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Originally posted by Jon Borcherding

slammer
Tonight I used my new wok and wok burner that I got for Christmas. First time cooking with a wok and first time using the Mongo Beef recipe I got form you.
It was...


FANTASTIC!
Big hit with the family!
Thanks for the recipe!

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So glad you and the family liked it !!!    It's a learning curve and takes a lot of practice but haven't had a screw up yet that wasn't edible and pretty damn good.  The woke experts make it look so damn easy!!!   Preparations and organization is key...........it goes fast at that high heat.    My outdoor wok will NOT be used this week. -35 windchill right now!!!   Thanks for the feedback.

Slammer!!!

It's really cool to find a new resipie...to share with famahly.. :0)

Tadder skins n jalapeño poppers..

More pics:

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Originally posted by Lizwadsworth65

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Yum,  maybe?  Does the cooking kill the heat? Brad

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Originally posted by rinemb

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Originally posted by Lizwadsworth65

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Yum,  maybe?  Does the cooking kill the heat? Brad

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Not really hot at all..(spicy wise)

Those jalapenos can be damn sneaky. I love heat, but every once in awhile, they sneak one in there that just burns. Jalapenos are the most inconsistent when it comes to the heat/scoville scale. Those homemade poppers look just like mine. We make a big batch at a time and they freeze well before baking.
Slammer!!!

Our breakfast spread. French toast-made with French bread. Go figure, eh. Boars head bacon-it was very good. Was it worth the extra cost. I will call it, special occasion bacon. Oj and coffee. Brad

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Originally posted by rinemb

Our breakfast spread. French toast-made with French bread. Go figure, eh. Boars head bacon-it was very good. Was it worth the extra cost. I will call it, special occasion bacon. Oj and coffee. Brad

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What ah B&B...youse guys would make... :0)

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Originally posted by STUD figmo Al

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Originally posted by rinemb

Our breakfast spread. French toast-made with French bread. Go figure, eh. Boars head bacon-it was very good. Was it worth the extra cost. I will call it, special occasion bacon. Oj and coffee. Brad

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What ah B&B...youse guys would make... :0)

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Thank Marilyn for the presentation. She was a career interior designer.  But in our not so young age, we do enjoy our unhurried late breakfast.  But do I miss those many camping breakfasts we would all conjure up. Brad

Yes, beautiful B&B.
Hell, I’ll even share a room with Fig for a table like that!!!
Yes, I’m that easy!!!
Slammer!!!

Me older brother n cousin over fer dinner...
Roast ribeye beef twice. Baked tadders..n ah fancy salid..
Liz did all the cookin..n did a bang up job.. :0)

Liz, the food looks great, as does your table. Brad

Last night I made a big pot of chicken and cabbage. I kept pretty “straight forward.” As we eat leftovers we will begin hacking it in some ways? Though definitely add more carrots, satisfy the boss. Brad

BTW. I am using the flame spreader most of the time nowadays, especially with bigger pots and skillets.

Also, yesterday, I made a big batch of French-style yogurt. Some with cherry jam dollop in the bottom of the pots, also a few with orange marmalade, and some plain. Brad

Cabbage is really an unsung hero. Cabbage is so underutilized in my opinion, but works great for breakfast food, a.k.a., scrambled eggs and cabbage, and onions in a burrito with some Polish sausage and a little cheese, write down to cabbage casserole for dinner. Math to mention, coleslaw, and salads. A lot of bang for the buck when it comes to cabbage.
Slammer!!!

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Originally posted by slammer

Cabbage is really an unsung hero. Cabbage is so underutilized in my opinion, but works great for breakfast food, a.k.a., scrambled eggs and cabbage, and onions in a burrito with some Polish sausage and a little cheese, write down to cabbage casserole for dinner. Math to mention, coleslaw, and salads. A lot of bang for the buck when it comes to cabbage.
Slammer!!!

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I could not agree more.  Even Simple dishes like boiled and butter cabbage wedges or buttered and roasted.  

BTW… as you might have noticed, we have added to our Hexclad set. The big pot seen in pic, a smaller pot and two sizes of handled sauce pots. I made the yogurt in a Hexclad pan. These were all gifts. We boxed up our 30 or more years collection of Farberware cookware, but it’s hard to take that box to the basement-such old friends. Brad

Don’t forget, it’s Bobby Burns Day, today. Got your haggis made yet?
We celebrate it each year with a dinner. Usually fairly traditional fare. Brad

Last night was southwest grilled ground chicken burgers, lime cilantro coleslaw and onion rings. Tonight after ice fishing all day, Mrs. Slammer made a pot o chili. Helped thaw me bones!!!
Slammer!!!

For “Bobby Burns Day” the girls made: a savory vegetarian mince pie, rumbledethumps, and a homemade garlic dill bread. Along with a Scotch cocktail. I brought the Dewar’s. Brad

Had to look up Rumbledethumps, and to my surprise, this really is the name of the dish. Thought it was a family made up name. Very interesting and is going I my recipe repertoire!!! What’s not to like ?
Slammer!!!

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Originally posted by rinemb

For “Bobby Burns Day” the girls made: a savory vegetarian mince pie, rumbledethumps, and a homemade garlic dill bread. Along with a Scotch cocktail. I brought the Dewar’s. Brad

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We are having our Burns night tonight Brad.  Haggis, neeps and tatties.  If you really want to touch your Scottish side, Robert Burns was known as 'Rabbie'

If i'm correct, rumblethumps is the Scots version of Irish Colcannon?

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Originally posted by Wet Spaniel

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Originally posted by rinemb

For “Bobby Burns Day” the girls made: a savory vegetarian mince pie, rumbledethumps, and a homemade garlic dill bread. Along with a Scotch cocktail. I brought the Dewar’s. Brad

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We are having our Burns night tonight Brad.  Haggis, neeps and tatties.  If you really want to touch your Scottish side, Robert Burns was known as 'Rabbie'

If i'm correct, rumblethumps is the Scots version of Irish Colcannon?

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You are correct on the camparison to colcannon that I used to make a lot.  Thanks for the heads-up on Rabbie.  MY kids named their newest dog, a female, Roberta Burnadette.  Ain't that a kick!

Last year they made the Haggis, neeps and tatties.  Perhaps in their travels to Scotland last year, they ate too much of it?  Our family ancestry before 1900s included the "lockhart's (American spelling_), and the Sir Robert Scott family. Along with about every country on both Islands.  We were Heinz 57 before they even got to America, eh.  Brad

I made a fancy cottage pie last night, and it was bloody lovely. Oxtail and venison shank slow braised (4 hours) in stout and then topped with pommes duchess. The venison almost shredded itself and I just had to pull the meat from the bones with the oxtail. It was quite a few processes but it was really worth it - it was rich and decadent enough to warrant cracking a nice bottle of Barolo to drink with it.