What did everyone cook today?
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zbigjeff No, No, When the wife and i do a road trip for a week or two, it’s easer to pre-grill and heat on the road by MW in the MH. Great for raps while driving… And i know what’s in them
JoeB Now I get it. It’s a LONG road trip. You’re correct: You know what’s in them. Safe travels and have a great time.
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YooperDog Thanks. MH is topped off heading to Acworth Ga for a family get together . 40lbs of andouille links stored in the lower deck for the party. Cheers
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JoeB Now I get it. It’s a LONG road trip. You’re correct: You know what’s in them. Safe travels and have a great time.
zbigjeff
Thanks. I don’t like commercial foods. I know what I’m eating -
JoeB Now I get it. It’s a LONG road trip. You’re correct: You know what’s in them. Safe travels and have a great time.
zbigjeff 1lb of ground beef fm Walmart may have up to 100 cow contributors. Yuck! Cheers
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JoeB That’s why I just smile when people question me about grinding my own pork, beef or chicken for whatever use. Also, they compare my grinds to theirs and wonder why they look and feel different. Have had a number of adventurers convert and will never go back. I’m small potatoes compared to many on this site. But, enjoy the better mouthfeel and taste. A young couple around me said she needs some ground pork for meatballs. But couldn’t find any at the stores. She had a small pork butt in the freezer and told her she would have that ground pork in about half hour. I returned with 5 one pound vacuum packed bags. She used a couple bags and her family said she did something different with the meatballs. She came over later that day and now she knows what I talk about all the time. Win. Have a great rest of your day and trip.
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Not quite cooked today but this charcuterie board we threw together for lunch has some home-made smoked pheasant and pickled okra.
Pictured to the rear of the pheasant is an interesting Vietnamese commercial snack meat stick. Loosely translated, its name is “sour pork”. As best I can tell it is a cured cooked product with a fermented tangy flavor and has a bit of ground cooked pork ear in it, which gives it a crunchy texture. It comes in a single serving plastic package with one or two blazing hot tiny bird peppers.
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Coppa I cured, dried to 40% moisture loss, then vacuum sealed for 6 months. Very flavorful.
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This didn’t suck
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YooperDog Thanks. MH is topped off heading to Acworth Ga for a family get together . 40lbs of andouille links stored in the lower deck for the party. Cheers
JoeB Acworth is a wonderful town I visit regularly. It makes it even better if its family and you bring your wares to enjoy with the group. Cheers.
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JoeB Acworth is a wonderful town I visit regularly. It makes it even better if its family and you bring your wares to enjoy with the group. Cheers.
zbigjeff Thanks, we travel there often. Then Paintsville WV. To NC, Chapel Hill. And off to Buffalo / Lake Eire for more get togethers. Left coast Boise and OR. late this summer. Life is good. Retired USA. 25yrs. In 1990. Friends and family global
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Italian sausage and peppers on the PK Grill.
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Made paella today, good friends and good food.
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Trade you my polish sausage for a seat at your table. WOW. You’re the man … FANTASTIC presentation!!!
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Chef Mein Gott Chef, das ist ien Art schwan!
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Chef Nice presentation on the lobster for sure. Now, that’s a feast. As you say, it’s always better with family and friends.
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Trade you my polish sausage for a seat at your table. WOW. You’re the man … FANTASTIC presentation!!!
JoeB You just tell me if you’re near Houston and I’ll have a Paella part for you. Could even put the Polish sausage in it.
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