What did everyone cook today?
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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.
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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
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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.
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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.
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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.”
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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.
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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.”
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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.
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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.
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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.
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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”
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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.
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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.
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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.
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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 It gets better while vacuum packed. You’ll see. You just made my mouth water.
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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 said in What did everyone cook today?:
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 realitySounds like you and your wife had a great time and a deserved break. I just spent a week motorcycle riding around the Smokies the beginning of October. Beautiful area and definitely some gems out there to visit.
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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 I love places like that around the country. Visited many while I traveled for 25 years and went back to some of the them both in the south (Charleston’s John Rutledge house) and in the Poconos (just can’t remember the name right now). Those places are sooooo calming. Great that you treated the boss to a fantastic place. Good for both of you.
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GWG8541 said in What did everyone cook today?:
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 realitySounds like you and your wife had a great time and a deserved break. I just spent a week motorcycle riding around the Smokies the beginning of October. Beautiful area and definitely some gems out there to visit.
YooperDog zbigjeff I would recommend this place to anyone. Its away from the touristy stuff that I can’t stand down there. I know it pumps the local economy, but its ruining what I love about the Smokies. I got lucky getting this room back in February. It was the only one available because of a cancelation. They have alot of repeat customers and are booked out about a year during peak times, which is becoming year round down there.
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