What did everyone cook today?
-
PapaSop How did you like that Blonde? I found some stuff from up your way when on the road the other day. Leinenkugel’s Vanilla Porter & Toasted Bock. Not bad at all. I had never seen those before & definitely not locally.
calldoctoday
I actually like it. Only seem to pick it up when there’s a sale. Usually comes as a freebie with the regular Guinness.With Leinenkugel’s basically in my back yard I’ve never tried the Vanilla Porter. Toasted Bock… Oh yea! A lot of their stuff is very regional… It shouldn’t be! Great products!
-
This is an old old slicer that we have had at Walton’s for some time now. I stole it from our service department to use as a backdrop for something that ultimately never happened but I refuse to throw it away. It is a cool piece of history and I have been wanting to clean it up and show it off. Without a sandblaster does anyone have a good way to refinish it? Please don’t say elbow grease, I don’t have the time right now. I was thinking about taking some oven cleaner and spraying it and then let it sit in a plastic bag for a few days to get most of the rust off and then trying to coat it but I don’t feel like the coating will do it justice.
Jonathon Been thinking about this all day. I think calldoctoday is right. Something like this needs to be preserved, not just spray painted. It is worth restoring. That will take expertise. Would be worth having a professional look at it.
-
Toasted shaved tenderloin sandwich, meat seasoned with Excalibur’s Butter Garlic Rub, bun was rubbed with garlic butter and toasted, meat was topped with swiss cheese and carmelized onions, with the top bun slathered with bacon aioli.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Toasted shaved tenderloin sandwich, meat seasoned with Excalibur’s Butter Garlic Rub, bun was rubbed with garlic butter and toasted, meat was topped with swiss cheese and carmelized onions, with the top bun slathered with bacon aioli.
Tex_77 That’s a wonderful trip through the stables. I’m tasting your combo of seasonings and accoutrements virtually and the old mouth is watering. Very good choices.
-
Toasted shaved tenderloin sandwich, meat seasoned with Excalibur’s Butter Garlic Rub, bun was rubbed with garlic butter and toasted, meat was topped with swiss cheese and carmelized onions, with the top bun slathered with bacon aioli.
-
Tex_77 That looks incredible and now Im hungry for dinner at 7:48 am! Chef and calldoctoday It will not be gotten rid of under any circumstances! processhead and YooperDog thanks for the advice. When I do this I will make sure to take photos/videos of each step. I might do a video on it as it seems like there is some interest in this.
-
Toasted shaved tenderloin sandwich, meat seasoned with Excalibur’s Butter Garlic Rub, bun was rubbed with garlic butter and toasted, meat was topped with swiss cheese and carmelized onions, with the top bun slathered with bacon aioli.
Tex_77
That’s an awesome looking sammie. -
Tex_77 Around here we call that lunch-porn. Wow.
-
Broke the beast (old style, manual #32 Grinder) out of his cage as it is time for some Dave’s Damned Good Chili & made a sack full of homemade meatballs to freeze up too. Grinden a good bit of beef with several sales on clod, sirloin, & pork shoulder. Gonna be eatten that chili for a few days with corn bread, & just in time for some low 30/high 20 degree weather. Will be washin it down with a little bit of Old Forrester 101 & Buffalo Rock with a little bit of Lemon. Gotta have a little sunshine!
-
Toasted shaved tenderloin sandwich, meat seasoned with Excalibur’s Butter Garlic Rub, bun was rubbed with garlic butter and toasted, meat was topped with swiss cheese and carmelized onions, with the top bun slathered with bacon aioli.
Tex_77 Mien Gott, that looks delicious! I have to be able to finish eating my chili!
-
Pounded out some pork loin nice and thin, dredged it in seasoned flour then panko, and fried it up. Even the picky kids couldn’t say no!
gChart Beautiful & I mean perfect! I know they taste good too.
-
Pounded out some pork loin nice and thin, dredged it in seasoned flour then panko, and fried it up. Even the picky kids couldn’t say no!
gChart schnitzel for everyone!!!
-
Broke the beast (old style, manual #32 Grinder) out of his cage as it is time for some Dave’s Damned Good Chili & made a sack full of homemade meatballs to freeze up too. Grinden a good bit of beef with several sales on clod, sirloin, & pork shoulder. Gonna be eatten that chili for a few days with corn bread, & just in time for some low 30/high 20 degree weather. Will be washin it down with a little bit of Old Forrester 101 & Buffalo Rock with a little bit of Lemon. Gotta have a little sunshine!
calldoctoday a manual #32? Holy karumba that is definitely an arm and shoulder workout.
-
Hot Pastrami piled on Homemade Ciabatta Buns slathered with Feta Bleu Cheese Dip
-
Hot Pastrami piled on Homemade Ciabatta Buns slathered with Feta Bleu Cheese Dip
Murray Leib And then the heart surgeon brigade headed to your place. What a way to GO!
-
Skirt steak marinaded in Argentinean Style BBQ Marinade in my Marinade Express Pro Vacuum Tumbler, grilled on the PK 360 over B&B Oak Lump Charcoal. Served up with Mexican Rice, pinto beans, and dressed with chimichurri sauce, pickeled red onions, and green onions.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Skirt steak marinaded in Argentinean Style BBQ Marinade in my Marinade Express Pro Vacuum Tumbler, grilled on the PK 360 over B&B Oak Lump Charcoal. Served up with Mexican Rice, pinto beans, and dressed with chimichurri sauce, pickeled red onions, and green onions.
Tex_77 what no dessert? Aye karumba that looks good.
-
Skirt steak marinaded in Argentinean Style BBQ Marinade in my Marinade Express Pro Vacuum Tumbler, grilled on the PK 360 over B&B Oak Lump Charcoal. Served up with Mexican Rice, pinto beans, and dressed with chimichurri sauce, pickeled red onions, and green onions.
-
YooperDog well there was some, but didn’t take a picture.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
