What did everyone cook today?
-
Tex_77 My Mom used to like it a lot when I was a kid, amongst other things folks not longer seem to get. We even did the tacos like that every now & then & she made her taco shells the real way. I grew up thinking the pre made ones were for rich folks. I don’t think anyone hand fries the the corn tortillas any more & if they do, few can beat hers, I know I cannot whenever I do it. Yes, I would also say the flavor is very intense, rich, & ultra tender.
-
Tex_77 My Mom used to like it a lot when I was a kid, amongst other things folks not longer seem to get. We even did the tacos like that every now & then & she made her taco shells the real way. I grew up thinking the pre made ones were for rich folks. I don’t think anyone hand fries the the corn tortillas any more & if they do, few can beat hers, I know I cannot whenever I do it. Yes, I would also say the flavor is very intense, rich, & ultra tender.
calldoctoday Used to eat pickled cows tongue on crackers when I was a kid.
-
Tex_77 good looking meal, not expecting to many leftovers.
-
Surg I don’t know who made them I just remember eating it with crackers, it was probably one of my Dad’s friends who gave it to us.
-
Another great sous vide and sear.
-
Made homemade chili tonight but didn’t get a chance to take picture before it got served. Didn’t want to start a controversy either, it has beans in it along with a lot of other things. I’ve lived in southern Texas for almost seven years in my childhood and we had the vegetable protein (beans) in our chili all the time. Either way I will eat it and never turn it down. Also made my wife some scones for breakfast this morning for her treat.
-
Tex_77 I’ve never seen or heard of that. What is it.
-
cdavis cow tongue
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Tex_77 well you make it look really good. I’ve never had it.
-
Made homemade chili tonight but didn’t get a chance to take picture before it got served. Didn’t want to start a controversy either, it has beans in it along with a lot of other things. I’ve lived in southern Texas for almost seven years in my childhood and we had the vegetable protein (beans) in our chili all the time. Either way I will eat it and never turn it down. Also made my wife some scones for breakfast this morning for her treat.
johnsbrewhouse never met a chilli I’d turn down.
-
Made homemade chili tonight but didn’t get a chance to take picture before it got served. Didn’t want to start a controversy either, it has beans in it along with a lot of other things. I’ve lived in southern Texas for almost seven years in my childhood and we had the vegetable protein (beans) in our chili all the time. Either way I will eat it and never turn it down. Also made my wife some scones for breakfast this morning for her treat.
johnsbrewhouse John, Pretty much same here & I also recall a time when the beans in the chili was not a chili killer in Texas too or at least they did not make as big of a deal out of it. Perfect timing for that chili too. Although, believe it or not, I have heard it will cool you down in the Summer too.
-
johnsbrewhouse never met a chilli I’d turn down.
GWG8541 I agree, nice bowl of chili (beans or no beans) and fresh baked bread. One of my favorite winter meals, right up there with homemade tomato soup and grilled cheese.
-
johnsbrewhouse John, Pretty much same here & I also recall a time when the beans in the chili was not a chili killer in Texas too or at least they did not make as big of a deal out of it. Perfect timing for that chili too. Although, believe it or not, I have heard it will cool you down in the Summer too.
calldoctoday We certainly needed it yesterday and probably today with this cyclone bomb hitting us. We are getting rain, wind, thunder and lightening. Suppose to move ashore today. The coast is getting swells of 30 ft., and wind gust of 70 mph. Glad I live between the mountain ranges, some shelter from the big wind.
-
Dr_Pain I make many veggies via sous vide. But, my fav is asparagus. It’s perfect every time. Cook time at 180 is either 8 for small, 10 for medium and 12 for large. All you have to do is add the seasonings you like, vacuum it and voila.
zbigjeff said in What did everyone cook today?:
Dr_Pain I make many veggies via sous vide. But, my fav is asparagus. It’s perfect every time. Cook time at 180 is either 8 for small, 10 for medium and 12 for large. All you have to do is add the seasonings you like, vacuum it and voila.
Alright Jeff, I accept the challenge!!! Asparagus will be my first foray into sousvide veggies
-
-
I made a whiskey sauce to go over some Blue Bell Homemade Vanilla last night. Instead of using regular whiskey I did some Screwball peanut butter whiskey. There was some peanut butter flavor that came through but it wasn’t as strong as I would have hoped for.
-
I made a whiskey sauce to go over some Blue Bell Homemade Vanilla last night. Instead of using regular whiskey I did some Screwball peanut butter whiskey. There was some peanut butter flavor that came through but it wasn’t as strong as I would have hoped for.
HerbcoFood said in What did everyone cook today?:
I made a whiskey sauce to go over some Blue Bell Homemade Vanilla last night. Instead of using regular whiskey I did some Screwball peanut butter whiskey. There was some peanut butter flavor that came through but it wasn’t as strong as I would have hoped for.
I refuse to acknowledge the existence of this creation. Well done HerbcoFood
-
I made a whiskey sauce to go over some Blue Bell Homemade Vanilla last night. Instead of using regular whiskey I did some Screwball peanut butter whiskey. There was some peanut butter flavor that came through but it wasn’t as strong as I would have hoped for.
HerbcoFood There’s another whiskey I tried this weekend called “Magic Rabbit” by Cleveland Whiskey. It’s chocolate/peanut butter whiskey. I can see it flying off the shelves very soon. I like the screwball for a change. But, this new one IMHO even better. Glad you had fun with your creation. Just a suggestion: Next time put a teaspoon of powdered peanut butter into the mix. It will pump it up a bunch and will not hurt the “whiskey” tang in the background.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
