What did everyone cook today?
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Nice little breakfast, that is queso fresca on the plate.
HerbcoFood that is a good looking plate!
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Nice little breakfast, that is queso fresca on the plate.
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Surg nice
Life is a Garden - Dig it.
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Surg nice
I got motivated by another post from ND Mike to pull the last pack of homade German Grits aka Gritz, Gritwurst, Gritzwurst and a few other names. Anyway, they are delicious. I ate these with a little maple syrup. Great breakfast.
“You never really die until you end up on the wall at a Cracker Barrel”
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I got motivated by another post from ND Mike to pull the last pack of homade German Grits aka Gritz, Gritwurst, Gritzwurst and a few other names. Anyway, they are delicious. I ate these with a little maple syrup. Great breakfast.
GWG8541 that looks so good and I can smell and taste that picture!!!
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I got motivated by another post from ND Mike to pull the last pack of homade German Grits aka Gritz, Gritwurst, Gritzwurst and a few other names. Anyway, they are delicious. I ate these with a little maple syrup. Great breakfast.
GWG8541 looks so tasty
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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!
Amen to that!
PapaSop I know I have always been all for Texas, but never the less, My chili does not come without beans unless I am making chili dog chili or something. Chili to me has beans to be chili, just like gumbo has to have Okra to be gumbo. That’s my thing, but I respect everyone else’s too.
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PapaSop I know I have always been all for Texas, but never the less, My chili does not come without beans unless I am making chili dog chili or something. Chili to me has beans to be chili, just like gumbo has to have Okra to be gumbo. That’s my thing, but I respect everyone else’s too.
calldoctoday said in What did everyone cook today?:
PapaSop I know I have always been all for Texas, but never the less, My chili does not come without beans unless I am making chili dog chili or something. Chili to me has beans to be chili, just like gumbo has to have Okra to be gumbo. That’s my thing, but I respect everyone else’s too.
Just put some in the crock for tomorrow. Yes, beans are involved.
A burger to take off the edge.
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My son just sent a couple pics from today. I wasn’t able to attend this year. Willow River State Park.
I’m jealous! He’s learned well. -
My son just sent a couple pics from today. I wasn’t able to attend this year. Willow River State Park.
I’m jealous! He’s learned well.PapaSop looks beautiful there. I bet its a nice time.
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My son just sent a couple pics from today. I wasn’t able to attend this year. Willow River State Park.
I’m jealous! He’s learned well.PapaSop Looks like a beautiful place to get away and a great meal.
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My son just sent a couple pics from today. I wasn’t able to attend this year. Willow River State Park.
I’m jealous! He’s learned well. -
My son just sent a couple pics from today. I wasn’t able to attend this year. Willow River State Park.
I’m jealous! He’s learned well.PapaSop That looks real nice, sorry you were not able to make it this year!
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My son just sent a couple pics from today. I wasn’t able to attend this year. Willow River State Park.
I’m jealous! He’s learned well.PapaSop that really looks like a nice place to get away too!
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My son just sent a couple pics from today. I wasn’t able to attend this year. Willow River State Park.
I’m jealous! He’s learned well.PapaSop Yep, he’s accepted the baton and is running with it. You did well.
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Tried pork roast injected and cooked sous vide at 145. Amazing. I don’t think I will roast pork again after this. For a meat that has such little margin for error the sous vide is perfect. Paired it with a side of delicata squash.
“A smooth sea never made a skilled sailor.”
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Tried pork roast injected and cooked sous vide at 145. Amazing. I don’t think I will roast pork again after this. For a meat that has such little margin for error the sous vide is perfect. Paired it with a side of delicata squash.
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Tried pork roast injected and cooked sous vide at 145. Amazing. I don’t think I will roast pork again after this. For a meat that has such little margin for error the sous vide is perfect. Paired it with a side of delicata squash.
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Tried pork roast injected and cooked sous vide at 145. Amazing. I don’t think I will roast pork again after this. For a meat that has such little margin for error the sous vide is perfect. Paired it with a side of delicata squash.
Surg nice job. That looks delicious
“You never really die until you end up on the wall at a Cracker Barrel”
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Its a nice cool sunny day and the wife requested a grilled cheese sandwich with tomato soup. I made the soup with home canned tomato juice. The grilled cheese was a Chipotle Pepper cheese and smoked Pepper Jack together. A quick but tasty lunch.
“You never really die until you end up on the wall at a Cracker Barrel”
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