Soups and Stews

[calldoctoday]

Tex_77 Tex, I see you really like that Cast Iron like I do. I have some that is real old & I still use it more than the stainless & prefer it for most things. Yes, that smoked beef makes for some real good chili. I have smoked up some Chuck or even Sirloin Tip & then put that in the Chili & it is GOOD. Even tried smoking the beef, etc. & then actually smoking the chili itself in one of my cast iron dutch ovens. That is good too, but it takes a good long day, even after the overnight sit to meld those flavors together.

[Tex_77]

calldoctoday I do love cast iron!

[calldoctoday]

Tex_77 Yes Indeed. It is just about like Cedar & Stone!

[Joe Hell]

Tex_77 I just bought 3 carbon steel pans and I’m loving them so far. As good as cast iron and about half the weight

[Tex_77]

Joe Hell I have a couple Lodge carbon steel pans, I like them as well!

[calldoctoday]

I have not tried anything like that comparable to Cast Iron. I pretty much like high carbon steel knives for the most part over a lot of stainless though. I can get an edge like a razor on them & they don’t deform over years of use like some stainless does.

[twilliams]

Made some Zuppa Toscana, my favorite keto meal so far…delicious

[Jonathon]

Somewhat related today I was boning out some pork butts and my 6" semi flex curved knife was going dull and I didn’t want to stop and sharpen so I used Swiss Sharp Sharpener and I was pleasantly surprised, I don’t think it will take you from dull to super sharp but I was impressed. Let me know if anyone wants to try one and I will put it on sale for a few bucks off.

[Tex_77]

Jonathon Arent they basically like the accusharps?

[Jonathon]

Tex_77 I dont know what an accusharp is so I will confidently say yes! It’s just a handle with two sharp pieces of metal that form a v for you to drag your knife through. Probably not the best thing long term but it works well for a quick shaprening

[Tex_77]

Jonathon

[Jonathon]

Tex_77 Yup they look almost exactly the same.

[calldoctoday]

There is nothing like a good Middle of the Winter Gumbo on a dreary day.

[s.a.m]

calldoctoday got any walleye in there?
Looks good man!

[erich52]

calldoctoday now that looks pretty darn delicious!

[Jonathon]

calldoctoday Yeesh man, you really DID go on a cooking/BBQing spree huh? What’s in the gumbo? It looks amazing, I think I see sausage, I see celery, some sort of pulled meat, I assume pork, and carrots?

[calldoctoday]

Jonathon Whew Wee, Let’s see what we got in there! It was Deeeeeelicious! Definitely some Andouille Sausauge in there, A whole Chicken, Chicken Bone Broth, I could not help but to through a few oysters & shrimps in there, even though it is supposed to be my middle of the Winter gumbo. Then there is that ol Roux, a whole head of celery, a few sweet & Bermuda onions, some bell peppers the colored ones & the green ones, some fresh frozen Cayenne peppers, some smoked dried Cayenne peppers (gotta have them peppers), Then I am sure I must have left out a few spices or something. That ant nothing though. Our oldest son is getting married next weekend (they lost the cruise) & I have got to cook for the crowds, several briskets, a bunch of ribs, a whole lot of beans, & potato salad (I can not find Mrs. Crockett’s Potato Salad anymore so I have not figured that out yet). Have a great week, Dave

[calldoctoday]

erich52 It was Deeeelicious!

[calldoctoday]

erich52 Well, No Walleye. I sure do like Walleye, every chance I can, which is not very often unfortunately. Walleye just about gives Crappie a run for the money!

[Jonathon]

calldoctoday Oysters in Gumbo sounds amazing and I was ! Have you ever added scallops to it? I am making some of that this weekend, I have another package of the Andouile I made that I added shrimp too! I’ll post pics.