What did everyone cook today?
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ND Mike We now get two to three 40 lb sacks of roasted green chile every year, depends on what requests we get from brothers and sisters. We like it on just about anything.
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Should we fire up the debate again as Jonathon alluded too on the livestream today? I made chili. Not Texas chili but chili the way we eat it up North. You see, we eat chili when it is cold out. Therefore, we put beans in it. You need all the extra protein you can get to help keep you warm and the beans help it stick to your ribs! Anyways, this was a mighty good bowl!
ND Mike I eat chili year round, I don’t need an excuse to eat it. I am pro-NO BEANS. But I will stop right there with that, I will not argue it. You do you.
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ND Mike I eat chili year round, I don’t need an excuse to eat it. I am pro-NO BEANS. But I will stop right there with that, I will not argue it. You do you.
HerbcoFood yep! More than one way to skin a cat.
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HerbcoFood yep! More than one way to skin a cat.
ND Mike said in What did everyone cook today?:
HerbcoFood yep! More than one way to skin a cat.
Hmm… cat in chili
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Love great chicken n noodle soup!
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Should we fire up the debate again as Jonathon alluded too on the livestream today? I made chili. Not Texas chili but chili the way we eat it up North. You see, we eat chili when it is cold out. Therefore, we put beans in it. You need all the extra protein you can get to help keep you warm and the beans help it stick to your ribs! Anyways, this was a mighty good bowl!
ND Mike said in What did everyone cook today?:
Should we fire up the debate again as Jonathon alluded too on the livestream today? I made chili. Not Texas chili but chili the way we eat it up North. You see, we eat chili when it is cold out. Therefore, we put beans in it. You need all the extra protein you can get to help keep you warm and the beans help it stick to your ribs! Anyways, this was a mighty good bowl!
Chili is a good example of how different foods morph to suit regional tastes and historical norms over time.
Growing up in Nebraska, my Mom’s chili was good, but always with canned kidney beans, ground beef, chopped celery and lightly seasoned with a little chili powder. 60 years ago, the selection of spices and fresh produce was limited in small-town grocery stores, to say the least. People cooked the food they could and that became what was normal.
I think I would find my Mom’s old chili recipe pretty bland today, God rest her soul.
Today, a lack of authentic ingredients is seldom an excuse to not prepare a dish that has all the authentic flavor and character you would expect of an recipe prepared like the originators intended it to taste. Grocery stores and specialty stores have so much to offer now compared to back in the dark ages. lol
People’s exposure to authentic regional and ethnic foods has also expanded in the last 50 years. Preferences and expectations for flavors and seasonings in food continues to morph over time.
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Ok. Been totally obsessed with baby reds for the last couple weeks. Fried, broiled and grilled doesn’t matter.
Today… Grilled with a ribeye. First try with the Gaucho seasoning. Awesome!
Tried hard not to finish this so I had a little taste at work tomorrow.
Really really good.
Some Evans didn’t hurt!
PapaSop said in What did everyone cook today?:
Ok. Been totally obsessed with baby reds for the last couple weeks. Fried, broiled and grilled doesn’t matter.
Today… Grilled with a ribeye. First try with the Gaucho seasoning. Awesome!
Tried hard not to finish this so I had a little taste at work tomorrow.
Really really good.
Some Evans didn’t hurt!
A man after my own heart… attack!! LOL! I will be following you this evening with my own steaks
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PapaSop said in What did everyone cook today?:
Ok. Been totally obsessed with baby reds for the last couple weeks. Fried, broiled and grilled doesn’t matter.
Today… Grilled with a ribeye. First try with the Gaucho seasoning. Awesome!
Tried hard not to finish this so I had a little taste at work tomorrow.
Really really good.
Some Evans didn’t hurt!
A man after my own heart… attack!! LOL! I will be following you this evening with my own steaks
Dr_Pain Great looking eats. I’m still trying to get 50 lbs of red potatoes preserved for winter. We have what we call funeral potatoes here. Basically, they’re just scalloped potatoes. Here’s my take. Dehydrated potatoes and sauce mix. Just add milk, water, and butter and bake. First time trying them from scratch.
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ND Mike said in What did everyone cook today?:
HerbcoFood yep! More than one way to skin a cat.
Hmm… cat in chili
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ND Mike said in What did everyone cook today?:
Should we fire up the debate again as Jonathon alluded too on the livestream today? I made chili. Not Texas chili but chili the way we eat it up North. You see, we eat chili when it is cold out. Therefore, we put beans in it. You need all the extra protein you can get to help keep you warm and the beans help it stick to your ribs! Anyways, this was a mighty good bowl!
Chili is a good example of how different foods morph to suit regional tastes and historical norms over time.
Growing up in Nebraska, my Mom’s chili was good, but always with canned kidney beans, ground beef, chopped celery and lightly seasoned with a little chili powder. 60 years ago, the selection of spices and fresh produce was limited in small-town grocery stores, to say the least. People cooked the food they could and that became what was normal.
I think I would find my Mom’s old chili recipe pretty bland today, God rest her soul.
Today, a lack of authentic ingredients is seldom an excuse to not prepare a dish that has all the authentic flavor and character you would expect of an recipe prepared like the originators intended it to taste. Grocery stores and specialty stores have so much to offer now compared to back in the dark ages. lol
People’s exposure to authentic regional and ethnic foods has also expanded in the last 50 years. Preferences and expectations for flavors and seasonings in food continues to morph over time.
processhead beans are a good source of fiber also
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Ok. Been totally obsessed with baby reds for the last couple weeks. Fried, broiled and grilled doesn’t matter.
Today… Grilled with a ribeye. First try with the Gaucho seasoning. Awesome!
Tried hard not to finish this so I had a little taste at work tomorrow.
Really really good.
Some Evans didn’t hurt!
PapaSop can’t beat meat and potatoes.
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Ribs with three different rubs.“A smooth sea never made a skilled sailor.”
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Dr_Pain Great looking eats. I’m still trying to get 50 lbs of red potatoes preserved for winter. We have what we call funeral potatoes here. Basically, they’re just scalloped potatoes. Here’s my take. Dehydrated potatoes and sauce mix. Just add milk, water, and butter and bake. First time trying them from scratch.
wdaly It’s hilarious that even “funeral potatoes” have guidelines depending on the town you live. That term mostly applies to the mid to upper portion of the USA. But, there’s one thing for sure after eating them. A nap is required.
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Surg Nice assortment and they all look delicious.
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Surg good looking bones. Variety is the spice of life.
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Anyone ever use shagbark hickory husks in your smoker?
Ridley Acres never tried them, but I have a yard full I could donate along with a few thousand nuts and hulls.
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All this potato talk made me add some salt potatoes in the mix.
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Ok. Been totally obsessed with baby reds for the last couple weeks. Fried, broiled and grilled doesn’t matter.
Today… Grilled with a ribeye. First try with the Gaucho seasoning. Awesome!
Tried hard not to finish this so I had a little taste at work tomorrow.
Really really good.
Some Evans didn’t hurt!
PapaSop that meal looked perfect. Washing it down with some Evans would be a good finishing touch.
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I made a roast last night, I picked up this natural chuck roast, the marbling is crazy. Maybe it got the wrong label…
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I made a roast last night, I picked up this natural chuck roast, the marbling is crazy. Maybe it got the wrong label…
HerbcoFood That’s a great example of what meat should be. Don’t get that from any other source.
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