What did everyone cook today?
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PapaSop Thats a good looking pie
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PapaSop What lake are you on? We’re headed up to Little St. Germain in 10 weeks. Really looking forward to getting Up North and hitting a few Supper Clubs.
Bob Stehlik said in What did everyone cook today?:
PapaSop What lake are you on? We’re headed up to Little St. Germain in 10 weeks. Really looking forward to getting Up North and hitting a few Supper Clubs.
Lake Holcombe. North end of the flowage.
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Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent. -
you can put marks on your cutting board spaced to the size you want for a guide
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Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent.wdaly Still good looking sausage!
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craigrice I’ll give that a try. Seems the further I go, the smaller they get. Thanks for the tip. Appreciate the help.
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Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent.wdaly I put pieces of tape on the counter, I twist after I get a long string of meat out, but as its running out, I just put a pinch in the sausage. That way I know where to twist and I have less blow outs
hey vegetarians, my food poops on your food!
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wdaly I put pieces of tape on the counter, I twist after I get a long string of meat out, but as its running out, I just put a pinch in the sausage. That way I know where to twist and I have less blow outs
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wdaly I put pieces of tape on the counter, I twist after I get a long string of meat out, but as its running out, I just put a pinch in the sausage. That way I know where to twist and I have less blow outs
kyle Thanks. I pinch them first too and then twist opposite directions.
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PapaSop you are making me, and everyone else who is working today very jealous!
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Got the spare pork made into brats. Blue Ribbon with a mix of cheddar and hot pepper cheese. These should grill up good next weekend.
Still working on getting the size consistent. -
We got ahold of some nice Argentinian Red Shrimp for a good price so I decided to whip up a batch of things with the shrimp & stuff from the garden. You have the Shrimp tossed in Angel Hair Pasta in a creamy buttered Herb Lemon Sauce, with a Green Bean, Carrot, Pepper, Smoked Corn, Garlic Saute, & a Caprese Salad with Purple Basil & Peppers & Olives. The primary seasoning other than the Basil, garlic, peppers, & a little pink salt was Walton’s Greek Seasoning. I like it. Then after a long hard day on the road Margaret said More, More, so I did it again. It was good & just right for Summer. -
Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Tex_77 I think I’m going to take a break from cooking for a bit. It seems like gazpacho weather!
Joe Hell I haven’t made gazpacho is awhile, that sounds so good. Lunch menu for tomorrow.
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We got ahold of some nice Argentinian Red Shrimp for a good price so I decided to whip up a batch of things with the shrimp & stuff from the garden. You have the Shrimp tossed in Angel Hair Pasta in a creamy buttered Herb Lemon Sauce, with a Green Bean, Carrot, Pepper, Smoked Corn, Garlic Saute, & a Caprese Salad with Purple Basil & Peppers & Olives. The primary seasoning other than the Basil, garlic, peppers, & a little pink salt was Walton’s Greek Seasoning. I like it. Then after a long hard day on the road Margaret said More, More, so I did it again. It was good & just right for Summer.
calldoctoday Beautiful spread. Looks like it calls for wine rather than bourbon.
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Tex_77 I think I’m going to take a break from cooking for a bit. It seems like gazpacho weather!
-
We got ahold of some nice Argentinian Red Shrimp for a good price so I decided to whip up a batch of things with the shrimp & stuff from the garden. You have the Shrimp tossed in Angel Hair Pasta in a creamy buttered Herb Lemon Sauce, with a Green Bean, Carrot, Pepper, Smoked Corn, Garlic Saute, & a Caprese Salad with Purple Basil & Peppers & Olives. The primary seasoning other than the Basil, garlic, peppers, & a little pink salt was Walton’s Greek Seasoning. I like it. Then after a long hard day on the road Margaret said More, More, so I did it again. It was good & just right for Summer.
calldoctoday Man, that all looks great. Quite a meal for sure.
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That looks amazing!
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calldoctoday Beautiful spread. Looks like it calls for wine rather than bourbon.
Chef Thank you, I really appreciate that. Yes, my recipe calls for a white or Rose wine to accompany it. Sorry guys on this one!
to you sir.
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