What did everyone cook today?
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kyle Everything from scratch. Add flour to the sausage once it is cooked, then cook it for a bit, then add cream and milk and thicken, season to taste. Easy as pie.
johnsbrewhouse I have a nephew who was going to make it for deer processing day but said he didn’t know how to make the gravy. After I told him how he said boy that sounds pretty simple.
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johnsbrewhouse Now that is strange, I could not eat red chile, I liked it, but I would be in pain if I ate it, had my gall bladder removed and now I can eat as much as I want.
bocephus She can’t eat certain types of lettuce, says onions give her problems. I feed them to her all the time without her knowing most of the time, they are sweet onions and cooked, its raw onions, yellow and red onions that give her trouble. I thinks some of her problems is the other junk she eats downstairs.
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Got some nice weather today, so i knocked the dust of my PK360 and smoked/reverse seared a Tri-tip. I tracked the temp using my Meater+.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Got some nice weather today, so i knocked the dust of my PK360 and smoked/reverse seared a Tri-tip. I tracked the temp using my Meater+.
Tex_77 that looks amazing.
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Got some nice weather today, so i knocked the dust of my PK360 and smoked/reverse seared a Tri-tip. I tracked the temp using my Meater+.
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Got some nice weather today, so i knocked the dust of my PK360 and smoked/reverse seared a Tri-tip. I tracked the temp using my Meater+.
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Been looking forward to this all winter, beef short ribs on a bed of mashed Yukon potatoes.
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Been looking forward to this all winter, beef short ribs on a bed of mashed Yukon potatoes.
Sir, you have great will-power to set a single short rib at the dinner table.
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Made some bratwurst and potato soup, I used Blue Ribbon brats for it. It doesn’t look like much, but its delicious.
tTex_77 looks great…sometimes less is more!
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Sir, you have great will-power to set a single short rib at the dinner table.
processhead Oh there were more, just one at a time on the plate.
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Been looking forward to this all winter, beef short ribs on a bed of mashed Yukon potatoes.
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Been looking forward to this all winter, beef short ribs on a bed of mashed Yukon potatoes.
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Been looking forward to this all winter, beef short ribs on a bed of mashed Yukon potatoes.
YooperDog That’s one item that I’ve been craving and finally saw some at a local butcher shop 2 days ago. Overheard the curator saying most of his beef ribs are destined for local restaurants. Will be contacting him shortly. Darn, does that look GOOD!!
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YooperDog That’s one item that I’ve been craving and finally saw some at a local butcher shop 2 days ago. Overheard the curator saying most of his beef ribs are destined for local restaurants. Will be contacting him shortly. Darn, does that look GOOD!!
zbigjeff I haven’t seen many up here either. When I saw them I picked up a couple of packages, for now and later. Meatloaf and chili is on the list for the next two weeks.
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Biscuits and gravy this morning. Used the sausage I made yesterday using the Holly Regular Pork Sausage with extra Sage added. The wife tolerates the spice level better on the Holly better than others, but wants more sage. May order the #1504 CSX and see how she likes that one.
johnsbrewhouse said in What did everyone cook today?:
Biscuits and gravy this morning. Used the sausage I made yesterday using the Holly Regular Pork Sausage with extra Sage added. The wife tolerates the spice level better on the Holly better than others, but wants more sage. May order the #1504 CSX and see how she likes that one.
Are we sure this isn’t gravy with a sprinkle of biscuit?!?!?!?!
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johnsbrewhouse said in What did everyone cook today?:
Biscuits and gravy this morning. Used the sausage I made yesterday using the Holly Regular Pork Sausage with extra Sage added. The wife tolerates the spice level better on the Holly better than others, but wants more sage. May order the #1504 CSX and see how she likes that one.
Are we sure this isn’t gravy with a sprinkle of biscuit?!?!?!?!
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johnsbrewhouse said in What did everyone cook today?:
Biscuits and gravy this morning. Used the sausage I made yesterday using the Holly Regular Pork Sausage with extra Sage added. The wife tolerates the spice level better on the Holly better than others, but wants more sage. May order the #1504 CSX and see how she likes that one.
Are we sure this isn’t gravy with a sprinkle of biscuit?!?!?!?!
HerbcoFood Thinking you guys needed to cuddle for a couple hours after that breakfast.
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Been looking forward to this all winter, beef short ribs on a bed of mashed Yukon potatoes.
YooperDog Good looking meal.
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johnsbrewhouse said in What did everyone cook today?:
Biscuits and gravy this morning. Used the sausage I made yesterday using the Holly Regular Pork Sausage with extra Sage added. The wife tolerates the spice level better on the Holly better than others, but wants more sage. May order the #1504 CSX and see how she likes that one.
Are we sure this isn’t gravy with a sprinkle of biscuit?!?!?!?!
HerbcoFood The biscuit is split, gravy below, in the middle and on top. You can never have to much of a gravy to biscuit ratio.
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HerbcoFood The biscuit is split, gravy below, in the middle and on top. You can never have to much of a gravy to biscuit ratio.
johnsbrewhouse said in What did everyone cook today?:
HerbcoFood The biscuit is split, gravy below, in the middle and on top. You can never have to much of a gravy to biscuit ratio.
I’m with you there HerbcoFood. IMO, the biscuit is just there to sop up what the fork misses so none of the gravy gets left behind.
Paul
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