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  5. What did everyone cook today?

What did everyone cook today?

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  • craigriceC craigrice

    the lobster tails cooked about 8 min.

    kyleK Offline
    kyleK Offline
    kyle
    Regular Contributors Veteran Canning Team Blue Power User Sous Vide
    wrote on last edited by kyle
    #5231

    craigrice thanks. I might add a couple to my grocery list

    hey vegetarians, my food poops on your food!

    1 Reply Last reply
    0
    • craigriceC craigrice

      it was to hot and humid to heat the kitchen today IMG_20210813_165334470.jpg

      zbigjeffZ Offline
      zbigjeffZ Offline
      zbigjeff
      Sous Vide Team Blue Power User Regular Contributors Cast Iron
      wrote on last edited by
      #5232

      craigrice Very nice bounty. People on this site are edging “high class”.

      JonesyJ 1 Reply Last reply
      1
      • HerbcoFoodH Offline
        HerbcoFoodH Offline
        HerbcoFood
        Regular Contributors Team Orange Sous Vide
        wrote on last edited by
        #5233

        Seafood Boils are everything.

        1 Reply Last reply
        0
        • zbigjeffZ zbigjeff

          craigrice Very nice bounty. People on this site are edging “high class”.

          JonesyJ Offline
          JonesyJ Offline
          Jonesy
          Cast Iron Canning
          wrote on last edited by
          #5234

          zbigjeff yep, yep! At my house, pork chops on a paper plate are considered ‘high class’. 😀20210813_185808.jpg

          “Never eat more than you can lift.”

          zbigjeffZ kyleK lkrfletcherL C ND MikeN 5 Replies Last reply
          11
          • JonesyJ Jonesy

            zbigjeff yep, yep! At my house, pork chops on a paper plate are considered ‘high class’. 😀20210813_185808.jpg

            zbigjeffZ Offline
            zbigjeffZ Offline
            zbigjeff
            Sous Vide Team Blue Power User Regular Contributors Cast Iron
            wrote on last edited by
            #5235

            Jonesy Especially if it’s prepared correctly. Usually much better than most restaurants.

            1 Reply Last reply
            0
            • JonesyJ Jonesy

              zbigjeff yep, yep! At my house, pork chops on a paper plate are considered ‘high class’. 😀20210813_185808.jpg

              kyleK Offline
              kyleK Offline
              kyle
              Regular Contributors Veteran Canning Team Blue Power User Sous Vide
              wrote on last edited by
              #5236

              Jonesy I see silverware in the picture so yes, you must be royalty

              hey vegetarians, my food poops on your food!

              1 Reply Last reply
              2
              • JonesyJ Jonesy

                zbigjeff yep, yep! At my house, pork chops on a paper plate are considered ‘high class’. 😀20210813_185808.jpg

                lkrfletcherL Offline
                lkrfletcherL Offline
                lkrfletcher
                Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                wrote on last edited by
                #5237

                Jonesy man that looks great

                Life is a Garden - Dig it.

                1 Reply Last reply
                0
                • craigriceC craigrice

                  it was to hot and humid to heat the kitchen today IMG_20210813_165334470.jpg

                  lkrfletcherL Offline
                  lkrfletcherL Offline
                  lkrfletcher
                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                  wrote on last edited by
                  #5238

                  craigrice oh yeah!

                  Life is a Garden - Dig it.

                  1 Reply Last reply
                  0
                  • JonesyJ Jonesy

                    zbigjeff yep, yep! At my house, pork chops on a paper plate are considered ‘high class’. 😀20210813_185808.jpg

                    C Offline
                    C Offline
                    calldoctoday
                    Team Blue Power User Regular Contributors
                    wrote on last edited by
                    #5239

                    Jonesy Up-Town!

                    1 Reply Last reply
                    0
                    • processheadP Offline
                      processheadP Offline
                      processhead
                      Regular Contributors Power User
                      wrote on last edited by
                      #5240

                      Jonesy you just can’t beat a thick juicy center cut pork chop done up on the grill. Fully equal to any steak IMHO.

                      Paul

                      1 Reply Last reply
                      0
                      • JonesyJ Jonesy

                        zbigjeff yep, yep! At my house, pork chops on a paper plate are considered ‘high class’. 😀20210813_185808.jpg

                        ND MikeN Offline
                        ND MikeN Offline
                        ND Mike
                        Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                        wrote on last edited by
                        #5241

                        Jonesy those look perfect! Most people overcook pork chops. 145 for me and pulled to rest for a bit. Juicy every time!

