Served with some aromatic rice and homemade tzatziki sauce!!!
The whole deal tasted very Mediterranean and almost Lebanese!!! NAILED IT !!!
Slammer!!!
100% nailed it alright - that looks superb. Greece/turkey on a plate right there. If it was a hunk of mat it's probably from the back end - you''ll not get many chunks from a shoulder - that said, if your boy does have a shoulder in tje freezer - smoked low and slow, it will pull and make amazing lamb tacos.
anyhoo, now to the main point - would Mrs slammer be able to point me in the direction of those pittas - they look amazing and that is something I would love to be able to make at home.
Paul R - Posted - 03/22/2021: 01:37:19
Similar to last time: roast beef, roast potatoes, roast onion, peas, carrots, gravy. No room for dessert.
Wet Spaniel - Posted - 03/22/2021: 03:10:44
quote:
Originally posted by figmo59
Heh...
Here's ah ...Scream'ah.... ;0)
We get one whopper from 'bluebell' - she's a big lass. Now spring has sprung, our 4 girls are back in full production, I love that every egg we crack, we can tell who it has come from. The only thing I need to do now is to get them to print a best before date on them as they come out.
Edited by - Wet Spaniel on 03/22/2021 03:15:07
rinemb - Posted - 03/22/2021: 04:08:30
Are you sure they are chickens. Can duck or goose eggs be in colors? Brad
Edited by - rinemb on 03/22/2021 04:09:06
Wet Spaniel - Posted - 03/22/2021: 04:49:34
quote:
Originally posted by rinemb
Are you sure they are chickens. Can duck or goose eggs be in colors? Brad
Ive just done a quick test and none of the birds floated so i'm sure they are, erm, were, hens.
I've never had ducks but I have had white and blue duck eggs. Our geese whe had as kids, laid white eggs but that is as far as my experience of goose eggs goes. My mum always swore by using duck eggs for baking, she claimed they produced a much better end product than a hens egg.
rinemb - Posted - 03/22/2021: 05:49:49
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by rinemb
Are you sure they are chickens. Can duck or goose eggs be in colors? Brad
Ive just done a quick test and none of the birds floated so i'm sure they are, erm, were, hens.
I've never had ducks but I have had white and blue duck eggs. Our geese whe had as kids, laid white eggs but that is as far as my experience of goose eggs goes. My mum always swore by using duck eggs for baking, she claimed they produced a much better end product than a hens egg.
I used to be around chickens as a kid on occasion at my uncle's farm, But I am so glad I never threw one of the chickens in the creek cutting through the farm. I will have to admit, I did not know a chicken would sink. Just never had to know, I guess. Sorry, my cityfication is showing through. Brad
STUD - Posted - 03/22/2021: 19:03:36
Chicken wings, pork and venison kebabs, rice:
rinemb - Posted - 03/23/2021: 04:30:12
quote:
Originally posted by figmo59
Chicken wings, pork and venison kebabs, rice:
What a smorgasbord of food. Looks fine.
Wet Spaniel - Posted - 03/23/2021: 13:38:55
Chicken and peppers in a tomato paprika sauce. Followed by treacle sponge and custard - I’m ready for a dad nap
STUD - Posted - 03/23/2021: 16:45:59
Stir fry using last night's BBQ:
STUD - Posted - 03/24/2021: 15:31:21
Bacon-wrapped chicken thighs and asparagus.
Brian T - Posted - 03/24/2021: 15:48:42
Beef/pork polpette meatballs, steamed asparagus and some sort of pasta Alfredo
slammer - Posted - 03/24/2021: 18:06:35
No pics, but Had leftovers turned into Taco Salad. Mrs. Slammer and I are married 37 years today and Quite frankly I was hoping for something a little better, but we’re heading to Minnesota tomorrow to visit Grandkids and had to use up leftovers. It was actually pretty damn good and hit the spot. Now for a little ice cream with her homemade hot fudge sauce and some really good buttered salted pecans!!!
Slammer!!!
rinemb - Posted - 03/25/2021: 04:50:31
My wife spent a lot of time making "Garbure," a rustic French stew of cabbage, beans, potatoes, smoked pork hocks, and more. We even ordered a bag of the "Tarbais" white beans. She made one pot with the meat, another pot no meat.
??? She both pots the same time same way. Interesting result...the meatless pot was great, beans did not mush, savoy cabbage had some firmness, vegetables did not mush...yet, the pot with meat everything mushed or just disappeared. ??? Why?
Anyway, been eating this stew for four days now, along with my latest almond cake. Last night we added browned kilbasa (sp?) slices to it.
