What did everyone cook today?
-
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.
-
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.
zbigjeff Never heard of such powdered product. I thought about maybe putting in a tea spoon of peanut butter, but I didn’t. Not sure if Ill make it again as ice cream makes it into this how only a hand full times a year.
-
zbigjeff Never heard of such powdered product. I thought about maybe putting in a tea spoon of peanut butter, but I didn’t. Not sure if Ill make it again as ice cream makes it into this how only a hand full times a year.
HerbcoFood PB2 or PBfit work well. Use it for a number of recipes that I don’t need the “liquid” or extra oil. You can make straight Peanut Butter by just adding water. Sometimes I see one of these at Walmart. But, here’s some online amazon pages.
https://www.amazon.com/s?k=pb2+powdered+peanut+butter&gclid=CjwKCAjwq9mLBhB2EiwAuYdMtS_M0Tj4hhVriMDIjRgA2qmt5KoDz1zau37q6UAAtoRcSjNBwXqhFBoC2ZAQAvD_BwE&hvadid=178568433523&hvdev=c&hvlocphy=9015378&hvnetw=g&hvqmt=e&hvrand=7923895301922172016&hvtargid=kwd-5729694318&hydadcr=4632_9620641&tag=googhydr-20&ref=pd_sl_3cdqonhs9w_e
https://www.amazon.com/PBfit-All-Natural-Powdered-Roasted-Pressed/dp/B01KKEECLS/ref=asc_df_B01KKEECLS/?tag=hyprod-20&linkCode=df0&hvadid=219214748861&hvpos=&hvnetw=g&hvrand=14373604922504136657&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9015378&hvtargid=pla-381464220475&psc=1 -
Tried some of the cheese I smoked last week and just like you guys said it’s amazing. Bought a few more to smoke today.
“A smooth sea never made a skilled sailor.”
-
Tried some of the cheese I smoked last week and just like you guys said it’s amazing. Bought a few more to smoke today.
Surg How did it turn out. I plan on smoking some sometime but haven’t yet.
-
bocephus The one I tried today was a jalapeño havarti. Came out soooo good. I tried some as soon as it was done and like everyone said better to let it mellow out for a week. You gotta try it. I like the idea of making it and giving it as gifts as someone had mentioned.
“A smooth sea never made a skilled sailor.”
-
bocephus The one I tried today was a jalapeño havarti. Came out soooo good. I tried some as soon as it was done and like everyone said better to let it mellow out for a week. You gotta try it. I like the idea of making it and giving it as gifts as someone had mentioned.
Surg I like smoked provolone and cheddar but have never made it myself.
-
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 I like a good whiskey cream over ice cream. This sounds awesome.
-
Tried some of the cheese I smoked last week and just like you guys said it’s amazing. Bought a few more to smoke today.
Surg congrats to you sir. I plan on trying this as soon as it cools off some. We’re still in the 80s.
-
I was off the hook from cooking over the weekend, since I was in the Smoky Mountains. We stayed at the oldest operating hotel/inn in Sevier County Tennessee. Its the Buckhorn Inn, which opened in 1938 and is just north of Gatlinburg. The Inn has their own chef and the stay includes made to order breakfast. They also do pre fixe diner, which is outstanding. We ate diner at the Inn on Friday night and hit a restaurant in town on Saturday. I’ve been going to the Smokies most of my life and this spring was the first time my wife and I stayed here. We liked it so much we book this passed weekend. IMHO it is the most relaxing place to stay in the Smokies. It’s a little step back in time and definitely a great place to treat your significant other. They also open dinner to the public, which can fill up quick.
Friday breakfast was eggs Benedict with a slice of country ham and cheese grits
Friday night I was too busy scarfing down the food so no food pic, just the menu. The trout was awesome and locally sourced
Saturday breakfast was eggs over easy and my favorite breakfast meat, country ham one more time, with potatoes.
Saturday was pancakes with blueberry compote and bacon. This was the view every morning at breakfast and no it’s not photo shopped.
So I didn’t cook, but man did I eat! Back to reality“You never really die until you end up on the wall at a Cracker Barrel”
-
I was off the hook from cooking over the weekend, since I was in the Smoky Mountains. We stayed at the oldest operating hotel/inn in Sevier County Tennessee. Its the Buckhorn Inn, which opened in 1938 and is just north of Gatlinburg. The Inn has their own chef and the stay includes made to order breakfast. They also do pre fixe diner, which is outstanding. We ate diner at the Inn on Friday night and hit a restaurant in town on Saturday. I’ve been going to the Smokies most of my life and this spring was the first time my wife and I stayed here. We liked it so much we book this passed weekend. IMHO it is the most relaxing place to stay in the Smokies. It’s a little step back in time and definitely a great place to treat your significant other. They also open dinner to the public, which can fill up quick.
Friday breakfast was eggs Benedict with a slice of country ham and cheese grits
Friday night I was too busy scarfing down the food so no food pic, just the menu. The trout was awesome and locally sourced
Saturday breakfast was eggs over easy and my favorite breakfast meat, country ham one more time, with potatoes.
Saturday was pancakes with blueberry compote and bacon. This was the view every morning at breakfast and no it’s not photo shopped.
So I didn’t cook, but man did I eat! Back to realityGWG8541 We all need a break from cooking occasionally, looks like you picked a great place for your hiatus.
-
I was off the hook from cooking over the weekend, since I was in the Smoky Mountains. We stayed at the oldest operating hotel/inn in Sevier County Tennessee. Its the Buckhorn Inn, which opened in 1938 and is just north of Gatlinburg. The Inn has their own chef and the stay includes made to order breakfast. They also do pre fixe diner, which is outstanding. We ate diner at the Inn on Friday night and hit a restaurant in town on Saturday. I’ve been going to the Smokies most of my life and this spring was the first time my wife and I stayed here. We liked it so much we book this passed weekend. IMHO it is the most relaxing place to stay in the Smokies. It’s a little step back in time and definitely a great place to treat your significant other. They also open dinner to the public, which can fill up quick.
Friday breakfast was eggs Benedict with a slice of country ham and cheese grits
Friday night I was too busy scarfing down the food so no food pic, just the menu. The trout was awesome and locally sourced
Saturday breakfast was eggs over easy and my favorite breakfast meat, country ham one more time, with potatoes.
Saturday was pancakes with blueberry compote and bacon. This was the view every morning at breakfast and no it’s not photo shopped.
So I didn’t cook, but man did I eat! Back to realityNow that I’m back home from a great trip to Tennessee, I made my Brunswick stew with brisket, pork and chicken. I save a little from every smoke and freeze it for this reason. At the request of my lovely wife, my son baked some homemade bread bowls to serve it in. It turned out great.
-
Now that I’m back home from a great trip to Tennessee, I made my Brunswick stew with brisket, pork and chicken. I save a little from every smoke and freeze it for this reason. At the request of my lovely wife, my son baked some homemade bread bowls to serve it in. It turned out great.
GWG8541 That does look very good especially with the assist from your son.
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:
