What did everyone cook today?
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Then we are just about there, so close.
Now, here we are & little something to celebrate all that fine healthy eaten!
calldoctoday Sheesh, you just don’t know how my stomach just growled at that feast!!
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calldoctoday Sheesh, you just don’t know how my stomach just growled at that feast!!
Dr_Pain Thank you. Well, I did not mean to cause you any PAIN. (PI)
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Maple Bourbon Smoked Salmon Fillets for Dinner with a pepper, broccoli, Cauliflower, onion medley partially from the garden, served with herbed rice. Salmon & everything was very tasty.calldoctoday that looks great
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Then we are just about there, so close.
Now, here we are & little something to celebrate all that fine healthy eaten!calldoctoday now that’s a pot full of yum
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calldoctoday that looks great
cdavis Thank you. It was delicious & I like to convince myself it was very healthy too with the bone broth. Margaret likes me to skim the butter off the top every morning during the broth cook. It makes the broth a little less fatty, without removing all the flavor & you can save it & put some back into other things for flavor. We gave a big container of it to a friend of our oldest son & daughter in law who has been very sick for a while. She claimed it made her feel much better & now on the road to recovery. I think she just enjoyed it.
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cdavis Thank you. It was delicious & I like to convince myself it was very healthy too with the bone broth. Margaret likes me to skim the butter off the top every morning during the broth cook. It makes the broth a little less fatty, without removing all the flavor & you can save it & put some back into other things for flavor. We gave a big container of it to a friend of our oldest son & daughter in law who has been very sick for a while. She claimed it made her feel much better & now on the road to recovery. I think she just enjoyed it.
calldoctoday what a great gesture
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cdavis Thank you. It was delicious & I like to convince myself it was very healthy too with the bone broth. Margaret likes me to skim the butter off the top every morning during the broth cook. It makes the broth a little less fatty, without removing all the flavor & you can save it & put some back into other things for flavor. We gave a big container of it to a friend of our oldest son & daughter in law who has been very sick for a while. She claimed it made her feel much better & now on the road to recovery. I think she just enjoyed it.
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calldoctoday man that looks so good! It’s the love you put into that makes people feel better.
marzig20 Thank you.
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Being cold and windy out called for good old fashioned ND comfort food. I’m sure many of you are familiar with this staple. I present to you the utilitarian but satisfying Tater Tot Hotdish.
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Being cold and windy out called for good old fashioned ND comfort food. I’m sure many of you are familiar with this staple. I present to you the utilitarian but satisfying Tater Tot Hotdish.
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Being cold and windy out called for good old fashioned ND comfort food. I’m sure many of you are familiar with this staple. I present to you the utilitarian but satisfying Tater Tot Hotdish.
ND Mike I love tater tot hotdish, we used to have it once or twice a month when I was young. I still make it a few times a year, probably should make it more often.
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Being cold and windy out called for good old fashioned ND comfort food. I’m sure many of you are familiar with this staple. I present to you the utilitarian but satisfying Tater Tot Hotdish.
ND Mike Now that is pure hot comfort for a cold & blustery day!
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Maple Bourbon Smoked Salmon Fillets for Dinner with a pepper, broccoli, Cauliflower, onion medley partially from the garden, served with herbed rice. Salmon & everything was very tasty.
calldoctoday between you and processhead , I’m ready to head out and buy some salmon. That meal sounds great.
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Chef wow that looks great. That picture looks like it is from a cooking magazine. I can only imagine it tastes even better than it looks.
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calldoctoday between you and processhead , I’m ready to head out and buy some salmon. That meal sounds great.
GWG8541 Thank you. The brine was home made for this one with just a little water boiled with salt, brown sugar, maple syrple, & various herbs for a minute or so to meld all the flavors together. Then ice cubes with a little bourbon added to get enough liquid for the concentrated day brine & cool it quick. Poured over the salmon to brine about a day. No need to rinse as I just use a little Kosher salt so it come out out about right & still penetrates the Salmon. Great Flavor smoke with Maple wood!
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marzig20 thanks! It hit the spot!
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Had Thanksgiving dinner this past weekend with my mother. Using the leftover hambone to make ham and beans. What seasoning do you think I should try?
JohnG5 if you want to kick it up, definitely 5 Pepper, but definitely Butter Garlic.
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Then we are just about there, so close.
Now, here we are & little something to celebrate all that fine healthy eaten!calldoctoday that Single Barrel will help keep you healthy. Its made with Tennessee spring water.
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We have been dining on fresh venison a couple of times over the last week
Last night, I took the fresh inside tenderloins and made grilled kabobs from them. I marinated them in a commercial kabob seasoning we like, olive oil, and fresh garlic.
Very tender and flavorful eating.
Served on steamed rice with baked eggplant.
The fire was particularly colorful in the dark so I got some pictures of it as well.
processhead doesn’t get much better.
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ND Mike Now that is pure hot comfort for a cold & blustery day!
calldoctoday yep…it was a good meal tonight.
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