What did everyone cook today?
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YooperDog Thank you. No, it was done a little at a time, but I have been swamped & unable to post for about a month or so. The first thing was the Dave’s Damned Good Chili. Then froze a few bricks up of that for the future & turned the rest into a few batches of the Chili Cheese Enchiladas. Then the weather got warm & the steaks went on sale, so there you are on that. Then it got a little cooler, but not much so I had put a little heat to the chicken. Then finally Tex_77 inspired me with his Brat Potato Soup & the weather was perfect for that, so here we are. Thanks for the compliments, but Compton’s Army is not in town this week. Well, I did do a pot of Old Bread Pudding with some Carmel Amaretto Sauce drizzled over the Homemade Niller Icecream on top of the pudding.
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calldoctoday here is the link to the Bratwurst and Potato soup that I made, I wouldn’t classify it as a potato soup due to the amount of cabbage involved which I cut back when I made it.
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Ground elk enchiladas! -
Ground elk enchiladas!txoutdoorsman I bet it tastes as good as it looks.
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Egg in a hole, and some 1504 breakfast sausage.
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Chicken Soup for the Soul
http://www.jfolse.com/recipes/soups/chicken07.htm -
Did a small batch for a bud of Polish and Hot Italian sausages. I used Walton’s Polish Sausage seasoning plus whole Mustard Seeds, Marjoram and pureed fresh garlic and the Hot Italian seasoning plus roasted fennel seeds (then ground) and ground up Italian Crushed Red Pepper flakes. I love Walton’s seasoning. But, we just thought that it needed a little help from previous tests with great results. Just had to test out both types this morning for a late breakfast (one link each, sliced tomatoes with Italian seasonings and eggs) and both were pretty spot on.
![20210212_211413[1].jpg](/assets/uploads/files/1613245862551-20210212_211413-1-resized.jpg)
![20210213_125608[1].jpg](/assets/uploads/files/1613245910013-20210213_125608-1-resized.jpg)
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Did a small batch for a bud of Polish and Hot Italian sausages. I used Walton’s Polish Sausage seasoning plus whole Mustard Seeds, Marjoram and pureed fresh garlic and the Hot Italian seasoning plus roasted fennel seeds (then ground) and ground up Italian Crushed Red Pepper flakes. I love Walton’s seasoning. But, we just thought that it needed a little help from previous tests with great results. Just had to test out both types this morning for a late breakfast (one link each, sliced tomatoes with Italian seasonings and eggs) and both were pretty spot on.
zbigjeff
All of your recipe additions sound just right for those sausage styles and I like what you did there .Paul
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zbigjeff
All of your recipe additions sound just right for those sausage styles and I like what you did there .processhead Thank you sir. Many of you guys (jokers) had a part in the creation. Now, go have a great rest of your day.
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processhead Thank you sir. Many of you guys (jokers) had a part in the creation. Now, go have a great rest of your day.
Used the sous vide for the first time today. I broke it in with some boneless skinless chicken breast and polished them off on the grill. They were great. They were juicy, but had a nice grill mark on them. Thanks to everyone for the recommendations on this site.
“You never really die until you end up on the wall at a Cracker Barrel”
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Used the sous vide for the first time today. I broke it in with some boneless skinless chicken breast and polished them off on the grill. They were great. They were juicy, but had a nice grill mark on them. Thanks to everyone for the recommendations on this site.
Snack sticks are in right now
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Swiss steak.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Big pot of chili going for lunch, used homemade chili base i canned this summer, as well as some cubed up fatty brisket.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Big pot of chili going for lunch, used homemade chili base i canned this summer, as well as some cubed up fatty brisket.
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Big pot of chili going for lunch, used homemade chili base i canned this summer, as well as some cubed up fatty brisket.
Tex_77 I was going to ask if those were bean in there? But they look like pinto beans and that’s okay
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Tex_77 I was going to ask if those were bean in there? But they look like pinto beans and that’s okay
YooperDog chili beans, so whatever kind of beans they used. They were Kruner(sp) Chili beans out of Colorado.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Big pot of chili going for lunch, used homemade chili base i canned this summer, as well as some cubed up fatty brisket.
Tex_77 Beautiful Tex & perfect this this sort of weather, no matter where you are. I forgot to take photos of mine a month ago. Have you ever tried freezing the extra into bricks for later? It really enhances the flavor. Those chili cheese enchiladas you saw were really good too for extras, even though the idea was pretty basic & Plain. Good Job!
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YooperDog chili beans, so whatever kind of beans they used. They were Kruner(sp) Chili beans out of Colorado.
Tex_77 Try Mayacoba beans, they are really good too. I need ot try & see what I can do to find some of those Colorado beans & try them.
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