What did everyone cook today?
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I feel like I robbed a bank. Just went to the store and they had a bunker of butts at .99¢/lb no limit.
YooperDog Well, were you wearing your bank robber mask?
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Jonathon nope just put lump charcoal in and fired it up. It was just an accomplishment due to a really good friend of mine providing the opportunity to raise the steer that provided the steaks. Sorry I was not trying to come across that way.
drbrown35801 You were fine, just a little fun to carry it out a bit. You are fine!
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Joe Hell That is one fantastic looking sandwich!! Do you happen to be hiring for the lunch hour a couple of days a week!!!
drbrown35801 I wish we could cook and sell food but our license only allows for us to sell raw product at this time…the exception being snack sticks, summer sausage, jerky, etc… We were approached by a building owner offering us space to open a high end burger place. Someday perhaps!
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Stuffed Burgers with Gouda & Bleu Cheese for Burgers with sausages for Slaw Dogs, no Fries or Cherry Pies -
Smoked Bone in Chops smoked with Apple, Uncle Crock’s Apple Champagne Alabama White Sauce drizzled o’er, a few other things on the side. -
Oh, made up a chopped bacon, caramelized onion sort of coating that covers the burgers as well for a little something extra.
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Smoked Bone in Chops smoked with Apple, Uncle Crock’s Apple Champagne Alabama White Sauce drizzled o’er, a few other things on the side.
calldoctoday tell me more about this sauce you speak of
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calldoctoday tell me more about this sauce you speak of
erich52 It is basically an offshoot of the Classic Alabama White Sauce, meant for Chicken & apparently invented by Big Bob Gibson up in Decatur Alabama. I dropped in years ago when I was on assignment up there. I take the classic recipe & spruce it up a bit with Apple Champagne, Lager, Cayenne Pepper, Real Apple Cider Vinegar, Buttermilk, & I also use Mayonnaise & Salad Dressing as the base & reduce the whole thing on low for about 45 minutes or so. I have kept it in a Mason jar in the refer after that for a few days, but never tried to keep it longer, thankfully I did not have to. It has a nice tangy bite to it, but it is not your ordinary sauce.
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erich52 It is basically an offshoot of the Classic Alabama White Sauce, meant for Chicken & apparently invented by Big Bob Gibson up in Decatur Alabama. I dropped in years ago when I was on assignment up there. I take the classic recipe & spruce it up a bit with Apple Champagne, Lager, Cayenne Pepper, Real Apple Cider Vinegar, Buttermilk, & I also use Mayonnaise & Salad Dressing as the base & reduce the whole thing on low for about 45 minutes or so. I have kept it in a Mason jar in the refer after that for a few days, but never tried to keep it longer, thankfully I did not have to. It has a nice tangy bite to it, but it is not your ordinary sauce.
calldoctoday nice I will have to give that a go.
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Back in the late 70s & 80s I worked with a Vietnamese lady that was in our department. Her family had a Vietnamese restaurant too. Every now & then she would bring food to work (when cooking & eating at work were still something folks looked forward to, sadly times changed drastically over the years) & one of the items that she regularly brought in were egg rolls. I keep thinking she called them spring rolls though. They were lighter than the typical egg roll. I really liked them.
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Back in the late 70s & 80s I worked with a Vietnamese lady that was in our department. Her family had a Vietnamese restaurant too. Every now & then she would bring food to work (when cooking & eating at work were still something folks looked forward to, sadly times changed drastically over the years) & one of the items that she regularly brought in were egg rolls. I keep thinking she called them spring rolls though. They were lighter than the typical egg roll. I really liked them.
calldoctoday yes there are two other types of rolls that I am aware of. Spring rolls which have no meat in them, and are fried, and then cow rolls which have vegetables and Chinese sausage in them and are not fried but eaten with a peanut sauce. All of them are really good.
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calldoctoday yes there are two other types of rolls that I am aware of. Spring rolls which have no meat in them, and are fried, and then cow rolls which have vegetables and Chinese sausage in them and are not fried but eaten with a peanut sauce. All of them are really good.
drbrown35801 Well, I learned something else again today. I did not realize those were the details of them all nor of the Cow Roll. I just thought the Egg Roll was more Chinese & the Spring Roll was Vietnamese from what I remember. Thank you, I will try to remember all that.
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My wife is Vietnamese and she cooks the best egg rolls I have ever had
drbrown35801 Wow does that look good. Would she consider sharing her recipe in our new category? Would love to make good egg rolls.
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drbrown35801 I wish we could cook and sell food but our license only allows for us to sell raw product at this time…the exception being snack sticks, summer sausage, jerky, etc… We were approached by a building owner offering us space to open a high end burger place. Someday perhaps!
Joe Hell I’m game for some cooler weather, need a chef to run it???
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drbrown35801 Wow does that look good. Would she consider sharing her recipe in our new category? Would love to make good egg rolls.
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drbrown35801 Well, I learned something else again today. I did not realize those were the details of them all nor of the Cow Roll. I just thought the Egg Roll was more Chinese & the Spring Roll was Vietnamese from what I remember. Thank you, I will try to remember all that.
calldoctoday that doesn’t mean I have that exactly correct but that is my translation of what she is telling me. LOL
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YooperDog Well, were you wearing your bank robber mask?
calldoctoday that was the cheapest I have seen them since the high of $2.59. With my hat, sunglasses and PPE I looked like the Unibomber.
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calldoctoday yes there are two other types of rolls that I am aware of. Spring rolls which have no meat in them, and are fried, and then cow rolls which have vegetables and Chinese sausage in them and are not fried but eaten with a peanut sauce. All of them are really good.
drbrown35801 said in What did everyone cook today?:
Spring rolls which have no meat in them, and are fried,
Vietnamese Spring rolls can be vegetarian, but they don’t have to be. Pork, chicken, and shrimp are common ingredients.
You also have the Summer rolls that aren’t fried (and may or may not be vegetarian).
We have more Vietnamese restaurants around here that you can shake a stick at, and nearly all of them are great. Spring rolls and Summer rolls of some sort always land on our table.
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