Wet Spaniel - Posted - 03/25/2021: 05:12:49
quote:
Originally posted by slammer
No pics, but Had leftovers turned into Taco Salad. Mrs. Slammer and I are married 37 years today and Quite frankly I was hoping for something a little better, but we’re heading to Minnesota tomorrow to visit Grandkids and had to use up leftovers. It was actually pretty damn good and hit the spot. Now for a little ice cream with her homemade hot fudge sauce and some really good buttered salted pecans!!!
Slammer!!!
Congratulations Dale, and please pass on my condolences to Mrs Slammer - she must either have the patience of a saint, or be imaginary.
slammer - Posted - 03/25/2021: 06:48:56
Jonty, I assure you , I can only wish she was imaginary!!! LOL
Slammer!!!
Wet Spaniel - Posted - 03/25/2021: 07:18:45
quote:
Originally posted by slammer
Jonty, I assure you , I can only wish she was imaginary!!! LOL
Slammer!!!
Glad to hear it mate - someone needs to keep you in check!!
Remsleep - Posted - 03/25/2021: 09:20:03
quote:
Originally posted by rinemb
My wife spent a lot of time making "Garbure," a rustic French stew of cabbage, beans, potatoes, smoked pork hocks, and more. We even ordered a bag of the "Tarbais" white beans. She made one pot with the meat, another pot no meat.
??? She both pots the same time same way. Interesting result...the meatless pot was great, beans did not mush, savoy cabbage had some firmness, vegetables did not mush...yet, the pot with meat everything mushed or just disappeared. ??? Why?
Anyway, been eating this stew for four days now, along with my latest almond cake. Last night we added browned kilbasa (sp?) slices to it.
Higher fat content perhaps? Is the meatless version as simple as "leave out the meat"? We don't eat pork, but I love me some beans and savoy cabbage.
steve davis - Posted - 03/25/2021: 12:20:33
I just got "the call" to come over for tacos and music,tonight.
Lucky me!
Wet Spaniel - Posted - 03/25/2021: 12:29:14
quote:
Originally posted by Remsleep
quote:
Originally posted by rinemb
My wife spent a lot of time making "Garbure," a rustic French stew of cabbage, beans, potatoes, smoked pork hocks, and more. We even ordered a bag of the "Tarbais" white beans. She made one pot with the meat, another pot no meat.
??? She both pots the same time same way. Interesting result...the meatless pot was great, beans did not mush, savoy cabbage had some firmness, vegetables did not mush...yet, the pot with meat everything mushed or just disappeared. ??? Why?
Anyway, been eating this stew for four days now, along with my latest almond cake. Last night we added browned kilbasa (sp?) slices to it.
Higher fat content perhaps? Is the meatless version as simple as "leave out the meat"? We don't eat pork, but I love me some beans and savoy cabbage.
Fat, I'd not thought of that.. I was wondering if it was the salt content of the ham causing the break down - pure speculation on my part rather than culinary know-how.
Remsleep - Posted - 03/25/2021: 12:43:37
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by Remsleep
quote:
Originally posted by rinemb
My wife spent a lot of time making "Garbure," a rustic French stew of cabbage, beans, potatoes, smoked pork hocks, and more. We even ordered a bag of the "Tarbais" white beans. She made one pot with the meat, another pot no meat.
??? She both pots the same time same way. Interesting result...the meatless pot was great, beans did not mush, savoy cabbage had some firmness, vegetables did not mush...yet, the pot with meat everything mushed or just disappeared. ??? Why?
Anyway, been eating this stew for four days now, along with my latest almond cake. Last night we added browned kilbasa (sp?) slices to it.
Higher fat content perhaps? Is the meatless version as simple as "leave out the meat"? We don't eat pork, but I love me some beans and savoy cabbage.
Fat, I'd not thought of that.. I was wondering if it was the salt content of the ham causing the break down - pure speculation on my part rather than culinary know-how.
Conceivable, but I've always been told that salt in the cooking water makes beans hard.
djenks - Posted - 03/25/2021: 12:45:03
Ya'll are eating better than me.
bubbalouie - Posted - 03/27/2021: 21:20:54
djenks We'd love to have you over for supper some time!
You can splurge on ingredients when you cook it yourself. We can't cook anything without leftovers & that's good. We use them in our lunches or supper the next night with a little tweaking.
When people come over & ask if they can bring anything We say BYOB & Tupperware.
We have a single friend that comes over for all the major holidays & send him home with turkey or pea soup in kit form!
Edited to say: We have more than one friend but a few that aren't in relationships.
Edited by - bubbalouie on 03/27/2021 21:22:12
rinemb - Posted - 03/28/2021: 09:16:08
Too much sugar in store bought cured smoked hocks. Its messin up the soup umami! Flavor!
Brad
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