What did everyone cook today?
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GWG8541 Wow, what a find. I always enjoyed shopping at Miejer’s when on assignment up that way & they seemed to have an excellent, old style meat department that I enjoyed. That is where I keep thinking I saw Walleye sold in a market & I was shocked. I did not realize that was possible.
calldoctoday you were right, they used to have a full service meat and seafood counter at the one closest to me. At the beginning of COVID they shut down both and only did prepackaged items. When the meat counter reopened, they kept the seafood prepackaged. Bummed me out. They still occasionally have walleye, but it is vacuum packed. Meijer is a Michigan chain. Im sure walleye was a staple when they started.
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Tex_77 I filled up on a Porterhouse tonight, but that still makes me hungry.
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calldoctoday you were right, they used to have a full service meat and seafood counter at the one closest to me. At the beginning of COVID they shut down both and only did prepackaged items. When the meat counter reopened, they kept the seafood prepackaged. Bummed me out. They still occasionally have walleye, but it is vacuum packed. Meijer is a Michigan chain. Im sure walleye was a staple when they started.
GWG8541 Don’t get me started, I have lots of work to do tonight. That walleye that I recall was definitely not vacuum packed & they had lots of it. The real loss is the butcher’s counter though. However, you still got some awfully good looking Porterhouses, have a bite for me!
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gChart Looks pretty darn good to me. Fancy aint always right, but would love to try some of those brats.
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gChart I haven’t eaten anything yet today and that instantly made my stomach growl!
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gChart We had brats and Hebrew National wieners last night. Nothing wrong with yours or what we had with a bit of Legent bourbon. Way better than 95% of the restaurants out there.
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gChart said in What did everyone cook today?:
Nothing fancy, just some venison/pork Jerry’s brats in collagen.
Those look great and I like the platter!
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning? -
Not sure if this is something seen outside New Orleans, but at every po’boy shop and seafood joint typically has them. A must in the Italian communities.
Stuffed Artichokes.
Chef - That is a winner - Well done
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gChart Looks great to me.
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I was inspired to do steak by zbigjeff and hit up one of our local grocery stores Meijers, for $5.99 lb Porterhouses. I did the reverse sear and man oh man were they awesome. I pulled them at 115 and seared them to medium/rare.
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Tex_77 - OMG Tex - Looks sooooo good. Very Nice!
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gChart said in What did everyone cook today?:
Nothing fancy, just some venison/pork Jerry’s brats in collagen.
Those look great and I like the platter!
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning?processhead said in What did everyone cook today?:
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning?
Honestly, I haven’t tried the Blue Ribbon yet. I really need to, probably will within the next year. Like the description says, Jerry’s is a “mild classic flavored” brat. I’ve got 5 young mouths, most of which aren’t very adventuresome, and almost everyone loves these.
For those that have made both, I’d be curious to hear a comparison.
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processhead said in What did everyone cook today?:
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning?
Honestly, I haven’t tried the Blue Ribbon yet. I really need to, probably will within the next year. Like the description says, Jerry’s is a “mild classic flavored” brat. I’ve got 5 young mouths, most of which aren’t very adventuresome, and almost everyone loves these.
For those that have made both, I’d be curious to hear a comparison.
gChart said in What did everyone cook today?:
processhead said in What did everyone cook today?:
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning?
Honestly, I haven’t tried the Blue Ribbon yet. I really need to, probably will within the next year. Like the description says, Jerry’s is a “mild classic flavored” brat. I’ve got 5 young mouths, most of which aren’t very adventuresome, and almost everyone loves these.
For those that have made both, I’d be curious to hear a comparison.
Like you, I have only made the Blue Ribbon brat, and I like it a lot. Also looking to hear from those who have made both and how they would compare them.
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processhead said in What did everyone cook today?:
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning?
Honestly, I haven’t tried the Blue Ribbon yet. I really need to, probably will within the next year. Like the description says, Jerry’s is a “mild classic flavored” brat. I’ve got 5 young mouths, most of which aren’t very adventuresome, and almost everyone loves these.
For those that have made both, I’d be curious to hear a comparison.
gChart The Blue Ribbon have a slight bite, not long lasting. We had them last night. My wife told me she doesn’t like the bite now, she had them before. It was the same batch with the exception that I cooked them in beer and finished them on the grill.
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gChart The Blue Ribbon have a slight bite, not long lasting. We had them last night. My wife told me she doesn’t like the bite now, she had them before. It was the same batch with the exception that I cooked them in beer and finished them on the grill.
johnsbrewhouse - Blue ribbon is the big winner in this household.
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Chef - That is a winner - Well done
Just a few Willy’s with cheddar cheese today.
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gChart nice looking Polish platter. I won’t show my wife that one.
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wdaly nice. Willys is a good one.
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