Buddur, I just spewed half my whiskey coke across my deck!!!! LMAO
I just saw an article today about this stupid tik tok challenge. WTF !!!
Slammer!!!

Mrs Slammer is off to New York City for a “girls only week” and left “poor” Ol Slammer at home all alone!!! Well, ya know what that means……………I get to eat whatever I want, and last night was linguine and clam sauce with a few nice shrimps thrown in and a crunchy blue cheese salad!!! Pre dinner cocktail hours was amazing too!!! LOL
Slammer!!!

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Originally posted by slammer

Mrs Slammer is off to New York City for a “girls only week” and left “poor” Ol Slammer at home all alone!!! Well, ya know what that means……………I get to eat whatever I want, and last night was linguine and clam sauce with a few nice shrimps thrown in and a crunchy blue cheese salad!!! Pre dinner cocktail hours was amazing too!!! LOL
Slammer!!!

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Atta Boy!  I have not done a clam sauce in a very long time.  I may have to float that one by the wife or send her to Kansas City.  brad

The "Grizzly" pub is cooking for me and my company tonight.
Loads of fish & chips (Alaskan cod in Grizz beer batter), double cole slaws and fresh green salads.
Chopped fresh pineapple for De Zert ( which comes after De dinner) if we still have room.

gas grill skewered beef n vegetables..
Onions...mushrooms whole jalapeños n bell peppers...
Some kinda flavored rice thing..

Liz:
I marinated the beef and veg skewers briefly in purchased teriyaki sauce (very sticky!) and grilled them over the gas grill. Red and yellow onions, mushrooms, and bell and jalapeno peppers. Beef was a pre-cubed stew or kebab variety. The rice was an instant pilaf that just got microwaved briefly. Not bad!

I got home last night from a job in SE Nebraska, near Falls City, the County seat of Richardson Co. I was too tired to fix anything. So this beautiful cool morning I fixed a country breakfast of potatoes fried with chopped bacon and onion. And, scrambled eggs with onion, bacon, ham, and topped with chive. Marilyn fixed a bowl of peaches and cream. Brad

Gone fishon...

Liz here:
Yesterday we spent the day at an island cottage owned by Al's ex-in-laws. Perfect weather, Al spent the day fishing and caught a bluefish. He got to mentor a guy who had never fished in his life despite being a former professional cook. This guy promptly caught a fish and got the bug with it! His friend had his rod stolen by a (presumably) bluefish that latched on and ran away with it. So fun was had by all! Tonight I pan fried the fish and then made a garlic tarragon brown butter sauce. Some garden cucumbers and Thai peppers in vinaigrette on the side.

The stripers n blues were real busy corraling the bait fish...
One of me buddy's had his fishing rod stolen ..
Right out of his hands.. by a we think was a running blue game fish.. but it may have been a striper.. dunno..

But the look of ..shock on me buddy's face was preshious... ;0)

The highlight was to introduce a guy who had never fished before.. n have him catch a nice blue fish...


Now... HE's.. HOOKED..! :0)

Sure enough!

One is all it takes! From now on, that fella is gonna be wishin' , he was goin' Fishin' !

Two things I can't get enough of: A fresh fish dinner, and a good fish story. Brad

Liz's New Blade ...n..
Sloppy Joes....!

Liz here:
My sloppy joe recipe is one that I cut out of a newspaper years ago and now have more or less memorized. It starts with some onion, garlic, and diced prosciutto. Saute until the onions sre translucent. Then we add the ground beef and some oregano and cook till done. After that, ketchup and tomato sauce, only I substitute taco sauce for an extra kick. Add some Worcestershire sauce, balsamic vinegar, and reduce a bit. Finally, add some grated Parmesan cheese. Pile onto toasted buns, or tonight, English muffins. Top with provolone and broil. Serve!

Stud , I was gifted one of those knives and a sheath. I have no space on knife rack for it, so low in a drawer where I keep forgetting it exists. It is a brute . What do you use it for? Brad

Well it dose cut linoleum flooring ...good... :0/

I think with the blade sweep, it might be OK for fine dicing veg. or bacon.

I have 2 x 8" conventional cleavers. Age? maybe 40 years or more. My starters.
30 years ago in the back of an Asian grocery store, they had a box of 6" veg cleavers.
I now have and use 3 of those and have no plans to pull a gifted $150.00 Porsche
knife out of the drawer and use it. I can't even recall what I did with the Porsche
kitchen prep knife. It was OK but I still reach for a little cleaver.
Same goes for the large and small peasant chef's knives from Lee Valley. I have both.
I use neither one of them.

One thing that I have done is to put a dull edge on the end of each cleaver. Butter knife sharp.
I went to a lot of trouble to get a long and sharp cutting edge, I am not going to use that same edge as a bench scraper. So I scoop dice food with the end of the cleaver blade.

Time for a serious slurp.
Then some gigantic toasted bratwurst & cheese in a Ciabatta bun.

quote:

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Originally posted by STUD

Liz's New Blade ...n..
Sloppy Joes....!

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Nice blade!

Slow braised hogget (older lamb) shoulder with Yorkshire puddings. A friend of mine raised the sheep (I’m surrounded by them here) and I regularly get one from him for the freezer. I think it tastes better than young lamb. This one had a few hours in the oven with a bottle of red wine and was delicious.

"Slow braised hogget (older lamb) shoulder with Yorkshire puddings. "

The Yorkshire puddings are one of the most dangerous things that I have ever eaten.  I don't know how to stop.

I really like braised meats, even what might have been a respectable roast of beast.  Into the oven, 3 hrs.

Slopped up with red wine sauce/gravy things and herbs.  Such a forgiving way to cook.

Wanted a traditional cast iron skillet ...Roast Beast....

Liz:
I dusted the meat with salt, pepper, garlic powder and paprika, and skewered onions all over it. Seared briefly in a cast iron pan and then roasted in the same pan for 1.5 hours. Basted every so often with a box of beef stock, which also formed the basis for the gravy with he pan drippings. Mashed red skin potatoes with lots of butter and sour cream, and a can of corn. It was just a fluke that the beef came out a perfect, uniform medium rare. Al went back for seconds! (And I WRECKED that kitchen! Happily, he volunteered for cleanup duty!)

Trying for some pics, though it hasn't worked lately:

Burnt onion gravy..n..sticky mashed tadders...!

ah treat..!