What did everyone cook today?
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Smoked meatloaf topped with Tillamook aged extra sharp cheddar, Yukon gold mashed potatoes with cheddar cheese, dill and Excalibur butter garlic seasoning and green beans with sweet basil and oregano bruschetta seasoning.
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Sorry we had to start without ya!
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GWG8541 Ditto, which type are you growing?
calldoctoday Mary Washington, Purple Passion, and one other green variety that the name escapes my memory right now.
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Smoked meatloaf topped with Tillamook aged extra sharp cheddar, Yukon gold mashed potatoes with cheddar cheese, dill and Excalibur butter garlic seasoning and green beans with sweet basil and oregano bruschetta seasoning.
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Smoked meatloaf topped with Tillamook aged extra sharp cheddar, Yukon gold mashed potatoes with cheddar cheese, dill and Excalibur butter garlic seasoning and green beans with sweet basil and oregano bruschetta seasoning.
johnsbrewhouse OMG - LOOKS AWESOME
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@dennyo Mighty fine vittles
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calldoctoday Relax. Was just having some fun with you. I have not made a mistake within the last 15 mins. Get some valued rest and you will be ready again to face the world tomorrow.
zbigjeff Smoked meatloaf, oh ya Baby!
GWG8541 said in What did everyone cook today?:
calldoctoday Mary Washington, Purple Passion, and one other green variety that the name escapes my memory right now.
We quit raising our own beans but for generations they were “Bluelakes”
lkrfletcher Thank you.
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Smoked meatloaf topped with Tillamook aged extra sharp cheddar, Yukon gold mashed potatoes with cheddar cheese, dill and Excalibur butter garlic seasoning and green beans with sweet basil and oregano bruschetta seasoning.
johnsbrewhouse
Man, that’s some good ole comfort food there.
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GWG8541 Doing that on the grill is wonderful when it’s hot outside. Keeps the house cooler. Re: the asparagus: I used to love it roasted. But, once I did it sous vide, it was perfect every time with the same seasonings you use. Simple recipe: Add everything to the bag except the salt (because the asparagus will be greener that way), vaccuum pack it, set the water temp to 180 and it’s 8 min for pencil size, 10 min for medium and 12 minute for large. Get it out of the water, cut the bag, put it on the plate, add the salt and viola. Perfect every time. I sometimes add a pad of butter to the bag.
zbigjeff said in What did everyone cook today?:
GWG8541 Doing that on the grill is wonderful when it’s hot outside. Keeps the house cooler. Re: the asparagus: I used to love it roasted. But, once I did it sous vide, it was perfect every time with the same seasonings you use. Simple recipe: Add everything to the bag except the salt (because the asparagus will be greener that way), vaccuum pack it, set the water temp to 180 and it’s 8 min for pencil size, 10 min for medium and 12 minute for large. Get it out of the water, cut the bag, put it on the plate, add the salt and viola. Perfect every time. I sometimes add a pad of butter to the bag.
Oh, my bad I was in the train of thought that you guys were talking about Green Beans! But I just now realize the subject was asparagus, duh!
But anyway our green beans were “top crop” orgionaly then switched to the “blue lakes”. -
calldoctoday Mary Washington, Purple Passion, and one other green variety that the name escapes my memory right now.
GWG8541 That sounds great! I have been doing the Mary Washingtons if I am not mistaken, the Jersey Giants, & another Purple one that I cannot recall the name of right now. They are all good.
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zbigjeff That’s about as good as my apron that says I like to share my sausage with special folks or something like that.
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Here is some nice sirloin burgers & brats with smoked Jalopoleno pepper jack cheese for a hot Spring (Whatchoo talking about, it is Summer around here) with something real nice & cool to wash it all down. -
Here is some nice sirloin burgers & brats with smoked Jalopoleno pepper jack cheese for a hot Spring (Whatchoo talking about, it is Summer around here) with something real nice & cool to wash it all down.
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Steven Winscot I think you hit all the food groups.
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Steven Winscot I think you hit all the food groups.
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Steven Winscot There’s a whole lotta bakin going on here!
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