What did everyone cook today?
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Tex_77 You have a good set of presses too. I see the old chicken press & the Panini press. They both work good for pressing, etc. But, then you have the Bacon press too with a little pizazz to it. Good collection & always handy.
calldoctoday Thanks, I’m surprised you knew the one press was a chicken press. I’m not even sure how I have acquired the chicken and the pig over the years. You can never have to many presses.
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Joe, you have got me whipped. I am already getting hungry for dinner! How did you cook up those Tater Tots? Everything looks TERRIFIC!
calldoctoday For the tots I started with baking the bacon in the oven. Once that was done I tossed the tots in the bacon grease and hit them with a Cajun seasoning and baked at 450 for 20 minutes flipping them half way through. They turned out as crispy as a deep fryer would make them!
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calldoctoday For the tots I started with baking the bacon in the oven. Once that was done I tossed the tots in the bacon grease and hit them with a Cajun seasoning and baked at 450 for 20 minutes flipping them half way through. They turned out as crispy as a deep fryer would make them!
Joe Hell Joe, OK, that makes more sense & sounds good. I thought maybe you had figured out some way to cook em on the grill or smoke em & we figured, well, maybe he is frying them in a pan of oil on the grill or burning all the smoke off & using the smoker like an oven. All in All it sure looks like everyone enjoyed on e heck of a fantastic dinner. Dave
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calldoctoday Thanks, I’m surprised you knew the one press was a chicken press. I’m not even sure how I have acquired the chicken and the pig over the years. You can never have to many presses.
Tex_77 Tex, Yes, I have them both, or well something close. You got that right though, never too many presses. I suppose I am going to have to find me one of those bacon presses too & quit trying to use cast iron lids & sauce pans for the extras.
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I appreciate some good cast iron, occasionally out checking resale/estate sales and have seen some in those places. I have used any since my younger days as a line cook. Might be a good place to keep an eye out.
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I appreciate some good cast iron, occasionally out checking resale/estate sales and have seen some in those places. I have used any since my younger days as a line cook. Might be a good place to keep an eye out.
Made a steak hash with leftover steak and potatoes for brunch today. Probably won’t be cooking the rest of the day with the to do list growing. I need to knock it down a bit to get some grinding and stuffing done tonight or early tomorrow morning. Breakfast sausage with cheese.
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Made a steak hash with leftover steak and potatoes for brunch today. Probably won’t be cooking the rest of the day with the to do list growing. I need to knock it down a bit to get some grinding and stuffing done tonight or early tomorrow morning. Breakfast sausage with cheese.
YooperDog That is a terrific food for a lights out or bleary day. Hope you fare better than me these days on catching up around the place.
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YooperDog That is a terrific food for a lights out or bleary day. Hope you fare better than me these days on catching up around the place.
calldoctoday items are being added quicker than subtracted. Lots of trees down from winter. The heat is on to get the place ready for a wedding that had it’s be venue cnxd because of C19. Making a list, prioritizing and knocking them off as quick as we can.
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I understand. I am in exactly the same boat! Hope you fair better than I in getting everything whipped into shape. I am so far behind I can see the potential to get it done, but not by myself very quickly like I used to. Best wishes for the bride & congratulations for the lucky groom!
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calldoctoday For the tots I started with baking the bacon in the oven. Once that was done I tossed the tots in the bacon grease and hit them with a Cajun seasoning and baked at 450 for 20 minutes flipping them half way through. They turned out as crispy as a deep fryer would make them!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 Tonight I made curry chicken with some fresh local sheep’s milk yogurt, house made curry spice blend and chicken leg quarters from Mad Hatcher farms. I was able to feed my folks and brother, myself and a co-worker and the crew at Marcy’s bar & lounge across the street from our meat shop. Those guys have been out of work for a while now and have been frantically working on a full remodel of the restaurant. So happy to share with our friends in the good industry!
Better Living Through BBQ!
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Tex_77 Tonight I made curry chicken with some fresh local sheep’s milk yogurt, house made curry spice blend and chicken leg quarters from Mad Hatcher farms. I was able to feed my folks and brother, myself and a co-worker and the crew at Marcy’s bar & lounge across the street from our meat shop. Those guys have been out of work for a while now and have been frantically working on a full remodel of the restaurant. So happy to share with our friends in the good industry!
Joe Hell what are you using for trellises?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I don’t remember the specific name but it’s a ‘livestock panel’ from a local outdoor store. I set it up as an ‘A’ frame and zip tie the top together.
Joe Hell That’s what I thought it looked like. I’ll probably do that next year, I bought some poly trellis netting, so I’ll see how that works this weekend, if its a failure I guess I’ll be heading to tractor supply.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell That’s what I thought it looked like. I’ll probably do that next year, I bought some poly trellis netting, so I’ll see how that works this weekend, if its a failure I guess I’ll be heading to tractor supply.
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Tex_77 Tonight I made curry chicken with some fresh local sheep’s milk yogurt, house made curry spice blend and chicken leg quarters from Mad Hatcher farms. I was able to feed my folks and brother, myself and a co-worker and the crew at Marcy’s bar & lounge across the street from our meat shop. Those guys have been out of work for a while now and have been frantically working on a full remodel of the restaurant. So happy to share with our friends in the good industry!
Joe Hell ####@@!!!$$$#3, You come up with some good stuff, Joe! What’s going on with that vertical garden looking setup I see in the background?
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Joe Hell ####@@!!!$$$#3, You come up with some good stuff, Joe! What’s going on with that vertical garden looking setup I see in the background?
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calldoctoday That’s a row of tomatoes and basil and a few marigold here and there. The balance of the garden will be peppers, corn, beans, snow peas, assorted squash, cucumbers and broccoli.
Joe Hell That sounds really good. Totally organic or normal?
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It may have been a little windy today, but its never to windy for a steak. Had some spinach out of the garden in the salad, also had oregano from my vertical garden in my chimichurri. Also made some roasted vorn and black bean salad.
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It may have been a little windy today, but its never to windy for a steak. Had some spinach out of the garden in the salad, also had oregano from my vertical garden in my chimichurri. Also made some roasted vorn and black bean salad.
Tex_77 That looks good. Work all weekend for me as we had a few jobs come in that needed doing quickly while we can. I am working on reports now. We have been harvesting a lot of mint, pineapple mint, Peppermint, & Chocolate mint & drying/Dehydrating it & freezing it for tea. That is a long & slow process of picking, separating, & dehydrating.
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