                        1 Reply Last reply
                        0
                        • ND MikeN Offline
                          ND MikeN Offline
                          ND Mike
                          Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                          wrote on last edited by
                          #5242

                          Prairie surf and turf. Deep fat fried walleye and some deer sausage. Decided to make some homemade onion rings and some cheese sticks as well. The cheese sticks were just string cheese cut in half and battered. I used a gluten free batter that I came up with that works pretty well. Not the healthiest but we don’t do it often. Everything in moderation right guys?
                          Screenshot_20210814-191433_Gallery.jpg

                          C Bob StehlikB 2 Replies Last reply
                          4
                          • ND MikeN ND Mike

                            Prairie surf and turf. Deep fat fried walleye and some deer sausage. Decided to make some homemade onion rings and some cheese sticks as well. The cheese sticks were just string cheese cut in half and battered. I used a gluten free batter that I came up with that works pretty well. Not the healthiest but we don’t do it often. Everything in moderation right guys?
                            Screenshot_20210814-191433_Gallery.jpg

                            C Offline
                            C Offline
                            calldoctoday
                            Team Blue Power User Regular Contributors
                            wrote on last edited by
                            #5243

                            ND Mike That’s Right!

                            1 Reply Last reply
                            1
                            • processheadP Offline
                              processheadP Offline
                              processhead
                              Regular Contributors Power User
                              wrote on last edited by
                              #5244

                              ND Mike I believe in taking moderation to excess. Sounds like a tasty meal.

                              Paul

                              ND MikeN 1 Reply Last reply
                              1
                              • processheadP processhead

                                ND Mike I believe in taking moderation to excess. Sounds like a tasty meal.

                                ND MikeN Offline
                                ND MikeN Offline
                                ND Mike
                                Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                                wrote on last edited by
                                #5245

                                processhead lol…I did this time. I’m pretty full. It was tasty though!

                                1 Reply Last reply
                                0
                                • craigriceC Offline
                                  craigriceC Offline
                                  craigrice
                                  Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                  wrote on last edited by
                                  #5246

                                  looks good

                                  1 Reply Last reply
                                  0
                                  • SurgS Offline
                                    SurgS Offline
                                    Surg
                                    Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                                    wrote on last edited by
                                    #5247

                                    93328E48-2183-4B1D-970C-81FEE9274935.jpeg

                                    Steamers!!

                                    Also had some crabs. Didn’t cook those myself but ate the shit outta them.

                                    55C0AD89-CCE0-4183-BC17-44C538BCED60.jpeg

                                    “A smooth sea never made a skilled sailor.”

                                    Steven WinscotS R 2 Replies Last reply
                                    10
                                    • ND MikeN ND Mike

                                      Prairie surf and turf. Deep fat fried walleye and some deer sausage. Decided to make some homemade onion rings and some cheese sticks as well. The cheese sticks were just string cheese cut in half and battered. I used a gluten free batter that I came up with that works pretty well. Not the healthiest but we don’t do it often. Everything in moderation right guys?
                                      Screenshot_20210814-191433_Gallery.jpg

                                      Bob StehlikB Offline
                                      Bob StehlikB Offline
                                      Bob Stehlik
                                      Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
                                      wrote on last edited by
                                      #5248

                                      ND Mike Looks Great! Can’t beat Walleye! IMHO the best tasting fresh water fish along with yellow/lake perch. Both in the pike family. Love it!

                                      Improvise, Adapt and Overcome! Semper Fi

                                      ND MikeN 1 Reply Last reply
                                      1
                                      • Bob StehlikB Bob Stehlik

                                        ND Mike Looks Great! Can’t beat Walleye! IMHO the best tasting fresh water fish along with yellow/lake perch. Both in the pike family. Love it!

                                        ND MikeN Offline
                                        ND MikeN Offline
                                        ND Mike
                                        Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                                        wrote on last edited by
                                        #5249

                                        Bob Stehlik I chase yellow perch in the winter. Tasty little boogers and fun to catch through the ice.

                                        GWG8541G YooperDogY 2 Replies Last reply
                                        1
                                        • ND MikeN ND Mike

                                          Bob Stehlik I chase yellow perch in the winter. Tasty little boogers and fun to catch through the ice.

                                          GWG8541G Offline
                                          GWG8541G Offline
                                          GWG8541
                                          Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                          wrote on last edited by
                                          #5250

                                          ND Mike Looks great Bob Stehlik I have to travel about 3 hours north to get into Walleye. You all are lucky up north. Great lakes and fishing. Us lower part of the state folks have to chase Crappie to come close to those lake perch. Im looking forward to September and October. We do a family campout at a nice lake south of us. Crappie fishing and bow hunting at the same time. It doesn’t get much better.

                                          “You never really die until you end up on the wall at a Cracker Barrel”

                                          ND MikeN Bob StehlikB 2 Replies Last reply
                                          3

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